Beef Dip

1 three or four pound beef pot roast

1 14 oz can beef broth 

1 single serving size M&M Meats French onion soup

1 12 oz can or bottle of beer

1 loaf of bread - ciabatta is best cut into thick slices

Trim fat from the meat. Place meat in your crock pot. Add broth, beer and soup. Cover and cook on low heat setting for 8 to 10 hours.

Remove the meat from the slow cooker. Using two forks, shred the meat. Serve the meat on the bread. Pour remaining juices into individual serving bowls to serve with the sandwiches for dipping.

Puffed Pancake

2 eggs

1/2 cup milk

(I find the pancake rises better if you bring the above ingredients to room temp first)

1/2 cup sifted all-purpose flour

cinnamon - just eye balled it

pinch of salt

2 tablespoons butter 

2 tablespoons confectioners' sugar for dusting

Directions:

Place a 10 inch cast iron skillet inside over and preheat oven to 475 degrees F (as mentioned above I used my stoneware pan, but you can use a cake pan as well, it just won't come out as crispy)

In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, cinnamon and salt.

Remove the skillet from the over and reduce oven head to 425 degrees F. Melt butter in the hot skillet so that the inside of the skillet is completely coated with butter. Pour all the batter in the skillet and return to oven.

Baked until puffed and browned - about 12 minutes. Remove from oven and sprinkle immediately with powdered sugar and top with your favorite fruit.

Garlic Fries

Recipe from Cookin' Canuck 

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste

Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Put in a single layer on a cookie sheet (or two if you need)

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.

Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful - they'll be hot!) and season with additional salt if necessary. Serve.

Creamy Crab Soup

1/2 cup butter 
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
2 teaspoons Old Bay seasoning 
2 cups heavy cream 
1 pound lump crabmeat, drained/ 4 cans of crab meat 

Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Season with salt, white pepper, thyme, and Old Bay. Reduce heat, and simmer 15 minutes.

Stir in cream and crab meat. Heat through, but do not boil once the cream has been added.

Cranberry Sauce

Cranberry Sauce

1 cup sugar
1 cup orange juice
1 (12oz) package of fresh or frozen cranberries
1/4 teaspoon cinnamon

Combine sugar and orange juice in a medium sauce pan. 

Bring to a boil; add cranberries, return to a boil. 

Reduce heat and boil gently for 10 minutes, stirring occasionally. 

Remove from heat and stir in cinnamon.

Cover and cool completely at room temperature. 

Refrigerate in an air tight container until serving.

Potato Nests

2 medium Yukon Gold potatoes 

1 cup grated cheese (mix and match: cheddar, Monterey Jack, Gruyere, etc)

3 green onions, minces

1 tbsp olive oil

salt and peppper

*I quite often add bacon bits to the recipe too!

Preheat oven to 350 degrees.

Fill a large bowl halfway with water. Grate scrubbed potatoes, placing grated pieces into the water as you work. In a large sieve, drain potatoes, pressing to get out as much water as possible. Lay out a clean tea towel; spread potatoes in a single layer, then roll up and squeeze out extra moisture.

In a large bowl, combine potatoes, cheese, green onions, olive oil S&P and mix well. On parchment paper-paper lined baking sheet, spoon out small piles to create small nests.

Bake for 35 to 45 minutes.

Roast Zucchini Parmesan

1 medium zucchini

1 tbsp olive oil

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp freshly ground pepper

1 clove garlic, finely chopped

2 tbsp freshly grated parmesan cheese 

Cut zucchini into even slices.

Put the oil, red pepper flakes, salt, pepper and garlic on top and mixed until all the pieces were coated well.

Bake at 400F stirring occasionally for 15 to 20 minutes or until the zucchini is tender and lightly browned.

Remove from oven and sprinkle with parm cheese.

Continue baking for 2 minutes or until the cheese is melted.