French Dip Sandwiches

We have found new favorite Sunday dinner - they are super easy and so delish!

French Dip Sandwiches

1 chuck roast

1 envelope dry onion soup mix

1 can beef broth

salt & pepper

garlic powder

Submarine rolls

Havarti 

In a large skillet melt butter, season roast with salt & pepper and garlic powder, brown both sides of the roast in the butter. 

Move roast to crock pot and top with onion soup and beef broth.

Cook for about 6-7 hours on low (I haven't ever over cooked this).

Shred meat and reserve au jus for dipping.

Butter and broil rolls. Add meat and cheese (meat on one side cheese on the other) and broil again until cheese is bubbly and browning.

Pizza Monday's

We usually make pizza on Monday's - that was until Monday became Cam's late night at school. So now it is just whenever I don't have anything planned for dinner as I always have pizza stuff around.

Pizza Dough

1 tbls yeast
1 tsp sugar
3/4 cup water
2 cups flour
1/2 tsp salt
1 tbls olive oil

Opt.
cornmeal
garlic salt

Preheat oven to 475 with pizza stone (opt)

Mix together yeast, sugar, and water - let sit until bubbly.
Meanwhile, mix flour, salt and olive oil (I use my kitchen aid).
Add water/yeast mixture to flour.
Add more water until you have a nice soft dough.

This is a quick pizza dough, so you can go right to rolling it out and topping. If I have time, I like to let mine rise for about 10 minutes.

Roll out, place on oiled/cornmeal dusted pizza pan. Brush crust with olive oil and sprinkle with garlic salt. 

Top as desired.

Cook for 8-12 minutes - or until the crust is golden brown and the cheese is melted and starting to brown.

Chicken Enchilada Chili

This has become one of our go-to meals. It's so simple to throw together and I usually have all the ingredients on hand.

Chicken Enchilada Chili

In a crock pot add:
2 chicken breasts (I add mine frozen)
1 can each:
Cream of chicken
Green enchilada sauce
Green chilies
Rotel tomatoes
Corn
Season with:
Salt & Pepper
Garlic
Onion powder
Cumin

Cook on low for about 5 hours (I've cooked this longer than that and it's just fine too)

Serve with cheese and tortilla strips on top or tortilla chips to dip.

Spicy Ginger Pasta

I LOVE this meal! It is definitely in the running to be my favorite - it's a current 3 way tie between this, taco's, and this yummy BBQ Sandwich. Not surprisingly - I got 2 of these 3 recipes from Jamie. Maybe she should be the one running a food blog.

This recipe is super easy and takes about 25 min start to finish (which are my favorite kind of recipes). The flavors of this dish are just the best - a bit of spice, peanuts, and veggies that actually taste good.

Try it. You'll like it.

Spicy Ginger Pasta

8 – 10 oz Angel hair spaghetti

1-2 chicken breasts cubed (if desired)

1 cup Broccoli florets

½ red pepper

½ green pepper

½ zucchini

½ cup chopped (or not) peanuts

Sauce:

1 cup Kraft Toasted Sesame dressing

3 Tb Soy Sauce

½ tsp Garlic powder

¼ - ½ tsp Red pepper flakes

½ tsp freshly grated ginger. (I add a lot more ginger than this - I love the taste of it so just add it to your liking)

Directions:

Cook pasta according to package. When there is 3 minutes left, add the broccoli. 

Meanwhile, in a fry pan add a bit of olive oil (or plain Veg oil). Brown chicken until you can't see any more pink (chicken is about 80% cooked at this point and it will finish cooking when you return it to the pan). Remove from pan and cover.

Fry peppers and zucchini . Add chicken to finish cooking (about 2 minutes). 

Turn down the head and add the sauce to the pan. Sauté until pasta is ready.

Put pasta in bowl. Pour sauce on top. Gently mix. Sprinkle peanuts on top. Enjoy!

Tips:

• You can adjust the heat/spiciness of this by using less (or no) red pepper flakes as well as limiting the ginger you use
• You can really use any veggies you might like in this. We have refined this to how we like it (the broccoli is my favorite since it soaks up the sauce, but then I love the zucchini for it's different texture, but then I love the peppers for their crunch... see what I mean? I love it!)
• You can also use any noodle you want - but long work's best for my taste
• I also use the Light version of the dressing - no difference in taste and saves some calories.
• These are hands down my favorite left-overs, I love to eat them cold right out of the fridge.

I hope I didn't talk this up too much - but it is honestly so good!

Enjoy!

Penne Rosa Knock Off

This is VERY similar to Noodle's & Company's Penne Rosa - my favorite dish there!

Courtesy of Cam's iphone - could I ask for a better photographer?

Penne Rosa

Cook/Prep time: approx 40 min

Skill level: easy peasy

Ingredients:
1 tablespoon olive or vegetable oil

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 heaping tablespoon crushed garlic 

2 teaspoons dried basil leaves

2 teaspoons dried oregano leaves
2 cans (14 1/2 ounces each) diced tomatoes
2 cups whipping (heavy) cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper (cayenne)
2 1/2 cups rigatoni pasta (8 ounces)
1/2 green pepper
1/2 red pepper
1 zucchini
1 head broccoli

Feta or Shredded Parmesan cheese, if desired

Directions:

- Heat oil in skillet over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.

- Start cooking pasta as directed on package

- Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.

- With about 2 minutes left on the pasta, add broccoli. Drain pasta. Stir rigatoni and vegetables into chicken mixture; cook until hot.

- Serve and top with cheese.

Serves 8

Tips/Ideas:

• Continue the idea of N&C's dish and top with Parmesan crusted chicken instead of cooking it in.
• This can be very easily made vegetarian.
• The spice can be adjusted per your taste - I would do it spicier as Cam would do it less
• Add spinach near the end to wilt in
• I would also love garlic bread with this next time - when does bread not make a meal better?

I always love trying a new recipe and liking it, but also coming up with ways to make it better next time.

Magic Dip Sandwich

 I want to make sure that all credit for this goes to Jamie. It is one of her favorites and I have stolen it and fallen IN LOVE with it! It is for sure our favorite go to meal - mostly because it is delicious but also because it takes maybe 20 minutes from starting to reaching my mouth.

So here you go - I'm giving you the full recipe, but we are kind of picky in this house and make everything our own way as noted...

Magic Dip Sandwich  

1 Loaf french bread

3/4 lb deli turkey 

1/2 lb Havarti cheese

Red Leaf lettuce or spinach or shredded lettuce 

Avocado
Opt:

Roma Tomato

Red onion

Dip:
 ½ c brown sugar
½ c BBQ sauce
½ c water

Cut bread length-wise (don't cut all the way through). Place turkey on one side, and cheese on the other. Broil on low until cheese is bubbling and browned. While sandwich is cooking, heat ingredients for dip in small pot. Heat until sugar is dissolved. When sandwich is done, dress with toppings, cut into slices, and serve with hot dip.

Sounds like just your basic turkey sandwich, right? 

WRONG!!!

This is something I wish I could just make once for everyone and I am convinced it would be enough to make you a believer. The sauce is where the money's at. Honestly. I could just soak my whole sandwich in it and drink it - ok not really.

Just give it a try - you're going to like it.

I should probably pay homage to Jamie for introducing us to this - we will be forever grateful.

Our Personal Favorite: Tortellini Carbonara

Tortellini Carbonara 

Prep/cook time: approximately 30 min (with bacon and chopping time) 20 min if bacon is already prepared

Skill Level: Easy

 

Ingredients:

1 package (9 oz) refrigerated cheese tortellini 

8 bacon strips - cooked and crumbled 

1 cup heavy whipping cream

1/2 cup minced fresh parsley 

1/2 cup Parmesan Cheese 

Directions:

COOK the tortellini according to the package directions. 

COMBINE the bacon, cream, parsley and cheese in a saucepan; cook over medium heat until heated through.

DRAIN the tortellini; toss with the cream sauce

SERVE immediately.

Serves 4

Jill's Tips:

• I like to chop the bacon
• I only do about 1/4 cup or so of the fresh parsley
• You can use dried parsley as well - but just about 1 tablespoon crushed
• I use about 3/4 - 1 cup parmesan cheese - I like it thicker and cheesier
• The sauce can be pretty runny, so I have even doubled the pasta (the 20 oz package) and not doubled the sauce and it works out great
• We also find that this serves more around 2 1/2, but we usually just eat this with no side dishes