Italian Beef Sandwiches

 Italian Beef Sandwiches 

1 beef rump roast (3 1/2 to 4 lbs.)

1 (16 oz.) jar Italian Giardiniera Mix

1/2 tsp. dried basil

1 tsp. dried oregano

3 cloves garlic, peeled and minced

1 (10 oz.) can condensed beef broth

Place beef roast in a crockpot with the Giardiniera mix and the beef broth. Sprinkle the roast with the basil, oregano and garlic. Cook on low for 12 hours. Serve on hard rolls.

Ham and Cheddar Monkey Bread

 Ham and Cheddar Monkey Bread

6 T. butter

3 T. minced shallot

1 T. minced fresh garlic

1 T. honey

1 T. Dijon mustard

1/2 tsp. salt

1/8 tsp. cayenne pepper

2 cans refrigerated biscuit dough (16.3 ounces each)

12 oz. shredded extra-sharp Cheddar cheese

8 oz. ham

Dipping Sauce:

3 T. honey

3 T. Dijon mustard

1 1/2 T. mayonnaise

Preheat the oven to 350 degrees.  Generously coat a 12-cup Bundt pan with nonstick spray.  Dice the ham into small pieces.

Melt the butter with the minced shallot and garlic in a saucepan over medium heat.  When butter is melted, remove the saucepan from the heat and add 1 T. honey, 1 T. Dijon mustard, salt and cayenne. 

Open the biscuit dough tubes and cut each biscuit into quarters.  Toss the dough pieces with the butter mixture until coated.  Stir in the shredded cheese and diced ham until evenly dispersed.  Transfer to the prepared Bundt pan.

Bake the monkey bread until golden brown, about 50 minutes.  Cover with foil if browning too quickly.  Test the dough to make sure it is done around the center.

Whisk together the 3 T. honey, 3 T. Dijon mustard and 1 1/2 T. mayonnaise for the dipping sauce while the bread is baking.

Cool the monkey bread in the pan for 10 minutes after removing from the oven.  Loosen the edges and turn out onto a serving plate.  Serve with the dipping sauce.

                                                        

                                                           

Greek Chili

Greek Chili

1 lb. ground turkey
1 T. olive oil
1 large onion
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. black pepper
1 can (14 oz.) Italian-style stewed tomatoes
1 can (14 oz.) diced tomatoes
1 can (14 oz.) artichoke hearts, drained
1 can (19 oz.) chickpeas, drained and rinsed
1 can (2 oz.) sliced black olives, drained

In a Dutch oven, heat the oil on medium-high.  Brown the turkey in the oil.  Add the onion.  Stir occasionally.  Add the spices.
Cut the artichoke hearts into pieces.  Add the tomatoes, artichoke hearts, chick peas and olives to the Dutch oven.  Stir well.  Continue to cook until heated through.  Serve.

Creole Chicken with Okra

 

Creole Chicken with Okra

Ingredients

• 1 lb. boneless skinless chicken breast

• 4 T. olive oil divided

• 1/2 c. diced onion

• 1/2 c. chopped green bell pepper

• 2 cloves garlic minced

• 1 c. halved grape tomatoes

• 1/2 c. fresh chopped or frozen cut okra

• 1/2 tsp. dried thyme

• 1 T. Louisiana hot sauce

• 1/2 tsp. salt

• 2 c. cooked brown rice

Instructions

1. Cut the chicken into bite-sized pieces. Heat a large nonstick skillet on medium high heat. Add 2 T. olive oil to the skillet. When hot, add the chicken and cook until chicken is almost cook through, stirring frequently. Remove the chicken from the skillet and set aside.

2. Return the skillet to medium-high heat and add 2 T. olive oil. Add the onion and pepper and cook until lightly brown, stirring frequently. Add the garlic and cook for 15 seconds, stirring constantly. Add 1/2 c. water, the tomato halves, okra and thyme. Reduce the heat to medium-low, cover and simmer for 10 minutes or until the okra is just tender. Add the chicken, hot sauce and salt. Cook for 5 minutes to combine the flavors. Serve over the cooked brown rice.