Deviled Eggs

Next on the list for appetizers on Kelli’s list is Deviled Eggs.

So I used Miracle Whip for my deviled eggs. Can’t stand them made with May-o think they are better with Miracle whip. My mom taught me to make them that way and that is what I have always stuck with.

14 whole large Eggs
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Miracle Whip
Yellow Mustard
1 teaspoon of sugar
Salt and Pepper
Smoked paprika

So when I did this recipe I boiled the eggs the night before and I boiled them for about 30 minutes. I start by putting them in a pan filled with cold water and bring it up to a boil and it takes about 30 minutes to get the yolks cooked perfectly.
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and then what I do is drain the water and put them in a big bowl to where I can fill it with water and the eggs are mostly covered in water. I find it makes them easier to peel when I do this…
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So once you let them sit all night. Take them out of the fridge and start cracking them and removing the shell
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Cut the eggs in half
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Place yolks in a med bowl
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and place the whites on a platter to where its easy to fill them
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once all eggs are cut in half and yolks are in the bowl. mash the yolks with a fork
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Mash all yolks
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then get your miracle whip out
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and take a big spoon and spoon three large spoonfulls into the smashed egg yolks,
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mix together, add more miracle whip if you need too.
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I added a 2 more spoon fulls. Mix until all incorporated
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Then get some yellow mustard
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and squeeze some out, over Miracle whip and eggs I would say 1 tablespoon, or by taste (don’t need much, and you don’t want to only taste mustard)
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Then add salt and fresh black pepper, to taste
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Then add in a teaspoon of sugar
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mix together, really well so everything is incorporated really well
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taste it, Make sure it taste the way you want it too. and adjust seasoning as needed
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and then spoon into eggs. Or you can be all fancy like me and use a pasty bag with tip.
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Then sprinkle Smoked paprika over the top of each egg. I find that it adds a smoky flavor to the egg instead of the plain boring paprika that has no flavor and just adds color in my opinion
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Refrigerate. Serve cold.

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Bruschetta

December 17th A friend of ours, Kelli had asked me to make some appetizers for her graduation party. I was so honored and said OF COURSE! Kelli and I talked the week before and she hadasked me what my thoughts were and what would be easy to make. So I gave her some suggestions and we came up with:

Stuffed Mushrooms
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Bacon Wrapped Smokies
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Pizza Puffs
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Bruschetta

Deviled eggs

Caprese Skewers

and last Chocolate Covered Strawberries

recipe

2 pounds of large tomatoes, coarsely chopped
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1 sweet onion, chopped
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4 tablespoons olive oil
2 tablespoon chopped fresh oregano
2 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion,
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olive oil, oregano, basil
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and parsley.
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and cheese
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Place bread on a baking sheet,
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes. then add tomato Mixture.
I had Dan and Normy help put the tomato mixture on the bread
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Roasted Vegetable Minestrone

Recipe

2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
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2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
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8 ounces, weight White Mushrooms, Stems Removed And Quartered
2 Tablespoons Olive Oil
Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Washed And Sliced (not Peeled)
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1 whole Medium Onion, Diced
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3 stalks Celery, Sliced (leaves Included)
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8 cups Low Sodium Chicken Broth
2 cans Cannelini Beans, Rinsed
1 cup (heaping) Cut Green Beans, Fresh Or Frozen
1-1/2 cup Medium Or Small Pasta Shells, Uncooked
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1 can (14.5) Diced Tomatoes With Juice
Salt And Pepper, to taste
Parmesan Cheese, Shaved
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Preheat oven to 500 degrees.
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Toss cubed zucchini, squash,
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and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.
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Arrange onto sheet pan
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and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
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In a heavy pot, heat olive oil over medium heat.
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Add carrots,
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onions,
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and celery
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and stir to cook
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for 3 minutes. Pour in broth
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and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add cannelini beans and green beans.
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Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

Add roasted vegetables at the very end.
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Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

Serve with Parmesan shavings and crusty Italian bread
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Another Tour of My Kitchen and Yogurt-Marmalade Cake

I think I have given you a previous tour of my little kitchen…But I left some stuff out. So I thought I would give you another tour of my kitchen so you can see where all the food/magic happens in our little apartment…

This is a small counter to the left of the stove and next to our fridge…You like my big cutting board? I never use it. It’s so nice I don’t want to use it. Funny, cause it’s a cutting board! The only time I used it was to serve sushi that our friend made on…It was a gift from my mom as well as the canisters. Which I LOVE those canisters, but they are SO bad for my OCD. NO ONE is allowed to touch those and if you do, it leaves finger prints and I want to jump out of skin! I immediately get paper towels and windex to clean the finger prints off. Normy even knows the “correct” way to open those canisters! The Spice Rack is a gift from my good friend Robert. It’s my favorite spice rack I have even had and the longest I have kept one. and the salt and pepper shakers are from my friend Fawn Dawn…and the bread is from the store. (incase you wanted to know).

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There is an even smaller counter to the right of the stove and I just use it to store stuff on. Perfect for storing coffee, oils and Normy dressing and my ladybug utensil when cooking holder…Thought it would be cool to use old wine bottles to hold oil and keep on the counter cause I am ALWAYS using different oils…The RULE with this counter is: If you cook something fried or it splatters you are to take everything off the counter so the bottles don’t get yuck grease splattered all over them. There’s that damn OCD again! I just really like my stuff clean…really clean! Nothing wrong with that!

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And here is my stove and the counters I have been talking about above. Oh yeah and that microwave thingy that I hate and only (TRY) and use to just warm my coffee with…
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OK Now we are on the other side across from the stove, next to my kitchen sink. Normy hung this shelf for me so I could put cutie little thingys on it. The ladybug in the middle, my friend Heather got for me and its a tile and its of two things that I LOVE: Ladybugs and Sunflowers. She got that for me for my birthday this year. I love it and I keep it up there so I see it all the time and think of my friend…I love the knife holder! I used to reach in my drawers and get cut by the knives so Normy and me got that magnetic strip to hang the knifes on. Think it was like $10 at Bed Bath and Beyond.

The Kiss the Cook Picture to the right of the shelf is from my cousin Cynthia! I LOVE that Picture! And to the left is the phone jack which just looks ugly! We don’t have a home phone. Never understood having a home phone when you have a cell phone.
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Yes I took a picture of my paper towel holder as I LOVE paper towels. Anyone who knows me, knows that I LOVE Paper towels and windex and I use them like they are going out of style.
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I know this isn’t in the kitchen, but it’s apart of it and if I could fit it in the kitchen I would. This is just next to the kitchen in the dining room. It’s our trash. You open it and there is the trash can. I love it! My favorite Sister-n-law’s dad made it for us,  and did I mention how much I love it!? Then on top is MY MOST FAVORITE POT in my kitchen and that is my Le Creuset cast iron dutch oven that Normy got me and next to that is all my cooking utensils I use. The place mat thingy under the pot has a wine bottle on it and my brother got that for us cause it has red on it and wine and he knows I love both things.
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As you walk into the kitchen from the dining room you will find the hook with all my aprons and chef coat on. A cook can ALWAYS use aprons! I have 6 Aprons on that hook, one from Normy, old co workers, Heather, school, my mom, and Brianne. All gifts and I love them ALL!
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The front of my fridge used to have nothing on it. I liked the white and how clean it looked and then I got bored. Cause I am Jamie and I get bored really easily. So I added pictures of people I Love and pictures I have taken. Thought that would be fun and colorful…
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Then on the side of my fridge I like to have quotes and a little tablet when I make a grocery list! I got the change quote from Fawn and the Pad from my favorite sister-in-law Tara…
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and then all over our kitchen you will find the old retro pictures (I guess you could call them) I LOVE THEM!
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Here is where I keep my plates and spices. Yes Plates and spices go together when you have limited space, oh and ramekins too and bowls…
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Below this cabinet is the pans cabinet where I put a lot of my skillets and sauce pans and where I store my sugar: Regular sugar, powdered sugar, and bakers sugar. I also have a few cake pans in this cabinet and colanders. When you don’t have a lot of space you make things fit, as mush stuff as you can.
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and then the drawer under the stove has all my baking dishes, pie pan, cake pans, cupcake pans, tart pan, loaf pan…oh and see the pan to the left? Don’t wash your cake pans in the dishwashers cause it makes them look ugly!
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and on the day I was taking pictures of my kitchen to give you all a tour, I was having coffee so I took a picture of my most favorite way to have coffee…From a press pot that Normy made, in my ladybug mug (always) with lots of cream!
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Then I have a cast iron recipe holder that my mom got me to hold a book or recipes! I use it almost every day! I LOVE IT!
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See I used it to hold the recipe I will be sharing with you in this post!

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and in front of the recipe holder is where I ALWAYS put my wedding rings! I do not cook with my rings. I don’t want to get them all gross so I take them off always while cooking! Gotta keep them pretty!

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and yes I took a picture of the dishwasher, as I LOVE the dishwasher. It has washed MANY dirty dishes for me. I HATE doing dishes! HATE! I do the cooking so (I feel) I shouldn’t have to do the dishes! And after cooking so much, who the heck wants to do the dishes? NOT ME!
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I took a picture of the sink too, cause

#1 it needs to be bigger and #

2 it has washed MANY dirty dishes and filled many pots of water to boil and I have washed my hands about a MILLION times with that faucet! It has been used to wash many, many things and you will NEVER find dishes in my sink! A HUGE pet peeve with me!
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Here is my little rug that I stand on many hours cooking in front of my stove, or oven. I need a better one. Not that this one isn’t great. But I need one of those fancy ones that help cushion my feet!
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And there you go! Now you know EVEN more about me! and now that you know where all the magic happens let makes some CAKE!

Recipe

1-1/2 cup All-purpose Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder
1 cup (heaping) Plain, Low fat Yogurt
1 cup Sugar
3 whole Eggs
1 teaspoon Vanilla
1 whole Zest Of Lemon
1/2 cup Canola Oil
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ORANGE GLAZE:
1/2 cup Prepared Orange marmalade
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1/4 cup Yogurt

Preheat oven to 350 degrees.

Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour,
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baking powder
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and salt.
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Set aside.

In a separate bowl, mix together 1 cup of yogurt,
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sugar,
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eggs,
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vanilla,
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lemon zest,
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and canola oil until just combined.
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Pour over dry ingredients
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and mix
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until just combined; do not over beat.

Pour into a loaf pan
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and bake for 45 minutes.
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Remove from oven and allow to cool slightly. Remove from pan.
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While cake is cooling, pour marmalade into a sauce pan.
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Heat it on low until melted,
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stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine,
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then pour slowly over the top of the cake,
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allowing icing to pool around the sides.
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Jamie Baked Potatoes

I am a potato kind of girl! If I had to choose between potatoes or rice I would pick Potatoes! Normy would pick rice…

OK now lets cook us some potatoes!

First preheat your oven to 350 degrees

So when I make baked potatoes I rub the outside with olive oil. You should try it, it really makes a difference. Then after I rub oil all over it I add these two things

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Wrap the potatoes (I did 4) in foil and bake them for about 45 to 60 minutes depending on the size and brand. I used Yukon gold. I think that Russet Potatoes take longer to bake. I think Yukon Gold and Red Potatoes work better.

So once the potatoes are baked I check to make sure they are done by poking them with a fork and you can tell they are done cause the fork will go into the potatoes easily. If you struggle and the potatoes feel hard and  the fork doesn’t go into the potato easily, I would bake them longer 15-20 minutes and check them again.

Once they are done take them out of the oven and when you can touch them without burning your hand pull them out of the foil and place the potato on a plate. Cut it in half and then the half in half and then into cubes. (you don’t have to do this) This is how I cut my potato. Then I add a little butter and salt and pepper and then cheeeeese.

I used:

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I topped my potato with FIESTA PARTY DIP MIX too

and how you get that stuff is from my friend Kelli:

http://www.tastefullysimple.com/shopourproducts/allproducts/fiestapartydipmix232106.aspx

She sells it and its so yummy!
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It will really make your baked potato that much better! Trust me!

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Or just top with sour cream!

Jamie’s Marinated Chicken

Happy Sunday!

Next week at this time will be Christmas! But for Normy and I, we will be celebrating the birth of our friend Heather as that is her birthday! We will be in California and I am SO excited!

In my 34 years of life this will be the 1ST Christmas not in Colorado! Exciting stuff!

I have been asked to make Christmas or Heather’s Birthday dinner! I am honored and EXCITED! YOU KNOW I WILL do a blog post on it!

In other news I would like to send a HUGE


to Timmy and Katie! They are going to me a Mr. and Mrs. WOO HOO! Timmy Popped the question last night! weeee hooooo!

And in food news, here is a Jamie Recipe for you!

Start by chopping up 5-6 cloves of garlic (I heart Garlic)
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then get a bottle of this stuff
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First rub the chicken with the garlic you chopped up
Then get a bowl that a 3-4 pound whole chicken will fit in
pour the Marinade over the chicken
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Let the chicken marinade over night.

Flip it in the morning so that it can marinade on the other side all day until you cook it for dinner

then preheat the oven to 350 and throw the whole chicken in a roasting pan and cover it for 30 minutes in the oven. I like to cover it some to help keep it moist. Then I cook it with out the lid for anther hour, basting it with it juices in the bottom of th pan every 30 minutes.

cook chicken for and hour and a 1/2 or until the internal temp is 165 degrees F, or until juices run clear
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rip one the legs off that chicken and eat the skin and give the meat to your husband! hahahahahaha

No wait that’s what I do!

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I do eat SOME of the meat, but the skin IS the best part and is SO bad for you! (But I still LOVE it)
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ENJOY!

Sweet & Sour Asian Wraps

Hey guess what?
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Yep I love Friday!

But then again…Who doesn’t?

Let’s Cook!

Recipe

Dipping Sauce
2 tablespoons light soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon fish sauce
1/4 teaspoon sriracha (Thai hot sauce)
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Wraps
1 tablespoon canola oil
1 pound ground chicken
1 small red sweet pepper, cored, seeds removed and chopped
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon sriracha
2 scallions, chopped
1 tablespoon light soy sauce
16 large Bibb lettuce leaves (about 2 heads)
Sliced cucumber, scallions, mint, lime, for serving
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Dipping Sauce
1. In a small bowl, stir together soy sauce,
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vinegar,
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sugar, fish sauce,
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sriracha and 1 tablespoon water. Set aside.
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Wraps

2. Heat oil in a large nonstick skillet over medium-high heat. Crumble in chicken and cook 2 minutes, breaking up large pieces with a wooden spoon. Stir in red pepper, sugar, garlic powder, ginger and sriracha. Cook 3 minutes, until no longer pink, stirring occasionally. Take off heat and stir in scallions and soy sauce.
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3. To serve, spoon 1/4 cup chicken mixture into each lettuce leaf and top with cucumber, scallions, mint and a squeeze of lime. Serve with Dipping Sauce and rice.

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Stuffed Salmon with Sriracha Cream Sauce

I am ALWAYS looking for new salmon recipes! Always! It seems lately Normy and Me have been eating Salmon more often. We usually get it Tuesdays cause our Grocery Store gets their shipment in and we want it as fresh as possible…

recipe

TERIYAKI MARINADE INGREDIENTS

1 tablespoon cornstarch

1/4 cup cold water

1/4 cup soy sauce
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1 cup water (or pineapple juice)
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5 tablespoon packed brown sugar (use only 4 tbsp if using pineapple juice)

1/2 tsp ground ginger
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1/4 tsp garlic powder

2 tablespoons honey
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TERIYAKI MARINADE DIRECTIONS

1. in a small bowl, combine cornstarch & 1/4 cup cold water. stir until cornstarch is dissolved; set aside
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2. in a saucepan, combine 1 cup water,
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soy sauce, ground ginger,
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garlic powder, brown sugar & honey; bring to a simmer

3. when liquid is simmering & brown sugar has melted, add the cornstarch/water mixture & simmer
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until thick enough to coat a back of a spoon (do not overthicken!)

SRIRACHA CREAM SAUCE INGREDIENTS

1/4 cup Sriracha sauce

1 cup mayonnaise

3 tablespoons condensed milk
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SRIRACHA CREAM DIRECTIONS

1. in a medium bowl, combine Sriracha & mayo & whisk well
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2. add condensed milk & whisk until fully incorporated; add more condensed milk for a milder taste & more Sriracha for a spicier taste
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STUFFED SALMON W/ SRIRACHA CREAM SAUCE INGREDIENTS

2 salmon filets

teriyaki marinade (recipe above)

sriracha cream sauce (recipe above)

2-3 tbsp cream cheese (room temperature)

green onions (thinly sliced)

sesame seeds

olive oil

STUFFED SALMON W/ SRIRACHA CREAM SAUCE DIRECTIONS

1. in a baking/marinade dish, place salmon filets & add 1/2 cup to 3/4 cup teriyaki marinade. let marinade reach about 1/2 of the sides of filets. marinade in refrigerator for at least 30 minutes to overnight

2. preheat oven to 400 degrees. meanwhile, line a baking dish with aluminum foil & lightly brush with olive oil; set aside

3. on a cutting board, slit the sides of each salmon filets making a long pocket/envelope; do not pierce through the other side!

4. insert about a tablespoon of cream cheese into each pocket; do not overstuff or the cream cheese will seep out during baking

5. in the prepared baking dish, place stuffed salmon’s & sprinkle a nice amount of sesame seeds.
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cover the baking dish & salmon filets with another sheet of foil & bake at 400 degrees for 20-25 minutes or until salmon is cooked all the way through

6. after baking is done, place in a serving dish & drizzle with sriracha cream sauce & garnish with thinly sliced green onions

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Jamie Pot Roast

So on November 27th we went over to our friends Katie and Timmy’s to Celebrate Miss Katie’s Birthday. Yes I know this post is late but you know what Better late than never eh!

I like going to Timmy and Katie’s, because

#1 they are good peeps

#2 there is ALWAYS Good food

#3 there is always alcohol

#4 they don’t mind if I take pictures of them.

The only thing is we go over there to watch football and football is lame to me. But the company is better so I can’t complain! So for Katie for her Birthday (which is really November 28th) I made her, her favorite cake, Red Velvet. So I gots to tell  you the mishap with the cake…I made one and well the batter was lame and it sunk, I hate trying to bake at high altitude. Makes it difficult sometimes! So I had to rebake her cake, it had to be perfect, I mean it was for Katie after all and she’s good peeps. So 2nd time is a charm. So trying to frost a red cake with white frosting = pain in the A$$! So I did like 5 crumb coats and it just didn’t work. So I got the piping bag out and did little stars all over…Timmy asked if I counted them all? HA! you are funny! I was up till 5 AM doing those stars buddy, that should tell you how many there are, A LOT!

So check out Katie’s expression when I gave her, her cake…
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I should use that picture for marketing!

Jamie Cakes are SO good, it’ll make your mouth drop!

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It is a pretty awesome cake! I would love it, if someone made me one like this…
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Hey what can I say…
ME

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So Katie and Timmy had some other friends of theirs over as well, Chris and Ashley and Chris showed Katie how to make his bomb a$$ green chili
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Whenever we are over, Katie likes to call her mom and harass her, it’s quite funny…
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and her mom reads my blog! So she is A-OK in my book!

Anyone need a bowl for their Green Chili
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Or a tortilla
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Timmy says that when there are pictures of him on my blog my ratings go up so here is your Timmy Picture…
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Katie couldn’t WAIT to dig into her cake

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Cake I made Katie for her b-day

Red Velvet Cake I made with Cream Cheese Frosting

So what does Katie’s Birthday have to do with the recipe I am about to post?

Well Timmy was telling Normando what he was making for dinner the next night and I overheard him telling Normy about how he makes his pot roast and he said onion soup mix and cream of mushroom soup and I was like hmmmmm that sounds pretty good. So I asked Katie and she said it was the best pot roast she ever had. So I thought to myself, oh man I gotta make that…So I DID! But I made it my own and added some other stuff too…

So get you a pot roast, Normy and I get a 3-4 pound one.  Get your handy-dandy crock pot and turn it to low and put the roast in it and salt and pepper both sides and add garlic salt as well.DSC_0028-1

You need the following items:
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add one packet of the onion soup mix and 2 cans of cream of Mushroom soup

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then add water, I fill it till the water covers the roast completely. You want the whole roast and all completely submerged in liquid
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I put my roast in at
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so once you put the water in, put the lid on and forget about it for a while

around 2PM in the afternoon I added in 2 8oz packages of mushrooms. wash them 1st then add them to the roast.
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then around 5PM I peeled some potatoes (6) and put those in and cooked them for a couple of hours

then turn the crock pot off and pull the meat out best you can, it will fall apart
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then shred it and break it up into pieces and add to a bowl or plate with the shrooms and potatoes and I add a LOT of the juice
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I like more of the veggies than meat. Almost looks like a beef stew
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Eat away and making mmmmmmmmmmmmmmm sounds!