Sunday pot roast...

I've made pot roast more times than I can count. However, I haven't had a favorite recipe. They've all been good, for the most part, but not necessarily good enough to make twice in one week.

The very best thing about this "Sunday pot roast" is that it happened on a Thursday...that's a fabulous thing. It had been a long, busy, rainy day and I had no plans for dinner. It needed to be easy and stick-to-your-ribs delicious (and NOT pizza). Well, it delivered in all categories. Throw it all in one pot, put in the oven and in three hours you have a melt in your mouth dinner. Don't be turned off by the gravy packet. I don't usually use them, but it worked perfectly here. It made a lovely little sauce under the beef that was so delicious.

The name for this came from the fact that my mom would put a roast in the oven on Sunday's before church and three hours later we walked in the door and dinner was done! My kids do not know that luxury.

The only catch here is that you need a Dutch oven (type) pot with an oven-safe lid. You could transfer everything to a 9x13 pan and cover with foil if your pans are not oven safe.

1- 3lb (approx) chuck roast 

Potatoes (1-2 per person); quartered *

Carrots (1 per person); sliced in half, then in half again 

1 onion; quartered

1 pkg low sodium brown gravy

Salt and pepper 

1 Tbsp olive oil

2 cups water

Preheat oven to 350 degrees 

Heat Dutch oven on medium heat with olive oil. Season meat with salt & pepper. Place in pot and cook until golden brown and a crust begins to form. Turn and repeat on other side. Turn off heat and remove pot. Add vegetables and season with salt and pepper. Sprinkle gravy mix over everything in pot and pour in water. Cover and place in oven for three hours.

*I use white or red potatoes, russets have too much starch and would not hold their shape & turn out mushy...not good.

amazing beef stir fry = love on a plate...

1 1/2 lbs beef sirloin, top round or flank steak

1 Tbsp olive oil

1 small red onion, sliced
2 cloves garlic; minced
2 cups asparagus, cut into 2 inch pieces
2 cups broccoli florets
1 cup edamame

3 Tbsp soy sauce
2 Tbsp water
2 Tbsp hoisin sauce
2 tsp corn starch
2 tsp grated gingerroot
1 tsp sugar
1/4 tsp pepper

Combine ingredients for stir fry sauce and set aside.
Thinly slice steak across grain into strips (you can place meat in freezer for about 15-20 min to make this a little easier.)
Heat a large skillet over med heat. Add olive oil and onions and cook until onions are soft. Add garlic and cook, stirring constantly for 30 seconds. Add beef and cook to desired doneness (3-7 min) Add asparagus, broccoli and sauce and cook until crisp tender, stirring frequently. Lower heat and if needed put a lid on skillet and steam vegetables until done. Add edamame and warm through.
Serve over or along side rice (jasmine would be perfect, brown or white are delicious, as well!)

Loved, loved, loved this meal. This was lick-the-plate clean delicious. Did I actually lick my plate clean? Maybe...
This has been inducted into the hall of fame of favorite recipes.

citrus grilled flank steak...

1 pound lean flank steak
1 medium garlic clove, peeled and minced
juice of half a lime
1/8 tsp table salt
1/8 tsp black pepper

Combine marinade ingredients. Pour over steak in a large zip bag and rub marinade into steak. Place in fridge for 2-4 hours.

Grill on med high heat on grill until desired doneness. Remove steak and let rest, covered with foil for 15 min before slicing. Drizzle with fresh lime juice, if desired.

Easy and delicious.

This marinade is so full of flavor with so few ingredients. If you wanted to give it a southwest flare, you could add a little chili powder and cumin to the marinade.

birthday dinner...

marinated tri tip w/gorgonzola cream sauce:

1 1/4 pounds beef tri tip or flank steak
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp brown sugar
2 cloves garlic, minced

Combine olive oil, vinegar, sugar and garlic in a small bowl and mix to combine. Place beef and marinade in a plastic bag and marinade for at least one hour. Grill over med-med high heat until desired done ness.

gorgonzola cream sauce:

4 oz gorgonzola or blue cheese

1 cup heavy cream

Break up cheese into small pieces and combine with cream in a small sauce pan over med low heat. Stir occasionally while cheese melts. Bring to a simmer. Cook until sauce is reduced to a thick and creamy consistency (about 10 min) Serve over steak.

This was my husbands #1 pick for his Birthday dinner. It was yummy. I serrved it up with carmelized red onions and rosemary roasted potatoes. This is my go to meat marinade. It turns out fabulous every time.

jr. sloppy joe's...

1 lb extra lean ground beef

minced onion

1 15 oz can tomato sauce

1/2 cup ketchup

2 tsp mustard

1/3 cup brown sugar (you can add less)

small rolls or hamburger buns

Brown ground beef and onions and drain off excess fat. Add remaining ingredients and cook over low heat about 10 min. Serve on hamburger buns.

I love to serve these on "dollar" rolls (little 1 oz rolls). Many grocery stores make their own version of these in their bakery. If not, potato rolls or hamburger buns work just fine. There is something about eating a mini version of anything that just grabs my kids (I eat less as well...) Serve these up with a little corn on the cob, watermelon, etc. This is a great recipe for a crowd, the recipe can easily be doubled, tripled, etc.

crazy pizza...

crazy pizza

8 oz extra lean ground beef or turkey

1 3/4 cup pizza sauce

1/2 cup sliced mushrooms (if desired)

1/2 cup chopped green pepper (if desired)

1/2 cup chopped onion

1/3 cup sliced ripe olives (if desired)

1 can Pillsbury refrigerated buttermilk biscuits - 7.5 oz can

2/3 cup grated mozzarella cheese

Preheat oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. In a large skillet brown meat. Add mushrooms, green pepper, onion and olives. Mix well to combine. Stir in pizza sauce. Remove skillet from heat. Separate biscuits and cut each biscuit into 4 pieces. Gently stir biscuit pieces into meat mixture. Pour mixture into prepared baking dish. Bake 20 minutes. Sprinkle shredded mozzarella cheese evenly over the top. Continue baking until cheese melts, about 10 minutes. Place baking dish on a wire rack and let set 5 minutes.

Ok, easy peasy! This was such an easy dish to throw together. Not only that, but it really does taste surprisingly good. I am not the biggest fan of biscuits in a can...and I really don't love casseroles (I even hate the word), but I really loved this, so did the fam. You could easily double this, just bake in a 9x13 if doing that. And the green peppers, mushrooms & olives are only suggestions, you could use any pizza toppings you like. I actually only used olives. Not too many pics on this one...I was STARVING and just wanted to get going on the making & the eating!!

meat & potaotes...

I know, I know...to some a "loaf of meat" is not all that appealing...but in the world of comfort foods this is right at the top of the list...and let me tell you, this meal can deliver in the comfort department. There are many meatloaf recipes out there...here is one of my favorites.

1 1/2 lbs ground beef

1 8oz can tomato sauce

1/2 -1 can water

minced onion (to taste)

1 tsp salt

1/2 tsp pepper

1/2 pkg Mrs. Cubbison's seasoned dressing

1 Tbsp dijon mustard

2 eggs; slightly beaten

Combine all ingredients together with hands. Shape into a loaf on lightly greased baking sheet or place into greased muffin tins. Top with ketchup. Bake at 375 degrees for 40-45 min (or until thermometer reads 160)

Serve this bad boy up with some mashed potatoes & roasted carrots (olive oil, salt & pepper...400 degrees for 15-20 min) & call yourself comforted!!

sweet & sour meatballs...

meatballs (click for recipe)

cooked rice

*sweet & sour sauce*

3/4 cup white sugar
1/3 cup white vinegar

2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Again with the meatballs! Hey, I promised recipes for your freezer full of meatballs...and I will deliver (you have made them...right?) I'm not going to say that this is my all-time favorite sweet & sour sauce. It's good, just not my fav. I like sweet & sour sauces that call for pineapple juice instead of sugar, I just couldn't find exactly what I was looking for. Anyways, there were no complaints from the judging recipients (my family)...the only comlpaint was that one of my kids wants to know why dad's dinner plate is always photographed, not his.

french dip sandwiches...

chuck roast (any size)

1 Tbsp olive oil

1 clove garlic; minced

1-2 cans beef broth

minced onion

seasoned salt

rolls

provolone cheese

1 envelope onion soup mix

1-2 beef bouillon cubes

Heat (med heat) olive oil in med pan. Add garlic. Brown all sides of roast; approx. 1 min per side. Place in slow cooker. Add minced onion, salt & beef broth. Cook on low for 8 hours. Remove meat from slow cooker, cover with foil, and let rest 10 min. Shred with a fork. Heat soup mix according to pkg directions with bouillon cubes. Place desired amount of meat on roll, add a little cheese and set under broiler until cheese is melted. Serve with soup on the side for dipping.

*roasted cauliflower *

1 head cauliflower

olive oil

salt

pepper

Cut cauliflower into florets. Place all ingredients on a baking sheet and toss with hands to combine. Roast in 4oo degree oven 10-15 min. until fork tender (depends on size of florets and desired tenderness). Turn once or twice during cooking.

My kids do not like pot roast...???? Something about all of the meat & veggies cooked together served with gravy is not appealing to any of them...I don't get it. BUT, they will eat/devour these sandwiches. So, we all get what we want! You can use any cut of roast, and cook it whatever way you like to cook roast. I just chose the no fail/easy route. I bought little hard rolls for these...they are the perfect size for kids, and then the adults can have as many sandwiches as they want. I toasted the rolls a tiny bit under the broiler first (soggy bread thing). You may even be able to buy "au jus" (the dipping liquid) pre made, or a packet mix...the soup worked really well, though. If your little people don't like the onion bits in the soup, they can be easily spooned out.

If you have a small number of eaters in your house, just cut the meat in half before cooking and freeze one half for another time.

And as far as the cauliflower is concerned...YUM! I am pretty much convinced that ANY vegetable roasted with a little olive oil, salt and pepper is fabulous! It gets all brown & crunchy on the outside...I don't see anything wrong with that!

enchiladas...

1 lb ground beef

minced onion (I use dried)

2 cups shredded cheddar cheese

1 can red enchilada sauce

8-10 flour tortillas

Brown ground beef with onion; drain out any fat. Add 1/2 of the enchilada sauce and 1 cup of shredded cheese. Cook over low just until cheese is melted. Spoon meat into center of tortillas (a line down the center) and roll up. Place in a lightly greased 9x13 pan. Cover with remaining enchilada sauce and remaining cheese. Cover with foil. Bake at 350 degrees 20-25 min.

I used to make chicken enchiladas, but I didn't like how time consuming and/or fattening they were...(very creamy and cheesy...yum) One day my husband requested enchiladas with "that red sauce." I tried it, and haven't made the chicken enchiladas since. Nothing against chicken enchiladas...I think they are quite good...this recipe is just much easier, and well liked by my family. The sauce pictured is my favorite brand for this. I can't remember how many ounces this can is...I just know it is the medium sized can. Sorry if that is confusing...There really isn't an exact amount on how much sauce you need to use...just make sure there is enough to make the meat saucy, and enough to cover the enchiladas. I serve them with a little sour cream, and refried beans or black beans on the side. GOOD!

meatball subs...

meatballs

hoagie rolls

spaghetti sauce

provolone cheese

Warm meatballs in spaghetti sauce over med heat until warmed through. Place 4-5 meatballs with sauce on a hoagie roll. Put provolone cheese over meatballs and broil until melted.

Remember those meatballs? It's time to put them to use. This is such a great dinner for a busy weeknight. Just pull the meatballs out of the freezer (as many as you need) and defrost in the microwave. My kids loved this dinner. The only thing I didn't do that I will do next time is toast the haogie roll a little under the broiler (just barely) before adding the meat & sauce. The bread was a little soggy...good, but soggy.

rib eye steak, buttermilk mashed potatoes, roasted broccoli, chocolate pie...

*pan fried rib eye steak*

2 rib eye steaks

1 Tbsp Seasoned Salt

3 Tbsp Lemon Pepper

1 tsp salt

black pepper

1-2 Tbsp olive oil

1-2 Tbsp butter

Combine season salt, lemon pepper, salt & pepper (as much as you can stand). Rub onto both sides of steak. Heat a skillet on med high and add equal parts olive oil and butter, allow butter to brown a little. Place meat into hot skillet and cook 2-3 min, turn and cook another 2-3 min (for med rare.) Remove to a plate and cover with foil 10-15 min. (remember...the juices will run out if you cut into ANY meat too soon... result: dry meat)

*buttermilk mashed potatoes*

1 1/2 lbs boiling potatoes

1/4 cup milk

4 Tbsp butter

1/4 -1/2 cup buttermilk

salt & pepper

Cut potatoes into 1 1/2 in cubes. Boil until fork tender. Drain in collander and place back into hot pan on burner (burner should be off). This allows extra moisture to leave potatoes. While potatoes are boiling warm milk and butter in a small saucepan. Mash potatoes (either with a mixer or potato masher). Add milk/butter combination and mix until smooth. Add buttermilk to desired creaminess. Season with salt and pepper.

*roasted broccoli*

broccoli

olive oil

salt & pepper

lemon wedges

Cut broccoli into florets. Place on baking sheet and drizzle with olive oil. Sprinkle with salt & pepper. Bake at 400 degrees for 15 min (approx) or until broccoli is fork tender. Serve with a lemon wedge.

I know the way to my man's heart...meat and potatoes!! I got the general idea for this meal and the recipe for the rib eye (along with a few other recipes) from Pioneer Woman (she is amazing!) I knew it was a hit when he rolled his eyes and put his head back with each bite!! I'm not much of a steak person and I thought this was unbelievably good.

The mashed potatoes are fabulous! I chose not to peel my red potatoes, but you can do whatever you like. The buttermilk gives it a little bit of a tangy flavor, very subtle.

And the broccoli...oh the broccoli!! Try roasting it, you won't be disappointed. The little bit of lemon juice on the finished product just gave it a very fresh flavor. Yum!

don't go yet...

*angie pie*

2 oz semi sweet chocolate, melted and cooled

1/4 lb butter; room temp

3/4 cup powdered sugar

2 eggs

2 tsp almond or vanilla extract

1 1/2 cups heavy cream

1 9in chocolate pie shell

Beat butter and powdered sugar until fluffy, blend in chocolate. Add eggs one at a time, beating each for 3 min (very important), add extract. Whip one cup cream and gently fold into chocolate mixture. Spread into crust. Refrigerate several hours. Serve with sweetened whipped cream.

Ok, this recipe calls for raw eggs...if you are pregnant, elderly, under two, or just grossed out by the thought...sorry! I googled ways to use uncooked eggs in recipes and found some good tips out there, I just didn't have time to make a back-up pie if it altered the outcome of the recipe. I've used egg beaters in other recipes with success, I just didn't here...I went with the fool proof way. Just make sure your eggs are fresh, and show no cracks.

Alright...I got this recipe from my cute sister in law...hence the name! We (my family) has worshipped her ever since the first time we tried it...some 15 years ago... (we love her for many other reasons, too!) When I make it I use almond and vanilla extract (one tsp of each), 2 tsp of almond extract is a little too strong for me, but that's just me. You can always just use vanilla and that is completely delicious, as well. Thanks Ang, it was the perfect ending to our dinner!

meatballs 101...

If you're going to make them...you might as well just make a lot!

*meatballs*

4 lb Lean ground beef

2 eggs slightly beaten

1 cup dry Italian bread crumbs

1/2 cup finely chopped onion

1 Tbsp salt

1 tsp pepper

1 3/4 cups milk

1/4 cup worchestershire sauce

Preheat oven to 375°F. Combine all ingredients. Blend well. Shape mixture into 1-1/2" balls. Place on ungreased cookie sheet and bake 25-30 minutes until brown. Remove immediately and drain on paper towels. When cooled put into ziploc bags. Freeze and use within 3 months. Makes about 80 meatballs.

Take the phone off the hook, put the kids in front of the tv (what?) and dive into this little project!

This is such a great recipe. A tip on freezing them is to line them up (after baked and cooled) on a parchment or wax paper lined baking sheet and place in the freezer for about an hour. Once they are frozen, put in plastic bags and store in freezer. This is called "flash freezing" (are you impressed that I knew the technical term?..I kind of am). This is so they don't freeze in a giant clump and makes it easier to use as many as you want at one time.I love that I can freeze them and have something for a quick dinner. In the upcoming weeks I will post recipe ideas to use these little babies up. Oh, and they taste goooood! As long as I had a few meatballs on hand...

tostada bake...try it!

Ok, so this really is a "c" word...casserole. However, technically I don't think you can call it that because there isn't any cream of...soup in it and I don't serve it with jello.

1 lb ground beef
1 15oz can tomato sauce
1 pkg taco seasoning
2 1/2 cups Fritos
1 15oz can refried beans (I use fat free)
grated cheddar cheese

brown ground beef, add half can of tomato sauce and taco seasoning, mix well. Line bottom of greased 9x13 pan with 2 cups corn chips. Crush remaining chips, reserve. Spoon meat mixture over chips. Combine remaining tomato sauce and refried beans. Spread over meat. Bake, covered, at 375 degrees for 25 min. Sprinkle with cheese and crushed corn chips. Bake uncovered 5 min.

This is a long time family fav. It really is good. My child who doesn't like refried beans will eat this, no problem.

The side is 3 different kinds of apples (granny smith, gala, golden delicious) and craisins (sometimes I use raisins instead). GOOD STUFF!

burger bar...

I'm sure no one needs a "recipe" for hamburgers, so this is more of a fun idea. We had some friends over for dinner and had a "make your own burger" party. We had a lot of different toppings to choose from:

bacon

cheese (two diff. kinds)

sauteed onions

sauteed mushrooms

pickles

lettuce

tomatoes

etc.

I do add worcestershire sauce in the beef before grilling, it adds a yummy flavor (my kids can't even tell it's there) and tenderizes the meat a little. I've heard soy sauce does the same thing.

We do the "make your own" dinner quite a lot at our house...pizzas (on Greek flat bread), burritos, tacos, etc. My kids love the idea and eat a lot better when they get to assemble it themselves.

Enjoy!