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Hello, foodies...
Earlier this week my friend, Meredith Laurence (a.k.a. The Blue Jean Chef) and I spent some time together for lunch at her house. She showed me her beautifully renovated kitchen with touches of retro red and complete with everything a home cook could dream of!
We spent some time chatting and enjoying the summer day and even shared some time with my Facebook friends cooking a Chicken Cheesesteak Stromboli. YUM!
Here is the spread on Meredith's kitchen island before we started cooking.
I spied a copy of her upcoming cookbook. We laughed because the book is completely blank - but you can see the cover here!
Some fixin's that Meredith prepared, including 2 types of coleslaw.
This stromboli was packed full of cheesy goodness!
And here it is sliced up to share.
We had a great time cooking together!
Meredith's recipe is below for you. It's included in her new cookbook, which should be available later this Summer!
Philly Chicken Cheesesteak Stromboli
This was a special request from my good friend, David Venable. Though he’s from North Carolina, he’s adopted the Philadelphia chicken cheesesteak as one of his favorite sandwiches. Here it is in Stromboli form, just for him!
SERVES: 2 to 4
TEMPERATURE: 400ºF/370ºF
COOKING TIME: 16+12 minutes
Ingredients:
½ onion, sliced
1 teaspoon vegetable oil
2 boneless, skinless chicken breasts, partially frozen and sliced very thin on the bias (about 1 pound)
1 tablespoon Worcestershire sauce
salt and freshly ground black pepper
14 ounces pizza dough (store-bought or homemade)
1½ cup grated Cheddar cheese
½ cup Cheese Whiz® (or other jarred cheese sauce), warmed gently in the microwave
tomato ketchup for serving
Directions:
Foodies, I’ll see you when I'm back from vacation. In the meantime, stay tuned to my Facebook page for updates on what I'm doing and join @Jill_Bauer this Sunday at 12 noon ET for In the Kitchen with David!
Keep it flavorful!
—David
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