Barbecue Beef sandwiches

I made this recipe using my leftover beef roast. 

Barbecue Beef Sandwiches
2 cups thinly sliced beef
2 Tbs onion Powder
1 Tbs brown sugar
2 tsp paprika
1 tsp chili powder
1 tsp cracked pepper
1/2 tsp salt
1 clove garlic, minced
1 cup ketchup
1/4 cup water
1 Tbs vegetable oil
1/4 cup rice vinegar 

Note: my beef was not tender so I chopped it in my food processor.

Combine ingredients in Crockpot.  Cover and cook on low 4 to 6 hours.   Serve over French rolls or buttered toast.  Makes 4 to 5 servings.

I used buttered toast for a nice twist to a delicious sandwich.

Strawberry cream cheese and white chocolate squares

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

3

packages (4 oz each) white chocolate baking squares

3

tablespoons milk

1

package (8 oz) cream cheese, softened

1/4

cup powdered sugar

1

container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)

3/4

cup strawberry jam, stirred well

1 1/2

cups chopped strawberries 

1

Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold crust even with edges of pan. Flute or crimp edges; prick crust several times with fork. Bake 10 to 12 minutes or until golden brown.

2

Coarsely chop 4 oz of the white chocolate; sprinkle onto hot pie crust, and let stand 5 minutes. With offset metal spatula, carefully spread melted white chocolate across bottom of crust (will be thin layer). Freeze 10 to 15 minutes, or until set.

3

Meanwhile, in small microwavable bowl, microwave 7 oz of the remaining white chocolate and the milk uncovered on High 30 seconds; stir. Continue heating in 10-second increments, stirring after each, until white chocolate can be stirred smooth. Set aside to cool. Shave remaining 1 oz white chocolate, and set aside for topping.

4

In large bowl, beat cream cheese and powdered sugar with mixer until well blended. Add cooled white chocolate mixture to bowl; beat until well blended. Gently fold in whipped topping. Spread jam on top of set layer on crust. Spoon white chocolate mixture onto jam layer; carefully spread to cover jam layer. Refrigerate at least 1 hour until chilled.

5

Just before serving, top with strawberries and reserved shaved white chocolate.

Allrecipes.com

Easy chicken salsa

No fuss Salsa chicken.

Boneless chicken breasts, sliced onions and peppers as well as a Jar of Organic mild salsa.  Layer chicken, peppers and onions then add salsa.  Cook on low 4 hours.  I served it over brown rice! Tasty and easy to make.  Light Summer meal!

Happy Baking and Cooking from my kitchen to yours,

My 2020 Garden

I love my small garden.  Years ago I thought the bigger my garden it was it had to be.  Boy have I changed!

I love my space.  It fits my needs and makes me happy to walk out and explore new buds and new beginnings.

• Hope you will enjoy the tour.

Red sauce with Beef cubes

• Please note: Blogger has changed so it seems I been having some difficulty posting my posts and photos. My intention was to mostly post on this site but unfortunately the new format makes it very difficult to post from my iphone.
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• Check out my Group on Facebook ( We like to bake and cook group)and I'll try to keep you undated. Feel free to email me at mjkitchenjoy@gmail.com I am here to assist you.
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• Thanks again. M.j. aka the I Like to Bake and Cook Lady as I was named by a young viewer. Happy Baking and Cooking!
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Yesterday I made my homemade sauce with beef cubes. (Simple explanation. Freezer broke so I had to use some items. One being beef stew meat).

I never had done this before and the meat and sauce were quite delicious.

It was approximately 1 lb. lean beautiful beef.

I browned the meat in a pot on top of stove with a small thinly sliced onion in olive oil. After the both were lightly browned I added 2 generous (Large)cloves of garlic sliced very thin. ( I usually use my garlic mincer).

I cooked everything a little longer ( I didn’t drain the meat because it was super lean)and then added all to my crockpot along with 1 large 28 oz. can Tuttorosso crushed tomatoes and 1-15 oz can organic tomato sauce , 1 tsp. Dried basil, and a little extra salt and pepper.

We were busy all day so it cooked from 9 am until about 5 on low. The meat was tender and the sauce was awesome. Every crockpot is different so you should check the meat periodically for tenderness.

I cooked 1 lb. small rigatoni (Delallo brand)until a’dente. We don’t care for overcooked pasta.

Here’s a picture of the sauce and what was left of the pasta. I did separate some plain to make a quick alfredo sauce just in case. Note: the red sauce was so awesome I should have used all the pasta with the red.

House smelled great and of course don’t forget the Pecorino!!!