Why Go Out? - The 'Boagie'

Ok, so this is a new type of review I'll entitle 'Why go out?'. Basically, it's going to be some tried and true recipes I've either created or made with stuff I had around the house, and I'll share them here with you. The great thing about most of these I've concocted is that you can tweak and/or improve upon as you see fit.

The first one I want to tempt you with is The Boagie. This beefy badass is a 1/2 lb. of full on flavor, and it's up to you how good it really is. Here's what you'll need for the basics (I'll list the ingredients for my first run of it - makes 2 servings):

• 1 lb. ground beef (80/20 is preferred)
• 1 medium yellow onion
• 2 fresh hoagie rolls (found in your local grocery store bakery; ususally a 4 pack)
• 1 tbsp. garlic powder
• 1 tbsp. fresh ground black pepper
• 1 tbsp. seasoned salt
• 4 slices of American cheese (Kraft or what have you)
• 3 tbsp. low sodium Dale's Steak Seasoning
• Ketchup/mustard/mayo for taste (optional)

Slice your rolls length wise and spread open. Toast in the oven (or on your grill) until just warmed and/or the edges are slightly crispy. place 2 slices of cheese immediately in the roll, side by side, covering the base of the bun. Set aside.

Dice the onion into small cube-like chunks. In a large skillet/pan, brown the ground beef and onion together (no need to add oil or butter; the fat of the meat will lubricate the pan). Add in your garlic powder, salt and pepper, and stir in to cover the meat. Once it is browned, drizzle over your Dale's and stir until completely mixed.

DO NOT DRAIN THE FAT. Instead, use a slotted spoon to scoop out the meat and place directly onto the bun. The heat of the beef and onions will melt the cheese from the inside. Add your condiments as necessary. Enjoy.

Now, this isn't a very complex dish....or is it? What I love about this is it's simple to make, and oh so delicious (especially when that thin layer of fat soaks into the bottom of the bread and acts as a sort of coagulent for all the ingredients...mmm....fat....).

However, as I chowed down, I realized something: This could get ugly. And by 'ugly', I mean 'very upscale and creative'. Maybe some thinly shaved chicken breast next time, with sauteed spinach and crumbled feta. Or a chipolte ranch sauce to drizzle over my bacon crumbled steak slices. Fresh basil anyone? The possibilities are endless, so have fun with this one.

I mean, with food this da(m)n good....why go out?