Braciole - Italian Beef Rolls

2hrs 30mins
PREP 30 MINS
COOK 2 HRS

This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great.

NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)

INGREDIENTS Nutrition

SERVINGS 4
2⁄3 cup parmesan cheese, grated
1⁄3 cup provolone cheese, grated
1⁄2 cup Italian seasoned breadcrumbs
2 tablespoons parsley, chopped
1 garlic clove, minced
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 1⁄2 lbs flank steaks
1 cup dry white wine
3 1⁄4 cups marinara sauce (can use a jar of sauce)

DIRECTIONS

Preheat the oven to 350 degrees.

Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.

Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
Pat the bread crumb mixture over the steak.

Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.

Cook, turning until browned on all sides, about 8 minutes.

Add the wine to the pan and bring to a boil, and stir in the tomato sauce.

Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.

Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.

Transfer the slices to a platter, and spoon some sauce over the slices.

Note to self: add Garlic Oil, Italian Sausage, and Mushrooms

SLOW COOKER CASHEW CHICKEN

Found http://12tomatoes.com/slow-cooker-cashew-chicken/

Serves 6

Ingredients

5 boneless, skinless chicken breasts, cut into small cubes
2 chili peppers, de-seeded and chopped, optional
1 bunch bok choy (Chinese cabbage), cleaned of dirt
1 cup cashews, toasted
4 tablespoons cornstarch or all-purpose flour
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

Sauce:

1/2 cup low-sodium soy sauce
3 cloves garlic, minced
4 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons chili sauce
1/2 teaspoon sesame oil
1/2 teaspoon freshly grated ginger

Directions

Place cornstarch (and salt and pepper) in a large, resealable plastic bag and add chicken cubes. Seal bag and shake vigorously so chicken is coated thoroughly in cornstarch.

Heat olive oil in a large pan or skillet over medium-high heat and cook chicken for 2-3 minutes, per side, or until browned, then transfer to slow cooker and add bok choy (and peppers, if using).

In a bowl, whisk together soy sauce, garlic, hoisin sauce, rice wine vinegar, brown sugar, ketchup, chili sauce, sesame oil and ginger together until combined.

Drizzle sauce over the chicken and bok choy and toss together to combine.

Cover slow cooker and cook on LOW for 3-4 hours. Add cashews during the last 30 minutes of cooking or right before serving. Note: or HIGH for 1 1/2-2 hours.

Transfer to plates and serve hot with rice or noodles. Enjoy!

Note to self try other veggies and omit bok choy.

Nicko's chicken casserole

While there are different approaches you can take — Campbell's recommends using Cream of Mushroom soup instead and Allrecipes user katiefbenham swears by her grandmother's generous use of butter — here's what you'll need for Nicko's version:

2 boneless skinless chicken breasts
1 cup of white rice, uncooked
1 can of Cream of Celery soup
1 packet of French Onion packet soup mix
2 onions, roughly chopped
Water
Salt and pepper to taste


To begin, pour your uncooked rice in your casserole dish, taking time to spread it up to the edges.

Next, arrange your chicken breasts directly on top.

Mix the two soups together with a little bit of water ...

Then season to taste and pour the concoction over the chicken and rice.

Add your onions on top and pop the casserole in the oven at 320 degrees for 2 hours.

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