Easy Slow Cooker French Dip

INGREDIENTS
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French
onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

DIRECTIONS
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping

Cooks Notes
I used Founders Centennial IPA.

From 2011-02-20

And I used Beef Consume' and French Onion Soup.

From 2011-02-20

I did not trim the fat.  Ours didn't have that much on it.  It looks and smells magnificent.

Parmesan Sage Pork Chops

Rockin' Saturday night.  Pork Chops.  Sweet.

INGREDIENTS:
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon peel
1 egg, lightly beaten
2 bone-in pork loin chops
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine

DIRECTIONS:
1. In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.

2. In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.

Cook's notes.  

The coating totally sticks to the chops in the browning process.  I was happily surprised. 

You could use less bread crumbs/cheese.  It's enough for like 8 chops.
I would add a little more lemon zest and maybe even take the lemon and squeeze it into the egg wash.
We would add one more herb next - maybe rosemary because we love it so.  Tarragon would also be good. 

It was fantabulous.  Served with long grain rice, green beans and salad.
And of course wine. 

Chinese Pot Roast

Really.  Pot Roast.  You see, we have this cow in the basement and there are cuts of beef that I didn't envision cooking.  But I was wrong.  Another short coming,  I am not very good at following directions.  I think that I can always make something better, stronger, more better.  Yes, really - more better. Until now.  This recipe is unbelievable.  

Courtesy of Allrecipes.com (cuz you know that I don't make this good stuff up)  :)

1 (4 pound) boneless beef chuck roast
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon dry mustard powder
1 tablespoon vegetable oil
3 cups water
3/4 cup soy sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).
Coat the chuck roast with garlic salt, pepper and mustard powder. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and brown on both sides, about 5 minutes per side.
In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the roast tightly with a lid or aluminum foil.

Bake in the preheated oven until the roast is very tender, 2 1/2 to 3 hours.

When the roast is done, remove it from the pan to a serving plate. Set the pan of drippings over medium-high heat and bring to a boil. Stir together cornstarch and 1/4 cup of cold water. Pour into the boiling liquid and stir until thickened, about 1 minute. Serve the roast with the gravy poured over.

COOKS NOTES
I added beef broth instead of water. That was a mistake.  Next time, I will add 2 cups water and 1 cup beef broth.  Or maybe, 1 cup of water, 1 cup of wine and 1 cup of beef broth.  Depends what's in the house.

We added carrots.  They were fabulous.  I would add more next time.  And we served it with plain white rice and a side salad.

IN THE GLASS
Wine. Any hearty red will do. Actually, any wine will do. Enjoy.

Gorgonzola-stuffed Chicken Breasts

Courtesy of Allrecipes:
Chicken breasts stuffed with an intensely savory mixture of Gorgonzola cheese, shallots, and garlic are wrapped in applewood smoked bacon and baked. It's a tasty little supper for two.

INGREDIENTS:
2 skinless, boneless chicken breast halves
1/4 cup crumbled Gorgonzola cheese (this is plenty)
2 tablespoons minced fresh parsley
2 tablespoons minced shallot
1 clove garlic, minced
4 thick slices of applewood smoked bacon (we skipped this)
salt and ground black pepper to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.

2. Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.

3. Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.

4. Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).  **We turned on the broiler for the last five minutes.  Gave it a nice glaze.  

COOK'S NOTES

First, we skipped the bacon.  Other recipes included using prosciutto and we would skip that as well.   Secondly, parsley has such a unique taste.  While absolutely delicious, it could some times overpower the cheese and shallots (surprisingly).   For the next iteration, we may use something a little more neutral, like spinach.    

Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
Servings: 2

IN THE GLASS
Oh and equally important was the wine.  Domaines Astruc Voignier, courtesy of our dear friends @ Art of the Table.

Pasta with Rosemary Shrimp Scampi

Shrimp!

Coarse salt and ground pepper
12 ounces spaghetti
1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons coarsely chopped fresh rosemary
1/4 teaspoon red-pepper flakes
1 tablespoon fresh lemon juice
Directions

In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).

In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.

Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

Courtesy of Marthastewart.com: Pasta with Rosemary Shrimp Scampi and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Chicken and Spinach Quesadillas

I am on a chicken kick.

Grilled Chicken and Spinach Quesadillas via Real Simple

Serves 4 | Hands-on Time: 15m | Total Time: 20m

Ingredients
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
4 cups baby spinach (about 3 ounces)
1 1/2 cups grated Monterey Jack (6 ounces)
4 large flour tortillas
1 avocado, diced
1/2 cup store-bought fresh salsa
1/4 cup sour cream

Directions
1. Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese. Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
2. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa, and sour cream.

Tip
Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.

Good salads

A really good salad.

Ingredients
1/4 cup whole-grain mustard
1/2 cup apple juice
1/4 cup white vinegar
1/2 teaspoon black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken cutlets
4 small zucchini, cut lengthwise into 1/2-inch-thick slices
4 Roma (plum) tomatoes, cut lengthwise in half
1 large red onion, sliced into 1/2-inch-thick rings
1/2 teaspoon kosher salt
1 5-ounce bag salad greens

Directions
In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Pat the chicken dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes.
Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss.

Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients.

Divide the salad greens among individual bowls and top with the chicken, vegetables, and the reserved dressing.