Shredded French Dip Sandwiches

My neighbor, Heather, introduced me to these sandwiches. She and her husband invited us over for dinner so we could get to know our new neighbors and she served these French Dip Sandwiches for dinner. Oh my goodness…they were so far past amazing that I begged her for this recipe. She was happy to share and 7 years later, we are still good friends! She loves to cook and has shared so many recipes with me that have become family favorites!

I make these a lot for family that come in from out of town because they feed up 6 to 8 people. Here’s a secret about how to make the meat tender. Cook the meat in the slow cooker on low for at least 8 hours. I typically let mine continue to cook for about  9 or 10 hours. You cant really overcook roast. I took these to work this past week for a pot luck and I woke up at 2 AM to start the crock pot! I wanted these to be tender!

Ok, so these are not gluten free. Sorry – they just aren’t and I haven’t found a gluten free substitute for beef consomme or french onion soup. But seriously – this one is so good, I counldn’t NOT post it. That would not have been fair to not share this one because it is definitely worth repeating! Enjoy!

Ingredients

• 1 3lbs beef chuck roast
• 1 10.5 ounce can beef consomme
• 1 teaspoon of bouillon granules or 1 beef bouillon cube
• 1 10.5 ounce can french onion soup
• 1 10.5 ounce can beef broth
• 8-10 french rolls

Directions

• Halve roast and place in a slow cooker.
• Combine all ingredients except for the rolls and pour over roast.
• Cover and cook on low for 8 to 10 hours.
• Ensure the meat is tender.
• Remove meat and shred with two forks.
• Serve on rolls. Slim the fat from the cooking juices and serve as an au jus dipping sauce.

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Recipe source: inspired by Heather Huberich

Southern Style Pot Roast

This has to be my all time favorite recipe for pot roast. I have 2 pot roast recipes that I switch out on a regular basis. This one is savory and full of flavor and I thank Mrs. Paula Deen for this recipe! I found this one back in 2008, tried it out and fell in love. My kids love this one and it's a BIG winner in our house. This one CAN be gluten free if you use gluten free cream of mushroom soup and gluten free beef bouillon granules. It is so important to read those labels! Some cream of mushroom soups are gluten free and some aren't. Same thing with bouillon cubes/granules. I use Lea & Perrins Worcestershire sauce and it is gluten free.

This meal is perfect for a Sunday dinner. Easter is this Sunday and this would be a fabulous recipe to make to accompany your traditional side dishes of mashed potatoes, green beans and corn! Enjoy this one because it's absolutely fabulous :)

Ingredients:

• 1 (3-4 pound) boneless chuck roast
• 1 tsp House Seasoning (ingredients below)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tablespoons olive oil
• 1 cup thinly sliced onion wedges
• 3 garlic cloves, chopped
• 2 bay leaves
• 1 (10 3/4-ounce) can cream of mushroom soup (use a gluten free version if you are gluten free!)
• 1/4 cup red wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon beef bouillon granules (use a gluten free version if you are gluten free!)
• 3/4 cup water

Ingredients for House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients and store in an air tight container for up to 6 months

Directions for Roast:

• Preheat over to 350 degrees F.
• Once you mix your house seasoning together, rub about 1 tablespoon of the seasoning on the front and back of the roast.
• Heat the olive oil in a large skillet and brown the roast, searing it on both sides.  

                             

• Place the meat in a roaster pan or a 13x9 casserole dish.
• Add the onions and garlic to your skillet for 1 to 2 minutes to absorb the leftover roast juices.

                             

• Now place the onions and garlic in the roaster pan with the meat and bay leaves.

                                            

• Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. 
• Pour over the roast. Add water.

                             

• Cover pan with foil and bake 3 to 3.5 hours or until tender.Once done, tear apart and you are ready to serve!

                             

Cook's Note - If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly. Then, pour back on your pot roast.

Crock-pot Shredded Beef Tacos

It's that time of year when my my husband travels a lot.  It's super hard to get off work, get the kids and cook dinner to eat by 6:00.  Being this is the month to be thankful - I'm so thankful for my crock-pot!

I specifically looked for crockpot recipes this week due to hubby's travels and found 3 that I wanted to try out.  The first one was from Eat.Live.Run (http://www.eatliverun.com/). If you haven't checked out their website, you should.  They have a lot of really good recipes.  So this is what I do...I find a lot of different healthy recipes from all over. I make them and if they pass the test, I post them on my blog to share with others (always giving credit where credit is due).  I tweak some of the recipes a bit if I feel they need it.  Like this one, the recipe called for 1 tsp of salt.  It needed more, so I added another 1/2 tsp and they were perfect.  This one passed the test. This recipe has a tiny little kick to it, so my kids didn't really dig it, but me and hubby chowed! And - it was even better the day after!  I had these for lunch today and after sitting in the seasoning all night...so yummy!

This one is Gluten Free and super easy to prep and make.  If you like crock-pot recipes, you should really try this one.  I ate tacos while my hubby made a burrito.  Super yummy recipe! and simple to put together! Hope you enjoy!

Ingredients:

2 lb Flank Steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped

Spice Rub

2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1 1/2 tsp salt
1/2 tsp black pepper

Directions:

Mix together all spices in a small bowl.  Rub the spices all over the flank steak front and back (be generous!)

Place the steak in the crockpot.  Cover the steak with the chopped onion and peppers.  Cook on low for 8 hours.  At the end of the 8 hours, your flank steak should easily tear apart with a fork.

Serve with your favorite toppings.  I chose cilantro, avocado, lettuce and line.  My husband added some cheese and sour cream.  You can make this into burritos, tacos or open faced tacos.  If you are Gluten Free, make sure you use corn tortillas!

Slow Cooker BBQ Ribs

I found this recipe on Pinterest for slow cooker BBQ ribs.  I have never cooked Ribs before.  My dad did all the time growing up but I have never ventured it.  I figured a slow cooker rib recipe might be right up my ally!!! I made beef ribs because my hubby wont eat pork, but I would recommend pork if you like pork ribs.  Baby back are my favorite.  But I made St. Louis style beef ribs and they were excellent!  Super easy too - low maintenance.  I worked from home Monday and these babies cooked all day while I worked.  5 o'clock came and dinner was ready and tasted marvelous! 

These are Gluten Free.  Make sure to read your labels on your BBQ sauce to ensure no wheat.  Sauces that contain Carmel coloring sometimes contain Gluten.  There is a BBQ sauce out there that I recommend that is 100% Gluten Free.  It's called Sweet Baby Ray's.  Yummy sauce but check this site for a list of their different sauces and ingredients: http://www.sweetbabyrays.com/Nutrition.aspx

Enjoy these ribs - these are excellent for a summer meal :)

Ingredients:
1.5 tbsp sweet paprika
2 tbsp light brown sugar
1/8 tsp cayenne pepper (optional)
Salt and Pepper to taste
2lbs ribs (you can do beef or baby backs) - leave the membranes on the ribs to help hold them together
2 cups BBQ sauce

Directions:
In a small bowl, mix together paprika, brown sugar, cayenne and salt and pepper.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Pour BBQ sauce over the ribs.  Cover and cook for 6-8 hrs on low (7 hours worked perfect for me).

After the ribs are done, you will need to brush them with fresh BBQ sauce and broil them in the oven to crisp them up a bit. Make sure the bones side is up.  Broil them for about 5 min on each side brushing fresh BBQ sauce on them at each turn.  Be careful when you turn them because they are super tender and will fall off the bone.  It's ok that they fall off the bone - they are still yummy.

You are then ready to chow down!  I made potato salad, baked beans and broccoli with mine!  Enjoy :)

Fire-It-Up Burgers with Grilled Zucchini

I have been on vacation with my family for the past week in San Diego so I have not posted in about a week!  We went to Legoland and my kids keep calling San Diego San Di-lego!  We all had a great time...even though it was cold there...weird for June. 

Anyway... I haven't cooked in a week so I figured it's time to cook and post a new recipe!  This one is easy...its a burger recipe.  I'm actually going to give you 2 recipes today! I love burgers and I love finding different recipes for burgers! 

This recipe came from my grocer....just LOVE their recipes!  It's easy and tastes amazing.  My friends love this recipe and it has become a favorite when we have cook outs at our house!  This one is Gluten Free!  The 2nd recipe is for grill Zucchini.  These zucchini came out of my parent's garden..they were excellent!

Burgers

Ingredients:

1 lb Lean Ground Beef
1 cups of your favorite medium salsa
1/2 cup crushed corn tortilla chips
1 Tbsp garlic salt
1 Tbsp chili powder
1/4 cup chopped green onions (optional)

Directions:

Pre-heat grill to medium-high heat.  Combine beef, salsa and tortilla chips.  Mix in seasonings and the onions.  Shape into  4 burgers.  Grill 5 minutes on each side or until temp in the center reaches 160F. in center.  Add your favorite cheese on top and they are ready to serve.

Grilled Zucchini

2 Fresh Zucchini
Fresh grated Parmesan Cheese (I used Kraft Fresh Grated - see picture below)
Salt to taste
Pepper to taste
Extra Virgin Olive Oil

Take your zucchini and wash them thoroughly.  Cut into long chunks (see photo).  Place the fresh cut zucchini on Reynolds Wrap Non-Stick Foil and turn the edges up slightly.  Spread 1-2 Tbsp of Extra Virgin Olive Oil on zucchini along with salt and pepper and Parmesan cheese.  Grill about 7-10 minutes - or until your desired texture.

Pasta Beef Bake

I love pasta...I would rather have rice or pasta ANY DAY over sweets...so when I discovered I had a Gluten sensitivity, it broke my heart!  But - one of my best friends Marie, who is a licensed nutritionist, told me about Quinoa brand pasta and that it was corn based and tastes 99% the same as wheat pasta...I chippered up! I found this wonderful recipe on Food Network and it has become a favorite in our family!  It a total of 45 min to prep and cook together and goes great with salad and garlic bread (if you can eat garlic bread.  The one is Gluten Free - but NOT dairy free!  Try it...it stores really well as left overs too :)

Ingredients:

4 cups (cooked) of your favorite pasta ( I choose Quinoa elbow for this dish)
2 lbs lean ground beef
1/2 green pepper, chopped
1 cup fresh sliced mushrooms
1 jar of your favorite spaghetti sauce (or make your own)
2 eggs lightly beaten
2 cups shredded mozzarella cheese

Directions:

Cook your pasta according to the package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions, and mushrooms over medium high heat until meat is no longer pink.  Drain.

Preheat oven to 350 degrees F.

Drain pasta and place in a large bowl; stir in the beef mixture, jar of spaghetti sauce, eggs and 1 cup of shredded mozzarella cheese.  Transfer to a greased 13 by 9  by 2 inch baking dish.  Sprinkle remaining cheese on top of the pasta/sauce mixture.  Bake, uncovered, for 30 minutes.

Marinated Flank Steak

I made this one last night and it was fabulous!  This marinade is great!  I have REALLY come to LOVE dishes with Dijon Mustard!  I let this one marinate overnight and it had a great flavor.  My kids ate it up as well as my hubby!  This recipe says to marinate it for 6 hours, but I chose to do it overnight.  I have no idea where I found this recipe...it was tucked away in a huge pile of recipes I had in my recipe book (unorganized, of course). This one is Gluten Free and Dairy Free.  It goes great with a salad.  I've really enjoyed making Flank Steak recipes.  It's easy to cook and low maintenance. Enjoy!!

Ingredients:

1/2 cup olive oil
1/3 cup Gluten Free Soy Sauce
1/4 cup red wine vinegar
2 Tablespoons fresh lemon juice
1 1/2 Tablespoon Dijon Mustard
2 garlic cloves, minced
1/2 tsp ground black pepper
1 1/2 pound flank steak

Directions:

In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and ground pepper.  Place meat in a shallow glass dish.  Pour marinade over steak, turning meat to coat thoroughly.  Cover and refrigerate for 6 hours or overnight.

When you are ready to cook the meat, Preheat grill for medium-high heat.  Place the steak on the grill and discard the marinade.  Grill meat for 5 minutes on each side for a medium rare finish...or longer if you prefer your meat more well done.

Extremely Healthy Meatloaf (dont worry - this isnt your TYPICAL meatloaf)

This is one of my favorite recipes!  And it's so healthy!!  I don't like meatloaf, but I LOVE this recipe for meatloaf.  Instead of using ketchup and crackers, this recipe calls for brown rice and salsa.  SO yummy and my kids eat every bite and always want 2nds!!  This one is Gluten Free and Dairy Free!  Full of Veggies and high in protein and fiber!

This one is from South beach Diet.  Enjoy!

Ingredients:

1 tablespoon of olive oil
1/2 onion chopped
1/2 red bell pepper - chopped
1/2 green pepper - chopped
1/2 lb ground turkey meat
1/2 lb ground beef
1 cup of your favorite chunky salsa
1 egg beaten
3/4 tsp salt
1/2 tsp black pepper
1 clove garlic
1/2 cup cooked brown rice

Directions:

Preheat oven to 350.  Heat oil in a pan and take the onions, pepper and saute for about 5 min or until tender.

In a large bowl, combine beef, turkey, salsa, egg, salt, black pepper and garlic.  Stir in the sauteed veggies and then the rice.  Place the mixture in an oblong bread loaf or in a baking dish and form into an oblong loaf. 

Bake for45 min to an hour or until the inserted thermometer reaches 160 degrees and meat is no longer pink.

NOTE FROM CHEF - I've had the best results on this one using the oblong bread loaf. See my picture below for the size I use.  Also - make sure this one you really gage by the thermometer being inserted.  I've noticed on this one that if I make anything else in the oven with it...it takes longer than an hour to cook, so make sure you cook this one by itself in the oven.  Also - this one isn't that appealing when it's done.  The juices from the peppers and onions float to the top...but it tastes AMAZING!  Just letting you know beforehand!

This is a picture of the meatloaf in the oblong bread loaf pan and then I served it with my Roasted Veggies.  See that recipe on my blog too!

Homemade Vegetable Soup

It has really cooled off here in AZ and the next couple of days are supposed to get cooler!  My friends and family from TN told me it's supposed to get down to like 29 degrees tomorrow night!!  SO - I thought this is a perfect opportunity for me to post my dad's homemade vegetable soup recipe! We have had this in our family since I was a little girl.  I remember coming home from school as a kid and this aroma filling up our house on those cold days.  I think it will always be a smell that reminds me of my childhood and when I make this, it totally takes me back to those wonderful memories of growing up!

I'm not sure where he got this recipe...probably from his mom...but anyway...it's so yummy and great for you!  It's gluten free, dairy free and full of veggies! This goes great with cornbread and as for the meat...feel free to use beef stew meat or ground beef...your choice! You can also add any veggies you really like!  Enjoy!

 Ingredients:
1 Package of beef stew meat
1 large can of tomato juice (get a 46 ounce can)
1 small onion chopped
4 tsp of salt
2 tsp of Worcestershire
1 tablespoon of chili powder
2 bay leaves
3 cans of mixed vegetables (I like the brand Veg All)
1 17 ounce can whole kernel corn
3-4 potatoes cut up (optional)
1 cup chopped carrots
3/4 cups chopped celery

Directions:
Combine the meat, tomato juice, onion and seasonings above and 6 cups of water in a large sauce pan.  Cook that for 2 hours.  Then add the remaining ingredients and cook for 1 additional hour.