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French Dip Crescents with Easy Au Jus.

French Dip Crescents with Easy Au Jus.
I love a French Dip. I love a Crescent Roll. The two together? Marriage made in food heaven. French Dip Crescent Ingredients:2 packages crescent rolls, 8 count1 pound deli roast beef, thinly sliced4 ounces Swiss or provolone cheese, cut in 16 equal sized piecesoptional: Horseradish Sauceoptional: Au Jus for dipping (click here for my Easy Au Jus recipe!) ------------------ Are you like me? Banana Honey Blue Cheese Crescents

Jambalaya Recipe Jambalaya My friends taught me how to make their homemade jambalaya recipe. And it's a total winner. Some people make popcorn to celebrate the Academy awards. Some might whip up a fancy cocktail or two. First of all, I learned that these two make a pretty darn cute team in the kitchen. For some reason I had always associated jambalaya with gumbo, thinking that the process required oodles of cooking time trying to make the perfect roux. You basically begin with the “holy trinity” of Cajun/Creole cooking — bell peppers, celery and onion. Then add in your meat. Saute those up until mostly cooked. Then pour in all of the crushed tomatoes, broth, seasonings, and rice, and give it a good stir. Once the rice is cooked, add in the shrimp and continue simmering until the shrimp are cooked through. Then serve it topped with a little fresh parsley and scallions for garnish. BAM. Big thanks to John and Cate for Jambalaya 101. Learn how to make this easy and delicious homemade jambalaya! Ingredients:

Cookies and Cream Peanut Butter...Midnight Snack Need a midnight snack? Or anytime snack for that matter, my cookies and cream peanut butter might just knock your socks off I was so lucky to have my sister and her family visit earlier this week and I got to have some kitchen time with her beautiful girls. Hope you’ll enjoy this naughty snack that’s good enough to eat by the spoonful! Here’s your 3 ingredient line up. Break out the Oreos. My sweet little helper, I miss her already! Here’s the second stinker that kept passing through the kitchen. Pour those Oreos in a large bowl. …as well as peanut butter Time to melt the chocolate chips Use either a double boiler or melt in the microwave. Add 2 tablespoons of peanut butter to the double boiler, helps melt the chocolate nicely. Add the chocolate to the bowl! Mmmm Give a gentle stir and place into a mason jar. Yes please. Double yes please. Cookies and Cream Peanut Butter 10 whole Oreo Cookies 2 Cups creamy peanut butter 1 cup white chocolate chips 2 tablespoons creamy peanut butter 1. 2. Yield: Debatable

Cheeseburger Pie Monday, a day to dread? Heck no! It's the day the produce box is delivered and you get to wait in anticipation just like Christmas morning! Really pathetic isn't it?! I ordered the small box this week because it's just me and Libby and we won't eat nearly as much. Dinner tonight is a family favorite. Would you like the recipe or do you just want to read more about my fabulous weekend in a hotel in Upstate New York? Cheeseburger Pie(adapted from the back of the Bisquick box) 1 pound ground meat (I used turkey, but you may use beef, chicken or whatever you wish) 1/2 tsp garlic powder 1/2 tsp minced onion A few dashes Worcestershire sauce 1 cup milk 2 eggs 1/2 cup Bisquick 1 cup shredded cheddar cheese Preheat oven to 400 degrees. Sprinkle with shredded cheese. Mix milk, eggs and pancake mix and pour over the meat and cheese. Bake for 25 minutes and serve with your favorite burger toppings.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes I always love a good crock pot recipe and let me tell you this one is excellent. This recipe comes from Jenny at Picky Plate. Thanks Jenny for sharing this one, it was FABULOUS! This dish was simple to make, but impressive enough you could serve it to company. Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes 6 pork chops, ½ inch thick1 pkg dry Ranch Dressing Seasoning1 (10¾ oz) can Cream of Chicken Soup4 lbs peeled, cubed potatoes5 Tbsp butter1 cup fresh grated Parmesan cheese6 cloves roasted garlic (directions in notes)1 to1½ cups milk (any milk will do, I used skim)1 Tbsp salt, or to tastefresh cracked black pepper to taste Place pork chops, ranch seasoning and soup into a crock pot on low heat for 6 hours.About 45 minutes before pork chops are done, place potatoes into a large pot of cold water. Roasted Garlic – Preheat oven to 350 degrees F.

Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up Balsamic Roast Beef French Dip Sandwich Recipe Remember the balsamic roast beef we made the other day? I’ve gotten so many emails and messages from folks that have made it already and absolutely loved it. So, I thought I’d share with you another way besides the balsamic glazed beef stuffed mushrooms to enjoy the leftovers – or you could do like I do and make one just for these Balsamic Roast Beef French Dip Sandwiches. Talk about the perfect beefy sandwich recipe! This French dip style sandwich uses the balsamic roast beef straight from the slow cooker without any additional cooking required. Then, pour the gravy from the roast beef into a fat separator to remove as much of the fat that cooked off of the beef while it was cooking as possible. It will have more of an Asian flair than a traditional French dip sandwich since my balsamic roast beef includes a bit of an Asian influence with the red pepper flakes, soy sauce, etc, but my family and guests have always loved that little surprise when they first taste these sandwiches. Enjoy!

Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce - The Best Salmon I've Ever Eaten Share on Pinterest Okay so, I wrote a long post about the pure amazingness of this salmon then I went to cut and past it below the photo and forgot to paste it, posted it and lost my “paste.” Yeah the most frustrating and stupid thing ever! I hate when that happens! Share on Pinterest Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce – The Best Salmon I’ve Ever Eaten Ingredients 4 (6 oz) salmon fillets, rested at room temperature 20 minutes 8 tsp flour, divided 2 Tbsp honey, divided zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2) 2 Tbsp extra virgin olive oil 1 recipe Browned Butter Lime Sauce, recipe follows Browned Butter Lime Sauce 6 Tbsp salted butter, diced 3 Tbsp fresh lime juice 1 clove garlic, minced 1/2 tsp salt 1/2 tsp freshly ground black pepper Directions Place butter in a small (light colored) saucepan.

baby smores | The Domestic Mama & The Village Cook Is it just me or s’mores everywhere these days? I know that they are a quintessential summer snack, but this year they seem to be in your face everywhere. What’s a girl to do when there are s’mores everywhere? Make them. Sorta. Now, these really are easy, and- if you don’t have ganache, you could easily use a bit of chocolate instead. The crust was a basic graham cracker crust: Now, I took this pic on purpose of my hand… why? I need to do more film-work- just for the manicures. So, I baked up my baby crusts, topped em with some chocolate: and…. Now- when you go to toast em. See? baby s’mores Author: Michelle Keith @ The Village Cook Recipe type: dessert 1 c graham cracker crumbs, fine¼ c melted butter¼ c sugar½ tsp vanilla1 c chocolate filling* (either chocolate chips or cream)24 marshmallows Enjoy!

Chile Colorado Burritos Great Mexican food is hard to come by so far here in Des Moines, Iowa. This recipe takes care of my craving for some good Californian Mexican chile colorado. Tender chunks of beef in a yummy sauce, wrapped in a soft flour tortilla, smothered in more sauce and cheddar cheese, and then broiled to bubbly perfection. Mmmmmm.I don't even think I'd had chile colorado until I met my husband and he took me to Casa Gamino in Paramount, California. **Note: You may have to adjust the cooking time depending on this size of your chunks of meat. Baked Chicken and Spinach Flautas Am I the only one who was craving flautas/taquitos after seeing this post on The Kitchn last week? They looked amazing! We went through a phase a few years ago where we loved the frozen ones, but now they kind of weird me out so it’s been forever since I’ve had them. You guys, these are so good. I was worried that the flautas wouldn’t be filling enough on their own, so I served them with some refried beans. Baked Chicken and Spinach Flautas 1 pound boneless, skinless Chicken Thighs (about 4) 16 ounces Beer (or chicken broth) 2 cups Water 1 teaspoon Paprika 1 teaspoon Kosher Salt 1 teaspoon Garlic Powder 1 teaspoon ground Cumin 1 teaspoon Chili Powder 1 Jalapeno Pepper, minced 3 cups Baby Spinach, chopped 5 burrito-size Flour Tortillas (9 inches) 6 ounces Queso Quesadilla or other melting cheese, shredded 1 teaspoon Olive Oil, or cooking spray Salsa, for serving Preheat the oven to 450*F. Calories: 181 Fat: 9 Carbohydrates: 6.3 Fiber: 1.2 Protein: 18.5

Yammies Noshery: Broccoli Cheese Soup: Panera Bread Copycat Recipe On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING. In case you hadn't figured that out yet. Okay, so I was like, "Whadaya think, Nemo? Well, it would have, except everybody had to try a huge bowl of BOTH kinds of soup AND meatballs. Barbequed meatballs in broccoli soup. I had to leave the room. Anyways, we ran out of soup after about ten minutes of serving. So during church I had a sudden inspiration (um, Pastor, if you're reading this, that was a typo. Anways, I burst out of church and ran up to my friend screaming, "Hey guess what!! Yeah. I mean it would be like getting paid to have fun. My friend laughed at me when I told her. Okay. And so is this soup. I don't even know if this was as good as Panera Bread's because I'm usually mostly paying attention to the sourdough bread bowls.

Taco Pizza Today’s recipe was one that I made for the Super Bowl. I got my inspiration for this one from a recipe I saw at Jolene’s Culinary Adventures. The great thing about this recipe is you can cut it into large squares and serve it as a main dish or cut it into smaller squares and serve it as an appetizer. This was yummy and easy to put together. I also have another giveaway for you today along with all the details about my trip to Philly/Camden. Taco Pizza 1 lb. ground beef1 envelope taco seasoning mix2 (8 oz.) cans Pillsbury crescent rolls1 (16 oz.) can refried beans (I used the jalapeño kind)2-3 cups shredded cheddar cheese or Mexican blend1/2 cup chopped tomatoes1/4 cup sliced black olives4 green onions, choppedHeat oven to 375 degrees.Brown ground beef and drain.

Pork Tenderloin with Pan Sauce This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture. This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY! I'm pretty happy with the time change from last week. I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts! Ingredients: 1⁄2 cups olive oil 1⁄3 cup soy sauce 1⁄4 cup red wine vinegar Juice of 1 lemon 1-2 tbsp Worcestershire sauce 1-2 tbsp fresh parsley, finely chopped 2 tsp dry mustard Freshly cracked black pepper, to taste 4 cloves garlic, peeled and minced 1 1-lb. pork tenderloin (silver skin removed) Directions: Combine all marinade ingredients and reserve 2-3 Tbsp. Pan Sauce: Pan scrapings from pork tenderloin 1/2 cup of chicken broth 2-3 tbsp of pork marinade (thoroughly mixed) 1-2 tsp butter Meanwhile, place the skillet back on the stove over medium heat. Source: Adapted from For The Love of Cooking

Cruft: Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.

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