Italian Drip Beef Sandwiches

Okay, so, the name isn't great. In fact, it's downright weird. But the sandwiches...holy cow, are they delicious! And you can't get easier, either.

Brian, I'm talking to you right now, you need to make this. Mom and dad, I think you will like it a lot (the pepperoncinis don't add any heat, just some tangy-ness), but Brian, it's a perfect one for you to throw in the slow cooker at lunch and have a yummy, beefy dinner waiting for you when you get home. The leftovers freeze well.

Italian Drip Beef

Adapted from Pioneer Woman

Prep Time:

5 Minutes

Cook Time:

6 Hours

Difficulty:

Easy

Servings:

10

 

Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 can Beef Broth (14 oz)
• 3 Tablespoons (heaping) Italian Seasoning
• 1 teaspoon Salt
• 1/4 cup Water
• 1/2 jar (16 Oz) Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a slow cooker. Stir lightly to combine seasoning with the liquid.
Cook on high for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to slow cooker for 30 minute intervals till it's tender!**
With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

Mom and Dad's Gourmet Mac and Cheese

Adapted from the old Betty Crocker recipe - dad says it's the best ever!

8 oz macaroni, cooked
2 tbsp butter, cut into cubes
1 1/4 cups gouda, cut into 1/2 inch cubes
3/4 tsp salt, divided
1/4 tsp pepper
2 cups milk
paprika for garnish

Preheat oven to 350. Butter a 12x8 baking dish. Place all ingredients except paprika in alternating layers in the dish. Sprinkle with paprika. Bake 40 minutes, or until golden brown on top.

Romanian Garlic Steak Marinade/Crust

This one came from the Raichlen BBQ book that Aim and Josh got me a few years back. This is like a big punch in the face from a garlic clove and I love it!

Coarse salt
Fresh ground pepper
Paprika
Olive Oil
4 to 6 cloves garlic, finely chopped
Dried oregano

Place the steaks in a Tupperware or baking pan. Generously season with salt, pepper and paprika. You are basically making a crust. Most of the seasoning will come off when grilling, so I think the steak just gets it's flavor from osmosis! Drizzle the olive oil on the steaks. I prefer to use less olive oil here, but it does help everything stick. Spread the olive oil with your hands all over the steak. Sprinkle the garlic and oregano on the steaks. Cover with plastic wrap or the Tupperware lid. Let it marinate at least 2 hours. Mmmmmm......garlic punches.

Smoked Sun Dried Tomato and Pesto Chicken Pasta

I kinda came up with this recipe from several online recipes when I wanted a way to use the sun dried tomatoes that Josh gave me for Thanksgivemas. It turned out pretty good! Here's the ingredients and amounts that I used to make two meals for myself:

- 1 large chicken breast
- 1 bag of smoked sun dried tomatoes. I think the smoked part is essential to this recipe
- Penne pasta
- 1 large garlic clove
- 1 cup packed fresh basil leaves, washed well and spun dry
- 1 cup packed fresh parsley leaves (preferably flat-leaf), washed well and spun dry
- 1/3 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine

Here's the steps:

1. Boil enough water for the pasta and a little more than needed
2. Soak 1/2 cup of the tomatoes in some of the boiling water to soften them up
3. Make the pasta. When done drain and set aside
4. Cube or slice the chicken
5. Make the pesto. Here's the recipe for that:
    To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives.

6. Heat some oil in a pan and brown up the chicken
7. Drain the tomatoes and add to the pan. Just get em hot
8. Add in the pasta. Again just get it hot
9. Remove from heat. I poured it straight into a Tupperware
10. Add in the pesto. This is why I liked the Tupperware - I just put the top on and shook it up to mix.

Spicy Peanut Noodles

Spicy Peanut Noodles 

Nom nom nom. A go-to side for asian meals around our house. Make sure you squeeze a little more lemon juice on top right before you eat!  

1/4 cup peanut butter
2 Tablespoons soy sauce
1 teaspoon ginger, grated
2 Tablespoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 pound spaghetti or linguine, cooked
1/4 cup fresh cilantro, minced

In a small bowl, combine peanut butter, soy sauce, ginger, lemon juice, garlic powder and red pepper flakes. Set aside.

In a large bowl, toss pasta mixture with peanut butter sauce and cilantro.

Perfect Potstickers

Perfect Potstickers

I adapted this recipe from Alton Brown. The wonton wrappers are usually in the produce section of the grocery store (for whatever reason). They're really easy once you get the hang of it. The reviews online said that they freeze well (after putting them together but before cooking them). I think next time I'll make a double batch and put half away for a rainy day! 15 potstickers was the right amount for a meal for two alongside some spicy peanut noodles. 

• 2 tbsp finely chopped scallions
• ½ cup grated carrot
• 2 tsp grated ginger
• 1 tbsp chopped cilantro
• 1 tbsp soy sauce
• 1 tbsp hoisin
• 2 tsp sesame oil
• 1 tsp salt
• ¼ tsp pepper
• 1 egg, lightly beaten
• 15 to 20 small wonton wrappers
• Water, for sealing wontons
• 2 to 3 tablespoons vegetable oil, for frying
• 1/2 cup chicken stock, divided

Combine the first 10 ingredients in a medium-size mixing bowl (scallion through egg). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush all edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Pinch corners together and seal edges. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a large pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.

Serve immediately with a dipping sauce (soy sauce, sriracha, hoisin and/or mirin).

Refried Beans

Refried Beans

An oldie but goodie! 

2 tablespoons vegetable oil
1/2 an onion, chopped
1 tablespoon cumin
1/4 teaspoon cayenne or red pepper flakes
1 can pinto beans, some of the liquid drained off
salt and pepper to taste

Place the oil in a large skillet and turn the heat to medium. When the oil is hot, add the onion and cook, stirring, until it is soft and starting to brown, about 5 or 10 minutes.

Add the cumin and cayenne. Cook, stirring, 1 minute more. Add the beans and mash with a fork or potato masher. Continue to cook and mash, stirring, until the beans are more or less broken up.

Season with salt and pepper, and add more cumin or cayenne to taste. If they're too runny, they'll firm up quickly if you let them cook for a few more minutes. Add water if they're too stiff.

Eat! We like to smear some on a toasted tortilla and top with whatever you have on hand (tomato, scallion, cheese, cilantro, avocado, sour cream...).