week of Nov 12 2017

Ramen Soup

Sun -  Ramen Soup with Chicken
Mon - Raviolis, Alfredo
Tue - 3 Bean Chili
Wed - Pot Roast
Thur- Chili Mac
Fri - Hot Beef Sandwiches

Chicken Stock

Ramen with Chicken
Ramen recipe from Kikkoman
Ramen is all about the broth! Make your own. See How
Thin sliced chicken breast sauted in oil until cooked through.

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with juice (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Pot Roast (crock pot cooked)

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Chili Mac

2 cups uncooked elbow macaroni
1/2 cup shredded Cheddar cheese
1 ½ to 2 cups pre-made/leftover chili

Directions
Prepare the macaroni according to the package instructions. Drain and set aside. Combine cooked chili, cheese, and macaroni in the pot. Mix thoroughly.

Optional: extra chili powder, salsa or Cheyenne pepper add in for extra spice when mixing ingredients together.

Week Nov 5, 2017

Spaghetti and Meat Sauce

Sat  - Pork Roast
Sun -  Pork Tamale Pie
Mon - Spaghetti and Meat Sauce (See March 14, 2016)
Tue - Grands Taco Melts
Wed - Garlic herb Chicken and Veggies
Thur- Teriyaki Chicken Bowls 
Fri - Fried Rice and Egg Rolls

Pork Roast 1 3 lb pork roast
1 cup veggie broth
4 medium red potatoes, quartered
8 oz of baby carrots
1/2 medium onion
2 parsnips, celery root, or turnips (or 1 of each) quartered
1 zucchini, cut into 2 inch circles
1 bay leaf
1 tsp each thyme, rosemary, and parsley
                                                                                                   
Sprinkle roast with salt and pepper. Cook roast in 350 roasting pan, covered, for 1/2 hour. Take out roast.  Add veggies, broth and herbs in pan. Put roast back in, cover and cook for another hour or until veggies are tender roast reaches 165 in thickest part.  Let rest, covered in foil, for 5-10 minutes before slicing.

Tamale Pie with beef

Pork Tamale Pie(6 - 9 Servings)1 pkg. "JIFFY" Corn Muffin Mix1/3 cup milk1 egg1 pkg. taco seasoning mix (divided)1/4 tsp. pepper1 can (14-3/4 oz.) cream style corn1 can (12 oz) black or pinto beans1 can (4 oz.) green chilies, drained1 can (10 oz.) enchilada sauce2 cups pork, cooked and shredded (I will using leftover carintas)1 cup sharp cheddar cheese, shredded
Preheat oven to 400°F. Grease an 11” x 7” pan.
Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 - 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 - 25 minutes. 

Chicken Fried Rice and Egg Rolls

Chicken Fried Rice and Egg RollsEgg Rolls:1 lb ground pork or chicken/turkey1 bell pepper1/2 medium onion1 cup fine shredded cabbage1 carrot2 tbsp Asian Seasoning MixSalt and PepperEgg Roll wrappersIn a food processor  shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.Rice:1 lb cooked, diced chicken3 cups cooked white rice1 tbsp rice wine vinegar1/4 cup soy sauce1 tbsp oil1/2 cup peas and carrots frozen mix2 eggsScramble eggs, warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and carrots peas.

week of Oct 15 2017

Pizza
Salisbury Steaks
Pork Tacos - Carnitas
Pasta Primevera Skillet
Chicken Pot Pie
Baked Potato Chowder

Salisbury Steak
1 lb ground beef
2 eggs
3/4 cup bread crumbs
1 tsp woreshestershire sauce
1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
4 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Mix beef, eggs, bread crumbs, salt, pepper, garlic, onion, worshister sauce together. Form into patties ("steaks"). Brown on each side on high heat in 2 tbsp butter - no need to cook through yet. About 2 minutes each side. Remove set on plate. 
 Add drippings remaining butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth constantly whisking until completely incorporated. Turn heat down to low, add the patties back to the pan. Cover and simmer until the patties are cooked through and the gravy is thickened, about 20 minutes.
Serve with mashed potatoes.

Pork Carnitas - slow cooker
Place the fresh 3 lb shoulder pork roast and 2 cans (7 oz) Mild Diced Green Chilies with liquid and 1 chopped yellow onion into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice.

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

1 tbsp sugar

8 tbsp butter

6 tbsp Crisco shortening

1 tbsp white vinegar

2 tbsp - 1/4 cup water

Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

Baked Potato Chowder
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream

1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large sauce pot, over high heat melt the butter and garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to just cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.

week of Oct 1 2017

Pot Roast

Meatloaf (see May 25, 2014)
Pot Roast (see Feb 19 2017)
Crunchy Chicken Tacos
French Dip (see Feb 19 2017)
Ramen Soup
Pork Milanese
Raviolis

The Pampered Chef ® Cool & Crunchy Chicken Tacos Recipe

12 hard yellow corn taco shells   1 small head romaine lettuce (about 2 cups/500 mL shredded)    1-2 limes, divided   1/2 cup (125 mL) mayonnaise   2 tsp (10 mL) ground cumin   1/4 tsp (1 mL) cayenne pepper (optional)   3 cups (750 mL) diced grilled chicken breasts   1/2 small jicama   1 small mango   1/2 cup (125 mL) loosely packed fresh cilantro   1/4 tsp (1 mL) salt   1 avocado, peeled and sliced (optional)

Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using Microplane® Adjustable Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, inStainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper. Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in Classic Batter Bowl; mix well. Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.

Yields 6 servings. Nutrients per serving: (2 tacos): Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

Cook's Tip: To grill chicken in Grill Pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear.

NOTE: I am not a fan of jicama, feel free to leave it out or subsitute it with Cabbage. Also, I use sour cream for the sauce instead of mayo

Recipe for Ramen: Kikkoman Simple Ramen

Ramen is all about the broth - make your own!

BROTH recipe:

1 chicken carcass

1 onion, quartered

1 carrot

1 celery stock

1 pint mushrooms

1 tbsp pepper corns

1-2 whole cloves

8 cups water

Bring ingredients to boil in a large stock pot. Once boiling, lower to simmer. Simmer 3 hours, skim off foam and stir every 15 minutes. Drain, reverse liquid (stock) and discard the solids.

Pork Milanese
2 lbs boneless thin sliced pork loin or chops
3/4 plus 1/4 cup  milk
1 egg
Oil to coat the bottom of the pan (veg or canola)
1 lemon (zest and juice)
flour coating:
1 cup AP flour
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
breading coating
1 cup bread crumbs (I use Progresso Italian)
1/4 cup Kraft Parmesan cheese
1 tbsp lemon zest
.
To bread the meat you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack covered with parchment paper, a fork. Set up the assembly line: bowl with  milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with crumb coating, and last the cooling rack. One piece at a time, dip in milk, place on the flour and coat. Dip in the egg mix. the place on the crumb mix and coat. Lay on the cooling rack until all chops are breaded.
To cook the chops, heat the oil in a large skillet on med-high heat. Add peices one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of meat should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. Squeeze fresh lemon juice on top when serving.
Serving with Spaghetti with olive oil (prepared according to box, dressed with olive oil after draining).

week of sept 17 17

Mon - tortellini
Tue - 3 Bean Chili and Corn Bread

Wed - Chili Dogs
Thur - Zuppa
Fri Cheeseburger Macaroni
Sat - Roast Chicken

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with jiuce (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Chili Dogs
(I will be using leftover homemade chili for this)
Ingredients
Extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
Kosher salt and freshly ground black pepper
4 all-beef hot dogs (recommended: Ball Park)
4 hot dog rolls
1/2 cup grated Cheddar
Directions
Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small

amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chili-dogs-recipe/index.html?oc=linkback

Roast Chicken
1 (5-6 lb) bone in whole chicken (completely defrosted if from frozen)

2 rib celery
1 carrot
1 onion
4 cloves of garlic
handful fresh parsley and thyme sprigs
2 tbsp olive oil
salt and pepper

Chop onion into 8 pieces. Cut carrot and celery into 3 pieces. Remove skin from garlic. Remove anything in cavity from chicken. Rinse and pat dry. stuff vegetables and 1/2 onion, 1/2 herbs into cavity and neck opening. Put other 1/2 onion and herbs in roasting pan. Rub chicken with oil. Sprinkle with salt and pepper.
Place a meat themamater (oven safe one) in thickest part of chicken. Place chicken on rack in roasting pan. add enough water in bottom to cover bottom of pan. Cover pan (use foil tent if no lid) Roast at 375 about 1 hours to 145 F internal temp. remove cover, turn up oven to 425F and roast for about 20 minutes until temp is 165F. Let rest out of oven for 10 minutes before carving.

week of Sept 11 2017

taco salad

Mon Biscuits and Sausage Gravy
Tue - Taco Salad
Wed - Roasted Sausage Ragu
Thur - Teriyaki Chicken and Noodles (Kikkoman Recipe)
Fri - Fried Rice

Biscuits and Gravy

Biscuits:

2  cups Bisquick mix (OR all purpose flour, add another 1/4-1/2 milk)

1 tsp baking powder

1 tsp salt

4 tbsp softened butter

4 tbsp shortening

1/2 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 1/2 cup milk, let sit 2 minutes)

Cooking Biscuits: Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk, mix until it forms a dough. For drop biscuits, use a scoop or a spoon and spoon out onto greased cookie sheet. For rolled biscuits, knead dough into ball. Roll out to 3/4 inch thick. Cut with biscuit cutter and place on greased cookie sheet. Bake at 350F for 15-20 minutes or until golden brown.

Making Gravy: Scrap the pan and remove the big chucks. Leave 3 tbsp of drippings in pan, add melted butter to the pan if you do not have 3 tbsp of drippings. Mix the flour and seasonings (except salt and pepper). On high heat, using a whisk, add the flour mix to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Mix in sausage. Taste, add salt and pepper as necessary.

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Roasted Sausage Ragu

1 lb Italian Sausage
2 zucchini, sliced
2 yellow squash, sliced
2 Japanese eggplant, cubed
2 red bell peppers, sliced
2 red onions, chopped
1 pint cherry tomatoes
olive oil
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons Italain Seasoning

2 tablespoons finely chopped fresh basil leaves
1/4 cup finely chopped flat-leaf parsley leaves

shredded Parmesan cheese

oil a cookie sheet (or 2, if needed). spread cut veggies and sausages on sheets. drizzle with a little bit more oil. Sprinkle salt, pepper and seasoning on top. roast at 350F for 20 minutes, or until sasuage is cooked thru and the veggies are tender. Do no allow to burn.

Slice sausages when done. Serve over pasta with the fresh herbs and cheese.

bacon Fried Rice

Fried Rice without the bacon

1 lb bacon, diced and browned
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs, bacon, and veggies. Serve.

week of Sept 4, 2017

Sun Deep Dish Pizza
Mon - French Dip
Tue Chili Bake (DCB)
Wed - Swedish Meatballs
Thur-Sun out of town

Homemade Pepperoni Pizza
dough (for 2 pizzas):
2 tbsp granulated sugar
1 tbsp salt2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan
toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

DIRECTIONS:

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/stretch the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown. 

PAN PIZZA (pic above)- push the dough into a greased 9 inch pie plate. Sauce, top, and bake as above, except bake for 20 minutes or until crust on sides are golden brown. Serve in pan or pull out of pan and cut.

French Dip Sandwiches

Au Jus: 2 cans beef consomme or beef broth

1 1/2 pounds deli sliced roast beef

Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper

4 sandwich rolls, split (something chewy and crusty)

4-8 slices of swiss cheese (optional)

Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

Swedish Meatballs

EASY Swedish Meatballs
1 (32 oz) package frozen meatballs, thawed (not Italian)
2 (10 oz) cans condensed cream of mushroom soup
1 package dry powdered onion soup mix
2 soup cans full of milk
1/2 cup sour cream
in a large skillet brown meatballs, then remove. Add in soups, sour cream, and milk to skillet and mix. Return meatballs and heat on med-high heat until hot. Serve over Minute Rice or egg noodles prepared according to package.
CROCK-POT RECIPE: brown meatballs in oven, toaster oven or skillet before adding to crock pot. Mix soups, sour cream, and milk in crock pot, mix. Add in meatballs. 4-6 hours on medium. Serve over Minute Rice or egg noodles prepared according to package.