French Dip Sandwiches Crockpot Style

 

So there are days that the crockpot can really be your best friend. Busy days. Stressful days. Lazy days. Hot days when you don't want to turn on the oven. Crockpot to the rescue! Here is a super simple, man satisfying, looks-like-you-worked-hard-but-watched-the-office-while-cutting-coupons-instead kind of dinner. Just a few ingredients and a few minutes to throw together and then come back hours later to delicious dinner!


3 lb beef rump roast
16 oz can beef broth (maybe a lil more depending of size of crockpot)
1 packet of onion soup mix
1 tbsp worcestershire sauce
3 minced garlic cloves
Sliced provolone
French or Italian crusty bread or roll (like a baguette)


1. Place the roast in the bottom on crockpot. Add broth, onion soup mix, worcestershire
, and garlic in crockpot. Check to be sure the meat is covered with broth. If not, add more broth or water to be sure it's fully submerged.

2. Cook on low for 9-10 hours.

3. Slice baguette or rolls and toast in oven for a few minutes. Place sliced provolone on the bread/rolls and return to oven for a minute or two, just long enough to melt.

4. Remove meat from crockpot. Slice meat and pile up on toasty, cheesy bread. Reserve leftover juices in crockpot for dipping. Don't skip this step! The au jus makes this sandwich so incredible!

Bracciole

My grandpa requested that my Mom and I make bracciole for him like my Grandma used to. I don't know if ours was as good as hers, but everyone ate it so fast I'm thinking we did ok!

Bracciole

1 1/2 lb flank steak (usually labeled bracciole meat)
6 tbsp Parsley leaves (roughly chopped)
8 garlic cloves (minced)
4 tbsp of olive oil
salt and pepper to season
4 tbsp grated Pecorino Romano cheese
Tomato Sauce
Pasta



1. Lay out the bracciole on wax or parchment paper. Pound with a meat mallet.

2. Season both sides generously with sea salt and pepper. Sprinkle with olive oil.

3. Spread garlic on top of the bracciole evenly across the entire piece. Scatter grated cheese on top of garlic.


4. Pile on the parsley! Be sure to cover the whole steak!


5. Now the tricky part, roll it up tight enough not flop over and fall apart, but loose enough to let the sauce and flavors mix well.

6. Secure with baker's twine. My Mom and I had a good time making different designs/knots with the twine!


7. Heat dutch oven on stove top to medium-high heat. Place your braccioles in carefully and continue turning to brown on all sides. The inside does not need to be fully cooked, because it will continue to cook in the sauce. Add water if necessary to keep the meat moist.

8. When fully browned, cover with tomato sauce and reduce to medium-low heat and let cook slowly for 2- 2 1/2 hours. This slow cooking will keep the bracciole tender. I used a tomato sauce similar to this one from an earlier post, except I used whole peeled tomatoes and pureed them in a blender and added onions and red wine.

9. Serve braccoile and sauce over pasta!

Marinated Steak Fajitas

These fajitas are great because you throw the steak and marinade in the frig the day before and then cook it and make fajitas the next day. Such a simple dinner that has lots of flavor!

Marinade:

2 lb top round steak (london broil)

1/2 cup extra virgin olive oil

1/4 cup worchestershire sauce

1/4 soy sauce

2 tbsp molasses

1 tsp sea salt

2 tsp fresh cracked pepper

3 tsp garlic powder

3 tsp sweet paprika

2 tsp liquid smoke

Fajitas:

flour tortillas

1 cup Cheddar cheese

1 Cubanella pepper

1 Sweet red pepper

1 Orange Pepper

1 Habanero Pepper

1 small shallot

Corn oil for frying

1. Mix all marinade ingredients minus steak in a large ziploc bag.

2. Pound steak with meat mallet and make shallow diamond cuts on the meat surface.

3. Add steak into marinade bag and refrigerate in a shallow pan for 6-24 hours.

4. Broil on middle rack of oven on medium low for 7-9 minutes per side.

5. Let rest after cooking and then slice.

6. While broiling the steak, slice peppers and shallot. Fry in a pan with a tbsp or two of corn oil.

7. Time for the easy part: to build our fajitas! Take your tortilla and add in sliced steak, grilled peppers, and cheese. Wrap and enjoy!

Cheesesteaks

Cheesesteaks

Large, thick steak (I used London Broil)

Kaiser Rolls

1/2 cup shredded Mozzarella Cheese

1 cup shredded Provolone Cheese

2 cloves of Garlic, minced

2 diced Pickled Cherry Peppers (optional)

1/4 cup Balsamic Vinegar OR 1/4 cup Cherried Pepper Vinegar (from jar if using Peppers)

Fresh Cracked Pepper

Sea Salt

Garlic Powder

Non-stick Cooking Spray

1. Shave the steak as thinly as possible. (I spent about 20 minutes shaving the 32oz steak)

2. Season steak with fresh cracked pepper, sea salt, and garlic powder.

3. Spray a large skillet/saute pan with cooking spray and heat on high.

4. Add garlic to pan.

5. Add shaved steak to pan.

6. Stir frequently adding more cooking spray occasionally.

7. Once steak is cooked thoroughly, add vinegar.

8. Let simmer for 1 minute.

9. Add pickled cherry peppers and stir continuously until well mixed.

10. Add mozzarella cheese and provolone cheese. Mix until cheese is melted.

11. Scoop onto rolls and serve.

Cheeseburger Bake

Cheeseburger Bake

This a great meal for last minute days when you need something with what you have in the fridge.

3 cans biscuits (after trying with homestyle I would use flaky/buttery ones)
1 1/2 lb ground beef

Taco seasoning

4 oz shredded cheddar cheese

4 oz shredded Mexican blended cheese

Salsa

1. Brown ground beef in a skillet. Drain the grease. Add Taco seasoning.

2. Layer the biscuits onto a cookie sheet. Press them together slightly so there are no holes between biscuits.

3. Pour seasoned ground beef onto top of biscuit.

4. Top with cheeses and bake 15 minutes on 400 degrees.

5. Add salsa and enjoy!

Mamma's Meatballs

Mamma's Meatballs

3 Lbs Ground beef
4 Eggs
2/3 cup Plain bread crumbs
1/4 cup grated Parmigiano Reggiano cheese
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
6-7 Cloves of garlic (chopped finely)
2-3 tsp Milk


1. Put ground beef in a large mixing bowl.

2. Chop garlic cloves finely.

3. In a seperate bowl, beat eggs. Stir in garlic. Add in salt, pepper, grated cheese, and onion powder.

4. Make a well out of the ground beef to pour the egg mixture in to. Pour in egg mixture.

5. Time to get dirty. Use hands to mix thoroughly until well dispersed.

6. Hand roll into 2 inch meatballs. Set aside on waxed paper.

7. Heat corn oil in meduim-high heat in a large fry pan. Be sure to use seperate tongs for cooked/raw meatballs.

8. Fry for 2/3 minutes per side. Rotate multiple times so that all sides are crispy and well cooked. Set on paper towels to cool. Enjoy!

Alfredo Farfalle with Grilled Steak

Ingredients
Alfredo Sauce:
3 tbsp Butter
3 - 4 tbsp Wondra
2 1/2 cups Whipping Cream
One tbsp lemon juice(fresh is better)
Garlic powder
Basil
Oregano
Fresh Cracked pepper and sea salt
1 Cup Pecorino-Romano Cheese

1 lb. Farfalle Pasta
1 Top Round Steak
Garlic powder
Fresh cracked pepper and sea salt
Meat tenderizer

For the Sauce:
Melt the butter over medium heat. Stir in Wondra to thicken. Continually stir while cooking about 3 minutes. Add one cup of whipping cream and lemon juice; stir. Let simmer for five mintues on low heat, stirring continually. Then add all spices. Cook 2 more minutes. Add the remainder of the whipping cream, 1 1/2 cup, and cheese. Stir, set aside.

Boil pasta, drain. Add Alfredo Sauce.

Pound steak and set aside. Mix garlic, pepper, salt, and meat tenderizer in bowl. Rub the dry mix over steak, both sides. Heat non-stick grill pan to med heat. Grill steak for about 7 minutes per side for well done steak. Serve with pasta.
Enjoy!

London Broil with Herb Butter

I saw this recipe in Food Network Magazine and had to try it! It came out better than I thought it would!

Ingredients
For the steak:
1 beef bouillon cube
3 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1 top round London broil steak (about 2 pounds)
For the herb butter:
4 tablespoons unsalted butter, softened
1 1/2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil or tarragon (Did not use this; used basil instead)
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
Directions
Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.

Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.

About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.

Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

Thank you Food Network!!

Six-Pack Pepper Chili

This is a chili recipe my best friend, Julie ,and I came up to enter in the chili cookoff at a local winery. I guess we didn't screw up to bad because we made 2nd place.


Ingredients List

(3) Large Onions
(2) Whole Bulbs of Garlic
(2) Green Bell Peppers
(1) Yellow Bell Pepper
(2) Green, Long Hot Peppers
(6) Finger Hot Peppers
(16) Dried Hot Chilies
(2) Jalapeño Peppers
(10) Cherry Peppers
(2) Pounds of Pork Hot Italian Sausage
(2) Pounds Ground Beef
(3) 28oz cans of Plum Tomatoes
(2) 14.5oz cans of Fire Roasted Tomatoes
(1) 10oz can of Diced Tomatoes and Green Chilies
(2) cans of Black Beans
(2) cans of Red Beans
(2) Eggs
¾ can of regular American Beer
Bread Crumbs
Fresh Chives (3) Tbs
Fresh Rosemary (2) Tbs
Chili Powder (2) Tbs
Paprika (2) Tbs
oil
salt


Directions

1.Sauté three (3) Large Onions, two (2) Whole Bulbs of Garlic, two (2) Green Bell Peppers, and one (1) Yellow Bell Pepper in oil with salt until soft.

2.Combine two (2) pounds of Pork Hot Italian Sausage (uncased), two (2) pounds Ground Beef, two (2) Eggs, and Bread Crumbs in a bowl.

a.Shape into meatballs.

b.Brown in a frying pan and then add to chili.

3.Chop and add two (2) Green, Long Hot Peppers, six (6) Finger Hot Peppers, sixteen (16) Dried Hot Chilies, two (2) Jalapeño Peppers, and ten (10) Cherry Peppers.

4.Add two (2) Tbs Paprika and two (2) Tbs Chili Powder.

5.Add three (3) 28oz cans of Plum Tomatoes, two (2) 14.5oz cans of Fire Roasted Tomatoes, and one (1) 10oz can of Diced Tomatoes and Green Chilies.

6.Strain, rinse, and add two (2) cans of Black Beans and two (2) cans of Red Beans.

7.Let chili simmer for 1½ hours.

8.Add ¾ can of regular American Beer, three (3) Tbs chopped Fresh Chives, and two (2) Tbs Fresh Rosemary.

9.Let chili simmer for 1 hour before serving.