Pot Roast

This is my go to Pot Roast recipe.  Its simple and delicious. 

Pot Roast

recipe by Pioneer Woman

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 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 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 cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

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). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

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.

Enjoy!

Slow Cooker Chicken Tacos

This is a newer recipe that our family really enjoys.  Simple, yet very delicious.

Slow Cooker Chicken Tacos

recipe by Six Sister’s Stuff

Ingredients:
1 envelope taco seasoning
4 boneless, skinless chicken breasts
1 (16 oz) jar of salsa

Directions:
Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours.

When done, the chicken should shred easily when stirred with a fork. 

For tacos, serve the chicken with crunchy taco shells and/or soft flour tortillas, guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love. You could also use the chicken for for enchiladas, nachos, tostadas, quesadillas, etc, etc!

Spaghetti Casserole

Spaghetti Casserole

Recipe by Judie Burnham

Ingredients:

1 lb. ground beef

1 onion

1 tsp minced garlic

1 package spaghetti seasoning

1 jar spaghetti sauce

1 package spaghetti noodles

16 oz. Daisy Sour cream (not fat free or light)

1 package of Provolone cheese rounds

Grated parmesan cheese

Directions:

Preheat oven to 350 degrees.

Brown beef with onion and garlic until no longer pink.  Add spaghetti seasoning.  Add spaghetti sauce and reduce heat to simmer.

Meanwhile, boil noodles. 

Spray or butter a casserole pan, 13 x 9, put all noodles in bottom of pan.

Coat noodles with sour cream.  Layer with provolone cheese rounds.

Spoon meat mixture over cheese.

Top with grated parmesan cheese if desired.  Cook until thoroughly heated, approx. 30 minutes at 350 degrees.

Enjoy!

Chicken Tortilla Soup

There are a variety of recipes for Chicken Tortilla Soup that I have tried.  This one has become our family’s favorite.  I serve it with tortilla chips, avocados and shredded monterrey cheese. 

Chicken Tortilla Soup

recipe by Pioneer Woman (slightly modified)

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/2 cup Diced Green Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 1 can (15 Oz. Can) Black Beans, Drained
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 

Ladle into bowls, then top with sour cream, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Enjoy!

Taco Soup

I have been making this recipe for years.  A quick and simple soup that the family enjoys.  I usually top it with grated cheddar cheese and a dollop of sour cream.  Serve with tortilla chips.

Taco Soup

Ingredients

Makes 6 servings

• 1 pound ground beef

• 1 (1.25 ounce) package taco seasoning mix

• 1 1/2 cups water

• 1 (15 ounce) can mild chili beans

• 1 (15.25 ounce) can whole kernel corn, drained

• 1 (15 ounce) can pinto beans, rinsed and drained

• 1 (14.5 ounce) can stewed tomatoes

• 1 (10 ounce) can diced tomatoes with green chile peppers

• 1 (4 ounce) can chopped green chilies

• 1 (1 ounce) package ranch salad dressing mix

Directions

1. In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Apple Pie (Quick & Easy)

This is a simple, yet delicious recipe for apple pie. 

Apple Pie

recipe by Allrecipes

• 1 recipe pastry for a 9 inch double crust pie

• 1/2 cup unsalted butter

• 3 tablespoons all-purpose flour

• 1/4 cup water

• 1/2 cup white sugar

• 1/2 cup packed brown sugar

• 1-2 teaspoons cinnamon

• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.  Stir in cinnamon.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Gently pour 1/2 the sugar and butter liquid over the apples. Cover with a lattice work crust. Gently pour the remaining 1/2 sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Serve with vanilla ice cream and enjoy!

This is a great recipe from Pampered Chef. 

Apple Danish Braid

Ingredients:

• 1 pkg. (8 oz) cream cheese, softened
• 1/3 cup powdered sugar
• 1 egg
• 1/4 cup pecans, chopped
• 2 pkgs. refrigerated crescent rolls
• 2 Granny Smith apples, peeled, cored, and sliced
• 1 TBS. sugar
• 1/2 tsp. cinnamon

Directions:

1. Preheat oven to 375 F.
2. In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth.
3. Unroll 1 pkg. of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone or cookie sheet. Repeat with remaining pkg. of dough. Roll dough to seal perforations.
4. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling).
5. Spread half of cream cheese mixture evenly over middle of dough.
6. Peel, core and slice apples. Cut slices crosswise in half; evenly arrange apple slices over cream cheese mixture.
7. Combine sugar and cinnamon; sprinkle over apples.
8. Scoop remaining cream cheese mixture over apples; sprinkle with pecans.
9. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.
10. Bake 25-28 minutes or until deep golden brown. Remove from oven. Cut & serve.

Note: I halved this recipe in the picture above.

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