Swiss Dips

Swiss Dips

Swiss Dips are just a little spin on a French Dip Sandwich! I use leftover Roast Beef from a beef or venison roast that I have made. You can also used pre-packaged roast beef from the deli.

1 lb. Roast Beef
8 slices Sliced Swiss Cheese
1-2 packages Au Jus mix
4 French Rolls

Turn on the broiler in the oven. Slice the rolls and spread them with butter. Toast them face up slightly in the oven. Prepare the Au Jus according to package directions. Place the roast beef in the Au Jus to warm it and to add juice to the sandwich. Drain and spread 1/4 of the roast beef over each roll and top each sandwich with two slices of Swiss cheese. Return sandwiches to the broiler, watching carefully as the cheese will melt rather quickly.

Enjoy!

Kabobs

Kabobs
1 lb. meat of choice
Vegetables to chop:
Tomatoes
Onions
Zucchini
Bell Peppers
Whatever you like

Marinate the meat chunks overnight in your favorites marinade. Today I used venison and I marinated it in Coke to tenderize it.
Soak wooden skewers in water for at least ten minutes to prevent them from burning on the grill. Skewer vegetables and meat. Sprinkle vegetables with olive oil, kosher salt and pepper. Season meat if necessary. Cook on bbq grill over medium high heat until cooked through.

Lime Tenderloin

BBQ turned out this week to be a grilled Lime Infused Tenderloin. Very simple and quick!

Lime Infused Tenderloin
3-4 lb. beef or venison tenderloin
4 limes
2 T. kosher salt

With the palm of your hand, roll limes on countertop to loosen juices. Cut limes in half and juice. Pierce tenderloin with a kitchen fork. This allows the juices to get inside and makes it very tasty! Sprinkle kosher salt on both sides of the tenderloin. Pour lime juice over the tenderloin and let marinate (the longer... the better!). Grill tenderloin on BBQ until pink in center.

Beef Stew

The great thing about having a roast is having the leftovers! Leftover roast makes the best stew.

Roast Stew
3 carrots, peeled and chopped
2 potatoes, washed and chopped
2 stalks celery, washed and chopped
1 clove garlic minced
kosher salt
ground black pepper
2 T. butter
2 T. flour
24 oz. beef stock/broth
leftover roast, course chopped

Melt butter in large cast iron skillet. Add vegetables and saute until just tender. Add flour to remaining butter to make a roux (add a little extra butter if needed). Pour in 8 oz. of the broth to absorb roux. Add vegetables, roux and leftover roast bits into crock pot and 'stew' for 3-4 hours or until vegetables are cooked through. Season with salt and pepper.

Mom's Roast

I call this Mom's Roast because this is how my mom always prepares her roasts! It is delicious with my Grandma's Chile Tomato Salsa (recipe to come soon... I hope!).

Mom's Roast
3-5 lb. beef or venison roast
2 onions, sliced
kosher salt
fresh ground pepper
1 T. Olive oil

Preheat oven to 250 degrees. Heat olive oil in a dutch oven on the stove top over medium high heat. Season the roast with salt and pepper on both sides. When the olive oil is hot, add the roast and sear on both sides (about 5 minutes per side). Add the onions and cook until just translucent. Finish roast in oven for 2 hours or until internal temperature reaches 165 degrees.

Corned Beef and Cabbage

Corned Beef and Cabbage is a St. Patrick's Day tradition in my family. It is an acquired taste and actually pretty high in fat... so we indulge just once a year. Corned Beef is actually an Irish food. The term comes from curing the beef in a large crock with 'corns' of salt. Although it is a little plain for a holiday in Ireland, it's holiday food at my house.

I am not so much a expert in Irish cuisine, so I actually just purchased a pre-seasoned corned beef from the meat department at the grocery store. I serve Corned Beef with Steamed Cabbage and Roasted Red Potatoes.

Meatballs

These meatballs can be used for any dish, but I like them best with a tomato sauce dish like Spaghetti and Meatballs. Because I am making the meatballs from 'scratch' I will usually use marinara from a jar to top my noodles. Just like I said... getting our tummies full!

Meatballs
1 lb. ground beef
1/2 cup oatmeal
1/4 cup milk
2 T. white onion, minced
1 t. salt
1 t. Worcestershire sauce
1 egg

Mix all ingredients well. Shape into 18-20 balls. Place in 13x9 baking dish and bake in preheated 400 degree oven until brown, about 20 minutes. Drain grease off of meatballs before mixing with sauce.