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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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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Makes 4 Cups Dip. Recipe adapted from FRANK’S® REDHOT®.

INGREDIENTS:
8 oz. pkg. fat free cream cheese, softened
1/2 cup light blue cheese or light ranch salad dressing
1/2 cup any flavor FRANK’S® REDHOT® Sauce
1/2 cup shredded mozzarella cheese
1 lb. cooked, shredded chicken

PREPARATION:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

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PRESENTATION SUGGESTIONS:
Presentation is everything, right? Here are some great servers for showing off your dip:

B. Smith 3 + 4 Bowl Servers from Bed, Bath & Beyond

Whirl Serving Dish from Kim Westad Ceramist

Food Network 6-piece bowl set from Kohl’s

Electric Chip N Dip from The Home Marketplace

FRANK’S® REDHOT® commercial, just ’cause I think it’s funny:

Serves 8-10.

INGREDIENTS:
2 Tbs. olive oil
1 cup chicken breast
1 lb. potato gnocchi
1 cup onion, finely diced
2 garlic cloves, minced
4 Tbs. butter
4 Tbs. flour
2 cups half and half
2 cups skim milk
1 cup carrots, finely shredded
1/2 cup celery, finely diced
1 14 ounce can low-sodium chicken broth
1 cup fresh spinach, coarsely chopped
1/2 tsp. thyme
1/2 tsp. parsley
Grated Parmesan cheese

PREPARATION:
In a small nonstick skillet, heat 1 tablespoon of olive oil over medium-high. Cook the chicken, until browned and cooked through. Transfer chicken to a plate. Set aside.

Cook gnocchi according to package directions.

In a large nonstick saucepan, sauté the onion and garlic in butter over medium-high. When the onion becomes translucent, add the flour. Allow to cook for 1 minute.

Add half and half, skim milk, carrots, celery, and chicken. Once the soup starts to thicken, add the chicken broth. Once the soup thickens again, add the cooked gnocchi, spinach, 1 tablespoon olive oil, thyme and parsley. Allow to simmer for 4-5 minutes.

Serve immediately with grated Parmesan cheese.

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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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Makes 24 Pizza Rolls. Recipe adapted from Our Best Bites.

INGREDIENTS:
1 roll refrigerated pizza dough
2 Tbs. grated Parmesan cheese
1 Tbs. olive oil
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
1 cup marinara/pizza sauce

PREPARATION:
Preheat the oven to heat specified on pizza dough package.

Unroll your pizza dough onto a lightly floured surface.  Pat or roll the dough so it’s about 8” x 12”.  Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. About 1 tablespoon of toppings. You will need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.  Pinch to make sure each ball is sealed shut and place them seam side down in a lightly sprayed pie pan.

Brush the tops of the dough balls with olive oil. Sprinkle garlic powder, Italian seasoning and Parmesan cheese on top.

Cook pizza rolls in the oven for about 15-20 minutes or until golden brown on top.

Serve warm with warmed marinara sauce on the side for dipping.

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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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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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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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Makes 16. Recipe adapted from Food Network.

INGREDIENTS:
1 small boneless skinless chicken breast, cooked and chopped
1 cup cooked shrimp, peeled
2 cups shredded cabbage
1 carrot, peeled and shredded
3 cloves garlic, finely minced
2 tsp. fresh grated ginger
1 Tbs. oyster sauce
1 tsp. fish sauce
1 cup bean sprouts
2 Tbs. chopped cilantro
2 hard-boiled eggs, chopped
1 package spring roll or egg roll wrappers
Cooking spray

Cornstarch Slurry
1 Tbs. cornstarch (or flour)
1/2 cup of cool water

PREPARATION:
Mince chicken breast and shrimp in a food processor until finely chopped.  Set aside.

Heat 2 teaspoons vegetable oil over medium-high heat.  Cook garlic and ginger until fragrant, about 30 seconds.  Add the shredded cabbage and carrot and sauté for 2 minutes.  Add the chicken and shrimp, oyster sauce, fish sauce and bean sprouts.  Stir until well combined.  Remove from the heat and add chopped cilantro and hard-boiled egg.

Preheat oven to 400° F.  Prepare the cornstarch slurry by mixing together corn starch and water in a small bowl. Keep close, we are ready to wrap the egg rolls.

Lay an egg roll wrapper on a flat surface at an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with the cornstarch slurry. Continue rolling up to form a tight cylinder. Transfer to a baking sheet lined with a silicone mat or parchment paper.  Repeat with the remaining wrappers and filling.

Spray the rolls lightly with cooking spray.  Bake until golden brown and slightly bubbly, about 15-20 minutes.

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