Sunday, November 25, 2012

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.

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

Sunday, November 18, 2012

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!

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

Sunday, November 11, 2012

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.


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

Saturday, November 3, 2012

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!

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