Thursday, September 3, 2009

Slow Cooker Pot Roast

Slow Cooker Pot Roast

4lb Sirloin Roast
5 red potatoes quartered
Small bag of baby carrots
Salt and pepper to taste
Worcestershire Sauce
1 cup water
Tony Chachere's or other favorite spice mix
Slow cooker

Layer your quartered potato's and baby carrots on the bottom of your slow cooker.
Place your Sirloin Roast on top of your potatoes and carrots.  Stab roast with knife to create small slits in the meat.  Salt and pepper the roast and sprinkle with Tony Chachere's.  Spread garlic liberally over roast, pushing garlic into the slits and top with Worcestershire and sauce. Pour 1 cup of water down into your crock pot, trying not to pour over meat.
Set your crock pot on low for 8-10 hours or on high for 5-6 hours.  I cooked mine on high for 5 hours and then on low for 1 more hour.  Meat is ready when it breaks off easily when forked. 
After everything was finished cooking, I took a small amount of the stock that was in the crock pot, and mixed it with about a teaspoon of cornstarch and let it come to a boil on the stove to make a gravy!

Servings: 6-8

Wednesday, September 2, 2009

Zuupa Di Pomodori

Zuppa Di Pomodori

2 Tbsp olive oil
1 small onion, finely chopped
1/2 cup finely chopped celery
1/4 cup finely chopped carrots
1 clove garlic, pressed
4 cups beef broth, warmed
1 (10.75 oz) can tomato puree
1tsp basil
Salt and pepper to taste
1/2 cup heavy cream
1 Tbsp Anisette or Pernod

Heat oil in a large saucepan over medium heat.  Saute onion, celery, carrot and garlic until tender, about 10 minutes.  Add beef broth, tomato puree, basil, salt and pepper.  Bring to a boil, cover, lower heat and cook for 20 minutes, stirring occasionally.  Add cream and Anisette.  Heat thoroughly before serving.  Serve with Garlic Crostini

I couldn't find Anisette so I went to a local Albertsons and found Pernod in the wine and alcohol section.

This is a recipe that I learned at my cooking class and I have to testify that it is WONDERFUL!! Would also be great to add some pasta to this soup for a heartier meal!

Servings: 8
*Recipe from Kay Ewing 

Garlic Crostini

Garlic Crostini

1/4 cup butter
1/4 cup olive oil
1 clove garlic, pressed
1/4 teaspoon pepper
1/4 cup grated Romano Cheese
16-18 slices of Italian bread

Preheat oven to 350 degrees. Melt butter, olive oil, garlic and pepper together.  Add cheese and brush on bread slices.  Bake 10 minutes.

Servings: 8-9

*Recipe from Kay Ewing

Gazebo Cheese Soup

Gazebo Cheese Soup

1/2 stick butter or margarine (I use butter)
3 chopped green onions chopped
1 medium sweet onion chopped (I use Vidalia)
3 stalks celery, chopped with leaves
3 grated carrots (I use carrots from California)
1 heaping tsp minced garlic
2 (10 3/4 oz.) cans chicken broth (I use some with garlic in it)
3 cans cream of potato soup
8 oz. grated yellow cheese (I use 1/2 Colby, 1/2 Monterey Jack)
Parsley Flakes
8 oz. sour cream
3 Tbsp sherry or white grape juice (I use dry sherry)
2 cups chopped broccoli

Melt butter and saute onions, celery, carrots and garlic. I like to put the onions and celery in the food processor and grate the carrots.

Should look like this.

Add chicken broth (2 cans),cover and simmer for 30 minutes
Add potato soup, cheese and parsley (enough to cover the top

Stir in sour cream and broccoli and simmer for 15 minutes

Stir in sherry and serve

Freezes and reheats well.

 *Recipe from Mother-in-law, Melinda

Broccoli/Cauliflower/Onion Salad

Broccoli/Cauliflower/Onion Salad

2 cups chopped broccoli
2 cups chopped cauliflower
2 medium sweet onions (I prefer Vidalia)
1/2 to 3/4 cup grated parmesan cheese
Buttermilk Ranch Dressing

Place everything in a bowl and mix with enough dressing to lightly coat the vegetables.
Servings: 6-10
*Recipe from Mother-in-law, Melinda

Tuesday, September 1, 2009

Cook in Training

I believe that food brings people together! If you look back on some of your happiest times, I can almost guarantee that you were surrounded by 2 very important things, people that you love and food that you love!!

I started this blog to share with you my experiences with cooking! I will also be sharing different recipes, some that were passed down to me, some that are fairly new and I would love to see some of your most cherished recipes!

Please join me on this adventure of learning how to cook!!