Easy crockpot recipe for this tasty Italian Beef Hoagie.
The holidays are here! That means most of us are busy, busy, busy! This time of year planning and preparing daily family meals becomes yet another chore tacked on to our list of daily chores. I try to make my life easier and my family fed by having ready to serve or easy to prepare ingredients on hand. One of our family favorites is this Italian Beef Hoagie.
I make beef filling in the crockpot, so it cooks even if I’m out shopping. I use a large roast so that there will be lots of left overs to save for another day. It keeps for several days in the fridge, in fact the flavor gets better with age, just like beef stew! Or I can freeze it and heat it up when I’m ready to throw a sandwich together.
I usually pick up a loaf or two of french rolls on my way home for these hoagies, or if I have time I bake my own bread using Bridgeford frozen bread dough. Served with soup or salad this hoagie makes a delicious and hearty meal.
Ingredients:
3-4 pound chuck roast
2 tsp. garlic powder
1 tsp. Italian seasoning
1 can Rotel – Italian flavored if you can find it
1 can Beef Broth
1/2 cup Balsamic Vinegar
1/2 cup Peperoncini
1/2 cup Roasted Red Peppers
1/4 cup pimiento
Jalapenos to taste – I usually don’t add this to the crockpot because my baby grandchildren have this too. I can spice things up, but I can’t unspice them, so we add the jalapenos when we assemble the sandwich.
Crusty rolls
Provolone Slices or other cheese slices
Directions:
Place all ingredients except bread and cheese into crockpot.
Cook for 4-6 hours or until beef is falling apart.
Using 2 forks shred the beef.
You can now cool it off and store or make sandwiches.
Sandwich assembly:
If beef is cold, remove any solidified fat and warm it up a bit.
Split roll in half, but don’t cut thru.
Place one slice of cheese on the bread.
Add desired amount of beef, spoon some sauce over it.
Place another slice of cheese on the beef.
Add more pepperoncini, roasted red peppers, and jalapenos if desired.
Place sandwich on parchment covered sheet and broil on high until cheese melts. and bread starts to toast around the edges.
Remove from oven and serve.
You can serve this with a small bowl of the sauce (heated up) for dipping. Yummy!
Italian Beef Hoagie
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A hearty meal that's so easy to make. The beef is prepared in a crockpot so it soaks in the seasoning. This is one recipe you will want to make ahead of time or make extra for left overs, the longer it sits in it's juices the tastier it gets.
A hearty meal that's so easy to make. The beef is prepared in a crockpot so it soaks in the seasoning. This is one recipe you will want to make ahead of time or make extra for left overs, the longer it sits in it's juices the tastier it gets.
Place all ingredients except bread and cheese into crockpot.
Cook for 4-6 hours or until beef is falling apart.
Using 2 forks shred the beef.
You can now cool it off and store or make sandwiches. If you are storing it be sure to store the beef in it's liquid. You can reheat the liquid to use for dipping.
Assembly
If beef is cold, remove any solidified fat and warm it up a bit.
Split roll in half, but don't cut thru.
Place one slice of cheese on the bread.
Add desired amount of beef, spoon some sauce over it.
Place another slice of cheese on the beef.
Add more pepperoncini, roasted red peppers, and jalapenos if desired.
Place sandwich on parchment covered sheet and broil on high until cheese melts. and bread starts to toast around the edges.
Remove from oven and serve.
Recipe Notes
You can serve this with a small bowl of the sauce (heated up) for dipping. Yummy!
Now that Halloween is behind us it’s time to think about the holidays ahead. I always feel that Halloween kicks off the holiday season, it does it my house. Once trick or treating is done and the Halloween decor has been put away I turn my attention to planning our Thanksgiving dinner and getting ready for Christmas. It’s a very busy time for me!
I think the weeks leading up to the holidays are busy for everyone, we need to shop, cook, bake, clean, decorate, and more along with all the daily work that we do. One this is certain holiday planning or not we still have to eat. Cooking and planning daily meals can be challenging during this season. I know many times we end up grabbing fast food on the way home or ordering in pizza just to have something to eat for dinner, but I really hate doing this. I get tired of eating out and I really do like my home cooking! So to make my life a bit easier I like to stock my freezer with pre-made dishes that we can pop in the oven on the days I don’t have time to cook.
One of the easiest things to work with are meatballs. I know, you can buy pre-made frozen meatballs at the grocery store, but my family hates them! I don’t like the spongy consistency, I find them very unappetizing. They don’t taste too good either. So I spend about 30 minutes one day and make my own meatballs which I freeze in ziplock freezer bags. They just need re-heating when I need them. Meatballs are great because they are very versatile; you can turn them into different dishes by adding just a few ingredients. I like to make meatball subs, Swedish meatballs, teriyaki meatballs, meatball soup, and of course spaghetti and meatballs. My grandkids love them with mac n’ cheese!
Ingredients:
1 1/2 pound ground beef – don’t use the one that’s too lean, you need a bit of fat to hold it together and also give it a good flavor. I use ground sirloin or sometimes ground chuck which is a bit fattier.
1 egg
1 tbls. minced garlic
1 tsp. garlic powder
1 tbls. Italian seasoning
1 tsp. fine sea salt
1 tsp. ground black pepper
1 cup Italian style breadcrumbs
1/2 cup freshly grated parmesan cheese – use the fresh cheese not the one in the green cardboard shaker
Directions:
1. Place meat and spices in a mixing bowl.
2. Mix it all together using your hands. Make sure the spices are distributed through out the meat, but don’t over mix as it will get spongy.
3. Mix in cheese and bread crumbs.
4. Shape into ball. You can make any size ball you want, but don’t make them too big, they won’t cook in the middle. Try to make balls the same size so they cook evenly.
5. Place balls on a parchment covered baking sheet and bake in 400 degree oven for 20 minutes.
6. Remove from from oven and cool before place in ziplock freezer bags to freeze.
1 1/2poundground beefdon't use the one that's too lean, you need a bit of fat to hold it together and also give it a good flavor. I use ground sirloin or sometimes ground chuck which is a bit fattier.
Mix it all together using your hands. Make sure the spices are distributed through out the meat, but don't over mix as it will get spongy.
Mix in cheese and bread crumbs.
Shape into ball. You can make any size ball you want, but don't make them too big, they won't cook in the middle. Try to make balls the same size so they cook evenly.
Place balls on a parchment covered baking sheet and bake in 400 degree oven for 20 minutes.
Remove from from oven and cool before place in ziplock freezer bags to freeze.
I have been in search of the perfect Chicken Marsala for years. I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas. I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.
Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing. I wend in search of the best Chicken Marsala recipe I could find. I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves. In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit. They loved it too!
First of all a little background on Chicken Marsala. I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden. Like I said everyone seems to have their own version of this dish! But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is. I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!
Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy. Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.
The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan. It is then covered with a sauce made from a Marsala wine reduction. Some recipes call for the addition of mushrooms, herbs, and tomatoes. Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.
When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.
Combine Flour, salt, pepper, and garlic powder in a shallow dish.
Melt 2 tbs. butter in the olive oil in a frying pan.
Pat chicken dry with paper towel and dredge thru flour mixture
Fry chicken breasts in oil butter mixture until both sides start to turn brown.
Remove from pan and place in a covered dish or pan.
Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
Return cooked chicken to pan and spoon sauce over it.
Chicken Milanese with Lemon Butter Sauce, wow! Sounds fancy doesn’t it? Sounds like something you’d order in a fancy Italian restaurant. It brings to mind the city of Milan, one of the world’s most fashionable city.
The name doesn’t lie, Chicken Milanese simply means Chicken made Milan style. It is one of the signature dishes of Milan; in Italian it’s called “Pollo alla Milanese”. Are you impressed yet? Traditionally it was made with veal, Cotoletta alla Milanese, but chicken has become a popular alternative.
Well let me tell you the first time I ever had Pollo alla Milanese was in a chic little restaurant in Cernobbio, a town on Lake Como about 40 kilometers away from Milan. And yes I ordered it because I thought with such a grand name it must be something different. Imagine my surprise when the waiter set a fried chicken cutlet in front of me and it didn’t even have any gravy!
Yup that’s what Pollo alla Milanese is, a battered and fried chicken cutlet. If we were talking Southern cooking it would be called chicken fried chicken and chicken fried steak if veal were used instead of chicken.
But because it’s an Italian style cutlet it’s not smothered in gravy and served with mashed potatoes and corn, like the perfect Southern comfort food. Instead it’s usually served with a bed of crisp fresh greens like an arugula salad. Instead of gravy they usually squeeze a slice of lemon over the cutlet or top it with a light lemony butter sauce. As far as I can determine that’s the only difference between chicken fried chicken and Chicken Milanese.
Well whatever you call it it’s still delicious! A bit fussy to make (you have to cut, pound, dredge, dip, bread, and fry) but so worth the time and trouble. I make it at home and serve it both ways, Milanese and fried cutlet with gravy, depending on what I’m hungry for. Either way my family loves them!
Here’s the recipe for Chicken Milanese with Lemon Butter Sauce!
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Ingredients:
4 Pieces Boneless, Skinless Chicken Breasts – sliced horizontally to make 8 thin slices
2 Cups Flour
3 Eggs beaten
2 Cups Panko or breadcrumbs – I prefer Panko which can be found at Asian Markets, but bread crumbs work fine
1 Tbs Garlic Powder
2 Tbs Italian Seasoning
1/4 Cup freshly grated Parmesan Cheese
Oil for frying
For the Sauce:
4 Tbs Butter
1 Tsp Minced Garlic
1/2 Cup Heavy Whipping Cream
1/2 Cup Chicken Stock
1/2 Cup White Wine
1 Tsp Italian Seasoning
2 Tbs Lemon Juice
Salt & Pepper to taste
Procedure:
Place chicken breasts between 2 sheets of plastic wrap – you will have to do this with 2-4 pieces at a time
Place chicken breasts between 2 sheets of plastic wrap - you will have to do this with 2-4 pieces at a time
Using a kitchen mallet pound breasts to 1/4" thickness
Pounding chicken breasts between plastic wrap keeps chicken juices from splattering all over the kitchen counters.
Set aside while you get the other ingredients ready.
Mix flour and garlic powder together and place in a shallow dish or bowl
Beat eggs in another shallow dish or bowl
Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl
Line bowls up in order (flour, egg, Panko) next to the stove. This makes the frying process so much easier and neater.
place in a shallow dish or bowl
Beat eggs in another shallow dish or bowl
Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl
Line bowls up in order (flour, egg, Panko) next to the stove. This makes the frying process so much easier and neater.
Heat oil in a large frying pan. Oil will be hot enough if it sizzles when you drop a piece of panko in it.
Dredge a slice of chicken in flour making sure both sides are completely covered
Dip both sides of chicken in egg
Dip both sides of chicken in Panko mixture
Place in frying pan and fry both sides about 3 minutes per side or until golden brown
Drain on paper towel
Serve with Roasted Potatoes and Lemon Butter Sauce
Sauce
Melt 1 Tbl Butter in saucepan
Saute garlic in butter until it starts to brown
Stir in cream, stock, and wine until well combined
Bring mixture to a boil then reduce heat
Whisk in remaining butter 1 tbs at a time
Stir in seasoning and lemon juice
Season with salt and pepper to taste
Serve over Chicken Milanese
This is the best soup I have ever had. It has lots of vegetables, Italian sausage, and even tortellini. Soup is one of my favorite foods and this one tops the list. and it is easy and fast. You will pass this Italian Sausage Tortellini Soup recipe along to your family and friends.
1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes – peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping
Directions
1. Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
2.Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
3. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.
If beef is cold, remove any solidified fat and warm it up a bit.
Place chicken breasts between 2 sheets of plastic wrap – you will have to do this with 2-4 pieces at a time
Mix flour and garlic powder together and place in a shallow dish or bowl
Place in frying pan and fry both sides about 3 minutes per side or until golden brown
