I'm not saying yesterday was a bad day. It was actually an awesome day -- brunch with friends, a three-mile walk, and some Oscar dress-bashing. (Loved Cameron, hated Charlize.) And to top it off, I concocted a delicious pot roast recipe which I'm totally whipping out the next time I do have a craptacular day. I LOVE COMFORT FOOD.
Doesn't this just make you feel warm and fuzzy?
2-3 lb. beef roast
1 can of beef broth
1 can of condensed cream of mushroom soup
1 can of whole peeled potatoes, diced
10 baby carrots, chopped
1 package of dry onion soup mix
Brown the roast on all sides (I used a cast iron skillet on high heat; only took a minute or two). Throw everything in the slow cooker and cook on LOW for 6-8 hours. The juices from the meat will mix with the other stuff and make a killer gravy, so I recommend having some mashed potatoes or biscuits at the ready. You can always add extra carrots or potatoes. I might try substituting canned FO soup for the dry mix next time, just to have more gravy.
I didn't take a picture of the stroganoff. Why? Because beef stroganoff kind of looks like barf. I posted a plea on Facebook to see if anyone could help me with the aesthetics, and one of my friends helpfully replied, "That's why you cover it with noodles." Gotcha.
1 lb. beef cubes
1 T. garlic
2 cans cream of mushroom soup
1 c. sour cream
1/4 c. organic ketchup
2 T. Worcestershire sauce
1 can mushrooms
Throw everything in the slow cooker and cook on LOW for 6 hours or until the beef is fully cooked. Serve under egg noodles. Under. Okay?
I'll put pineapple in just about anything. It drives my husband crazy. Doesn't he know that eating pineapple is like taking your taste buds on a tropical vacation? (Dole, send me freebies. NOW.) I think it's the perfect addition to chicken, ham, rice, ribs, ice cream, cake, and pretty much every other food except maybe an Angus burger. (Won't knock it 'til I've tried it, though.)
So, I made these pineapple pork quesadillas for my in-laws over the weekend. And even my hubby had to admit they were the bomb. Welcome to Team Pineapple, babe!
1-2 lb. pork loin
1 cup brown sugar
1 cup organic ketchup
1 cup Newman's Own pineapple salsa
2 T. A1 steak sauce
2 T. Jack Daniels
1 T. Worcestershire sauce
Throw everything in the slow cooker and cook on LOW for 6-8 hours. I flipped the pork loin halfway through to make sure it was cooking evenly and juicy all the way through. About 20 minutes before serving, shred the pork and return it to the sauce to let the juicy goodness sink in. Scoop into quesadillas -- I like using Mexamerica's ginormous burrito shells, and I heat them in our beloved cast iron skillet until they're just slightly golden. Dip in guac or more salsa. Or both.