Some Of Our Favorite Recipes
Easy Roasted Chicken
INGREDIENTS:
1 - three to five pound chicken
2 - TBSP of Colorado Red Seasoning
3-4 - TBSP of unsalted butter
1/2 tsp salt
1 - TBSP olive oil
3/4 - cup of water
1 - Sheet of aluminum foil
OPTIONAL: 2 TBSP of Rosemary
INSTRUCTIONS:
Heat oven to 450 degrees
Pat dry the chicken - makes the skin crispy and golden brown.
Sprinkle 1/2 TSP of salt inside the chicken and add a pad of butter.
Brush outside of chicken with 1 TBSP of olive oil.
Shove other 2 to 3 pads of butter under the skin of the chicken.
Rub 2 TBSP of DNH Colorado Red Seasoning all over the chicken.
OPTIONAL: 2 TBSP Sprinkle Rosemary on outside of chicken.
Place in a shallow roasting pan, breast side up.
Add 3/4 cup of water to pan.
Bake at 450 degrees for 20 min, reduce heat to 375 and continue to bake 30 more minutes, baste with pan juices.
Cover and seal chicken with aluminum foil to prevent excessive browning of the skin.
Bake 15-20 more minutes or till its thickest meat (usually the breast) temp hits 165 degrees with a meat thermometer.
Remove from oven and let stand 5 to 10 min before serving.
Eat and Enjoy!
Italian Beef Roast:
INGREDIENTS:
1 - three to five pound boneless chuck roast, top round also works.
1-2 pouches of Drunk-N-Hungry Chicago Italian Beef Au jus Mix
3-4 cups of water for OVEN
1 - cup of water or less for SLOW COOKER
10-12 cups of water for QUICK and OVEN
1-2 loaves of French Bread (hard shell soft inside)
Optional: 1/2 jar of Pepperoncini Peppers, or 1 -2 Sliced Green (red) Sweet Peppers
INSTRUCTIONS:
OVEN: Heat oven to 500 degrees
BOTH OVEN AND SLOW COOKER: Pat dryt the roast - makes the dry mix stick to the roast better.
Place in Roaster or Slow Cooker Fat side up.
Add 3-4 cups of water
SLOW ROASTER: Add 1/2-3/4 inch of water
BOTH OVEN AND SLOW COOKER: Spread and hand rub bag of au jus mix over roast and into the water.
SLOW COOKER: Pepperoncini (half jar with juices) or Green Sweet Peppers
OVEN: Sear in Oven at 500 degrees for 15 minutes. (ADD Pepperoncini or Green Peppers now). Then reduce heat and cook at 325 degrees for about 2hrs (20-30minutes per pound until internal temp hits 135 degrees)
FOR A SLOW COOKER: COOK ON LOW for 8 to 10 hours, OR on HIGH for 4 to 5 hours until internal temp hits 135 degrees.
BOTH OVEN AND SLOW COOKER: Remove from pan, and slice thin.
*SLOW ROASTER OPTION: (Not Chicago Style but still very tasty). Use forks to shred the beef, and place on bread, or on top of Mashed potatoes. Use au jus to soak the beef.
OVEN AND QUICK COOK
SEE VIDEO ON HOME PAGE FOR OPTIONS AND BEST RESULTS
QUICK COOK: Buy 1 pound to 5 pounds of thinly sliced Roast or Italian Beef from local Deli.
In separate pot add 10 or 12 cups of water (depending on how many pounds made).
Add au jus mix, (Add optional sweet peppers NOW to soften up)
Stir until mostly solid brown and well dispersed let heat for about 10 minutes.
Add sliced beef, cook about 10 min until it starts to curl slightly. HEAT ! DO BOIL !!
Turn off heat
Tong or fork on beef (and peppers) on to split French rolls.
FOR BEST RESULTS:
For authentic Chicago Italian BEEF, dip entire sandwich in au jus.
Don’t forget the sear.
Use the au jus.
Eat and Enjoy!