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February 23, 2011

French Dip (Pot Roast) Sandwiches with Au Jus

Overall Ingredients:
  • 2-3lb London Broil
  • 2 pkgs onion soup mix
  • 2 Tbsp bouillon (beef or chicken)
  • 6 cups water
  • French or Bolillo Rolls
  • Creamy horseradish, mayo or mustard...whatever you like on your rolls
In the crock-pot put:
  • 2 cups of water
  • 1 pkg of onion soup mix
  • London broil (whole not sliced)
  • Let cook on "keep warm" or low for 6-8 hours.
  • After cooking time, pull meat out carefully & slice. Place onto rolls.
  • To the crock-pot, add the remaining 4 cups of water, the other pkg of onion soup mix & bouillon. 
  • Let heat well & dish into small bowls for each person.
Pot Roast/Shredded Version:
If you are feeling like a bit less work....let the meat cook up to 12hrs/overnight/all day & night, etc.
Then shred the meat while still in the pot.
Add the remaining ingredients & let cook another hr or 2. 
Place shredded meat onto sandwich rolls & serve with au jus.

February 20, 2011

Black Beans

1lb bag of dry black beans
1Tbsp salt
1Tbsp cumin
1Tbsp garlic powder

  • Place black beans in a strainer & rinse well.
  • Place rinsed beans into a small pot.
  • Fill with water to cover beans by 2".
  • Soak overnight on stove-top or counter.
  • Drain beans in strainer & rinse well again.
  • Place beans back into pot & recover with fresh water.
  • Bring beans to a boil & then reduce the heat to low for 1hr.
  • Taste a bean...it should not be too mushy, but not firm either. (If still firm cook on low till tender.)
  • Add a bit more water if necessary...beans & water should be about the same level.
  • Stir well. 
  • Add salt, cumin & garlic.
  • Shut off the heat.
  • Cover with a lid & let sit for 1hr so beans absorb the spices & some more liquid.

Serve with rice, in burritos...or by themselves.

Mexican Shredded Chicken

4c salsa (whatever type you have on hand)
6 boneless, skinless chicken breasts (frozen is ok)

  • Put 1/2 the salsa into your crockpot.
  • Place all the chicken on top of the salsa.
  • Pour the other 1/2 of the salsa over the chicken. 
  • Cook on low for 6-8hrs (I do it overnight).
  • Shred the chicken breasts into the salsa & mix well.

Use in burritos, tacos, on top of salads, use it to make nachos, mix with rice & black/pinto/red beans, top a pizza with it, throw into pita bread, mix with mayo for "mexican chicken salad" sandwiches, etc.

Enough to feed a family of 5-6 for 2-3 meals.

FYI: This time, I used my grilled corn salsa, which made this a bit less tomato-ish than normal. Its still good, but the corn loses some of its color overnight.

February 16, 2011

3 Cheese Sliders (On Kings Hawaiian Rolls)

Just a warning, these are freaking addictive. (makes 24 sliders)

Ingredients:
2lbs ground beef (use a lower fat % because of the added cheese)
1/2c. jack cheese (shredded)
1/2c. cheddar cheese (shredded)
1/2c. blue cheese (crumbles)
2 Tbsp. dijon mustard
1 Tbsp. garlic powder
1 Tbsp. ground chili pepper
2 tsp. ground black pepper
2 Tbsp. Worcestershire Sauce
1 medium yellow onion (diced small & sauteed)

  • Mix all together well. (By hand or by a mixer on low.)
  • Form 24 patties. I use a medium sized cookie scoop.
  • Place on baking sheet with wax paper & refrigerate until ready to cook.
2 Cooking Options:

  • Bake in your oven on the baking sheet they are already on. (350 degrees till preferred done-ness.)
  • Use a "grill pan" on the stove-top. 3-5 minutes per side. 
  • The bbq is NOT recommended for sliders. These are small & drip a lot...causing too many flare-ups & will fall apart if not watched carefully. 
Serving:
  • Pile your table with fresh sliced roma tomatoes, all the normal condiments, pickle slices & warmed Kings Hawaiian Rolls.
  • Serve with homemade baked fries & green salad.
You can also make these into big burgers...but then you can't enjoy the Hawaiian Rolls!

February 10, 2011

Grilled Corn Salsa

6 Roma Tomatoes (¼'d)
4 ears of Corn (shucked)
1 White Onion (cut in ¼'s)
1 bu. cilantro (chopped)
4 Limes (juiced)
3 jalapeños
2Tb Cumin
2Tb Chili Powder
1Tb Salt (only use to taste)
1Tb Garlic Powder


  • Place corn & jalapeños onto hot bar-b-que grill. Rotating often till slightly charred. Remove from grill. 
  • Cut corn off the ear & put into serving bowl.
  • Dice jalapeños & add to corn.
  • Add lime juice, cumin, chili powder & garlic.
  • Add 1/2 of chopped cilantro.
  • In food processor (or blender) place tomatoes, onion & other 1/2 of chopped cilantro.
  • Pulse until mostly smooth, a few small chunks are ok.
  • Add to corn mixture & mix well. 
  • Add salt to taste. (Remember as this sits the salt will become more obvious.)
Makes about 6-8 cups of salsa.

February 8, 2011

Funnel Cakes

I gave into my first sweet pregnancy craving. Honestly how often am I going to make them anyways?

These must be served hot & are best topped with powdered sugar. I've seen several other options at the fair or carnivals or theme parks, but powdered sugar is awesome & probably better for you than a big scoop of warm pie filling & whipped cream.

1 cup water
3/4 stick butter (6Tbsp)
2 Tbsp sugar
1/8 tsp salt
1 cup flour
1 cup of eggs not beaten (from our chickens its 5 whole eggs)
vegetable/canola oil for frying
powdered sugar for topping.

  • Boil water, butter, sugar & salt together in a saucepan. 
  • Shut off heat.
  • Add flour & work well with a wooden spoon until it is all incorporated and dough forms a ball.
  • Transfer mixture to the bowl of an electric mixer and let cool for 3-4 minutes.
  • With mixer on the lowest speed (using the paddle attachment), add eggs, 1 at a time, making sure the first eggs is completely incorporated before continuing onto the next egg.
  • Once all eggs have added & the mixture is smooth, put dough in a quart sized zip-lock bag.
  • Heat about 1 1/2 inches of oil in a heavy pan (I used my pretty new home dutch oven).
  • You know your oil is ready when you can drop a little bit of water out of a straw and it makes the oil sizzle.
  • Cut off a corner off the zip-lock bag & pipe the batter into the oil making a free form lattice type pattern. 
  • Only pipe it a bit smaller than the your average pancake. With criss crosses in the middle. It expands!
  • Cook until browned & flip once to cook the other side. (Flip with a slotted metal spatula or spoon.)
  • Remove the cake from oil & drain on paper towels for a minute. 
  • Top with powdered sugar.
  • Continue one by one until all the batter is used.
Makes 10 average sized funnel cakes.