Chicago Style Italian Beef Sandwiches

Originally from Chicago, I think I'm required to L-O-V-E Italian beef sandwiches! There's something so satisfying about the combination of slow cooked, juicy beef alongside roasted peppers and provolone cheese on a freshly baked homemade Italian roll. I saw a fabulous recipe for Italian beef on The Food Network's Sandwich King (not only is the Sandwich King, Jeff Mauro, from Chicago, but he is also an alum of my alma mater, Bradley University) that I've adapted to make it my own. I love the idea of shredding the beef instead of having to attempt to slice it as thinly as they do in a restaurant. This is such an easy and delicious recipe (it also freezes VERY well) that I'm sure it'll become a regular on your dinner table as it has on mine!

Yields: eight HUGE sandwiches (this will feed 8-10 hungry people)

*Note: I usually divide the beef and jus into four separate meals (3 of which go into the freezer for later)

Ingredients: 

4 batches of Italian bread shaped into eight small loaves

1- 3 lb. chuck roast

3 cans of reduced sodium beef broth 

2 tsp. red pepper flake

2 tbsp. Italian seasoning

Kosher salt and pepper (to taste)

2 tbsp. canola oil

8 smashed garlic cloves

1 roughly chopped yellow onion

1/2 tsp. garlic powder

3/4 cups red wine (I usually use Cabernet)

4 green peppers 

4 red peppers 

2 tbsp. olive oil

For the beef:

In a dutch oven, heat the canola oil on high. Liberally salt and pepper the chuck roast (I usually let the meat rest on the counter for about 15 minutes before I sear it) then carefully place it into the dutch oven (go slowly so the oil doesn't splatter!). Leave it alone for a good five minutes; you'll know it's ready to flip when it comes up easily from the pan. If it sticks, let it cook a little longer. Flip and sear the other side. Remove the roast to a plate. Lower the heat to medium and cook the onion and garlic for a few minutes until translucent stirring in the Italian seasoning and red pepper flakes in the last minute or so. Add the wine and raise the heat to high, scraping the bottom of the pan to get all of the bits and pieces from the roast incorporated. Once the wine has reduced by about a third, add the broth, garlic powder, salt and pepper. Bring to a low boil (you may want to taste and adjust the salt at this point). Place the roast back into the pan and cover. Cook at 300 degrees for 3-4 hours, turning about every 45 minutes or so. The meat will be falling apart when it's done. Cool then strain the liquid through a sieve. Shred the beef with two forks and place it into the liquid. This is the most important part, in my opinion: refrigerate for at least 24 hours before serving. It makes a HUGE difference in taste!

For the roasted peppers:

Preheat your oven to 400 degrees. Drizzle olive oil over the peppers and put them on a baking sheet with a lip (to avoid spilling) and roast for about 40 minutes, turning occasionally. Place the peppers in a brown paper bag and allow to cool (this helps remove the skins). Remove the skins and sprinkle with Kosher salt and pepper. You can make these a day or two ahead!

Assembly:

Slice your freshly baked rolls and top with provolone slices, beef, jus and roasted peppers. Serve with additional warmed jus for dipping (jardiniere is also delicious with this sandwich). You can also dip the sandwich in its entirety into the jus (this recipe yields plenty!) then wrap it in foil, throw on a bib and go to town!

Muffaletta My Way

I adore a good Italian sandwich! This is my version of a muffaletta, the delicious Italian sandwich that features olive spread and a variety of meats and cheeses on freshly baked bread. I happen to loathe olives in just about any form, so my version doesn't have them (nor does it have ham). I use homemade Italian bread drizzled with olive oil before baking, giving it a nutty, delicious flavor. I've also added pesto mayonnaise and a jardiniere spread along with several quality Italian meats and cheeses to really make this sandwich shine! You can also add roasted vegetables like peppers, asparagus or zucchini for a splash of freshness and color.

Serves- 5-8 adults

Ingredients:

2 loaves of Italian Bread (search the sidebar for my recipe and double it)

10 slices of Genoa salami

10 slices of mortadella

10 slices of hot capicollo

6 slices of prosciutto

5 slices of provolone

5 slices of mozzarella

4 oz. fresh pesto mixed with 3 tbsp. mayonnaise

1 cup jardiniere, pulsed in a Cuisinart

Assembly:

Heat oven to 350. Slice entire loaf of bread lengthwise and spread the top with the pesto mayonnaise and the bottom with the jardiniere spread. Layer the meats and cheeses then close the sandwich. Toast for 10 minutes then slice into individual servings (usually about eight sandwiches).

Guest Blogger: Eating the Blog's Meatballs

When I was asked to guest blog on The Happiest Belly I was psyched! I only started my own blog recently, but have been reading blogs for awhile now and love them! So, I was honored to share a favorite recipe today. Hope you enjoy!

I have always been a sucker for Comfort Food and it seems like The Happiest Belly is as well so meatballs seemed like the perfect recipe to share. I think some people are slightly scared of making meatballs, but hopefully this recipe will show you how easy and delicious homemade meatballs can be! I love the classic dish of spaghetti and meatballs, but my husband prefers a meatball sub. You can use these meatballs for either and can even adjust the size if you prefer larger or smaller meatballs! This recipe is a compilation of multiple recipes that I have tried in the past.

Ingredients:

1 small onion, finely chopped

1 tbsp. water

2 garlic cloves, minced

1 1/2 tbsp. finely chopped parsley

1 1/2 tbsp. finely chopped basil

1/2 cup bread crumbs

1/4 cup grated Parmesan cheese

1 egg white

1/4 cup cold water

1 tbsp. olive oil

3/4 tsp. salt

1/4 tsp. freshly ground pepper

1/8 tsp. ground nutmeg

1 pound lean ground turkey (yes, turkey- healthier and you won't even notice!)

2 jars of your favorite red pasta sauce

Assembly:

In a small saucepan over medium-low heat, combine the onion and 1 tbsp. water and cover, stirring occasionally, until the onion is very soft. Remove from heat and cool.

Once the onion is cool, combine the onion, garlic, parsley, basil, bread crumbs and Parmesan cheese in a food processor and mix 30 seconds, until coarsely mixed. I use my Cuisinart Smart Stick for this. In a large mixing bowl whisk the egg white and 1/4 cup water with a wire whisk until well beaten. Add olive oil, salt, ground pepper, and nutmeg and continue whisking until well whisked. Add bread crumb mixture and combine with a spatula. Add the ground turkey and mix thoroughly. I use my hands for this step so that I don't over mix the mixture. You want the ingredients to be well distributed and the mixture to bind together tightly, but not over mixed.

Using a cookie scoop or your hands, scoop out meatballs and roll them about the size of a golf ball, or whatever size you'd like. Just be sure that meatballs are uniform in size. Meatballs should feel tight and solid. Heat enough olive oil to cover the bottom of a large nonstick pan to medium heat. Place the meatballs in the pan and brown all sides of the meatballs. This works easiest if you allow each side to get brown before turning the meatballs. Be careful not the break the meatballs when turning them. Once the meatballs are browned, reduce heat to low and pour in your sauce. Cover and simmer on low at least 20 minutes or longer to allow meatballs to become more flavorful. I sometimes cook these in the afternoon and turn the stove to a VERY LOW simmer and allow the meatballs to simmer for a few hours until we are ready for dinner. If sauce thickens too much, simply add about a ½ cup of white wine and bubble until it is absorbed.

Serve meatballs on top of spaghetti, on garlic bread as a sub sandwich or simply enjoy them on their own. Add more Parmesan cheese or even mozzarella cheese on top if you please.

This recipe makes a lot of meatballs, but they can be frozen and reheated very easily. Simply cool the meatballs and store in the freezer in a plastic container until you are ready to eat them. When you want to eat them, simply defrost them, add a little more sauce and reheat on the stove. It’s a great fast dinner on a work night! Hope you enjoy!

Please visit Eating the Blog at: http://eatingtheblog.blogspot.com

Roasted Garlic

I am a garlic girl through and through! Roasted garlic is one of my favorite little things to make~ it can be used in a million different ways. I love adding roasted garlic to pastas and salad dressings. It's also great as a spread by itself (you can put it right out on the table with a fork; your guests can simply dip or added to butter to make a delicious compound butter). Roasted garlic is fragrant and smooth, yet lacking the bite of raw garlic. Once you try it, you will definitely be hooked; it's just too easy to pass up!
Yields: Approximately 3-4 tbsp.

Ingredients:
Kosher salt/black pepper
Olive oil
Garlic

Assembly:
Preheat your oven to 400 degrees. Cut the top off of the garlic head, place it on a sheet of tinfoil and drizzle generously with oil. Sprinkle with salt and pepper, then seal the foil by bunching up the top. Bake 30-45 minutes. To remove the cloves, allow to cool, then flip the head and squeeze it over a bowl.

Artichoke Bruschetta

I am a big fan of all different varieties of bruschetta. It's a relatively inexpensive, quick and easy appetizer to whip up for company (or a baby shower, as pictured below!) or as a snack for your family. It will even get die hard tomato-haters to give two thumbs up! You can change the flavors around by adding fresh basil, different vegetables or experimenting with cheeses (parmesan versus romano or even asiago). Try refrigerating the leftover tomato mixture and adding it to linguine with a bit of extra cheese~ delicious!



Yields 2 cups of tomato artichoke mixture

Ingredients:

1 good quality French baguette

4 cloves of garlic

4-5 roma tomatoes

4 artichoke hearts

Kosher salt, black pepper

1/8 cup finely diced red onions

2 tbsp. chopped basil (optional)

1/2 cup garlic vinaigrette (search the sidebar for this recipe)

1/4 cup good quality parmesan

Assembly:

Dice the tomatoes and artichoke hearts then combine them with the basil, salt and pepper. Toss with the vinaigrette and refrigerate 30 minutes. Slice the bread on the bias, then brush with olive oil. Bake at 400 degrees for about 6-8 minutes or until golden. Remove and rub a clove of garlic across each slice (the bread will be crispy, so the garlic should melt right into it). Sprinkle the bread with parmesan then top with the tomato-artichoke mixture. Serve immediately.

Balsamic Marinated Chicken Breast

This chicken recipe is incredibly easy to make and is bursting with flavor. Marinated in a simple balsamic vinaigrette, the chicken is tender, juicy and packs a garlicky punch. I typically pair the chicken with risotto or add it on a baguette along with a pesto-mayo, roasted peppers and provalone cheese for a delicious and filling sandwich. You can also dice up the chicken and add it to salad or toss it with marinated vegetables for a super healthy meal.

4 boneless, skinless chicken breasts (serves 8 when made into a sandwich)

Marinade:
1/2 cup olive oil

1/8 cup balsamic vinegar

1 tbsp. honey

1 tsp. dijon

1 garlic clove

salt, black pepper

Assembly:

Blend marinade using a small Cuisinart or immersion blender. Add chicken breasts and marinate up to 3 hours. Pat chicken breasts dry and grill them over medium heat, 5-7 minutes on the first side, 3-4 on the second. Remove them from the grill and allow them to rest for 5-10 minutes before serving.

Technique Tuesday: All About Risotto

I am an enormous fan of risotto! Pictured below (underneath my favorite balsamic grilled chicken) is my classic risotto recipe. I've been making this dish since I was a teenager, and it's one of my absolute favorites for a cozy supper with my husband or for entertaining guests. It can be dressed up in so many different ways and pairs well with a variety of different proteins. If you are unfamiliar with risotto, it is a decadent, creamy rice dish native to Northern Italy. Traditionally flavored with wine, saffron and stock, this dish possesses incredible depth of flavor that is sure to impress anyone with whom you share it. Just follow the simple technique tips below and be on the lookout Thursday for my risotto recipe. Once you add this dish to your cooking repetoire, you will be making it all the time!

1. Start with the right kind of rice
Arborio rice is traditionally used to make risotto and is a short grained Italian rice that you can find in nearly every grocery store these days. It absorbs the liquid beautifully, and its starch creates a thick, creamy consistency.

2. Use a good quality stock

I prefer to use stock over broth in risotto. It gives it a different depth of flavor and a beautiful richness that you just won't get if you use broth (search broth versus stock in the sidebar for more information).

3. Heat your stock

Your liquid should be warm so that it doesn't shock the rice when you add it to the pan.

4. Saute your rice

Make sure that you take the extra step of sauteing your rice prior to adding any liquid. This brings out the nuttiness of the Arborio rice and melds the flavors of the garlic, onion and any other base ingredients together.

5. Slow and steady

To develop the starches in the rice, you need to be patient. Add small amounts of warmed stock (I typically add my wine at room temperature) and stir frequently until absorbed. Risotto is a labor of love and is well worth the time and effort.

6. Don't forget the saffron
Saffron is one of those magical spices that, once you use it, you will always keep some in your pantry. Traditionally used in Spanish cooking (most notably in paella), saffron has a nutty and salty quality that really elevates the flavor of risotto. Typically saffron can be pretty pricey, so try finding it in a local ethnic grocery store (I've found it in a Mexican market for next to nothing!).

7. Use a good quality cheese

I typically add parmeggiano reggiano or romano (never the stuff in a canister!) at the end of the cooking process. You don't have to spend a fortune on your cheese, but it is so worth it to buy some good quality grated cheese (try Trader Joe's, it's reasonably priced and delicious).

8. Don't let it sit

Serve your risotto immediately. If you let it sit, it tends to seize up and become congealed.

9. Experiment with different flavors and bases

Try seafood stock paired with shrimp and scallops or beef stock paired with a cabernet. The possibilities are endless~ risotto is one of those great dishes that is very versatile and can be used to showcase a variety of flavors.

10. Save your leftovers

One of my favorite appetizers, called arancini, is made from leftover risotto that is molded around mozzarella cheese, then lightly breaded and fried. I serve it with homemade marinara, and it is a huge hit! Check back for this recipe~ I plan to post it sometime shortly after Christmas.

Spaghetti All'Arrabbiata with Shrimp

This dish is an excellent choice for a holiday meal ~ the sauce has a beautiful red color and the shrimp adds a decadent element to this spicy, flavorful entree. In Italian, All'Arrabbiata translates to "in an angry manner" because of the fiery flavor the red pepper flake imparts. This sauce has a delicious depth of flavor from the white wine and lemon juice, and the pat of butter at the end gives a richness that really makes you feel like you're eating a special meal. You can add clams and mussels or switch it up completely and use Italian sausage (search sidebar for recipe) or chicken. You can even make it vegetarian by adding eggplant and colored peppers. However you choose to make it, you won't be disappointed!
Serves 3-4

Ingredients:

1/2 lb. thin spaghetti (you can also use angel hair, fettucine or regular spaghetti)

1 big pot of water

1/4 cup salt

1/2-3/4 lbs. shrimp (I recommend 21-24 count shrimp)

1 14 oz. can tomato puree

3/4 cup white wine (I suggest pinot grigio)

1 tsp. red pepper flakes

6 baby bellas, diced

1 small onion, diced

3 garlic cloves, smashed

2 tbsp. olive oil

1 tbsp. butter

salt/black pepper

3 tbsp. lemon juice

Assembly:

Bring water to a boil and add salt once boiling. Cook pasta according to the package and drain (reserve 1/2 cup of the water before draining). Salt and pepper shrimp. Heat oil in a large pan. Add garlic and red pepper flake and saute 1 minute. Discard garlic and add shrimp. Saute on medium-high for 2-3 minutes per side, until shrimp is barely pink. Remove shrimp and add onion and mushroom. Saute until onions are translucent then add the white wine and lemon juice. Raise heat to medium high and bring to a rolling boil. Reduce the heat to medium low and simmer until 2/3 of the liquid has evaporated. Add tomatoes, more salt and pepper and cook 15 minutes. Add butter, stir and cook an additional 3-4 minutes. Add shrimp and heat through until shrimp is fully cooked. Add pasta to the pan, along with as much of the 1/2 cup of cooking water as you need to thin out the sauce. Toss and serve with parmesan (and parsley, if you like it).