French Onion Soup




4 onions, sliced into rings
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper
3 (10.5 ounce) cans beef broth
1 1/4 cups water
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 cup white wine
1 French baguette, cut into 1/2 inch slices
lots of shredded cheese
Worchestershire sauce

DIRECTIONS

In a large pot over medium heat, saute the onions in the butter until onions are tender. Next stir in the flour and ground black pepper to form a pasty mixture.

Add the beef broth, water, Worcestershire sauce, parsley and thyme and simmer for 10 minutes, then add the wine and simmer for 10 more minutes.

Preheat oven to broil.

Fill individual oven safe bowls 3/4 full with the soup.

 I sliced the french bread, toasted it and quartered it. I put the bread on top of the soup and cover with the cheese. Place bowls in the oven. Broil in the oven until the cheese is melted and bubbly.

Shredded Beef Tacos




Made up on the fly recipe


Beef recipe: I put a roast beef into the crock pot. I mixed a package of taco seasoning mix with a cup of water and poured it over the beef. Part way through the day I tasted the sauce and decided it needed some cumin, coriander and hot sauce so I threw that in too. then I just left the roast to do it's thing. It cooked from 11am to 7pm. I then took two forks and just shredded the beef. I found there was too much liquid but since I was warming it up tonight anyways, I just simmered the beef and the liquid reduced down, it was perfect. If I was going to make this for the same night, I would A) put it in the crock pot earlier in the day and B) would reduced the amount of water by half.



Serve in flour or corn tortillas, or hard taco shell. Top with cheese, tomatoes, avocado, cilantro

Rolled Meatloaf




Ingredients

1 cup finely diced mushrooms
1/2 cup each finely diced: red pepper, zucchini and onions
(note dice it small enough and kids don't notice it lol)
1 tsp minced garlic
1/4 tsp dried basil
1 1/2 lbs extra-lean ground beef
1 cup fresh whole wheat bread crumbs (put a few slices of bread in your food processor) OR use
1/2 cup dry unseasoned bread crumbs
1/4 cup + 2 tbsp BBQ sauce
1 pk hamburger seasoning mix (Club House Superburger)
1 egg
1/4 cup chopped fresh parsley
1/4 tsp freshly ground black pepper
1/2 cup packed shredded light Monterey Jack, provolone or mozza cheese

Directions:

Preheat oven to 375F. Spray a medium, non stick skillet with cooking spray. Add mushrooms, red pepper, zucchini, onions and garlic. Cook and stir over medium high heat until veggies are tender. Add basil and cook one minute more. Remove from heat and set aside.

In a large bowl, combine ground beef, bread crumbs, 1/4 cup BBQ sauce, Superburger mix, egg, parsley and pepper. Mix well using your hands.

On a large sheet of waxed paper, form meat mixture into a 10 x 12 inch rectangle. Make sure edges are nice and straight, not jagged. spread veggie filling over meat, leaving about 1/2 inch border. Sprinkle with cheese. Roll up meat loaf from the short end, lifting the waxed paper to help get it started. Roll it as tightly as you can and pinch the seam closed.

Transfer meat to a broiler pain that's been sprayed with cooking spray. Bake for 40 minutes. Remove from the oven and spread the remaining 2 tbsp of bbq sauce over the top. return to the oven and bake for 10 more minutes or until the meat is cooked through and a meat thermo registers 160F.

Let meatloaf stand for 5 minutes before slicing.

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