Brisket Cheesesteak Sands!!

Yep, you read that right!  We are making Philly cheesesteak sandwiches, but with brisket!  This is a crock pot dinner and therefore, right up my alley!  Hope you give it a try and enjoy!  We did!!!

Brisket Cheesesteak Sands

2 1/2 lb brisket

1 red onion

32 oz. beef broth

1 tbsp. steak seasoning

1 tsp. salt (if your steak seasoning does not already have salt in it)

8-10 slices of provolone cheese (I think I used like 15 slices...shhhhhh!)

french bread 

Directions: 

- Slice up 1 whole red onion and place on the bottom of your slow cooker.
- Add the steak seasoning and salt
- Place the brisket on top of the onions in the slow cooker.
- Pour in the beef broth.
- Cook on low for 8-10 hours.
- At the end of the cooking time, carefully remove the brisket with tongs onto a cutting board.
- Remove and discard the layer of fat on the bottom and chop up the brisket, leaving it in as large or as small of chucks as you desire.  (It is super tender, melt in your mouth so it doesn't matter!)
- Slice open the french baguette and place the sliced provolone on both sides of the bread.
- Add in the brisket and some onions from the slow cooker.
- Close the sandwich and wrap tightly in foil.
- Bake the sandwich in a 450 F oven for 10 minutes.
- Unwrap and enjoy!!

I served it with a small bowl of juice from the crock pot for dunking!

Italian Pasta Bake

Ooooh pasta, how I love thee!  :)  This is a scrumptious one pot pasta dish!  I serve most of my pasta dishes with a simple Caesar salad and you are good to go!  I use my beloved Le Creuset 3 1/2 quart brasier and it turns out perfect!  Enjoy everyone!!

Italian Pasta Bake

12 oz.  pene pasta noodles
1 lb.      Italian sausage (yes you can substitute for ground beef or chicken)
1/3 cup grated parmesan
15 oz.  can of tomato sauce
1/4 cup milk or heavy cream
2 cups  water
1/2        red onion
1 tbsp   chopped garlic
1 cup    chopped fresh spinach
1 tsp.    Italian seasoning
1 tsp.    salt
3-4       fresh basil leaves

Topping:
1/4       cup grated parmesan
1/2       cup panko bread crumbs
1/2       cup shredded mozzarella
2 tbsp. olive oil

Directions:

- In a large oven safe sauté pan, brown the Italian sausage in a couple tbsp. of olive oil.
- Add in sliced red onion, spinach leaves and Italian seasoning and sauté for 2 minutes.
- Add tomato sauce, cream, water and basil leaves and bring to a simmer.
- Stir in 1/3 cup of grated parmesan and uncooked noodles and at lid and place in a 375 F oven for 20-25 minutes (or until pasta is cooked).
- In a small bowl, mix together the topping ingredients. 
- When pasta is fully cooked, take dish out of the oven, remove the lid and turn on your broiler.
- Add the "topping" to the dish and place under broiler until golden brown and bubbly.

Serve up and dive in!!!  :)

Chicken Salad

Here it is, my chicken salad!  Now, this is not my mother's delicious chicken salad.  Her recipe is nearly impossible to replicate!  This is my own concoction.  I like my chicken salad a little dry and with lots of crunchy additives!  Of course like anything else I ever post, tweak it to your liking!

Chicken Salad

1 whole chicken chopped (roasted or boil your own)  
1 cup    mayo
1/4 cup mustard
1 tsp.    salt
pepper to taste
1/2 cup dried cranberries
2-3 stalks of celery (including celery leaves)
1 small granny smith apple

Directions:

-finely chop the chicken and dice the celery and apple.
-add mayo, mustard, salt, and pepper to a large bowl and whisk together.
-add diced chicken, celery, apple and dried cranberries to mixture and combine.

I think the flavor of the chicken salad is the best if it sits in the fridge for a day.  Serve on a bun of your choice, or it's great in lettuce cups for a low carb option, or in a wrap with tomato and lettuce! 

Enjoy!!

Campfire Chili

This weekend we went camping and had a blast!  Naturally, my only concern was, "What's the menu going to be?!?!?!"  :)  Of course since we were camping, I definitely wanted to have a pot of chili hanging over a fire pit.  I felt like I owed it to mother nature to use the fire we built to cook something.  ;)  So this is a pretty basic chili, but it's a good base to have in your chili repertoire.  Then you can add and subtract to it as you please.  I think this version is good like it is with the usual toppings or maybe with Fritos!!  Mmmmmm, can you tell I'm prego?  Ha ha! Enjoy everyone!

Campfire Chili

1    pound ground beef
1/2 large red onion (diced)
1    large jalapeno (diced)
1    red bell pepper (diced)
2    roma tomatoes (diced)
1    15 oz can of crushed tomatoes
1    15 oz can of black beans (with juice)
1     cup of water
1    campfire (optional)

1 1/2      tbsp. chili powder
1 tsp.      salt
1/2 tsp.   cayenne pepper (I usually double this but it makes it pretty spicy)
1 tsp.      garlic powder
1 tsp.      onion powder
2 tsp.      cumin powder
1/2 tsp.   curry powder (trust me)
1 tsp.      brown sugar

Directions:

-In large deep pot, sauté ground beef in 2 tbsp. of oil with all the spices until browned.
-add onion, jalapeno, bell pepper, and tomatoes and sauté for 4-5 minutes
-add in tomato sauce, water and black beans with juice.  (add more water if too thick)
-simmer for 30-45 minutes.

Serve with any yummy chili toppings you can think of!!!  Enjoy!

Orange Beef (or Chicken)!!

Today I wanted to share my yummy orange beef (or chicken) over rice!  If you aren't a fan of "orange" you can just leave it out and it will still taste amazing!  (I only know this because I forgot to put the orange in one night).  If you are a "prepper", this recipe is easy to prep and store.  Chop all of the veggies and put in a container, mix the sauce together and put in a container and store in fridge.  You could also dice up the chicken or beef ahead of time as well and store.  You need to have the sauce and all the ingredients chopped and ready to go before you start because this is a quick cooking dinner!  Also, get the rice cooking while you sauté all of the ingredients so it's ready to rock and roll!  Ok, enough blabber, here you go!  Enjoy! 

Orange Beef (or Chicken)!!

2	Chicken Breasts (or 8-12 oz. of ribeye or flank steak)
1	Onion
2	Jalapeno
2	Cloves of Garlic
1 tbsp.	grated ginger root
1	Broccoli Head
1	Red Bell Pepper
1	Lime
1/2 cup	chopped cilantro
1/3 cup	Corn Starch
Sauce
1 cup	water
1/4 cup	Soy Sauce
2 tbsps.	Vinegar
1 tsps ea	powdered onion and garlic
1 tsp.	cayenne pepper
1 tbsp.	Hot Chili Paste (or Sriracha Sauce)
1/4 cup	Orange Juice Concentrate
3 tbsps.	Sugar

Directions:

-Chop the onion, jalapeno, garlic, ginger, broccoli, and red bell pepper and set aside. 

-In a bowl, mix together the water, soy sauce, vinegar, hot chili paste, sugar and the OJ concentrate and set aside.

-Chop up chicken (or beef) into bit size pieces and toss in corn starch. 

-Pan fry the meat in about 3 tbsps. of light oil until crispy, take out and set aside (do not drain pan). 

-With the heat on medium high, add liquid mixture to pan to deglaze, then add chopped veggies. 

-Sauté on high for 3-5 minutes (add more water if you want it more saucy). 

-Add cooked meat back to pan and cook for 1 more minute stirring constantly.  Turn off heat and add juice of 1 lime and 1/2 cup of chopped cilantro leaves. 

-Serve over rice.

Enjoy!!

Chicken Lime Chili

Hello!!  Today I am sharing my chicken lime chili!  Its spicy and yummy and easy!  I usually do this in my Dutch oven and simmer it for about an hour.  But if you don't have the time, I have done it in a crock pot and it was just as good!  And just like with the Dutch oven, add the lime juice in for the last 5 minutes of the cooking time. 

That's all!  :)

Chicken Lime Chili


Directions:
  
-Sautee chopped chicken, onion, jalapeno, garlic and spices in a few tbsp. of oil for a few minutes. 
-Add can of Rotel, 1 can of black beans, and 1 can of corn (all with juices) 
-Add chicken broth and add 1/2 cup of chopped cilantro leaves.
-Simmer for 45 minutes. 
-Add the juice of one lime in the last 5 minutes of cooking time.

Serve with tortillas strips, shredded cheese, sour cream and lime wedge!  (and anything else you want of course!)  Enjoy!

Whipped Cream Filling

Hi!!! I wanted to share this basic recipe for my whipped cream filling.  It is something that can be use a million different ways.  Layered in trifles, on top of a slice of pie at Thanksgiving, straight from the bowl to your mouth, you name it!  I have used it a couple of times in an Oreo Cookie Trifle thing I made recently and everyone said it was yummy!  It was just layers of chocolate chip brownies, the whipped filling, and crushed Oreos.  Let me know if you make it and what recipe you incorporate it in to! 

Whipped Cream Filling

1 can of sweetened condensed milk
1 cup of white chocolate chips
1 qt heavy whipping cream
small pinch of salt

Directions:

-In a small sauce pan, heat up sweetened condensed milk, white chocolate chips and small pinch of salt until melted.  Remove from heat and let cool to room temperature.
-In a large mixing bowl, using an electric whisk (or stand mixer for all you fancy people), whisk up the heavy whipping cream until stiff peaks form.
-Add the room temperature milk and chips mixture while whisking until fully incorporated.
-You're done!

Yep it's that easy!!  Now let your imagination run wild!!  Below is a picture of my Oreo Trifle. :)  Enjoy!!