Julie & Dan Weist
Certified Negotiation Expert

List with Weist ~ Buy with Weist!

Rocky River Office, OH
19204 Detroit Road
Rocky River, OH 44116
(440) 333-6500

 

Why Weist?

  • Top 3% Howard Hanna Realtor 
  • Top 5% National Realtor 
  • Over 23 years of experience 
  • Certified Negotiation Expert 
  • Certified Relocation Specialist Nationally & Globally 
  • Lakefront Homes 
  • Luxury Homes 
  • First Time Buyers 
  • Investment Properties 
  • Upsizing or Downsizing Homes 
  • Vacation Homes 
  • New Construction Homes 
  • Relocation 

 

 

Core Values

  • COMMITMENT - We are committed to excellence at what we do by growing and sharing our years of experience since 1992.
  • SERVICE EXCELLENCE - Clients' needs are keenly understood for selling and buying. We are known for our negotiating excellence to make each deal the right deal.
  • INTEGRITY - Our approach to work is never to sell a home that we cannot sell again in the future. Our goal is to be "Your REALTOR® for Life."
  • COLLABORATION - We collaborate with the best on our team and with invaluable outside resources to serve our clients ongoing...
  • FUN - We believe in having fun and taking the stress out of the transaction. We celebrate successes with clients on our journey to achieve their dreams.


 


Specialties

Homes of Distinction

Spicy Buffalo Chicken Dip

4-5 large chicken breasts cooked, diced & shredded (@5-6 cups of chicken) Set aside.

Two 8oz cream cheese softened (I usually heat it up a little in the microwave @ 1 minute)

1 Cup Hidden Valley Ranch Dressing (Do not use low fat)

1 Cup Shredded Sharp Cheddar Cheese

1 12oz Bottle of Frank's Red Hot Sauce or Frank’s Buffalo Sauce

Combine all the ingredients & either bake it in a large casserole dish for 20 -25 minutes at 350 degrees or heat it up a little in the microwave & place it in a pre-heated crock pot.  Serve with taco chips.  Makes about 6 cups.

Dayton Cheese Sausage Dip

1 lb Bob Evans Hot Sausage
1 lb Bob Evans Mild Sausage
1 lb Velveeta Cheese
1 lb Velveeta Mexican Mild Cheese
1 Small Can of Evaporated Milk

Optional: One can of Rotel (Diced tomatoes & green chilies) drained.  I would use the mild or regular version & not the hot version.

Cook & drain sausage.  In large pot melt cheeses & Evaporated Milk over low to medium heat.  Be careful not to burn the bottom.  Add sausage & Rotel.  Once it is all combined then put into a pre-heated crock pot & serve with taco chips.  You may have to add more milk if it gets too thick.  Enjoy!!!

Layered Taco Dip

1 8oz CREAM CHEESE
1 CUP COTTAGE CHEESE
1 CUP SOUR CREAM
HALF A PACKAGE OF DRY TACO SEASONING
1 CUP CHOPPED GREEN ONIONS
1 CUP CHOPPED AND SEEDED TOMATOES
2-3 CUPS CHOPPED ICEBERG LETTUCE (SMALL BITE SIZE)
2 CUPS FINELY SHREDDED TACO CHEESE
1 (8 oz) JAR OF ORTEGA SMOOTH TACO SAUCE (MEDIUM IN TEMPERATURE)

MIX THE FIRST 4 INGREDIENTS WITH AN ELECTRIC MIXER UNTIL BLENDED. THEN FOLD IN HALF OF THE GREEN ONIONS.  SMOOTH THIS CHEESE MIXTURE ONTO A LARGE PLATTER.

POUR WHOLE JAR OF TACO SAUCE ON TOP OF CHEESE MIXTURE AND SMOOTH OUT TO THE EDGES OF CHEESE MIXTURE.

SPRINKLE A LIGHT COATING OF THE TACO CHEESE (@ A HALF A CUP).  THIS WILL PREVENT LETTUCE FROM GETTING SLIMY.  NEXT PUT ALL THE LETTUCE, ¾ CUPS OF THE TOMATOES & ¼ OF THE ONIONS ON TOP.   SPRINKLE THE REMAINING TACO CHEESE.

TO ADD COLOR, ADD THE REMAINING TOMATOES & GREEN ONIONS ON TOP OF THE CHEESE.

DO NOT USE LOW-FAT OR NON-FAT PRODUCTS. 

SERVE WITH TACO CHIPS. 

SERVES 10-12 PEOPLE

Easy Pot Roast

2 LBS OF ONE OF THE FOLLOWING MEATS:
 -ROUND BONE POT ROAST (I PREFER THIS ONE)
 -ENGLISH CUT POT ROAST
 -BEEF STEW MEAT
 -BEEF BRISKET

***THE MEAT MUST BE WELL TRIMMED OF ALL THE FAT!!!

MIX THE FOLLOWING:
 ½ CUP TOMATO JUICE
 2 TEASPOONS SALT
 1 TABLESPOON OF SUGAR
 2 TABLESPOONS OF TAPIOCA
***I LIKE A LOT OF SAUCE SO I DOUBLE THE ABOVE MIXTURE

PLACE MEAT IN A LARGE ROASTING PAN OR CROCKPOT.
(YOU WILL HAVE TO CUT THE MEAT INTO BIG CHUNKS IF YOU ARE USING A CROCKPOT)

CUT UP 3 BIG PEELED CARROTS, 2-3 MEDIUM ONIONS AND 2 STALKS OF CELERY AND SPRINKLE ON AND AROUND THE MEAT.  (YOU CAN ADD MORE VEGETABLES) CUT THE VEGETABLES INTO BIG CHUNKS.  DO NOT DICE THEM.  THEY WILL GET TOO MUSHY OVER TIME.

POUR THE JUICE MIXTURE ALL OVER MEAT AND VEGETABLES.  COVER THE ROASTING PAN WITH A LID.  IT MUST REMAIN COVERED OR MEAT WILL BECOME DRY.  THE TAPIOCA WILL EVENTUALLY START TO BREAK DOWN AND THE JUICE WILL START TO THICKEN.  IF POSSIBLE, STIR EVERY HOUR OR SO.

BAKE AT 250 DEGREES UNTIL THE MEAT FALLS A PART WITH A FORK.  FOR THE CROCKPOT, COOK ON LOW FOR THE FIRST 4 HOURS THEN HIGH.  (OR COOK IT ON HIGH IF YOU DON’T HAVE A LOT OF TIME.)  USUALLY 6-8 HOURS IN THE OVEN OR CROCK POT.  THE LONGER YOU COOK IT THE MORE TENDER IT BECOMES.  BASTE EVERY 1-2 HOURS.  AFTER IT HAS BEEN COOKING FOR ABOUT 3 HOURS, ADD ¼ TO ½ CUP OF RED WINE.  (1 CUP IF YOU DOUBLE THE JUICE MIXTURE.)  I ALSO LIKE TO ADD REDSKIN OR BAKING POTATOES AFTER THE ROAST HAS BEEN COOKING FOR ABOUT 3 HOURS AS WELL.  QUARTER THE POTATOES, DO NOT DICE.

I LIKE TO SERVE THE STEW OVER WIDE EGG NOODLES.  IT IS NICE TO SERVE THICK CRUSTY BREAD TO DIP INTO THE SAUCE.

SERVES 4-6 PEOPLE

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