Italian Beef Sandwiches

• 2 1/2 lb beef round or beef sirloin tip roast
• 1/2 tbsp crushed red pepper flakes
• 2 tsp dried basil
• 2 tsp dried oregano
• 3 cloves garlic, minced
• 8 Italian rolls
• pinch grated nutmeg
• 1 quart water
• Bottle of giardiniera
• Salt and pepper

Preheat the oven to 450 degrees.  Mix together the red pepper flakes, basil, oregano, garlic, and a pinch of salt and pepper.

Rub half of this mixture on top of the meat.  Set the meat in a large roasting pan and set in the oven.  Roast for 20 minutes, then reduce the heat to 250 degrees.  Cook for another 20 minutes.

After the 20 minutes, add the rest of the spice mixture to the quart of water.  Pour this into the roasting pan.  Cook for another 30 to 45 minutes, or until the temperature of the middle of the roast is 130 degrees.

Remove the meat and set aside to cool.  Set the roasting pan on some burners and turn the heat to medium high.  Scrape up any bits that have stuck on the bottom.  Reduce mixture slightly for a few minutes.  Then turn off the heat and let the mixture cool.  

Cover the meat and place the juice in a container and then stash them in the fridge and let them hang out overnight or a day.

Before ready to eat, transfer the meat to the freezer for 2 hours.  Remove from freezer and slice the meat as thinly as possible.

Warm the liquid in a pot.  Add the grated nutmeg.  Reduce the mixture if it is too watery.  Then dump a handful of the sliced meat into the juice and cook for 2 minutes.

With a pair of tongs, transfer the meat straight from the pot to the Italian rolls.  Top with the giardiniera.  Using the juice, dip the sandwich in the juice or pour on top of the sandwich. 

Apple & Cranberry Sauce

• 1 bag cranberries, fresh
• 2 apples, peeled, cored and cut into chunks
• 1/2 c sugar 
• 1 orange, juiced
• 1 stick cinnamon

Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.

Serve chilled or at room temperature.

Green Chicken Burrito Bowls

• 16 oz jar green salsa
• 1½ c water
• 1 c uncooked brown rice
• 15 oz can seasoned black beans, drained
• 1 lb boneless, skinless chicken breasts
• 2 tbsp diced canned chipotle peppers in adobo sauce
• 2 romaine lettuce hearts, chopped
• 1 ripe avocado, sliced
• sour cream
• shredded cheese

Stir together salsa water, rice, beans, and peppers in a large skillet. Nestle chicken breasts into salsa mixture, and bring to a simmer over medium-high heat.
 
Stir to make sure rice is all covered with liquid, reduce heat to medium-low, and cover. Simmer for 45-60 minutes, until rice is tender, stirring once or twice during cooking. Shred chicken with two forks and stir into rice.
 
To serve, place a bed of lettuce into each bowl and top with chicken and rice mixture. Top with  avocado slices, sour cream, shredded cheese, and additional salsa.

Crispy Green Beans

• 1 lb fresh green beans, washed and trimmed
• 3 tsp olive oil
• ½ c grated Parmesan cheese
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• ½ tsp paprika

 

Preheat the oven to 375°. Line a baking sheet with parchment paper.

In a large bowl, toss the green beans with the olive oil. Add the Parmesan, salt, pepper and paprika and toss well to coat.

Pour the green beans onto the baking sheet and bake until crisp, 10 to 15 minutes.

Cool slightly before serving.

Crispy Baked Sweet Potato Fries

•  4 med sweet potatoes
• Cornstarch
• 2 tbsp olive oil
• salt & pepper to taste

Preheat the oven to 425 degrees. Peel the sweet potatoes and cut them into fry-shaped pieces.  Cutting them into similarly sized pieces so the fries will bake evenly.
 
Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto a baking sheet. Sprinkle with cornstarch and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
 
Pour the fries directly onto a dark, non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don't overcrowd, otherwise they will never crisp up.
 
Bake for 15 minutes, then flip the fries so they can cook on all sides.

Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It's essential to bake them long enough, otherwise they won't be crispy. Don't worry if the edges are a little bit brown; they will taste more caramelized than burnt.

Chicken Pot Pie Soup

• 2 lbs boneless, skinless chicken breasts
• 2½ c frozen, mixed vegetables
• 3 c potatoes, cubed
• 2 cans cream of chicken soup 
• 1 c water
• 2 tbsp cornstarch + 3 tbps cold water

Cut about two pounds of boneless, skinless chicken breasts into cubes and place them in crock pot.
Top with about 2½ cups of frozen, mixed vegetables.  Add 3 cups of cubed potatoes.  Top it all with  cream of chicken soup and 1 cup of water.  Mix it all together and cook on high for about 6 hours.

Mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes.

Serve topped with warm biscuits.

Grilled Pimento Cheese Sandwich

• 1 c mayonnaise
• 1 (4-oz.) jar diced pimiento, drained
• 1 tsp Worcestershire sauce
• 1 tsp onion, finely grated
• 2 (8-oz.) blocks sharp Cheddar cheese, shredded
• Bread, sliced 
• Mayonnaise

Stir together 1 cup mayonnaise, diced pimiento, Worcestershire sauce, and onion. Stir in shredded sharp Cheddar cheese. 

Spread 1/4 cup pimiento cheese mixture on 1 side of a bread slice; top with another bread slice. Lightly spread both sides of sandwich with mayonnaise. Repeat with remaining pimiento cheese mixture for desired number of sandwiches. 

Cook, in batches, on a hot griddle or large nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown and cheese melts.

Baked Spiral Ham

• 1 large onion, sliced
• 2 tbsp butter
• 1 fully cooked spiral ham, 7-10lbs
• 1 1/2 c chicken broth
• 1 c dry red wine

In a small skillet, saute the onion in butter until tender; transfer to a roasting pan. Place ham on top. Pour the broth and wine or additional broth over ham. Bake, uncovered, at 325° for 2-3 hours or until a meat thermometer reads 140° and ham is heated through.

Cream of Mushroom Soup

• 4 tbsp olive oil
• 4 tbsp butter
• 2 lb cremini mushrooms, roughly chopped
• Small handful of shiitake mushrooms, chopped
• 3/4 c minced shallots
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 3/4 tsp dried tarragon
• 4 c chicken stock
• 1/2 c heavy cream
• 1/2 tsp freshly ground black pepper

Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside.

Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried tarragon, and the chicken stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

   

Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)

Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

Italian Tuna Pasta

• 8 oz farfalle
• 1/4 c extra virgin olive oil 
• 2 tsp lemon zest 
• 1 1/2 tbsp fresh lemon juice 
• 1/2 tsp salt 
• 1/2 tsp freshly ground black pepper 
• 3 celery ribs, sliced 
• 1 cucumber, peeled, halved, seeded, and sliced 
• 1 red bell pepper, halved and thinly sliced 
• 1/4 red onion, thinly sliced 
• 2 cans solid white tuna in olive oil, drained 
• 1 tbsp drained capers 
•  1/3 c thinly sliced fresh basil

Cook pasta in boiling salted water according to package directions; drain.

Meanwhile, whisk together olive oil and next 4 ingredients in a large bowl. Stir in celery and next 5 ingredients. Add hot pasta, and toss to coat. Stir in basil. Serve immediately, or chill until ready to eat.

Roasted Baby Carrots

• 1 lb Baby Carrots
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Salt and Pepper

Preheat oven to 400°F. 

Place baby carrots in a baking dish. 

Toss carrots in olive oil, salt, and pepper until evenly coated.  

Roast at 400°F until carrots are soft when prodded with a fork—approximately 30 minutes.

Roasted Brussel Sprout w/ Bacon

• 1½ lb Brussels sprouts
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 6 bacon slices, cut into 1 inch pieces

Preheat oven to 400 degrees.
 
Clean and trim Brussels sprouts and cutting any very large heads in half through the core.

Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
 
Pour the Brussels sprouts onto a large sheet pan, in a single layer. Sprinkle with salt and pepper. Then evenly sprinkle the bacon pieces over the Brussels sprouts.
 
Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.
 
Serve immediately.
 

Jalapeno Chicken Burgers

• 3 lb ground chicken
• 1 1/4 c white onion, diced
• 1/2 c fresh cilantro, chopped
• 4 cloves garlic, minced
• 1 jalapeño pepper, diced
• 2 tsp dried cumin
• 2 tsp dried paprika
• 2 tsp red pepper flakes
• guacamole

Mix together ground chicken, onion, cilanntro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl. Divide mixture and form into 8 patties. Grill over medium-high heat until burger is cooked through.  Flip when bottom side of burger no longer sticks to the grill grates. Top with guacamole if desired.

Salisbury Steak Meatballs

• 2 lb ground beef
• 3/4 c seasoned breadcrumbs
• 1/4 c brown mustard
• 1/4 c ketchup
• 1 tsp beef base or crumbled beef bouillon
• 1 tbsp worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 c butter
• 1 large onion, halved & sliced
• 2-1/2 c beef broth
• 1 tbsp worcestershire sauce
• 1 tbsp ketchup
• 2 tbsp cornstarch, mixed with beef broth to make a thin paste
• 1 lb egg noodles, cooked al dente & drained
• Fresh parsley, minced

For the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
 
Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.

In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.

Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. 

Serve meatballs and sauce over egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley.

French Bread Pizzas

• 6 deli rolls or crusty Italian rolls
• Marinara sauce
• Pesto
• 2 lbs Mozzarella cheese, grated
• Parmesan cheese, grated
• 2 tbsp butter
• 1 Onion, sliced
• 1/2 lb Sausage, breakfast or Italian
• Pepperoni slices
• Canadian bacon slices
• Pineapple chunks
• Roma tomatoes, sliced
• Black olives, sliced
• Optional ingredients: goat cheese, sliced bell peppers, pepperoncinis, jalapeno slices, diced red onion

Preheat the oven to 375 degrees.

Slice rolls in half and lay them, cut side up, on a large baking sheet.

Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan.

Add whatever toppings you'd like on top of the cheese.

Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Turn up the heat to 425 and put it on the highest rack until the cheese starts to bubble  and turn golden.

Remove and serve immediately.

Garlic Parmesan Yellow Squash Chips

• 4 med yellow squash, sliced into 1/4 to 1/2-inch rounds
• 3 tbsp olive oil
• salt & fresh ground pepper, to taste
• 1 c panko crumbs
• 1 c grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• cooking spray
• Plain Yogurt

Preheat oven to 450.
 
Line 3 baking sheets with parchment paper and set aside.
 
In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
 
In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
 
Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
 
Place the squash in a single layer on the previously prepared baking sheet.
 
Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
 
Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
 
Remove from oven and serve with yogurt.

Pizza Spaghetti Squash Casserole

• 1/2 lb ground Italian sausage
• 4 c cooked spaghetti squash
• 3 c marinara sauce
• 2 lg eggs
• 1/2 tsp sea salt
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 2 1/2 oz pepperoni
• 1/2 c Parmesan cheese
• 1/2 c Mozzarella cheese

Preheat oven to 350 F.
 
In a medium skillet over medium high heat, brown the Italian sausage until cooked through.
 
In a medium bowl, combine the marinara sauce, eggs, sea salt, oregano, and garlic powder.
 
Place the spaghetti squash into a 9x9" baking dish. Top with the marinara mixture and cooked Italian sausage. Stir to combine with the spaghetti squash and smooth into an even layer.
 
Top with a layer of half of the pepperoni, a layer of Dubliner or Parmesan cheese, and then a layer of Mozzarella cheese.
 
Top with the remaining pepperoni and make for 20-30 minutes until set and heated through.

Monkey Butter

• 5 med sized ripe bananas
• 20oz can crushed pineapple
• 1/4 c coconut, ground
• 3 c white sugar
• 3 tbsp lemon juice

Peel and slice bananas, then add all ingredients to a heavy saucepan.  Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick.  As the mixture thickens, stir constantly until desired thickness is achieved.
 
Store in air tight containers in the refrigerator for up to 3 months.

Banana Cream Waffles w/Vanilla Syrup

Waffles

• 2 c flour
• 3 tsp baking powder
• 1 tsp salt
• 2 eggs
• 2 c milk
• ⅓ c vegetable oil
• 2½ tsp McCormick Banana Cream Baking Flavor

Vanilla Syrup

• 1 c sugar
• 2 tbsp cornstarch
• ¼ c butter
• ¼ tsp salt
• 1 tbsp vanilla
• 2 c water

For the Syrup
In medium size pot bring water to a boil. Once boiling add in the sugar and cornstarch. Stir constantly for 3-5 minutes.
 
Remove from heat. Add in butter, salt, and vanilla. Stir until butter is completely melted. Allow to cool prior to using.

 

For the Waffles

In medium size mixing bowl combine the flour, salt, and baking powder. Set aside.
 
In another medium size bowl beat the eggs. Add in the milk, vegetable oil, and Banana Cream flavoring. Stir to combine.
 
in the flour mixture. Stir to completely combine.
 
Cook in waffle maker until golden brown.  Serve with butter, additional banana slices and vanilla syrup.

Crock Pot Jambalaya

• 1 lbs boneless chicken breasts or boneless thighs
• 1 lbs smoked sausage, cut to ¼-inch rounds
• 10oz can Rotel tomatoes with chiles, undrained
• 14oz can chicken stock
• 6oz can tomato paste
• 1 onion, diced
• 1 green bell pepper, diced
• 3 celery ribs, chopped
• 5 garlic cloves
• 3 tsp parsley flakes
• 2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp hot sauce
• 1 cup instant rice, uncooked
• 1 lbs shrimp
• green onion for garnish

Place the chicken in the bottom of the crock pot along with the sausage.  

Combine the tomatoes, broth, tomato paste and the seasonings in a small mixing bowl.  Add diced vegetables to the crock pot then top with the tomato mixture.  

Cook for 4-6 hours on High. 

With 30 minutes remaining for the cooking, use forks and shred the chicken in the pot.  Adjust the flavoring and add the hot sauce, then add in the rice and shrimp

Serve with additional hot sauce and green onion

Creamy Barbecue Chicken Wrap

• 2 tbsp barbecue  sauce
• 2 tbsp Greek yogurt, plain
• 2 lg flour tortillas
• 1 c lettuce, shredded
• 1/2 c sharp cheddar cheese, shredded
• 1/2 avocado, diced
• 1 chicken breast, cooked and shredded
• 4 slices bacon, cooked crisp

MIx the barbecue sauce and yogurt in a small bowl until well combined.

Spread the sauce evenly onto the tortillas.  Layer the remaining ingredients  over the sauce.  Roll tortillas burrito style and serve.

Sausage Vegetable Stew w/ Fried Polenta

Stew

• 1 lb chicken sausage
• 2 tbsp olive oil, divided
• 1 lg onion, diced
• 1/4 tsp chili flakes
• 2 garlic cloves, minced
• 4 c baby spinach
• 28 oz can whole tomatoes
• 1 c frozen or fresh corn
• salt and freshly ground pepper
• 2 lg potatoes, parboiled and diced
• Fresh parsley for garnish

 Polenta

• 4 1/2 c water
• 1 tsp salt
• 1 c instant polenta*
• 2 tbsp butter
• 1 c parmesan, finely grated
• Olive Oil for frying

Lightly grease a 9x9 baking dish with butter 1. or cooking spray.
 
In a large saucepan, bring water and salt to a boil over high heat. Slowly pour polenta in to water whisking constantly until mixture thickens, about 3 minutes. Remove from heat and stir in butter and Parmesan.

Pour polenta into greased baking dish, cover with plastic wrap and chill in the refrigerator for at least 1 hour until polenta is firm.

Remove the polenta from the refrigerator and cut into triangles with a sharp knife.

In a large skillet, heat 3-4 tablespoons olive oil over high heat, until almost smoking. Fry the polenta in two batches, 4 pieces at a time, for 5 to 6 minutes per side until crispy and lightly browned. Place in 200º oven to keep warm while frying remaining pieces and cooking stew. Replenish oil before frying the next batch if necessary.
 
In a large skillet on medium heat, add one tablespoon of olive oil and cook chicken sausage until browned and crispy.
 
When the sausage is browned, add the onion and cook until the onion is soft. Add the garlic and the chili flakes. Cook the garlic for one minute.

Add the spinach and cover the skillet to wilt the spinach. Once wilted, stir in the tomatoes and corn and bring to a simmer. Simmer 10 minutes. Add salt and pepper to taste.
 
In a separate skillet, fry the parboiled diced potato in remaining olive oil until crispy on all sides.
 
Serve the fried polenta topped with the sausage stew and the crispy potatoes. Garnish with
parsley if desired.

No Bake Energy Bites

• 1 c oatmeal
• ½ c peanut butter
• ½ c honey
• 1 c coconut flakes
• ½ c ground flaxseed
• ½ c mini chocolate chips
• 1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.

Let chill in the refrigerator for half an hour.

Once chilled, roll into balls and enjoy!

Store in an airtight container and keep refrigerated for up to 1 week.
 

Substitutions:
Soybutter, almond butter, cashew butter, sun butter, for peanut butter. 

Creamed or liquid honey, or agave nectar or maltitol syrup in place of honey. 

Crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder in place of coconut.

Raisins, cranberries, goji berries, or crushed almonds,cashews, walnuts can also be added.

Ham & Beans, Slow Cooker

• 1lb package dried northern beans
• 1lb ham bone, hocks, shanks or diced ham
• 2 tsp onion powder
• 6 c water
• salt & pepper to taste

Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender.

Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

Blackened Fish Tacos w/ Avocado-Cilantro Sauce

 Fish

• 1.5 lbs tilapia fillets
• 1 ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp onion powder
• ½ tsp cumin
• ½ tsp salt
• ½ tsp brown sugar
• ¼ tsp cayenne pepper
• 2 tbsp canola oil
• 12 corn tortillas

Slaw

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ med onion, diced
• ½ c cilantro
• Juice of 1 lime

Sauce

• ½ c sour cream
• 1 ripe avocado, pitted and skinned
• ¼ c cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Salt, to taste

In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.

Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined. 

Combine all of the Slaw ingredients in a large 3. bowl and mix well.  Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce.