Crock Pot French Dips

I made these Yummy sandwiches last week for the first time. A recipe I got from a cousin. My family told me we could have them once a week if I would like. I guess you could call them a hit!

Put everything in the crockpot and cook on low for 6-8 hrs.

1 roast

Beef broth (enough to cover about 1/2 to 3/4 of the beef)

1 pkg Lipton Onion Soup

2 pkg. McCormick Au Jus
(I did not have a package of lipton onion soup, so I minced one small onion and added 1 tsp garlic powder, 1 tsp onion powder and 1 beef bullion cube)

After cooking shred the beef and strain the Au jus sauce. I broiled sub rolls, one side buttered the other topped with cheese open faced in the oven till the cheese was melted and bubbly. Add with the shredded meat, then pour a small bowl of the Au Jus sauce for each person to dip their sandwich in. Dip and Enjoy!

Meatball Subs

This is a real hit whenever I dish it up. They're quick and easy too.

2 lbs meatballs ( I get mine at Costco)
1 jar marinara
1 green pepper (sliced)
1 large onion (sliced)
1 container mushrooms 8 oz (sliced)
2 Tbsp Butter
Provolone/Mozzarella cheese slices or shreds
Hero Rolls

In a skillet melt butter and saute peppers, onions & mushrooms until tender and caramelized, remove from skillet. Warm meatballs on medium high heat for 3-5 minutes then add the marinara and reduce heat, bring to a simmer. Open & toast hero rolls then lightly butter. On a baking sheet add meatball mixture to hero roll and top with veggies & sliced cheese. Broil for 1-2 minutes in oven until melted. Enjoy. You can omit the veggies for those with a more picky palate.

The Perfect Roast

My parents got this recipie several year back and since then we've been enjoying roasts in a whole new way. Tender and delicious every time!

1 tri-tip or rib roast (3 servings per lb of roast)

1 caffeine free diet coke

Meat tenderizer

2 Pkgs dry Lipton Onion Soup

1-2 Onions quartered

Onion Salt

Garlic Salt

Line roasting pan with roil going both directions. Moisten one side of the roast with coke, rub in tenderizer, garlic and onion slats and one package of the dry soup mix then repeat the process on the other side of the roast. Place roast in pan, then top with fresh onions. Bake at 225 for 3-4 hours. Cut roast across the grain. Thicken juices with cornstarch and milk to make gravy.

This can also be made in a crockpot cooked on low all day long.

Waikiki Meatballs

These are a crowd pleaser, especially for the men. When I've been in a time crunch I've even bought the frozen meatballs from Costco and just made the sauce, shhhh don't tell.

1 1/2 lb Hamburger
2/3 . crushed Ritz crackers
1/3 c. minced onion
1 egg
1 1/2 tsp salt
3/4 tsp ginger
1/3 C. milk

Mix these items and form balls. In a fry pan add a little oil and cook until browned.

2 Tbsp. cornstarch
3/4 C. Brown sugar
Juice from a 20 oz can of pineapple
1/2 C. apple cider vinegar
1 1/2 Tbsp. Soy sauce

Bring to a boil in a sauce pan.

1 Green or Red Pepper-diced
Pineapple from 20 oz. can.

Add to sauce and serve over meatballs and rice.

Walking Tacos

Ingredients

1½ pound ground sirloin
1½ pound ground chuck
3 (1.25 ounce) packages taco seasoning mix
3 cups water or beef broth
24 INDIVIDUAL SIZE bags of tortilla chips
TOPPING INGREDIENTS:
3 (15 ounce) cans black beans, seasoned or regular
6 cups finely shredded lettuce
3 cups salsa and/or taco sauce
3 pints sour cream
3 cups guacamole
6 cups grated Mexican Four Cheese (or any other cheese)
3 cups finely diced tomato
3 cups finely diced onion
2 cups sliced black olives
plenty of sliced jalapenos

Directions

• Fry ground meat in a large skillet.
  When meat is browned, add taco seasoning mix and water or broth.
  Simmer for about 10 minutes, until liquid is reduced down.
  This is where the fun begins!
  Keep the meat mixture hot in a crock-pot.
  Have all the topping ingredients next to the crockpot, so each person can make their own “walking taco”.
  Instruct everyone to crush an individual size bag of fritos for themselves, then open it up and start adding in all the toppings they want (or can get in the bag), starting with the meat first.
  When they have their toppings in the bag, fold over the top and shake vigorously. Open the bag, grab a fork, and walk around with your meal in your hand!

Korean Bulgogi

This week I got my first lesson in cooking Korean food. A good friend of ours from Korea agreed to teach me to cook some traditional Korean dishes, and this week she came and taught me to cook Bulgogi, and can I just say it was heavenly. I am not addicted to learning to cook more Korean dishes, so there will be more recipes to come for sure! The flavors of this went so well together, and it was such a simple dish and so easy to make. Try it, you won't be disappointed! Most of the ingredients can be found at your local oriental market.

2 lbs Beef Sirloin sliced thin (ask the butchen to slice it for you, or buy it at an oriental market)
1 large yellow onion julienned
4 green onions sliced in 1 inch pieces
8 oz sliced Mushrooms
5-6 oz of Dang Myun (you can buy these at a local oriental market)
2 Tbsp. Sesame Seeds
8 oz CJ Bulgogi Marinade



Marinate beef in Bulgogi Marniade for 30 minutes prior to cooking. In a large skillet or wok start to brown beef, add in yellow onions and sautee until onions are soft. In a medium size sauce pan bring 6 cups of water to a boil, then add Dang Myun noodles to water. Boil noodles until "al' dente". In the mean time, add mushrooms to beef mixture as well as green onions. Once noodles are done, add them to the beef mixture as well, and allow flavors to soak into the noodles. Taste to make sure it's not too salty, and also to make sure it has enough flavor, if additional flavor is needed add more of the marinade to mixture. Add salt and pepper to taste, top with toasted sesame seeds. Serve with white rice.

You can add additional vegetables to your own taste, but the traditional Korean veggies are onions and mushrooms.

Stacked Enchiladas

This is a recipe that I picked up from one of my friends in college, it's a fun twist on traditional enchiladas that people love. And it's a fairly quick meal to prepare. I hope you enjoy it!

1 pound chicken or ground beef
1 Onion diced
1 large can Enchilada sauce
2 small cans refried Beans
2-3 C. Mexican blend Cheese
12 Corn Tortillas
Diced Tomatoes
Shredded lettuce
Diced Avocado

In a small skillet cook meat with diced onion until done. Pour 1/2 of the can of Enchilada sauce into a container with a flat bottom. Then on a large jelly roll pan begin to layer your enchiladas. Dip a tortilla into the enchilada sauce then place on jelly roll pan, next add a layer of refried beans on top of tortilla, followed by layer of meat, then a layer of cheese. Then repeat steps placing next tortilla a top the previous layer. repeat this two to three times, then top final layer with a single tortilla dipped in sauce with cheese on top. Once you have completed all of your stacked enchiladas pour remaining sauce over the top of the enchiladas. Then bake at 350 for 30 minutes or until cheese is melted and bubbly. Remove from oven and allow to cool slightly, then top with tomatoes, avocado and lettuce as desired.

Beefy Taco Joes

Quick and Easy

Ingredients

1 lb. ground beef
1 can (10 3/4 oz.) Condensed Tomato Soup
1 cup Pace® Thick & Chunky Salsa
1/2 cup shredded Cheddar cheese
8 Sandwich Buns with Sesame Seeds

Directions

Brown ground beef in skillet. Pour off fat. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

Onion-Beef Muffin Cups

I found this recipe in a Simple and Delicious magazine. It won grand prize in that particular issue, but I will admit it didn't look very good. I decided to try it anyway and wow it was good! The steak I buy is twice the size I need, so it's good to freeze or double the recipe. Enjoy!

• 3 medium onions, thinly sliced
• 1/4 cup butter, cubed
• 1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
• 1 teaspoon all-purpose flour
• 1 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/2 cup beef broth
• 1 tube (16.3 ounces) large refrigerated flaky biscuits
• 3/4 cup shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese, divided

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings.

Ravioli Lasagna

Thanks to Emily at Emily's Experiments for this one, how much easier can Lasagna get, though it is a little different than traditional lasagna, it's super easy to make and the kids love it! Yummy!

Frozen cheese ravioli
1 pound ground beef or turkey
frozen broccoli (it's what I had on hand, but you could, of course, use fresh)
one small onion
about 1 c sliced mushrooms
a sprinkle dried basil
s&p
a sprinkle paprika
3 cloves minced garlic
about 1/2 jar marinara sauce ( I added a little water to it so the ravioli would be nice and tender)
Italian blend cheese, or any cheese you want to sprinkle on.

Turn over onto 375. In a hot skillet cook the ground beef, then in another pan saute the onion, broccoli, mushrooms, garlic, paprika, basil, and s&p with a little olive oil. Let cook until onions are translucent, and broccoli is becoming tender. Spread a thin layer of the sauce on the bottom of a greased 8x8 pan. Place a single layer of ravioli over that and sprinkle half of the Meat & vegetables over that. Add a thin layer of cheese, and repeat the process. Add one more layer of ravioli and top with the rest of the sauce, a little more cheese, and some Parmesan and basil to finish it off. Top with foil ( I like to spray my foil with cooking spray so the delicious cheese doesn't stick.) and bake for about 20 minutes, or until the sauce is bubbling and the cheese is melted. I like my cheese a little brown so I like to take of the foil stick it under the broiler for a minute or two after it's cooked.

Green Chili Shredded Beef

Ok so this isn't really what the beef looked like, but I feel like I have to publish a picture to entice you all to make this. That being said, I think that I just made the tastiest meal I have ever made. The flavors just went together so well. It basically is similar to Cafe Rio's because I used the rice and beans recipe from them. Then I just kind of made up this shredded beef, and it was all so divine. You can eat it as a burrito, as a salad, or just plain, it is delicious.

1 - three pound rump roast
2 cans diced green chilies
1 can petite diced tomatoes
1 sliced onion
1/2 c beef broth
1 T chili powder
season to taste

Put your defrosted roast in your crock pot. Dump in the chilies, onion, tomatoes, and beef broth. Let it cook on low all day, I would say at least 8 hours. You want to cook it until it is tender enough to flake apart. After I shredded it I added garlic salt, season salt, and chili powder and let it cook for a little bit longer. Serve with the cilantro lime rice and black beans and it is heaven. It makes a lot so either expect a lot of leftovers, or invite someone over to share.