Slow Cooked Beef Roast

Since I don't eat beef, tonight I cooked for Scott. Well I did the prep and let the slow cooker take it from there.  Although I don't eat it I guess I can cook it pretty well since he loved it.  It cooked on low all day (about 8 hours) and the meat just fell apart when it was done.  You can put any type of potato and or vegetables that you want.  Here is what I chose to use:

Beef Roast
Packet of Crockery Gourmet beef seasoning
2 Cups of water
2 large red potatoes, cut into 6 chunks each

3 stalks of celery, cut into 2 inch chunks

1 onion, thickly sliced
1/2 bottle of beer (I used moosehead)
Salt and pepper to taste

Now this is a great meal if you work all day, you can actually prep the whole thing the night before, if your not a morning person, and place in the fridge.  Simply take it out and pop it in the crock pot, flip the switch to low and your out the door worry free for what to do for dinner.

First, place the Beef in the pot and prepare the seasoning by mixing with 2 cups of water. Pour the mix over the beef and add your veggies.  Season with salt and pepper to taste.  Lastly add the beer around the sides of the pot, over the veggies.  Now, as they say, set it and forget it!  No need to poke, stir or even open the lid.  Let slow cook for 8 hours.  Remove your beef and slice.....it should just be falling apart at this point. 

 We served with veggies and bread and butter to dip in some of that gravy from the pot.  Lastly, the best part.....leftovers! Dinner is no done for tomorrow as well!

Enjoy!  

Apple Pie

I bought a tote of apples last week and had about 10 left so I needed to do something with them.  What better than to make a delicious apple pie (served with vanilla ice cream of course)! I once again turned to my Betty Crocker cookbook since she must have the best recipe, right?!? Well as it turns out I was right and here is what you will need to find out for yourself:

6-8 medium apples, peeled and sliced (I used macoun)
1/2 cup sugar
1/4 cup flour
1.5 tablespoons cinnamon
1.5 tablespoons nutmeg
Pinch of salt
3 tablespoons unsalted butter
2 tablespoons water
1.5 tablespoons sugar
Pie crust (I use the pre-made since I don't have time to make it from scratch when I bake at 8pm all the time, it tastes great and you really can't tell a difference)

First line your pie plate with one of the pie crusts.  

Next mix the sugar, flour and spices in a bowl. Add your sliced apples and toss.  Place apple mixture into the pie plate and top with your butter pieces.

 I chose to cut out apple shapes in my top crust but all you need to do is put a couple slits in the center to vent. Place the crust on top, crimping the edges along the pie plate. Brush the top with water ans sprinkle with sugar.  

 Before placing it in the oven wrap the edges of the pie with tin foil to prevent the sides from burning (you will want to remove the foil about 15 minutes before it is done). 

 Bake in a 425 degree oven for about 40 minutes or until golden brown. Let cool on a wire rack for at least an hour and then serve warm topped with vanilla ice cream! 

Enjoy!

Weekly Menu Planning

Happy Monday everyone! This week I decided to plan ahead.  I really don't have time to be running to the grocery store every other night, especially when I usually don't leave work until after 6pm. This past weekend was the first that I had two days off with nothing at all planned, probably since spring! I decided I would spend Saturday morning actually planning what I would cook all week before heading out to the grocery store. This way I would be able to get everything I needed for meals all week without wasting money on grabbing things I could possibly not use or end up with 10lbs of more frozen meat in my freezer. Here is what I plan to make this week and if all goes well there will be plenty of recipes to share along the way:

Monday:
Tomato Basil Chicken Breast over Veggie Pasta 
Tuesday:
Marinated Grilled Pork Chops with Butternut Squash and Mashed Potatoes
Wednesday:
Crock Pot Beef Roast with Red Potatoes
Thursday:
Left Over Beef from Wednesday
Friday:
American Chop Suey or Tacos (this one is still up in the air but we always have the ingredients for both on hand)
Saturday:
Pulled Buffalo Chicken Sandwiches

A few of these I have made before so you can find the recipe for them by clicking on them above. As for the others I will add then as the week goes on. Hope everyone has a great week!

Tomato Basil Chicken Breast

During the week I work pretty late and we have gotten use to eating late.  I could always take the easy way out and get take out on the way home but I like to cook, and cooking at home also saves a lot of money so when you do eat out you can step it up and eat at better places. I love pasta dishes and could probable live on pasta.  Of course if you eat a lot of pasta you should eat whole grain pasta as it is not the best thing for you.  I also love to use veggie pasta since you get all your veggies while eating it. This meal is quick and can be done within 30 minutes and is also super easy.  also, chances are you have everything you need right in your fridge all the time. Here is what you need:

1 large or 2 small chicken breasts, (pounded)
Salt and pepper to taste
2 teaspoons dried basil
4 tablespoons EVOO
1 cup cherry tomatoes, cut in half
2 cloves garlic, minced
4 tablespoons butted
1/2 cup fresh basil, chopped
Parmesan cheese to taste
Pasta of choice

First you want to get your water boiling for your pasta and cook the pasta to your liking.....by the time the pasta is ready you should be finished cooking the chicken.   Season your chicken breast with salt, pepper and dried basil.  Add the EVOO to your skillet and heat.  Once hot add your chicken to the pan and cook on each side about 3-4 minutes.  You want to make sure you do not over cook the chicken or it will be rubbery.

Once you have cooked the second side for about 4 minuted add your tomatoes, fresh basil and butter.  The butter will help make a creamier sauce to put over your pasta.  You can also add the garlic at this time.  Once the butter melts mix the ingredients in the pan and flip the chicken once more.

Turn the heat down to low and simmer for a couple minutes while you drain your pasta.  I like to remove the chicken breast and slice and serve with the sauce over pasta topped with parmesan cheese.  This was absolutely delicious and so quick to make, Enjoy!

Mini Salted Caramel Apple Pies

It is clearly apple season and there is just tooooo many things that you can do with them.  Baking with them is favorite, everything from cobblers, to cakes, to crisps and most importantly pies!  One of my personal favorites is caramel covered apples, so I decided to take that and turn it into a pie and made these Mini Salted Caramel Apple Pies! I basically used a traditional apple pie recipe and added some chopped up caramel to them.  Here is what you will need,

1 granny smith apple, diced
1 Macintosh apple, diced
1/4 cup sugar
3 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 egg, lightly beat with 1 tablespoon water
8 chewy caramels, chopped
Sea salt to taste
1 Pre-made pie crust


First I mixed the first 6 ingredients together in a bowl and set aside.  Next I took my pie crusts and placed them on the counter, using a glass I cut out 18 circles.  Line your baking sheet with parchment paper and place half the circles on the sheet.  Spoon the apple filling onto the center of the crusts, leaving room to add the caramel pieces.  Divided the chopped up caramel pieces between all the pies and sprinkle with sea salt.   Place the rest of the crust circles on top and press with a fork around the edges, like below.

 Lastly, with a sharp knife cut slits in the top for ventilation and brush with your egg wash.  Bake at 350 for 20-30 minutes of until golden brown on top.  Remove from oven and serve warm topped with caramel swirled vanilla ice cream! Enjoy!

ABC Chicken Noodle Soup

I am tired of making the same old things and as I said in my precious post, with fall comes soup season. I love soups mainly because they are obviously delicious but also since you make a pot on Sunday and lunch is done for the week! This week I made ABC Chicken Noodle Soup, Scott loves chicken soup and made me write down how I made it last time (clearly I didn't find that card and played it by ear).  Here is what you need and how to make, as Scott said "the best chicken soup I ever had".

4 tablespoons EVOO
2 cloves garlic, smashed
1/3 Vidalia onion, chopped
4 stocks celery, chopped
7 large carrots, peeled and sliced
Sea salt and pepper to taste
1 large can chicken stock, low fat and reduced sodium
1 pre-cooked rotisserie chicken, use all white meat and drum sticks chopped
6 sprigs of thyme
6 sprigs of rosemary
1/2 box ABC pasta

First, heat the olive oil in a large pan and saute the garlic for about 2 minutes on low, being careful not to burn it.  Next add the onion and celery and let cook for about 5 minutes, stirring as needed.  Add the carrots and cook for another 5-10 minutes.  Add the salt and pepper fo taste. Add the chicken stock and chicken and bring to a boil. Reduce to low, add the springs of thyme and rosemary (I tie then together with string for easy removal) and simmer for about 30 minutes to an hour (until carrots are tender). Turn the heat off, remove the herbs and add the pasta. Cover and let sit for about 15 minutes. Spoon into bowls and enjoy!