Laurie's Kitchen

A cooking blog of some of my favorites

French Dip Sandwiches April 29, 2012

Filed under: Beef,Dinner,Dutch Oven,Lunch,Recipe Swap,Slow Cooker — laurms15 @ 12:40 pm
My recipe for this recipe swap was French Dip Sandwiches. It was slow cooker week and this was one I knew my husband and I would love. I was happy to see that the cook time was 10-12 hours which for us is perfect since we work in the city. This recipe was AMAZING. Both of us enjoyed it so much. I just made a green veggie to eat on the side and served it like that. I didn’t eat much of the bread to keep it a little lower carb but even without the bread it was fantastic. I did make a couple of adjustments to the recipe to make the flavor a little stronger but here is the original http://allrecipes.com/recipe/french-dip-sandwiches/
Prep Time:
10 Min
Cook Time:
12 Hrs
Ready In:
12 Hrs 10 Min
Ingredients
  • 1 (4 pound) boneless beef roast
  • 1 cup soy sauce
  • 2 beef bouillon cube
  • 2 bay leaves
  • 3 teaspoons ground black pepper
  • 3 teaspoon dried rosemary, crushed
  • 3 teaspoon dried thyme
  • 3 teaspoon garlic powder
  • French bread

Directions

  1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. I used an angus beef pot roast so there wasn’t much fat on it and I did leave just a little bit of fat on for flavor.
  2. Combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder in the slow cooker then add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
  3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

I can’t wait to make this one again for friends!!

 

Three Cheese Garden Pizza April 1, 2012

Filed under: Cheese,Dinner,Pizza,Recipe Swap,Vegetarian Optional — laurms15 @ 7:28 pm

I’ve started up again with my recipe swap ladies and I was excited that this weeks theme was “fast and easy”. Work has been crazy so “fast and easy” is about all I can cook right now. Plus it was meat free and perfect for a Friday during Lent.

I was assigned Three Cheese Garden Pizza from Lauren check out the recipe on her blog here: Lauren’s Kitchen.

This recipe was a hit with my husband and I would absolutely make it again. The other plus to this is that you can vary the veggies based on whats in the fridge and I always love a way to use up veggies at the end of the week!

Ingredients

  • 1 package refrigerated pizza crust
  • 1 small onion, sliced into rings
  • 1 medium zucchini, sliced
  • 2 plum tomatoes, sliced
  • 1 cup asparagus tips
  • 2 garlic cloves, pressed
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 1/4 cup grated parmesan
  • 1 teaspoon Italian seasoning

Lauren’s recipe called for 1 cup of mushrooms, sliced. I skipped that part in favor of asparagus tips because I’m not a fan of mushrooms but you could do both mushrooms and asparagus if you like them both!

1. Preheat oven to 400°F. Using lightly floured roller, roll pizza crust into a 14-inch circle on large round stone. Bake crust 7 minutes. Remove from oven; place on cooling rack.

2. Using a mandolin slicer fitted with v-shaped blade, slice onion, zucchini and tomatoes. If you don’t have a slicer just cut them very thinly so they will cook evenly.

3. Using a garlic press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges.