Savory Crock Pot Roast

Pot Roast is always a favorite Sunday dinner at our

 house. I have several crock pot roast recipes.

This one is so easy and delicious.

Just 3 ingredients along with the pot roast.

It  makes a well seasoned, tender roast.

 It makes lots of flavorful brown gravy.

It makes everybody happy!

Rub the mixes on each side of the meat. Add 

 water to about halfway around roast. 

Cover and cook on low about 8 hours.

That's it! 

Now wait for your house to smell wonderful!

 We like it with mashed potatoes and a vegetable. 

It's a lick your plate clean dinner!

You could also add cut-up potatoes, carrots and

 onions to the pot at the beginning of cooking.

Savory Crock Pot Beef Pot Roast

3-5 pounds chuck pot roast

1 pkg. brown gravy mix

1/2 pkg. Italian dressing mix

1/2 pkg. Ranch dressing mix

1/2-1C water

Place the beef in the crock pot and sprinkle with

the gravy mix and about 1/2 of each package

of the Italian and Ranch dressing mixes. 

No need to measure. Turn meat and rub 

on both sides. Add water around the 

meat to submerge it about halfway, 

(1/2C - 1C). Cover and cook on

low for 8 hours until fork tender. 

Enjoy!

Links: Stone Gable,
Coastal Charm, Designs By Gollum,
Savvy Southern Style

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Almond Flour Pumpkin & Chocolate Chip Loaf (Grain/Gluten Free)

Fall is officially here....let the Pumpkin Obsession begin! Let's start this party off by learning How To Roast A Pumpkin. As you've probably already guessed, I'm not a huge fan of canned pumpkin; I prefer the real, fresh stuff. Because of this, I have NOT personally tried making any of these recipes with canned pumpkin. I have received feed back by people who have tried it though and they

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Zucchini Fries with Caramelized Onion Dip

Made these zucchini fries tonight for a side dish to go with burgers.  I found the recipe on Pinterest from the website King Arthur Flour.  I didn't make a full batch as it was just Kevin and I but the recipe was easy to half.  We loved these and will making these again soon!

Ingredients:

Dip:
1 Tbsp butter
1 medium onion, peeled and sliced
2 Tbsp cider vinegar
2 Tbsp honey
1 Tbsp mustard (I used  1/2 Tbsp Dijon)
1 cup mayonnaise
Salt and pepper to taste (use very little)
 * In a saucepan, melt the butter and sauté onions on medium until onions are soft and carmelized.  Be patient, this will take between 15-20 minutes as you want the onions to be caramelized and brown in color.  Remove from heat and put onions into a mini food processor.  Add  in the cider vinegar, honey and mustard and process until smooth. Let cool before you add the mayonnaise.  Then  fold in mayonnaise and season with salt and pepper.  Spoon into container and store in refrigerator until ready to use.

 Zucchini Sticks:
3 medium zucchini, washed, ends cut off and cut each into 16 pieces
salt
1 cup panko
1/2 cup freshly grated parmesan (I use the grated can Parmesan)
(original recipe calls for 1 Tablespoons pizza seasoning but I didn't use as the caramelized dip has so much flavor the Parmesan crust is perfect with out the extra seasoning)
Olive Oil cooking spray
2 large eggs, lightly beaten
 Directions:
* Place zucchini in a colander and sprinkle with salt.  Drain for 30 minutes to an hour. This will help release the liquid in the zucchini and help to crisp up when baked.
* Pat dry with paper towels (this will remove excess salt).
* Preheat oven to 425 degrees.
* Line a large cookie sheet with aluminum foil (or parchment paper), spray with olive oil spray.
* Combine panko and parmesan in small bowl.
* Dip the zucchini in egg, and then toss in the panko mixture.  So that the dry ingredients don't get soggy make sure you do one zucchini stick at a time.  Takes time but this way the panko doesn't get soggy with egg.  Line the zucchini on the baking sheet.
* Bake 12 minutes and turn zucchini over.  Bake another 10-15 minutes or until golden/medium brown.
* Serve with a side of carmelized onion dip

Source: Inspired by King Arthur Flour

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Chuck Roast Chili

I found this recipe in the "Morton's The Cookbook".   I like that this recipe has tender chunks of beef instead of ground beef.  The texture and beefy flavor makes this a keeper!

This recipe calls for 4 cups of chopped onions so I love to use my onion chopper.  The onions are chopped in a snap!

 My other shortcut is chopping the 18 cloves of garlic, I use my mini food processor.

Cutting the chuck roast takes time but it's worth it.

Serves 12 (half the recipe for 6 servings)

1/4 cup vegetable oil
1 pounds yellow onions, chopped (about 4 cups)

1/3 cup minced garlic (about 18 cloves) (use mini food processor to mince garlic)

3 pounds boneless chuck roast, trimmed some of the fat and silver skin, cut into 1/4 inch dice (I get 4 lbs chuck roast) (this takes time but so worth it!  Don't worry about some fat just cut off large pieces of fat)

1/4 cup chili powder

2 tablespoons ground cumin

2 teaspoons freshly ground black pepper (I used only 1 teaspoon)

Four 14 1/2 ounce cans diced tomatoes with juice (I used petite diced)

Four 16 ounce cans spicy chili beans (I only use 3 cans)(also, if you don't want it too spicy just get mild chili beans)

2 cups water

Two 8 ounce cans tomato sauce

2 tablespoons beef base (bases are available in supermarkets in the soup isle)

2 bay leaves 

Salt (I didn't use any salt)
Garnish:
shredded cheese
chopped onion
jalapeno peppers
sour Cream

1.  In a large stockpot, heat the oil over medium low heat.  Add the onions and garlic and cook for about 8 minutes, stirring occasionally, until the onions start to soften.
2.  Add the beef, raise the heat to medium high, and stir for about 5 minutes as it begins to lose its pink color.  Add the chili powder, cumin and pepper and cook for 1 to 2 minutes to let the flavors develop.
3.  Add the tomatoes and their juice, beans and their juice, water, tomato sauce, and beef base.  Stir to mix well and then add the bay leaves.  Stir gently.
4.  Reduce the heat to low and let the chili simmer gently for about 2-3 hours, or until the meat is tender.  Stir frequently so the the chili does not stick to the bottom of the pot.  Adjust the heat up or down to maintain a slow simmer.
5.  Thin the chili with water, if necessary, and add salt to taste (I don't use any salt).   Remove the bay leaves and serve.  Serve with shredded cheese, chopped onion, jalapeno peppers and sour cream.
6.  The chili can be cooled and refrigerated for up to 3 days and frozen for up to 1 month.  Reheat it gently, stirring frequently.

 With the leftovers we added some extra cheese on top and had chili nachos (sour cream and guacamole on the side).  Lets just say, not one spoonful went to waste, it's that good.

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Spinach Cheese Quiche

Another favorite quiche, Spinach!

It's another easy mix and pour filling.

Micro the spinach for about 4 minutes in a
covered casserole. Break up with a fork and when
it's cool enough to handle, squeeze out the liquid.

 Scatter onto the bottom of an unbaked pie shell.

 Combine the seasonings and sprinkle half on top.
Top with the shredded cheese. I used all cheddar
this time, but you can use any combination of
 cheddar, Swiss and a little Muenster is good too.

 Whisk the eggs with the half&half and the
remaining seasonings and carefully
pour over the cheese.

alternately...
You can also just combine everything is a large bowl

 Redistribute with a fork if needed.

 Bake @ 350 for 35  minutes.

 Let rest 5 minutes before cutting.

A nice lunch.

Spinach Quiche

1/2 package frozen chopped spinach, (about
 1/2 C cooked with liquid squeezed out).

2 C shredded cheese, any/or combo of;

Cheddar, Baby Swiss, Muenster

4 XL eggs

1-1/2 C half&half

1/2t salt, 1/8t pepper, pinch nutmeg

unbaked pie shell

Scatter the spinach over the bottom on the pie
shell. Season with half the seasoning mixture.

Cover with cheese. Combine the eggs and
half & half with the remaining seasonings
and evenly pour over. Bake @350 for 35 minutes.
 let sit 5 minutes before cutting.

Enjoy!

Links: Stone Gable

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Triple Chocolate Chipotle Cake Truffles (Grain/Dairy/Gluten/Nut Free)

Today I have the privilege of guest posting over at Civilized Caveman.This man is just brilliant. Not only is his site full of amazing, tasty and DOABLE recipes but he has also just released a new cook book called Caveman Feast. This book is seriously a must have....whether you're Paleo or not!



Today I am sharing my Triple Chocolate Chipotle Cake Truffles recipe. This nut free, coconut

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Edwards Apple Orchard (Poplar Grove, IL)

It's that time of year again, time to go to Edwards Apple Orchard  (Poplar Grove, IL).  This place is what an orchard should be.  I've been going to Edwards annually since my kids were little and  I look forward to going every year.  My kids are grown now but if you have young kids Edwards has a lot to offer,  pony rides, a farm animal petting zoo,  playground, and even a farm museum.  Even though my kids are grown I still love going with friends.  My favorite is the barn with the gift shop.  There are many goodies for purchase.  Some of my favorites are apple butter, pumpkin butter, corn salsa, salad dressings and I always purchase a bag of apples.

I look forward to these apple spiced doughnuts and hot cider!  The doughnuts are warm and flavorful and along with the cider, I'm in apple heaven!

These are what apples are suppose to taste like.

 Here is one recipe that I make (several times!) when it's apple season.  It's so yummy!  

Apple Caramel Dip

1 pkg (8oz) cream cheese
1/2 cup brown sugar
1/2 cup caramel sauce (I used Mrs. Richardson's Butterscotch Caramel)
1/4 cup chopped pecans (or walnuts)
1/2 cup Heath English Milk Chocolate Toffee Bits
apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.

2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.

I found this recipe on Janetishungry.blogspot.com but I made a few changes.

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Cajun-style Salmon with Thai-style Noodles

Cajun-style salmon with Thai-style noodles

A delicious fresh dish that showcases the classic harmony of sweet, sour and spice! 

Serves 2

Prep time:   15 minutes 

Cooking time: 10-15 minutes

Ingredients

For the Thai-style noodles

1 tbsp vegetable oil

2 garlic cloves, finely chopped

1 red chilli, finely chopped

½ head broccoli, cut into florets, blanched and drained

300g/7oz medium egg noodles, cooked according to packet instructions and drained

small handful fresh coriander, chopped

4 tbsp clear honey

2 limes, juice only

1 tbsp sesame oil

For the Cajun-style salmon

4 black peppercorns

½ tsp cumin seeds

½ tsp coriander seeds

1 tsp paprika

½ tsp cayenne pepper

2 x salmon fillet, skin removed

1 tbsp vegetable oil

Method

1. For the noodles, in a wok or large frying pan heat the vegetable oil and stir fry the garlic, chilli and broccoli for 2-3 minutes.

2. Add the cooked noodles, coriander, honey, lime juice and sesame oil and stir well. Remove from the heat and set aside to keep warm.

3. For the salmon, place the spices into a pestle and mortar or spice grinder and grind until combined.

4. Rub the spice mixture over the salmon fillet.

5. Heat the oil in a frying pan and cook the salmon fillet for 3-4 minutes on each side, or until cooked through.

6. To serve, place the noodles onto a plate and top with the salmon fillet.  Enjoy!

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Garlic Shrimp and Cheese Grits

Shrimp and grits is a classic southern dish. 

There are many variations and I probably 

would love them all! 

This one is a favorite because the shrimp are baked

 on top of the grits. No separate sauteing. 

It's a one pot dish. 

 Peel the shrimp and remove the tails too.
I used 20 L shrimp for two generous servings.

Toss the shrimp with olive oil, salt, pepper, 

garlic and cayenne. Cover and refrigerate 

while you prepare the grits.

 Chop the onion and thinly slice the 

scallion for the garnish.

 Ingredients: grits, chopped onion, butter, water,

 cream, Franks hot sauce, salt, pepper and cheese. 

 Saute the onion in the butter until soft.

 Add the water, cream, hot sauce, salt and pepper.

Bring to a boil.

 Slowly whisk in the grits, reduce heat and cook

 until thickened. Remove from heat.

 Whisk in the cheese.

Stir until combined.

Lay the marinated shrimp in a pinwheel pattern

 on top of the grits, pressing in halfway.

 Bake in a 375 oven for about 7 minutes, until the 

shrimp are cooked through.They will turn
opaque  and pink. Remove from the oven. 

Garnish with the sliced scallions.

 Say yes to Garlic Shrimp and Cheese Grits!

Pour the wine and enjoy!

Garlic Shrimp and Cheese Grits
8oz large shrimp (31-40 per pound),
about 18-20 shrimp
1 T olive oil
1 L garlic clove, minced
pinch cayenne pepper
salt & pepper
Toss together in a small bowl, cover and
refrigerate while you prepare the grits.
1 T butter
1 small onion, minced (about 1/2 C)
1-1/2 C water
1/2 C cream, or half&half
1/2 t salt & 1/4 t pepper
1/2 t hot sauce
1/2 C quick grits
1 C sharp cheddar cheese, grated (1 C)
1 scallion, thinly sliced for garnish
Melt butter in a 10" skillet over medium heat.
Add onion and cook, stirring often until softened,
3-5 minutes. Stir in the water, cream, salt, pepper,
and hot sauce. Bring to a boil then slowly whisk in
the grits. Reduce heat to low and cook, stirring
often until the grits are thick and creamy.
(about 5-7 minutes for quick grits)
Remove from heat and stir in the cheese until
combined. Lay the shrimp on top in a pinwheel
formation pushing into the grits about halfway.
Drizzle with any leftover marinade ingredients.
Transfer the skillet into a preheated 375 oven
and bake for about 7 minutes until the shrimp
are cooked thru. They will be opaque and pink.
Remove from oven and scatter the chopped
scallions over the top
serves 2-3
Enjoy!

variation with bacon:
cook 2 strips of bacon in the skillet
until browned and crisp. Remove from the pan
and drain on a paper towel. Discard all but
 1 T bacon grease. Proceed as above
replacing the butter with the bacon grease.
Crumble the bacon and sprinkle on top along with
the sliced scallions.

Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
My Romantic Home, Designs By Gollum

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Fiesta Chowder

I love Fall!  The cooler weather makes me want to spend time in my kitchen and what better to make than my favorite soup.   All the Mexican flavors I love in a bowl.  The recipe comes from the "Southern Living,  Our Readers Top Rated Recipes" cookbook.  The list of ingredients is long, but it comes together very quickly.

Ingredients:
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix, divided
3-4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce) Mexican-style diced tomatoes
1 can (4.5 ounce) chopped green chiles
3 cups water  (I used chicken broth for more flavor)
1 cup uncooked instant brown rice (I only use 1/2 cup)
1 (2 1/4 ounce) can sliced black olives (optional) (I added)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro (I used 1/4 cup)
1 tablespoon fresh lime juice

In a large Dutch oven sauté onion 5 minutes until soft, add garlic and sauté 1 minute more.  Add chicken and cook, stirring often, 4 minutes or until browned. Stir in flour and fajita seasoning and cook 2 minutes.  Add corn, beans, tomatoes, chiles, broth, rice, and black olives.

Bring mixture to a boil; then reduce heat to medium-low, cover, and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice.  Use chicken broth or water if chowder becomes too thick.   Serves 8

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