Super Easy French Dip Open Face Sandwiches

Ingredients:

600g (or more!) Deli Roast Beef, shaved

1 can beef broth (or 2 if you like soaking your sandwiches in gravy)

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp italian seasoning

8 hot dog buns or hoagie buns, slightly toasted

16 slices provolone cheese

2 tsp flour disolved in 2 tsp water

Directions:

Cut roast beef into thin slices (I often buy roast beef when it is on sale and put it into the freezer. When I want to make this recipe, I thaw the beef slightly and then cut into strips while still a bit frozen.). Place buns in a single layer on a baking sheet. Toast buns on a baking sheet. Heat broth and spices until warm. Place roast beef into broth until meat is slightly warmed. Using tongs, transfer meat to buns letting au jus drip off before placing on buns. Add a slice of cheese (I cut slices into thirds) on top and return to oven to bake for 10-15 minutes or until cheese is melted and buns are slightly golden. While sandwiches are making, add flour mixed with water to broth and heat until slightly thickened. Use this as an au jus dip for your sandwiches, I serve the dip in ramekins on the side. 

Key Lime Squares

Crust

• 1 cup butter, melted
• 2 cups flour, sifted
• ½ cup powdered sugar
• ¼ teaspoon salt

Mix well and put into a 13×9″ pan. Bake at 350° for 20 minutes.

Topping

• 4 eggs, well beaten
• 2 cups granulated sugar
• 4 tablespoons flour
• 5 tablespoons Nellie & Joe’s Key West Lemon Juice
• 1½ tablespoon grated lime zest

Mix well and pour over crust. Bake at 350° for 25-30 minutes. Sprinkle with powdered sugar and key lime zest, while hot. Cool on rack and cut into squares. Serve with whip cream. 

Taffy Apple Pizza

INGREDIENTS

•  sugar cookie dough (I used half of this recipe)
• 1 pkg (8 ounces/250 g) cream cheese, softened
• ½ cup (125 mL) packed brown sugar
• ¼ cup (50 mL) creamy peanut butter
• ½ teaspoon (2 mL) vanilla
• 4 medium apples
• ¼ cup caramel ice cream topping (I used this recipe)
• ½ cup peanuts, chopped

• Directions

• 1. Preheat the oven to 350°F (176°C). Shape the cookie dough into a ball and place the dough in the center of the Pizza Stone; flatten the dough slightly. Using a lightly floured rolling pin, roll out the dough into a 14" (35-cm) circle, about ¼" (6 mm) thick. Bake for 16-18 minutes or until the dough is a light golden brown. Remove the stone from the oven and let it cool for 10 minutes. 
  2. Combine the cream cheese, brown sugar, peanut butter, and vanilla in a bowl and mix well. Spread the cream cheese mixture evenly over the baked cookie.
  3. Peel, core, and slice the apples.  Cut the apple slices in half and arrange them evenly over the cream cheese mixture.
  4. Microwave the ice cream topping on HIGH for 30-45 seconds or until warm; drizzle the topping evenly over the apples. Chop the peanuts and sprinkle the nuts over the apples. Cut the pizza into wedges.

Apple Bacon Cheddar Pizza

I bought a 40 lb box of apples and made this tonight to use up some apples:

PREP TIME: 15 MINUTES

 

COOK TIME: 20 MINUTES

INGREDIENTS:

1 pizza dough homemade or store bought...I used this recipe

2 apples sliced, thinly

1 cup cheddar cheese, shredded

8 slices bacon, cooked and crumbled

Sauce:

1/4 cup yellow onion, diced

1/2 tsp garlic

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

1 teaspoon oregano

1/2 cup mozzarella, shredded

salt and pepper to taste

DIRECTIONS:

Preheat oven to 400 degrees.

Prepare a baking sheet, I used my pampered chef baking stone.

In a medium skillet preheated to medium heat, melt butter. Add the onion and garlic and cook until softened about four minutes. Next, stir in the flour and cook out the flour for about a minute. Pour in the milk and add oregano. Stir to combine and continue to stir about three minutes or until thickened. Remove from heat and stir in mozzarella.

Roll out the dough onto prepared baking sheet. Spread the white sauce over the dough leaving a one-inch border. Places apple slices evenly on the pizza making sure to cover. Next, sprinkle the bacon on top followed by cheddar cheese. Bake pizza for about 20 minutes or until golden brown. Remove and garnish with basil or micro greens, if desired. Enjoy!

Veggie Samosas with Dipping Sauce

For the Dough

1. white flour, 1 1/2 cup
2. salt, 1/2 tsp
3. ghee/butter/oil, 4 tbsp
4. water, 1/4 cup more or less
5. oil, for frying

For the Stuffing

1. 2 potatoes, peeled, diced, and boiled (or use frozen hash browns like I did)
2. 2 tbsp oil
3. 1 tbsp coriander powder
4. 1 tsp cumin 
5. 1 tsp garlic
6. 1 tsp ginger
7. 1/2 - 1 tsp turmeric
8. 1/2 tsp garam masala

1. 1/2 onion, finely diced

1. salt to taste
2. pepper to taste
3. 1/2 cup frozen peas, thawed

*Note* spices can be bought at a bulk food store so you can buy exactly what you need. 

For the Dough

1. In a bowl sift together the flour, salt, and stir. Add the ghee and gently rub till incorporated. The dough will look crumbly. Add water a little at a time until you have enough for a semi-firm dough. Cover and set aside for 30 min.

For the Potato Stuffing

1. In a pan, heat the oil. Add the potatoes and spices and cook until potatoes are tender. Add the onions and stir and cook until the onions are translucent.
2. Add water if needed, so the spices don't burn.
3. Add the peas. Stir.
4. Remove from heat, and set aside to cool. Adjust salt and pepper as needed.

To Stuff

1. Preheat oil to 340.
2. Divide dough into equal parts and roll out into ovals. Cut the oval in half. Using water, wet the edges of the semicircle. Shape into a cone, making sure to seal the sides together. Stuff with potato mixture and close the top of the cone.
3. Fry in batches until golden brown, usually around 10 minutes.

Dipping Sauce 

1. 3 tbsp apricot jam
2. 1 tbsp red sweet chili sauce
3. 1/2 - 1 tsp turmeric
4. 1/2 tsp garam masala

Mix ingredients together and warm slightly to serve.

BBQ Chicken French Bread Pizza

INGREDIENTS 

• 1 onion, peeled and sliced
• 1 tablespoon butter or margarine
• 1 tablespoon brown sugar
• 1/2 cup ketchup
• 1/4 cup water
• 1 tablespoon Dijon mustard ( I used a gourmet caramel onion one that worked great!)
• 1 tablespoon maple syrup
• 1 tsp lemon juice
• 2 cups cooked chicken breasts, diced (use leftover chicken if you want a fast meal!)
• 1 lb French bread
• 8 slices provolone cheese

DIRECTIONS

1. Melt butter or margarine over medium heat. Separate onion slices into rings and sauté with brown sugar until softened. 
2. Add remaining ingredients (except bread and cheese). Let simmer for 20 minutes, then stir in diced chicken.
3. Cover and set aside.
4. Heat oven to 350°.
5. Cut French bread in half lengthwise and place cut side up on baking sheet.
6. Divide barbecued chicken mixture evenly on bread halves, spreading to edges.
7. Place 4 slices provolone evenly on each half.
8. Bake for 10 minutes at 350° until cheese is melted. Broil for 1 minute or until cheese begins to brown slightly. Remove from oven and let rest for 5 minutes before slicing.
9. Cut each half into 4-6 slices and serve.

Creamy Chicken and Wild Rice Soup

Ingredients

• 3/4 cup uncooked wild rice (I bought mine at bulk barn)
• 3 cups water
• 1 chopped yellow onion 
• 1 cup diced carrots (from 2 medium)
• 7 Tbsp butter, diced, divided
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth 
• 1 cup white rice (I used leftovers)
• 1/2 tsp of each dried thyme, celery salt, rubbed sage, and rosemary
• Salt and ground black pepper, to taste
• 2 boneless skinless chicken breasts, cooked and diced
• 1/2 cup flour
• 1 1/2 cups milk

Directions

• Prepare rice according to directions listed on package. (This takes about an hour or more so you should do this way ahead of time or you'll be eating supper very late!)
• Melt 1 Tbsp butter over medium heat. Add onion and carrots and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, celery salt, sage,and rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes. Reduce heat to low and add cooked rice (white and wild). 
• In a separate medium saucepan melt remaining butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). 

Original Recipe here:

http://www.cookingclassy.com/2014/02/creamy-chicken-wild-rice-soup/

I served this soup with Bannock.