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Italian Beef Sandwiches
3.5 to 5 lb. chuck/pot roast
cooking oil (such as canola) *can omit if using a non-stick pan
ground black pepper
1 ranch dry mix packet
2 au jus gravy dry mix packet, divided
1/2 stick butter (1/4 cup)
10 pepperoncini peppers
8 fresh hoagie rolls
16 slices mozzarella cheese *for 8 sandwiches
1 large vidalia onion, sliced
2 sweet peppers, your choice, sliced
Season the meat with pepper only. Using a large skillet set to medium-high heat add the oil *you can omit oil if using a non-stick pan, When the oil is hot, add the meat. Brown on all sides. Add the browned meat to a 4-quart or larger slow-cooker. (I use a slow-cooker liner in mine)
Sprinkle the ranch packet and one of the au jus packets on top of the roast.
Add the butter, and peppers on top of the seasonings.
Cover and cook on LOW for 8 hours.
My Slow-Cooker has a Low, Med & High Setting, I place mine on Medium for 8 hours.
30 minutes before serving, Remove meat and shred or cut into chunks. Add in 1/4 cup of water stir and let cook 30 minutes more. Prepare second packet of au jus gravy on stove top (this will be your dipping sauce)
Serve on fresh hoagie rolls with some more fresh pepperoncini's, grilled or fresh cut onion & sweet peppers and some melted mozzarella cheese on top for a great sandwich! I butter and toast my hoagie rolls and place under the broiler, then add the meat & other fixings and return to under broiler to melt the cheese before serving. Serve beef sandwiches with a side of extra au jus dipping gravy you prepared on the stove top.
Recipe Inspired by: my Chicago upbringing (Michaels, Stashs, Irvings)
Photos by: Diane Baker for Canning and Cooking at Home
Who wouldn't want a meal that is basically 'hands off' and tastes great!
This meal can be made "totally homemade" by making and freezing Italian Meatballs ahead of time - using your Homemade Canned Tomato Sauce and even making your own "Bread Rolls"... I'd mention that we use some of my "Homemade Mozzarella" in this too but, didn't want to scare you away from an easy meal - because there is an "easy Button" route for this recipe!
Just press the "easy button" and use store bought frozen Italian meatballs (your favorite brand),
a store bought jar of pasta sauce, some provolone or mozzarella slices and soft hoagie rolls... There really isn't a "recipe" per say - you need to just keep in mind how many people you are serving and work form there.
A meatball count of about 24 meatballs (2 oz size), a jar of sauce - will get you about 6 well stuffed Italian Meatball Sandwiches.
Toss your frozen meatballs and sauce into a crockpot, set on high for 4 hours. When ready - spoon onto soft rolls and drape cheese over the top, set under a broiler if you want to melt the cheese a bit - this doesn't take long to melt so, keep an eye on it!
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
My husband was hoping to grill hamburgers when I had informed him that I made Shredded BBQ Chicken Sandwiches for dinner. He was skeptical that anything could rival his burgers...but, he said that this was one of the best BBQ Chicken Sandwiches he's had (he had two!)
I agree - it's better then most I've tasted and even better then ones I've made in the past.
I wonder if the applesauce is the secret? LOL
Applesauce BBQ Chicken Sandwiches
4 boneless skinless chicken breasts
1/2 t ground pepper
3/4 cup chunky applesauce,
3/4 cup BBQ sauce, your choice more if preferred
2 T brown sugar
2 tsp chili powder
Place chicken breasts and all the seasonings into a freezer gallon bag, seal bag and message all the ingredients together, freeze until ready for cooking.
Thaw out overnight OR thaw for 15 mins on defrost cycle of microwave in the morning (mine doesn't fully defrost, it just gets all the ingredients to the point that it will slide out of bag and into Slow-cooker.
Cook on High for 6-8 hours, from frozen or
6-8 hours on low/medium, if the recipe is being cooked from 'fresh.'
(always use a meat thermometer to ensure chicken is cooked thoroughly/properly)
Shred the chicken in the sauce and served on fresh hamburger buns.
Recipe Adapted from: Applesauce BBQ Chicken
Photo by: Diane Baker for Canning and Cooking at Home
FRENCH DIP SANDWICHES
2 pounds flank steak , 2 pounds brisket or 2 lbs Tri Tip, trimmed
2 cups low-sodium beef broth/stock
1 large onion, sliced
2 cloves garlic, smashed
2 tablespoons Worcestershire sauce
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
(corn starch slurry to thicken sauce)
8 slices of cheese, if preferred: we like Provolone, White American or Swiss Cheese
One large baguette—cut into 4 pieces, split horizontally, and lightly toasted
or French Dip rolls from my NOLA Style Recipe
Yield: 2 lbs of meat makes about 4 large sandwiches with 2 slices of cheese each. .
1. In a 4- to 6-quart slow cooker, combine the broth, onion, garlic, Worcestershire, oregano and thyme. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
2. One hour before serving, transfer the beef to a cutting board and slice beef against the grain or shred using two forks. Return beef to slow-cooker to continue cooking. Place 2 Tbs corn starch in a small cup with a bit of cold water and stir until you get a smooth paste, add to slow-cooker and stir (this will help thicken sauce) .
3. When ready to serve, dividing evenly, form sandwiches with the baguette, beef, onions. Serve with the cooking liquid, for dipping.
*add slices of cheese onto bread and melted under broiler before placing beef onto bread, if preferred
For an even richer broth, brown the brisket in a skillet in 1 tablespoon canola oil for 2 to 3 minutes per side before adding it to the slow cooker. Don't forget to scrape up any browned bits from the pan and add them to the slow-cooker.
Recipe and Photo by: Diane Baker for Canning and Cooking at Home
I normally use a pork tenderloin but, since the chops
were less fatty and on sale, I wanted to see if I could get
great tasting sandwiches using chops. These were awesome!
I love using my slow-cooker on the weekends when we are busy.
I can rely on a great meal with not a lot of fuss! I usually butter and
toast the buns too - gives an added flavor to the sandwich. I hope
you make this and remember - you can always use your own favorite BBQ sauce. Best Pulled Pork Sammies in town! ~Enjoy!
Slow Cooker BBQ Pork Sammies
Olive oil *for coating slow cooker
6 Boneless Pork Chops, trimmed
2 Tbs Worcestershire Sauce
Salt & Pepper
1 Cup Water
**BBQ Sauce homemade or your choice (see below)
Buns *your choice
Run some olive oil around inside of slow-cooker (will make for easy cleanup when done) Trim any fat from boneless pork chops and place in bottom of cooker. Sprinkle chops with salt and pepper and shake the Worcestershire sauce over the tops of chops.
Pour 1 cup of water down along side of cooker and place on High for 5 hours. After 4 Hours, take 2 forks and shred pork. Let cook 30 mins more. Remove most all the liquid from cooker and add in your favorite BBQ sauce, stir well and cover an extra 30 mins. Serve Pulled Pork on Texas Toast or on Buns.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
**Homemade Barbecue Sauce....Just Like Sweet Baby Ray
1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice (or you can sub apple cider vinegar)
1/4 cup water
1 tablespoon Worcestershire sauce
2 1/2 teaspoons ground mustard
2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (use less if you don't like the heat)
1 1/2 teaspoons kosher salt
1 teaspoon pepper
1/8 cold water mixed with 1 tablespoon corn starch (optional)
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge. Makes 2.5 Cups
Sauce Recipe Adapted from: halfbaked
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Diane Baker: Owner & Creator of Canning and Cooking at Home