Monday, January 25, 2016

Crock Pot: Shredded Beef In Bourbon Chiptole Sweet Sauce

I love shredded beef.  It is great to make sandwiches, sliders,  stuffed baked potatoes, or just eat it with some coleslaw and potato salad.  As it cooks in the slow cooker, the aroma permeates the house and gives you a nice warm and fuzzy feeling.   I can't explain it -it just does.   I really like what the bourbon and chiptole combination does.  The sauce is sweet and spicy but not too spicy.  Just enough to give it a nice zing.

This dish is cooked in a crock pot.  I love crock pot meals- you just put the ingredients in the pot, set the temperature, put on the lid and let it cook.  So easy:)    I just brown my roast and combine all of the remaining ingredients in a bowl.  The ingredients are stirred until combined well.  I then pour a little of the sauce in the bottom of the crock, place the roast on top of the sauce, and pour the remaining sauce over the roast.  Cover the crock pot and cook on low for 7.5 hours.  The beef is then removed from the crock pot, shredded, placed pack into the crock pot, mixed so the meat is coated with the sauce, and cooked for an additional 30 minutes.

The beef is ready to serve.  I served mine with  some Cole Slaw and Hot German Potato Salad. Enjoy:)

Shredded Beef in Bourbon Chiptole Sweet Sauce

Special Equipment: Crock Pot

Olive oil
1 (3 lb) beef eye of round roast
1 medium onion finely chopped
2 cloves garlic peeled and finely minced
1 ½ cups ketchup
3/4-cup beef broth
1/4 cup Bourbon
¼ cup honey
1/3 cup packed brown sugar
1/3-cup chili sauce
1 chipotle pepper in adobo sauce - minced
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2-tablespoon spicy brown mustard
1 tablespoon lemon juice
1 tablespoon Worcheshire Sauce
1-teaspoon soy sauce
1-teaspoon liquid smoke
1-teaspoon celery seed
½ teaspoon chili powder
½ teaspoon pepper

1. Heat olive oil in a large skillet. 
2. Pat the roast with a damp paper towel.  Sprinkle the roast with pepper.
3. Brown the roast on all sides in the skillet.  Set aside
4. Mix together all of the remaining ingredients.
5. Pour a small amount of the sauce in the bottom of the crock-pot.
6. Place the roast in the crock pot.  Pour the remaining sauce over the roast.
7. Cook on low for 7 1/2 hours.  
8. Remove the roast from the crock pot and place on a cutting board. 
9. Shred the beef with two forks and return the beef to the crock pot.
10. Cook for another 30 minutes.
11. Serve.

Serves 6

Friday, January 22, 2016

Pork Chops With Roasted Apples And Brussels Sprouts

A new family favorite for dinner is Pork Chops With Roasted Apples and Brussels sprouts.  This is a simple and delicious dish that will satisfy your family/friends.  The pork chops have a nice zesty flavor and the roasted apples and Brussels sprouts are fantastic.  Everyone raved about their flavor.  All of the flavors compliment each other nicely.

A rub is made for the chops consisting of  various spices, brown sugar, and rosemary.  The pork chops are then rubbed with some olive oil and the spice mixture is rubbed into the chops.  Place the chops on the prepared baking sheet.  Next comes the apples and Brussels sprouts.  A dressing is made consisting of apple cider vinegar, brown sugar, rosemary salt, and pepper.  The sprouts and apples are tossed in a portion of this dressing and placed on the baking sheet with the pork chops.

Everything is baked in a 425 degree oven.  Once the pork chops are done, they are removed to a platter and the apple and Brussels sprouts are broiled for about 3 minutes.  Bring everything together and you have a delicious dinner. 

Pork Chops With Roasted Apples and Brussels Sprouts
From Southern Living Magazine


1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
3 tablespoons light brown sugar, divided
2 teaspoons finely chopped fresh rosemary, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (1-inch-thick) bone-in, center-cut pork chops
3 tablespoons plus 2 tsp. olive oil, divided
3 tablespoons apple cider vinegar
1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges
1 pound fresh Brussels sprouts, trimmed and cut in half
Vegetable cooking spray


1. Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
2. Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
3. Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
4. Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.

Serves 4

Friday, January 15, 2016

Crock Pot Turkey Tetrazzini

My first Crock Pot meal of the year -Turkey Tetrazzini.  So easy, delicious, and a great recipe to use up leftover turkey or chicken.  Everything is put in the crock pot, set on low and cooked for four hours.  Dinner is ready to serve.

Begin by placing the soup, chicken broth, cream, and wine in a large bowel.  Stir and then add the remaining ingredients - reserving half of the Parmesan cheese.  One of the big pluses to this recipe is there is only one bowl to clean.  Yeah!  Spray the crock pot lightly with cooking spray before you put in the ingredients.  Top with the remaining cheese,  cover, cook, and serve - that's it.  An easy and delicious meal awaits you and your family.

Crock Pot Turkey Tetrazzini
From Betty Crocker

1 (10.5 oz) can cream of chicken or mushroom soup
1 cup vegetable or chicken broth
1/2 cup heavy cream
1/4 cup dry white wine
2 cups diced cooked turkey breast
2 cups broken uncooked spaghetti noodles
1 cup frozen peas
1 cup shredded Parmesan cheese, divided
1/4 cup chopped white onion
2 tablespoons chopped pimientos
1 (4.5 oz) jar Green Giant™ sliced mushrooms, drained
1 teaspoon dried parsley
1/4 teaspoon paprika
1/2 teaspoon salt
1/2teaspoon pepper
Pinch nutmeg
Chopped fresh parsley, for serving (optional)


1 Lightly spray bottom and sides of a slow cooker with cooking spray.
2 In a large bowl, stir together soup, broth, cream and wine. Add turkey, noodles, peas, 1/2 cup Parmesan cheese, onion, pimientos, mushrooms, dried parsley, paprika, salt, pepper and nutmeg. Stir until just combined.
3 Pour mixture into prepared slow cooker. Sprinkle top with remaining Parmesan cheese.
4 Cover and cook on LOW 4 to 5 hours until noodles are tender. Serve topped with chopped fresh parsley and more salt and pepper to taste.

Serves 4

Tuesday, January 12, 2016

Beef Stroganoff

I found an amazing recipe the other day for an all time favorite - Beef Stroganoff. Tender pieces of beef simmered in a rich and wonderful wine sauce.  Add mushroom quarters and you have a new twist on a favorite classic.

I loved this recipe because the sauce was perfect.  Not to thin and not to thick.  The sauce coated the noodles beautifully and the meat and mushrooms were delicious.  A nice dinner for your family or guests.

PS   This recipe got great reviews from the family.

Beef Stroganoff
From Food & Wine


  • 1/4 cup extra-virgin olive oil
  • 10 ounces white mushrooms, stems discarded and caps quartered
  • Salt and freshly ground pepper
  • 1 pound hanger steak, sliced across the grain 1 inch thick
  • 1/4 cup all-purpose flour
  • 1/3 cup dry red wine
  • 1 tablespoon unsalted butter
  • 1 small onion, thinly sliced
  • 1 small garlic clove, minced
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • 1 teaspoon chopped thyme leaves
  • 1 tablespoon chopped flat-leaf parsley
  • Buttered fettuccine or egg noodles, for serving


  1. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl. 
  2. Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak. 
  3. In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, thyme and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles. 

Serves 4

Friday, January 8, 2016

Cream of Asparagus Soup

This past week, Becky had her wisdom teeth pulled.  All four of them.  I started making and feeding her rich delicious creamy soup.  One of her favorites was a recipe I found for Cream of Asparagus soup.  The rest of the family enjoyed it too.

Cream of Asparagus soup is a creamy flavorful soup made with asparagus, onions, seasoning, chicken broth, and cream.  The asparagus and chopped onions are cooked together in the chicken broth.  Once the veggies are tender, I let the soup cool before I pureed it.  Once the soup is pureed, I poured it back into the pot and stirred in the cream and heated through.  I seasoned it with a little more salt and pepper before serving.

This soup is very easy  and  quick to make.  Perfect for those days when you need something quick and nourishing to eat.

Cream of Asparagus Soup
From Epicurious

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

1. Cut tips from 12 asparagus
1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
2. Cut stalks and all remaining asparagus into 1/2-inch pieces.
3. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
4. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
5. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
6. Add lemon juice and garnish with asparagus tips.

Makes 4 servings