Saturday, April 16, 2011

Pot roast!

There is nothing I love more than cozy, comfort food.  Spring hasn't completely sprung in NJ so there's been some chilly, rainy days.  Comfort food plus crock pot = pot roast!! Mmm!!

Bottom rump roast
2 cups baby carrots
4 large potatoes, washed (see *POTATOES section for other options)
1 onion
1 14.5oz can diced tomatoes (I use Del Monte® Diced Tomatoes with Basil Garlic & Oregano)
One packet of G Washington (
(If you can't find G Washington you can either omit it or use some type of beef bouillon)
1 cup of water 
2 tbsp of flour mixed with 1 cup of very cold water - after pot roast is done.

Season your rump roast with salt, pepper and garlic powder.

Next, brown it in a pan.  This just browns the outside layer and puts a slight crisp to the ends once the meat is all cooked.  Put a layer of carrots and potatoes in your crockpot.  *POTATOES: If you're using regular russet/baking potatoes, cut them into cubes.  If you're using smaller potatoes, just cut them in half.  If you're using fingerling, just put them in whole! Once the roast is browned on all sides, place the roast on top of the carrots. 
Next, sprinkle the roast and veggies with the G Washington packet.  Salt and pepper the whole dish. Remember, potatoes soak up salt, so be generous.  Add your cup of water and the can of tomatoes. Cut your onion into fours and saute lightly.  Add to the crockpot.
Cover the crockpot and cook on low for 8 hours or on high for 4.  Once done, remove the meat from the crockpot and cover with foil.  This will allow the meat to rest and it will keep all its juices in.
Take a large bowl and spoon all the veggies into it.  Leave as much liquid in the crockpot as possible while doing so.  I use one of those spoons with the slits in it.
Empty the liquid into a pot.  Be careful - it's very hot.  Put on the stove on medium high heat.  Add your flour mixture and bring to a boil.  Add salt and pepper to taste.
Shredded your pot roast, serve with potatoes and carrots.  Top with gravy and enjoy!!!
Any questions or comments??

Slacking again!

Sorry for the lack of posts! Another great excuse! I was in NC visiting Sue! Yay friends!! Back and have some delicious recipes for you to enjoy!!

Here's a pic with our friend Casey! (Sue and I are on the right)

Sunday, April 3, 2011

Chicken Marsala

I LOVE chicken marsala... the tender chicken, the sweet savory mushrooms and sauce.. mmm... my mouth is watering just thinking about it.  I decided to try making it recently and it was just as delicious as I imagined it would be!  This recipe is super easy and delicious!

 4 boneless chicken breast halves without skin
 1/4 cup all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1/2 teaspoon basil, dried
 3 tablespoons butter or margarine
 3 tablespoons olive oil
 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
 1/2 cup Marsala wine

Pound chicken to 1/4" thickness between 2 sheets of plastic wrap.
Combine flour, salt, pepper, and basil; mix well.
Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes).
Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes.
You can serve this with rice, mashed potatoes or pasta. I chose whole grain pasta and cooked it to al dente, following the directions on the box.
Trust me, it tasted as good as it looked!!

Any comments or questions??

Salsa - Ole!

I LOVE salsa, just about any kind.  I love making fresh salsa for a healthy, fresh snack for a week!

It's so easy to make and is always a hit!!

One 11oz can of corn (I use Green Giant niblets)
One 15.5 oz can of black beans (I use Goya)
Six large tomatoes
One medium onion
3 peppers (I usually use a mixture of green and red)
One mango
One jalapeno pepper
One lime
1/4 cup cilantro, diced
Texas Pete Hot Sauce
One tsp. olive oil
Salt and pepper

Dice the tomatoes, onion, peppers and mango into small pieces and put in a large bowl.  Do the same with the jalapeno.  I usually take the ribs and seeds out because I don't like my salsa to be too hot.  The more seeds - the hotter the salsa.  Drain and rinse the cans of beans and corn, put into the bowl.  Drizzle about 1/4 tsp of olive oil into the bowl and stir.  Roll your lime on the counter a few times.  This helps burst some of the segments inside the lime so you get more juice.  Cut the lime in half and squeeze both halves into the salsa. Put about three drops of hot sauce in and stir the mixture well. Add your cilantro, mix well.  Salt and pepper generously.  All your ingredients need salt for their flavors to come out so be generous.  But remember - it's easier to add than to take away.  Taste the salsa between each salting.  Allow the salsa to sit for at least an hour in the fridge.  If you can prepare it the day before eating it, even better.  Make sure to taste it before serving again to see if it needs to be salted and peppered.

Eat it on tortilla chips, on a taco salad or any other way you would eat salsa lol!

Any questions?? Just comment below!



I know, I know... I haven't posted in a while.. Life has been busy - but I've been cooking and taking pics! I have a bunch of recipes to share with all of you!  First, I would like to introduce you to the reason why I haven't posted...
This is Maddie!! She's a Maltese that hubby and I rescued this week! She's two years old.. was never taken to the vet, fixed, groomed.. She was neglected.  So far, she is just awesome. Very lovey, loves to cuddle and is so good! I'm a proud mama!!

Recipes will be posted shortly!!! Thank you for your patience!