A few years ago, the hubs pulled a black bear tag and, lo and behold, came back from his hunt with well over 100 pounds of bear meat. This was the year we were getting married and had just bought a house and funds weren’t exactly free-flowing so I took it as my mission to take his “gift” and make the most of it in free meals (this is what love looks like, people). Some of the things we tried left a bit to be desired (ahem, bear ribs) but others, like this recipe below were pretty fantastic.
This year, another bear ‘showed up’ in my freezer and I was actually quite excited to bust back out the slow cooker and make this version of a hearty French Dip Sandwich. Of course, most people don’t just have bear at their disposal but this would be just as wonderful with a beef roast.
Slow Cooked French Dip Sandwiches with Stout Au Jus
4 lb beef or wild game roast cut
1 can beef consomme
1 can french onion soup
1 bottle stout beer
2 cloves garlic, minced
1 bay leaf
1 sprig fresh rosemary
1 small bunch fresh thyme
cracked black pepper
sliced swiss cheese
Place roast in a slow cooker. Pour beef consomme, french onion soup and beer over meat. Add Worcestershire, garlic and cracked pepper. Toss in bay leaf, rosemary and thyme. Slow cook on low for 8-9 hours or on high for 4-5 hours until meat is very tender.
Remove meat from slow cooker and shred or slice thinly, depending on meet you’ve chosen. Place meat on sliced French rolls and top with a slice of swiss cheese. Microwave for about 30 seconds to just melt cheese. Ladle jus from the slow cooker into a small bowl for dipping to serve.
It is tomato season and I am obsessed. I could eat a BLT for almost every meal. My secret to a great BLT is adding avocado (we call it a BALT in our house). With that in mind, I decided to switch it up and turn my favorite flavors into an egg salad.
So egg salad…typically, not my thing. I dislike the mayo-based dressing and the consistency. I tried an avocado-based egg salad back at Easter time with some leftover Easter eggs and it turned my thoughts on the dish. This Avocado BLT Egg Salad has all the components that I love. The salty and savory bacon, the juicy tomatoes (even better from your own garden!) and the creamy avocado come together for one delicious little salad.
Avocado BLT Egg Salad
6 pieces bacon, cooked and crumbled
1 stalk celery, chopped
2 TBSP chopped green onion
1 C cherry tomatoes, halved
2 TBSP plain non-fat Greek yogurt
salt and pepper to taste
To hard boil eggs, place eggs in water in a medium saucepan. Bring water to a slow boil at medium-high heat. Once the water has reached a boil, set a timer for 10 minutes. After 10 minutes, remove the eggs and rinse under cool water. Cool a bit, then tap around all edges to crack. Peel and discard shells. Chop and place into mixing bowl.
Add crumbled bacon, celery, and cherry tomatoes to chopped eggs and mix.
In a separate bowl, mash avocados with a fork until smooth. Add Greek yogurt and a dash of salt and pepper. Stir until smooth.
Add avocado mixture to egg mixture and stir until coated.
This salad is great served open-faced on toasted bed and a few pieces of Romaine lettuce. It would also work great in a wrap or on an English muffin.
It’s avocado week for SummerFest with our Food Network friends! Check out these other awesome avocado recipes:
Feed Me Phoebe: Kale Salad with Avocado, Cranberries and Peptias
Jeanette’s Healthy Living: Smoked Avocado Tomato Salsa Guacamole
Weelicious: Avocado Honey Dip
Napa Farmhouse 1885: Avocado Green Goddess Dressing
Red or Green: Avocado and Cilantro Pesto with Whole Wheat Penne
Blue Apron Blog: Avocado Tartines with Goat Cheese
Domesticate Me: Summer Salad with Avocado, Corn and Grilled Herb Shrimp
Dishin & Dishes: Creamy Avocado Citrus Dressing, No Cream, No Oil
The Heritage Cook: Summertime Vegetable Stuffed Avocados
And Love It Too: Sugar-Free Avocado Fudgesicles
Daily*Dishin: Colorful Sweet Pepper-Avocado Salsa
Devour: No-Cook Avocado, Shrimp and Mango Salad
Taste With The Eyes: Zucchini “Pappardelle” with Avocado “Cream”
FN Dish: 10 Audacious Guacamole Add-Ins
While I usually equate slow cooker with winter time, I’ve found a new appreciation for my slow cooker on these busy, warm summer days. Getting back from a day at the pool or a day a work to a nice meal and a cool house does wonders for weeknight ease. I created this Sweet and Sour Pulled Pork with the right mix of tang and salt. Topped with some easy Cumin Coleslaw it’s the perfect summer sandwich and works great for any summer party!
Sweet and Sour Pulled Pork
1 1/2 – 2 lbs pork loin
1/2 C pineapple juice
1/2 C low-sodium soy sauce
2 TBSP rice vinegar
1 tsp garlic powder
1 tsp ground ginger
1 TBSP olive oil
1 C diced pineapple (fresh or canned)
Place pork loin in slow cooker. In a medium-sized mixing bowl, stir together remaining ingredients. Pour over top of slow cooker and cook on low for 6-8 hours. An hour before serving (or whatever time allows, but extra time gives it more time to marinate), shred pork and mix with juice. Set to warm setting.
2 C store-bought coleslaw mix
1/3 C non-fat plain greek yogurt
1 1/2 tsp cumin
1 tsp onion powder
salt and pepper to taste
In bowl, mix yogurt and spices together. Stir in coleslaw and mix until coated. Serve immediately or chill before serving.
Place pork on sandwich buns (King’s Hawaiian or Egg Buns work great) and top with spoonful of slaw.
Check back soon for the Sweet and Sour Cucumber recipe that accompanied this dish!
Filed under Cook, sandwich