Herb Pot Roast (Slow Cooker)

My Husband has been out of town for a few weeks, so on Sunday it was just me, mom and the fur baby Bella. It had been cold and rainy pretty much all weekend…it is Spring now…right?? I thought we needed some comfort food. To me, Pot Roast is a good comfort food. It cooks for hours and makes the whole house smell delicious. Though it is rather hard not to peek inside the slow cooker while its cooking and sample a bite…or two. 

Hope you like this as much as I did.

You will need:
2 to 2 1/2 lb roast: I used a chuck roast, but you can use whatever cut you prefer.
2 or more large baking potatoes
1 large onion

For the Herb rub:

kosher salt
2 Tbs or more dried Sage
2 Tbs. or more dried crushed Rosemary
2 Tbs or more dried Thyme
1 1/2 Tbs or more paprika

For the sauce:

1 Cup. beef stock ( I use Better Than Boullion and add it to water)
1 Tbs. Worcestershire sauce
3/4 Cup Red Wine (optional)

Sprinkle roast with a pinch of salt on both sides.  

Mix together rest of rub ingredients, then rub onto both sides of the roast. Set aside for about 30 to 45 minutes or until the meat is room temp.

In a large cast iron skillet, add olive or canola oil, enough to cover the bottom. Heat on medium high to high heat.

Place roast in pan. Cook about 3 to 5 minutes to sear. Turn over and cook another 3 to 5 minutes. 

Remove roast from pan and place in slow cooker.

Turn heat down to low, add wine. Use caution when pouring the wine into the hot pan because there will be steam. 

With a spoon, stir the wine to deglaze the pan. Turn the heat up to medium high and cook for about 1 minute. Pour over roast.

Roughly chop onion. 

Place on top of roast in the slow cooker.

Peel and chop potatoes into big pieces.

Throw into the slow cooker.

Add Worcestershire sauce to beef stock.

Pour over potatoes.

Cover and cook on low for 7 to 8 hours.

Slice and serve with potatoes and all that delicious sauce.
*Note* The sauce will not be thick, but if you like a thicker sauce add equal parts water and cornstarch to sauce, heat sauce on high and stir until thickened.

Enjoy!

Herb Pot Roast (slow cooker)

Ingredients:

2 to 2 1/2 lb roast: I used a chuck roast, but you can use whatever cut you prefer.
2 or more large baking potatoes, peeled and cut into big pieces.
1 large onion,roughly chopped

For the Herb rub:

2 Tbs or more dried Sage
2 Tbs. or more dried crushed Rosemary
2 Tbs or more dried Thyme
1 1/2 Tbs or more paprika
kosher salt

For the Sauce:

1 Cup. beef stock ( I use Better Than Boullion and add it to water)

1 Tbs. Worcestershire sauce
3/4 Cup Red Wine (optional)

Directions:

Sprinkle roast with a pinch of salt on both sides. Mix together rest of rub ingredients, then rub onto both sides of the roast. Set aside for about 30 to 45 minutes or until the meat is room temp.

In a large cast iron skillet, add olive or canola oil, enough to cover the bottom. Heat on medium high to high heat. Place roast in pan. Cook about 3 to 5 minutes to sear. Turn over and cook another 3 to 5 minutes. Remove roast from pan and place in slow cooker.

Turn heat down to low, add wine. Use caution when pouring the wine into the hot pan because there will be steam. With a spoon, stir the wine to deglaze the pan. Turn the heat up to medium high and cook for about 1 minute. Pour over roast. Add onion then potatoes. Stir in Worcestershire sauce to beef stock. Pour over potatoes.

Cover and cook on low for 7 to 8 hours.

Slice and serve with potatoes.

*Note* The sauce will not be thick, but if you like a thicker sauce add equal parts water and cornstarch to sauce, heat sauce on high and stir until thickened.

 

 

Mashed Potatoes

Mashed potatoes. I have a weakness for good mashed potatoes. Growing up, my mom would make rice and gravy….or mashed potatoes and gravy with dinner at least once a week. I’m not talking about brown gravy, but the good ‘ol southern white milk gravy. But that is for another post at another time perhaps. Where was I? Oh yes, my mom’s mashed potatoes. She would always use whole milk, lots of real butter and salt. She would indeed mash them, but then she would pull out the hand mixer to finish the job…and they were oh sooo good.

Now of course, we Southerners know that all that frying everything in every food group, and the mashed potatoes swimming in butter…. and yes, gravy, isn’t so healthy. So, now these are a once in a while treat.

Start by peeling 3 large baking potatoes. You can use more if you like of course.  I like to leave a little of the skin on, but you don’t have to. 

Cut them into chunks.

Throw the potatoes into a large pot.

Cover with water.

Heat on high until boiling, then reduce heat to medium high and continue cooking until tender, about 15 to 20 minutes.

Remove from heat. Using a spider strainer, scoop out potatoes.

You can drain the potatoes into a colander, but I prefer using a spider strainer.

Place potatoes in a mixer safe bowl.

Mash potatoes using a potato masher…hence the mashed potatoes.

Cut one stick of softened butter into cubes.

Add to potatoes.

Yes, I know, a whole stick of butter. I did say these were to eat once in a while, so don’t skimp on the butter….just close your eyes and dump it into the bowl.

Add 1/2 tsp of salt or more to taste.

Heat 2/3 cup or more of half and half. As you can tell by the picture, I used a

 little more.

Pour onto the potatoes. You can add more later if you want them creamier. You can also use whole milk instead of half and half.

Using a hand mixer, slowly mix to incorporate ingredients. Stop after a few seconds and taste to see if you may want to add any more salt or half and half. Continue mixing until desired consistency. I like a few lumps in my potatoes, but if you like yours smooth…then mix away.

I like to use parsley in my potatoes. 

Add about 1 Tbs. of dried parsley or more to taste.

With a spoon, stir to combine the parsley.

Serve with your favorite main dish.

Enjoy!

Mashed Potatoes

Ingredients:

3 large baking potatoes, peeled and cut into chunks

1 stick of softened butter; cut into cubes

2/3 cup of half and half; heated

1 tsp. salt or more to taste.

1 Tbs. Dried parsley

Directions:

Add potatoes to a large pot, fill with water just until covered and bring to a boil. Reduce heat to medium high heat and boil until potatoes are fork tender. Remove from heat. Using a spider strainer, scoop potatoes into a large, mixer safe bowl. Mash potatoes using a potato masher. Add butter, half and half and salt. Using a hand mixer, slowly mix to incorporate ingredients. Stop after a few seconds and taste to see if you may want to add any more salt or half and half. Continue mixing until desired consistency. Add parsley and stir with a spoon to combine.

Serve with your favorite main dish.

 

Turkey Burgers

I made up this recipe a few years back when I wanted something different than a regular burger, not to mention a little healthier. I have had a few of my family and friends make that face when I mention turkey …you know that face..the squinched upper lip look. But then they taste it and realize that it’s actually pretty darn good.

These can be cooked on the grill or in a pan.

Here’s what you will need:
lean ground turkey
onion
mushrooms
cajun spice
Worcestershire sauce
BBQ sauce
salt
olive oil

finely chop 1/2 of a small onion.

finely chop some mushrooms as well. 

place ground turkey in a bowl.

add your favorite BBQ sauce.

then the Worcestershire sauce.

How many people do you know that can actually say that word? 

sprinkle in the Cajun spice. If you like it spicy add more.

then the mushrooms.

The mushrooms are important because it will add moisture to the turkey as it cooks. Since the mushrooms are finely chopped you really can’t taste them. I know this because my husband hates mushrooms.

So sshhh…. don’t tell.

I will deny everything.

then throw in the onions.

and salt

mix well.

form into patties.

Drizzle olive oil onto each patty.

Sprinkle with salt.

Heat a nonstick skillet over medium high heat. Add patties olive oil/salt side down. Drizzle olive oil and salt onto other side of patties.

Cook for 5 minutes.

Turn and cook for about 1 minute more. Cover and turn down the heat to about medium low. Continue cooking another 5 minutes, then uncover and cook on medium high for another minute or until done.

But wait. What about all those leftover mushrooms and onions you may still have that you didn’t use?

This is optional, but it tastes yummy on top of that turkey burger…..

Roughly chop the remaining mushrooms

Chop the leftover half onion

in a small pan, drizzle in some olive oil.

add mushrooms, onions,  2 tsp. of dried sage and salt.

Cook on medium high heat, stirring often. 

When the mushrooms start to turn brown and the onions soften, add 1 tbs. of butter.

There is butter in the pan, but by the time I actually took the picture most had melted.

Yep, I’m so skilled with a camera.

Stir and serve on top of burger.

Enjoy!

Turkey Burger
Ingredients:

1 lb. lean ground turkey
1 heaping tbs. BBQ Sauce
1 Tbs. Worcestershire sauce
1/2 Tbs. Cajun spice
1/3 cup finely chopped mushrooms
1/3 cup finely chopped onion
salt to taste
olive oil

Directions:

Place turkey in a bowl. Add BBQ sauce, Worcestershire sauce, Cajun spice, mushrooms, onions and salt; mix well.

Form into patties. Drizzle olive oil onto each patty. Sprinkle with salt.

Heat a nonstick skillet over medium high heat. Add patties olive oil/salt side down. Drizzle olive oil and salt onto other side of patties. Cook for 5 minutes. Turn and cook for about 1 minute more. Cover and turn down the heat to about medium low. Continue cooking another 5 minutes, then uncover and cook on medium high for another minute or until done.

For the Mushroom/Onion topping:

Roughly chop the remaining mushrooms.

Chop the leftover half onion.

In a small pan, drizzle in some olive oil. Add mushrooms, onions, 2 tsp. of dried sage and salt. Cook on medium high heat, stirring often.
When the mushrooms start to turn brown and the onions soften, add 1 tbs. of butter. Stir and serve on top of burger.

 

Chicken and Wild Rice Casserole

One of the the things my mom used to make when I was a little girl was her famous chicken casserole (which I will post at another time). To this day it’s one of my favorite childhood dishes. But I wanted to come up with my own version, so here it goes:

What you will need:

Long grain and wild rice, chicken tenderloins, sliced baby bella mushrooms, onion, garlic (no, it’s not your imagination, the onion and clove of garlic did not make it into the picture), milk, poultry seasoning, thyme, cooking sherry, cream of chicken soup and cream of celery soup, shredded Parmesan cheese, bread crumbs and butter.

Cook rice according to directions on box.

While the rice is cooking….

Chop one small onion.

In a large pan, add a few table spoons of olive oil.

Saute onions over medium heat until soft. Remove from pan and set aside.

Mince one clove of garlic. Set aside.

In the large pan, add 1 tbs of butter and olive oil.

add mushrooms and cook over medium high heat stirring often.

When the mushrooms begin to darken and soften, add garlic. Cook about 1 minute more stirring often.

Sprinkle in Thyme and cook about 1 minute more.

Pour in cooking sherry and cook until liquid is evaporated.

I think all that steaminess clouded up my camera lens.

Yes, I said steaminess.

In a large bowl, add cooked long grain and wild rice.

add onions.

then mushrooms and mix well.

Spray a large casserole dish with no stick spray. Spoon rice on the bottom.

Sprinkle tenderloins on both sides with poultry seasoning.

Place tenderloins on top of rice.

Top tenderloins with Parmesan cheese.

In a large bowl ( As you can see I used the same bowl I mixed the rice in. Less to clean up is always a good thing.) pour in both soups.

Don’t judge, canned soups can be yummy if used every once in a while.

add milk and stir to mix well.

Spoon over top of cheese and chicken.

Melt 2 tbs of butter.

Pour melted butter over bread crumbs.

Mix well to combine all that buttery goodness.

Spoon on top of soup mixture.

Place dish on a baking sheet. Bake uncovered at 350 degrees for 45 minutes until bubbly and chicken is no longer pink. Lift chicken and stir rice before serving.

Enjoy!

Chicken and Wild Rice Casserole

Ingredients:

1 box of long grain and wild rice

1 lb. chicken tenderloins or boneless, skinless chicken breasts

1 pkg. sliced mushrooms (I used baby Bella)

1 small onion, chopped

1 clove of garlic, minced

1 tsp. dried Thyme

1/4 Cup cooking sherry (optional)

Poultry seasoning to taste

1/2 cup shredded Parmesan cheese

1 can cream of chicken soup

1 can cream of celery soup

1/2 cup milk

3 Tbs. butter, divided

Directions:

Cook rice according to directions on box. While rice is cooking, in a large pan, add a few table spoons of olive oil. Add onions and saute over medium heat until soft. Remove from pan and set aside.

In same pan as you saute onions, add 1 tbs of butter and olive oil. Add mushrooms and cook over medium high heat stirring often. When the mushrooms begin to darken and soften, add garlic. Cook about 1 minute more stirring often. Add Thyme and continue cooking 1 minute. Pour in cooking sherry and cook until liquid is evaporated.

In a large bowl, add cooked long grain and wild rice, onions and mushrooms; mix well. Spray a large casserole dish with no stick spray. Spoon rice mixture on the bottom of dish.

Sprinkle tenderloins on both sides with poultry seasoning. Place tenderloins on top of rice.

Top tenderloins with Parmesan cheese.

In a large bowl mix both cans of soups and milk. Spoon over top of cheese and chicken.

Melt 2 tbs of butter and combine with bread crumbs. Spoon on top of soup mixture.

Place dish on a baking sheet. Bake uncovered at 350 degrees for 45 minutes until bubbly and chicken is no longer pink. Lift chicken and stir rice before serving.

Tomato Dill Soup

Yesterday was downright chilly. We even got to see a few snow flakes. But it was the kind of flurry event where if you blinked, you missed it. After running around doing errands in the cold, I was craving soup. So, after looking around in the pantry to see what I had on hand, I came up with this: Tomato Dill Soup.

What You will Need:

Can of crushed tomatoes, an onion, 2 garlic cloves,chicken stock (homemade or in a box), tomato paste, flour. dried dill weed, a bay leaf, sugar, salt and evaporated milk or heavy cream.

chop a small onion.

In a large pot, add some olive oil. Throw in the onions.

Cook over med. heat until onions are soft and start to turn brown.

Using a hand grater, grate in the garlic. You can mince the garlic, but in some dishes, such as this, I like using a hand grater because there are no clumps or pieces of garlic in the food. It seems to blend better. 

Add flour to the onions. Continue cooking for about 1 minute, stirring often.

Pour in chicken stock. 

Add tomato paste. Stir until all of the tomato paste has mixed in with the stock. Pour in crushed tomatoes.

Add dill weed, bay leaf, sugar and salt (if needed). Stir to mix well.

Cover and cook over med. low for 20 to 25 minutes. 

Remove from heat, discard bay leaf. There will be a few small chunks of tomatoes floating around in there. If you like a smooth soup, use an emulsion blender or a food processor.

I was in the mood for chunky so I skipped this step. 

Pour in evaporated milk or heavy cream, stir and serve.

Enjoy!

Tomato Dill Soup

Ingredients:

1 small onion, chopped

2 cloves of garlic, grated or minced

2 tsp. flour

4 cups chicken stock

2 cups crushed tomatoes

2tsp. dill weed or more to taste

1 bay leaf

1/4 to 1/2 tsp. sugar, depending on taste.

salt to taste if needed

1/2 cup evaporated milk or heavy cream

Directions:

In a large pot, add olive oil. Over med heat, saute onions until soft and start to turn brown. Add garlic and flour. Cook for 1 minute stirring often.

Pour in chicken stock. Add tomato paste Stir until all of the tomato paste has mixed in with the stock. Add crushed tomatoes, dill, bay leaf sugar and salt if needed. Stir well. Cover and cook on med. low for 20 to 25 minutes. 

Remove from heat and discard bay leaf. Stir in milk or heavy cream. Serve.