Roast Beef with Dijon Sauce

 

Some of the best recipes happen when your using up leftovers.  I made a roast in the crockpot and cut it in half, to save for another night.  I wanted to present it differently, and came up with this sauce.

Dijon sauce
1/2 Onion, diced
2 Tbsp Rice Vinegar
1 Cup of beef broth ( I used the juice from the roast)
3 Tbsp Dijon Mustard
2 Tbsp Butter

Start the onion in a pan on medium heat.  After a minute or two add the vinegar and start to deglaze the pan stirring up any browned bits.  Add the broth and simmer until slightly reduced, 2-3 minutes.  Reduce heat to low, and stir in mustard and butter.  Keep the sauce warm until serving.  Serve up beef and ladle sauce over top.  Delish

Sewright Blog by Ruth Yoder

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Butternut Squash Chicken Pasta

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Ingredients:
1 Cup of Cooked Butternut Squash
1/4 Cup of Cooked unbreaded Chicken Breast Strips
1 Tbsp. Diced Green Pepper
1/2 Cup of Milk
1/2 Tsp. minced garlic
Salt and pepper to taste
6 Oz of Cooked egg noodles

I dashed a little crushed red pepper on mine for some kick.

Directions:

Puree your squash, adding a little milk at a time. Add garlic. Puree to mix. Taste, and add salt and pepper. 

In a pan, saute' your chicken and green pepper. Mix all ingredients together. Enjoy!

You might also like:  Happy Cow Pillow

Sewright Blog by Ruth Yoder
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Buffalo Bleu Potatoes

The best recipes comes from someone saying: "there's nothing to eat"

Ingredients:
2 Potatoes, sliced
2 Tbsp. Olive Oil
1 Tbsp. or more of Mrs. Dash Southwest Chipotle seasoning
Buffalo Wing sauce
Bleu Cheese Crumbles


Directions:
Toss Sliced potatoes with olive oil and seasoning. Bake at 450 degrees for 20-25 minutes.  Take out, and drizzle with buffalo sauce and blue cheese crumbles. Bake another 2-4 Minutes.  Serve with ranch or more buffalo sauce.

Enjoy!

This was soo good! I ate more than I should've!