Tangy CrockPot Roast

I made this new recipe for Sunday dinner and it was so flavorful and juicy. It's something about the start of the Fall season that makes you want to pull out those crock pots and get to cooking. Also, using the crock pot for your meals saves time and is usually less of a mess.
I found this original recipe over at Kitchen Mommy (link is on my home blog page), I just tweaked it a little bit on the seasonings.

Ingredients:

1-2 lb Roast ( for this I used a Pork Sirloin roast)
1 Cup of Brown Sugar
1 Cup Worcestershire Sauce
Pinch or two of Garlic Powder, Seasoning Salt, Salt and Pepper


Directions:

Lightly season your meat all over, then sear your meat in a lightly greased skillet-you want to sear the meat until it is brown on all sides.

Remove meat from skillet and put it in the crock pot, pour your Worcestershire sauce over it and then add your brown sugar.

Cook on high for about 3-4 hours, the last hour on low cook until your meat is done, meat will be done when it falls apart with a fork.

That's it!! Meat has a sweet tangy somewhat Teriyaki taste.

What you will need

Season and Sear meat on all sides



In Crock Pot add Sauce and Sugar

Turkey BBQ Joes

I saw a similar recipe over at Mix and Match-Foodie Blog the other day and thought I could tweak it a little and make it my own. This was  huge hit at my house, and I actually really enjoyed the flavor in it. This is a great quick and easy meal to make during the week.

 

This is my version of BBQ Joes below.

Ingredients:

 Garlic Texas Toast ( 1 to 2 pieces per person)
1 pound of Ground Turkey
1 (14oz ) can of Diced Tomatoes (Garlic, Oregano, Basil flavored)
1 1/2 cups of BBQ Sauce ( I used Kraft Honey)
1 cup of Shredded Cheese ( I used Monterrey/ Cheddar)
 Salt/ Pepper/ Garlic Powder ( season ground turkey, season to your taste, I just used a pinch or two)

Directions:

In a large skillet cook your ground turkey, while it is browning season your meat with your seasonings. Reduce heat and stir in your diced tomatoes and BBQ Sauce. Simmer uncovered for about 8 to 10 minutes.

While that is simmering put your Garlic Toast in the oven, until toasted-remove from oven
Take your toasted Garlic Bread and spoon your Meat mixture over the top of your Bread and top with a little cheese and enjoy, we had spinach as a side.

*I didn't use Jaapenos as the orginal recipe did and I also used Ground Turkey instead of Ground Beef, so feel free to add the peppers and use ground beef if you like*



This is really all you need (left) and this is how the meat mixture looks (right)

Spanish Okra

I saw this original recipe over on Kelly's Korner. And since my whole family loves Okra and we all love Rice I decided to give it a try. Let me tell you it did not disappoint. Now this is my version of the recipe, I tweaked the orginal recipe I saw online to fit my families taste. My daughters ate it all and actually got seconds, so I'd say it was a hit. It makes a perfect weeknight dinner. Let me add I don't know why this recipe has the word Spanish in it, but thats what its called. I'm calling it Southern Spanish Okra

Southern Spanish Okra

Ingredients:

1 lb ground chuck beef
1 cup chopped onion
2 cups sliced okra
1 can diced tomatoes ( I used the basil & organo it gives it flavor) or you can use 1 fresh tomatoe
1 can tomato sauce
2 tsp worcestershire sauce
1/2 tsp salt / pepper and any additinal seasonings
Hot cooked white rice (we eat our rice sweet so after its cooked I add butter and sugar-to me this made it perfect)

Brown meat and onion in a large skillet, Drain (I also season my ground meat here just a little)

Add Okra

Cook 5 minutes constantly stirring it around

Add diced tomatoes and stir, then add the tomato juice, Worcestershire sauce and salt & pepper (to taste)

Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until okra is tender. Serve over Rice

I served ours over sweet rice, and peas as the side!!

Chicken-N-Rice

I made this recipe the other night and it was so good. I kind of just threw it together so I don't have the exact measurements. But, its one of those meals that you really just can make it as you go along and you really can't go wrong.

Chicken-N-Rice

Ingredients:

5-6 Chicken Breast ( I boiled mine for about 5-8 mins and seasoned them a bit in the water, but you don't have to)
Seasonings to your taste I used Garlic Powder, Paprika, Salt, Pepper and a pinch of Season Salt
1 can of Cream of Chicken
1 can of  Cream of Mushroom or Cream of Celery
1 1/2 cup of Rice (uncooked)
1 1/2 cup of Water ( I used 1 cup water and 1/2 cup of Chicken Broth-I used the seasoned water from boiling the chicken)
Butter/Margarine

Directions:

In a medium/ large bowl add the Rice, both cans of Soups and mix well, then add in the water and broth-mix well.
Spray your baking ban with non-stick spray, and then pour your Rice Mixture into the pan, and then place your chicken on top of the rice mixture.
Melt about 1 to 2 tablespoons of butter and drizzle it over the Chicken, and cover tightly with foil and bake for about 30-45 minutes or until the Chicken is done. Remove from oven and let it sit for about 5 minutes and serve while hot.

Chicken Fried Chicken

I saw this recipe over at Mommys Kitchen and since I'm a fan of Chicken Fried Chicken and Chicken Fried Steak. I decided to try it out for our Sunday dinner last week. It didn't disappoint I followed the direction almost exactly. I saw almost because I tend to season all of my meats before cooking with more than just salt and pepper and this recipe was no different so I did season my chicken a little before patting/flatten them down some and after.

I served mines with Collard Greens and Mashed Potatoes as sides. This was a perfect Sunday Meal!

Chicken Fried Chicken

6 to 8 - skinless and boneless chicken breasts
4 1/2 - teaspoons salt, divided
2 1/2 - teaspoons freshly ground black pepper, divided
2 Sleeves - saltine crackers, completely crushed
2 1/2 - cups all-purpose flour, divided
1 - teaspoon baking powder
1 - teaspoon ground red pepper (optional)
8 - cups milk, divided
4 - large eggs

Peanut oil

Flatten Chicken Breast some., if using really thick ones, you can use a rolling pan or a meat tenderizer mallet.
Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper (and any additional seasonings you want to season the meat. I used garlic powder/salt & Mrs. Dash season evenly over chicken. Set aside.

Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper. Whisk together 1 1/2 cups milk and eggs.

Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Pour oil to a depth of 1/2 inch in a 12-inch skillet. Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. ( I fry to my liking I suggest you do the same)

Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in oven.

**I did NOT use this recipe for the gravy, I just do my own, my way no real recipe. If you don't know how to make gravy you can try this one below. OR just go buy you brown gravy packet by McCormick and follow the directions on that one**

Cream Gravy:
Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet. Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk slowly about a cup at a time stirring in between. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.

Lemonade Raspberry Cake

Lemonade Raspberry Cake

Ingredients:

1 Cup very hot water

1 box (4 serve size) Raspberry Jello

1 box white cake mix

1/2 cup frozen lemonade concentrated, thawed

1/4 cup water

1/3 cup vegetable oil

4 egg whites

1 container of Whipped Vanilla Frosting

1 Container (8oz) cool whip, thawed

1 pkg Fresh Raspberries

Instructions:

In a small bowl, mix the hot water and raspberry jello until the jello is completely dissolved. Cool slightly.

In large bowl, combine cake mix, 1/4 cup of the jello mix, 1/4 cup of the thawed lemonade concentrate, 1/4 cup of water, oil and egg whites.

Beat with mixer on low for 30 seconds, then on medium speed for 2 minutes.

Pour into 13x9 pan sprayed with cooking spray.

Set aside remaining jello mix and lemonade concentrate.

Bake at 350 for 25-30 minutes.

Use a fork to poke holes every inch across top of warm cake.

Remove 1 Tablespoon of the reserved jello mixture into a microwavable bowl.

In a small bowl, mix remaining jello mixture and remaining 1/4 cup lemonade concentrate until well blended.

Pour mixture slowly over cake, making sure to cover the entire top of the cake. Cool completely, about 1 hour.

In medium bowl, mix together frosting and cool whip. Mix well.

Spread frosting mixture over top of cake.

Microwave the 1 Tablespoon of reserved jello uncovered on High for 10-15 seconds to liquefy.

Using 1/4 teaspoon measuring spoon, place small drops of jello mixture over frosting. Use a toothpick or small spoon to gently swirl the jello drops into the frosting.

Garnish with raspberries.

Store in refrigerator

I found this recipe over a www.semidomesticatedmama.com.

Of course with just about all the recipes online I tweak them just a little for my taste. This cake was very good but I think the next time I make it I will just use cream cheese icing /frosing instead of the Cool Whip and Whipped Frosting.

Hashbrown Casserole

HashBrown Casserole

Ingredients:
1 bag of Shredded Hash Browns
1 Stick of Butter, Melted (I would use a little less than a whole stick)
1 8oz Sour Cream
1 Can of Cream of Chicken
1 small Onion, cut up
1/2 bag of Shredded Cheddar Cheese

Directions:
In a large bowl mix Hasbrowns and Butter together, stir; then add all other ingredients, mix well
Pour into baking dish (sprinkle a little cheese on top, opt)
Bake at 350 degrees for about an hour, until bubble and brown on top.

*I cooked Turkey Sausage Links and carrots with ours this night, I wrapped the sausage up in foil and let it cook in the oven the entire time the casserole was cooking, and when it was almost done I put a little bar-b-q sauce on the meat.
This casserole is so good and quick to make, it can be made with the meat cut up inside the casserole to serve as the main dish as well*