Author Archives for sledge258

About sledge258

I'm a wife, mom, with a full time job. I love to cook, write and photography. These are my pasions in life. With a full time job my passions tend to get put on the back burner, but I am trying to change that. I wanted to start a blog so I can bring out all of my passions in one place.

Philly Cheese Steak French Bread

Hi Guys, Here is an awesome recipe for lunch and great for game day.  This is easy to make and super delicious.  I made this for the last football game and it was gone in minutes.  They guys just loved this bread.

I also have a video on my channel for this recipe as well.  The link to my channel is below.

Ruthy’s Hangout Youtube channel




1 loaf French bread

2 packages of Steam UM

1 large green pepper (chopped)

1 medium onion (diced)

1 tsp minced garlic

½ lb. Monterey jack cheese

2 tbsp. Olive oil

1 tsp. onion powder

1 tsp. steak seasoning (your choice I used the Aldi one)



Pre-heat oven 375 degrees

Cut the French bread into half and place on an aluminum line baking pan.

Remove some of the middle of the bread so there is room to put on the meat.

In medium frying pan add 1 tablespoon olive oil.  Add in the green pepper and onion and cook until slightly soft.  Remove from pan and set aside.

In same pan add in the other tablespoon of olive oil and then add in the Steak UM.  Break the Steam UM up into pieces.  Once the steak has cooked a little add in the minced garlic, onion powder, steak seasoning and give it a good mix.  Cook the steak until no longer pink.

Remove from pan and drain on a paper towel lined plate.  Let the meat cool for a few minutes before handling.

Using a tablespoon, spoon the steak onto the French bread pushing it into the bread as well.  Then add the green pepper and onion on top of that. Now add the cheese along the top of the bread.

Cook in oven for about 10 minutes just enough for the cheese to melt.


This was the perfect slice.



Easy Bagel Dip

Hi Guys, I have another easy recipe for you.  This one is great for breakfast or as a veggie dip. My husband just love this recipe.  You pair this with some bagel and you have a quick breakfast to eat.  This is also great for when you are at work and want to have a light breakfast.  You can eat and work without a mess.

There is also a video on my channel for this recipe.  The link to my channel is below.

Ruthy’s Hangout Youtube channel




2 2 oz packages of beef budding or corn beef budding meat

2 tsp. dill weed

1 or 2 tsp. dried minced onions

½ to 1 tsp. garlic salt

1 ½ cups mayo

1 ½ cups sour cream

Bagels to serve with dip


Open budding meat packages and cut the meat into bit size pieces and add to a mixing bowl.

Add in the mayo and sour cream and give it a good stir.  Then add in the remaining ingredients excluding the bagels and give it another good stir.

Serve with bagels.

*Note better when chilled



Chicken Cordon Bleu Burgers

Hi Guys, here is a quick recipe I came up with that is a crowd pleaser.  We had this for dinner with a salad and it was amazing.  This is a recipe that can be done after work, so for you working mom’s this one is for you.




2 lbs. ground chicken

½ lb. polish ham

½ lb. Swiss cheese

¼ cup mustard

1 ½ tsp. garlic powder

1 ½ tsp. onion powder

2 tsp. chicken seasoning

Salt and pepper to taste

1 package of Brioche buns



Put ground chicken in medium size bowl and add in the garlic powder, onion powder, chicken seasoning and salt and pepper to taste.  Then give the chicken a good mix to incorporate the seasonings well.

Start forming the ground chicken into patties then set them aside on a plate.  Continue making the chicken patties until all the chicken is gone. (The size is up to you.  I was able to get 5 good-sized burgers.)


On medium heat using a grill pan sprayed with non-stick spray add in the chicken patties but don’t over crowd the pan.  Cook on each side for about 4 to 5 minutes just enough to get grill marks.  Then turn them over and repeat.  These burgers will finish cooking in oven.


Once all the chicken burgers are done place them on an aluminum lined sheet pan with sprayed with non-stick spray.   Layer each chicken burger with a slice of ham and then a slice of cheese.   (You can put how many slices you want of cheese and ham)

Then place in a 350 degree oven for about 5 to 10 minutes just enough for cheese to melt.  (This will also finish cooking the patties) Remove from oven and let stand for about 3 minutes to cool.


Put the chicken cordon bleu burger on the bun and put some mustard on the top bun.

It’s ready to eat.


Steak Pockets

Hi Guys, I have another great recipe for you to try.  This is great for lunches as well as a game day food.  This was easy just the way I like it and super favorable.   Your friends and family will be asking for more.




1 or 2 packages of steak um

1 green pepper

1 medium onion chopped

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. steak seasoning (your choice)

1 tube of Pillsbury thin pizza dough

1 10 oz. shredded mozzarella


In a medium pan on medium heat add about 1 tablespoon olive oil and let the oil heat up.  Add  the green peppers and onions and sauté for until they are soft but still has a crunch. Once the veggies are done remove them from pan and set aside.

Then add in the steak um to same pan and break up the meat slices.  Once the meat is in pieces then add in the seasonings and mix well so all the meat is seasoned.   Cook the meat until no longer pink.

When cooked removed from pan and let cool.

Open pizza dough and roll out on counter top.  Cut the pizza dough into 4 sections and then add the steak on top of each section. Put a few tablespoons in just don’t over fill.


Then top the steak the green peppers and onions.  Add the cheese on top and fold each corner to the center of the pocket.  Pinch all seems so nothing spills out.


Line a baking sheet with aluminum foil and spray with non-stick spray.  Put the steak pockets on the sheet and bake in oven per the pizza dough directions on package.





Fried Chicken Southern Comfort Food

Hi Guys, this recipe is something from my childhood and I wanted to share with you.  This is a dish my dad would cook on Sunday’s after church for us.  We didn’t eat this often but when we did it was such a great Sunday dinner.

I also have a recipe on the white gravy or milk gravy as I know it, and that is in another blog so go get that and pair it with this.




4 to 6 pieces of chicken (washed and patted dry)

The list of seasonings below

1 to 1 ½ cups oil to fry with

Butter Milk Marinade                              656f32ef-578b-4064-a340-32982ab73246.jpeg

1 pint butter milk

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. salt

½ tsp. pepper

1 tsp. paprika

1 tsp. oregano

Seasonings for flour dredge

1 ½ tsp. garlic powder

1 ½ tsp. onion powder

1 tsp. salt

1 tsp. pepper

1 ½ tsp. paprika

1½ tsp. oregano



In a large bowl add the butte milk along with all the seasoning for the butter milk marinade. Give this mixture a good stir to combine all the ingredients well.  Then add in the washed chicken and cover with plastic wrap and set in fridge for at least 1 hour.

Remove the chicken from fridge and let it sit for about 15 minutes.

Get your flour dredge pan ready with all the seasonings listed above and give it a good stir so all is combined well.

Take one piece at a time out of the butter milk marinade and dredge it into the flour making sure the piece is coated very well.   Put the flour coated chicken on a sheet pan and finish coating the rest of the chicken.


In a large cast iron pan on medium heat add the oil.  Once oil is fully heat add in about 4 pieces of chicken but do not over crowd the pan.


Cook all the chicken and place on plate lined with papers towels.


Note: the chicken should read 165 degree with a thermometer.  If you don’t think it is fully done you can put the chicken on a sheet pan in the oven for 15 minutes at 375 degrees.  This will finish the cooking process.


White Gravy Southern Comfort Food

Hi Guys, this recipe is true to my heart.  This is something that my father use to make when he would fry up his mouth water chicken.  He would use the drippings from the chicken and made this wonderful tasting gravy.

It took me a few times of making this gravy to get it just like his, but I did it.  Below is the recipe that I have enjoyed growing up and throughout my adulthood.  We don’t make this recipe often but when we do it is such a treat.




3 tbsp. flour

Drippings in pan

2 cups milk

Salt and Pepper to taste


With remaining dripping in pan only use about 2 tablespoons of the oil and remove the rest.

Heat the drippings in pan and then add in the flour and stir until the flour is fully incorporated into the oil.  Cook this for about 3 minutes or until flour is cook.

Now add in the mild stir constantly until milk begins to thicken.   Thicken the gravy to your likeness and then add in salt and pepper to taste.

Serve over mashed potatoes




Angel Hair Alfredo with Chicken, and Bacon

Hi Guys, I have another amazing recipe that you need to try.  This is super easy and delicious as well.  I found this on Pinterest (of coarse) and it has become one of my family’s favorites.   This recipe idea came from Julia’ so go check her site out.




2 to 3 chicken breast boneless and skinless

3 cloves garlic minced

2/3 cups heavy cream

1 cup Parmesan cheese shredded

8 oz. Angel Hair pasta

7 strips bacon

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. oregano

Salt and pepper to taste

Cooking Spray


Seasoning chicken with garlic powder, onion powder and oregano, and place on a lined baking sheet sprayed with cooking spray and put in a 350 degree oven for about 30 minutes or until fully cooked.   Let chicken cool before cutting into bit size pieces.

While chicken is cooking in oven cook the bacon and set aside on a paper towel lined plate. Remove all but 1 or 2 tablespoons of oil from the pan.

In the same pan the bacon was cooked in, add in the garlic, and cook for 1 or 2 minutes.

Then add in the heavy cream and cheese and stir this until the cheese is melted and creamy.  

Cook pasta according to the directions.

Then add in the pasta and coat with the creamy sauce.  Add in the chicken and bacon and give this a good mix.

Note:  you can pre-cook chicken ahead of time. 


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