Italian Hoagies

This is one of those super easy crock pot meals that is great for a hot summer day. Of course it's nice for a cold winter day as well.

3 pounds chuck roast (I have used venison many times with great results)
2 packets dry Italian dressing mix
2 cups water

Put the meat, contents of seasoning packets and water in a crock pot and cook on low for eight hours. Shred the beef. I usually do this with two forks. Serve on toasted hoagie rolls (I spread mine with garlic butter before toasting) and top with Swiss cheese and any condiments that you wish. Mayonnaise, tomatoes and lettuce are my toppings of choice. Delicious with a side of cold watermelon.

Spiedies

One of the amazing things about NY is the regional cuisine.  I had never heard of spiedies (pronounced "speedy") before Amy and Sean (a central New Yorker) introduced them to me.  You can purchase a spiedie marinade locally, but I found this one to be much more flavorful.  Traditionally, they are served on soft rolls, but I like to use this soft wrap bread.  I also top with sliced tomatoes and cucumbers, along with the mayonnaise mixture.

from Cook's Country magazine



1/2 c. olive oil
2 garlic cloves, minced
2 Tbl. finely chopped fresh basil
1/2 tsp. grated lemon zest
1 Tbl. lemon juice
1 tsp. salt
1/2 tsp.pepper
1/4 tsp. red pepper flakes
3 Tbl. mayonnaise
1 Tbl. red wine vinegar
4 boneless, skinless chicken breasts
6 sub rolls (or hot dog rolls)

Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate.

Prick chicken breasts all over with fork, cut into 1¼-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.

Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Transfer chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture. Serve.

Tomazin's Sloppy Joes

This is a recipe from my mother in law's family. Much better than those seasoning packets in the store and uses ingredients you usually have in your cupboards.

2 lbs ground hamburger or meat
1 medium onion
1/2 green pepper (I usually throw in the whole thing. I like peppers!)

Brown meat, onion, and green pepper together. Add sauce and let simmer for a while or throw in a crockpot and eat it later.

Sauce:
1 TBSP mustard
1 cup ketchup
2 TBSP vinegar
1 TBSP sugar (I usually omit this and no one notices)
1/4 cup water
1/2 tsp salt
pepper to taste
1/8 tsp paprika

The longer this cooks, the better. This can be frozen.
Serve on rolls or buns.

"Hot, Old Style" Sandwich

A friend of mine orders these at her local burger joint. She told us how to make them and they are now a family favorite. Great for football games or parties. Sean lovingly refers to them as the "Hot, Old Lady Sandwich".

1 loaf of french bread cut in half the long way.
The bread is spread on each side with garlic butter & toasted.
After that it's spread with ranch dressing on each side & layered with pepperoni , canadian bacon, mozarella & cheddar cheese then toasted again so the cheese melts.

Top with shredded lettuce and tomatoes.

We usually cut these in to 3 or 4 inch sandwiches. You can get 3 or 4 out of a loaf.