Sunday, September 30, 2012

Savory Crock Pot Roast

Pot Roast is always a favorite Sunday dinner at our
 house. I have several crock pot roast recipes.
This one is so easy and delicious.
Just 3 ingredients along with the pot roast.
It  makes a well seasoned, tender roast.
 It makes lots of flavorful brown gravy.
It makes everybody happy!
Rub the mixes on each side of the meat. Add 
 water to about halfway around roast. 
Cover and cook on low about 8 hours.
That's it! 
Now wait for your house to smell wonderful!
 We like it with mashed potatoes and a vegetable. 
It's a lick your plate clean dinner!
You could also add cut-up potatoes, carrots and
 onions to the pot at the beginning of cooking.

Savory Crock Pot Beef Pot Roast
3-5 pounds chuck pot roast
1 pkg. brown gravy mix
1/2 pkg. Italian dressing mix
1/2 pkg. Ranch dressing mix
1/2-1C water
Place the beef in the crock pot and sprinkle with
the gravy mix and about 1/2 of each package
of the Italian and Ranch dressing mixes. 
No need to measure. Turn meat and rub 
on both sides. Add water around the 
meat to submerge it about halfway, 
(1/2C - 1C). Cover and cook on
low for 8 hours until fork tender. 


Wednesday, September 19, 2012

Spinach Cheese Quiche

Another favorite quiche, Spinach!
It's another easy mix and pour filling.
Micro the spinach for about 4 minutes in a
covered casserole. Break up with a fork and when
it's cool enough to handle, squeeze out the liquid.
Or use 1C packed fresh spinach, stems removed
and roughly chopped.
 Scatter onto the bottom of an unbaked pie shell.
 Combine the seasonings and sprinkle half on top.
Top with the shredded cheese. I used all cheddar
this time, but you can use any combination of
 cheddar, Swiss and a little Muenster is good too.
 Whisk the eggs with the half&half and the
remaining seasonings and carefully
pour over the cheese.
You can also just combine everything is a large
bowl. That's what I usually do.
 Redistribute with a fork if needed.
 Bake @ 350 for 30-35  minutes.
 Let rest 5 minutes before cutting.
A nice lunch.

Spinach Quiche
1/2 package frozen chopped spinach, (about
 1/2 C cooked with liquid squeezed out).
or 1 C packed fresh spinach
2 C shredded cheese, any/or combo of;
Cheddar, Baby Swiss, Muenster
4 XL eggs
1-1/2 C Half&Half
1/2t salt, 1/4t pepper, pinch nutmeg
unbaked pie shell
1 T dry minced onion (optional)
Scatter the spinach over the bottom on the pie
shell. Season with half the seasoning mixture.
Cover with cheese. Combine the eggs and
half & half with the remaining seasonings
and evenly pour over. Bake @350 for 30-35
minutes. Let sit 5 minutes before cutting.


Links: Stone Gable

Saturday, September 15, 2012

Garlic Shrimp and Cheese Grits

Shrimp and grits is a classic southern dish. 
There are many variations and I probably 
would love them all! 
This one is a favorite because the shrimp are baked
 on top of the grits. No separate sauteing. 
It's a one pot dish. 
 Peel the shrimp and remove the tails too.
I used 20 L shrimp for two generous servings.
Toss the shrimp with olive oil, salt, pepper, 
garlic and cayenne. Cover and refrigerate 
while you prepare the grits.
 Chop the onion and thinly slice the 
scallion for the garnish.
 Ingredients: grits, chopped onion, butter, water,
 cream, Franks hot sauce, salt, pepper and cheese. 
 Saute the onion in the butter until soft.
 Add the water, cream, hot sauce, salt and pepper.
Bring to a boil.
 Slowly whisk in the grits, reduce heat and cook
 until thickened. Remove from heat.
 Whisk in the cheese.
Stir until combined.
Lay the marinated shrimp in a pinwheel pattern
 on top of the grits, pressing in halfway.
 Bake in a 375 oven for about 7 minutes, until the 
shrimp are cooked through.They will turn
opaque  and pink. Remove from the oven. 
Garnish with the sliced scallions.
 Say yes to Garlic Shrimp and Cheese Grits!
Pour the wine and enjoy!
Garlic Shrimp and Cheese Grits
8oz large shrimp (31-40 per pound),
about 18-20 shrimp
1 T olive oil
1 L garlic clove, minced
pinch cayenne pepper
salt & pepper
Toss together in a small bowl, cover and
refrigerate while you prepare the grits.
1 T butter
1 small onion, minced (about 1/2 C)
1-1/2 C water
1/2 C cream, or half&half
1/2 t salt & 1/4 t pepper
1/2 t hot sauce
1/2 C quick grits
1 C sharp cheddar cheese, grated (1 C)
1 scallion, thinly sliced for garnish
Melt butter in a 10" skillet over medium heat.
Add onion and cook, stirring often until softened,
3-5 minutes. Stir in the water, cream, salt, pepper,
and hot sauce. Bring to a boil then slowly whisk in
the grits. Reduce heat to low and cook, stirring
often until the grits are thick and creamy.
(about 5-7 minutes for quick grits)
Remove from heat and stir in the cheese until
combined. Lay the shrimp on top in a pinwheel
formation pushing into the grits about halfway.
Drizzle with any leftover marinade ingredients.
Transfer the skillet into a preheated 375 oven
and bake for about 7 minutes until the shrimp
are cooked thru. They will be opaque and pink.
Remove from oven and scatter the chopped
scallions over the top
serves 2-3

variation with bacon:
cook 2 strips of bacon in the skillet
until browned and crisp. Remove from the pan
and drain on a paper towel. Discard all but
 1 T bacon grease. Proceed as above
replacing the butter with the bacon grease.
Crumble the bacon and sprinkle on top along with
the sliced scallions.

Links: Facebook, Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
My Romantic Home, Designs By Gollum

Monday, September 10, 2012

The Easiest Most Amazing Way To Cook Corn-On-The-Cob!

If you love corn on the cob, but hate shucking 
and cleaning it, today is your lucky day!
No shucking! No pots! No boiling water!
No mess! No pesky silks!
 This will change your life it's so easy!
(The corn on the cob part of your life anyway.)
 Put the corn into the microwave. 
Don't do anything to it.  
 Cook about 3-4 minutes per ear, 
depending how crunchy you like it..
 Use a pot holder to remove from the microwave.
 Cut off the bottom. About 1-2 inches.
 Now, grab the top silky end and give it a 
few shakes, maybe a little squeeze and 
 It will slide right out!!!! 
It comes out clean with no silks attached.
Sweet crunchy corn on the cob!
Ready to slather with butter, and salt and pepper.
It's great if I want to make only one ear of corn
with no fuss.  So easy and so good!
Hope you try this and let me know!


Tuesday, September 4, 2012

Crock Pot Sauerbraten

This is a mock-sauerbraten. 
The real sauerbraten takes a lot of work. 
This crock pot version will give you that taste with
 5 minutes of prep, and it cooks all day while you
are doing something else.
Cut up the onion and put in the bottom of the
crock pot. Add the beef and season as desired
 with salt and pepper.
 Coat both sided with flour.
Add the remaining ingredients, cover and cook 
on low for about 8 hours. Thicken with the
cornstarch mixture. Cook 5' longer.
Serve with mashed potatoes, or better yet.....
Serve with my easy homemade spaetzle!

 Crock Pot Sauerbraten
3-5 lbs pot roast
1 C beef broth
(1 C water+2 beef bullion cubes)
2 T flour
2 bay leaves
1 onion, cut-up
1/2 C brown sugar
1/2 C cider vinegar
1/2 t allspice
1/2 t ginger
1/2 t salt
1/2 t pepper
Add the cut up onion to the crock pot.
Place the meat on top. Sprinkle with
flour and rub in, season as desired with 
salt & pepper. Turn the meat and repeat
on the other side. In a 2 C measure combine
the beef broth, vinegar, brown sugar, allspice,
 and ginger. Pour over and around the roast.
Add the bay leaves. Cover and cook on low
for about 8 hours until tender.
Thicken Gravy
Combine 2T cornstarch with
about 1/4 C water until blended.
Add to the crock pot. Stir and
raise the heat to high for
about 5 minutes until thickened.
Serve with my homemade spaetzle,
or mashed potatoes