Monday, September 30, 2013

Crock Pot Pot Roast


1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water


Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.

Does not mention the carrots, celery, or potato in Ingredients.  Useful for roast recipe.

alternative meat:
9 hours, 5 of which were low and the remaining 4 of which were on high. I used a 5 lb. sirloin tip

Chipotle Corn Salsa


1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar


Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

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Sunday, September 29, 2013

Chicken Marsala

2 chicken breast
Salt and pepper
Olive oil
8 oz fresh mushrooms, your favorite kind
2 Tbsp butter, or so…
½ cup sweet Marsala wine
½ cup chicken broth
Parsley for garnish…

Slice chicken breast in half ; cover with parchment paper and pound to about ¼ inch thickness.

Salt and pepper well. 
Dredge in flour. 
Coat heavy cast iron skillet with olive oil, enough to coast the bottom. 
Over medium high heat fry chicken until golden brown, 3 to 5 minutes on each side or so. 
Remove from skillet to paper towel to soak up any moisture for a few minutes. 
Transfer to serving dish; cover with foil to keep hot.

Over medium heat add butter to cast iron skillet; 

scrape up all dripping from chicken. 
Sauté mushrooms about 5 minutes; season well with salt and pepper. 
Add Marsala, chicken broth stirring every once in a while until sauce thickens.

Pour mushroom and sauce over chicken and garnish with parsley or oregano. Enjoy!

no cook Pimento Cheese


4 oz grated sharp cheddar
4 oz grated Monterey Jack
1/4 cup cream cheese
1/4 cup mayonaise
1 4oz are pimentos


pulse ingredients in food processor till combined but still chunky
Chill before serving


Spread this on anything for a zippy, tangy, creamy boost.
Why This Recipe Works: The first few attempts were missing something. After a bit more research, we found several versions of this dish that benefit from a small shot of pickle juicebecause of its vinegary, sour flavor. This recipe needs a lot of stirring before the mixture starts to resemble pimento cheese, but don't give up if it's looking dry; after some vigorous stirring, the cheese and liquid ingredients start to combine and smooth out. But don't overmix and make it too smooth--those small, cheesy lumps are what gives pimento cheese its characteristic texture.
Makes about 1 1/2 cups
¾ cup grated sharp cheddar cheese
½ cup grated Monterey Jack cheese
2½ tablespoons pimento chiles
1 tablespoon mayonnaise
1 tablespoon pickle juice
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
Combine all ingredients in medium bowl. 
Using fork, stir vigorously until thoroughly combined. 
Season with salt and pepper.

Thursday, September 26, 2013

Pork Tenderloin

*Jill’s Pork Tenderloin* 
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3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Lite Brown Sugar

Preparation Instructions:

  • Wrap the tenderloin pieces in bacon. 
  • Place in an 8 1/2″ x 11″ pan. 
  • Poke holes in meat with a fork.
  • Combine rest of ingredients in a small bowl; stir well. 
  • Pour marinade over meat.
  •  Refrigerate, uncovered, 2 to 3 hours or overnight.
  • Bake in a 300 degree oven for two to three hours. 
  • If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking.
  • Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

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Chicken Casserole



4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste


  • Cook & crumble bacon. 
  • While bacon is cooking, cut chicken into bite-sized chunks. 
  • Set cooked bacon aside for later use. 
  • In the same pan, cook chicken in bacon drippings. 
  • Add garlic powder & salt & pepper to taste.
  • While chicken is cooking, prepare pasta according to directions.
  •  Spray a 9 xc 13 inch baking pan with non-stick cooking spray.
  •  Preheat oven to 400 degrees.
  • Drain pasta, return to pot. 
  • Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well.
  • Pour into prepared baking dish. Top with crumbled bacon.
  •  Top with remaining Monterrey Jack cheese.
  •  Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
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Tuesday, September 17, 2013

Slow Cooker Beef Tips with Gravy

Slow Cooker Beef Tips with Gravy


1 1/2 lb beef tips or cubed beef stew meat
1 package of dry onion soup mix
1 can of cream of mushroom soup
1 can of beef broth 


  • add beef to slow cooker
  • in a bowl combine dry onion soup mix and cream of mushroom soup and beef broth stir to combine and pour over beef in slow cooker
  • stir all ingredients together
  • cook on low for at least 6 to 8 hours give everything a good stir before serving serve on top of mashed potatoes or egg noodles"

Thursday, September 12, 2013

Slow Cooker Pork Tenderloin

2 pounds of Pork Tenderloin
1/4 cup soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
Diced dried onions 2 Tablespoons
Garlic Salt 1 1/2 teaspoons
Put everything in the crock pot and cook on low for 6 hours.

shared by Tony Bourdlais

Wednesday, September 11, 2013

Roasted Potatoes

- 8 large (8 ounces each) red potatoes 
- 2 tablespoon(s) extra virgin olive oil 
- 1/2 teaspoon(s) salt 
- 1/4 teaspoon(s) coarsely ground black pepper 
- 1 tablespoon(s) chopped fresh parsley leaves 
- 1 teaspoon(s) chopped fresh thyme leaves 

1. Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through. 

2. Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife. 

3. Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea­spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs. 

Monday, September 2, 2013

Pasta Fagioli

Slow Cooker Crock Pot version









2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta


1 Brown beef in a skillet.
2 Drain fat from beef and add to crock pot with everything except pasta.
3 Cook on low 7-8 hours or high 4-5 hours.
4 During last 30 min on high or 1 hour on low, add pasta.