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Recipe- Ranch Chicken Sandwich

1.5 lbs of chicken
1 can (10.5 oz) condensed cream of chicken soup
Ranch Packet
4 slices of bacon
Cheddar cheese
Salt and Pepper to taste
Sourdough bread

Cook bacon in a skillet
Chop up cooked bacon
Mix cream of chicken soup and the ranch packet together
Place chicken, bacon, and cream of chicken ranch mixture in your slow cooker
Cook on low for about 5 hours
Remove and shred chicken with a fork
Place the chicken back into the slow cooker and allow it to cook on low for another 30 minutes
Lightly toast your sourdough bread
Spread some chicken onto your bread with a slice of cheddar cheese and enjoy!

French Dip Sandwich


3.5 pound beef roast
24 ounces of beef broth
     *I prefer to make my own with 24oz water 
       and 4 beef bouillon cubes.
1 can (10.5 oz) condensed french onion soup
4 oz red wine
     *I tend to use a Shiraz
1 tablespoon of Montreal Steak seasoning
1 teaspoon of garlic powder
Salt and Pepper to taste
french rolls
Optional- your choice of cheese. I use cheddar
but most people prefer provolone. 

  • Trim off excess fat from beef roast and season meat all over with salt and pepper. Pour beef broth, condensed french onion soup, red wine, Montreal seasoning, onion powder, into your slow cooker. Place your beef roast into the liquid. Cook on low for 6-7 hours.
  • Remove roast and let it rest, covered in aluminum foil, about 15 minutes.
  • Slice the beef roast into thin slices and return to your slow cooker on low for an additional 30 minutes.
  • Slice and sauté onions.
  • Lightly toast french rolls.
  • Divide beef onto the rolls. Evenly distribute cheese and onions on top of the meat. *the cheese should lightly melt. But you may need to place sandwich under the broiler briefly to melt the cheese.
  • Serve with a small bowl of au jus.

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