Pit Beef Sandwiches

This was DELICIOUS!!  Gotta love a meal the whole fam thinks is yummy :)  Leftovers were amazing too!!!

Ingredients:
Beef
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika (use smoked paprika if you have it)
1/2 tablespoon oregano
2 teaspoons chili powder
2-3 lb beef top round, cut in 2 equal pieces (often labeled London Broil, but look for a thick one)

Sauce
1/2 cup sour cream
1/2 cup mayonnaise
2-3 teaspoons fresh lemon juice
1 garlic clove, finely minced or pressed
2 tablespoons horseradish, more if desired
kosher salt and black pepper to taste
one onion, thinly sliced
soft white rolls or rye bread for serving

Prepare sauce by whisking all ingredients together and refrigerate until ready to use.  For best results, make at least a few hours in advance, or up to a couple of days ahead of time.

For beef, combine all spices and sprinkle on meat.  Massage into all sides and then seal meat in a zip-top bag.  Store in fridge for at least 24 hours, and up to 48 hours.

Let beef come to room temperature for 30 minutes before grilling.  Heat grill to medium-high heat.  Grill beef for 6-8 minutes on each side, or until thermometer registers about 135 degrees.  If outside of beef is charring before inside is done, turn one side of grill off and place beef on indirect heat to finish cooking.  When done, cover with foil and let stand for 10 minutes before slicing.  Slice beef as thin as possible.  Spread sauce on each side of rolls or bread, pile on sliced beef, and top with sliced onions and more sauce if desired.

Buffalo Chicken Roll Up Appetizers

This was delicious!!  Didn't quite make it in a wrap but this was super delicious as a salad of sorts!!

Ingredients

4 ounces garden vegetable cream cheese, room temperature

4 ounces sour cream

3 ounces blue cheese, divided

½ teaspoon fresh ground black pepper

¼ teaspoon salt

 1 teaspoon fresh chopped parsley, plus extra for garnish if desired

For the roll ups:

6 oz frozen breaded chicken breast strips (1/2 of a 25 package) *

¼ cup to ⅓ Buffalo Wing Sauce **

 3 sandwich roll-up flatbreads ***

2 stalks of celery, diced, plus extra sticks for dipping

6 leaves large lettuce

In a small bowl combine the cream cheese, sour cream, 2 ounces of the blue cheese (crumbled), pepper, salt and parsley. Stir to combine, cover and refrigerate until ready to use.

Preheat oven to bake the chicken tenders / strips / breasts.

Bake the chicken strips according to the package directions. While hot place the chicken strips, two at a time, in a bowl and toss with the hot sauce. Repeat until all the chicken strips are coated. Place on the baking sheet in a single layer to cool. Once cooled, toss in the hot sauce again and set aside.

To assemble the roll ups, spread each flatbread with a generous amount of the blue cheese dip. At one of the short ends of the flatbread, place two chicken strips, then next to the chicken, sprinkle with the diced celery, then add the lettuce. Add more crumbled blue cheese if desired. Roll up the flatbreads and cut into 6 to 8 pieces each.

Secure the roll up with an appetizer pick.

Cheesy Broccoli Chicken Casserole

This was DELICIOUS!!  The boys liked it - score!!!  Super easy to make and really yummy!!

Cheesy Broccoli Chicken Casserole

Ingredients

2 tablespoons butter

1/2 large onion, chopped (about 1 cup chopped onion)

4–5 cloves garlic, minced

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups cheddar cheese, divided (grate it off the block; don’t use pre-grated cheese)

4 cups bite-sized broccoli florets

3 cups cooked brown rice or brown rice/quinoa mixture (like Seeds of Change or Uncle Ben’s)

3 cups bite-sized cooked chicken (like rotisserie chicken*)

1/2 cup freshly shredded Parmesan cheese

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Instructions

Preheat oven to 400 F.

In a large saucepan, melt the butter over medium heat. When melted, add the onion and garlic and cook, stirring frequently, until fragrant and the onions are translucent. Add the flour and stir until it starts coming together with the butter and the onions.

Slowly add the chicken broth, a little at a time, whisking after each addition until any lumps of flour are smooth. Cook, stirring frequently, until the mixture coats the back of a spoon. Add the salt and pepper and remove from heat.

Add 1 cup of shredded cheddar and stir until smooth. Add the broccoli.

While the sauce is cooking, spray a 9×13″ baking dish with non-stick cooking spray. Combine the chicken and rice in the dish.

After you’ve added the broccoli to the sauce, add it to the rice/chicken mixture and stir to combine. Sprinkle with the shredded parmesan and the remaining 1/2 cup of cheddar cheese. Cover with aluminum foil and bake for 25 minutes or until casserole is hot and bubbly.

Serve immediately.

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Notes

Important Note: The original recipe called for 4 and it was way too much chicken for our tastes, but you can go up to 4 if you need to use it up or if you just really like chicken.