Friday, November 18, 2011

French Dip Sandwiches

3-4 lbs. pot roast
1-2 Tablespoons olive oil
1 14.5-oz. can beef broth
1 can water
1 package dry onion soup mix
1 bottle Guinness
Salt and pepper
6 French rolls

Season the roast with salt and pepper.  In a large pot, sear meat in olive oil until brown on both sides.  Add broth, water, soup mix, and Guinness.  Bring to a boil over high heat, reduce heat, and simmer for 3 hours or place pot in oven at 350 for 2-3 hours, until meat is tender.  Pour broth into a fat separator. Serve sliced meat on French rolls and use the broth for dipping.  Great with French fries.
Serves 6

Tuesday, November 15, 2011

Ribs in 3

All you need to make mouth-watering baby back ribs are the ribs, of course, a bottle of purchased BBQ sauce and 3 hours at 300--so easy.  Slather the ribs with the sauce and put in the oven, covered.  Check each hour, turning and adding more sauce.  I served them with cornbread that I baked with a small can of chopped green chiles and about 1/2 cup corn.

Thursday, November 10, 2011

Easy Peasy Roasted Lamb Chops

Combine 1 tablespoon each of chopped fresh marjoram, rosemary and thyme with 2 cloves of minced garlic.  Rub chops with olive oil, and herb/garlic mixture.  Cover and refrigerate 3-4 hours. Preheat oven to 425, and remove chops from refrigerator.   Heat about 1 tablespoon of olive oil in a pan over medium heat.  Place chops in pan and cook until brown, about 2-3 minutes on each side.  If you have an oven proof pan, place the chops in the oven, if not, put them on a baking sheet and roast for 10 minutes.

Tuesday, November 8, 2011

Chicken and Spinach Soup

3 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 quarts chicken broth
1-2 cooked chicken breasts, chopped
¾ bunch spinach, washed, stems removed
2 Bay leaves
1 T. Herbs de Provence
6 oz. small pasta
Parmesan cheese (optional)

Sauté vegetables in olive oil and butter.  Add remaining ingredients except pasta.  Simmer for 30 minutes.  Add pasta and cook until al dente.  Serve with parmesan cheese if desired.