French Dip & Au Jus

 

Past couple of weeks I have been wanting to attempt French Dip sandwiches. I have never done them but thought it couldn't be that hard. Plus, if I screwed it up I would just have a funny story my wife will tell everyone :).

 The Ingredients:

-1 3-4 pound roast (I used both chuck and eye of chuck. Eye of chuck gave more flavor
- 3 large sweet onions, sliced
- 1 envelope of onion soup mix
- 1 garlic clove, minced
- 1 loaf of French bread

- 2 tablespoons of canola oil
- 3 tablespoons butter
- 1/2 cups of reduced sodium soy sauce
- 5 cups of water
- Sliced Swiss cheese

 

 

 

Hardware you will need:
- 1 skillet
- 1 large pot to put your roast in
- 2 measuring cups (1 cup & 1/2 cup)

Directions:

1. Preheat your oven to 325 degrees
2. Slice all 3 onions in about 1/4 inch slices. Don't worry about being exact but try and be consistent.
3. Next add heat the canola oil in your skillet and add your roast. Brown your roast on all sides. When you have browned it place it in the pot and allow to rest.
4. When you are done with your pot wipe out your skillet and melt your butter. When melted add your onions and cook until brown.
5. When you have browned your onions add all the rest of the ingredients allow to simmer for 2-3 min. 
6. After it has simmered add it all to the pot. Carefully throw it in the oven and allow to cook for about 2-2.5 hours. The longer it cooks the more tender it will be.
7. After it has cooked. Slice and toast your bread. When the bread is toasted add your roast and top it with some Swiss cheese. Pour some Au Jus sauce in a bowl and chow down.
   
   Enjoy!

 

 

 

Cooking to a Slow Jam

Sarah Nelson - Slow Fooder

Sometimes when you don’t know what to say, it’s best to fall back on the words of the iconic Beyonce: “I
don’t think you’re ready for this jelly.”

No, seriously.

Here’s the thing about me and slow food: I think it is great to be self-sufficient and know your way
around a kitchen, but it pays to be practical too. I mean it is well and good to know how to make, say,
pickled herring, but if you don’t ever want to eat pickled herring, the practicality of your know-how just
isn’t there.






That’s why I’m so excited about making jelly. I happen to be married to a man who goes through jelly
like it is sliced bread, but that’s another article.


There are a lot of people who want you to believe that making your own jelly is difficult and time-
consuming. Sure, you can do it…..as soon as you graduate from culinary school and take a 6 month
sabbatical from your job.

But here’s the truth, making jelly will only take about an hour of your life. Seriously. When the project is finished, you have the pride of having done it yourself, and if you bought from a local grower, you lived up to your new goal as a slow food locavore.

Now, many people will also tell you that freezing fruit is much easier than canning, and you know what? It is, but here’s the problem: I don’t reach into the freezer that often for my frozen fruit. I still have frozen blueberries lingering in there from two summers ago. If you are an avid baker or pie maker, freeze! But if you are more likely to make some toast and grab a jar of jelly out of the pantry, this recipe is for you!

Basic Berry Jam
Adapted from “The Busy Person’s Guide to Preserving Food” by Janet Chadwick

Ingredients:
3 parts crushed berries
2 parts sugar (in one cup increments)

(In other words, 9 cups of berries = 6 cups of sugar or 6 cups of berries = 4 cups
of sugar)

Wash the berries and then take them for a spin in your food processor until you
have a nice fruit smoothie consistency.

Combine this smoothie mixture with your sugar.

Bring to a boil stirring to dissolve sugar. Boil rapidly until thick – about 40
minutes. Stir occasionally to prevent scorching.

Remove from heat and skim off the foam that formed while boiling. (I like to set
this aside as a nice fresh ice cream topping for when I reward myself later!)

Pour into sterilized (think clean) canning jars leaving ¼ inch headspace at the
top. Wipe the rims of your jars before applying lids.

Place lidded jars in pre-heated canner. Process for 5 minutes once the water
returns to boiling.

When done processing, carefully remove jars and let cool.

When cool, check seals. (The little button should be down and won’t pop when
you press it.) Label. Store. Enjoy!

Remember, canning and freezing locally grown fruits is the best, most ecologically friendly way to enjoy your fruit in the winter season. When the grocery store containers of raspberries start winking at you in January, just think of the emissions-spewing planes, trains and 18 wheelers that it took to get them here from South America, then go home and open some jelly.

Happy eating!
Sarah

Grilled Rosemary Chicken Wings

It's starting to cool down but that does not mean the grill has to! A few weeks ago the wife any I was at a wedding. While there the blog came up and I had a special request of an appetizer. Well I did that but took it a step further and decide to grill them. But you can still cook them in the oven.

Ingredients:
- 4 lbs chicken wings
- 1/2 cup of lemon juice
- 4 cloves of garlic peeled and smashed

- 1 tablespoon of dried oregano
- 4 sprigs fresh rosemary
- 3/4 tablespoon Kosher salt
- 1/2 teaspoon pepper

Hardware:
- Small Bowl
- 2 measuring spoons (1/2 teaspoon & 1/4 teaspoon)
- 2 measuring cups (1/2 cup & 3/4 cup)
- Ziplock bag

- And of course the grill :)

Directions:

1.  Strip the rosemary sprigs and roughly chop them 
2. Add the rosemary and other ingredients to the bowl and mix them together.
3. Pour the marinade into a gallon zip lock bag and allow it to marinade for about 24 hours.
4. After they have marinaded for about 24 hours put them on the grill on around medium high heat for about 9 minutes on each side or until done all the way through.
5. Add your favorite sauce and enjoy. The Hungry Housewife is the site you should check out if you like this meal.

Peach & Mustard Tenderloin

Last week we had some friends over to grill and watch the Olympics. While watching the pork chops cook my friend was telling me about a Peach/Mustard tenderloin recipe. Ill be honest, I HIGHLY doubted how good it tasted since I DO NOT like mustard. But he told me to try it and so I did. I really enjoyed what came out. It had a sweet taste will a subtle Dijon flavor. If you like tenderloin try this meal!!

Ingredients:
-2 3/4 lb Pork Tenderloin (I took a 2 lb. loin cut it in half and trimmed the fat)
- 1/2 cup peach perserve (I got my hands on some homemade)
- 2 tablespoons dijon mustard

- 2 teaspoons olive oil (veggie oil works to)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt

Hardware:
- Gallon Ziploc bag or shallow bowl
- 1/2 cup measuring spoon
- 3 measuring spoon (1 tablespoon, 1 teaspoon, 1/4 teaspoon)
-  And lets defiantly not forget about the grill. Grilling is a man's first choice of cooking. I have proof http://www.officialmanlaws.com/grilling/

Directions:

1.  Put all the ingredients in a Ziploc or bowl and mix together.
2.  Place your tenderloins the marinade and allow to marinade for at least one hour no longer than 8. Keep your marinade, you will needed for the grill.
3.  When you are ready to cook them place them on the grill on medium heat. Cook for about 20-30 minutes turning once. Apply marinade often.
   I did a quick sear to hold in the juices then moved them from the coals. If you do not have a gas grill or adjustable charcoal rack don't worry about it. Just marinate often.
4. After your tenderloin has reached an internal temp. of 155 degrees (F) take off the grill and slice.
5. Add your two favorite sides and enjoy. If you liked this stop at Betty Crocker's site and see what else they got cooking. 

 

S'mores Bars

So when I think about S'mores I think about one phrase "You're killing me Smalls!". Can anyone tell me what movie that is from? Is it sad I think about that before campfires? Anyways, I took a pan of these to work and they were devoured before I could get one for myself. So I am sure your kids and your kid's friends will love them.























Ingredients are pretty easy for this one:
5 tablespoons of butter
10 oz. bag of mini marshmallow (around 6 cups)
12 oz. package semi sweet chocolate chips
12 oz box of Golden Grahams

For hardware needs you will need:
-medium/large pot
-9 x 13 in pot
- 1 Large bowl

Directions:

1. First things first! Place the choc. chips in the freezer to chill while they wait to be used. Also spray your pan with some non stick spray and set it aside for now.
2. Melt your butter in the pot over medium heat.
3. Add about 5 of your marshmallows in the pot. Mix and allow it all to melt together.
4. When the marshmallows are almost melted take off heat.
5. Dump all of your golden grahams in your large bowl.  
6. Add your marshmallows and mix until coated. After that add your chocolate chips.
7. And the rest of your marshmallows  then mix everything altogether.
8. Then place it in your pan. Cover and let sit in the fridge. I let mine sit about an hour or so.
9. After setting put out and cut. Depending on how you cut them you can get as many as 20 bars  

Enjoy the meal. I found this fun snack on Macaroni and Cheesecake. Swing by there and see whats going on.  

Brownie Bottom Cheesecake

So my sister came to visit a couple of months ago and brought a book called "Blissful Brownies". She was excited for us to make a recipe for the site that she found in the book. So out came the pots, pans, mixers, and good ol' quality time. Enjoy the results of an enjoyable Saturday afternoon. Cooking is always better when you have good company. 

The ingredients:

Brownie Base:
4 oz unsalted butter
4 oz bittersweet chocolate broken into pieces

1 cup sugar
2 eggs beaten
1/4 cup milk
1 cup all purpose flour

Topping:
2 1/4 cups cream cheese
2/3 cup sugar
3 eggs beaten
1 tsp vanilla extract
1/2 cup plain yogurt
melted semisweet chocolate to drizzle (optional)

 Hardware:

1 large bowl
1 blender
1 sauce pan
3 measuring cups (1 cup, 1/2 cup, & 1/4 cup)
Brownie pan (not pictured, not sure how I forgot that)

Directions:

1. First things first. Melt the butter and chocolate pieces your sauce pan over low heat stirring frequently. The stirring frequently is VERY important.
2. After about 10-15 min you will have a nice smooth mixture.
3. Next pour your mixture in your bowl with your sugar (1 cup) and beat it together.
4. After it has been beaten stir in your flour until blended. You will notice that it will thicken up quite well.  
5. When you have took a moment to admire your work so far pour your brownie mix in your brownie pan. Bake the brownie for 25 min on 350. If you want keep some of the unused batter to drizzle on top at the end.
6. Remove from oven and let cool. Lower the oven temp. to 325 Congrats!! You just successfully made a brownie from scratch. *Pat on the back*
7. While the brownie is cooling its time to make the top part. Beat together the cheese, sugar, eggs, and vanilla extract until well blended. Then stir in the yogurt.
8. Pour the topping on your brownie evenly.
9. Once you have your topping bake further for 45-55 minutes in the oven for 325. Bake until the center is almost set.
10. When it is done in the oven remove and run a knife along the edge to loosen from the pan. Allow to cool before removing from the pan. Chill in the fridge for at least 4 hours. Overnight is fine also.
11. Drizzle with some chocolate or some of the brownie batter. Voila! you have made a fantastic looking dessert.  
    
    

Mini Lasagnas

 Last week me and the god daughter made dinner together. She is 9 and she enjoys cooking as much as any 9 year old can. So anytime she is over we always cook, talk about school/work and just get to spend that good ol quality time with one another. So this meal she was exited to hear the word "Mini" combined with the word " Lasagne". I found this meal over at the website Can You Stay for Dinner. 

 For the ingredients you will need the following:

16 oz. of Turkey
1 medium onion chopped
2 cloves of garlic diced

1/2 cup chopped mushrooms
14.5 of tomato sauce or crushed tomatoes
3 tsp dried oregano, divided
1/2 dried basil
1 1/2 cup skim ricotta cheese
1 1/2 cup shredded mozzarella cheese
24 small square wonton wrappers that can be found by the tofu in the fridge department.
1/4 tsp of salt, divided
1/4 tsp of pepper

The hardware:

1 large skillet
1 bowl
1 muffin pan
2 measuring cups (1 cup, 1/2 cup)
3 measuring spoons (1 tsp, 1/4 tsp, 1 tbs)

Directions

1.  Preheat oven to 375 degrees
2. Add the turkey, mushroom, onion, a pinch of salt and pepper to your skillet set to medium heat and cook until the meat is brown and crumbled. Add the garlic at the end and let cook for about another minute or so.
3. After you have mixed in your garlic add your tomato sauce and 2 tbs of oregano. to your pan and allow it all to cook/boil together for about 10 minutes. After 10 minutes remove from heat. The smells at this point are incredible. I could have literally ate this for dinner and have been a happy camper.
4. While the sauce is cooking together take a bowl and add the ricotta cheese, the remaining oregano, and a pinch of salt and pepper. Mix all of it until it is well blended.
5.  Spray your muffin pan with some cooking spray before you get started to the next step.
6.  Take 12 won ton wrappers and line each up with one. Gently press to the bottom and press them to the sides of each cup.
7. Take half of your ricotta cheese mix and add a spoonful to each cup
8. Then take half of your meat mixture and divide up between the 12 cups.
9. Then add about 2 tsp on top of the meat mix.
10. Repeat the layering process one again. You should end up with 2 layers when you are done.
    Place them in the oven for 10 minutes or until the cheese is melted 
11.  After ten Minutes remove them from the oven and take a look at your new creation. I found the best way to remove them is with a spoon. Serve with garlic bread or salad and enjoy.