What's Cookin?

Slow Cooker Pot Roast

It was chilly and rainy over the weekend which left me craving some good comfort food. I went on the hunt for a good slow cooker pot roast and I found a winner! It turned out so flavorful!!

Ingredients

First, I chopped up the carrots, celery and potatoes and threw them in the crock pot.

Next, I generously seasoned the meat with salt, pepper and flour on both sides and seared it to lock in the flavors (this is the trick for getting that rich taste).

Once the meat was browned, I set it aside and cooked the onion and garlic and then added tomato paste and chicken broth to create the gravy.

Next, I added the pot roast and the gravy mixture to the crock pot and let it work its magic.

 6 hours later we had yummy pot roast!!

Recipe
Slow Cooker Beef Pot Roast 
(I omitted the mushrooms and added potatoes. Also, I could only find a boneless roast.)

The video that goes with this recipe was very helpful. I am now curious to try other recipes from Chef John.

Enjoy!

What's Cookin'?

Bean Dip

I had this bean dip at a work shower and have been dying to make it ever since. It's one of those dishes that will have everyone asking for the recipe. I love it because its light but very flavorful. It does require a little extra time for chopping but it's well worth it! I finally whipped it up over Memorial Day weekend for an impromptu cookout. Look how colorful!

Here's the recipe:

Salad:
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannelloni beans, drained and rinsed
1 can corn (I use shoepeg)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped

Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
2 Tablespoons lime juice (fresh if available)
1 Tablespoons lemon juice
2 Tablespoons white sugar
1 Tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro (1/4 cup before chopped)
1/2 Tablespoon ground cumin
1/2 Tablespoon ground black pepper
1 dash hot sauce
1/2 teaspoon chili powder

Combine beans, corn, bell pepper, and onion in a large bowl. In a small bowl, whisk all the dressing ingredients EXCEPT hot sauce and chili power. Season with hot sauce and chili powder to taste. Pour dressing over salad and mix well.

Chill thoroughly and serve cold. Taste great with Frito's!!

Enjoy!

What's Cookin'?

Shrimp Vodka Pasta

So, this was my first time to make this dish and I will definitely add it to my favorites! I don 't cook with shrimp too often so it was a nice little treat. It was pretty quick and easy! Plus, it is a Cooking Light recipe, so it's not too bad at 427 calories a serving.



Ingredients


While the pasta is cooking, all you have to do is just heat up or cook the shrimp (I bought cooked shrimp because my grocery store did not have peeled and deveined raw shrimp). Remove it and saute chopped garlic followed by vodka, marinara sauce, basil, cream and salt and pepper. Bring to a simmer and then add the pasta and shrimp.

Here's what you get:




Creamy Goodness!



I served the pasta with some garlic bread and a nice butter lettuce and avocado salad.



Recipes
Shrimp Vodka Pasta
Butter Lettuce and Avocado Salad

Tip: The recipe calls for refrigerated fettuccine but my grocery store does not carry. The regular fettuccine works great.

Enjoy!

What's Cookin'?

Cheesy Chicken Rolls! A work friend gave me this recipe when I was in college and she told me - your boyfriend will be coming back for more!! Well, about 8 years have gone by and that boyfriend, now husband, is always requesting it for dinner. If you are in the mood for comfort food, this is a great dish!

Ingredients
1 lb. boneless skinless chicken breasts
Crescent rolls
Shredded cheese (I used the casserole mixed cheese)
Cream of chicken soup
Cream of broccoli soup (or use your favorite)
1/2 cup milk (forgot to include it in the pic below)
Salt and pepper

Preheat oven to 350. In the meantime, cover the chicken with water and bring to a boil. Reduce heat and simmer for about 20 minutes. In a separate pot on medium heat, combine the cream of chicken and cream of broccoli soup. Add about a 1/2 cup of milk and about 4 handfuls of cheese. Season with salt and pepper.

Once the chicken is cooked, cut up into bite-sized pieces and sprinkle with salt and pepper. Fill each crescent roll with chicken and roll up. Place in a 9 x 12 dish, pour the soup mixture on top and cover with more shredded cheese (we use about 3/4 of the bag).

Cook for about 35-45 minutes or until golden brown.

And voila! We usually eat it with lima beans.

Enjoy!

What's Cookin'?

This dish is so simple that I debated on whether to even post it. But, I really enjoy it and sometimes you need these quick and easy recipes when life gets busy!

Introducing Simple Salmon! Josh has perfected this concoction so this was a great opportunity for me to learn exactly how it's done. The combo of brown sugar and barbecue sauce gives it a nice sweet and smokey flavor.

First, lightly sprinkle some brown sugar, kosher salt and fresh cracked pepper on the salmon fillets.

Cook in a preheated 415 degree oven for about 13 minutes. Take out of oven and pour a little barbecue sauce over the fillets. Spread evenly with fork.

Cook for another 5 minutes and it's ready to serve! It's that easy!

I paired this with fresh green beans which I cooked with chopped garlic, salt and pepper.

I find myself often going to this dish after a weekend of heavy eating:)

Enjoy!

What's Cookin'?

These fish tacos have become one of my favorite go-to recipes! They are spicy, refreshing and sweet - all in one bite! Plus, they're healthy! Here are the details.

Ingredients

First, I make the fruity black bean salsa. Just mix black beans (rinsed and drained) with a chopped mango, bell pepper and avocado. In a separate bowl, whisk together the grated rind and juice of 1 lemon, honey and salt. Drizzle and coat bean mixture with liquid mix and pop it into the fridge.

Fruity Black Bean Salsa

Next, mix together chipotle seasoning, cumin and salt and rub over the tilapia fillets. Then combine olive oil and the grated rind and juice of 2 limes and rub this over the fillets as well.


I got these from the butcher and they were huge! The recipe calls
for 6 but I stuck to 3 due to the large size.

You can either grill or bake the fillets - we've done it both ways. We baked them this time for about 18 minutes at 400 degrees (bake time will vary based on thickness), flipping half way.

Once the fillets are done, cut into small pieces and start assembling your tacos!

I paired the tacos with whole grain rice. Red beans and rice also works well. Doesn't this look delish??

Recipes
Fish Tacos
Fruity Black Bean Salsa

Tips
Salsa - recipe says you can use papaya or mango but I've always used mango. Also, I peel the skin off the mango. I skip the jalapeno peppers because the dish is already spicy without it and it was in fact too spicy for Josh the first time I made it. I also skip the cilantro because I'm not a big fan.

Tacos - About the 3rd time I made this I got the spicy level right for Josh! Although I omitted the jalapeno peppers the second time, it was still really spicy! I could totally handle it but someone else could not:) So, I cut the chipotle seasoning in half from 1 tablespoon to 1/2 a tablespoon.

The taco recipe includes a sweet-and-spicy slaw recipe as well but I have never made this....I'm sure it's good, I'm just not a slaw girl!

Enjoy!!

What's Cookin'?

Pasta Ponza! This is the second time I've cooked this dish and I love it because it's not super heavy. It's actually a vegetarian dish but Josh wanted to add chicken this time. I think it taste great either way as the yellow and red cherry tomatoes make it so flavorful. And, it's easy to make!

Ingredients



Tomato mixture getting all bubbly in the oven










 

Josh grilling the chicken

Finished product!

Recipe
Pasta Ponza

Enjoy!

What's Cookin'?

Over the weekend we grilled out and made these delicious chicken sandwiches with a tapenade sauce. It was pretty easy and we happily ate the leftovers on Sunday. If you like olives and tomatoes, you'll love this dish!

I paired it with honey roasted sweet potatoes (thanks Amy over at Taylors East) and a Greek salad.

Recipes
Grilled Chicken and Tapenade Sandwich
Honey Roasted Sweet Potatoes

Tip: Don't put potato skins down the garbage disposal!! I broke ours and we had to call a repair man! Ooopppsss...at least they were really good:)

Enjoy!