Makes 8-10 Sandwiches
2 (1-1⁄4 lb) flank steaks, cut in half crosswise
1 1⁄4 t pepper
1 c chopped onion
2 T molasses
1 (28-oz) bottle original flavored
barbecue sauce (Kraft)
Rub steak evenly with pepper. Place steak in a 4 qt slow cooker; top with onion, molasses, and barbecue sauce. Turn steak to coat. Cover and cook on HIGH 1 hour; reduced to LOW and cook 6 hours. Remove steak, reserving sauce in slow cooker. Shred steak with 2 forks. Return shredded steak to slow cooker; stir well to coat with sauce. Put meat on Kaiser roll, add favorite condiments: lettuce, tomato, cheese, onion, fresh jalapeños. My favorite is just adding fresh made coleslaw. Always a winner in my book!
Note: Serve with pickles, chips, fries, coleslaw, and/or fresh vegetables.
Makes 8-12 Sandwiches
1 t Creole seasoning
1⁄2 t dried marjoram
1⁄4 t dried thyme
1⁄4 t pepper
1 ( 2 3⁄4 lb) eye of round roast, trimmed
3 garlic cloves, cut into 12 pieces
1 (8oz) carton reduced-fat sour cream
1 to T prepared Horseradish
1 garlic clove
Combine all ingredients; cover and
chill until read to serve.
Combine Creole seasoning and next 3 ingredients in a small bowl; rub mixture over entire surface of roast. Cut 12 (1inch) slits in roast;l stuff each slit with 1 piece of garlic. Place in a 4 1⁄2 qt slow cooker. Cover and cook on HIGH 31⁄2 to 4 hours or LOW 8 to 10 hours. Let stand 15 minutes; cut roast diagonally across the grain into thin slices. Slice prepared hoagie roll, add meat, sauteed onions and peppers, Swiss Cheese (or any of your favorite kind of cheese). Serve with Horseradish Sauce drizzled on top of meat.
Note: This is a show stopping sandwich! A sure crowd pleaser!
8 thick bread slices (Sourdough Bagette)
4 (1oz) slices pepper jack cheese slices
2-3 lb Braised Beef Brisket, shredded and warm
Pan drippings from Braised Beef Brisket, warmed
Pickled whole jalapeno pepper slices
Preheat oven to 400°. Arrange bread slices on a baking sheet. Top 4 bread slices with pepper jack cheese slices. Bake 5 minutes or until bread is toasted and cheese is melted. Top cheese-covered bread slices with Braised Beef Brisket and remaining 4 bread slices. Serve sandwiches with warm pan drippings and jalapeno pepper slices.
Note: Feel free to add left over sautéed mushrooms. This is a delicious, hearty sandwich!
Makes 4 sandwiches
1⁄2 c mayo
1 T finely chopped onion
1 T white vinegar
5 t cajun seasoning, divided
1⁄2 t sugar
5 c packaged slaw mix
1 1⁄4 lb boneless beef top sirloin
steak, cut 1 inch thick
4 kaiser bread rolls, split and toasted
8 thin bell pepper slices (opt)
1/4 c vegetable oil
Prepare grill for cooking medium temperature. Combine mayo, onion, vinegar, 2 t Cajun seasoning and sugar. Mix until well blended, add cabbage slaw mix; mix lightly and set aside. Lightly brush surface of steak with vegetable oil with pastry brush. Sprinkle remaining 3 teaspoons of Cajun seasoning evenly over both sides of steak. Place steak on grill. Grill steak, uncovered 4-5 minutes or until steak is medium rare to medium, turning occasionally. When done, carve steak in thin slices.
For each sandwich, arrange 1⁄4 of the beef slices on bottom roll and top with 1⁄2 c cabbage mixture and 2 bell pepper slices, if desired. Cover with top half of roll.
Note: These are succulent grilled sandwiches! Serve with grilled pineapple slices and fresh corn on the cob smothered in gourmet herb butter. We love to serve these with an array of raw veggies an dip too..
Makes 6 wraps.
2 T lime juice
1⁄2 c fat-free mayo, divided
1 T soy sauce
3 c cabbage, chopped
3 green onions with tops, thinly
2 T fresh cilantro, chopped
6 oz canned water-packed tuna,
drained and flaked
1 med. red bell pepper
1 (8-inch) tortillas
12-18 lg, fresh spinach leaves
In a large bowl, whisk together lime juice, 2 T mayo, soy sauce and sugar. Add cabbage, carrot, green onions, cilantro and tuna to soy mixture; mix lightly. Cut bell pepper into 24 thin strips. For each wrap, spread tortilla with 1 T remaining mayo. Top evenly with 1⁄2 c tuna mixture. Cover with 2-3 spinach leaves and 4 bell pepper strips. Roll up tightly. Repeat with remaining tortillas and filling.
To serve, cut each roll in half diagonally. Arrange on leaf lettuce lined platter in fan array and place grape tomatoes in middle for garnish edibles.
Note: Serve these wraps with a mixed fruit salad and iced tea. A lemon dessert sorbet, pie or bars would be a delightful accompaniment to this beautiful platter.
Yields approximately 12 slices
16 oz loaf of frozen bread dough, thawed
1 c mozzarella cheese, shredded 1⁄4 lb pepperoni, sliced
3 oz sliced provolone cheese
1⁄4 lb thinly sliced ham
1 T melted butter
8-12 oz of pizza sauce
Preheat oven to 375°. Place bread dough on a lightly greased baking sheet. Pat to a 15"x10" rectangle. Arrange mozzarella cheese lengthwise down center; layer with pepperoni, then provolone, and ham last. Moisten edges of dough with water. Bring each long edge of dough to center; press with melted butter; and bake for 20 minutes or until lightly browned. Cool on wire rack. Gently coat with melted butter brushed on top and sprinkled with garlic salt. Offer pizza sauce alongside for dipping. An Electric knife works best for slicing.
Note: Friday night dinner or an Italian flair to your holiday table, this is sure to please.
6 c broccoli, chopped florettes and stem
2 sm red onion, diced
4 c red bell pepper, diced
1 c dry roasted sunflower seeds
2⁄3 c green olives, sliced
2⁄3 c ripe olives, sliced
1 c raisins
1⁄2 c honey
11⁄2 c mayonnaise
1⁄2 c cider vinegar
1 c bacon bits- nitrate free or vegan (opt)
Wash vegetables thoroughly and pat dry. Cut florettes off of the broccoli, then peel stems. Cut the hard end off into bite-sized pieces. Dice the onion and red bell pepper. In a bowl combine mayonnaise, vinegar and honey, mix well. Add red bell pepper, olives, raisins, seeds, onion and broccoli. Toss well to coat veggies in dressing. Chill for at least 1 hr before serving.
Note: This is a delicious salad! The bacon is optional, but enhances the flavor incredibly.
Makes 8 servings.
3⁄4 lbs red potatoes, cut into eighths
5 med. carrots, sliced in coins, then slice in half
1⁄2 lb fresh green beans, cut in 2- inch pieces
2 c cherry tomatoes
5 hard-cooked eggs, peeled and quartered
12 oz albacore tuna, drained and flaked
16 oz ripe olives, drained
10 oz mixed salad greens.
In large sauce pan, bring to 2-inches of water to boil over high heat. Reduce heat to medium. Place potatoes in steamer over water, cover and steam 10 minutes. Add carrots and beans to potatoes in steamer; cover and steam 8-10 minutes or until vegetables are crisp and tender. Rinse vegetables with cold water to cool; drain. In a large bowl place vegetables and 1⁄2 c of French dressing. Then add all other ingredients, except mixed salad greens, eggs, olives and tuna. Toss with another 1⁄2 c of dressing. Refrigerate 1 hour to marinate.
Assemble salad greens on platter. Place vegetables on top. Then arrange quartered eggs, tuna and olives on top of vegetables. Serve with extra dressing if desired.
Note: Serve this French salad with croissants or crusty French bread baguettes and a side of roasted asparagus. Quench your thirst with a pitcher of iced Lemonade and fresh lemon slices! This is a wonderful dish to make and serve on a hot, summers day.
6 eggs, hard boiled
1⁄4 c Real Mayo
1 T Dijon Mustard
1 chopped celery stalk
1 green onion, sliced thin
1 T chopped fresh parsley
1⁄4 t black pepper
In medium bowl, stir together 1⁄4 c mayo, 1 T Dijon mustard, celery, green onion, parsley and pepper. Peel eggs; shred with rotary grater or chop with knife. Mix with other ingredients. Serve with crackers or in a sandwich.
Note: Easy how-to: Hard-cooked eggs: Place eggs in a saucepan. Fill with water, covering eggs by at least 1 inch. Bring water to boil; cover. Remove pan from heat; let stand 15 min. Transfer eggs to bowl of ice water; cool. Gently tap eggs to start peeling.
2 (9-oz) pkg refrigerated cheese tortellini
1 (14-oz) can quartered artichoke hearts, drained
1 c bottled Ceasar dressing
3 oz salami, chopped
1 (21⁄4-oz) can sliced black olives,
I pkg fresh, baby spinach
4 green onions, chopped
Cook cheese tortellini according to package directions; drain and rinse with cold water. Toss together tortellini and remaining ingredients. Serve immediately.
Note: An excellent side dish to Smoked Turkey Wraps! Don't forget to load the wraps with high antioxidant, cancer fighting greens, as well.
Pre-make large tossed salad. I make 15 cups worth.
Taco Meat Filling:
2 lb ground sirloin, browned, rinsed
2 cans of kidney beans
2 pkg taco seasoning
1 1⁄3 c water
Taco meat filling
Sharp Cheddar Cheese
Taco flavored Doritos
Fresh Tomatoes, chopped
Green onions, chopped
Creamy French Dressing (Kroger brand is best!)
1T Cilantro, chopped
Add all ingredients into cooking pot. Cook until water evaporates. Let cool. Place on top of prepped salad. Toss. We will being to layer toppings. Sprinkle salad with 16 oz shredded sharp cheddar (I like Cracker Barrel), One bag of Taco flavored Doritos, reserve around 20-25 for garnish, add fresh chopped tomatoes, green onions, then pour the entire bottle of French Dressing over top. Add sour cream and guacamole. Garnish with cilantro on top.
This is a family favorite! Trust me with the Creamy French - you will love it!
Note: FAMILY FAVORITE SALAD!
1 c pineapple juice
1 c fresh orange juice
1⁄4 c fresh lemon juice
1⁄2 c sugar- to taste
1⁄2 t almond extract
1⁄2 t vanilla extract
15 oz sour cream
Mix all ingredients in food processor. Serve fresh or freeze. Serve with goat cheese and mint, optional.
Note: This is an elegant breakfast to serve Christmas morning. Freeze soup ahead of time. To serve just thaw out till unfrozen.
2 t olive oil
1⁄2 medium onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 stalk celery, chopped
2 t paprika
1 t cumin
2 medium Yukon Gold potatoes,
peeled and diced (soaked in cold
2 medium green zucchinis, diced
10 c organic low-sodium vegetable
1 sprig thyme or rosemary
1 hot pepper, whole (habanero or
6 c greens, finely sliced (mixture of kale,
collards and Swiss chard),
1 6 oz bag of spinach
1⁄2 lemon juiced
Sea salt and fresh groung black
pepper, to taste
Garnish per serving:
1 T plain low-fat yogurt
1 t green onion, sliced
In a large stock pot heat oil over medium-high heat. Add onion, garlic, carrot and celery, and stir well. Reduce heat to medium and sweat vegetables for 2-3 minutes. Add paprika and cumin, stirring constantly until vegetables are coated with spices. Continue to cook for an additional 3-4 minutes. Add potatoes and zucchinis and stir, sauteing for 1-2 minutes. Add stock, herb sprig and hot pepper, allowing pepper to float in broth. Bring mixture to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add greens to pot and stir carefully to submerge greens completely in liquid. If additional liquid is required, add a bit more stock or water. Increase heat to high and bring to boil again. Reduce heat to simmer and cook for 5-8 minutes. Remove soup from heat. Remove hot pepper (hopefully it’s still intact) and any woody stems from herb sprigs. Add spinach and stir until immersed in liquid. Using hand blender, puree soup right in the pot (be careful of hot splashes). Remove hand blender and add lemon juice, salt and black pepper. Stir. Allow soup to cool slightly, then divide evenly among resealable containers. Leave a minimum of 1-inch space at the top of each container, since freezing causes the soup to expand. Do not place lids on containers immediately. Cool to room temperature first, occasionally stirring each container. Seal containers tightly and freeze until ready to enjoy. Soup may be frozen for up to 4 months.
Note: Remove desired number of soup portions from freezer. Allow container to defrost slightly, running sealed container under warm water if necessary to dislodge contents. Place frozen soup in saucepan and heat slowly over medium heat for about 20 minutes, or until simmering and hot throughout. Garnish each bowl with yogurt and green onion.
4 C oysters
2 c celery diced 2 onions, diced 1⁄2 c butter
4 T flour
1⁄2 t salt
Vegetable seasoning 2 c half and half
2 dashes Tabasco
1⁄4 c cooking sherry
In a large stock pot saute’ first 3 ingredients in butter, add flour, salt, vegetable seasoning. Whisk in half and half, Tabasco and cooking sherry. Allow to simmer on low for several hours, till thickens slightly.
Note: A wonderful Bisque!
2 yellow onions diced
1⁄2 c unsalted butter
1 T all-purpose flour
5 c chicken broth, heated
1 T molasses
2 fresh parsley sprigs
2 fresh thyme sprgs
1 bay leaf
Salt and pepper to taste
2-3 T dry sherry
8-12 slices of french baguette
1 c shredded gruyere cheese
A pinch cayenne
In a large stockpot saute’ first 2 ingredients together. Sprinkle flour and cook 1-2 minutes. Add chicken broth, molasses, dry sherry, fresh herbs, bay leaf, salt and pepper to taste. Add a pinch of cayenne. Cook 30-40 minutes pour in bowls, top cheese and serve with baguette.
Note: This recipe was shared with me long ago from one of my dearest friends and mentors, Jan Carlson. Nothing she makes is anything but absolutely delicious!
2 T olive oil
1 med. onion chopped
1 jalapeno seeded and cut in halve
( to be remove later)
2 garlic cloves
1-2 lbs chicken shredded
28 oz diced tomatoes
101⁄2 oz beef broth
101⁄2 oz chicken broth
101⁄2 oz tomato soup undiluted
3⁄4 c water
1 t cumin
1 t chili powder
1 t salt
1 t lemon pepper
2 t Worcestershire
1⁄2 c picante sauce
**Tortillas sliced and baked for garnish
In a large stock pot saute’ first 4 ingredients. Add the rest of ingredients and bring to slow boil. Simmer for 30 minutes. Pour in bowls, top with tortilla strips.
Garnish: Cheddar cheese, sour cream, lime wedges and cilantro.
Note: This soup is sure to quickly become a comfort food.