Hot Roast Beef Sandwiches

This is the easy way to make hot roast beef sandwiches.  There are more sophisticated versions of this sandwich, but this is the quick and easy one!

4 Steak Rolls
3 Cups of Water
1 Packet of McCormick Au Jus Gravy Mix (or Brown Gravy Mix works too)
1 Small Onion, sliced
Mushrooms
1/2 lb Roast Beef (from the deli counter works)
Horseradish (optional)

In a 2 qt saucepan, whisk together the water and gravy mix.  Cook over medium heat.  Add the mushrooms and onion and simmer for about 10 minutes.  Turn the heat to low and add the roast beef.  Using two forks shred the roast beef a little.

Slice the rolls.  Spread some horseradish on the roll if desired.  Scoop some meat, mushrooms, and onion on to the roll.  Pour some gravy into a ramekin for dipping.

Sweet & Smoky Pork Chops

This is a simple pork chop recipe that can be grilled or cooked stove top.  You can use bone-in pork chops, though the cooking time will be a little longer, but I always prefer boneless.  Also, if using pork chops that have been frozen, defrost them completely before cooking.  If they are not defrosted it makes the meat a little tough.

1 Tbsp Butter
2 Tbsps Olive Oil
2 Medium Onions
1-1 1/2 lbs of Boneless Pork Chops (About an inch thick)
Smoked Paprika
2 Tbsps Brown Sugar

In  a large skillet melt the butter and heat the olive oil over medium heat.  Slice the onions into rings and place in skillet.  Let onions cook, stirring occasionally, for about 10 minutes.  They should begin to caramelize.  Move the onions to the edge of the skillet.  Rub both sides of the pork chops with smoked paprika, brown sugar and salt and pepper.  Place the chops in the center of the skillet.  Cook about 5 minutes per side or until cooked through,  Do not over cook.  When chops are done mix onions in with the chops and serve.

My Favorite Chocolate Icing

I should really say that this is my daughter's favorite chocolate icing.  It is a cross between a ganache and a glaze.  This icing does harden and fairly quickly.

The amounts listed easily cover a 13 x 9 cake.

3 Tbsps Unsalted Butter
1 1/2 Cups of Chocolate Chips (Semisweet works, Dark Chocolate Chips are delicious too)
1 Tsp Vanilla
1 1/2 Tbsps Light Corn Syrup
1 Tsp Hot Water

Melt butter in a small sauce pan over low heat.  Once butter is melted add the chocolate chips, vanilla and corn syrup.  Stir constantly until chocolate is melted and smooth.  It should only take a minute or two.  Remove from heat and add the hot water.  Stir to blend.  Pour icing immediately over cake/brownies/etc.

Roasted Brussel Sprouts

I admit that I never liked brussel sprouts as a kid.  My husband and father-in-law both disliked brussel sprouts.  However, we all had a change of heart when I tried this recipe.  The key is to roast the sprouts long enough and cook away the bitterness.


Olive Oil
1 to 1 1/2 lbs Brussel Sprouts
Wegmans Basting Oil
Salt & Pepper

In a 1 or 2 quart oven safe dish (I almost always use Pyrex) pour about a tbsp of olive oil.  Spread the olive oil around the bottom of the pan.  Trim the sprout and cut any large sprouts in half.  Place the sprouts in the dish.  Cover with about 2 or 3 tbsps of the basting oil.  Mix around.  Salt and pepper the sprouts generously.

Roast the sprouts at 400 degrees for 30 minutes, longer if they are still not tender.