Dinners

Recipe—Crock-Pot Italian Pot Roast and Parmesan Risotto

Italian Pot Roast and Parmesan Risotto

The first time I actually made this recipe was Christmas Eve. Some of you might be thinking, who makes a crock-pot meal on Christmas Eve? The answer is, this lady! Why is it that people feel the need to spend half the day in the kitchen and half their paychecks on holiday dinners? You can have an amazing meal with minimal time in the kitchen and by spending less than $25. Thennnnnnn you can use that money you saved on groceries and buy some nice red wine that will compliment this dinner perfectly.

That Christmas Eve I just wanted to be able to fully relax and enjoy the day with my family. I didn’t want to be in the kitchen for most of the day slaving over the oven. And guess what, this dinner was just as good as many of the dinners I spent the entire day making. And best of all, my family loved it!

The meat had so much flavor and was so juicy! The sauce is a very mild tomato-based sauce that goes so fabulously with the parmesan risotto. This is probably in the top 5 recipes I have ever made. It is so filling and hearty. A perfect comfort meal for the cooler weather. I love that this recipe is “fancy” enough for a special occasion or a holiday but is quick and easy enough that you can pull it off on a Thursday night after a long day of work. Literally an all occasion dinner.

POT ROAST INGREDIENTS
3 lb beef chuck roast
1 tbsp dried minced onion
2 tbsp garlic, minced
1 (.6 oz) package au jus mix
1 (.7 oz) package dried Italian salad dressing mix
2 tsp black pepper
1 pinch cayenne pepper
1 1/2 c tomato juice (like V8)

RISOTTO INGREDIENTS
3 tsp olive oil
1 lb arborio rice
6 c chicken broth, room temperature
1 c parmesan cheese
1 tsp onion powder
ground pepper

GARNISH INGREDIENTS
1/2 c parmesan cheese
2 tbsp fresh parsley, chopped

STEPS

  • Spray your crock-pot with cooking spray.
  • Place the pot roast in the crock-pot.
  • In a bowl, whisk together all the remaining pot roast ingredients.
  • Pour the tomato mixture over the top of the roast.
  • Cook on low heat for 8–10 hours, or high heat for 5–6 hours.
  • When the roast is done cooking, transfer it to a cutting board and allow it to rest for 5 minutes.
  • Using two forks, shred the roast and place back into the crock-pot.
  • Cover the crock-pot and keep on low.
  • While the meat is soaking in all that yummy sauce, begin to prepare the risotto by putting the olive oil in a large saucepan over medium high heat.
  • Add the rice and stir to evenly coat the rice with the oil.
  • Cook for about 2–3 minutes.
  • Add 1 cup of the broth and simmer, stirring constantly, until the broth has completely reduced and the pan is nearly dry, about 3 minutes.
  • Repeat the above step incrementally using 1 cup of broth at a time. The gradual addition of broth is key to getting the rice to develop a nice and creamy sauce.
  • Once all the broth is cooked down, stir in the cheese and onion powder and season with pepper.
  • Scoop a large spoonful of risotto into a serving dish and top with the shredded meat, additional parmesan cheese, and some parsley.

 

Recipe adapted from Plain Chicken.

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Dinners

Recipe—Crock-Pot Pork Ramen Bowls

Recipe—Crock-Pot Pork Ramen

Last year for our anniversary dinner, my husband took me to this swanky restaurant in downtown Sacramento. Their special of the night was a spicy pork ramen bowl. It is totally not something I would typically order but that chilly October night, it just sounded so good. And it was. The spicy broth warmed me right up and it was just so rich and flavorful. Not at all what I had expected. I thought it would be similar to a beef broth but it had so much depth to it.

Ever since then, I have been experimenting with perfecting my version of a pork ramen bowl. I think I have the delicious meal pretty much dialed in. The broth is flavorful and the meat so juicy and tender. This dish warms you from the core out and is a perfect dinner as evenings start to cool with the seasons.

Note: This recipe will make between 4–6 ramen bowls.

Recipe—Crock-Pot Pork Ramen

INGREDIENTS
3 lb boneless pork shoulder
salt and pepper
6 c chicken broth
3 tbsp soy sauce
2 tbsp miso broth concentrate
8 tsp chile garlic sauce (4 for the broth, 4 for finishing)
2 tsp ginger paste
2 c shiitake mushrooms
large yellow onion, halved and thinly sliced
3 (3 oz) packages ramen noodles (dispose of flavor packets)
4-6 boiled eggs, peeled and halved
1/2 c green onions, chopped

STEPS

  • Season the pork with salt and pepper and place in a crock-pot.
  • In a large bowl whisk together the broth, soy sauce, miso broth concentrate, 4 teaspoons chile garlic sauce, and the ginger paste.
  • Place the mushrooms and sliced onions around the pork shoulder in the crock-pot.
  • Pour the broth mix into the crock-pot.
  • Cook on high for 4–5 hours or low for 7–8 hours.
  • When ready to serve, carefully transfer the pork from the crock-pot to a cutting board.
  • Allow the meat to rest for 5 minutes and then shred using forks.
  • While the meat is resting, cook the ramen per package instructions and drain completely.
  • Distribute the noodles among 4–6 bowls.
  • Top each pile of noodles with a scoop of the shredded pork.
  • Using a slotted spoon, remove the onions and mushrooms from the crock-pot and place around the bowls.
  • Using a ladle, top off each bowl with broth from the crock-pot.
  • Add two boiled egg halves to each bowl.
  • Place a teaspoon of the chile garlic sauce on the top of each pile of meat.
  • Garnish with green onions.
  • Serve with chopsticks and enjoy!
Salads, Side Dishes

Recipe—Mexican Street Corn Salad

 

Recipe—Mexican Street Corn Salad

I made this salad last month for a final end of summer hoorah BBQ and let me just tell you, it was delish! The olive oil mixed with vinegar and lime juice creates a zesty vinaigrette dressing and just pairs so nicely with the sweetness of the corn and the saltiness of the quest fresco and then don’t forget the smoky flavor from the paprika. It hits all those flavor points your mouth desires.

This recipe goes great with grilled meats or any Mexican dish. Tacos, enchiladas, you name it. It is cheap, easy, and so quick to make. Like really quick. This recipe literally took me 5 minutes from start to finish.

Note: You can make this with fresh corn on the cob or canned. It is great both ways. If you are using fresh corn you will need about 6-8 cobs of corn. Cook them as you normally would, whether that be on the grill or in a pot of water. Then allow the cobs to cool completely and cut the kernels off the cob and prepare the salad as directed. 

INGREDIENTS

3 (15.25 oz) cans whole kernel corn, drained
1 c cherry tomatoes, cut in half
1/2 c green onions, chopped
2 tbsp vinegar
2 tbsp olive oil
2 tbsp lime juice
1/2 c queso fresco, crumbled
paprika

STEPS

  • Place the corn kernels, tomatoes, and green onions into a serving bowl.
  • In a small bowl, whisk together the vinegar, olive oil, and lime juice.
  • Pour the dressing over the corn and stir to coat.
  • Top with the queso fresco and a sprinkling of paprika.
Dinners

Recipe—One Pot Chicken & Sausage Jambalaya

One Pot Chicken and Sausage Jambalaya

Every once in awhile you find a recipe that is perfect for entertaining, this is it! There is nothing fancy about it but it is delicious and it will feed an army. No joke, this recipe can feed anywhere from 6-8 people. Or in my case, made 2 dinners for 3 of us, which I have no complaints about. I would eat leftovers of this recipe every day. The flavors just get better and better while all those yummy flavors fuse together. This recipe is so filling and hearty which is great PLUS it all comes together easily in one large pot which means fewer dishes to wash. And who is going to complain about having fewer dishes? NO ONE!

Just serve this dish along with a big green salad and you will have some happy and lucky folks sitting at your table.

INGREDIENTS
olive oil
1 lb chicken, cut into 1/2 inch pieces
12 oz andouille sausage, cut into 1/2 inch pieces
salt & pepper
large yellow onion, chopped
red bell pepper, chopped
yellow bell pepper, chopped
4 stalks celery, chopped
2 tbsp garlic, minced
1 tsp dried thyme
1 tsp dried basil
1/4 tsp cayenne pepper
1 tbsp Worcestershire sauce
6 oz can tomato sauce
14.5 oz can diced tomatoes
2 1/2 c long grain white rice
32 oz chicken broth
3 green onions, chopped

STEPS

  • Heat 1 tbsp olive oil in a large pot and add sausage.
  • Cook sausage for 3–4 minutes and then add chicken.
  • Continue cooking for 8–10 minutes or until the chicken is cooked through.
  • Transfer the cooked sausage and chicken to a bowl or plate and set aside.
  • Add another 1 tbsp of olive oil to the pot and add in the onion, bell peppers, celery and garlic.
  • Cook the vegetables for 6–8 minutes or until they are tender.
  • Place the chicken and sausage back in the pot and add in 1 tsp salt, 1/2 tsp pepper, thyme, basil, cayenne pepper, Worcestershire sauce, tomato sauce, diced tomatoes, rice, and chicken broth.
  • Stir the pot and bring to a boil.
  • Once the pot starts to boil, cover with a lid and reduce heat to low.
  • Allow the jambalaya to simmer for 30–40 minutes. (Check it after 25 minutes and add an additional 1/2 c of water or broth if all the fluid is already absorbed and give it a good stir to ensure it isn’t burning to the bottom of the pot.)
  • Remove the jambalaya from heat and allow it to sit for 3–5 minutes.
  • Transfer a heaping spoonful to a plate or bowl and topped with the chopped green onions.
Brunch, Sandwiches

Recipe—Chicken & Waffle Sliders

Chicken & Waffle Sliders

It seems silly writing a post for a recipe that is basically made up of frozen store bought items but this is such a fun and easy dish to prepare for brunch, lunch, or even an appetizer so I just had to share, for a creative idea I suppose more than anything. 😉

I recently made them for a mimosa brunch and everyone loved them! Who doesn’t love the sweet and salty combination of a classic comfort dish in bite size portions?!? You can certainly make these from scratch, and I will probably try sometime soon, but it would obviously be far more work and you would end up having way more dirty dishes. Having such an easy dish allows you to focus more attention to preparing other items or even enjoying an extra mimosa or three.

Note: A box of Eggo Minis Waffles has 10 waffles and each one is divided up into 4 mini waffles for a total of 40 mini waffles which will yield 20 sliders.

INGREDIENTS
20 frozen chicken nuggets
box of frozen Eggo Minis Waffles
20 blackberries
20 toothpicks
1/2 c maple syrup

STEPS

  • Bake chicken nuggets per package instructions.
  • Toast the Eggo waffles per package instructions.
  • As the waffles finish toasting separate them into the 4 mini waffles.
  • Sandwich a chicken nugget between two waffles.
  • Skewer a blackberry with a toothpick and then the secure the waffle slider.
  • Drizzle with maple syrup.
Snacks, Sweet Treats

Recipe—Churro Chex Mix

Churro Snack Mix

Cinco de Mayo is right around the corner and I have the perfect and fun sweet treat for you! This is a festive twist on the original Chex Muddy Buddies. The first time I made this was for a Cinco de Mayo party my son was attending and we were put on dessert duty. I instantly thought of churros but that was going to be way too much work for 20+ kids.

Churro Snack Mix

While nothing can replace the deliciousness of a freshly fried churro this snack mix certainly helps to satisfy that craving. The cereal maintains a nice crunchiness and then you have this delicious and creamy coating and a nice dusting of sugar and cinnamon. I will warn you though, it can be highly addictive! Perfect for your snacking pleasure.

Churro Snack Mix

INGREDIENTS
9 c corn Chex
1 (10 oz) bag Hershey’s cinnamon chips
1/2 c butter
1 c powdered sugar
2 tbsp cinnamon
1 c sugar

STEPS

  • Place the Chex cereal in large mixing bowl.
  • In a Ziploc bag, combine the powdered sugar and cinnamon.
  • In a microwave safe bowl, heat the cinnamon chips and butter at 50% power for one minute and stir.
  • Continue to heat at 50% power in 30 second intervals stirring in between each, until the mixture is all melted and smooth.
  • Drizzle the melted cinnamon chip mixture over the cereal and stir to coat.
  • Add the powdered sugar mixture and stir to coat.
  • Lastly, stir in the sugar until all the cereal is well coated.
  • Cover a large baking sheet or cutting board with wax paper and spread out all the coated cereal to cool.

 

Adapted from Sunny Days with My Loves.

Dinners

Recipe—Rustic One Pot Veggie Pasta

Are you noticing a trend with all my new recipes? I think quick and easy has become my thing. As you may recall reading on my post, “The Diva is Back,” my blog fell to the wayside for a couple of years because life was just too crazy. Juggling work, youth sports, and well… just life, I have been all about quick, yet quality, meals. Don’t get me wrong, I still love spending time in the kitchen cooking for hours but 5 days a week I find myself short on time and energy at the end of the day.

This recipe is great for so many reasons. It only takes about 20 minutes from start to finish and you end up with a veggie packed delicious dinner. This isn’t one of those “one pot” recipes where you cook something in a pot, transfer it to a plate, cook something else, transfer it back to the pot, you catch my drift. You literally throw almost all the ingredients into one pot and cook it all together. So to recap, you eat a delicious dinner and then have almost no dishes to wash. Win win! Now you can spend that extra time cozied up on the couch with a glass of wine (or beer) and unwinding from your crazy day.

INGREDIENTS
1 lb spaghetti noodles
2 c white mushrooms, sliced
2 zucchini, thinly sliced and halved
2/3 c frozen peas
2 tbsp garlic, minced
2 sprigs fresh thyme
salt & pepper
1/2 c grated parmesan
1/2 c heavy cream

STEPS

  • In a large pot combine noodles, mushrooms, zucchini, peas, garlic, thyme, and 4 1/2 cups of water.
  • Season the water with salt and pepper.
  • Set the stove to high heat and bring the water to a boil.
  • Once boiling reduce the heat to medium high and simmer uncovered until the pasta is cooked through, about 9–11 minutes, making sure to stir every couple of minutes.
  • Once the pasta is cooked, remove the sprigs of thyme.
  • Stir in the parmesan and heavy creamy until well combined and the cheese melted.
  • Serve immediately topped with some extra parmesan.

 

Recipe adapted from Damn Delicious.