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Home Cooking with Blue Jean Chef!

by ‎06-30-2016 06:38 PM - edited ‎06-30-2016 06:56 PM

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! 

 

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Here is the spread on Meredith's kitchen island before we started cooking. 

 

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I spied a copy of her upcoming cookbook. We laughed because the book is completely blank - but you can see the cover here!

 

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Some fixin's that Meredith prepared, including 2 types of coleslaw.

 

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This stromboli was packed full of cheesy goodness!

 

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And here it is sliced up to share.

 

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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:

  1. Pre-heat the air fryer to 400ºF.
  2. Toss the sliced onion with oil and air-fry for 8 minutes, stirring halfway through the cooking time. Add the sliced chicken and Worcestershire sauce to the air fryer basket, and toss to evenly distribute the ingredients. Season the mixture with salt and freshly ground black pepper and air-fry for 8 minutes, stirring a couple of times during the cooking process. Remove the chicken and onion from the air fryer and let the mixture cool a little.
  3. On a lightly floured surface, roll or press the pizza dough out into a 13-inch by 11-inch rectangle, with the long side closest to you. Sprinkle half of the Cheddar cheese over the dough leaving an empty 1-inch border from the edge farthest away from you. Top the cheese with the chicken and onion mixture, spreading it out evenly. Drizzle the cheese sauce over the meat and sprinkle the remaining Cheddar cheese on top.
  4. Start rolling the stromboli away from you and toward the empty border. Make sure the filling stays tightly tucked inside the roll. Finally, tuck the ends of the dough in and pinch the seam shut. Place the seam side down and shape the Stromboli into a U-shape to fit in the air fry basket or on the air fryer baking tray. Lightly brush the stromboli with a little oil.
  5. Pre-heat the air fryer to 370ºF.
  6. Spray or brush air fryer basket with oil and transfer the U-shaped stromboli to the air fryer basket. Air-fry until the top of the Stromboli is nicely brown – about 8 to 12 minutes depending on which air fryer you are using. Flip the stromboli over and continue to air fry until the other side is nicely browned as well. (Use a plate to invert the stromboli out of the air fryer basket and then slide it back into the basket off the plate.)
  7. To remove carefully flip stromboli over onto a cutting board. Let it rest for a couple of minutes before serving. Slice the stromboli into 3-inch pieces and serve with ketchup for dipping if desired.

 

 

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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