Sunday, March 19, 2017

Pot roast and rice

Pot roast 
2 -3 pound pot roast(s)
I'm feeding a family of 4
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds red potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch
2 tablespoons steak seasoning (mine is store-bought and has a blend of black pepper , garlic, paprika, parsley and salt)
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
Combine together seasoning mix in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
Cook on low for 9 hours or on high for 6 hours.
Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve with white rice.

Tuesday, March 7, 2017

Spinach Lasagna Rolls

  • Lasagna Rolls
  • Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 28 ounce can of crushed tomatoes
  • 3 garlic cloves, minced
  • 3 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • salt and pepper, to taste
  • Filling: 
  • 10 ounce package of frozen spinach, thawed
  • 15 ounces ricotta cheese
  • 2 and ½ cups mozzarella cheese, shredded
  • ⅔ cup parmesan cheese, shredded
  • 1 large egg
  • Noodles:
  • 12 lasagna noodles
  1. Tomato Sauce: 
  2. Heat the olive oil over medium-heat in a medium sauce pan, add in the diced onions and saute until the onions are translucent. Stir in the crushed tomatoes, minced garlic, dried basil, dried oregano, and dried parsley. Cover with a lid and allow the sauce to simmer for at least 20 minutes over low-to-medium heat.
  3. While the tomato sauce is simmering, prepare your lasagna noodles according on the directions on the back of the package. Once they are done, drain the water and allow the noodles to cool to touch. Preheat oven to 375 degrees.
  4. Filling: 
  5. Prepare your filling by mixing together the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg. Set aside.
  6. Once the noodles have cooled to touch, lay the noodles down on parchment or wax paper on a smooth surface. See photo below.
  7. Assemble: 
  8. Spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish, add remaining tomato sauce on top of each roll-up. Place the remaining 1 cup of mozzarella cheese on top. Bake for 25 minutes, or until cooked through.

Banana Pudding poke cake

  • Cooking spray, for pan
  • Flour, for pan
  • 1 box yellow cake mix, follow ingredients called for on box
  • 2 boxes vanilla pudding mix
  • 3 c. milk
  • 2 c. heavy cream
  • 1/4 cup of sugar
  • 1 tsp. vanilla extract
  • 3 bananas, thinly sliced
  • 20 vanilla Wafers, 4 crushed(the same ones you would use to make banana pudding)
  1. Preheat oven to 350º and grease and flour a 9-x-13" cake pan. Prepare yellow cake mix according to box instructions. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool 20 minutes.
  2. Meanwhile, prepare pudding: In a small bowl, whisk together pudding packets and milk until thick. Set aside. (follow directions on package)
  3. In another large bowl, beat cream, sugar, and vanilla until stiff peaks form. place in fridge until ready to use.
  4. when the case has cooled completely.
  5. Use the bottom of a wooden spoon or a straw and , poke holes all over the cake. then Spread the pudding mixture on top and top with a layer of banana slices. Spread whipped cream on top and sprinkle all over with crushed and whole  Wafers and bananas..
  6. Slice and serve. keep refrigerated and covered. top by spraying with cool whip and add a cookie

Sunday, February 26, 2017

Neck Bones W/ Potatoes

  • 3 lbs. of pork neck bones you can also use beef neckbones but cook one hour longer
  • 1 onion cut up
  • 3 lbs. peeled quartered potatoes
  • seasoned salt to taste
  • pepper to taste
  • 1 ts garlic powder
  • 1 ts onion powder
  • 8 cups of water
  1. Put all ingredients except potatoes into a  stock pot. Cook over medium flame about 2½ hours. Add 3 lbs. of quartered potatoes. Cook another 30 minutes or until potatoes are tender and meat falls off the bone. Serve with corn bread and your choice of vegetable. Don't forget the hot sauce!

Northern Beans

  • 1 lb package dried northern beans,
  • 1 smoked ham hock or meat of your choice
  • 2 tsp onion powder
  • 6 to 8 cups water
  • 1 ts each salt & pepper 
  • 1 diced onion

Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, diced onion and ham hock to the  pot. Add water. Cover and bring to a boil then reduce heat and cook on low about 2 1/2 hours, until beans are tender., shred hocks and pull off the meat. Add meat to the  pot and mix.discard fat
 Serve with cornbread.

Thursday, February 23, 2017

Egg Wraps

Eggs- just 2 if you are making this for one person in a weight loss situation

Optional fillings: turkey, avocado, cheese, hummus,
Optional seasonings: salt, pepper, I like to use hummus and turkey

  1. Heat a small skillet over medium heat. Grease with butter or oil.
  2. In a bowl, crack one egg and mix well with a fork.
  3. Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan

  1. Let cook 30 seconds. (Sprinkle with seasonings if desired)
  2. Carefully flip with a large spatula and let cook another 30 seconds.
  3. Remove from pan and repeat with as many eggs as desired.
  4. Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.

Cinnamon Roll Cake

  1. 1 1/2 cups flour
  2. 1/2 cup granulated sugar
  3. 2 tsp baking powder
  4. 1/4 tsp salt
  5. 3/4 cup milk
  6. 1 egg
  7. 1 tsp vanilla
  8. 1/4 cup butter, melted
Cinnamon Swirl
  1. 1/2 cup butter, softened
  2. 1/2 cup brown sugar
  3. 1 Tbsp flour
  4. 1 Tbsp cinnamon
Cream Cheese Frosting
  1. 1 cup powdered sugar
  2. 2 Tbsp butter, softened
  3. 4 oz cream cheese, softened
  4. 1 Tbsp milk
  5. 1/2 tsp vanilla
  1. Preheat oven to 350 degrees F. Grease an 9x9'' baking dish.
  2. In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an eve layer.
  3. Make the cinnamon swirl topping by creaming all ingredients together until smooth.
  4. Drop spoonfuls of the mixture evenly over the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
  5. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Drizzle frosting over warm cake. Serve warm.
  6. For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, slightly thin frosting. Drizzle frosting over the cake with a spoon (or use a squirt bottle like I did--j