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.

Venison Medallions in Red Wine Sauce

Venison is just a fancy name for deer meat! We eat alot of deer at our house. Not only is it better for you than beef (way less fat) but we have lots since the husband is a hunter. And don't worry... the alcohol in the red wine evaporates in the cooking process. Or you can use a high quality 100% grape juice. I actually used half and half because I didn't have enough of either!

Venison Medallions in Red Wine Sauce
1 1/2 lbs. venison tenderloin, cut into medallions
Salt and freshly ground pepper to taste
4 T. butter, divided use
4 large garlic cloves, finely minced
1 medium onion, chopped
1 t. dried thyme
1 T all-purpose flour
2 cups beef broth
2 cups dry red wine

Pound venison rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.

Melt 2 tablespoons butter in large skillet over medium-high heat. Cook meat in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer meat to plate. Add remaining butter to same skillet.

Add garlic, onion and thyme to skillet; sauté until tender, about 3 minutes. Add flour; stir 1 minute to make a roux. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return meat and any collected juices to sauce in skillet; heat through, about 1 minute.

Serve with mashed potatoes and a steamed or grilled veggie.

Cowboy Sloppy Joes

Last week I bought a cookbook called "The Imus Ranch" based solely on the beautiful photography. When I got it home, I delved into it, very excited about my steal (it was $3). Well, it is cooking for kids and cowboys on a vegan cattle ranch. What?! Talk about an oxymoron. Well, since we are the carnivorous type, I will be adding my own flair to these recipes.

I love my sloppy joe recipe (gleaned from my mom and Aunt Debby) but I am always up for trying something new. So, I thought I would try these Cowboy Sloppy Joes.

Cowboy Sloppy Joes
2 T. Olive Oil
1 med. onion diced
2 cloves garlic, peeled and minced
2 t. dried oregano
3 T. Balsamic Vinegar
1 can petite diced tomatoes
1 t. kosher salt
1/2 t. ground black pepper
2 T. Worcestershire
1 t. spicy brown mustard
1 lb. ground venison
6 oz. can tomato sauce
6 hamburger buns (we used ranch rolls from the bakery)
mozzarella cheese

Heat the oil in a saucepan over medium heat. When it simmers, add the onion, garlic and oregano and saute until onions are translucent. Add the vinegar and boil until it reduces by about half. Add tomatoes, salt, pepper, Worcestershire and brown mustard. Add meat and brown. Add tomato sauce to thicken. Simmer for 10-15 minutes. Warm buns in 300 degree oven for 3-5 minutes.

Top the bottom half of the bun with meat mixture and mozzarella cheese. Serve immediately!

Note: Luke likes my other sloppy joes better.