These quick and easy Roast Beef Roll-Ups make an incredibly satisfying lunch or appetizer! The combined flavors of bell peppers, onions, and Picante provolone cheese are amazing. We've served these for lunch many times for out of town guests because they can be prepared ahead of time then baked 10 -15 minutes before serving. Everyone just loves them. Give them a try, we know you'll love them too! ❤️❤️
2 Tablespoons EVOO
1 large green bell pepper, thinly sliced
1 large red, orange or yellow bell pepper, thinly sliced
1 large onion, thinly sliced
1/2 tsp fine sea salt
1/8 tsp black pepper
12 slices Boars Head roast beef (from the deli counter, slices should be thick enough to not shred when rolling up)
2 -3 cups Boars Head Picante provolone cheese (shredded). We buy a block of it from the deli counter and shred it ourselves for a really fresh taste. Use 2 cups if you don’t want a lot of cheese or 3 cups if you’re a cheese lover like us.
Preheat the oven to 300ºF.
In a large saute pan over medium heat, saute the peppers & onions until peppers are soft & onions are translucent. (about 10-15 minutes)
Season with salt & pepper. Remove from heat.
Lay a slice of roast beef on parchment paper. Have the short end of the roast beef facing you.
Sprinkle with approximately 2 Tablespoons of the shredded provolone cheese on top of the roast beef slice.
Place approximately 2 Tablespoons of the sauteed peppers & onions on top of the provolone cheese.
Start rolling up at the short end and place seam side down on a large, parchment-lined baking sheet or casserole dish. It’s ok if they touch each other.
Sprinkle more shredded provolone on top then place in 300ºF oven for approximately 10 minutes or until cheese melts. Serve warm.
Notes: We use Boars Head because it’s gluten-free. You can use whatever deli brand you like.
Depending on your crowd size you can double or triple this recipe. Any leftovers can be stored in the refrigerator for up to 3 days in an airtight container. Leftovers can be reheated in a microwave for no more than 30 seconds or in a 350ºF oven for about 4 minutes.
Featured photo and recipe adapted from Maria Emmerich, Quick & Easy Ketogenic Cooking.
The other night we were so engrossed with updating this blog that we completely forgot about dinner! We realized it at 5:00 pm! After searching in the refrigerator we found country sausage, zucchini, and some leftover tomato sauce so we whipped up a really quick & tasty dinner. On nights when you are pressed for time, this recipe is not only quick & easy but also delicious, healthy & satisfying. There's a bonus too... it's low carb, keto-friendly, and gluten-free. You won't miss the pasta at all. Our family loves it with ricotta cheese on top...it's delicious! Give it a try and let us hear from you. 😋😋
2 cloves garlic (we use Dorot frozen cubes for consistency)
1 lb bulk Neese’s Sausage, hot or regular
2 Tablespoons butter
1 cup pre-made tomato sauce (more or less depending on your preference)
salt & pepper to taste
ricotta (for topping)
Pecorino Romano cheese, grated
Wash unpeeled zucchini then dry well. Cut the end stem from one end of the zucchini then using the spiralizer thick ribbon blade, spiralize all the zucchini. Set aside.
In a large hot skillet place the bulk sausage and brown completely on all sides, crumbling the sausage as it cooks.
Add the garlic and continue cooking another minute. Stir well then add the butter combining well.
Add the zucchini spirals and mix with the sausage.
Cook until zucchini is soft or al dente then add a cup of pre-made tomato sauce and mix well. Heat until sauce is hot. Remove from heat.
Serve in a pasta dish and sprinkle with grated Pecorino Ramano cheese then top with a dollop of creamy ricotta cheese and enjoy.
Add Zucchini noodles after browning sausage meat
Add tomato sauce
Notes: Additional tomato sauce may be added depending on your preference. For those of you who must have pasta, just cook up a little gluten-free pasta (or regular pasta if gluten is not a health issue) and add the cooked pasta at the end to combine with the zoodles.
Move over Chicken Marsala...we're here to introduce you to our juicy Chicken Maderia that will elevate your dinner to a whole new level that's sure to please! Tender chicken breasts combined with mushrooms and asparagus in a wonderful creamy Madeira sauce topped with melted gooey mozzarella (or as our old family from Brooklyn would say, Mootzadell, dropping the last vowel of a word was very common because they were always in a hurry! In carrying on that tradition, we think we'll start to call it Mootz) 😂😂 Whichever way you pronounce it, this dish is delicious. Our family loves this chicken dish and we hope it will become a new favorite of yours. We're sure your family and friends will be asking for more just like ours do so you might want to make a double batch! 😋 😋
12 -15 thinly sliced chicken breasts, season with salt & pepper
2 bundles of asparagus, blanched
6 Tablespoons butter, divided
4 Tablespoons EVOO, divided
32 oz small button mushrooms, washed and dried thoroughly
4 Tablespoons fresh parsley, finely chopped plus extra for garnish
3 cups Madeira wine
3 cups beef stock or broth
1 cup heavy cream
2 cups mozzarella cheese, shredded
salt & pepper to taste
Trim asparagus by snapping the ends off. Wash well and set aside.
In a large saucepan, bring salted water to a boil, enough to cover asparagus and boil for 3-4 minutes. Remove to a large bowl filled with ice water to stop color turning. Drain well then set aside.
In a large oven-proof skillet on medium-high heat melt half the butter & half the EVOO until hot. Add the whole mushrooms and cook 5 minutes until golden brown. Add the onion and cook 3-4 minutes then add the garlic & parsley. Cook an additional 2 minutes. Remove the mushroom mixture to a separate bowl and set aside.
In the same skillet on medium-high heat, add the remaining butter and EVOO. Once hot, place seasoned chicken breasts in a single layer and sear quickly about 2 minutes on each side, just to get golden brown. Do not overcook as the chicken will finish cooking when everything is combined. Remove chicken and drain in layers on paper towels. Set aside.
In the same skillet on high, add the Maderia wine and boil until reduced by half, approximately 6-8 minutes. Add the beef broth and boil for about 10 -12 minutes until reduced to half.
Reduce heat to medium. Stir in heavy cream and simmer until sauce thickens. Season with salt & pepper to taste. (Sauce will not be real thick; however, you may add a small amount of flour to thicken)
Add chicken back to skillet coating both sides with sauce. Add the mushroom mixture and asparagus on top then sprinkle with the shredded mozzarella.
Broil on top rack in the oven just until cheese is melted. Remove from oven, garnish with parsley and serve.
Notes: For a large crowd, simply triple the recipe. This recipe is Gluten-Free & Keto-Friendly as long as you don’t add flour. Chicken Madeira is a delicious meal on its own but if you’re looking to stretch it, serve with pasta or rice to soak up the amazing Madeira sauce.
Casseroles are a great way to combine your family's favorite vegetables into a one-dish meal that is sure to please. Our family loves eggplant, zucchini, ricotta cheese & mozzarella (among many other foods) so we combined all those ingredients into a delicious casserole? They loved this dish so much that they requested it 3 nights in a row! You can make this casserole with or without sausage because it's just as hardy without it plus you get the added bonus of it being Gluten-Free and Keto friendly if you follow a keto diet. You and your family will love it! 😋😋
2 medium eggplants, firm to touch
2 medium zucchini or summer squash (or 1 of each, personal preference )
1 lb bulk Italian Sweet or Hot Sausage, optional (bulk country sausage can be substituted)
2 pints cherry tomatoes
8-10 large cloves garlic, unpeeled
enough EVOO to lightly coat all the sliced eggplant & zucchini before roasting, plus extra for lightly coating the baking sheet
salt, pepper, and garlic powder to season eggplant & zucchini before roasting
1 cup ricotta (we used whole milk but you can use skim or fat-free if desired)
1/2 beaten egg
2 shakes crushed red pepper (more or less to taste)
1/2 cup Pecorino Romano, grated plus extra for between layers
8 oz. mozzarella, grated & divided in half
1 cup fresh basil leaves, chopped & divided plus a few whole leaves for garnish
Cut the end stems from each end of the eggplant, zucchini or summer squash.
Slice into 1/2-inch thick round pieces.
With a small pastry brush, lightly brush EVOO over both sides of the eggplant and zucchini.
Position your oven racks to upper and lower thirds of your oven.
Preheat oven to 500ºF. Once it reaches 500ºF lower to 425ºF.
On a small rimmed baking sheet (no parchment paper) place tomatoes and unpeeled garlic cloves.
Drizzle 1 Tablespoon EVOO over the tomatoes & unpeeled garlic. Toss with your hands to coat, roast on the top oven rack for 15-20 minutes until tomatoes blister & garlic is soft & caramelized. Remove from oven when done and set aside to cool.
Line 2 large rimmed baking sheets with parchment paper and drizzle a very small amount of EVOO in each pan.
Arrange the eggplant slices in a singer layer in one of the pans then arrange the zucchini in the second pan.
Sprinkle salt, pepper and garlic powder over the tops of eggplant & zucchini only.
Using a pastry brush, use 2 Tablespoons or more of EVOO to lightly brush over the eggplant and zucchini slices in both pans (both sides).
Place pan with eggplant on top oven rack and zucchini on middle rack and roast at 425ºF for 15-25 minutes until nicely browned but not burnt. Zucchini might brown before the eggplant so check often as individual oven temperatures vary.
Once browned, use a spatula to flip eggplant & zucchini over. Continue roasting the eggplant & zucchini until brown, about 10 minutes, checking often.
Once done, remove from oven & let cool.
In a medium skillet brown the bulk sausage meat until fully cooked. Drain & set aside in a bowl until ready to begin layering process.
In a medium bowl combine 1 cup ricotta, red pepper flakes, 1/2 beaten egg, 2 Tablespoons chopped basil, grated Pecorino Romano cheese, and 6 oz mozzarella. Drizzle a tsp of EVOO and mix with a fork to combine. Add salt to taste.
Remove the cooked garlic cloves from the cooled tomato pan & move to a cutting board. Using a fork, press on the skins to remove the soft, caramelized garlic. The skins can be discarded. Mash the cloves into a paste then add to the ricotta mixture and combine well.
In a shallow 2-qt baking dish drizzle some EVOO on the bottom. Arrange 1/3 of the eggplant & zucchini in a single layer. Add 1/3 the blistered tomatoes and scatter them around. Add a dollop of ricotta evenly over each vegetable section (do not spread, leave dollop as is). Add half the drained cooked sausage and sprinkle on top of ricotta dollops. Sprinkle with grated Pecorino Romano cheese.
Tear some of the basil leaves and generously scatter around the first layer.
Repeat step 18 & 19 for the second layer.
Add remaining ricotta mixture on top of the second layer, top with remaining slices of eggplant & zucchini then add the remaining tomatoes on top. Sprinkle with grated Pecorino Roman cheese and top with remaining shredded mozzarella.
Bake approximately 20 – 25 minutes at 425 ºF or until cheese is melted and casserole is bubbling.
Remove from oven. Let cool 10 minutes before serving. Garnish with fresh basil leaves and serve.
Let cool for 10 minutes before cutting & serving
Slice the eggplant & zucchini into 1/2″ thick rounds
Place Combination of Eggplant & Zucchini on bottom of 2-qt casserole dish
Add 1/3 of the roasted tomatoes
Add 1/3 ricotta in dollops then sprinkle with chopped basil & top with cooked sausage
Add the second layer
top with remaining ricotta mixture & top with Mozzarella
Notes: 2 large and 1 small rimmed baking sheets are needed for this recipe. We used Neese’s Country Sausage (bulk) in this recipe; however, the meat is optional. Add some sauteed mushrooms if you’re a mushroom lover like Teresa is. Can be served as a main dish (4-5 servings) or a side dish (6-8 servings).
Every year Gary & I along with Teresa & Jack, celebrate 4th of July on the USS Battleship NC. We sit on the deck with our friends and neighbors and have great conversations, shared laughs and view the most spectacular fireworks display. Everyone brings their own chairs, snacks, food, and drinks. My friend and neighbor, Rob Sherman, brought the most delicious cucumber, tomato & dill salad to share. It was delicious! He said he found the recipe on the internet some time ago & has been making it ever since. We are happy to share Rob's recipe with you. It's light and refreshing for these hot, humid summer nights & naturally gluten-free. Rob, we thank you for sharing your recipe with us so we can pass it along!
4 medium cucumbers, sliced 1/8 inch thick rounds, skin on. (We used a mandolin slicer for uniform slices)
2-3 whole tomatoes, quartered or 1 cup grape tomatoes sliced in half (more or less if you prefer)
2-3 Tablespoons red onion, sliced thin then chopped
1/4 cup white wine vinegar
2 Tablespoons EVOO
2 tsp granulated sugar
1 ¼ tsp sea salt, or more to taste
freshly ground pepper to taste
1/4 cup fresh dill, chopped
In a large bowl combine the vinegar, oil, sugar, salt and a few grinds of pepper. Whisk together.
Add the sliced cucumbers, tomatoes, red onion, and dill then toss to combine.
Cover the bowl and refrigerate at least 30 minutes or overnight to allow the flavors to come together.
Taste and season with additional salt or pepper if needed before serving.
Notes: Leftovers can be stored in the refrigerator in an airtight container up to 3 days.
I recently made this salad with grilled flank steak, chimichurri, and a jasmine rice medley. Pairs well with our Slow Cooker Spare Ribs and corn on the cob.
Last year I gave the Keto diet a try and was pleasantly surprised when my doctor told me to keep doing what I was doing as my labs came back great and I lost 25 pounds! So what did I do? I went to Italy! When we returned from our trip it was very hard to go back on Keto 100%. Well, Teresa is off to Greece so I'm back on Keto. For those of you eating Keto, this is a quick and easy breakfast that satiates you until dinner time and it's a tasty way to start your day. You don't have to follow a Keto diet to enjoy this hearty breakfast!🥓 😋
2 large eggs, beat well with a fork
A 1/4-inch thick slice of onion, diced
1/2 red bell pepper, diced
1/2 tsp coconut oil (I use LouAna® Coconut Oil, it has no coconut aroma or taste to distract from your other ingredients.)
salt & pepper to taste
3 slices of bacon (preferably with no antibiotics, sugar-free, & nitrate free)
1-2 Tablespoons shredded Swiss cheese (may be substituted with your favorite cheese)
1 tsp fresh parsley for garnish
Preheat oven to 400°F.
Line a small baking sheet with foil and place the 3 slices of bacon on top.
Cook 4 minutes then turn and cook another 2-4 minutes. Drain on paper towels (You will have perfectly rendered bacon fat that can be stored in a glass container in the refrigerator for future sautéing).
In a small skillet on medium heat place 1/2 tsp coconut oil.
Add the bell peppers and onions, salt & pepper. Saute until translucent.
Lower heat & add the eggs and stir quickly to mix in the peppers & onions.
Gently cook for 1-2 minutes or until the bottom is set and can be flipped over.
Flip eggs and sprinkle Swiss cheese on top.
Cook another 1-2 minutes until eggs are fully cooked but not overcooked.
Slide omelet onto a dish and sprinkle with chopped parsley.