I found a recipe for roast beef sliders on Pinterest. Here is my own slight variation on the recipe. These sandwiches are really great. These are probably my fiance’s favorite thing that I make for dinner.
- Place roast in crock pot (picture above shows a 1/2 of recipe).
- Whisk together water, brown gravy mix, Italian dressing mix, and French onion soup mix. Pour over roast.
- Pour jar of Picante sauce over roast.
- Cook the roast on low for 6-8 hours.
Caramelized Onion Directions:
- Add butter and olive oil to large skillet. Warm pan over medium-high heat.
- While the pan is warming, peel the onion and cut it into slices.
- The pan will be ready when the oil shimmers.
- Place the onions into the pan. Stir to cover onions with oil and butter. Cook for about 10 minutes stirring occasionally.
- Add salt and sugar. Reduce heat to medium. Continue to cook and stir. The onions will go from from opaque and rigid to translucent and ductile.
- As the onions start to turn brown, you may have to stir more often. If the onions start to get too dry, add more oil. Remove the onions from heat when they reach a rich, dark brown color. This should take about 1/2 an hour from the time you started cooking.
- Cut the Hawaiian rolls in half.
- Cut the roast into chunks. Place on the rolls.
- Spoon the sauce from the roast on top of the meat.
- Place caramelized onions on top of the meat.
- Top the onions with Swiss cheese.
In addition to banana pudding, I also made spinach artichoke dip for the lab BBQ. I couldn’t find my mom’s recipe, but I found a very similar, highly rated, recipe on food.com. The dip turned creamy with a great flavor. It also looks pretty. I’ll make it again.
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced
- Preheat oven to 375°F.
- Mix together Parmesan cheese, spinach, and artichoke hearts.
- Combine remaining ingredients and mix with spinach mixture.
- Bake for 20-30 minutes.
I found out last week that the summer graduation deadline is much sooner than I thought, so I’ve been working 14 hour days this week trying to finish my research for my dissertation. Sorry for the lack of posts! The craziness will be over one way or another July 17.
Today my lab had a BBQ. Our lab is very international. (I think I am the only American student doing research in structural engineering.) This means that there are many different religious eating restrictions to keep in mind. Also, people from different countries tend to not like a lot of our “American” desserts. (When I first started graduate school, many of my baked creations didn’t get eaten, much to my disappointment.) However, it seems that my mother’s banana pudding is a world-wide hit. It didn’t disappoint today. My fellow students ate a gigantic bowl (double batch) of the stuff.
3 1/2 oz instant vanilla pudding
1 can Eagle Brand sweetened condensed milk
1 1/2 cups of water
8 oz Cool Whip
1 Box of Nilla Wafers
- Mix the vanilla pudding, sweetened condensed milk, and water until smooth.
- Refrigerate for at least 5 minutes
- In another bowl, cover the bottom with 1 layer of Nilla Wafers. (I should have taken a picture. I’ll try to remember next time I make it.)
- Slice 1/2 of the banana on top of the wafers.
- Fold the Cool Whip into the pudding mixture.
- Spoon 1/2 of the pudding mixture on top of the bananas.
- Slice the rest of the banana on top of the pudding mixture.
- Spoon the remainder of the pudding mixture on top of the bananas.
- Place wafers around the edge of the bowl, as shown in the picture. Sprinkle broken wafers on top.
- Refrigerate until ready to serve.
So… it turns out that I’m cooking a lot this week. I found Melt in your Mouth Chicken on Pinterest. It sounded good, so I made it. I’m not overly salt sensitive, but I found the chicken to be extremely salty. It was so salty that I found myself taking a drink after every bite. I adjusted the recipe. It now has a great flavor, and I’m not overwhelmed with salt. It’s also super easy to make.
1/2 cup of Parmesan cheese
1 cup of plain Greek yogurt
1 teaspoon of garlic powder
1/2 teaspoon of seasoning salt
1/2 teaspoon of pepper
2 lbs of chicken tenders
- Preheat the oven to 375 degrees
- Wash chicken tenders, trim any unwanted portions of chicken, place in bottom of baking dish
- Mix the remaining ingredients and spread on top of chicken
- Bake for 45 minutes
There is one oddity. When the chicken comes out of the oven, you will find that it is sitting in quite a lot of water. This has happened every time I have made the dish. See the picture below.
I made my great-great-aunt’s peaches and cream pie to take in to work tomorrow. I doubled the recipe and put it in to a 9 in. by 13 in. dish. This is one of my favorite desserts. The crust contains vanilla pudding making it moist and flavorful. The filling consists of cream cheese and peaches, hence the name of the pie.
3/4 cup flour
1/2 cup of sugar
1/2 teaspoons of salt
3 1/2 oz instant vanilla pudding
1 teaspoon baking powder
1/2 cup of milk
15.4 oz can of sliced peaches
1 8 oz package of cream cheese
4 tablespoons of peach juice from can
sugar and cinnamon for topping
- Preheat the oven at 350 degrees.
- Grease the bottom of a 9 inch pie pan.
- Beat the flour, salt, instant vanilla pudding, baking powder, egg, and milk in a large bowl for one minute or until well mixed. The mixture should be a soft, sticky dough. Spread the mixture into the bottom of the pie pan.
- Place the peaches evenly on top of the pudding mixture.
- Mix the cream cheese, peach juice, and sugar on medium speed for two minutes or until smooth. Spread the mixture over the peaches but not all the way to the edge of the pan.
- Sprinkle cinnamon and sugar on top.
- Bake for 30-35 minutes.
My purpose for this blog is primarily to discuss crafts, but I will also include some recipes that I want to record in a digital format. For lunch this afternoon, I made a soup my mom makes that started out as potato soup but has morphed into what I will call a shrimp chowder.
Yield: 8 servings, serve with cornbread
For an ease of use standpoint, most of the ingredients are frozen. Feel free to substitute fresh ingredients.
- 4 fist sized peeled and chopped potatoes
- 1 cup frozen chopped onions
- 1 cup frozen chopped carrots
- 1 1/2 cups frozen corn
- 3 tablespoons of flour
- 11 tablespoons of butter
- 2 tablespoons of olive oil
- 6 cups of milk
- 3 chicken bullion cubes
- 1 small bag of precooked frozen shrimp without tails
- Shredded cheddar cheese for topping
- Bacon for topping
- Thawing all ingredients before starting will reduce cooking time but is not required
- Over medium heat put 3 tablespoons of butter and olive oil in pan
- Add onion and carrots and cook until onions are clear
- Add flour and cook for 3 minutes, stirring constantly
- Reduce heat to Medium-Low, add milk, stir
- Add potatoes and bullion cubes, cook until potatoes are done stirring often
- Add 8 tablespoons of butter, corn, and shrimp, return heat to medium and bring to boil stirring often
- Remove soup from heat
- Serve soup with cheddar cheese and bacon sprinkled on top