Easy Slow Cookier Lil' Smokies

Summertime, summertime, sum-sum-summertime!  All the summer things happening!  Outdoor concerts, BBQ's, gatherings, swimming, and the list goes on.  I momentarily thought I was 10 again and ALMOST hit up a slip and slide.  One of my childhood favorite activities.  We didn't have the money to buy the REAL deal, but we had even better....  Let me set the scene.  My dad would buy a roll of plastic at the local lumberyard each fall to cover the very OLD windows on our 7-bedroom house with an amazing 6 ft. clawfoot bathtub, a kitchen for 12 that was about 6X7 and the best wrap around porch this side of the Mississippi!  He would take what was left, and sometimes add more, and lay it out in our long backyard.  He would run the sprinkler, the kind that fans out, and we would slip, and slide half a city block I swear.  We had the MEGA TONKA version of the Slip N' Slide, and it was awesome!  We always found ways to have fun.  We swam from sunup until sundown, had to be home when the streetlights went off and our bikes in the yard.  Those were the good old days, weren't they?  Neighbors on a walk, stopping by for iced tea on the porch, poured straight out of a Tupperware pitcher, you know the ones. God has certainly blessed me in my life, so I shall be grateful for NOW as well.  

Anyway, this morning as I am typing this up, it will be over 100 today and what better time to get some good use out of that slow cooker it took me years to make friends with?!  Perfect to cook things low and slow, AND to avoid heating up the house with the oven on, right?  This recipe is so easy and probably 98% of you know it, make it, or have at least eaten it once.  But you know what?  There are very beginner or kid home chefs out there (and other countries) who might need something easy to start with or even someone who has perhaps forgotten how good these are!  I have a little mid-size slow cooker because I am not about to dirty my regular size one for such a small amount of food.  I mean big batch, sure, this size no way!

Here we go, Lil' smokies, every football party across America serves them!  WITH a toothpick! THREE ingredients!

• 1 cup of your favorite BBQ sauce (I only like Cookies which is probably, maybe a Nebraska thing only)
• 1 cup grape jelly
• 2-14oz pkgs Lil' Smokies of your choice

I like to mix the sauce separate.  Put the little smokies in your slow cooker (or simmer for an hour on low in a regular pot or in the oven at 300).  Mix up your jelly and BBQ sauce well and pour it over the top.  Mix to combine or let it slowly warm and drip down after heating and don't stir at all!  After 1 hour in the slow cooker, stir well.  Let go another hour or 2 before serving.  Make sure to put out toothpicks next to the paper plates for serving!

NOTE: I don't like my Lil' Smokies to saucy, but feel free to add more jelly and BBQ sauce to yours!  They WILL give off some juice of their own so if it feels like not enough sauce, it is!

Sweet Heat Chili

WARNING!  WARNING!  WARNING!

NO BEANS WERE CONSUMED IN THE MAKING OF THIS CHILI!

How long have I been blogging now and I have never shared my recipe for chili?  Everyone it seems has their "famous" chili recipe or "makes the best chili".  Well, yeah.....that has never been an issue for me.  It has taken me years to perfect how we like our chili.  Even then, it was sometimes not the same as the last time.   No consistency, always a crap shoot.  I finally nailed it down, wrote it down, and got it right, for GOOD!

This is a sweat chili with a good amount of heat.  Heat, as always, can be adjusted to your preference.  The sweet isn't overwhelming but definitely there.  I worked my sweetness so many ways sugar, honey, agave, and you know, nothing does it like the corn syrup.  So there you go.  If you happen to go a little over the amount on the recipe, no worries, just makes it better!  My husband will add in a couple of Thai chilies to his, but, that is how he rolls.

Let me get you started, to me, in this recipe, the order of the ingredients seems important.  I don't know why, please don't ask, because I have no sane explanation, it just seems that way!

2 lbs ground beef
1 lb ground Italian sausage (hot or mild)
1/2 tsp red pepper flakes (adjust to your taste)
1 can tomato soup
i can petite diced tomatoes1
1 tsp onion powder
3 tsp cumin
1 T chili powder
1 tsp salt
1 tsp black pepper
2 T light corn syrup

Brown your ground meats.  If it renders a lot of fat, drain it, if not, no worries.  And in your red pepper flakes.  Let cook for a minute while stirring.  Wake those babies up!  Add in soup, diced tomatoes, onion powder, cumin, chili powder, salt, and black pepper.   Stir to combine and let simmer for abut 15 minutes.  Add in light corn syrup, and make those tablespoons heaping!  Adjust to your taste adding more if you want.  Stir and simmer on low for another 30 minutes.

If you are using a slow cooker, just put your browned meet and peppers in the slow cooker, add all other ingredients except corn syrup.  Cook on low for 4 hours, and add corn syrup in about 30 minutes before serving.

Obviously you can adjust the sweet or heat to your taste, this is how we do it, and sometimes end up adding more heat to individual bowls.  Don't forget the cheddar cheese on top!

PS.  If you prefer a thinner chili, please feel free to add water or beef stock!If you groove on beans, (erp) add those too!

ENJOY!

Slow Cooker Hot Beef Sandwiches

Now, this, ladies and gentleman is going way back for me.  This is one of my favorite comfort foods EVER.  I wish they were calorie free, fat free and all that jazz, but, they aren't.  If they were I could eat them at least 3 times a week.  No joke  But let me tell you what I realized about hot beef sandwiches

Not all of these sandwiches are created the same  In fact, some people have no idea what they are.  (GASP).  I know, right?  When I become an eastie, (moved to NJ) I wanted a hot beef sandwich.  I was missing home and wanted some HOME food.  Not pizza, no cheesesteaks, just as my husband calls it, "farm food".  Well, we went to our favorite diner, (shout out to Golden Palace in Vineland, NJ) and ordered a hot roast beef sandwich.  When it arrived, it was roast beef, swimming in gravy on a toasted hoagie roll.  Ok, it wasn't what I was planning, but, hey, it was as close as I figured I would get, so I enjoyed every luscious bite!  When my husband asked what was different I said, "Where are the potatoes?  Where is the sandwich bread?"  He was not nearly as concerned as I was but, to end this story on a positive note, I did find a hot beef sandwich that slightly resembled my most coveted treat from home.  You were holding your breath, weren't you? 

Now, while I enjoy all things homemade, I have to tell you, I tend to make fake gravy for this but I do it in a "nobody can tell" way..  I use that package that you add 3 or 4 cups of water to, but you could use 3 small packages, or as I will write the recipe, how I do it when I make homemade gravy

Make sure to make a batch of mashed potatoes to serve along side of this delicious sandwich, from my childhood and from, well.......dinner tonight!

You will need
4-5 lb. roast of your choice (I like very little fat for this recipe
2 tbsp. onion powder
1 tbsp. poultry seasoning (I know, just trust me)
1 tbsp. dried parsley
2 tsp. salt (if making homemade gravy, reduce to 1 if using package gravy)
1 tsp. black pepper (or to taste, or not at all)
3-4 cups of beef stock or water with bouillon cubes
1/2 cup flour
3 tbsp. butter
kitchen bouquet (as desired)
ALL liquid left from your slow cooker

In your slow cooker, add your roast.  Sprinkle over onion powder, poultry seasoning, dried parsley, salt and pepper to taste.  Add in beef stock or water and bouillon cubes.  Place the lid on and cook on high for 6 hours.  I normally like my roast beef medium, but for this you want it well done.  Don't mess with it just let it go.

When your roast is done, remove unto a platter.  Leaving your slow cooker on high!

Now, to the stock left in your slow cooker, add in flour, butter and Kitchen Bouquet, and whisk that goodness until it is glossy, and thickened. 

(If using packages of gravy, add them right into the stock and whisk until no lumps appear)

Slice your roast beast and then slide it back into the gravy.  Place on warm until you are ready to serve.  Make a sandwich, add a side of mashed potatoes and your carb heaven has arrived!

This is perfect to make extra and freeze for later!

ENJOY!

Cheesesteak Roll Ups

Hey friends!  Hope this finds you all happy, and hungry!  I am so happy spring is here, it just sheds a whole new light on life, doesn't it?

I have been craving cheesesteaks from home.  Yes Midwesterners they are cheesesteaks,  not Phillies.  The Phillies are my favorite baseball team but, cheese steaks are what you eat my friends!  LOL  I had to get that in there.

I decided to work my cheesesteak a different way.  These are so easy, they can be made ahead and they so "fancy Nancy".  Your friends and family will think you about killed yourself making them.  I wanted to find a use for minute/cube steaks other than chicken fried steak, which is literally all I use them for.  I served these with crusty seasoned bread and some Parmesan pasta and it was a hit! 

If you want to half the recipe please just half everything, I was cooking for company so I used 8 steaks.

You will need:
8 minute steaks
olive oil
2 small onions sliced thin
4 bell peppers sliced
1 tsp. minced garlic
1 tsp. Italian seasoning
1/2 tsp salt
8 sliced of provolone cheese
8 slices of white American (which is actually an American and Swiss blend)
You can use double of one if you don't want both.

In a separate dish mix together:
1 tsp. salt
2 tsp. Italian seasoning
black pepper

Preheat your oven to 350 degrees F.  Spray a 9x13 baking dish with nonstick spray, set aside.  In a large skillet add in your drizzle of olive oil.  Now toss in your onions and peppers. 

Let sauté for 3-5 minutes, then add in the Italian seasoning. garlic and salt.  Cook another 2 minutes and remove from heat.  Let cool 10 minutes. 

In the meantime, take your cubed steaks and using a meat mallet, pound them a bit thinner.  Yes, I am serious, just a wee bit.  Now take each steak, add the cheese to the middle, and some of your onion and pepper mixture and roll it up.  You don't need to toothpick it or anything, just repeat with all steaks.  Now sprinkle with your little seasoning blend of Italian seasoning, salt and pepper!

If you end up with leftover filling, put it in a bowl and save it for the top.  Use the same skillet to brown your roll ups for about 2 minutes on each side until browned.  Remove and place into your baking dish.

Place any leftover filling on top and bake for 25-30 minutes!!
-

I hope you give them a try!

Enjoy!

All American Cheeseburger Casserole

Let's put it out there straight away folks, this recipe was my husband's brainchild.  It "came to him in a dream".  Who am I to argue with the subconscious mind?  I just thought it sounded good, and when we hammered out the deets, well, this is what we got.  It really is delicious but there are a few things you should know about this little beauty.

This is done in about 30-40 minutes.  Easy, peasy, nice and cheesy!  You can use whatever kind of cheese you like, I used American cheese.  This is basically one big cheeseburger with only a top bun, and everyone can dress it up how they like it.  Lettuce, tomatoes, pickles, onions, and maybe even...wait for it....waaaaiiit for it...........BACON?  This is sure to please everyone and the burger has great favor.  So thanks to my husband, you are going to enjoy this as much as we did!!  There are a couple of steps, nothing major, just steps that need to be taken for maximum, yumminess!

First mix up your sauce:
1/2 cup (heaping) of ketchup
2 T. mustard

Mix to combine and set aside.

Now for the rest of the recipe you will need:
2 lbs. VERY lean ground beef.  (if you don't have it on hand and use a fattier ground beef I got yer' back no worries)
1 T Worcestershire
1 tsp.. salt
1/2 tsp ground black pepper
2 tsp. onion powder
1/2 tsp. garlic powder
6 slices of cheese (your choice) I used American
1 tube of pizza dough (Pillsbury for me)
1 egg (for egg wash)

Preheat your oven to 400 degrees.  In a large bowl add in ground beef, Worcestershire, salt, pepper, onion and garlic powder and mix until combined.  I use my hands, I even washed them first.  Then place in the bottom of  a 9x9 or 7x10 (or something like that) and smoosh.  Yes, I said smoosh.  Smoosh it the left, smooth it to the right, smoosh it evenly.  (Note: If you like a thinner burger use a bit bigger of a pan, but my directions are for this size, so your on your own if you do!) 

Bake for 20 minutes and remove from the oven.  This is the point where, if you used ground beef with a higher fat content, take the flaming hot casserole dish to the sink and tip out the fat into the sink.  Sounds so gross, but just do it, trust me, it will be better in the end!  If you in fact used very lean ground beef, there should be no worries.  Now take your sauce and cover the top. 
It isn't uncommon for the meat to pull away a bit if there is a lot of fat in it, from the sides.  No problem.  Now, cover the top with your cheese, on top of the sauce. 

Now, roll out your pizza dough to fit the size of your casserole dish and place it on top.  As you can tell, no need for meticulous neatness, unless you suffer OCD and then just let it rip.  Perfect it until it can no longer be made any more perfect in your world.  I. Am. OCD.  But wasn't so much on this one!  I think the meds are working! (you think I am joking?) HA!  Anyway..........

Whisk an egg up and add a splash of water, brush the top and throw this puppy back in the oven for about 15-18 more minutes.  Make sure that crust isn't gooey in the middle and is golden brown deliciousness all over!  Let cool for 5 minutes before cutting.

Make sure to have a bounty of sides to add to your piece of "cheeseburger"!!!  It was a hit at my house and I hope it is at yours as well!!

ENJOY!

Mom's Vegetable Beef Soup

Ahh, this is a good food memory for me.  Sometimes the simplest things are the best.  And this soup is proof of that, in my opinion anyway!

As a family of 12, yes, 2 parents, and 10 kids, money was always tight.  My dad at the time was a high school dropout who signed himself into the military at at 16, and my mom had begun her young adult life as a model and then a teacher.  (lingerie, undergarments and wedding gowns, you GO girl)    Look at these two hottie parents of mine!

Back to the point at hand.  We had a HUGE garden.  We grew nearly everything we ate.  The garden was always full of tomatoes, cucumbers, onions, potatoes, green beans, carrots, bell peppers, rhubarb, corn, and lettuce, or broccoli.  It would get canned and frozen for winter, my mom had a huge canning room downstairs.  Those tomatoes would become crushed tomatoes, tomato sauce, tomato juice, spaghetti sauce, and the cucumbers would be come 200 jars of my moms famous dill pickles.  (My mouth is actually watering just thinking of pickles, HER pickles) The green beans would be canned sometimes with a little bacon, the corn would be cut off the cob and frozen, carrots would be canned, etc.  I used to look at it as a necessity, it was how we got food, now I look at it as a complete blessing, we ate all of that whole, great, homegrown, non processed food everyday.  Any fruit became jellies, or were frozen for pies, she made relish, I mean, she kind of did a lot of everything!

As hard as times would be, we never once didn't have food.  We often joke how there would be only 1 lb. of hamburger to 3lbs of pasta in the goulash,  but if there was a time when there might not be enough, my dad would just take on another job, and another job.  He was usually carrying his full time job trying to grow his insurance agency and 3 or 4 part time jobs. (sports broadcaster, carpet cleaner, jail tending, newspaper printing, school bus driver, etc.)  He believed in working hard to provide and somehow, he seemed to have time for us in between when he was home.  My mom worked full or part time most of the time and that is just how it went.  We all had our weight to pull and we just did it, no arguing, no entitlement, because we knew it was part of being a family, all for one and one for all. 

So with that bit of history comes this recipe.  The ingredients can easily be cross referenced to what we grew in our family garden.  I suppose you could add any vegetables you wanted but, this is how mom made it, and this is how we loved it.  While my mom wasn't big into spices or herbs, I do add a few to mine now.  I will write those in as optional.  My mom would also use fresh canned stock.  This is something I do still, I can't live without fresh stock, but I freeze mine instead of canning it.  The "beef" part of this recipe for us as kids would have been a marked down soup bone at the store that we always loving referred to as "used meat" and the bits of meat that were left would be the beef in our soup.  As much or little as it gave off, is as much or little that was in the soup.  I use stew meat now, and cut each chunk into really small pieces.  So while I have to use canned tomatoes now, the veggies are a collection of leftovers from evening meals, all dumped into one gallon size freezer bag.  So when I write the recipe it will be for a gallon freezer bag full of veggies.  Those can be veggies of your choice. Depending on the leftovers the soup might be corn heavy, or carrot heavy but that is just the luck of the draw and what changes it just a little bit every single time.  Maybe you don't have as many green beans in your freezer bag as you want, so add some more, no biggie at all!   So, while I can't give you exact measurements on the veggies, just use a gallon bag and pour in what you have I guess, when it gets full, that will be the right amount!  If you add any canned veggies pour their juice in as well!  Free flavor friends!  Free flavor!

Oh, and one more thing, feel free to do this in a large slow cooker.  Let it simmer on low all day.  It will be perfection!

If you are going to use a soup bone, go ahead and add a bay leaf and some peppercorns when you cook it!!  My mom just called and told me not to forget that!  I thought she cooked the soup bone IN the soup but NO!  Cook it separate in water, with the peppercorns and bay leaves.  When it is done pick off the meat and get rid of the peppercorns and bay leaf!   She put bay leaves in EVERYTHING!

You will need:
28-30 oz. plain tomato sauce
32 ounces beef stock
2-3 beef bouillon cubes
14 oz. diced tomatoes with juice
4-6 medium size potatoes, peeled and diced into a medium size
1 med-large finely diced onion (just depends on how much onion you like)
1 lb (or more if you choose) of beef stew meat cut into small pieces or a soup bone!
1 gallon freezer bag of leftover frozen veggies.
salt and pepper to taste

Seasonings (Optional) My mom would be MORTIFIED to see this list of "extras"! HAHA
1 tbsp. sugar
1 tbsp. onion powder
1 tsp. dried thyme
1 tbsp. dried parsley
1 tbsp. dried Italian seasoning

In your slow cooker or large soup pot, add ALL ingredients including seasonings if you are using them.  My mom would NOT have.  In a soup pot, simmer for approx. 1-2 hours.  If you do this in the morning, and then let it cool and refrigerate and then reheat for dinner it will be the BOMB.  If you simmer it and eat it, it will also be the bomb.  In a slow cooker, set on low and let it go a good 4-6 hours.  Set it on keep warm until ready to eat it.  Let those flavors soak each other up.

We would eat this with plain old store brand sliced bread and butter.  Lord have mercy when I ate this last night I was transported right back to my moms tiny 8x10 kitchen, with pink walls, peeling up linoleum, and counter tops that were probably a health hazard!  

My parents financial hardships may be a thing of years gone by, and that kitchen has been all redone, (still small) but the lessons it taught me as a child are priceless.  I wouldn't have had it any other way.  I know what hard work is,  I know how to do it, I know what it gets you and now my parents have retired, and enjoy their lives doing what they want as their health allows.  Thanks mom and dad for working hard for us, and I am so glad it paid off now, for you. 

Enjoy this pot of my childhood.  And remember, it makes a huge batch and I can promise you, it will taste even better the next day!

Love and Blessings friends..........

Farmer's Pie

Good evening!  It is finally starting to feel like winter around here.  Even a little white stuff on the ground, a very little.  I won't complain, at the same time, I feel like we need one of those big, "give it to me good" snow storms where you can't leave the house for a couple of days.  I know, I know, some of you want to slap me right now but, don't worry, I am on the other side of your computer, you temptation will die. 

This pie, I am so excited to share with you.  Honestly, I don't really know why, but the idea all started with, Hunter's Pie, a British dish.  My mother in law, who lived in England for several years would make Hunter's Pie with birds or game my father in law hunted.  Ok well, there are so many things wrong with that idea to me, that I won't waste your time or mine.  No game.  No "shot it myself" birds, and did I mention no wild game?  I know traditionally only venison is used, but this was my late mother in laws way of doing it. 

As my husband was telling me, I had thoughts of more domesticated meat, pork, chicken, and beef in my mind.  Almost like sugarplums, and far from the shiver causing, gag reflex inducing idea of wild game or pheasant, or any of that "stuff" we had to eat as kids.  Oh yea, you thought I was just being nasty because I didn't like the idea of it, when the truth is, this is a lot of what we ate as kids.  Deer meat, never mind, I can't even go there.  My mom would try to sneak it in everything.  My son still tries to get me to eat it.  No, No, NONONONO. 

 

So in a nutshell I decided if I used pigs, chickens and cows, it could be a farmers pie.  A few potatoes and veggies as most farmers or their wives have gardens, and a cast iron skillet and pie crust could round it out.  Perfect, a Farmer's Pie! 

At first I thought this was completely wrong.  Wrong as in, the idea of serving a fried egg on top of a chicken breast, but then I decided, pigs, cows and chickens all get along on the farm, why not in my pie?

You will need:
1 tbsp. butter
1 tbsp. olive oil
8 ounces chicken, uncooked and diced
5 ounces beef, uncooked and diced
8 ounces pork, uncooked and you guessed it, DICED
1 tsp. minced fresh garlic
1/2 lb.  Yukon Gold potatoes, diced
1/2 cup diced carrots
1/2 cup green beans
1/2 cup beef stock
1/2 cup chicken stock
1 tsp. dried parsley
1/2 tbsp. onion powder
1/4 tsp. poultry seasoning
1/4 tsp. salt
black pepper to taste
3 tbsp. flour
1 pie crust (I used a premade one for this)
1-2 tbsp. milk (to brush on crust)

While I did this in my cast iron skillet, I am giving you directions to do it in a pot first, then pour into cast iron.  Okey dokey?

First of all, in a large measuring cup pour your chicken and beef stock together.  Add in parsley, onion powder, poultry seasoning, salt and pepper.  Mix to combine and set aside.

In a large skillet or pot on high, add in butter and oil, let the butter melt and add in all of your diced chicken, beef and pork.  Stir and let brown for 3-4 minutes. 

Turn down to medium heat and add in garlic, potatoes, carrots and beans.  Stir and let simmer for 2-3 minutes.  Add in flour and stir until the flour is absorbed, stir for 1 minute to cook off the raw flavor of the flour.  Now, add in stock, and let simmer a until the stock has thickened stirring a few times to combine.  

At this point you can pour it into your cast iron skillet or just a 9 inch round casserole dish.  Now lay the pie crust over the top of the filling.  You can be sloppy!  Just bunch it up here and there so there is just a little bit hanging over, and gently push to adhere to the edges and let it hang. 

This is a rustic pie, let it look that way!  Cut a few vent slits on the top.   Brush the top of the crust with milk and bake at 350 degrees for 40 minutes. 

Let sit for 10 minutes before serving!

ENJOY!

Peppersteak Kabobs

Good evening! 

How is your summer going?  Summer grillin', and chillin', I hope!  It has been so humid, so stormy and so hot here!  I say that as if it is any different from any other Midwestern summer!  The humidity will sometimes just about take your breath away. 

The night I made these babies, I wanted them done on the grill.  Hard to do in like, 60 mile an hour winds and ping pong ball sized hail, ya know?  I did these in the oven, but as per usual, please feel free to do them on your grill, where they were intended to be!

These kabobs are so easy.  I have made them for so long, and just thought maybe they were to easy and run of the mill to share but you know what, sharing is caring, right?  Can a "to easy" recipe really be all that bad?  There is only one thing about this recipe.  It insists on being made ahead for maximum flavor.  They are just always a crowd please, always a success and so easy.  If you ever have any leftover, chop the peppers and onions, slice the beef, and toss in a wok with a little soy sauce, cornstarch and beef stock, and serve as a stir fry over rice! 

Heeeeeeere we go!  This will yield about 10 skewers.  Or, it does for me anyway!

2 lbs beef cut into cubes.  Use steak or roast beast, whatever is better for you
3 large bell peppers
1 large onion
1/2 cup soy sauce (I use low sodium)
1/4 cup olive oil
1/2 tsp black pepper
2 tsp minced or crushed garlic
2 tsp onion powder
10 skewers (if wooden, soak in water as long as possible to avoid burning)

In a large Ziploc bag, add in soy sauce, pepper, garlic, oil, and onion powder.  Squish vigorously to combine ingredients.  Add in beef cubes and seal it up.  Smoosh to coat all meat with the soy sauce mixture.  Set in a bowl or on a plate and let sit at LEAST 6 hours, overnight, or 2 days is even better!  Before skewering chop onion into large chunks and separate layers and cut bell peppers  into about 1 inch chunks.  The only left is to skewer!  Skewer on kids, in whichever order or fashion you prefer.  If done in the oven bake at 425, 10 minutes, then flip and do another 10.    On the grill, use your judgment, I would say about 15 minutes on one side and 5 on the other!

Skewer on dudes!

Bacon Cheddar Burger Roll

Good evening my friends!  Hoping you are all well, healthy and happy!!  If not, maybe this recipe will be just what you need!!

I am admittedly not the biggest fan of the burger.  They always seem dry and there is just to much of it.  I love thin, thin, THIN patties.  My husband likes a thicker burger.  I mean, who can keep track?  With this burger roll, you don't have to!  Everyone's burger is done at the same time, and you can cut them as thick or thin as YOU prefer!  Already filled up with bacon and cheddar, I mean, it has to be delish, and it is!  I thought of a ton of variations on this, most importantly, Swiss cheese and mushrooms!  That will be the next one, it is hubs favorite.  You could do turkey burgers and fill them with veggies, ham and cheese, ohhhh yea......  Ground chicken, filled with ham and cheese for cordon bleu burgers! AAHHH!!

You get my point.  If you dislike the burger, like I do, give this a go, you might feel differently.  Can you think of any other variations and fillings??  Let me know!  I know this might seem a bit of work, but it really isn't and the presentation is so stinkin' nice.  Ya know?  I can remember my dad teasing my mom always telling her that her food was amazing but she could work on "presentation".  HA.  Men! 

I think this could just as easily be sliced, and served with potatoes and veggies.  It is all up to you guys!!

2lbs ground beef
2 tbsp. of your favorite seasoned salt
1 tsp black pepper
1 tbsp onion powder
1 egg
1/2 cup bread crumbs
8-10 strips of bacon, cooked crispy and crumbled
2 cups grated or cubed cheddar cheese

Mix all ingredients except bacon and cheese.  When they are thoroughly combined, turn your mixture out on to a sheet of tin foil.  Flatten it out, as thick or thin as you want, just remember you will be rolling it and you need it to stay together so not to thin!  When it is pressed out to your liking, top it with the cheese and bacon.  Then using your foil as support, start rolling the meat.  Just keep pulling over the foil and then pull it out so it doesn't get stuck, continue until it is all rolled up.

When it is done, carefully move it to a cookie sheet.  *or start with the foil already ON the cookie sheet so you don't have to transfer it*  Make sure it is seam side down and close up any holes that might have been made. 

  

Place it in a preheated 375 degree oven for 40-50 minutes.  Let cool for 10 minutes before slicing.

I hope you enjoy this recipe and make sure to let me know if you make it and how you adjust it to your taste!!

 

Your "now loves burgers" Chefwannabe



 

Geo's Famous Spice Rub (All Purpose)

Brrrrrr!!  Yes, I am serious, it has been CHILLY here in the big O!  Mother nature has straightened herself out but I will take a 53 degree morning ANY July day!! 

As most of you know, my husband is not only supportive of my blogging habits,  he loves to take part whenever I ask him too.  Is it genuine?  I am not sure.  I think he loves to take part because in his mind, he thinks one of HIS recipes is going to change the world.  He reminds me often that my most popular recipe is actually HIS recipe.   Do you know what it is???  You can find it here.   HA!!  Really he does love to cook as much as I do,  and he is a real "rubber".  I mean, let me clarify.  While he does give the BEST nightly foot rubs (for 13 years now, EVERY night), I mean this in an entirely different way.  He has made this spice rub for as long as I can remember.  He started out basic and used Alton Brown's spice rub method/ratio but over the years he perfected it to his taste and to the taste of many who constantly mumble while eating, "OMG, what is ON this".    We have switched up, switched down, omitted totally and doubled ingredients until he got this perfect combination of sweet and spicy, but not TO spicy.   I think he finally perfected it about 10 years ago.  Perfected it in OUR opinion anyway!  He uses this for pork, beef, chicken and has even used it on fish and to flavor hamburger for any number of things.   This sandwich you see pictured above is probably my favorite way, which is why I chose it to be the vessel for the rub!  You can't beat it with a stick, fresh tomato, some butter lettuce, a grilled bun, I mean get outta here.  He even used the rub to flavor his mayo for slathering on the sandwich. 

You can rub your meat and let it sit for hours, or days.  Yes, I said days.  We rubbed this chicken and let it sit about 5 hours, but the longer it sets, it changes the texture of the chicken to a tender beautiful thing.  We have let things marinate in this for days.  Ribs, steaks, etc, we prep a few days ahead and there ya go.  It is up to you how much flavor you want your food to have but I promise even just an hour will change your life!  We use cheapo dried herbs and spices, so hit up someplace cheap! 

While I would like to let him take the keyboard and blow himself up into the king of the rub, I am writing this while he is at work so he can't.  But the truth is, he IS the king of the rub my friends!  Here is how he makes it!

4 cups brown sugar
1/4-1/2 cup salt
1/2 cup chili powder
1/4 cup of the following:
cumin
garlic powder
paprika
onion powder
seasoned meat tenderizer
Italian seasoning
1/4 cup crushed red pepper flakes (this is optional and the measurement is up to you, more or less if you wish but we find this perfect)

Combine all ingredients in a Ziploc bag and smoosh to combine.  Break up any bits of brown sugar and make sure all ingredients are well mixed!!  Store in an air tight container or Ziploc bag in your cupboard for up to 4-5 months!!  (we usually make a double batch)

Now to get this sandwich!

3 chicken breasts (cut in half so 2 fillets out of one breast, or buy thin cutlets or pound these thin)
1 sliced tomato
1 head of butter lettuce
6 large rolls, butter or oiled and grilled on both sides.

In a large Ziploc bag pour 1 cup of of your dry rub.  Add in 3 (cut into 6) chicken breasts.  Close up your bag and smoosh until the chicken is completely covered. 

Put in the fridge to marinate however long you want it to go!  Before grilling, just butter or oil your buns and grill or toast on both sides.  Set aside.  Grill your chicken breasts for approx. 3 minutes per side.  I used my George Foreman and cooked them 4 minutes total.  They were perfect!

Stack on your bun with any veggies you like, (or cheese).  Enjoy a beautiful sandwich!!

Your "wants a foot rub while I eat my dry rubbed chicken" Chefwannabe

Wonderful Wannabe Wellingtons.

Hey guys, my husband is at it again.  He wanted a budget friendly beef wellington-esque sort of meal.  So we plotted and planned how we would replace traditional wellington ingredients with more budget friendly,  more readily available ingredients. 

I am not exactly happy with how this photographed but you must just trust me when I tell you it was awesome.  The flavor was full, the pastry was the perfect amount of crispy, and the beef was moist and done to perfection, not overcooked or dry.  We decided to make the addition of a little beef gravy on the side and it was even better.  I know the photo might not LOOK like it tasted awesome, but it did, and I am so thankful he thought of this and we went ahead to create it. 

The ingredients are easy and shouldn't cause a single bit of problem to buy.  You can use fresh mushrooms, but as I was working toward a dish on a budget I chose canned.  Tomato, tomahto.  Do what you like.  We would have of course preferred fresh. I used almost no fat ground beef as well and just standard frozen puff pastry from the grocery store frozen food section.  (near the pie shells)

This is fairly simple and quick, so I hope you enjoy it!  My husband would love it if this a kitchen "hit", as HIS last idea is now my number 1 viewed recipe!!  Here we go!

For 4 portions you will need:
1 sheet puff pastry
2 eggs (1 beaten for egg wash)
1 lb lean ground beef
3/4 cup bread crumbs (we used fresh)
1/2 tsp salt
1 tbsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pepper
2- 7oz. cans of mushrooms
1 tbsp butter

Preheat your oven to 375 degrees.  Line a baking sheet with foil and spray with nonstick cooking spray.  Set aside.

In a bowl prepare your meat mixture.  Combine, ground beef, 1 egg, bread crumbs, salt, Dijon, onion powder, garlic powder, and pepper.  Mix until all ingredients are combined.  Form into 4 equal size patties  and set aside.

 

 

In a skillet, melt butter and add in mushrooms.  Saute them for 2-3 minutes in a very hot pan, stirring the entire time.  Remove into a bowl and then brown hamburger patties in 1 tbsp oil.  Fry for 2 minutes on each side, until browned and cooked only slightly through.  They will finish cooking in the oven!

 

 

 

 

Take out 1 sheet of puff pastry.  Using a rolling pin, lay it on a floured surface and roll over it a couple of times in each direction.  Cut into 4 pieces.   Lay out one square, add in 1/4 of the mushroom mixture to the middle, add a hamburger patty on top. 

 

 

Pull opposite corners together and then pinch the seams between.  Carefully flip it over and place on baking sheet.  Repeat with the other 3.  Work quickly so your puff pastry stays as cold as possible.  Keep it refrigerated as long as possible.

 



 

When you are done brush the tops and sides with your beaten egg.  It will help it brown beautifully!!

 

Bake for 25-30 minutes.  Let cool 5 minutes before serving.  I served with some brown gravy.  I think we threw tradition out the window and it tasted great!

 

 

Your "hubs is always right" chefwannabe

 

Pretzels, Sweet, Savory and Stuffed!

Good evening ladies, gents and children of ALL ages!  I hope your day has been wonderful and your evening is off to a relaxing start!!

I have made soft pretzels so many times, for so many years and I realized, though I always share photos with you I have never shared my recipe with you!  How RUDE of me?  These remind my husband of home (Jersey) and my dad of home (Philly) and I enjoy making them a batch every chance I get.  I know what is like to miss the flavors and people of home so I do what I can!  Oh, in fact I have a great photo of the 2 of them enjoying some last Father's Day!!  See these mustard lovin' guys?  I call them my "easties"!

Mustard is the topping of choice in our family although I like to make cinnamon and sugar ones that we dip in caramel sauce or cream cheese icing! Ack!  You can see in the photo some are topped with kosher salt and some are not, those are the sweet ones.  You can also see the pretzel dog bites on the top!

I hope that you enjoy these soft pretzels, they are not hard, just a little time consuming, nah, not even all that time consuming, just make them, you won't regret it!  This is a really basic recipe, I have made just a few changes to.

1 1/2 cups water (110 degrees)
1 1/2 tbsp sugar
1 1/2 tsp salt
1 packet of yeast
2 tbsp melted butter
4 1/2 cups flour

7 cups water
1/3 cup baking soda

1 egg
Kosher salt
Cinnamon Sugar (1 tbsp cinnamon+1/4 cup graulated sugar)

In the bowl of your stand mixer, add in water, sugar, salt and sprinkle yeast over the top.  Let it sit for 5 minutes and become foaming on top before you continue.  Fit your mixer with the dough hook!  Add in melted butter and flour and let it go for 4-6 minutes.  The dough should be nice and uniform in color and texture, it will have cleaned off the entire bowl of all flour and liquid like this....

 





Turn out into a bowl that has been coated in oil or sprayed with nonstick cooking spray.  Cover and let sit for 1 hour in a warm place.  The dough should double in size.  It will look like this...

In a large, wide pot or a roasting pan, fill with water and baking soda and begin bringing this to a boil.  Preheat oven to 450.  Get 2 cookie sheets ready by laying them with parchment paper and spraying with nonstick spray on top of that, then, set aside.

At this point you will turn the dough out unto a floured surface.  You have  couple of options.  Well I am sure you have way more options than that, I just used these 2 options!

1. Divide into 12 pieces, roll into a snake and shape into a U shape.  Take the ends at the top of each side of the U, criss cross them downward and smoosh into the bottom part of the U. (I now realize I should have double twisted the crisscross, sue me)  Making a pretzel shape.  Do this with all 12 pieces.  OR

2.  Using all beef hot dogs or little smokies, take a small ball of dough 1 inch in diameter and flatten it out.  Lay a piece of all beef hot dog or 1 little smokie in the center and wrap the dough around, sealing on the bottom. 

3.  Do half and half!!  teehee

Now wait for your water to boil, and carefully place 1 pretzel at a time in for 30-40 seconds, then use a spatula/flipper to take them out.  If they are sturdy enough you can use tongs.  Lay them on your sprayed parchment lined cookie sheets.  If you are doing the hot dog bites, do the same thing. 

Now using 1 egg beaten with a splash of milk, brush the tops and sides of the pretzels/bites with it.  Then sprinkle on kosher salt or a mixture of cinnamon and sugar for a sweet pretzel. 

Bake:
Pretzels 10-12 minutes
Bites 7-10 minutes.

Now as I said before, in my family we dip the savory in mustard or cheese.  We dip the sweet in caramel or cream cheese icing and of course we eat the bites with cheese or ketchup.  You do what you like, just make sure you try one of each!  It is what a GOOD chef would do! :)

Your "soft pretzels make me sweat" chefwannabe