Slow Cooker Italian Beef for Sandwiches

My brother-in-law introduced us to this splendid dish who got it from allrecipes.com.  It is perfect for those hot, summer, Sunday afternoons when you don't want to cook or heat up your house.  We made this in the crock pot and it was ready to eat when we got home from church.  Perfect!

Ingredients

• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast (also good with pork instead of beef)

Directions

1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

The Ben Stiller Recreation

About 5 years ago, Kyle and I were in New York and we went to a restaurant called the Stage Deli. They had amazing sandwiches and they were all named after famous actors. Kyle ordered a sandwich called "The Ben Stiller." To this day we both remember this sandwich like it was yesterday, it was SO GOOD! Basically it was an open faced sandwich with thinly sliced beef topped with gravy and cheese...here is the best recreation I could come up with...

Recipe for French Rolls (if you're in a rush, you could just buy some!)
Sirloin Steak (or you could use leftover roast meat)
1 Med Onion, Sliced
1 Tablespoon Olive Oil
Bayou Cajun Seasoning or Emeril's Essence
1/2 teaspoon Thyme
1/2 teaspoon Basil
1/2 teaspoon Oregano
Salt
Pepper
1 Garlic Clove choppped
3 cups Beef Broth (or 3 cups water, 3 Beef Boullion Cubes)
1 Tablespoon Corn Starch mixed with 1 teaspoon water
Provolone Cheese Slices

Sprinkle Bayou or Emeril's Essence, salt and pepper seasonings over steak on both sides. Grill or broil until cooked through medium rare to medium. Take off grill and allow to rest 4-5 minutes, then THINLY slice. In a dutch oven (or large pan), heat olive oil over medium heat, add onions and garlic and saute 3-4 minutes. Add sliced beef, beef broth and sprinkle with thyme, basil, and oregano. Turn heat to low and cook beef mixture 15 minutes. Add corn starch/water mixture to thicken into gravy.

Slice rolls in half and top with beef/gravy mixture, top with provolone cheese and broil until cheese is bubbly (1-2 minutes). Now eat and enjoy!

Falafel-Stuffed Pitas

I am a HUGE fan of Falafel. It's very flavorful, crispy, healthy, and oh so good!

Falafel:

1/4 cup dry breadcrumbs

1/4 cup chopped cilantro

1 1/2 tsp. ground cumin

1/2 tsp. salt

1/4 tsp ground red pepper

2 garlic cloves, crushed

1 lg. egg

1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained

1 Tbsp olive oil

Sauce*:

1/2 cup plain low-fat yogurt

2 Tbsp fresh lemon juice

2 Tbsp tahini (sesame seed paste)

1 garlic clove, minced

Remaining Ingredients:

4 (6-inch) whole wheat pitas, cut in half

8 curly leaf lettuce leaves

16 (1/4 inch thick) slices tomato

1. To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat olive oil in a nonstick skillet over medium-high heat. Add patties, and cook 5 minutes on each side or until patties are browned.

2. To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 Tbsp. tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, tomato slices, and 2 patties.

*When I make this I don't make the tahini sauce. Instead I spread some hummus (homemade or store bought) inside the pita and I whip up some ranch dressing to go over the top. Mmmm!

Black Bean Veggie Burgers

I made these the other night. AWESOME!

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Skillet Chicken Salad Pitas

I got this recipe from my Better Homes and Gardens Magazine. It makes a lot more than we had anticipated but we were happy to eat it for several days. It is very flavorful and aromatic.

1/3 cup snipped fresh cilantro
1/4 cup Asian sweet chili sauce
2 Tbsp. lime juice
1 Tbsp. minced garlic
1 tsp. olive oil
1/8 tsp. kosher salt or salt
2 lbs. skinless, boneless chicken breast halves, cut in 1-inch pieces
1 large red sweet pepper, cut in bite-size strips

Dressing:
2/3 cup mayonnaise
1/2 cup snipped fresh cilantro
2 Tbsp. lime juice

8 pita bread rounds
8 leaves red or green leaf lettuce


1. In resealable plastic bag set in shallow dish, combine cilantro, chili sauce, lime juice, garlic, oil, and salt. Add chicken. Seal bag; turn to coat. Marinate, refrigerated, 1 hour.

2. Heat 12-inch skillet over medium-high heat. Add chicken mixture, half at a time, and cook 3 minutes per batch, stirring occasionally. Return all chicken to skillet. Add sweet pepper; continue cooking 5 minutes more or until chicken is no longer pink, stirring occasionally. Using a slotted spoon transfer chicken mixture to large bowl. Cover; refrigerate 1 to 8 hours.

3. For dressing: in bowl combine mayonnaise, cilantro and lime juice. To serve, top each pita with a lettuce leaf. Spoon chicken mixture on half of each pita (if necessary, drain excess liquid from chicken). Drizzle with dressing.

To Tote: toss chicken mixture with dressing. Place in airtight container in a cooler. Assemble just before serving. Makes 8 pita sandwiches.

Italian Subs

This isn't so much a recipe as just a yummy sandwich idea, it's the perfect light summer sandwich, and can easily be turned into a vegetarian dish.

Hoagie Rolls
Italian Dressing or Balsamic Vinaigrette

Veggie Options:
Romaine lettuce
Tomato
Pepper
Olives - green or black
Red onion
Artichokes
Carrots

Provolone or Mozzarella Cheese
Pepperoni slices

Chop or slice all veggies and toss with salad dressing. Slice bread and place pepperoni and cheese slices on bread. Top with salad mixture and enjoy!

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

INGREDIENTS

MARINADE
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips

SALSA
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice

GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic

LIME MAYONNAISE
1/2 cup mayonnaise
2 tablespoons fresh lime juice

16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Pepper Jack cheese

DIRECTIONS
For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.

For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.

For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.

Preheat an outdoor grill for medium-high heat.
Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.

Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown

Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

* This recipe is a bit of work but so worth it! It is also from allrecipes.com. I made this when the weather didn't allow me to use my outdoor grill so I just used the broiler in my toaster oven - it was still awesome! Even Eddie liked it which doesn't happen very often with these adventurous recipes.

Avocado Obsession

Lately, I've been on a huge avocado kick...probably because they've been on sale and every time I'm at the grocery store I have to pick a couple up! Anyway, about a week ago I was at Which 'Wich (a sandwich place) and tried their avocado and tomato sandwich. It was SOOOOOOO yummy! Of course I thought to myself, "This would be so easy to make!" (And a lot cheaper than $4.50 per sandwich.) So here's the first part of my avocado post:

Avocado and Tomato Sandwiches
1 Roll (Sandwich-worthy of course) I like wheat kaiser rolls
1/2 an avocado - either sliced or mashed and mixed with a little salsa
1/2 a tomato, sliced
Salt
Pepper

Additional Optional Toppings:
Lettuce
Cheese
Red Onion
Pickles
Mayo
Mustard
Balsamic Vinaigrette

Salt & pepper avocado and tomato to taste, sandwich it all together, and enjoy!

Now onto my new latest find! My friend, who's a great cook, recently posted a recipe for Black Bean Salsa that has avocado in it and it was GREAT! The only extra thing I added to it was 1/2 a seeded jalepeno. I made it for lunch today and ate it on a tortilla, mmmmmm.

Finally, my husband claims that I make the best guacamole...he's probably just a little biased, but I thought I'd post it anyway. (All these ingredients are totally to taste!!!)

Laura's Holy Guacamole!
2 Avocadoes, mashed
A couple spoonfulls of salsa (Clint's is our favorite if you've ever heard of it)...or you can chop up a couple of fresh tomatoes
About 1 1/2-2 teaspoons of fresh lime juice (or lemon is good too)
A large handful of chopped cilantro
1 garlic clove, minced or pressed through a garlic press
1/4 of a red onion, chopped
Garlic salt to taste
1-2 drops Chipotle or Green Tabasco Sauce

Mix all together and top with a dollop of sour cream.