Category: MISC

Braised BBQ Beef Sandwich

Braised BBQ Beef Sandwich adapted from Simply Recipes
1 3lb chuck roast, rinsed and dried
2 medium onions, chopped
1 Tbsp olive oil
1 28oz can whole tomatoes
1 18oz bottle of your favorite BBQ sauce
Salt and freshly ground black pepper
12 sandwich or hamburger buns

Directions:  In a large, heavy pot, heat olive oil on medium heat.  Add the onions and cook until translucent, about 5 minutes.  Add the tomatoes, roughly chopping them in the pot.  Add the bbq sauce, increase heat to medium high and simmer for 10 minutes.  Add the chuck roast.  Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

Remove the meat from the pot.  Use a fork and knife to separate the roast into small pieces. Set aside.

Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick.  Stir often to prevent burning.

Return the meat to the liquid in the pan.  warm both thoroughly.  add salt and pepper to taste.

Serve on buns.  Makes approximately 12 sandwiches.

Here’s what you’ll need:

Chop up an onion

Saute in a deep pan with some oil.  Make sure the pan is big enough to slow cook the meat in.

Add a can of tomatoes.  The recipes says to add the can and then roughly cut them up while they are in the pan.  It would have been much easier to give them a rough chop beforehand.

Add the bbq sauce and simmer for about 10 minutes.

Add the meat and slow cook for about 3-4 hours.

Pull out the meat and shred it and then put it back into the sauce.  Keep on low until ready to serve.

Here’s what you’ll end up with:
Our Thoughts:
This beef was very tender but also had a few “burnt ends” which were fantastic, as well.  While it didn’t have the smokiness of being cooked in a smoker, being slow cooked on the stove gave the meat a very tender, fall apart texture that really soaked up the sauce.
I used Sweet Baby Ray’s Honey Chipotle Sauce which had a nice little zing at the end but you can use whatever sauce you love the most.  Perfect for a day of football, family, and friends.

CHEESECAKE APPLE CRISP

GOOD MORNING EVERYONE!  Tamy here filling in.  I hope you enjoy this Apple crisp.  It’s simple and simply delicious!!!

CHEESECAKE APPLE CRISP

CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice

TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding

  • Preheat oven to 350°.
  • In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
  • In a mixing bowl combine the topping ingredients and mix until crumbly.
  • Sprinkle topping over apple mixture.
  • Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
  • Serve warm with a scoop of French vanilla ice cream.

Grilled Lemon Pepper Shrimp – Fire Day Friday

Sometimes simple is better.  This appetizer is quick, easy and tasty!  It also always disappears from the tray at tailgates and parties. 

Grilled Lemon Pepper Shrimp Appetizer

Ingredients

  • 1 lb shrimp, 26-30 count, peeled and deveined
  • 1/4 cup oil
  • 1/4 cup lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • Fresh cracked pepper to taste
  • garnish:  cilantro, sesame seeds

Instructions

  1. Marinate the shrimp in the oil, lemon juice, salt, and garlic for 30 minutes.
  2. Preheat a charcoal grill to 350f.
  3. Remove shrimp from marinade and reserve marinade.
  4. Place shrimp two each on cocktail skewers.  
  5. Season both sides with fresh cracked black pepper.
  6. Grill shrimp for 3 minutes.  
  7. Brush shrimp with the reserved marinade and flip.  Brush the other side.
  8. Grill shrimp for 3 minutes.
  9. Garnish with cilantro and toasted sesame seeds and serve with your favorite terriyaki sauce.

GARDEN TOMATO SALSA ~ CLASSIC GOOD EATS

Just in time for Superbowl tailgating!!

GARDEN TOMATO SALSA
6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.

 

POINTS TO REMEMBER

“NO MAN’S PROPERTY OR LIBERTY ARE SAFE WHILE THE LEGISLATURE IS IN SESSION.”

~MARK TWAIN

“Experience should teach us to be most on our guard to protect liberty when the government’s purposes are beneficial.”
– Justice Louis Brandeis
   US Supreme Court

Cheddar Mashed Potatoes with Apples and Onions

I think, it is important, to pick our chefs to trust and then do just that.  There are a few that I will select a recipe and believe it is going to be good.  So far I have not been disappointed in Nigella Lawson, Ellie Krieger, Tyler Florence and Mark Bittman.  


I admit that I cut the fat in recipes, as well as the salt.  I did make a recipe a few weeks ago with enough cheese to drown in.  I followed the recipe, all the time muttering to myself, “too much cheese, too much cheese”, but I kept going.  The dish was fantastic but frankly with half the cheese, I am pretty sure, it still would have been as good.  Instincts and trust work, for me, when I cook and bake.


This leads us to this recipe.  Who makes mashed potatoes with apples?  I did.  I have to be honest.  I didn’t even know they were there.  That doesn’t matter.  This is absolutely the best mashed potato dish, I have ever had.  The mashed potatoes are creamy and the cheese gives it an unbelievable flavor.  The onions on top are the frosting on the cake, so to speak.











Cheddar Mashed Potatoes With Apples & Onions – adapted from Nigella Lawson


Ingredients:

4 1/2 pound Yukon Gold potatoes 
1/2 cup milk 
1 cup grated mild Cheddar cheese 
1/2 cup onions (sliced) 
2 Granny smith Apples (chopped) 
pepper 
1/4 teaspoon Baco Bits (I don’t eat bacon)



Method:


Peel the potatoes. Cut them in half, and drop them in a large saucepan of cold water.

Bring salted water to a boil. Add the potatoes and turn down the heat and simmer for 40 minutes. 

Poke with a fork to check for doneness. Potatoes should feel right to be mashed.

In a medium skillet, in 1 tablespoon olive oil, add sliced onions and chopped apples, and saute until tender. (Go ahead, add more onions.  I will, next time.)

Drain the potatoes.  Pour the milk into the same still hot pan, and let the milk warm up. 

Mash the potatoes in the pan with the milk. When it is mashed to your liking, heat on low until hot.

Add the grated cheese, beating well with a wooden spoon.

Season to taste; top with bacon bits, apples and onions and serve piping hot.

Please drop by my blogs for more recipes and just to visit.  My Sweet and Savory and Bizzy Bakes