French dip Sandwiches

This is probably one of the easiest meals I ever make!

Thinly slice one onion and place in the bottom of crockpot.

Brown one roast in a cast iron or some other pan that is NOT Teflon coated. You need a good sear on the roast and non stick pans will not give you that sear. When the roast is good a brown on all sides place roast in crockpot on top of onions.

Deglaze the pan you browned the roast in with 1/4 to 1/2 cup water, use only what is needed to get any brown bits off the bottom of the pan. This makes a great juice and pour it on top of the roast.

Finely chop or use garlic press and crush fresh garlic to taste. I like lots of garlic so I will use 3-4 cloves depending on their size. Place on top of roast.

Sprinkle with salt and pepper, and add about 1 1/2 tsp of better than bullion beef.

Cover, cook on low for 6-8 hours, can cook on high if you need to for 4 hours but the roast may not come out falling apart tender.

When the roast is done, the inside of the crockpot should have a very thin layer of meat brownings. Using very hot water, and wire whisk, you can pour the hot water over this and scape it down into the juices in the bottom of the pan. Generally, when I make this I end up with about 2 cups of homemade Aujus, that tastes better than a package from the store.

Serve with bread or rolls.
Place small bowls at the each plate to pour the juice into for dipping the sandwiches.

Note, this is one of my favorite low carb recipes, while my family enjoys the bread, I eat the roast with what ever vegetables I fix.

Yummy.

Lemon Drop Jelly

My mother gave me this recipe ages ago, like years ago. (I can't believe I said the word "like" in that sentence.) I have always wanted to try it and today I made it. So far it seems good, I only need to see if it will set up.

Lemon Drop Jelly

12 large lemons, I used about 14 or 15

1 box powdered Pectin, I used MPC

5 cups sugar

cut the lemons in half, juice and seed them. You want 5 cups of juice

Mix the juice and pectin in a large pan. Bring to a boil, stirring constantly. Add sugar, stirring to dissovle. Return to a rolling boil and boil hard for one minute stirring. Add 1-2 tsp of butter to reduce foaming. Ladle the jelly into, hot sterilized jars, leaving 1/4 inch headspace. Wipe the jar rim clean. Place the lid on the jar with the sealing compound next to the glass. Screw the band down evenly and firmly, until fingertip tight. Process for five minutes in a boiling water canner.

I am bad about the processing time. I just flip the jars over for 10 minutes and then turn over. I have never had problems with my jams going bad because of the sugar and acid content. We eat it fast enough as it is. :)

Flank Steak Salad

My Friend Kim Hendricks was on Studio 5. She made this great salad, Flank Steak Salad.

Video Courtesy of KSL.com

Ingredients:
1/3 c. red wine vinegar
2 T. olive oil
1 t. garlic juice or garlic powder
dash of liquid smoke
1/3 c. brown sugar
3 T. soy sauce
Method:


Tenderize flank steak with a fork or use a blade tenderizer. ( www.amazon.com/Deni-MT48-Blade-Meat-Tenderizer/dp/B0000DDUCM) Add to marinade and marinate overnight. (or at least 2 hours)
Grill or broil flank steak until internal temperature reaches 140 degrees (for medium).

Slice on the bias. Serve cold on top of salad.


Salad Dressing
Ingredients:
¼ c. sugar
2 T. green onion
½ c. salad oil
1/3 c. cider vinegar
1 t. salt
1 t. dry mustard
Method:


Blend together. Mix salad greens with dressing. Go light on the dressing. You don't want your salad greens to get soggy.

Salad Ingredients
Ingredients:
Add whatever you want for color and taste. This is what I add:
Tub or bag of mixed salad greens
craisins
carrot shreds
pine nuts/slivered almonds
red onion
feta cheese/mozzarella cheese
Method:


Lay lettuce (mixed with dressing) on serving platter. Sprinkle other ingredients on top. Top with flank steak. Drizzle additional salad dressing on top if

Lynne's Low Carb Peppermint Patties

This is from the Dr. Bernstein's Forum, and there is an amazing member there named Lynne. This is from her incredible thread of recipes. I will get more here as I can.


Peppermint Patties,
Very nice snack, keep in freezer:

1 package unflavored gelatin
1 tablespoon boiling water
1 cup heavy cream
3 drops peppermint flavor
1 ounce cream cheese
1 ounce unsweetened chocolate, melted
10 Splenda packets
1/2 teaspoon vanilla extract

Soften gelatin in the boiling water. Add all ingredients into a blender and blend well. Chill for 10 minutes and spoon onto parchment paper and freeze. Pack in an airtight container.

Per Serving: 33 Cal (84% from Fat, 3% from Protein, 12% from Carb); 0 g Protein; 3 g Tot Fat; 1 g Carb; 0 g Fiber; 5 mg Calcium; 0 mg Iron; 7 mg Sodium; 10 mg Cholesterol

Cranberry Apple Crisp

5 cups sliced apples (I use a sweet apple, tart is too much with cranberries)
1 1/2 cups cranberries. (The recipe used whole, I chopped the 1 1/2 whole)
1/3 cup sugar
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter
(The recipe ended here, I added 1/2 to 3/4 cup oatmeal, you may need more butter if you do that)

Place the apples and cranberries in a 9x13 pan, I found this cooked down thin so you could use a 8x8 or 9x9 pan to make it a thicker serving.

Mix the rest of the ingredients together, and sprinkle over apple mixture. bake in a 375 degree oven for 45 minutes.

Yummy stuff.

roasted Pumpkin Seeds

Here is a yummy recipe for roasting pumpkin seeds.

Sort pumpkin seeds to get rid of strings, do not rinse.
place pumpkin seeds in a pot of water and a bunch of salt. (sorry I don't measure, but you want the water good and salty.) Bring to a boil and then simmer for 10 minutes. drain. stir in a bit of olive oil or butter, ( I use a mix of both.)

Place on cookie sheet. In a hot oven 375 degrees, roast seeds, stirring every 7 minutes. This could take anywhere from 15-20 minutes to get golden in color. Cool

I also added a bit more salt before roasting. You could add other spices too if you wanted for variation.

Yummy!

Filet Mignon with Roquefort - 4 Servings

• 2 teaspoon(s) olive oil
• 4 beef tenderloin steaks (1 in. thick) (4-ounce) trimmed of fat
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground pepper
• 1 ounce(s) Roquefort cheese crumbled (1/4 cup)

In 12-inch skillet, heat oil on high until hot. On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
Add steaks to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steaks to 4 dinner plates; top with Roquefort.

1 serving: Calories 205; Cholesterol 63mg; Fat 11g (Saturated Fat 4g); Sodium 470mg

Good Housekeeping Printed with permission from Hearst Communications, Inc.

Roasted Lemon Chicken - 4 Servings

• 1 chicken (3 1/2-pound)
• 3 lemons
• 2 tablespoon(s) chopped fresh chives
• 1 tablespoon(s) chopped fresh tarragon leaves
• 1 tablespoon(s) olive oil or softened butter
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) coarsely ground black pepper

Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Place chicken, breast side up, on rack in small roasting pan (13" by 9").
From 1 lemon, grate 1 teaspoon peel. Place peel in small bowl; stir in chives, tarragon, and olive oil. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Cut all lemons into quarters. Place quarters from grated lemon inside chicken cavity; reserve remaining lemon quarters. Tie legs together with string. Sprinkle chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.
Roast chicken 30 minutes. Add reserved lemon quarters to pan, tossing with juices. Roast chicken 30 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.
When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into roasting pan. Place chicken on platter. With slotted spoon, transfer lemon wedges to platter with chicken. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.


1 serving: Calories 360; Carbohydrates 6g; Cholesterol 146mg; Dietary Fiber 3g; Fat 22g (Saturated Fat 6g); Sodium 350mg

Good Housekeeping printed with permission from of Hearst Communications, Inc.

Crustless Leek and Gruyère Quiche - 6 Servings

• 1 pound(s) leeks (about 3 medium)
• 1 tablespoon(s) olive oil
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 6 large eggs
• 2 1/2 cup(s) whole milk
• 1 tablespoon(s) cornstarch
• 4 ounce(s) Gruyère cheese shredded (1 cup)

Preheat oven to 350 degrees F. Grease 10-inch quiche dish or 9 1/2-inch deep-dish pie plate. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. With hands, transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed. Shake colander several times to remove excess water from leeks.
In 12-inch nonstick skillet, heat oil on medium 1 minute. Add leeks and 1/4 teaspoon salt, and cook 12 to 14 minutes or until leeks are tender and browned, stirring frequently. Transfer leeks to prepared quiche dish and spread evenly.
Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until well blended.
Pour egg mixture over leeks in dish. Sprinkle with Gruyère. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack for 5 minutes.

1 serving: Calories 260; Carbohydrates 11g; Cholesterol 247mg; Dietary Fiber 1g; Fat 17g (Saturated Fat 8g); Sodium 375mg

Good Housekeeping printed this with permission from Hearst Communications, Inc.

Frisée Salad with Bacon-Shallot Vinaigrette - 6 Servings

• 3 slice(s) bacon cut into 1/2-inch pieces
• 12 ounce(s) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens (2 to 3 heads)
• 1 medium shallot minced
• 2 tablespoon(s) white wine vinegar
• 1 teaspoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 2 tablespoon(s) olive oil
• 6 large eggs

In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

1 serving: Calories 170; Carbohydrates 4g; Cholesterol 216mg; Dietary Fiber 2g; Fat 13g (Saturated Fat 4g); Sodium 315mg

Good Housekeeping printed this with permission from Hearst Communications, Inc.