Grilled Chicken Jalapeño Bacon Wraps

1/2 chicken breast, cut in small slices
3-ounce softened cream cheese
1 jalapeño pepper, seeded and sliced thin
8 slices bacon, cut in half

Precook bacon until just starting to crisp. Don't over cook or it will be hard to roll around the chicken. Spread about 1/2 teaspoon cream cheese on top of each chicken slice. Top with a slice of jalapeño. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.

Grill or broil until bacon is brown and crispy on both sides and chicken is fully cooked.

Beef Daube Provencal

2 t olive oil
12 garlic cloves, finely chopped
2-pound chuck roast, cut into 1-inch cubes
1 1/4 t salt, divided
1/2 t freshly ground black pepper, divided
1 C dry red wine
1 1/2 C chopped onion
2 C chopped carrot
5-6 large mushrooms, thinly sliced
1 tablespoon tomato paste
1 T chopped fresh rosemary
1 T chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes
1 bay leaf
3 C cooked egg noodles (about 4 C uncooked noodles)  See Granny’s Egg Noodles

In a small Dutch oven, cook garlic in oil over low heat for about 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside.

Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown 5 minutes on all sides. Remove beef from pan.

Add wine and bring to a boil, scraping pan to loosen browned bits. Return garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper and remaining ingredients (except egg noodles) and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender or place mixture in a slow cooker and cook on high for 5 hours. Discard bay leaf. Serve over noodles.

Granny’s Egg Noodles

This is the basic old-fashioned recipe for egg noodles, just like granny used to make.

2 C flour plus more for rolling out
1 t fine sea salt
4 large eggs

Mix flour and salt in a large shallow bowl. Make a well in the center and crack the eggs into it. Use a fork to beat the eggs and then gradually start incorporating the flour into the eggs. Stir and pull in more flour until solid dough forms. The dough will be sticky.

Turn dough out onto a well-floured surface. With well-floured hands, knead the dough, incorporating more flour as necessary to keep it from sticking, until smooth and firm and no longer sticky, 5 to 10 minutes.

Wrap dough with plastic wrap and chill it for at least 30 minutes and up to overnight.

Divide dough into two or three pieces. On a well-floured surface, roll dough to the desired thickness (anywhere from 1/4 inch to paper thin). Keep in mind the noodles expand when cooked.

Cut the noodles with a sharp knife as evenly as possible to ensure uniform cooking time. Lay the noodles on drying rack until ready to cook. If noodles are let to dry completely, they can be stored in an airtight container at room temperature for up to a month.

Boil the noodles in well-salted water until tender.

Sue's Tailgate Sandwich

I've had this recipe for a long time.  I don't remember where I got it or who Sue was.  Sorry, Sue, I would give you credit if I remembered.  I've modified it slightly over the years.  One time I brought this to a tailgate with store-bought "spinach" focaccia bread.  It wasn't until I got to the tailgate, I realized it was jalapeno focaccia bread.  It gave it a nice, but surprising, kick.  No tailgate today, but we are gathering to watch the game on TV.  Works just as well.

1/3 cup mayonnaise
1 (12-inch round) focaccia or calabrese loaf
1 clove garlic, crushed
1/4 pound thinly sliced smoked turkey
1/4 pound thinly sliced dry salami
1/4 pound provolone, thinly sliced
2 thin slices red onion, halved and separated
1 medium tomato, thinly sliced
2 roasted red peppers, see recipe below
1 cup shredded fresh spinach
Balsamic vinaigrette

Slice the bread in half horizontally. If the loaf is thick, hollow out a bit of the center so there is not too much bread.  Mix together mayonnaise and garlic. Spread this mixture on the bread. Layer the remaining ingredients on half of the bread. Sprinkle with balsamic vinaigrette. Top with second piece of bread. Wrap in plastic wrap and then foil. Refrigerate at least 2 hours or overnight. Slice into wedges and serve.

Roasted Red Peppers
2 red bell peppers

Cut peppers in half and clean out seeds. Brush with olive oil. Grill on low-medium heat or broil for 20 minutes - skin side to the flame.  Peel off blackened skin.