Monday, August 19, 2013

Coca-Cola Roast

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  • 1 small beef roast
  • 1/2 large white onion, sliced
  • 1 envelope dry onion soup mix
  • 1 20 oz cola soft drink **not diet**

  • Combine all ingredients in the order listed above into medium or large crock-pot.
  • Cook on LOW for 6-8 hours.
  • Enjoy!

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This recipe has surprised my sons.  The last time I made roast using this recipe, my second son walked into the kitchen as I was pouring the soft drink into the crock-pot and was totally confused by my actions.

However, when he tasted the end results - he was quite pleased!

For dinner we added home fries (oven baked, seasoned sliced potatoes), steamed brussel sprouts, and stuffing.

Best meal this week in our house!

**Hints:  A single can of soda isn't really enough, unless you are preparing a small roast.  I bought the 20 ounce bottle because it is the right size and we don't keep this kind of soft drink in our pantry.  This recipe is a little sweeter, so if you prefer a more savory roast beef...use less soft drink and substitute either water or beef broth for the removed liquid.  Get the family involved!  This recipe is so easy....even my children can make it!  Enjoy!!**

Sunday, August 11, 2013

Birthday Dinner for the 18 Year Old

Levi's 18th Birthday dinner photo 4e77932e-a467-4374-be38-b0b474761729.jpg

Today my oldest son turned 18.

 As we normally do in our house, we let him pick what he wanted for dinner. His choice? Greek food. However, not Greek take-out or going to one of the two local Greek restaurants...he wanted Mom to cook Greek food at home.

I had him sit down with me and we looked up a variety of Greek recipes on Pinterest. Once he found some he was interested in, I got to work on compiling my list of needed ingredients and prepping the kitchen.

Chicken pitas using the crock-pot, (a recipe we use often) with Spanakopita (we used the Betty Crocker recipe linked at Pinterest) and a salad blend that we simply call Greek Salad.

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Considering it was the first time I have ever attempted Spanakopita - I was very pleased!

The boys did not try any, but my husband - my dad - and I each really enjoyed this spinach dish.

Additionally, the salad was a revamp of other salads we have had before using the ingredients we had on hand.  We have enough for leftovers, so I'm sure it will be even better tomorrow!

Greek Salad:

  • 1 can medium pitted ripe olives, drained
  • 1 pint cherry tomatoes, rinsed and dry
  • 1 1/2 cups crumbled feta cheese
  • 1/2 cup chopped Italian parsley
  • 1/2 large red onion, diced
  • 1 TBS minced garlic
  • 2 TBS extra virgin olive oil
  • 2 TBS lemon juice
  • salt & pepper to taste
Combine all ingredients in a serving dish.  Refrigerate for 30 minutes to an hour prior to serving.  Mix well prior to serving.  Enjoy!

**HINT:  Don't forget to add the salt and pepper to the spinach for the Spanakopita, or add more cheese and skip the salt entirely.  The Greek Salad would be a FABULOUS appetizer or afternoon snack, just add some crispy Pita chips.**

Wednesday, May 1, 2013

Fresh Pico (Pico de Gallo)

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In a mixing bowl, combine:

  • 3 medium/large tomatoes, diced
  • 1 white onion, diced
  • 1/2 large green bell pepper, diced
  • 4 green onions, sliced
  • 2 jalapenos, seeded and chopped
  • 1/2 cup chopped cilantro
  • 1 1/2 tsp minced garlic
  • 1 1/2-2 TBS lime juice
  • salt to taste

HINT:  We can't keep this in our soon as I make it - it is gone!  Try serving this with grilled white fish, scrambled eggs, with cooked rice.  The possibilities are endless.  Enjoy!

Monday, April 29, 2013

Mu Shu Chicken Wraps

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Into the crock-pot, on LOW for 6 hours:
  • 1 white onion, chopped
  • 2-3 lbs. boneless, skinless chicken thighs
  • 1 TBS sesame oil
  • 3/4 cup Hoisin sauce
  • 1 TBS soy sauce
  • 1 TBS honey
  • 2 tsp rice vinegar
  • 1/4 tsp ground ginger
  • salt & pepper to taste
Prep for serving 30 minutes prior to mealtime:
  • fajita size flour tortillas, warm
  • shredded napa cabbage (1/2 cup per person)
  • sliced green onions

HINT:  We couldn't find any napa cabbage so I used regular cabbage sliced very thin.  Slivered almonds would be a good additional topping to these wraps, make sure you have extra Hoisin sauce on hand for dipping...enjoy!!

Sunday, January 27, 2013

Pineapple-Carrot Dump Cake

  • 1 stick of butter, softened
  • 1 can crushed pineapple (20 oz)
  • 1 carrot cake box mix
  1. Preheat oven to 350 degrees F.
  2. Combine softened butter, crushed pineapple, and cake mix until blended. 
  3. Pour into a prepared baking dish.
  4. Bake for 40 minutes at 350 degrees F.
Hint:  This is a very moist cake and while it is good as cooked - I imagine it would also be tasty with a bit of cream cheese icing.  Traditional dump cake recipes do not call for the ingredients to be mixed together prior to baking...I chose this method instead so that I can make single serving cupcake for my crew.  Plus, I always worry about those dump cakes getting baked thoroughly.  Silly, right?  Maybe...but it sure tastes good!  Enjoy!!