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{Crock Pot} Italian Beef Sandwiches

September 27, 2010 By Crumbs and Chaos 7 Comments

At the beginning of the month, I listed off a few things we would be featuring this month. That list included Tailgating Extravaganza.

While we had previously discussed the idea, we hadn’t done it in enough detail.

We’re really not tail-gaters, I mean really we have kids…enough said.

So we’ve changed the title of the series – Game Day. Recipes for food that you can enjoy while hosting or attending a football party with friends, or all by yourself – if you like to watch in peace and quiet.

First up is this great recipe for Italian Beef Sandwiches. So delicious, this will be a hit at the next big game!

A good friend of mine always takes care of this one…she’s pictured above. I love her dearly and cherish her always.

This is one of those just-a-few-ingredients recipes, there is one star of the show…an entire jar of peperoncini peppers – juice and all.

Crock Pot Italian Beef

Printable Recipe Here

You will need:

1 3-4 lb. BEEF RUMP OR CHUCK ROAST

1 jar PEPERONCINI PEPPERS

SALT & PEPPER

1 Tablespoon ITALIAN SEASONING

1 cup BEEF BROTH or WATER (Edited to add: I would use up to 3 cups of water or broth to have enough dipping juice for everyone!)

Place roast in crock pot. Season both sides liberally with salt and pepper.

Add Italian Seasoning, broth and the whole jar of peppers including the juice.

Put a lid on crock pot and cook on low 8-10 hours. Leave it alone (no peeking!)

When roast is tender, shred meat.

To serve, toast or broil buns until crisp. Top with a slice of cheese (we used provolone, mozzarella works well too) and pile on the meat. Add a pepper if you like, serve with the juices from the crock pot for dipping.

Tender meat, gooey cheese, savory juice for dipping – YUM! Give yourself a high five…you just SCORED!

Filed Under: Becca, Beef, Crockpot, Dinner, Game Day

(Crock Pot) Korean Beef Tacos

March 28, 2012 By Crumbs and Chaos 15 Comments

Ahhh, it’s Wednesday morning and I have another fabulous crock pot dish to share with you. If you enjoy Asian flavors, then this is for you!

I’ve never had authentic Korean beef in (or out of) a tortilla. But I loved how it sounded and thought it was worth a try. Yes, it was. You can’t go wrong with a fuss-free weeknight meal like this one. Serve it up with coconut rice and dinner is done!

(Crockpot) Korean Beef Tacos

by Becca {Crumbs and Chaos}

Ingredients

3-4 lbs. BEEF ROAST
1/2 cup BROWN SUGAR
1/3 cup SOY SAUCE
10 WHOLE CLOVES GARLIC
1/2 ONION, chopped
1 inch piece FRESH GINGER, peeled and grated
2 Tablespoons SEASONED RICE WINE VINEGAR
1 Tablespoon SESAME OIL
1 JALAPENO, diced
1 (16 oz.) bag of COLESLAW MIX
1 Tablespoon SOY SAUCE
2 Tablespoons SEASONED RICE WINE VINEGAR
SALT & PEPPER
TORTILLAS

Instructions

Place the first 9 ingredients in your crock pot. Cover and cook on low 8-10 hours.

Remove meat from crock pot and shred, place into a bowl. Add some of the juice from the crock pot.

In a medium bowl, combine remaining ingredients (except for tortillas).

Serve shredded meat on tortillas, top with slaw mixture. This coconut rice is a delicious side to serve with these tacos.

Recipe Source: A Year of Slowcooking

4 more lovely reasons to use your crock pot:

Pork Chops with Mushroom Sauce
Black Bean and Salsa Chicken
Italian Beef Sandwiches
Chicken Taco Chili

You can find us linking up HERE!

Filed Under: Becca, Beef, Crockpot Tagged With: Asian

Vegetable Beef Soup

January 25, 2012 By Crumbs and Chaos 9 Comments

When I knew that our soup week was coming I started looking for a new and exciting soup recipe. Then I realized that the soups my husband likes the best are the classic meat and vegetable soups. So since we don’t have a vegetable beef soup on our blog and I had beef and vegetables in my fridge, I decided to make it. I used what I had and added pasta because I really like soup that has noodles in it. Really the vegetables can be changed based on what you like or what you already have at home. It is a perfect winter soup and as with most of the soups we make, there were leftovers to enjoy for a few days.

Vegetable Beef Soup

Ingredients

1 Tablespoon OLIVE OIL
1 1/2 lbs. GROUND BEEF
1 cup CARROTS, diced small
1 cup CELERY, diced small
1 cup ONION, diced small
3 cloves GARLIC, minced or crushed
8 cups BEEF BROTH
28 oz CRUSHED TOMATOES
2 BAY LEAVES
SALT, use to taste
1 Tablespoon THYME
RED AND BLACK (this is a seasoning from Penzey's that is essentially half red pepper, half black pepper, use to taste)
8 oz. PASTA, we used Radiatori but I think that any short pasta would work

Instructions

In a large pot, heat olive oil. Add ground beef and cook until brown. Add carrots, celery, onion, and garlic and cook until vegetables start to soften. Then add tomatoes, beef broth, bay leaves, salt, pepper, and thyme. Bring to a boil and let simmer 15 minutes. Add pasta and cook until al dente. ENJOY!
** Keep in mind that the pasta will absorb some of the liquid. If you have leftovers, you may need to add additional broth or liquid the second day.

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Filed Under: Beef, Fall, Megan, Soup, Vegetables, Winter

{Crockpot} Everyday Company Beef

January 18, 2011 By Crumbs and Chaos Leave a Comment

Can anyone say YUM?!?! This is a fantastic crock pot recipe that I received from my mother-in-law. Of course it is pretty easy like most crock pot recipes. We served it over noodles and it was delicious but we have also had it over rice and that was good too. The longer you can cook this the better so think of 10 hours as a minimum. Prepare in your crock pot the night before and then just start it when you wake up!

This is the kind of recipe that warms your soul when you walk in the door after a long day; that is my favorite part of crock pot recipes that you can smell them cooking all day! I hope you enjoy this delicious recipe on a cold winter day (or any day for that matter).

Everyday Company Beef

Printable recipe here

3 lbs. stew beef, cubed

1 can cream mushroom soup

1 container sliced fresh mushrooms

1/2 c red wine

1 envelope dry onion soup mix

Combine all ingredients in greased slow cooker. Cover.

Cook on low 10 hrs.

Serve over noodles, mashed potatoes or rice.

Enjoy!

Filed Under: Beef, Crockpot, Emily Tagged With: Mushrooms

Mongolian Beef Lettuce Wraps

August 15, 2012 By Crumbs and Chaos 5 Comments

Lately, chinese food has definitely been on my mind. When I came across this recipe I knew I had to see if it compared to the chinese food that I love. I made a couple of changes by using low sodium soy sauce and took the brown sugar from 3/4 cup to 1/2 cup. The low sodium soy sauce made it not quite the same as what you would get with regular take out but it still tasted really good.

I placed ours on lettuce wraps but you could definitely serve over rice or noodles. The crock pot is generally thought of as a fall or winter kitchen appliance but it works out so well when it is hot out as it doesn’t generate so much heat and makes a delicious meal while you are busy with your day.

Lastly, this recipe can also be made ahead and frozen. I have been researching freezer meals and once a month cooking to try out before the baby is born. Stay tuned to see how these recipes work out…I will be sure to share.

Have you ever tried once a month cooking or freezer meals??? Let me know your thoughts!

Mongolian Beef Lettuce Wraps

Ingredients

1.5 lbs beef flank steak, cut into stir fry sized strips
1/4 cup cornstarch
2 Tablespoons olive oil
1/4 teaspoon ground ginger
2 garlic cloves, minced
3/4 cup soy sauce
3/4 cup water
1/2 cup brown sugar
1/2 cup carrots, shredded
3 medium green onions, chopped (extra for garnish)
Lettuce leaves for wraps

Instructions

Coat flank steak in cornstarch.
Add remaining ingredients except lettuce to crockpot and stir well to combine.
Place flank steak into the crockpot and cook on high for 2-3 hours or low for 4-5 hours.
Serve in lettuce wraps or over rice.

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Recipe adapted from Once a Month Mom.

You can find us linking up at the Chic & Crafty Party, Weekend Potluck and many other great parties!

Filed Under: Beef, Crockpot, Emily

Beef Empanadas

May 2, 2012 By Crumbs and Chaos 5 Comments

It has been 3 years since I lived in the NJ/NYC area. However, my taste buds (and stomach) have never forgotten the savory little pastry that I was introduced to… The Empanada! We had them a few different times and they always came from very authentic restaurants and had the most amazing flavors. I have always wanted to try them and now was the time.

I started doing a little research on empanadas and discovered that they are an extremely popular food world wide and come with a variety of different fillings. I know that these may not be a true Mexican food or the Mexicans may use different fillings, but I found a version that sounded delicious and went with it.

I cut a corner by using pie crust instead of empanada dough because I didn’t have time to search local grocery stores that may carry them and I also didn’t have time to make the dough myself, but that of course is a very good option and there are plenty of recipes for that around the web.

The one I made is from a blog called From Argentina with Love. After spending some time on the site I discovered a handful of other empanada fillings that I can’t wait to try and also discovered that empanadas are a perfect food to freeze. Just follow the recipe up until the egg wash stage, then flash freeze on a cookie sheet for about 30 minutes and then bag them up for use at a later time. Just thaw, add the egg wash, and bake.

These would be a fantastic appetizer or party food but I used mine as a meal and served them with Mexican rice and actually used Sriracha Sauce for dipping (because it is what I had on hand!). The added spice was fantastic but I also think you could use any salsa for dipping.

Beef Empanadas

Ingredients

1 lb GROUND BEEF
1 Tablespoon BUTTER
1 ONION, diced small
1 1/2 Tablespoons SMOKED PAPRIKA
2 teaspoons CUMIN
1/2 cup green olives, diced small
4 EGGS, hard-boiled and chopped
SALT and PEPPER, to taste
CRUSHED RED PEPPER, to taste
2 packages PIE CRUST, should be 4 crusts total
1 EGG, beaten
WATER, to seal edges

Instructions

In a medium saucepan, heat the butter over medium-high heat. Add the onions. Saute until they start to become translucent, then add the beef. Add salt and pepper to taste. Cook until the beef has cooked through, then taste for salt and pepper, and stir in the paprika, cumin, and crushed red pepper and mix well. When finished stir in olives and chopped eggs.
Pre-heat the oven to 400 degrees. On a lightly floured surface roll out pie crusts, using a pastry cutter or small bowl, cut circles about 5-6 inches in diameter (you should be able to get 16-20 rounds). Put a spoonful of meat filling in the center of the dough round.
For sealing, you'll need a small glass of water. Moisten the edge on the top half of the round with a little water on your finger. Fold the dough over until the edges almost meet and seal with your fingers by pressing down. Then fold the edge back up on itself and press to seal (you could use a fork for this step).
Beat an egg in a cup and cover the top of each sealed empanada with a brush so that when they bake, they have a shiny, golden shell. Spread flour lightly over several cookie sheets, and place the finished empanadas on top. Put the empanadas in to bake for 12 to 15 minutes or until sizzling and very golden brown on top. Take out and eat very carefully while hot!

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Recipe adapted from: From Argentina with Love

You can find us linking up HERE!

Filed Under: Appetizers, Beef, Megan Tagged With: Mexican

Stuffed Cheesy Enchilada Shells

April 18, 2012 By Crumbs and Chaos 12 Comments

Today one of our favorite guest bloggers is back! My sister-in-law, Brittany has brought a wonderfully delicious dish to share with us. You may remember her from this post and this post. And if we are lucky, we may see more of her in the future!

I was first introduced to this recipe when I was a college student. My roommate made them, and I’ve since modified and made a few changes! The best thing about this recipe (besides that it’s delicious) is that you can change it up however you like. If you’re not a fan of refried beans, leave them out! My sister said she could’ve done without them, while my brother said he loved them in there! It’s totally up to you. You could also use red enchilada sauce (which I have done). It just depends on what you like. I served the shells with garlic toast and corn! YUM!

Stuffed Cheesy Enchilada Shells

by Guest Blogger {Crumbs and Chaos}

Keywords: entree beef pasta Mexican

Ingredients

1 (16oz) box of JUMBO shells
2 (10oz) jars green chile enchilada sauce
1 (4-4.5oz) can of chopped green chiles
1 (16oz) can of refried beans (any kind you like- the picture shows a larger can because that’s all I had- but you only need a small can for one 9” by 13”)
1 lb ground beef (or ground turkey- I’ve made it using both)
1 (16 oz) shredded cheese (I used the Mexican Cheddar Pepper Jack)
Crushed Red Pepper flakes (as desired for taste)
Garlic Salt (as desired for taste)

Instructions

Pre-heat oven to 375°.

Brown the ground beef and drain. Once drained, add one can of the enchilada sauce and the can of green chiles, red pepper flakes, and garlic salt to taste.

While the ground beef is browning, cook the noodles until al dente (you don’t want them over cooked!). Drain the noodles and rinse in cool water (so you don’t burn yourself when you’re stuffing the shells!)

Transfer your ground beef mixture to a bowl. At this point, I also add a handful of the shredded cheese…you can never get too much cheese! Mix well.

In the microwave, warm up the refried beans for a couple of minutes. You just need them warm so they are easy to work with.

You’re now ready to start stuffing your shells! I set up an assembly line of sorts. In a 9” by 13”, add approximately 1/3 c. (just enough to cover the bottom) of your remaining enchilada sauce.

Use a small spoon to fill your shells. I start with a little bit of refried beans, and then finish off with the meat mixture. Place them in your 9” by 13” (it fits about 4 shells across). I had shells and meat leftover, so I just started layering them on top.

After you have filled all of your shells, top with cheese. Place in oven for approximately 25-30 minutes.

ENJOY! If you like an extra kick, you could top with some Franks® Hot Sauce.

You can find us linking up HERE!

Filed Under: Dinner Tagged With: Guest Posts

Guest Post ~ Grandma Spud’s Taco Salad

March 5, 2011 By Crumbs and Chaos 1 Comment

Saturdays in March we have asked a few of our friends to share their favorite recipes with our readers, we’re calling it ‘Dinner With Friends of Crumbs and Chaos’ – so let’s sit back, relax and see what they’ve got ~~up their sleeves~~ on their plates.

All 4 of us have known Carmen, well, forever – as long as I can remember, we went to Sunday School and then Youth Group together and eventually she and I (Becca) were roommates at Bible College. We live many miles away from each other now, so we depend on Facebook to stay in touch. Carmen and her husband spend their days raising three wonderful children. She loves a good deal and shares about how to make the most of every dollar on her blog, Budgetista.

I was so excited and honored when Becca asked if I would share a recipe for Crumbs and Chaos. Then the real work began. What recipe to share! I decided to go with my all time, favorite recipe that in my family we call ‘Grandma Spud’s Taco Salad‘. I’m sure she didn’t create the recipe, but she is the one that made it famous in our family. I cannot remember a single outdoor family gathering while growing up that did not include her taco salad.

It makes a large quantity, so it’s great for a family get together. The downside (to my husband) is the next day the lettuce is soggy. I personally enjoy the soggy factor the next day.

GRANDMA SPUD’S TACO SALAD

Printable Recipe Here

Here are the ingredients:

1 lb. ground beef
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic salt
1/2 head iceburg lettuce
3 oz. spinach
2 tomatoes
1 can red kidney beans
1 bag of Nacho Cheese Doritos
8 oz. cheese (whichever kind suits you)
Western Dressing

First, I like to prep the veggies. It makes the whole process easier. So chop the lettuce and spinach. Grandma Spud always used only iceburg lettuce. I cut it in half and added spinach to make it somewhat healthier. Wash the lettuce and let it drain while you’re chopping tomatoes and draining the beans.

Brown the beef, adding the spices while it’s still pink. Once it’s done, drain the fat. We’ll have plenty in the other ingredients.

Let the beef cool while you mix together the other ingredients.

In a large (and I mean VERY large) bowl, add the lettuce, tomato (juice drained off), beans and cheese.

Mix it all up. Then take the bag of Doritos and open them. Look inside and try not to eat one.

Alright, go ahead and eat one. I did.

Crush them inside the bag and add them to the mix. Then add the cooled beef and half the bottle of western dressing. Mix it all together thoroughly and enjoy!

Filed Under: Beef, Salads Tagged With: Guest Posts

20 Crock Pot Favorites

March 5, 2013 By Becca@CrumbsandChaos 1 Comment

Chicken Veggie Stew

Asian Beef Tacos

Pork Carnitas on Tostadas

Mongolian Beef Lettuce Wraps

Cajun Chicken Alfredo Pasta

Steel-Cut Apple Cinnamon Overnight Oats

Applesauce

BBQ Chicken

BBQ Pork Sandwiches

Black Bean and Salsa Chicken

Cafe Rio Chicken

Chicken Taco Chili

Chicken Tortilla Soup

Everyday Company Beef

Italian Beef Sandwiches

Italian Sausage and Peppers

Mama’s Italian Chicken

Pizza

Pork Chops with Mushroom Sauce

Sunday Chicken

Filed Under: Crockpot, Dinner

Cowboy Nachos

October 7, 2010 By Crumbs and Chaos Leave a Comment

Yummm, yummm – that’s what I heard from across the dinner table.

And that was from more than one member of the family…so you know that is some good eats. The ENTIRE 9×13 pan was gone!

I knew that I wanted to have nachos on this particular night, but I didn’t know how to make them spectacular. I remembered seeing this version on The Pioneer Woman, so I looked it up again. I used what I had on hand and it was fabulous.

Printable Recipe Here

Ingredients

1 can BLACK BEANS, rinsed

Leftover BEEF (I had some of this Crockpot Italian Beef)

1 can ENCHILADA SAUCE

Shredded CHEESE

SALSA (Fresh is super good!)

TORTILLA CHIPS

FIXIN’S, Sour Cream, Guacamole, Jalapenos

Heat a skillet over medium-high heat. Add beef, brown for 2 minutes on each side. Pour in enough enchilada sauce to moisten the meat. Remove from heat.

Preheat broiler. In a heat-proof dish, layer chips, beans, meat, cheese and salsa. Repeat layers, except end with cheese on top and reserve the last layer of salsa for when it comes out of the oven.

Place on rack in middle of oven until cheese is melted. Remove from oven, top with more salsa. Serve immediately with your favorite fixin’s.

This was great for our family because I was able to use less of somethings on half to make the kids more interested in eating it.

It was a win-win!