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

Ingredients:
 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

Preparation:
-  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.

Slow Cooker Cream Cheese Chicken Chili

Happy Crock-tober! My meal for our October theme was found on Pinterest. I must have really thought it looked good, because I pinned it three separate times. The best part about it is the chicken goes in frozen, so you don't even have to remember to thaw first.

I served over rice.

Ingredients:
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Preparation:
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
to blend in the cheese. (I didn't do this, and it was fine)
Shred the chicken into large pieces

Baked Potato Soup - Slow Cooker Style by The Big Cheese

Happy Crock-tober!

I turned to one "go to" food blogs to see what she had to offer for a classic crock pot recipe. The Cheese household enjoyed this pot of creamy deliciousness this weekend. Bless you, crock pots.

p.s. I feel like I've posted something like this before...oh wait, I have!

"Go To" food blog: http://www.mamalovesfood.com/2009/06/baked-potato-soup-slow-cooker-style.html

Slow Cooker Baked Potato Soup Ingredients:

5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened (I use low fat)
1 tablespoon seasoned salt (I use Aunt Cora's Soulful Seasoning)
optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.

Meatloaf Braciole

This is my favorite meatloaf recipe ever, and so far it's won over some non-meatloaf people! It's based on a Rachel Ray recipe (I made a few of my own modifications) and the "braciole" part just means it's rolled up. I would recommend not just using ground beef, because then it basically tastes like a fancy hamburger. I try to use at least two different types of ground meat.

1 1/2 pounds ground beef, pork and/or veal mixture
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup baby spinach
6 slices prosciutto di Parma (the thinner sliced, the better)
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F.

Mix meat and next 7 ingredients (thru parsley) as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.

Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.

*Another note, I had to roast mine longer than 20 minutes. Just make sure the internal temperature reaches 160 before eating. (I like to cook mine until about 155 and then let is rest a bit before slicing.)

Cabernet Onions

I couldn't pass up a music theme without doing a Cheeseburger in Paradise. The great thing about burgers is you can get creative! For DTD this month I have prepared a "fancy" burger topped with a thick slice of white american cheese, cabernet onions, and dijon mustard. It is served on a whole wheat bun.

Here is the recipe for the cabernet onions...

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine


Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

We're back!!

It's finally summer break, which means the divas have time to blog again!  Our next monthly meeting is  Monday so stay tuned for July's theme, "Summer Lovin" for some great summer-themed recipes.

Blue Cheese and Pear Stuffed Pork Tenderloin

Our Dinner assignment this month was to get fancy! I found this recipe for blue cheese and pear stuffed pork tenderloin on my favorite meal planning website, Relish!

As complicated as it sounds, it was actually very easy to prepare and did not require a lot of ingredients.

Enjoy!

Ingredients:
2 tablespoons olive oil, divided
2 shallots , thinly sliced
1 Anjou pear , chopped
1/2 cup white wine
1 tablespoon thyme
1/8 teaspoon ground red pepper (optional)
1/2 cup chopped walnuts, toasted
1/2 cup crumbled blue cheese
1/3 cup breadcrumbs
2 tablespoons parsley
1 1/2 pounds pork tenderloin
1/2 teaspoon coarse salt

Prep:
Preheat oven to 425 degrees

[1] Heat half of the oil in a small skillet over medium heat. Add shallots; cook 6 minutes. Add pear, wine, and thyme; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs, and parsley.

[2] Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with pears; leave 1/2-inch border. Roll, starting with long side; secure pork with picks. Sprinkle with salt.

[3] Heat remaining oil in a large ovenproof pan over medium-high heat. Add pork; sauté 5 minutes, browning all sides. Place in the oven and bake for 15 minutes or until cooked but still slightly pink in the center. Remove pork from pan, and let stand 5 minutes, slice and serve.


Oh you fancy, huh?

Pasta Milano by The Big Cheese

This recipe was inspired by Macaroni Grill and found online. One word: yum!

What you'll need:
3 slices bacon, diced
2 chicken breasts, cut into bite sized pieces
4 cloves roasted garlic, mashed
1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced
1 cup chicken broth, divided
1 cup heavy cream (or half & half for a lower fat version)
salt and pepper to taste
8 ounces dry farfalle (bowtie) pasta
water for boiling pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil

In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.

Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.

Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.

Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts.

October 2011 - Cheesy Diva's Favorite Recipes

Our next baby diva (Cheesy Diva Jr) is arriving this November.


(thanks google images for the random baby cheesehead picture)

Since Cheesy will probably want to have some of her favorite meals in the freezer for when the baby arrives, we let her choose her all time favorite meals for this month's theme.

Her choices?

Wine Diva: Creamy Chicken Enchiladas
Gourmet Diva: Spicy Buffalo Shrimp Wraps
Dessert Diva: Pork Tenderloin Medallions in a Lemon Mustard Sauce
Saucy Diva: Island Spice Pork Tenderloin
Cheesy Diva: Alfredo Tortellini

All of the divas were very happy with her choices! If you are new to our blog this is a great month to start cooking with us.

Look below this post to find all of the recipes mentioned above (you can also click on the "October 2011" link on the right of the page).

Until next dinner...

DTD September 2011

It is officialy fall and the weather is finally getting cooler. What a perfect month for "Crock Pot Meals".

The DTDs met last night for our monthly supper club. Wondering what we made?

September Appetizers:
Mantraps
Apple Dumplings

September Meals:
Cheesy Diva: Chili and Cheese on Rice
Saucy Diva: Chicken and Sausage Gumbo
Dessert Diva: Polynesia Roast Beef
Gourmet Diva: Chicken and Mushroom Stroganoff over egg noodles

We always start our evening with some appetizers and conversation.
Mmmmm...spinach dip, pita bread and Mantraps! Instead of our normal wine, we opted for some sparkling apple cider since Cheesy Diva Jr. is due in less than 2 months!


Then after at least an hour of catching up with the ladies we devoured some Pioneer Woman Apple Dumplings. (We will share this recipe with you later this week, but you can always find it on PW's amazing site!)


Finally we decided we should probably start making our meals...
Here are all of the ingredients for Chicken and Mushroom Stroganoff.


A fully assembled bag of Chicken and Sausage Gumbo...all ready to throw in a crock pot!


Here's an action shot...putting together all the ingredients for Chili and Cheese on Rice


Here is the Polynesian Roast Beef station. (and a belly shot of Baby Diva to Be...aww!)


It was great month of meals! We're meeting in two weeks for October's DTD gathering. The theme? Cheesy Diva's choice! Since Cheesy Diva is going to have her hands full this November with Baby Diva we decided we needed to stock her freezer with some of her favorite Dinnertime Diva meals. She's going to look back at past recipes and decide which were her favorites from each Diva. We are waiting in anxious anticipation to see what she picks. She'll post a sneek peek on this blog once she figures out her requests! If you are new to our site this will be a great way for you to try out some of our all time favorite Diva meals!


In the next few days we will be posting all of the recipes from this month. Just click on the September 2011 tab on the right of the page and you will find the recipes as they are added.

Until next dinner....

Sneak Peek: August 2011

Coming in August 2011...5 original Diva recipes! We decided yesterday that next month's theme would be "Original Recipes." That's right, people...we're taking it to the next level!

Creamy Asparagus Pasta - by The Big Cheese

This month I was so excited to use asparagus as my "Iron Chef" ingredient!



Ingredients

1 pound fresh asparagus, trimmed and cut into 2 inch pieces
2 tablespoons butter
1 clove garlic, minced
1 pint light cream
1 pound linguine pasta
1 lemon, juiced

Directions:
Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
Stir lemon juice into asparagus mixture; pour mixture over pasta.

Until the next dinner...

DTD - June 2011

Dinnertime Divas June 2011

Theme: Summer Grilling

Hosts: Cheesy Diva and Gourmet Diva

Appetizers:
Cheesy Diva Nacho Dip
Cheesy Diva Divine Potato Bake

Take Home Recipes:
Peaches and Pork (Gourmet Diva)
Sirloin Kabobs (Saucy Diva)
Italian Chicken and Veggie Kabobs (Cheesy Diva)
Pork Tenderloin Medallions with Lemon Mustard Sauce (Dessert Diva)

The divas were reminiscing about past DTD nights and realize that they are now just distant memories! We decided we really should do a monthly blog post about our Dinnertime Diva get togethers so anyone can reference back and find their favorite recipes. So, begining this month the Diva that hosts the gathering at her house will take a few pictures and spread the DTD love.

You may have noticed there were only four recipes this month instead of the normal six. This month we sadly said goodbye to Spicy Diva as she began a new adventure in life and has moved out of state. But once a diva, always a diva, so we hope she comes back and visits often!

Wine diva was out of town so that left four divas, two baby divas, and one diva in the oven (Cheesy Diva Jr. coming this November to a kitchen near you!)

So enjoy the fuzzy pictures of our day (sorry...didn't realize my lens was smudged until the end of the day!)

Getting some appetizers while we set up our stations.



Peaches and Pork Station



Sirloin Kabob Station



A glass of wine (and Pork Tenderloin Medallions with Lemon Mustard Sauce Station) :)



Italian Chicken Kabob station



Baby Diva and Baby Divo entertaining themselves while the mommies cook!



And....since we are all educators and are FINALLY on summer vacation we decided a trip to a local ice cream parlor was in order.




Do you love our new monthly post? Check back later this week and you will find all the recipes for "Summer Grilling" posted for your convenience (check below this post to see the recipes for this month). I bet you are also waiting in anxious anticipation to see what we are cooking next month?

July 2011 "Iron Chef Divas"
For next month we all thought of an ingredient we like to cook with. We wrote them down on paper and drew out of a bowl to see who was cooking with what next month.

Drumroll please...

Cheesy Diva: Asparagus
Saucy Diva: Cous Cous
Dessert Diva: Avacado
Gourmet Diva: Cream Cheese
Wine Diva: Snap/Sugar Peas

Until next dinner.....