French Dip Sandwiches

I have been making French dip sandwiches for years, but I recently tried this recipe my friend recommended and I am in love.  It's the best French dip I've ever had.


1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns, such as ciabatta
sliced Swiss, provolone, or mozzarella cheese--optional
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
*Missy's note: I didn't sear my roast because it was frozen, and it was still very juicy.  I placed in the crockpot for an hour on high, then seasoned with s&p, and soup mix.  Then let cook another hour and poured water and broth on top.
Place in crockpot and sprinkle with onion soup mix. Pour water and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls and serve or if desired, top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.
Ladle juices into small cups for dipping and enjoy!

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Recipe Source: Our Best Bites

White Chicken Chili

My friend made me this yummy chicken chili and it was really good!

2 cans - rotel tomatoes
2 cans - great northern beans (drained)
2 cans - shoepeg corn
2 cans - chunk chicken breast or 2 c. cooked and shredded chicken
1 package - McCormick slow cookers fiesta chicken
Chicken broth - use to create the consistency you desire
Top with cheese

Combine all ingredients in the crockpot. Cook on high 2-3 hours.

Pulled Pork

My friend brought us this meal when I had my baby recently and it was delicious!

Marinade
1 bottle of Jan Daniel's Original No. 7 Barbecue Sauce
1/2 t. garlic salt
1/4 c. water
1/4 c. lemon juice
pepper
1.5-2 lbs. boneless country style ribs

Marinate ribs in marinade overnight or for a few hours.  Cook in crockpot on low for 7 hours or on high for 4-5.  Remove pork from crockpot and shred and discard fat.  Place the pork back in the juices.  Pour off a little of the liquid if it is too juicy.  Serve alone or on rolls or buns.

Boneless Ribs

This was a really yummy, classic recipe that's definitely a keeper.
5 adult servings.

1 4.0 lbs. package extra lean, boneless, country style pork or beef ribs (I used pork)

1 large can crushed pineapples, juice included

1 c. ketchup

4-5 shakes Worchestershire Sauce

1 c. brown sugar

1 t. dry mustard

1 t. ginger

salt and pepper

Salt and pepper your ribs thoroughly. Pour some sauce in the bottom of a large pot, add ribs, pour remaining sauce on top. Cover with a lid and cook on high until it begins to boil. Stir the ribs and turn them down to low. Stir every 15 minutes for about 3 hours, or until they start to fall apart. Yum! It's important to leave the lid on tight unless you are stirring the ribs.

FYI: You can also cook these in the crockpot and it's very similar to the stove top. Just cook on high until they boil, and turn to low for the remaining cooking time. Stir every 15 minutes.

Recipe adapted from: Get Off Your Butt and Bake

MINESTRONE SOUP

1 lb Italian sweet sausage
2 T vegetable oil
1 c diced onion
1 clove minced garlic
1 c sliced carrots
1/2 t basil flakes
1 16 oz can tomatoes
3 beef bouillon cubes
1 1/2 c water
2 c finely chopped cabbage
2 small zucchini
2 yellow crookneck squash
1 t salt
1/4 t pepper
1 can white beans with liquid

Brown sausage in oil. Put in crock pot. Add onion, garlic, carrots, basil, tomatoes, bouillon and water. Cook 3 hours. Add cabbage, zucchini and squash. Cook 1 1/2 hours more. Add salt, pepper, and white beans. Better after it sets a day.

Mango Chicken Fajitas

This is a great recipe that you've got to try! This recipe makes a large batch, about 12-15 servings.

3 lbs. chicken breast, boiled

1 jar mango salsa (I used Newman's Own Mango Salsa, or you could use Chachie's Mango Peach Salsa (in Walmart's deli) or make your own with this recipe)

1 can black beans, rinsed & drained

1 T. taco seasoning

Place ingredients in a crockpot. Cook for 6 hours on low. Remove the chicken from the crockpot and shred. Return to crockpot and serve on tortillas. May add cheese and tomatos. Enjoy!

These freeze really well. 

CROCK-POT CHICKEN ENCHILADAS

4 large chicken breasts, cooked and cubed
1 small can green chiles
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c sour cream
1 T dried onion
3 c shredded cheese (or more!)
10 large flour torillas

Heat soups, sour cream, chiles, and onion. Cut up tortillas (8 triangles/tortilla). In crock-pot, layer tortilla, sauce, chicken, and cheese. Repeat as many times as possible (about 5-6, depending on crock-pot shape and size). Cook on low heat for 4 hours.

Cafe Rio Pork Barbicoa

Sweet Pork

3 lbs rump roast
1 C dark br. Sugar
1 C. Worcestershire Sauce
1tsp. Oregano
1tsp. Powdered ginger
1tsp. salt
1tsp. chili powder
1tsp. garlic powder
2Tbsp minced onions

Cook in a crock pot all day on low. 1 hour before serving shred pork and discard juice.
Add:
1 c dark brown sugar
1 C. red enchilada sauce


Lime Rice

1C. rice
2C. chicken broth
1Tbs. fresh lime juice
1 Tbs. garlic powder
1Tbs. minced onion

Bring to a boil and then simmer covered for 15 minutes or until rice is
done.


Dressing

1 ranch dressing packet
½ C. buttermilk
½ C. Sour Cream
1C. Mayo
2 Tomatillos
1jalapeno I took the seeds out first
½ bunch cilantro
1-3 cloves garlic
Juice of 1 lime

Mix in blender and refrigerate 1 hour


Put together like burritos with black beans, rice, meat, romaine lettuce,
tortilla strips, sauce wrapped in flour tortillas
--or--
Serve as a salad.

This freezes really well.

CROCKPOT ITALIAN CHICKEN

Chicken breasts
2 T melted butter (optional)
Salt and pepper
2 T dry Italian salad dressing mix
1 can cream of mushroom (or chicken) soup
8-ounce package of cream cheese (cubed)
Parmesan cheese

Combine in crockpot. Cook on low 5-6 hours or on high 3 hours. Serve over rice or pasta.