French Dip (Southern Style) in the Slow Cooker

The world became a better place the day the slow cooker was invented.  There is nothing better than coming home from a hard day's work to a warm aroma of food ready for the partaking!   I have used the crock-pot for years but have found it the most rewarding these past two years when I went back to work.  When I was a stay-at-home mom, busy with babies and toddlers, my time was limited.  The ten minutes it took to get things mixed in the slow cooker were about all I had.  Now, as I am dashing out the door, getting kids on the bus, and getting myself off to work I find that if I don't get food in the slow cooker we end up eating fast food or canned soup. I have also found that when I am on a budget the slow cooker is easier on the wallet too.

This weekend I made these French Dip sandwiches.  My neighbor across the street came over just to ask me what I was making.  She said she could smell it across the street!  It is really quite easy and totally worth it.  I suggest you give your meat 8 hours on high to get it as tender as you want it.  It needs to practically shred itself!  The only reason I say this is "southern style" is because I do add a little bit of BBQ sauce too it.  I know it is different, but you will thank me!

Here is what you need:
2-4 lb roast
32 oz beef broth
2 cloves garlic (crushed)
1 T kosher salt
1 t. Pepper
3 t. Italian seasoning
1 onion cut in rings
1 T oil (to sear meat only)
1 T Worcestershire Sauce
1/4 cup BBQ sauce
Ciabatta rolls or hard crusted rolls
Favorite cheese: pepper jack or Swiss are my favorite

Directions:
Mix kosher salt and pepper in a bowl. Take the salt mixture in your hands and rub it evenly all over the meat.  Pretend you are giving the meat a massage and really work the salt mixture in.  If you don't use all of the salt that is fine.  Just make sure the roast is evenly worked through.

Heat 1 T. oil in a pan on medium high heat.  When oil is hot, sear roast.  I sear on each side for 1-2 minutes, locking in all the juices.  You are not trying to cook the meat through...just searing it. 

While the roast is searing on the stove, add to your slow cooker: beef broth, crushed garlic, Italian seasoning, Worcestershire sauce, and BBQ sauce.  Stir together.  Add roast.  Slice onion in fairly thick rings as they will get smaller during the 8 hours of cooking.  Cover the slow cooker, turn it to high and leave it alone for 8-12 hours.  When it is tender shred the roast; it should practically fall apart.

Use good hard rolls.  I use ciabatta bread, but anything with a hard crust is good.  Cut the rolls in half.  Place them under your broiler for 1-2 minutes until the bun is lightly brown and toasted.  Place meat and cheese on bottom slice of roll and place in broiler open faced for 1 more minute to melt the cheese.

Serve with the extra juice in a bowl for dipping.  Enjoy

Easy-Peasy Apple Pie

When I think of Thanksgiving dinner I think of oven roasted turkey, creamy mashed potatoes and gravy, green bean casserole, savory hot stuffing, cranberry sauce, moist hot rolls, crisp green salad, strawberry Jello with whipped cream, sparkling cider to drink, and of course warm apple pie. . .my mouth is watering! But, the thought of getting it all together without breaking a sweat seems almost impossible! I don't know about you but holidays can be a little stressful, especially for the cook. That is why my apple pie is practically fail proof and is one of the easiest things on the menu. . .no rolling pins needed! I have learned that store bought pie crust still gives you the bragging rights; (just don’t tell them your crust came from a box) it's what's in the pie that counts . . .right?

Here's what you need:

 

10 apples (mixed variety: granny, honey crisp, yellow delicious etc.)

1/2 tsp all spice

1/4 tsp cinnamon

1/2 tsp lemon juice

1/4 cup sugar

1 Tbl flour

store bought pie crust (two crusts come in a box)

First get out a deep dish pie plate. Unroll one pie crust in the dish and set aside.

I am absolutely in love with my apple peeler. My kids like to take turns peeling the skin from the apple. We call the peel "monster hair" and try to see who can make the longest monster strand. While they peel I use my apple cutter to core and slice the apples. I then slice the apple slices in half one more time just to keep the apples from being too thick.

 

To keep the apples from turning color I put the cut apple slices in a bowl of cold water mixed with 1/2 tsp. lemon juice.

Once all of the apples are peeled and cut, drain the water from the bowl. Next add all spice, cinnamon, sugar and flour. You can add 1/2 tsp lemon juice again if you like, but I find that I don't need to repeat that step. Give it a good stir and pour the delicious apple mixture in your prepared pie dish. I dare you to not try a delicious sugar coated apple. . .you won't be able to help yourself!

Take the second pie dough and unroll it on top of the apples. Using your fingers, make a pretty crimp around the crust. Last but not least cut a few slits in the middle of the pie to let the steam release.

Place in a hot 375 degree oven and cook for 60 minutes. I check it at 40 minutes to see how my edges are looking. Sometimes I cover the edges with foil at the 40 minute mark, but usually I leave it alone. It takes about 50-60 minutes to cook.

Let the pie cool for at least an hour if you can.

Paige

Grilled Corn on the Cob

Please tell me you're not boiling your corn on the cob.


If you're like me and spent the first 30 years of your life doing just that, this post is for you! If you're already a griller, this post is still for you because your corn is about to get a makeover (and a healthy one).


Here's my pitch for grilling your corn on the cob: (1) TONS more flavor! (2) Prettier to look at (3) Juicier. Are you sold? Good. Moving on. . . .

I use a lot of things as vehicles with which to put melting butter into my mouth. For example, English Muffins. The sole purpose of an English muffin is to soak up butter into its deep nooks and crannies and transport that butter safely into my waiting mouth. Corn, however, is a different story. Yes, we are all used to putting butter all over it, but it doesn't have to be that way, and with this recipe it isn't. You will find no butter here, so if that's what you're after grab an English Muffin. Corn is trying hard to be a vegetable, so let's keep it healthy.

Here's What You'll Need:

corn on the cob

limes

parmesan cheese

paprika or chili powder

First, you'll need to husk your corn. You'll want to leave a little husk on for the grilling though, so I usually husk it down to 1-2 layers. You should be able to see the kernals underneath. Rip off the husk and save one long strip of husk from each cob for a later step in the process.

Gently peel back the remaining layer or two of husk and remove the cornsilk. Some people grill it with the corn silk in it and then remove it, but I prefer to get it all out early.

Fold the layer of husk back up over the corn and soak in cold water for 10-20 minutes.

Use the long piece of husk you saved to tie the husks tight on the corn. Most of the husk will burn off on the grill anyway, but tying will protect the corn from the fire long enough for it to cook.

Place the corn on the grill. Depending on how dark you want it, you will probably have to move it to the top rack (if you have one) at some point during the grilling. It will all depend on how hot your grill is. Our grill is a piece of junk, so my corn spends about half the time on the top rack so that it doesn't burn before it cooks. Keep an eye on it, rotating it at least once so that all sides get some time near the flames.

Eventually it will look something like this and you'll be dying to eat it up immediately. . . wait, we're almost to that part.

You'll definitely want to serve it HOT, so make sure everything else you're serving is ready and you can do these remaining steps quickly.

Remove the remaining husk. Chop a lime into quarters and rub a quarter of a lime all over the corn. You'll want to squeeze a little at the beginning so you are getting lime juice all over the corn. I like mine really "limey" so I use one lime wedge per cob, but you could easily use it for two if you prefer a more subtle lime flavor (it's lime, it still won't be subtle).

Finally, sprinkle with parmesan cheese and either paprika or chili powder, depending on how much kick you are going for. I used paprika on these and they were great. You'll want to go much lighter on the sprinkling if you use chili powder. Serve immediately, and enjoy!

-Meg

Focaccia Bread

I don't know about you, but I love the smell of bread baking in the oven.  Even more than that, I love the taste of hot fresh bread straight from the oven.  Top it with a little butter or homemade strawberry jam. . .aaaahhhh, just for a moment I am in my own little heaven. 

I am also a huge fan of the bread served hot at Macaroni Grill.  I actually have to limit myself on my intake of bread because I could just eat that and then be too full for my actual meal. . .you know we all do it! 

Today I wanted to share my Focaccia recipe.  I divide the dough in half and then put it in baskets on the dinner table to let my family rip off a good size piece to dip into their lasagna or spaghetti.  Don't let the convenience of store bought bread deter you from making your own; homemade bread can't be beat on price and taste!

Here's what you will need:

1 c. warm water

1 T. sugar

1 T. yeast

  2 1/2 cups flour

1 T. rosemary

1 t. Italian seasoning

1/4 t. garlic powder

1/4 t. onion powder

1 t. olive oil plus another 1 t. for the top

kosher salt

a bit of freshly cracked pepper

In a bowl mix warm water (warm to the touch but not too hot), sugar, and yeast.  Mix and set aside for 10 minutes.

In a bread mixer combine flour, rosemary, Italian seasoning, garlic powder, and onion powder.

Slowly add the bubbley yeast mixture and begin to mix in bread mixer.

While mixing, carefully add 1 t. of olive oil into the dough mixture.

Divide the bread into two equal parts and shape into a ball.

Spread 1/2 t. olive oil per loaf and spread it around evenly with a brush. 













Sprinkle kosher salt and pepper on top of the bread and set in a warm place to rise for about 1 hour.

Heat oven to 375 degrees and cook loaves for 15-18 minutes until bread is golden brown on top.  Serve immediatly if you can!  I usually have a hard time getting two loves on the table. . .one is usually being devoured before it even hits the table.

Happy baking!

Paige

Asian Pot Stickers and Sesame Dipping Sauce

I have to admit that I was intimidated by the idea at first . . . pot stickers? This sounds like the kind of thing that should be left to chefs, but my good friend assured me she could walk me through my first attempt and I'm so glad I took her up on it. These were amazing! They are a bit labor intensive, but nothing that can't be done in an hour (or less with some "night before" preparation).

Here's what you'll need:

Asian Pot Stickers:

1 medium onion chopped

2 cloves garlic chopped

1 to 2 teaspoons ginger grated

1-2 teaspoons toasted sesame oil

1 package wonton or egg roll wrappers

Cooked shredded chicken, cooked shredded pork or cooked sausage

Shredded cabbage and carrot mix (coleslaw mix)  

1 can baby corn

1 can waterchestnuts

2 scallions chopped

¼ c cilantro chopped

½ c bean sprouts

¼ c mushrooms chopped

¼ c red bell pepper chopped

Salt and pepper to taste

Canola oil 

Dipping sauce: 

¼ c rice wine vinegar

¼ c low sodium soy sauce

1 scallion chopped

¼ t crushed red pepper flakes

Sriracha sauce (optional) 

Since I made this at a friend's house she already had some of the ingredients ready when I arrived (cooked chicken, sauteed onions and ginger), so you aren't getting the usual picture of all the ingredients, but here's some. You should know what everything is except maybe the Sriracha sauce, which you can find in the Asian food aisle and it comes in a plastic bottle with a green lid and basically looks like hot sauce (which is what it is).

Feel free to use all or some of the above listed ingredients. We left out water chestnuts because we had some haters in the bunch. I could have done without mushrooms, but to be honest, I didn't even notice them because there is so much stuff in these. Definitely add these cute baby corn cobs!

To get started, combine the first four ingredients in a skillet and cook about ten minutes or until the onions are transparent. Set aside and allow to cool completely. (I would recommend doing this quite early or even the night before. You'll want to cook your meat early too).

Next, mix all the ingredients in the dipping sauce together. The Sriracha sauce will add some kick if you are into that. If not, there is no harm in leaving it out and having a mild sauce. The flavors will blend better if you let it sit.

Next, chop your pre-cooked meat and all the other veggies and good things into tiny pieces and combine in a large mixing bowl.  Add the completely cooled onion mixture. Mix well with your hands so that everything is distributed evenly. (You want ALL your pot stickers to be delicious don't you?)

Now you are ready to fill the wrappers. Open the wrappers and cover the open package with a slightly damp towel because filling them will take some time and the wrappers dry out quickly. Lay out 4-5 wrappers and wet the edges of them with your finger, a pastry brush, or a spray bottle. Put about 1 tablespoon of filling in each wrapper.

Seal the dampened edges by pressing them together (pretty hard) with your fingers. You'll want to avoid over-stuffing because these wrappers can tear pretty easily and are NOT stretchy, but don't worry too much about small tears - they'll still cook up just fine.

Make as many as you can eat! Leftovers will taste best if you store the filling separate from the wrappers and make them right before you want to eat them.

Now for the really fun part . . . . Heat about 1 Tablespoon of canola oil in a large non-stick skillet. When the oil starts to ripple reduce your heat to medium and add the pot stickers to the oil (carefully - from back to front so you don't get burned). Cook several at a time, but don't allow the pot stickers to touch.

Cook them over medium heat about 2 minutes until the sides and bottoms look golden brown and crispy.

Then, pour about 1/4 cup water into the pan (using the pan lid as a shield to avoid splattering yourself) and cover immediately. All you are doing here is steaming the pot stickers. Cook another 1-2 minutes and remove them from the pan.

Store them in a warm oven until ready to serve. Then just keep cooking them up in small batches until you have a delicious heaping tray of pot stickers like these! Serve with rice and dipping sauce. Make these when you have guests - They'll think you're a rockstar!

-Meg

  

Lasagna

There are a few go-to recipes I have on hand; one of them is lasagna.  Whenever there is a family in need of a hot meal, or a friend in a bind, I find that I simply can't go wrong with lasagna.  I have been making lasagna since my college days; it seemed to impress many dates.  Throughout the years my taste buds have evolved and my lasagna recipe has been perfected.  The mixture of creamy warm cheeses mixed with peppers, sausage, and tomatoes can't be beat.  It is not only easy to make, but a perfect freezer meal.  I often double the batch and put the extra pan in my freezer to save for a rainy day.

Here is what you will need:

The Cheese Mixture

2 cups shredded mozerella cheese

1 cup cottage cheese or ricotta cheese

1 cup fresh parmesean cheese

1 egg

1 tsp Italian seasoning

1/2 tsp salt

a dash of pepper

Meat Mixture

1 1/2 lbs hamburger or sausage (I usually do a mix with half hamburger and half sausage)

1/2 green pepper diced

1 small onion diced

2 cloves garlic minced

1 jar spaghetti sauce

1 can tomato paste

salt and pepper to taste

6 lasagna noodles (cooked for about 6 min)

Start by filling a pot of water and adding a few tablespoons of salt.  Someone once told me that the water you cook your noodles in should be as saltly as the ocean.  It not only keeps your noodles from sticking together, but it gives it a bit of a flavor boost.  Set the pot of water on the stove and let it come to a boil.

While you are waiting for the water to come to a boil, begin browning your meat; stir occasionally.  While the meat is cooking, begin chopping all of your vegetables.  You can certainly add more vegetables, but my picky eaters don't seem to be bothered by the onions, garlic, and pepper, so I haven't ventured much further into my garden for this recipe yet.  Maybe one day.  Once the meat is brown, stir in your vegetables and cook until all are tender.

I could seriously drink this as if it were a delicious pot of chili without the beans.  It is that good!

In the mean time your water should be boiling by now, so add 6-8 lasagna noodles.  I usually cook 8 noodles because one is bound to get broken.

This is where multi-tasking comes in handy. . .while your noodles are boiling, and your meat mixture is simmering, begin making your cheese mixture.

Begin by using a large mixing bowl.  First crack one egg and mix it up.  Next add 1 3/4 cups of mozerrella (saving1/4 cup for later),  1 cup cottage or ricotta cheese, and 1 cup parmesean cheese.  Stir all three cheeses into your egg mixture.  Next add Italian seasoning, salt, and a little dash of pepper.  Stir it all together and set aside. 

Next, add one 6 oz can of tomato paste and a jar of spaghetti sauce to the meat mixture and stir it all together. 

Drain your noodles.

Now comes the fun part.  Take a large baking dish and spray it with non-stick cooking spray.  To keep the noodles from sticking, I always put 1/4 cup sauce in the bottom of cooking dish and spread it around. 

Now it is time for some layering.  I start with three lasagna noodles side by side.

Next comes half of the meat mixture, and finally half of the cheese mixture.  Layer one more time using the rest of your ingredients.  Just to give it a little extra cheesy-ness (if that is even a word) I sprinkle the rest of the mozerella cheese that I reserved when I was making my cheese mixture on top.  Cover with aluminum foil and either bake, freeze, or put it in the refridgerator until you get home after a long day of work or being an amazing mother!

Cook at 350 degrees for 50 minutes covered, and then another 15-20 minutes uncovered, to get the cheese nice and bubbly.  I promise you will have a drooling husband and/or children.  Once it is taken out of the oven I let it sit for 10 minutes so that everything sets up. . .otherwise it tends to be a soupy mess when trying to cut and serve.  

Enjoy!

Paige