Meanwhile, back in Colorado, we have been experiencing some really beautiful evenings. We live near a wonderful lake with parks and walking/biking paths that go all around it and love to take our dogs for a quick swim in their private cove before dinner.
Other than golf (and baseball of course), I cannot think of a more American symbol, than the bald eagle (or in our case eagles)
During our walk and swim this week, there were several people around our cove looking up at the sky. As my husband was throwing the ball for the dogs to retrieve in the water, I looked up and saw the most spectacular sight...two breathtaking bald eagles right above my head.
I have never been so close to one of these amazing birds...my husband and I were in awe - so much that we had to run home and grab my camera for the photos. Luckily the wind had picked up, so they were just hanging out, letting everyone that crossed their path admire them, and wait for the wind to subside.
Cheesy French Dippy
Inspired by The Pioneer Woman
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
One 16-ounce jar pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls
12 slices provolone cheese
au jus dip (your favorite brand)
Sprinkle the chuck roast with salt and pepper.
Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all.
Transfer the browned meat into a crock pot. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the crock pot and cook at low setting for 6-8 hours.
Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
Remove the roast from the crock pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll. Top with a few peppers from the pot and plenty of caramelized onions. Then, top with a slice of provolone cheese and put prepped sandwiches on a cookie sheet, under broiler on low setting for a minute (just until it starts to bubble and turn light, golden brown)
Top the sandwiches with the wedges of roll and serve with your favorite au jus dipping sauce.
Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all.
Transfer the browned meat into a crock pot. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the crock pot and cook at low setting for 6-8 hours.
Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
Remove the roast from the crock pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll. Top with a few peppers from the pot and plenty of caramelized onions. Then, top with a slice of provolone cheese and put prepped sandwiches on a cookie sheet, under broiler on low setting for a minute (just until it starts to bubble and turn light, golden brown)
Top the sandwiches with the wedges of roll and serve with your favorite au jus dipping sauce.
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