recipe | french roast beef sliders

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We are accumulating quite the collection of slider recipes and what we have tried we haven't found one that we haven't loved. This recipe for a French Dip Roast Beef slider (without the dip because it's mostly poured on top) is pipping hot! The flavor combination - yum!

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Visit the delicatessen for some Boars Head roasted beef thinly shaved. While you're there find a Havarti or White cheddar cheese with Horseradish. The deep roasted beef flavors with the horseradish infused cheese melted all over with a crunch of French fried onions and we have added these to our rotation of sliders. And, because preparations for sliders are quick and easy we probably eat sliders at least twice a month.

The yummy recipes follows: 

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52 Gratitudes 2017 | 14

Week-14

While the truck is not fixed yet, it can be fixed. The truck is still driveable. No one was hurt long term or hospitalized. Thankful for a small deductible. It wasn't my fault (I was driving). We had such an outpouring of love and support. People came out of the woods in droves who saw everything asking if we needed witnesses because they saw the whole thing. A bad experienced lessened greatly because God was in the middle.


stories 2017 | salads in a jar

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I have begun eating Salads in a Jar for lunch each work day. There is a bit of preparation that goes into putting the jars together but if I have my act together, and I have, thankfully, then Sunday afternoon I spend about 45 minutes making the final preparations and filling the quart-sized mason jars.

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This is a big salad! The bulk of the ingredients is definitely the greens. I use a mix of arugula, spinach, and baby mixed greens. I do include proteins as well. So far I've added a hard boiled egg, bacon, and crumbled Bleu cheese. The other vegetables are cherry tomatoes, sweet baby red peppers, radishes, red onions, and hot house cucumbers. The flavor combinations have been delightful.

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I am planning on grilled chicken, maybe some ham, or smoked tuna. If I go the tuna route I'll just grab a pack of tuna off the shelf and add it on top rather than add to the jar. I think some type of nut, like sunflower corns, or candied pecans, or roasted almonds would provide a nice crunch.


stories 2017 | we eat tacos

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As the story goes, or as I remember it told, it began in the 60's when my mom received a recipe from a Latino wife who was married to a GI who lived in the same trailer park as my mom and dad. The recipe is deep fried tacos and it is how we've been making tacos all my life. 

It is a corn tortilla with a thin meat patty on half of the tortilla then dunked in hot oil and folded in half as the tortilla softens. As soon as they come out of the oil and moved to a plate to drain, 4-cheese Mexican is added to the taco so it melts into the meat and shell. So delicious!

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We cook about 30 tacos (we love leftovers) at a time. They are served on a large platter at the table with all the fixings: homemade taco sauce (that we call parent sauce - still), shredded lettuce, diced tomatoes, sour cream, some crazy people add ketchup, even.

Our favorite taco meals also included a side of jalapeno poppers! But, that's another story.

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The homemade taco sauce, like I said, we call it 'Parent Sauce' because, when our twins were young, probably younger than age six, they didn't like too-hot-spicy stuff and our taco sauce is pretty spicy, with jalapenos, cayenne, and splashes of Louisiana Hot Sauce. They said they didn't want their parent's sauce and continued to dub it 'parent sauce through the years. Even though they are older and devour all things spicy hot, we still call it parent sauce.