Wednesday, May 9, 2012

Crock Pot Post Roast

We had this dish a couple nights ago and I thought I'd share.   I have had this saved this to my Evernote app for quite some time now and finally decided to make it.  Do you have a smart phone?  I really like Evernote (by the way, it's not just a smart phone app, you can also access it on the internet, but I really like having it on my phone (it'll sync up between the computer and your phone) because I can just pull out my phone in the grocery store and all the ingredients are right there for me so I can pick up what I need.   I don't know if you know this or not, but I'm an app junkie!  Are you?  (I'd love to know what your faves are!) 

Back to the recipe... (whew!) This is such an easy dish and who doesn't love a crockpot meal, right?  I'm thinking we're putting this recipe in the "keeper" file at my house.   Here ya go...

2-5 pound pot roast, any kind
1 envelope Ranch dressing (dry)
1 envelope Italian dressing
1 envelope brown gravy mix
Potatoes and Carrots
1 to 1 1/2 cup water

Cut up the carrots and potatoes however you like 'em. (big chunks, diced...whatever) and place in the Crockpot.   Put roast on top of veggies.  Sprinkle all 3 packets of mixes on top.  Pour the water on top of all and cook on low for 6-10 hours, until tender and veggies are cooked through.  

Wednesday, June 29, 2011

Sauteed Shrimp

Last night we revisited some old recipes!  I had a bag of shrimp in the freezer and all the spices were in the cupboard so it was a no-brainer.   I love this dish.    Saucy gave me this recipe over 20 years ago (hmmm I wonder if she remembers...)  I hope you'll like it as well.  It's really simple.  Serve this over rice and add a vegetable and you're good to go.

Shrimp Saute
1 lb (I used 2!!) shrimp
1/4 cup butter
2 TBSP lemon juice
1 tsp parsley flakes
1 tsp chives
1/2 tsp tarragon leaves
1/2 tsp dry mustard
3/4 tsp season all (personally, I think it should be less, but you be the judge)
1/8 tsp Cayenne pepper 
1 tsp garlic powder

Shell and devein the shrimp. 
Melt butter in skillet, add lemon juice and seasonings.
Saute shrimp in hot herb butter over medium heat, about 8 minutes, or until pink.
Serve hot and over rice.

Additional notes: 
I didn't use the Cayenne pepper in this dish last night, and I think I prefer it without now.
If you don't have fresh shrimp, it's perfectly ok to use the (thawed) frozen, pre-cooked kind.  Just adjust your times to want to eat shrimp, not rubber.

and if you do try this dish, come back and tell me how you liked it!

Tuesday, May 3, 2011

Confessions of a Sloppy Kitchen Cabinet

Ok, it's true confessions time.   I'm going to let you peak into my before/after pics.  I was up to here with pans falling out of the cabinet!  I had been neglecting this cabinet because due to a death in my husband's family, family commitments of my own, and just running around like a chicken-with-my-head-cut-off lately, this had been ignored.   Oh, I still was baking and cooking, and of course cleaning the dishes, but as for putting them away in an organized fashion... well, look for your self

I must really like you to be showing you this!
What makes matters worse, that's about all the kitchen cabinet space I have!  (well, I have cabinets higher up, but those are for dishes)

First, I had to pull everything out.  Thank goodness I have a fairly long counter space (again, that's about all the space I have)
(and yes, I DO need that many cookie sheets)  LOL
Now that it's all out on the counter, I start weeding through things I haven't used, but thought it necessary to buy at one point.  Snapped pics of 'em with my iphone and texted some other ladies to ask if they had a use for these things.  Got their quick responses and went straight to my car (and put them in batches) in my trunk to deliver.  Out of sight, out of mind, ya know.

Cleaned out the cabinets, wiped 'em down really well and back in they go!

There you have it.  I feel a bit better now.   At least I'm not afraid to open the cabinet doors now.  How about you?  Do you dare share your kitchen cabinet insides?  Leave a comment below.  I showed you mine...

Wednesday, April 27, 2011


For dinner tonight I made Smothered Swiss Steak.   This was nothing less than awesome.   (don't be grossed out by the Brussels sprouts on the plate, and don't hate me.  I like 'em!)
Smothered Swiss Steak
1/2 tsp salt
6 cube steaks  (about 4 oz each)
1/2 cup all-purpose flour
1 tsp pepper
1-2 TBSP garlic powder
5 TBSP olive oil
1 large onion  diced
1 green pepper, diced
1 (14.5 oz) can petite diced tomatoes
1 (12 oz) cola (I used Coke Zero because that's what I had on hand)
1 TBSP beef bouilon granules
2 TBSP Heinz ketchup
1 envelope dry onion gravy mix, or dry onion soup mix.
Sprinkle salt evenly on both sides of cube steaks.  Combine flour, pepper and garlic powder in a gallon size zipper type bag.  Shake the steaks in the bag to coat with flour.
Brown steaks (two at a time) in hot oil - abt. 3-4 minutes on each side.  When all steaks are browned, drain drippings reserving 1 TBSP oil in pan.
Saute' onion and bell pepper in drippings for about 7 minutes, or until tender.
Add diced tomatoes, cola, beef bouilon granules and ketchup.  Bring to a boil and cook until slightly thickened (about 5-6 minutes)
Return steaks to the skillet and cook for 55-60 minutes, or until tender. 

I would love to hear back from you if you try this!  The cola makes it really tender. 

Tuesday, January 18, 2011

Blackened pork chops

Hello out there,
Can ya guess who this is? Well I haven't posted since, gee forever. I have done some cooking since our last cook n critique. Some good stuff and well some not so good stuff. God bless him, Daddy bear (as Cupcake calls him) will say, did you like it, when I've fixed something new and he doesn't want to hurt my feelings.

Well tonight I decided to blacken some pork chops. Don't know how that got in my head but it did and I went for it. Sorry I didn't take pictures. I did take pictures of some bread I made. I'll see if I can get them on here. It turned out pretty good. Only thing we didn't eat the second loaf fast enough and I had to throw it out. Moldy bread is not very appetizing.

Ok back to the pork chops. I didn't make a fancy rub or anything, just sprinkled them liberally with Emeril's Bayou Blast. Then I heated my cast iron skillet with olive oil and butter till the butter was turning brown. Add the pork chops for 4 to 5 minutes on each side and there you have them. Not to shabby. They were moist and tasty. Now comes the fun part. I wear glasses so you can imagine the mess on them. Then there is the glass surface of my stove not to mention the surrounding countertop. Also, I don't have a fan or vent with my stove so the whole house has a kind of greasy haze. How will I get it off the ceiling? My suggestion here is if you don't have a vent or fan to use while cooking save the blackening for the restaurants. It was good but wow the clean up. Guess I'd better get at it.
Note to self. Why not use the splatter guards you bought for frying pans? They work when cooking bacon! It's good sharing with you again. Take good care of yourselves.

Oh, by the way Cupcake is getting married.

Monday, December 27, 2010

Red Velvet Bon-Bons

About 5...(or was it 8??? ) years ago I bought a cook book from QVC all because of these.  Red Velvet Bon-Bons.   You won't believe how incredibly easy they are!   The only "hard" part is dipping all these balls into chocolate, and that's because I hate the tediousness of it.   I made them one year for the Christmas Eve get-together my family has.  All the family, cousins, aunts, uncles, in-laws, and immediate family gather on Christmas Eve for food and games.  Ever since, these are "expected" to be there.  (Last year I made something different.  Boy!  You would've thought I had told them there was no Santa this year.

So, if you've never had, or heard, of Red Velvet BonBons, I'm going to share with you now.

All you need is
A box of red velvet cake mix (You could make it from scratch, but why?)
Container of cream cheese frosting
Chocolate for dipping  I used almond bark and candy melts

Bake the cake according to package directions.  Crumble it up in a large bowl and add the container of frosting.  Mush and goosh it all together. (That's the fun part!)
put in the frige to chill (making it easier to handle) a couple of hours
Roll into balls.  Don't get OC about this, just make the balls however big you want 'em.
Put the balls onto a wax paper lined cookie sheet and put in freezer for an hour...or two.

When the chocolate is melted, pop 'em out of the freezer.  Dip in the chocolate onto another wax paper lined cookie sheet.  (I used a toothpick to spear the balls and dip into the chocolate.

That's it!   Now go and impress!

NOTE:  You can probably notice in the pic that I used milk chocolate on half of 'em, and dark chocolate on the other half.

Monday, October 4, 2010

New Recipe!

Hey y'all!  I just posted a recipe on my other blog "Sweet Jeanette" for these little delights!   Come over and get the recipe!  You start out with a yellow cake mix!