My Boyfriend Dated A Chef

One bite and I knew this would become a repeat recipe for my collection. Not only were the results mouth-wateringly delicious but the smell of the kitchen while the meat slow-cooked throughout the day was heavenly. Save the left-overs for in another favorite - Beef Taquitos!

Serves 6-8. Recipe from Our Best Bites.

INGREDIENTS:
2 Tbs. olive oil
1 2.5 - 3 lb. beef roast
salt and pepper
2 - 1 oz. packages dry onion soup mix
2 cups water
2 - 14 oz. cans low sodium beef  broth
6-8  large sandwich rolls
Swiss, provolone, or mozzarella cheese, shredded or sliced

PREPARATION:
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low. The longer it cooks, the more tender it will be. When the roast is ready, shred with a fork.

Cut rolls in half and toast in a toaster. Place meat on rolls. Top with cheese and broil open-faced in the oven for a few minutes, until cheese melts.

Serve sandwiches with small cups of french dip juices and enjoy!

SERVING SUGGESTIONS:
Serve with Parmesan Steak Fries,  Sweet Potato Fries, Onion Rings or Grilled Zucchini.

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Don’t you just love grilled sandwiches? There’s something so comforting about melted cheese, meat, and veggies wrapped in a crispy toasted bread. No pots or pans to clean, this Chicken Soprano Panini is created from start to finish on the grill. I can’t wait to taste them again!

Serves 4. Recipe adapted from Modern Grilling.

INGREDIENTS:
Sandwich
4 (8oz) boneless, skinless chicken breasts
1/4 cup olive oil
1 Tbs. ground black pepper
3 cloves of garlic, minced
2 medium red peppers
4 slices provolone cheese
4 slices fresh mozzarella cheese
12 leaves of fresh basil
1/4 lb thin sliced pepperoni
4 ciabatta rolls

Garlic Mayonnaise
1/4 cup light mayonnaise
2 cloves of garlic, minced
1 tsp. Dijon mustard
1 tsp. lemon juice
1/2 tsp. ground black pepper

PREPARATION:
Prepare garlic mayonnaise by mixing all the ingredients in a bowl and store in the fridge.

Preheat gill to medium-high. Combine chicken breasts with olive oil, pepper and minced garlic. Brush each red pepper generously with olive oil. Place Chicken and peppers on the grill.

Grill chicken for 7 minutes on each side, until browned and cooked thoroughly. Transfer to a cutting board, let cool and cut into thin strips.

Grill the red peppers, charring the skin black all over, about 20 minutes total.  Remove from the grill and peel away charred skin. Cut the peppers into thick strips and set aside.

Cut ciabatta rolls in half lenght-wise and brush the insides with olive oil. Place on grill, oil side down, and toast until golden brown. Transfer to a plate.

Spread garlic mayonnaise on the inside of the rolls, top with a slice of provolone, basil, pepperonis, chicken, red pepper strips and a slice of mozzarella. Cover with top half of the roll and wrap sandwich in aluminum foil.

Reduce grill heat to low and cook sandwiches for 7 minutes on each side until cheese melts. Remove from foil, slice in half, and serve.

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A quick weeknight dinner, this chicken and basil stir-fry is light, delicious and a healthy addition to the recipe collection. Enjoy over white rice, basmati rice or even rice noodles.

Serves 4. Recipe from Everyday Food.

INGREDIENTS:
1 1/2 lbs. boneless, skinless chicken breast halves, cut crosswise into 1/4″ thick slices
1 Tbs. cornstarch
Coarse salt and ground pepper
6 tsp. vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4″ wide strips
6 garlic cloves, minced
2 Tbs. rice vinegar
2 Tbs. soy sauce
1 1/2 cups basil leaves, larger leaves torn in half
Cooked white rice, for serving
(Basmati Rice is excellent with this dish)

PREPARATION:
Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.

In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.

To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.

Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, basmati rice or rice noodles, if desired.

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OMG. These are so good! Big fan. If you like Mexican food, run to the grocery store immediately and purchase the ingredients for these babies. You will not be disappointed.

Makes 12 taquitos & 1 1/2 cups dressing. Recipe adapted from Our Best Bites.

INGREDIENTS:
Cilantro-Lime Dressing
1 pkg.(1oz) Hidden Valley Ranch Dressing Mix
1 cup light mayonnaise
1/2 cup milk
1 lime, juiced
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
hot sauce

Chicken Taquitos
1/3 cup fat free cream cheese
1/4 cup green salsa
1 Tbs. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. pressed garlic
3 Tbs. chopped cilantro
2 Tbs. sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
12 small flour tortillas
cooking spray

PREPARATION:
Prepare cilantro-lime dressing by mixing together ranch dressing mix, mayonnaise, milk, lime juice, garlic, cilantro and green salsa in a blender. Sample and add hot sauce to taste. Place in the refrigerator and allow to thicken for 30-60 minutes.

Heat oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray.

Heat the cream cheese in the microwave for about 20-30 seconds until soft.  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir.  Add cilantro, green onions, shredded cooked chicken, cheese and combine well.

Working with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking, about 20-30 seconds.

Place 2 tablespoons of chicken mixture on the tortilla, keeping it about 1/2 inch from the edges. Roll tightly and place seam side down on the baking sheet making sure that the taquitos do not touch each other.

Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to brown.

Serve warm with cilantro-lime dressing.

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Spring fever has hit and I’m taking full advantage of every opportunity to turn on the Weber. Searching for something a little different than the traditional bbq chicken or steak tips, I opted for this Indian Spiced Pork recipe and I am so pleased with the flavorful results. This is a definite repeat meal!

Makes 12 Skewers. Recipe adapted from Our Best Bites.

INGREDIENTS:
1 1/2 lbs pork chops or pork tenderloin
1 Tbs. pressed garlic
1 1/2 tsp. kosher salt
1/2 Tbs. cumin
1 Tbs. curry powder
1/2 Tbs. coriander
1/8 tsp. cayenne pepper
1/4 cup fresh or bottled lemon juice
3 Tbs. extra virgin olive oil
2 red bell peppers
1 large onion

PREPARATION:
Prepare pork by cutting into 11/2″ pieces and placing in a large zip-lock bag.

In a small bowl, mix the garlic, salt, cumin, curry, coriander and cayenne. Add fresh or bottled lemon juice and olive oil. Stir to combine well.

Pour spice mixture into the zip-lock bag with the pork. Seal bag and marinate in the refrigerator for 3-4 hours.

Chop peppers and onions into 1” squares and store in a separate container in the refrigerator.

When pork is marinated, add the peppers and onions to the zip lock, seal and squish around until they are fully covered with the marinade.

Heat grill or grill pan to medium-high. Onto each skewer, thread 3 pieces of pork alternating with pepper and onion. Grill skewers, turning occasionally, until pork is cooked through, 8 to 10 minutes.

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An inexpensive and satisfying roast meal that is easy to prep and cooks in under an hour! Keep and enjoy the leftovers in the fridge for up to two days.

Serves 4. Recipe adapted from Everyday Food.

INGREDIENTS:
3 large bell peppers - a mixture of red, yellow and/or green(ribs and seeds removed), cut into 1-inch-wide strips
2 medium red onions, halved and  cut into 1-inch wedges
3/4 lb. red bliss potatoes, scrubbed and cut into 1-inch pieces
5 garlic cloves, peeled (3 left whole and 2 cut into slivers)
2 Tbs. olive oil
Coarse salt and ground pepper
2 1/2  lbs. eye-of-round beef roast
3/4 tsp. dried thyme

PREPARATION:
Preheat oven to 400°F. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.

Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining tablesoon of oil; rub all over with 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and thyme.

Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut into very thin slices. Serve with vegetables.

Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate for up to two days.

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Simple and delicious, these Greek chicken kebobs are bursting with flavor. Feel free to substitute or add more vegetables! If using wooden skewers, soak them in water for 15 minutes to keep them from scorching on the grill.

Serves 4. Recipe adapted from Everyday Food.

INGREDIENTS:
1 lb boneless, skinless chicken, cut into 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 Tbs. olive oil
1 tsp. dried oregano
3 Tbs. red-wine vinegar
Coarse salt and ground pepper
1/2 cup fat-free crumbled feta
1/4 cup plain low-fat yogurt
1/8 cup fresh mint leaves

PREPARATION:
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons red wine vinegar, 1/2 teaspoon salt and 1 teaspoon pepper. Marinate at room temperature for 30 minutes or refrigerate overnight.

Heat grill or grill pan to medium-high. Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through, 10 to 12 minutes.

To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce.

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For those on the fence as to whether or not a salad is a meal, give this recipe a go. Spicy, flavorful and delicious, this steak fajita salad is definitely ingredient heavy but worth all the effort.

Serves 4. Recipe adapted from Top Secret Recipes.

INGREDIENTS:
Marinade
2/3 cup water
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 large clove garlic, pressed
1 tablespoon granulated sugar
1 teaspoon liquid smoke
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
4 sirloin steaks (approx. 4 oz. each)

Fat-Free Ranch Dressing
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
3 tablespoons buttermilk
1 tablespoon water
1 1/2 teaspoons white vinegar
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dillweed
dash garlic powder
dash ground black pepper

Fat-Free Santa Fe Dressing
1/3 cup fat-free Catalina dressing
1 tablespoon stone ground mustard
1 tablespoon water
1/2 teaspoon lemon juice
1/2 teaspoon white vinegar
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon dried thyme

Pico De Gallo
2 medium tomatoes, chopped
1/2 cup chopped Spanish onion
1 jalapeno, seeded and sliced ( about 2 tablespoons)
2 teaspoons finely chopped cilantro
1/8 teaspoon salt

Southwestern Garnish
1 cup frozen corn, thawed
2/3 cup canned black beans, drained and rinsed
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/8 teaspoon salt

Mixed Greens
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1 carrot, shredded
1 cup shredded red cabbage

2 cups crumbled baked corn tortilla chips
1 cup guacamole

PREPARATION:
Prepare the marinade by combining all of the marinade ingredients in a small bowl. Stir well. Add meat to marinade, cover, and chill for at least 4 hours.

While meat marinates, prepare the dressings and garnishes. Combine the ingredients for each of the dressings in separate small bowls. Stir well, cover and chill. Combine the ingredients for each of the garnished in separate bowls, cover and chill these as well.

When the meat has marinated, preheat your barbecue grill to high heat or turn on your George Foreman.

Grill the steaks for 5 to 7 minutes per side or until done. If using the George Foreman, cook for 7 minutes total and do not flip the steaks.

While the meat is grilling, prepare your salad greens by combining lettuces, carrot and cabbage in a large salad bowl.

Split the greens onto each of four plates.

Spoon 1/4 of the pico de gallo on top of the greens on each plate, followed by 1/4 of the Southwestern garnish.

Sprinkle 1/4 of the tortilla chips over the greens on each plate.

Drizzle the ranch dressing and Santa Fe Dressing over the salads.

When the meat is done grilling, slice each steak into strips and arrange it over the top of each salad.

Spoon guacamole on top of each of the sliced steaks and serve.

SUBSTITUTIONS:
Buttermilk
Milk (just under one cup)
1 Tbs. white vinegar or lemon juice

Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes. Use as much as the recipe calls for.

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Another 20 minute delicious, healthy and low-cost meal sure to become a go-to dinner.

Serves 4. Recipe from So Easy.

INGREDIENTS:
4 tsp. canola oil
1 1/4 lb. top round, London broil, or flank steak, thinly sliced
4 large assorted bell peppers (a mix of red, yellow, and green; 2 pounds total)
1 large onion, sliced into half-moons
4 garlic cloves, crushed
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3 Tbs. low-sodium soy sauce
1/2  tsp. ground black pepper
1 1/2 tsp. cornstarch, dissolved in 1/4 cup cold water
cooked basmati rice

PREPARATION:
Heat 2 tsp. oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat with its juices to a plate.

Heat remaining 2 tsp. oil in same skillet over medium-high heat. Add peppers and onion and cook, stirring occasionally, 5 minutes. Add garlic and continue
cooking until peppers are softened and onions are translucent, about 5 minutes more.

Return beef and juices to skillet and add broth, wine, soy sauce, and pepper. Bring to boil. Reduce heat and simmer until liquid has been reduced by half, about 5 minutes. Stir in dissolved cornstarch and cook until mixture thickens, about 2 minutes.

Serve over rice.
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Perfect for feeding a crowd or a casual dinner, this roll baked sandwich can be made with a variety of meats and vegetables. Here’s a basic version to get you started. Hint: the more vegies you use, the more liquid they will release, which could lead to a soggy stromboli.

Serves 4. Recipe from Real Simple.

INGREDIENTS:
1 Wildtree So Quick & Easy Pizza Dough or a 1 lb. package of refrigerated pizza dough
2 tsp. olive oil
1 14.5-oz can diced tomatoes, undrained
1/2 tsp. dried oregano
kosher salt
8 oz. fresh mozzarella, sliced, or 4 oz. shredded provolone
2 cups fresh spinach

PREPARATION:
Preheat oven to 450°F.

Remove the dough from the refrigerator and place in a medium bowl. Coat with the oil, cover with plastic wrap, and let rest at room temperature for 15 minutes.

Meanwhile, in a small saucepan, over medium heat, combine the tomatoes and their juices, the oregano, and 1/4 tsp. salt. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.

Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the cheese and sprinkle the spinach over the top. Roll the pie into the shape of a log, turning the log so the seam is facing the pan and not visible. Bake until golden brown and crisp, 20 to 25 minutes.

Transfer to a cutting board. Slice into rounds and divide among individual plates.