Cajun Chicken Pasta

This is very good and I think easy to make. Add or delete whatever veggies you like. It's a very versatile recipe.

CAJUN CHICKEN PASTA

(serves 3)

Ingredients:

*4 ounce linguine pasta 

*2 boneless, skinless chicken breast halves, diced into bite-size pieces

*2-3 teaspoons cajun seasoning 

*2 tablespoons butter

*1/2 green bell pepper, chopped

*1 red pepper, chopped

*1/2 cup fresh mushrooms, sliced

*1/8 cup onion, minced

*1 1/4 cups half & half

*1/4 cup chicken stock

*1/2 teaspoon dried basil

*1/4 teaspoon lemon pepper

*1/4 teaspoon salt

*1/4 teaspoon garlic powder

*1/2 teaspoon ground black pepper

*1 tablespoon corn starch

*1/4 cup cold water

*4 tablespoons fresh grated Parmesan cheese

Directions:

~Bring a large pot of salted water to a boil.

~Once boiling, add the linguini.

~Cook for 8 minutes or until al dente.

~Drain linguini.

~As the noodles are cooking, place chicken and cajun seasoning in a bowl or bag and coat well.

~In a large skillet over medium heat, melt butter.

~Sauté chicken in butter until no longer pink, 5-8 minutes.

~Add green pepper, red pepper, mushrooms & onions, cook for 3-4 minutes.

~Reduce heat, stir in heavy cream & chicken stock.

~Season sauce with basil, lemon pepper, salt, garlic powder & black pepper.

~Mix linguini & sauce together.

~In a small bowl, mix cold water & corn starch.

~Mix until cornstarch is dissolved.

~Bring noodles and sauce mixture to a light boil.

~Add in corn starch water, stirring constantly, until slightly thickened.

~Remove from heat.

~Sprinkle with parmesan cheese & serve.

French Fries

I don't make these often because of the deep frying, but everyone once in a blue moon I pull out the deep fryer. All you need with this is a good cheeseburger and a milkshake.

FRENCH FRIES

(servings: 2)

Ingredients:

*4 cups cold water

*2-3 large russet potato, peeled, and sliced in 1/2 strips

*4-6 cups vegetable oil for deep frying (small deep fryer)

*salt to taste

Directions:

~Soak potatoes in water for 1-8 hours.

~Remove from water, and dry throughly on paper towels or a clean towel.

~Heat oil in deep-fryer to 375 degrees.

~Carefully add potatoes, and cook for 5-8 minutes.

~Take out of oil and let sit for 20 minutes, or until cool.

~Put fries back into hot oil for 2-5 minutes, until a light golden brown.

~Remove and season with salt.

Variations:

`mix chili power, cayenne pepper, & garlic powder. Sprinkle on very hot fries for wonderful seasoned french fries.

-Can be fried in a skillet too. 1 cup vegetable oil, cooked over high heat. Stirring every few minutes. Careful you don't get burned.

English Muffins

Easy to make, and very good. Great just plain, or make your own sausage mcmuffin, or eggs benedict.My daughter Autumn, likes to use the english muffins to make her pizza's with.

ENGLISH MUFFINS

(makes 12)

Ingredients:

*1 cup milk

*2 tablespoons white sugar

*2 1/2 teaspoons active dry yeast

*1 cup warm water

*1/3 cup butter, melted

*4-5 cups all-purpose flour

*1 1/4 teaspoons salt

Directions:

~In a small saucepan, warm the milk until it bubbles.

~Remove from heat.

~Mix in sugar, stirring until the sugar dissolves.

~In a small bowl, dissolve yeast in warm water.

~Let sit to proof, about 10 minutes.

~In a large bowl, combine milk, yeast mixture, butter, and 3 cups flour.

~Beat until smooth.

~Add salt 1-2 cups flour, just enough to make a soft dough.

~Knead, until elastic.

~Place dough, in a greased bowl, cover and let rise, until double in size (about 1 hour).

~Punch down dough.

~Roll out to about 1/2 inch thick.

~Cut out with a round floured biscuit cutter, or glass.

~Sprinkle waxed paper lightly with cornmeal.

~Lightly sprinkle corn meal over tops of muffins.

~Let dough rise (about 30 minutes).

~Heat a greased griddle.

~Cook muffins over low to medium-low heat, for about 10-14 minutes on each side, or until golden brown.

~Allow to cool and store in plastic zip-loc bags.

~When ready to use, split, toast and top with favorite topping.

*Rather than grilling them, you can bake in oven 350 degrees for 8 minutes, flip and bake for 8 minutes more.

Hint:

`When I lay the dough on the waxed paper, I cut the wax paper into squares. When it is time to cook them, I just pick up the dough by the wax paper, and flip it onto the griddle. It's less likely to deflate while trying to pick it up this way.

Steamed Broccoli

Very easy and very quick to make. Healthy and tastes good do.

STEAMED BROCCOLI

(serves 4)

Ingredients:

*2 small bunch broccoli (about 4 cups)

*1 clove of garlic, minced

*1/4 cup butter or 1 tablespoon olive oil

*1 teaspoon fresh squeezed lemon juice

*1/8 teaspoon salt

Directions:

~Remove tough bottom of broccoli stem.

~Cut broccoli into 2 inch florets.

~Place broccoli into steamer over boiling water, cover.

~Steam for 8 minutes.

~In a small microwave bowl, mix minced garlic, lemon juice, salt, & butter/olive oil.

~Put in microwave for 30-40 seconds.

~Remove broccoli from steamer and place in medium bowl.

~Pour butter/olive oil mixture over broccoli and toss.

Slow Cook Country Ribs

Tender, tender, tender. Between the brining and the slow cook, these ribs are so tender. They are also very good.

SLOW COOK COUNTRY RIBS

(serves 4)

Ingredients:

*1 cup kosher salt

*1 quart cold water

*3 pounds country ribs

*3 tablespoons brown sugar

*1 tablespoon paprika

*1 teaspoon garlic salt

*1 teaspoon onion powder

*1 teaspoon black pepper

*2 cup barbecue sauce (I make my own)

Directions:

~Mix 1 cup kosher salt & 1 quart water into a large bowl.

~Submerge ribs into salt water, and let brine for 2-5 hours.

~Remove ribs from brine and rinse well.

~Dry off ribs with paper towels.

~In a small bowl mix, brown sugar, paprika, garlic salt, onion powder, & black pepper.

~Rub into pork ribs and let marinate for 1/2 hour.

~Preheat oven to 250 degrees.

~In a shallow baking pan or roaster, place ribs in a single layer.

~Bake for 2-3 hours, ribs should be tender.

~Drain any grease of liquid from ribs.

~Set oven to 300 degrees.

~Pour desired amount of BBQ sauce over the ribs.

~Return to oven and bake for another 1-2 hours.

Ding-Dong Cake

Nice rich tasting chocolate cake, a cream filling and a ganache topping makes for a very good cake.

DING-DONG CAKE

(serves 10-12)

Ingredients:

*3 ounces semisweet chocolate

*1 1/2 cups hot brewed coffee

*3 cups white sugar

*2 1/2 cups all-purpose flour

*2 cups unsweetened cocoa powder

*2 teaspoons baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*3 large eggs

*3/4 cup vegetable oil

*1 1/2 cups buttermilk

*1 teaspoon pure vanilla extract

*2 large egg whites

*1/2 cup sugar

*1/4 cup light corn syrup

*2 tablespoons water

*2 teaspoons pure vanilla extract

*pinch of salt

*8 ounces semisweet chocolate

*1/2 cup heavy cream

*1 tablespoon white sugar

*1 tablespoon light corn syrup

*1/2 cup butter

Cake Directions:

~Preheat oven to 300 degrees.

~Line the bottoms of 2 10-inch round cake pans with parchment paper.

~Spray cooking spray over parchment paper & sides of pan.

~Finely chop 3 ounces semi-sweet chocolate.

~Put chocolate into hot coffee.

~Let chocolate coffee mixture sit, stirring occasionally, until chocolate in completely melted.

~In a large bowl, double sift, sugar, flour, cocoa powder, baking soda, baking powder & salt.

~In a large mixing bowl, beat eggs until slightly thickened and a lemon color.

~In a small bowl, mix oil, buttermilk, vanilla & coffee mixture.

~Slowly pour into dry mixture and beat on medium speed until just mixed.

~Divide batter equally among the two prepared pans.

~Bake on the middle rack for 70 minutes or until, done.

~Remove cakes from oven and let sit for 10 minutes.

~Run a thin knife around the edges of pans and invert cake onto cooling racks.

~Cool cake completely.

~Cut one cake in half, horizontally

~Place one piece of cut cake on cake plate.

~Cut a 6-inch round hole out of the center of the other cake (give the center piece you cut out, to the kids. It won't be used for this recipe)

~Carefully place this piece on top of the the piece of cake that you cut horizontally and laid on the cake plate.

Filling Directions:

~Combine 2 egg whites, 1/2 cup white sugar, 1/4 cup corn syrup, 2 tablespoons water, 2 teaspoons vanilla & a pinch of salt, in a metal bowl over a saucepan of simmering water.

~Beat with a handheld mixer at high speed until frosting is thick and fluffy (about 7 minutes).

~Remove from heat and continue to beat until slightly cooled.

~Fill the entire cut out area of cake with filling.

~Place the remaining cake sliced horizontally over top, to seal filling.

Ganache Directions:

~Finely chop 8 ounces semi-sweet chocolate.

~Mix heavy cream, 1 tablespoon white sugar, & 1 tablespoon light corn syrup, in a medium sized saucepan, over low heat.

~Whisk until sugar is dissolved.

~Remove from heat and add chocolate, whisking until chocolate is melted.

~Cut butter into small pieces and add to frosting, whisking until smooth.

~Transfer frosting to a medium size bowl and cool.

~Stir occasionally, until ganache is a spreadable consistency. (if you want this to process to go quicker, place bowl of ganache over a bowl of ice and stir)

~Spread ganache over top and sides of cake.

~Chill until the ganache has hardened.

Omelette

I love a nice fluffy omelet. It's so versatile. You can pretty much put in what you like.

OMELETTE

(serves 2)

Ingredients:

*2 slices bacon, cooked & crumbled

*1/8 cup green pepper, chopped very fine (optional)

*1/8 cup red pepper, chopped very fine (optional)

*1/8 cup mushrooms chopped very fine (optional)

*1 teaspoon butter

*3-4 large eggs

*1/8 teaspoon baking powder

*1 tablespoon mayonnaise

*2 tablespoons whole milk

*salt & pepper to taste

*2 tablespoons butter

*1/4 cup monterey jack cheese, shredded

*salt & pepper to taste

Directions:

~Sauté green peppers, red peppers & mushrooms in a 8-inch skillet.

~Remove veggies from pan and place on paper towel to soak up any grease off veggies.

~In a small bowl, whisk together eggs, baking powder, mayonnaise, milk, salt & pepper until frothy.

~Add veggies & crumbled bacon to egg mixture.

~Heat the 8-inch skillet over medium heat.

~Add the butter and swirl to coat the bottom and sides of pan.

~Pour the whisked eggs into the skillet.

~Let eggs set slightly.

~Push eggs from edge towards the center of pan.

~Tilt pan to let egg fill the spaces.

~Continue doing this until omelet is set, about 1-2 minutes.

~Sprinkle with shredded cheese in the center of the omelet.

~Gently fold the omelet in half over the cheese.

~Tilt skillet to slide the omelet onto a plate.

Variations:

-cooked zucchini

-cooked yellow squash

-chopped ham

-sauté onions

-use egg whites only

Oatmeal Raisin Cookies

I love oatmeal raisin cookies, but most of my family does not like raisins. I will make the cookie dough separate it and put one with raisins and the other with chocolate or butterscotch cookies. These are a soft & chewy cookie.

OATMEAL RAISIN COOKIES

(makes 4 dozen)

Ingredients:

*1 cup butter, softened

*1 cup white sugar

*1 cup brown sugar, packed

*2 eggs

*2 teaspoons vanilla

*2 cups all-purpose flour

*1 teaspoon baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*1 teaspoon cinnamon

*3 cups old fashion oatmeal
*1 1/2 cups raisins.

Directions:
~Soak raisins in cold water for about 15-20 minutes before putting them in the cookie (drain water).

~Preheat oven to 350 degrees.

~In a large mixing bowl, cream together butter, white sugar, brown sugar, eggs & vanilla.

~Add flour, baking soda, baking powder, salt & cinnamon.

~Stir in old fashion oats.

~Mix in raisins.

~Make for 12 minutes.

~Remove from oven and let sit on hot cookie sheet for 1 minute before removing.

Margherita Pizza

Yummy, yummy, yummy! I really like this pizza. It's a great vegetarian dinner too. If you want to make this recipe easier buy a readymade crust.

MARGHERITA PIZZA

(serves 8-10)

Crust Ingredients:

*1 cup warm water

*1 package active dry yeast

*1 teaspoon sugar

*1 teaspoon salt

*2 teaspoons olive oil

*2 1/2 cups flour

*1 teaspoon ground basil

*1 teaspoon ground oregano

*1 egg white

*1 tablespoon water

*1/2 teaspoon garlic salt (optional)

*1/2 teaspoon poppy seed (optional)

*1/2 teaspoon sesame seed (optional)

*corn meal

Pizza Ingredients:

*1/4 cup olive oil

*1 1/2 tablespoons minced garlic

*1/2 teaspoon sea salt

*8 roma tomatoes, sliced

*1 teaspoon dried basil

*1 cup mozzarella cheese, shredded

*1 1/2 cups fontina cheese, shredded

*1/2 cup freshly grated parmesan cheese

*1/2 cup feta cheese, grated

*1/8 cup green pepper, chopped very small (optional)

*1/8 cup red pepper, chopped very small (optional)

Crust Directions:

~In a small bowl, dissolve the yeast & sugar in the water.

~Allow the yeast to proof, about 10 minutes.

~In a large bowl, mix flour, salt, oregano, basil and olive oil.

~Mix in yeast mixture.

~Sprinkle flour on a clean dry surface.

~Knead dough, until it is no longer sticky. You may need to add another 1/4 cup of flour, but no more.

~Place the dough into a well oiled bowl, and cover with a damp cloth.

~Let the dough rise until double. About 1 hour.

~Punch down the dough, and form into one tight ball (more if you are going to make personal pizza's).

~Let dough sit for a few minutes.

~Roll out dough to desired thickness.

~Mix egg white & water together.

~Paint a light layer of egg wash on outer edge of pizza.

~Sprinkle with desired amount of garlic salt.

~Spray the pizza stone, pizza pan or cookie sheet with pam.

~Sprinkle corn meal on pan.

~Put flour on hands and flatten pizza dough to desired thickness.

~Place dough on pizza stone, pizza pans, or cookie sheet.

~In a small bowl, mix egg & 1 tablespoon water.

~Brush outer edge of pizza crust with egg wash.

~In a small bowl, mix garlic salt, poppy seed & sesame seed.

~Sprinkle seasoning mixture over egg wash.

~Bake in 400 degree oven for 10 minutes.

Pizza Directions:

~In a medium bowl, stir together olive oil, garlic, salt, & dried basil.

~Toss with sliced tomatoes.

~Cover and refrigerate for at least 1 hour.

~Mix mozzarella, fontina, parmesan & feta cheese together.

~Brush pizza crust (after it has been pre-baked for 10 minutes) with some of the tomato marinade.

~Sprinkle pizza evenly with cheese mixture.

~Arrange tomatoes over top of cheese.

~Sprinkle red & green peppers over tomatoes.

~Bake for 10-12 minutes, or until the cheese is bubbly and golden brown.

Variation:

`substitute a homemade pizza crust with the

pre-baked pizza crust. You do not need to bake before putting your toppings on.

Patty Melt

Every once in a while, I love to have a patty melt with lots of caramelized onions on them. My friend Chris loves patty melts, but without the onions. Make it however you like. You may want to split this sandwich with someone, it's pretty filling.

PATTY MELT

(serves 2)

Ingredients:

*4 slices swiss cheese

*1/2 lb ground beef

*1 tablespoon olive oil

*1/2 teaspoon salt

*1/2 teaspoon black pepper

*1 teaspoon minced garlic

*1 cup onions, sliced

*3 tablespoons butter

*4 slices rye bread, (a sturdy rye bread)

Directions:

~In a medium skillet sauté onions & 2 tablespoons butter until a light golden brown, stirring often.

~In a medium bowl, mix ground beef, olive oil, garlic, salt & pepper.

~Form ground beef into two patties that will fix the bread.

~Grill burgers, to desired doneness.

~Butter each slice of bread on one side.

~Place stove top griddle over med-low heat.

~Place 2 slices bread, butter side down on grill.

~Put 1 slice on cheese down on the 2 slices of bread.

~Divide onions in two and spread over cheese.

~Place burger over onions.

~Put the last two slices of cheese over the burgers.

~Place another slice of rye bread on top, buttered side up.

~Fry until bread in a deep golden brown.

~Carefully flip and grill other side until golden brown.

~Remove from heat and slice on a diagonal.

Variations:

-substitute swiss cheese for American cheese, provolone cheese, pepper cheese or cheese of choice.

-substitute rye bread with your favorite bread, must be a good sturdy bread.

Chocolate Mousse

A light & rich dessert. Fairly easy to make, but does need to sit in refrigerator for at least 6-8 hours. Well worth the time.

CHOCOLATE MOUSSE

(serves 8)

Ingredients:

*2 cups heavy cream, chilled

*4 large egg yolks

*4 tablespoons sugar

*pinch of salt

*1 teaspoon pure vanilla extract

*1 tablespoon coffee, brewed strong & cooled

*8 ounces, bittersweet chocolate, chopped

• Directions:
• ~In a heavy saucepan, heat 3/4 cup cream, just until hot (not boiling).
• ~In a large metal bowl, whisk egg yolks, sugar, & salt together.
• ~Slowly steam, hot cream into sugar mixture, whisking until well blended.
• ~Transfer mixture to a medium saucepan and cook over low heat, stirring constantly, until mixture reaches 160 degrees on a thermometer.
• ~Pour mixture through a 'fine mesh sieve' into a large bowl.
• ~Stir vanilla into mixture.
• ~Melt chocolate & coffee in a double boiler over very low heat, stirring often. (water should be hot, not boiling)
• ~Whisk custard mixture into chocolate and let cool.
• ~Beat 1 1/4 cups heavy cream in a mixing bowl, until it holds stiff peaks.
• ~Whisk one quarter of whip cream mixture into the chocolate custard mixture.
• ~Gently fold the remaining whip cream into chocolate custard mixture.
• ~Spoon mousse into dishes.
• ~Cover with plastic wrap.
• ~Chill for 6-8 hours.
• ~Remove from refrigerator 15 minutes before serving.

Cran-Orange Parfait

Very light, fluffy, & fruity. If you are looking for a real rich sweet dessert, this one is not for you. It's lightly sweet, but very good.

CRAN-ORANGE PARFAIT

(serves 4)

Ingredients:

*2 cups plain yogurt (I use greek)

*4 tablespoons orange marmalade

*3/4 cup heavy cream

*1 1/2 teaspoons pure vanilla extract

*1 tablespoon white sugar

*1 cup whole cranberry sauce

*2 tablespoons fresh squeezed orange juice

*2 teaspoons orange zest

*2 tablespoons chopped pecans, toasted (optional)

Directions:

~Place a coffee filter or two or three layers of paper towel in a fine sieve.

~Put yogurt in coffe filter, let drain over bowl for at least 2 hours or overnight, in the refrigerator.

~Throw away liquid from the bottom of the bowl.

~In a small bowl, mix drained yogurt and marmalade.

~In a large mixing bowl, whip cream, until it begins to thicken.

~Add vanilla & sugar to whip cream and whip until soft peaks begin to form.

~In a medium bowl, gently mix cranberry sauce, orange juice, orange zest & half of the whip cream.

~Add the other half of whip cream to the yogurt-marmalade mixture.

~Layer yogurt & cranberry mixtures in 4 parfait or wine glasses.

~Sprinkle top with pecans.

~Chill for at least 1 hour.

Variations:

-substitute pecans for granola.

-substitute pecans for wheat germ.

-substitute homemade whip cream for cool whip.

Peanut Butter Pie

Sometimes I really crave peanut butter & chocolate, and this pie really takes care of that craving.

PEANUT BUTTER PIE

(makes 2 pies)

Ingredients:

*3 cups finely crushed Oreo cookie crumbs

*6 tablespoons butter, melted

*1 (8 ounce) package cream cheese

*1 1/2 cups powdered sugar

*1 cup peanut butter

*1 cup whole milk

*1 (16 ounce) package cool whip, thawed

*2 peanut butter cups, chopped

*1/4 cup chocolate syrup

Directions:

~Spray two 9" glass pie pans with cooking spray.

~In a large bowl, stir together the cookie crumbs & melted butter.

~Divide crumb mixture into two equal parts.

~Using your fingertips, firmly press the mixture evenly into the bottom and sides of pie plates.

~In a large bowl, cream together cream cheese & powdered sugar.

~Mix in peanut butter & milk, until smooth.

~Fold in cool whip.

~Spoon evenly into oreo crusts.

~Sprinkle peanut butter cups over top of pies.

~Drizzle chocolate syrup evenly over pies.

~Freeze until firm.

Variations:

-substitute oreo crusts for graham cracker crusts.

-substitute oreo crusts for nutter-butter crusts.

-substitute oreo crusts for vanilla wafer crusts.

-substitute peanut butter cups for milk chocolate candy with almonds

-drizzle caramel sauce over pies.

-substitute creamy peanut butter for crunchy peanut butter.

Bacon and Tomato Dip

This is very good, but you must let the dip sit for several hours or overnight to get the full desired taste. I really like the bagel chips a lot.  Bagel Chips go wonderful with this.  

BACON AND TOMATO DIP 

Ingredients:

*1 pound bacon, turkey bacon, or veggie bacon, cooked & crumbled

*1 cup mayonnaise

*1 cup sour cream

*1 tomato, peeled, seeded & diced

*1 teaspoon onion powder

*1 teaspoon garlic powder

Directions:

~Cook 1 pound bacon until crispy.

~Cool and crumble and set aside.

~In a medium bowl, combine 1 cup mayonnaise, 1 cup sour cream, 1 teaspoon onion powder and 1 teaspoon garlic powder.

~Crumble or cut bacon into fine pieces.

~Mix bacon into sour cream-mayonnaise mixture.

~Gently fold in 1 peeled and chopped tomato.

~Cover, refrigerate overnight, or for at least 5 hours.

Corn Dogs

I had never had a corn dog in my life until I tried this.  I really did enjoy it.  My daughter Tonia loves corn dogs and that is why I decided to make them.   She also loved this recipe.

CORN DOGS 

(makes 15-20)

Ingredients:

*2/3 cup butter

*3/4 cup sugar

*3 eggs

*1 2/3 cups milk

*2 1/3 cup all-purpose flour

*1 cup cornmeal

*4 1/2 teaspoons baking powder

*1 teaspoon salt

Directions:
~Heat oil in a deep fryer or heavy skillet to degrees (Oil must be deep enough to easily cover corn dogs).

~Cut hot dog in half (regular, turkey or veggie dog)

~Roll in flour, just a light dusting.

~Place a skewer lengthwise in the end of hot dog.

~Coat dog with corn meal batter.

~Drip off any excess batter.

~Gently place 2 or 3 corn dogs in hot oil.

~Turn every 15-20 seconds, making sure it browns evenly all around.

~Cook for 3-4 minutes or until a deep golden brown.

~Remove from oil and drain on paper towels.

~Serve hot. (Can freeze extra, and reheat in microwave or toaster oven)

Italian Beef Sandwiches

The first time I had an Italian Beef sandwich was in Chicago. Easy to make, put it in the slow cooker and go and do whatever it is you need to do for the day. A yummy dinner will be waiting for you when you come home. Great for a football party day.

ITALIAN BEEF SANDWICH

(serves 6)

Ingredients:

*3-4 pound sirloin tip roast

*1 teaspoon salt

*1 teaspoon ground black pepper

*2 teaspoons olive oil

*8-10 garlic gloved, skin removed and smashed

*2 tablespoon paprika

*1 tablespoon oregano 

*1 tablespoon  basil

*1 tablespoon coriander 

*1 tablespoon fennel seeds

*1 tablespoon kosher salt

*1 tablespoon ground black pepper

*2 bay leafs

*2-4 cups beef broth/stock

*1 cup pepperoncinis (optional)

*1 small onion, sliced, sautéed (optional)

*1 green bell pepper, sliced, sautéed (optional)

*1 red bell pepper, sliced and sautéed (optional)

*6-12 slices provolone (optional)

*6 hearty sub rolls

Directions:

~Preheat oven to 300 degrees.

~Rub 1 teaspoon salt and 1 teaspoon of pepper all over the roast.

~Drizzle olive oil into a large dutch oven.

~Turn burner up too high.

~When olive oil is hot, brown all sides of the roast.

~Remove roast from pan and set aside.

~Turn burner down to medium heat.

~In a small bowl, mix all of the spices minus the bay leaf.

~Add garlic and spiced to dutch oven.

~Sauté 1 minute, stirring continuously being careful not to burn garlic.

~Add 2 cups beef stock to the pot.

~Deglaze the bottom on the pan and then shut off the burner.

~Add roast back to pot and add the bay leafs.

~Add more beef stock if needed (the liquid should go about half way up the roast).

~Place the lid 3/4 of the way over the pot (you want steam to escape while cooking).

~Bake for 2 1/2 hours.

~Turn roast over and bake another 2 hours.

~Remove roast from oven and wrap in plastic wrap while still hot.

~Refrigerate at least 2 hours (I do it overnight)

~Refrigerate au jus.

~Remove from refrigerator and slice roast as thin as possible.

~Remove au jus from refrigerator and heat up until hot, but not boiling.

~Sauté bell peppers and onions.

~Get buns ready.

~Place a slice of cheese on bun (optional).

~Add a serving of sliced beef to hot au jus for 1-2 minutes.

~Place beef on bun.

~Add grilled veggies (optional).

~Add pepperoncinis  (optional).

~Take some tongs and dip the entire sandwich into the hot au jus (if you don't want to so juicy, just spoon a little au jus on the beef).

~Wrap sandwich in wax paper, and allow to sit for 30 seconds (this helps make the sandwich extra good, by allowing the au jus to soak into the bun.