Wednesday, February 20, 2013

Italian Beef "Sammiches"

 I love that I grew up just outside of Chicago, although I don't think I really appreciated it until I moved to Indianapolis. Indy is great, and I don't foresee myself leaving anytime soon, but there are things I miss. The food one of those things.  There was rarely a family gathering, a sports banquet, or a weekend take out meal where Italian Beef Sandwiches ("Sammiches" if you're from the Chi) weren't served. I'm especially proud of this Chicago staple because they were "invented" on my side of town, the sout side (the h isn't pronounced).  My meal this month is an easy way to make that Windy City delicacy.  When you order one in the city, you're asked if you'd like it wet or dry.  Dry is just as it sounds...just the meat on the bread with the toppings.  If you'd like to try it wet, dip the assembled sandwich in the broth.  Both ways are delish although I prefer them wet!
Serves 3-4

 1 - 1 1/2 lbs roast beef (from the deli)
1 envelope of dry Italian dressing
1 can of low sodium beef broth (I use about triple the amount of broth.  The wetter the better!)
 4  French bread rolls - I know...WHAT?  Italian beef on french bread?  Yes!  It is all in the bread people.  French bread is soft and crusty, but firm enough to stand up to the "juice". 
Optional traditional toppings:
mozzerella cheese
banana peppers
hot peppers

-  In a large pot, mix the broth and the Italian dressing
-  Submerge the beef in the broth
-  Simmer on LOW for an hour
-  Assemble sandwich
- To dip or not to dip?  That is the question. Seriously, dip it.  You will not be sorry. 

There is an official beef sammich eating stance too!  Hold the sammy with both hands and rest elbows on the table.  Lean away from the sammich so you don't dribble on your shirt.  You're welcome.

Da Bears.

Monday, February 18, 2013

Nancy Smith's Chicken - By The Big Cheese

Talking a little stroll down memory lane with this one, folks. My absolute favorite meal growing up with Momma Big Cheese was her little number called "Nancy Smith's Chicken". Even though her maiden name is Smith, we don't have any Nancy's (that I'm aware of!). Either way, This meal is comforting to my soul and belly. I hope you enjoy it as much as I always have.

Warning - it's WAAAAAAAAY better when Momma Big Cheese makes it! No doubt about that one. Love you, Patti!

* Thank you google images for the pic *

What you'll need:
1 bag (10 oz) of frozen peas
4 C cooked chicken, cut up
1 can cream of mushroom soup
1/2 C miracle whip
1/2 t curry powder
1 C shredded cheddar cheese

What you'll do:
1. Spread peas into dish
2. Put chicken on top
3. In separate bowl, mix soup, mayo and curry powder. Pour over chicken.
4. Cover with cheese
5. Let stand in fridge overnight
6. Bake at 350 for 30 minutes, uncovered