Normally, I have lots of spaghetti sauce awaiting me in the freezer. This year, I froze way over 50 pounds of peaches, so I had to forgo the tomato sauce. Tonight, I was panic'd to not find ANY so I had to become creative with my own. It turned out really good and I think it would also make a fabulous bruchetta topping!
2 can's of Italian tomatoes with onion, basil, and garlic drained
1 red pepper
1 handful of fresh spinach or a quarter of a box of frozen defrosed and drained
1/4 of an onion (I might add more next time, this is just what I had on hand)
a handful of shredded carrots
half of a jar of sundried tomato pesto
First, I sauteed the red pepper, spinach, onion, and carrots until tender. Then, I added that mixture plus the Italian tomatoes (drained) to the food processor. A few whirls and it was still chunky but a nice texture. I took it out and heated it up in a pot and added half of a jar of the pesto. It was so yummy! We had it on top of meatball subs but I am definitely think that next time we will have it on top of spaghetti noodles. It was great and the kids LOVED it.
Saturday, October 24, 2009
Monday, October 19, 2009
Pumpkin Pecan Pancakes
2 c. Bisquick
1 egg
1-2 tablespoons of sugar (or 1-2 tablespoons of honey)
1 c. milk
1/2 c. canned pumpkin-not pumpkin pie mix
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped pecans
1/3 cup milled flax (optional)
Mix all ingredients and then cook like a regular pancake.
I made these for the kids today and they loved them and dipped them in unsweetened applesauce. I am thinking that next time I make them, I may add some chopped apple to give the pancakes a little more sweetness.
1 egg
1-2 tablespoons of sugar (or 1-2 tablespoons of honey)
1 c. milk
1/2 c. canned pumpkin-not pumpkin pie mix
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped pecans
1/3 cup milled flax (optional)
Mix all ingredients and then cook like a regular pancake.
I made these for the kids today and they loved them and dipped them in unsweetened applesauce. I am thinking that next time I make them, I may add some chopped apple to give the pancakes a little more sweetness.
Fabulous Pasta Salad
1 box of noodles (I like Barilla Plus Elbows)
1 bottle of italian dressing (I like Kraft Tuscan Italian)
cherry tomatoes halved
2 cucumbers peeled, seeded, and chopped
2-3 red, yellow, or orange peppers chopped
1 cup of shredded carrots
1 red onion chopped
1 jar of sliced black olives drained
Parmesan cheese
Cook noodles according to directions and rinse with cold water. Combine all ingredients except parm cheese in a bowl overnight. The next day, stir pasta salad and add the parmesan cheese on top before serving.
1 bottle of italian dressing (I like Kraft Tuscan Italian)
cherry tomatoes halved
2 cucumbers peeled, seeded, and chopped
2-3 red, yellow, or orange peppers chopped
1 cup of shredded carrots
1 red onion chopped
1 jar of sliced black olives drained
Parmesan cheese
Cook noodles according to directions and rinse with cold water. Combine all ingredients except parm cheese in a bowl overnight. The next day, stir pasta salad and add the parmesan cheese on top before serving.
Sunday, October 18, 2009
Homemade Laundry Detergent
2 bars of Ivory soap
2 cups of Washing Soda (I got mine at Kroger)
2 cups of Borax
1 qt. boiling water
2 gallons boiling water
Bucket with lid or empty laundry detergent bottles
Essential oils if wanted (I didn't use any)
Grate soap on fine side of a cheese grater.
Melt soap in 1 qt boiling water (this takes awhile-like 10 minutes or so)
Add borax and washing soda and stir til mixed
Add borax/washing soda/soap mixture to 2 gallons of boiling water and mix well-add a few drops of essential oil if you want
If using a bucket-pour into bucket and let cool before putting the lid on
If using laundry bottles-pour into bottles and let cool before capping
Use 1-2 tablespoons per load
2 cups of Washing Soda (I got mine at Kroger)
2 cups of Borax
1 qt. boiling water
2 gallons boiling water
Bucket with lid or empty laundry detergent bottles
Essential oils if wanted (I didn't use any)
Grate soap on fine side of a cheese grater.
Melt soap in 1 qt boiling water (this takes awhile-like 10 minutes or so)
Add borax and washing soda and stir til mixed
Add borax/washing soda/soap mixture to 2 gallons of boiling water and mix well-add a few drops of essential oil if you want
If using a bucket-pour into bucket and let cool before putting the lid on
If using laundry bottles-pour into bottles and let cool before capping
Use 1-2 tablespoons per load
Crystal's Pumpkin Muffins
The kids love pumpkin and enjoying helping me make these yummy muffins. The recipe makes a lot of muffins!
3 1/3 c all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
3 c granulated sugar
4 eggs, beaten
2/3 c water
1 c vegetable oil
1 (15oz) can pumpkin
I add some of the following: chopped walnuts, pecans, raisins, chopped apple, wheat germ or milled flax seed, and a teaspoon of vanilla. I also omit the nutmeg because I hate nutmeg. I have also subbed 1 cup of whole wheat flour for 1 cup of the white flour and it worked great. They are ESPECIALLY delicious when topped with cream cheese icing.
In large bowl, sift together all dry ingredients.In a seperate bowl, blend wet ingredients with wisk until fully blended. Pour wet mix over dry and combine using and electric mixer. I always do this with a spoon first so the flour does not go everywhere!Once blended, ladel or pour into 2 rectangular size loaf pans or muffin pans.
Bake in a 350 degree oven.
mini muffins 10 min
reg muffins 20 min
mini loaf pans 25 min or more....
I have never tried this in loaf pansreg loaf pans 45 min to 1 hr
***Makes 3 dozen regular muffins which equals about a million mini muffins.
3 1/3 c all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
3 c granulated sugar
4 eggs, beaten
2/3 c water
1 c vegetable oil
1 (15oz) can pumpkin
I add some of the following: chopped walnuts, pecans, raisins, chopped apple, wheat germ or milled flax seed, and a teaspoon of vanilla. I also omit the nutmeg because I hate nutmeg. I have also subbed 1 cup of whole wheat flour for 1 cup of the white flour and it worked great. They are ESPECIALLY delicious when topped with cream cheese icing.
In large bowl, sift together all dry ingredients.In a seperate bowl, blend wet ingredients with wisk until fully blended. Pour wet mix over dry and combine using and electric mixer. I always do this with a spoon first so the flour does not go everywhere!Once blended, ladel or pour into 2 rectangular size loaf pans or muffin pans.
Bake in a 350 degree oven.
mini muffins 10 min
reg muffins 20 min
mini loaf pans 25 min or more....
I have never tried this in loaf pansreg loaf pans 45 min to 1 hr
***Makes 3 dozen regular muffins which equals about a million mini muffins.
2 Alfredo Recipes
This first recipe is the recipe that I got from our friends the Holten's from church. They brought it over after Sutton arrived and I couldn't believe how easy it is!
Jessica's recipe that is also super yummy with grilled shrimp:
I add some garlic/cumin/chili spices to chicken breasts and grill the breasts on the George Foreman, sliced and put in a large saucepan. I use 2 jars of alfredo sauce (rather than making it with cream), added some sundried tomatoes and mushrooms and simmer while a whole box of bowtie is cooking. Afterward just toss the bowtie in with the sauce. Super easy. Sometimes I cook the chicken with some chopped garlic on the skillet - I just like the G Foreman grilled stuff a little more.
This second recipe is how I have changed it a bit. I have fixed it twice with the squash and it is totally undetectable (important when your husband is a squash hater).
1 butternut squash, roasted and puree
1 jar of Bertolli Alfredo Sauce
1 jar of sundried tomato pesto (I think it is Bertolli too)
Parmesan cheese
Bowtie Noodles (I am currently loving the Barilla Plus)
Grilled or leftover chicken or turkey chopped (If I grill it just for this, I add a little extra seasoning)
1 grated onion
While noodles are boiling, sautee 1 grated onion until translucent. In a blender or food processor combine 1 jar of alfredo sauce, half of the jar of sundried tomato pesto, and the butternut squash. Once the noodles are done, add everything together. Top with the parmesan and either serve or broil until melted. It is super yummy and since Adam is a squash hater, I didn't mention it was even in it until after he told me he liked it. I was also thinking that I might add peas next time too.
Jessica's recipe that is also super yummy with grilled shrimp:
I add some garlic/cumin/chili spices to chicken breasts and grill the breasts on the George Foreman, sliced and put in a large saucepan. I use 2 jars of alfredo sauce (rather than making it with cream), added some sundried tomatoes and mushrooms and simmer while a whole box of bowtie is cooking. Afterward just toss the bowtie in with the sauce. Super easy. Sometimes I cook the chicken with some chopped garlic on the skillet - I just like the G Foreman grilled stuff a little more.
This second recipe is how I have changed it a bit. I have fixed it twice with the squash and it is totally undetectable (important when your husband is a squash hater).
1 butternut squash, roasted and puree
1 jar of Bertolli Alfredo Sauce
1 jar of sundried tomato pesto (I think it is Bertolli too)
Parmesan cheese
Bowtie Noodles (I am currently loving the Barilla Plus)
Grilled or leftover chicken or turkey chopped (If I grill it just for this, I add a little extra seasoning)
1 grated onion
While noodles are boiling, sautee 1 grated onion until translucent. In a blender or food processor combine 1 jar of alfredo sauce, half of the jar of sundried tomato pesto, and the butternut squash. Once the noodles are done, add everything together. Top with the parmesan and either serve or broil until melted. It is super yummy and since Adam is a squash hater, I didn't mention it was even in it until after he told me he liked it. I was also thinking that I might add peas next time too.
Thursday, October 8, 2009
Great deal at Target
For those of you who live near a Target with a frozen foods section (except those who live in Kingsport), RUN don't walk and buy up the Kashi waffles. Our Target had tons of them on sale for 66 cents each. I love a good deal and my kids love waffles SO I bought them all. Around 20 boxes to be exact (sorry Kingsport folks-our Target is now out).
Of course, the kids HAD to have waffles for dinner. I rarely but them already prepared things so they are a special treat! They love waffles with applesauce to dip in. We made the mistake once of ordering syrup for Easton when he was a young toddler. We were at Cracker Barrel and I ordered him blueberry syrup. The waitress brought a BOWL of blueberry syrup and sat it down in front of Easton. Before Adam or I could even snatch it away, he was blue.
Now that we have learned that little lesson, we use pureed peaches (from the farmer's mkt), pureed pears (from FM), and applesauce (this is split between walmart no sugar added and homemade applesauce from apples at the FM).
Of course, the kids HAD to have waffles for dinner. I rarely but them already prepared things so they are a special treat! They love waffles with applesauce to dip in. We made the mistake once of ordering syrup for Easton when he was a young toddler. We were at Cracker Barrel and I ordered him blueberry syrup. The waitress brought a BOWL of blueberry syrup and sat it down in front of Easton. Before Adam or I could even snatch it away, he was blue.
Now that we have learned that little lesson, we use pureed peaches (from the farmer's mkt), pureed pears (from FM), and applesauce (this is split between walmart no sugar added and homemade applesauce from apples at the FM).
Tuesday, October 6, 2009
Burgers
I have deviated away from the monthly calendar. That only took 6 days-a new record. I got some ground meat on sale and wanted to use it so we had burgers instead.
The kids burgers:
1 1/2 lbs ground meat (sometimes use turkey)
1 grated onion
a spoonful of chopped garlic
half of a box of chopped/defrosted/drained spinach
salt and pepper to taste
2 handfuls of shredded cheese
Mix all ingredients. Form into patties. Broil at least 5 minutes on each side. I keep getting different results so I don't know an exact time.
The adults fire burgers:
1 1/2 lbs ground meat
1 grated onion
half box of chopped/defrosted/drained spinach
salt and pepper to taste
a few shaked of Franks Red Hot
a half teaspoon of cayenne pepper (less if you don't like hot)
chopped hot peppers to taste (tonight I used 3 garden fresh cayennes and a jalepeno with seeds and all)
2 handfuls of shredded cheese
Mix ingredients. Add an egg white if it is too dry, Form into patties and broil at least 5 minutes on each side.
Frozen broccoli never goes over well but tonight I steamed it and then put parmesan cheese on top. I let the kids dip it in mustard and ketchup. They ate it but made it very clear that they don't enjoy frozen broccoli.
Sutton ate some pureed peaches with cereal tonight and loved it. Nancy gave him some bits of grape today at the part and he gobbled them up and begged for more. I am excited that he loved textured foods! He had been through most of the fruits and veggies now so texture is our next thing. He loves his cereal thick (reminding me SO much of the other kids). I will have to think of some good table things that I can make for him. Our kids loved sweet potatoes and butternut squash as first table foods. I can't wait.
The kids burgers:
1 1/2 lbs ground meat (sometimes use turkey)
1 grated onion
a spoonful of chopped garlic
half of a box of chopped/defrosted/drained spinach
salt and pepper to taste
2 handfuls of shredded cheese
Mix all ingredients. Form into patties. Broil at least 5 minutes on each side. I keep getting different results so I don't know an exact time.
The adults fire burgers:
1 1/2 lbs ground meat
1 grated onion
half box of chopped/defrosted/drained spinach
salt and pepper to taste
a few shaked of Franks Red Hot
a half teaspoon of cayenne pepper (less if you don't like hot)
chopped hot peppers to taste (tonight I used 3 garden fresh cayennes and a jalepeno with seeds and all)
2 handfuls of shredded cheese
Mix ingredients. Add an egg white if it is too dry, Form into patties and broil at least 5 minutes on each side.
Frozen broccoli never goes over well but tonight I steamed it and then put parmesan cheese on top. I let the kids dip it in mustard and ketchup. They ate it but made it very clear that they don't enjoy frozen broccoli.
Sutton ate some pureed peaches with cereal tonight and loved it. Nancy gave him some bits of grape today at the part and he gobbled them up and begged for more. I am excited that he loved textured foods! He had been through most of the fruits and veggies now so texture is our next thing. He loves his cereal thick (reminding me SO much of the other kids). I will have to think of some good table things that I can make for him. Our kids loved sweet potatoes and butternut squash as first table foods. I can't wait.
Sunday, October 4, 2009
A simple supper
We went on a picnic yesterday at Bays Mountain and had a wonderful time. We packed a wonderful little picnic that the kids loved. We had steak (left over from steak ques' earlier in the week) cheese, and spinach rollups. I packed the assortment of colorful peppers we had left over in the fridge and Whales. Whales are kind of like Goldfish but not nearly as expensive and ten times more delicious. They can be found at Walmart and Target.
Tonight, we were visiting Adam's parents and the kids had the most random-yet super nutritious meal. We (Pam and I) gave them apples with peanut butter (fruit plus protein!), cucumber, and tons of little yellow tomatoes that grew up near a wood pile. The kids picked the tomatoes before dinner. Our kids love tomatoes. They especially love small ones that they can pop in their mouths like grapes.
For dinner, we went to McAlister's for a treat. The kids split a kids Nacho which was a Rotel cheese dip and of course, I added olives. When Easton was a baby, our Ped at the time went on and on about how skinny he was SO one of his first finger foods were olives. Olives are good for you and provide some fat. You need to watch out though because they are also salty. Oddly enough, McAlister's was the first place Easton ever ate an olive as a tiny little tot.
Sutton has been entering the world of solid foods as well. We started noticing him drooling over food at Chickfila when we ate with my best friend Crystal and her kids. Her younger child, Kaylyn (Weston's future wife), kept trying to slide him over little pieces of her food because she felt so sorry for him. I had him strapped in his carseat or I really think he would have sat up and gobbled it up. That was my sign to start cereal (I look for signs, I don't really care about age). I gave him cereal and he ate it like it was what he had been waiting his whole life to eat! After a feeding or two, I added some prunes. Normally, I start with a green veggie but the cereal has caused him not to go number 2 for 2 days so prunes were needed. He loved the prunes! I followed with green beans, peas, apples, and sweet pototatoes. He loves texture (as have all of our kids). They refuse the sloppy mess that is the first cereal feed. They (the "experts") say to make it as runny as milk but serve it to them in a spoon. Let me tell you, from 4 kids worth of experience, if you make it that runny, it runs right out of their mouth. I make it about the texture of mashed potatoes. Less mess-less trouble-more in their belly!
Tonight, we were visiting Adam's parents and the kids had the most random-yet super nutritious meal. We (Pam and I) gave them apples with peanut butter (fruit plus protein!), cucumber, and tons of little yellow tomatoes that grew up near a wood pile. The kids picked the tomatoes before dinner. Our kids love tomatoes. They especially love small ones that they can pop in their mouths like grapes.
For dinner, we went to McAlister's for a treat. The kids split a kids Nacho which was a Rotel cheese dip and of course, I added olives. When Easton was a baby, our Ped at the time went on and on about how skinny he was SO one of his first finger foods were olives. Olives are good for you and provide some fat. You need to watch out though because they are also salty. Oddly enough, McAlister's was the first place Easton ever ate an olive as a tiny little tot.
Sutton has been entering the world of solid foods as well. We started noticing him drooling over food at Chickfila when we ate with my best friend Crystal and her kids. Her younger child, Kaylyn (Weston's future wife), kept trying to slide him over little pieces of her food because she felt so sorry for him. I had him strapped in his carseat or I really think he would have sat up and gobbled it up. That was my sign to start cereal (I look for signs, I don't really care about age). I gave him cereal and he ate it like it was what he had been waiting his whole life to eat! After a feeding or two, I added some prunes. Normally, I start with a green veggie but the cereal has caused him not to go number 2 for 2 days so prunes were needed. He loved the prunes! I followed with green beans, peas, apples, and sweet pototatoes. He loves texture (as have all of our kids). They refuse the sloppy mess that is the first cereal feed. They (the "experts") say to make it as runny as milk but serve it to them in a spoon. Let me tell you, from 4 kids worth of experience, if you make it that runny, it runs right out of their mouth. I make it about the texture of mashed potatoes. Less mess-less trouble-more in their belly!
Friday, October 2, 2009
Supplements
About a year and a half ago, we started looking for anything to boost the kids immunity. Winter before last, the kids were sick constantly. Weston was hospitalized, he had a 105/106 fever. We were at the doctor at least every 2-3 days. All of the kids got the flu/strep/walking pneumonia. They were on breathing treatments around the clock. It was just terrible! Our doctor suggested these supplemets and they have been wonderful! We started using these supplements and saw an amazing difference. The kids got a very few illnesses last winter. It was just amazing!
I started with giving the kids the Barlean's Swirl Flax supplement but that got to be expensive for 3 (before Sutton) kids. So, I went searching for the milled flax seed. Who knew it would be so cheap??? Milled flax seed is high in Omega 3's and helps lower the risk of heart disease and cancer. It does other stuff but I forget it all. It is cheap to buy (you get it near the flour at Walmart for like 3 dollars) and I put it in everything. The kids often have yogurt, fruit, and the milled flax for breakfast. It is fabulous! I keep mine stored in the fridge because our aunt Pat said it could go rancid if it is kept out too long. Better safe than sorry!
She also suggested we put them on a fish oil supplement. Again, we started with Barlean's Swirl but it was expensive. Now, they take fish oil that is flavored orange. I either mix it in with an ounce of orange juice (they don't drink juice regularly because it breaks their skin out) or I just put it in a syringe and give it to them. The difference in them on and off the fish oil is night and day! They are so much calmer and listen so much better! Just recently, I forgot to order some and they didn't get any for a few days. It was terrible. Thankfully, vitacost must have sensed the urgency in my order and overnighted it to me. If you haven't ever ordered from them, they really are great.
The kids all have different eczema issues so she put them on a zinc supplement. The boys only take it in the winter because that is when they have the skin issues. Emery takes it all of the time because her skin seems to be the most sensitive. I can tell such a difference in her skin when she doesn't take it for awhile.
They also take a typical multi-vitamin.
Talk to your doctor before giving your child any supplements. We are thankful to have a wonderful Pediatrician who is open to supplements and vitamins.
I started with giving the kids the Barlean's Swirl Flax supplement but that got to be expensive for 3 (before Sutton) kids. So, I went searching for the milled flax seed. Who knew it would be so cheap??? Milled flax seed is high in Omega 3's and helps lower the risk of heart disease and cancer. It does other stuff but I forget it all. It is cheap to buy (you get it near the flour at Walmart for like 3 dollars) and I put it in everything. The kids often have yogurt, fruit, and the milled flax for breakfast. It is fabulous! I keep mine stored in the fridge because our aunt Pat said it could go rancid if it is kept out too long. Better safe than sorry!
She also suggested we put them on a fish oil supplement. Again, we started with Barlean's Swirl but it was expensive. Now, they take fish oil that is flavored orange. I either mix it in with an ounce of orange juice (they don't drink juice regularly because it breaks their skin out) or I just put it in a syringe and give it to them. The difference in them on and off the fish oil is night and day! They are so much calmer and listen so much better! Just recently, I forgot to order some and they didn't get any for a few days. It was terrible. Thankfully, vitacost must have sensed the urgency in my order and overnighted it to me. If you haven't ever ordered from them, they really are great.
The kids all have different eczema issues so she put them on a zinc supplement. The boys only take it in the winter because that is when they have the skin issues. Emery takes it all of the time because her skin seems to be the most sensitive. I can tell such a difference in her skin when she doesn't take it for awhile.
They also take a typical multi-vitamin.
Talk to your doctor before giving your child any supplements. We are thankful to have a wonderful Pediatrician who is open to supplements and vitamins.
Banana Muffins
This recipe makes the yummiest, moist muffins. I make a bunch and freeze some. The kids love them for breakfast.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup of pecan bits (I use a full cup because we love nuts)
1/2 cup of milled flax seed
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
· Preheat the oven to 325 degrees F.
· Whisk the flour, baking soda, salt, baking powder, cinnamon, flax seed, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana and nuts. Add the dry ingredients and stir just until blended.
· Divide the batter among the prepared muffin tins. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frozen in freezer bags.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup of pecan bits (I use a full cup because we love nuts)
1/2 cup of milled flax seed
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
· Preheat the oven to 325 degrees F.
· Whisk the flour, baking soda, salt, baking powder, cinnamon, flax seed, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana and nuts. Add the dry ingredients and stir just until blended.
· Divide the batter among the prepared muffin tins. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frozen in freezer bags.
Roast Beef Panini's
This roast recipe is Adam's favorite. The kids love anything they can dip so I grill the sandwiches and then give them little bowls of the au jus.
Ingredients:
1 large onion (If you like onions, add more-we do and it is really good)
1 (3 Ib.) beef bottom roast
1/2 C. dry white wine or water
1 pkg. dry au jus gravy mix
2 C. beef broth
8 to 10 French rolls or long buns
Cut onion into slices and separate slices into individual rings. Place onion slices across bottom of slow cooker. Set roast over onion slices.In a medium bowl, combine white wine(I just use extra beef stock-I don't even drink wine so I would have no idea how to find a "dry" one) and au jus gravy mix. Mix until well combined and pour over roast. Add enough beef broth to cover roast.Cover and cook on low setting for 10 to 12 hours (My crockpot is super hot even on low-so I usually do low for 6-8 hours). To serve, remove meat and onions from liquid and let stand for 5 minutes. Slice beef across the grain into thin slices (mine always falls apart so I just pull it with 3 forks). Divide sliced meat and onions onto rolls (I also add provolone cheese). Now, I use my grill pan and grill each side of the bread and I keep it pressed down with a heavy skillet. Ladle remaining liquid into individual bowls or ramekins and serve with sandwiches for dipping.
Ingredients:
1 large onion (If you like onions, add more-we do and it is really good)
1 (3 Ib.) beef bottom roast
1/2 C. dry white wine or water
1 pkg. dry au jus gravy mix
2 C. beef broth
8 to 10 French rolls or long buns
Cut onion into slices and separate slices into individual rings. Place onion slices across bottom of slow cooker. Set roast over onion slices.In a medium bowl, combine white wine(I just use extra beef stock-I don't even drink wine so I would have no idea how to find a "dry" one) and au jus gravy mix. Mix until well combined and pour over roast. Add enough beef broth to cover roast.Cover and cook on low setting for 10 to 12 hours (My crockpot is super hot even on low-so I usually do low for 6-8 hours). To serve, remove meat and onions from liquid and let stand for 5 minutes. Slice beef across the grain into thin slices (mine always falls apart so I just pull it with 3 forks). Divide sliced meat and onions onto rolls (I also add provolone cheese). Now, I use my grill pan and grill each side of the bread and I keep it pressed down with a heavy skillet. Ladle remaining liquid into individual bowls or ramekins and serve with sandwiches for dipping.
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