FRENCH DIP CROCK POT DINNER

 

 Looking for an easy and tasty recipe to make in your crockpot? This is perfect for you.

 

Ingredients:

3-pound chuck roast

2 T vegetable oil

2 cans Campbell’s French Onion Soup

1 can Beef Consommé Soup

8 hoagie rolls

8-16 slices provolone

 

Brown the chuck roast on all sides in vegetable oil. In the crockpot, combine soups and chuck roast. Cook on high for four hours or low for eight to ten hours.

When the slow cooker is finished, transfer the roast to a basin, remove the fatty portions, and shred the meat. Pour the crockpot liquid into a skillet that can be simmered on the stovetop. Otherwise, cut the au jus fluid in half.

Top hoagie buns or French bread pieces with shredded meat and provolone cheese. Place the sandwiches in the oven on low broil until the cheese is as browned as desired - Love!

Broccoli Cauliflower Salad

 

 Here’s a different spin on eating cauliflower. You will enjoy this recipe.

 

ingredients:

 

1 of head broccoli, chopped

1 head cauliflower, chopped

1/2 lb bacon cooked

1 cup shredded cheddar cheese

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

 

In a large mixing dish, combine broccoli, cauliflower, bacon, and shredded cheese.

In a small mixing dish, add mayonnaise, sour cream, sugar, and salt.

Stir the mayonnaise mixture into the broccoli mixture until thoroughly combined. Serve right away or refrigerate until ready to be served.

KFC Coleslaw copykat recipe

 

 This recipe is very close to the original. It’s not only easy to make but very tasty!

 

You’ll Need:

1 tbsp. of finely grated onion.

⅓ cup of sugar.

½ cup of mayonnaise.

¼ cup of well-shaken buttermilk.

¼ cup of whole milk.

1 ½ tbsps. of white vinegar.

2 ½ tbsps. of fresh lemon juice.

½ tsp of salt.

⅛ tsp of black pepper.

8 cups of finely diced cabbage.

¼ cup of shredded carrot.

 

In a large mixing basin, combine all of the ingredients except the carrot and cabbage.

When the mixture is smooth and well blended, whisk in the cabbage and carrot to coat.

Refrigerate for at least 4 hours, covered.

Before serving, give it a quick stir.

Simple, quick, and creamy!  

Loaded Steak Quesadillas

 

 If you love Spanish food, you will love this recipe. It’s delicious and very easy to make.

 

For the Steak:

3/4 – 1 lb sirloin steak

1 teaspoon ancho chili powder

1/2 teaspoon paprika

1/4 teaspoon ground oregano

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pinch of cayenne pepper

1/4 teaspoon salt

 

For the Quesadillas

4 large flour tortillas

2 cups Mexican Cheese Blend

1/2 cup cherry tomatoes, thinly sliced

1 can fire-roasted fire-roasted corn kernel, drained

1/2 cup canned black beans, drained

1/2 an avocado, diced

Limes wedges and fresh minced cilantro for garnish

 

Heat the oven to 425 degrees Fahrenheit. Arrange a baking sheet by lining it with parchment paper.

In a mixing bowl, combine all of the steak seasonings and salt. Coat the steak generously with the spice mixture. In a large pan over medium-high heat, heat 2 tablespoons olive oil. Sear the steak for 3 minutes per side. The steak will cook more in the oven, so only sear it! Remove from heat and set aside for 5 minutes while you prepare the quesadillas. Place 2 tortillas on the prepared baking sheet and top with 1/2 cup of cheese. Serve with tomatoes, corn, black beans, and avocado on top. Thinly slice the meat across the grain. Top the stuffed tortillas with slices. Spread the remaining cheese evenly over both quesadillas and top with the remaining tortillas. Cook for 6-8 minutes, or until the cheese is melted and the tortillas are heated. Remove from the oven and cut as desired. Serve with lime wedges, a dollop of sour cream, and your favorite salsa and guacamole!