Easy Crockpot French Dip Sandwiches

These French Dip Sandwiches cook all day in your crockpot, making a delicious dinner with almost no work! 

Easy Crockpot French Dip Sandwiches | thepajamachef.com

I almost hate to admit that I made these yummy sandwiches in March, for Ben’s birthday. And I’m just now getting around to sharing them. #whoops! Sorry guys, sometimes I just blog about what I made recently… what sounds good… and forget about what’s been sitting in iPhoto for ages. What will be really bad is when I start blogging about recipes that I made when we lived in Indiana–more than 9 months ago! Oh wait, that’s happened already. #whoopstimestwo

Easy Crockpot French Dip Sandwiches | thepajamachef.com

Anyways, back to these sandwiches. As it often goes in our house, the only time I cook “big hunks ‘o meat” are for special occasions or on the weekends. The rest of the time it’s vegetarian fare or meat on the side sort of meals. Obviously, Ben’s birthday qualifies as a special occasion, and he chose French Dip Sandwiches. I know alot of people eat them at restaurants all the time, but I’m not sure I’d ever had one before. Now I’m hooked! I loved how tender and flavorful the beef is in this dish, but my favorite bites included all the extras: a little bit of  meat, some soft, meaty onions, and a big hunk of chewy baguette. I used these cute mini baguettes for extra crust on each sandwich. :) Deeeeeelish! I need to make this meal again soon. You can add cheese to the sandwiches if you like too, but it’s flavorful enough as is so we left it off. Enjoy!

one year ago: Kale Pesto Pasta
two years ago: Fresh Tomato & Mozzarella Crostini 

Easy Crockpot French Dip Sandwiches

  • Servings: 4
  • Time: 6-8 hours
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Easy Crockpot French Dip Sandwiches | thepajamachef.comfrom What Megan’s Making
Ingredients:

  • 2 cups low-sodium beef broth
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 1 1/2 pounds beef brisket, trimmed
  • freshly ground black pepper
  • 1 large baguette—cut into 4 pieces, split horizontally or 4 mini baguettes
  • 4 slices mozzarella cheese, optional

Directions:

Add broth, onion, garlic, Worcestershire sauce, and flour in the bottom of a large crockpot. Whisk to combine. Season the brisket with a generous amount of pepper, then place in the crockpot. Turn to coat with broth, then cover and cook until very tender, approximately 6-8 hours on low or 4-5 hours on high. I cooked mine on low for about 7 hours.

Ten minutes before serving, place brisket on a cutting board and thinly slice against the grain. Alternatively, you can gently shred meat with two forks [this is what I did]. If desired, strain the cooking liquid and reserve onions, then bring cooking liquid to a boil and cook about 5-7 minutes until reduced. [I didn't do this.]

If using cheese, place cheese on bread and toast at a low broil for a couple minutes, watching carefully. Serve brisket on bread with onions, and serve cooking liquid as au jus on side for dipping.

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BBQ Baked Spaghetti

This baked spaghetti is jazzed up with BBQ sauce, ground beef or turkey, and vegetables. It’s as cheesy and delicious as it sounds!

BBQ Baked Spaghetti | thepajamachef.com

Ben and I are HUGE baked pasta people. If we ate baked pasta as much as we wanted to, we would probably be huge. Haha! :) Anyways… this BBQ Baked Spaghetti is awesome and I wish I had some to enjoy right now!

BBQ Baked Spaghetti | thepajamachef.com

I got the recipe from one of the first food blogs I ever started reading–Lynn’s Kitchen Adventures. Everything I make from her blog is just delicious, family friendly, and wonderful. This baked pasta dish is no exception. It’s cheesy pasta goodness that no one can resist, even though BBQ and spaghetti may not be the first food combination that you would think of when brainstorming for dinner. It’s a unique dinner that you’ll want to make again and again.

BBQ Baked Spaghetti | thepajamachef.com

Like I do with a lot of baked pasta dishes, I made this dinner a day or so before I wanted to eat it. If you cover it and stick it in the fridge, it’s an easy homemade convenience dinner for later in the week! This pasta dish kind of reminded me of the ubiquitous BBQ burgers I see all over Nashville–except a more carblicious rendering of that.

BBQ Baked Spaghetti | thepajamachef.com

If you like baked spaghetti and you like BBQ, you’ll love this dinner! Enjoy!

one year ago: Honey Lemon Thyme Iced Tea
two years ago: Chocolate Chip Banana Pancakes
three years ago: Spiced Waffles

BBQ Baked Spaghetti

  • Servings: 10
  • Time: 60mins
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from Lynn’s Kitchen Adventures
BBQ Baked Spaghetti | thepajamachef.com
Ingredients:

  • 1 pound spaghetti noodles
  • 1 pound ground beef or turkey
  • 1 green pepper, chopped
  • 1 onion, diced
  • 1 teaspoon garlic powder
  • 2 cups bbq sauce [I like Sweet Baby Ray's]
  • 8 ounces tomato sauce
  • 2 cups shredded cheddar or colby jack cheese

Directions:

Preheat oven to 350 degrees. Grease a 9×13 pan with cooking spray and set aside.

Bring a large pot of water to boil and then cook spaghetti according to package instructions. Meanwhile, brown ground beef or turkey in a large skillet set over medium heat. While meat is browning, add green pepper and onion. Cook until tender, then drain grease if necessary. Return pan to heat and add garlic powder, bbq sauce, and tomato sauce. Cook over medium heat until hot.

Combine spaghetti with sauce mixture. Stir in half the cheese, then spread into prepared pan. Top with remaining cheese and bake for 30 minutes until hot and cheese is bubbly.

 

SRC: Chili Relleno Casserole

Finally! Time for another edition of the Secret Recipe Club! We took a break in January, but now we’re back and it feel sooo good. :) I just love being part of this club. It’s fun to get to try out new recipes and get to know new bloggers.

Secret Recipe Club

This month for SRC, I was assigned to Ilona’s Kitchen. Ilona shares tons of recipes on her blog every month that are family tested and approved. She loves to feed her family new recipes and old classics… a great combination, I think! She’s also loves to shop, bake, and go to the gym. A woman after my own heart!! Well, I run, but you get the idea. :) When perusing her blog, I found quite a few recipes I wanted to make: Blueberry Popovers, Chicken & Spinach Tortilla Bake, and Coconut Tea Cake. The last option sounds AWESOME! She just posted the recipe, otherwise that is definitely what I would have made. But alas, Chili Relleno Casserole it was. And it did not disappoint, even though it’s not the most photogenic recipe ever!

Chili Relleno Casserole | thepajamachef.com

Ilona has about three Chili Relleno recipes on her blog… some have been flops and others have been great. Ilona claimed this was the best of the three, and we found it to be pretty wonderful. It seriously tasted great! I’ve never had a real chili relleno, so I can’t testify to the authenticity [it is a casserole after all], but the flavors are phenomenal. It’s just a simple mix of ground beef and vegetables, topped with eggs, oregano, garlic, tomato sauce, and cheese. What’s not to like? Plus, it’s quick and easy to throw together–perfect for those busy weeknights. Ben actually made the whole dish and it was ready waiting for me one night after work. That must be why I like it so much. :) I have no doubt that we’ll be making this again soon! Thanks, Ilona, for introducing me to this great recipe! Can’t wait to try more of your recipes. :)

Chili Relleno Casserole | thepajamachef.com

one year ago: Baked Jalapeno Popper-Ranch Dip
two years ago: Fried Eggs on Pesto-Parmesan Toast
three years ago: Mini Meatloaf

Chili Relleno Casserole [from Ilona's Kitchen]
click to print

Ingredients:

  •  1 pound ground beef
  • 1 green pepper, chopped
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon garlic powder
  • 2 cans [4 ounces each] chopped green chilies
  • 4 eggs
  • 3/4 cup milk
  • 2 cups shredded mexican blend/taco cheese, divided
  • 8 ounces tomato sauce

Directions:

Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray.

In a skillet, brown ground beef. Drain fat and then add green pepper. Cook until tender, then stir in oregano, garlic, and chopped green chiles. Remove from heat and set aside.

In a bowl, whisk together eggs and milk.

Layer half of the meat and 1/2 cup cheese in prepared baking dish. Top with the rest of the meat and another 1/2 cup cheese. Pour egg mixture on top of everything,

Bake for 30 minutes, then remove and spread tomato sauce on top. Sprinkle remaining 1 cup of cheese on top and return to oven for 7 minutes.

Let sit for 10 minutes before cutting, then slice into squares to serve and enjoy.

Time: 40 minutes [10 minutes active].
Yield: 8 servings.

Be sure to check out other recipes from this week’s Secret Recipe Club reveal here:

SRC: Blueberry Burgers

Blueberry burgers? You must think I’m crazy. And you might be right. However, to borrow a phrase from Katie who blogs at This Chick Cooks and introduced me to this fabulous recipe, these burgers might sound so wrong, but they taste so right. Ben and I made these burgers last week for our Memorial Day dinner and let me tell you–they do not disappoint!

Blueberry Burgers3

Unfortunately, we don’t have a grill at our apartment so we had to cook them indoors on the George Foreman, but they still were a tasty introduction to summer eats… and a great recipe for this month’s Secret Recipe Club post! I love SRC days because they encourage me to broaden my culinary horizons while introducing me to a new blogger.

Secret Recipe Club

If you’re new, you might be a bit confused. SRC? What’s that? Let me explain. It’s a pretty amazing blogging club. Basically, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

Katie writes This Chick Cooks with a focus on eating and cooking real, whole foods. It is her mission to feed her family well, and she has plenty of recipes to accomplish that. She has tons of wholesome, tasty recipes–including many for muffins and coconutty treats… two of my loves! :) Aside from making these unique burgers, in the future I’m definitely going to try Coconut Cream Larabars, Cornmeal Apple Cheese Muffins, and Creamy Corn and Chicken Summer Soup. They all sound so amazing, but for now, let’s talk about these burgers!

Blueberry Burgers | The Pajama Chef

Blueberry Burgers are so fresh and tasty. I totally get the sentiment that fruit in burgers is just weird, but hear me out. The sweet, ripe burst of blueberries throughout is a sophisticated [Ahem... Can burgers be sophisticated? I vote yes.] foil for the salty, vinegary tang from the balsamic and Worcestershire sauce. Add in the bite of minced garlic and this meat really shines.

Blueberry Burgers | The Pajama Chef

When I first saw this recipe, I wondered how to top these burgers. Normally I’m a cheeseburger-all-the-way kinda girl, but I thought these burgers bursting with juicy berries were perfect with just a bare minimum of fresh burger toppings like lettuce, tomato, onions, and ketchup [some unpictured because I forgot the sliced tomato and onion on the countertop until I was halfway done with my burger...ha!]. My homemade pretzel rolls [click here for the recipe!] made these burgers even better. Thanks, Katie–I enjoyed checking out your site and will be back soon. :)

Now, before the recipe, I do want to make one shameless plug–I recently made a Facebook page for The Pajama Chef. Please take a moment to check it out and like it here. Thanks!

Blueberry Burgers [from This Chick Cooks]

click to print

Ingredients:

  • 1 pound ground beef
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • 3 cloves garlic, minced
  • freshly ground black pepper
  • 1/2 cup blueberries [fresh or frozen]

Directions:

In a large bowl, combine ground beef, vinegar, Worcestershire sauce, and garlic. Add pepper to taste, then gently mix in blueberries. Shape into burgers, then cook as you normally would. On our George Foreman, this took about 8-9 minutes. Serve on buns with lettuce, tomatoes, onion, and desired condiments.

Time: 20 minutes.

Yield: 5 burgers.

Be sure to check out other great recipes from this month’s SRC round-up at the linky below. Have a happy Monday!


Crock Pot Pot Roast

I’m not typically a beef lover. Ben loves nothing more than a good steak [or lemony kale pasta, go figure], so we’re not always good food matches. This is why we never share meals at restaurants  much to my chagrin… unless he’s being really nice to me, I suppose! :) But sometimes I really do crave beef. A few weeks ago this was the case, so I decided to make a nice pot roast for Saturday night dinner while my parents were visiting. But as is typical when my parents are in town, my mom and I had been planning on doing a little shopping during the afternoon, so I decided to let the crock pot do the work for me.

Crock Pot  Pot Roast | The Pajama Chef

Though I had never made pot roast in the crock pot, I decided to give a popular yet simple Martha Stewart recipe a try. Though pretty basic, this pot roast is incredible! I let a three pound roast  simmer on low all day long with carrots, onions, pepper, salt, Worcestershire sauce, and red wine, and the result was a rich, tender, flavorful roast. I’m no expert in pot roasts, but I think the key to this one was the vinegary, salty, and sweet Worcestershire sauce. As a side note, did you know that Worcestershire sauce is used in cocktails? How bizarre! Anyway, if you’re looking for a no frills, classic, and simple pot roast, look no further! I served mine with some oven roast potatoes, and their crisp skin was the perfect pairing with the tender, soft, fall apart in your mouth beef and carrots. So, so good! Enjoy! :)

Crock Pot Pot Roast [adapted from Martha Stewart]
click to print

Ingredients:

  • 1 tablespoon cornstarch
  • 8 medium carrots, cut into thirds
  • 2 medium onions, each cut into 8 wedges
  • Coarse salt and ground pepper
  • 1 beef chuck roast [3 pounds], trimmed of excess fat [or can use a variety of beef roasts--I used a bottom round roast]
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup red wine
  • 1/2 cup water

Directions:

In a large crock pot, whisk together cornstarch with 2 tablespoons cold water  until smooth. Add carrots and onions, and season with salt and pepper. Place roast on top of vegetables, then season with additional pepper and salt if desired. Drizzle Worcestershire sauce on top, then pour wine and water around the roast [on top of vegetables if possible].

Cover and cook on low for 8 hours or until fully cooked [or on high for 6 hours].

Remove roast to cutting board, then shred roast or thinly slice against the grain. Serve roast with vegetables and pan juices.

Time: 8 hours, 15 minutes [15 minutes active].

Yield: 8-10 servings.

Notes: The original recipe called for cooking on low for 10 hours or on high for 6. I cooked the roast on low for 8 hours and it was done, so just pay attention to your roast and if you do have cook it over [i.e. work schedule], it’s probably best to do so on low and to add a bit of extra water/wine. You can also strain the pan juices before serving, but I didn’t do this.