French Dip sandwiches- slow cooker

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 It's game day! And my team is in the play offs! Wee Bear and I will be watching and my slow cooker will be cooking! Easy squeazy! 

 

Whether you're planning an intimate gathering for close friends or a massive party for the big game, this recipe will have guests talking long after game day.

 

The magic of great game day food isn't just in the recipes, it's in the memories you create when friends and family gather around delicious food to cheer, laugh, and celebrate together. 

 

 

French Dip Sandwiches- slow cooker

 

2 T olive oil

2 1/2 - 3 lb. Chuck roast (I order my beef from Snake River)

Kosher salt

Pepper freshly ground

2 1 ounce packages of dry onion soup 

2 C water 

2 cans of Beef broth

 

Crusty rolls- I use Ciabatta 

Butter 

Optional - Provolone cheese

 

 Season the Chuck roast with salt and pepper while heating the olive oil in a large skillet.

 

When the oil is sizzling, brown the roast on all sides.

  

 Put the roast in the slow cooker and add the dry onion soup, the water and the broth.

 

Cook on high for 4-6 hours or on low for 8-10.

 

When the meat is tender. Take out of the cooker, and slice thin or shred on a cutting board. I use a electric knife that I have had for 40+ years to slice thin.

 

Butter the Ciabatta and broil until toasty on top. 

 

Pile the thinly sliced meat on the rolls, put a slice of provolone on top if you like. If you put the provolone on, broil quickly to melt.

 

Strain the juices of the slow cooker into small ramekins and serve! 

 

Serve with french fries, salad, chips or pickles! 

 

 

 Meet our new family member, Brody! Brody came to us at less than 5 lbs, now he is a whopping 8.2 lbs! He is a Cavapoo, a mix of a 8 lb poodle (sire) and a 12 lb Cavalier King Charles (dame). Needless to say he is our new obsession! We even shortened our annual trip to Jamaica by a week and cancelled our 4 month world cruise because of this heart melting puppy. We just can't be away from him!

 

 

 

 

Pork Milanese

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Wee bear loves this dish....and I can tell you....so do I! 

The key to making this dish is to not overcook. I do it all in the skillet-not in the oven. It takes just 2-3 minutes per side of pan frying and that's it. The outside is crispy and wonderfully crunchy...yum, yum yum! Inside is juicy and flavorful.

Chai Shortbread

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 In India, chai means tea, and it derives ffrom the Chinese word, cha'. The sweet, spiced beverage we know as "Chai" in america is a specific preparation called Masala Chai, which translates to "spiced tea".

So, while we often hear the phrase, Chai Tea, in America, it's actually a redundancy. Saying "Chai tea" is literally, "tea-tea"! The same can be said for "shortbread cookie", since shortbread are cookies.

I added a classic blend of ground spices to my Chai Shortbread: allspice, cardamom, ginger, pumpkin spice and nutmeg. I find a splash of vanilla extract rounds out the sweet and spicy flavors.

I also added a dot of white chocolate on top (entirely optional).

These cookies scream Fall and Winter! They are warmly spicy without being to assertive. If you like it milder, just reduce the quantity of spices to your personal preference. Or, you can pump it up further by adding a little ground pepper or crushed fennel seed.

 

Chai Shortbread

1 cup unsalted butter, room temperature

2 tsp vanilla extract

2/3 cup granulated sugar

2 tsp ground black tea leaves

2 tsp pumpkin pie spice

2 tsp ground ginger

1/2 tsp allspice

1/2 tsp cardamom

1/2 tsp kosher salt

2 cups all purpose flour

Preheat the oven to 350 F. Line a baking sheet with a silpat or parchment paper and set aside.

Mix the butter, sugar, vanilla, tea, pumpkin spice, ginger, allspice, cardmom and salt on medium speed in a bowl with your mixer for 2 minutes.

Add in the flour with mixer on low until just combined.

Transfer dough to a lightly floured surface or between plastic wrap. Using a rolling pin, roll out to about 1/3 inch in thickness. Cut out with a 2 inch round cutter or any shape you prefer.

Place the cookies on the prepared cookie sheet and bake for 8-10 minutes until golden on edges.

Move the cookies to wire rack to cool for a few minutes.

Optional - melt some white chocolate and dot the top of each cookie.

 

Perfect with a cup of tea- Chai is ideal for digestion and relaxation because of its blend of spices...it aids gut health and reduces bloating.

You can store in a airtight container for 7 days or freeze for a month.

 

 

 

French Onion Soup

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 Fall is on it's way! Here in Coeur d' Alene, Idaho, temperatures are dropping. It is still sunny and the river is beautiful, but, the temperature is cooler. I'm getting my power walk in every morning on the centennial trail and it is perfect! 

I decided to make a Fall soup that my hubster loves! He orders it every chance he gets at a restaurant.....I have never shared that I can make this soup...this is one that we learned to make in my culinary journey. He was thrilled!

Mixed Berry Pavlova

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I think of Pavlova as a Summer dessert, however, it is delicious anytime when you want a easy, light dessert. This mixed berry pavlova is not only elegant and delicious, but also easy to make! These individual meringues are crisp on the outside and soft and marshmallow- like in the center.

Chicken Breast with a mushroom cream sauce

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 Are you chickened out? You know what I mean, chicken this...chicken that. Bored of the ho-hum chicken again for dinner? Well, you can say goodbye to that boring, ho-hum chicken and say hello to Chicken Breasts with Mushroom Sauce. Well, now I sound like a car dealer...hahaha! But, this chicken is better than any car....it is scrumptious and moan worthy! Let me tell ya....the hubster was moaning....let me tell you how this happened.

Weiner Schnitzel

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Weiner Schnitzel: The Crispy Classic That Won My Husband's Heart

There are few dishes in the world that elicit the kind of joy I see in my husbands eyes when he takes that first bite of my perfectly golden Weiner Schnitzel. It's a love story of crunch, tenderness, and buttery richness--all wrapped up in a delicate, crisp coating. If food could write poetry, this dish would be a sonnet.