Spicy Peach Slaw

1 head of cabbage, shredded

2 large peaches, diced

2 jalapenos, diced fine

1 bunch green onions, chopped greens only

1/4 cup mayo

1 tbsp stone ground mustard

2 Tbsp apple cider vinegar

Shred your cabbage and place in a bowl. Add peaches, jalapeno’s and green onion, toss. In a small bowl combine mayo, mustard and vinegar stir to combine well. Pour over the top of you slaw veggie mixture and toss well.

I served my slaw on top of brown sugar peach pulled pork sliders to find my recipe for pulled pork click the link below…..

Pulled Pork With A Spicy Green Apple Slaw

I also used my Peach and Brown Sugar Bbq sauce to toss my pork in for the recipe to the bbq sauce click the link below….

Peach and Brown Sugar Bbq Sauce

 

Shredded Beef Sliders

Roast:

3 pounds pot roast

1 bottle of dark beer

1 cup beef broth

garlic salt with parsley to taste

Sprinkle both sides of roast with garlic salt. Heat one large pan and brown each side of your roast. Place roast in slow cooker and add beer and broth. Set temperature on low and timer on 8 hours, walk away and forget about it until later. 🙂

When your roast is finished cooking remove and place in large bowl, shred with two forks and add a little bit of your cooking juices, set aside

Mushrooms and Onions

1 container sliced portabella mushrooms

1 white onion sliced thin into rings

1 tbsp butter

1 tbsp olive oil

1 tsp sugar

1/2 tsp salt

2 tsp diced garlic

1/8 cup white wine

1/2 cup beef broth

In a medium pot add olive oil and butter over medium heat melt butter and heat oil. Add onions and mushrooms toss to coat in butter and oil. Add sugar and salt and toss. Let cook down until onions are caramelized and all the water has cooked out of the mushrooms. Add garlic and let cook a minute or 2. Add wine and broth turn heat down to low and let simmer and all the flavors come together while you get your bread toasted and cheese melted

8 dutch crunch rolls

spray butter

8 slices of swiss cheese

horseradish mustard

Turn your oven to broil, Line a baking sheet with parchment paper. Place sliced rolls on prepared baking pan and lightly spray your rolls tops and bottoms with spray butter. Place one slice of cheese on each roll and place in oven. Broil until buns are crunchy toasted and cheese is melted. It is now time to assemble your sandwiches.

Assembly:

Dip the one side of your toasty bun into the yummy mushroom and onion juice, and then spread a little horseradish mustard on top. Place shredded beef on top and then add the caramelized onions and mushrooms on top. Top with a little tomato and lettuce if you like and then place your top toasty bun on and enjoy!! 🙂

 

Cheddar Cheesesteak Bread Bowl

1-1/2 pounds thinly sliced Ribeye

salt and pepper to taste

1/2 tsp onion powder

4 Tbsp flour, divided

olive oil

2 white onions, sliced in rings thinly

2 green bell peppers, sliced thin

1 tsp sugar

1 package mushrooms

1/2 tsp dried thyme

1/4 cup white wine

2 cloves garlic, chopped

4 cups (32ounces) beef stock, hot

4 bread bowls, centers hallowed out

8 slices cheddar cheese

Place sirloin in a bowl season with salt and pepper and onion powder. Place 2 Tbsp of flour in bowl with sirloin and toss to coat.

In a stock pot add 3 Tbsp olive oil and heat over medium high heat, add sirloin in 2 batches and sear, remove and place on plate, sear second half of sirloin.

Once your are done searing the sirloin, in the same pot add your onions and green peppers and 1 tsp sugar, allow onions to caramelize and green pepper to soften. Add Mushrooms and white wine and let them cook down. Add garlic and thyme.

Sprinkle 2 Tbsp of flour on top of your veggies and then slowly stir in Hot Beef Broth. Let Simmer 10 minutes

Preheat oven to broil.Place Bread Bowl and tops on a parchment paper covered cookie sheet. Ladle Cheesesteak mixture into each bread bowl top with 2 pieces of cheddar cheese each. Place under broiler watching carefully not to burn put just until bread bowl edges are toasty and cheese is bubbly. ENJOY!! 🙂

This recipe was adapted from the cozy apron

Bierocks

DOUGH

10 cups flour plus some for dusting divided

1/4 ounce active dry yeast

1/2 cup sugar

2 tsp salt

2-1/2 cups water

1 cup milk

1/2 cup butter, cubed

2 eggs

Filling

1lb ground beef

1/2 yellow onion, chopped

1 tsp ground white pepper

2lbs shredded cabbage, cooked and drained

In a bowl of mixer combine 4 cups flour, yeast, sugar and salt, mix together well. Set aside

In a saucepan heat water, milk and butter just until butter melts. Remove from heat and let cool 5-10 minutes. Once cooled pour into flour mixture, add eggs. With paddle attachment beat at low speed just until moistened, then beat on medium for 3 minutes. Switch to dough hook attachment (if you don’t have stir in by hand) gradually stir in enough remaining flour to make a firm dough.

Knead on a floured surface for about 10 minutes. Place in a greased bowl, turning over once to grease top. Cover and let rise about 1 hour or until doubled in size. Punch dough down and then let rise again until almost doubled.

In the mean time…. Brown beef, onion and pepper. Mix together with cabbage, set aside.

Divide your dough into fourths. Roll each piece out into a 15inch x 10inch rectangle. Cut into 5 inch squares with a pizza cutter 🙂 place 1/2 cup of filling mixture into center of your squares. Bring the 4 corners in up over filling, pinch together to seal.

Preheat oven to 375 degrees. Place stuffed and sealed bierocks on a parchment paper covered baking sheet. Bake at 375 degrees for 20-30 minutes or until bierocks are golden in color.

Tip: to cook my cabbage I shredded and then let boil in water for about 3 minutes.

These also freeze very nicely. I got 12 bierocks. ENJOY!! 🙂

Bbq Chicken Croissant

 

Serves 4 but you can always adjust to serve  more 🙂

4 thin sliced chicken breasts bbq’d and basted in you favorite bbq sauce

8 slices thick cut bacon, cooked to crispy

4 slices swiss cheese

1 tomato, sliced

1 red onion,sliced

1 avocado, sliced

shredded lettuce

mayo and horseradish mustard

4 fresh croissants

While your chicken is bbq’ing cook bacon to desired crispiness.

Slice croissants, spread both half of croissants with mayo. Spread horseradish mustard on bottom half of croissant. on the bottom half place avocado and cheese then place cooked chicken breast on top. Add tomato, onion and lettuce on top of chicken breast. Put other half of croissant on top and… ENJOY!! 🙂

 

 

Grilled Beef Ortega Cheese Sandwich

 

Preheat electric griddle or skillet pan

Makes 4 Sandwiches

8 slices large sourdough bread

softened butter

8-12 slices lean deli roast beef

1 small can whole ortega chiles

4 slices Monterey Jack cheese

4 slices Pepper Jack cheese

Butter each slice of bread. With the butter on the outside layer up sandwiches, Cheese, meat, chile and then cheese. Place second slice of bread on top with butter once again on the outside. Grill on heated pan till bread is toasted and cheese is melted.

ENJOY!! 🙂

French Dip

4 lbs eye of round roast

1 bottle of beer

1-1/2 cups beef broth

1 Package Lipton dry onion soup mix

In a slow cooker add Roast,beer and broth. Sprinkle package of onion soup mix over top of roast. Cook on low for seven hours. Slice meat and set back in broth you prepare the bread.

Caramelized Onions and Mushroom

1 tsp olive oil

1 Tbsp butter

1 white onion sliced thin

1 tsp sugar

1/4 cup white wine

1/2 cup of broth from slow cooker

1 package mushrooms

In a sauce pot heat oil and butter till it shimmers. Add onion and sugar toss to coat. Cook on Medium high stirring occasionally till onions brown and caramelize. Add wine broth and mushrooms. Cook until mushrooms soften.

Bread

slice bread down the center, lightly butter and place in oven on broil till you get the toast you like.

Aujus

I always make some in a small pot to place a little on the bread and to serve some for dipping for these I placed a 1 cup of the cooking liquids in a small sauce pot and added about 1/2 cup of beef broth 1 tsp of cornstarch then brought it to a boil turned down hit and let simmer.

Assembly

Place toasted bread on plate, drizzle with au jus. Add a few slices of provelone cheese then top with caramelized onions and mushrooms. Top veggies with meat and top of bread. Serve with au jus to dip in.

ENJOY!! 🙂