Italian Beef Sandwiches

Over the years, I’ve made several roasts. My sister is an oven fan but I prefer it to be made in the Crock-pot. I love the tender meat that comes from making it in the Crock-pot. This is my favorite French Dip recipe. You know what they say, “When you find a good recipe, stop.” This is flavorful but also keeps your meat juicy. I’d recommend adding a little melted provolone to the top of this sandwich and you’ll love it even more.

FullSizeRender (1)Italian Beef Sandwiches by Jan Kent (Quick Cooking January/February 2004)
1 beef sirloin roast
1 can beef broth
1 can beer (or one additional can of beef broth)
1 c. water
1/4 c. cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1 1/2 tsp. dried oregeno 
1 tsp. dried basil

Place roast in the Crock-pot. Mix remaining ingredients and pour over roast. Cook on low for 7-8 hours.

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Baked Pork Chops

On Friday, Jeremiah sent me a text saying his mom missed him (aww) and they wanted to come up on Saturday. Jeremiah suggested we have dinner and watch the Royals in game four of the World Series. I said, of course. This is the first time we would be able to host company for dinner. The big question was, “What would we make for dinner?” I knew I had to work until about 4:30PM on Saturday. That meant Jeremiah would have to do the grocery shopping and the bulk of the cooking. We decided to do pork chops – which we already had in the freezer. I suggested that we make fresh green beans and purple potato au gratin to go with it. Jeremiah’s dad is diabetic and Jeremiah is watching his carbs so they seemed like good side dishes.

I suggested we look for a pork chop recipe we could cook in the Crockpot or oven to save us some time. We flipped through my Pinterest and found this new recipe to cook. Dinner turned out great. I hope you enjoy it.

Ultra Crunchy Baked Pork Chops by Sugar & Spice by Celeste Blog
pork chop4 boneless pork chops
Italian Seasoned Bread Crumbs
2 tsp. Parmesan cheese
¼ c. plus 6 T. flour
3 large egg whites
3 T. Dijon mustard
lemon wedges

Line a 13 x 9 pan with foil and place a backing rack on top of it. In a shallow dish, pour ¼ c. flour. In another shallow dish, whisk egg whites and mustard. Then, whisk in 6 T. flour. Then, pour bread crumbs and parmesan cheese into a third shallow dish. Salt and pepper pork chops. Then, use tongs to coat both side of pork chops in flour. Next, coat pork chops in egg mixture. Finally, coat both side of pork chops in bread crumbs. Place pork chop on rack and repeat for three remaining chops. Bake at 425 degrees for 17-25 minutes – until meat temp reaches 150 degrees. Let it rest for five minutes before serving. Squeeze the lemon.

Notes:

  • The original recipe has a recipe has a recipe to make your bread crumbs. I posted what we did because it saved time.
  • We baked it for 25 minutes with the potatoes and it make out just perfect.
  • With the price of eggs, we used egg white substitute instead of wasting part of an egg.
  • We also used honey Dijon mustard.

Baked Cream Cheese Spaghetti

Spaghetti has been one of my favorite food since I was a kid. As you know, I’m a bit of a snob who really only loves my Great Grandma Reith’s recipe. During my Social Supper days, I did make a baked spaghetti recipe that I really enjoyed. Although this isn’t exactly the same recipe, I thought it turned out pretty good. I hope you enjoy this spin on a classic recipe.

cream cheeseBaked Cream Cheese Spaghetti from Pinterest
12 oz. spaghetti, cooked
1 lb. ground beef
1 (28 oz.) jar marinara sauce
1 tsp. Italian seasoning
1 clove garlic
8 oz. cream cheese
1/2 c. parmesan cheese

Brown ground beef. Add marinara sauce.  In a separate pan, cook spaghetti. Pour into bowl. Add cream cheese, seasoning, and garlic. Stir until cream cheese is melted. Lightly grease a 13 x 9 pan. Pour a little of spaghetti sauce in the bottom of the pan. Top with spaghetti mixture. Pour remaining sauce onto of spaghetti. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes.

Notes:

  • I halved the recipe and baked in my bubble and brown dish.
  • I used chopped garlic from a jar.
  • I used spreadable light cream cheese to make it melt easier.
  • You could omit the beef for my vegetarian friends. For my non-vegetarian friends, you could use ground sausage to make it more like a Cavatina recipe.
  • Fresh basil would be a great addition.

French Fries for Adult Tastebuds

I think I once heard that President Obama’s food weaknesses is for French fries. I don’t think he is alone. Although I really don’t enjoy fries at most places, I do on occasion crave McDonald’s French Fries. I get really frustrated though when my craving is disappointed by cold and/or over cooked fries. I don’t understand how this happens since a machine does the process and they are always busy.

I ran across this recipe designed to satisfy the taste buds of a more refined pallet in current issue of Simple and Delicious. It reminded me of those wonderful rosemary fries they serve at Smashburger so I thought I would give it a try. Enjoy!

Seasoned Fries by Maribeth Edwards
6 c. frozen shoestring potatoes
1/2 c. grated Parmesan cheese
2 tsp. Italian seasoning
1/2 tsp. salt

Place fries on a foil lined cookie sheet. Bake at 450 degrees for 8 minutes. Sprinkle with seasoning and cook 3-4 minutes longer.

Notes:If you aren’t making fries for six people, just put leftover seasoning in a Ziploc and refrigerate until the next time you bake them.