The Buzz and Mississippi Pot Roast

 So here I am once again missing my blog.

And I feel like I have let down my followers.

It is very hard to balance a full time job and blog work.

Just ask any blogger.....

I just deleted tons of food pictures that I have no recipe for.

I left them sit way too long.

 But anyway,

the buzz about this Mississippi Pot Roast sparked my interest.

It kept appearing in my Facebook feed,

and the curious person that I am,

I had to find out just how good this is.

There are a couple things I will do different the next time.

(and there will be a next time)

Don't get me wrong,

this roast lives up to all the buzz.

But I would do a longer cooking time,

and I would add more peppers.

I like my roast to fall apart when I blow on it. 

Yup, that tender.

The cooking time just wasn't long enough, tender enough for me.

This is the recipe I used to satisfy my curiosity:

Table for Two ~ Mississippi Pot Roast

Liver and Onions The Way My Mama Taught Me

 Do you have a favorite childhood meal that you fix for yourself just so you can 

reminisce?

I have one.

Liver and Onions

 It is very hard to find liver and onions the way mom used to make it.

So, since I was home alone this weekend I made it for myself.

I know some of you are saying, "GROSS!"

But just think of all the iron this meat entails.

 Now to really gross you out, here is the liver in the raw.....

And this is not beef liver it's buffalo liver.

Better for you, yeah?

Straight from grass fed buffalo.

Yes, a private ranch. 

Can't get any fresher than that.

 This is what my mama taught me.....

Dredge the liver slices in flour seasoned with garlic powder and fresh pepper.

Brown them really good.

I use olive oil.

I do mine in an electric skillet on about 325 degrees.

 After the slices are browned (I had about 8) don't clean the skillet.

You want to keep all those brown yummy pieces.

Place your liver back into the skillet, slice one whole sweet onion.

Place your onion slices on top of the liver.

Using 4 cups of water and two TBS of Worcestershire sauce,

pour it over everything.

Turn the skillet heat down to about 250 and simmer with lid on until

liver is fork tender. 

Mine took about an hour and a half. 

 I made red skinned mashed potatoes,

and spiked up Caesar salad.

When I say spiked up I mean, a Dole salad kit that I added a couple

handfuls of spinach to.

Talk about an iron fortified meal. 

I should be set on iron for about a month.......

If you look closely at the gravy you can see all those yummy

bottom of the skillet chunks.

Cooking the liver this way, it makes its own gravy.

There is no recipe required for this dish.

And you can use beef liver in place of the buffalo liver I used.

Just follow the steps I gave you and you will be fine.

Give it a try!

You never know, you may just become a liver lover.

Weight Watchers Monday: Steak Wraps

 Don't you just love steak wraps?

It is a simple meal that packs a great punch. 

Full of veggies and very little meat. 

Can't beat that.

 I love color in the kitchen.

Especially cooking with it.

And I have to capture it every time......

Gorgeous!

This is how I packed my whole wheat tortilla....

Very little meat and very little cheese.

And according to Food.com, this wrap is only 1 WW point.

Weight Watchers Steak Wrap

1 pkg. sandwich steaks (I used sizzle steaks. Cooked them and cut them into strips)

1/2 c. sliced white onion

1/2 c. sliced red pepper

1/2 c. lettuce

Avocado slices

Shredded cheese

Sour cream

Whole wheat sandwich wraps

1 TBS olive oil

Low sodium soy sauce

Drizzle the sizzle steak patties with soy sauce. Allow them to sit for a couple hours. Cook the patties until done and then cut into strips. Set aside and cover. Using olive oil saute the onion and red pepper. Fill your wraps and enjoy.

Weight Watchers Monday ~ Beef Stroganoff

 Beef Stroganoff in a Weight Watchers meal?

You have got to be kidding me.....

The points are on the higher side, but that simply means that you can

side this with a large salad.

Which is exactly what I did.

The points for this dish is 8 WW points.

On my plate is about 1 c. of no-yolk noodles and topped with 1/2-3/4 c. stroganoff.

I hope you have some strong willpower because you will need it.

You will fight with yourself for seconds.

BUT DON'T DO IT!

This is how I made it:

Weight Watchers Beef Stroganoff (8 ww points)

1 lb. stew meat

2 tsp. onion powder

5 garlic cloves, minced or sliced

1 c. beef broth

1/2 c. tomato sauce

6 TBS red wine

1/2 tsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. pepper

2/3 c. Greek yogurt (plain)

1/2 bag no-yolk noodles

Chopped fresh parsley, or dried (optional)

*Note: you can also add fresh sliced mushrooms when you add the garlic.

Place a non-stick skillet over medium/high heat until hot. Add stew meat and cook for 3 minutes, or until it is done to your liking (drain any liquid). Still over medium/high heat add onion powder and garlic. Saute 2 more minutes. Add beef broth and next five ingredients. Bring to a boil. Cover and reduce heat, and simmer 50 minutes or until meat is tender.

Remove from heat; stir in Greek yogurt. Spoon over cooked noodles, and sprinkle with parsley.

This post is linked to:
In and Out of the Kitchen ~ Feeding Big

Crock Pot Meatballs and Casing Franks

 Yup, we are still focusing on appetizers and finger foods.

New Year's Eve is right around the corner.

 This one is a little bit of oven and a little crock'n'roll.....

And a funny story to go along with this creation:

My son asked me to put together something for a MAN potluck at his work.

Sure, I can do that.

Men love meatballs!

So, I set out to create a meatball feast.

I used tropical fruit jelly and hot pepper jelly for a manly appeal.

Threw in some picante sauce for spice, and then proceeded to

tell my son what I was putting in it.

Son: It's not going to be too hot to eat, right?

Me: PFFFT....NO!

Once I got my sauce put together, cooked, and tasted....

I was running around the kitchen trying to find a way to put the fire out.

So, I started dumping anything and everything I could find.

Which is how this recipe was created.

It took some condensed tomato soup, sugar, and honey to get the

sauce to an edible stage.....

But my frantic situation created an awesome outcome.

I am very happy with this recipe and my son asked me to make it again.

At the MAN potluck, the meatballs disappeared.

Cocktail Meatballs & Casing Franks

1 pound ground chuck

1/2 c. fine Italian bread crumbs

1/2 c. minced onion

1/4 c. milk

2 eggs, beaten

1 tsp. salt

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

8 oz. tropical fruit jelly (or grape)

4 oz. hot pepper jelly

12 oz. picante sauce

1 (10 3/4 oz) condensed tomato soup

1/4 - 1/2 c. honey

2 TBS sugar

8 casing franks, cooked and sliced into 2 inch pieces

Combine first 8 ingredients, mixing well; shape into walnut sized balls. Place meatballs on a cookie sheet and bake in a preheated 350 degree F. oven for 35-45 minutes.

Combine jellies, picante sauce, tomato soup, honey, and sugar in a large sauce pan. Cook over medium heat, stirring until well combined, about 4-5 minutes.

Place casing franks covered with water in medium sauce pan, cook until done. Slice in 2 inch pieces.

Place the cooked meatballs and franks in a large crock pot and pour the cooked sauce over them. Leave on low for serving.

This recipe is linked to:
Foodie Friends Friday

Crock Pot Beef with Brown Rice

 Okay, let's slow down a bit.

The holidays are just around the corner,

and who has time to cook?

Not me!

So if I don't have time, you don't have time either.

That is just a judgement I am calling....

 With this dish you can throw everything in the crock pot and go

about your daily hustle and bustle preparing for guests, 

parties,

and gatherings.

Let this cook on low for 6 - 8 hours,

throw a bag of steam-fresh brown rice in the microwave,

and you have dinner on the table with no fuss.

What do you think?

Sound good?

I thought so.....

The inspiration for this recipe comes from The Pastry Chef's Baking.

Crock Pot Beef with Brown Rice

1 pkg. stew meat
1 c. beef broth (I used 1 c. water and the recommended amount of beef soup base)
1/2 c. soy sauce
1/3 c. brown sugar
1 TBS olive oil
3 garlic cloves, minced
1/4 c. to 1/3 c. cornstarch
1/4 c. sauce from the crock pot after being cooked
Hot brown rice

Place beef in a crock pot.
In a small bowl, combine broth, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
In a cup, stir cornstarch and sauce from the crock pot until smooth. Add to the crock pot. Stir well to combine.
Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken.
Serve over hot brown rice.


This recipe is linked to:
Foodie Friends Friday

Chili ~ It's Oh So Chilly ~ It's A Good Time For Chili

 How many of you are like me and bite at the bit during the 

summer just to see it cool down enough for a big

bowl of chili?

WOW!! That was a mouthful.....

But better yet, I loved this mouthful of chili since

the weather is fit for it.

 My mom!

I really think her and her husband have some kind of food fetish.

I'm serious!

They could probably be listed really close to being HOARDERS.

I love going to my mom's just to look through the food that she

has collected. And the funny thing is, there is just the two of 

them. They are not feeding anyone but themselves.

1 + 1 = 2

But anyway, the last time I was there I found this 32 oz. carton

of Roasted Red Pepper and Tomato Soup.

AH HA!! I'm thinking chili.

My thoughts became reality....

And isn't it amazing what an old broken chair can do for photos?

Chili

2 pounds ground beef, ground turkey, ground chicken, ground sausage (your choice)

1/2 of an onion, diced

1 packet chili seasoning mix

1 reg can diced tomatoes (your choice of flavors), (undrained)

1 reg can black beans (rinsed and drained)

1 reg can chili beans

1 reg can red kidney beans

1 - 32 oz carton Roasted Red Pepper & Tomato Soup

Salt & Pepper to taste

(Also, if you don't like the consistency of the soup, you can add tomato juice to thin it)

Brown the ground meat and onion together until meat is cooked thoroughly (drain if there is a lot of grease). Add chili seasoning and let it cook into meat. Add all the remaining ingredients, cover with a lid and let simmer on low for about an hour. Serve with peanut butter sandwich, of course.

This recipe is linked to:
Foodie Friends Friday

Pizza Pasta Bake ~ The Lovely, The Country Cook

 I have put this off long enough. 

It seems like this dish has been pushed aside one too many times.

If you don't know Brandie, aka The Country Cook,

please take some time to get to know her.

She shares fantabulous recipes that are

simple,

family pleasing,

and very satisfying.

Her Facebook page is constantly busy with perfect dishes

that she creates. That's how I found this awesome meal.

She is also involved in a small blogging group (Weekend Potluck) that has

taken the time to put together an eCookbook.

Weekend Potluck Fall Favorites.

If you are looking for some great recipes, I suggest you

purchase this eCookbook.

 I didn't make any drastic changes to this recipe.

Coming from Brandie, I don't have to.

The only thing different I did was added one small chopped green

pepper and just a little more garlic. 

What can I say?????? I LOVE garlic.

 Instead of me posting the recipe here,

I'm going to take you to The Country Cook's recipe.

Her pictures are great, and she provides awesome instructions.

The picture above is what it looks like before the pepperoni and

cheese are added.

 This is right before it enters the oven. 

Looking pretty good, huh?

 Right after it comes out of the oven.

Kind of resembles a pizza, right?

I left mine sit for about 5-10 minutes before cutting into it.

What a perfect meal.

And you can serve this with whatever you like.

I chose cottage cheese as my side,

but a salad and some garlic toast would be great.

Thank you Brandie for such a wonderful meal idea.

This recipe is linked to:
Foodie Friends Friday

Stop Being LAZY! Bar-B-Q Beef Sandwich

 You guys really need to send me an email every once in a while and tell

me to STOP BEING LAZY! 

It has been a long time since I have gone to the kitchen to create my own food.....

No recipe included!

Just start grabbing ingredients and throw together. 

Use my imagination and create something wonderful for you to eat.

So, with that being said, this will be a walk through recipe.

 This is what I did:

I took a chuckeye boneless beef roast,

put it in a large pan with lid,

covered it almost completely with water,

added about 5 TBS of beef soup base,

1 whole sliced sweet onion,

sprinkled with garlic powder, sea salt, and crushed black pepper.

Put the lid on it and baked it in a 300 degree F. oven for about 5 hours.

 Once it was done,

I scooped out the roast and onions and placed them in a shallow pan.

I used two forks to shred the beef (removing any visible fat).

 Once the beef was shredded, I put together my own bar-b-q sauce.

At least that's what I'm calling it anyway.....

In a saucepan:

1 can (14.5 oz) diced tomatoes with green pepper, celery and onion

1 (4 oz) can fire roasted green chiles (mild)

Place these two ingredients in a blender or food chopper, and blend till saucy.

Place blended tomato mixer in a saucepan and add:

1/3 c. honey

1/4 c. prepared mustard

1/4 c. molasses

1 tsp. beef soup base

Bring to a simmer and simmer for about 3-5 minutes

Pour the sauce over the shredded beef

 I stumbled upon this chopped Asian salad the last time I was at Sam's Club.

I mixed the salad and dressing together and placed the mixture on top of 

my bar-b-q beef sandwich.

Talk about AMAZING!

I just know you will love this creation of mine. 

Everyone in my house did.

ENJOY!

This recipe is linked to:

Gooseberry Patch ~Recipe Round Up
Recipes for my Boys ~ Thursday's Treasures
The Better Baker ~ Weekend Potluck

It's Just A Thang....Mexican Stuffed Roasted Peppers

 I seen these come through Pinterest from Simply Love Food,

and I knew right then and there that they had to be on MY plate.

But I put my own twist on them.

 Is there anything more beautiful than colorful peppers?

Okay, maybe a slice of blueberry cheesecake....

But right now the beauty is the peppers.

And if I would have known that a roasted pepper was 

out-of-this-world-amazing

I would have been roasting them years ago.

 You can even top these bad boys with sour cream if you want.

I will for sure be making these over and over in my kitchen.

 Do you remember the homemade taco seasoning that was just

presented the other day?

Yup, it's in here.

And so is some of our left-over grilled brats (jalapeno brats).

Just a tid-bit of information....

it's easier to remove the casings before the brats are cooked.

But anyway, I managed to get a little meat out of those

grilled brats without using most of the casing. 

Once you try these on your own plate,

you will be making them again, and again.

I hope you enjoy these as much as we did.

Quote from a taste tester: 

"I am not a fan of beans, but these are AMAZING!"

Chalk one up for the 'Lil Country Sugar cook 

to get a bean hater to eat beans....

Mexican Stuffed Roasted Peppers

Olive oil

6 left-over grilled brats (try and remove meat without using the grilled casing)

1 c. chopped purple onion

1 heaping TBS of homemade taco seasoning

2 c. cooked rice (I used white basmati rice)

3-4 bell peppers, halved and seeds removed (I used 3)

1 can black beans, drained and rinsed

1/2 c. frozen corn

1 (15-16 oz.) jar picante sauce, or salsa (I used medium heat picante)

Shredded cheddar cheese

Optional toppings:

fresh cilantro

sour cream

sliced avocado

Preheat oven to 400 degrees F. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes. Remove the peppers from the oven and allow to cool until you can handle them.

In a bowl add the taco seasoning, cooked meat (brats), chopped onion, black beans, corn, and rice. Add in the picante sauce and mix well.

Carefully spoon the mixture into each half of the roasted peppers (mine were heaping) and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through. Before removing  from the oven sprinkle the tops with shredded cheese. Place back into the oven until cheese is melted.

Top peppers with your choice of toppings.

This recipe is linked to:
Thursday Treasures ~ Recipes for My Boys
Foodie Friends Friday
The Better Baker ~ Weekend Pot Luck
Six Sisters Stuff ~ Strut Your Stuff Saturday