Philly Cheesesteak Cups

I threw this together for a simple meal. It would make a great appetizer or party food too. I love how easy using frozen puff pastry is. I found this recipe on High Heels and Grills. 

Philly Cheesesteak Cups

1 lb. rib eye steak thinly sliced

1 T. olive oil

1/2 med. onion chopped

1 green pepper chopped

1 c. mushroom chopped

1/2 t. salt

1/4 t. garlic powder

1/4 t. pepper

1/3 c. heavy cream

1/3 c. milk

1 pkg. puff pastry thawed

1/2 c. provolone cheese grated

Preheat your oven to 400°.

Pour olive oil into warm skillet, add chopped onion and peppers. Sautè on medium high heat for about 5 minutes. Add the mushrooms and sautè for another 5 minutes. Remove from skillet and set aside.

Cook beef, stirring frequently for about a minute or two. The meat is thinly sliced enough that it only takes about a minute to cook through. Immediately add the pepper mixture back to the skillet with the beef. Add seasonings, cream, and milk. Bring to a light boil, stirring constantly just until thickened. Remove from heat.

Spray each cup in a muffin pan with non-stick. Place about a 3-4 inch square of pastry dough in each muffin cup. Add about 1/4 cup of cheesesteak mix to each cup.

Bake for about 10 minutes. Place a small bunch of provolone cheese on each cheesesteak cup and continue to bake for another 3 minutes.

Utah Local: Rico Cocina y Tequila Bar

I wanted to find somewhere different to have dinner with my children, but it had to have food that all of them would eat. It's not easy to find a restaurant like that by just driving around and stopping somewhere due to one picky child (who is a teenager). I also wanted a fun atmosphere. I showed them the online menu at Rico Cocina y Tequila Bar and they all said they'd eat something there, so away we went.

We drove around the warehouses and old buildings in the area near Kilby Court and Ruby Snap Cookies and arrived at Rico Cocina at 545 W. 700 S in Salt Lake City.  It was easy to spot the colorful outdoor patio area, the sign and the cool, old painted truck in the front.

This used to be Frida Bistro, but this new restaurant has lower prices than they used to. Prices and descriptions of menu items are on their website. We love chips and salsa, but at $10, we didn't order them. 

Alex ordered Pollo Rebosado en Salsa de Cacahaute, chicken stuffed with cream cheese in a peanut butter and guajillo pasilla sauce for $16. I got to try some. It was a bit bland for my taste, but sure made a pretty presentation.

My picky daughter ordered a Carne Asada Burrito, $12, without the sauce that it usually comes smothered in. She decided that was probably a mistake since it needed "rice or sauce or something", which is why it comes with sauce normally, I'm sure.

My other daughter and I shared the Carne Asada Alambre plate, $16. It said it came with rice, but I forgot that when it was served without it. I even mentioned to my kids that I would have liked it with rice. Even without it, it was really good, and I don't say that about just anything. The grilled beef was tender and flavorful. I usually try something different every time I go back to a restaurant, but I liked this one so much that I might have to order it again. My daughter liked it too, and so did my son, who ended up eating what we didn't. 

A couple of the other plates that looked good to me are the Enchilada de Pollo con Salsa de Achiote y Mangos $13 and the Quesadilla de Huitlacoche $12. They also have vegetarian and vegan entrees on the menu.

The walls are painted different colors and there are lots of fun pieces of art on the walls and everywhere.

There was a glass door from inside the restaurant to another connected building. It was made to look like different houses in different colors. I asked what it was and the waitress said that it's the warehouse where they make the Rico chips and other products that they sell. Awesome looking warehouse! I wanted to go in and explore, but it's not for customers.

I thought this sign outside the warehouse was funny.