Since today is Card Reading Day, you might be too busy to make dinner tonight. So here is a slow cooker recipe that will cook itself, almost.
- 3 to 5 pound top beef chuck roast, trimmed of excess fat
- Seasoned salt and lemon pepper
- 1 onion, peeled and halved
- 1 carrot, whole
- 1 cup beef broth, low sodium
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, whole
- 1 rosemary sprig
- 2 thyme sprigs
- 1 pound new red potatoes
- 1 cup baby carrots
- 1 cup boiling or pearl onions
- 1 cup baby squash, such as pattypan and zucchini
- 1 cup button mushrooms, stems removed
- Kosher salt
Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme.
Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1 1/2 hours.
I failed to get a picture of this meal when I made it but I had to share because it was super yummy.
1 Pound Ground Turkey
1/2 Pound Pasta (any kind will work)
1 Green Pepper
8 oz. Mexican Cheese Blend
Salt & Pepper
Boil pasta until 90% cooked. While pasta is cooking dice up your vegetables. In a large saute pan on medium heat, add green peppers. Cook for a few minutes then add ground turkey. When turkey is almost done browning, add onions.
Preheat oven to 350 degrees. Drain pasta and layer it in a medium casserole dish. Layer diced tomatoes on top of pasta. Add a layer of cheese. Pour ground turkey, green pepper and onion mix evenly over tomatoes. Salt & pepper to taste then add another layer of cheese.
Cover with aluminum foil and place on a middle oven rack. Bake for 15 minutes. Uncover and place another layer of cheese for the last five minutes.
Let cool and enjoy!
I made this for my dinner last night and it was amazing. Uncle Charlie's sweet italian sausage, quinoa & brown rice with garlic, and green beans. This Quinoa and brown rice packet is amazing! It is cooked and all you have to do is warm it up. Perfect for adding into dishes like this.
You can fill dough with anything and make it yummy right? Well let's fill it with some beefaroni and salsa!
The hardest part of this recipe is the dough. You can make it easy on yourself and buy pre-made dough or a pizza crust. Or you can stop being lazy and make your own dough. The dough will take some time due to having to sit and proof for a while. If you are making dough, do it well ahead of time. I'll give you my dough recipe after we briefly talk about how to make beefaroni.
Let's get some high heat under a medium sauce pan full of water. A dash of salt and a bit of olive oil in the water as usual. Meanwhile, let's brown some 80/20 in a pan. A pound or so should do. Don't cook the crap out of the burger, just enough to get rid of the pink. Turn off heat and let sit.
Once your water is boiling dump in the elbows from the box of mac and cheese. Yes I am not making my own mac and cheese this time because of the extra time we will be taking to make our fresh dough. So stir the macaroni a little and give it 7 minutes or so. We don't want to cook the macaroni all the way because we will be cooking more in the oven. Drain, add cheese powder, a tiny bit of milk, and a small clump of butter. Stir it like you mean it until all of the fake cheese stuff is all dispersed evenly. Add beef to the mac and cheese. Stir again. Add salsa to taste. Stir.
OK so let's make some dough. The ingredients that you will need are:
- 5 cups flour
- 1/4 cup sugar
- 1 pocket dry yeast
- 1/2 tbsp salt
- 1 1/2 tbsp vegetable oil
- 2 1/2 cup water
Mix dry ingredients in a large bowl starting with about half of the flour. Meanwhile heat up the water in the microwave until the water is between 120-125 degrees. Stir the water and vegetable oil into the bowl. Gradually add more flour until the mixture is no longer sticky. Place dough mixture on a floured surface and kneed until smooth. Cut in half, cover, and let sit for 30-45 minutes. Cut one of the halves of dough into half again. This will be the amount we will use for each stromboli. Preheat the oven for 400 degrees.
Now that we either have our fresh dough or you pussed out and bough some ready made, we have to roll it out. Using a rolling pin, jar, or any smooth round object, roll the dough until the dough is around 1/8" thin.
Spoon out the beefaroni mixture onto half of the dough, about an 1 1/2" thick, leaving enough room at the edge to pinch the dough. Fold over the dough to cover the mixture and pinch the edges well. Cut small slits in the top of the dough, maybe 6 or so, so steam can escape.
Place your mexican beefaroni stromboli on a cookie sheet, greased if not anti-stick, and place on a center rack. After 20 minutes, brush olive oil on the top of the dough and sprinkle on some parmesian cheese. Bake for 5 more minutes. Take out and let rest for a couple minutes. You should have enough dough left to put in a loaf pan and bake you some kick ass bread. 350 degrees for 25-30 minutes. Simple right?
Serve and enjoy!
Have some left over burger just sitting in your fridge? Start today out with this protein rich breakfast.
Get a pan over some medium heat. Take one pound of 80/20 hamburger and divide it into thirds. Not quarters, not half, but thirds. Make a hamburger patty that is thin, but not too thin. Your patties should be about 4 inches in diameter and about 3/4" thick.
Place your burgers in the pan, lightly salt and pepper. Cook each side 3-4 minutes placing a slice of american or cheddar cheese on the burger about a minute from being done.
Take your burgers out of the pan and place to the side. Crack three eggs in the same pan as you cooked the burgers, break yokes. Cook until done. While eggs are cooking, throw your hamburger buns in the toaster for a light toast.
Assemble your burgers. Spread mayo on the bottom part of the bun. Next is the burger, then the egg. Put the lid on this beast and enjoy!