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Tag Archives: Cerebral Palsy

“Melt in Your Mouth” Pot Roast

In honor, of the first day, of Fall I thought I’d prepare my first pot roast recipe but without doing all of the work lol. I thankfully found one using the crockpot. Lol, okay so I just want to say that the crockpot is my best friend. Is that terrible to have a kitchen appliance as your pal? Lol, I don’t think so. 🙂

Anyway, I was very excited to prepare this dish but what I didn’t realize is that there’s this one step where I had to sear the meat. I not only didn’t know how to sear, but it too looked pretty intimidating.  However, after doing a google search on how to do it and a little reading, I soon felt confident enough on trying a new way of cooking.

I’m grateful that I didn’t let one cooking skill keep me from preparing this dish because it gave me more courage to want to overcome more challenges with cooking. Also, this pot roast is incredibly delicious and full of flavor. This is a recipe you have to try. I know you will make it over and over again. Lol, I know I will. 😀

Crockpot “Melt in Your Mouth” Pot Roast

Ingredients:
1 chuck roast (mine was two pounds)
Olive oil
1 lb carrots, peeled and cut into medium/large chunks
2 lb baby, red potatoes, cut into halves
1 onion, peeled and cut into medium/large chunks
2 stalks celery, cut into large chunks (optional)
1 C. beef broth
1 Tbs.p flour or cornstarch
1/2 tsp. water

SEASONING MIX:
2 Tbsp steak seasoning (I used Adams Reserve Rub All Purpose, House)
1/2 tsp. Smoked paprika
1 tsp. parsley
1 Tbsp. Dried thyme
1 Tbsp. Dried rosemary
1/4-1/2 C. Bragg or Vinegar

Directions:

1. Combine seasoning mix in a small bowl. Set aside.
Next, coat both sides of meat with olive oil using a basting brush. Using the same basting brush, spread a third of the seasoning mix onto each side. Let the chuck roast sit in the mixture for eight hours to overnight in the refrigerator. Sear both sides of the beef in a large pan over medium-high heat. Cook until all sides are brown, about two- four minutes.

Transfer roast to slow cooker.

2. Place the vegetables a few at a time in a large bowl. Drizzle with a little olive oil to coat vegetables. Pour the remaining seasoning mix. Gradually add the vegetables to the same pan that was used to cook the meat. Sauté for about five minutes – stirring occasionally. Then put the vegetables on top of the roast into your crockpot. Pour in the beef broth. Cover with lid. Cook on low for eight hours or on high for six hours.

3. Next using a turkey baster, retrieve a maximum of the cooking juices from the crockpot. Move the juices into a small saucepan and bring to a simmer over medium heat on the stove. Whisk together the flour with the water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Source Cocinando Con Alena

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Peanut Butter Cup Crack Brownies

In honor of my one hundredth blog post, I decided to do a little celebration by baking something luscious, and I also chose to cook something because I need to practice baking lol, for Thanksgiving and Christmas. So tonight I did just that by baking these amazing and not to mention huge brownies. My brother and sister helped me some, but I did most of the work lol. The result of my brownies turned out to be fantastic.

Have fun baking these delicious bad boys. 😀

Peanut Butter Cup Crack Brownies

One box brownie mix (not family sized) prepared according to package directions in a 9×9 pan
½ C chopped salted or honey roasted peanuts
12 Reese’s peanut butter cups, chopped
2 C. semi-sweet chocolate chips
1 Tbsp butter
1¼ C. creamy peanut butter
1¾ C. Rice Krispy cereal
1 tsp vanilla
1/8 tsp Salt

Directions

Bake brownies according to package directions in a 9×9 pan lined with foil and lightly grease it with non-stick cooking spray. Then during the last five minutes of baking, remove from oven and spread the chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining five minutes to melt the chocolate. Then as soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over the top.

Let brownies cool. Next in a microwave safe bowl combine chocolate chips, peanut butter, and butter. Heat in microwave for one minute, stirring when done. If needed, continue heating in twenty-second increments until the chocolate chips has melted. Stir in cereal, vanilla and salt until evenly combined.Pour over brownies and smooth. Place brownies in the fridge and let them chill until chocolate is hardened, about two hours. Cut into squares to serve.

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Source Cookies and Cups

Coming up next week

One pan Ranch Pork Chops with potatoes & green beans

Slow Cooker Tex-Mex Chicken Soup

It’s an experiment ( Lol so I don’t know)
Side Dish Sweet Garlic Balsamic Green Beans

Slow Cooker Tamale Pie

Tamales are a delicious Mexican dish. If I had a list of my favorite Mexican entrees; Tamales would certainly be on there lol. I don’t know what it is, but they taste even better during Christmas. My most liked tradition is when my family and I go to my Aunt Sandra’s on Christmas day and eat some of her amazing  tamales. Yum yum!!!

I too enjoy pie, but I have never tried tamale pie so when I saw the title of the recipe I was very inspired on cooking this recipe. As always like all of the dishes that I’ve prepared, it’s delicious and super easy to make.
🙂

What is your most liked Mexcian dish?

Slow Cooker Tamale Pie

Ingredients:

1 lb ground beef
1 tsp. ground cumin
1/2 tsp salt
1/2 tsp. chili powder
1/4 tsp pepper
1 can 15 oz Goya, black beans
1 can 14-1/2 oz diced tomatoes with mild green chilies, undrained
1 can 11 oz whole kernel corn
1 can 10 oz enchilada sauce
2 green onions, chopped
1/4 C. minced fresh cilantro
1 package (8-1/2 oz corn bread/muffin mix (I used Jiffy brand)
2 eggs
1 C. shredded Mexican cheese blend

Directions:

1. In a large skillet pour a few drops of oil and cook the beef over medium heat until no longer pink; drain the fat. Mix in the cumin, salt, chili powder, and pepper. Transfer the mixture to your slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro. Cover and cook on low for six-eight hours or until cooked through.

2. In a small mixing bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook one-hour longer or until a toothpick inserted near the center comes out clean. Sprinkle with cheese; cover and let stand for five minutes. Serve with sour cream and additional cilantro if desired.

Source six sisters stuff

 

Baked Pork Chops and Apples with Brown Sugar Glaze

Last night I was planning on blogging, but I chose not to because my brain went totally blank. So I decided to write this morning after my walk as I love walking in the mornings for exercise. It’s very relaxing, fun and it helps me to brainstorm with what I want to say for new blog posts. Today I walked two miles, and it took me about an hour. I felt so good afterward lol. 

Now onto the cooking section

I am an enormous fan of sauces/glazes. Whenever I find a recipe that includes a sauce I instantly know that I have to prepare the dish. This Baked pork chops and apple recipe is no different because it to includes a flavorful glaze.

Do you like to workout? If you said yes, do you prefer inside or outside? Are you a sauce fan?

Baked Pork Chops and Apples with Brown Sugar Glaze

Ingredients

Two apples, peeled and sliced
Four boneless pork chops
salt and pepper
4 Tbsp butter
4 Tbsp brown sugar
½ tsp cinnamon
½ tsp nutmeg or ginger

INSTRUCTIONS

Preheat oven to 350°. Cover a baking sheet with foil and spray it with non-stick cooking spray.

Layer apples in the bottom of the previously prepared baking dish. Sprinkle with cinnamon. Trim fat from pork chops. Layer on top of apple slices. Sprinkle with salt and pepper. In a small pot over medium heat, melt butter, brown sugar, cinnamon, and nutmeg, stirring continually. Pour sauce over the pork chops and apples. Bake uncovered for thirty-five – forty minutes.

Source wonder mom wannabe

 

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Describing cooking in 1 word is difficult

For me cooking is therapeutic, relaxing, fun and much more! I love it how I can walk into the kitchen, start preparing dinner and automatically go into an entirely different world lol. It too has been an incredible learning experience. Here’s what I have learned so far and still currently improving on; being extra patient with myself when I make mistakes, try not to get discouraged when things don’t go my way, experimenting and substituting with certain ingredients that go with the appropriate recipe(s).

Here are a few examples of my experience with substituting, last week when I was cooking sloppy joes, I saw we had no tomato sauce and did a web search to see what could replace it and quickly learned that I could use tomato paste and add one cup of water. Last night when I was cooking pork chops, I discovered that we had no nutmeg and looked on google for a substitute and read that it can be replaced with ginger.

I know I’ve said this before, but I love foil packed dinners. They are so easy to prepare, clean-up is a breeze and last but definitely not least they are so very GOOD! 

Garlic Parmesan Broccoli and Potatoes in Foil

INGREDIENTS:

3 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp. Italian seasoning
1/4 tsp onion powder
1/4 tsp salt
1/2 tsp black pepper, to taste
24 oz broccoli florets
*16 oz baby potatoes, halved
1/4 C. freshly grated Parmesan
2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F.

In a small bowl, combine olive oil, garlic, Italian seasoning, and onion powder; season with salt and pepper, to taste. Cut four sheets of foil, about 12-inches long. Arrange broccoli and potatoes into four equal portions and add to the center of each foil in a single layer.

Fold up all four sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking dish. Put it into the oven and bake until tender, approximately thirty-forty five minutes.*Serve immediately, sprinkled with Parmesan and parsley, if desired.

*24 ounces broccoli florets is equal to about 5 cups.

*Cooking time will vary depending on the size and thickness of the potatoes.

Source Damn delicious

 

Crunchy Honey Garlic Pork Chops

I love cooking and always have so much fun doing it, especially when I listen to music. As some of you probably already know I often enjoy listening to the Elvis Presley Radio as I cook. So, last night I did just that while I prepared these delicious Crunchy Honey Garlic Pork Chops.

If you love honey garlic chicken wings, you’ll love this Crunchy Honey Garlic Pork Chops recipe! I know I did! Haha! 😀 They are 100% flavorful with a mix of sweet & spicy.

Lol, next time I think I will listen to Patsy Cline or 50’s Rock ‘n’ Roll.

What do you like to listen to while you cook?

 Crunchy Honey Garlic Pork Chops

Ingredients

1 lb boneless pork chops (Rinsed and pat dry), Set aside
2 eggs
4 Tbsp. water
2 C. flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
3 Tbsp. Canola oil for frying chops

GLAZE

1½ C. honey
½ C. brown sugar
½ tsp. ginger
1/8 tsp. cayenne pepper, to taste
½ C. soy sauce
1 Tbsp. Garlic, chopped
2 Tbsp. Butter

Ready? Let’s get cooking!

Directions

Preheat oven 350

Line a 9″x”13 baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.

1. Whisk the eggs and the water together in a shallow dish. Next, combine the flour, salt, pepper, and garlic powder in another shallow dish. Mix well. Then dredge each pork chop in the flour, then over into the egg mixture. Then dip the chop back over into the flour mixture once again. *This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating.*

2. Heat the oil in your skillet over medium heat. Shake excess flour off and put the chops in the skillet with approximately a half inch of oil. Be sure the oil is hot, but not extremely hot or the chops will cook too fast. Cook for about six minutes on each side. Try not to turn more than twice or your breading will come off. Transfer your pork from the pan to the previously prepared baking dish.

3. In a saucepan over medium heat, saute the garlic and add the butter. Combine the honey, soy sauce, brown sugar, cayenne, and ginger. Constantly stirring and bring to a boil then reduce to low and simmer for about five minutes. *Keep a close eye on this carefully because it will foam and might boil over.*

4. Pour 1/2 of the sauce over the pork chops. Carefully flip the chops over and pour the other 1/2 over the other side. Place uncovered in the oven for about twenty-twenty five minutes. This sets the glaze and finishes them to be sure they are cooked through.

Source Key ingredient

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A new cookbook and my Birthday

A few days ago, I purchased a new slow cooker/crockpot cookbook from Barnes and Noble. The title of the book is 365 slow cooker suppers and its by Stephanie O’Dea. It has a variety of recipes that not only looks delicious, but I am so very excited to share them with you soon. There is this one section in the book that I’m super excited about because the title of it is Meatless. What makes me delighted about this chapter is that it inspires me to start having Meatless Monday.

Furthermore, guess what is coming up less than a month? My Birthday lol. All I want is cookbooks and cooking supplies lol. I enjoy cooking and being a food blogger lol. 😀

Also, for tonight’s dinner, I cooked Honey Dijon Garlic Chicken Breasts. And I had the pleasure of preparing it for my family members. We all loved it! 🙂

Coming up next week 


Baked Garlic Brown Sugar Chicken
Side dish Pistachio with Brussel Sprouts

 
Crockpot Easy Barbecue Cocoa Cola Ribs

Honey Garlic Pork Chops

Thanks again for reading! 🙂 Have a great weekend.






Breakfast for Dinner

I am a huge breakfast fan. In fact, I love it so much that I sometimes will have it for dinner. My most-liked breakfast foods are pancakes, eggs, and bacon. Ha! This is a bit off subject, but my all-time favorite go-to place is IHOP (Also known as International House of Pancakes). And eating their luscious chocolate chip pancakes lol. Yum yum!! Hahaha! 😀

Lol, so anyway back to the original subject.

Since I have not had breakfast for dinner in a very long time, I was excited to have it for one evening. Last week while I was planning this week’s meal plan I was scanning through a crockpot cookbook and discovered this Southwestern Breakfast Casserole. It is not only full of delicious flavors, but it too has sausage, eggs and lots of cheese. Yummy! 😀

This recipe would also make an excellent filling for breakfast burritos or tacos, and I think next time I will throw in some hash browns or potatoes to mix it up a bit. There are also options to change up the meat with ham or bacon and add in other veggies that your family enjoys.

Crockpot Southwestern Breakfast Casserole

Ingredients

1 lb. Jimmy Dean Breakfast Sausage
1 small Can Green Chiles
1 Medium Onion
1 Green Pepper 
2 1/2 C. Cheddar Cheese 
18 Eggs
1/4 tsp. salt
1/4 tsp. pepper

 

Directions

1. Brown the sausage in a non-stick skillet over medium-low heat and cook until it’s no longer pink. While the sausage is browning dice the onion and green pepper. Set aside. Next, whisk together the eggs, salt, and pepper in a large mixing bowl. And shred the cheese.

2. Next, layer the first five ingredients into a six-quart crockpot (with cheese being on the top of each layer), (Similar to what you would do with lasagna) and then cover the entire breakfast casserole with the eighteen eggs. Cover and Cook on Low for eight hours. Serve immediately with ketchup and or Frank’s Buffalo sauce.

What is your most-liked breakfast food?

Source The Crockin’ Girls 

Green bean & Cherry tomato medley

I remember I already told you about me disliking tomatoes, but here’s something odd about me; I love eating cherry tomatoes. But, absolutely will not eat the ones that you put on sandwiches and burgers. Okay so, yeah maybe I like tomatoes to a certain point. Although, I really do not know why, though, perhaps it’s because cherry tomatoes are sweeter than the regular ones. However, green beans and I are best buddies lol. I know it’s very early, but maybe I will teach you how to make green bean casserole for Thanksgiving or Christmas.

Anyways lol. Since my appreciation for a variety of veggies is slowly improving, I thought I would give this Green Bean with cherry tomatoes a try. It was excellent, and it’s easy to assemble. If you don’t have the fresh vegetables on hand, you can easily change with canned goods.

Green beans with cherry tomatoes

Ingredients

Water (Just enough to barely cover the beans)
1 1⁄2 lbs green beans fresh or frozen
1 Tbsp. butter
3⁄4 tsp. garlic salt
1 Tbsp. sugar
1⁄2 tsp. basil
1/8 tsp. salt
1/4 tsp. pepper
1⁄2 pt. cherry tomatoes

Directions

1. Toss green beans in a medium saucepan and fill it with water. Cook over medium heat for about five-ten minutes or until they are tender. Remove from heat and drain. Set aside. Cut cherry tomatoes in half. Set aside

2. In a large frying pan, melt butter and add garlic salt, sugar, basil, salt, and pepper. Next, add cherry tomatoes and cook, stirring until barely soft and heated, but not squishy. Then add the drained beans and mix well.

Source: Food.com

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