Unlike Lucy, I am not a natural chef, and to admit the truth, I can't really say I even enjoy cooking (though people tell me this enjoyment comes as you get better at it).  Anytime I can find a "fool-proof" recipe that says it is easy, and is truly easy enough that you could turn a kindergarten class loose with it, I am happy.   This stromboli recipe from Food-Mafia definitely fits the bill.

My ingredients.  Not too many to deal with on a weekday night.

Ingredients:
1 Pillsbury Pizza Crust  (If you follow the link to the original website they have you make your own crust, but if I had to do all that I would not be writing about this recipe.  The Pillsbury roll-out crust works great)
6-8 slices of salami
6 slices of provolone cheese
1/2 cup banana pepper slices
1 tablespoon butter
1 teaspoon oregano

Directions:
1. Preheat oven to 400
2. Roll out pizza crust into large rectangle on a cookie sheet or pizza pan
3. Lay down provolone cheese slices, then salami slices, and then banana peppers across pie crust.
4. Starting from one end, roll up crust like a log.  Make sure to keep fillings tucked into the edge.
5. After sealing the edge of the roll, top with spreaded butter and sprinkle oregano over top.
6. Bake for 15 - 20 minutes or until crust is golden brown.
7. Enjoy!

It makes a better picture if you don't do what I did and put the cheese on first, and then the salami.  But it tastes the same

All rolled up, and topped with butter and oregano

The Final Product.  It tasted just as wonderful as it looks.

I know the internet doesn't know this about me, but let me just announce to the world that I am a terrible cook.  I mean, at my wedding one of my best friends roasted that I couldn't brown ground beef when she met me.  That is true.  But look at me now -- I am whipping up ground beef with an Asian flair all thanks to years of patient roommates and marrying into a family of wonderfully talented Taiwanese chefs.

If you are wanting to add more Taiwanese or Chinese flavors into your dinner plans, stir fry is by far the easiest way to start.  You can use your own favorite meats and vegetables, and even go quite American on the sauces if you don't want to make a trip to an Asian supermarket.  Plus it is all "one pot" cooking, which means less work for you washing dishes later.
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You know it is ready when the broccoli is a bright and vibrant green

Southern Spin on Chinese Stir Fry

Ingredients:

1 pound ground beef or ground turkey
1 onion, chopped
1 broccoli crown
2-3 whole carrots, sliced or shredded
Soy Sauce
Vinegar
Olive Oil
Chili Soy Paste
Pepper


Directions:

Start by browning your beef or turkey. Set your pan to medium high heat and add about 1 tablespoon olive oil.  Let the oil warm before adding your meat to reduce burning.

Add vinegar, soy sauce, pepper, and chili soy paste to taste.  I use about a teaspoon of pepper for one pot, and about 2 tablespoons of the liquid ingredients.

Once the meat begins to brown, add your chopped onion.  Stir with a spatula or chop sticks as needed to prevent burning.

When the onion begins to start "clearing" in color, then add your remaining vegetables.  When the broccoli is a bright green color, and the meat is thoroughly cooked, then remove from heat. Typically 8-10 minutes of stove top time is all that is required on medium high heat.

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Chili Soy Paste is your best friend via

Using ground beef or turkey isn't really very Chinese (my in laws typically cook more with pork), but this is my more American spin on stir fry to make it a friendly first-timer's recipe.  I have found I really love the flavor of ground turkey with this dish even more than the ground beef. You can substitute or add any of your favorite vegetables -- I have added sliced grape tomatoes, green and red peppers, and sliced mushrooms to this mix with great results.  The only difficult ingredient to come by at your regular grocery store is the chili soy paste, but it is incredibly good if you can get it.  It has a nice spicy flavor that can really add punch to the dish and overcome the pure salty taste of the soy sauce.  A balsamic vinagrette is good in a bind as a substitute, but if you swing for the chili soy paste you absolutely won't regret it.  A bottle is about $3 at your local Asian supermarket.

You can serve this dish by itself, or over a nice bed of rice if you are hungrier.  Speaking of rice, once you switch over to the amazingness that is using a rice cooker, you will never, ever go back.  Stay tuned for my next cooking post if you want to learn more about why every good Southerner should have a rice cooker at home.