French Dip Sandwiches

This is in the crock pot right now. It is another Mom favorite. For a while, Stephen would request it every time we went to my parents. Now I make it at home, but I still think it tastes better when Mom makes it!

This is a great meal to make ahead of time. The meat can be frozen with some juice so it doesn't dry out when thawed. My mom would make it a day or two ahead of time and refrigerate the juices so the fat would be easier to skim off the top. I usually cook the meat seven hours on low because it is almost too tender after nine hours and falls apart when slicing.

The recipe comes from an old issue of Quick Cooking.

Ingredients:
2 large onions, cut into 1/4-inch slices
1/4 cup butter, cubed
1 beef bottom round roast (3 to 4 pounds)
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1-1/2 teaspoons browning sauce, optional
1 garlic clove, minced
12 to 14 French rolls, split
1 cup (4 ounces) shredded Swiss cheese

Directions:
In a large skillet, saute onions in butter until tender; transfer to a 5-qt. slow cooker. Cut the roast in half; place over onions. In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low for 7-9 hours or until the meat is tender. Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on rolls; sprinkle with Swiss cheese. Broil 3 to 4 in. from the heat for 1 minute or until the cheese is melted. Skim fat from juices; strain and serve as a dipping sauce. Yield: 12-14 servings.

The Taco Ring

This will be my contribution to Super Bowl Sunday. Stephen had a college roommate whose mom introduced us to this glorious food. We ate WAY too much of this in college but we still love it!

I don't eat cheese so Stephen sprinkles his on top after it bakes. The cheese could go in with the filling if you prefer.

The Taco Ring

Ingredients:
1 lb. ground beef or ground turkey
1 envelope taco seasoning (less, if desired)
2 crescent roll cans (8 oz. each)
Shredded cheddar cheese
Taco fixings (optional): lettuce, tomatoes, salsa, sour cream, etc.

Brown ground beef or turkey; drain fat. Season with taco seasoning according to envelope directions. Preheat oven to 375 degrees. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on a pizza stone or greased cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving a round opening in center. On a pizza stone, this could make an inner and outer ring. You may also make two rows on a cookie sheet instead (tips still overlapping). Lightly press short sides of dough to flatten slightly. Evenly distribute the taco meat along the widest part tips of the dough. If desired, sprinkle shredded cheese over the meat (cheese may also be served on the side after baking instead). Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible. Bake according to package directions (11-13 minutes). Cut into 16 pieces and serve with taco fixings on the side. Serves 2-4 people as a meal or more as an appetizer/snack.

Pork...It's What's For Dinner

The three of us that eat "real food" in the house all love to eat pork. This is our favorite basic recipe. It came from one of my favorite shows, America's Test Kitchen, which airs on PBS. The recipe is actually for pork tenderloins, but I usually use pork chops and it turns out great! And it is super easy :) We're having this for dinner tonight with rice and corn. I better start cooking.

Pan-Seared Oven-Roasted Pork Tenderloins - Serves 4

2 pork tenderloins , (12 to 16 ounces each), trimmed of fat and silver skin
1 1/4 teaspoons kosher salt
3/4 teaspoon ground black pepper
2 teaspoons vegetable oil

1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven; roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes.

2. Transfer tenderloins to cutting board and tent loosely with foil; let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates; serve immediately.