Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

It’s National French Dip Day, but if that’s not your thing there are also National Pickle Day and National Spicy Guacamole Day this weekend. Between these three, you’re sure to find something interesting and tasty in our recipe line-up!

  • French Dip Sandwich (courtesy of spendwithpennies.com)

Ingredients

  • 3-4 pounds chuck roast or rump roast

  • salt and pepper to taste

  • 10 ½ ounces beef broth low sodium

  • 10 ½ ounces onion soup low sodium

  • 1 onion sliced

  • 12 ounces light beer

  • 2 cloves garlic minced

  • 1 sprig rosemary optional

  • 1 teaspoon Worcestershire sauce

  • 8 french rolls or 2 baguettes cut into 6" rolls

  • 8 tablespoons of butter

Directions

  1. Season roast with salt & pepper. Brown in a large pan over medium high heat.

  2. Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.

  3. Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.

  4. Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.

  • Easy Homemade Pickles (courtesy of cookieandkate.com)

Ingredients

  • 1 medium-to-large cucumber or 2 small cucumbers (ideally 12 ounces total)*

  • ½ cup water, at room temperature or cooler

  • ½ cup rice vinegar

  • 1 ½ tablespoons maple syrup or sugar

  • 1 ½ teaspoons fine sea salt

  • ¼ teaspoon red pepper flakes (optional, for heat)

  • 20 twists of freshly ground black pepper

  • 2 leafy sprigs of fresh dill, roughly chopped (about ¼ cup)

  • 2 cloves garlic, peeled and smashed

  • 1 bay leaf

Directions

  1. For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about ⅛-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.

  2. In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.

  3. Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).

  4. Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

  • Spicy Guacamole (courtesy of natashaskitchen.com)

Ingredients

  • 3 avocados

  • 1 medium tomato, seeded

  • 1/2 white onion (chopped)

  • 1/2 cup (1/3 bunch) of cilantro

  • 2 serano or jalapeno peppers, finely chopped

  • 2 cloves garlic, pressed

  • 3 Tbsp lime juice

  • 1/2 tsp kosher salt, or to taste

  • 1/4 tsp ground black pepper, or to taste

  • 1/2 tsp ground cumin

Directions

  1. Cut avocados in half, remove the seeds and scrape them out into a flat bottomed bowl. Smash with a potato masher or a fork.

  2. Chop onion and add it to the bowl.

  3. Remove seeds from jalapenos and finely dice them.

  4. Cut the tomato in half parallel with the top and remove seeds. Dice your tomatoes and add them to your bowl.

  5. Press garlic and chop your cilantro than add them to the bowl.

  6. Add 1/2 tsp dry cumin powder, 1/4 tsp freshly ground black pepper, 1/2 tsp salt and 3 Tbsp of lime juice. Serve right away.

Enjoy!