Beef & Pepper Sandwiches with Spicy Au Jus

This recipe was shared with me by one of my dear friends and most faithful blog readers, Michelle. She is always trying my recipes, so it was very fun to try one of hers! I found it to be both delicious and unique, so I just had to share it with all of you. This sandwich is similar to a french dip, but with a spicy kick. It was simple to make and the perfect meal on a cold wintery day. If you do not like things very spicy, I would recommend reducing the amount of pepperocinis you use. Enjoy!

Ingredients

Chuck Roast (2 lbs or more)
Garlic Powder or garlic salt
Onion Powder or onion salt
Pepper
1 jar pepperocinis (sold next to the olives/pickles)
2 cans beef consomme (Campbell's next to the soups)
1 can beer (any kind, I used Leinenkugel's Nut Brown)
1 loaf French bread
Provolone cheese

Directions

• Season roast with garlic/onion powder and pepper and place in slow cooker.
• Add jar of pepperocinis (including liquid), beef consomme, and beer to slow cooker.
  
• Cover and cook on low for at least 6 hours.
• Slice French bread loaf and then slice or shred beef. Place meat on French bread to make sandwiches and top with provolone cheese. Serve with small bowls of liquid from slow cooker for dipping.
  

Buffalo Chicken Dip

This tangy dip resembles the taste of buffalo chicken wings and seems to be a hit each time I make it.  The buffalo sauce can be adjusted according to taste- use more if you would like it spicier.  This dip can also be placed in a crock pot rather than baked in the oven, which makes it easily transportable, and able to be kept warm and gooey all throughout a football game or party.

Ingredients

3 small boneless skinless chicken breasts (if they are pretty large I'd probably use only 2)
1 (8oz) package cream cheese (I use 1/3 less fat)
1 cup ranch dressing (sometimes I use 1/2 cup ranch and 1/2 cup blue cheese dressing)
3/4 cup Frank's Red Hot sauce
1 1/2 cups shredded cheddar cheese

For serving

1 bunch celery, cleaned and cut in to 4 inch pieces
Crackers

Directions

• Boil chicken breasts until cooked through and no longer pink the middle, then cool and shred them.
• Place shredded chicken and hot sauce in a pan over medium heat and heat through.
• Stir in cream cheese and ranch dressing, stirring and cooking until well blended and warm.
• Mix in half of the shredded cheese, then place the mixture in a lightly greased baking pan or transfer to a slow cooker.
• Sprinkle the remaining cheese over the top and bake at 325 degrees until hot and bubbly (about 20 mins) or cook on low setting in crock pot until hot and bubbly.
• Serve with celery sticks and crackers (I use Ritz or Townhouse brands).

Recipe originally adapted from allrecipes.com, however changes have been made to reflect personal taste.

Chicken Chili

We recently had a group of fellow Wisconsinites over to watch the Packers beat the Lions 26-0. It was a perfect fall day here in Southern Alabama, and we were all excited to welcome "sweatshirt" weather. I wanted to make something warm and comforting to eat while we watched the game, and this chicken chili turned out great. Everyone gobbled it right up, and a couple of people requested the recipe, so I figured it was definitely worthy of a blog post! This is a much healthier alternative to traditional chili, with just as much flavor and spice.

Ina Garten's (Food Network's Barefoot Contessa) chicken chili recipe is the base, but I followed many suggestions from the reviewers. I would consider the amount of spice in this recipe to be "moderate", so adjust spices according to your taste.

Ingredients

3 yellow onions chopped
1/8 cup olive oil, plus extra for chicken
about 4 cloves minced garlic
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes, or to taste
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28 oz) cans whole peeled plum tomatoes, undrained
2 heaping tablespoons tomato paste
1/4 cup minced fresh basil leaves
3-4 chicken breasts (may use bone-in or boneless/skinless)
freshly ground black pepper
For serving:
chopped onions, corn chips, grated cheddar, sour cream

Directions

1. Preheat oven to 350 degrees F. Lightly grease a baking pan with cooking spray and place chicken in pan. Drizzle olive oil over chicken and sprinkle generously with salt, pepper, chili powder, and a little cayenne pepper. Roast in oven for 35-40 mins, or until juices run clear, then let cool in pan.

2. Cook onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 minute.

3. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

4. Crush the tomatoes by hand (wash your hands well and dig in!) and add to the pot with the basil. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.

5. Remove skin and bones from chicken (if using bone-in chicken breasts). Cut cooked chicken breasts into 3/4 inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.

6. Serve with the toppings. Enjoy!