french dip

Ingredients

• 1 medium yellow onion
• 2 cups beef broth
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dijon mustard
• 3 cloves garlic, minced
• 3-4 peppercorns
• 1 bay leaf
• 1 teaspoon dried thyme
• salt to taste
• 3lb boneless beef bottom roast

Directions

1. Slice the onion into 1/4" rings and layer the bottom of the crock pot.
2. Trim the roast of visible fat, then salt both sides of the roast. Place on top of the onions. 
3. Add the remaining ingredients to the slow cooker, pouring the broth and soy sauce over the beef. If the roast isn't covered, add enough water to almost cover the meat in liquid.
4. Cover and cook on high for 4-6 hours or low 10-12 hours. Remove the meat from the liquid. Let stand 5 minutes before slicing thinly across the grain.
5. Serve the meat in a sandwich with a small cup of the au jus to the side.
6. Enjoy!

FROM: http://12tomatoes.com/2014/02/slow-cooker-recipe-french-dip-roast-beef.html?ref=tag_link

new recipe and it worked! :)

we tried the crock pot french dip recipe below and it was TASTY!!!!!!

Crockpot french dip sandwiches

1 can french onion soup (10.5 oz)
1 can beef broth (10.5 oz)
1 can or bottle of beer (12 oz)
1-3 lbs of pork tenderloin or some kind of roast
french rolls or something similar
swiss or provologne cheese slices
Process

Pour beef broth, french onion soup, and beer into crockpot
Put tenderloin or roast in crockpot as a whole
Cook on low for 7 hours
About 30 minutes before time is up, shred the meat with a fork
Re cover and continue cooking for the remaining 30 minutes
Slice open bread and put swiss cheese slices inside
Put in oven at 200 degrees for 10-15 minutes or until toasty

crock pot french dip sandwiches to try :)

Crockpot french dip sandwiches

1 can french onion soup (10.5 oz)
1 can beef broth (10.5 oz)
1 can or bottle of beer (12 oz)
1-3 lbs of pork tenderloin or some kind of roast
french rolls or something similar
swiss or provologne cheese slices
Process

Pour beef broth, french onion soup, and beer into crockpot
Put tenderloin or roast in crockpot as a whole
Cook on low for 7 hours
About 30 minutes before time is up, shred the meat with a fork
Re cover and continue cooking for the remaining 30 minutes
Slice open bread and put swiss cheese slices inside
Put in oven at 200 degrees for 10-15 minutes or until toasty
Remove from oven and fill em up with meat. Thank you Chelsey Tarver!!

menu for the week

sunday: pizza monkey bread and cookies :) (yup super healthy.......)

monday: 3 minute french dips (recipe below), salads, chips, green beans

tuesday: tacos, cilantro lime rice, guacomole

wednesday: kielbasa, rice, fruit (tb appt)

thursday:  ham (oven), mashed or baked potatoes, salad or broccoli

friday: burgers, fries, fruit

saturday: ???? :) out??

sunday: easter at farm (i am in charge of bread--see new recipe below)


italian easter bread
Italian Easter Bread (adapted from Taste of Home)
*The original recipe calls for raisins, but I used mixed dried fruit with cherries and blueberries*
2 pkgs active dry yeast (4 1/2 tsp)
3 Tbsp warm water
1 1/3 cup warm milk
2/3 cup sugar
2/3 cup butter, room temperature
1 1/4 tsp salt
2 eggs
3 tsp anise extract
6 1/2 cup flour
2/3 cup raisins or dried mixed fruit
1 egg white, beaten
1 Tbsp water
1. In the bowl of a stand mixer, dissolve yeast in warm water.  Add milk, sugar, butter, and salt.  Mix well.  Let set for 5 minutes.
2. Add eggs, extract, and 2 cups of flour.  Beat until smooth.  Stir in remaining flour slowly to form a soft dough.
3. Use dough hook to knead for 8-10 minutes until smooth and elastic.  Place in a greased bowl, turning the dough to also grease the top.  Cover with towel and let rise for 1 hour, until doubled. 
4. Punch down dough and turn on to a lightly floured surface.Sprinkle with raisins or dried fruit and knead in.  Divide dough in half to make 2 loaves.  Cut each loaf in to 3 pieces and roll in to 12-14 inch ropes.  Braid and seal edges.  Place on a greased baking sheet.  Cover and let rise 45 minutes.
5. Whisk egg white and water, brush over dough.  Bake at 325 for 45-60 minutes until golden brown.  Remove from oven and let cool on wire racks.
Enjoy!

Easy French Dip Sandwiches

Rated: Submitted By: writergirl Photo By: DIZ♥ Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Servings: 4

"This sandwich made with sliced roast beef and provolone cheese is a crowd pleaser. The flavor is so rich, no one will know it only took 15 minutes to put together."

Ingredients:

1 (10.5 ounce) can beef consomme 1 cup water 1 pound thinly sliced deli roast beef

8 slices provolone cheese 4 hoagie rolls, split lengthwise

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
2.	Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
3.	Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 3/24/2013

meals for the week

friday: panera bread at the mall
saturday:  ordered pizza :)
sunday: chicken fajitas made by josh

monday: french dips (new recipe--see below), roasted potatoes/sweet potatoes

tuesday: pork carnitas (see below), guacamole, tomatoes, tortilla chips

wednesday: coconut shrimp with sauce (which i liked but liked the fruit salsa better), fruit salsa, and bread..... rest of the family had kielbasa, wild rice and berries

thursday: grilled chicken, tomato salad and garlic bread (baked potatoes too?)

friday: Fend for yourselves! jack appt in grandville

saturday:  unsure...... sammies perhaps!

sunday: dad day :) lunch with my parents and then dinner at the farm with josh's parents--burgers and fruit salad

FRENCH DIPS--From Family Circle

Ingredients

• 2  tablespoons  unsalted butter
• 1    medium-large onion, sliced
• 1  cup  lager beer
• 1  can  (14.5 ounces) fat-free, lower-sodium beef broth
• 1  teaspoon  sugar
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1    boneless lean top round steak (about 1 1/4 pounds)
• 1/2  teaspoon  Montreal steak seasoning
• 6    split-top rolls  (i used these Portuguese rolls from meijer bakery)

Directions

1. Heat oven to 450 degrees F. In large nonstick skillet, melt butter over medium to medium-high heat. Add onion and cook, stirring, 5 minutes.
2. Pour beer and 1 cup of the beef broth into skillet. Stir in sugar, salt and pepper and bring to a simmer. Cook 3 minutes. Pour mixture into an oven-proof baking dish.
3. Return skillet to medium-high heat. Sprinkle steak with Montreal seasoning. Add to skillet and brown on both sides, 3 minutes total. Add remaining beef broth to skillet, scraping up any brown bits from pan. Transfer steak to baking dish; pour skillet contents over steak.
4. Cover dish with foil and roast at 450 degrees F for 25 minutes. Remove from oven and increase heat to broil. Open rolls slightly and toast under broiler for 1 to 2 minutes.
5. Thinly slice steak against the grain and return to baking dish. Divide meat and onions among rolls, spooning sauce over each. Serve sandwiches with additional sauce for dipping alongside.

YUMMY!

COCONUT SHRIMP:
1 egg
1/2 cup flour
2/3 cup coconut milk.
mix till smooth..dip shrimp in plain flour then batter..then Roll in coconut

Chill in fridge for 30 mins then drop them in oil/fryer till golden brown flip once!

Make dipping sauce from Orange marmalade, dijon mustard and Horseradish..



FRUIT SALSA:
nectarine, red onion, jalapeno--all cut into size bites you want
splash of lime juice
bit of honey
dash of salt
mix and let sit at room temperature to mingle


Pork Carnitas:

Served on toasted soft corn tortillas with avacado, jalapenos, and red onion! :)

2 pounds pork shoulder
1/2cup freshly squeezed orange juice (about 1 large orange)
1/4cup freshly squeezed lime juice (about 1 large lime)
7cloves garlic (whole intact)
1/2tablespoon kosher salt
1tablespoon cumin
1/2cup beef broth
corn  tortillas    sourcream, salsa, sliced avocado (optional)

The Directions.
Usea 6 quart slow cooker. In a small bowl, combine the salt and cumin.Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.Shred meat fully and serve on warmed corn tortillas with desired toppings.