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.

Spinach Mac & Cheese

I had some frozen chopped spinach and decided to throw it in!  I am really satisfied with the result.  It is always nice to have an extra vegetable on the dinner table.

3-4 Tbsps Butter
1/4 Cup Whole Wheat Flour
10oz Package of Frozen Butternut Squash
1/2 Cup Milk
2 Cups Shredded Extra Sharp Cheddar Cheese
Frozen Chopped Spinach (I used a half of a package but you can use the whole thing)
Pasta (Shells or Bowties are great)

Bring a pot of water to boil for the pasta.  Cook the pasta and drain when ready.

While cooking the pasta, in a medium sized saucepan melt the butter over medium heat.  Once melted, add the flour and the squash.  The mixture will be clumpy.  Add half of the milk to smooth out the mixture.  Stir in the cheese and remaining milk.  Stir until cheese is melted and then lower heat.  Add the spinach and stir.  Add salt and pepper to taste.

Pour the drained pasta into a greased casserole dish.  Pour the cheese and spinach mixture over the pasta and mix it all together.

I like to top this casserole with a sprinkle of breadcrumbs.

Bake at 375 for 30 minutes.

Pasta & Pancetta

This is a delicious pasta sauce with only a few ingredients.  It can partially be done ahead of time in the slow cooker or all done stove top prior to serving.

Olive Oil
4-6oz Pancetta, diced
1 Medium Onion, diced
2 Cloves of Garlic, minced
Pinch of Crushed Red Pepper
28oz Can Crushed Tomatoes
2 Tbsps pf Tomato Paste (if you like a thicker sauce, you can add more)
Basil
Spinach (optional, I always add extra veggies)
1/2 Cup Pecornio Romano or Parmesan Cheese
Pasta

In a large skillet heat about 2 tbsps of olive oil.  Add the pancetta and cook for about 7 or 8 minutes until pieces start to brown.  Using a slotted spoon, remove the pancetta from the pan and reserve.

In the pancetta drippings and olive oil, add the onion and cook for about 5 minutes.  Add the garlic and red pepper and cook for about 2 minutes.  Add the tomatoes and paste and some basil (fresh or dried).  Let sauce cook for about 5 minutes.

Boil water for pasta.  Cook pasta while finishing the sauce.

If you are adding the spinach, add now and let spinach wilt.  Stir the pancetta back into the sauce with the cheese.

After you drain the pasta, add it to the skillet with the sauce.  Mix together and serve.

Monkey Cake

If you have some browning bananas and chocolate chips, this is a tasty dessert to throw together that is very kid friendly (though my husband loves it too).

4 or 5 Ripe Bananas
3 Carrots, peeled
3/4 Cup Light Brown Sugar
2 Tbsps Vegetable Oil
1/4 Skim Milk
1 Egg and 1 Egg White
2 Tsp Vanilla
1 Tsp Cinnamon
1 Tsp Baking Soda
1/4 Tsp Salt
1 3/4 Cups Whole Wheat Flour
1 1/2 Cups Chocolate Chips

Puree the bananas and carrots in a food processor.  It will not be perfectly smooth but be sure all large chunks are gone.  Stir together puree, brown sugar, oil, milk, and vanilla until well blended.  Add cinnamon, baking soda, salt and flour.  Stir until just blended, it will be lumpy.  Fold in 3/4 of a cup of chocolate chips.

Pour batter into a greased 13 x 9 cake pan.  Sprinkle the remaining 3/4 of a cup of chocolate chips over the top of the cake.

Bake the cake at 350 degrees for 20-25 minutes until cake tester comes out of the center clean.