Sunday, September 23, 2012

My First Pot Roast

I can't believe I'd never made a pot roast before....we had it a lot when i lived at home with my folks.  Mom had a recipe where you added meat, veggies and the cooking liquid to a plastic bag and put it in the microwave.   Unconventional,  I know, but it was delicious.  She always served it with buttered noodles, peas and carrots.   Mmmmmmm childhood.  :)

This was a McCormick recipe, and a simple one at that.  Veggies, meat,  water and spice packet, then "set n forget" on low for eight hours!  I love dinners that kind of take care of themselves like magic.  The meat was fork-tender, and there's plenty of leftovers.  Add my mom's roasted beets plus biscuits on the side and you've got a pretty good way to end a weekend. 

Sunday, September 16, 2012

King Ranch Casserole

This recipe is from one of the America's Test Kitchen cookbooks, it's all "country style" food.  And it is so far all very good eats, though not exactly the most slimming choices.  This recipe is by no means an exception to the norm, it boasts cream, cheese, corn tortillas AND fritos on top.  And let me tell was nothing short of delicious.  Everything in moderation, right?  The only thing that I would change is that I would shred the chicken breasts a little bit instead of cutting them into pieces, that way every bite would have some chicken in it.  A bottle of Sam Light for each of us complements the meal.  Wait a sec....I should clarify.  Kiddos did NOT eat this meal.  There's nothing in there that would interest them, and Will is all abut "separating" his foods.  So they didn't get a bottle of Sam Light, either.  I read how that was written and said "Whoa!!"  They were very satisfied with their hot dogs, leftover mac n cheese and apple slices.

Friday, September 7, 2012

Honey Lime Chicken Skewers

Another pinterest recipe.....and it was good!  The marinade was lime juice, honey, sriracha, garlic, soy sauce, cilantro and vegetable oil.  I omitted the red pepper flakes because I thought that the sriracha would bring enough heat. 

I'd make these again, but with two changes:  it's better suites for a weekend because the chicken marinated for an hour.  Also, skewers only get grilled outside from now on!