Product review: Nature's Pride Premium Harvest Buns

As part of the Foodbuzz Tastemaker Program I received three packages of the Nature's Pride Premium Harvest Hamburger Buns and Deli Rolls. These included the 100% Whole Wheat Bakery Buns that I used to make the Jerk Chicken Sandwich pictured above. I enjoyed all three rolls I sampled but the 100% Whole Wheat were the best. These buns are 100% natural. They are firm and did not get soggy when I added the chicken and condiments. They are also more filling than the normal packaged bun.

For an easy weeknight dinner I marinated chicken breasts in a bottled jerk marinade sauce and then grilled them. I topped each piece with a slice of jack cheese and melted it. To assemble the sandwich I spread the bottom bun lightly with mayo, added a tomato slice, the chicken breast and topped it with lettuce and the top of the bun.

Click here for a link to Nature's Pride

Spicy Crockpot French Dip Sandwiches

As the Fall begins and the days become shorter and cooler, I find myself craving warm, comforting meals. Since my husband and I don't get home until at least 7 P.M. on most week nights I went in search of recipes that fulfill these desires and required little prep work. I came across this cookbook which had recipes in all three categories I was looking for. This French Dip recipe caught my eye, we order french dip sandwiches often when eating lunch out. The recipe is simple and the ingredients easy to find. The spice from the peppers is subtle yet not over powering.

Adapted from Taste of Home Casseroles, Slow Cooker & Soups cookbook

Makes 10 sandwiches

1 boneless beef sirloin tip roast (2 pounds)
1/2 cup water
1 4 oz can diced jalapeno peppers, drained (fresh would also be fine)
1 envelope Good Seasons Italian salad dressing mix
1 beef bullion cube dissolved in 2 cups water
10 slices deli sliced white American cheese
10 Portuguese Rolls sliced

Place beef in a 5 qt or larger crock pot. In a bowl, combine 1/2 cup water, peppers, and dressing mix and pour over beef. Dissolve bullion cube in 2 cups water and pour into crock pot. Cover and cook on low for 9 hours. Place half a slice of cheese on each side of open faced rolls and melt under broiler. Remove beef and shred. Pile shredded beef on each toasted and cheesed roll and serve with cooking juices on side for dipping.