Wednesday, June 4, 2014

Slowcooker Pot Roast

Last year we received grass-fed organic beef from a friend, free of charge! #communityminded. We've had everything from london broil, T-bone's, simple hamburger plus other cuts of beef I'd never heard of. The meat has lasted us more than a year, "thank you" to the Spears! In this recipe I get to use the chuck roast.

Below you'll see my ingredients, the roast was about 3.75 lbs, most recipes I found called for a 3-4 lbs roast so this was perfect. I cut the roast in half before I began cooking.

My recipe is adapted from Marie's Easy Slow Cooker Pot Roast

Pot Roast Ingredients
3-4lb chuck roast
salt and pepper to taste
1 packet dry onion soup mix (sounds weird but I sift out the dried onions)
1.5 cups water
3 carrots, chopped (peeled or not)
1 onion, chopped
Potatoes (as much as you'd like - peeled or not), cubed
Celery (though I omitted)


  1. Drizzle some olive oil into a large pan, sear the onion and carrots for a few minutes. Set aside.
  2. Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
  3. Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery (celery is optional).
  4. Cover and cook on Low setting for about 9-10 hours. 
  5. Remove about 1 cup of drippings for a homemade gravy, optional
1 onion, 3 carrots, chuck roast, 4 new potatoes

Honey Lime Dressing

Honey Lime Dressing recipe, I'm so glad I found you! #deliciousness

So, a basic vinaigrette is 3 parts oil to 1 part acid (acid: vinegar or citrus), this recipe is 1:1 and also contains honey, otherwise I feel it's much too tart.

Salad: Use what you have on hand, I always seem to have these ingredients in my pantry/refrigerator: mixed greens, green apple, almonds. I also added strips of buffalo crispy chicken that I had baked in the oven.

Salad dressing Ingredients:

1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
Optional-1 tsp chopped jalapeño pepper (use canned for less heat)


Take a whisk and constantly mix as you drizzle the olive oil into the lime juice. Add your aromatics (cilantro and garlic). Can be used right away. This could also be used as a marinade. Dressing should keep for at least a week, store in refrigerator. 

Note: Flavors will enhance over time, especially garlic!

Monday, March 31, 2014

Asparagus and Potato Pizza

I've made this pizza many times and each time it's to high praise, not that I'm bragging or anything. What I love about pizza in general is that just about anything goes. This recipe calls for potatoes.......if that didn't scare you away, good! Bookmark this post, it's a keeper.

I have to credit the origins of my creation, head over to the Kraft website.

2 to 3 red potatoes (aka New potatoes)
Pizza dough (you can make your own or buy premade dough) - I used Pillsbury Pizza crust
1 clove  garlic, minced
3 Tbsp.  olive oil
3/4 cup shredded mozzarella
1/4l to 1/2 lb.  fresh asparagus spears, trimmed, cut lengthwise in half (optional), then crosswise into 3-inch lengths
2Tbsp.  Shredded Parmesan Cheese
3oz.  Cream Cheese (1/3 less fat)

1. Heat oven to 400ºF or according to your pizza dough recipe's directions. 
2. Cook potatoes in boiling water 15 min. or just until tender. (Do not overcook.) Drain potatoes; rinse with cold water to cool completely. Drain potatoes again; cut into thin slices 
3. Roll Pizza Dough into desired shape. Press onto baking sheet or pizza pan. Stretching dough as necessary to fit. Let stand 10 min. 
4. Pre-bake Pizza Dough for 4 minutes
Meanwhile, mix garlic and oil. 
5. Spread pizza crust with half the garlic oil; top with mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces. 
6. Bake 10 min. or until crust is golden brown. Sprinkle with remaining onions

Pillsbury Pizza Crust - I used my Silpat (you could use a greased baking sheet, pizza pan or pizza stone)

Clearly, shape doesn't matter. Prebake or according to your pizza dough directions.

Base layer - Olive oil and garlic

Enjoying our pizza by the fire! A perfect appetizer or main entree with a salad.


Sunday, March 16, 2014

Delicious Homemade Croutons

Never buy boxed croutons again! I love the idea of homemade anything and these are seriously fool proof! Ready in about 15 minutes from start to finish.

-olive oil
-leftover bread: French, sourdough, etc
-spices: cayenne, garlic powder, onion powder, black pepper. Get creative :)
-sheet pan

1. Preheat oven: 400-425 deg F.
2. Cut your bread of choice into small bite sized pieces and blace into a large bowl
3. Drizzle with olive oil and toss/coat
4. Season to taste with your herbs/spices of choice. Avoid salt, you don't need it!
5. Toss the bread again and transfer to your baking sheet
6. Bake in the oven for 10 minutes, and you're done!
Note: if you want crunchier croutons turn them at 6 minutes and bake for another 6. I like 10 minutes because they are crisp on the outside but still a little "bready" when you bite into them, yum!

Use in salads immediately or store and use within 3-5 days.

Friday, March 14, 2014

Rosemary Chicken w/Goat Cheese...

It was 6pm and I had no idea what to make for dinner. I took note of my ingredients available and came up with something very delicious and on the table within 45 minutes.

Rosemary Chicken w/Goat Cheese and Balsamic Vinegar Reduction

 List of Ingredients
-Nonstick cooking spray
-Extra Virgin Olive Oil
-Dried or fresh rosemary
-Garlic Powder
-Ground Black Pepper
-Goat Cheese
-Balsamic Vinegar

1. Spray large frying pan with cooking spray and preheat
3. In a separate saucepan, place 1 cup of balsamic vinegar and heat to boiling, turn down heat to simmer for about 8-10 minutes. Turn off heat once the vinegar is reduced by 1/2.
Place chicken into a large plastic ziploc bag . Carefully flatten out chicken using a kitchen mallet or other heavy object.
4. Remove chicken from bag and place onto cutting board.
5. Season the chicken with pepper, garlic powder and rosemary.
6. Place chicken into pan, and cook for 3 minutes. Turn chicken and drizzle with some Olive Oil and balsamic reduction, reserve about 1/4 cup for plating.
7.  Cover pan and cook for 5-10 more minutes or until cooked through.
8 . Arrange chicken onto plate, top with goat cheese and drizzle with the balsamic reduction.
9. Pair it with your favorite side
10. Enjoy!

Fingerling Potatoes

List of Ingredients
 -Fingerling potatoes, the more colorful the better (purple, red, brown - don't use Idahoan baking potatoes)
-Olive Oil
-Garlic powder, pepper, rosemary, other spices (avoid ones with sodium/salt)

1. Wash all potatoes under cool running water, dry
2. Cut potatoes into coins
3. Wash asparagus
4. Cut asparagus in half and combine with fingerlings
5. Mix in Olive Oil, spices and place in oven (375 deg F) to cook for 20 minutes.
6. Pair with your favorite entree or add to a salad, eat by itself or share with a friend!

Sunday, February 23, 2014

Warm Spinach and Kale Salad

A warm salad made with spinach and kale sautéed in olive oil along with minced garlic and small chopped shallots, seasoned with fresh cracked pepper. Cut up half a fresh medium apple and toss it all together with 1/3 of a cup low fat cottage cheese. The warm sautéed greens melts the cheese just enough to bring the dish together. A squeeze of lemon seals the deal and you have a delicious side to a meal or snack to enjoy! This recipe makes 1 serving.

Ingredients (in order of appearance):
- 1/2 T olive oil
- 2 garlic cloves, minced
- 2 T chopped shallots
- 1 c. Raw kale, washed and dry
- 1 c. Raw spinach, washed very well and dry
- Fresh cracked black pepper, to taste
- 1/3 c. low fat cottage cheese
- 1/2 medium Fuji Apple or Apple of choice - cut into small strips

1. Heat oil in pan on medium
2. Add garlic and shallots, sautéed until onions are translucent, about 3 minutes
3. Add kale and sauté for 2 minutes
4. Add spinach and sauté until leaves start to wilt, season with fresh cracked black pepper
5. Transfer the warm greens to bowl
6. Toss greens, apples and cottage cheese until combined
7. Squeeze desired amount of lemon over salad, and enjoy!

Calories 200
Fat 14g (main source: olive oil)
Protein 8g (main source: cottage cheese)
Carbohydrates 23g (main source: apples)
Sodium 204mg (main source: cottage cheese)

Tuesday, February 4, 2014

Chicken Marsala

I tried out this recipe tonight, stayed pretty true to its directions and ingredients, minus the prosciutto. Thanks Tyler Florence!!