Classic Pot Roast
Breakfast, Lunch + Dinner
3-4 pound chuck roast (depending on the size of your crock pot)
3 non baking potatoes (I really prefer the creaminess of yukon gold)
Half a red onion
1 cup baby carrots
Big handful of green beans, stems cut off
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon season salt
Place roast on bottom of crockpot and season with season salt. Add veggies over top and sprinkle remaining seasonings over top. Heat on high for 4hrs or low for 6hrs or, if your crockpot is retarded like mine, heat on low for an hour then turn to warm for 5 hours, or whatever! It's sooo good though, so make it! And then turn your leftover meat into amazing beef sandwiches the next day: french rolls, mayo, A-1 and provolone = lick your fingers good.
Tuesday, September 11, 2012
Baked Fish over Greek Orzo
I had this bookmarked for a while and then when my sis-in-law tried it with rave reviews I put it right on the menu. Loved the greek flavors and the lightness of this meal. This kids enjoyed it too. It has become a real favorite!
Baked Fish over Greek Orzo
adapted from Annie's Eats
Yield: 6 servings
INGREDIENTS
8 oz. orzo
10 oz. frozen chopped spinach, thawed and drained
¼ large red onion, chopped
1 cup grape tomatoes, halved
4 oz. sliced black olives
1 tbsp. butter
Salt and pepper, to taste
2-3 oz. crumbled feta cheese
6 white fish fillets, about 6-8 oz. each (such as halibut, cod, or tilapia)
10 oz. frozen chopped spinach, thawed and drained
¼ large red onion, chopped
1 cup grape tomatoes, halved
4 oz. sliced black olives
1 tbsp. butter
Salt and pepper, to taste
2-3 oz. crumbled feta cheese
6 white fish fillets, about 6-8 oz. each (such as halibut, cod, or tilapia)
For the compound butter:
6 tbsp. butter, softened
2 cloves garlic, minced
1 tbsp. minced fresh dill (or dried dill)
½ tsp. lemon zest
juice of one lemon
½ tsp. red pepper flakes (optional)
Salt and pepper, to taste
Preheat oven to recommended temperature on the back of the frozen tilapia bag.
Bring a medium pot of water to boil. Add the orzo to the pot and cook until a few minutes shy of al dente.
Meanwhile, combine the spinach, onion, tomatoes, olives, and butter in a large bowl. Drain the orzo in a fine strainer. Pour the hot pasta into the bowl with the butter and vegetables and toss gently until well mixed. Season to taste with salt and pepper.
To make the compound butter, combine the butter, garlic, dill, lemon zest and juice, and red pepper flakes. Season with salt and pepper. Mix until well combined.
Spread the orzo mixture into a large casserole dish. Lay the portions of fish over the orzo and spread the compound butter over each of the fish fillets. Bake according to time on fish package or until fish flakes easily when scraped with a fork. Remove from oven and sprinkle each serving with a bit of fresh dill and lemon wedges. Serve immediately.
6 tbsp. butter, softened
2 cloves garlic, minced
1 tbsp. minced fresh dill (or dried dill)
½ tsp. lemon zest
juice of one lemon
½ tsp. red pepper flakes (optional)
Salt and pepper, to taste
Preheat oven to recommended temperature on the back of the frozen tilapia bag.
Bring a medium pot of water to boil. Add the orzo to the pot and cook until a few minutes shy of al dente.
Meanwhile, combine the spinach, onion, tomatoes, olives, and butter in a large bowl. Drain the orzo in a fine strainer. Pour the hot pasta into the bowl with the butter and vegetables and toss gently until well mixed. Season to taste with salt and pepper.
To make the compound butter, combine the butter, garlic, dill, lemon zest and juice, and red pepper flakes. Season with salt and pepper. Mix until well combined.
Spread the orzo mixture into a large casserole dish. Lay the portions of fish over the orzo and spread the compound butter over each of the fish fillets. Bake according to time on fish package or until fish flakes easily when scraped with a fork. Remove from oven and sprinkle each serving with a bit of fresh dill and lemon wedges. Serve immediately.
Sour Cream Enchiladas
These are a menu staple. We love to serve them with a fried egg on top, El Paso TX style.
Sour Cream Enchiladas
The Pioneer Woman
Sour Cream Enchiladas
The Pioneer Woman
- 12 whole Corn Tortillas
- Canola Oil, For Frying
- 1 can (20 Ounce) Enchilada Sauce
- 2 cups Sour Cream
- 3 cups Sharp Cheddar Cheese, Grated
- 1 cup Sliced/chopped Green Onions
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Cayenne Pepper
Preparation Instructions
Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.
Summer Garden Vegetable Soup
Summer Garden Vegetable Soup
Mels' Kitchen Cafe
*Serves 8
3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups low-sodium chicken broth
1 teaspoon lemon juice
1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1/4 cup freshly grated Parmesan cheese
In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.
BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing
BBQ Chicken Salad w/ Creamy BBQ Cilantro Lime Dressing
Mel's Kitchen Cafe
Chicken and Salad:
3 cups cooked, shredded chicken
2 cups BBQ sauce, storebought or homemade
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded
3 cups cooked, shredded chicken
2 cups BBQ sauce, storebought or homemade
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded
Creamy BBQ Cilantro Lime Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce
DIRECTIONS:
For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
Recipe Source: salad from Mel’s Kitchen Cafe, dressing inspired by El Pollo Loco’s Creamy Cilantro Dressing
Sweet and Sour Meatballs or Jelly Meatballs
I think everyone probably already has this recipe; it's a potluck staple. But, since I don't have it here and it's yummy and super quick, here ya go!
Sweet and Sour Meatballs or Jelly Meatballs
Our Best Bites
Sweet and Sour Meatballs or Jelly Meatballs
Our Best Bites
1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages
*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.
Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.
Peanut Butter Frosting
You'll want to ditch the cake and just eat the frosting. And, I'm not a huge frosting gal, but this is light and creamy and heavenly.
Peanut Butter Frosting
Annie's Eats
3 sticks (1½ cups) unsalted butter, at room temperature
1 cup creamy peanut butter
4½ cups confectioners’ sugar, sifted
Pinch of coarse salt
2 tsp. vanilla extract
3 tbsp. heavy cream
To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth. Mix in the confectioners’ sugar and salt. With the mixer on low speed, mix in the vanilla and cream just until incorporated. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes. Transfer the frosting to a pastry bag fitted with a plain round tip. Pipe a swirl of frosting on top of each cupcake.
Peanut Butter Frosting
Annie's Eats
3 sticks (1½ cups) unsalted butter, at room temperature
1 cup creamy peanut butter
4½ cups confectioners’ sugar, sifted
Pinch of coarse salt
2 tsp. vanilla extract
3 tbsp. heavy cream
To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth. Mix in the confectioners’ sugar and salt. With the mixer on low speed, mix in the vanilla and cream just until incorporated. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes. Transfer the frosting to a pastry bag fitted with a plain round tip. Pipe a swirl of frosting on top of each cupcake.
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