Here I am again

Well excuses excuses, it's been a while. I have come across some fabulous recipes that I would like to share. I will have to get pictures later.

Spicy Italian Beef Dips

2-4 lb. boneless beef roast
1 can beef brothcombine
3 T. Italian Seasoning
1 t. salt (or Montreal Seasoning)
Dash cayenne pepper
1/4 c. water
1/2 jar Pepperoncini Peppers (with juice included)
Butter (for rolls)
1 pkg. Deli Rolls
6 slices of provolone or Swiss cheese
*FREEZER MEAL: Double & freeze extras for later

Combine all ingredients in a heavy pot or Dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.


Ultimate Quesadillas

Directions:
2 1/2 c. cooked and shredded chicken or pork
2 c. cheddar or Monterey Jack cheese
1 can refried beans
1 can black beans, drained & rinsed
1 can diced green chilies
8 flour tortillas
1/4 c. green onions, chopped
1/4 c. cilantro, chopped
3 t. taco seasoning (may need a little water to soften meat w/ spice)
1 T. lime juice
Butter
Sour cream
Guacamole (optional)
Salsa
*VEGETARIAN OPTION: Omit chicken and use more beans/veggies.

Place the shredded and cooked meat, black beans, green chilies,cilantro, green onions, taco seasoning, lime juice together in a bowl.
Heat a large skillet or griddle to medium heat. Spread a pat of butter where you will be cooking the quesadilla. Place one flour tortilla on the griddle. Spread a thin layer of the refried beans onto the tortilla. Spread another 1/4-1/3 c. of the meat mixture all over the tortilla. Top meat mixture with shredded cheese. Put an additional tortilla on top of the meat mixture to close the quesadilla. Let cook until tortilla is crispy and golden brown. Carefully flip the quesadilla over and cook on the other side until cheese is melted. Serve quesadillas with sour cream, guacamole, salsa, etc.