Recipe Time – Sweet and Savory Pot Roast

This recipe came about by complete chance and turned out to be an absolute hit! It was getting late on a Friday and I hadn’t been to the grocery store that week. But I desperately wanted something homemade as opposed to ordering take out.

Enter this delicious savory but slightly sweet concoction…Sweet and Savory Pot Roast. Thanks to some staple pantry items and always having carrots on hand for Hunter to snack on I was able to make a hearty homemade meal that would carry us thru the weekend with the leftovers. As a side note I would like to mention that I do not have a “Instant Pot”. I have the 8 Quart Nuwave Digital Pressure Cooker. So some of the terminology, buttons and settings mentioned below may be different depending on your device.

INGREDIENTS:

x3lb Chuck Roast

x2 tsp Lawrey’s Seasoned Salt

x1 tsp Garlic Powder

x1 tsp Onion Powder

1/2 tsp Black Pepper

x2 TBS Dried Parsley

x1 TBS Canola Oil

x1 tsp Better Than Bouillon Beef

x1 tsp Better Than Bouillon Roasted Garlic

x2 TBS Worcestershire Sauce

x2 TBS Balsamic Vinegar

x2 TBS Ketchup

3/4 cup Water

1/2 Red Onion –

x1 Jalapeño – Diced

x1lb Red Potatoes – Chopped

x4 Large Carrots – Peeled and Chopped

x1 TBS Cornstarch

x1 TBS Water

In a small bowl mix together the Seasoned Salt, Garlic Powder, Onion Powder, Black Pepper and Dried Parsley. Rub mixture evenly over the entire roast. Add the Canola Oil to your pot and turn on the “Sear” setting. Sear all sides of the roast for a minimum of three minutes each side or until browned. While browning the roast, in a measuring cup mix together the Beef and Roast Garlic Bouillon along with the Worcestershire, Balsamic, Ketchup and Water.

As soon as the roast is browned on all sides slowly pour the sauce into the pan being sure to scrap any brown bits from the bottom. Add the diced onion and jalapeño. Close and seal the pot. Cook on manual for 1 hour and 15 minutes. As soon as the time is up allow the pot to naturally release pressure for 10 minutes before switching the pressure valve to “Open”.

Once the pressure pin drops open the pot and add your chopped Potatoes and Carrots. Close pot and pressure valve and cook on manual for 3 minutes. Again, allow a natural release for 10 minutes before opening the pressure valve and the pot. Thoroughly mix the Cornstarch and Water. Once the pot is open slowly stir in the slurry until the sauce thickens. Serve along side some crusty bread and enjoy!!!

What are some of your favorite pressure cooker/Instant Pot roast recipes? Share them in the comments below.

Sweet and Savory Pot Roast

Recipe Time – Chicken Noodle-less Soup

Why soup? Because I am OBSESSED with soup!!! I can eat soup any time anywhere, even when it’s 120 degrees out! I love all soups…Chicken Noodle, Loaded Baked Potato, Tomato Basil, Lobster Bisque, Italian Wedding…you name it, I’ll eat it! I seriously LOVE soup!

Why noodle-less? Because I like to cook up a big pot to have over a couple of days but I do not like it when the noodles and/or rice in a soup because mush. So I created this recipe in order to avoid said mush. You can always cook up some rice or noodles at serving time and add it to each individual bowl if you wish and simply spoon the soup over the top.

I love this recipe because it’s so versatile! Simply add x12 oz of Velveeta cheese and make it a creamy/cheesy version (definitely a family favorite). Or swap the chicken thighs out for ground turkey and also include a bunch of spinach and you have a mock Italian Wedding type creation. The sky is the limit with this one making it my go-to soup recipe. I like to pair this soup with a slice of crusty bread. But a good old fashioned grilled cheese always goes well with a bowl of soup.

How about you? What are some different variations of this recipe you would try? I’m always looking for some new flavor combination inspiration. Let me know in the comments below!

INGREDIENTS :

x2 TBS Ghee

x1 Large Onion Chopped

x1 Cup Carrots Chopped

Half Bunch Celery Chopped

x4 Cloves Garlic Minced

x1 lb Chicken Thighs

x1 TBS Penzeys Spices – French Thyme

x32 oz Chicken Broth

x16 oz Water

x2 TBS Better Than Bouillon Roasted Chicken Base

S&P

Sauté the above ingredients with a sprinkle of S&P for approximately ten minutes or until the onions become translucent. Add x1 lb of lightly S&P’d chicken thighs skin side down to the pot and brown on each side. Then add x1 TBS Penzeys Spices – French Thyme and give everything a good stir. Sauté for another ten minutes or so.

Add one x32 oz box of Chicken Broth being sure to scrap the yummy brown bits from the bottom of the pan as you do so. Also add x2 additional cups of water and x2 TBS of Better Than Bouillon Roasted Chicken Base. Bring to a hard boil for ten minutes then reduce heat to a simmer.

Remove chicken thighs and set aside to cool slightly. Once the chicken has cooled enough to handle shred it into bite sized pieces and return to pot. Let the soup simmer for a minimum of an hour before serving.

Chicken Noodle-less Soup served over Jasmine Rice alongside Jalapeño Artisan Bread

Recipe Time – Leftover Thanksgiving Casserole

The holiday season is a wonderful time of year! But man does the time from Halloween thru year’s end seem to fly by at a rate much faster than the rest of the year! Just me? Perhaps. But one thing I do know for certain is the food is bountiful and amazing and I want to enjoy it all!

However, the food served at our annual Friendsgiving celebration is enjoyed by our guests as it should be while Justin and I as hosts typically only taste as we cook and snack here and there. We never get to really enjoy the meal in the same manner our guests do. Which is the very reason behind this creation. No cooking experience necessary on this one folks! It also does not require a baker’s brain or a rocket science degree. But man does it turn out uniquely fantastic each and every time!

Ya’ll know the drill. There isn’t an exact recipe. Only instructions; suggestions really, to help guide you and inspire you to create your own masterpiece.

  1. Skip the tupperware!!!
  2. Grab the largest casserole dish you have.
  3. Layer each and every bit of your leftovers in said casserole dish. I usually begin with the turkey, then the veggies, a layer of mashed potatoes, gravy, green bean casserole, stuffing, applesauce, cranberry sauce, corn bread pudding, etc. You name it, you have it, you add it!
  4. Top off with some extra French’s Fried Onions (optional).
  5. Cover in tinfoil and either freeze or refrigerate depending on when you plan on eating it. If you have decided to freeze your casserole be sure to remove it from the freezer and let it thaw completely in the fridge before proceeding to the next step.
  6. Bake/reheat at 375 degrees covered for an hour or until bubbling.
  7. If/when bubbling remove tinfoil and continue to bake until golden brown on top (could take up to an additional half hour depending on your oven). If you are confident enough to use the broil feature on your oven go for it! I am not, and burn everything when I do, so I do not use broil ever!
  8. Let the casserole cool for 15-20 minutes or so before serving (a burnt tongue will ruin the flavor explosion experience).
  9. Pour yourself a glass of “leftover” wine and enjoy!!!

The flavors come together nicely but in a unique way each and every time depending on both how you layer and what your layers consist of. The final result is a savory but sweet flavor bomb that best captures each and every flavor from the holiday season all rolled into one single bite. It’s an experience for sure! Share your leftover holiday casserole recipes in the comments below and be sure to tag me in your pictures on IG.

“2019 Leftover Thanksgiving Casserole”

Recipe Time – Chicken and Trees

“Cooking with kids is about harnessing imagination, empowerment and creativity.” – Guy Fieri

I am a firm believer that cooking with your kids is a must. Aside from the skills it instills in them to be able to “adult” later in life, you’re teaching them things like math and reading, practice and patience and let’s not forget about creativity and imagination. You’re making learning fun and creating memories that will last a lifetime. We are starting to introduce safe knife handling skills to Hunter via a serrated butter knife. He was very excited and full of pride as he carefully maneuvered that butter knife slowly chopping the steamed and cooled broccoli florets. Then when it came time to mix everything together into the baking dish all bets were off as he quickly stirred the ingredients together splashing food everywhere. It gave us a good giggle and also provided a learning opportunity as he then had to help clean up the mess he made.

Tonight’s master piece…”Chicken and Trees” as Hunter so appropriately named it. There is so much veg shoved in this casserole it’s insane! I’m a make it up as I go type cook but the rough recipe is as follows:

Stir together some Grilled Chicken Breast, one box of Banaza Noodles (cooked per the directions on the box), Steamed Broccoli Florets, Riced Broccoli and Cauliflower and Shredded Carrots, Chopped and Sautéed Onion and Garlic, Mix together with one can of Cream of Chicken Soup and half a can of Whole Milk, pour into a large baking dish and top with Cheddar Cheese. Bake at 425 degrees for 25 minutes. 

“Chicken and Trees” a la Hunter

Recipe Time – Beef and Rice

My all time favorite go to meal…Beef and Rice!!! It is so quick and easy and can be made so many different ways. The possibilities are endless. This version you see here has red bell pepper and onion and is flavored with the absolutely amazing Northwoods Seasoning blend from Penzeys Spices and just a smidge of smoked paprika. I’ve also swapped some to all of the rice out with cauliflower rice on many occasions and have had it turn out just as tasty if not better! This meal hits the spot time and again that’s for sure!!! It just never gets old! Try it out for yourselves and let me know how it turned out. Share your own variation in the comments below.

Pour one TBS oil of your choice (olive, canola, vegetable) into sauté pan and sweat the onion and bell pepper. Add ground beef (typically 3/4 – 1lb.) and cook through. If the ground beef yields a lot of grease, remove as much as possible so it’s not swimming but leave enough to coat the pan. Then I add rice (typically x3 cups). Stir dry rice and meat/veggie mixture thoroughly and often until the rice is coated and begins to brown ever so slightly (similar to what you would do when following the instructions on a Rice A Roni package). The rice may begin to stick to the pan and that’s ok once you add the liquid it will be easier to stir without sticking. Add liquids. I usually replace one cup of water with a beef or chicken broth for added flavor. So one cup broth and x2 cups water. Season at this point with your favorite seasoning(s). I also add any additional veggies at this point too (i.e. broccoli, cauliflower, mushrooms, whatever you wish). Cover the pan and let simmer stirring occasionally for 5-7 minutes or until the rice is cooked through. Add a couple pats of butter and viola!

“Beef and Rice” a la Ang