BBQ BEEF SANDWICH

OPTION 1 (My favorite, but Option 2 is great if you don't have BBQ sauce on hand)

3 lbs Beef chuck, Rump or Brisket

1/4 tsp Garlic powder

1/4 cup Barbecue sauce

2 tbsp Dijon mustard, Prepared

1 1/4 cups Ketchup

1 tsp Liquid smoke

2 tbsp Worcestershire sauce

1/4 tsp Black pepper, Freshly Ground

1/4 cup Brown sugar, light or dark

1/4 tsp Salt

OPTION 2

4 pounds boneless

1 1/2 cups ketchup

1/4 cup brown sugar, packed

2 Tablespoons Worcestershire sauce

1/4 cup red wine vinegar or white vinegar

2 Tablespoons Dijon mustard

1 teaspoon liquid smoke flavoring

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt

CROCK POT DIRECTIONS

Trim fat from roast

Spray crock pot with Pam or use liner then place roast in cooker.

In a medium size bowl, mix the remaining ingredients and pour over roast.

Cook on low for 8 hours or high for 4-5 hours

Remove roast from cooker, place on cutting board and cut into thin slices, discarding extra fat.

Next, skim fat from sauce in cooker (sauce will be thin) and discard. Return sliced beef to cooker with the sauce, stirring and coating beef, then cover and cook on low for an additional 25-30 minutes, until beef is heated through.

OVEN DIRECTIONS

Trim the fat.

Sprinkle all sides with garlic powder, salt and pepper.

Bake at 350 degrees for 2.5-3 hours until 135-140 degrees

Slice into very thin slices and remove any visible fat.

Put into crock pot or back into baking pan.

Mix the sauce ingredients and pour over sliced meat, stir to coat all the beef.

Crock pot for a couple hours or cover and back 30-45 minutes.

Gauge = 5 lb roast for 20 people

BEEF 'N' CHEDDAR SANDWICH (ARBYS KOPYKAT)

2 pounds boneless beef round roast, (have butcher slice it into 1/8" slices)
1/2 cup reduced-sodium beef broth
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 onion hamburger buns, buttered and toasted

CHEESE SAUCE
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon hot sauce (optional)
1/2 teaspoon salt
3 cups grated cheddar cheese

In the pressure cooking pot, combine the beef, broth, garlic powder, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.

When cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick release. When the valve drops, carefully remove the lid.

While the beef cooks, in a medium-size saucepan over medium heat, melt the butter. Sprinkle in the flour and cook until bubbling. Gradually whisk in the milk, a little at a time, until the sauce is smooth and thick. Whisk in hot sauce and salt. Add the cheddar cheese a handful at a time. Stir until melted and smooth. Remove from heat.

To serve, top each bun with meat and ladle cheese sauce on top.

GARLIC BREAD (JOHNNY'S)

8oz of softened butter

4 TBL Johnnys Garlic Spread Seasoning

Italian bread loaf split in half lengthwise

Mix butter and seasoning.
Spread over Italian bread loaf

Bake at 400° for 8 min

CHICKEN AND DUMPLINGS (CRACKLE BARREL)

8 Servings

REGULAR DUMPLINGS

2 cups flour

1/2 teaspoon baking powder

1 pinch salt

2 TBL butter

1 cup buttermilk

SOURDOUGH DISCARD DUMPLINGS

1 cup discard

2-2/12 C Flour

2 TBL butter

1/2 C warm broth, milk or buttermilk

1 tsp baking powder

1 tsp salt

6-8 cups chicken broth

3 cups cooked chicken

Combine the flour, baking powder, and salt. 

Cut the butter into the dry ingredients with a fork or pastry blender. 

Stir in the milk and discard if using, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. 

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It’s okay for them not to be exact. Just eyeball it. Some will be bigger, some smaller, and some might be shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

Bring broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15 to 20 minutes or until they don't taste doughy.

Add the cooked chicken to the pot and serve.

SUNBURN RELIEF

 

3 TBL coconut oil or aloe vera

15 drops lavender essential oil

15 drops peppermint

Mix all together in a 2-3oz jar

NOODLES AND SPINACH

8 oz pasta of your choice

3 tablespoons butter

2 cloves garlic, minced

6 cups packed baby spinach

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Add the pasta to a large pot of boiling salted water and cook until al dente. Drain the pasta, reserving ½ cup of the pasta water. Set pasta aside.

Using the same pot, melt the butter over medium heat. Add the garlic and cook for 2-3 minutes. Add in the pasta and spinach. Gently toss and cook until spinach leaves are wilted. If the pasta starts to dry out, add in some of the reserved pasta water. (we usually add about ⅓ cup). 

Stir in ¼ cup of the Parmesan cheese and toss until combined. Season with salt and freshly ground black pepper, to taste.

Pour pasta into a large bowl. Garnish with additional Parmesan cheese and serve immediately.

Optional -

Add in a little lemon juice or lemon zest, chickpeas, chicken or red pepper flakes. to jazz it up.

GARLIC BUTTER GREEN BEANS

2 cans green beans or fresh, just boil fresh beans 5 minutes first

3-4  TBLS butter

4-6 cloves garlic minced or 1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

Drain one can of green beans of liquid.

Melt butter in pan over medium heat.

Add garlic and let cooking until garlic becomes fragrant and starts to brown.

Add beans, salt and pepper (adjust seasoning to taste.)

Simmer for ~10 minutes, stirring every few minutes until beans are tender and most of their liquid has cooked off.

Serve and enjoy!

Optional for serving: sprinkle with bacon, blue cheese or parmesan.