Beef Stroganoff

Obviously I am obsessed with Pinterest & this was on it, it was very delicious... 

Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire (this stuff is so awesome I always add more)
1/2 water
8 oz of cream cheese (room temp)
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high, whip cream cheese with blender and add. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. (My cream cheese was still a little cool, thats why it is somewhat clumpy... would've been better if it was completely room temp)

Serve over egg noodles

"Perfect Pot Roast"

The "Perfect" Pot Roast

(Pioneer Woman's Recipe)

Ingredients

• Salt and freshly ground black pepper
• One 3 to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

For the record, I made mine in the crockpot and just cooked it about 6 hours on High

Juicy Pot Roast

I always like to add onions, carrots and potatoes to my pot roast, I think it's the best, but it is your choice, I'm sure it's good without it... actually I'm not sure of that, but if you are weird you could omit it all :)




                            JUICY Pot Roast


                                  2 boneless beef chuck roasts {2 1/2 lbs. each. I only used 1}

1 can cream of mushroom soup ( I only had Cream of Chicken)

1 pkg. ranch salad dressing mix

1 pkg. Italian salad dressing mix

1 pkg. brown gravy mix

1/2 cup water

2 tbsp Worcheshire sauce

Optional

Carrots

Potatoes

Onion

In a large bowl, mix together soup, dressing mixes, gravy mix, and water until thoroughly blended & set aside.  Add chuck roasts to crock pot and pour the dressing/soup mix on top.  Set on low and cook for 7-8 hours.

Since we only used 1 chuck roast, I added 1 large onion {cut into big chunks} and baby carrots...if you don't like them mushy you can add them halfway through cook time..

White Chicken Chili (made in slow cooker)

 Chop the yellow pepper, onion and garlic...

Saute them in oil....

 Add all ingredients to the crock pot...

 Add in chicken....

Top with cheese... yum... 

White Chicken Chili

3 cans (15 1/2 oz) great northern beans. Rinsed and drained
3 cups cooked chicken. (I used shredded chicken that I had in my freezer)
1 Jar (15 oz) Alfredo Sauce
2 Cups Chicken Broth
1-2 Cans of diced green chilies
1 1/2 cups of frozen corn
1 cup shredded monteray jack cheese
1 cup shredded pepper jack cheese
1 cup sour cream
1 small sweet yellow pepper chopped
1 small onion chopped
3 garlic gloves minced

1 tbsp ground cumin 

1 Tbsp oil

Salt to taste

Pepper to taste

1 tsp Cayenne Pepper

In a skillet, saute chopped pepper, onions, and garlic in a Tablespoon of oil until tender.
In a 5-6 quart slow cooker add all of your ingredients and stir until combined. Let cook on low for 3-4 hours or until heated through.
Top with cheese, sour cream, and crushed tortilla chips!

Crock Pot Week: Crock Pot BBQ Ribs

My friend Leslie gave me this recipes and seriously, I've never had anything better! It was super easy and the ribs were falling off their bone! Leslie adapted this recipe to make it her own, so if you like it, it is because of her!
Served with steamed asparagus


Crock Pot BBQ Ribs
2 lbs rack of ribs
1 8oz can of beef broth
1/2 cup of water
1 bottle of BBQ sauce
1 chopped Onion
2 chopped garlic cloves
2 tbsp maple syrup
2 tbsp honey
3 tbsp soy sauce
1/2 tsp dry mustard (I used 1 tbsp dijon mustard because I didn't have dry mustard)

Cook in crock pot for 6-7 hours

Crock Pot: Chicken Parmesan

This Chicken Parmesan was suggested to me from my Friend Amy and I am so excited to have a recipe suggested that I made it and was SOO glad, it was super easy and tasted great, the chicken was juciy.
Dipped in eggs and salt pepper mix, then bread crumbs, now searing them in the pan
put into crockpot, pour over the sauce!

Serve on Spaghetti, TA-DA!

INGREDIENTS

3 Chicken breasts (I used 6)
1 Egg (2 eggs)
1 t Salt
1/4 ts Pepper
1 c Dry bread crumbs (I used Planko crumbs)
1 1/4 c Butter (I used way less)
1 can Pizza sauce -- 10 1/2 oz (Use prego, or some sauce you like, 2 jars)
6 slices Mozzarella cheese
Parmesan cheese

DIRECTIONS

If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs. In large skillet saute chicken in butter. Arrange chicken in pot. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.

Crock pot: Honey Mustard Chicken/Broccoli Cheese Casserole

Honey Mustard Chicken and Broccoli Casserole- This chicken is from the Kitchen of Callan Elizabeth... we were born together, so we also share recipes!
Before put in the oven, assembled
Right out of oven

Finished product while serving
Honey Mustard Chicken in crock pot
Making the marinade!
Eat up!

Honey Mustard Chicken

4 Boneless, Skinless Chicken breasts
1/4 cup Dijon Mustard
1/2 cup Honey
1/4 cup brown Sugar

Mix the mustard, honey and brown sugar together to make marinade. Put chicken breasts in the bottom of crock pot, turn on high for 4 hours. Check to spoon sauce over the chicken periodically.



Broccoli & Cheese Rice Casserole

2 cups Velveeta Cheese Shredded
2 Cups rice
2 cups broccoli
1/2 can cream of chicken soup

Cook rice according to directions, cook broccoli according to directions, steam or if frozen. Mix rice, soup and broccoli together, top with Cheese. Add salt and pepper to taste. Put in 350 oven for 30 minutes.