Philly Cheesesteak Burgers

I love sauteed onions and peppers. I'm really not sure why, but I just love them. I'm always trying to find ways to incorporate them into a meal (even breakfast!). I love Philly Cheesesteaks, but I think it's a huge pain to try to prepare the meat (buy it, wrap it, freeze it, shave it - in theory)... so, how could I eat onions and peppers without having to make a philly cheesesteak?

The answer came to me in a culinary vision: Philly Cheesesteak BURGERS. Why haven't I ever heard of these before?! Anyway, they're delicious. Relatively easy, pretty messy - but what delicious food isn't?!

Give these a try! Saute a big pan of onions, peppers, and mushrooms - whichever type you prefer. (I used yellow onions, green bell pepper, and cremini mushrooms.) Make yourself a burger in whatever manner you prefer (I broil them with a touch of Montreal Steak Seasoning), and add provolone cheese on top. Toast your buns, and prep them for the burger - I think every Philly should have mayo, lettuce, and tomato, but I really like my veggies. Assemble the burger and enjoy. I served it with fresh boiled corn on the cob and it was a gigantic hit!

Double-Crust Jumble Berry Pie

Confession: I've never made a pie before. Well, before I made this one, anyway.

So my dad really loves pie (that was the standard dessert at his house, so there's a real element of comfort for him) and I love buying fruit at Costco and Sam's. It's got this ridiculous Siren Song... it's so beautiful and shiny and those deep beautiful colors and such reasonable prices and just think of ALL the endless possibilities! .... sooo, I always have lots of fruit in the summer. But unless you eat only fruit (hello, "skitters" as they say in The Grapes of Wrath!) or you have a (usually unhealthy) fruit dip for encouragement, you need another vessel to get the fruit to your mouth.

Enter the Double-Crust Jumble Berry Pie.

Made with strawberries, blackberries, and blueberries (though you could really add any fruit you like), my dad declared this one of the best pies he had EVER eaten. That's a pretty big statement coming from a man who grew up on pie. The best part? It's easy. And I mean... EASY. Even for someone who had never made a pie before!

Give this baby a shot! You (and those who eat with you) will be glad you did. And if you, too, answer to the siren song of the fruit section at your local wholesaler, you'll feel much better about your purchases. :)

Double-Crust Jumble Berry Pie (adapted from Fine Cooking)

1 c. sugar

2 Tbsp. cornstarch

2 Tbsp. quick-cooking tapioca

1/4 tsp. salt

6 c. washed and dried mix of blackberries, blueberries, raspberries, and quartered strawberries

1 Tbsp. unsalted butter

1 pkg. refrigerated pie dough (2 9-inch rounds)

In a large bowl, mix together sugar, cornstarch, tapioca, and salt. Add the berries and toss until berries are evenly coated. Meanwhile, line glass pie plate with one round of dough. Pile berries into dough-lined pie plate, sprinkling any remaining dry ingredients on top. Dot surface with butter, cover berry mixture with second pie crust, and seal edges.

Cut 5 or 6 slits in the top crust to let steam escape while cooking. Place pie in refrigerator 15-20 minutes; heat oven to 400° F. Put pie on a baking sheet and bake for 15 minutes; reduce temperature to 350° F. Continue baking until crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50-60 minutes. Cool the pie completely, then reheat slices slightly before serving.

Note: You can make your own pie crusts if that's your thing. As for me, it's not quite my "thing" yet - but when I get good at it, I'll let you know, and share my secrets.

Spiced Pork Chops with Mango-Lime Salsa

I love summer food! Fresh vegetables and fruits, grilling out, my new HERB GARDEN - summer is such a great time for food! (Well, let's be honest, ANY time is a good food time, but summer is extra great!)

This is a very delicious dish. It's super quick and easy, and the salsa is to die for!

I cooked these on the stove top, but should you decide to fire up the grill, that would work perfectly too. Either way, give this one a try!

For the salsa:

1 ripe mango, pitted, peeled, and cut into small dice

2 plum tomatoes, seeded and cut into small dice

1/4 c. small-diced red onion

2 scallions (white and light-green parts), thinly sliced

3/4 c. loosely packed, roughly chopped fresh cilantro

1/4 c. fresh orange juice

2 Tbsp. fresh lime juice

1/2 tsp. Tabasco

Kosher salt, to taste

For the chops:

1 Tbsp. each cumin seed, coriander seed, ground dried chipotle or ancho chile powder, salt, and pepper

4 bone-in, center-cut pork chops (1 to 1-1/2 inches thick)

2 Tbsp. olive oil

Combine all salsa ingredients; toss gently to combine. Combine spices for pork chops. Pat chops dry and rub each side evenly with spice mixture. Heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Cook chops until well browned on one side, 3-5 minutes. Turn and cook the other side until meat is done, 2-4 minutes. Transfer chops to a plate, tent with foil, and let rest for 3-5 minutes.