French Dip Sandwiches

3-pound boneless beef chuck roast (or round steak or london broil)
1 1/2 cups water
1/3 cup soy sauce
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3-4 peppercorns
1 loaves french bread
8 slices of cheese (Provolone, cheddar, mozerella - you choose)

Trim excess fat from beef. Place beef in 4 quart slow cooker. Mix remaining ingredients except bread; pour over beef.

Cover and cook on low heat setting 7-8 hours or until beef is tender.

Skim fat from surface of juices in slow cooker; discard bay leaf and peppercorns.  Remove beef from slow cooker. Shred beef.  Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half.  Fill bread with beef.  Serve with broth for dipping. 

Shredded Chicken Tacos

1 package Frozen Corn, (Trader Joe's Fire Roasted Corn is good!)

1  (15 oz) can Black, Pinto or Chili Beans, Drained

4 pieces Chicken Breasts; Frozen, Skinless, Boneless

1 jar Salsa

1 envelope Taco Seasoning

Pour the bag of frozen corn in the bottom of the crock pot. Add the drained black beans. Place the frozen chicken breasts on top of the beans and sprinkle with the taco seasoning. Pour the jar of salsa over the top.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the chicken, shred it, then add it back to the crock pot and toss with the corn and beans. Serve with all your normal taco fixings. It’s delish with cilantro-lime rice.

Awesome Ham Glaze

For a 20 lb ham, mix together the below ingredients:
6 cloves garlic, crushed
8 1/2 oz. jar Mango Chutney
1 c. packed brown sugar
Zest of 1 orange
1/4 c. Orange Juice
(you can also add 1/2 c. dijon mustard if you like)

Baste ham during the last hour.

Garlic Cheddar Cod

Ingredients

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 cod filets (or 8 skinless, boneless chicken breast halves - pounded thin)

   

1. Preheat oven to 425 degrees F (350 degrees for chicken).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip the fish filets in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated cod filets in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 12 minutes (30 minutes for chicken) in the preheated oven until cod is white and flaky(for chicken - no longer pink and juices run clear). Broil until browned  - approximately 5 minutes.                

Sunrise Pancakes

1 cup flour
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup plain yogurt (I have used all flavors and they are fine)
1/2 cup water
2 Tablespoons butter, melted

Use 1/3 cup batter and pour onto a slightly greased skillet. cook until bubbly and turn over and brown other side. Enjoy with any topping - fruit, syrup, powdered sugar!

Buffalo Chicken and Potato

1 ¼ lb boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes – thawed
1 cup ranch or blue cheese dressing
½ cup shredded cheddar cheese
1 can (10oz) condensed cream of celery soup
½ cup corn flake crumbs
2 Tablespoons butter, melted

Heat oven to 350 degrees F. Spray a 13x9 inch pan with cooking spray

In a medium bowl, stir together chicken and wing sauce

In a large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken on top of the potato mixture.

in a small bowl, stir together crumbs and butter. Sprinkle on top of chicken

cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes longer until potatoes are tender and chicken is done.

Serves: 6                                      Prep Time: 10 minutes                   Total time: 1 hour 5 minutes

Cheesesteak Egg Rolls

1 tablespoon vegetable oil

1 onion, chopped

1 (12.5 ounce) package frozen sandwich steak meat

1 (14 ounce) package egg roll wrappers

4 slices American cheese, halved

2 cups oil for frying, or as needed

Directions

1. Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
2. Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
3. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
4. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

Nutritional Information

Amount Per Serving Calories: 779 | Total Fat: 39.2g | Cholesterol: 106mgPowered by ESHA Nutrient Database