Crockpot Beef Stroganoff

What I made one year ago today: Chipotle Turkey salad

I saw this recipe on Pinterest and I HAD to make it! I have never made Beef Stronganoff and thought this sounded good and easy! And sometimes I (DO) Like easy!

2 pounds cubed stew meat

2 cans Condensed Golden Mushroom Soup

1 largish onion diced
2-3-4 tablespoons of Worcestershire

1/2 water
8 oz of cream cheese

couple of dashes of Garlic Salt (1 tsp?)

In the slow cooker stir in all the ingredients,

except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crock pot on high. Stir the cream cheese in until all combined.
(I just threw mine in whole, I was lazy)

You might have to put the lid back on and

leave for 10 minutes.

Serve over egg noodles. Or mashed potatoes, I won’t tell anyone but I would really like to not be alone in this.

Asian Beef Salad with Sriracha Honey Dressing

Recipe

1 lb flank steak
Salt and pepper to taste
2 tsp honey
1 tsp sriracha or other hot sauce
1/2 Tbsp low-sodium soy sauce
Juice of 1 lime
1/4 cup canola oil
1 bag watercress or 1 head Bibb lettuce
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
1 avocado, peeled, pitted, and diced
1/2 English cucumber, thinly sliced
Handful of cilantro leaves

MINUTES 0-11

Sear the steak
Preheat a grill, grill pan, or cast-iron skillet on medium high. Season the steak with salt and pepper and cook it to medium rare, 3 to 4 minutes per side. Let the steak rest for at least 5 minutes and then slice it thinly across the grain.

MINUTES 12-15

Make the dressing
While the meat rests, combine the honey,

sriracha, soy sauce, and lime juice with a pinch of pepper in a mixing bowl. Gradually whisk in the oil.

MINUTES 16-19

Assemble the salad
In a large bowl, toss the steak slices with the vegetables and cilantro. Drizzle in the dressing and toss until the salad is lightly coated.

Roasted Vegetables

So I got the idea for this recipe from The Pioneer Woman. I made her Roasted Vegetable Minestrone soup once and I remember having to roast veggies for the soup. So I thought why not roast the veggies and use them as a side dish…So I took

1 Zucchini, Halved, Cut Into Strips, Then Cubed

1 whole Summer Squash, Halved, Cut Into Strips, Then Cubed

16 ounces, weight White Mushrooms, Stems Removed And Quartered

2-3 gloves of garlic, Diced

2 Tablespoons Olive Oil

Kosher Salt To Taste, I also added in seasoning salt and Black Pepper to taste as well

1 whole Medium Onion, Diced

Preheat oven to 500 degrees.

Toss Mushroom and Seasoning Salt and salt in a bowl

then add zucchini, squash,

Onion,

Garlic, with olive oil and a sprinkling of more kosher salt, and seasoning salt and pepper

Arrange onto one sheet pan

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 and then serve.

Oven-Baked Garlic Parmesan Fries

One Year ago today I made: Creme Brulee

Jamie Garlic Bread

 

Recipe

3 russet potatoes

2-3 tablespoons light olive oil
1/4 cup panko bread crumbs
1/4 cup parmesan, freshly grated
garlic salt
fresh ground pepper

Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact. Using a crimped knife (or a regular will work just brilliantly, as well), slice the potatoes into 1/4″ pieces.

Place all of the sliced potatoes in a large bowl. Drizzle the olive oil over the potatoes,

then stir to evenly coat. Add the panko,

parmesan,

garlic salt, and pepper. Stir again, making sure each of the potato slices has a kiss of oil, panko, and parmesan. Spread the potatoes onto a large parchment covered baking sheet.

Bake in an oven preheated to 450 degrees for 18-25 minutes, or until the cheese and panko is golden brown and your desired crispiness is achieved.

Sprinkle with a pinch of fresh parmesan. Serve immediately alongside your favorite burgers, steak, or barbecued chicken. Enjoy the indulgence!

Crock pot BBQ Beer Chicken

Two Years ago today: Chicken cashew and red pepper stir fry

Grilled Steaks with sweet spicy hoisin sauce

Skillet ginger chicken with cilantro

Apricot glazes sriracha ginger chicken

One Year ago: 9 hour lasagna with homemade bolognese sauce

Tomato cucumber and red onion salad with mint

Recipe

3 pounds boneless, skinless chicken breasts (about 6 large)

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces of beer

32 ounces of barbecue sauce

Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crock pot,

then add beer

and 24 ounces of barbecue sauce.

(I liked the lid on the BBQ Sauce)

Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred

and add remaining barbecue sauce. Toss chicken to coat

and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.

I had mine as is with a little extra BBQ sauce

Normy had his with a bun

Dinner is served

Make-Ahead Muffin Melts

Recipe

12 whole Hard-boiled Eggs, Peeled And Chopped

2 cups Grated Cheddar Cheese

1 cup (Real) Mayonnaise

12 slices Bacon, Fried And Crumbled

1 Tablespoon (heaping) Dijon Mustard

1/2 teaspoon Garlic Powder

3 dashes Worcestershire Sauce

6 whole English Muffins Split

Combine eggs with all other ingredients. Fold together gently.

Cover and store in the fridge overnight.

Spread on English muffin halves,

then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)
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Serve immediately!

My Wife is the Best COOK!

Perfect Enchiladas

So yesterday, my idol was in Denver!

The Pioneer Woman!

So I got her new cookbook (of course) the day after it came out, and I went and saw her of course! This is the 2nd time I’ve gotten to meet her! She’s Awesome!

She looked right at me!

So in honor of meeting my idol and the person who inspires me to cook the most, I thought I would share with you a Pioneer Woman Recipe:

Recipe

Two Years Ago:

Greek Salad

Sausage Bake

Tiramisu

Garlic Cheese Bread

Best Frosting

One Year Ago:

Chicken seasoned rice casserole

FOR THE SAUCE:
■1 Tablespoon Canola Oil
■1 Tablespoon All-purpose Flour
■1 can (28 Ounce) Enchilada Or Red Sauce
■2 cups Chicken Broth
■1/2 teaspoon Salt
■1/2 teaspoon Ground Black Pepper
■2 Tablespoons Chopped Cilantro
■ _____
■ FOR THE MEAT:
■1-1/2 pound Ground Beef
■1 whole Medium Onion, Finely Diced
■2 cans (4 Ounce) Diced Green Chilies
■1/2 teaspoon Salt
■ _____
■ FOR THE TORTILLAS:
■10 whole (to 14) Corn Tortillas
■1/2 cup Canola Oil
■ _____
■ TO ASSEMBLE:
■3 cups Grated Sharp Cheddar Cheese
■1/2 cup Chopped Black Olives
■1 cup Chopped Green Onions
■1/2 cup Chopped Cilantro

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour

and whisk together

to make a paste, cooking for one minute. Pour in the red sauce,

chicken broth,

cilantro,

salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat

with onions in a skillet.

Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla.

Roll up and place, seam down, in baking pan. Repeat until pan is filled.

Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly.

Sprinkle cilantro over enchiladas before serving.

Pulled Pork Sandwiches

You want a yummy, easy meal that only calls for 5 Ingredents…and it requires only one pot to cook it in…Well you are in luck! This recipe is for YOU!

pork butt (I used 2.90 lb – but you can use whatever size needed)

1 can Diet Pepsi
1/2 bottle Sweet Baby Ray’s Barbecue Sauce
Lawry’s Seasoning Salt
Rolls, Buns to serve Meat on

Generally coat pork butt with Lawry’s seasoning salt,

don’t be afraid to cover it all! Place in crock pot

and pour in soda

and barbecue sauce.

Cover and cook on low for 4-5 hours. If you have a larger piece of meat, it will probably take longer. After 4 hours or so, take two forks and shred the meat into bite size chunks. Let it sit in the juice to soak up all that flavor.

It can stay on warm in crock pot while serving, and can easily be reheated the next day. Serve on a kaiser roll and add more barbecue sauce if needed.

I served mine with this Cole Slaw

2 cups cabbage (shredded)
1 carrot (shredded)
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon sugar
1 lemon (juice)
salt and pepper to taste
1 handful parsley or dill (chopped)

Mix the cabbage and carrot in a large bowl.

Mix the mayo,

sour cream,

sugar, lemon juice, salt and pepper in a bowl

Then Add Parsley

Mix everything together.

Get you some buns

Throw some Pork on it, and some slaw

and you have a DAMN good Sandwich

and a Happy Man

Blackened Salmon

Got the idea for this recipe from Here

Start by preheating your oven to 425 degrees

then get a cookie sheet or baking sheet/pan and line it with foil or parchment paper

Combine the following:
1/2 tsp. paprika (I used smoked)
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder

Pick which piece of Salmon is yours…

That’s MY piece of salmon! MINE!

then Rub the salmon down with the rub, I had 3 slices from 6-8 oz each

Place on a foil lined baking sheet and bake at 425 for about 10-12 minutes…or until desired doneness, I like mine a little raw on the inside…
then take out and let cool a few minutes before serving

I had my salmon with a baked potato