Since I make lunch for hubby and me everyday, I am always looking for something new that will provide more variety than my old standbys. I had seen this recipe for French Dip Crescents and Easy Au Jus over at Mommy Loves Food and included it in one of my Friday Finds. When I ran across deli roast beef at a great sale price, I bought some to make this. I used cheddar cheese instead of Swiss. These were very good and hubby said that he would eat them from time to time. I had two left over that I took for lunch at work. Although the meat was a little dry, they reheated nicely in the microwave. I liked the homemade au jus very much, but I would double the recipe next time so that I could put some in the freezer as we used all of it.
In my last Cooking from the Blogs post I had made Roasted Potato Stacks which were very good. Those were made by stacking slices of potato in muffin pans. This time I made Crisp Roast Potatoes from Amanda’s Cookin which was her Secret Recipe Club recipe this month. For this dish you slice the potatoes thinly and place them on their edges in a baking pan. She used shallots. I didn’t have any so use red onion slices instead. I halved the recipe since there were just the two of us and knew that there would still be leftovers. I used a 7x11-inch baking dish and ended up using about nine medium potatoes to fill the dish. I mixed some garlic powder with the butter and olive oil that is poured over the potatoes and used Spice Islands Rosemary Garlic Grinder as my seasonings. Hubby said the these reheated well in the microwave when he fixed them for dinner the next night. This was another fun way to serve potatoes, and I will make these often.