Probably 8 times out of 10, hub orders a French Dip sandwich if it’s on the menu of any restaurant. Any place, any time. He loves it. So when I came across a recipe for Easy French Dip Sliders, we had to try them.
Are you a fan of YouTube like I am? One of my fav’s is Natasha from Natasha’s Kitchen. She and her family are ADORABLE and make everything looks easy and fun.
The Easy French Dip Sliders are on one of her videos and posted to her site.
We basically followed her recipe, made a half batch for just the two of us. We omitted the caramelized onions (which I wish we would not have) and the mayo spread on the bottom of the buns.
Because the recipe calls for Hawaiian rolls, the sandwiches are a bit sweet which John didn’t care so much for. I thought they were fine, but if we make them again, we’ll just get slider buns.
We made this recipe for our linner and we were both pretty starved. So the fact that it was a quick and easy meal made it perfect. Served with a salad (and a bit of potato chips – I cannot lie), two sliders were enough and then we each had another for a later snack.
Grain Free Granola Snack Mix
Recently, Deb shared recipes for a retreat she attended and I didn’t have space to post this recipe. Here it is now and I whipped up a batch to review for you!
Once again, I wished this blog included smell-o-vision so you could smell the yummy coconut and cinnamon smells.
Making this recipe is kind of like baking without the whole mess. In other words, I didn’t destroy my whole kitchen but did have a sink full plus had to haul out the steam mop.
There are a lot of ingredients so that’s kind of a calamity in my kitchen too.
Deb mentioned it is easy to make subs, so here’s what I did differently:
- Dried cranberries instead of tart cherries
- Dried apricots instead of figs
- Cashews instead of macadamia
- Omitted flax seed meal and just used flax seed
Adapted from: Real Food Heals book by Seamus Mullen
Makes 4 1/2 – 5 cups
INGREDIENTS (Feel free to use fewer ingredients and adjust proportions as desired.)
- 3 Tablespoons Coconut Oil (warmed slightly if needed so it is in liquid form)
- 1/2 cup Pure Maple Syrup
- 3/4 cup Pecans
- 3/4 cup Walnuts
- 1/2 cup slivered Almonds
- 1/2 cup sliced Almonds
- 1/4 cup Flax Seeds
- 1/4 cup Flax Seed Meal
- 1/4 cup Sesame Seeds
- 3/4 cup Unsweetened Dried Coconut Flakes or Shreds
- 6 Dates, pitted and chopped
- 1/4 cup Dried Tart Cherries
- 3/4 cup Macadamia Nuts (raw are best or roasted)
- 1/2 teaspoon Sea Salt or Sea Salt Flakes
- 1 1/2 teaspoons Ground Cinnamon
INSTRUCTIONS
Preheat oven to 325° F. Line 1 large or 2 medium size cookie sheets with tin foil and then put a layer of parchment paper on top of the tin foil.
- Add all ingredients into a large bowl and stir gently to combine.
- Spread mixture on the prepared cookie sheets.
- Bake at 325° F for 10 minutes and turn the mixture over or move it around on the sheet. Bake another 10 minutes and turn/move mixture. Reduce heat to 300° F and bake another 10 minutes and turn/move mixture. Bake another 5-10 minutes and then remove from the oven. (Total overall baking time is 35-40 minutes).
- Let the mixture cool completely on the cookie sheets.
- Store the mixture at room temperature for up to 2 weeks or in the freezer for up to 2 months.
Wrap Up
We had a wonderful, crazy, busy week which I’ll fill you in on the next post. However, I’m hoping this week will be a tad slower so I can catch my breath and start acting like a retired person. Instead of a person who gets up every morning and puts on makeup!
God bless you and yours this week.