Wednesday, May 21, 2008

Beef Sandwich with Hot Italian Giardinara

Hi! It's me, Jennifer, you know... worst ever cooking blog maintainer ever! But here I am with a fabulous recipe. Forgive me for my absence!

I borrowed and adapted this recipe from a local pub/restaurant. Enjoy.

1. Beef, Options: sliced roast beef from the deli, leftover Italian Beef, grilled steak
(I'm purposely not putting an exact amount of beef, you can decide how much you want)

2. Hoagie rolls, toasted in the oven

3. Cheese, I use pepper jack, but since this is spicy, provolone or cheddar would also work well. Also, any other cheese you can think of.

4. Hot Italian Giardinara (found in the pickle aisle, follow the link if you don't know what giardinara is) You could get the regular giardinara if you don't like spicy. **shudders at the thought**

After the hoagie rolls are toasted, add cheese and put it back in the oven to melt slightly. Once the cheese is melted, add beef and giardinara mix. Eat. Gasp from the deliciousness. Make another sandwich since it was so good. Stuff yourself silly. Lather, rinse, repeat.

Thursday, April 3, 2008

Pineapple Chicken Salad

I found this recipe the other day and decided to try it. I changed it up a bit and came up with this version, which surely is better than than the original. At least I think so, anyway.

1 package of chicken breast tenderloins, boiled for 5 minutes (or until cooked), cooled, then shredded
1/4 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/3 cup plus 2 TB Mayonnaise
2 tsp Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, mostly drained, a little juice makes the chicken salad extra yummy.
Romaine lettuce leaves

Mix all the ingredients (except the romaine lettuce.) Chicken salad tastes better if made at least 4 hours ahead and best if made the night before. Serve in romaine lettuce leaf wraps.

Tasty and healthy. What more could you want!

Tuesday, April 1, 2008

Red Beans and Rice

Every single recipe I have for red beans and rice serves like 750 people. It also takes 3 days to cook, which I plain just don't have time for. I experimented and pulled from these recipes to make a recipe that is more manageable (and serves about 4-6) and is slightly healthier.

1 package of turkey smoked sausage cut into 1 inch chunks (Eckridge is what I've used, but whatever will do splendidly. Also if you're not cutting calories, go for the beef smoked sausage.)
2 cans of red kidney beans (light or dark, I don't know if it makes a difference.)
1 green pepper, diced
2 celery stalks, diced
1/2 yellow or white onion, diced
1 clove of garlic, smashed, so that it can easily be retrieved when it's done cooking
1 bay leaf
2 TB of creole seasoning (I use Tony Chachere's)
1 tsp of Worcestershire
2 dashes Tabasco (optional)
brown rice (it's healthier than white rice...or so they say)

In a large skillet, over medium high heat, bring all the ingredients to a boil, reduce heat and simmer for 1 hour. Stir occasionally to make sure it's not sticking to the bottom. You can simmer even longer if needed. Remove the bay leaf and garlic clove before eating.

Serve over brown rice.

Monday, March 24, 2008

Breakfast Casserole Perfect for Easter! But Since I'm Late, It's Also Perfect ANYTIME!

10 slices of bread with crusts cut off and cubed
1 lb hot pork sausage, cooked, drained, and crumbled (Sissies might want mild sausage)
1/2 C shredded cheddar
1/2 C shredded swiss cheese
1 small can mushrooms

Mix the above ingredients and place in a 9 X 13 pan.

6 beaten eggs
1 C milk
1 C light cream (I usually just add another cup of milk to save a little on the calories.)
1 tsp salt
1/2 tsp pepper
1/2 tsp Worcestershire sauce

Pour over the bread mixture. Cover and refrigerate overnight. Bake for 45 minutes at 350 degrees.

Monday, March 17, 2008

This Italian Beef Recipe is WAY Better

So, hi! I know, it's been awhile since I posted. But I'm back with a much better Italian beef recipe than the other one I posted.

WAY better Italian Beef

4-5 Lb sirloin tip roast
1-2 pkgs zesty italian dressing mix
1 can beer
1/2 lb Italian sausage pieces
1 jar of mild pepperocinis OR pepper rings

Cook on low 8 hours or on high 4-5 hours.

I usually shred the beef and serve on sandwiches. I make this at least monthly, it's THAT good AND THAT easy.

Monday, January 14, 2008

Enchilada Lasagna

1 1/2-2 pounds ground meat (or equivalent in shredded chicken, or textured tofu, sauteed mushrooms would work too)
18 soft corn tortillas, taco size (the small ones)
1 Large can (~28oz) Enchilada Sauce (I like Las Palmas red (good for kids, mild flavor) or green)
3 cups shredded cheese (Mexican blend works well, or you can use one smaller bag cheddar, one monterey jack)
1/4-1/2 red onion, chopped (optional)

Seasonings for the meat:
Use either a package of taco seasoning or

1/4 Cup Salsa (whatever you have in the fridge)
Hot sauce to taste (I like Tapatio, and use about 5 hearty shakes of the bottle)
Salt (shake a light covering over the pan)
Pepper (grind until you're happy)
Crushed/chopped garlic (optional, 1-2 cloves)
1/4-1/2 Cup water to dissolve salsa, etc. into the pan and meat

If you are going to cook chicken (2-3 large breasts or equivalent in dark/light meat) and then shred, add
1 can tomato sauce
and omit the water (don't use taco seasoning)

Brown/cook the meat, draining any excess liquid.

Preheat oven to 350F.

Grease or PAM the bottom and sides of a 9x13 baking dish.

Pour a bit of the enchilada sauce (ES) in the bottom to cover lightly.

Layer, overlapping, six tortillas into the bottom of the pan.
Apply a layer of meat for even coverage.
Top with an even layer of cheese to cover. (Insert sprinkling of onions here, if desired -- not so great with kids.)

Add six more tortillas, and cover with some of the ES, spreading out with the back of a large spoon (or spatula, whatevs).
Repeat meat and cheese layer.

Top with final six tortillas and remainder of enchilada sauce. Cover with a light layer of cheese (enough that it doesn't burn in the oven, but not so much that it's thick and goopy -- you want to see the edges of the tortillas and some sauce along the outside edges of the pan).

Bake for about 20 minutes (heated through) and the the dish is bubbling and cheese is melted.

Leftover meat and cheese can be used for taco night, burritos, etc.

You can do a version with black or pinto beans as part of the layers, but be careful that the layers don't get too thick, or you will overfill the pan.

Serve with [black beans and corn] Jennifer's Black Beans and Green Chiles and Mexican rice on the side.

Serves 6-12, depending on hunger, age/sex of guests, and pie slice size.

Let's all give VDog a hand for that tasty recipe! *a roar of applause from the crowd is heard*

1-2-3 Cookies

Impostor Mom sent this recipe forever ago. I finally got these made and they are indeed delectable. And easy.

1 cup of oil
2 boxes of cake mix with pudding in the mix (I use a yellow cake mix or butter recipe)
3 eggs

Mix all ingredients together and add anything you want to flavor the cookies. (m&ms, chocolate chips, white chocolate and macadamia nuts, cinnamon chips, also makes great snickerdoodles) Roll the dough into 1 inch balls and place on a lined (I used Reynolds Release wrap) cookie sheet. The dough will be greasy and it will seem too greasy but its not, I promise. Bake in a preheated 350 degree oven for 11 minutes. Mmmmm so yummy.