Roast Beef Sandwiches with Horseradish Sauce

Roast Beef Sandwiches with Horseradish Sauce
When I make roast beef I like to make a large one so that I have plenty of leftovers to enjoy in sandwiches like these roast beef sandwiches with horseradish sauce! The roast beef sandwich is so simple with plenty of moist and tender roast beef in a bun and it is oh so good, especially when slathered with a tasty homemade creamy horseradish sauce. I like to throw some pungent onions and juicy pickles into the sandwich to finish it off and the combination with the roast beef is just magical! There are so many different ways to enjoy roast beef in a sandwich and this roast beef sandwiches with horseradish sauce is my current favourite! What is your favourite roast beef sandwich?

Mexican Shredded Beef Tamale Pie

Mexican Shredded Beef Tamale Pie
Tamale pie is a magical casserole with layers of a sweet cornbread with a savoury sauce and plenty of creamy melted cheese that I find irresistible! When I made the Mexican shredded beef I made extra so that I could use some in a tamale pie and when combined with a tasty homemade enchilada sauce it makes for the perfect savoury sauce layer! You can easily bulk this sauce up with the addition of beans and or veggies but I like to keep it simple, and meaty! The cornbread layer of the tamale pie is typically the top layer but I enjoy using it as the bottom layer so that I can top everything off with melted cheese! Given that my sauce layer is pretty much just meat and enchilada sauce I serve this Mexican shredded beef tamale pie topped with fresh pico de gallo and guacamole making for a complete and tasty meal!

Chipotle and Ancho Cocoa Enchilada Sauce

Chipotle and Ancho Cocoa Enchilada Sauce
Enchilada sauce is a staple in my pantry and this chipotle and ancho cocoa enchilada sauce is my current favourite. The basis of enchilada sauce is the chili peppers and I like this combination of ancho and chipotle chilies for it's flavour, heat level and the smokiness. Enchilada sauces can be made with all chilies but I like the addition of the tomatoes and the onion, garlic, cumin and oregano are all pretty standard seasonings. What makes this enchilada sauce a little special is the addition on the cocoa and cinnamon which adds just a hint of something exotic that most just can't quite place until you tell them. I was thinking about a simple mole sauce when I thought to add it to my enchilada sauce. You can use enchilada sauce in so many different ways and this chipotle and ancho cocoa enchilada sauce is perfect in all of them; I can't wait to share the recipe that I used this batch in! (See below the recipe for some ideas to use this enchilada sauce in!)

Creamy Horseradish Sauce

Creamy Horseradish Sauce
I use this homemade creamy horseradish sauce quite frequently and it's so easy to make! I like to slather this on roast beef, use it in sandwiches and as a dip. This sauce starts out with the biting horseradish which is mellowed out with a combination of sour cream and mayo and seasoned with hits of dijon mustard, worcestershire sauce and lemon juice making for one really tasty sauce! This creamy horseradish sauce isn't just for roast beef! The next time you are thinking about using horseradish or mayo by itself, in a sandwich or elsewhere, think about this instead!

Mexican Shredded Beef

Mexican Shredded Beef
Mexican cuisine is one of my all time favourites and it's been a while since I shared a recipe so here we have one from my short list of goto recipes, slow cooker Mexican shredded beef. This recipe is so easy! It's a slow cooker recipe so all you have to do is season the beef, toss it into the slow cooker all day and then shred the beef before serving. The long and slow cooking process makes this the perfect way to enjoy some cheaper cuts of beef like the chuck or eye of round roast where the long and slow braise will make the meat super tender and leave it nice and moist, not drying it out. The base seasoning for this beef is ground chili peppers and I like to go with a combo of chipotle and ancho cili powders for the smokey heat and flavour. The rest of the seasoning includes cumin, oregano, salt, pepper, orange and lime juice along with garlic and onions. I like to add a hint of cocoa and cinnamon, kind of like a mole sauce, but a more subtle addition that brings that special hit of flavour that you can't quite put your finger on! This Mexican shredded beef is so easy to make in the slow cooker that you will want to be making it all the time and that's good since there are so many way to enjoy it from tacos to burritos, quesadillas, sandwiches, etc! (See below the recipe for some ideas on what to use it in!)

60 Soups to Warm the Soul

60 Soups to Warm the Soul

It's never a bad time for a nice, hot, comforting bowl of soup, especially on a cool winter day! Soups can be pretty amazing; they are pure comfort food and they are able to pick you up when you are down, warm you up when you are cold and of course help you feel better when you are sick. There are so many different kinds of soups that you will never get bored whether you like to stick with your favourites or if you like to try new ones all the time. I am always looking for a tasty new bowl of soup and these are a few of my favourites; I hope that you will enjoy them as much as I do!

Perfect Eye of Round Roast Beef

Perfect Eye of Round Roast Beef
When I think of roast beef I like to got with prime rib, strip loin, tenderloin, etc but lately the eye of round seems to be the cut of beef that is always on sale. The eye of round is a very lean, with little fat, which means that it can easily get dry and tough if cooked wrong. I would immediately think about throwing it in the slow cooker and cooking it on low all day for some tender pulled beef but it also makes for a great roast beef! The trick to a good roast eye of round is to cook it so that it does not dry out and this method of briefly roasting it at a high temperature followed by turning the oven off and leaving it in the closed oven until it comes up to the desired temperature works perfectly! After roasting, let the beef sit for a good 20-30 minutes so that the juices have a chance to be reabsorbed into the meat and then slice it thinly, against the grain, for a tender and moist roast beef dinner! Roast beef was never so inexpensive and good!

Roast Acorn Squash, Sweet Potato and Beet Kale and Quinoa Salad with Avocado, Feta and Pomegranate in a Cilantro Lemon Tahini Dressing

Roast Acorn Squash, Sweet Potato and Beet Kale and Quinoa Salad with Avocado, Feta and Pomegranate in a Cilantro Lemon Tahini Dressing
It's time for salad! A hearty and tasty salad that eats like a meal, is fully satisfying and healthy, leaving you with no regrets, a roast acorn squash, sweet potato and beet kale and quinoa salad with avocado, feta and pomegranate in a cilantro lemon tahini dressing! This salad takes a bit of effort but it's all relatively easy and well worth it! It starts out by roasting some winter veggies including acorn squash, sweet potatoes and (optionally) beets and carrots until they are nice and tender and good. Next up are some light and tasty toasted chickpea croutons. The base of the salad is kale and quinoa and it's finished off with avocado, red onion, pomegranate, pepitas and feta! If all of this were not enough the dressing is one that I have been obsessed with lately, a simple combination of tahini, lemon, salt and sweetener and for this salad I added cilantro before pureeing into the dressing! This roast acorn squash, sweet potato and beet kale and quinoa salad with avocado, feta and pomegranate in a cilantro lemon tahini dressing has to be the perfect winter salad!

Chicken Teriyaki

Chicken Teriyaki

I am back in the kitchen and I am starting the New Year off with a quick, easy, light and tasty meal, chicken teriyaki! Teriyaki is a Japanese style of cooking where meat is grilled and served with a sweet and salty sauce that traditionally consists of soy sauce, sugar, mirin and sake. The basic sauce is super easy to make and really good but you can of course play with it and some additions that I enjoy are garlic and ginger. You can also change the sweetener using a number of different options including replacing some or all of the plain white sugar with cane sugar, brown sugar, honey, maple syrup, etc. The sake is optional and I often like to replace it with a fruit juice like pineapple juice and adding chunks of pineapple to the dish is also nice! Once you have decided on the sauce ingredients this chicken teriyaki is as easy to make as cooking the chicken and simmering the sauce until it reduces and thickens. I like to go with chicken thighs as they are moister and have more flavour, removing the bones for easier cooking and eating, and I leave the skin on as it gets all nice and golden brown, crispy and good! You could of course use boneless and skinless chicken breasts for a lighter version. The chicken teriyaki takes less time to make than it takes to cook the rice that I like to serve it over so I have plenty of time to steam a vegetable to go with it!