Recipe: Best Pot Roast Ever

Ok, it may not be the best pot roast ever in the whole wide world, but it is absolutely amazing! Of course it's a Pioneer Woman recipe. Are you shocked?

It's really easy and cooks so well in my le creuset!

The Pioneer Woman's Perfect Pot Roast

Ingredients:
1 whole (3 lb) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
3 cups To 4 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Instructions:
1. First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
2. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
3. Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
4. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
5. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, use beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
7. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
8. Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Cook this SOON and enjoy! Happy Thursday!

After the oven!

Before the oven

Recipe: Salsa

This is probably Ethan's all time favorite thing that I make regularly. It's the Pioneer Woman's recipe for salsa, tweaked just a hair for us.We make this at least every other week, but this past week, we made it twice. It's that good...

Homemade Salsa
adapted from The Pioneer Woman

Ingredients:
1 large can whole tomatoes, drained (I use Hunt's brand because they peel the tomatoes using steam, not chemicals)
1 can Rotel Original, drained
1 can Rotel Mild, drained
1 jalapeno, sliced and chopped (we leave the seeds for extra heat)
1/4 cup heaping, chopped onion (we use the yellow onions)
2 teaspoons of jarred minced garlic (because we really like garlic! use less if you aren't such a fan)
1/4 teaspoon EACH sea salt, sugar, cumin
lime juice (i squeeze 2 times slowly around the blender...very scientific, i know!)
1 bunch cilantro (depending on our mood and on how good the cilantro looks, we use the whole bunch or just a portion...it's up to you!)

Directions:
Combine all ingredients in a blender and pulse until desired texture.
Serve with a Mexican dish or just with tortilla chips and enjoy!!


Happy Thursday, you guys!

Recipe Thursday: Drip Beef Sandwiches

Have I mentioned that I like the Pioneer Woman? Clearly I do because this is yet another recipe of hers!

I tried this one first from the recipe on her blog. But it's in her new cookbook, too, with a different twist.

I make mine just a little bit differently. You should make this immediately. And enjoy!

Drip Beef Sandwiches
adapted the Pioneer Woman

2.5 lb chuck roast
1 can beef broth
1 cup water
1 jar pepperoncini peppers
2 tbsp fresh rosemary, chopped OR 3 tbsp Italian seasoning

1. Throw everything in a crock pot in the morning.
2. Turn on low.
3. Toast some multi-grain rolls with some provolone cheese. Top with Drip Beef. Dip in the leftover liquid.
4. You can caramelize some onions, if you like that sort of thing. We do.

Happy Thursday!

Recipe Thursday: Chicken Stir Fry and Pineapple Fried Rice

Hi! Happy Thursday!

Have you noticed that I like the Pioneer Women's recipes? Well, I really do. I tried this recipe out while Ethan was out of town a few weeks ago and it was so delicious, I decided to make it while he was home! The verdict...unbelievably scrumptious!

I did tweak just a few things for our liking. I'll make note of them in italics throughout the recipe.

Chicken Stir Fry and Pineapple Fried Rice
Courtesy of the Pioneer Woman, original recipe found here

Ingredients
1/2 whole pineapple, cut into chunks, size of your choice (original says to slice in spears and skewer them)
2 cups brown rice, cooked *1 cup dry, 2 cups water
1 package of chicken breasts (original calls for 6 pork chops)
1 Tablespoon butter
1 Tablespoon olive oil (original calls for Canola or Peanut oil)
1 whole large onion, slice thin
6 Tablespoons soy sauce (more to taste, or if more liquid is needed)
1 Tablespoon rice wine vinegar
2 Tablespoons honey
1 Tablespoon sriracha, or other hot sauce
Salt To Taste
3 cloves minced garlic
2 whole eggs
1 jar (small) drained pimentos (I actually don't use this because I don't care for it)
1-1/2 cup frozen peas (I did not use peas when I made it for Ethan, but the first time I did and it was delicious!)
 2 Tablespoons soy sauce (additional)

Directions
-Cook rice according to package instructions. Set aside. (I actually do this the night before and keep it in the fridge to save time)
-Saute pineapple until they have good marks/color on the outside. Set aside. (I use my cast iron skillet, but this is where PW grills hers)
-Heat butter and oil over medium high heat, then add the chicken (or pork chops) to the pan. Saute until they have nice color.(of course, I use my le creuset)-Throw in the sliced onions and work them into the crevices between the chicken pieces. Shake the pan and move the onions around and let them cook for a good couple of minutes.
-While the onions are cooking, whisk together soy sauce, rice wine vinegar, honey, and hot sauce. When the onions are starting to soften, add soy sauce mixture. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the chicken is completely cooked and the sauce is thicker. Pour it over the pork chops. Set aside.
-Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then pour in eggs (previously cracked in a bowl) and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
-To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

So delicious. Enjoy!

Recipe Thursday: Citrus Butter Cookies

I really like to bake. It's one of my favorite things to do. Even in our tiny apartment, in our teeny tiny kitchen, baking is fun and rewarding. We have some of our college students over every Friday night and I bake for them each week. This is a recipe I tried out on them recently, and let me tell you...you cannot eat just one...or even two or three. I think I ate 6. Yikes. Un.be.liev.able. 

Here are my photos:

Pretty pictures can be found on the Pioneer Woman's website, where I got the recipe. And next time you want a yummy, pretty cookie to make or bring to a shower or party, try these. You will not be disappointed.

Citrus Butter Cookies:


Ingredients

• 2 cups (4 Sticks) Salted Butter, Softened
• 1-1/2 cup Sugar
• 2 whole Large Eggs, Separated
• 4 cups All-purpose Flour
• 3 Tablespoons Orange, Lemon, And Lime Zest (approx 1 Tablespoon Each)
• 2 Tablespoons Orange, Lemon, And/or Lime Juice (2 Tablespoons Total)
• Icing
• 3 cups Powdered Sugar
• 2 Tablespoons Whole Milk
• 2 Tablespoons Orange, Lemon, And Lime Zest
• Juice Of 1/2 Lime
• Juice Of 1/2 Lemon
• Dash Of Salt
• Extra Zest, For Decorating

Preparation Instructions

Preheat oven to 350 degrees.

Cream butter and sugar until combined. Add egg yolks and mix until combined (set whites aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.

Scoop out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3 to 4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To make the icing, combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.

Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with extra zest before the icing sets.

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Recipe Thursday: Sliders

Happy Thursday!

I really love to cook and bake. I never made a full meal until I was married and I honestly thought I would hate this part of being a wife. Turns out, it's one of my favorite things to do! Luckily for me, my mom is an incredible cook and Ethan's aunt is an amazing baker so I've learned a lot and have people I can call when I have questions at the grocery store or in the middle of a recipe.

So, on Thursdays I will share either a tried and true recipe that I fall back on, a new recipe that I'm trying, or some cooking/baking tips and info.

Ethan and I try to eat pretty healthy, but we really enjoy a good meal so we try not to fully deprive ourselves of things we really like. Case in point, cheeseburgers. My favorite food.

I really love the Pioneer Woman. I think she's hilarious and down to earth and her recipes are amazing. You'll find I use a lot of them. Here's a recipe from her website:

I have made this recipe 2 times now. Once, I made it the way listed, the second time I changed things up a little bit to make it a bit more healthy. I'll share the changes throughout the recipe in italics.

Mushroom and Swiss Sliders with Spicy Fry Sauce

by the Pioneer Woman (click here to check out her original blog post about this recipe for step by step photo instructions!)

Ingredients

■1/3 cup Mayonnaise

■2 Tablespoons Ketchup

■1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)

■4 Tablespoons Butter (Extra Virgin Olive Oil works just fine)

■1/2 whole Medium Onion, Finely Diced

■8 ounces, weight White Mushrooms, Chopped Finely

■1/2 cup White Or Red Wine (optional) (Did not use either time)

■4 dashes Worcestershire Sauce

■Kosher Salt And Freshly Ground Black Pepper

■2 pounds Ground Beef (You can use any kind you want, but we used 80/20. Not the healthiest, but definitely the tastiest)

■4 Tablespoons Heavy Whipping Cream (Used whole milk)

■4 dashes Worcestershire Sauce

■1 teaspoon Kosher Salt

■Freshly Ground Black Pepper

■4 slices Swiss Cheese, Cut Into Four Squares (Forgot swiss the 2nd time and just used cheddar. Just as good)

■8 whole Dinner (or Slider) Rolls, Split (Used 100% whole wheat, multi-grain rolls)

Preparation Instructions

1. In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.) (Skipped this step the second time and just used plain ketchup or BBQ sauce.)
2. Melt butter in a large skillet. (I used my Le Creuset, which I am obsessed with, and it worked great!) Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
3.Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. (I mixed while the veggies were cooking) Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. (I used 1/4 cup both times. Perfect size) In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat (I did use butter for this, but the Smart Balance kind). Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
4.Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings. (We ate this with sweet potato fries and fresh sliced pineapple this week. Delicious!)

Yum!!

Enjoy!

Day 15

Have you ever had one of those days that didn't go quite as you planned it? I'll spare you the details, but today was one of those days. Not really bad or anything, just weird. I don't really feel like writing much, but what you do get is a picture of day 15:

(shirt: target - skirt: forever21 - shoes: urban outfitters - necklace: claires - bracelets: compass trading company, I really like these bracelets because they have Scripture on them so I can read them all day no matter where I am)

Instead of boring you with my day, I'm going to go cook some Pioneer Woman sour cream enchiladas.

Hope you have a great evening!

Salsa Recipe

I am really loving the Pioneer Woman right now. I was against it for a while because everyone was really into her. But as it turns out, she is completely worth all the hype surrounding her recipes. She has this salsa recipe that is delicious.

Click here for the Pioneer Woman's blog about the salsa, complete with pretty pictures. But here's the recipe too:

Ingredients:
1 can (28 oz) whole tomatoes with juice
2 cans (10 oz) Rotel tomatoes (one Original, one mild)
1/4 cups chopped onions
1 clove garlic, minced
1 whole jalapeno, quartered and slice thin
1/4 teaspoons sugar
1/4 teaspoons salt
1/4 teaspoons ground cumin
1/2 cups cilantro
1/2 whole lime juice

Instructions:
Combine all ingredients in food processor or blender. Pulse until you get the salsa to the consistency you like. Pioneer Woman goes 10-15 pulses, but I think I did about 20. Test with tortilla chip. Refrigerate salsa for at least one hour. Then serve!

*I ended up adding a lot more garlic (in powder form) and a good bit more lime juice.

Also, check out this recipe for burritos. They were seriously yummy!!

Enjoy!!