Monday, June 27, 2011

Homemade Italian Beef

Homemade Italian Beef

My wife and I made this delightful little dish this weekend. The aroma filled the house all day Saturday and kept us both drooling. Once we got the chance to eat, my wife couldn't stop saying how good it was. It's really simple to throw together and pretty filling! It's even better the next day!

Ingredients

  • 3 Lbs beef chuck roast
  • 2 (1 oz) pkg dry Italian salad dressing mix
  • 1 C water or beer of choice
  • 1 (16 oz) jar pepperoncini peppers & 1/2 of the juice 
  • *Optional - 1-2 dashes crushed red pepper flakes 
  • 8 hoagie rolls or hamburger buns, split


Directions

Place the roast into a slow cooker. Add the jar of pepperoncini peppers and half of the jar of juice (you can use more depending on your taste). Sprinkle Italian dressing mix on top of meat and peppers. Pour in your water (or beer if you choose) next. Cover, and cook on Low for 8 to 10 hours or on High for 6 to 7 hours. During the last hour, shred the meat with two forks. (Note: Meat should shred rather easily. If not, it needs to cook longer.) Serve on hoagie rolls or buns. Sandwiches can then be topped with provolone cheese if deisred or any other cheese you like. This is classically served with plain potato chips.


  

Saturday, June 25, 2011

Garlic Cheese Stuffed Burgers w/ Roasted Red Pepper Relish!

 Garlic Cheese Stuffed Burgers w/ Roasted Red Pepper Relish -Sorry for the blurry pic!

My wife and I made these Thursday night and thought they turned out pretty good. If you're in the mood to try something new and pretty tasty try these. Not expensive, and not hard to throw together... Thats what I'm about! Cheap, easy, and good... That might belong on a t-shirt. 



Garlic Cheese Stuffed Burgers

Ingredients 

1 1/2 lb. ground beef (85% lean)
1/2 tsp salt
1/4 tsp pepper
1 (4.4-oz.) container light garlic-and-herb spreadable cheese (such as Boursin that is found in the cheese section of the grocery store.)
4 hamburger buns, split
Top with Roasted Red Pepper Relish (recipe follows)

Directions

1. Heat grill. Gently combine beef, salt and pepper in medium bowl. Shape into 8 (4-inch) patties 1/4 inch thick. Place heaping tablespoon of cheese in center of 4 patties. Top with remaining patties; pinch edges to seal. Gently flatten to about 3/4-inch thickness.
2. Oil grill grates. Grill burgers, covered, over medium heat or coals 8 to 12 minutes or until thoroughly cooked and no longer pink in center, turning once. During last minute of grilling, place buns on grill to toast, if desired. Serve 
burgers in buns with Roasted Red Pepper Relish (Recipe Below).




Roasted Red Pepper Relish

Ingredients


1 C chopped roasted red bell peppers (about 12 oz.)
1/4 C chopped red onions
1/4 C red wine vinegar
2 Tbsp sugar
2 tsp minced garlic

Directions


Bring all ingredients to a boil in small saucepan over medium-high heat. Reduce heat to medium-low; simmer 6 to 8 minutes or until liquid has mostly evaporated, stirring occasionally.

Thursday, June 23, 2011

Garlic Cheese Stuffed Burgers

Quick snap-shot of our garlic cheese stuffed burgers
sorry it's a little blurry... was rushing to eat! 
Will post the recipe for these garlic cheese stuffed burgers and a few other great recipes and tips this weekend. Stay hungry my friends!

Sunday, June 5, 2011

Banana Pudding

 Banana Pudding 
I've been a little slack for the past few weeks with my updates.  I'm still cooking and taking a lot of pics! I will be sure to upload the pics and recipes as soon as I get a chance. I just want to make sure that when I publish, I publish a GOOD recipe.  I hate to settle for "okay" food and I don't want you to settle for "okay" food/recipe(s) when you too, go through the process of making a dish. I want you, your family, and friends to enjoy every crumb!

Leave them asking for the recipe!

I also know that everyone's taste is different. Some recipes that you try you'll love, some you will like, and some you'll wish you had your empty stomach back to give it another go :-)  But in turn, I sincerely hope that any and every dish of mine that you attempt, that it meets and/or surpasses your standard. 


BANANA PUDDING

Ingredients
1 (8 oz.) pkg cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
1 (5 oz.) pkg instant vanilla pudding mix
2 C Cold Milk
1 tsp Vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
3-4 bananas, thinly sliced
1/2 (12 oz.) pkg Nilla wafers


Directions

In a large bowl, beat room temperature cream cheese until "creamy". Beat in sweetened condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in 1/2 of the thawed whipped topping. Line the bottom and sides of a 9 x 13 inch casserole dish with Nilla wafers. Top wafers with banana slices. Spread pudding mixture on top of banana layer. Top with remaining whipped topping. Refrigerate for a few hours before serving. I also like to top this dish with the remaining Nilla wafters (crushed) just before serving. ***Note, with 2 cups of milk, this will be a soft, firm-like dessert. If you desire a more "old fashioned" pudding consistance, add a total of 3 cups milk, instead of just 2 cups.***



Picture Tutorial 

1 (8 oz.) pkg cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
1 (5 oz.) pkg instant vanilla pudding mix
2 C Cold Milk
1 tsp Vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
3-4 bananas, thinly sliced
1/2 (12 oz.) pkg Nilla wafers

In a large bowl, beat room temperature cream cheese until "creamy". Beat in sweetened condensed milk.
 Add pudding mix, cold milk, and vanilla. Beat until smooth.
***Note, with 2 cups of milk, this will be a soft, firm-like dessert. If you desire a more "old fashioned" pudding consistance, add a total of 3 cups milk, instead of just 2 cups.***

 Line the bottom and sides of a 9 x 13 inch casserole dish with Nilla wafers. 
Thinly slice bananas and top wafers with banana slices.

 Fold in 1/2 of the thawed whipped topping into pudding mixture.
Spread pudding mixture on top of banana layer. Top with remaining whipped topping. Refrigerate for a few hours before serving. I also like to take the remaining Nilla wafers and crush them. Top this dish with crushed wafers just before serving. Gives it and extra ascetic "wow" factor. Enjoy!


BANANA PUDDING

Ingredients
1 (8 oz.) pkg cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
1 (5 oz.) pkg instant vanilla pudding mix
2 C Cold Milk
1 tsp Vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
3-4 bananas, thinly sliced
1/2 (12 oz.) pkg Nilla wafers


Directions

In a large bowl, beat room temperature cream cheese until "creamy". Beat in sweetened condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in 1/2 of the thawed whipped topping. Line the bottom and sides of a 9 x 13 inch casserole dish with Nilla wafers. Top wafers with banana slices. Spread pudding mixture on top of banana layer. Top with remaining whipped topping. Refrigerate for a few hours before serving.
 ***Note, with 2 cups of milk, this will be a soft, firm-like dessert. If you desire a more "old fashioned" pudding consistance, add a total of 3 cups milk, instead of just 2 cups.I also like to top this dish with the remaining Nilla wafters (crushed) just before serving. Gives it and extra ascetic "wow" factor.***









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