I have been on a roasted veggies kick. I can’t help it. I know I have posted the pasta dish, but this one has potatoes and is perfect along side some eggs and smoked sausage. You could make it a bowl if you want.. add some cheese, add some other meats (or a different meat)… very versatile.

Michigan Ingredients: Green Pepper and Zucchini.

Some dear friends of ours dropped off some veggies recently and let me tell you… nothing says love like fresh produce!

Chop your peppers, line them up in rainbow fashion. You must do this as it looks so pretty. Some call it obsessive compulsive, I like to call it organized (ha ha ha).

Chop your zucchini and potatoes. I would recommend chopping your potatoes on the smaller size as potatoes are super hearty and take a bit longer to roast…. but if they are smaller, they roast faster. You don’t want to have potatoes that have that “raw” taste.

Place all veggies in a bowl and add about 1/2-1 tablespoon of olive oil and the seasonings I used (you can season however you wish….) this time were onion powder, garlic salt, and lemon pepper.

“The colors spike… the colors!” Who can name that commercial from the 90’s? Look at how beautiful that is. It is like a colorful, healthy heaven! I could eat this every day and be content. Talk about getting your rainbow of foods for the day.  ANYWAYS….. Line a cookie sheet with aluminum foil and spread the veggies out evenly in a single layer.

Preheat your oven to 425 degrees and roast for 30-35 minutes (or longer, depending on how “roasted” you want your veggies to be). You can roast these a bit longer, but I wanted my daughter to eat these as it is all about sacrifices we were eating breakfast for dinner  solo one evening (and I wanted to include a vegetable). Don’t you love having breakfast for dinner? We’ve been having them a lot this summer. Side note: She ate everything but the potatoes and a couple of zucchini pieces (and the sausage as she is going through a “I don’t want to eat meat” phase).

This is a great side dish for anything, but particularly when it’s breakfast for dinner. Get those veggies in people!!! It’s the summer and produce is booming in Michigan. Go and support your local farmers market

Roasted Vegetables... For Breakfast!

 

Author:

Michigan from Scratch

Recipe type: Side Dish

Serves: 4

Prep time: 20 mins

Cook time: 35 mins

Total time: 55 mins

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Roasted Vegetables that you can eat with any meal, even breakfast!!

Ingredients

• 1 Red Bell Pepper
• 1 Orange Bell Pepper
• 1 Yellow Bell Pepper
• 1 Green Bell Pepper
• 1 Zucchini (medium sized)
• 1-2 Red Potatoes
• ½ to 1 tablespoon of Olive Oil
• ½ teaspoon Onion Powder
• ¼ teaspoon Garlic Salt
• ¼ to ½ teaspoon of Lemon Pepper
• salt and pepper to taste if needed

Instructions

1. Core and chop your peppers and zucchini to 1 inch sized pieces.
2. Chop your potatoes into smaller sized pieces (so that they cook and are not raw while the other veggies are completely roasted).
3. Mix all veggies in a bowl with olive oil and seasonings.
4. Line a cookie sheet with aluminum foil and spread veggies out into an even layer.
5. Preheat your oven to 425 degrees and roast for 30-35 minutes (or longer, depending on how "roasted" you want your veggies to be).

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The Steak Hoagie: a man style sandwich that even a woman will crave. This sandwich is one of the reasons why I cannot be a vegetarian. My mom use to make this when I was younger and over the years, I have perfected it. I believe that my mom did not add green peppers to hers; but I love green peppers so…. of course this happens. I have added mushrooms before, but my favorite is the onion and green pepper version, as it is simpler and I usually have them on hand.

In order to make this hoagie amazing, you have to top it with Velveeta cheese. Something about sliced Velveeta cheese makes it even more amazing. ANNNND I discovered (most recently) that they have a sharp version, so that was a must.

When my husband and I were dating, this (along with other manly type meals) was one of the first dinners I made for him solo. I mean come on; a way to a man’s heart is through his chest stomach.

Michigan Ingredient: Beef Sizzlers

I have never lived in another state so I can’t tell you if this is only available in Michigan or not. But if you want to make these beauties, you have to have this type of meat.   It’s very thin, already seasoned, and cooks quickly.

If you can see, they are separated with wax paper as they are very thin.

Cut the meat into strips. Seriously look at that “marbling.”

Look at that…. I don’t even have words to describe it.

Chop your green pepper and onion into thin  strips (almost like strips for chicken fajitas).

Drizzle some olive oil into a large skillet and pour in your meat. Add some salt and pepper.

Brown the meat until it is almost completely browned. Use a slotted spoon and place your meat onto a glass (don’t use a foam or paper plate because it will not end well) plate and set aside. You will want to keep the fat in the pan so that you can saute your onions and green peppers. (Now I know that this sounds like a heart attack waiting to happen, but keep in mind that this is not labeled as a “diet” dish or low fat. This is a mega splurge and usually something that you don’t eat too often. Moderation is KEY).

Saute your veggies until the onion is translucent and the green peppers have softened.

Add your meat to the veggies and finish browning the meat. Salt and pepper to taste. This steak hoagie is so simple, it hurts. Again, you don’t need fancy seasonings with this meat because it comes already seasoned.

Spoon the mixture onto a super sub/hoagie bun and top with 2 slices of Velveeta Cheese. The cheese will melt from the heat of the meat. Serve with steak fries.

IF (key word if) you have leftovers, this is great with eggs…. just saying…

Steak Hoagies

 

Author:

Michigan from Scratch

Recipe type: Sandwich

Cuisine: American

Serves: 6

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

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A classic steak hoagie that melts in your mouth!

Ingredients

• 2 packages of Premium Beef Sizzlers (6 count each)
• 1 Green Pepper
• 1 Onion
• Olive oil for drizzling
• 6 Super Subs/Hoagie Buns
• 12 slices of Velveeta Cheese
• Salt and Pepper to taste

Instructions

1. Cut your beef into strips.
2. Chop your green pepper and onion into thin strips (like you would for chicken fajitas).
3. Drizzle olive oil in a large skillet and add your meat. Add salt and pepper.
4. Brown your meat until it is almost done and use a slotted spoon and spoon the meat onto a glass plate.
5. Use the fat from the meat and saute your green pepper and onion until the onion is translucent and the green pepper is softened.
6. Add the meat back and brown the rest of the way. Add salt and pepper to taste.
7. Spoon the mixture onto a Super Sub/Hoagie Bun and top with 2 slices of Velveeta cheese per hoagie.
8. Serve with steak fries.

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