Swiss Steak

Swiss Steak.  Yet another one of my favorite meals back in my carnivorous days, yet I've never made it for Jason.  He'd never had it before so it was a first for him to eat and a first for me to make.  I remember this meal as a child and it was something that I loved leftover too (that's hard to come by for me!).  It's great warmed up with some melted cheese as a sandwich!

 

 

So, after a quick lesson from my mom on the basics of how to make it, I put it on the weekly menu and ta-da!  Here it is! 

 

Oh, and Jason loved it too :)

 

Swiss Steak

Serves 4-6

 

 

 Ingredients:

2-3 lbs round steak, pounded and tenderized (your butcher can do this if you ask nicely)

2 tbsp olive oil

1/2 cup all-purpose flour

Salt & Pepper

1 cup red wine or beef stock

1 large onion, sliced

8 oz mushrooms, sliced

2 tbsp cornstarch

 

Directions:

1.  Heat 1 tbsp olive oil in a large pan until near smoking.  Combine the flour, salt, and pepper on a large plate and dredge half of your round steak and place in the hot oil.  Sear on both sides until nice and brown, 3-5 minutes per side.  Repeat with remaining oil and steaks.  Place browned steaks in a large crockpot.  Place the mushrooms and onions on top of the meat.

 



 

2.  Add the beef stock or wine to the pan to deglaze - scrape all of the bits off of the bottom and bring the liquid to a gentle simmer.  Once all the bits have been scraped up and the liquid is hot, pour over the beef, mushrooms and onions.  Cook on low for 6-8 hours or until the meat is tender.

 

3.  Thirty minutes before you're ready to serve, ladle out about 1/4 cup of the liquid from the crock pot.  In a small bowl whisk in the cornstarch to the hot broth to form a slurry.  Pour the slurry into the crock pot, turn it to high and angle the lid so that it's not on tight.  This will give the gravy the ability to evaporate and thicken up.  Serve and enjoy!

 Happy Eating!

 

~ Sara :)

Slow Cooked Short Ribs

We have a small, local organic market here in our small town and I just love it.  One (of the many!) cool things they offer are bimonthly produce boxes and monthly meat boxes.  I love these boxes not only for the fresh, organic ingredients, but also because they force me to try new things.

Short ribs were new to me.  So new that I had no clue where to start!  After a little research, I decided that short ribs, red wine, thyme and a crock pot seemed like the way to go!

I know there are some crock pot haters out there, but I was told these turned out amazing!  The meat was tender and the sauce was nice and hearty.

Slow Cooked Short Ribs

 

Ingredients:

2lbs beef short ribs (about 4 large)
1/2 cup all purpose flour
1 tsp Kosher salt
1/2 tsp black pepper
8 oz mushrooms, sliced
1 onion, chopped
2-4 tbsp olive oil
1/2 cup dry red wine
1/2 cup beef stock
1 tsp thyme
1 tbsp tomato paste

Directions:
 

1.  Heat olive oil over medium high heat in a large skillet. Combine the flour, salt and pepper in a shallow dish.  Coat the short ribs on all sides in the flour and place in the hot oil.  Brown short ribs on all sides, about 1 minute per side and place in the crock pot.  Lower skillet heat to medium and add the remaining olive oil.

  

 

 

 

2.  Add onions, mushrooms and thyme to the pan.  Sauté until beginning to soften and brown; 5-8 minutes.  Slowly add the red wine and beef stock.  Scrape any bits off of the bottom of the pan and bring stock and wine to a simmer; stir in the tomato paste.  Allow to simmer for about 5 minutes until it has reduced and thickened.

 

 

3.  Pour the sauce over the short ribs and cook on low for 6-8 hours.  Serve and enjoy!

Red Wine Beef Roast

I've finally made notes and created a recipe for a beef roast.  I've always just created a random marinade for roasts and sometimes they'd turn out good and sometimes they wouldn't.  Jason could not stop raving about this roast so I think I'll stick to this recipe from now on!

Red Wine Beef Roast
Serves 4-6

Ingredients:

2-2.5lb boneless roast

1/2 cup dry red wine

1 tbsp dried Marjoram

1 tbsp dried Thyme

1 Bay leaf

3 garlic cloves, minced

Salt & Pepper

3-4 large carrots

4-5 medium potatoes, cleaned and unpeeled

4-5 celery stalks

1 medium onion

Directions:

1.  Pierce the roast with the tip of a sharp knife all over.  Place the roast in a large ziplock bag.  Add in the wine, marjoram, thyme, bay leaf, garlic, salt and pepper.  Seal the bag, releasing any excess air, and rotate the bag making sure the roast is covered in the marinade.  Place the roast in a bowl (just in case the bag leaks) and let marinate in the refrigerator overnight.

2.  The next morning, place the roast in the bottom of a large crock pot, reserving the marinade.  Chop the carrots, potatoes, celery and onions into large pieces.  Place veggies around roast.  Pour the reserved marinade over the veggies and cook on low 6-8 hours.  Enjoy!

Crock Pot Jambalaya

When we went on our family vacation last March, my future sister-in-law made a Jambalaya for everyone.  Jason really liked it so I got her recipe and then (of course) made some changes to make it my own.  You can make this as spicy or as mild as you'd like.
 

Jambalaya

Serves 4

Ingredients:

1 lb chicken breasts (about 2 large)

6-8 oz andouille sausage

1 bell pepper

1 onion

4 celery stalks

28 oz diced tomatoes

1 1/2 tbsp Cajun seasoning

1 tsp Worcestershire sauce

2 garlic cloves, minced

1 jalapeño, diced
Hot sauce (optional)

1/2 lb shrimp

Rice, for serving

Directions:
1.  Chop the chicken, sausage, bell pepper, celery and onion into large, bite size pieces and place into a crock pot.  Add in everything else except the shrimp and rice.  Cover and cook on low for 6 hours. 

2.  Twenty minutes before serving, stir in the shrimp.  Cook uncovered until shrimp is warmed through.  Serve over rice.  Enjoy!

White & Green Chicken Chili

This is something that Jason loves, and I don't make it often enough for him. I didn't have quite enough of the chicken I made earlier this week leftover so I threw in a couple chicken breasts too. Throw them in whole (they can even be frozen) and shred the meat right before serving.  I even made homemade chicken stock!

White & Green Chicken Chili
Serves 4-6

Ingredients:
2 lbs boneless chicken
2 green bell peppers, chopped
8oz diced green chilis
1 large onion, chopped
32oz chicken broth
3 cans Great Northern beans
16 oz frozen corn
1 1/4 tsp cumin
Juice of 1/2 lime
Salt & pepper
Shredded cheese and tortilla chips for serving

Directions:
1. Drain and rinse two cans of beans and add to crock pot. Drain and rinse the remaining can then place in a blender with 1/4 cup of the chicken broth. Blend until smooth. Add puréed beans and remaining ingredients into the crock pot.  Cover and cook on low for 8 hours.  Top with shredded cheese and/or crumbled tortilla chips, serve and enjoy!

Homemade Chicken Stock

One of the reasons I decided to make the whole chicken in the crock pot the other day was because Jason has been asking for White & Green Chicken Chili so I figured I could use any leftover chicken for that recipe.  I then had an 'a-ha' moment.....the Chili calls for chicken broth.....why not just make chicken broth out of the excess skin, liquid and bones from the whole chicken!?  Genius Sara, just genius!

Homemade Chicken Broth

Ingredients:
Excess skin, bones and cooking liquid from one chicken
4 cups water
Any root veggies available (onions, celery, carrots)

Directions:
1. Combine all ingredients into a crockpot. Allow to cook on low for at least 8 hours - I let mine cook overnight.

2. Using cheesecloth or a fine mesh strainer, strain the broth into a large bowl. Bring the broth to room temperature, cover with plastic wrap and refrigerate until a solid layer of fat is at the top.  Remove the fat and either use right away or store in the freezer. Easy peasy!

Slow Cooked Chicken

I've always avoided cooking whole chickens.  Partly because I was intimidated and partly because, well, because I find chicken absolutely disgusting.  But, I put on my big girl panties and decided that I would try it out.  I can't believe how easy this was (but, I'm not going to lie, the raw chicken was still disgusting!).   I decided to roast potatoes separately, but you could definitely throw some in with the onions and carrots for a one-pot meal.  I used the leftover chicken to make White & Green Chicken Chili. Oh, and be sure to save all the excess liquid, skin and bones to make homemade chicken stock!

Slow Cooked Chicken
Serves 4-6

Ingredients:
1 4-5lb whole chicken, giblets removed
4 medium carrots, peeled
1 1/2 onions, divided
1/2 of a lemon
2-3 garlic cloves, smashed and peeled
Salt and pepper
All purpose seasoning (I like Simply Organic) or combo of any seasonings

Directions:
1.  Rinse the chicken thoroughly inside and out.  Place on a large tray and pat dry with paper towels.  Chop an onion and the carrots into 1 1/2 inch chunks; place in the bottom of the crock pot. Cut the other half of onion in half.  Place that, along with the half of lemon and garlic cloves inside of the chicken.  Place the chicken over the veggies in the crock pot and generously season with salt, pepper and all purpose seasoning.  Cover (do not add any liquid!!!) and cook on low for 8 hours.  Remove from the crock 15 minutes before serving to rest.  Enjoy! 

                        

Slow Cooked Pork Loin

Another great crock pot recipe.  Low in calories and fat and full of flavor!

Slow Cooked Pork Loin
Serves 4

Ingredients:
2 lb boneless pork loin
2 tbsp evoo
1/2 cup flour
1 tbsp plus 1 tsp All Purpose Seasoning (I like Simply Organic brand)
Salt and pepper
4 large carrots, peeled
4 large celery stalks
2 large russet potatoes, cleaned (or peeled if that's your preference)
1 large onion
2 tbsp minced garlic

Directions:
1.  In a large skillet, heat the evoo on medium high heat.  Combine the flour, 1 tbsp of the all purpose seasoning, salt and pepper on a large plate.  Coat the pork loin in the flour mixture and brown all sides of the loin in the hot oil.  While pork is browning chop the veggies into 1/2-1 inch pieces and place in a large bowl.  Add in the garlic, 1 tsp of all purpose seasoning, salt and pepper and mix well.  (if you're lucky like me, you'll have a cute little helper who loves to help me cook!)

2. Once the pork is brown on all sides place in the crock pot.  Arrange the veggies around the pork.  Cook on low 6-8 hours.  Enjoy!
                                                                          
Nutrition Info (per serving):
Calories: 395, Fat: 8g, Protein: 49g, Fiber: 5g, Sodium: 476mg, Carbs: 36g

Chicken Cacciatore

I know I've said it before, but I just LOVE crock pot meals! I found this recipe on Skinnytaste and actually didn't alter it too much. Jason and my mother-in-law raved about it - Jason said it was even better the next day.

Chicken Cacciatore
Serves 4-6

Ingredients:
4 lbs chicken, skin removed (I used bone-in breasts and boneless thighs, boneless breasts may be too dry)
1 tbsp evoo
28 oz crushed tomatoes (preferably no salt added)
1 tsp granulated sugar
1 tsp dried oregano
1/2 tsp dried herbs de Provence
1 bay leaf
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 medium onion, sliced
8 oz mushrooms, sliced
Salt and pepper
Fresh basil, chopped
Freshly grated Parmesan
Cooked rice or pasta

Directions:
1. Heat evoo in a large skillet. Season chicken with salt and pepper and sear until browned. Add to crock pot and top with peppers and onion.



2. Open the can of crushed tomatoes and add in the sugar, oregano and herbs de Provence and mix well.  Pour over the chicken, peppers and onion.  Cover and cook on low 7 hours.  Uncover, add in the mushrooms and mix.  If sauce is too thin, leave the lid off and turn the temperature to high.  Otherwise, recover and cook for one more hour.  Serve over cooked rice or pasta and top with fresh basil and/or Parmesan.  Enjoy!

Cheesy Potatoes and Ham

Jason got me a crock pot cookbook for Christmas this past year and I had forgotten all about it until he pulled it out one day.  I try to do one crock pot meal a week for him so he has leftovers for work.  Some of the recipes have been questionable and haven't turned out so well, but even I thought this one looked good!  Original recipe called for 2 tsp of salt - two teaspoons!  I didn't add any salt, with the ham and cheese I didn't think it would need any.

Cheesy Potatoes and Ham
4 Servings

Ingredients:
1/2 lb fully cooked ham, cut into bite sized pieces
1 medium onion, chopped
4 cups peeled and chopped russet potatoes (about 3 large)
1/4 tsp black pepper
3 tbsp unsalted butter
3 tbsp flour
1 1/2 cups milk
1 cup shredded cheddar cheese

Directions:
1.  Combine the ham, potatoes, onion and black pepper in the crock pot.

2.  In a medium saucepan, melt the butter over medium low heat.  Add the flour and stir until fully incorporated.  Slowly add in the milk and cook, until smooth and thickened, stirring frequently.  Once thick, turn off the heat and add the cheese - stir until cheese is melted.

3.  Pour cheese mixture over potatoes and ham and carefully mix.  Cover and cook on low for 6-8 hours.  Enjoy!

Herbed Turkey Breast

Another quick crock pot meal.  I spent the day shopping with my BFF (tough life, I know), so I wanted dinner to be ready when Jason got home from work.  I marinated the turkey and prepped some of the veggies last night before bed, so this morning I just had to cut the potatoes and throw everything in the crock pot.  Easy peasy!

Herbed Turkey Breast
Serves 6-8

Ingredients:
2 tbsp herb olive oil (I love Wegmans Basting oil) or regular olive oil
1/2 cup veggie, beef, turkey or chicken stock, divided
1 tbsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
2 garlic cloves, minced
Salt and pepper
1 3lb boneless turkey breast, thawed
1 lb baby potatoes, quartered
1 large onion, chopped
4 celery stalks, chopped
8 oz baby carrots

Directions:
1.  In a small bowl combine the olive oil, 1/4 cup stock, rosemary, thyme, sage, garlic, salt and pepper.  Place the turkey breast in a large ziploc bag and pour the marinade over the turkey.  Place the bag in a large bowl and refrigerate for at least 8 hours or overnight.

2.  Remove the turkey breast from the bag and place in a 4-6 quart crock pot skin side down.  Add the potatoes, onion, celery, carrots and additional salt and pepper.  Pour in 1/4 cup of stock.  Cook on low for 7-8 hours.  Remove netting from turkey breast and serve.  Enjoy!

Creamy Potato Soup

Another great Pinterest find!  I admit, I was a little skeptical about this recipe when I came across it.  But, it came out great (after a couple minor tweaks, of course :)!  And who doesn't love a great Crock Pot recipe!? It was super creamy and ended up having great flavor (I did have to add quite a bit of salt and pepper).  Next time I'm going to add carrots and maybe another veggie or two.
Creamy Potato Soup
6 Servings

Ingredients:
30-32oz frozen shredded hash browns
5-6 cups Vegetable broth
1/2 cup diced onion
1/2 cup diced red bell pepper
10 oz Cream of Potato soup (I made my own using this recipe)
1 pkg 1/3 less fat cream cheese (you could use full fat, but do not use fat free)
salt and pepper to taste
shredded Cheddar, bacon, chopped scallions, etc for garnish

Directions:
1.  Combine hash browns, broth, onion, red bell pepper, black pepper and potato soup into a crock pot.  Mix well, cover and cook on low for 6 hours.

2.  Add in the cream cheese and stir until it is all melted.  Taste soup and season with salt and pepper.  Cover and continue cooking for another 1-2 hours on low.  Ladle soup into bowls and garnish with whatever your heart desires.  Enjoy!