FOOD FOR THOUGHT:
FOOD FOR FOOTBALL/TAILGATING:
Italian Beef Sandwiches
1 (3 to 4 1/2 lbs) beef roast, trimmed
1 can (12 ounces) beer (you choose the flavor), or use 1 1/2 cups beef broth
1 envelope dry Italian salad dressing mix
1 large onion, chopped
1 - 12-oz. jar sliced Pepperoncini peppers, with the liquid
Hard Rolls, Ciabatta Rolls, French Bread, etc.
Preparation:
Pour
beer or beef broth into crock pot. Drain liquid from pepperoncini into
crockpot. Stir in the salad dressing mix until well-blended. Place about
half of the peppers in the crockpot. Add chopped onions. Trim fat from
the roast; place in crock pot on top of peppers & onions. Top roast
with remaining peppers. Cook Italian beef on low 8 to 10 hours Remove
cooked roast from crockpot; cool slightly. While still warm, pull roast
with two forks to shred. Toast split rolls, add 2 slices Provolone
cheese. Spread with Dijon or Spicy Mustard. To serve, ladle small amount
of warm liquid from crock over split roll or bread, top with shredded
beef, then follow with more beef liquid as desired. Serve with
additional peppers on the side. Instead of adding additional broth to
the sandwich, I serve it on the side for dipping.
Serves 12 to 16
Serve with forks and a stack of napkins.
Note: I serve the broth on the side as an au jus for dipping!
***********************
Rose & Ivy Southern Pecan Cheese Bake
1/2 cup mayonnaise
One 8 oz pack cream cheese
One cup grated cheddar cheese
2 green onions (chopped)
6 Ritz crackers (crushed)
8 slices bacon (cooked and crumbled)
1/2 cup any Rose & Ivy Southern Pecan Pepper Glaze/Jelly or 1/2 cup pepper jelly & 1/4 cup toasted chopped pecans
Mix mayonnaise, cream cheese, cheddar cheese and onions in greased quiche or pie plate. Top with
crackers and bake at 350 degrees for 15 minutes. Remove from oven and top with bacon.
Drizzle Rose & Ivy Southern Pecan Pepper Glaze or Jelly over all and serve with crackers.
******************************
Italian Joe's on Ciabatta Bread
This was SO good that I had to share!
Italian Joe's
adapted from Cuisine at Home
recipe shown with my changes/additions
1 lb. Mild Italian Sausage, casings removed
2-1/2 lb. ground chuck
2 Tbsp. olive oil
2 cups diced red onion
2 Tbsp. minced garlic
1 cup diced red or yellow bell pepper
1/2 cup shredded carrot
1/2 cup diced celery
2 Tbsp. tomato paste (I used sun-dreid tomato paste in the tube)
2 (15 oz.) cans tomato puree (I used Hunt's)
1 (28 oz.) can petite diced tomatoes (I used Hunt's)
4 tsp. dried oregano
2 tsp. red pepper flakes
1 tsp. ground nutmeg
1 tsp. dried Italian seasoning
1/2 cup Cabernet Sauvignon
3 Tbsp. balsamic vinegar
2 Tbsp. dark brown sugar
1 tsp. kosher salt
1 tsp. fresh ground black pepper
For serving:
Ciabatta Bread
Sliced Provolone Cheese
Deli Sliced Pepperocini
Brown sausage and beef in large pan over medium heat, breaking up any large chunks. Drain well.
Add olive oil to pan. Add onions, peppers, carrots, celery, tomato paste and garlic. Saute 10 minutes.
Stir in tomatoes, tomato puree, balsamic vinegar, wine, brown sugar, seasonings and browned/drained meat.
Bring to boil. Reduce to simmer and cook for 30 minutes.
Heat Ciabatta bread in microwave for 15 seconds. Split. Topping each side with a slice of provolone. Top one side with
hot Italian Joe mixture and spoonful of deli sliced pepperocini. Place ciabatta top on and serve. ENJOY!
****************************
Jackie's Stuffed Jalapeños
here is the recipe for the stuffed jalapenos.....
20 jalapenos
1 lb. sausage
1 cup Parmesan Reggiano cheese
1- 8 ounce pkg. cream cheese.
Cook sausage until no longer pink. (I use Jimmy Dean, original.)
After washing peppers, cut them in half and clean out seeds. (I use a grapefruit spoon and it makes it so easy.)
By he time the peppers are all cleaned, the sausage will have cooled.
Mix sausage with cream cheese (room temp), and Parmesan cheese, then fill peppers.
Bake at 350 deg. for 20 min.
I cut the recipe in half unless I'm making for a larger group. For my family, who like things a little hot, I put some of the seeds in the filling, but if making for a group, I divide the filling in half and just put the seeds in half the filling.
We absolutely love these!
20 jalapenos
1 lb. sausage
1 cup Parmesan Reggiano cheese
1- 8 ounce pkg. cream cheese.
Cook sausage until no longer pink. (I use Jimmy Dean, original.)
After washing peppers, cut them in half and clean out seeds. (I use a grapefruit spoon and it makes it so easy.)
By he time the peppers are all cleaned, the sausage will have cooled.
Mix sausage with cream cheese (room temp), and Parmesan cheese, then fill peppers.
Bake at 350 deg. for 20 min.
I cut the recipe in half unless I'm making for a larger group. For my family, who like things a little hot, I put some of the seeds in the filling, but if making for a group, I divide the filling in half and just put the seeds in half the filling.
We absolutely love these!
*******************************
I have made many variations with Blueberry or Raisin bread. Also can add a Caramel Rum Sauce! Thanks for the recipe, Moe!
Choco-licious Bread Pudding Muffins
from Marlene aka Moe
Ingredients:
1-3/4 cups of lowfat milk
3 large egg whites or 2 eggs, beaten
2/3 cup granulated sugar
1 teaspoon vanilla
6 cups cubed (1/2-inch) cinnamon swirl or egg bread
1/2 cup mini semi-sweet chocolate pieces
12 cup muffin pan
Directions:Preheat
oven to 350 degrees. In a medium bowl, combine milk, egg whites, sugar
and vanilla; mix well. Stir in bread cubes and chocolate chips; mix
well. Let stand at room temperature 10 minutes. Spoon mixture into 12
paper-lined muffin cups. Bake for 30 minutes or until puffed and set.
Serve warm, at room temperature or chilled. The snacks may be cooled,
placed in an air-tight container and frozen up to one month before
serving. Makes 12 servings
Nutrition
facts per serving: 150 calories; 4g fat; 2g saturated fat; 1mg
cholesterol; 109mg sodium; 27g carbohydrates; 4g protein
