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Tag Archives: Vegatables

Goodbye November, Hello December

Now that Thanksgiving is over we can indeed focus on Christmas. I still cannot believe how fast this year has gone and that Christmas is literally upon us lol. It’s crazy! I have not decided on what I want to cook/bake lol, but when it happens, I will share it with you real soon. I’m very excited! 😀

I know that dish has nothing to do with Christmas, but since it’s still autumn and winter doesn’t officially start until the 21st, I want to share with you this moist and fall apart tender roast beef that has a delicious balsamic glaze topping that is so easy to make in your crockpot! 

Crockpot Balsamic Glazed Roast Beef

Ingredients

1 Tbsp olive oil
3 lbs Ontario Corn Fed Beef roast such as chuck, round, brisket
1 large onion, sliced
4 cloves garlic, chopped
1/8-1/4 tsp red pepper flakes
1 C beef broth
1/2 C balsamic vinegar
2 Tbsps Bragg or (or tamari)
2 Tbsps brown sugar
1 Tbsp Worcestershire sauce
1 lb baby carrots (optional)
1 lb mini potatoes or diced potatoes (optional)
2 Tbsps flour + 2 Tbsps water

Directions

1. Heat the oil in a large skillet over medium-high heat, add the beef and brown on all sides, approximately twenty minutes and set aside on a plate. Combine the onions and cook until tender, approximately two-three minutes, before combining the garlic and red pepper flakes and cooking until fragrant, about a minute.

2. Put the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots, and potatoes into your crockpot, cover and cook on low for eight-ten hours or on high for three-five hours. (The beef will be coming apart tender when done!)

3. Remove the carrots, potatoes, and beef. Shred the meat with two forks. Remove any fat from the cooking juices, place it in a small/medium saucepan, bring to a simmer, add the mixture of the flour and water and cook until the glaze has thickened a bit. Put the meat and veggies back into the slow cooker, and pour the glaze over and let everything cook on low for about twenty to thirty minutes. Serve warm. Enjoy!

Source Closet Cooking

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Italian Sausage Sheet Pan Dinner

I hope you all had a wonderful Thanksgiving! I know we did and I want to share with you what my family did to celebrate and a little bit in between.

Last week my family and I traveled to Hot Springs, Arkansas for our yearly week-long Thanksgiving vacation. While we were there, we watched movies, worked on a puzzle, did some shopping and much more. On Thanksgiving day we, of course, ate lots and lots of food lol. We consumed: cornbread casserole, ham, Mac & cheese, stuffing and green beans. For dessert, we had buttermilk and pumpkin pie. (And yes I did make the pumpkin pie all by myself.) Everything was delicious! Afterward, we all took naps. Haha! 😀 My favorites were my pumpkin pie and the green beans. We had a lot of fun on our trip!

Moreover, I’m pleased to say that the outcome of the separate food that I made was a huge success and everything was tasty. The cinnamon and sugar pecans were also a huge favorite. 😀 Although I’m so happy to be back home lol, as I missed my regular cooking and blogging schedule.

Therefore to start things off, I prepared this Italian Sausage One Pan Dinner while I listened to Chrismas music. It’s the ultimate simple meal recipe for a fast weeknight dinner! It’s bursting with delicious Italian flavors, and it’s on your dinner table in 35-minutes or less with hardly any clean-up!

Italian Sausage Sheet Pan Dinner

Ingredients

8 medium or large Italian sausages
1/2 large red onion, cut into chunks
1 lb mixed yellow and red baby potatoes, cut into halves
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small zucchini, cut into thick slices
3-4 tsp  McCormick’s smoked paprika
2 tsp dried oregano
salt and pepper to taste

Directions

Preheat your oven to 425 degrees. Line a baking sheet with foil and grease it with non-stick cooking spray. Set aside.

1. Place the sausages, red onion chunks, baby potatoes, bell pepper pieces, and zucchini slices onto the previously greased baking sheet. Sprinkle the smoked paprika, the oregano and the salt and pepper over everything and stir well.

2. Next, adjust the sausages evenly on the baking sheet and nestle them into the vegetables. Then roast everything in the preheated oven for approximately twenty -thirty-five minutes, or until the sausages are completely cooked through, and the baby potatoes are soft. Use a meat thermometer to ensure the sausages have reached an internal temperature of at least 165 degrees Fahrenheit.

Decorate with some fresh cilantro or parsley and serve this meal to your hungry family!

Source The Busy Baker

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