If my computer - which only works in Safe Mode - won't let me upload pics from my camera, then I have to find another way to do it.
One friend suggested that I take pics of my recipes with my cell phone and then either upload them to FB or email them to myself. Only one problem...My cell phone doesn't have a camera. (I didn't think I needed one, since I never go anywhere without my camera.)
But today, I think I finally found a solution. At least a temporary one.
We recently bought Nick a Nintendo DSi as a prize for his excellent grades this year. And guess what I discovered. Not only can he take pictures with it, but I can upload them to Facebook!
I didn't think to use the DSi for taking recipe pics, but I have been missing this blog something fierce! So I took a pic of a finished recipe just to see how the pic looked.
The pics aren't half bad. They'll do for the meantime, until my computer gets fixed. (Hopefully soon!)
Now...about today's recipe. There was an abundance of bell peppers at El Rancho, and the first thing that came to mind to make was a Philly Cheesesteak. Tender cuts of beef, sauteed onion and bell pepper topped with melted Manchego cheese. All on a toasted bolillo roll. Mmmmmmm!
- 1-1/2 pounds thin-cut beef steak, cut in strips
- 4 large bell peppers, cut in strips
- 1 large onion, cut in strips
- Bolillo rolls
- Mexican Crema
- Manchego cheese, sliced thinly (Substitute Cheddar or American cheese)
Heat 1 tablespoon of vegetable oil in a large skillet, over high heat. Add the thin-cut beef steak, season generously with salt and pepper and saute until no longer pink. Cover the skillet and reduce heat to low.
Once the meat juices have evaporated, add another tablespoon of vegetable oil. Stir in the bell pepper and onion. Continue to cook until meat is lightly browned and the vegetables are slightly tender.
While the meat and vegetables are cooking, preheat your oven to 375 F and heat a griddle or comal over medium heat. Slice the bolillo rolls in half lengthwise. Place the bolillo slices cut-side down on the comal. Heat until lightly toasted.
Spread the toasted slices with Mexican crema. Spoon the meat and veggie mixture on one slice of bolillo, top with cheese and the other bolillo slice.
Place the sandwiches on an ungreased baking sheet and bake for 5 minutes or just until the cheese melts.