My giveaway for a great nursing cover up ends soon. Please enter if you haven't!
I'm happy to be having another guest this week for a featured recipe. Today Heather from Marine Corps Nomads is sharing a fantastic gluten free recipe. I for one can not wait to try it!
Gluten Free 5 Cheese Quesadillasby Heather at Marine Corps NomadsIngredients:
1/4 C Shredded Cheddar
1/4 C Shredded Monetary Jack
1/4 C Shredded Pepper Jack
1/4 C Shredded Parmesan Cheese
1/4 C Shredded Colby Cheese
Wraps (I use Sandwich Petals or gf corn tortillas)
Spray or brush olive oil on bottom of wrap & sprinkle with garlic powder.
Place wrap, oil side down, in pan and sprinkle with shredded cheese mix.
Cover with another wrap. Spray or brush top wrap with olive oil and sprinkled with garlic powder.
Heat on medium heat for 2-3 minutes on each side.
Serve with sour cream, salsa, tomatoes, olives, onions, peppers...
***To be truly gluten free, you need to make sure all ingredients are gluten free***
For more gluten free recipes, stop by Marine Corps Nomads.
Thank you, Heather for putting this together for us. Can't wait to try it out. Now, will you all do me a favor and go say hello to Heather... check out some of her other recipes while you're there. Oh, and don't forget to leave her a comment here!!
Tasty Tuesday is all about making your life easier, and well...tastier! This week I am bringing in reinforcements. The ever talented and oh so lovely Julie of the Peanut Gallery...exit here is sharing a recipe this week. What a pal, huh? Really though, she is a pal, and I just love her to pieces. Thanks, Julie! Without further nonsense (bet ya thought I'd say "ado")...
Well, after that intro, I feel like I must live up to the dear Mamma's expectations. I do have some talent...but it ain't so in the area of food preparation. But, if I may brag just a bit..I do have some pretty tasty recipes. When I say "some", I mean about 4!! Yep...that's about all your gonna squeeze out of the lady from the Peanut Gallery. I don't like to cook, and baking...well let's not even go there. While cookies are my favorite thing...mine always turn out like mini cakes, or worse. So if you ever want to become instant friends with me, just bake me some cookies! All this being said...don't run away just yet!
Today is your lucky day. This is the day when I share one of my "good" recipes. I use the term "my" loosely, because it is not really mine. My first grade teacher had a daughter who was my age. Here name was Paige. We were good buds back in the day. However, we lost touch over the years.
Enter Facebook!!
We were re-united last year. And unbeknownst to me...Paige has blossomed into an absolute guru in the kitchen. Her facebook updates often describe some mouthwatering delicacy that she is preparing, consuming, or sharing with friends. This is one of her soup recipes.
Yes, I am well aware that we are not in "soup season". However, if you live in the schizophrenic Northwest...then you very well could be having soup like weather. If not..then just tuck this baby away for a rainy day. You won't be sorry!! As an added bonus, because I'm concerned about your health, this is a very healthy soup. Not to mention the musicality of beans! ******************************************************* Paige's White Bean Chicken and Spinach Soup
2 slices of bacon, chopped
1 lb. Ground chicken OR Turkey Sausage (I wouldn't use the Turkey sausage if I were you!)
1 Teaspoon Fennel Seeds (only if you use the ground chicken...not needed if you use the turkey sausage because fennel is already in sausage. I prefer the ground chicken though)
1 Teaspoon Red Pepper Flakes (or to taste)
3+/- Garlic Cloves, grated on micro-plane (my preference) or diced
2 Cans White Beans with juice (Great Northern Beans or Cannellini Beans)
2 Quarts Chicken Stock
2 cups Spiral or Elbow Pasta (I use Barilla's multi-grain pasta...very good and good for you!)
Fresh Baby Spinach- About 4 handfuls of chopped
Brown bacon then add ground chicken with fennel seeds (or turkey sausage), garlic, and red pepper flakes. Add beans, undrained, and chicken stock. Simmer for as little 5 minutes or up to 45 minutes. Add pasta and spinach and simmer 8-10 minutes more. Make sure and remove from heat when pasta is done or noodles will get really mushy.
***Most important step: Serve with a drizzle of extra virgin olive oil, Parmesan cheese, and crusty multi-grain bread. Good for the soul!!!
***I second Paige's thoughts on using ground chicken. I've tried it with ground chicken, ground turkey, turkey sausage, and just plain chicken breast. The ground chicken is BEST...hands down!
Here's a little trick if your kids don't like beans...mash up one can. Then it won't seem so "bean laden"! Works like a charm at our house. Our kids love this soup. Especially served in the fine china shown above.
See, I wasn't lying. She wouldn't have given a 2 thumbs up if she didn't absolutely LOVE this soup. Nope, even if I bribed her with a Twix bar. She's ALL about giving her honest opinion!
When I began my blog, I started doing my Tasty Tuesday posts almost right away. It is my way of trying to share something with other parents. A bit of me, I suppose. I love to cook, and am half way decent at it. Lately, I have found that I am not keeping up with it as an every week deal. I know, I know, some of you will be tossing and turning over the loss. Now, I will just post a Tasty Tuesday whenever the mood strikes me. This week, I am introducing a yummy side dish. Good way to put a spin on zucchini.
Zucchini Torte
Ingredients: 4 Cups chopped zucchini (approx 3 large or 4 smaller zucchini) 1 Yellow or white onion (chopped) 1/4 Cup finely chopped parsley 1/2 (generous) cup fresh grated parmesan cheese 1/2 Cup olive oil 1 1/2 Cups bisquick pinch of salt
Instructions: Preheat oven to 350 degrees. Spray 2 quart casserole dish with non-stick spray. Mix all ingredients together, and turn into the casserole dish. Pop ‘er in the oven and bake for 1 hour uncovered. Serve it up. This time, we had it with homemade chicken fingers, and tomato slices. But you can have yours with whatever your little heart desires. Oh so good!
Try it out! You won’t be disappointed. Well, at least I don’t think you will be.
**Don't forget to come join in tomorrow for You Know You're a Mom When-sDAZE." Click the link to see the first one.**
I have a cookbook titled "Quick & Easy" and it is one of my favorites for a go to meal. Today I am sharing a recipe from that book. A recipe we tried on the spur of the moment, and loved. Sorry...for those of you who like pictures with your recipes...today I have none. But what I can offer, is an easy and yummy meal!
Honey-Glazed Chicken
Ingredients: 8 skinless chicken thighs salt Scant 1 1/4 Cups medium sherry 1 Tablespoon cornstarch 3 Tablespoons honey 3 Tablespoons red wine vinegar 1 Tablespoon dark soy sauce 3 garlic cloves (minced)
Instructions: Preheat broiler to medium. To make glaze, pour 1 cup of the sherry into a small pan and bring to a boil. Continue to boil fo r6 minutes, or until reduced by half. Meanwhile, mix the remaining sherry and cornstarch together in a bowl until it forms a smooth paste. Remove the sherry from the heat and whisk in the honey, vinegar, soy sauce, and garlic. Return the pan to the heat and whisk in the cornstarch paste. Let simmer, whisking constantly, for about a minute, then remove from the heat and let cool slightly. Season the chicken with salt and place them on a broiler rack. Brush generously with the glaze and cook under the preheated broiler for 7 minutes. Turn the chicken over, brush generously with the glaze and broil for an additional 3-4 minutes, or until the chicken is completely cooked through. Serve immediately.
We like to have steamed broccoli and brown rice. By the way, you could use this glaze with chicken on the grill as well. Simple and tasty ;)
Looking forward to seeing your "You know you're a mom..." posts!
This week I am sharing with you my recipe for Chili. I made it last week, and very carefully took note of everything I used so I could post it here. While this is my own recipe, it is not all that unique. I have seen many with very similar ingredients. I just have a tendency to wing it. This recipe is for double…we like it leftover, and this leaves plenty leftover.
Ingredients: 2 Pkg. ground turkey (or beef should you choose) 2 cans 14.5 oz diced tomatoes 1 can 15 oz tomato sauce 2 cans dark red kidney beans 1 yellow onion (chopped) 1 red onion (chopped) 4 cloves garlic (minced) 3 Tablespoons Worcestershire sauce 3 Tablespoons Chili powder 1 teaspoon ground mustard pinch of cumin dash of thyme or oregano (or both) 1/2 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon season salt (completely optional) 1 teaspoon olive oil **If you want to add some heat, add a dash or two of cayenne pepper (a little goes a long way). I don’t so the kids will eat it**
Instructions: In a large pot, heat oil over medium-high heat. Add garlic and all of the onion. Sauté until just tender.
Add ground turkey, and cook until nearly all pink is gone. Add all spices, and mix well. Add tomatoes, sauce and beans, mix well. Simmer over low-medium heat for about 20 minutes, stirring occasionally. (Adjust spices to taste…but the above is precisely what I added this last time, and it was great!) You can actually simmer it over low heat for as long as you need to.
I imagine it would work really well in a crock-pot too. I served it this last time with some fresh garlic bread. Makes a ton! If you don’t want the leftovers, just cut everything in half.
Serve with a little (or a lot) shredded cheese and a bit of sour cream if you fancy. Yum!
Looking for some new ideas to feed the family? Tasty Tuesday may be just the thing for you. I love to cook, and love even more to cook for other people. Since I can’t have you all over to eat one of my meals, this is a close second. This week, I’m cooking up some shredded chicken tacos. These are another of my family’s favorites…and pretty easy to make. Ingredients: Premade Corn Taco Shells (I like Stand N’ Stuff) about 12 shells 1lb boneless/skinless chicken breast (can use thigh meat as well) Worcestershire Sauce (to taste, approx. 2-3 tablespoons) Chili Powder (to taste, approx. 2-3 tablespoons) Sea salt (or regular salt, to taste) 1/4 Cup plus 1-2 tablespoons Olive Oil 1/2 yellow onion (diced) 3 cloves garlic (minced) 2-3 Roma tomatoes (diced to top tacos) Iceberg lettuce (shredded to top tacos) 2 Cups Shredded cheddar cheese Any condiments you like…i.e., sour cream, salsa, guacamole.Instructions: Preheat oven to 350 degrees In a large pot, boil chicken breasts (uncut) until no longer pink. Remove chicken from water and cool until able to handle. Using two forks, hold one piece of chicken with one fork, and use the other fork to rake over the meat towards you in order to shred. Repeat process until all chicken is shredded. Set aside.
In a large skillet, add 1-2 tablespoons olive oil, onion and garlic and sauté until tender over medium heat. Add shredded chicken, and the remaining olive oil. Stir well to coat. Add chili powder and Worcestershire sauce. Stir well. Add a dash or so of salt. Taste it. If you want a little more spice, add chili powder. If you want it a bit more savory/sweet add more Worcestershire sauce. Or both! Once the chicken is to your liking remove it from heat. Place your taco shells on a cookie sheet. I prepare mine with foil made into rivulets to provide a sort of stand for the shells. Then fill each shell with some of the chicken mixture, and top with shredded cheddar cheese (to your liking). Place tacos in preheated oven until cheese is melted, and shells are just lightly toasted.
Remove from oven, and serve! Load with your favorite condiments and toppings, and enjoy. We like having our tacos with refried beans (you can use black), and rice.
There you have it. Oh, and if you are like me, and trying to “be good,” then you can turn your serving into a salad like I do. Just save some of your chicken mixture for that (chances are you will have extra anyway).
Enjoy! We always do. Oh, and if you have a lot of extra chicken left over, it makes great quesadillas for lunch later in the week.
Okay...It's been long enough since I have posted a legitimate recipe on Tuesday, and I know how many of you rely on me to feed your family (I have self importance issues). So I'm back with a recipe I invented out of necessity one night. If you are seeking something healthy, seek somewhere else. If you are seeking something cheesy and oh so yummy, look no further. I bring you a lasagna style casserole. Except it's not really lasagna. It's, well, just read on...
Mamma's Casserole
Ingredients: 1Pkg Chicken (approx. 1lb boneless breast or thigh) 1 Bag whole wheat wide egg noodles 1 bag frozen chopped spinach (thawed...is that an oxymoron?) 1 8oz package of cream cheese 1/2 yellow onion (minced) 2-3 cloves garlic (minced) 36oz of your favorite spaghetti sauce 1 1/2-2 Cups cheddar cheese 1 1/2 Cups fresh grated parmesan (not canned)
Instructions: Preheat oven to 400 degrees. Spray a 13X9 baking dish with nonstick spray, set aside.
Cook pasta according to package directions. Drain, and set aside.
Saute onion and garlic in a medium pan til soft. Add thawed spinach and cook through. Add cream cheese, mix well and keep warm.
Cube raw chicken, and saute(use non stick spray or a bit of olive oil) in a large pan until no longer pink. Add spaghetti sauce.
Now, for the layering. You can layer them any way you'd like...but here's how I did it.
Layer 1/3 chicken mixture then top with 1/2 of the noodles. Layer additional 1/3 chicken mixture again. Top with all of the spinach/cream cheese. Layer all of the parmesan cheese. Top with remaining noodles, remaining chicken mixture. Top with cheddar cheese.
Bake until heated through, then broil at 550 degrees til slightly browned at edges and bubbly.
Serve it with whatever you want! Steamed broccoli, or asparagus are great. Again, this is an invention so it has only ever been taste tested by our family, but it was a major hit with everyone. If you like cheesy, and tasty, then give it a try. Wish I had pictures for you...maybe one of you can make it and get some photos for me. Hey, figured it was worth a shot ;)
In the question and answer post my husband so happily reluctantly did he mentioned a couple of his favorite meals made by me. It dawned on me that I have never posted either one of them. So today I bring you...
Salmon Scallopini: For all you salmon lovers, this one is pretty darn good if I do say so myself. All measurements in this recipe are approximations because it is one from the old noggin'. I played around a couple different times before settling on this, and now it's almost the only way we will have it in our home.
Ingredients:
1.5 pounds fresh Salmon fillet (about 4-6 oz per person...so more or less depending on family size). Olive oil 2 Tablespoons butter 3 cloves garlic (finely minced) 2 Tablespoons capers 2 Roma tomatoes (diced) 1/4 Cup white wine 3/4 Cup Chicken broth 1 Teaspoon cornstarch (mixed with 1 teaspoon water)
Instructions:
Remove any skin from Salmon, and cut into 4 to 6 oz portions. Coat the bottom of a large heavy bottomed skillet with olive oil (you don't want to fry, but you do want your pan coated). Set aside. Melt butter in a medium sized skillet over medium-low heat. Add garlic and saute till tender, but not brown. Wisk in wine, and simmer, letting liquid reduce by about half. Wisk in chicken broth and continue to let simmer.
Now heat your large olive oil coated skillet over medium-high heat. Add salmon in a single layer (cook in batches if needed). Cook through (length will depend upon thickness of fillets, about 3.5 minutes per side). Fish will flake fairly easily when cooked done. Remove from heat and plate the salmon. Add capers, tomatoes and cornstarch to your wine sauce and wisk in. Allow to heat through for about 30 seconds, then pour the mixture over the salmon. Serve.
It's great served with or over a simple angel hair pasta, and steamed asparagus on the side. You could go crazy and do some garlic bread as well. It's a favorite (mostly) all the way around in our home.
Wow am I getting a late start. That's what happens when I don't have my post ready to go the night before. In an effort to speed things up today, I am just posting the recipe without further ado. It's a recipe by Bisquick that I tried years ago, and has become a family staple. Taco Pie.
Ingredients: 1 lb ground turkey ( I imagine you can use beef, I mentioned before I prefer turkey...also this recipe calls for turkey) 1 medium onion 1 envelope (1.25 oz) Old El Paso taco seasoning (though any brand will do, and I use reduced sodium) 1 can chopped green chiles (again, any brand will suffice...but don't get hot...well, unless you want to) 1/2 Cup Original bisquick mix (I use the reduced fat one though) 1 Cup milk 2 eggs 1 medium tomato (I use two roma tomatoes) 1/2 Cup shredded cheddar or Colby-Monterey Jack cheese (I use more than the required amount closer to 1 Cup)
Instructions: Heat oven to 400 degrees. Spray a 9 inch glass pie plate (I use a small rectangular glass baking dish) with cooking spray. In a 10 inch skillet, cook turkey and onion over medium-high heat, stirring occasionally until turkey is no longer pink; drain. Sprinkle taco seasoning over meat mixture and mix really well. Spread in pie plate. Top evenly with green chiles.
In a medium bowl, stir Bisquick mix, milk and eggs with a wire whisk until blended. Pour into pie plate over meat mixture.
Bake in oven for 25 minutes. Top with tomato and cheese and return to oven for 8-10 minutes more or until cheese is melted. Let stand 5 minutes, then serve. Serves 6.
Like I said, this one is a regular favorite. Easy...which is one of my top requirements if I am going to use a recipe.
As always, if you try it...let me know what you think.
In need of an easy to make meal? Look no further. This one is stupid simple, and really tastes good. It's meatloaf. Cheap, tasty...can't beat it. Here ya go.
Ingredients: 1lb Ground turkey (or beef, I use turkey) 1 can cream of mushroom soup 1 packet Lipton Onion Soup Mix 1C (approximately) Plain Bread Crumbs
Instructions: Pre-heat oven to 375 degrees Spray a loaf pan with non-stick spray and set aside.
Combine all ingredients in a large mixing bowl, and mix well. Add more breadcrumbs if needed...just enough so that it binds. Then transfer to your loaf pan. Pop into your preheated oven and cook for about an hour and ten minutes (if it's turkey). Use a meat thermometer for beef because I am not certain of the time. An hour is my guess.
Remove from oven, and serve! How easy is that? Yes, embarrassingly so. I like to serve this with mashed potatoes (sometimes we get crazy and change it up with mashed sweet potatoes), and peas or greenbeans. But you can serve it with whatever you want. I certainly don't own the creative license on meatloaf accompaniments. Let me know if you try it out!
Though I am not much of a "by the recipe" sorta girl, I still like to share the ones I have tried and like. Today, I am giving you an oatmeal cookie recipe. They are simply spectacular. Seriously...delicious. If you have an oatmeal cookie recipe, or any other recipe for that matter, that you would like to share, please do.
In an effort to minimize the work for myself because I am feeling so lazy, make things easier, I am combining ingredients and instructions into one today. It is an easy recipe, so there shouldn't be any problem.
Here goes: Cream together: 1 Cup shortening 1 Cup Brown Sugar 1 Cup Regular Sugar
Blend in: 2 eggs 1 tsp vanilla
Mix in: 1 tsp baking soda 1 tsp salt 1 1/2 Cup flour
Mix in: 3 Cups Oatmeal 1/2 Cup pecans or raisins (or go crazy...do both)
Bake at 350 degrees for 10-12 minutes or until desired doneness.
There you have it. I am not the world's biggest fan of oatmeal cookies, but these sure do a good job of making me think I am.
Tired of your same old tried and true meals? Looking for some new ideas for family dinners, or even just a new cookie recipe? Then Tasty Tuesday is for you. It is my half-baked (no pun intended) idea to help some other moms out with new recipes. I would love to hear your favorites as well, so this week instead of MckLinky, leave me a comment if you would be interested in posting your recipe here on a Tasty Tuesday. Of course all credit for the recipe will be given to you! ;)
Up this week is a healthier (and easy) alternative to take out pizza. It's a hit with the husband and kids alike...at least it is in our house.
Ingredients: 6 Flat Out Bread (that's the brand, and it's like a wrap only slightly thicker.) Your Favorite BBQ sauce Red onion (halved and sliced thin) 1 1/2 Cups Skim Mozarella cheese (grated) 1 1/2 Cups Reduced Fat cheddar cheese (grated) 3 chicken breasts (cooked and cubed...if you'd like you can purchase pre-cooked) Olive oil, or olive oil spray **Any additional toppings you and your family enjoy**
Cooking Instructions: Preheat oven to 375 degrees Arrange flat out bread on a cookie sheet (will need two pans) and spray (or brush) both sides of bread with olive oil. Place flat out bread into preheated oven until they just start to brown (maybe 5 minutes) Remove from oven. Spread BBQ sauce over each of the breads, then sprinkle 1/4 Cup of each cheese onto each bread. Next add chicken, onion and any additional toppings (back olives would be yummy). Place back in oven until the cheese is melted and pizzas are all heated thru. Serve! Excellent with an easy tossed salad.
**Note- if you can not find Flat Out bread at your local grocery store, you can use pita bread instead. The Flat Out bread offers up a much lower carb content than traditional crust, making it a great "guilt-free" alternative to regular pizza.
Enjoy! I would love to know if you have a chance to try it out. Oh, and don't forget to let me know if you would like to feature one of your own recipes here.
Tired of your same old tried and true meals? Looking for some new ideas for family dinners, or even just a new cookie recipe? Then Tasty Tuesday is for you. It is my half-baked (no pun intended) idea to help some other moms out with new recipes. I would love to hear your favorites as well, so this week I have MckLinky up so you can post a link to your blog. All you have to do is post a recipe to your blog, include a sentence about Tasty Tuesday and a link to my blog somewhere in your post so others can come share, then come on over here and sign your post up using the MckLinky tool below.
On the menu this week is a deliciously crunchy, buttery, and oh so yummy toffee! It is a HUGE hit with my family and friends. It has become my tradition to make it and pass it out to the neighbors every holiday season ( I always get requests for more). I am certain that if you like toffee, you will love this. I only wish I could take credit for this as being my own...but alas, this sweet confection is courtesy of my Hershey cookbook.
Ingredients: 1 1/2 Cups Hershey's MINI Chips Semi-sweet chocolate(separated into 1 C and 1/2 C) 1 3/4 Cups Chopped/Slivered almonds (toasted and separated into 1 1/2 C and 1/4 C) 1 1/2 Cups butter 1 3/4 Cups sugar 3 Tablespoons light corn syrup 3 Tablespoons water
Cooking Instructions: Spread 1 cup of the mini chips in a buttered 13X9 inch pan; set aside. Spread almonds in a shallow pan; toast at 350 degrees for about 7 minutes ( I do it a tad longer because I like them to be a deep/warm brown). Set aside.
Melt butter in a heavy 3 quart saucepan; blend in sugar, corn syrup and water. Cook over medium heat, stirring constantly (this is quite literal...you can not leave it to sit and boil unstirred) to hard crack stage, 300 degrees on a candy thermometer. Bulb of candy thermometer should not rest on bottom of saucepan. Remove sauce pan from heat and immediately stir in 1 1/2 cups of the toasted almonds.
Immediately spread mixture evenly over mini chips in prepared pan, being careful not to disturb chips. Sprinkle with remaining 1/4 cup toasted almonds and 1/2 cup mini chips. Score into 1 1/2-inch squares. Cool completely (this usually means overnight for me); remove from pan. Break into pieces and store in a tightly covered container.
Note-You do not have to have a candy thermometer to make this...but I highly, highly recommend one. I have made it without, and it always turns out better when I use one.
There you have it. Trust me (well, you don't have to trust me if you don't want to), this is the best recipe I have come across. Make it for yourself, family, friends, anyone you know who loves toffee. This is sure to be a hit. If not, you can blame me.
Tired of your same old tried and true meals? Looking for some new ideas for family dinners, or even just a new cookie recipe? Then Tasty Tuesday is for you. It is my half-baked (no pun intended) idea to help some other moms out with new recipes. I would love to hear your favorites as well. In fact, if I can make it work, I will turn this into something where we can all link up and share a favorite on Tuesday.
Today I give you: Cauliflower Mash
This is actually a side dish, and one I invented. I mentioned in this post that I am not a real recipe girl. I love to cook, but I love the freedom of winging it. Often it is a success.
Ingredients: 1 head cauliflower (steamed for about 25 min) 1 clove garlic (minced) 1/2 medium yellow onion (finely chopped) 1/4 Cup cream cheese 1/4 Cup grated parmesan (not canned) 1Tablespoon capers (optional, but I like the added flavor) 2 Tablespoons butter or margarine Salt and Pepper to tase
Cooking Instructions: In a medium sauce pan saute onion and garlic over medium-high heat in butter until tender. Add steamed cauliflower to the same sauce pan and mash with a potato masher, or the back of a large wooden spoon, mixing onion and garlic together with cauliflower.
Add cream cheese and grated parmesan. Mix in until well blended and melted. Add capers and gently fold them in (don't want them smashed).
Salt and pepper to your liking and serve.
This is one of my family's favorite ways to have cauliflower (roasted is another wonderful way). Since we (my husband and I) are watching our starchy carbs, this is a great alternative to mashed potatoes. Yum.
**Disclaimer-seeing as how this was an invention of mine, the measurements are a ball park. If you want to add more or less of any of them...feel free! I am sure it will still be fabulous.
Are you tired of trying to come up with new meal ideas for the family? Me too! In an effort to spice things up...or just throw some ideas out there, I give you this: Tasty Tuesdays. I am not much of a recipe gal myself (I am much more of a wing it sorta girl), but when I come across a good one, I love to share. So first up is my very own mother's yummy pot roast. Whenever I make this it brings me right back home. The weather is perfect for this one, and it sits most of the day on the stove, so it requires work only at the beginning and the end.
Ingredients: 7 bone beef chuck roast (7 bone are the best for this) 1 can cream of mushroom soup plus 1 to 1/1/2 cans water 1 packet Lipton onion soup mix Various spices (such as thyme, oregano, marjoram, sage, salt pepper, and a touch of cumin) Olive oil (about 2-3 Tablespoons) Dash or two of Worcestershire sauce
Whatever vegetables you like...My favorites are: Potatoes, Onion, Carrots, Mushrooms and Celery (use them all or just a few)
Cooking Instructions: Season raost on all sides with whatever spices you choose (above recommended). In a large (at least 5.5 Quart) heavy bottom pan heat oil over medium-high heat. When oil is hot, sear roast on all sides to seal in the juices. Reduce heat to medium-low and add canned mushroom soup, onion soup mix, worcestershire sauce and water. Once all the liquid is boiling reduce heat so that it is at a simmer.
Let the roast cook! The longer the better. I usually get mine on the stove by about 11:30 or 12:00 and add the veggies approximately 4 hours later. Occasionally spoon liquid over roast (this is not a necessary step if you want to just leave it alone). About 1 1/2 hours before serving, add your peeled and cut vegetables. Simply add them in any which way you can stuff them in there. Check about one hour later for doneness and allow the last half hour if necessary. Then serve.
We enjoy our pot roast with toasted french bread. I buy the loaf from the local grocery store bakery. To toast the bread, I cut the bread into about 1 1/2 in thick pieces, arrange them on a baking sheet, and spread a little butter or drizzle a little olive oil over them. Toast in a 375 degree oven to your desired toastiness ;)
This should easily serve a family of six.
It is so easy to do, and so delicious. Try it, I know you're gonna love it. Please let me know if you do. Also, if you are looking for any specific recipes let me know that too. One thing I do well in this house is cook. So I am bound to have an idea for you.
