Confession session

I have always feared the pot roast.
There, i said it!
Well this week i decided it was time to put my big girl panties on and get over it!

Thanks to my nesties for the recipe and the confidence to just do it!


Pot Roast


Ingredients:
3 Pound(s) beef pot roast
1 to taste salt
1 to taste steak seasoning or seasoned pepper
1/2 bag baby carrot
4 Clove(s) smashed garlic
1 packet mushroom onion soup mix
1/4 Cup(s) - 1/2 cup wine, beer or vermouth
1/4 Cup(s) - 1/2 cup water
2 peeled & quartered onion
1 to thicken liquid flour or cornstarch
(I also added potatoes)

Directions:
Coat all sides of roast with salt ( I always use kosher) and seasoned pepper. Brown in dry skillet on all sides. Toss all the veggies in the bottom of the Crockpot, top with meat, then add soup mix, top with liquids. Cover and cook on low for the longest time your Crockpot allows. When it's done cooking, take the meat out and stir in a little bit of flour or cornstarch to thicken up the sauce put the meat back in and serve straight out of the pot.

Heading south...

This was pretty good! i used a medium salsa for some kick.

Southwestern Chicken and Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
• Taco seasoning
  
• 1 large onion, chopped
• 1 (15.25 ounce) can kidney beans, drained, rinsed
• 1 1/2 cups chunky salsa
• 1 cup frozen, whole kernel corn, thawed
• 1/2 cup chicken broth
• 1 1/2 cups Minute® White Rice, cooked

Directions

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken and onion and top with Taco Seasoning; cook and stir until chicken is cooked through.
2. Add beans, salsa corn and broth. Bring to boil.
3. Stir in rice; cover. Remove from heat and let stand for 5 minutes to thicken.

Where's the beef?

It's in my Chili Mac Casserole, that's where!

Chili Mac Casserole

Ingredients
1 cup uncooked elbow macaroni
2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 1/2 teaspoons salt
2 teaspoon chili powder
2 teaspoons of hot sauce
1/2 teaspoon ground cumin
salt and pepper to taste (make sure you taste!!)
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese

Directions
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

It's 70 degrees in November...we need to grill!

Here i thought we were done using the grill and it goes an turns a nice 70 degrees today!
so you know i busted it out and used it tonight!
i was nervous about this recipe, with all the sweetness to it, but the soy sauce and hot sauce really made it quite nice. Thumbs up from the hubby too, so that's always a good thing.

Sweet, Tangy, Spicy Chicken Kabobs (although you can use any meat you want really)

Ingredients

• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon lime juice (optional)
• 1 tablespoon lemon juice
• 3 tablespoons maraschino cherry juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup pineapple juice
• 1/4 cup dry white wine
• 1/4 cup hot pepper sauce (such as Crystal®) (optional)
• 3/4 cup reduced-sodium soy sauce
• 1 (8 ounce) package fresh mushrooms, stems removed
• 1 small red onion, cut into chunks
• 1 red bell pepper, cut into 1 inch pieces
• 1/2 pint cherry tomatoes
• 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
• 16 wooden skewers, soaked in water
• 16 fresh pineapple chunks
• 16 Cherries, stemmed

Directions

1. Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium heat and lightly oil the grate.
3. On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

Soup, there it is!

Ok i stumbled upon this and am SO glad i did. this is my new favorite soup. seriously.

Stuffed Pepper Soup

INGREDIENTS

1 pound ground sirloin

1 green bell pepper, chopped

1 cup finely diced onion

1 (29 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

1 (14 ounce) can chicken broth

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

salt and pepper to taste

1 cup white rice

DIRECTIONS
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

i'm really starting to love my Crockpot!

When i first got my crockpot, i was not pleased. everything kept coming out super dry and i was getting really discouraged. I put it away for awhile, and recently pulled it out and haven't put it back since! Now that i'm home i can monitor it, which i know makes no sense for a crockpot, but the sucker runs really hot. the low setting has stuff boiling!
Well i finally decided to try a soup in the pot. and this week's potato sale at the grocery store spawned this recipe.

Loaded Baked Potato Soup
(directions are for stove top- i followed everything up until added the onions, bacon bits etc. at that point i threw everything in the crockpot.)

Ingredients

• 9 baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups whole milk
• 1/2 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 cup bacon bits, divided
• 4 green onions, chopped
• 10 ounces shredded Cheddar cheese
• 1 (8 ounce) container sour cream

Directions

1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Garlic and Lime, is there really anything better??

Spicy Garlic Lime Chicken

Ingredients:

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon paprika

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 teaspoon dried thyme

1/4 teaspoon dried parsley

4 boneless, skinless chicken breast halves

2 tablespoons butter

1 tablespoon olive oil

2 teaspoons garlic powder

3 tablespoons lime juice

Directions
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce