Italian Beef

Italian Beef

The holidays are fast approaching and it seems there is never enough time to get everything done. Now is the time to pull out the crock pot or pressure cooker and put it to good use. Italian Beef – two ways………

A couple of weeks ago Tim mentioned Italian Beef………he wanted to make a pizza…….Italian Beef and Pepper Pizza. The Italian Beef being the star of the show……….. we wanted it to be perfect.

Italian Beef Collage

I have made my Italian Beef the same way for years! Super easy and totally delicious. Tim on the other had wanted to make a jazzed up version……..you know Mr. Spicy. So, we made both…….they were both delicious, but of course I though mine was a smig better and he thought the same about his………so let’s call it a tie. I will share both recipes with you and you be the judge!

Using either recipe you can, make the pizza, which we will also post the recipe for, or sandwiches, use it to top pasta or rice. Make it into nachos for game day. Whatever you do with it will be awesome.

Back to the Holiday madness……. this would be perfect for a Christmas or New Years Eve buffet…….it holds in the crock pot beautifully.

Throw it in the crock pot before that last minute shopping and when you get home with your goodies ………dinner is ready……….and no one will say What the “Forks” for Dinner?

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Italian Beef

Italian Beef Collage
  • Author: Tim Boyd

Ingredients

  • 2 pounds beef chuck roast
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 10 pepperoncinis (mild or hot)
  • 1/4 cup of juice from pepperoncinis jar
  • 2 tablespoons coconut oil
  • 1/2 cup red wine
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon dried Italian seasoning
  • 1/4-1/2 teaspoon crushed red pepper
  • 1 cup beef broth

Instructions

  1. Place the beef roast at the bottom of the crockpot. Place all other ingredients on top of the roast. Cover the crock pot and set on high for 4-6 hours, or on low from 8-10 hours.
  2. Once the beef is tender and falling apart, use two fork to shred the meat in the juices.
  3. Serve warm on toasted rolls, on a pizza in nachos or with rice or pasta, or on it’s own.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions.

 

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Italian Beef

Italian Beef Collage
  • Author: Marty Boyd

Ingredients

  • 3-4 lb Roast
  • 2 Packets of Zesty Italian Dressing Mix (dry mix)
  • 1 cup red wine
  • 1 12 oz jar of sliced Pepperocini and juice
  • 1 cup of beef broth

Instructions

  1. Place all ingredients into crock pot and cook on low 8-10 hours or on high 4-6 hours. Shred the meat using two forks. Use in sandwiches, pizza, nachos, or on pasta or rice.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions.

 

Italian Spaghetti-Meatball Burger

Italian Spaghetti-Meatball Burger

Italian Spaghetti and Meatball Burger 2

There are no words or pictures that can describe how truly awesome this Italian Spaghetti and Meatball Burger is………but of course we will try!

I was home one day and I was watching “The Chew”. The show that day was about burgers. They did all different kinds of recipes for burgers , but the one that caught my eye was for a spaghetti burger. They went to a place called PYT’s in Philadelphia, where the burger originated. It looked really good and not to hard to make.

Like all things that catch your eye sometimes it’s just a flash in the pan and you don’t think about it again. I just could not get this burger out of my mind. I kept telling Tim that I really wanted to make it. After some repeated discussion, and after Tim’s suggestion that we make the burger out of Italian sausage we began the Italian Spaghetti and Meatball Burger.

Italian Spaghetti and Meatball Burger 1

The burger part is fairly straight forward. Italian sausage, seasonings, egg, panko crumbs, mix, shape into eight patties then a little surprise in the center…….mini mozzarella balls, smush them down a little bit, otherwise it looks a little funny……lol. Top with another patty and seal the edges. and grill or pan fry.

The bun is a different story. PTY’s will not give the secret for how they shape the burgers. So, I improvised. If you have seen the Ramen Noodle Burger…..the one that the bun is made from ramen noodles, they use ramekins and place a can on top for weight. That was originally my plan for these burgers. But, at the grocery store there was a clearance rack……..by the way, I am a sucker for clearance or sale items……Tim is nodding ……….It was grill stuff, and  I spied a burger press… if you can press a burger why not the bun…..made of spaghetti. Seemed easier than 8 ramekins. All I can say is, if you have one or can get one, the burger press is perfect for this recipe. If not the ramekins will work too.

Italian Spaghetti and Meatball Burger

At PTY’s they bake their buns but, I used a flat skillet sprayed with coconut oil. Worked like a charm. They are crispy on the outside and chewy inside. I must say using the spaghetti as a bun was a a stroke of genius that I would not have thought of, but I am glad PTY’s did!

To say this burgers exceeded  expectations is an understatement! They were like a big plate of spaghetti and meatballs….only better….way better!

There is a line in the movie Pulp Fiction when Samuel L. Jackson takes a bite from a burger of a guy he is about to shoot, and he says ” thats a tasty “forking” (our word) burger……..

In the case of the Italian Spaghetti and Meatball Burger we think that is true!

Italain Spaghetti and Meatball Burger Collage

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Italian Spaghetti-Meatball Burger

  • Author: Adapted from The Chew
  • Yield: 4

Ingredients

  • Spaghetti Bun:
  • 1 pound Thin Spaghetti
  • 2 Eggs
  • 1/4 cup panko bread crumbs
  • 1 tablespoon dried Oregano
  • 1 tablespoons dried Basil
  • 1 teaspoon fennel seeds crushed
  • 4 Garlic cloves (finely minced)
  • Salt and Pepper
  • Burgers:
  • 1 pound Italian sausage
  • 1 Egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 tablespoon shredded Parmesan Cheese (plus more for finishing)
  • 8 fresh baby mozzarella balls in marinade
  • Salt and Pepper
  • 3 cups Marinara (heated for serving)

Instructions

  1. Spaghetti Bun:
  2. Place spaghetti in a large pot and bring to a boil. Cook until just past al dente so that the sticky
  3. consistency will help the spaghetti form tighter buns. Drain and allow the pasta to cool, making
  4. sure the pasta is completely drained (excess water can affect the formation of the bun). Spread pasta on a parchment lined cookie sheet to help cool.
  5. Once pasta is cooled and dry, combine it with the eggs, oregano, basil, garlic, salt and pepper in a bowl. Portion the pasta mixture into 8 equal parts (about 2 ounces each).
  6. Form the pasta into patties. I used a burger press, but you can also spray ramekin cups, spray with cooking spray, place pasta mixture in cup and cover with plastic wrap. Using cans from your cupboard, place one can on each covered ramekin ( the weight of the can will compress the pasta). Once patties have been formed, refrigerate for an hour or until firm. To cook you can either lay the firm spaghetti buns on a well greased pan and bake at 350F for about 20 minutes, or until golden brown on the outer edge but with a firm bite in the center. Or you can cook them on a flat griddle or skillet sprayed with cooking spray, over medium high heat until golden brown.
  7. Meatball Burgers:
  8. Combine the egg, panko crumbs, salt, pepper, herbs, garlic and parmesan cheese with the Italian sausage. Separate the ground beef mixture into 8 equal portions (about 2.5 ounces each). Press each portions out evenly into a patty shape, making sure there are no tears in the meat. Lay out all the pressed patties on a sheet tray and place 2 of the mini mozzarella balls (slightly squeezed so they lay flat) in the center of four of the patties.
  9. Using the remaining patties, cover each cheese topped patty so the cheese remains in the center. Pinch together the edges of the patties to seal in the cheese. Place in refrigerator until ready to cook. Cook the stuffed meatball patties medium well to ensure that the cheese has melted.
  10. To assemble :
  11. Place each meatball burger on a spaghetti bun and top with Marinara sauce and a sprinkle of Parmesan cheese. Top with second spaghetti bun and ENJOY!

Notes

Note: I used a cut spaghetti called Fideo, I found it easier to handle and shape.

 

 

BLT Potato Sandwich

BLT Potato Sandwich

BLT Potato Sandwich 2

You make a really nice dinner…..you make baked potatoes………dinner is over……..What do you do with the left over bakers?????

You make BLT Potato Sandwiches of course!

This is more of a method than a recipe. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich. The first “recipe” for a BLT was published in the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread.  But, everyone has their own way of making BLT sandwiches………. some  like toast, some like variations on bread, which is where my recipe…….a.k.a. method comes in.

Tim and I had a really nice steak and potatoes dinner one night. My intention was to make potato salad with the remaining potatoes. I was working on a BBQ recipe and we all know that BBQ needs either cole slaw or potato salad. That being said, I also have a ton of lettuce in my garden to use. Tomatoes are not ready yet………we had a very late start to the growing season here and a very cool summer so far, so things are not quite where they should be……but I digress. We also had some bacon to use up.

For me, a traditional BLT is on toast with chips on the side…….hmmmm……….why not use the potato for the base of my BLT. At first I was going to just warm up the potatoes and fill them with the BLT stuff, but as I looked at the potatoes I kept seeing bread. If I sliced them and sautéed them, maybe they would hold as the the bread………Glory Hallelujah it worked…..The “bread” for my BLT worked!!!!

BLT Potato Sandwich 1

The rest of the story is a lot less note worthy………just your basic BLT with Basil mayo. Now, as with any BLT, use the bacon you like, whatever tomatoes and lettuce you grow or purchase from your local Farmers Market……..Please visit your local Farmers Markets, your support means the world to them and the taste of local grown is beyond compare!

So the next time you are looking for something to do with those……..leftover potatoes……….try our BLT Potato Sandwich!

BLT Potato Sandwich Collage

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BLT Potato Sandwich

BLT Potato Sandwich
  • Author: Marty Boyd
  • Yield: 2

Ingredients

  • 2 Baked potatoes cut in quarters lengthwise
  • Non-stick cooking spray
  • 8 slices applewood smoked bacon (or your favorite bacon)
  • 8 tomato slices
  • Romaine lettuce
  • Basil Mayo – 1/4 cup mayo or salad dressing mixed with 1 tablespoon chopped fresh basil.

Instructions

  1. Spray potato slices with cooking spray. Sauté slices over medium to medium high heat until crispy.
  2. You are using the potato slices as the bread. Spread the basil mayo on the potato slices, add the bacon, tomato slices, and lettuce. Place a slice of potato on the lettuce to form your sandwich. Secure with toothpick.
  3. Serve.