This is one of my favorite soups, especially when I am presssed for time. I keep all the stuff on hand and in a flash have a hearty, healthy dinner ready. Play with this soup if you want...add cabbage, kale, pasta instead of barley. Add a package of taco seasoning and some black beans and you have taco soup! You can also do this in the crock pot.
1 lb lean ground beef (can use ground turkey) browned and drained
6 cups beef broth
2 cans diced tomatoes (14 oz cans)
1 can tomato paste
1/2 cup chopped onion
1 clove garlic minced
1 tsp italian seasoning
1 bay leaf
1/2 tsp each salt and fresh ground pepper
3 potatoes, cubed
1 cup sliced carrots
1 cup frozen green beans
1 cup frozen corn
1 cup cooked barley - optional
In a large stock pot combine all ingrediants and bring to a boil. Reduce to a simmer and cook, stirring occasionally until veges are tender. Taste and correct seasoning with additional salt & pepper if needed. If using barley add the last 5 minutes of cooking. Remove bay leaf. Serve with crusty bread and a salad...YUM!
Thursday, December 17, 2009
Cilantro Rice
Ingredients:
1 tbsp olive oil
1/2 onion, choppped
1 clove garlic, minced
1 cup long grained rice (use white or brown rice-whatever makes you happy)
2 cups water
1 handful cilantro, chopped
juice & zest from one lime
Heat the olive oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the rice and toast in the oil for a few minutes. Add the water, bring to a boil, reduce the heat and simmer, covered until tender, about 20 minutes for white rice or 40-50 minutes for brown. Remove from the heat and mix in the cilantro, lime juice and zest.
1 tbsp olive oil
1/2 onion, choppped
1 clove garlic, minced
1 cup long grained rice (use white or brown rice-whatever makes you happy)
2 cups water
1 handful cilantro, chopped
juice & zest from one lime
Heat the olive oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the rice and toast in the oil for a few minutes. Add the water, bring to a boil, reduce the heat and simmer, covered until tender, about 20 minutes for white rice or 40-50 minutes for brown. Remove from the heat and mix in the cilantro, lime juice and zest.
Monday, December 14, 2009
Kitchen Sink Lasagna
Tastes much better than the title implies! You can use almost any veges for the veg layer...broccoli, carrots, zucchini, summer squash, peppers,etc...etc...you get the idea. Family not into Italian sausage? No worries, you can use ground beef, pepperoni, chicken, what ever makes your family happy, right!?
12 lasagna noodles, cooked according to package directions & drained
1 jar of your fav pasta sauce
8 oz fat free ricotta
small log goat cheese
2 tsp Italian seasoning
4 links Italian sausage, casing removing browned and crumbled
1 small zucchini sliced into thin slices
1 carrot shredded
1 tsp salt
1/2 tsp fresh ground pepper
1/2 cup shredded Parmesan cheese
Preheat oven to 350.
In a small bowl, combine ricotta, goat cheese, Italian seasoning,salt and pepper-stir combine.
Spread a thin layer of pasta sauce over bottom of 9x13 baking dish. Place 3 noodles over sauce, trimming to fit. Spread 1/3 cheese mixture over noodles;top with another thin layer of sauce. Layer 3 noodles and top with 1/3 cheese; top with layer of sausage. Repeat layer of noodles and sauce. Top with remaining cheese mixture and zucchini & carrots. Cover with remaining noodles, thin layer of sauce and Parmesan cheese. Bake 30-40 minutes or until bubbly and cheese is browned. Let sit 10 minutes before serving.
12 lasagna noodles, cooked according to package directions & drained
1 jar of your fav pasta sauce
8 oz fat free ricotta
small log goat cheese
2 tsp Italian seasoning
4 links Italian sausage, casing removing browned and crumbled
1 small zucchini sliced into thin slices
1 carrot shredded
1 tsp salt
1/2 tsp fresh ground pepper
1/2 cup shredded Parmesan cheese
Preheat oven to 350.
In a small bowl, combine ricotta, goat cheese, Italian seasoning,salt and pepper-stir combine.
Spread a thin layer of pasta sauce over bottom of 9x13 baking dish. Place 3 noodles over sauce, trimming to fit. Spread 1/3 cheese mixture over noodles;top with another thin layer of sauce. Layer 3 noodles and top with 1/3 cheese; top with layer of sausage. Repeat layer of noodles and sauce. Top with remaining cheese mixture and zucchini & carrots. Cover with remaining noodles, thin layer of sauce and Parmesan cheese. Bake 30-40 minutes or until bubbly and cheese is browned. Let sit 10 minutes before serving.
Saturday, December 12, 2009
"Skinny-fied" Pasta Carbonara
1/2 lb. spaghetti, cooked according to package & drained, reserving 2 tbls pasta water
1/2 cup chopped pancetta or left over ham
2 tsp olive oil
1/2 med onion, chopped
3/4 cup egg beaters
1/4 cup reduced fat sour cream
1/4 cup freshly grated parmesan cheese
1/2 tsp fresh ground pepper
Once you drain pasta, return pasta and reserved water to stock pot and keep warm.
Cook pancetta (or ham) over med-high heat until crisp. Transfer pancetta to a plate & keep warm. In same pan, heat olive oil and then add onion and garlic. Cook, stirring occasionally, until golden, 8-10 minutes.
Combine egg beaters, sour cream, parmesan and fresh pepper in a small bowl. Add onion/garlic mix & egg mixture to pasta pot.Stir to combine. Cook over low heat until just heated through. Do not boil! Sprinkle with pancetta and serve.
1/2 cup chopped pancetta or left over ham
2 tsp olive oil
1/2 med onion, chopped
3/4 cup egg beaters
1/4 cup reduced fat sour cream
1/4 cup freshly grated parmesan cheese
1/2 tsp fresh ground pepper
Once you drain pasta, return pasta and reserved water to stock pot and keep warm.
Cook pancetta (or ham) over med-high heat until crisp. Transfer pancetta to a plate & keep warm. In same pan, heat olive oil and then add onion and garlic. Cook, stirring occasionally, until golden, 8-10 minutes.
Combine egg beaters, sour cream, parmesan and fresh pepper in a small bowl. Add onion/garlic mix & egg mixture to pasta pot.Stir to combine. Cook over low heat until just heated through. Do not boil! Sprinkle with pancetta and serve.
Friday, December 11, 2009
A Beautiful Lesson
Just returned home from an afternoon with what I think is the best group of 8 & 9 year old girls in the world...my precious, wonderful, amazing Girl Scout troop (which includes my FABULOUS 9 yr old daughter Tori)!!! We did our 3rd annual Salvation Army Angel Tree shopping trip and caroling. I am soooo very proud of these girls! Watching them select the angels from the tree, seeing them run thru Target looking for the perfect shirt...the best doll...the coolest shoes. They know that giving is better than receiving and are so happy to have the chance to give to a child who would otherwise have a less than stellar Christmas morning. These wonderful little girls let me know the future of our country is bright and full of hope!
More recipes to come tomorrow....gotta go feed my little monkeys now.
God Bless & Good Night!
Rox
More recipes to come tomorrow....gotta go feed my little monkeys now.
God Bless & Good Night!
Rox
Peanut Butter Balls
I love these little balls of happiness!!!! The kids help me make them every Christmas to give to teachers, daddy's office, the mailman.....make some with your kids today! They will love you for it:)
1 (16 oz.) box confectioners' sugar
1/2 c. melted butter
2 c. peanut butter
3 c. Rice Krispies
1 (12 oz.) bag chocolate chips
1/2 stick paraffin wax (food grade)
Mix sugar, butter, peanut butter and Rice Krispies in a large bowl. Blend thoroughly with hands until dough forms. Roll into small balls (approximately 1 inch in diameter). Place on an ungreased cookie sheet in the freezer for 5 to 10 minutes to harden.
Melt the chocolate morsels and paraffin wax together in a double boiler. After the chocolate is melted, use a toothpick to dip each ball into the chocolate and place on wax paper lined counter or baking sheets to cool and harden.
1 (16 oz.) box confectioners' sugar
1/2 c. melted butter
2 c. peanut butter
3 c. Rice Krispies
1 (12 oz.) bag chocolate chips
1/2 stick paraffin wax (food grade)
Mix sugar, butter, peanut butter and Rice Krispies in a large bowl. Blend thoroughly with hands until dough forms. Roll into small balls (approximately 1 inch in diameter). Place on an ungreased cookie sheet in the freezer for 5 to 10 minutes to harden.
Melt the chocolate morsels and paraffin wax together in a double boiler. After the chocolate is melted, use a toothpick to dip each ball into the chocolate and place on wax paper lined counter or baking sheets to cool and harden.
Thursday, December 10, 2009
Chocolate Hazelnut Tart
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
course sugar (can use reg too)
1/2 cup nutella spread
1/4 cup hazel nuts, chopped
vanilla ice cream for serving
Preheat oven to 450. Place puff pastry on a parchment lined baking sheet. Make a 10" square, trimming edges of pastry if necessary and fold edges over to form a 1" crust. Prick bottom of pastry all over with fork. Brush with the beaten egg and sprinkle with the sugar. Freeze pastry for 15 minutes.
Transfer baking sheet to oven, and bake until pastry is puffed up and golden brown in color, 15-20 minutes. Remove from oven and let cool 5 minutes. Spread nutella evenly over center of pastry shell. Sprinkle with chopped nuts. Return to oven 2 minutes, just long enough to toast the nuts. Remove from oven and let cool. Cut tart into 4 squares and serve with ice cream.
1 egg, lightly beaten
course sugar (can use reg too)
1/2 cup nutella spread
1/4 cup hazel nuts, chopped
vanilla ice cream for serving
Preheat oven to 450. Place puff pastry on a parchment lined baking sheet. Make a 10" square, trimming edges of pastry if necessary and fold edges over to form a 1" crust. Prick bottom of pastry all over with fork. Brush with the beaten egg and sprinkle with the sugar. Freeze pastry for 15 minutes.
Transfer baking sheet to oven, and bake until pastry is puffed up and golden brown in color, 15-20 minutes. Remove from oven and let cool 5 minutes. Spread nutella evenly over center of pastry shell. Sprinkle with chopped nuts. Return to oven 2 minutes, just long enough to toast the nuts. Remove from oven and let cool. Cut tart into 4 squares and serve with ice cream.
Supreme Pizza Ring
My kids love this one! It is my version of The Pampered Chef's taco ring (which my kids love too). This is such a versatile recipe. Add your favorite pizza toppings...have fun with the kids...great one for them to help make.
2 8oz rolls of refrigerated crescent rolls
4 sweet Italian turkey sausages, casing removed,browned & drained
1 package Hormel turkey pepperoni
1 cup mozzarella cheese, shredded
1/2 cup bell pepper, chopped
1/2 cup mushrooms, sliced
1/4 cup black olives, sliced
1 small jar pizza sauce
Preheat oven to 375. In large bowl combine all ingredients and stir until combined. Unroll crescent dough and separate into triangles. On a large pizza stone or baking sheet arrange crescent dough into a circle, with wide ends in the center. Make sure to overlap dough as you make ring. Scoop pizza filling into center of ring (wide part, folding dough up and over filling and tucking points under. Filling will not be completely covered by dough. Bake 20-25 minutes or until golden brown. Cut into wedges and enjoy!
2 8oz rolls of refrigerated crescent rolls
4 sweet Italian turkey sausages, casing removed,browned & drained
1 package Hormel turkey pepperoni
1 cup mozzarella cheese, shredded
1/2 cup bell pepper, chopped
1/2 cup mushrooms, sliced
1/4 cup black olives, sliced
1 small jar pizza sauce
Preheat oven to 375. In large bowl combine all ingredients and stir until combined. Unroll crescent dough and separate into triangles. On a large pizza stone or baking sheet arrange crescent dough into a circle, with wide ends in the center. Make sure to overlap dough as you make ring. Scoop pizza filling into center of ring (wide part, folding dough up and over filling and tucking points under. Filling will not be completely covered by dough. Bake 20-25 minutes or until golden brown. Cut into wedges and enjoy!
Christmas Morning Breakfast Casserole
This is perfect on Christmas morning! Actually, it is perfect ANY morning in my book!
5 cups day old bread, cubed
4 links sweet turkey Italian sausage, casing removed, browned & drained
1 recipe my favorite spinach saute (you will use 1/2 of the recipe)
1 cup shredded cheddar or monterrey jack cheese (choose your fav)
1 tsp salt
1/4 tsp fresh pepper
6 large eggs
1 1/2 cups milk
Spray a casserole dish with Pam spray. Sprinkle bread cubes in bottom of dish. Sprinkle browned sausage evenly over bread. Layer spinach saute mixture over sausage. Sprinkle cheese over spinach layer. In a large bowl,combine eggs, milk, salt and pepper. Whisk until well blended. Pour egg mixture over casserole. Cover and refrigerate 8 hours or over night. Bring to room temp (takes 30 minutes) before baking. Preheat oven to 350. Bake casserole 30-45 minutes, or until set.
5 cups day old bread, cubed
4 links sweet turkey Italian sausage, casing removed, browned & drained
1 recipe my favorite spinach saute (you will use 1/2 of the recipe)
1 cup shredded cheddar or monterrey jack cheese (choose your fav)
1 tsp salt
1/4 tsp fresh pepper
6 large eggs
1 1/2 cups milk
Spray a casserole dish with Pam spray. Sprinkle bread cubes in bottom of dish. Sprinkle browned sausage evenly over bread. Layer spinach saute mixture over sausage. Sprinkle cheese over spinach layer. In a large bowl,combine eggs, milk, salt and pepper. Whisk until well blended. Pour egg mixture over casserole. Cover and refrigerate 8 hours or over night. Bring to room temp (takes 30 minutes) before baking. Preheat oven to 350. Bake casserole 30-45 minutes, or until set.
Wednesday, December 9, 2009
Christmas Spirit
My Christmas spirit hit a bump in the road last night and I lost sight of what this time of year really means to me. I am no longer angry about last night's silliness...just blessed to know how many amazing friends I have. Christmas spirit fills every inch of my home and I wouldn't have it any other way. My children know the story (too well probably)of my not so storybook childhood...the unfit parents...the dozens of foster homes...social workers...The Angel Tree (my kiddo's favorite to share)....blah, blah, blah! I missed out on many family holiday traditions, experiences & memories. Foster parents try, but it is still their Christmas tree, their decorations, traditions...I knew that if I ever got the chance to have a family, my home would burst at the seams with what Christmas really is all about, FAMILY and the beautiful memories a family makes together- decorating the tree, sharing recipes, the joy and excitement Christmas morning brings, the love and contentment. I am quite disappointed in myself tonight...I got angry over something so trivial and petty that I lost my Christmas spirit for a moment. A lesson learned for me I suppose. This time of year brings out the best in some and the not so best in others. During the holidays I fill my home with family and friends because I so enjoy sharing Christmas with the special people in my life. Merry, Merry Christmas to everyone I love and hold dear!!!
God Bless and Good Night,
Rox
God Bless and Good Night,
Rox
Holiday Wassail
My kids love this! For the grown-ups, add some calvados (apple brandy)...guarenteed to put a smile on your face!
2 quarts apple cider
2 cups orange juice
2 cups pineapple juice
1/2 cup sugar
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks (3 to 4 inches)
Orange slices and cranberries, optional
Directions
In a large tock pot, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Discard cinnamon and cloves. Garnish with orange slices and cranberries if desired. Serve warm. Yield: about 3-1/2 quarts.
Nutrition Facts: 1 serving (1 cup) equals 134 calories, trace fat (trace saturated
2 quarts apple cider
2 cups orange juice
2 cups pineapple juice
1/2 cup sugar
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks (3 to 4 inches)
Orange slices and cranberries, optional
Directions
In a large tock pot, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Discard cinnamon and cloves. Garnish with orange slices and cranberries if desired. Serve warm. Yield: about 3-1/2 quarts.
Nutrition Facts: 1 serving (1 cup) equals 134 calories, trace fat (trace saturated
Monday, December 7, 2009
Wild Rice Mushroom & Sausage Soup
5 cups chicken broth
1 cup wild rice
2 tablespoons extra-virgin olive oil
8 ounces smoked urkey or chicken sausage , cut into ½-inch slices
1 medium onion, chopped
1 celery rib, chopped
4 ounces cremini or white mushrooms, sliced (about 2 cups)
½ cup fat free half & half (or heavy cream)
1/4 cup sherry
Salt and freshly ground pepper
Directions:In a medium saucepan, combine the broth and wild rice, cover partially and simmer, stirring occasionally, for 30 minutes.
Meanwhile, heat the oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, celery and mushrooms and cook until the onions are softened, about 3 minutes.
Add the cooked wild rice and its broth to the sausage and vegetables and simmer, uncovered, until the rice is tender, about 15 minutes.Add sherry, stir and cook 5 minutes. Add the cream or half & half and heat through. Season to taste with salt and pepper.
1 cup wild rice
2 tablespoons extra-virgin olive oil
8 ounces smoked urkey or chicken sausage , cut into ½-inch slices
1 medium onion, chopped
1 celery rib, chopped
4 ounces cremini or white mushrooms, sliced (about 2 cups)
½ cup fat free half & half (or heavy cream)
1/4 cup sherry
Salt and freshly ground pepper
Directions:In a medium saucepan, combine the broth and wild rice, cover partially and simmer, stirring occasionally, for 30 minutes.
Meanwhile, heat the oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, celery and mushrooms and cook until the onions are softened, about 3 minutes.
Add the cooked wild rice and its broth to the sausage and vegetables and simmer, uncovered, until the rice is tender, about 15 minutes.Add sherry, stir and cook 5 minutes. Add the cream or half & half and heat through. Season to taste with salt and pepper.
Friday, December 4, 2009
Sweet Glazed Grilled Salmon
This is a favorite in our house-even my picky eater likes it!
Salmon fillet (1-2 pounds)
½ cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons sherry
4 tablespoons melted butter
Place salmon fillet in a baking pan or gallon size ziploc. Combine all ingredients, pour over the salmon and let it sit for least 30 minutes. Place the salmon on the grill,skin side down. Grill until the salmon begins to flake, brushing with the sauce as it cooks.
Salmon fillet (1-2 pounds)
½ cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons sherry
4 tablespoons melted butter
Place salmon fillet in a baking pan or gallon size ziploc. Combine all ingredients, pour over the salmon and let it sit for least 30 minutes. Place the salmon on the grill,skin side down. Grill until the salmon begins to flake, brushing with the sauce as it cooks.
Brrrrrr...Good Morning!
It is cold outside and I think it is AWESOME!!! My kiddos are bummed there isn''t a foot of snow on the ground right now:) My sweet husband is sitting in Heathrow airport waiting...his flight to Houston was cancelled. So,now if all goes well he willl be home around 9pm tonight...keeping my fingers crossed. I can't complain though, Chris has a wonderful job during a time when many do not-we are blessed!
Will shelve tonight's special dinner - Sweet glazed Salmon, roasted asparagus and garlic infused orzo. Recipes will be posted later today.
Stay warm and God Bless!
Rox
Will shelve tonight's special dinner - Sweet glazed Salmon, roasted asparagus and garlic infused orzo. Recipes will be posted later today.
Stay warm and God Bless!
Rox
Thursday, December 3, 2009
Family time at the table!
I love, love, love family dinner time! Whether it is Chris, me and the kiddos or just me and the kiddos because Daddy is once again out of town or a house full of extended family...it is such special time. We come together at the table. Talk ranges from "What did you do in school today?" to "Why did God give us belly buttons?" to singing silly songs or making up goofy rhyming poems. We laugh together. We have even cried together over a meal. Broke the news of my Mother-in-law's death to the kids at the dinner table. Worst night of my life as a parent so far, but at that simple farm table we held our precious children as they cried for their sweet Gigi. We wiped tears and tried to answer the whys and how comes. Our table serves as so much more than a place to put plates and glasses of chocolate milk! It is the one place in the house that we always seem to gravitate towards. One moment it brings us together to feed our bodies, next minute it is a homework station and next thing you know it is covered in purple play-dough castles.I know our lives are super-charged and super busy, but if we take the time to sit at the dinner table it is amazing what, as a family we can accomplish...together.
God Bless and Good Night!
Rox
God Bless and Good Night!
Rox
Red Beans & Rice
2 lbs red beans, soaked over night (or use quick method)
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
2 tsp minced garlic (FRESH - not jarred)
1 lb. baked ham, cut into 1" cubes
3 ham hocks
1/2 tsp fresh ground black pepper
1/8 tsp cayenne
1/8 tsp crushed red pepper flakes
2 whole bay leaves
1 tsp italian seasoning
3 qt cold water
6 andouille sausage links (or your fav smoked sausage)
steamed rice
Drain the soaked beans and put them, along with all other ingredients except sausages in a heavy 8-10 quart stock pot. Bring to a boil over high heat , lower heat and simmer 2 1/2 - 3 hours, or until beans are tender. Make sure to stir occasionally and scrape down sides & bottom of pan to keep from scorching. Add more water toward end of cooking if mixture seems to dry and thick.
While beans are simmering away, grill the andouille in a heavy skillet until well browned on all sides. Drain and slice into 1/2" thick slices. Add to beans 30-45 minutes before serving.
Serve over rice.
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
2 tsp minced garlic (FRESH - not jarred)
1 lb. baked ham, cut into 1" cubes
3 ham hocks
1/2 tsp fresh ground black pepper
1/8 tsp cayenne
1/8 tsp crushed red pepper flakes
2 whole bay leaves
1 tsp italian seasoning
3 qt cold water
6 andouille sausage links (or your fav smoked sausage)
steamed rice
Drain the soaked beans and put them, along with all other ingredients except sausages in a heavy 8-10 quart stock pot. Bring to a boil over high heat , lower heat and simmer 2 1/2 - 3 hours, or until beans are tender. Make sure to stir occasionally and scrape down sides & bottom of pan to keep from scorching. Add more water toward end of cooking if mixture seems to dry and thick.
While beans are simmering away, grill the andouille in a heavy skillet until well browned on all sides. Drain and slice into 1/2" thick slices. Add to beans 30-45 minutes before serving.
Serve over rice.
Black Bean Chicken Enchilladas
1 rotisserie chicken, deboned & meat shredded
2 cans of your fave enchilada sauce
2 cups shredded jack cheese (can use reg., low-fat or fat free)
1 can black beans, rinse & drained
1 can Mild Rotel, drained
corn tortillas
chopped black olives, sour cream, guacamole (optional)
Preheat oven to 350.
In large bowl, combine chicken, 1 cup of the cheese, black beans, Rotel tomatoes and enough ench. sauce to coat well (about 1/2 can). Stir to mix. Heat one can of sauce in a skillet til warm. Using tongs, dip a tortilla in sauce until softened. put a generous amount of chicken mixture in center of tortilla, roll and put seam side down in 13x9 baking dish. Repeat above until pan is full. Top enchiladas with remaining cheese and left over sauce. Bake uncovered until cheese is bubbly and heated through- about 15-20 minutes.
2 cans of your fave enchilada sauce
2 cups shredded jack cheese (can use reg., low-fat or fat free)
1 can black beans, rinse & drained
1 can Mild Rotel, drained
corn tortillas
chopped black olives, sour cream, guacamole (optional)
Preheat oven to 350.
In large bowl, combine chicken, 1 cup of the cheese, black beans, Rotel tomatoes and enough ench. sauce to coat well (about 1/2 can). Stir to mix. Heat one can of sauce in a skillet til warm. Using tongs, dip a tortilla in sauce until softened. put a generous amount of chicken mixture in center of tortilla, roll and put seam side down in 13x9 baking dish. Repeat above until pan is full. Top enchiladas with remaining cheese and left over sauce. Bake uncovered until cheese is bubbly and heated through- about 15-20 minutes.
Pot Roast Even Your Pickiest Eaters Will Eat!
1 Beef Eye of Round Roast 21/2 - 3 lbs
Olive Oil
Coarse salt
Fresh ground pepper
Season Salt
Italian Seasoning
Garlic powder
1 lb bag baby carrots
5-6 potatoes-peeled & quartered
1 or 2 packets of McCormick brown gravy mix
Sherry
Heat a couple tblsp olive oil in a large skillet over med-high heat. Pat roast dry and drizzle with a bit of olive oil. Sprinkle roast with season salt, pepper, garlic powder and italian seasoning...I have never measured how much I use...just season to your liking. Sear roast in skillet until browned on all sides. Put roast into crock pot or dutch oven if your oven has slow cook mode. In large bowl, toss carrots and potaoes with pepper & coarse salt...again, I don't measure. Pile potatoes and carrots around roast. Slow cook on low heat 8 hrs or on high 5 hours or unitl meat is tender when pulled with a fork.
When roast is done, remove from crock pot/dutch oven and shred meat into large pieces (if you have ever eaten my roast you know what I mean) and place on platter; remove potatoes & carrots. To the liquid that is in the crock pot/dutch oven, add enough water to make 2 cups liquid. Add a packet of gravy mix and 2 tblsp sherry; return to high heat for crock pot or med hi heat on stove top, if using dutch oven. Stir until gravy is thickened. Return roast and veg to crock, making sure to cover roast with gravy. Let sit 5-10 minutes and serve.
In the ingrediants list, I said 1-2 packets gravy mix...if you want more gravy, add enough water to make 3 cups liquid total and use both gravy packets. Do not increase the amt of sherry though (trust me).
I hope this "recipe" makes sense. I have been making this roast for my entire marriage and have never written it down...so my apologoies if it seems disjointed.
Olive Oil
Coarse salt
Fresh ground pepper
Season Salt
Italian Seasoning
Garlic powder
1 lb bag baby carrots
5-6 potatoes-peeled & quartered
1 or 2 packets of McCormick brown gravy mix
Sherry
Heat a couple tblsp olive oil in a large skillet over med-high heat. Pat roast dry and drizzle with a bit of olive oil. Sprinkle roast with season salt, pepper, garlic powder and italian seasoning...I have never measured how much I use...just season to your liking. Sear roast in skillet until browned on all sides. Put roast into crock pot or dutch oven if your oven has slow cook mode. In large bowl, toss carrots and potaoes with pepper & coarse salt...again, I don't measure. Pile potatoes and carrots around roast. Slow cook on low heat 8 hrs or on high 5 hours or unitl meat is tender when pulled with a fork.
When roast is done, remove from crock pot/dutch oven and shred meat into large pieces (if you have ever eaten my roast you know what I mean) and place on platter; remove potatoes & carrots. To the liquid that is in the crock pot/dutch oven, add enough water to make 2 cups liquid. Add a packet of gravy mix and 2 tblsp sherry; return to high heat for crock pot or med hi heat on stove top, if using dutch oven. Stir until gravy is thickened. Return roast and veg to crock, making sure to cover roast with gravy. Let sit 5-10 minutes and serve.
In the ingrediants list, I said 1-2 packets gravy mix...if you want more gravy, add enough water to make 3 cups liquid total and use both gravy packets. Do not increase the amt of sherry though (trust me).
I hope this "recipe" makes sense. I have been making this roast for my entire marriage and have never written it down...so my apologoies if it seems disjointed.
No Bake Chocolate Peanut Butter Oatmeal Cookies
These are my go-to cookie when the kids want something for dessert and I am short on time. I make the cookies, toss the girls in the tub and by the time bath is over the cookies are set up & ready for a cold glass of milk. Enjoy!
1 stick unsalted butter
1/2 cup milk
2 cups sugar
1/2 cup cocoa powder
1/2 tsp salt
1/2 cup peanut butter
1 tsp vanilla
3 cups oatmeal
In a heavy saucepan melt the butter (med-high heat). Add the milk, sugar, cocoa & salt. Stir and cook until mixture begins to boil. Add the peanut butter & vanilla; stir to combine. Once pb is incorporated, add oats and stir to combine. Cook 3-5 minutes until mixture comes together. Remove from stove. Drop dough by heaping tablespoons onto parchment paper. Allow cookies to cool 20-30 minutes and enjoy.
1 stick unsalted butter
1/2 cup milk
2 cups sugar
1/2 cup cocoa powder
1/2 tsp salt
1/2 cup peanut butter
1 tsp vanilla
3 cups oatmeal
In a heavy saucepan melt the butter (med-high heat). Add the milk, sugar, cocoa & salt. Stir and cook until mixture begins to boil. Add the peanut butter & vanilla; stir to combine. Once pb is incorporated, add oats and stir to combine. Cook 3-5 minutes until mixture comes together. Remove from stove. Drop dough by heaping tablespoons onto parchment paper. Allow cookies to cool 20-30 minutes and enjoy.
My Favorite Spinach Saute
Super easy...Super tasty...what more could busy Moms want???? This is such a versatile recipe! Serve it as a side...fill an omlet with it...turn it into a quiche....pile it on homemade pizza crust add some good mozzarella and you have one awesome pizza...the possibilites are endless.
2 bags baby spinach
2 tblsp olive oil
1-2 shallots (depening on your tastes), diced
2 - 3 cloves garlic (depending on your tastes), finely minced
coarse salt fresh
ground pepper
pinch fresh nutmeg (can use ground if that is all you have)
1 pint grape tomatoes, halved
In large skillet over medium heat, wilt the spinach, takes about 5 minutes. Remove from pan & wipe out pan with paper towel- swirl olive oil in pan and heat over medium heat. saute the shallots & garlic 5-7 minutes; add spinach, tomatoes & nutmeg. Season with salt & pepper. Saute another 10-12 minutes, stirring occasionally to keep garlic from scorching. Taste and adjust salt/pepper to your liking. Enjoy!
Welcome to What's for dinner Mom?
Good Morning!
This blog is all about the food...how many times have we all heard "what's for dinner Mom" and have no idea what's for dinner tonight?! Through this blog, I will post my favorite recipes, dinner tips and family friendly cooking ideas- Yep...my three kiddos (ages 5,9 & 11) have a set menu that THEY cook. Of course, I am there to supervise oven, cook top and knife usage, but the kids are the ones reading the recipes, measuring, stirring, sauteing.....you get the picture!
Some of my recipes are my own creations. Some are ones I have found and tweaked to my family's tastes ans some are my interpretations of restaurant dishes I love.
I love cooking for my family and friends...it is my gift from God and my passion.
Enjoy!
Rox
This blog is all about the food...how many times have we all heard "what's for dinner Mom" and have no idea what's for dinner tonight?! Through this blog, I will post my favorite recipes, dinner tips and family friendly cooking ideas- Yep...my three kiddos (ages 5,9 & 11) have a set menu that THEY cook. Of course, I am there to supervise oven, cook top and knife usage, but the kids are the ones reading the recipes, measuring, stirring, sauteing.....you get the picture!
Some of my recipes are my own creations. Some are ones I have found and tweaked to my family's tastes ans some are my interpretations of restaurant dishes I love.
I love cooking for my family and friends...it is my gift from God and my passion.
Enjoy!
Rox
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