It's all about the recipe. Really, it is. To be a good cook you just need a good recipe. I love trying new recipes and when I find a great one --not a good one, a GREAT one-- I love to share! If you like what you see here, click on "Follow" and become part of my "foodie family". Leave comments, too! Not only do I enjoy your reading your comments immensely, but they also help other visitors make a commitment (or not) to trying a recipe. And feel free to email a link to any recipe you find interesting (or tasty!) by clicking the envelope at the end of each post... to yourself or to anyone who would appreciate getting a few good recipes :) It's all about the recipe. Really, it is!
Here's one more recipe suggestion, tried and true and oh so easy, for a Superbowl party. On your way home tonight (game day minus two) pick up a 3-4 lb. beef roast, any kind--bottom round or rump are fine--just get whatever is on sale. Tonight, put the roast in a crockpot with 1/2 cup of water (and nothing else) then mix up the sauce and refrigerate. Tomorrow morning (game day minus one), shred the beef, mix with the sauce, and refrigerate the whole thing overnight to blend the flavors. Game Day, reheat meat and sauce in crockpot for 3-4 hours. Put the crockpot on the coffee table with some tongs, hamburger buns (or the smaller dinner rolls) and desired toppings (if any) of pickles, raw or sauteed onions, sliced tomatoes, and mayonnaise (I like mine "straight up", no garnishes!). Fans can make their own BBQ Beef Sandwiches whenever they feel the urge.
Shredded BBQ Beef Sandwiches
For Beef
3-4 lb. beef roast, any kind, bottom round or rump work well (Last time, because it was on sale, I used a tri-tip roast)
1/2 cup water (I suspect beer can be substituted, but I haven't tested this)
For Sauce
1/2 cup ketchup
2 tsp. chili powder
1 1/2 T. Worcestershire Sauce
2 T. vinegar
1 tsp. salt
1 T. brown sugar
1 tsp. dry mustard
1 medium onion, finely chopped, and sauteed
1/2 cup water
Place the roast in a crockpot with 1/2 cup water. Cover and cook on low for approx. 10 hours. In another bowl combine all the sauce ingredients and refrigerate overnight. Go to bed. When you get up, remove the meat from the crockpot and shred with a fork, discard any chunks of fat. Combine shredded beef with the sauce. Stir well. Refrigerate meat/sauce mixture, covered, for 24 hours or so. Return shredded meat to crockpot and cook for 3-4 hours on low. Serve on rolls* with sliced pickles, sliced tomatoes and mayonnaise (if desired). Makes approx 16 sandwiches.
*I found mini-hamburger buns at Trader Joe's. $1.20 for a package of 8..., but at that price, you can buy regular hamburger buns and use a circle cutter to cut them down to the size you want! (The buns were plain, and a bit dry and firm, not nearly special enough to make them worth an extra trip to TJ's, but not bad enough to avoid either!)
Superbowl Sunday is just on the horizon. For years, I couldn't care less. But somehow or other, I managed to raise a football crazy girl who actually anticipates and then watches football games, playoffs and bowls. So through her I am slowly warming up to the excitement of Superbowl Sunday. Not for the game. Not for the commercials, either. For the snacks!. Just like there are American food traditions around Thanksgiving, Easter, Christmas, St. Patrick's Day and Valentine's Day, there are also special Game Day foods. Being slow to this football thing, I don't have a huge repertoire of Superbowl recipes yet, but I'll share what I do have. Here's my "go to" recipe for all big parties, my Crockpot Bean Dip. I put the crockpot right on the coffee table, with a ladle and some bowls and chips right next to it.
You can control the flavor and spiciness of this dip by your choice of beans, salsa and cheese. This recipe makes enough for two football teams. If there are leftovers, they freeze and microwave well. I've also combined leftover bean dip with leftover meat and rice, wrapped it in a tortilla and called it a burrito.
Crockpot Bean Dip for a Crowd 2 (16oz.) cans refried beans 8 oz. cream cheese, cubed and then softened in the microwave 2 cups jarred salsa (24 oz. jar) 2 T. chili powder 1/2 t. cumin 4 cups grated cheese (I often use the packaged Mexican Blend) 16 oz sour cream
Mix beans, cream cheese, salsa, chili powder and cumin together in a saucepan. Heat over medium high heat until cream cheese is melted. Gradually stir in grated cheese, stir until melted. Remove pan from heat and stir in sour cream. Pour entire mixture into a crockpot and cook, covered, on high for an hour, then reduce heat to warm to serve. My kids like this on Tostitos Scoops, because you can get a lot of bean dip on your chip.
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