Clearing out that freezer! Kent found a chuck roast from December and this recipe from #tasteofhome. I am not a fan of slow cookers but he wanted me to use it versus my dutch oven. I seem to have better luck slow cooking in the oven. I have no idea why. Anyways, I used my slow cooker for this recipe it worked well. (Still not sold though. Just sayin’!!) This recipe is definitely #simpleanddelicious. So flavorful and the pot roast was really tender. Served over noodles. Here goes:
Spice Braised Pot Roast
1 – 2# boneless beef chuck roast
1 – 14 1/2 ounce can diced tomatoes
1 medium onion, chopped
1/4 cup white vinegar (I used 1/4 cup pomegranate balsamic vinegar with a splash of red wine vinegar. You could use any vinegar you like. White vinegar seems blah to me.)
3 Tablespoons tomato puree (I used 2 Tablespoons tomato paste. I did not have puree.)
1 Tablespoon poppy seeds
1 bay leaf (I used 3 – Why not?!)
2 1/4 teaspoons sugar
2 teaspoons Dijon mustard
2 garlic close, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon juice (I used juice of 1/2 lemon)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
Hot cooked egg noodles
- Place roast in a 5 quart slow cooker. (If you like, salt and pepper both sides and brown before placing in slow cooker. That’s what I did!)
- Mix all remaining ingredients except noodles; pour over roast.
- Cook, covered, on low until meat is tender, 7-10 hours.
- Serve pot roast with noodles and ladle over with some of the juices.
I love asparagus. I had a bunch in my fridge and wanted to do something with it. Soups are always easy. I went online and found some recipes. I did a version of an America’s Test Kitchen recipe.
Creamy Asparagus Soup
Bunch of Asparagus (After chopping mine weighed 10 ounces), cut tips and chop stems to 1/2 inch pieces
3 Tablespoon butter
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
1 cup frozen peas
1/4 cup grated parmesan cheese
1/4 cup heavy cream (I used buttermilk, that’s what I had in my fridge and worked great)
Juice of 1/2 lemon
- COOK TIPS Cut tips off asparagus spears and chop stalks into 1/2 inch pieces. Melt 1 1/2 tablespoons butter in Dutch Oven or Stock Pot over medium high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside.
- SOFTEN VEGETABLES Add remaining butter and asparagus pieces, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper to empty pot and cook over medium low heat, stirring occasionally, until vegetables are softened, about 10 minutes.
- SIMMER SOUP Add broth to pot and bring to boil over medium high heat. Reduce heat to medium low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan. Puree soup in blender and return to pot. (I used my immersion blender. You could also just mash it up in the pot if you don’t have a blender or immersion blender.) Stir in cream, lemon juice, and asparagus tips and cook until heated through, about 2 minutes.
- THE END. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 2 days.)
That’s it. Simple and Delicious.
Rachel found a new addition to our Christmas Cookie day. If you like peppermint you will love these cookies!
White Chocolate Peppermint Pudding Cookies
(Compliments; several recipes online. The author for this one is Kelly)
3/4 cup softened butter
1 cup sugar
1 package vanilla pudding (I used 5.1 ounce. The recipe called for small box)
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon vanilla extract (next time I will use 1/2 teaspoon vanilla and 1/2 teaspoon peppermint extracts)
1 cup white chocolate chips
1 cup Andes Peppermint Baking chips
1/2 cup crushed peppermint candies or candy canes
- Preheat oven 350 degrees
- Cream together sugar and butter
- Beat in dry instant pudding mix
- Add the eggs and extract(s)
- Add baking soda and flour. Mix well.
- Stir in chips
- Roll into 1″ balls and place on parchment lined cookie sheet. Rachel and I flattened lightly and topped with crushed peppermint candies.
- Bake 8-10 minutes
That’s it. Simple and Delicious!
Tis the season! I bought a bag of cranberries. No one in this house likes cranberry sauce. Not sure why I bought them!! I didn’t want to waste them so I found a recipe in Food Network magazine and decided to slow cook some cranberries. When I tasted the sauce I thought it was so flavorful I had to do something with it. I searched online and found a recipe for Cranberry Oatmeal Bars and that was even better! Click on the link and make those too!!
(Compliments of Mccormick.com)
12 ounce package of fresh cranberries
2/3 cup sugar
1 seedless orange, peeled and sectioned
2 bay leaves
1 cinnamon stick (I didn’t have a cinnamon stick so I stirred in 1/2 teaspoon cinnamon in the sauce after removed from the oven.)
- Place all ingredients in slow cooker. I used my Dutch Oven and baked for 3 hours at 225 degrees. You can use your slow cooker and the suggestion is High for 3 hours.
- Check every hour, uncover and stir.
- After 3 hours if not thickened enough (mine was) you should cook in your slow cooker, uncovered for 30-45 minutes longer until desired thickness is reached.
- After I took mine out of the oven I stirred in 1/2 teaspoon cinnamon.
- It was awesome!! 🙂
I used most of the sauce for the cranberry oatmeal bars. The rest I used on my salad and that was a fabulous idea. I made another batch this weekend and will be using on my salad and maybe making some cookies with the rest. Who knows!!
Friday night Kent and I were chatting. He mentioned he would like me to try to make a NY Style Pizza. You know – the thin, floppy crust, cheese pizza. Well, I found a recipe and gave it a whirl today. It turned out very close to that style pizza. Kent, Eric and Rachel approved. We have lived in the midwest for 19 years. Originally from Central NY. We know what a NY Style pizza is about. However, Chicago is my kind of town!! My favorite style pizza is Chicago Deep Dish. (A bit more work to make but worth it.) I did enjoy this NY pizza but Chicago is my fav. Just sayin’!
New York Style Pizza
(Compliments Adam Ragusea, NY Times)
1 hour before baking; PREHEAT oven 475-500 degrees (I did 500 degrees)
(Makes four 12-inch pizzas)
For the dough:
2 1/4 teaspoon active dry yeast (1 packet)
1 teaspoon sugar
¼ cup warm water
2 cups warm water
1 tablespoon sugar
1 tablespoon salt
¼ cup olive oil
5 cups bread flour, plus more as needed (I used 5 3/4 cups flour. I started with 5 cups and then added 1/4 cup at a time.)
- Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water.
- When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together.
- It should be only slightly sticky; if it’s very sticky, add additional flour.
- Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl.
- Age in the refrigerator for at least 24 hours or up to a week. (I made the morning of the day before and the next evening made the pizza)
1 28-ounce can whole San Marzano tomatoes
¼ cup olive oil
½ teaspoon sugar, or more to taste
1 teaspoon dried oregano
2 tablespoons tomato paste
- Remove tomatoes from their canning liquid and discard the liquid.
- Squish or blend the tomatoes until smooth. (I used an immersion blender and that worked great. I like my pizza sauce without lumps.)
- Add remaining ingredients and mix until smooth. Makes enough for four pizzas.
Cheese Topping for Pizza
6 ounces whole-milk, low-moisture mozzarella per pizza (note the cheese. NOT skim but whole milk)
1/4 cup Grated Parmesan
- Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. (I did 500 degrees.)
- Use convection setting, if available. (I did not use convection)
- After pre-heating, stretch pizza dough and place on a well-dusted peel. (I stretched on peel lined with parchment paper and a light dusting of all purpose flour. Worked perfect!)
- Top with sauce, parmesan, and then the mozzarella.
- Bake for 5-6 minutes.
- Rest on cooling rack before slicing.
Once again I decided to bake some scones this weekend. I started with Cranberry Orange Scones. I think these would be great for the holidays. So easy. You can make and bak in under an hour. Simply DELICIOUS!!
Cranberry Orange Scones
(Compliments of King Arthur Flour)
1 3/4 cups (198g) All Purpose Flour
3 Tablespoons (35g) sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons (71g) butter, chilled, cut into pieces
1/2 cup (57g) dried cranberries
1/3 cup (74g) half&half
1 Tablespoon (14g) orange juice
1 large egg
the grated peel of 1 medium to large orange or 1/2 teaspoon orange oil
- Preheat oven 425 degrees. Line baking sheet with parchment paper. You could lightly grease baking sheet also. I have stock in parchment paper! 🙂
- In a medium sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in until the mixture resembles coarse meal.
- Stir in the cranberries.
- In a separate bowl, whisk together the half and half, orange juice, egg, and orange peel or oil. Add this mixture to the flour mixture and stir until the dough just comes together. (I used orange peel and squeezed a the orange juice from my orange. I ate the other half of the orange while I baked away!)
- Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a 1/2 inch thick round, about 8 inches across.
- Transfer the round to the prepared baking sheet. Brush with milk, and sprinkle with coarse white sugar, if desired. (You could brush with half and half or cream too. I always have cream in my fridge so that is what I used. Also, I lightly sprinkled the top of the scones with sugar.)
- Cut the round in 10 wedges. Separate the wedges sightly.
- Bake the scones for about 15 minutes, or until they’re golden brown. Remove them from the oven and serve immediately.
Enjoy. (and you will!!)
This pizza is a favorite of Martin’s. He is home from NYC for the weekend and it was on the top of his requests. It was a hit with the group of family and friends we had over the other day. It’s been a while since I have made this one. Thought I would bring it to the front of my posts. It is also posted under Indiana for the 50 States, 50 Pizza challenge. The first time I made this pizza was New Years Eve 2012! (The Pizza Challenge was the reason I started my blog so many years ago!) I updated the recipe so hopefully it makes a bit more sense! Needless to say in 2019 this pizza is still a hit AND Simple and Delicious!!
Purple Pig Pizza
Small head purple cabbage, sliced thin (you will have leftover slaw)
Marzetti’s Cole Slaw Dressing (or make your own. That’s what I do! See below for recipe)
2 pound Pork Shoulder or Pork Butt roast (spare ribs work great too)
Barbecue Sauce (we use Sweet Baby Ray’s)
1 clove garlic, minced
1/4 cup olive oil
Shredded Cheese, 2-3 cups (I use a combination of mozzarella, cheddar, and Parmesan. I like to use more than one cheese on my pizzas. If you want you could just use mozzarella. Whatever you like, it’s your pizza!)
1. Season pork shoulder with salt, pepper and garlic powder on both sides. Add 1 Tablespoon olive oil to dutch oven over medium high heat. Brown both sides of roast.
2. After sides are browned, transfer the roast in the dutch oven with lid on to oven, preheated at 300 degrees. Bake for 2-3 hours. I baked a 2/12 pound pork shoulder the other day and removed after 2 hours.
3. When the roast is done, let it cool down and then shred it. After shredding the pork, add barbecue sauce to your taste. I generally use a 1/4-1/2 cup. You will have leftover pulled pork. Great for sandwiches. You can also freeze for your next pizza!!
While roast is baking you can prepare the slaw as follows;
4. Thinly slice the cabbage and add coleslaw dressing. Be careful when adding the dressing, a little goes a long way. (sometimes I add a bit of shredded carrot.)
2/3 cup mayonnaise
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1/2 teaspoon celery salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Mix all together. Taste to be sure salted to your liking.
5. Combine the olive oil and minced garlic.
6. Brush the pizza dough (this link takes you to my “go to” pizza dough) with the olive oil/garlic mixture.
7. Add cheese, top with pulled pork mixed with the barbecue sauce and last but not least the purple cabbage.
8. Bake at 500 degrees for 12-15 minutes.
I saw this recipe in “allrecipes Magazine”. Yes, they not only have their website but they have a nice magazine. Kent and I enjoy breakfast pizza but have never tried left over pizza in a casserole. Most every Friday we have pizza. This Friday we did a cheese pizza and a 3 meat pizza. The meat pizza this week had sausage, bacon and Canadian bacon. Ready for a nice “Simple and Delicious” casserole? Here it is:
Left Over Pizza Breakfast Casserole
(compliments of allrecipes.com)
3 slices leftover sausage pizza, cut into 3/4 inch squares (or 3 cups) Whatever pizza you have left over is perfect!
1 cup shredded mozzarella cheese
4 eggs, beaten
1 cup milk
1/3 cup chopped onion
3 Tablespoons butter, melted
1 clove garlic, minced (optional) I say add it in!
1 teaspoon dried oregano
1/2 teaspoon salt and 1/4 teaspoon pepper (I use kosher salt. If you use table salt use 1/4 teaspoon. OR; don’t add at all. This was not part of recipe.)
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper or to taste (I lightly sprinkled on top)
Pepperoni slices or any other meat if you desire. I did not add any more, we had plenty this week! However, Canadian Bacon or some fried bacon would be yummy.
- Preheat oven to 350 degrees. Coat a 2 quart baking dish with cooking spray. (I used my 8 inch square pyrex dish.)
- Arrange pizza squares in prepared baking dish and top with mozzarella.
- Whisk together eggs, milk, onion, melted butter, garlic and oregano in a large bowl; pour over pizza. Sprinkle with Parmesan and crushed red pepper then cover with foil.
- Bake 30 minutes. Remove foil and top with pepperoni or other meat if using.
- Continue baking, uncovered, until eggs are set and Parmesan is melted, about 20 minutes.
With everyone worrying about calories in my world I am going to start posting calories if noted in recipe. Per 1 cup serving: 446 calories. Have a piece or 1/2 a piece, it is worth it!
Simple and Delicious for the holidays or any day!
No Bake Avalanche Cookies
(got recipe online. Tons out there!)
2 cups Crispy Rice cereal
1 cup mini marshmallows
1/2 cup creamy peanut butter
16 ounces white chocolate
- Line 2 baking sheets with parchment paper. Set aside.
- Mix cereal and marshmallows in large bowl. Set aside.
- Melt white chocolate and peanut butter together. I used the microwave. Check frequently and stir. Don’t over heat it though. (If you overheat it will become hard and crumbly.) You can also use the double boiler method.
- When above is melted, pour over cereal and marshmallows and mix until completely coated
- Drop using a tablespoon onto the lined pans
- You could sprinkle with mini chocolate chips, if desired. (We didn’t do that.)
- Place in refrigerator until set. About 1 hour.
Thought I would bake some different cookies for the Holiday Season. I found this recipe in my Betty Crocker cookbook. I made some as sandwich cookies and the rest as a cookie with or without ganache topping. Give these a try! I am going to use this recipe with lemon and thyme over the weekend. Hmmm, maybe lavender and lemon! What do you think of that?
Chocolate Filled (or not) Orange Rosemary Butter Ball Cookies
(Compliments of http://www.bettycrocker.com)
1 cup butter, softened
1/2 cup powdered sugar
1 Tablespoon fresh Rosemary, chopped finely
1 Tablespoon orange zest
1/4 teaspoon salt
1 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 cup sugar (to roll cookies in before baking)
1/2 cup dark chocolate chips
2 Tablespoons heavy cream
- Preheat oven to 400°F.
- In large bowl, beat butter, powdered sugar, orange peel, rosemary, salt and vanilla with electric mixer on low speed until mixed; beat on medium speed until creamy. On low speed, beat in flour and baking powder until dough forms. (I used my standup mixer.)
- In small bowl, place sugar. Shape dough into 1-inch balls. Roll in sugar. On ungreased or parchment lined cookie sheets, place balls 2 inches apart. Press lightly with tines of fork to flatten slightly
Bake 6 to 8 minutes or just until edges start to brown. Remove from cookie sheets to cooling racks; cool completely.
Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High in 15-second intervals until chips can be stirred smooth. Refrigerate until cooled and mixture starts to set, about 10 minutes.
For each sandwich cookie, spread about 1/2 teaspoon filling on bottom of 1 cookie. Press bottom of second cookie over filling. Let stand until set.
When they first come out of oven the rosemary is a strong flavor as a warm cookie. At first I thought I would recommend cutting the rosemary quantity in half. As the cookies cool it is just right.