Beer and Onion Pot Roast

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Minnie

That’s my Minnie in the picture!  Everyone asks if she has cataracts and according to the dog ophthalmologist she doesn’t.  What she does have is fat deposits on her eyes because of poor nutrition in her hoarder home.  She can see fine ~ it just looks weird.  One of her many cute quirks.

I do love a good pot roast. Especially with the less than favorable weather we’ve been having lately.  This is a good recipe to serve on St. Patrick’s Day, too.

It’s very easy to put together and so delicious!

Beer adn Onion Pot Roast

Beer and Onion Pot Roast

3 1/2 lb rump roast
2 tbsp dried onion flakes
1 (12 oz) bottle beer (any kind)
garlic salt, to taste
2 onions, sliced
4 garlic cloves, minced
1 bay leaf
1/2 tsp dried thyme
2 tbsps brown sugar
4 beef bouillon cubes
1 tsp dried parsley

Heat oven to 350º.

Mix the onion flakes and beer in a large ziplock bag. Sprinkle garlic salt over the roast and place the roast in the bag. Smoosh around so the whole roast gets covered. Place in the refrigerator for several hours or overnight.

When ready to cook, brown the roast. Remove the roast to a roasting pan. Saute the onions and garlic in the same pan the roast was browned in. Add the bay leaf, thyme, brown sugar, bouillon, and parsley to the onion mixture and pour over the roast in the roasting pan.

Cover and place in oven for 2 1/2 to 3 hours.

When done, place the roast on a platter with the onions. Remove bay leaf. Spoon sauce over the roast if desired.

Makes 6-8 servings.

Beer and Onion Pot Roast 2

Source:  Cooking with Class

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Sloppy Joes

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We have a funny sloppy joes story in our family.  Many years ago, I had to go back home to help my parents so Mr. Meat Eater and the kids were left at our home.  Now, as you know, Mr. Meat Eater does not cook unless it involves the smoker so I left some easy things for him to make.  One of those things was sloppy joes.  I didn’t even expect him to make them from scratch but he did have to add the spice packet and the sauce to the browned ground beef.  He did fine until it came to adding the sauce.  He forgot.  So he and the kids had slopless joes and we never forget to remind him of this.  To this day, the kids laugh about it.  So do I!

Anyway, this recipe is just plain awesome.  It’s easy so don’t let the long list of ingredients stop you from making them.  Rachael Ray’s recipes don’t always appeal to me but this one is spot on.  We eat sloppy joes like an open face sandwich instead of a regular sandwich.

Sloppy Joes

Sloppy Joes

1 1/4 lb ground beef
1 medium onion, chopped
1 small red bell pepper, chopped
1/4 cup brown sugar
2-3 tsps Montreal steak seasoning
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsps tomato paste
4 rolls, your choice of type ~ we use hamburger rolls that I butter and toast in the oven

Cook meat, onion, and red bell pepper in a large skillet over medium high heat. When the meat is completely cooked, drain and return to the same pan.

Add the rest of the ingredients to the meat/vegetable mixture in the pan ~ except rolls, of course ~ stir to combine and reduce the heat to medium. Cook for about 10-15 minutes total.

Using a large spoon, pile the meat on rolls. Add a cheese slice if you prefer.

Makes 4 servings.

Sloppy Joes 2

Source:  Rachael Ray

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Slow Cooked Beef Sandwiches with Peppers

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Day 3 of super bowl food!

These sandwiches are the perfect super bowl treat.  They cook in the slow cooker with not much fuss at the end and the peppers can be made ahead.  The meat can be kept in the cooker for a couple of hours set on LOW or WARM (if your cooker has that feature).

Slow Cooked Beef Sandwiches with Peppers

Slow Cooked Beef Sandwiches with Peppers

Beef:
1 (3.5) lb boneless chuck roast
salt and pepper
1 tbsp vegetable oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
4 ribs celery, coarsely chopped
2 garlic cloves
2 cups beef broth
1/2 cup red wine
4 fresh thyme sprigs
2 tbsps horseradish
1/4 cup parsley leaves, chopped
1/4 cup chopped fresh chives
8-10 crusty sandwich rolls

Peppers:
2 cups sliced red and yellow bell peppers
1 cup sliced pepperoncini peppers
1 tsp pepperoncini juice from jar
1/4 cup parsely leaves, NOT chopped
1/4 cup thinly sliced fresh chives
1 tsp olive oil
salt and pepper

Sprinkle salt and pepper over both sides of the roast and brown in the vegetable oil over medium-high heat until browned on both sides. Place in slow cooker. Place onion and next 6 ingredients on top of roast.

Cover and cook on HIGH for 6-8 ours or until meat is tender. Remove from cooker and throw away the vegetables. Strain the liquids into a bowl and let sit for 15 minutes or until fat rises to the top. Discard fat. Shred the meat, return to empty slow cooker and add 1 cup of the defatted liquid. The rest of the liquid can be thrown out.   Keep on low or warm. Add salt and pepper if it needs it.

Serve on rolls with peppers.

To make peppers: In a bowl, mix all ingredients. Add salt and pepper. Serve on top of beef on rolls.

Makes 8-10 sandwiches.

Slow Cooked Beef Sandwiches with Peppers 2

Source:  Southern Living

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Spicy Bourbon Sliders a la Pioneer Woman

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Super Bowl food day #2!

As I am sitting here waiting for the big snowstorm to start, I am thinking about how much I like watching the Pioneer Woman.  She has really grown on me over the last year or so.  I know she has her detractors ~ I’ve seen the websites ~ but I like her.  Her recipes are generally easy to make and easy to change up.

For this recipe, I changed the whiskey to bourbon with fantastic results.  Personally, I like the way bourbon tastes better when cooking with it.  I didn’t find the sauce very spicy either.  I don’t think the jalapenos in the jar are nearly as spicy as fresh.  Mr. Meat Eater ate three sliders.  He loved them!

Spicy Bourbon Sliders

Spicy Bourbon Sliders a la Pioneer Woman

1 lb ground beef
salt and pepper to taste
4 tbsps butter
1 onion, diced
1/2 cup bourbon
1 cup barbecue sauce
1/4 cup jalapeno slices from a jar ~ I gave them a rough chop
6 slider rolls or dinner rolls split in half

Make 6 small burger patties from the meat ~ don’t forget to press down the middle of each burger so they won’t puff up. Sprinkle both sides of all burgers with salt and pepper. Melt 2 tbsps butter in a large skillet and cook the burgers on the stovetop until done to your liking.

While the burgers are cooking, in another skillet, melt the remaining 2 tbsps of butter. Cook the diced onions over medium heat until they are translucent, about 3 or 4 minutes. Add the bourbon (if you are cooking on a gas stovetop, turn off the burner before adding to reduce the risk of fire; turn back to medium after adding). Let bourbon reduce by half; about 2 or 3 minutes. Stir in jalapenos and barbecue sauce and let heat a bit.

Place each burger on a slider bun, top with a couple spoonfuls of the sauce. Serve.

Makes 6 sliders

Spicy Bourbon Sliders 2

Source: adapted from The Pioneer Woman

Happy Cooking!

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Meatball Sliders

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I have often made meatballs just to make meatball sandwiches but really they are too much for me to eat.  On an episode of Pioneer Woman I watched her make meatballs and put them in dinner rolls.  Why did I not think of this?  Super easy to make for lunch or dinner or parties.

I use my meatball recipe ~ My Mom’s Easy Meatballs.  There are always some leftover so I freeze in the leftover sauce to use for spaghetti or another round of sliders during the month.

Meatball Slider

Meatball Sliders

Here is how I make them:

1 recipe meatballs, your own recipe, my recipe, or frozen ~ completely cooked
1 jar of spaghetti sauce, your own recipe or store-bought
1 pkg dinner rolls, I bought a package of 24 and had some leftover
1 pkg of provolone cheese slices, mozzarella slices are good, too

Simmer the meatballs in the sauce in large saucepan for 1/2 hour or so or for however long you want. Be careful not to let the bottom of the meatballs or the sauce burn.

Slice the dinner rolls in half and place both halves cut side up on a baking sheet.

Preheat your broiler.

Now comes the tricky part (not really). As you are taking each meatball out of the sauce, give it a squish with your tongs to flatten it out a bit. Place the squished meatball on a bun bottom. If the meatball breaks up a bit, just put all pieces on the roll.  Spoon a bit of the sauce over each meatball.

Tear the provolone slices in half and each half in half again. Put 2 small halves on each meatball.

When ready, place under the broiler until the cheese is melted and bun tops are browned.

Remove from broiler, replace tops, enjoy!

Makes at least 24 depending on how large your meatballs are.

Meatball Sliders

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Teriyaki Burgers and a NEW Gooseberry Patch Cookbook Giveaway!

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THIS GIVEAWAY HAS ENDED!

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Yup!  A brand spanking new Gooseberry Patch cookbook giveaway.  I’ll be giving away one copy of the new GP cookbook Game Day Fan Fare Cookbook.  The book is full of delicious recipes perfect for tailgating or sitting at home watching your favorite team!  Scroll down past the recipe for all the contest particulars!

game day

I absolutely LOVE teriyaki burgers.  When we lived in Hawaii, I ordered them all the time in restaurants so I am a bit particular about my teri burgers.  That being said, I loved this recipe.  The flavor is out of this world good and it’s very easy to put together with no weird ingredients.

I did make the mayo/soy sauce mixture as directed in the recipe but I didn’t use it.  Mr. Meat Eater did and he gave it two thumbs up.  I run hot and cold on mayo-based sauces on my burgers so I just left it off.  We grilled pineapple slices from a can (you can use fresh) and added a slice to each burger.  I poured a little bottled low sodium teriyaki sauce in the hole in the pineapple slice.  If you like the Banzai burger at Red Robin, this one is very, very similar.  Just add lettuce and tomato if you want.

Teri Burgers 2

Teri Burgers 3

Teriyaki Burgers
Submitted by Connie McKone, Fort Atkinson, IA

1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tsp ground ginger
1/3 cup mayonnaise
2 lbs ground beef (I use 85%)
1/8 salt
1/8 pepper
6 hamburger buns, split ~ I toast on the grill

In a large bowl, stir together the soy, honey garlic, and ginger. Place 2 tbsps of this mixture in a small bowl and add the mayo and stir until well mixed and put in the fridge until ready to use.

Add the meat, salt and pepper to the large bowl with the rest of the sauce mixture and mix until well combined.

Shape into 6 patties. Press down in the middle of each burger to make a dent so that when they grill, they won’t get that annoying hump. Grill over medium heat until no pink remains in the middle.

Spread the mayo mixture on the bottom bun and top with a patty,

Makes 6 burgers.

Teri Burgers 1

GIVEAWAY

THIS GIVEAWAY HAS ENDED!

This giveaway will run for the next 10 days ~ 4/15 through midnight on 4/25.  I will pick a winner on 4/26 and notify the winner by email.

You can have 3 chances to win ~ if you can, please put your 3 answers in 3 separate posts:
1. Comment with your favorite sports team(s) or if you don’t like sports, say so ~ still counts 🙂
2. Like Gooseberry Patch’s Facebook Page If you already have, just say so ~ still counts.
3. Like A Recipe A Day on Facebook If you already have, just say so ~ still counts.

If you have any questions, contact me at girard.nancy at yahoo dot com.

To see other Early Bird Reviews and recipes from this cookbook (some of the giveaways on these blogs are over) ~ take a look at these blogs:
Old House Homestead
The Country Cook
Goodeness Gracious
Well Seasoned Life
Girl with Blog
Two Maids a Milking

Happy Cooking!

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Cranberry~Horseradish Pot Roast

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What?  Cranberry and horseradish?  It sounds like a very weird combination but it really works.  It’s just plain delicious!  Even the original recipe has a note that says not to let the unusual ingredients stop you from trying this recipe.  The horseradish is what drew me to this recipe.  I LOVE horseradish!

There is an option in the recipe to roast in the oven or on the stove top.  I chose to roast in the oven just because it’s easier.  I hope you give this recipe a try!

Pot Roast 1

Cranberry~Horseradish Pot Roast

1 (3-4 lb) pot roast
1 large onion, chopped
1 (5oz) jar horseradish
1 (15 oz) can whole berry cranberry sauce
Salt and pepper to taste

In an ovenproof Dutch oven, brown the roast and chopped onions in a couple of tbsps of oil. After browning, spread the horseradish and cranberry over the roast in the pot. Salt and pepper to taste.

Cover and cook on the stovetop or in the oven at 350º for 3 to 3 1/2 hours.

Makes 6-8 servings.

Adapted from Moss, Marshes, and Memorable Meals

Pot Roast 2

Happy Cooking!

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