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.

Black Beans & Rice with Chicken and Apple Salsa

Two new recipes in a week, say what?!  :)  This was amazing!!  The boys just had the chicken and apples on the side, but he apple salsa was key to making this super yummy!!

Makes 6

Ingredients

·       1 cup chopped peeled Granny Smith apple

·       1/4 cup chopped cilantro, divided

·       1/3 cup finely chopped red onion, divided

·       2 limes

·       1/3 cup finely chopped green bell pepper

·       1–2 tablespoons olive oil

·       3 garlic cloves, finely minced

·       1 teaspoon chili powder

·       3/4 teaspoons coriander

·       1/2 teaspoon cumin

·       1 13.5 ounce can chicken broth

·       2 15-ounce cans black beans, drained and rinsed

·       kosher salt and freshly ground black pepper

·       1 medium rotisserie chicken

·       4 cups cooked brown or white rice

·       4–6 lime wedges

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Instructions

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.

Roasted Chicken Sausage & Veggie Sheet Pan Dinner

New recipe!!!  It's been awhile :)  This was tasty, easy, and the boys LOVED it (B esp loved the pomegranate arils :))

Ingredients

·       1 12-ounce package chicken and apple sausage, cut into 2″ slices (4 sausages, if buying in bulk)

·       1 pound Brussels sprouts, halved

·       1 pound sweet potato, cut into 3/4” chunks

·       1/4 cup extra virgin lemon olive oil (or 1/4 cup extra virgin olive oil + zest of 1 lemon)

·       4 cloves garlic, minced

·       1 tablespoon minced fresh parsley (or 1 teaspoon dry parsley)

·       1 teaspoon kosher salt

·       1/2 teaspoon freshly ground black pepper

·       1/2 cup pomegranate arils

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Instructions

1.    Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.

2.    Whisk together the olive oil (and lemon zest, if using), garlic, parsley, salt, and pepper and drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine. Place the sheet in the oven and bake for 15 minutes, then use a spatula to flip the sausage mixture and bake for another 10-15 minutes. Sprinkle with pomegranate seeds and, if desired, season with additional salt and pepper and serve immediately.

Spicy Cranberry Salsa with Cream Cheese

This is such a great Christmas app - super easy, crowd pleaser, and delicious!!

Ingredients

·         1 (12-ounce) bag cranberries, fresh

·         1/2 - 3/4 cup white sugar

·         1 cup cilantro, chopped

·         4 green onions, chopped

·         1 jalapeno pepper, seeded and minced

·         1 lime, juiced

·         1 pinch salt

·         1 block cream cheese (for serving)

Instructions

1.      Place cranberries in bowl of a food processor and pulse until finely chopped.

2.      Add sugar and stir to combine.

3.      Add cilantro, green onions, jalapeño, salt and the juice of one lime.

4.      Place in glass dish and refrigerate at least 4 hours or overnight.

5.      Place cream cheese on a plate and use a slotted spoon to mound the cranberry salsa on top.

6.      Serve with crackers or bread.

Shrimp Pesto Arugula Pasta

This was yummy and the boys KILLED it!  Wasn't sure if they were going to like the pesto but they inhaled this and asked for more -- huge hit!!

Serves 4

Ingredients

1 pound linguine noodles
2 tablespoons olive oil
2 garlic cloves (optional)
1 pound shrimp, peeled and deveined
4 cups baby arugula
1 teaspoon salt
1 teaspoon black pepper
1 jar store bought pesto

Bring a large pot of cold water to a boil. Once boiled, season with salt and add in the linguine. Cook according to package directions, until tender. Drain and set off to the side.

Heat a large skillet over medium-high heat. Add in 1 tablespoon olive oil and minced garlic, if using. Add the shrimp and cook, stirring often, until the shrimp is pink and no longer opaque, about 5 to 7 minutes.

Transfer the shrimp to a plate and set aside. Return skillet to heat and add remaining 1 tablespoon olive oil. Add in the arugula, a handful at a time, and cook until wilted, about 5 minutes. Season with a bit of salt and pepper. Add back in the shrimp and stir in the pesto sauce. Cook for a few minutes to warm through. Taste and adjust seasoning accordingly.

Toss the shrimp and pesto with the cooked linguine noodles and cook for a few minutes to heat through. Serve and enjoy!