Monday, September 16, 2019

Crockpot Monday: Taco Soup

8:30 AM 0 Comments
Mmm....tacos...That's all I have to say to introduce this next recipe!

Taco Soup:

Ingredients:
2(15-ounce) cans of kindey beans, drained and rinsed
2 (15-ounce) cans of pinto beans, drained and rinsed
2 (15-ounce) cans of corn
1 large can (26-ounces) of diced tomatoes
1 (10-ounce) can tomatoes and chilies
1 packet taco seasoning
1 packet ranch dressing mix
1 pound browned ground turkey or hamburger (optional)
shredded cheese
sour cream

Directions: 

You’ll need a 6 quart or larger crockpot.

Brown meat if you plan on using it. Be sure to drain the fat and then add the meat to your crockpot. Sprinkle your seasoning packets over top of the meat. Add your beans and then the cans of tomatoes and corn.  Stir together.

Cover and cook on low for 8-10 hours or on high for 4-5.

Stir well and serve with a handful of shredded cheese and a dollop of sour cream.




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Friday, September 13, 2019

Book Review: The Rose Girls

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Life With Katie - The Rose Girls - Victoria Connelly
Thirty-year-old Celeste Hamilton’s life is at a crossroads: she has just left a disastrous marriage, and her estranged mother has recently died, leaving the family’s rose business in jeopardy. Reluctantly, Celeste returns to the family home, a moated manor house in Suffolk, to help her two younger sisters sort out the estate and revive the business.

Having endured the fallout from her mother’s Narcissistic Personality Disorder when she was younger, Celeste is filled with self-doubt and crippling insecurities. But she must find the strength and courage to take charge and make some tough decisions to keep the old house from falling down around them.

The Rose Girls is an uplifting, tender and romantic story of courage, perseverance and the healing power of family.

~~~~~~~~

It's been ages since I've written a review. Then again, it's been ages since I read a book that didn't belong to a client. It's felt really good to reclaim that bit of time each evening. I hope it's something I can continue because I've missed talking about books with all of you.  Now, for this review...

The Good:
Reality. This book felt grounded in reality. There was no insta-love, there wasn't grand drama. It was simply three sisters trying to find their own places in a world where things have changed. I think that we can all relate to that. Life happens even when we don't want it to. The characters also fell under this. Each one was unique and had their own personality, which I appreciated. No cookie cutter characters.

The Bad:
While there was no insta-love, I felt at times that things happened really fast within the book. Perhaps it's because the author never really mentions time passing, it just passes. Also, bits of the book felt rather predictable but that may just be to me. After all, I can never figure out a mystery before the big reveal, but I have friends who have sorted it out by page 10.

The Summary:
A really enjoyable, light read that's perfect if you're looking for some casual reading. I finished it in a couple of evenings and it's really reminded me how much I love getting lost in a book...and taking the time to smell the roses..erm..pages...






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Thursday, September 12, 2019

Writing Prompt Thursday : Speaking Up

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It's time for another writing prompt! I know it seems just a little bit silly, but I'm so excited for these. I haven't had a lot of time for writing lately as my editing business takes off so these are perfect little bites for me right now.

Today's prompt:
Have you ever spoken up when you saw something going on that was wrong? Were you scared? What ended up happening?

I'd love to take the time to really sit and think about this one but the one rule that "the man" has about this book is that I'm not allowed to think about it. I have to just sit and write.

So, part of me wants to just answer no and move on, but I feel as if that may need a little bit more explanation. As some people know, I live in a pretty rural area and I don't get out a whole lot. Because of that, I probably don't have many opportunities to see people being "bad".  The things that pop into my mind all have to do with teenagers...like correcting my youngest son's friend on how he was treating his mother. Was I afraid? Nah...he was like one of my own kids and knew if I was correcting him, he needed to listen.

Have there been other times, in other situations? Possibly. I honestly don't have a single one popping to mind. I'd like to think that I'd speak up without being physically afraid or afraid of repercussions, but I need to be honest. I deal with PTSD from certain things that have happened in my life and I can't guarantee that the flight side of things wouldn't kick in. I tend to be good in emergencies and situations and then fall apart after so I suspect that would happen. I would be fine in the moment and then after it was all done and everyone was safe, I'd break down.

Hmm...turns out that writing without thinking led to some interesting (at least for me) writing.

How do y'all handle these kinds of situations?







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Monday, September 9, 2019

Crockpot Monday: Salsa Chicken & Black Bean Soup

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Autumn is almost here and it's my favorite time of year for things like apple cider, pumpkin everything, and soup!

Salsa Chicken & Black Bean Soup:

Ingredients:
1 pound chicken breast tenderloins
2 cans black beans, drained and rinsed
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1.5 teaspoon cumin
1/2 cup sour cream (to add later)
Shredded cheddar cheese (optional)
Avocado slices (optional)
Cilantro (optional)

Directions:

Drain and rinse the beans. Add to the crockpot. Put in the chicken and add the broth and salsa. Pour in the corn and mushrooms and add the cumin. Stir but try to keep the beans at the bottom of the pot.

Cover and cook on high for 9 hours.

If you'd like to thicken the broth, you can use your immersion blender to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.




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Thursday, September 5, 2019

Writing Prompt Thursday : Lazy Days

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"The man" got me this fantastic book of writing prompts for our anniversary this year and I've been looking at it for a few weeks now. Why? Mostly because I've been swamped, but there's also been the tiniest bit of procrastination in there. Well, that ends today. He has believed in me longer than most and he truly believes that I have what it takes to be a great writer. I love him for that (and a ton of other reasons). So, starting today, my goal is to post a new question from the book on Thursday and then do some free writing under it. I think that we might all learn some things about me! Free writing without planning is a challenge for me so I'll be stretching outside of my comfort zone.

What is your favorite way to spend a lazy day?
The answer to this 100% depends on who I'm with. If I'm with "the man", I love to snuggle up and talk or possibly watch something. We don't really get many lazy days so each one is pretty special. It'd be a day of just doing whatever we felt like doing and celebrating the freedom to do it. Now, if I'm with my boys, it probably involves playing games, watching movies, and just catching up on each other's lives. On my own? These are especially hard for me because I'm really not good at relaxing. I feel guilty if I'm being lazy. I never could understand why my ex-husband would accuse me of being lazy. It's like he had no idea who he was talking to. Anyway..lol...if I could have a perfect lazy day, it would involve me sitting in the shade of some trees with my feet dangling in the water while I read a good book. I'd be out in nature enjoying one of my favorite things. I have dreams of finding a cabin somewhere that I could escape to for a week or two of writing, enjoying nature, and reading. Maybe wandering through the woods taking some pictures...I've yet to make it happen, but it's still my dream every summer.

What about you? What's your favorite way to spend a lazy day?






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Monday, September 2, 2019

Crockpot Monday: Broccoli with Toasted Garlic

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Don't tell people, but veggies can be good!

Broccoli with Toasted Garlic:

Ingredients:
2 pounds broccoli florets
1 cup large raw hazelnuts
1 head garlic, peeled (12 cloves)
2 Tablespoons olive oil
2 lemons, juiced
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Directions:  

Use a 4 quart crockpot for best results. Wash and trim broccoli, and add to crockpot. Peel garlic, and add with salt and pepper. Add hazelnuts. Squeeze lemon juice evenly over the top. Toss.

Cover and cook on high for 2 hours, or on low for about 4. This is finished when broccoli has reached desired tenderness.







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Wednesday, August 28, 2019

Wordsmith Wednesday: September Special

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Hey, all! I wanted to make sure that all of you knew about my September special! September happens to be my birthday month and and I'd like to give back to all of you. For the month of September only, all editing services will be 10% off. Message me today to reserve your spot because I expect my calendar to fill up quickly.





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Monday, August 26, 2019

Crockpot Monday: Mashed Potatoes

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Time for one of my all time favorite foods! Mashed potatoes!

Mashed Potatoes w/ Cream Cheese & Sour Cream:

Ingredients:
5 pounds of red potatoes
1 block of cream cheese, room temperature (8 oz.)
1 cup sour cream
1 chicken bouillon cube
1/2 cup of water, reserved from boiling the potatoes
1 teaspoon garlic powder
1 Tablespoon dried parsley

Directions: 

Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water. Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.

Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.

Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder. Mash with a potato masher. After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot.

Cook on high for 2 hours, or on low for 4.






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Monday, August 19, 2019

Crockpot Monday: Ziti

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This week's recipe is a bit of a "garbage plate" pasta. Why? Read on and find out!

Ziti:

Ingredients:
1 pound of your favorite pasta
1 jar of marinara sauce
Any vegetables you have on hand.
Cheese odds and ends – This is a great time to use up all those half handfuls left in bags!

Directions:

Rinse pasta in a colander (this adds a bit of moisture to your pasta). Add a handful of pasta and a bit of sauce to your crockpot. Toss on a bit of cheese. Keep layering ingredients until you run out.

Cover and cook on low for 4-5 hours.






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Wednesday, August 14, 2019

Wordsmith Wednesday : Announcement

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I've been sitting on this for a little while now because I really wanted to share it with someone in person. Now that I've done that and have his blessing and encouragement, I'm super excited to be able to share the news with you!

Some of you may have heard rumors that I'll be splitting away from Alt World Studios. This is true, but I want to assure you it's not for any bad reason. It's because Nick is kicking me out of the nest for my own good. He's been my number one supporter for years and a lot of the steps that I've made are because he's challenged me to do them. This one included.

So, once The Tether: Nevermore is completed and out into the world (soon, I swear!), I will be publishing under Kat Scratch Press, my very own brand! I'm crazy excited and crazy nervous, but I think I'm ready. For my editing clients, if I can ever figure out how to change the company name on my PayPal account, you'll start seeing Kat Scratch Press right away instead of Geek-o-Rama.

What is Kat Scratch Press? Well, I guess I've already covered it. Outside of The Tether Saga and some possible side projects, it is the name that I will be publishing all of my future books under and it is also the name that I will be doing all editing under from now on.

I know that I already said it, but I am super excited about this. This is the next step in the evolution of me and it feels like a really big one. For what feels like forever, I didn't feel as if I could ever accomplish anything and here I am, ready to start this journey as a self-publisher. I want to thank all of you for sticking with me! I'd also like to thank Russell Nohelty for helping me come up with a name, Eric Cockrell for designing my logos, and Nick Davis for knowing what it is that I need usually far earlier than I know, but never pushing me faster than I can handle. It's really good to have someone in my world who cares enough to challenge me. He told me that I could write before anyone else and he continues to tell me whenever I need to hear it.

Before I sign off, I do have to show you one more thing....the logo that you'll be seeing on my books! Squeal!




Isn't that great? I am so in love with both of these logos. Eric took what was in my head, somehow knew what it was and created two wonderful designs. For those that don't know, I lost my cat of 10 years this past fall and I really wanted to represent him in my future because he was probably my number one supporter in his own way. So...a bit of secret info...that kitty in my logo is named Byron after my boy.

Now, I'm off to work on a client's book and I hope you're all off to have an amazing day!



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Monday, August 12, 2019

Crockpot Monday: Sundried Tomato Risotto

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We're back to side dishes, but the reality is that a lot of these can be a meal unto themselves, including this one!

Sundried Tomato Risotto:

Ingredients:
1/2 cup sundried tomatoes in oil
1.5 cups Arborio rice
4 cups chicken broth
1/2 cup shredded Swiss cheese (to add later)

Directions: 

Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.

Add the rice and swirl it around in the oil, until the rice is well-coated. Add the chicken broth.

Cover and cook on high for 2 to 4 hours, or until the rice is tender. Remove the lid of your crockpot and stir in the Swiss cheese. Turn off the crockpot and let the risotto sit for 10 minutes with the lid off before serving.








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Monday, August 5, 2019

Crockpot Monday: Autumn Sausage Casserole

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Okay, I know that it's not Autumn yet, but a girl can dream, right?  Besides, this just looks yummy!

Autumn Sausage Casserole:

Ingredients:
1 pound sausage
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice
1/2 cup raisins
1 Tablespoon dried parsley flakes
1 Tablespoon brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup chicken broth

Directions: 

If you are using uncooked pork sausage, brown it on the stove top and drain it before adding it and the rest of your ingredients to your crockpot. Otherwise, dump all the ingredients into the crock, and stir well.

Cover and cook on low for 5-7 hours, or on high for 3-4.

Easy peasy! Enjoy!






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Monday, July 29, 2019

Crockpot Monday: Pizza Soup

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I love pizza. I could eat pizza nearly every night of the week, I think. Since my oven died though, I can't make it so this is a close second!

Pizza Soup:

Ingredients:
1 jar (14 oz) of pizza sauce
3 empty jars full of water
1 green bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup sliced mushrooms
1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
2 already-cooked Italian sausages
1 cup sliced pepperoni, sliced in quarters
8 fresh basil leaves, chopped (or 1/2 Tablespoon dried)
1 Tablespoon dried oregano
1/2 dried pasta
shredded mozzarella cheese (to add later)

Directions: 

Use a 5 or 6 quart crockpot for this recipe.

Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces and add. Cut up the pepperoni and add that along with the basil and oregano. Pour in the pizza sauce and follow with three empty jars of water.

Cover and cook on low for 7-9 hours.

Thirty minutes before serving, add the dry pasta, and turn to high.  Garnish/top with shredded mozzarella cheese.






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Monday, July 22, 2019

Crockpot Monday: Pasta Fagioli

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Are any of you big Olive Garden fans? I used to love it but the closest one is 45 minutes away and it just never seems worth the drive. I was always the salad type and not the soup. Maybe this recipe will change my mind!

Pasta Fagioli:

Ingredients:
1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (26-ounce) pasta sauce
2 teaspoons oregano
1 Tablespoon hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry pasta (to add later)

Directions: 

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crockpot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and hot sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta. Cover and cook for another hour on low, or until the pasta is tender.

Serve with a bit of parmesan cheese if you have it. 






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Monday, July 15, 2019

Crockpot Monday: Old Fashioned Chicken Noodle Soup

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With any luck, we've all gotten this far without catching the dratted summer cold, but in case you or yours have, here's the perfect recipe!

Old Fashioned Chicken Noodle Soup:

Ingredients:
1.5 cups already cooked chicken meat
6 cups water
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules
1 cup broccoli florets
1 small onion, diced
1 Tablespoon plus 1 teaspoon balsamic vinegar
Handful of raw spaghetti noodles (to add later)
1 large handful raw spinach leaves (to add later)
Parmesan and Asiago cheese (optional garnish)

Directions:

Pour 6 cups of water into your crockpot and add chicken. Add all vegetables except for the spinach leaves. Stir in the bouillon and vinegar. Salt to taste.

Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.

15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and set the crockpot to high heat.

Garnish with parmesan and asiago cheeses, if desired. 







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Monday, July 8, 2019

Crockpot Monday: New England Clam Chowder

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How was your fourth? I hope that it was a time of fun and happiness. For me, it's also my best friend's birthday even though he's in this weird denial of birthdays phase. That doesn't stop me from celebrating him whenever I get the chance. Some people are just worth celebrating.

New England Clam Chowder:

Ingredients:
1/2 pound bacon, cooked and diced
1 (6.5-ounce) can minced clams, drained
5 small red potatoes, peeled and cut into chunks
1 onion, peeled and diced
1 cup sliced celery
2 garlic cloves, chopped
2 teaspoons dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups chicken broth
2 cups half-and-half (or heavy cream)
1 cup shredded cheddar cheese (to add later)

Directions: 

Brown the bacon on the stove and drain any fat. Put the bacon into your crockpot and add clams. Add all the vegetables and spices and pour in the broth.

Cover and cook on low for 6 to 8 hours, or until the onion is translucent and the potatoes squish easily with a fork. Use an immersion blender and pulse a few times to naturally thicken the soup or carefully do so in a traditional blender before returning it to the crockpot. Stir in half and half and shredded cheese.







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Monday, July 1, 2019

Crockpot Monday: Mulligatawny Soup

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With the heatwave we've been having, I cannot believe that I'm posting a soup recipe. In fact, I confess to being sitting in a little restaurant, soaking up their air conditioning because I don't have any at my house and it feels too hot to breathe there. Still, we're up to the soups and stews, so here we go:

Mulligatawny Soup:

Ingredients:
2 pounds boneless, skinless chicken thighs
1 cup peeled and chopped apple
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 Tablespoon dried minced onion flake
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry powder
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice (to add later)

Directions:

Use a 6-quart slow cooker. Put the chicken thighs into the bottom of your cooker, and add apple, carrots, the whole can of tomatoes, onion flakes, and raisins. Then add the lemon juice, spices, and broth. Stir to mix the spices.

Cover and cook on low for 8-10 hours. If you'd like, shred the chicken with two big forks, and stir in the uncooked rice. Change to high heat for 30 minutes, or until the rice is tender.






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Monday, June 17, 2019

Crockpot Monday: Seasoned Potato Wedges

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Seasoned Potato Wedges
Is there anything better than a burger fresh off the grill? Maybe only having some seasoned potato wedges to eat alongside!

Seasoned Potato Wedges:

Ingredients:
Bag of baking potatoes
1 Tablespoon seasoned salt
1 teaspoon dried basil
1/4 teaspoon chipotle chili powder
cooking spray

Directions:

Wash your potatoes and slice them into long wedges. In a bowl, toss them with spices. Spray the inside of your crockpot with cooking spray and toss your wedges inside.

Cook on high for 4-6 hours. After 2 hours, carefully dump the collected liquid. A colander will work well for this. Your potatoes are done when they reach the desired softness. If your crockpot has more liquid, drain them again.



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Monday, June 10, 2019

Crockpot Monday: Roasted Garlic Spoonbread

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Roasted Garlic Spoonbread

Once it gets warm and sticky here, I rely on my crockpot to pick up a lot of the cooking load. One of the things that I put in it is this recipe for roasted garlic spoonbread. It goes so well with any pasta that we might whip up!

Roasted Garlic Spoonbread:

Ingredients:
3/4 cup yellow cornmeal
1 Tablespoon sugar
1/2 teaspoon cayenne pepper
2 cups milk
2 Tablespoons melted butter
4 eggs
1/4 cup grated Parmesan cheese
1 head garlic, cloves peeled (about 15 cloves)

Directions: 

Use a 2-quart crockpot.

In a large mixing bowl, combine cornmeal, sugar, pepper, milk, melted butter, and eggs until you've got a nice batter. There’s no need to use a mixer, just whisk together until there are no large lumps. Stir in Parmesan cheese and garlic cloves. Pour the batter into a greased slow cooker.

Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Your spoonbread is finished when the center is set and an inserted skewer comes out clean.



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Monday, June 3, 2019

Crockpot Monday: Risotto

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Risotto
Well, summer is officially here for me and my family. The oldest is still away at school and the youngest is busy working. I'm sneaking closer and closer to being an empty nester. I don't know how that's possible since I still feel far too young for that...thank goodness for delicious food to distract me!

Risotto:

Ingredients:
1.25 cups uncooked Arborio rice
1/4 cup olive oil
1/4 cup white wine
3.75 cups chicken or vegetable broth
1 teaspoon dried onion flakes (or 1/4 cup finely chopped yellow onion)
5 cloves chopped garlic
1 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup shredded parmesan cheese (to add at the very end)

Directions:
Toss the uncooked Arborio rice with the olive oil in your crockpot. Add the seasonings, garlic, broth and white wine. Stir until mixed.

Cover and cook on high for 2 hours, or until the rice is tender. Stir in the shredded cheese and leave uncovered for about 15 minutes to let some of the moisture escape.




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Monday, May 27, 2019

Crockpot Monday : Ranch Vegetables

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Ranch Vegetables
Wow, what a week. The youngest has now graduated from high school and this weekend is his open house. Where have the years gone? It's crazy. Anyway, y'all don't want to read an hour of a mom reminiscing over her baby. You want a recipe! I happen to have one that is easy and great for something like an open house.

Ranch Vegetables:

Ingredients:
5 cups of fresh vegetables, whatever you have on hand is fine
1 packet dry ranch dressing mix
1/4 cup water

Directions:

Wash and trim all the veggies. Add them to your crockpot. Sprinkle in the ranch dressing mix, toss gingerly with a large spoon to coat vegetables a bit. Add 1/4 cup of water.

Cover and cook on low for 2-4 hours. The vegetables are done when they reach desired tenderness.


See? Told you!


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Monday, May 20, 2019

Crockpot Monday : Homemade Stuffing

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Homemade Stuffing

My apologies for the missed week! I had to go to Ontario for a funeral and there was chaos and emotion and exhaustion and it plum skipped my mind. I'm back though and I've been seriously craving comfort food...like stuffing...

Homemade Stuffing:

Ingredients:
10 slices of bread, lightly toasted in the oven
1 large yellow onion, diced
1 cup celery, diced
1 cup tart apple, peeled and diced
1/4 cup butter, melted
1/4 cup fresh parsley, chopped
1.5 cups chicken or vegetable broth
1 Tablespoon ground sage
1 teaspoon ground marjoram
1/2 teaspoon savory
1/2 teaspoon thyme
1 teaspoon kosher salt
1 teaspoon black pepper

Directions: 

Toast the bread slices in the oven at 300 degrees. Keep an eye on this. It can go from toasty to burnt rather quickly. While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.

When the bread is done, cut into 1/2 inch cubes. Add to the crockpot. Toss very well with the butter, chopped vegetables, and spices. When the bread is coated nicely, pour in 1.5 cups of broth.

Cover and cook on high for 2 hours.  When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout.



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Monday, May 6, 2019

Crockpot Monday: Cranberry Pork Roast

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I looove cranberries. It's true. At Thanksgiving, I do a cranberry rice instead of regular rice. I drink cranberry juice. I just love cranberries. I hope you love this recipe!

Cranberry Pork Roast:

Ingredients:
2-3 pounds pork roast
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce

Directions:

Place the meat into the crockpot and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top.

Cover and cook on low for 7-9 hours, or on high for 5-6.

Serve over mashed potatoes and with a green salad.

Also, I love mashed potatoes too! 





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Monday, April 29, 2019

Crockpot Monday: Peking Pork Chops

9:00 AM 0 Comments
Are you feeling a little bit adventurous today? Looking for something with a new twist? I think this week's recipe might be just the thing you're looking for.

Peking Pork Chops:

Ingredients:
6 pork chops
1/4 cup brown sugar
1 teaspoon ginger
1 teaspoon 5 Spice Powder
1/2 cup soy sauce
1/4 cup ketchup
4 cloves garlic, chopped

Directions: 

Place chops into the crockpot. In a small bowl, combine sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of chops.

Cover and cook on low for 6-8 hours, or on high for about 4.

Serve with rice and veggies; ladle sauce on top. 

Nice and easy, but oh so yummy!







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Monday, April 22, 2019

Crockpot Monday: Sweet Mustard Roast

8:00 AM 0 Comments
I really do love this time of year when everything is blooming and my allergy meds are working overtime. After so many months of grey skies and cold, it's such a welcome change. What does this have to do with Sweet Mustard Roast? Not a thing except that when you're out enjoying the kids' spring sports, this is really nice to come home to.

Sweet Mustard Roast:

Ingredients:
3 pounds pork roast
1/3 cup molasses
1/3 cup dijon mustard
1 teaspoon garlic powder
2 Tablespoons white vinegar

Directions: 

Place meat into crockpot. Top with molasses, Dijon mustard, and vinegar. Add in the garlic powder. Using tongs, flip the meat over a few times to coat it nicely with the sauce.

Cover and cook on low for 6-8 hours or on high for about 4.






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