Saturday, September 28, 2013

Slow Cooked Pork Roast in an Onion Wine Sauce

I love my slow cooker. It does all of the work for you. Just throw it in and walk away, hours later dinner is ready. Roasts are especially our favorites! There are so many different ways of making them. This was one of the most flavorful ones we have made and for less than $10 I was able to feed my entire family well and had tons of leftovers! I hope that you enjoy!! My picture did not do this dish justice at all. I wanted to get a shot of my plate with an awesome pan sauce and mashed potatoes but I was so hungry I forgot to take the picture. 

Slow Cooked Pork Roast in an Onion Wine Sauce

5 lb. boston butt pork roast
1/2 onion cut into rings
4 carrots cut into large chunks
1/2 cup red wine (I used port but any will do)
1 tbs. salt
1 tsp. pepper
1 tbs. garlic powder
2 heaping tbs. of my homemade beef stew seasoning *recipe below
1 tbs. olive oil

Rub salt, pepper and garlic powder all over the roast.
Heat up the oil in a pan to med high and brown the roast on all sides until golden brown (if you want to make a gravy make sure that you do not wash your pan you will want all the yummies from browning the roast in your gravy).
Create a bed in the bottom of the crock pot with the carrots and onion. 
Pour in the wine. 
Place the roast on top of the veggies and wine.
Top with the beef stew seasoning.
Cover and cook on low for 8 hours.
If you want to make gravy all you will need to do is in the pan that you browned the roast, melt a couple of tbs butter.
Once melted pour in 2-3 tbs flour and combine making a roux. 
Allow the roux to get a little golden, about 2 minutes. 
Whisk in juice from the roast until thickened. 
Make sure you taste to see if it is seasoned enough, I usually add a couple tsp. of worcestershire sauce and a little sea salt and pepper. 

*beef stew seasoning mix

2 cups flour 
4 teaspoons oregano 
2 tablespoons basil 
4 1/4 tablespoons salt 
4 1/4 tablespoons black pepper 
4 1/4 tablespoons garlic powder 
4 1/4 tablespoons paprika 
1 teaspoon cayenne pepper 
4 1/2 tablespoons onion powder 
2 teaspoons rosemary garlic seasoning (or just rosemary)


Beef Stew with Red Wine and Herb Dumplings

This is one of my favorite beef stew recipes. Gives a different spin on the original. Hope that you enjoy!!

Beef Stew with Red Wine and Herb Dumplings

for the stew:
2 lb. chuck roast cut into bite sized pieces
2 celery stalks, sliced
4 carrots, diced
1 onion, diced
8 mushrooms, sliced
1 14.5 oz. can of diced tomatoes with juice
1 tsp. dried thyme
1 tsp. dried mustard
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 cup red wine (you can use beef broth of you prefer)
1/4 cup water
1/4 cup flour

for the dumplings:

1 1/2 cups of Bisquick
1/2 cup half and half (any milk will do)
1/4 tsp. sage
1/2 tsp. thyme
1/2 tsp. sea salt
1/4 tsp. pepper

Combine the roast, celery, carrots, onion, tomatoes, mushrooms, thyme, pepper, salt, mustard and wine in the crock pot. 
Cover and cook on low for 8-10 hours (high for 4-5).
In a bowl or cup, combine the flour and water, making sure there is no lumps and slowly pour into the crock pot making sure to stir well.
In a bowl combine all of the ingredients for the dumplings.
Drop dumpling mix by the spoonful into the crock pot.
Cover and cook on high for about 30 minutes or until an inserted toothpick comes out clean. 


Sunday, September 22, 2013

Chicken Roll ups with bacon

This recipe is on of my kids all time favorites and it is pretty easy with simple prep. Enjoy!!!

Chicken Roll ups with bacon

4 boneless, skinless chicken breast halves
8 oz. whipped chive and onion cream cheese
4 slices of bacon
salt and pepper

Preheat the oven to 400 degrees.  Using a meat tenderizer, flatten the chicken until it's about 1/2" thick.  Spread the cream cheese over the chicken.  Add a little butter on top of the cream cheese, along with salt and pepper.  Roll the chicken.  Once chicken is rolled, take the bacon and roll it around the chicken.  Secure with a toothpick.  Bake, uncovered, for 35-40 minutes.  Put it under the broiler at the end for about 5 minutes to crisp the bacon. Remove the chicken from the pan and let rest for 5-10 minutes before serving this way when you cut into the meat it is nice and juicy!!

I have used boneless skinless turkey breast as well and gave it just a slight difference in flavor. You can play around with the cream cheese flavors to your liking with regular cream cheese, one of the ones we enjoy is green onion and curry powder! 
You can use the regular block cream cheese if you want to save money just make sure you let it sit out and soften to room temp before you try and spread it on the meat.
If you do not have a meat tenderizer you can use the handle of a butter knife it works just as well.
If you use plastic wrap between the tender and meat while beating will make it easier for clean up!!