My Lavender Blues

just trying to keep a pulse

Main navigation

dairy

Hasselback Philly Cheddar Cheesesteak

By

You guys!

Hi hi hi.

I missed you all. But I’ve been busy. Which is no excuse. However if you follow me on instagram you’ve been keeping up on all the new… news.

For instance. A house! That I get to fix up! And paint (the worst). But there is a new studio set up and it has been taking me so long to get that all fixed up. But I keep telling myself that slow and steady wins the race. Which in reality is  looking more like procrastination and finding new fun projects to do while I put off actually organizing my life.

Some things will never change. Apparently age doesn’t come with a new set of organizational skills.

Womp womp.

However. On the up side.  I have been able to partner up with one of my favorite cheese makers:

Tillamook! And more particularly: Tillamook Cheddar block.

Yep. This partnership allowed me to take a pause on the ol’ To Do list and focus on creating a delicious recipe highlighting their cheddar cheese (oh, darn ;)).

Anyways. As most of you know I am pretty much obsessed with all things cheese. Real Cheese. Cheese that is NOW beginning to move east and is available in Saint Louis. Click here to see where you can buy Tillamook near you!

*yaaasssssss*

There is nothing i love more than using real food, real ingredients, bold flavor that comes naturally. Which is why I carefully shop the perimeters of the store and pay attention to each ingredient I purchase making sure that flavors will compliment each other. TIllamook Cheddar Cheese has no boundaries: endless possibilities of flavor combinations, which is why it is one of my go to favorites.

I decided to create a dish inspired by one of my East Coast favorites, philly cheesesteak. I chose to make a fun spin and a healthier option, Hasselback Philly Cheesesteaks. Not only are they aesthetically pleasing, but they are absolutely delicious! Crunchy, cheesy, chewy goodness.

Bon Appetit 🙂

\

Recipe Notes:

Be careful when slicing your potatoes! Prop Tip: Place a chopstick on either side of the potato when slicing as a guide for your knife to stop (to avoid slicing through the bottom).

Try freezing your meat for 45 minutes before slicing in order to achieve that perfect thinly sliced philly steak meat.

Hasselback Philly Cheddar Cheesesteak
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Save Print
I’ve partnered with Tillamook Cheddar Cheese to create a spin on my favorite summertime classic, Hasselback Philly Cheddar Cheesesteaks
Ingredients
  • Recipe:
For Potatoes:
  • 4 medium sized russet potatoes
  • 2 tbsp salted butter, melted
For Onions + Peppers
  • 2 tbsp butter
  • 2 yellow onions, chopped small
  • 2 green bell peppers cut into thin long strips
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
Meat
  • 1 tbsp salted butter
  • 2lb strip loin, sliced very thin
Cheese
  • 2 cups shaved Tillamook Medium Cheddar cheese
Instructions
  1. Preheat the oven to 425. Next very carefully slice your potatoes, hasselback style.
  2. Pro tip* place chopsticks on either side of potato as a bumper when slicing thin strips of potato as to not slice all the way through, reference photo.
  3. Next brush your 1 tbsp of melted butter evenly over potatoes.
  4. Place potatoes on a foil lined baking sheet and bake for 55 minutes.
  5. Halfway through baking the potatoes brush with remaining tbsp of melted butter, being sure to get the slices covered as the potato will have begun to fan open by now.
  6. Remove potatoes when done baking and set aside.
Onions + Peppers
  1. In a medium pan over medium heat add your butter and allow to melt.
  2. Add your onions and let saute until translucent, about 7 minutes.
  3. Reduce heat to low and continue to cook your onions for another 15 minutes, while stirring every minute or so. This will allow the onions to caramelize.
  4. Next bring your heat back up to a medium low and add your thinly sliced green peppers. Continue to saute until green peppers are softened, about 7 minutes.
  5. Add salt and pepper to taste. Remove from pan and set aside.
  6. In the same pan that you cooked your onions and peppers add butter and bring heat up to high heat.
  7. Once pan is heated and butter is about to brown (but not burn) add your thinly sliced meat and cook for about 60 seconds per side.
  8. Remove from heat and add your onion + pepper mixture back into the pan with the steak and toss.
Assembly:
  1. Taking your hasselback potatoes add your first cup of shaved tillamook cheddar cheese and place into the fanned slices.
  2. Add your steak + onion + pepper blend on top over the cheesy potatoes.
  3. Top with the remaining cup of cheese and place potatoes back into oven until cheese is melted.
  4. Remove and inhale 🙂

Blueberry & Goat Cheese Watermelon Pizza

By

Blueberry and Goat Cheese Watermelon Pizza

Blueberry and Goat Cheese Watermelon Pizza

Blueberry and Goat Cheese Watermelon Pizza

Going in for da kill.

Much similar to the last time I was sick (read here) my inner hypochondriac decided to show face this weekend when body chills followed by aches and pains (mostly stomach pains because I tried convincing myself I was not hungry) decided to invade my personal space and leave me bedridden while I anxiously awaited for a priest to come knocking on my door to read me my last rites.

But of course, as per usual, 24 hours later, three or four doses of NyQuil (perhaps a little exaggerated) and a pound lighter (only to be gained within the next two hours of stuffing face to ‘make up’ for my incredible illness) I was back in business and ready to take on the world. And by world, I mean a bikini (and by bikini I mean oversized t-shirt over full piece tankini), lounge chair & cocktail in hand….  nothing like being back in the saddle after falling of the wagon. 

But still trying to avoid looking like full blown jabba the hut in my swim gear, I decided to create a treat that would be lighter in calories leaving me feeling incredibly satisfied – preventing me from going off the deep end, face first, into a bag of ruffles/cooler ranch doritos.

Blueberry and Goat Cheese Watermelon Pizza

Blueberry and Goat Cheese Watermelon Pizza

Blueberry & Vanilla Goat Cheese Watermelon Pizza. 

Strange…. at first….. perhaps. But TRUST me, it’s almost too good to be true. I am not even a huge watermelon fan and I literally devoured this entire recipe in less than an hour. My sister had made a version of these last summer and it became a staple appetizer every party we attended. And by party, I mean the two of us hanging out. SO yum.

The best part? Aside from the taste?? It’s BEYOND simple! And the components can be made in advance which is a huge selling point. DOUBLE AND once all the ingredients are ready to go? It takes almost NO time to assemble, so basically a win-win. 

Homemade blueberry compote + honey vanilla goat cheese + mint leaves + watermelon slices. That’s it.

Plain & Simple.

Blueberry and Goat Cheese Watermelon Pizza

Blueberry and Goat Cheese Watermelon Pizza

Blueberry and Goat Cheese Watermelon Pizza

Recipe Notes:

Literally running out the door with absolutely ZERO time!? If you have a trader joes nearby, they actually sell vanilla blueberry goat cheese which kills all birds with one stone. But homemade is still the best tasting in my honest opinion.

Make sure to purchase the “logged” goat cheese, and not the crumbles. It comes together a little nicer and gives it more of a ‘whipped’ texture vs ‘crumbly’. 

If using frozen blueberries vs fresh, reduce water to 1 tbsp and then gradually add 1 tbsp of water at a time, or as needed (up to 3 tbsp max).

5.0 from 1 reviews
Blueberry & Goat Cheese Watermelon Pizza
Prep time: 
Cook time: 
Total time: 
Save Print
Ingredients
Blueberry Compote
  • 12 oz blueberries
  • 2 tbsp water
  • 1 lemon, squeezed (about 2 tbsp lemon juice)
  • ¼ cup granulated sugar
Vanilla Goat Cheese
  • 8 oz goat cheese
  • 1 tsp honey
  • 1 tsp vanilla extract
Watermelon Pizza
  • 40 mint leaves (roughly)
  • ½ watermelon, sliced in half, sliced into triangles, and then sliced again into smaller triangles (see photo)
Instructions
Blueberry Compote:
  1. First in a small pot over medium heat add your water and granulated sugar. Bring to a boil. Add your blueberries and lemon juice. Continue to boil, stirring every minute, until blueberries have burst and water begins to thicken, about 8 minutes. Remove from heat and let cool to room temperature (will thicken as it cools). Place in fridge until ready to use.
Vanilla Goat Cheese:
  1. In a small bowl add your log of goat cheese. Break up using a fork. Add your vanilla extract and honey. Whip together using a fork until mixed together. Set aside in fridge until ready to use.
Assembly
  1. Once watermelon is sliced and ready to go, add one mint leaf, topping with 1 tsp goat cheese and 1 tsp blueberry compote. Continue to do this to each piece of watermelon until all slices are assembled. Store in fridge until ready to consume.

 

Blueberry and Goat Cheese Watermelon Pizza

Alsooooo, those sweet prescription sunglasses that are casually hanging out next to the watermelon ‘za? Or better yet, the awkward photos of myself with some killer shades? I scored them from Glassesshop. I had been looking for some new glasses to sport this summer without breaking the bank, and these glasses do it all. Prescription + UV protection. That’s right. The UV lens literally just clips on and pops off for indoor/outdoor use. Plus they are super cute. Duh. And you don’t even need to leave your house. You can purchase the glasses online and if you decide to get in on the fun, you may use the code GSHOT50 at checkout , and score your frames 50 percent off. 

*** Though these prescription shades were sent to me for free, I was able to pick them out myself and am a completely satisfied customer. All thoughts and opinions are my own.