Sunday, December 11, 2011

Easy French Dip Sandwiches

I got this recipe from the new Pillsbury magazine I got in the mail. My husband could not stop talking about how good it was. I have to say it was the easiest meal ever to make. 4 ingredients can't beat that. Plus it cooks in the slow cooker.

1 (3-lb) fresh beef brisket (not corned beef)
1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
1 can (10 1/2 oz) condensed beef broth
8 mini baguettes or sandwich buns, I used 4 hoage rolls cut in half

Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef.

Cover; cook on Low heat setting 8 to 10 hours.Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef.

Foodie Fanatices: Mini Bacon Cheeseburger Sliders

These where so yummy. Its another Paula Deen recipe picked by Michelle. My mom came over and we made it here. We grilled them instead of baking. Everyone loved them. We had mini tater tots to go with. This is our 4th pick for Foodie Fanatices.  It made about 26 sliders.

2 lbs ground chuck
10 slices bacon, cooked and crumbled
1 cup shredded sharp Cheddar cheese
1 tsp ground black pepper
1/2 tsp salt
Parker House-style rolls, split and toasted (we used slider rolls, untoasted)
Slider Sauce
Caramelized Onions

1. Preheat oven to 350 degrees. Place a cooling rack inside a rimmed baking sheet.

2. In a medium bowl, combine the ground chuck, bacon, cheese, pepper and salt.

3. Form mixture into 25 (2-inch) patties. Place on cooling rack. Bake 20 minutes.

4. Spread Slider Sauce on bottom half of each roll; top with 1 burger.

5. Spoon Caramelized Onions evenly over each burger, cover with top half of each roll. Serve immediately.

Slider Sauce
1/2 cup mayo
2 tsp sweet pickle relish
2 tsp red wine vinegar
1/2 tsp. Greek Seasoning (see below)
1/4 tsp sugar

Mix together in bowl. Cover and refrigerate.

Caramelized Onions:

2 T butter
2 large sweet onions, thinly sliced.

In a large skillet, melt butter over medium-high heat. Add onions, and cook, stirring frequently, 10 to 12 minutes, or until caramel colored.

Foodie Fanatices: Mexican Chicken

Mexican Chicken

I'm a week late on posting, Oops. This recipe was picked by Michele from Makin' Cakin' Weekends. It was very simple to make. I made it with my mom, Michelle from Something New is Cooking

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup, We used another can of cream of chicken
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese
Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.