Kat's Recipe Box

This is my favorite roast beef sandwich!
For the Sauce:

1 – 10 oz. can of diced tomatoes and green chilies
2 – 8oz. cans of tomato sauce
¼ cup of fresh cilantro chopped
2 – 3 chipotle chilies in Adobo seeded and chopped
2 teaspoons of the adobo sauce
1 lime juiced
1 teaspoon of kosher salt
1 cup of low sodium beef broth

For the meat:

2 tablespoons of oil
1 large onion chopped
1 green bell pepper sliced in thin slices
4 cloves of garlic minced
2 jalapeno peppers seeded and chopped
1 lb. of deli slice roast beef sliced into strips
1 hass avocado mashed
4 ciabatta or crusty sandwich roll

To make the suace:
In a large sauce pan, add the diced tomatoes, sauce, cilantro and chipotles, lime juice and salt and bring to a boil, reduce and then simmer for about 15 minutes.

To make the meat:
In a large skillet, over medium heat add the oil. Once the oil is hot add the onions and peppers and cook until the onions start to get soft. Add the jalapenos and garlic and sauté for about 3 minutes. Add the meat and toss until heated thru. Add ¾ cup of the tomato sauce and toss to coat.

Meanwhile, remove the sauce from the heat and add the broth. Put broth into a blender or use an immersion blender and blend until the sauce is smooth. Dish out into 4 separate bowls for dipping.

To serve:
Spread the avocado on your roll, top with the meat mixture and serve with the dipping sauce.

My husband and I are big blue cheese fans so when I came across this recipe I had to give it a try. This recipe can be doubled for a large party.

2 bags of pre packaged cole slaw mix
1 bag of shredded red cabbage
1 cup of mayo
2 tablespoons of Dijon mustard
1 tablespoon of whole grain mustard
½ teaspoon of celery seed
¼ teaspoon salt
¼ teaspoon ground pepper
3 oz. of crumbled Roquefort blue cheese
½ cup chopped fresh parsley

Wisk together the mayo, mustard, celery seed, salt and pepper and then pour over the slaw mixture. Add in the blue cheese and parsley and mix well. Serve at room temperature.

If you would like to make this a head of time, just add the dressing before serving.

Well, this year for Christmas I was asked to make two things that I had never made before by my brother Tim. One was the Cranberry Salad and my husband’s grandmothers Apple Cake.
Mom Mom frequently brings this cake to family gatherings and my husband’s family is so used to it but to my family it was something special and a huge hit. I am not a big apple fan so I have not personally tasted it but I hear it is fabulous. I spent Christmas at my brothers house along with my sister-in-law Adrienne’s family and they were so impressed that they asked if I would post the recipe so here it is.

1 ½ cups cooking oil
3 eggs
2 cups sugar
2 teaspoon sugar
3 cups flour
1 ½ teaspoon baking soda
1 teaspoon salt
1 cup nuts (I used walnuts)
1 cup shredded coconut
3 cups chopped apples (I used Granny Smith)
Grease a 10 inch tube pan. Combine all the above ingredients and beat well. Pour into the pan and bake at 350 degrees for 1 ½ hours.
Icing

1 stick of butter or margarine
1 cup brown sugar
¼ cup milk
Boil 2 ½ minutes and pour over the cake when it comes out of the oven. Leave cake in the pan until it is completely cooled and turn out onto a serving platter.

I sprinkled with powdered sugar just for a little extra kick.

Well, it has been a while since I have had the opportunity to post anything on my website, and today is the perfect opportunity to get started again.

With the holidays behind me I had the opportunity to observe which family recipes were the most well loved and this happens to be one of them. My mother-in-law has been making this cranberry salad recipe for years and although it is the same old thing to her family it is very new to mine. Everyone loved this recipe and I was even requested to make it for my brothers Christmas get together. I was never a big fan of the out of the can cranberry jelly thing and most people don’t seem to like it either, but, this one is well received.
1 lb. of fresh cranberries
2 cups of sugar
1 cup chopped celery
2 cups water
6 oz. strawberry jello
½ cup chopped walnuts
Combine cranberries, water and sugar and boil for 7 minutes. Meanwhile, combine celery, nuts and jello. Add cranberry mixture to celery mixture and chill until set.