Autumn Pot Roast

Ever since I got my crock pot I've really wanted to make a pot roast! I wanted to make one with some seasonal veggies, so I read a bunch of different recipes and came up with this. Originally I wanted to use red potatoes also, but I ended up having too many veggies. Next time instead of 2 sweet potatoes, I'll probably just add one and substitute couple small red potatoes.

Ingredients:

2 tbsp. flour

2 tsp salt

1/4 tsp pepper

1 tsp thyme

1 tsp rosemary

3 lbs. beef chuck, fat trimmed

2 tbsp oil

2 small sweet potatoes, peeled and cubed

3 carrots, peeled and cut into long pieces

1 butternut squash, seeded, peeled and cubed

1/2 lb. green beans, ends removed, cut into 1-inch pieces

1 onion, cut into chunks

2 cloves garlic, minced

2 bay leaves

28 oz. beef broth (I used a 32 oz. container and ended up with a lot of gravy, you can use a lot less depending on how much gravy you want)

3 tbsp cornstarch

2 tsp cold water

Lemon-Herb Roast Chicken with Potatoes

This is an easy one, with simple flavors, but is simply delicious! I served it with a side salad. Chop veggies, put in a baking/roasting dish, and bake, about 90 minutes later, dinner is served! For the wine, pick a dry white wine like a Chardonnay or Pinot Grigio. Pick one that you like drinking, because you can use the rest to eat with the meal!

Ingredients:

2 lbs. chicken thighs or legs

2 lemons, cut into wedges, seeds removed

2 lbs red potatoes, cut into pieces

10 cloves garlic, smashed and cut in half

1 onion, sliced very thinly

1/2 cup olive oil

1 1/2 cup dry white wine (I used a Pinot Grigio)

3 sprigs of rosemary, broken into 1-inch pieces

1 tsp salt

1 tsp pepper

1/4 tsp dried thyme

Pork and Pineapple Tacos

Tacos Al Pastor is my favorite Mexican dish, but seeing as how you can't really have a huge roasting spit in your home, it can be hard to duplicate. The recipe I have come up with is more like shredded pork with the flavors of al pastor  - kind of a cross between carnitas and al pastor - made in my new crock pot courtesy of my awesome brother!

This recipe is also versatile. You can:

• Make the sauce and slice roast into smaller pieces and marinate overnight, then barbecue on a grill, or
• Marinate overnight and bake the whole roast in an oven at 350 for about 3 hours, or until the internal temperature is 176 degrees, or
• Make in a crock pot, directions below.

Ingredients:

5 guajillo chilis

2 ancho chilis

2 - 20 oz cans pineapple chunks in juice (not heavy syrup!)

1/4 cup apple cider vinegar

5 cloves garlic, minced

1 onion, chopped

1 tsp. annatto powder (achiote powder)

1 tsp. cinnamon

1 tsp. oregano

1 tsp. pepper

2 tsp. salt

1 tsp. cumin

3 lb. boneless pork loin roast

1 bunch cilantro, chopped fine

1 lime
1 pkg tortillas

salsa, sour cream, hot sauce, shredded cheese for garnish

Mushroom Corn Chowder

This soup warmed us up on this chilly evening! I have made this soup vegetarian before by substituting chicken broth with vegetable or mushroom broth. Delicious!

Ingredients:

4 tbsp butter

2 tbsp. olive oil

3 large carrots, peeled and sliced

1 large onion, chopped

2 cloves garlic, minced

2 cartons (8 cups) chicken broth

1/4 oz. fresh dill

2 tsp. salt

1/4 tsp. pepper

2 bay leaves

3 lbs. red potatoes, cut into cubes

1 1/2 lbs. mushrooms, sliced (I used crimini and shitake)

1 c. half and half

6 oz greek yogurt

1 lb frozen corn