Wednesday, January 28, 2015

Mississippi Pork Roast (crock pot)

Mississippi pot roast has become such a popular dish. All of the ladies in my crock pot group just rave about it. Even the woman bagging my groceries at my local grocery store saw the ingredients and said "someone is making Mississippi pot roast tonight". Why mess with a good thing right? Well as I have mentioned before, I am on a strict budget and most of the time can not afford the cost of beef. So I thought to myself, wonder what it tastes like with pork or with chicken. Sunday night I decided to try it with the pork but I wanted to change it up a bit. Same with the chicken which is currently making my kitchen smell yummy as it cooks away in my crock pot. Hope you enjoy!!!






Mississippi Pork Roast

4 lb boneless boston butt pork roast
1 pkt pork gravy mix
1 pkt spicy ranch dressing mix
7 pepperocini  peppers 
1 stick butter
1 tbs oil (I used grape seed)
salt, pepper and garlic powder to taste

Heat oil on med-high in a pan large enough to fit your roast.
While heating season roast with salt, pepper and garlic powder. 
Once oil is heated brown the roast on all sides.
Place roast in the crock pot, fat side up (if the roast has not been trimmed).
Cover with gravy mix and ranch mix.
Add pepperocini's and top with butter.
Should look like this














Cover and cook on low for 8-10 hours (the longer you cook the yummier it tastes).
Should look like this















I normally remove the juice at this point and make a pan gravy by creating a rue with either bacon drippings or butter and flour (equal parts), then once bubbly and starting to brown add the juice and simmer until thickened.
I served mine with yummy smashed potatoes I made from scratch and fresh green beans, southern style.
Here is a pic of my yummy plate!!
















Have a fabulous day everyone!!
Thanks!!


Tuesday, January 20, 2015

Souper Chicken

I love my crock pot. It makes my job so much easier on long busy days. This recipe I have been playing around with for years. Different seasonings, different veggies and different cuts of meats. I have finally found the perfect combo. It was totally yummy!!! Perfect for those cold days when you need warm comfort food. Well heck it doesn't have to be cold to enjoy yummy food!!! I hope that you enjoy it as much as we did! 






Souper Chicken

4 lbs boneless skinless chicken thighs (I used bone in skinless)
4-5 carrots cut into chunks (you can use baby carrots to save time)
2 cans golden mushroom soup (I use the healthy request not as much sodium, calories  and fat)
1 family sized can (or 2 regular sized cans) cream of mushroom soup ( I use healthy request, not as much sodium,  calories or fat)
1/2 - 1 cup reduced sodium chicken broth
1/4 tsp cayenne pepper
1/2 tsp black pepper
2 tbs cumin
1 tbs curry powder
1 tbs garlic powder
2 tsp onion powder
salt to taste
1 tsp ancho chili powder (optional, gives it a slight sweet smoky flavor)


In a medium bowl, pour in the soups and seasonings. 
Stir to combine.
Add chicken broth a little at a time making sure that the soup isn't to watery (I used about 1/2 a cup) and set aside.
Place the carrots on the bottom of the crock pot. 
Top with the chicken.
Pour the soup mixture right on top of the chicken.
Cook on low for 7-8 hrs. 
Serve on top of rice or noodles.

Enjoy!!






Saturday, January 10, 2015

Turkey Chili

I love chili!! Especially on cold winter days. It seems to warm you up and wrap you like a blanket. Ok it doesn't wrap you but you know what I mean. I have been playing around with recipes for a very long time, trying to perfect the most scrumptious chili. I finally perfected it!! I will warn you, I make a ton of it for various different dishes such as chili mac, chili cornbread casserole and chili dogs. This recipe can be broken up for those not feeding an army. This can be frozen beautifully!! Hope you enjoy!!




Turkey Chili

3 lbs ground turkey
4 bell peppers, diced (I used 2 green, 3 cubanelle peppers and if u wanna spice it up add in a couple jalapeno or an anahiem pepper)
4 small red onions, diced
6 garlic cloves, minced
6 cans of diced tomatoes (14.5 oz)
3 cans of tomato paste (6 oz)
3 cans small red beans, drained
3 cans light red kidney beans, drained
1 large can pinto beans, drained
1 can dark kidney beans, drained 
3 cans chicken broth (14.5 oz)
6 tbs chili powder
4 tbs granulated garlic powder
2 tbs oregano
3 tbs sea salt
2 tbs black pepper
4 tbs cumin
1 tbs cayenne pepper

In a very large stock pot on med high, heat up 2 tsp olive oil. Once heated add in the peppers, onion, and minced garlic. Saute for a couple of minutes to get them sweating. Add in the ground turkey and saute until browned. Add in the beans, diced tomatoes, tomato paste and chicken broth. Stir to combine. Add in the chili powder, garlic powder, oregano, salt, black pepper, cumin and cayenne pepper. Stir to combine. Once chili starts to boil, turn down the heat to med low and cover. Make sure you stir periodically. Simmer for 2-3 hours. If it isn't thick enough you can thicken with a little mesa flour and water (I usually use 1/4 cup of water with a tbs of mesa) If you use the mesa let it thicken for 10-20 minutes until the desired consistency. Serve with your favorite toppings. I love mine with sour cream and avocado.   

Thanks!!