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. 

Directions:

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.

Enjoy!!!

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!!!!
XOXO

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. 

Enjoy!!!

Apricot Glazed Chicken Bake

As I have said in the past I am on a tight budget so we eat a lot of chicken. I have cooked it in so many different ways it has become a chore to find other ways to make it. Apricot chicken is one way my kids really enjoy and it is super simple...chicken, apricot preserves and garlic, bake until done. This way is yummy I just wanted to do something a little different. I came across a recipe and the glaze peaked my interest but it needed some tweaking. I wanted more sweet less tangy so I played around with it, added a few things, took away a few things and this is what I came up with. I hope you enjoy it as much as we did!!

Apricot Glazed Chicken Bake


5-6 chicken thighs (you can use any cut of the chicken, will just have a different cook time)
3/4 cup apricot preserves
2 Tbs. soy sauce
3 Tbs. brown sugar
1 Tbs. spicy brown mustard
dash of garlic powder
salt to taste
1 tbs. olive oil

Preheat oven to 400.
In a skillet, heat oil to med-high.
Sprinkle the salt on the raw chicken.
Once the oil is hot place chicken skin side down in the oil for about 5 minutes to get a good seer on the skin (golden brown).
Place chicken on a foiled baking sheet skin side up(makes for easy clean up), if you have racks use them.
In a medium bowl combine apricot preserves, soy sauce, brown sugar, mustard and garlic powder and whisk until sugar is dissolved.
Drizzle the 3/4 of the glaze on top of the chicken.
Place in the oven and bake for about 45 minutes, until the juices from the chicken run clear.
Drizzle the remaining glaze on top of the chicken and let sit for about 10 minutes. 
Serve and enjoy!!
We served it with parmesan roasted cauliflower (http://yumm-yumm-foodie.blogspot.com/2013/05/parmesan-roasted-cauliflower.html)

Parmesan Roasted Cauliflower

I have always been a fan of cauliflower, but to be honest I never liked it cooked. The way I grew up in the south veggies were always cooked to death and for some veggies that is yummy but for cauliflower not so much. I had tried it many different ways and it was always slimy and mushy so I kinda gave up on it unless it was raw in a salad. I had heard of different recipes such as cauliflower mash so I thought it was time that I try again. I have been roasting veggies a lot lately such as green beans and broccoli so I thought why not. I went on a quest to find a recipe and tried a few different ones but they all were missing something. Through trial and error this is what I came up with. The first time I served this to my kids in the place of fries they thought I was crazy. Then they tasted it and have been loving it ever since. I hope you enjoy!!! As for the picture, lets just say I really need a new camera! 

Parmesan Roasted Cauliflower

1 head of cauliflower cut into bite sized pieces (I usually cut off the stems)

1/4 cup of olive oil (you really need just enough to cover the cauliflower so the rest of the ingredients stick)

1/2 cup bread crumbs

1/2 cup parmesan cheese

1 Tbs garlic powder

salt to taste

Preheat oven to 400.

In a large bowl toss all of the ingredients together making sure that each piece is coated well.

Place on a baking sheet and bake for about 15-20 minutes, until golden brown like below.

Enjoy!!

Flaming Yawns

I know you are thinking wow what a weird name flaming yawns...especially for a steak. It kinda came out of thin air for a buddy of mine Tony who loves my fillet mignon on the grill so he named it this. This recipe I came up with from trial and error...well more trial less error since it is really hard to mess up the flavor of a steak especially of this cut! Yes the fillet is a little pricey but I promise you it is worth it! Make sure that you get your meat from a meat market/butcher. I find that the grocery store version of the fillet is more like an expensive bacon wrapped burger. The key to this steak is the dry rub. I have tried making it many times without it and it just was not the same. You can find this brand at just about any store or you can get it online @ (http://allseasoning.com/lysander.htm#Meat_Rubs) (pictured below). I hope that you enjoy this as much as we do!!

Flaming Yawns

6 (8 oz.) fillet mignon
1/2 cup Lysanders beef rub, divided in half (if you cant find you can use any beef rub)
1/2 cup butter
1 cup sweet bbq sauce (I normally use sonny's sweet bbq sauce)
3 cloves garlic, minced


Take half of your meat rub and rub the steaks liberally until they look kinda like this and set aside in the fridge for about an hour.

Light your charcoal grill making sure that the coals are surrounding the outside leaving the middle bare for indirect heating like below.

While your charcoal is heating, take a medium saucepan and combine the other half of the rub, the bbq sauce, butter and minced garlic and put it on medium heat until melted and garlic is slightly tender or about 5 minutes.

Once your coals are ready (they will be white in color), place steaks on the "indirect zone" on the grill and brush your marinade on the tops making sure to drip some on the coals, this will make them smoke which flavors the meat!

Turn them every 4-5 minutes until desired doneness.

Rule of thumb rare will have some give in the middle and read at 135-140 in the middle, med rare will have a little more bounce in the middle and read at 145, medium should feel springy in the middle and read at 160 and well done will be firm in the middle and read at 170.

Let steaks set on a rack or a wooden cutting board for about 10 minutes after giving the meat a chance to soak back up those yummy juices!!! 

Enjoy!!

Lysander's meat rub will look like this