Chef Kay Carreon from Extended Stay America shows us some easy recipes to make for under $50.
Sunny Anderson’s Philly Cheesesteak Rice Bowl
- ½ pound stir-fry beef strips
- 1 tablespoon seasoning salt
- black pepper
- garlic powder and onion powder (optional)
- 2 tablespoons olive oil
- ½ cup sliced Vidalia or sweet onion
- ½ green bell pepper, seeded and chopped
- 1 teaspoon all-purpose flour
- 1 cup heavy cream
- ½ cup shredded Cheddar-Jack cheese blend
- 1 teaspoon hot sauce
- 1 packet microwavable rice
- 1 Roma or plum tomato, seeded and chopped
- Season beef with salt, pepper, garlic powder and onion powder, as desired. Stand at room temperature 1 hour. Heat oil in saucepan over medium-high heat. When it begins to swirl, add beef, giving space so it sears instead of steams. Cook beef on one side until golden, about 8 minutes. Flip and cook on other side until cooked through, about 6 minutes more. Remove beef to plate; loosely cover with aluminum foil. Do not clean out the saucepan.
- In the same saucepan, add onions, bell pepper and pinch of salt. Cook, over medium-high heat, until tender and slightly golden on edges, about 8 minutes. Remove with slotted spoon or tongs to plate with beef. Do not clean out the saucepan.
- In the same saucepan over medium heat, add flour; cook stirring constantly, 1 minute. Add cream; cook until thickened. Add cheese and hot sauce; stirring constantly. Keep warm on low.
- Prepare rice according to the package directions. Divide rice into 2 bowls; top evenly with beef, peppers and onions, and drizzle of cheese sauce. Top with chopped tomatoes to serve.
Makes 2 servings
Chorizo Sausage Gumbo
- 2/3 cup uncooked rice
- 1 teaspoon vegetable oil
- 4 links chorizo sausage (about 12 ounces)
- 2 green onions, chopped
- ½ cup chopped celery (about 2 stalks)
- ½ cup chopped green bell pepper
- 1 teaspoon chili powder
- salt and black pepper, to taste
- 1 can (about 14 ounces) diced tomatoes, undrained
- Prepare rice according to package directions. Set aside.
- Heat oil in skillet over medium-high heat. Cook sausage until well browned, draining off any excess fat.
- Stir in green onions, celery and bell pepper; cook until vegetables are tender-crisp. Add chili powder, salt, black pepper and tomatoes. Reduce heat; cover. Simmer for 20 minutes.
- Stir in cooked rice; heat 10 minutes.
Makes 4 servings
Beef Teriyaki Stir-Fry
- 1 cup uncooked rice
- 1 boneless beef top sirloin steak (about 1 pound)
- ½ cup teriyaki sauce, divided
- 2 tablespoons vegetable oil, divided
- 1 medium onion, halved and sliced
- 2 cups frozen green beans, thawed
- cook rice according to package directions. Keep warm.
- Cut beef lengthwise in half, then crosswise into 1/8-inch slices. Combine beef and ¼ cup teriyaki sauce in medium bowl; set aside.
- Heat 1½ teaspoons oil in skillet over medium-high heat. Add onion; stir-fry 3 to 4 minutes or until crisp-tender and heated through. Drain excess liquid. Add beans to onion in bowl.
- Heat remaining 1 tablespoon oil in skillet. Drain beef, discarding marinade. Stir-fry half of beef 2 minutes or until barely pink in center. Add to vegetables. Repeat with remaining beef. Return beef mixture to skillet. Stir in remaining ¼ cup teriyaki sauce; cook and stir 1 minute or until heated through. Serve with rice.
Makes 4 servings
Sunny Anderson’s Easy Curry Chicken Salad Pita
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 teaspoon mild yellow curry powder
- ½ teaspoon Hungarian or hot paprika
- Kosher salt and black pepper
- 2 cups chopped rotisserie chicken breast
- ¼ cup thinly sliced celery
- ¼ cup chopped walnuts
- 6 strawberries, hulled and thinly sliced
- 2 pitas, each cut in half to make 2 pockets
- 1 cup loosely packed mixed lettuce
- Combine mayonnaise, yogurt, curry powder and paprika in large bowl or saucepan. Season with salt and pepper, to taste.
- Fold Chicken, celery and walnuts into dressing. Refrigerate 20 minutes.
- Line strawberries in two large layers inside pita pocket. Pack lettuce into each of the 4 pockets over the strawberries. Scoop chicken salad on top to serve.
Makes 2 servings