Tag: Meghan’s Corner

Food

French Dip

meghanewhite

This savory sandwich is simple to make and a favorite in my family. While the roast is cooking it’s making the best au jus for dipping. Everything is done in the slow cooker. You simply drain the broth once the roast is cooked, shred the meat, and place on toasted rolls. It’s just that easy and so good!

Where did the French dip come from? The origins of this tasty sandwich begin in Los Angeles back in the early twentieth century. Two historic L.A. restaurants, Phillipe’s and Coles, claim to have invented the iconic French dip. It seems that there’s more documented evidence that Phillipe’s created the French dip. Either way, both restaurants still have this fantastic sandwich on their menus. I may have to take a road trip to investigate this for myself.

Happy Eating!

So we fix our eyes not on what is seen, but on what is unseen, since what is seen is temporary, but what is unseen is eternal. 2 Corinthians 4:18

French Dip

Yield:  6 to 8 sandwiches

Ingredients

Chuck roast (2 to 3 lbs.)

2 cups water

½ cup soy sauce

1 tsp rosemary

1 tsp thyme

1 tsp garlic powder

1/4 tsp whole peppercorns

8 hoagie rolls, toasted

Instructions

  1. In a slow cooker whisk together water, soy sauce, rosemary, thyme, garlic powder and peppercorns. Place the roast in the slow cooker.
  2. Cook on high for 6 hours or until beef is tender.
  3. Place cooked roast on a platter. Drain broth through a strainer and place the hot broth back in the slow cooker to keep warm.
  4. Shred the roast with forks.
  5. Place shredded meat on toasted rolls and serve with individual bowls of the au jus (juice) for dipping. 

Photo Credits: Meghan E. White

Food

Blueberry Muffins

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Who doesn’t want a piece of cake for breakfast? That’s what a muffin is, and that is why I love them. This recipe was given to me many years ago by my mother-in-law. My family loves these moist, delicious muffins that can be customized to any type of muffin you like.

The original recipe uses regular milk but I use buttermilk. It adds to the flavor and texture. Use whatever milk you prefer. I have only made these muffins with regular cow’s milk or buttermilk (made from cow’s milk), so I can’t speak for the various non-dairy milks. I can attest to the effectiveness of the original recipe, and it’s good.

The crumb topping is my addition to these perfect little breads. It’s crunchy and sweet, adding a nice contrast to the softness of the muffin. It’s completely optional, but highly recommended. I usually make half with the topping. Customize the muffins with the fruit of your choice, or keep them plain. Have fun with this recipe.

Happy Eating!

I have set the LORD always before me. Because He is at my right hand, I will not be shaken. Psalm 16:8

Blueberry Muffins

Yield: 12 muffins

Ingredients 

1 egg

1/2 cup buttermilk

1/4 cup vegetable oil

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups flour

1 cup fresh blueberries

Instructions

  1. Preheat oven to 400°, line cupcake pan with paper liners.
  2. In a medium bowl beat the egg with a fork.
  3. Stir in the milk and oil.
  4. Stir in the sugar, baking powder, and salt.
  5. Add the flour and mix until just combined. Don’t over mix.
  6. Fold in the blueberries.
  7. Fill each cupcake liner with the batter.
  8. Bake for 18 to 20 minutes until golden brown. Check after 15 minutes.
  9. Let cool slightly. The muffins are best served warm.

Optional crumb topping:

yield: enough for 6 muffins

Ingredients

4 Tbsp. melted butter

1/3 cup brown sugar

1/2 tsp. cinnamon

2/3 cup plus 1 Tbsp. flour

  1. Melt butter in a small bowl.
  2. Stir in the brown sugar, cinnamon, and flour.
  3. Scoop topping on raw muffin batter before going into the oven.

Notes

Blueberries: Use frozen or fresh. Frozen blueberries will give blue streaks in the batter.

Milk: Regular milk works great, buttermilk is even better.

Fillings: It doesn’t have to be blueberries. Add bananas, chocolate chips, poppy seeds, or your favorite fruit.

Cook time: Every oven is different. Start checking the muffins after 15 minutes. Tops should be golden brown.

Photo credit: Meghan E. White

Food

Chuy’s Creamy Jalapeno Dip

meghanewhite

In case you’ve never heard of Chuy’s, it’s a Tex-Mex restaurant that started in Austin. My favorite thing at Chuy’s is this amazing creamy jalapeno dip. When they bring chips and salsa to your table, they also bring creamy jalapeno dip. It is so addictive and so delicious! If you have never been to Chuy’s or never had this incredible dip, you are going to want to make it.

This dip is super easy to make. Throw everything in the food processor and in a few minutes you’ve got creamy, spicy, deliciousness on a chip. It’s really close to the original Chuy’s recipe, maybe even better. That’s just my opinion. I’ll quit talking and get to the recipe. That’s what we all want anyway.

Happy Eating!

Cast all your anxiety on him because he cares for you. 1 Peter 5:7

Chuy’s Creamy Jalapeno Dip

Equipment needed: Food processor, blender, or immersion blender

Yield: 2.5 cups

Ingredients

2 to 3 jalapenos chopped, (seeds and ribs removed)

handful of fresh cilantro, chopped

3 gloves garlic, chopped

juice of 1 lime

1 (4 oz.) can diced green chiles

1 cup mayonnaise

1/2 cup sour cream

1/4 cup buttermilk

1 packet ranch dip mix (1 oz.)

Instructions

  1. In a food processor add jalapenos, cilantro, garlic, and lime juice. Pulse until finely chopped.
  2. Add the green chiles, mayonnaise, sour cream, buttermilk, and ranch dip mix. Pulse until smooth.
  3. Now it’s ready to enjoy. Keep in the refigerator for up to a week.

Notes

*The consistency is runny. Don’t be alarmed if it’s not thick. It’s not supposed to be.

*If you like things hot and spicy then add another jalapeno, or leave the seeds intact. It’s not super spicy, it’s mild.

* The flavors get better the longer it sits in the fridge. You can enjoy the dip right away, or let it chill for a few hours first.

* Ranch dip mix vs. ranch dressing mix. I use the dip mix. I assume the ranch dressing mix works as well.

Photo Credits: Meghan E. White 

 

Food

Peppermint Bark

meghanewhite

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If you love peppermint like I do, then you will enjoy this very simple holiday treat. This would make a great addition to a cookie platter, or a very nice homemade gift. I made it with a semi-sweet chocolate base and a white chocolate top, but you could just use one type of chocolate. I like the contrast of the two chocolates with the mint.

Need a last minute gift, or treat for a party? Peppermint bark will save the day. Delicious, chocolatey, minty goodness all in one super easy no bake dessert. Only four ingredients for this fantastic recipe. Here is my last minute gift to you.

Merry Christmas!

For unto us a Child is born, Unto us a Son is given; And the government will be upon His shoulder. And His name will be called Wonderful, Counselor, Mighty God, Everlasting Father, Prince of Peace. Isaiah 9:6

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Peppermint Bark

Ingredients

1 bag white chocolate chips (11 oz.)

1 bag semi-sweet chocolate chips (11 oz.)

½ teaspoon peppermint extract

6 candy canes, crushed

Instructions

  1. Line a large baking sheet (9 x12, or larger) with parchment going up the sides of the pan.
  2. Put a freezer bag inside another freezer bag and place the candy canes inside. Break them into small pieces using a rolling pin. Set aside.
  3. In a small glass bowl put the semi-sweet chips. Microwave in 20 second intervals, stirring between until the chocolate is melted and smooth.
  4. Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread out evenly using a rubber spatula.  Place in the refrigerator for approximately 10 to 15 minutes, or until the chocolate is almost set.
  5. Melt the white chocolate in a small glass bowl while the semi-sweet chocolate layer is setting up in the fridge. Heat in the microwave for 20 seconds at a time, stirring in between until the white chocolate is melted and smooth. Stir in ½ tsp peppermint extract. Pour the melted white chocolate over the semi-sweet layer. Carefully spread out the white chocolate using a rubber spatula.
  6. Sprinkle the crushed candy canes over the white chocolate and gently press the candy canes into the chocolate. 
  7. Refrigerate the bark until completely set, about an hour. 
  8. Break into pieces and enjoy!

Notes 

  1. The semi-sweet layer should be a little bit soft when you pour the melted white chocolate on top. This way the layers will adhere together. If the semi-sweet is completely set the two chocolate layers can separate. 
  2. White chocolate chips are a bit temperamental and want to harden fast after melting. Work quickly so the candy canes will stick to the chocolate before it sets up. 
  3. The microwave is the easiest way to melt the chocolate but a double boiler is ideal. 
  4. My bark is thin since I used a large pan, spreading my chocolate thin. Use a smaller pan for thicker bark. 
  5. Store bark in the refrigerator for up to 3 weeks. It can be left at room temperature for a few days, but it will get soft.

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Photo Credits: Meghan E. White

Food

Peach and Tomato Salad

meghanewhite

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It’s peach and tomato season. Why not use them together in your next salad? This combination may sound weird, but I assure you that it’s delicious! Sweet juicy peaches with flavorful tomatoes are a winning pair. They compliment each other beautifully when tossed in a simple oil and vinegar dressing. The addition of red onion and basil balance out the sweetness from the fruit. It’s a fantastic mix of flavors.

This salad would go well with grilled steak or salmon. The light refreshing fruit and tangy dressing are a nice contrast to savory meat. Perfect for a summer meal, or any time of the year. If you love salad and want to try something new, then this peach and tomato salad may just be your new go to side in the warm months.

Happy Eating!

If we live in the Spirit, let us also walk in the Spirit. Galatians 5:25

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Peach and Tomato Salad

Ingredients

4 large peaches – sliced into wedges

3 large tomatoes – sliced into wedges

½ red onion – sliced thin

¼ cup fresh basil leaves chopped

2 Tbsp. olive oil

1 ½ Tbsp. apple cider vinegar

1 Tbsp. agave nectar or honey

Salt and pepper to taste

Instructions 

  1. In a large bowl whisk together olive oil, apple cider vinegar, agave, and salt and pepper.
  2. Add peaches, tomatoes, red onion, and fresh basil. Toss everything together. Serve and enjoy!

Notes 

  • Use your favorite tomato: Roma, beefsteak, heirloom, etc. 
  • Place the sliced red onions in a small bowl of cold water for 30 minutes, then drain them, before adding to the peach/tomato mixture. This will reduce the bitterness. 
  • Use honey or sugar instead of agave if you prefer. 
  • Let the tomatoes sit in a separate bowl to drain some of the water before adding them with the peaches.
  • This salad is best served fresh but will last up to a day in the refrigerator. 

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Photo Credit: Meghan E. White