On Sundays when there is usually someone around the house, I will take advantage of this by throwing something in the Croc Pot or cooker all day long.
I like to cook Pot Roast slowly all day long so it’s moist and falls apart. In a roaster I will put in some water with minced garlic, salt, and pepper and just let the meat slowly cook all day long.
Serve it up with some mashed potatoes, bean and veggies and your family will be happy and full!
For mashed potatoes, take the desired potatoes and peel them and cut into chunks. Place in boiling water and cook until they are very soft and almost fall apart when you put a fork through them. Once potatoes are done, drain and put back in pot. Mix milk and butter in then add garlic powder, salt and pepper. There you have it, easy mashed potatoes!
You can make gravy with the juice left over from the pot roast by mixing it with flour or corn starch. Make sure to mix it up well so there are no clumps.
2 chicken breasts
1 Roma tomato
3 cloves of garlic
1 1/2 c. white wine
1 1/2 c. heavy cream
1 tbsp. basil
Salt & Pepper
1 1/2 c. Parmesan cheese
Boil chicken breasts in separate pan until done, then cut into chunks. In saucepan, combine garlic, cream, wine and spices and cook over low to medium heat. Once it begins to bubble, reduce heat to low and simmer. Slowly add cheese and continuously stir, then add in diced tomato. Mix in chicken and let simmer for three to five minutes.
Toss over some angel hair pasta and that’s it!
This was fun to make for the first time and it turned out great. The fresh ingredients created such a vibrant smell. Simply wonderful.
2 cups fresh basil leaves
1/4 c flax seed
4-5 garlic cloves
1 small hot pepper diced
1/2 c virgin olive oil
1/2 c. Parmesan cheese
Salt & Pepper
Put in blender or food processor and blend until its mixed together well.
Tonight I made Pizza Sauce I and I added a few things and this turned out to be the best pizza sauce I’ve ever made. My husband claims the best he’s ever had and that’s huge. This makes a couple of servings, so use what you need and store the rest.
4 tbsp. olive oil
Several cloves of minced garlic (I use about six or seven)
1/2 c. diced onion
Several fresh peppers diced
1 12 oz. can of tomato sauce
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. parsley
1 tsp. salt
1 tsp. black pepper
4 tbsp. tomato paste
1 tsp. Italian vinegar
In saucepan, saute garlic, peppers, and onion until tender. Add tomato sauce and then stir in seasonings. I find using a whisk lightly works the best to ensure everything is stirred in completely.
1 12 oz. can tomato paste
1 1/2 c. water
1 tsp. ground oregano
1/2 tsp. basil
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sugar
1/8 tsp. onion powder
2 garlic cloves, minced
Mix dry ingredients and set aside.
Mix together paste with water over heat, when it bubbles add dry mix.
Simmer uncovered, 35-40 minutes.
This recipes makes A LOT of salsa, I mean a lot. So use this as a base and cut it down for what you need, or heck double it and jar up the salsa.
14 large jalapenos
8 tomatoes
3 large garlic cloves
1 bunch of cilantro
1 large onion
Salt & Pepper
Crushed red pepper
Bring water to boil and put first five ingredients in pot and boil for 40 minutes. Drain, put all ingredients into a blender. Add salt, pepper and red pepper to taste.
I use this sauce for lasagna, shells, spaghetti, manicotti, and heck, I’ll even use it for pizza sauce if needed. It’s wonderful.
1 lb. ground beef
1 lb. hot Italian sausage
1 onion, chopped
1/4 c. chopped green bell pepper
1/4 c. chopped red bell pepper
1/4 c. chopped yellow bell pepper
Mixture of fresh hot peppers
3-5 cloves of garlic
2 large can (29 oz) whole tomatoes, chopped
48 oz. tomato sauce (usually one large can and one medium sized can)
2 cans (12 oz total) tomato paste
3 tsp. basil
3 tsp. oregano
1 tsp. thyme
1 tsp. crushed red pepper
1 1/2 tsp. parsley
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. garlic powder
3 tsp. sugar (I use raw sugar)
1 tsp. vinegar
1 c. water
Tabasco Sauce
Cook ground beef, sausage, onion, bell peppers, and garlic in large pot (crock pot works well too). Cook until peppers and onions are tender and then add all remaining ingredients. Bring to bubbly plop noise level and then turn on low to simmer for two to three hours.
This is a veggie sauce I made for a friend. After tasting it, I realized that I do prefer mine with meat and the flavors the meat provides. Good nonetheless and definitely usable for Chicken Parmesan!
Preheat oven to 375 degrees.
1 loaf of dough, cut into 32 pieces
1/3 c. unsalted melted butter
2 tbsp. parsley
2 tbsp. finely chopped onion
1 tsp. minced fresh garlic
1/4 tsp. salt
In large bowl place dough pieces.
In small bowl combine all ingredients and pour over bread dough. Toss and coat well, take pieces and place into a 1 1/2 qt. casserole dish. Cover and let rise until double in size (about 1-1.5 hours)
Bake at 375 for 30-35 minutes.
This goes great over breaded chicken or fish.
1-2 Roma tomatoes diced
4 oz. fresh spinach
2 garlic cloves, slivered
1 tsp. rosemary
2 tsp. oregano
2 tsp. basil
Salt & Pepper
1/4 c. white wine
2 tbsp. butter
Spoonful of marinara sauce
1 tbsp. olive oil
In saute pan, heat oil and put in garlic until it browns. Add wine and cook off the alcohol. Add tomatoes, spinach and herbs. Add salt & pepper and simmer for one minute. Add marinara sauce and butter, simmer.
This can be cooked in the oven on Broil Hi or on the grill. Grill sides are some of my favorites, the smoke brings out a wonderful flavor in veggies and beans when done that way.
1 lb. salmon
1 tsp. dried oregano
2 cloves of garlic, minced
Salt & Pepper
1 tomato sliced thin
1 tbsp. vegetable oil
1/4 c. bread crumbs
1/4 onion sliced thin
In pan (or on tinfoil if doing on grill), place salmon and rub in the garlic. Sprinkle with oregano, salt and pepper. Layer with tomato, onion and the parsley. Mix bread crumbs with oil and sprinkle on top.
Baked at 450 for 8-10 minutes or until fish is flaky
On grill, cook for 8-10 minutes or until fish is flaky. Cover up fish with tinfoil.
