New recipe, new website, new format!
- Jonathan Sindler
- Jul 2, 2022
- 2 min read
As you may have noticed, we are now wegoodatfood.com. Hopefully this will make viewing posts a bit clearer but you can expect the same content that you have come to expect, although maybe a few new surprises! Now on to the good stuff...
Today I tested a new recipe and it is a winner! It's my new Tex-Mex Philly Cheesesteak Pasta! My husband had his wisdom teeth removed earlier this week and can only eat soft foods for now which inspired this amazing new recipe.
I made an attempt at a video (below) of the cooking process, although I admit I am a better cook than I am a video editor!
The recipe starts with browning thinly shaved beef in several tablespoons of butter. Once browned, I removed the meat to a plate, added a few more tablespoons of butter and sautéed sliced onions, peppers, and three cloves of minced garlic for five minutes, just until the vegetables started to soften a little, but not too much as I wanted them to have a little bite when finished. I then removed the vegetables to the same plate as the meat. While cooking, I seasoned the meat and vegetables with ground cumin, chili powder, salt, and pepper.
The next step was to deglaze the pan which I did with 1/4 cup white wine. Once I scraped the bottom of the pan and the wine had mostly reduced, I added 1/4 cup (4 tablespoons) of butter and 1/4 cup flour to make a roux. When the roux had cooked for a few minutes, I added two cups of milk while stirring to break up any lumps. The sauce thickened quickly and then I added two more tablespoons of ground cumin, two tablespoons of chili powder, two ounces of cheese product, 1.5 cups of shredded Mexican blend cheese, one can of diced tomatoes with green chilies, and a few tablespoons of jarred salsa. I checked for seasoning and added a bit more salt and black pepper.
Once the sauce was done, I added the pasta which I only cooked to al dente since I knew it would cook a bit more in the sauce. I used mostaccioli rigati, but penne or any other pasta would work fine. Rigati tends to hold the sauce better because of the lines in the pasta. To finish, I combined it all and added more shredded cheese and some fresh chopped scallions. You can serve it right from the pan too!
If you try making it, please be sure to let me know how it turns out!
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