Crockpot Pepperoncini Roast Sandwiches

got this brewing in the CP right now...

Crockpot Pepperoncini Roast Sandwiches

1 roast

16 oz jar of sliced pepperocini (or 1/2 of a 32 ounce jar)

2 TBSP of minced garlic

1 packet italian dressing mix

1 can beef broth

Put roast (frozen is fine too) in crockpot

Top with pepperocinis (including juice) and garlic.

Cook until meat shreds. Usually around 6 hours or so on low.

Put shredded meat and pepperocinis on hoagie/kaiser rolls.

Top with Provolone cheese and put in broiler for 3 or 4 minutes on low.

Crockpot Vietnamese Pho

I found a crockpot recipe for Cameron and Nguyen's favorite Vietnamese dish so I am pretty excited! I have made Pho (pronounced phuh) before but never in the crockpot. It's cooking now and smells really good so hopefully it will be a winner!

Crockpot Vietnamese Pho


Ingredients:

--6 cups beef broth or stock
--2 inch chunk of peeled ginger
--3/4 t anise --1 cinnamon stick
--2 sliced green onions
--1 lb thin sliced beef
--package of rice noodles (usually in the ethnic aisle in the grocery store)
--1 t fish sauce (anchovies, salt, water. ethnic aisle again. it smells horrible.)
--1/2 t kosher salt
--1/2 t black pepper

Directions:

Put all of the broth into the crockpot. Add the meat, green onion, ginger, fish sauce, and spices. Cover and cook on high for 3-4 hours, or on low for 4-6. It's done when the meat is fully cooked. I used a 6qt Smart Pot for this recipe and it took a good 4 hours on high for the large amount of broth in my crock to get hot enough to cook the meat. 15 minutes before serving, add the entire package of rice noodles to the pot. Push them under the liquid with a wooden spoon, and cover.By the time you set the table, the noodles will be tender and glass-like. Serve in bowls. We didn't add any additional garnish, but you can add bean sprouts, fresh cilantro or basil, and lime wedges.

Pecan Crusted Chicken Tenders

Last night, we had Pecan Crusted Chicken Tenders. This is pretty much the ONLY way may men will eat chicken breast other than in tacos or enchiladas :() We ate this with Tomato and Cucumber Salad, and Quick Peanut Butter Cookies for dessert!

Pecan Crusted Chicken Tenders

Ingredients:

16 finely crushed saltine crackers
1/2 cup of ground pecans
2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 egg white
1/4 cup all purpose flour
1 1/2 lbs chicken tenders
vegetable cooking spray

Instructions:

Preheat oven to 425 degrees. Stir together crackers and next four ingredients, then set aside. Whisk egg white just until foamy. Place a wire rack (I used my cooling rack) on top of a jelly roll pan. Coat the wire rack with cooking spray. Dredge chicken tenders in flour; dip in egg white and dredge in saltine mixture. Spray chicken on each side with cooking spray. Arrange chicken on wire rack.
Bake at 425 degrees for 20 minutes or until golden brown, turning once after twelve minutes.

Nutritional information per serving:
Calories 152; Fat 4.3 grams (saturated 0.3 grams); Protein 19.5 grams; Carb 8 grams


Tomato and Cucumber Salad

Ingredients:

1 English cucumber, seeded and thinly sliced
2-3 medium tomatoes, seeded and chopped
1/4 c red onion, thinly sliced
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil
pinch white sugar
1/2 tsp kosher salt
freshly ground black pepper to taste

Directions:

Combine all ingredients. Toss to coat. Marinate at least one hour before serving.


Quick Peanut Butter Cookies

Ingredients:

1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional

Directions:

Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen

Italian Mini Meat Loaves

Tonight was a simple dinner. This was the first time I tried this recipe and I really liked it because there were four mini loaves as opposed to one big one. Made for a quick cooking time, and easy lunch leftovers! We ate these with smashed red potatoes with gravy and sauteed brocolli and garlic.

Italian Mini Meat Loaves


Ingredients:

1 1/3 pounds ground sirloin
1 large egg, beaten
2/3 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmigiano, plus 1/2 cup
1/2 small green bell pepper, chopped
1 small yellow onion, finely chopped
4 cloves garlic, chopped
3 tablespoons tomato paste
Salt and pepper
2 tablespoons extra-virgin olive oil

Directions:

Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes.

Muffins!

Tonight we're just grilling some carne asada and eating it with corn tortillas, and all of the fixins. ;)

I just got done making some muffins. I was looking for some things I could freeze for quick and easy snacks, etc. I came across "Anything Goes Muffins" and decided to give them a try. These are very versatile, hence "Anything Goes." I did blueberry and they turned out great. They aren't very sweet which was what I was going for since I don't want my kid to be on a sugar high at school after eating one for breakfast! Next time I may try some shredded carrot and spice! Mmmm.


Anything Goes Muffins

Ingredients:

2c flour
¾ c packed brown sugar
2 tsp baking powder
½ tsp soda
1/3 tsp salt
2 eggs
1 c milk
¼ c vegetable oil
1 tsp vanilla
1 c chocolate chips (blueberries, or any other item you want to use)

Directions:

Mix together dry ingredients.
In a separate bowl mix liquid ingredients.
Blend dry ingredients into liquid ingredients.
Fold in chocolate chips.
Bake 20-25 minutes at 375.

Enchiladas de Pollo y Queso

This is another kicked up version of a regular dish in rotation at the Pham house. I actually haven't made enchiladas this way in a very long time but I don't know why...they're so good like this. It's just a tad more work but so worth it! I will be serving this with a green salad and mexican rice. :)

Enchiladas de Pollo y Queso

5 T butter
1 cup chopped onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chiles
1/4 cup flour
1 T chili powder
1/2 tsp ground coriander
1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack
12 tortillas-I prefer flour

Directions:

Melt 2 T. butter and cook onions until softened.
Remove to a bowl. Add chicken and green chiles. Set aside.
Melt remaining butter. Blend in flour and seasonings.
Whisk in chicken broth. Cook, stirring until sauce boils.
Remove from heat. Stir in sour cream and 1/2 cup cheese.
Stir 1/2 cup sauce into chicken mixture.
Spoon chicken mixture into tortillas and roll up.
Place in 9x13 pan. Top with remaining sauce and cheese.
Bake uncovered at 350 for about 25 minutes.

What's for Dinner 9/10/08

Tonight I am making Spaghetti and Meatballs. Normally this is something I make when I absolutely cannot think of anything else worth making. I think we are always a bit burnt out on the classic dish due to the fact that it was pretty much the only thing I knew how to make for quite a while, ha!

This is the revved up version. The "from scratch" recipe with an added twist...MEATBALLS! Nguyen will be so excited :)

Thank you Rachael Ray!

For dessert we're going to finish up my first ever loaf of Zucchini Bread. I made this yesterday and it turned out great!!


Spaghetti and Meatballs
Rachael Ray

Ingredients:

1 pound spaghetti
Salt, for pasta water

Meatballs:

1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Directions:

Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)


Zucchini Bread
Courtesy of Paula Deen

Ingredients:

3 1/4 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon ground nutmeg 2 teaspoons baking soda 1 teaspoon ground cinnamon 3 cups sugar 1 cup vegetable oil 4 eggs, beaten 1/3 cup water 2 cups grated zucchini 1 teaspoon lemon juice 1 cup chopped walnuts or pecans

Directions:

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.