{our best bites} slow cooker pot roast

I've made this recipe twice already and both times it's been delicious.

This is another delicious recipe found in the "Our Best Bites: 400 calories or less" cookbook.

Slow Cooker Pot Roast
Makes 12 servings

Ingredients:
1 T steak seasoning (like Montreal Steak Seasoning)
3 1/2 lbs bottom round roast
3 T EVOO
1 packet (1 oz) onion soup mix
1 large sweet onion, sliced
10 cloves garlic, smashed
2 c vegetable broth or beef broth
1/4 c. Red wine vinegar

Directions:

1. Sprinkle steak seasoning over roast and use your hands to rub it into the meat.  In a large skillet, heat online oil over high heat.  When very hot, carefully add the roast and sear 2-3 minutes on each side, until browned.  Place the seared roast in a slow cooker.
2. Sprinkle onion soup mix over roast and cover with sliced onion and garlic (or place the sliced onion and garlic beneath the roast). Add vegetable broth and red wine vinegar.
3. Cook roast on high 4-6 hours or on low 6-8 hours or until the roast shreds easily with a fork.

Daddy's Steak Marinade

We were on the hunt for a steak marinade one weekend and we came across this one. Daddy modified it a bit and it was DELICIOUS! This is a keeper.

Daddy's Steak Marinade
Adapted from "The Best Steak Marinade in Existence"

1/3 c soy sauce
1/2 c. Olive oil
1/3 c. Fresh lemon juice
1/4 c. Worcestershire sauce
2 T. Garlic powder
3 T. Dried basil
1 t. Black pepper

Directions:
1. Mix all together. Pour into ziploc bag with steaks. Let marinade 8 hours or overnight.
2. Grill according to your preference. Leave the steak sauce in the fridge because the sauce is already IN the steak. It's SOOO good!

{pioneer woman} beef stew

I was craving a nice Beef Stew. I haven't really ventured out for this much before. I found this recipe in one of my newer cookbooks. The Pioneer Woman always has wonderful recipes. The one is a keeper! Beef Stew recipe? Check!

THE PIONEER WOMAN'S BEEF STEW

Average beef stew is, well, average. But good beef stew is out of this world, as evidenced by the joy you'll experience while chowing down on this dang delicious version.

Ingredients:
3 T olive oil
1 T butter
2 pounds beef stew meat
1 medium onion, diced
3 garlic cloves, minced
1 can or bottle of beer 14 oz beef broth
4 cups beef broth
1 T Worcestershire sauce
2 T tomato paste
1/2 t paprika
1 1/2 t. sugar
1/2 t. kosher salt
freshly ground black pepper
4 new potatoes, quartered
4 carrots, unpeeled, roughly sliced
2 T all-purpose flour
minced parsley, for garnish (optional)
crusty bread, for serving

Directions:

1. Start by heating the olive oil and butter in a large pot or Dutch oven over medium-high heat. Throw in the stew meat and quickly brown it on all sides, about 5 minutes. Remove the meat to a clean plate and set aside.
2. Throw the onion into the pot, then reduce the heat to low. Stir the onion around to cook until softened, about 3 minutes. Then throw in the garlic and stir it around to cook for a minute. Pour in all the beef broth, add the Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper.
3. Finally, return the meat to the pot, cover it, and simmer the stew over very low heat for 1.5 - 2 hours, or until the meat is very tender. If the liquid level gets too low, add 1-2 cups hot water as needed. 
4. Add the potatoes and carrots to the pot. Stir them in and continue simmering for 30 minutes more or until the vegetables are tender.
5. To thicken the stew, remove 1 cup of the cooking liquid and whisk in the flour. Pour the flour mixture into the pot and simmer for an additional 1- minutes, or until the stew is very thick. Add parsley at the end if desired.
6. Dish it up and serve it with crusty bread and a very, very hearty appetite.

Slight short-cut: This was my FIRST time making this stew (and it's a keeper!). I didn't read through the recipe closely enough. I didn't realize the meat had to simmer for 1.5+ hours, BEFORE I add the potatoes. Once I figured that out I finished dicing my potatoes, then put them in a bowl, covered them in cold water and put them in the fridge. I added then in @ Step 4. Magically, they only took about 20 minutes to cook and I didn't have to thicken the stew at all; adding the potatoes took care of it. Pretty nice! I think I'll do that same thing next time too. :) Beef stew may not LOOK very pretty, but MAN is it delicious!

Note: Stew freezes beautifully.

Beef Stew Provençal

A new year brings new resolutions. One of our's is to eat better, have MORE vegetables, less carbs and get healthier to maximize life! I was perusing one of my cookbooks (this one happens to be in ecookbook form although it is available in REGULAR book form) and was intrigued by this new take on beef stew. It was different but a good different. The slight orange flavor with the beef is good, but usual. Read on...

Recipe from: Well Fed 2 cookbook. 

Forget everything you think you know about beef stew. Bid adieu to waterlogged carrots and white potatoes, mushy gray-green lead and bland, brown gravy. Instead, imagine thyme-scented beef, just-tender zucchini, bright orange carrots, and briny black olives in a flavor-infused broth. It's both comforting on a chilly evening and special enough to serve to company. 

Ingredients:

3/4 c. Balsamic vinegar

1/2 T. Salt

1 T. Dried thyme

3/4 t ground black pepper

(1-) 2 medium oranges (next time I'll probably just use 1 orange)

2 lbs. boneless beef chuck/stew meat

2 t. Ghee/olive oil

1 medium onion, diced (1 c.)

2 cloves garlic, minced (2 t.)

2 bay leaves

1 14.5 oz fire-roasted tomatoes/crushed tomatoes

1 c. Beef broth

2 lbs. zucchini, diced

1 lb. carrots, diced

1 (6 oz.) can large black pitted olives  we are not an olive family

Directions:

1. In a medium bowl, mix the vinegar, salt and black pepper. Use your fingers to crush the dried thyme into the bowl. With a peeler or sharp knife, carefully cut the peel from an orange to make 2 strips thay are 1 inch wide by 3 inches long. Add the peel to the bowl, then squeeze the juice from the oranges to make about 1/3 cup; add to the bowl. Stir with a fork to combine. 

2. Cut the beef I to 1 inch cubes (unless it's already stew meat). Add the beef to the marinade and mix well to coat. Cover and refrigerate for 2-3 hours or up to overnight. Remove the meat from the marinade and keep the marinade; you'll add it to the stew later. Pat the meat dry with paper towels, then sprinkle with plenty of salt and ground black pepper. 

3. Heat a large deep pot over medium-high heat, then add the ghee/olive oil. When the ghee is melts, add the beef cubes to the pan in a single layer, being careful not to crowd the pan. (Everyone appreciates a little wiggle room when the heat is on.) Brown the beef on all sides in batches; remove the beef to a bowl as it browns. 

4. When the meat is browned, add the onions and garlic to the drippings (add a little more ghee or olive oil if necessary) and cook until soft and golden, about 7-10 minutes.  Return the beef to the pot and add th bay leaves, tomatoes, broth and reserved marinade. Stir to combine. Bring to a boil, then reduce heat and simmer, covered, for 90 minutes. 

5. Stir in th carrots. Let cook for 10 minutes, then place the zucchini and olives on top of the meat in the pot. Look an additional 20 minutes, covered, until the beef and vegetables are tender. Serve topped with minced parsley and a gentle drizzle of extra-virgin olive oil. 

Tangy Hamburgers and other mix-ins

Spice up your burgers with these variations!

They come from an article in Men's Health Magazine. Our favorite is the TANGY version. SO yummy! Perfect for all the summer BBQs just around the corner. :)

**Tangy-

1 lb. hamburger
1/2 t ground ginger

1/2 t garlic powder

2 t soy sauce

2 t ketchup

Mix all together. Let sit for 30 minutes or so, then form into patties and grill accordingly. ENJOY!

Baconey-
1 lb. hamburger

6 T caramelized mushrooms and onions- mashed to a spreadable paste

2 T chopped, cooked bacon

Mix all together. Let sit for 30 minutes or so, then form into patties and grill accordingly. ENJOY!

Zesty- 

1 lb. hamburger

1/2 t garlic powder

Zest and juice of 1 lemon

2 t chopped anchovies

2 t grated Parmesan

2 pinches each- dried basil, chives, and red pepper flakes

Mix all together. Let sit for 30 minutes or so, then form into patties and grill accordingly. ENJOY!

{our best bites} spaghetti & meatballs

I've been trying some new recipes in the cookbooks I love looking through here at my house. They always look so delicious and pretty.  I decided I'd try this spaghetti & meatballs recipe and see how it holds up to my old stand-by of Ultimate Spaghetti & Meatballs. This recipe was yummy and I think it had a few less ingredients than my other recipe. I'll definitely put this on on our list. ;)

Recipe & Pictures from Our Best Bites

Italian Meatballs:
Recipe by Our Best Bites

1/2 lb. lean ground beef
1/2 lb. Italian sausage
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt*
*If you want, you could substitute all the Italicized ingredients with 3 Tbsp. garlic bread seasoning found here.

Directions: 

1. Gently combine meatball ingredients in a medium bowl. Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 Tbsp.) to shape meat into balls and then rolling it between my hands to make them even more round. 
2. Place on a broiler pan and broil until the meatballs start to brown–I actually use my toaster oven. Just because I can. ;) Remove from oven and set aside until ready to use (or freeze for later use).

Recipe & Picture from Our Best Bites

Spaghetti and Meatballs
Recipe by Our Best Bites

1 italian meatballs recipe, see above
 
Sauce
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)

Directions:

1. Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. 
2. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. 
3. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency.
4. Serve over hot spaghetti (shhhhh…I used linguine!), maybe with some breadsticks and some freshly grated Parmesan on top. Serves a lot–like probably 12 regular people or 2 teenage boys.

FREEZER MEAL INSTRUCTIONS:

1. Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. 
2. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. 
3. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours.

best steak marinade in existence!

No foolin'! That's the name of this recipe we found on All Recipes. com. It.is.awesome! Write this one down and save it!

Picture & recipe found here.

Ingredients

1/3 c. soy sauce
1/2 c. olive oil
1/3 c. fresh lemon juice
1/4 c. worchestershire sauce
3 T. dried basil
1 1/2 T. garlic powder
1 1/2 T. dried parsley flakes
1 t. ground white pepper (we used black pepper)
1 t. dried minced garlic, optional
1/4 t. hot pepper sauce, optional

Directions

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

{Crockpot} French Dip Sandwiches

We LOVE this recipe! I love that its so simple! You dump it all in the crockpot and push a button, or dump it all in a freezer-bag and you've got a delicious freezer meal at your disposal. This is our GO-TO recipe for French Dip Sandwiches. Thank you Our Best Bites! LOVE this one!

{crockpot} French Dip Sandwiches

Ingredients:
1 2.5-3 lb beef roast
salt & pepper
2 T. olive oil
2 1 oz. pkg dry onion soup mix
2 cans beef broth
2 c. water
10-12 large rolls, sliced
Sliced Swiss or Provolone cheese

Directions:

1. Heat olive oil in a large skillet over medium-hight heat. While the oil is heating, season roast with salt & pepper. Place the roast in the hot oil and sear roast on all sides. Remove from heat and allow to cool.
2. Place the cooled roast in a gallon-sized ziploc bag or large freezer-safe container. Sprinkle with the dry onion soup mix and beef broth. Freeze.
3. When ready to cook, place the roast in a slow cooker and add 2 c. water. Cook on high for 7-9 hours or on low 9-11 hours 4+ hours. Shred. Place shredded meat on top of sliced rolls and top with sliced cheese. Placed under broiler to melt the cheese. Serve with small cups of au jus from the slow cooker.

fiesta fajitas

This marinade is TASTY! It all turned out great!

Prep: 15 min.
Marinate time: 4 hours
Cook time: 10 min.

Ingredients
1 envelope dry onion soup mix
1/4 c. vegetable oil
1/4 c. fresh squeezed lime juice (or juice from 1 lime, approx.)
1 t. grated lime zest
1/4 c. water
2 cloves garlic, crushed (or 1/2 t. garlic powder)
1 t. cumin
1/2 t. oregano
1/4 t. black pepper
1 lb. flank steak
1 onion, sliced
1 green pepper, sliced
mushrooms, sliced

Directions

1. Combine 1st 9 ingredients in a small bowl. Reserving 1/4 c., pour rest of marinade into 1 gallon plastic bag. Add steak, press out air and seal. marinate in refrigerator for 4 hours or overnight.
2. Pre-heat broiler or grill on high. Remove steak, discarding marinade, and pat dry with paper towel.
3. Saute onion, pepper and mushrooms in 1-2 T. vegetable oil until tender. Set aside.
4. Cook 5 minutes. Turn steak, basting with reserved mariade, and cook until center reaches 145*, about 10 minutes.
5. Let rest 5 minutes, then slice thinly on the diagonal. Serve in warmed tortillas, topping with sauteed onions, peppers, and mushrooms.

Indoor variation:
Substitute beef stir-fry for flank steak and cook in preheated grill pan or wok over medium-high heat with 1 T. oil and slived onions and mini sweet peppers.
flour tortillas

italian pasta bake

This recipe was a big hit, always is. How could it not be? Its basically a simplified lasagne. Even our picky guy gobbled this one up!

I found this recipe here, but changed the name to "italian pasta bake". I think it has a classier ring to it than "cheesy beef spirals"- boring!

Prep: 25 min.
Bake: 30 min.
Yield: 8-10
Servings 25


Ingredients
2 cups uncooked spiral pasta
1 pound ground beef
1 small onion, chopped
1 garlic clove, minced (or 1/4 t.. garlic powder)
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sour cream
1/2 pound process cheese (Velveeta), cubed (I used american cheese instead)
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish (8x8). Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with process cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.

Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 8-10 servings.

slow-cooker pot roast OR roast beef

This is another great recipe from Everyday Food that I've altered a little.  It's my "go to" recipe for pot roast, or roast beef.

Ingredients:
1 c. water
2-3 T. cornstarch
8 medium carrots, cut into thirds
salt & pepper
1 beef chuck roast (I used a top round roast) -3 lbs., trimmed of excess fat
2 T. Worcestershire sauce
1 packet dry onion soup mix

Directions:

1. In slow cooker, stir together corn starch and water until smooth. Add carrots. Season with salt and pepper, 1/2 packet dry onion soup mix and toss.
2. Sprinkle roast with 1 t. salt and 1/2 t. pepper; place on top of carrots and drizzle with worcestershire, then sprinkle on last 1/2 packet of dry onion soup mix. Cover; cook on high 6 hours (or on low 8-10 hours).
3. Pot Roast version-
1. Transfer roast to a cutting board;  thinly slice against the grain. Place carrots in a serving dish. Pour pan juices through  mesh sieve, if desired. Serve roast with vegetables and pan juices.
4. Roast Beef version-
1. Transfer roast to  a cutting board and tent with aluminum foil while you make your gravy. Pour pan juices through a mesh sieve then pour into a small saucepan.  Add 2 c. water, and 1-2 beef bouillion cubes. Bring to a simmer. Meanwhile, mix 2 T. cornstarch with 1/4 c.water,  then slowly stir mixture into simmering saucepan, stirring constantly until gravy is thickened. 
2. Thinly slice the beef against the grain. Serve roast beef and gravy with carrots and other fixin's.

ENJOY!

Don't have time to use the slow cooker or don't want to? Here's the OVEN Method: 
Preheat oven to 350*. In step 1 above, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 c. water. Cover; bake until roast is tender 3 1/2 - 4 hours. Proceed with steps 3 or 4.

Crockpot French Dip Sandwiches

I found this yummy recipe from my friend Kelly. These are so yummy. They probably have your entire salt intake for the day, but YES they are tasty! Adjust your diet accordingly so you can sneak these in. :)

2 lb. beef roast
1 packet dry onion soup mix
1 can Progresso French Onion Soup
2 beef bullion cubes
Rolls
Sliced provolone cheese

Directions
- Place the beef roast, onion soup mix, can of soup, and beef bullion in a crockpot
- Cook on low for at least 6 hours
- Slice (or shred) the meat, reserving the juices in the bottom of the crockpot
- Toast the rolls, add meat and provolone, and slip under the broiler for a few seconds to melt the cheese
- Serve with juices for dipping.

taco soup

This is one of my favorite soups, if not THE favorite. I love dipping tortilla chips in to scoop out each bite. Mmmm.

1 lb. hamburger
1 small onion, diced
1 pkg taco seasoning
2 c. water
1 14 oz can crushed/diced tomatoes
2 15 oz. cans kidney beans, drained and rinsed
1 small can of mushrooms
1 can Tomato Soup
1/2 t. cumin
1/4 t. salt
1/4 t. pepper

Directions:

1. In a large pot, cook onion in 1-2 T. oil for a few minutes, then add the hamburger. When hamburger is cooked through and onions are soft and translucent, set aside and drain off fat.
2. Then add taco seasoning, water, and everything else to the hamburger and onions. (Feel free to add more cumin, salt and pepper if you need to.)
3. Bring to a boil, then reduce to low. Take off lid and let simmer 20+ minutes.

Top with:
Fiesta cheese
sour cream
crushed tortilla chips (or keep them whole and use them to SCOOP it up!)
chopped tomatoes
diced onions

*Variation? Use 1 lb. ground chicken or diced chicken breast, and use CHICKEN taco seasoning.

a few new recipes

Our family has been so blessed by so many who've brought us some delicious food after the birth of our new babe. Thank you SO much all of you!

My sweet friend/visiting teacher brought us the most delectable chicken pot pie I think I've ever had. I mean, its a Food Network "Barefoot Contessa" recipe, so how could it NOT be amazing?! So, here it is (The Barefoot Contessa) Ina Garten's Chicken Pot Pie.

I am lucky enough to have a fellow foodie blogger (if I can call myself that). She posts recipes every week and I have used a TON of her's.  A few weeks ago she and her hubby brought us some Crockpot French Dip Sandwiches. They were amazing!  I will be making them again! Thanks Kelly! DeLISHious!  

Check out Kelly's other yummy recipes over here. Might I recommend her:
Pulled Pork (which I've yet to try, but it's one of her favorites so I'm sure it's amazing!),
along with her recent post of Strawberry Cupcakes found here,
Homemade Chicken Noodle Soup (I made this with some leftover turkey and it was the best homemade chicken noodle soup I've ever had- SO good),
and Cookie Dough Truffles (from Paula Deen). If I can think of other recipes of her's I've used but haven't posted, I'll do so.

This past week I made Kelly's Garlic Lemon Shrimp with Orzo and Broccoli, listed below. It was SO good! It's similar to my Asparagus & Shrimp Pasta but I think her recipe held up better, meaning as leftovers mine is more dry but I still really like it. To each his own. This recipe of her's will be on our rotation, just as I know it's on her's. So tasty!

Garlic Lemon Shrimp with Orzo and Broccoli

1 cup orzo
1 broccoli crown, cut into bite-sized pieces
1 tbsp olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 lemon, juiced and zested
1/2 cup white wine or chicken broth
kosher salt and course ground black pepper, to taste
1 tbsp butter
1 pound large shrimp, peeled and deveined
2-3 tablespoons parsley, chopped
1/3 cup Parmesan cheese, grated
Direction
- Bring a medium saucepan of water to a boil, add the orzo and cook until al dente (about 8-9 minutes). During the last 2-3 minutes of cooking, add broccoli to the pasta water. Drain orzo and broccoli and set aside.
- In a large saute pan, heat olive oil over medium-high heat, and add onions. Cook until soft and translucent, about 4-5 minutes, then add garlic and cook for an additional minute.
- Add lemon juice, zest, and wine/broth to saute pan and bring to a boil. Reduce heat, summering for 2-3 minutes. Season with salt and pepper.
- Stir in the butter, and continue stirring until melted
- Add the shrimp to the saute pan, and cook until pink and cooked through (about 4-5 minutes). Add the orzo and broccoli, parsley, and cheese to the shrimp and toss gently to combine
- Serve immediately
- *We discovered this is even delicious and amazing COLD as well!

Some other recipes I've tried out lately include:
Baked French Toast with Raspberry Sauce
I was not as pleased with this recipe as my husband was. He really liked it. I think it just wasn't what I was expecting- it was more custard like than actual french toast-like, so I won't be making it again. Oh, and I used frozen strawberries instead of the raspberries.
Baked Ravioli
This Everyday Food recipe was AWESOME! It looks very simple and I didn't have high hopes for it, but it proved me wrong and will now be on the rotation. Even Jackson liked it! Write this one down!

Light & Fluffy Bread (aka Sara's Homemade Bread)
This was SO delicious AND I was able to use some of my whole wheat flour from my food storage!  It was a big hit and very easy to make.

This smaller batch of bread works well with or without a bread mixer.

6 c. whole wheat flour
2 T. vital wheat gluten (or 1/2 c. high gluten (80%) flour or 500 mg vitamin C)
2 T. dry yeast
2 1/4-1/2 c. warm water (120-130*)
2 T. oil
2 T. honey
2 eggs
2 t. salt

1. Mix 3 c. flour, wheat gluten, and yeast in mixer bowl equipped with kneading arm.  Add warm water and mix for 1 minute.  Turn off mixer, cover bowl, and let dough sponge for 10 minutes.  Add oil, honey, eggs, and salt.  Turn on mixer. Add remaining whole wheat flour, 1 c. at a time, until dough forms a ball and cleans the sides of the bowl.  Knead 5-6 minutes (in bowl).  Turn off mixer, cover bowl, and let rise 20 minutes.  Mix for 1 minute to knead dough down.  Preheat oven to 150*.
2. Lightly oil hands.  Divide dough into equal portions. Shape into loaves and place into lightly greased bread pans.  Turn off oven.  Place bread in oven, and let rise until double in bulk.  Leave bread in oven and heat oven to 350*.  (Bread may also rise on countertop until double.) Bake in preheated oven.  Remove from pans and let cool.
3. Bake at 350* for 30-35 minutes.
4. Yield: 2 regular-sized loaves

Slow-Cooker Pot Roast
Did I mention I love the Everyday Food Magazine? I've found SO many good recipes in there, including this one. I love slow cooker recipes, especially on Sundays when I can throw it all in and it cooks while we're away at church. As soon as we got out of the car in the GARAGE we could smell the heavenly aroma. Mmmm.

The link above is the original version, I modified it a bit, noted in italics below.
Serves 8

• 1 c. water
• 2-3 T. cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges too much onion if you add the dry onion soup like I did
  
• 1 envelope dry onion soup mix
• Coarse salt and ground pepper
• 1 beef chuck roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce
Directions
1. In slow cooker, stir together cornstarch and cold water until smooth. Add carrots and 1/2 packet of onion soup mix; season with pepper, and toss.
2. Sprinkle roast with other 1/2 packet of dry onion soup mix, along with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 8-10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. (At this point we put the pan juices in a saucepan and proceeded to make a gravy to go with it. The juices were delicious so all we added was additional water and the thickening to make the gravy.) Serve roast with vegetables and pan juices (or gravy).
   
   Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

family recipe: wet enchiladas

I think we all probably have at least one recipe that we're not sure where it came from, what the name means, or what to compare it to, but it's a family favorite and there's no way around it. This is one of those recipes.

When my parents got married my Mom asked my Dad which of his Mom's recipes he wanted my Mom to make for him and this was one of them. Like I said, we're not sure where this recipe came from and why it's called "wet enchiladas". We can't come up with a better, more appropriate name so it's stayed the same. The only thing I can compare it to (thanks to a spouse who had never had anything like this before) is a type of Mexican, soupy chili served over a weird cornmeal tortilla pancake-type thing.

I'm not actually expecting anyone to try this (especially after an intro like THAT) but I'm just posting this for my posterity and any cousins who might enjoy it. (Oh and if you are a cousin and know what I'm talking about, please respond. It'd be interesting to see who else enjoys these like we do!)

Wet Enchilada's - from Grandma Amy
1 1/2 lb. hamburger
1 small onion, diced

Sauce:
1 qt. tomato juice
1 can tomato soup
1 T. chili powder
2 T. sugar
1/2 t. salt
1/4-1/2 t. pepper
1 1/2 t. oregano
1/4-1/2 t. garlic powder
1 t. cumin

Enchilada tortillas:
1 1/2 c. corn meal
1 1/2c. flour
2 1/4 c. milk
1 1/2 t. salt
3 T. oil

1. Brown hamburger and onions in a skillet. Remove from heat and drain off fat.
2. Simmer sauce ingredients for about 20 minutes.
3. While sauce in simmering, mix up enchiladas and begin cooking them. (I LOVE using my electric griddle for this but a big frying pan would work too.)
4.Add browned hamburger and onions. Thicken with 2-4 T. flour and water.
This is how I assemble it, from bottom to top:
cornmeal tortilla
fiesta cheese
a scoop of wet enchilada sauce on top
more fiesta cheese

However, if you actually like lettuce, tomatoes and onions, among other things on your tacos you may assemble it differently. I think my parents assemble it like I do then add the other veggies to the top. To each his own. Top it how you like it.

Note: When you're having leftovers, warm the tortilla by itself for about 30 seconds first, then add your other layers to be warmed up on top of it. Otherwise, the tortilla may be a little on the chilly side in the middle and nobody wants that.

family recipe: Priest Lake Lasagne

I can still see this recipe at home in my Mom's recipe file. It's very distinct because it's one of the few in my Dad's handwriting, which I've always loved.  This recipe has been passed down from my Grandma when she used to make it for her crew up at the Lake where our family has been vacationing for 50+ years. It always hits the spot and just thinking about it makes my mouth water. Mmmmm...

8 oz. lasagne noodles, cooked

***Meat/Sauce Layer:
1 lb. hamburger
1/4 lb sausage (optional- I'm not a big sausage fan, so I always OMIT this ingredient)
3/4 c. onion, chopped
1 clove of garlic, minced (or 1/4 t. garlic powder)

1. Cook these 4 ingredients in a soup-sized pan; salt and pepper to taste.

2. Then add:
15 oz can of diced tomatoes
15 oz. tomato sauce (don't have this? use 8 oz. tomato sauce + 6 oz. tomato paste + 2 oz. water)
1/8 c. parsley flakes
1/8 c. sugar
1 t. salt
1 t. basil

*Cheese layer:
2 1/4 c. cottage cheese
3/4 c. sour cream
1/2 c. parmesan cheese, grated
1 T. parsley
1 t. salt
1 t. oregano
1-2 eggs (optional)

3. Mix all cheese layer ingredients in a bowl.

1 lb. mozzarella cheese, shredded
1/2 c. parmesan cheese, grated

4. Layer 1/2 cooked noodles in a 9x13 pan.
Spoon 1/2 cheese layer over noodles; sprinkle with 1/2 the mozzarella.
Spoon 1/2 meat/sauce layer over and spread evenly.
Repeat layers,ending with meat/sauce layer.
Sprinkle final 1/2 c. parmesan over all.

5. Bake @ 375* for 30-45 minutes until hot and bubbly around the edge. (Cuts and serves best if allowed to stand for 5-10 minutes). Be sure to serve with some crusty garlic bread. Salad...optional :) I mean, what's the point?

*** Don't have time or energy to fuss with a homemade sauce in Step #2? Cheat a little on occasion like I do and use a quart of you favorite spaghetti sauce. I like Tomato & Basil.

mexican pasta bake

1 lb. hamburger
1/2 package of Taco Seasoning
15 oz. can of tomato sauce
1/4 c. green peppers
1 t. garlic powder
1 t. oregano
8 oz. rotini pasta, cooked
1 c. cheddar cheese, shredded
3/4 c. sour cream

1. Brown hamburger and drain. Stir in taco seasoning, tomato sauce, green peppers, and spices. Bring to a boil.

2. Meanwhile, combine pasta, 1/2 c. cheese, and sour cream. Spoon into a greased 2 qt (8x8) baking dish. Top with meat and remaining cheese.

3. Bake uncovered @ 350* for 30 minutes.

the ultimate spaghtetti & meatballs dinner

This recipe is AWESOME! I've modified a bit from Rachael Ray's recipe here. Her recipes are usually good, BUT they also generally have about 27 ingredients (give or take) which is NOT how I generally cook, but with this recipe, I make the exception because I know it will be YUM-O!

Sauce:
2 T. olive oil
2 garlic cloves (or 1/2 t. garlic powder)
1 small onion, diced
1 - 28 oz. can crushed tomatoes
1 - 15 oz. can tomato sauce
salt
pepper

Meatballs:
1 lb. ground beef
2 T. parsley, dried
1 egg
1/2 t. garlic powder
1/2 c. plain bread crumbs (or use Italian bread crumbs and omit the Italian seasoning below)
1/2 t. Italian seasoning
1/2 c. Parmesan cheese, grated
1/4 t. pepper

Pasta:
2 beef bouillon cubes
1 bay leaf
1 lb. angel hair pasta
2 T. butter

1/4 c. Parmesan cheese

Pasta water:
1. Bring a large pot of water to boil for pasta.

Sauce:
2. Add olive oil to a medium saucepan over moderate heat. Add the garlic and onions and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes.

Meatballs:
3. While the sauce is simmering, make the meatballs. Place the ground beef in a medium mixing bowl and add the garlic, parsley, egg, breadcrumbs, Parmesan cheese, and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the simmering sauce.

**If you're making the meatballs for a separate meal, place the formed meatballs on a cookie sheet and bake @ 400* for 16-18 minutes (or @ 350* for 30 minutes). Transfer to an 8x8 dish. Bring whatever sauce you're using to a simmer and pour over the meatballs. Top with mozzarella cheese and place in warm oven to melt the cheese, if needed.

Pasta:
4. While the meatballs are simmering in the sauce, add the beef bouillon cubes and bay leaf to the boiling water for the pasta. Once the cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of pasta water for the sauce.

Sauce & Meatballs:
5. Once the meatballs are cooked through, add the reserved starchy beefy pasta water and the butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top with the sauce and the remaining 1/4 cup grated Parmigiano Reggiano. Pass more grated cheese at the table.


This is my "go to" recipe for meatballs. Sometimes I make JUST the meatballs, and serve them with my favorite Baked Ziti. This combo is a BIG HIT! Trust me!

taco corn chili

This sounds like a weird recipe, but the SUPER SWEET CORN is a nice surprise, really.

low fat, low cholesterol, low calorie
recipe from Betty Crocker

1 lb. lean ground beef
1 - 15 oz. can reduced-sodium kidney beans, drained & rinsed
1/2 envelope taco seasoning mix
1 -1 10 oz. can diced tomatoes, undrained**
8-10 oz. frozen SUPER SWEET corn, thawed & drained (put it in a strainer and run cold water over it for a few minutes while you're browning the meat)
2 c. water
2 t. sugar

1. Brown beef in a 3-4 qt. soup pot (or whatever you have that's close to fitting this description). Drain off the fat.

2. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered for 18 minutes, stirring occasionally.

3. Serve with shredded cheese, tortilla chips, and sour cream for a delicious, healthy spoon taco!

**Need a little more heat? Substitute a 10 oz. can of diced tomatoes and green chiles, and use an entire package of taco seasoning. Keep the milk handy...?

more Cafe Rio recipes

I've used the recipes found here for Cafe Rio Sweet Pork, Green Chile Rice & Cilantro Ranch Dressing.

I found these other "Cafe Rio" recipes online.

Black Beans
2 garlic cloves, minced
1 t. cumin
2 T. olive oil
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 t. salt
2 T. cilantro, remove stems & chop

In a skillet, cook garlic & cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice & salt. Continually stir until heated through. Just before serving, stir in cilantro.

Cafe Rio Chicken
3 lbs. chicken breast
1 can green chile sauce
1 c. chicken broth
1 T. cumin
1/2 onion
3 garlic cloves, minced
juice from 1/2 lime
cilantro, chopped, to taste

1. Place chicken in crock pot, pour green chile sauce & broth over. Add cumin, garlic, lime juice, & cilantro. Cut onion in half and place full onion rings on top of chicken to flavor (they will be removed when the chicken is cooked & discarded).

2. Cook for 4 hours, shred meat & cook for another hour.

Cafe Rio Beef
3 lbs. chuck roast
1 can green chile sauce
1 c. beef broth
1 small can tomato sauce
1 T. cumin
1/2 onion
3 garlic cloves, minced

1. Place chuck roast in crock pot, pour green chile sauce, broth & tomato sauce over the top. Add cumin & garlic. Cut an onion in 1/2 and place full onion rings on top of roast to flavor (they will be removed when the roast is cooked and discarded).

2. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef.


I made the black beans (very yummy) but have not made the chicken or beef yet.

**If you've lead the SAD life of never eating at Cafe Rio, click here to see some of what you're missing AND click here to plan your next vacation. :)