Prime Rib French Dip with Thyme Au Jus

This sandwich is seriously delicious! It is hearty, meaty, gooey and gets a little soggy when you dip it, which is so perfect with the crispy bread!  Do yourself a favor and use the sliced prime rib available in the deli to make this french dip extra special.  If you can’t get fresh sliced prime rib than just grab roast beef and still make this sandwich!

The line up: sliced prime rib, white cheddar cheese, basil, a fresh ciabatta roll, au jus and fresh thyme.

Optional add ons:  pesto, sriracha aioli, arugula, different cheese, tomato and more!

In a small pan simmer together au jus concentrate with some chicken stock, beef broth or water.  Toss in a sprig of thyme to enhance the flavor.

Cut ciabatta roll in half and smear pesto on each side. Or do pesto on one side and sriracha aioli on the other like I did for my husbands!! Place a few basil leaves on one side.

Pile it up with some aged white cheddar (sliced thin so it will melt)

Assemble the sandwich and toast for a few minutes to melt the cheese if desired.  Dip in au jus and enjoy!

A couple tips:

*Dip meat in warm au jus before piling it onto the bread to enhance the flavor and to warm it up.

*Grill the sandwich for a few minutes if you want melted cheese. Otherwise just serve once assembled.

*Add a sauce (pesto or sriracha aioli like listed above) or your own favorite to moisten the roll a little.

*Trim the sliced prime rib to remove excess fat so your sandwich doesn’t end up too tough

*Go make this sandwich now and ENJOY! It literally takes minutes to assemble!

20 minute Potato Leek Soup

Since I am mom, I’m pregnant and the weather has been so nice a quick dinner that everyone will love is a must for me! I couldn’t pass up the leeks and potatoes at the market and soup was calling my name! I love this soup because it can be served warm or even at room temp and it is delicious and so satisfying! I think the bacon and croutons on top have something to do with that satisfaction factor!

Potato Leek Soup

Chop up about 5 potatoes and 1 leek (white and light green parts only)

Add a tablespoon of olive oil to a pan and and sauté 1/2 a shallot and 2 cloves of garlic.

Add chopped potatoes and leeks.  Allow leeks to soften a little.

Add enough chicken broth to cover the vegetables.  I added 32 ounces.

Allow pan to come to a boil and then reduce to a simmer until potatoes are fork tender. About 15 minutes.

Using an immersion blender (or a regular blender) blend mixture until it is smooth and creamy.  If you use a regular blender just be sure to blend in batches and be careful because the soup will be hot.

Add 1/4 cup of half and half  to make the soup silky, smooth and so creamy!

Top with your choice of yummy extras such as chopped bacon, croutons, chopped green onions etc.

Fresh chopped basil makes everything taste better and it looks so pretty against the soup!