Italian Beef Sandwiches - Slow Cooked

Ingredients:

• 3 cups water
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 bay leaf
• 1 (.7 oz)package dry Italian-style salad dressing mix
• 1 (5 lb) rump roast

Preparation: 

1. Combine water with salt, ground black pepper, oregano, basil, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing  mixture over the meat.
3. Cover, and cook on low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
4. Optional- Put on a hoagie or Italian roll and use left over mixture as au jus for dipping or try the easy marinara sauce.

WOWZER Baby Back Ribs

Ingredients:

• 2 whole slabs pork baby back ribs

Dry Rub:

• 8 TBS light brown sugar, tightly packed
• 3 TBS kosher salt
• 1 TBS chili powder
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp jalapeno seasoning
• 1/2 tsp Old Bay Seasoning
• 1/2 tsp rubbed thyme
• 1/2 tsp onion powder

 Braising Liquid:

• 1 cup white wine
• 2 TBS white wine vinegar
• 2 TBS Worcestershire sauce
• 1 TBS honey
• 2 cloves garlic, chopped

Preparation:


Preheat oven to 250 degrees.


In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.


Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.


Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Chicago Style Hot Dogs - DROP THE KETCHUP

A true Chicago dog has an all beef frank, a poppy seed bun, all the ingredients listed below, and MOST IMPORTANT - NO KETCHUP!

Ingredients:

• 1 all-beef hot dog
• 1 poppyseed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt

Preparation:

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Easy Shepherd's Pie

Ingredients:

• 1 lb ground turkey
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 TBS butter (1 stick)
• 1/2 cup beef broth
• 1 tsp Worcestershire sauce
• salt, pepper, other seasonings of choice

Preparation:

Peel and quarter potatoes, boil in salted water until tender (about 20 min).

While the potatoes are cooking, melt 4 TBS butter (1/2 stick) in large frying pan

Saute onions in butter until tender over medium heat ( 10 mins). If adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

Add ground beef and saute until no longer pink. Add salt and pepper. 
Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

Mash potatoes in a bowl with remainder of butter, season to taste.

Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peak that will brown nicely. You can use the fork to make some designs in the potatoes as well.


Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Top with Gravy!!


Serves 4

Boss Hog Vegetarian Chili

Serves 8

Ingredients:

• 1 TBS olive oil


• 1/2 medium onion, chopped


• 2 bay leaves


• 1 tsp ground cumin


• 2 TBS dried oregano


• 1 TBS salt


• 2 stalks celery, chopped


• 2 green bell peppers, chopped


• 2 jalapeno peppers, chopped


• 3 cloves garlic, chopped


• 2 (4 ounce) cans chopped green chile peppers, drained


• 2 (12 ounce) packages vegetarian burger crumbles (or if you prefer meat- ground turkey, browned)


• 3 (28 ounce) cans whole peeled tomatoes, crushed


• 1/4 cup chili powder


• 1 TBS ground black pepper


• 1 (15 ounce) can kidney beans, drained


• 1 (15 ounce can garbanzo beans, drained


• 1 (15 ounce) can black beans


• 1 (15 ounce) can whole kernel corn

Preparation:

1. heat the olive oil in a large pot over medium heat. Sitr in the onion, and seasno with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles (or browned turkey meat). Reduce heat to low, cover pot, and simmer 5 minutes.

2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.


342 calories per service 7.7 g of fat

Slow Cooked Tacos

Ingredients:

• 2 lbs beef shoulder or chuck roast


• kosher salt


• freshly ground black pepper


• extra-virgin olive oil


• 2 cloves garlic, smashed


• 1 large onion, sliced


• 1 (28-ounce) can crushed tomatoes


• 1 tbs ancho chile powder


• 1 tbs cayenne pepper


• 1 tbs ground cumin


• 3 bay leaves


• vegetable oil (for deep frying)


• 6 fresh medium corn tortillas


• kosher salt


• 3 cups finely shreded white cabbage

Preparation:

Season all sides of the beef with a fair amount of salt and pepper. Heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Transfer to crock pot. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.


Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
leaves.

Thanksgiving Turkey..."The Perfect Turkey"

Ingredients:

• 1 (18 pound) whole turkey, neck and giblets removed


• 2 cups kosher salt


• 1/2 cup butter, melted


• 2 large onions, peeled and chopped


• 4 carrots, peeled and chopped


• 4 stalks celery, chopped


• 2 sprigs fresh thyme


• 1 bay leaf


• 1 cup dry white wine

Preparation:


Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Cheesy Shrimp & Asparagus

Ingredients:

• 1 lb cooked shrimp thawed
• a small bunch of asparagus, cut in small pieces
• 2 TBS butter
• 2 TBS flour
• 2 cups warm milk
• salt and pepper to taste
• 1 1/2 cup grated cheddar cheese
• pasta of your choice

Preparation:
Use a 2 quart micro pitcher. Melt 2 tablespoons butter on full power for 1 minute. Add flour, stir well. Micro cook 30 seconds at full power. Add warm milk. Cook sauce 1 1/2 minutes at full power. Stir well, repeat another 1 1/2 minutes or until sauce is slightly thickened and bubbly. Add seasonings and cheese. Mix until cheese is completely blended. Add thawed, rinsed and drained shrimp, and add asparagus. Cook pasta as directed. Pour Cheesy Shrimp & Asparagus Sauce over pasta. Serve

Sweet Soy Pork

This recipe was submitted by our friends at Be In Love Designs. Considering their unique taste in their Custom Cut Invitations, we are excited to try this recipe.

This is a quick and easy recipe, learned as a kid. Really, almost no need to measure!

Ingredients:

• 2-4 Pork Chops


• Low Sodium Soy Sauce


• 4-8 TBS of Apricot Preserves


• Minced Dried Chives (to taste)


• 1-2 TBS Minced Garlic (use the preminced in olive oil pepper to taste)

Preparation:

In a casserole dish with lid (or foil), place peppered pork chops inside and fill with soy sauce about half way of the meat's thickness. Sprinkle with garlic and chives. Cover and cook in preheated oven at 350 degrees for 35-40 minutes, turning over pork chops once halfway through.

Then place 2 TBS of apricot preserves on top of each pork chop. Cook uncovered for an additional 5-8 minutes, or until preserves begin to melt. This dish is best served over rice.
Thanks Be In Love Designs! Remember to Share Your Recipes With Betty Here .

Chicken Fiesta Salad

Ingredients:

• 2 skinless boneless chicken breast


• 1 packet dry fajita season mix


• 1 can black beans, rinsed & drained


• 1 can (11 oz) Mexican-style corn


• 1/2 cup salsa


• 1 (10 oz) package mixed salad greens


• 1 onion chopped


• 1 tomato cut into wedges


• Optional 1 avocado, cubed

Preparation:
Rub chicken with one half fajita seasoning. Grill or pan fry, let cool, then chop.
In large saucepan mix beans, corn, salsa, and other half fajita seasoning. Heat over medium heat until warm. Toss greens, onion, & tomato. Top salad with chicken, dress with bean/corn mixture. Top with cheese and avocado and/or guacamole. Serve with tortilla chips & Guacamole.

Baby Back Ribs

This recipe has to marinate for at least 8 hours or overnight...but worth the wait.

Ingredients:

• 2 lbs pork baby back ribs


• 1 (18 oz) bottle bbq sauce

Preparation:
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with bbq sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours or overnight.
Preheat oven to 300 degrees
Bake ribs wrapped tightly in the foil at 300 degrees for 2 1/2 hours. Remove from foil and add more sauce if desired.

Easy Chili

Ingredients:

• 2 cans kidney beans


• 1 package chili seasoning


• 1 green pepper


• 1//2 onion


• 1/2 can water


• 1 can tomato paste*


• 1 lb ground beef


• 1 can tomato sauce

Preparation:
Brown meat. Add everything except paste. If too watery add paste slowly. Cook for 20 minutes

Beef Fajitas

Ingredients:

• 1 1/2 lbs flank steak


• 1 Tbs fresh lime juice


• 1 tsp ground cumin


• course salt & ground pepper


• 2 Tbs canola oil


• 2 medium red onions cut into 1/2 inch wedge


• 2 yellow bell peppers, ribs & seeds removed, cut into 1/2 inch strips


• 4 garlic cloves


• 8 tortillas

Preparation:
Preheat 350 degrees. Place steak in shallow dish. Rub with lime juice, cumin, 1 tsp salt, 1/4 tsp pepper. Cover, let marinate at room temperature at least 20 minutes & up to 1 hour. Heat 1 Tbs oil in large skillet over high heat. Cook steak until browned on both sides, 5-8 minutes per side for medium rare. Transfer steak to a plate, cover with foil set aside.
In same skillet, heat remaining tablespoon oil over medium-high. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments. Try the Guacamole and Aunt Cholula's hot sauce.

Easy Pot Roast

Ingredients:

• 2 celery


• 3 carrots


• 1 pot roast


• 6 red potatos


• 1 garlic clove


• 1 can beef broth


• 1/2 can water

Preparation:
Brown meat. Add all ingredients to slow cooker. Put meat on top. Pour beef broth & water. Cook on low for 8-10 hours.

Easy Ground Beef and Rice Casserole

Super simple, quick, and taste good

Ingredients:

• 3/4 lbs ground beef or ground turkey


• 1 1/2 cups white rice


• 1 can cream of chicken


• 1 can beef broth


• 4 celeries, diced

Preparation:
Preheat oven to 350 degrees. Mix all ingredients in a casserole dish. Bake for 30-40 minutes in preheated oven.

Easy Breaded Chicken

Good for sandwiches, pasta dishes, salads

Ingredients:

• 4 skinless, boneless chicken breasts


• 1 cup italian style salad dressing


• 2 cups seasoned dry bread crumbs

Preparation:

Preheat oven to 350 degrees. Cover chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breast in a lightly greased 9 x 13 inch baking dish. Bake in preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

Parmesan Chicken Legs

Ingredients:

• 4 drumsticks
• 2 cups grated parmesan
• 1 egg
• 1 tsp ground black pepper
• 1 tsp salt

Preparation:
In bowl mix salt, pepper & cheese. In another bowl beat egg until lemon colored. Dip chicken in egg. Roll in cheese. Bake at 400 degrees for 45 minutes or until brown.

Breaded Parmesan Chicken

Serve alone or with a side of pasta & Easy Marinara

Ingredients:

• 1/2 cup finely crushed herb seasoned stuffing mix


• 3 tbs grated parmesan cheese


• 1 Tbs dried parsley


• 1 tsp curry powder


• 1 Tbs Italian - style seasoning


• 3 Tbs butter


• 6 skinless boneless chicken breast halves

Preparation:
Preheat oven 350 degrees. In small shallow dish combine stuffing mix cheese, parsley, curry powder and seasoning. Mix together. Melt butter in microwave, dip chicken breast in stuffing mixture, coating both sides of chicken. Put chicken in an 8x11 baking dish. Sprinkle left over stuffing mixture. Bake for 20 minutes, then flip. Cook for additional 20 to 25 minutes. Try with Easy Marinara

Lemon Roasted Chicken

Ingredients:

• 3 to 4 lb chicken


• 1/2 cup onion, chopped


• 2 Tbs butter


• 1 lemon, juiced


• 1 Tbs fresh parsley


• 1/4 tsp salt


• 1/4 tsp thyme


• 1/4 tsp paprika

Preparation:
Rinse chicken well, pat dry. Remove excess fat. Place the onion in the cavity of the chicken & rub the skin with the butter. Place chicken in crock pot slow cooker. Squeeze lemon over chicken. Sprinkle with seasonings. Cover & cook on low for 10 hours or High for 6 hours. Serve

Seasoned Tilapia Fillet

Simple seasoned tilapia

Ingredients:

• 14 oz tilapia fillet


• 1 tsp dried oregano


• 2 tsp chili powder


• 1/4 tsp cayenne pepper


• 1/2 tsp salt


• 2 Tbs butter


• 3 Tbs lemon juice

Preparation:
Combine oregano, chili powder, cayenne pepper & salt. In shallow bowl combine melted butter & lemon juice. Dip fish into butter mixture then press into spice mixture. Place in shallow casserole dish sprayed with non stick cooking spray. Bake at 450 degrees for 15 minutes or until fish flakes when pressed.