Tidbits

Meatballs!  I followed this recipe, mostly.  Quantities in the recipe were for 1 lb. of meat – I went with 1 lb. of ground beef and 1 lb. of Italian sausage and scaled the amounts accordingly.  I’ve no idea what locatelli cheese is so these were made with Parmesan.They were browned in the toaster oven before going into the sauce.I like then over spaghetti with more grated Parmesan and ribbons of basil.  I may do some meatball subs today with the rolls I baked the other day:I had planned to smoke a pork shoulder but when the big chunk of meat was thawed it turned out to be beef.  I resorted to the crockpot and made a batch of Italian beef.  My recipe is to slice a bunch of onions, mince a lot of garlic, add beef or chicken broth, red wine, bay leaves, dried basil and oregano, more granulated garlic and onion, and salt and ground black pepper.  Open a jar of pepperoncini and dump them all in – with the juice.  Some red pepper flakes work well but are optional.  Put all of that stuff in with the beef and give it 8 hours or so on high.  Proper Chicago style Italian beef is made with thin sliced beef but I don’t do it that way because I don’t keep a deli slicer out on the counter.  Mine is more like pulled pork:Here’s a quick lunch we had the other day before I baked the rolls, the little buns are a par-baked item Kroger carries, just pop them into the toaster oven for a few minutes and they made credible slider buns.Here we go with a full sized sammich.  I like them dipped but if you dip the whole sammich it becomes a race to finish it before it falls apart.  A little bowl of juice on the side overcomes that problem.Lest you think it’s all meat and carbs around here, Mrs J cuts up a sweet yellow watermelon.

Dinner Menu: Chicken Salad and Green Beans in Vinaigrette

DSC_9839 [1024x768]

JeffreyW’s Green Bean Salad

You can prepare all of this a day ahead of time for an easy and tasty picnic. And if it’s a party, they’re easy to double.

On the board tonight:

  1. Marinated Chicken Salad
  2. Sub Rolls
  3. Green Bean Salad
  4. Sliced Peaches

Chicken Salad

Chicken: (Marinate overnight)

  • ¼ cup dill juice
  • 3 tbsp Dijon or stone ground mustard
  • 1 tsp garlic paste
  • 4 boneless chicken breasts

Mix together ingredients and marinate overnight. Remove chicken from marinade and discard marinade. Grill or broil chicken and cool completely, then cut into small cubes or run through a food processor.

Salad:

  • 2 stalks celery, chopped
  • ¼ cup chopped dill pickles
  • 1 jalapeño, seeded & chopped
  • ¼ cup salad dressing or mayonnaise (more as needed)
  • 2 tsp Dijon or stone ground mustard

bowl

In bowl, mix cubed chicken with ingredients, blending well. Serve on sub rolls.  Serves 6 easily

JeffreyW’s Green Bean Salad (pictured above) – recipe here.

Shopping List:

  • Sub rolls (I like the miniature ones myself)
  • 1 lb fresh green beans, cherry tomatoes
  • white wine vinegar
  • olive oil
  • Dill pickles
  • Dijon or stone ground mustard
  • Garlic paste
  • 4 boneless chicken breasts
  • 2 stalks celery
  • 1 jalapeño
  • Salt & pepper
  • Peaches

cropped-peaches1.jpg

Bread Pr0n – Soft Hoagie Rolls

DSC_0389 (1600x1060)I have some Italian beef working for lunch and need proper rolls to put together sandwiches.  These are from that King Arthur bun recipe and I have high hopes for them in this role.  The recipe is for eight buns, I divided it into six parts and the rolls are pretty big.  These are fresh from the oven and just brushed with the melted butter and they smell wonderful!

Thursday Night Menu: Picnic Edition

Since July 4th is approaching, I’m going to post some great picnic and barbecue recipes over the course of the coming week. I thought I’d use tonight’s menu to get the party started. Everyone probably has their favorite potato salad recipe, this one is my Mom’s (actually her whole side of the family’s) recipe. I didn’t know there was any other kind of potato salad until way into my 20’s. I’d love to hear about your favorite potato salad or July 4th recipes, might even post a few if you let me.

You can prepare all of this a day ahead of time for an easy and tasty picnic. And if it’s a party, they’re easy to double.

On the board tonight:

  1. Marinated Chicken Salad
  2. Sub Rolls
  3. Potato Salad
  4. Raw Vegetable Tray and Dip
  5. Red White & Blue Cupcakes

Chicken Salad

Chicken: (Marinate overnight)

  • ¼ cup dill juice
  • 3 tbsp Dijon or stone ground mustard
  • 1 tsp garlic paste
  • 4 boneless chicken breasts

Mix together ingredients and marinate overnight. Remove chicken from marinade and discard marinade. Grill or broil chicken and cool completely, then cut into small cubes or run through a food processor.

Salad:

  • 2 stalks celery, chopped
  • ¼ cup chopped dill pickles
  • 1 jalapeño, seeded & chopped
  • ¼ cup salad dressing or mayonnaise (more as needed)
  • 2 tsp Dijon or stone ground mustard

bowl

In bowl, mix cubed chicken with ingredients, blending well. Serve on sub rolls.  Serves 6 easily

Potato Salad

  • 8 to 10 large potatoes, diced, cooked & cooled
  • 6 eggs, hard boiled & peeled
  • 8 green onions, chopped
  • ½ to 1 cup salad dressing (Miracle whip style)
  • 2 tbsp to ¼ cup yellow or stone ground mustard
  • salt & pepper to taste
  • pinch of sugar

large bowl with cover

Dice eggs and add with potatoes and onions to bowl. Mix together salad dressing & mustard (start with smallest amount) and fold into potato mixture. Add more of dressing/mustard mixture as needed. Salt & pepper to taste. Serve 8 to 10 easily.

Raw Vegetable Tray and Dip

Put something unexpected and unusual on your tray to liven things up, like Jicama, Daikon radishes or orange bell peppers, add some fruits, too.

Red White & Blue Cupcakes

We’re going to make this really easy. Use your favorite flavor cake mix, decorate with whip cream & red, white & blue M&M’s

Shopping List:

  • Sub rolls (I like the miniature ones myself)
  • Cake Mix
  • Cupcake papers
  • Whipped Cream
  • Red, White & Blue candies
  • Vegetables for tray
  • Dips for tray
  • Dill pickles
  • Dijon or stone ground mustard
  • Garlic paste
  • 4 boneless chicken breasts
  • 2 stalks celery
  • 1 jalapeño
  • Salad dressing or mayonnaise
  • 8 to 10 large potatoes (Mom recommends red for firmness)
  • 6 eggs
  • 8 green onions
  • Yellow mustard
  • Salt & pepper

Beef & Pepper Subs with a Pear-Walnut Salad

A little mini-menu for you tonight. This is quick and easy and the pear salad has a nice, fresh flavor that is really complimented by the walnut oil and blue cheese.

Beef & Pepper Subs

  • 1 to 2 tbsp olive oil
  • 1 lb sirloin or flank steak, thinly sliced*
  • 1 onion, sliced
  • 1 pepper, seeded and thinly sliced
  • 1 tsp garlic
  • salt & pepper to taste
  • 4 large crusty Italian sub rolls, sliced
  • 8 oz Provolone or American cheese, sliced (opt)

skillet

Heat oil in skillet, add meat, garlic, onions & peppers. Allow to cook until tender, stirring frequently, about 10 minutes. Add immediately to rolls. Top with cheese. If desired you can also then pop under the broiler to melt the cheese (keep an eye on them, so they don’t burn)

*it’s easiest to do if it’s slightly frozen when you slice it

Walnut Pear Salad

  • 3 pears, thinly sliced
  • Bibb lettuces leaves
  • ½ cup chopped walnuts
  • ½ cup vegetable oil
  • 1 ½ tbsp walnut oil (opt)
  • ¼ cup vinegar
  • ¼ cup honey (more If needed)
  • 2 oz crumbled blue cheese

large platter

saucepan

Arrange lettuce leaves on platter, add pear slices. Combine walnuts, oil, vinegar & honey in saucepan, mix well, and heat until honey is melted. Taste and add more honey or vinegar if needed. Pour over pears. Crumble cheese over salad.

Marinated Chicken Salad

Great recipe for your 4th of July party.  Make ahead so you can enjoy the party instead of being in stuck in the kitchen.  Serve chicken salad in a bowl surrounded by sliced sub rolls.  Easy to double if you’re having a big party. 

Marinated Chicken Salad

Chicken:

  • ¼ cup dill juice
  • 3 tbsp Dijon or stone ground mustard
  • 1 tsp crushed garlic
  • 4 boneless chicken breasts

 Mix together ingredients and marinate overnight. Remove chicken from marinade and discard marinade.  Grill or broil chicken and cool completely, then cut into small cubes or run through a food processor.

Salad:

  • 2 stalks celery, chopped
  • ¼ cup chopped dill pickles
  • 1 jalapeno, seeded & chopped
  • ¼ cup salad dressing or mayonnaise (more as needed)
  • 2 tsp stone ground mustard

bowl

In bowl, mix cubed chicken with ingredients, blending well.  Serve on sub rolls. 

Serves 6 on large sub rolls, 8-10 on small rolls.  You can make this ahead of time and refrigerate for a day or two before serving.