French Dip Sandwiches

Who doesn't love a french dip? I do and love this recipe. It is beyond easy!! It only has 5 ingredients and it comes out like a dream. Please try this!

French Dip Sandwiches

Adapted from Our Best Bites Recipes

Ingredients

1 2.5-3 lb beef roast

2 tbsp olive oil

Salt

Pepper

2 1 oz package dry onion soup mix

2 c water

2 cans beef broth

6-8 lrg buns

Swiss, provolone, or mozzarella cheese for topping

Directions

Heat oil in a large pot over medium high heat and rub roast with salt and pepper.

When very hot, carefully place roast in the pan and sear on all sides. We're not cooking it here, just browning for more flavor.

Place in the slow cooker and sprinkle with onion soup mixes. Pour water and beef broth in too. Cook on low 8-10 hrs (the longer it cooks, the more tender it will be). You'll know when it's done when you pop a fork in it and it just falls apart.

Place meat on toasty rolls and top with your favorite cheese. Serve with a little bowl of au jus and savor the deliciousness.

Better than Crack Brownies

I'm not joking. These are way better than crack (assuming I've tried crack, which I'll let you decide how you feel about that). I've made these several times and when people take a bite, their eyes roll back in their head and their legs go numb. No joke... ok maybe that's just me, but it is my blog so there... :)

Better than Crack Brownies

Adapted from Pioneer Woman

Ingredients

1 box brownie mix plus required ingredients

1/2 c salted peanuts

1 c chopped Reese's Peanut Butter cups

1 1/2 c milk chocolate chips

1 1/2 c creamy peanut butter

1/2 tbsp butter

1 1/2 c rice krispie cereal

Directions

Mix brownies according to directions and bake for 20 min in a 9x13 baking dish. Remove and top with peanuts and chopped peanut butter cups, bake for 4-6 min more.

While they finish baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over the top. Refrigerate 2 hrs before serving. Prepare to be worshipped like a crack dealer... Ha ha ha!

Pasta with Pancetta and Leeks

I've come clean with my butternut squash obsession, but I've yet to announce by leek obsession. Man, these things are delicious! They are in the onion family, but they are much more mild and palatable if you're nervous about onions. This pasta dish involves leeks, pancetta (fancy bacon) and cream... seriously? Seriously? I never even stood a chance...

Pasta with Pancetta and Leeks

Adapted from Pioneer Woman

Ingredients

12 oz pasta, cooked al dente

3 oz chopped pancetta (I used bacon)

3 whole leeks, sliced thin

1 tbsp butter

1/2 c dry white wine

1/2 c heavy cream

Salt

Pepper

Parmesan cheese

Directions

Cook pasta and set aside. Reserve 1/2 c pasta water.

Saute chopped pancetta (or bacon) until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 min. When you add the leeks, you can also throw in a pat or two of butter, if you're brave. After 8-10 min, pour in wine then cook an additional 1-2 min, until reduced. Reduce the heat to low, then pour in the cream. Add salt and pepper to taste. Stir in Parmesan. Toss with the pasta, adding a little pasta water if needed to thin the sauce. Take a bite and go to pasta heaven...

Slow Cooker Texas Chili

This was D-licious! I'm always drawn to stuff that says Texas because I firmly believe I should have been born there and this did not disappoint. It was really easy and so yummy! I love chili with cumin and big chunks of meat, and less beans. This actually has no beans, but if you miss them, feel free to add them in!

This would be great for a football party or a cold night in (hint hint, ladies ;)

Slow-Cooker Texas Chili

Adapted from Food Network Magazine

Ingredients

2 1/2 lbs beef chuck, cut into 2-inch cubes

2 tbsp packed brown sugar

Salt

2 tbsp vegetable oil

1 small onion, chopped

5 cloves garlic, smashed with the back of your knife

2 4.5 oz cans chopped green chiles, drained

1 tbsp ground cumin

3/4 c chili powder

1 14oz can diced tomatoes with chiles

1-2 tbsp hot sauce

Sliced scallions, fresh cilantro and sour cream for topping

Tortilla chips, for serving

Directions

Toss the beef with 1 tbsp each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4-5 min (do not crowd the pan). Transfer to a 5-6 quart slow cooker.

Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 min. Stir in the garlic, chiles, cumin and chili powder, cook 3 min. Add 1 1/2 c water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 min. Transfer to the slow cooker, cover and cook on low for 7 hrs.

Add the remaining tbsp brown sugar and hot sauce to the chili. Serve with scallions, cilantro, sour cream and chips.

Not-so-bad-for-you Crab Cakes

I love crab cakes, but feel guilty eating them because they can be less than healthy for us. These are from Ellie Krieger (FoodNetwork) who hosts a show called Healthy Appetite. I'll be honest, sometimes the things she makes are so healthy that I say "pass." I personally believe that if you're going to make mac and cheese, crab cakes, lasagna, just make it. Don't ruin it with all kinds of healthy fat cutting stuff. Commit to the guilt.

But, I digress... these were great! The recipe made a lot too, so I froze them and took them to my Uncle Larry who's been eating them when my aunt isn't cooking dinner. Cute!

Crab Cakes

Adapted from Ellie Krieger

Ingredients

1 tbsp plus 2 tsp extra virgin olive oil

2 scallions, thinly sliced

1/2 c finely chopped red bell pepper

1 c panko (Japanese breadcrumbs) *this really makes a difference, you can get em at Trader Joe's

1 lrg egg, beaten

2 tbsp nonfat milk

1 tsp Worcestershire sauce

2 tsp dijon mustard

1 tbsp lemon juice, plus extra for serving

1/2 tsp Old Bay seasoning

Hot sauce, to taste

1 lb lump crab or crab claw meat (pick it through with your fingers to check for shell pieces)

Cooking spray

Directions

Heat 2 tsp olive oil in a large nonstick skillet over medium high heat. Add the scallions and bell pepper. Cook until softened, about 2 min. Cool slightly.

Mix 1/2 c panko, egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion-bell pepper mixture, 1/4 tsp salt and a pinch of pepper. Form into desired number and size of patties and refrigerate for at least 30 minutes.

Coat the crab cakes with the remaining 1/2 c panko. Heat the remaining 1 tbsp olive oil in a skillet over medium high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3-4 min. Spray the tops, flip and cook another 3-4 min. Serve with lemon wedges.

Pumpkin Cranberry Pecan Muffins

During fall, I'm always wanting to make things with pumpkin in them. Now, I do not like pumpkin pie so I don't quite understand. Perhaps it's because I don't partake in pumpkin pie mania, so I have to get my fill elsewhere. Anyway, these muffins were great! Not too sweet and smelled delicious.

Pumpkin Cranberry Pecan Muffins

Adapted from For the Love of Cooking.net

Ingredients

2 c flour

3/4 c sugar

3 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1 c canned pumpkin (not pumpkin pie filling)

1/2 c vegetable oil

2 eggs

1/2 c dried cranberries

1/2 c chopped pecans

Coarse sugar

Directions

Preheat oven to 400 degrees. Coat a muffin tray with cooking spray or put in liners.

Mix together the flour, sugar, baking powder, cinnamon, ginger and salt. In a separate bowl, mix together pumpkin, oil, eggs, cranberries and pecans. Mix the two until just combined. Divide the batter evenly between the muffin cups. (My new trick is to use an ice cream scoop and they come out all perfectly sized). Sprinkle coarse sugar over each cup.

Bake in the oven for 20 minutes (mine actually baked faster, so keep an eye on yours). Insert a toothpick into the middle and see if it comes out clean. Cool on a rack and then ENJOY!

Mushroom Stuffed Zucchini with Parmesan Topping

When I planted my vegetable garden this year, I was most excited about the zucchini. I pictured lots of zucchini and I'd be making zucchini bread, muffins, cakes, fried, baked, blah blah blah. However, not one zucchini yet... not one. The plants are huge but nada. So... I went and bought some and made this because I'd finally decided I had waited long enough. Time to move on.

Mushroom Stuffed Zucchini with Parmesan Topping

Adapted from For the Love of Cooking

Ingredients

2 zucchini, cut in half lengthwise, center spooned out but save the 'meat'

2 tsp olive oil

4 oz cremini mushrooms, chopped

1/4 yellow onion, diced

2 cloves garlic, diced

Salt

Pepper

1/4 c Parmesan cheese

3 tbsp bread crumbs

Directions

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

Heat the olive oil in a skillet over medium-high heat.

Add the onions, zucchini, and mushrooms to the skillet and cook until tender, about 4-5 minutes.

Add the garlic, salt and pepper to taste.

Remove from the heat and let cool.

Lay the zucchini on the baking sheet

and fill with the sauteed veggies.

Mix the parmesan and bread crumbs together. Top the zucchini with the cheese mixture.

Bake in the oven for 25 minutes or until the cheese has melted. Enjoy!

Butternut Squash Mac and Cheese

You may have heard about my love for butternut squash. After a year of this, I still can't explain it. If it's on the menu at a restaurant, I'm ordering it. If I come across a recipe with it, I print it and put it on the menu. With this in mind, you can understand why I had to make this... butternut squash AND macaroni and cheese! Are you kidding me?

Butternut Squash Mac and Cheese

Adapted from The Pioneer Woman

Ingredients

2 c small pasta

1 tbsp butter

1 tbsp flour

3/4 c milk

1/2 c butternut squash puree (I had squash frozen so I defrosted and roasted)

1 1/2 c cheese (your favorite)

2 tbsp cream cheese

1/2 tsp salt

1/8 tsp paprika

1/8 tsp pepper

Directions

Bring a pot of water to boil for the pasta and cook according to directions.

Strain and set aside.

Melt butter over medium low heat in a saucepan and add flour.

Whisk and cook for 2 minutes. It will resemble a paste.

Slowly add the milk. Whisk until combined and smooth. Next, add everything else.

Stir to combine. Add the sauce to the pasta.

*To make butternut squash puree, simple cut a butternut squash in half lengthwise. Scoop out the seeds and discard. Place on a oven safe dish or baking sheet.

Sprinkle with salt, pepper and add some extra virgin olive oil. Roast in the oven for 50 minutes at 400 degrees. Scoop the meat from the skin and place in a food processor or blender. Pulse until smooth.

*

Cinnamon Waffles

Did you ever have one of those days where you wanted waffles and wine? Not necessarily together, but your life required what both had to offer? Alcohol, warmth, comfort? Hmmmm... What? You haven't? Oh... k... here's a delicious waffle recipe anyway...

Cinnamon Waffles

Adapted from Tastykitchen.com

Ingredients

2 c flour

1/2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tbsp sugar

2 tbsp brown sugar

1/2 tsp vanilla extract

3 eggs

4 tbsp butter, melted

2 c milk

Directions

Combine flour, baking soda and powder, cinnamon, salt, and both sugars.

In a separate bowl, combine vanilla, eggs, butter and milk.

Add the wet ingredients to the dry and mix until incorporated.

Pour into a waffle iron and cook until deliciously brown and crispy.

Top with your favorite things.

Mine is peanut butter and syrup.

I add an small amount of peanut butter (and by small I mean inappropriate amount) and then cover in syrup until I can't really see the plate. But, hey, do what floats your boat ;)

Corn Mushroom Risotto

Anything with risotto in the title, pretty much makes it on my menu. I mean, I love carbs in all shapes and forms. And this one is fancy because it's Italian carbs. Molto bueno!

Lots of people are intimidated by risotto because they think it requires constant care. You actually do not have to stand at the stove and stir constantly. You do however, have to continuously add liquid. But I did dishes, made a salad, etc all while the risotto was cooking. Every now and then lean over and add some stock. Not so hard...

Corn Mushroom Risotto

Adapted from Food Network Magazine

Ingredients

5 pieces bacon, diced

1 c frozen corn

6 oz shitake mushrooms

4 oz button mushrooms

3 tbsp butter

2 medium shallots

1 1/4 c arborio rice

1 c dry white wine

1/2 c to 3/4 c Parmesan cheese, grated

4 c chicken stock

salt

pepper

Directions

Cook the bacon in a large saucepan until crisp.

Remove with a slotted spoon and drain on paper towels.

Meanwhile, heat 4 cups chicken stock and 2 cups water in a small sauce pan.

Stem and slice the mushrooms. Cook the mushrooms in the pan with the bacon drippings over medium-high heat, about 3 minutes.

Season with salt and pepper and transfer to a plate.

Add the butter and shallots to the pan, season with salt and pepper and cook until soft.

Add the rice and cook, stirring, about 1 minute.

Stir in the wine until absorbed, then add 1 tsp salt and the corn.

Ladle in 1/2 cup of the stock and water mixture, stirring until absorbed.

(This is how you know when to add more stock... when you move your spatula thru the risotto and it doesn't immediately come together.)

Continue adding broth in 1/2 cup increments, allowing it to be absorbed before adding more.

Continue until the rice is tender, about 20 minutes.

Stir in the cheese, mushrooms and bacon.

Season with salt and pepper as needed.

Enjoy!