Sorry about the delay in posting, things have been rather hectic lately. My best friend is coming into town for a visit and I've been running around like a headless chicken trying to get everything ready for her. So due to all the busy-ness I've been using my crock pot a lot more lately.
I love French Dip sandwiches (fun fact: French Dip Sandwiches are what Vanilla Ice orders from Arbys). I order them all the time when we dine out. This recipe is good; better than most of the sandwiches out there. It is flavorful and less salty than restaurant recipes.
French Dip Sandwiches
3 lb. beef chuck roast
2 cans beef broth
1 (10.5 oz) can French Onion soup, condensed
Red wine to taste
Salt and pepper to taste
Garlic powder to taste
Onion powder to taste
French rolls
Sliced provolone cheese (or provel if you can find it)
Trim all the fat that you can from the roast. This is really important. I did not do this the first time I made French Dip Sandwiches and believe me, big, gloopy hunks of fat floating in your au jus is not attractive. Season the meat with the salt, pepper, garlic and onion powders.
Go ahead and place the roast in your crock pot. I don't remember the exact size of mine but you do want to use a fairly good sized pot. Cover that sucker with the broth, soup and wine. You can also add more of the seasonings if you so wish.
Cook on low for roughly 8 hours or on high for about 5 hours. Take two forks and shred the meat. You can toast the bread, broil the cheese, whatever you desire but I just pile meat onto the bun and cover it in cheese. The heat from the meat generally melts the cheese.
Serve the sandwiches with little (or big) bowls of the au jus for dipping.
Eat well my friends!
Tuesday, July 31, 2012
Tuesday, July 24, 2012
Spicy Chili with Cheese Muffins
There is something so comforting about chili. It's like a little bowl of home that you smother with cheese and crackers and then shit out a few hours after consuming. I'm a romantic, can't you tell? Any ways Sunday was a rough day for both the boy and I and a bowl of my spicy chili seemed like just the thing to perk us up. Most of the ingredients on here I'm going to leave up to you as to how much you want to add. We like our chili pretty spicy in these parts but I know that's not for everyone.
Spicy Chili
1.5-2 lbs ground beef
1 onion, chopped
3 cloves garlic, minced
1 can chili beans
~2 c. water
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
Seasonings to taste:
Salt and pepper
Oregano
Cayenne pepper
Garlic salt
Cumin
Chili powder
Habanero Tabasco sauce
Begin by sauteing the beef, onion and garlic together in a large pot or Dutch oven. Cook, stirring frequently, until the onion is translucent but be sure not to burn the garlic. Next add the beans, tomatoes and tomato sauce. You also need to add the water. When I do this step, I rinse the tomato sauce and diced tomato cans so I can get that flavor without watering the chili down too much. Stir everything together.
Next add the seasonings. Remember to taste often; it is easier to add more than take seasonings out. The only thing I do not add at this point is the Habanero sauce. Reduce the heat and let the chili simmer at least an hour or until you are ready to eat.
Add the Habanero sauce right after serving. I always do this at the end because my boyfriend likes more sauce than I do in his chili.
While the chili is simmering away, that gives you time to make these delicious biscuits from the Pioneer Woman. If you are not familiar with her, click on the link right now and get familiar with her! I don't remember how I found her website but I fell in love with her, her family and her food right from the start.
Cheese Muffins
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.
I did not have a muffin tin on hand the other night so I just dropped them on a greased baking sheet and popped them in the oven for 20 minutes at 350 degrees and they turned out perfect.
Unfortunately dinner was devoured before I could get a picture of it but I'm sure you know what a bowl of chili looks like.
Until next time, eat well my friends.
Spicy Chili
1.5-2 lbs ground beef
1 onion, chopped
3 cloves garlic, minced
1 can chili beans
~2 c. water
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
Seasonings to taste:
Salt and pepper
Oregano
Cayenne pepper
Garlic salt
Cumin
Chili powder
Habanero Tabasco sauce
Begin by sauteing the beef, onion and garlic together in a large pot or Dutch oven. Cook, stirring frequently, until the onion is translucent but be sure not to burn the garlic. Next add the beans, tomatoes and tomato sauce. You also need to add the water. When I do this step, I rinse the tomato sauce and diced tomato cans so I can get that flavor without watering the chili down too much. Stir everything together.
Next add the seasonings. Remember to taste often; it is easier to add more than take seasonings out. The only thing I do not add at this point is the Habanero sauce. Reduce the heat and let the chili simmer at least an hour or until you are ready to eat.
Add the Habanero sauce right after serving. I always do this at the end because my boyfriend likes more sauce than I do in his chili.
While the chili is simmering away, that gives you time to make these delicious biscuits from the Pioneer Woman. If you are not familiar with her, click on the link right now and get familiar with her! I don't remember how I found her website but I fell in love with her, her family and her food right from the start.
Cheese Muffins
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.
I did not have a muffin tin on hand the other night so I just dropped them on a greased baking sheet and popped them in the oven for 20 minutes at 350 degrees and they turned out perfect.
Unfortunately dinner was devoured before I could get a picture of it but I'm sure you know what a bowl of chili looks like.
Until next time, eat well my friends.
Friday, July 20, 2012
Statement about how nice it is that it's Friday.
I know everyone else is pumped that it's Friday and once upon a time I use to be one of those people. However with my current job I work Friday nights and for the next 3 weeks I have to work all day Saturday so I can't even go out after work the night before. Oh well, it is a beautiful day out and lunch today will cheer me up. I had half a chicken breast left over from dinner the other night and decided to make:
Chicken Salad Sandwiches!
1 chicken breast
2 eggs
1/2 c. celery, chopped
1/4 c. green onions, chopped
~3/4 c. mayo or Miracle Whip
salt and pepper to taste
garlic powder to taste
Lettuce
Bread
Now with this recipe you can add whatever you want to. I know some people add pineapple (which is gross), olives (even gross-er), nuts, onion, whatever tickles their fancy. The ingredients listed above are just what I happened to have on hand.
My chicken breast was raw to start out with but you can use whatever chicken you so desire. First let the chicken breast simmer over medium heat for about 10 minutes or until cooked all the way through. Remove the chicken from the water and set on a plate to cool. Dispose of the water and refill with clean water. Add the eggs to the pot and let simmer for about 15 minutes or until hard boiled.
Once the chicken has cooled, shred into bite sized pieces. Chop the eggs and add them to the chicken. Add the remaining ingredients (except the bread and lettuce. I really hope that goes without saying.) and mix well to combine. Load your bread up with lettuce and chicken salad.
Enjoy with a lemonade or ice tea on the back porch or deck.
Chicken Salad Sandwiches!
1 chicken breast
2 eggs
1/2 c. celery, chopped
1/4 c. green onions, chopped
~3/4 c. mayo or Miracle Whip
salt and pepper to taste
garlic powder to taste
Lettuce
Bread
Now with this recipe you can add whatever you want to. I know some people add pineapple (which is gross), olives (even gross-er), nuts, onion, whatever tickles their fancy. The ingredients listed above are just what I happened to have on hand.
My chicken breast was raw to start out with but you can use whatever chicken you so desire. First let the chicken breast simmer over medium heat for about 10 minutes or until cooked all the way through. Remove the chicken from the water and set on a plate to cool. Dispose of the water and refill with clean water. Add the eggs to the pot and let simmer for about 15 minutes or until hard boiled.
Once the chicken has cooled, shred into bite sized pieces. Chop the eggs and add them to the chicken. Add the remaining ingredients (except the bread and lettuce. I really hope that goes without saying.) and mix well to combine. Load your bread up with lettuce and chicken salad.
Enjoy with a lemonade or ice tea on the back porch or deck.
Wednesday, July 18, 2012
Spanish Chicken and Rice
Spanish Chicken and Rice is a family favorite. I make it with whatever I happen to have around. Have fun with this recipe, play with it, see what you and your family likes.
1 lb. boneless, skinless chicken breasts, cut into 1" cubes
1/2 lb. hot Italian sausage, crumbled or cut into cubes
2 c. instant rice
1/2 tsp. saffron (you may have to add more depending on how much rice you are preparing and how yellow you want the rice to be)
1 tbsp. cilantro, minced
3 tbs olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
~1 1/2 c. hot water
1/2 c. light beer (I generally use Goose Island 312; this may be hard to find if you are not in the Chicago area. Really any light beer will do.)
1 cup frozen peas and carrots
hot sauce, to taste
salt & pepper to taste
paprika to taste
Heat the oil in a large skillet over medium-high heat. Season the chicken with the salt, pepper and paprika.
Add both the chicken and the sausage to skillet. Cook, stirring frequently, for a few minuets.You want the chicken to be nicely brown on the outside but not cooked all the way through.
Lower the heat slightly and add the onion and garlic. If you are adding a green bell pepper or anything along those lines, this is the time to do so. Cook the veggies for about 5 minutes or until the onion is soft and translucent. Stir frequently to prevent the garlic from burning.
Add the water, beer, saffron, rice, and hot sauce to the skillet. Stir to combine the ingredients. Raise the heat slightly until the mixture begins to bubble. Lower the heat and let mixture simmer for 20-25 minutes. Watch the mixture during this time. You want enough liquid in there for the rice to soak up and not have the dish stick or burn but you don't want Spanish rice soup once everything is all said and done. During the last 5 minutes, add the frozen veggies and stir to combine.
Fluff the rice with a fork and top with cilantro before serving.
Enjoy with your favorite summer or Mexican beer!
Eat well my friends.
1 lb. boneless, skinless chicken breasts, cut into 1" cubes
1/2 lb. hot Italian sausage, crumbled or cut into cubes
2 c. instant rice
1/2 tsp. saffron (you may have to add more depending on how much rice you are preparing and how yellow you want the rice to be)
1 tbsp. cilantro, minced
3 tbs olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
~1 1/2 c. hot water
1/2 c. light beer (I generally use Goose Island 312; this may be hard to find if you are not in the Chicago area. Really any light beer will do.)
1 cup frozen peas and carrots
hot sauce, to taste
salt & pepper to taste
paprika to taste
Heat the oil in a large skillet over medium-high heat. Season the chicken with the salt, pepper and paprika.
Add both the chicken and the sausage to skillet. Cook, stirring frequently, for a few minuets.You want the chicken to be nicely brown on the outside but not cooked all the way through.
Lower the heat slightly and add the onion and garlic. If you are adding a green bell pepper or anything along those lines, this is the time to do so. Cook the veggies for about 5 minutes or until the onion is soft and translucent. Stir frequently to prevent the garlic from burning.
Add the water, beer, saffron, rice, and hot sauce to the skillet. Stir to combine the ingredients. Raise the heat slightly until the mixture begins to bubble. Lower the heat and let mixture simmer for 20-25 minutes. Watch the mixture during this time. You want enough liquid in there for the rice to soak up and not have the dish stick or burn but you don't want Spanish rice soup once everything is all said and done. During the last 5 minutes, add the frozen veggies and stir to combine.
Fluff the rice with a fork and top with cilantro before serving.
Enjoy with your favorite summer or Mexican beer!
Eat well my friends.
Monday, July 16, 2012
Welcome! Benvenuto!
Ahoy there!
I just wanted to write a quick post introducing myself and my hopes for this blog. My name is Grace and I am a 23 year old amature cook. As you can see from my photo, I am the palest, most ginger Italian you have probably seen. Well this is because, as the title of this blog suggests, I am Italian by default. I was adopted at birth by a first generation Italian mother and an umpteenth generation mixture of everything father. My mother's family is a mixture of Italian (my grandfather and his family was as fresh off the boat as one can get) and English by way of Canada. So as one can imagine my ginger ass sticks out like a sore thumb among my dark haired, brilliantly tanned family. Due to everyone asking where my red hair comes from and the Italian cooking skills that have seemed to have come to me, I always joke that I am Italian by default.
Now that you have way too much information about my family, I'd like to talk about this blog and cooking for a bit. I love food, always have, always will. I love everything about it; from the selection of ingredients, to the prep work, from the cooking to the eating, I enjoy it all. I grew up in my Nana's kitchen eating home cooked Americana comfort food. My parents took my sister and I to every ethnic restaurant on this side of the Mississippi, and as an adult and having disposable income to spend on cookbooks, I like to think I have a broad pallet and the ability to cook almost anything.
With this blog I'd like to chronicle my cooking adventures. I have been clipping, printing and writing down recipes for years and as such my bookshelves are covered in tattered, stained journals filled with all sorts of recipes and ideas. I want this blog to be a virtual bookshelf for all of my recipes and to share my work with a larger audience. I love sharing the fruits of my labor and I love having people to cook for and now I have you!
I hope you enjoy what I offer, share your recipes and adventures in the kitchen (both good and bad), and most of all, eat well!
I just wanted to write a quick post introducing myself and my hopes for this blog. My name is Grace and I am a 23 year old amature cook. As you can see from my photo, I am the palest, most ginger Italian you have probably seen. Well this is because, as the title of this blog suggests, I am Italian by default. I was adopted at birth by a first generation Italian mother and an umpteenth generation mixture of everything father. My mother's family is a mixture of Italian (my grandfather and his family was as fresh off the boat as one can get) and English by way of Canada. So as one can imagine my ginger ass sticks out like a sore thumb among my dark haired, brilliantly tanned family. Due to everyone asking where my red hair comes from and the Italian cooking skills that have seemed to have come to me, I always joke that I am Italian by default.
Now that you have way too much information about my family, I'd like to talk about this blog and cooking for a bit. I love food, always have, always will. I love everything about it; from the selection of ingredients, to the prep work, from the cooking to the eating, I enjoy it all. I grew up in my Nana's kitchen eating home cooked Americana comfort food. My parents took my sister and I to every ethnic restaurant on this side of the Mississippi, and as an adult and having disposable income to spend on cookbooks, I like to think I have a broad pallet and the ability to cook almost anything.
With this blog I'd like to chronicle my cooking adventures. I have been clipping, printing and writing down recipes for years and as such my bookshelves are covered in tattered, stained journals filled with all sorts of recipes and ideas. I want this blog to be a virtual bookshelf for all of my recipes and to share my work with a larger audience. I love sharing the fruits of my labor and I love having people to cook for and now I have you!
I hope you enjoy what I offer, share your recipes and adventures in the kitchen (both good and bad), and most of all, eat well!
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