Archive for July, 2010

french dip sandwiches

Thursday, July 29th, 2010

A classic sandwich. Have no idea where I got this particular recipe … it’s been years. But it could not be easier to make.

FRENCH DIP SANDWICHES

In a crockpot, place the following:

rump roast

1 can beef consomme’

1 can beef broth

1 can French onion soup

Crock pot on high for several hours. Shread the meat in all the juices and serve on sandwich rolls. Just get whatever sandwich rolls you prefer, slice in half lengthwise, place provolone cheese on the halves, and place the rolls “face up” on a baking sheet or baking stone. Broil on low for just a few minutes, until the cheese is melted (take them out before they get too brown around the edges). Place the meat on the rolls and serve sandwiches with a small dipping bowl of the French dip juices.

Posted in Crockpot, Main Dish, Sandwiches | 33 Comments »

chili & coleslaw dogs

Monday, July 26th, 2010

As a kid you couldn’t have paid me (in cash or even Cabbage Patch dolls) to eat cole slaw. No way. Even now, I usually pass on that side dish. BUT. Several years ago, I finally tried my mom’s chili-and-coleslaw-dogs and WOW. Wow. If you haven’t tried that combination, it is time, my friend. And by the way — this picture only shows a little bit on there. I actually prefer to skip the bun altogether and just pile the chili and coleslaw on top of my dog, on a plate — eating with a knife and fork.

CHILI

2 lb. sirloin beef (90/10)

2 c. hot water from the tap (as hot as you can stand)

1 1/2 c.-ish ketchup

2 (heaping) Tbsp. chili powder

Mush all the beef and hot water together and really work it with your hands. Add ketchup until it’s fire red. Add chili powder. Simmer on medium (about a 4 on our gas stove) with the lid on until liquid is cooked out. This will take at least 30-45 minutes.

———–

COLESLAW

1 head cabbage

3 large carrots

1 1/2 – 2 c. mayonnaise

1/3 c. sugar

salt & pepper to taste

Chop the whole head of cabbage with a food chopper or a knife. Leave it chunky or chop it fine — personal preference. We like a thicker/chunkier texture. Do the same with the carrots and add those to the chopped cabbage. The add mayo to desired consistency. Add the sugar and salt & pepper to taste.

Posted in Barbeque, Main Dish, Side Dish | 16 Comments »

peanut butter stir-fry

Tuesday, July 20th, 2010

I’m the first to admit that I’m not very creative in the kitchen. David, on the other hand, is completely comfortable being a little more inventive. For this I am grateful. Some of our yummiest meals have come about because of his creativity. So kudos to David on this one. It’s a little concoction he pulled together a few years ago.

Oh — and if the peanut butter idea throws you off, all I have to say is: Don’t knock it ’til you try it. It’s seriously tasty.

PEANUT BUTTER STIR-FRY

2 chicken breasts, cut in bite-size pieces

½ c. crunchy peanut butter

2 ½ c. sugarsnap peas

2 c. broccoli

1 1/2 c. carrots, sliced

1 1/2 c. mushrooms, sliced

1 c. green onions, sliced

1/2 c. yellow bell pepper

1/2 tsp. crushed garlic

stir-fry sauce

Cook chicken in a wok with a little olive oil until fully cooked. Set aside and mix with peanut butter. Combine all vegetables in the wok (starting with the ones that need longer to cook, such as carrots) and add a little water on occasion, as needed. Add garlic. When vegetables are done, add chicken to the vegetables (still in the wok) and add half a bottle of stir-fry sauce. Serve over rice.

Makes about 4 servings.

Posted in Main Dish | 15 Comments »