lasagna (oven)

lasagna
(makes 1 colossal deep pan or 2 9x13 pans)

1 pound Italian sausage
1 pound ground beef
40 oz spaghetti sauce
12 lasagna noodles
4 tablespoons parsley, chopped
16 oz ricotta cheese
1 egg
12 oz mozzarella cheese (shredded or sliced)
3/4 cup grated Parmesan cheese

1. Preheat oven to 375 (if cooking right away)
2. Brown sausage and ground beef in pan until done.
3. Meanwhile, boil water and cook pasta.
4. Add spaghetti sauce and heat through.
5. Mix parsley, ricotta, and egg until well combined.
6. To assemble, spread 1 1/2 cups meat sauce in bottom of pan.  Arrange 6 noodles on top of meat sauce, and top with half of ricotta mixture. Top with 1/3 mozzarella cheese and 1/3 Parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.
7. Spray foil with non-stick spray and cover lasagna.
8. Bake for 30 minutes with foil on and 30 minutes without foil.
9. Cool for 15 minutes before serving.

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seared steak with roasted poblanos and onions

With this warmer HOT weather, I'm trying to keep my meals light and simple.  This Spanish dish of a steak covered with paprika and seared with peppers and onions with lime juice sounded refreshing and delicious.  It was!  We had this as our Cinco de Mayo meal last week!

 {seared steak with roasted poblanos and onions}

 {just a squeeze of lime juice and ready to eat!}

seared steak with roasted poblanos and onions
from myrecipes.com

makes 4 servings

2 tablespoons olive oil
4 steaks
2 teaspoons paprika
1 teaspoon ground black pepper
1 onion, wedged
2 poblanos, seeded and cut into 1/2 inch strips (if you want more heat leave some seeds)
4 lime wedges
sea salt chunks

1. Heat a cast iron skillet with oil.
2. Coat both sides of the steaks with paprika and black pepper.
3. Sear steaks in skillet until desired doneness.
4. Add onions wedges and peppers browning until caramelized on one side. 
5. Cook until tender.
6. Place onions and peppers on a plate.  
7. Top with steaks.
8. Sprinkle sea salt chunks on steak and serve with lime wedge.

What kind of foods do you like to eat when the weather is hot?  I lean towards lighter food with tons of fresh vegetables.

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sukiyaki

Working in an environment with so many Japanese, you smell, see and hear about how good this is or how good this other recipe is.  I foresee many Japanese recipes coming over the next few months.  The challenge is to keep the ingredients to items you can buy at Kroger or your local grocery store, but I'm always up for a challenge!

{a co-worker said this is like the Hamburger Helper for Japanese since any vegetables or meat can be used; typically it is made with beef}

one year ago:  spicy sesame honey chicken

sukiyaki
from Tori Avey

makes 4 servings

1 cup beef broth
1/2 cup soy sauce
1/2 cup mirin or sake (use sake for a more savory broth)
4 ounces udon noodles
2 tbsp olive oil
1 pound well-marbled tender beef, cut into bite-sized pieces
1 large yellow onion, halved and cut into thin crescents
1 pint mushrooms, sliced
2 cups mixed vegetables
5 green onions, white and green parts, cut into 2-inch diagonal lengths

1. To make the sauce, mix together the broth, soy sauce, and mirin/sake in a bowl. Taste and adjust seasonings if desired. Set aside.
2. Boil water and cook noodles until done.  Drain and set aside.
3. Meanwhile, in a medium dutch oven or heavy-bottomed pot, heat oil over high heat until it becomes runny and starts to shimmer. Add beef and sear until browned on one side.
4. Add the onion, mushrooms, and vegetables. Stir and cook until just tender, about 4-5 minutes.
5. Add the green onions and stir until they turn bright green, about 30 seconds. 
6. Add the sauce and noodles. 
7. Mix well and bring to a gentle boil over medium heat. 
8. Cook until all the ingredients are heated through and tender. 
9. Serve hot. 

Unlike other Asian cuisines, Japanese cuisine is based on noodles (a sign of long life) which is a bit dangerous for me since I love LOVE noodles.  Luckily, they make their noodles thin, long, and with beans, potatoes, or buckwheat.  In other words, much healthier than straight flour. 

Have you ever had Japanese food?  Did you like it? 

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Hungarian Goulasch

I can say that in the winter, I crave hearty, warm foods.  I save the salads for summer.  I have a soft spot for a good goulasch, and this recipe did not disappoint especially since it can be made in my favorite crock-pot!

 {Hungarian Goulasch}

 {Hungarian Goulasch side view}

 {Set in a crock-pot and go!}

 {I boiled potatoes separately because I have to agree with The Hubby on this one--potatoes in the crock-pot cook and taste weird}

Hungarian Goulasch
from a farmgirl's dabbles

3 pounds beef chuck roast, cut into 1" cubes
5 medium carrots, peeled and sliced into 1/2" diagonals
16 oz. whole fresh mushrooms, quartered
1 large onion (local), chopped
3 large cloves garlic (local), minced
2 cups low sodium beef broth
1-6 oz can tomato paste
2 tablespoons Worcestershire sauce
1/4 cup Hungarian sweet paprika
1/4 cup brown sugar
1 teaspoon yellow mustard (or 2 teaspoons dry mustard)
2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
Cooked potatoes, egg noodles or bread

1. Place beef, carrots, mushrooms, onion and garlic in the crock-pot. 
2. In a medium bowl, whisk together remaining ingredients, and then add to the slow cooker. 
3. Stir a bit to combine. 
4. Cover and turn heat to low. Cook for 6 to 7 hours, or until beef and veggies are very tender. 
5. Serve in bowls with steamed potatoes, egg noodles, or a warm loaf of fresh crusty bread.

How about you-do you crave heavier foods in the winter?

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vegetable beef stew

Although today is supposed to be nice and sunny, tomorrow is supposed to snow here in Kentucky....  What better way to warm up than with this delicious stew made in the crock-pot so it can be ready for you when you get home?  Absolutely nothing!

 {vegetable beef stew}

 {Served with garlic cheese biscuits!  I used my biscuit recipe and added 1 teaspoon garlic powder and 1/2 cup cheese}

Vegetable Beef Stew

Makes 8 servings

2 tablespoons olive oil
2 pounds stew beef, cubed
1 cup red wine
2 potatoes, diced
2 cups beef glace (can be found with the stocks and broths)
1-14 oz can diced tomatoes
1-6 oz can tomato paste
1 cup corn
1 cup beans, cut into bite-size lengths
1 cup carrots, diced
1 cup celery, diced
1 large onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon dried parsley
1/2 teaspoon black pepper

1. Heat oil in a large skillet until hot; add beef and sear on one side.  This might have to be done in more than 1 batch.
2. Place the seared beef in the crock-pot and add wine to de-glaze the pan.  Once all the browned and stuck bits are loose, place in the crock-pot.
3. Add the remaining ingredients to the crock-pot.
4. Cook on low for 6-8 hours.
5. Enjoy!

The weather here has been crazy the last few weeks.  Plus, it's been so dreary that the last few days of sunshine have been so fantastic for me especially.  I love cold weather, but the dreariness is for the birds!

Do you like vegetable beef stew?  What other stews do you like to make in the crock-pot?

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Beef Teriyaki

I love making easy recipes like this teriyaki in the crock-pot.  I made this several times because there was never enough sauce! (for me at least)  So finally it was at a triple recipe of the sauce that I was finally happy; not that I minded eating this three times over the course of 6 weeks or so....

 {Beef Teriyaki}

 {I thickened the sauce then added the steamed vegetables}

One year ago:  Sauerbraten (German Pot Roast) 

Two years ago:  Spiced Cider

Beef Teriyaki
from Betty Crocker

Makes 4 servings

1 1/2 lb beef round steak, trimmed of fat, cut into thin bite-size strips
3/4 cup soy sauce
6 tablespoons packed brown sugar
3 teaspoon fresh ginger, minced
3 clove garlic (local), minced
2-8 oz cans sliced water chestnuts, drained
3/4 cup beef broth plus 2 tablespoons
1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed
2 tablespoons cornstarch
Cooked rice or noodles

1. Place meat in a crock-pot.
2. Mix soy sauce, sugar, ginger, and garlic together until combined; pour over meat.
3. Cover; cook on low heat setting about 6 hours. 
4. About 30 minutes before serving, drain liquid and place in a saucepan; mix 2 tablespoons broth and cornstarch together.
5. Add cornstarch to beef liquid and heat until thickened.
6. Add thawed vegetables and water chestnuts to thickened liquid and cook until vegetables are tender.
7. Add vegetable mixture to meat and stir to combine.
8. Serve over rice or rice noodles.

If you like this, try recipes like Cashew Chicken or Coconut Lime Chicken, both easy and made in the crock-pot!

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Sloppy Joes

The Hubby is pretty awesome when he indulges my crazy recipes.  So every once in a while, I make a recipe that I know he will love or at least one of his past favorites (it helps to balance everything!).  I'd been wanting to share my Sloppy Joe recipe for a while, but I don't make it very often.  Plus, I'd been seeing on Pinterest that it can be done in a crock-pot!  Like I really needed another excuse to make this recipe....

 {Sloppy Joes}

 {Top view, and yes, I served it with steamed broccoli although The Hubby wanted fries!}

One year ago:  Roasted Garlic and Chili Pasta with Shrimp

Sloppy Joes

2 pounds ground beef (local)
1 large onion (local), chopped
2 cloves garlic (local), minced
1-8 oz can tomato sauce
2-6 oz can tomato paste
1/2 cup ketchup
1/3 cup packed brown sugar
3 tablespoons soy sauce
12 hamburger buns

1. Brown ground beef with onions and garlic cloves.
2. Combine tomato sauce, tomato paste, ketchup, brown sugar, soy sauce, and browned meat into slow cooker, stirring to combine.
3. Turn on low and cook 6-8 hours.
4. Serve on hamburger buns. 

This recipe works very well on the stove too!  Brown the meat, then add remaining ingredients and allow to simmer for 15-20 minutes.

As a personal note--please don't buy those spice mixes from the store!  They are made to last for years (seriously, check the expiration date!), and they can be made just as easily with items you have at home!  If you need taco mix or fajita mix, make them from scratch too!

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Bulgogi (Korean BBQ)

When The Hubby asked to go and get some Korean BBQ and kimchi stew, I about had a heart attack!  As soon as I recovered, I grabbed the keys, and we headed to a local Korean restaurant.  After The Hubby declared that they were both delicious and that I should try to make them for the blog, I told him that I had already made Bulgogi for him before (very early in our relationship), and he didn't like it.

After my mom came back from visiting my dad while he was stationed in Korea, she would make this at least once a month because it was easy and delicious.  I won't lie when I said I missed it, but now that The Hubby likes it, we will be eating it more!  (I am attempting to make Kimchi as you read this so cross your fingers!)

 {Bulgogi (Korean BBQ)}

 {Marinating the beef}

 {Cook the marinade to reduce it and kill bacteria from the raw meat}

 {Pour the BBQ sauce over the meat, veggies, and rice for extra flavor!}

Bulgogi (Korean BBQ)

Serves 6-8

2 pounds beef steaks, about 1 inch thick
1 onion (local), thinly sliced
1/2 cup soy sauce
4 tablespoons brown sugar
4 tablespoons sesame seed oil
1/2 teaspoon black pepper
4 cloves garlic (local), minced
Steamed vegetables and cooked rice

1. Mix beef and onions together in a dish suited for marinating.
2. Mix remaining ingredients, except vegetables and rice, until combined.
3. Pour marinade over beef and onions; allow ti sit for 24 hours.
4. Reserve marinade.
5. Preheat grill to high; grill until steaks reach desired doneness.  You want edges really crisped and blackened.
6. Meanwhile, heat reserved marinade in a pan until a rolling boil is reached for 10 minutes (to kill bacteria).
7. Sliced steaks into bite-sized pieces.
8. Serve BBQ over rice and steamed vegetables with sauce on the side.

I'm really upset that I didn't have chopsticks for these pictures!  When my mom and I made our quarterly trip to the Asian market, I picked up a permanent set because I love eating with chopsticks.  The Hubby needs some practice though!

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Balsamic Beef

The Hubby and I are always up for a good pot roast.  So when he was showing he was willing to have balsamic (a recent development), I made this immediately.  We both loved the flavor; the balsamic really gives it a depth and smokiness. 

 {Balsamic Beef with mashed potatoes}

 {Side view}

One year ago:   Beef with Gravy and Buttered Noodles

Balsamic Beef
from Shugary Sweet

Makes 4 servings

2 pound beef chuck roast
1/2 cup beef broth
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1/4 tsp crushed red pepper flakes
3 cloves garlic, minced
2 tablespoons cornstarch (3 tablespoons tapioca flour for paleo)
2 tablespoons broth

1. Place roast in crock-pot.
2. Mix remaining ingredients together and pour over roast.
3. Cook on low for 6-8 hours.
4.  Drain cooking liquid from crock-pot and place in a saucepan.
5. Mix cornstarch (tapioca) and broth together and add it to the beef liquid.
6. Cook sauce until thickened.
7. Slice beef and serve over mashed potatoes (or cauliflower) topped with gravy.

If you don't believe that we love pot roast, you should try Chipotle-Coffee Pot Roast, Garlic Pepper Pot Roast, Sauerbraten (German pot roast),and Pot Roast Paprikash.

Do you love pot roast?

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Steak with Chimichurri Sauce

Chimichurri sauce is one of those quintessential summer dishes; it's nothing but fresh herbs and olive oil.  Think of it like South America's pesto sauce, but it's much more flavorful (not that I don't like pesto)!

 {Steak with Chimichurri Sauce}

 {Steak marinating in a spice rub}

 {Making the chimichurri sauce}

 {I was so hungry, I immediately had to take a bite and snap a side picture}

One year ago:   Beef Bourguignon

Steak with Chimichurri Sauce
from Better Homes and Gardens

Makes 4 servings

4 steaks
2 teaspoons chile powder
2 teaspoons sweet smoked Spanish paprika
1/2 teaspoon coarsely ground pepper
2 teaspoons brown sugar
1/2 teaspoon kosher salt

1 tablespoon olive oil
3 cloves garlic, peeled
1/4 onion, peeled and cut into quarters
1/2 cup olive oil, or more to taste
1.5 tablespoons red wine vinegar
1.5 tablespoons lemon juice
1/2 teaspoon fine-grain sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red chile flakes
1 cups tightly packed chopped fresh curly parsley
1/2 cup tightly packed fresh cilantro
1 cup tightly packed fresh mint 

1. In a small bowl, whisk together chile powder, paprika, pepper, salt, sugar, and oil.
2. Rub spice mixture on one side of steaks and allow to sit for 30-45 minutes.
3. Meanwhile, combine remaining ingredients in a food processor until smooth; store in the fridge until steak is done.
4. Preheat the grill. 
5. Cook steak until your desired temperature is reached.
6. Serve steak with sauce. 

I also had the leftovers with grilled chicken with excellent results.  I basically licked the bowl this was stored in.  The Hubby tried it, and he said he didn't know if he liked it or not because it was "weird".  For the record, he ate chimichurri sauce, twice.  I think he liked it.

And now the winner of our Pyrex Giveaway is---Bea!  I have emailed the winner!

Thanks to all who entered the giveaway!  Check back in September for another!

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Pot Roast Paprikash

I've heard so much about a dish called paprikash, but to be honest, all that paprika scared me.  I took the plunge and made it last week.  This dish is probably one of my favorites of all time!  The paprika gave this dish a bit of a spice, but mostly smokiness which made it seem I smoked this rather than cooked it in a crock-pot!

 {Pot Roast Paprikash}

 {Coat pot roast with paprika--yeah it's a scary amount, but it's okay I promise!}

 {Adding remaining ingredients and cooking}

 {Pot Roast Paprikash top view}

Pot Roast Paprikash
from Better Homes and Gardens

2 pound beef rump roast

2 tablespoons smoked paprika

1-14 1/2 ounce can diced tomatoes, undrained

8 oz beef broth

3 medium onions, halved and cut into 1/2-inch slices

3 large carrots, coarsely chopped

12 ounce jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips

2 tablespoons cornstarch

8 oz sour cream

1/3 cup snipped parsley 

Buttered noodles

1. Place meat in a 4- to 5-quart slow cooker; sprinkle paprika over beef. 
2. Top with tomatoes, broth, onions, carrots, and sweet peppers.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. Using tongs, transfer meat to a cutting board. Use two forks to pull meat apart into coarse shreds. Stir meat back into cooker. 
5. Remove about 2 cups of liquid from crock-pot and place in a saucepan.  
6. In a small bowl whisk together the 1 oz broth and cornstarch. Stir cornstarch mixture into mixture in saucepan. Cover and cook until thickened. Stir in sour cream. Season to taste with salt and black pepper.
7. Add sauce back into crock-pot and stir to combine.
8. Serve meat mixture over noodles. Sprinkle with parsley.

Have you ever tried something that you weren't too sure about?  Did you end up liking it?  I'd love to hear!

PS--Don't forget to enter the giveaway which ends Sunday!

 

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Hubby's Hamburgers

The hubby makes the BEST hamburgers that I have ever had in my life.  Seriously!  I'd always had lean burgers with bread crumbs, eggs, etc.  The hubby looked at me like I was crazy the first time we made burgers together.  He has since taught me, and I am NEVER going back!  He was reluctant to give up his recipe at first, and then he began giving me hamburger commandants which I had to write down so I could remember them!

 {Hubby's Hamburgers}

 {Pat out meat when it is COLD}

 {Grill on LOW on top shelf and coat with steak seasoning}

 {Perfect hamburgers every time!}

{Add whatever toppings you want!  We love Beer Cheese with pretzel buns!}

One year ago:  Pork Souvlaki Kebabs

Hubby's Hamburger Patties

Makes 8-4 oz burgers or 4-8 oz burgers

2 pounds ground beef 80/20
2 tablespoons steak seasoning

1. Separate meat into even amounts of patties you want; make sure that the meat is cold.
2. Pat them out so they are roughly the same size and shape.
3. Heat grill to LOW.
4. Place patties on the top shelf of the grill and coat with steak seasoning (some of it will fall off when you flip them).
5. NEVER EVER NEVER EVER NEVER EVER EVER EVER EVER PRESS THEM (verbatim from hubby).
6. Flip only once when browned on one side.
7. If a fire flares up, squirt with water.
8. Cook until desired temperature is reached; it takes about 20 minutes for well done burgers.
9. Serve.

What kind of toppings do you love on your burgers?

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Mushroom Jalapeno Sauce

I was cleaning out the fridge a few weeks ago, and I had some odds and ends.  The hubby was grilling chicken so I was just throwing some stuff together.  We loved it so much that I replicated it a few weeks later and actually measured everything.  The second time we had it, the hubby was grilling some steak which is pictured below.  I'd even grill a mushroom and have a mushroom overload!

 {Mushroom Jalapeno Sauce on top of steak}

 {Sauce cooking}

 {Mushroom Jalapeno Sauce}

One year ago:  BBQ Chicken Pulled Sandwiches
Two years ago:  Red Velvet Cake Batter Ice Cream

Mushroom Jalapeno Sauce

Makes 6 servings

2 pints mushrooms, cut into 1/4 inch chunks
1 medium onion, sliced
1/4 cup soy sauce
1/4 Worcestershire sauce
1/4 cup packed brown sugar
2 tablespoons red wine vinegar
2 tablespoons cornstarch
4 cloves garlic, minced
2 fresh jalapenos, sliced (you can take the seeds out of one to reduce the heat)
1 cup fresh cilantro, chopped

1. Heat a medium saucepan on medium; add mushrooms and dry saute until tender, about 10 minutes.
2. Add onions and saute for another 2-3 minutes.
3. Add remaining ingredients, except cilantro, and cook until thickened, about 5-7 minutes.
4. Serve sauce over mushrooms, chicken, pork, or steak and top with cilantro. 

I'm getting into making sauces for grilled items; it keeps things interesting.  How do you keep your grilling interesting?

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Balsamic and Rosemary Grilled Steak

During this time of year, I am more than willing to let my hubby do all the cooking (aka grilling) because it takes a load off of me!  All besides finding different marinades and such!  He wasn't a big fan of rosemary or balsamic when we first moved in together, but now he has changed his story!  He actually said this was pretty good!  (I thought it delicious!)

 {Balsamic and Rosemary Grilled Steak served with Broccoli and Cauliflower Salad}

{Marinating steak}

One year ago:  Garlic and Brown Sugar Chicken

Balsamic and Rosemary Grilled Steak

Makes 4 servings

1 1/2 pounds steak
6 cloves garlic, minced
1/4 cup olive oil
1/4 balsamic vinegar
1/4 cup red wine
1 tablespoon rosemary, chopped
1/2 teaspoon ground black pepper

1. Place steak in a container suitable for marinating.
2. Mix remaining ingredients until combined.
3. Pour marinade over steak.
4. Allow to marinate overnight.
5. Preheat grill.
6. Cook steak until desired doneness is reached; discard marinade.
7. Serve.

How do you keep it interesting on the grill?  I'd love to hear, because I'm running out of ideas!  Although, I don't need much of an excuse to troll Pinterest for ideas!

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TexMex Mac and Cheese

I might have a thing for pasta and cheese....  (see here and here).  It's the perfect combination!  What can I say?!  I made this because it has everything you could want in a meal plus you can add more vegetables to make this a stellar recipe!  The hubby LOVED this dish; he said it tastes like Redneck Chili.  Yeah--I said what do you mean?  Apparently, some people add pasta to their chili to stretch it.  I learn something new from him every day, I swear.

 {TexMex Mac and Cheese}

 {Put most of it in the crock-pot to heat while you are gone and add cooked pasta later!}

{TexMex Mac and Cheese before optional toppings}

TexMex Mac and Cheese

Serves 8

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

1 pound lean ground beef (optional--use 2 cans of beans to make this vegetarian)
1 large onion, chopped
16 oz jar salsa (your favorite)
8 oz cream cheese
4 oz canned green chile peppers
1 cup black olives, sliced
15 oz black beans, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
4 cups shredded Mexican blend cheese
8 oz dry macaroni
Optional toppings like cilantro, sour cream, more cheese

1. In a large pan, cook beef and onion until meat is done.
2. Add salsa, cream cheese, chile peppers, olives, black beans, garlic powder, and cumin to the meat mixture.
3. Heat until cream cheese is incorporated.
4. Chill overnight.
5. Turn the crock-pot on low.
6. Add meat mixture to crock-pot; stir in Mexican cheese.
7. Cook on low for 6-8 hours.
8. In the last hour of cooking, cook pasta according to package directions.
9. Add pasta to meat mixture after it has been drained.
10. Stir until pasta is combined with meat mixture.
11. Serve with optional toppings.

I'll be having a crazy week because it's my first month end with my new company!  I hope that your week is great!

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BBQ Meatballs

I have a love/hate relationship with technology, and right now, I am in love.  I have figured out how to post from my phone so there shouldn't be any excuse for not posting!  YAY!!!

For my brother's wedding, I also made my favorite BBQ meatballs.  We had a potluck, and I am obsessed with these meatballs.  In fact, I believe of the 4 pounds that I made, I only had about 8 meatballs left!  All the wedding guests just demolished them!

 {BBQ Meatballs}

I also inadvertently knocked out a monthly food challenge hosted by Farmersgirl Kitchen!  Woot! 

{Save time and use pre-cooked, frozen meatballs}

{Done BBQ meatballs}

One year ago: Blackened Chicken

BBQ Meatballs

Serves 20

4 pound pre-cooked, frozen meatballs
4 cups BBQ sauce (I prefer Sweet Baby Ray's)

1. Crock-pot:  Place meatballs in crock-pot and pour sauce on top; stir with spoon until combined.  Cook on low for 6 hours or on high 4 hours.  Serve.
2. Oven:  Preheat oven to 400.  Grease baking sheets (it'll take at least two, twice).  Place meatballs and sauce in a bowl and stir to until combined.  Pour onto baking sheets and bake until hot, about 25 minutes.  Serve.

Do you have any go-to recipes for events?  I'd love to hear about them!

PS--Don't forget to sign up for my giveaway!

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Chipotle-Coffee Pot Roast

You know a dish is good when your husband comes home from night class, heats up the pot roast for dinner, and you wake up because of the delicious smells making you hungry.  True story--it happened last night!

 {Chipotle-Coffee Pot Roast}

 {Rubbing chipotle-coffee spice mix on the roast}

 {Very important to get a good searing on the meat!}

 {Place everything in a crock-pot}

{Chipotle-Coffee Pot Roast vegetable view}

One year ago:  Lemon Ginger Cookies

Chipotle-Coffee Pot Roast
from Better Homes and Gardens Skinny Slow Cooker

Serves 6

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

2 tablespoons olive oil
1 tablespoon instant coffee
2 teaspoons chili powder
1/8 teaspoon salt
2-3 pounds beef roast
2 large parsnips, peeled and diced
1 large red onion, cut into 1 inch chunks
8 oz Brussels sprouts, trimmed and halved (I forgot to get them so I didn't have any, but I would have!)
6 oz tomato paste
2 tablespoons balsamic vinegar
3 cloves garlic, minced
3/4 cup beef broth

1. Heat oil in a saucepan.
2. In a small bowl, combine coffee, chili powder, and salt until combined; then rub it on the roast.
3. Sear roast until dark brown on all sides.
4. Meanwhile, place onions, parsnips, and Brussels sprouts in the bottom of a crock-pot.
5. Place meat on plate on rest.
6. Add Balsamic vinegar, tomato paste, garlic, and beef broth to pan; using a spatula, scrape the bottom of the pan to get any browned bits out.
7. Pour sauce on top of vegetables.
8. Place meat on top of sauce and vegetables.
9. Cook on low for 6-8 hours.
10. Serve.

Was I a bit nervous about how this would turn out?  Absolutely!  Although I am a trained chef, weird combinations still freak me out!  This chipotle-coffee mixture had me worried, but as soon as I took a bite, I was hooked.  The coffee and spice from the chili powder are subtle plus with the sweetness of the balsamic vinegar and tomato paste, this dish hit it right on the head!

Have you ever tried a combination that you were wary about, and then ended up loving it?  How about a time when you didn't?  I'd love to hear about it!

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