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.