Tuesday, July 16, 2013

Beef Mississippi Pot Roast (Crock Pot)

I found the best pot roast recipe today and I felt the need to share, after putting my own spin on it of course!!! It is so simple and yummy but I was afraid of a few ingredients since a couple of my kids can be picky especially my daughter. She is not a big meat eater to begin with, and she just kept going back for more. I hope you enjoy it as much as we did!!!

Mississippi Pot Roast

3-4 pound chuck roast
4 1/2 tsp. of au jus mix (recipe below) or you can use 1 pkt of au jus gravy mix
1 pkt. ranch dressing dry mix
7 peperoncini peppers (found jarred on the pickle aisle)
A splash of the juice from the peperoncini jar
1 stick (1/2 cup) butter

Place roast in the crock pot and sprinkle au jus mix and ranch dressing mix on top.
Top with the butter, peppers and a splash of the juice.

Cover and cook on low for 6-8 hours.
Serve and enjoy!!!
If desired you can remove the roast and peppers and whisk in a couple tbs. of corn starch until thickened.

Au jus mix 

12 beef bouillon cubes (or 4 tablespoons granules)
4 teaspoons onion powder
2 teaspoons parsley
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
8 tablespoons all purpose flour. 


Blend all ingredients in a blender 30 seconds until completely ground and combined. Store in an airtight container or ziploc bag. To make au jus, measure out 4 1/2 teaspoons into a small saucepan and whisk with 2 cups of water over medium-high heat 15 minutes until bubbly and thickened. To use as seasoning, measure out 4 1/2 teaspoons at a time to equal one package of au jus seasoning mix.


Monday, July 8, 2013

Oven Baked Wedge Fries

There is a constant battle when you have kids for them to choose to eat healthy, especially when you have teenagers! They want greasy and fattening foods. One thing my kids love is french fries. They want them deep fried and covered in salt. I finally came up with an alternative that is oven baked and they truly love them!!! I hope you enjoy!!!

Oven Baked Wedge Fries

4-5 large russet potatoes (you can use any kind of potato, these were on sale)
2-3 Tbs. olive oil (just enough to coat the potatoes)
2-3 tsp. sea salt
1 Tbs. garlic powder
1 Tbs. paprika
2 tsp. black pepper
*optional dash of cayenne pepper for added heat

Preheat oven to 400.
Wash and cut potatoes into small wedges.
Toss wedges with oil and seasonings.
Place on a pan lined up in a single file (just make sure they are not on top of each other so they can crisp)
Bake on one side for 15 minutes then flip them.
Bake for another 15 minutes.
Serve and enjoy just like my daughter!

Crock Pot 40 Clove Chicken

I love my crock pot!! Slow cooking something yummy while you are living your life is awesome!!! Especially if you are a busy mom! As I have mentioned on past posts I am on a tight budget so chicken is a staple in my house. It is inexpensive and there is so many different ways to prepare it. This has become one of my favorites to have. The garlic kinda gives the chicken a nutty flavor that is awesome!!! I hope you enjoy it as much as we do!!!

Crock Pot 40 Clove Chicken

4-5 lbs chicken (I used leg quarters that I had separated but you can use any cut as long as it is on the bone)
1 large onion cut into rings
40 cloves garlic peeled, whole and in tact (4 bulbs)
1 Tbs. sea salt
2 Tbs. olive oil
1 Tbs. paprika
2 tsp. black pepper
*optional for a little heat 1/2 tsp cayenne pepper

Place onion rings in the bottom of the slow cooker making a little bed for the chicken.
In a large bowl toss the chicken with the oil, salt, paprika, pepper, garlic cloves and the cayenne if you opted to add it.
Pour into the crock pot on top of the onion. 

Cover and cook on low for 6-8 hours (high 4-5 hrs.)depending on how quickly your crock pot cooks.
The slower this cooks the more the chicken sucks up the garlic flavor right into the meat when it comes to bone in chicken.
Serve with your favorite sides and enjoy!!!!

Turkey Bolognese

I love pasta dishes. They are super easy to make and you can let your imagination run wild. I was watching a cooking show and was inspired by a dish that I saw being made. I knew that I wanted to make it but it needed some changes for mine and my families tastes. Here is what I came up with. I hope you like it!!! FYI this is a lot of sauce. I take half and put it in the freezer for another meal. You can half the sauce if you do not want to make enough for another night however if you can I would suggest it. Makes another night super easy!

Turkey Bolognese

4 Tbs. Olive oil, divided
2 lbs. ground turkey breast
6-8 cloves of garlic, minced 
2 Tbs. dried oregano 
1 tsp. crushed red pepper
2 cups red wine (I used a yummy Merlot)
2 (28 oz.) cans of crushed tomatoes (I used organic fire roasted)
1 (6 oz.) can of tomato paste (I used organic)
1 (8 oz.) can of tomato sauce (I used organic)
1 (1 lb.) box of dried pasta (I used small shells so the sauce could get into the pasta)
1 tsp. dried nutmeg
1/2-1 cup of fresh basil chopped
1 cup of heavy cream
1 cup parmesan cheese (more for serving)
salt and pepper to taste

Heat half of the olive oil in a skillet pan at med-high heat and add the turkey crumbling the meat until browned and no longer pink.
Drain any water from the turkey breast.
Stir in the garlic, oregano and red pepper flakes cooking for at least a minute.
Pour in the wine scraping up any browned bits on the bottom of the pan.
Add crushed tomatoes, tomato paste and tomato sauce along with some salt and pepper, stirring until combined.
Bring to a boil, lower the heat and simmer for 15 minutes.
While the sauce is simmering bring a large pot of water to a boil along with the remaining olive oil and some salt.
Add pasta and cook according to the box directions.
While the pasta cooks add the nutmeg, basil, and heavy cream to the tomato sauce and simmer for another 15 minutes until thickened.
Take half of your sauce and put it in a freezer safe container and store in your freezer for another meal (just add to warm pasta on that day).
Drain pasta, add it to the remaining sauce along with the pamesan cheese, toss well.
Serve in a large pasta bowl for a nice presentation for your table along with parmesan cheese on the side for each individual bowl.
Add basil leaves for a garnish to make it look beautiful for your table.