Italian Beef Sandwiches

Italian Beef Sandwiches

One 3-pound boneless beef chuck roast
1 tsp. Italian seasoning
1/4 tsp. cayenne
1/4 tsp. black pepper
1/4 cup water
12 ounce jar sliced pepperoncinis, undrained
1 red pepper, sliced into strips
1 green pepper, sliced into strips
2 garlic cloves, finely minced
1 packet onion soup mix
2 Tbl. Worcestershire sauce

Place roast into a large slow cooker. Sprinkle roast with Italian seasoning, cayenne, and black pepper. Add water, cover, and cook on high for about 4 hours until meat is tender. With two forks, shred beef.

In a separate bowl, combine the pepperoncinis, red and green peppers, garlic, soup mix, and Worcestershire sauce. Pour over meat in crockpot. Cover and cook on high for one hour or until peppers are tender.

Serve meat over bread rolls or toast.

English Muffin Bread (Bread Machine)

Let your bread machine do all the work for you! Fresh, preservative-free bread made in your kitchen. The aroma while baking is amazing and this bread has the chewiness of an english muffin, and makes toast with those yummy, crunchy english-muffin-type edges.

English Muffin Bread

1 cup milk

1/4 cup water

1/2 Tablespoon white sugar

1 teaspoon salt

3 cups all-purpose flour

1/8 teaspoon baking powder

2 1/4 teaspoons active dry yeast

Put milk and water in glass measuring cup and microwave for 30 seconds. Pour into bread machine pan  and add sugar and salt. Dump in flour and sprinkle baking powder over flour. Make a well in the center of the flour and put yeast in the well. Set bread machine to dough cycle and push start.

When dough cycle is finished, turn dough out onto floured surface. Form into a loaf and place in oiled (I use olive oil nonstick spray) metal bread pan. Cover loosely with a towel and let rise until about 1/2 to 1 inch over the top of the pan. Bake at 350 degrees for about 25-30 minutes. Remove from pan immediately and cool on wire rack. 

You may slice and eat bread right away but don't put the loaf in a storage bag until it is completely cooled. Enjoy!

Enchilada Sauce

Use this sauce to make enchiladas. I roll up the ingredients in tortillas and pour sauce over the top. Makes enough sauce to cover about 8-10 rolled tortillas in a 9x13 baking dish. Top with grated cheese and bake at 375 degrees for 20-30 minutes. Suggested enchilada fillings (use any combination you like): browned ground beef, cooked chicken, black beans, corn, shredded cheese, chopped cilantro, cooked rice, refried beans.

Enchilada Sauce

2 Tbl. olive oil
2 Tbl. flour (white or whole wheat)
2 Tbl. chili powder
2 cups chicken broth
1/2 of a 6 oz. can tomato paste (freeze the rest!)
1/2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. salt

Over medium heat, whisk together olive oil, flour, and chili powder. After mixture begins to bubble, cook for one minute.

Whisk in broth, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Bring sauce to a simmer and continue to simmer and whisk until sauce thickens slightly.