Friday, April 28, 2017

Perfect Pork Pot Roast



Let me just say Let me just say
Look at this gravy, OMGosh it's so rich and delicious

Perfect Pork Pot Roast

what you need:
1- 4-5 pound boneless pork roast
1 onion chopped
4-5 cloves of garlic minced
1/4 cup worcheshire sauce
olive oil to coat pot
spices: sea salt, pepper, chili powder, smoked paprika, garlic powder, onion powder
1 box chicken or vegetable broth

for gravy:
2 tsp corn starch(or flour) but I prefer corn starch
1 cup milk


How to make it:
First in a large pot drizzle olive oil to coat bottom of pan
lightly, then get pot nice and hot
Rinse your port roast, then pat dry, and season on both sides
with a mixture of salt, pepper, garlic powder, onion powder, smoked paprika, chili powder, pat lightly with these seasonings

Now place your pork roast in the hot pot and listen for a good sizzle
Let it cook on one side a few minutes you want this to brown and get a little crisp, after a few minutes when the meat will lift out of the pot easily and doesn't stick, turn it over and let it brown crispy nice on this side as well. You want that nice brown bits to form on each side.

After it's browned well place onions, garlic in pot and deglaze the pan with some chicken or vegetable stock about 2 cups, and worcheshire sauce and let this cook on medium till half or more of the juice cooks away, turn meat and add more stock or water can be used too.
Let simmer 2-3 hours till meat is tender

Once it's falling apart easily, remove meat and mix 2 teaspoon cornstarch with 1 cup milk or broth and heat up the juices in pan then add this mixture and stir till nice and thick you will have the most delicious gravy



Saturday, April 22, 2017

Bacon Pickle Grilled Cheese




So I was thinking I love Grilled Cheese and I love Pickles and well who doesn't love the Bacon
So I thought, why not put it all together and today I did it and it's so GOOD

what you need:
Good cheese slices
Long sliced Pickles
Cooked crisp Bacon(I cook mine in the Oven)
Bread
Butter

How to make it:
Get out the ingredients and then warm up your pan, you want it nice and hot when you place the sandwiches in, or use a sandwich cooker
Slice Cheese if using Velveeta, drain pickles so they are wet, and drain bacon
Butter the outside of each slice of bread, layer these butter side to butter till I get to the hot pan
Now place a slice of Bread in Pan butter side down, place a slice of cheese, layer with 2-3 pickles, then bacon slices, last another slice of Cheese and finally another layer of Bread butter side UP this time.
Now cook and flip when the sandwich is golden brown or as dark as you like, I like ,mine a little darker
Serve with veggie slices,  salad or even chips
Enjoy

Friday, April 21, 2017

Ham Bone Chowder


Don't throw that ham bone out after the holidays, save it, even freeze it until you're ready for this soup, it's good and uses all your ham. This chowder is nice and creamy


WHAT YOU NEED:
1 meaty ham bone, fat trimmed
1 lb sliced smoked sausage(optional)
1 (32 fluid ounce) container chicken stock
1 onion, chopped
2 tablespoons chopped garlic
6 red potatoes, cubed
4 large carrots, chopped
1 tablespoon chopped fresh parsley
2 teaspoons ground cumin
1 cup frozen corn
1 cup milk
salt and ground black pepper to taste

HOW TO MAKE IT:
Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
Cook on Low for 6 to 8 hours.
Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup.
Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir.

Now take an emulsion blender and slightly beat to thicken adding your milk but not too much, just enough to make it slightly creamy

alternative blending:
Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.

Strawberry Scones



The secret to making scones is to not over mix your dough, use warm(room temperature milk or cream)

Ingredients:
1 cup strawberries
2 1/3 cups of flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
6 tablespoons Butter
2/3 cup warm milk
1 tsp vanilla

Method:
Preheat oven to 425°F
Preheat your cookie sheets in oven while making scones
Cut strawberries in 1/2 inch pieces and set aside
In large bowl, sift the flour, sugar, baking powder and salt
Add butter. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs
Stir in reserved strawberries and toss well to coat
Make a well in the flour mixture then
Add warm milk(not cold) and vanilla all at once. With a fork, lightly mix gently fold and turn until mixture holds together


**NOTE** the secret to making scones is being gentle working lightly and not overwork your dough
With floured hands, gently form into a ball. Let it rest for 10 minutes covered.
Gently roll out dough on floured board until 3/4 inch thick
Cut into two-and-a-half-inch circles with floured cookie cutter or upside down plastic tumbler, when cutting do not twist the cutter, simply press and pull straight up to keep dough from crushing the layers
Place on hot greased cookie sheet close together, actually touching is best and bake until golden - about 12 minutes.
Serve warm with either strawberry preserves and/or whipped cream


Tuesday, April 18, 2017

SLOW COOKER RICH POT ROAST



This roast makes a rich brown gravy, full of flavor and deliciousness and the best is how easy this recipe really is

Serves: 6
INGREDIENTS
3 lb. chuck roast
2 Tbsp. cooking oil
1 tsp. pepper
1 tsp. garlic powder
¾ tsp. dried leaf oregano (not ground)
1 Tbsp. Worcestershire sauce
¼ cup soy sauce(low salt)
1 cup brewed coffee
1 large white onion, sliced
5 cloves of garlic minced
2 bay leaves

To thicken sauce
2 Tbsp. cornstarch
3 Tbsp. cold water
Slow Cooker Size:
6-quart or larger

Preparing ingredients 

INSTRUCTIONS

In a large skillet set to medium-high heat, add the cooking oil. When the
oil is hot brown the roast on both sides.
Sprinkle the pepper, oregano, and garlic powder on the roast. Add the
onions, garlic and bay leaves. Pour over the coffee, Worcestershire sauce, and
soy sauce.
Cover and cook on LOW for 10 hours, or HIGH for 6 hours without opening the lid during the
cooking time.
Remove meat and place on a plate and cover with foil. Discard bay leaves.
In a small bowl combine the water and cornstarch, whisk with a fork until
smooth. Pour this mixture into the broth and onions in the slow cooker
and stir.
Cover the slow cooker again for about 20 more minutes with the
temperature set to high.
Once the sauce has thickened, slice the meat and add into the broth in
the slow cooker.
Serve with your favorite sides, we like mashed potatoes for the gravy

TIP: to reduce grease in gravy To remove the grease from the sauce I lay over a paper towel over the top of the liquid and then pull up quickly, and discard the paper towel.

Monday, April 17, 2017

CHICKEN CHEESY RICE CASSEROLE



An old time favorite, this is one of our favorite go to meals on busy days, I add cheese to the old original recipe and it's so tasty
Try it with your favorite cheese

Serves: 4 servings
Ingredients
4 chicken breasts
1 cup long grain white rice, uncooked
3 TB butter
1 package onion soup mix (or use homemade)
 (I used 1 tsp dry minced onions, 1 tsp garlic powder, 1 tsp parsley flakes, salt and pepper)
1 can (10 oz) cream of mushroom soup
1 cup of shredded cheese how you like


How to make it:
Preheat oven to 325 degrees.
Spray 9x13 pan with cooking spray and drop about 3 tb butter in pan
Pour uncooked rice in pan Sprinkle with onion soup mix, see above
Combine mushroom soup and 1½ cups of milk and cheese, stir to mix
Add chicken breasts and season with salt & pepper, garlic powder
Pour soup mixture over chicken.
Cover and bake 1 hour 15 minutes or until rice is tender.
Notes
If chicken has bone in, check internal temp before serving, it may need to bake a little longer
depending on your ovens.

Monday, April 3, 2017

Perfect Pot Roast



Ingredients
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions(one diced)
3 stalks celery(diced)
1 Bag of baby Carrots (or whole Up To 8 Carrots)
1 Bag of Brussel Sprouts
Salt To Taste
Pepper To Taste
Garlic powder and onion powder
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper and rub with garlic and onion powder on your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and celery (save one onion for later). When the oil in the pot is very hot (but not smoking), add in the diced onions, browning them on one side and then the other. Leave in pot for flavor
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.Or simmer slowly on top of stove.

 Add in 1 onion, brussel sprouts and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. This will make a delicious gravy