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The Best Pot Roast....EVER!

The Best Pot Roast....EVER!
I live in a small town. Like really small. But I LOVE it! There are so many reasons why I love it... I could list them all for you, but I won't. But I am going to give you one of my favorite reasons. My local grocery store. Its called Barretts. I LOVE that they know me... We were looking to make a Roast for Sunday Dinner, We were standing at the meat counter, trying to decided what to get. Dave, the best meat counter guy, told us about this recipe. And it is SO GOOD, SO EASY, and SO TENDER!! You'll need: McCormicks slower cooker Savory Pot Roast season packet An Au Jus packet A Can of Pepsi (we use Coke because we always have coke in our house) And Boneless Cross Rib Roast and your crock pot Put your Roast in the crock pot. Mix the Slow cooker seasoning with 1 cup of Water. Pour on top of roast. Add the whole can of Coke. Cover with your lid for 8 Low or 4 hours on high. Its VERY important that you never lift the lid! Right before you are ready to pull it out, sprinkle your dry Au Jus packet over the roast. Related:  Main Dishes

Long Boy "Burgers" When I saw this recipe in Cook's Country, I knew this would be a home run with Ryan. Meatloaf and burgers are some of Ryan's favorite foods and since I don't make either very often they have risen to special treat status. While I was a bit hesitant about this dish (since I don't particularly like meatloaf or burgers), I was pleasantly surprised in the end. I preferred BBQ sauce to the extra ketchup and the zing of some jalapenos, but Ryan was happy with these "burgers" just the way they were. This recipe said it originally made four burgers, but that seems impossible to me. Would I make this again? Long Boy "Burgers" Ingredients: 2-4 (6-inch) sub rolls, split in half lengthwise 1 1/4 cup cornflakes, crushed 1/2 small onion, minced 1/2 cup whole or lowfat milk 6 tablespoons ketchup, separated 1 tablespoon Worcestershire sauce 1 teaspoon minced fresh thyme 1/2 teaspoon garlic powder 1 large egg, lightly beaten Salt and pepper 1 1/2 pounds 90% lean ground beef 2 cups shredded cheddar cheese

Pork Tenderloin with Pan Sauce This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture. This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY! I'm pretty happy with the time change from last week. I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts! Ingredients: 1⁄2 cups olive oil 1⁄3 cup soy sauce 1⁄4 cup red wine vinegar Juice of 1 lemon 1-2 tbsp Worcestershire sauce 1-2 tbsp fresh parsley, finely chopped 2 tsp dry mustard Freshly cracked black pepper, to taste 4 cloves garlic, peeled and minced 1 1-lb. pork tenderloin (silver skin removed) Directions: Combine all marinade ingredients and reserve 2-3 Tbsp. Pan Sauce: Pan scrapings from pork tenderloin 1/2 cup of chicken broth 2-3 tbsp of pork marinade (thoroughly mixed) 1-2 tsp butter Meanwhile, place the skillet back on the stove over medium heat. Source: Adapted from For The Love of Cooking

The Finger Test to Check the Doneness of Meat Print Photography Credit: Elise Bauer There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) Then my friend David showed me up. Now the point of this story is not to embarrass David (though that would be fun, if it were even possible) but to encourage you, if like me, you’ve been shying away from trying this approach. This is one of those things that gets easier with practice. MethodHide Photos Hello!

{meeeeeeeeeaaaat} How To Cook Steaks On Your Stovetop That Taste Better Than in a Fancy Restaurant | off the (meat)hook Is there anything more satisfying than a perfectly seasoned steak cooked to your exact liking? For a meat-lover like me, there is not. Unfortunately it can be hard to get that steakhouse taste at home, unless you know a couple of culinary secrets. Here is my tried and true method for cooking steaks. Once you start making them this way, you will never go back to your old habits! 1. 2. 3. 4. 5. 6. 7. 8. If you liked this post, you may also enjoy… Cauliflower Crust Pizza A co-worker of mine is currently on a special diet and has been experimenting with several low-carb dishes. One day a few weeks ago, she dropped by my office to tell me about a recipe she’d found – pizza crust made of cauliflower! Yes, it sounded a little strange, but I was definitely intrigued. She offered to bring a piece to the office the next day for me to sample and even day-old and reheated, it was really good! My husband is a pizza fanatic, so this new discovery was particularly exciting. With a hefty dose of veggies, I feel good about eating it myself and feeding it to him, which means he can get his pizza fix a lot more often now. I’m not going to lie and say it’s just like eating a flour pizza crust because it’s not. I’m interested to see what some of you think, so please, if you give it a go, come back and leave a comment! Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Enjoy!

Mexican Tortilla Pizza Taco Bell is my absolute favorite fast food place in the world. Oh stop, don’t judge me for it. It's a chain I have loved since the age of 14 and the older I got my affinity towards TB only grew stronger. My most favorite items are the Bean Burrito, 7-Layer Burrito, and Mexican Pizza with Beans! Since I do watch what I eat most of the time, I can't afford to eat Taco Bell as often as I'd like to, however I am capable of replicating some of their delicious dishes at home. Recently I whipped up their Mexican Pizza with Beans which resulted in a crispy outer shell by baking the tortilla. NUTRITION: Whole Wheat Tortillas are a great source of Protein and Fiber. INGREDIENTS (makes 4 pizzas): 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. My cousin, Ajay, has yelled at me many times for this – WHATEVA! TELL ME: What's your favorite Mexican Restaurant and how are you celebrating Cinco De Mayo this year?

Baked Chicken and Spinach Flautas Am I the only one who was craving flautas/taquitos after seeing this post on The Kitchn last week? They looked amazing! We went through a phase a few years ago where we loved the frozen ones, but now they kind of weird me out so it’s been forever since I’ve had them. I’ve actually been meaning to experiment with a baked version for a while, but I never got around to it. You guys, these are so good. I was worried that the flautas wouldn’t be filling enough on their own, so I served them with some refried beans. Baked Chicken and Spinach Flautas 1 pound boneless, skinless Chicken Thighs (about 4) 16 ounces Beer (or chicken broth) 2 cups Water 1 teaspoon Paprika 1 teaspoon Kosher Salt 1 teaspoon Garlic Powder 1 teaspoon ground Cumin 1 teaspoon Chili Powder 1 Jalapeno Pepper, minced 3 cups Baby Spinach, chopped 5 burrito-size Flour Tortillas (9 inches) 6 ounces Queso Quesadilla or other melting cheese, shredded 1 teaspoon Olive Oil, or cooking spray Salsa, for serving

Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce - The Best Salmon I've Ever Eaten Share on Pinterest Okay so, I wrote a long post about the pure amazingness of this salmon then I went to cut and past it below the photo and forgot to paste it, posted it and lost my “paste.” Yeah the most frustrating and stupid thing ever! I hate when that happens! Oh well, moving on =)… I’m going to be a little lazy about it and just tell you, you need to try this salmon! Share on Pinterest Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce – The Best Salmon I’ve Ever Eaten Ingredients 4 (6 oz) salmon fillets, rested at room temperature 20 minutes 8 tsp flour, divided 2 Tbsp honey, divided zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2) 2 Tbsp extra virgin olive oil 1 recipe Browned Butter Lime Sauce, recipe follows Browned Butter Lime Sauce 6 Tbsp salted butter, diced 3 Tbsp fresh lime juice 1 clove garlic, minced 1/2 tsp salt 1/2 tsp freshly ground black pepper Directions Place butter in a small (light colored) saucepan.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes I always love a good crock pot recipe and let me tell you this one is excellent. This recipe comes from Jenny at Picky Plate. Thanks Jenny for sharing this one, it was FABULOUS! My husband is not a huge fan of pork because it’s usually too chewy for him. This dish was simple to make, but impressive enough you could serve it to company. Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes 6 pork chops, ½ inch thick1 pkg dry Ranch Dressing Seasoning1 (10¾ oz) can Cream of Chicken Soup4 lbs peeled, cubed potatoes5 Tbsp butter1 cup fresh grated Parmesan cheese6 cloves roasted garlic (directions in notes)1 to1½ cups milk (any milk will do, I used skim)1 Tbsp salt, or to tastefresh cracked black pepper to taste Place pork chops, ranch seasoning and soup into a crock pot on low heat for 6 hours.About 45 minutes before pork chops are done, place potatoes into a large pot of cold water. Roasted Garlic – Preheat oven to 350 degrees F.

French Dip Crescents with Easy Au Jus. I love a French Dip. I love a Crescent Roll. The two together? Marriage made in food heaven. No joke, folks. French Dip Crescent Ingredients:2 packages crescent rolls, 8 count1 pound deli roast beef, thinly sliced4 ounces Swiss or provolone cheese, cut in 16 equal sized piecesoptional: Horseradish Sauceoptional: Au Jus for dipping (click here for my Easy Au Jus recipe!) ------------------ Are you like me? Banana Honey Blue Cheese Crescents Jambalaya Recipe Jambalaya My friends taught me how to make their homemade jambalaya recipe. And it's a total winner. Some people make popcorn to celebrate the Academy awards. Some might whip up a fancy cocktail or two. My neighbors John and Cate? First of all, I learned that these two make a pretty darn cute team in the kitchen. For some reason I had always associated jambalaya with gumbo, thinking that the process required oodles of cooking time trying to make the perfect roux. You basically begin with the “holy trinity” of Cajun/Creole cooking — bell peppers, celery and onion. Then add in your meat. Saute those up until mostly cooked. Then pour in all of the crushed tomatoes, broth, seasonings, and rice, and give it a good stir. Once the rice is cooked, add in the shrimp and continue simmering until the shrimp are cooked through. Then serve it topped with a little fresh parsley and scallions for garnish. BAM. Big thanks to John and Cate for Jambalaya 101. Ingredients: Directions:

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