My go to Pot Roast with mashed potatoes and mushroom gravy

It’s Monday, oh fun!
Motivation Monday                                                       …

I haven’t posted in forever, so I figured I would do a post right now! Why not? Today is cold and gloomy here in Colorado, so what goes well with cold gloomy weather? Pot Roast!

So here are a few of my favorite recipes I have made in the past:

CIPOLLINI ONION AND FENNEL POT ROASTDSC_0118-1

JAMIE POT ROAST
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PERFECT POT ROAST
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1 (2 1/2-3 pound) chuck pot Roast

vegetable oil
Kosher salt and freshly ground black pepper, to taste
better than bouillon, beef flavor
8oz (or more) button mushrooms (I used 16oz, but I LOVE mushrooms)

For the Roast preheat your oven to 350 degrees

Season the beef with salt and pepper.

Grab an oven safe pot or dutch oven (always works the best) and turn the burner to med-high heat, then coat the bottom of the pan with a very thin layer of vegetable oil.

Now add the roast.
Sear the beef on medium high heat on all sides.

Turn the heat off.
Now add in enough water to come up almost to the top of the roast, now add in better than bouillon beef flavor,
or you could use beef broth. (But I HIGHLY recommend the better than bouillon because (I feel) it adds SO much more flavor).

How to know how much to add, just read the back of the jar and it will tell you. (I always add a little extra, because I feel more is better).

Now place a lid on the pot

and place in oven

I bake my roast for a total of 3 1/2 hours. So I start with 2 hours, and then I add in the mushrooms, then bake another hour and a 1/2.

So while the roast is baking, I wash and trim the stems on the mushrooms, and cut them in quarters.

So after the roast has baked for two hours, I pulled the pot out of the oven and placed the chopped mushrooms around the beef. (Told you I love a LOT of mushrooms).

*If you want to add potatoes and carrots and celery to your pot roast you could add them at this point instead of the mushrooms. (I do mashed potatoes on the side instead)

Then I placed the pot back in the oven with the lid on and baked for another hour and a 1/2

Once the time is up, the roast is ready. Pull it out of the oven and remove the lid.

Then pull the meat out and put it on a plate and cover it with foil and let it rest while you make the gravy

To make the gravy: place the pot to used to cook the roast on a large burner and turn heat to medium low.

Then grab a measuring cup and add about 3/4 cup flour and then add about 1 1/2 cups of the broth from the roast, then whisk that together so it’s like a thick paste and there are no lumps. Then add that back to the pot with the rest of the brother and mushrooms and whisk it all together.

If the gravy is not thick enough then add in 1/2 a cup of flour to measuring cup and add about a cup of broth/gravy and whisk together until a thick, smooth paste, then add it back to the gravy and whisk and the gravy should thicken. Keep repeating this process until you get the desired thickness of gravy.

To serve, slice the roast up

and place desired amount to eat on a plate, with mashed potatoes

and add desired amount of gravy and mushrooms over the meat and potatoes 

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Things I like Monday…

Hey there guys, Happy Monday to you all! Figured I would do a Things I like Monday  since I haven’t done one in a while…So here we are 2017! Damn last year FLEW by!

Check out my year here

So here are my findings on the inter-webs that I wanted to share with you all…

First things first….

So I joined Scentsy September 23rd! I love Scentsy! Love smelly good stuffs and I am in LOVE with alllllll things Scentsy!
https://jamiecreek.scentsy.us/

I have an obsession now! If you love Scentsy like I do, go to my site and check it out!
Scentsy LOVE #scentsbykris:
Image result for stargaze warmer scentsy
 :

I made this Crock Pot Beef Stew last year (minus the peas) and it was SO yummy! Perfect for this time of year!
Crock Pot Beef Stew is easy, hearty, and comforting. Toss everything into the crock pot at night then pop into the base and cook the next day! #glutenfree | iowagirleats.com

Holy YUM! EASY TACO STUFFED SWEET POTATOES
Aiming to eat more veggies? Load up on the good stuff by topping baked sweet potatoes with all your favorite taco ingredients. Bonus points for sneaking veggies into the taco filling too! These bad boys are naturally gluten free and easily made vegan, vegetarian, or paleo -- enjoy! :: Taco Stuffed Sweet Potatoes

This salad looks SO yummy! TRADITIONAL GREEK SALAD RECIPE
Traditional Greek Salad Recipe | The Mediterranean Dish. Simple, authentic Greek salad with juicy tomatoes, cucumbers, green peppers, creamy feta cheese and olives. Seasoned with oregano and dressed in extra virgin olive oil. A must try from TheMediterraneanDish.com

Perfection! BLT Lettuce Wraps
Bacon-lettuce-tomato-wrap-BLT-jackie-alpers-7

Normy and I have SO many coffee cups, We need to do something like this to free up some room in our cabinets!
6 Ways to Upgrade Your Apartment on a Budget | Her Campus:

This looks so yummy! AND I love this blog! TASTY THAI CHILI PORK STIR FRY
Tasty Thai Chili Pork Stir Fry

18 weeks of menu planning! 126 lightened up meals for 2017
Perfect for anyone who is being healthier in 2017
126 Lightened Up Meals for 2017. 18 weeks of Menu Planning! I howsweeteats.com

Bacon Wrapped BBQ Chicken Stuffed Chile Peppers Bacon Goodness!
Bacon Wrapped BBQ Chicken Stuffed Chile Peppers Recipe- shredded chicken tossed in your choice of BBQ sauce and sharp cheddar cheese, stuffed into a large chile, wrapped in bacon and slow grilled. As seen on Fox News!

Yum! Sweet and Sour Sticky Ribs
Talk about finger lickin’ good, these Slow Cooker Sweet and Sour Sticky Ribs are fall off the bone tender and coated in a spectacular Asian inspired sweet and sour sauce. www.keviniscooking.com

Yummy breakfast! Spicy Honey Breakfast Waffle Nachos
ABHSS_BreakfastWaffleNachos_0056.jpg

Always looking for new Salmon recipes! Baked Lemon & Herb Salmon
Baked Lemon and Herb Salmon - Juicy and delicious and ready in less than 20 minutes!

And those are my findings for this week! Happy Monday, and Happy 2017!

What’s for dinner this week…

So I haven’t done this in a while, so I thought I would do so now. I am a planner. (well I try to be). I am all about planning out meals for the week, because I HATE going to the grocery store more than once a week! (heck I hate going to the grocery store in general). So Normy and I usually make a list on Sunday and go the store and are tortured together. I like knowing what I am making for dinner that night. It sucks when you gotta figure out what to make, then make a list, then go to the store, and then cook all in one day. Not me, I’d rather plan out the week, go once and be done with it.

So the meals I have planned for this week are:

Thinking tonight (Monday) we will have a whole roasted chicken
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with roasted Broccoli
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and Crash Hot Potatoes

 

Then Tuesday thinking Chicken Teriyaki
Chicken teriyaki / Frango teriyaki
Photo credit: http://technicolorkitcheninenglish.blogspot.com/

with Simple Sesame Noodles
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Photo credit: The Pioneer Woman

 

Then Wednesday one of Normy’s favs: Thai Beef Lettuce Wraps

 

Then for Thursday Sesame Chicken Salad
Sesame Chicken Salad
Photo credit: The Pioneer Woman

 

Then Friday:

EAT OUT!

Fruit Salad with Homemade whipped cream

My mother in law had us over for dinner one night and I (of course) asked what I could make/bring. She had requested a dessert, but something healthier. So I thought why not fruit salad. She also likes things that are Light and fresh. So this is what I came up with…

So I went with fruit that was on sale…

6 oz Blueberries, washed

32 oz or 2 pounds of strawberries, washed and cut into bite size pieces
4 bananas, peeled and sliced
then I thought, instead of sprinkling sugar over the fruit, because I like sugar sprinkled over my strawberries, I’ll make a vanilla bean whipped cream to go over the top
So Mexican vanilla or regular vanilla
one pint of heavy whipping cream
Seeds from 1 vanilla bean
sugar

So I used my kitchen aid mixer to do the whipped cream with the whisk attachment

Add the whole container of heavy whipping cream to the bowl

Then add in 1 tbsp of the vanilla (I used clear mexican vanilla)

then add  in the seeds from the vanilla bean

then add in 3 tbsp of granulated sugar

then turn mixer to medium high-speed

Mix the whipped cream until you get stiff peaks

See the little specks of vanilla bean? I put the whipped cream into a container and put it in the fridge to chill, until you are ready to use it.

so grab a medium/large bowl and add the washed blueberries

Then add the strawberries

I love the glass bowl I used (got it from Ikea) I am obsessed with bowls and kitchen stuffs! (Hmmm image that).

next add the banana slices

then add the zest of one lemon (adds a nice freshness)

Then add the juice of 2 lemons, helps the bananas from turning brown and adds extra freshness to the fruit and a little tang!

Stir the fruit, zest and juice all together

Then I added in a few mint leaves to make the salad look extra pretty

cover bowl and let the fruit chill in fridge for about an hour before serving.
Then when ready to serve, add desired amount to bowl or plate and add desired amount of whipped cream to the top of your fruit. (I piped the whipped cream over the fruit to make it look extra pretty).


 

Recipe

6 oz Blueberries, washed
32 oz or 2 pounds of strawberries, washed and cut into bite size pieces
4 bananas, peeled and sliced

So Mexican vanilla or regular vanilla
one pint of heavy whipping cream
Seeds from 1 vanilla bean
sugar

So I used my kitchen aid mixer to do the whipped cream with the whisk attachment
Add the whole container of heavy whipping cream to the bowl
Then add in 1 tbsp of the vanilla (I used clear mexican vanilla)
then add  in the seeds from the vanilla bean
then add in 3 tbsp of granulated sugar
then turn mixer to medium high-speed
Mix the whipped cream until you get stiff peaks
See the little specks of vanilla bean? I put the whipped cream into a container and put it in the fridge to chill, until you are ready to use it.
so grab a medium/large bowl and add the washed blueberries
Then add the strawberries
I love the glass bowl I used (got it from Ikea) I am obsessed with bowls and kitchen stuffs! (Hmmm image that).
next add the banana slices
then add the zest of one lemon (adds a nice freshness)
Then add the juice of 2 lemons, helps the bananas from turning brown and adds extra freshness to the fruit and a little tang!
Stir the fruit, zest and juice all together
Then I added in a few mint leaves to make the salad look extra pretty
cover bowl and let the fruit chill in fridge for about an hour before serving.
Then when ready to serve, add desired amount to bowl or plate and add desired amount of whipped cream to the top of your fruit. (I piped the whipped cream over the fruit to make it look extra pretty).

Gumbo

So I got this recipe from my best, good friend Stacey Marie! She is from Louisiana, and this recipe is from her step mom! YUM! Gumbo! I figured if I am going to make Gumbo and I need a good recipe, I need to get one from someone who know’s Cajun/Creole food (And that would be Stacey).  So I have made this recipe in the past a couple of times, but I made it again and took better pictures this time around. So I documented it all over again, with better pictures!

I am copying this recipe the way it was written from the original recipe I got. Also, the original recipe makes a lot so I cut mine in half. But I posted it as the full recipe with my notes of how I cut it in half.

2 large bell peppers – chopped
(I used 2 as well, because I love green bell peppers)
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3 large sweet onions –
chopped (I used 1 1/2 large onions)
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2 to 3 stalks celery – chopped (I used 4 stalks, as I love celery)
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2 toes garlic chopped (I wasn’t sure how much garlic this was, so I just used what sounded good to me, so I used 4 cloves of garlic, minced)

10 chicken breasts or 2 large whole chickens (I used 2 large chicken breasts)

5 pounds of shrimp (I used about a pound)

4 large cans chicken broth or stock from boiling 2 chickens

Olive Oil

flour

Can milk (evaporated) (I skipped this part this time)
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After chopping the veggies set them aside. Keep garlic separate.

for shrimp peel and devein. Put in bowl and cover with can milk and refrigerate. (I just put my shrimps in cold water and placed them in refrigerator)

For Chicken. If you are using whole chickens – cut them up and bail in salted water. Debone and reserve broth. Set chicken aside.

If you are using chicken breasts,(Like I did) sprinkle them with Cajun seasoning (I used two different kinds of seasoning)
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and bake just until done. (I baked mine in a cast iron skillet at 395 degrees, 15 minutes each side)
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Cut up in large pieces and set aside.
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If you choose to use sausage, cut into thin rounds and cook in a skillet over low fire and pour off the grease.
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To make the Roux: (Stacey said this is the most important part of making gumbo)

In a 10-11 qt heavy pot over med high heat pour 1/8 of olive oil in pot
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– add flour approx. 2/3 cup
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and whisk
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You  want the consistency to be runny not thick. (I had to add a more olive oil as I stirred, a few times as it got a little thick, I added a little olive oil at a time to thin out the flour) Cook and stir until Roux is dark brown. (Stacey let me know that the roux should be the color of coffee, takes about 30 minutes to get it this color, stir Constantly, don’t walk away, don’t stop stirring)
This recipe is all about the roux!

Stir!
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Stir!
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and stir! (does that look like the color of coffee?)
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Add all veggies except garlic.
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stir
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let cook until veggies are almost mush. It should look real dark. Start adding chicken broth. Begin with 2 cans. Stir until smooth – add garlic,
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chicken,
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sausage.
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Bring to a boil.

Start adding spices. Cajun seasoning to taste. (I used 3 different kinds of Cajun seasoning, because I LOVE Cajun seasoning!)
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1/2 tsp Worcestershire
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1/2 tsp crab boil (make sure its the liquid kind, not the powder)
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Cook real low until spices blend.

I added the shrimp at the very end, as I didn’t want it overcooked. So I added it at the very end and cooked until all the shrimps were nice and pink.
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I made white rice on the side and served the gumbo over that.
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I also made this recipe at the beginning of this year and I used Chicken Thighs and Okra, same recipe just added those two things different…Check it out:
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Recipe

  • 2 large bell peppers – chopped
  • (I used 2 as well, because I love green bell peppers)
  • 3 large sweet onions –
  • chopped (I used 1 1/2 large onions)
  • 2 to 3 stalks celery – chopped (I used 4 stalks, as I love celery)
  • 2 toes garlic chopped (I wasn’t sure how much garlic this was, so I just used what sounded good to me, so I used 4 cloves of garlic, minced)
  • 10 chicken breasts or 2 large whole chickens (I used 2 large chicken breasts)
  • 5 pounds of shrimp (I used about a pound)
  • 4 large cans chicken broth or stock from boiling 2 chickens
  • Olive Oil
  • flour
  • Can milk (evaporated) (I skipped this part this time)
  • After chopping the veggies set them aside. Keep garlic separate.
  • for shrimp peel and devein. Put in bowl and cover with can milk and refrigerate. (I just put my shrimps in cold water and placed them in refrigerator)
  • For Chicken. If you are using whole chickens – cut them up and bail in salted water. Debone and reserve broth. Set chicken aside.
  • If you are using chicken breasts,(Like I did) sprinkle them with Cajun seasoning (I used two different kinds of seasoning)
  • and bake just until done. (I baked mine in a cast iron skillet at 395 degrees, 15 minutes each side)
  • Cut up in large pieces and set aside.
  • If you choose to use sausage, cut into thin rounds and cook in a skillet over low fire and pour off the grease.
  • To make the Roux: (Stacey said this is the most important part of making gumbo)
  • In a 10-11 qt heavy pot over med high heat pour 1/8 of olive oil in pot
  • – add flour approx. 2/3 cup
  • and whisk
  • You want the consistency to be runny not thick. (I had to add a more olive oil as I stirred, a few times as it got a little thick, I added a little olive oil at a time to thin out the flour) Cook and stir until Roux is dark brown. (Stacey let me know that the roux should be the color of coffee, takes about 30 minutes to get it this color, stir Constantly, don’t walk away, don’t stop stirring)
  • This recipe is all about the roux!
  • Stir!
  • Stir!
  • and stir! (does that look like the color of coffee?)
  • Add all veggies except garlic.
  • stir
  • let cook until veggies are almost mush. It should look real dark. Start adding chicken broth. Begin with 2 cans. Stir until smooth – add garlic,
  • chicken,
  • sausage.
  • Bring to a boil.
  • Start adding spices. Cajun seasoning to taste. (I used 3 different kinds of Cajun seasoning, because I LOVE Cajun seasoning!)
  • 1/2 tsp Worcestershire
  • 1/2 tsp crab boil (make sure its the liquid kind, not the powder)
  • Cook real low until spices blend.
  • I added the shrimp at the very end, as I didn’t want it overcooked. So I added it at the very end and cooked until all the shrimps were nice and pink.
  • I made white rice on the side and served the gumbo over that.

Cucumber Salad in a Jar

Got the idea for this recipe from Pinterest. Just thought it was so cool to put salad in a jar!

Got the recipe from here (didn’t follow it 100%, but for the most part I did)

1/4 cup cider vinegar (for each jar)
1 tablespoon sugar (for each Jar)
1 teaspoon salt (for each jar)
1/2 teaspoon freeze dried dill (for each jar)
1/4 teaspoon ground black pepper (so 1/4 tsp in one jar and 1/4 tsp in the other jar)
2 tablespoons olive oil
(not in the picture, but I also added 1 tbsp mustard seeds in each jar as well)
2 cucumbers, sliced (1 cucumber for each jar)
1 cup sliced red onion (half in each jar)
4 ripe tomatoes, cut into wedges (2 tomatoes in each jar)
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grab two large mason jars. (I used wide mouth Quart jars- 4 cup capacity) I added 1/4 a cup of vinegar to each jar,
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then added 1 tbsp sugar, to each jar
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salt,
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dill,
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pepper, and oil.
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and mustard seed
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Then I put the lid on and shook the shit out of the jar, to mix everything together, really well. Then take the lid off and
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Add cucumbers,
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onion, and tomatoes.
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and let stand at least 15 minutes. Before serving, give the jars a nice shake

Cucumber, tomato salad in a jar

Recipe

  • 1/4 cup cider vinegar (in each jar)
  • 1 tablespoon sugar (in each Jar)
  • 1 teaspoon salt (in each jar)
  • 1/2 teaspoon freeze dried dill (in each jar)
  • 1/4 teaspoon ground black pepper (so 1/4 tsp in one jar and 1/4 tsp in the other jar)
  • 2 tablespoons olive oil
  • I also added 1 tbsp mustard seeds in each jar as well
  • 2 cucumbers, sliced (1 cucumber for each jar)
  • 1 cup sliced red onion (half in each jar)
  • 4 ripe tomatoes, cut into wedges (2 tomatoes in each jar)
  • grab two large mason jars. (I used wide mouth Quart jars- 4 cup capacity) I added 1/4 a cup of vinegar to each jar,
  • then added 1 tbsp sugar, to each jar salt, dill, pepper, and oil, and mustard seed
  • Then I put the lid on and shook the shit out of the jar, to mix everything together, really well. Then take the lid off and
  • Add cucumbers, onion, and tomatoes.
  • and let stand at least 15 minutes. Before serving, give the jars a nice shake.

Homemade Olive Oil Mayo

So I have ALWAYS wanted to make homemade Mayo! So one day I decided I was going to do just that! Check it out:

I got the recipe from here (word of advise, before you make this recipe, watch her video, it totally helps)

1 egg (I doubled my recipe, so I used 2 eggs)
2 tbsp lemon juice – at room temp (again I doubled my recipe and used 4 tbsp)
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1/2 tsp dry mustard (I did 1 tsp, cause I doubled the recipe)
1/2 tsp salt (1 tsp, I doubled the recipe)
1/4 cup – X2 cause I doubled my recipe  plus 1 cup olive oil – (2 cups I doubled my recipe)

(light, not extra virgin) at room temp (this is VERY important – make sure you use LIGHT) (tip 4 – on her blog she says: “Do not use expensive, fancy extra-virgin olive oil; the olive flavor is overpowering. I use the grocery store brand “light tasting” olive oil. It barely tastes like olives which is not so good for green salads, but is awesome for mayo. (You might try Filippo Berio or Bertoli)” So I did as she says too.
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Put the egg and
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lemon juice in a blender.
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Let them hangout and come to room temperature together, 30-60 minutes.

Add the dry mustard,
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salt,
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and 1/4 cup of the oil.
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blend until they are well mixed – 20 – 30 seconds.

IMPORTANT!

The last important step, probably the most important of them all is to add 1 cup oil to the mixture. You have to pour this in VERY sloooooooowly

Drizzle very slowly as slow as you possibly drizzle, a steady, skinny stream of oil.
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this takes a few minutes and your arm will get tired! Suck it up, you’re making homemade mayo! So worth it!

The liquid will start to form an emulsion and will become thicker, you will see how it will start to look like mayo, keep drizzling until all the oil is in the blender.
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pour into a container or jar (I noticed when I poured mine in the jar it was a little runny, but after it chilled, it became thicker)
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chill for about and hour or so and then use this awesome, yummy, homemade mayo!
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I used my mayo to make homemade mac salad

it calls for 1 cup mayo – here is a picture of Helman’s Mayo (what I usually use)
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here is a picture of the homemade mayo I made:
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looks so creamy and GOOD!

 

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I’ve made this salad before and I think it tasted better with the homemade mayo in it!
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I used all of my mayo, none went to waste!
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Recipe

  • 1 egg (I doubled my recipe, so I used 2 eggs)
  • 2 tbsp lemon juice – at room temp (again I doubled my recipe and used 4 tbsp)
  • 1/2 tsp dry mustard (I did 1 tsp, cause I doubled the recipe)
  • 1/2 tsp salt (1 tsp, I doubled the recipe)
  • 1/4 cup – X2 cause I doubled my recipe plus 1 cup olive oil – (2 cups I doubled my recipe)
  • (light, not extra virgin) at room temp (this is VERY important – make sure you use LIGHT) (tip 4 – on her blog she says: “Do not use expensive, fancy extra-virgin olive oil; the olive flavor is overpowering. I use the grocery store brand “light tasting” olive oil. It barely tastes like olives which is not so good for green salads, but is awesome for mayo. (You might try Filippo Berio or Bertoli)” So I did as she says too.
  • Put the egg and
  • lemon juice in a blender.
  • Let them hangout and come to room temperature together, 30-60 minutes.
  • Add the dry mustard, salt, and 1/4 cup of the oil.
  • blend until they are well mixed – 20 – 30 seconds.
  • IMPORTANT!
  • The last important step, probably the most important of them all is to add 1 cup oil to the mixture. You have to pour this in VERY sloooooooowly
  • Drizzle very slowly as slow as you possibly drizzle, a steady, skinny stream of oil.
  • this takes a few minutes and your arm will get tired! Suck it up, you’re making homemade mayo! So worth it!
  • The liquid will start to form an emulsion and will become thicker, you will see how it will start to look like mayo, keep drizzling until all the oil is in the blender.
  • pour into a container or jar (I noticed when I poured mine in the jar it was a little runny, but after it chilled, it became thicker)
  • chill for about and hour or so and then use this awesome, yummy, homemade mayo!

Things I like…

Happy Friday! Happy 2016! Happy 15th day of 2016, Happy Happy Happy!

So I used to do Things I like Thursday, then I switched it to Things I like Monday and now it’s Things I like this week. So this week, I picked Friday! So Today is Things I like Friday…

 

So here are my findings on the web that I thoughts looked yummy, cute, beautiful, funny….Ya know Things that I like, and wanted to share them with you!

So here we go….

Damn these balls look good! BUFFALO MEATBALLS
Buffalo Meatballs via Bakers Royale

This cake is so pretty! Rainbow Birthday Cake
Swirly Rainbow Cake (Inside and Out!) #rainbow #cake #birthdaycake

This salad looks yummy and healthy! The Easiest Chopped Chickpea Greek Salad
Vegetarian Chickpea salad with olives, feta, tomatoes, onion, garlic and a light lemon dressing! Add quinoa for more protein or enjoy on it's own!

YUM! 30 minute sweet thai chili salmon skewers.
30 minute sweet thai chili salmon skewers I howsweeteats.com

 

I need to make this in the near future – 30-Minute Creamy Mushroom and Leek Chicken Breasts
Creamy Mushroom and Leek Chicken Breasts is a family favorite one-pan dinner | foodiecrush.com

Glazed Mini Meatloaves
yum! EGG IN A HOLE BACON AND CHEESE SANDWICH
Yummy! Asparagus Egg and Bacon Salad with Dijon Vinaigrette
hard boiled egg and bacon tossed with a Dijon vinaigrette – it has Spring written all over it!
Love her! 
She's one smart cookie (and probably baked phenomenal cookies!) Julia Child - Getty Images - TownandCountryMag.com:
Yummy! CAJUN SHRIMP AND SAUSAGE SKEWERS
Cajun Shrimp and Sausage Skewers - These cute skewers are packed with juicy sausage and shrimp with homemade cajun seasoning. And the flavors are AH-MAZING!
I love Poke! Hawaiian Ahi Tuna Poke Bowl
Hawaiian Ahi Tuna Poke Bowl (VIDEO) | halfbakedharvest.com @hbharvest

BLT Jamie Style

My most favorite sandwich of all time is BLT! MMMMMM Bacon!

So here is how I make my BLT!

I got about a pound of bacon
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I preheated my oven to 400 and cut the bacon in half and placed them in a single layer on a 2 baking sheets
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bake in oven for about 10 minutes and then I turn the pan and bake for another 5-10 minutes (I check after 5 minutes) Bake until desired crispiness. I like mine crispy

Then remove the sheet pan from the oven
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and grab a plate covered with several layers of paper towels and place the bacon on paper towels to drain

Then get all your fixings to build your BLT, This is what I use to build mine:

Bacon
Sourdough bread sliced and toasted
sliced tomato
Lettuce (I used Romaine)
May-o
Mustard
and dill pickles (I love pickles on my BLT)
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So once your bread is toasted, add may-o, I add plenty to both sides of the bread. (Not good for you, but tastes so good on a BLT).
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Then I add mustard to mine as well, both sides of the bread too
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Then add the sliced tomato
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Then the best part, the bacon
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then I added sliced, dill pickle
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then lettuce and top with the other piece of bread
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cut sammie in half
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And EAT!

Recipe

1 pound of bacon
preheated my oven to 400 and cut the bacon in half and placed them in a single layer on a 2 baking sheets
bake in oven for about 10 minutes and then I turn the pan and bake for another 5-10 minutes (I check after 5 minutes) Bake until desired crispiness. I like mine crispy
Then remove the sheet pan from the oven
and grab a plate covered with several layers of paper towels and place the bacon on paper towels to drain
Then get all your fixings to build your BLT, This is what I use to build mine:
Bacon
Sourdough bread sliced and toasted
sliced tomato
Lettuce (I used Romaine)
May-o
Mustard
and dill pickles (I love pickles on my BLT)
So once your bread is toasted, add may-o, I add plenty to both sides of the bread. (Not good for you, but tastes so good on a BLT).
Then I add mustard to mine as well, both sides of the bread too
Then add the sliced tomato
Then the best part, the bacon
then I added sliced, dill pickle
then lettuce and top with the other piece of bread
cut sammie in half