June 2013

Risotto...with chicken, bacon, mushrooms & peas...another variation of my ez etoufee







I don't know why I took this picture...but I think it's funny...






pesto bread



Hot dog night...top with cheese, chili, mustard and sweet relish


Slow cooker beef dips topped with banana peppers & canned fried onions


Slow Cooker French Dip Sandwiches
approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional
Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
Chicken noodle soup
bread for croutons

we blended our own recipe with ideas from Pioneer Woman recipe






more hot dogs...this time with mac n cheese


shrimp & grits (cheesy grits)



Scott's Chicken tenders


margaritas!...look at the frozen ice on the tequila bottle.  love it


Scott's chicken cutlets, gravy and mashed taters



Comments

Popular posts from this blog

Roasted Cauliflower & Mushroom Risotto

Chicken Marsala & Pilaf

Rice Pilaf Recipe