Friday, May 7, 2010

Crockpot French Dip Sandwiches

3 1/2 lbs beef chuck roast
16-oz. beef broth
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese

1. Trim excess fat off of beef roast and season meat all over with salt and pepper.

2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.

3. Cook on low for 6-8 hours. Depending on how the settings on your slow cooker work, the time will vary. Mine took 7 hours and was falling apart tender.

4. Take beef out and cover with aluminum foil, for about 15 minutes.

5. Slice beef and return to slow cooker on low or very low for 30 minutes.

6. Lightly toast the bread and evenly distribute cheese between rolls. Divide beef onto rolls and eat while it is hot. Serve each sandwich with its own dip.

Tuesday, May 4, 2010

Grilled Lemon Chicken

3 T fresh lemon juice
3 T extra virgin olive oil
2 garlic cloves, minced
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. boneless, skinless chicken breasts
Cooking spray

1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator at least 30 minutes(longer is better), turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.
3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.

Baked Lemon Pasta

This pasta is delicious!
It can be served plain or with grilled lemon chicken.

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

1. Preheat oven to 375ºF. Cook pasta following package instructions until al dente.

2. In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic, lemon juice, zest, and salt. Turn off heat.

3. Add sour cream and stir mixture together.

4. Pour mixture over drained pasta, mix well and then pour into an oven safe dish.

5. Bake, covered, for 15 minutes. Then remove cover and bake for an additional 7 to 10 minutes.

6. Remove from oven and top with Parmesan cheese. Squeeze more lemon juice over the top if desired.