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Archive for the ‘Cooking’ Category

Tomato Herb Roast

A lot of the new recipes I try come from other bloggers, but this is from the Better Homes & Garden website. My Nanny has subscribed to BHG for as long as I can remember and they always have tasty recipes to try.  Their version is made in a Dutch oven, but I made mine in a slow cooker and it was delicious.  It is a perfect Sunday supper idea.

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Beef chuck roast, 2 to 3 pounds

1/2 tsp. salt

1/4 tsp. black pepper

2 tbsp. olive oil

1/2 cup finely chopped onion

2 cloves garlic, minced

15 oz. can tomato sauce

1 tbsp. tomato paste

1/2 cup beef broth

1 tbsp. Italian seasoning

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Season the roast with salt and pepper.  In a large skillet over medium-high heat, warm the oil and then brown the roast on both sides in the hot oil.

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Once the meat is brown, set it aside on a plate to make the sauce.  Add the onion and garlic to the leftover oil and cook until tender, 3 to 5 minutes.  Stir in the tomato sauce, tomato paste, beef broth and Italian seasoning.  Bring this to a boil for about 3 minutes.

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Spray your slow cooker with non-stick spray and pour about a cup of the sauce into the crock.  Place the roast in the crock and cover with the rest of the sauce.  Cook on low for 5-6 hours or until the roast is cooked through.

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Fried Pork Chops

If you are a regular reader here, you know that I don’t fry food a lot.  Every once in a while, I get an urge for something fried and when I make it, the reason I don’t do it a lot comes right back to me.  These chops were really good, but my whole house smelled like grease after I made them.

I have to say they were worth it.  Check out the original recipe at Deep South Dish.

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4 bone-in pork chops

1/2 cup vegetable oil

1 cup self rising flour

1/2 cup yellow cornmeal

1/4 tsp. granulated sugar

1/4 tsp. garlic powder

1/4 tsp. seasoning of your choice (I used Penzey’s BBQ of the Americas.)

2 tsp. onion powder

1/4 tsp. salt

1/2 tsp. black pepper

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Heat the oil in a large skillet over medium-high heat.  While the oil warms, combine all of the remaining ingredients except the chops in a pie pan.

Dredge the chops in the flour mixture to completely coat them.

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Carefully put the pork chops into the skillet.  Don’t overcrowd the pan, but you should be able to cook two at a time.  Fry until browned on the first side, about 3 to 5 minutes.  Flip the chop and cook for another 3 to 5 minutes or until cooked through. 

Transfer to a paper towel lined plate to let the excess oil drain.

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Good morning and welcome to a long overdue Menu Plan Monday post! I have been trying to get back into a menu plan posting routine, but haven’t been very successful.  Hopefully this post will get me back on track for a while and the motivation to menu plan will come back.

This week is full of easy favorites while C & I tackle a few projects around the house.  Have a great week!!

Salsa sloppy Joes with oven baked fries

Sausage cheese dip with Fritos scoops

Sausage bake with salad

Pizza night

Grocery night

Fall apart pork chops with butter roasted potatoes and salad

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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Yummy Homemade Tacos

Tacos make a great weeknight supper because they are quick, easy and so tasty.  I was looking a little different way to make them just to change things up a little and I found this recipe at Yummy, Healthy, Easy.

I may now have a new favorite taco recipe.  These were so good!  Please excuse the photos. I was in a little too big a hurry when I took them so they are not the best. 

IMG_95281 tbsp. olive oil

2 garlic cloves, minced

1/2 cup finely diced onion

1/2 cup tomato paste

4 tsp. chili powder

1 pound ground beef

taco shells

Your favorite taco toppings (I used salsa & cheese in the photo above and also had sour cream.)

IMG_9512In a large skillet over medium heat, add the oil, onion and garlic.  Cook this until the onions are translucent, about 5 minutes. 

IMG_9514Add the tomato paste and chili powder.  Add the ground beef and cook until there is no pink left in the meat. 

IMG_9516Fill the taco shells with the meat mixture and top with salsa and cheese.  I then placed the tacos in a 300 degree oven just until the cheese was melted.  Serve with your favorite toppings.

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Here’s another great slow cooker recipe from Eat At Home Cooks who is one of my all time favorite bloggers.  Tiffany is not only a great cook and writer, but also a fellow Kentuckian!

I used her recipe as my inspiration and almost all of the flavors are the same, but I made my own gravy and didn’t use the mix included in her recipe.  Most of the mix packets have MSG and I am extremely allergic so I just made a basic gravy with flour and broth.

These steaks make a great supper with your favorite comfort food side dishes like mashed potatoes and macaroni and cheese.  I wish my photos were better, but meat is my photography nemesis!

Slow Cooker Cube  Steaks 1

1/2 cup + 3 tbsp. all purpose flour, divided

2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. dry mustard powder

Approximately 2 lbs. cube steak

2 tbsp. vegetable oil

1/2 cup diced onion

1 cup beef broth

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Combine 1/2 cup flour, salt, garlic powder and ground mustard in a pie pan.  Dredge the cube steaks in the flour mixture.

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Heat the oil in a large skillet over medium heat.  Brown the steaks in the oil for about 2 minutes on each side.  Place the browned steaks in your slow cooker.

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Add the remaining 3 tbsp. flour to the hot skillet and stir this into the oil leftover from the steaks for about 30 seconds.  Pour in the beef broth and continue stirring constantly.  Make sure to scrape the bottom of the skillet well to get all of the tasty bits in to the gravy.  Add the diced onions and cook on low for about 5 minutes.

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Pour the gravy over the steaks and cook on low for 5 to 6 hours.

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Slow Cooker Cube  Steaks 1

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I was in a baking mood the other day and decided to try one of The Pioneer Woman’s decadent looking dessert recipes.  Brownies are one of my favorite sweet treats, but I am not the best at making them.  These looked pretty full proof so I decided to give it a go.  How can you go wrong with all of that butter and chocolate? Mmmmm, I wish I had one right now!

The Pioneer Woman Deep Dark Chocolate Brownies 1

1 cup unsalted butter

5 oz. baking chocolate (I used a combo of both unsweetened and semi-sweet.)

1/4 cup unsweetened cocoa powder

2 cups granulated sugar

1 tbsp. vanilla extract

3 whole large eggs

1 1/4 cup all purpose flour

3/4 cup semi sweet chocolate chips

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Preheat your oven to 350 degrees.  Spray a 9×13 inch baking dish with non-stick spray and set aside.  In a medium saucepan, melt the butter with the baking chocolate over low meat, whisking occasionally until smooth and melted.  Sprinkle in the cocoa powder and whisk to combine.  Remove the pan from the heat and allow it to cool for about 5 minutes.

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Stir in the sugar and vanilla until just combined.  Stir in one egg at a time.  Gently stir in the flour until halfway incorporated then add the chips.  Gently finish stirring in the flour and chips.

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Pour the batter into the prepared pan and bake for 35 to 40 minutes.  If the center of the brownies are still too gooey or messy, bake for another 5 minutes but don’t over cook the edges.  The brownies will firm up as they cool.  Allow to cool completely (important), then slice and enjoy!!!
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The Pioneer Woman Deep Dark Chocolate Brownies 2

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My dad comes for supper every week and we all like pork chops, so I fix them quite often.  I found this recipe from The Kitchn on Pinterest and thought it was a nice change up from a basic baked pork.  The panko bread crumbs give the chops a really nice crunch and the Italian seasoning really shines.

This is definitely going into the regular meal rotation!

Panko Italian Pork Chops 1

3 tbsp. vegetable oil

3 bone-in pork chops

2/3 cup panko bread crumbs

2 tbsp. grated Parmesan cheese

1 heaping tbsp. Italian seasoning

1/4 cup all purpose flour

2 eggs, lightly beaten

salt and pepper to taste

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Preheat your oven to 350 degrees.  Line a baking sheet with aluminum foil, spray with nonstick spray and set aside.  In a shallow pan (I used a cake pan), combine the panko crumbs, Parmesan and Italian seasoning.  In a second cake pan, lightly beat the eggs and set aside.  Put the flour in a third pan.  These will be your breading stations.

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Season the chops on both sides with salt and pepper.  Heat the oil in a large skillet over medium heat.  Dredge the chops in the flour, then the eggs, and then coat with the bread crumb mixture.  Cook in the skillet for about 2 minutes on each side just to make a good crust.

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Place the browned pork chops on the baking sheet and bake for 15 minutes.  Allow the chops to rest for 5 to 10 minutes before serving. 

Panko Italian Pork Chops 2

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