Ingredients:
4 pound beef chuck roast
1 tbsp. minced garlic
1 tbsp. dried rosemary
1 cup soy sauce
6 cups water
Sliced onions
Place roast in slow cooker. Season with garlic and rosemary. Pour in soy sauce & water. Add onions. Cook on low setting for 6-10 hours. This is so yummy. It may seem like too much water, but if you cut back the amount the au jus will be too strongly flavored. This should make enough for a family of 4 and a full meal to freeze.
Serve on crusty buns. I'm sure you could add green peppers and cheese for more of a philly cheesesteak sandwich.
Enjoy. It really is the yummiest and easiest ever.
Saturday, January 17, 2009
Tuesday, January 13, 2009
Welcome to our newset member MIKE
we are so excited to have our newest member Mike. The coolest little brother I have. He is a pro chef and is going to share his tips and recipes with us!
We have quite the cooking talent in our family I must say!
We have quite the cooking talent in our family I must say!
Monday, January 12, 2009
Hamburger Soup...Lisa style
Both of my sisters LOVE this soup. Laura asked me to post it. Just for the record, my sisters pump me up way more than I deserve.....I'm lucky to have such sweet sisters! I love this soup, I don't actually have a "recipe" since I rarely cook using recipes. I just go in the kitchen and do it.
Ground Beef
Onion
Celery, sliced
Carrots, sliced
Fresh garlic...(if you don't know what to do with a real live garlic, call me or buy minced garlic in a bottle)
-Sautee the above in a large soup pot with a bit of olive oil , if needed. Go ahead and toss in some salt and pepper. NOTE***Add garlic last. (yes you can substitue garlic powder at this point but it isn't as good as REAL garlic)
-Once the beef is no longer pink, if there is alot of grease in your pot...drain it, EVEN IF the veggies aren't totally soft yet.
1 large can of tomato juice
4 cups, or so, of beef broth ( really flavourful broth at this point is a MUST!!! Don't humiliate me by adding plain water)
-Add these liquids to the beef/veggie mixture. Toss in a bay leaf or two and throw in some basil and oregano. If it looks like it needs more liquid, reach for more beef broth. Remember that in a little while we are going to add pasta and it will soak up some liquid.
-This can now sit in your crockpot for the afternoon or turn your stove down to low and let it hang for a few hours.
fresh spinach
orzo OR acini de pepe (those are both found in the pasta aisle, they are teeny tiny bits of pasta and are lovely in this soup...Laura says the "acini de pepe" MADE the soup!!!!! Or if you want it more Kid-friendly, add alphabet noodles...
-About 45 min before serving, stir in the fresh, washed spinach. Use lots because it wilts down. Also stir in about 1 cup of your dry pasta of choice of the day. Keep the heat on low and allow the pasta to cook to double in size. Take out the bay leaf and VOILA!!! Your soup is ready to eat. It tastes even better the next day and freezes well.
Ground Beef
Onion
Celery, sliced
Carrots, sliced
Fresh garlic...(if you don't know what to do with a real live garlic, call me or buy minced garlic in a bottle)
-Sautee the above in a large soup pot with a bit of olive oil , if needed. Go ahead and toss in some salt and pepper. NOTE***Add garlic last. (yes you can substitue garlic powder at this point but it isn't as good as REAL garlic)
-Once the beef is no longer pink, if there is alot of grease in your pot...drain it, EVEN IF the veggies aren't totally soft yet.
1 large can of tomato juice
4 cups, or so, of beef broth ( really flavourful broth at this point is a MUST!!! Don't humiliate me by adding plain water)
-Add these liquids to the beef/veggie mixture. Toss in a bay leaf or two and throw in some basil and oregano. If it looks like it needs more liquid, reach for more beef broth. Remember that in a little while we are going to add pasta and it will soak up some liquid.
-This can now sit in your crockpot for the afternoon or turn your stove down to low and let it hang for a few hours.
fresh spinach
orzo OR acini de pepe (those are both found in the pasta aisle, they are teeny tiny bits of pasta and are lovely in this soup...Laura says the "acini de pepe" MADE the soup!!!!! Or if you want it more Kid-friendly, add alphabet noodles...
-About 45 min before serving, stir in the fresh, washed spinach. Use lots because it wilts down. Also stir in about 1 cup of your dry pasta of choice of the day. Keep the heat on low and allow the pasta to cook to double in size. Take out the bay leaf and VOILA!!! Your soup is ready to eat. It tastes even better the next day and freezes well.
Chicken Pilsbury Bundles
Nadia requested that I post this. This is one of our family faves. Laura makes something similar to this....this is how I make them:
You will need:
Pilsbury crescent rolls,1 pkg is never enough, use 2
Cooked, diced chicken (I like chicken tenders)
Cream cheese...Approx 1 brick
Sliced green onion
Crushed corn flakes
2 eggs, beaten
So here's my method:
-Mix the diced chicken, softened cream cheese, and green onion in a big bowl. Set aside.
-Beat eggs in a cereal size bowl, set aside.
-Crush the corn flakes (I do it in a ziploc bag), pour into a cereal bowl and set aside.
-Take the crescent rolls and seperate them. Each roll is a triangular shape. Using a table knife, cut off a corner of the triangle and replace it onto the roll making it a square. (make sense?) Push down on the dough to adhere it back together and stretch it out in size a bit.
-Scoop a spoonful of chicken mixture into the centre of the roll. Don't use too much!
-Gather all the sides and ends of the roll and seal together...pinching a bit with your fingers.
-Dip all sides of the bundle first in egg, and then the corn flakes and then place pinched side down onto a cookie sheet.
-Bake at 375 for hmmm. ..I forget...10 to 15 min or until they turn golden brown.
Serve with a sauce of cream of chicken soup diluted a bit with milk and heated through. Also tastes amazing when served with a crisp green salad and Italian vinegraitte.
You will need:
Pilsbury crescent rolls,1 pkg is never enough, use 2
Cooked, diced chicken (I like chicken tenders)
Cream cheese...Approx 1 brick
Sliced green onion
Crushed corn flakes
2 eggs, beaten
So here's my method:
-Mix the diced chicken, softened cream cheese, and green onion in a big bowl. Set aside.
-Beat eggs in a cereal size bowl, set aside.
-Crush the corn flakes (I do it in a ziploc bag), pour into a cereal bowl and set aside.
-Take the crescent rolls and seperate them. Each roll is a triangular shape. Using a table knife, cut off a corner of the triangle and replace it onto the roll making it a square. (make sense?) Push down on the dough to adhere it back together and stretch it out in size a bit.
-Scoop a spoonful of chicken mixture into the centre of the roll. Don't use too much!
-Gather all the sides and ends of the roll and seal together...pinching a bit with your fingers.
-Dip all sides of the bundle first in egg, and then the corn flakes and then place pinched side down onto a cookie sheet.
-Bake at 375 for hmmm. ..I forget...10 to 15 min or until they turn golden brown.
Serve with a sauce of cream of chicken soup diluted a bit with milk and heated through. Also tastes amazing when served with a crisp green salad and Italian vinegraitte.
Sunday, January 11, 2009
Welcome Jason and John
A big welcome to our newset members Jason and John. Ok...so maybe Jason works a million hours and John is a busy Senior manager at a top accounting firm and is in the Bishop ric.... but Jason is a bbq king and for some reason this great cook...where did that come from? And John is a certified baker. So...you should really be doing your family duty by running this site. We look forward to all your tips and upcoming recipes. LOL! I love you both...and seriously....how did you both turn out to be so good at cooking and baking? I LOVE it!
p.s. and we need Tarra on here..she has some amazing recipes. Her lemon chicken is the best!
p.s. and we need Tarra on here..she has some amazing recipes. Her lemon chicken is the best!
yummy kid snack Banana yogurt Pops
Cut bannana into pieces and place on skewer or popsicle stick
dredge in yogurt
roll in rice krispies
Freeze
Serve when completely frozen
Another snack my kids love is frozen fruit of any kind. I like to buy grapes and put them on skewers and freeze them and they taste like candy when they are frozen. My kids love them on a hot day. Any kind of fruit placed on a skewer ( popsicle stick for the little ones) and I freeze it and it is always a hit.
By Laura
dredge in yogurt
roll in rice krispies
Freeze
Serve when completely frozen
Another snack my kids love is frozen fruit of any kind. I like to buy grapes and put them on skewers and freeze them and they taste like candy when they are frozen. My kids love them on a hot day. Any kind of fruit placed on a skewer ( popsicle stick for the little ones) and I freeze it and it is always a hit.
By Laura
Chocolate Pudding cake
This recipe is so good I almost want to just keep it to myself.....but I will share it I guess....lol
Cake:
1 c flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 tbsp cocoa
1/2 milk
2 tbsp melted butter
2 tsp vanilia
Mix together dry ingredients. Stir in Wet ingredients. Spread into 9 by 9 by 2 in pan.
Pudding
1 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
Mix together brown sugar and cocoa. Sprinkle evenly over batter. Pour hot water over all. BAke at 350 for 30-45 min, depending on your oven.
note: for a 9 by 13 pan I 1 1/2 the recipe
by Laura
Cake:
1 c flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 tbsp cocoa
1/2 milk
2 tbsp melted butter
2 tsp vanilia
Mix together dry ingredients. Stir in Wet ingredients. Spread into 9 by 9 by 2 in pan.
Pudding
1 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
Mix together brown sugar and cocoa. Sprinkle evenly over batter. Pour hot water over all. BAke at 350 for 30-45 min, depending on your oven.
note: for a 9 by 13 pan I 1 1/2 the recipe
by Laura
CONGRATS ELISE
Congrats ELise on the new baby girl. I can't wait to hear her name. We are excited to meet her. I wish we lived closer so we could bring you some yummy food.
Friday, January 9, 2009
Crazy Good Roast Beef!
I made this recently and every bite was to DIE for!!!
-Place your roast in your crockpot. Lately I have been buying the 2 packs of eye of round at Costco...
-Pour 2 cans of tomato soup on top of the roast.
-Sprinkle 1 and a half to 2 packs of dry Lipton onion soup over that.
-Cook on low for the day or on high for the afternoon.
-Slice or shred the meat and place back in the sauce to serve.
Last week I served this with buttered carrots and mashed potatoes. I found at Fred Meyers they sell Sour Cream tubs with chives already mixed in. I added this to my mashed potatoes and they were heavenly!!!
You can also throw sliced carrots or potatoes into the crockpot with the roast before adding the soup and seasoning for an amazing tasting alternative......my mom used to make this kind of roast for us growing up and it was a favourite!! You can thank us later!
-Place your roast in your crockpot. Lately I have been buying the 2 packs of eye of round at Costco...
-Pour 2 cans of tomato soup on top of the roast.
-Sprinkle 1 and a half to 2 packs of dry Lipton onion soup over that.
-Cook on low for the day or on high for the afternoon.
-Slice or shred the meat and place back in the sauce to serve.
Last week I served this with buttered carrots and mashed potatoes. I found at Fred Meyers they sell Sour Cream tubs with chives already mixed in. I added this to my mashed potatoes and they were heavenly!!!
You can also throw sliced carrots or potatoes into the crockpot with the roast before adding the soup and seasoning for an amazing tasting alternative......my mom used to make this kind of roast for us growing up and it was a favourite!! You can thank us later!
Spanish Rice
Ok so there are 2 methods I have used...take your pick:
#1....Saute about half an onion in some butter or olive oil. You can also saute the rice in with the onions. Once the rice and onions are translucent, add the liquid....chicken broth is my first choice but you can also use water. Use double the amount of liquid as rice.
- Add about a cup of tomato sauce and bring to a boil.
-Place lid on pot and lower heat to low....cook for 20 to 25 min. Stir and serve.
#2...Make rice in chicken broth the way you would normally make rice.
-Just before it is done, sautee some onions in butter.
-Add tomato sauce and then once the rice is done, stir into the onions and tomato sauce.
I find method 2 makes a more moist rice....either way has turned out good though!!
Arriba Aribba!!!
#1....Saute about half an onion in some butter or olive oil. You can also saute the rice in with the onions. Once the rice and onions are translucent, add the liquid....chicken broth is my first choice but you can also use water. Use double the amount of liquid as rice.
- Add about a cup of tomato sauce and bring to a boil.
-Place lid on pot and lower heat to low....cook for 20 to 25 min. Stir and serve.
#2...Make rice in chicken broth the way you would normally make rice.
-Just before it is done, sautee some onions in butter.
-Add tomato sauce and then once the rice is done, stir into the onions and tomato sauce.
I find method 2 makes a more moist rice....either way has turned out good though!!
Arriba Aribba!!!
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