Coca-Cola Roast

Ingredients:

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

Directions:

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

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!!**

Birthday Dinner for the 18 Year Old

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.


 

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.**

Mu Shu Chicken Wraps

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!!

Sesame Chicken

Ingredients:

marinade

1 TBS sesame oil
1 1/2 tsp soy sauce
1 1/2 tsp rice wine vinegar
1 tsp ginger
1 tsp cornstarch

1 lb boneless, skinless chicken tenders

1 tsp sesame seeds

sauce

1/4 cup water
1 bouillon cube
1 TBS sesame oil
1 TBS honey
1 tsp white rice vinegar
1/2 tsp red chili flakes
2 tsp cornstarch

1 tsp vegetable oil
1/2 tsp minced garlic
1 cup frozen peas

Directions...

1.   Prepare marinade.  Combine marinade ingredients in a small mixing bowl or large Ziploc bag.  (sesame oil, soy sauce, rice wine vinegar, ginger, cornstarch)  Mix well, add chicken tenders.  Refrigerate a minimum of 20 minutes.

2.  Toast sesame seeds.  To toast the sesame seeds, use a small DRY skillet.  Toast for approximately 1-2 minutes until seeds begin to brown.  Set aside to cool.

3.  Combine the sauce ingredients (water, bouillon, soy sauce, sesame oil, honey, rice vinegar, chili flakes, cornstarch) in a small bowl or measuring cup.

4.  In a HOT skillet, add oil and garlic and begin to stir-fry.  Moving the garlic quickly - add the chicken tenders and continue to cook until no longer pink.  Next top the chicken with the peas and cook for about a minute before adding the sauce blend.  Allow the ingredients to simmer and thicken.

5.  Serve with rice or noodles, top with toasted sesame seeds.

HINT: Next time we will use sugar snap peas instead of regular peas.  The additional or removal of the red chili flakes can be adjusted for personal preference.  Here, we like it hot!  Enjoy!!