Crock Pot Chili for Hot Dogs

Cooking Bonus and Time-Saver!  The best thing about making chili, soups or stews is...leftovers! 

The Crock Pot Chili was so yummy on the hot dogs we wanted to add this picture.  By making chili one night you easily have dinner ready for another night.  Chili freezes well in freezer bags, just spoon chili into bags, lay flat in freezer and use within about 3 months.

NOTE:  If serving Chili Dogs for a party, use another crock pot filled about 1/3 deep with hot water to heat the hot dogs and then keep them warm during the party.

French Dip Sandwiches

After enjoying a Standing Rib Roast for Christmas Eve or New Year's Eve dinner, use the leftover beef to make these delicious French Dip Sandwiches.  A French Dip Sandwich consists of thinly sliced roast beef piled high with a few slices of Swiss cheese and is served on a hoagie style bun (or a sub roll) then cut in half for ease of handling.

Roasted and boneless Prime Rib makes the best "french dip" sandwiches because of the tenderness of the cut, not to mention the flavor. Simply trim the tail off of the leftover prime rib and thinly slice the beef for the sandwiches.

Serve with fries and a cup of au jus to dip the sandwich into (add a few croutons and a sprinkle of mozzarella cheese to the au jus and you have a yummy bowl of French Onion soup to dip into).


Beef Au Jus Dipping Sauce
1 Large Onion, thinly sliced
3 TB Butter
1 tsp White Pepper
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tsp Beef Base (optional)
Trimmings from the Prime Rib Roast
1 can Beef Broth
5 cups Water

In a large pot melt butter over medium-high heat and add the sliced onion. Saute until tender. Add the remaining ingredients and simmer at least 1 hour (90 minutes if possible to produce the best flavor), stirring ocassionally.  Taste test during the last 30 minutes and adjust the salt and pepper as needed.

How Do You Cook a Standing Rib (Prime Rib) Roast?

Serving a Prime Rib Roast to your guests may seem overwhelming, but it is actually a very simple meal. When buying the roast, allow 1 rib per 2 people, so a 3-rib roast will serve 6 people and a 4-rib will serve 8. Don't buy smaller than the 3-rib roast for best results. 

Cook a Standing Rib (Prime Rib) Roast using a Searing Method

Preheat oven to 450 degrees. Roast should stand at room temperature for 1 to 1 1/2 hours if possible. In foil lined baking pan place roast rib side down. Season generously with Kosher salt and fresh black pepper. For extra flavor, rub roast with a cut fresh garlic clove before seasoning. Insert meat thermometer in center of roast without touching the bone. Do not cover and do not add liquid.

Roast, uncovered 25 minutes, then reduce heat to 300F. (To bring the temperature down quickly, leave oven down open slightly for a few minutes.) Continue roasting to desired doneness. The roast will continue to cook slightly after removing from the oven, so be careful not to overcook.

Transfer roast to a platter and let rest for 5 - 10 mintues. To carve, use a long, thin and very sharp knife to cut the roast away from the bones. Slice roast into steaks. The inside cuts will be most rare and end cuts will be more medium to well.  Serve with Au Jus and Horseradish Sauce.

Beef and Broccoli Stir-Fry

1 pound Beef Boneless Sirloin or Round Steak, trimmed of fat and cut into strips
Salt and Pepper to taste
Dash White Pepper
1 pound Broccoli, cut into flowerets (about 4 cups)
1 tsp Cornstarch
1 tsp Soy Sauce
1 tsp Sesame Oil
1/4 cup Low Sodium Chicken Broth
1 tsp Vegetable Oil
6 cloves Garlic, pressed
1 tsp Ginger Root, finely chopped
1 (8 oz) can Sliced Bamboo Shoots, drained

Toss beef with salt and pepper, and a dash of white pepper.

Heat a little over an inch of water in a saucepan and place broccoli in the boiling water; heat to boiling. Cover and cook 2 minutes to blanch the broccoli. The broccoli should be bright green. Immediately rinse with cold water; drain and set aside.

In the meantime, in a small bowl, mix cornstarch and soy sauce, then stir in sesame oil and broth.

In a wok or skillet, heat your oil over medium high heat. Add garlic and ginger root and stir for a few seconds. Quickly add bamboo shoots, then stir in the beef and broccoli and cook until beef is done.

Last, add the cornstarch mixture; cooking and stirring for about 30 seconds or until thickened.  Serve on top of brown or white rice or noodles.

This is a really great wok. Easy to use and easy to clean up.

Filet Mignon with Mushroom and Wine Sauce

This is a very elegant meal that is great for special occasions. Serve with lightly mashed red potatoes, leaving them unpeeled for added color and texture, and a side of fresh steamed asparagus.


1 TB Butter, divided
1/4 cup finely chopped Shallots
6 oz Portobello Mushrooms, caps only, cut into 1-inch pieces
1 1/2 cups Dry Red Wine, divided **
1 (10-1/2 oz) can Beef Stock or homemade beef stock, divided
4 (5 oz each) Beef Tenderloin Steaks (1 inch thick)
1/2 tsp Cracked Black Pepper
1 TB Soy Sauce
2 tsp Cornstarch
1 tsp Dried Thyme

Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat. Add shallots and mushrooms, saute 4 minutes. Add 1 cup of wine and 3/4 cup beef stock, cook 5 minutes, stirring frequently. Remove mushrooms and place in a bowl. Cook wine mixture over high heat 5 minutes or until reduced to 1/2 cup. Add reduced wine sauce to mushrooms in bowl; wipe skillet with a paper towel.

Generously sprinkle steaks with black pepper. Melt 1 1/2 teaspoons butter in skillet over medium heat. Add steaks and cook 3-4 minutes on each side until seared. (The steaks should be rare to medium-rare at this point.) Reduce heat to medium-low and remove steaks to a platter and keep warm.

Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining beef broth to skillet; scrape skillet to loosen any browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture and thyme; bring to a boil and allow the sauce to thicken. Cook 1 minute, stirring constantly. Add the steaks back to the pan for 1-2 minutes, then remove to plates. Ladle 1 spoonful of the mushroom-wine sauce onto steaks, and serve the remainder on the side. Makes 4 servings.

** Note: Choose a rich, oaky Cabernet for this sauce and remember, don't cook with wine that is not good enough to drink.

Corned Beef and Cabbage

Irish people feel that Corned Beef and Cabbage is about as Irish as Spaghetti and Meatballs. In Old Ireland, beef was a delicacy usually served only to the kings. Today, the American tradition of serving this delicious dish on St Patrick's Day is a nostalgic reminder of their Irish heritage.

1-4½ lb Corned Beef Brisket
4 Allspice Berries
2 Bay Leaves
1 tsp Mustard Seeds
1 Onion, quartered
1 Bulb of Garlic, cut crosswise so each clove is cut in half
1 tsp Black Peppercorns
1 Whole Clove (optional)
1 medium head Cabbage, cut into eighths
3 large Carrots
1½ lbs small Red Potoatoes (about 1-inch diameter)

Rinse corned beef under cold water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and garlic. Add enough water to cover. Bring to a boil, skim any foam from the water, if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm. Strain out spices and vegetables from cooking water. Add potatoes and carrots, bring to a boil and cook 10 minutes. Add cabbage, cook another 10 minutes or until potatoes, carrots and cabbage are fork tender.

Remove vegetables to a large serving bowl. Serve with sliced corned beef.

To slice Corned Beef: Cut against the grain or it will be very tough and chewy.

Sesame-Ginger Beef Soup

This is a fast and flavorful Asian-inspired soup. Add purchased or homemade egg rolls and you have a complete meal. For a healthier alternative, substitute an equal portion of brown rice in place of the white rice.

2 cups Beef Broth
3/4 cup (3 oz) Snow Peas, cut diagonally into 1-inch pieces
2/3 cup Red Bell Pepper, cut into matchstick-size strips
5 oz Thinly Sliced Roast Beef, cut into 1/2-inch-wide strips (or use leftover prime rib or beef roast)
2/3 cup Sliced Green Onions
1 TB Minced Peeled Fresh Ginger
4 tsp Rice Vinegar
1 1/2 tsp Sesame Oil
1-1/2 cups Cooked White Rice (keep warm)

In a medium saucepan over medium heat, bring broth just to boil . Add snow peas and red peppers and simmer 1 minute. Add beef, green onions and ginger; remove pan from heat. Mix in vinegar and sesame oil. Season soup to taste with salt and pepper. Place a scoop of rice in center of deep bowls. Ladle soup over, dividing equally.   Serves 2.

Swedish Meatballs

This recipe makes about 72 meatballs in a light beefy gravy.

1 medium Onion, finely chopped
5 TB Butter, divided
2 pounds Ground Meat (mixture of beef, pork, turkey or veal, if desired)
1 cup Fine White Bread Crumbs
1/2 cup Half and Half
2 Eggs, lightly beaten
2 tsp Salt
1/2 tsp Dried Thyme
1/4 tsp Ground Black Pepper
1/4 tsp Ground Allspice

For The Gravy:

3 TB Butter
3 TB Flour
2 cups Light Cream
1 cup Beef Broth or Stock
1/2 tsp Salt
1/4 tsp Ground Black Pepper
Paprika and chopped fresh Parsley for garnish

In a nonstick skillet over medium heat, cook onion in 2 tablespoons butter for about 5 minutes or until softened. Set aside to cool.

Combine sautéed onions with remaining meatball ingredients in large bowl. Mix thoroughly until fully combined. Shape mixture into 1-inch balls.

In large nonstick skillet over medium heat, melt 1 tablespoon butter and cook one third of meatballs for 8-10 minutes. Repeat twice more until all the meatballs are browned.

To make gravy: add 3 tablespoons butter to drippings in pan, stir in flour, and cook for about 1 minute. Remove skillet from heat and slowly stir in light cream and beef broth. Return to heat and stir constantly until mixture thickens. Add meatballs, salt, and pepper. Cook, covered, for 5 minutes, until meatballs are cooked through. Sprinkle with paprika and chopped parsley and serve.