French Dip Sandwiches

Ooo-la-la. This recipe is sooo good and sooo easy. Your house will smell absolutely AMAZING as this roast simmers in the crockpot all day in a beefy onion broth. Then…. just slice, serve on crusty rolls with provolone cheese and dip….dip away in the extra au jus sauce. I love to serve this with homemade french fries.  Can you say Holy Moly?!

RECIPE: French Dip Sandwiches


2 lbs. rump roast

1 tablespoon olive oil

salt, pepper, garlic powder for seasoning

21 ounces low sodium beef broth (note: you can also replace half  of the beef broth with a dark beer for more depth – come on, just do it!)

10-1/2 ounces french onion soup, condensed

1 tablespoon worcestershire

1 tablespoon soy sauce

1 teaspoon garlic

1/2 teaspoon dried thyme

1/8 teaspoon pepper

1 (1 oz) package Au Jus dry mix

6-8 crusty french rolls

6-8 slices provolone cheese

2 tablespoon butter, softened


1. Season rump roast with salt, pepper, and garlic powder. Brown roast on all sides in a large skillet with olive oil (medium-high heat). Place in crockpot.

2. In a medium bowl, mix together the beef broth/beer, french onion soup, worcestershire, soy sauce, garlic, thyme, pepper, and Au Jus mix. Pour over roast in crockpot.

3. Cook on low 9-10 hours until tender. Remove roast from crockpot and cut meat into thin slices and place back in crockpot for 5-10 minutes to soak up the juice.

4. Cut the crusty rolls in half and butter both sides.  Place rolls butter side down on a cookie sheet and bake in a 350 degree oven for approximately 5 minutes or until rolls are slightly browned on bottom.

5. Top rolls with roast beef slices and provolone cheese. Use extra au jus in crockpot for dipping.

My fascination with all things French continues. Au jus, wine, cheese, castles, baguettes, the Eiffel Tower, fashion, excellent films, french kissing….Oiu oiu.

Yes, I must continue with my french language lessons. I leave you with this……


Weekend Breakfast Casserole

Feelin’ on top of the world this morning.  I mean, it must be illegal to feel this happy? And when I’m happy, I think of breakfast. I know that’s strange, but it’s true.  Yup.

This is one of my favorite breakfast casseroles to make. I have tried many breakfast casserole recipes over the years and a large majority call for cubed bread. For some reason, the bread always seems soggy to me…it’s a texture thing I guess…don’t like it. So, instead of bread or a crescent roll crust, I decided to use shredded potatoes as the base.

This recipe is very versatile because you can replace the sausage with bacon or diced ham if you prefer. You can add chopped vegetables. You can replace the cheddar cheese with another cheese….like pepper jack cheese if you want to spice it up a bit. There are just so many different ways you can go with this.

RECIPE: Weekend Breakfast Casserole


20 ounces, Bob Evan’s Shredded Seasoned Hash Brown Potatoes (refrigerated)

2 tablespoons, butter

1 lb. bulk sausage (I prefer Bob Evan’s Original)

6 eggs

1 cup milk

1/4 teaspoon salt

1/4 teaspoon pepper


1. Preheat oven to 400 degrees. Spread shredded potatoes in a 9×13 pan to form a “crust”.  Top with pats of butter. Bake for 10 minutes or until the potatoes start to brown a bit. I sometimes even broil them for a minute. Remove from oven and reduce the oven temp to 350 degrees. Note: you can technically skip this step but I think a little pre-browning of the potatoes improves this recipe tremendously.

2. While the potatoes are baking, cook the sausage in a skillet over medium heat until browned. Sprinkle sausage on top of potatoes.

3. Sprinkle cheddar cheese on top of the sausage.

4. Whisk the eggs and milk in a bowl until well-blended. Pour over the sausage/cheese/potatoes.

5. Bake at 350 degrees for 50-55 minutes until the middle is set and the top is slightly browned. Note:  If the top starts to get too brown, cover with foil and continue cooking.

Spicy Chicken Tortilla Soup

Okay, this is probably the one and only thing in my recipe repertoire that is actually healthy and good for you! Of course, I kind of ruin the “healthy” thing by adding a tub of sour cream to the soup (hey, it’s better than a Big Mac, right?). You can substitute with low fat sour cream or leave it out if you like and add a little dollop of the end. Personally, I like whisking it in to the soup as it gives the soup a nice creamy texture. This soup also freezes VERY well and it tastes even better on the second day….yes, Virginia, it is possible.

RECIPE: Spicy Chicken Tortilla Soup


  • 2 quarts water
  • 4 boneless, skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh minced parsley (or dried parsley)
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) jar medium salsa (I prefer Pace)
  • 2 (14.5 ounce) cans diced tomatoes with green chiles (I prefer Rotel)
  • 1 (10.75 ounce) can condensed tomato soup
  • 3 tablespoons chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon cayenne (optional)
  • 1 tablespoon fresh squeezed lime juice
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (16 ounce) cans black beans, undrained
  • 1 (8 ounce) container sour cream
  • Directions:

    1. In a large stock pot over high heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, RESERVE broth. Shred chicken.
    2. In a large stock pot over medium heat, cook the onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, tomato soup, chili powder, cumin, cayenne, lime juice, corn, black beans, shredded chicken and 5 cups broth.  Whisk in sour cream until well-blended. Simmer 30 minutes.

    Serve in bowls and top with an additional dollop of sour cream, shredded cheddar cheese, tortilla chips, fresh cilantro, sliced avocados…whatever floats your boat!