Tag Archives: carrots

Nov6

Perfect Pot Roast

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Perfect Pot Roast

Perfect Pot Roast

I love easy dinners like this pot roast you can just throw in all one dish and let it cook away all day! I made mine in the oven only because I wanted to use my shiny orange ovenware dish, but this works perfectly in a crockpot too. Crocktober lasts pretty much all fall and winter at my house, and this is one of my favorites. Also, I know some of you may be hesitant about using sweet potato in this recipe, but I promise you it’s so delicious, and once you’ve tried it you’ll never cook pot roast with just plain potatoes ever again!

Ingredients:

1 large sweet potato
1 large sweet onion
8-10 purple potatoes (you could use new potatoes too, I just love the color of the purple ones)
1 large Yukon gold potato
3 garlic cloves
3 carrots
1 can cream of mushroom and chicken (if you can’t find this, just use regular cream of mushroom)
1 package Zesty Italian Seasoning
4 cups of water
Your favorite all purpose seasoning (something with salt, pepper, garlic, etc)
2-3 lb pot roast

1. Chop all your veggies and put in your crockpot or casserole dish. Combine in a separate bowl can of cream of mushroom/chicken, Zesty Italian Seasoning, and 4 c water. Stir until combined and pour over the veggies.
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2. Season pot roast liberally on all sides with your favorite all purpose seasoning and place on top of veggies and cover with lid.
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3. Bake in oven for six hours at 300 degrees or place crockpot on high for 6-8 hours (depending on the strength of your crockpot and weight of your roast). Serve over rice or with tortillas in a pot roast taco for a delicious cool weather meal! If you’re serving with rice, I like to cook the rice with some of the pot roast liquid after it’s done cooking to give it extra flavor. Yum!
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Oct27

Chicken Noodle Soup

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Chicken Noodle Soup

Chicken Noodle Soup

There’s nothing better than homemade chicken noodle soup on a cool weather day, or when you’re recovering from an illness. Mmmm 🙂 This is only about a million times better than the canned version! I think the trick to making the chicken extra tasty is letting it marinade overnight in your favorite all purpose seasoning (something salt-free like a garlic herb seasoning) in the fridge (or at least for four hours if you can’t do it overnight). Let’s get started…

Ingredients:
1 package chicken thighs with bone and skin on
4 carrots
4 celery sticks (with leafy tops)
2 onions (I love sweet onions)
Chicken bouillon cube (as always, I use the Knorr brand)
6 oz egg noodles
1 stick butter
1/4 c flour
2-3 small garlic cloves chopped
Your favorite all purpose seasoning, salt, and pepper

1. Chop 1 onion, 3 carrots, garlic, and celery and place in saute pan. You’re going to reserve the celery leafy tops and bottoms, 1 carrot, and 1 onion sliced in half and place all of that in a pot to make your broth.
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2. Add your marinated chicken to the pot with the veggies and add your chicken bouillon cube and enough water to completely cover the veggies and chicken. Set to a boil and let this go for about an hour.
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3. Meanwhile, add your butter, salt, and pepper to your veggies in your saute skillet and set that on about medium heat. You don’t want to brown these – you want to sweat them out and cook until they’re soft and the onions are transparent. This should take about 20-25 minutes. You’ll notice in this picture there is only 1/2 stick of butter present. I decided halfway through cooking these they needed more butter. I think the lesson here is clear: When it doubt, add more butter! Amen.
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4. After your veggies are done cooking, add your flour and stir the veggies around for 3-4 minutes while the flour cooks through and it will thicken up the veggies. Then turn the heat off and set aside.
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5. At this point your kitchen smells delicious! Don’t worry, you’re almost done… Now you’ll get out a strainer and dump your broth and chicken pot into it, allowing the broth to go into a bowl under the strainer and then pick out the chicken to cut into bite sized pieces on your cutting board (discard skin and bones).
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6. Discard the stuff in the strainer and pour the veggies, chicken, and broth mix all back into the pot and bring to a boil. Also, I added about 2 cups of water after dumping the broth in to thin it out a bit, but you can use your own judgement here. Then add 6 oz or so of your favorite noodles (I love egg noodles here) and allow to boil until the noodles are cooked. That’s it! Now the most delicious homemade chicken noodle soup is ready to eat 🙂
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