Thursday, January 23, 2014

Crock Pot Roast Beef



Hello everyone, every winter here in Maine we all resort to warm comfort foods.  Now sometimes that means we are adding more fat, more calories or more sugar.  That isnt always a bad thing but over time when it all adds up.  This recipe I am sharing with you today is comfort food but its not really terrible for you.  You can eat a plate of this, feel full and warm and still fit into your pants the next day.  When I first started making my videos I put up a crock pot roast beef recipe, I have been making videos about 3 years now and still today that is most viewed video.  Keep in mind I am making this crock pot roast beef a little different using different seasonings and a different method from what I used in the video however the idea is still the same.  Plain and simple down home comfort food to keep you warm and full on a cold winter day.  I will add in the video at the bottom of the page just in case you want to check that one out too.  


Ingredients:

2 pounds of chuck pot roast, you can use leaner cuts if you wish
1 cup of reduced sodium beef stock
1 envelope of dried Italian dressing
1 envelope of dried ranch dressing
1 envelope of beef gravy mix
Try to find all reduced sodium if you can
1 tablespoon of ground black pepper
1 pinch of cayenne pepper
2 cups of water

Instructions:

Add all liquid into the crock pot, mix up with a whisk and set aside.  All your dried dressings mix into a bowl and coat the roast with the dressings.  Make sure to coat the sides of the roast and underneath the roast too.  Add in the rest of the seasonings to the liquid in the slow cooker and whisk together.  Next add the roast and have your slow cooker set to low for 8 hours.  After 8 hours the beef is going to be falling apart and sucked up all those flavors like a sponge.  Make some potatoes or rice with some veggies and a salad.  Pour the gravy over your meat and dinner is ready. 

Thank you for stopping by, take care.  Heather

Video:  
Part 1



Part 2  

Monday, January 6, 2014

Homemade Lasagna



Well everyone this is my 200th blog post!  So I thought since its sort of special  I should share with you a special recipe.  Now I know I already have a lasagna recipe on here but I wrote that when I was very new to food blogging.  I never understood a few things 1 being pictures are everything, you want your readers to able to use their senses when they are just looking at your pictures.  The second one is the networking part of it.  I have met some amazing food bloggers and I have too many " I am not worthy" moments.  I have learned so much from them and if you are wanting to start a food blog, find like minded folks, they are full of information, tips and they are a great support.  They have been there and maybe they still are right where you are.  I encourage you all to start a blog of some kind because it offers you a chance to experience something so unique to our time and gives you a chance to leave something to future generations.  How cool is that?  Ok so lasagna time, there is nothing not to love about lasagna, melty cheeses, bubbly sauces and I love the crunchy topping that is my personal favorite.  Enjoy some lasagna and to 200 more posts God willing!

Ingredients:

1 pound of ground beef
1 pound of sweet Italian sausage
1 pound of hot Italian sausage
1 gallon of homemade sauce or you can use jarred 
1 16 ounce container of ricotta cheese
1 whole onion diced
1/2 of a large green pepper
1/2 of a large red pepper
4 garlic cloves minced
1 tablespoon of rosemary
1 tablespoon of parsley (put aside a pinch or two for ricotta) 
1 tablespoon of thyme
2 tablespoons of garlic powder (put 1 tablespoon aside for ricotta mixture)
2 tablespoons of Italian seasoning (Put 1 tablespoon aside for the ricotta mixture)
4 cups or more of shredded Mozzarella cheese 
1-2 ounces of freshly grated Parmesan cheese
Pinch to 1 teaspoon of crushed red pepper flake depending on how much heat you can handle
salt and pepper to taste
1 pound box of oven ready Lasagna noodles or you can cook them that is your choice
1 eggs beaten
1 large casserole dish
1 large sheet of foil to cover the top of the casserole dish
1 tablespoon of extra virgin olive oil
2 palm fulls of sugar

Instructions:

Grab a large soup pot, stock pot, dutch oven whatever you call it these days.  Heat the pot over medium heat and throw in the evoo, beef, and sausages.  Let them start to get brown and add in onion, peppers and garlic.  Let the them all cook together until veggies are soft and meat is browned.  Now add in either homemade sauce or jarred sauces. Add in seasonings and sugar and let simmer for about 3 hours with the lid on.  Now its time to preheat your oven to 350 degrees.  Grab a medium sized mixing bowl and mix up ricotta, Parmesan cheese and remaining seasonings.  With a large spoon, spoon in your casserole dish about a cup of sauce then add in the lasagna noodles.  On top of the noodles put the ricotta mixture, some sauce and mozzarella and another layer of noodles. Keep layering like this until your casserole dish is full.  Cover the top with foil and bake for about 1 hour, haul the casserole out of the oven, take the foil off the top and bake for another half hour, until everything is hot, gooey and bubbly.  

Why yes I did include a Video for this recipe:  Video



Friday, January 3, 2014

Chili Relleno Made Healthy



Hello everyone, I am back at blogging once again.  I had to take a break because I was feeling overwhelmed.  There were so many ideas that I wanted to share with you all that I couldn't focus on one recipe.  A while ago, I guess it must be a little over a year or so ago now I was part of a food bloggers group.  We had an ingredient swap and we had to make something from that ingredient.  That is where I got the idea for this recipe, the food blogger that got my name sent me Peggy's Wing Sauce.  This wing sauce is full of flavor but mild in heat.  Its the perfect marriage of spices, flavor and a little background heat.  After I pried the bottle from my husband's hands, I think I had about 1/4 cup of it to work with.  I thought of this recipe because..... well why not right.  Oh and the food blogger that sent me this sauce is www.rantsfrommycrazykitchen.com.  If you have not checked out her website you must, she has amazing recipes and she is a great cook.  So go on over to her website and tell her that Mishmawsh sent you.  Ok so on to this recipe that was so flavorful I dont think we had any leftovers.  

Ingredients:

3 boneless skinless chicken breasts
1-2 tablespoons of seasoned salt like Lowreys 
1 tablespoon of thyme
1 tablespoon of rosemary
1-2 teaspoons of cayenne pepper
1 slice of lemon or two slices if you just want to 
1/4 cup of Peggy's Wing Sauce or any wing sauce of your choosing
2 cups of shredded cheese but reserve 1/2 cup  for the topping
1 jalapeno diced
1/8 cup ground flax seed.
1/2 cup of diced tomatoes
4 Poblano Peppers cut in half

Instructions:

Preheat your oven to 350 degrees, then grab a large pot like a stock pot or dutch oven.  Fill the pot with water  and add in all the seasonings to the water.  Add in your chicken breasts and simmer until the chicken is fully cooked.  Next grab a large mixing bowl and shred up your cooked chicken, add in wing sauce, and 1 1/2 cups of shredded cheese, along with the ground flax seed, and mix it all together.  Now grab a cookie sheet and place your peppers on it.  Stuff the peppers with the chicken mixture and top with remaining cheese.  Bake for about 15-20 minutes, just until the cheese melts and the stuffing and peppers are hot.  Top with diced tomatoes maybe a little salsa and you have a quick and healthy meal but not lacking in flavor.  




Video: