Category: Recipes

Fried Potatoes

Published on by Tracie11 Comments

I cannot believe that my Mama has not outed me over this.  Every single time I talk about what I make for supper and I tell you my love of soup beans and then I show you everything that I make with them……

I roast my potatoes and veggies in the oven almost every single week.  Because that’s easy!  And delicious.  And fast.  But growing up, the potatoes that we ate with our soup beans were FRIED Potatoes.  And.they.are.AWESOME.  They do take time, however.  Please don’t let that stop you from trying these if you’ve never had them.  They are so, so, SO good.  Denton – who is restricting his carbs right now – almost drooled when he saw I was making these.  And then he ate them.  That should tell you how good they are.  Here’s how I make mine.

Scrub your russet potatoes.  My rule of thumb is generally one medium potato per person.

Peel and chop them.

Heat a few tablespoons of oil in the bottom of a large skillet.

Dice or slice your onions.  Sometimes I do half moons.  Just because I like the look of half moons.

Fry them together…..

Stirring every few minutes……

Until they begin to take on a delicious golden brown color.

The crispy edges are the best parts.

Yum.

Here is where I know that I differ from my Mama.  I wait until they are almost completely cooked through to add 1/4 cup of cornmeal to the potatoes and onions.  My Mama will toss the potatoes in the cornmeal before frying.  Either way, these are delicious.

Like so…..

Stir to coat and cook for a few more minutes.

You should try these tonight!  You’ll be so glad you did.

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable:

Fried Potatoes

Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients
  

  • 6 medium potatoes
  • 1 small onion diced or sliced
  • canola oil for the frying pan
  • salt and pepper to taste
  • 1/4 cup cornmeal

Instructions
 

  • Scrub your potatoes, peel and chop.
  • Dice your onions.
  • Heat the oil in your frying pan.
  • Fry the potatoes and onions until almost completely cooked through and deeply golden brown on the edges.
  • Add the 1/4 cup of cornmeal to the potatoes and onions and cook for a few minutes more.
  • Serve and enjoy!

Easy Velvety Spaghetti

Published on by Tracie2 Comments

Easy, velvety spaghetti that’s ready in under 20 minutes. You’re going to love how quick and delicious this recipe is. It will be a favorite!

This is Liv’s favorite type of spaghetti.  She had this at one of our favorite restaurants and she couldn’t stop talking about it.  The crazy part is that this is part of the children’s menu and it’s one of the cheapest things you can order.  She asked me to try to duplicate it and I think this recipe is spot on.

It’s so, so easy.  Here’s how we make it:

You can use whatever pasta that you love.  We don’t have a preference, so it’s always something different at our house.  But, Liv does love Campanelle.   It has a beautiful shape to it that holds onto the sauce. 

Boil your pasta for eight minutes……

We do have a preference on which pasta sauce we use at our house.  I LOVE Classico sauce.  I usually find it on sale at my Kroger about every six weeks for around $1.50.  It is so, so good.  Pour it into your pot…..

Now for the magic.  Your magic ingredient is cream cheese.  It’s so simple.  You put the entire block of cream cheese straight into the warming sauce…..

And mix until it combines.

This makes your sauce so rich and decadent.

Add your pasta…..

Mix it all together and you have heaven on a plate.

We love this Parmesan cheese as a topper.  Of course I didn’t remember to get a photo of the completed dish before it was all gobbled up.

But here is a small shot of it with the Alfredo that Hayden loves with my favorite garlic bread.  You’re going to love this!

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable:

Easy Creamy Spaghetti

Print Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes

Ingredients
  

  • 16 ounces of spaghetti or pasta of your choice
  • 24 ounces spaghetti sauce - we love Classico!
  • 8 ounces cream cheese
  • Parmesan cheese for sprinkling at the end

Instructions
 

  • Boil your pasta for eight minutes and drain.
  • In your hot pasta pot, pour the spaghetti sauce and cream cheese.
  • Heat through and then add the pasta.
  • Stir and serve! Add a sprinkle of Parmesan over the top.
  • It's so, so good!

 

Thick Cut Pork Chop Recipe

Published on by Tracie3 Comments

Pork chops are one of Denton’s favorite foods.  I am usually like – sigh – okay.  They have never been one of my go-to’s.  After making these however, I may have found another prized recipe to add to our weekly rotation.  They were that delicious!!

Here’s how I make mine:

Start out with thick cut pork chops.  Ours were about 1 1/2 inches.  Dry your chops and then rub them with olive oil on both sides.

Now you want to liberally and I mean LIBERALLY salt and pepper them.  You are going to think that you have put enough salt – but you will need to add more.  The salt and pepper are going to bring out your flavor on the chops.

Next, you want to slice the rind.  This will keep the pork chop from trying to curl when you put it to the heat.  Set your chef’s knife or butcher knife at the edge and carefully whack it.   Be careful!

Put olive oil (or canola oil) with butter in your oven safe pan.  You are going to heat it to the level of what I call screaming hot.  If you have a countertop burner I highly recommend you do this part outside.  I love mine.  I even took it on vacation this past summer!  Otherwise, your house is going to fill with smoke.

Sear your chops one or two at a time for 2 minutes on each side.  Once you have seared all of the chops, put them back into your pan and roast them in the oven until cooked through.  Now here is where I may lose part of you.  All of the great chefs of the world say to cook your chops to an internal temperature of 145*.  I cook mine to 160*.  I just can’t you guys!  I want to make sure that they are done, but not dry!

YUM!

Serve them with your favorite sides and enjoy!

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable.

Thick Cut Pork Chops Recipe

Print Recipe

Ingredients
  

  • Thick cut pork chops
  • Salt and Pepper
  • Olive oil and Butter

Instructions
 

  • Dry off your chops.
  • Rub them generously with olive oil on both sides.
  • Very LIBERALLY salt and pepper both sides.
  • Sear each side of your chops for two minutes in a screaming hot pan.
  • Roast in the oven until cooked through. At my house that's 160*. At Chef Ramsey's house it's 145*!
  • Serve with your favorite sides and enjoy!

 

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Fresh Corn Pico de Gallo

Published on by Tracie9 Comments

One of our favorite Mexican restaurants in the city has a salsa bar in it.  One of my favorite salsa’s is the fresh corn Pico de Gallo.  It is divine.  The first time I had this type of salsa, I knew that I had to go straight home and duplicate this recipe.  It was that good.  Here’s how I make mine. 

Cut the corn off the cob.  If it truly is fresh corn, sometimes I don’t even cook it.  The rawness will give it an extra crunch that I love.  And you cannot beat fresh corn for sweetness.

Dice up a tomato and onions and add to the corn……

Salt and pepper everything…….

Here is where you add in your fresh cilantro.  Guess who keeps killing her herbs?  So, if you are like me, and can’t keep your cilantro alive either, or if it’s January and you are craving this recipe, use the cilantro you have in your spice drawer.

If I have fresh limes I’ll use those, but I always have this on hand……

You also need to add a jalapeño to this for the marvelous taste it gives it.  But, this is me we’re talking about and I forgot to buy one.  Don’t be like me.  Buy the jalapeño.

Even though I forgot to buy the jalapeño, this is so, SO good!  You should try it tonight.

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable.

Fresh Corn Pico de Gallo

Print Recipe

Ingredients
  

  • Fresh Corn on the Cob
  • 1 ripe tomato seeded and diced
  • 1/2 sweet onion diced
  • 2 TBSP fresh cilantro chopped OR 1/4 TEASPOON dried cilantro
  • 2 TBSP lime juice
  • 1 jalapeño seeded and minced
  • Salt and Pepper to taste

Instructions
 

  • Cut the corn off the cob.
  • Seed and dice the tomato and add to the corn.
  • Dice the onion.
  • Squeeze in the lime juice and add the cilantro.
  • Seed and mince the jalapeno.
  • Salt and pepper everything.
  • Stir everything together and refrigerate. If you can keep yourself from eating it straight from the bowl!

 

 

 

Luscious 25 Minute Caramelized Onions

Published on by Tracie4 Comments

Is there anything better than caramelized onions?  Liv and I eat them straight out of the pan, but they are so, so good on other things too.  Burgers, meatloaf, chicken, a spoon…..  Your options are unlimited.  You only need two ingredients.  Here’s how I make mine.

Salted or unsalted butter and onions.  I always have sweet onions on hand because they are my favorite.  I use two tablespoons of butter per onion.  Melt the butter in your pan and put your sliced onions in on top, after the butter has started to very, very slightly brown on medium heat.  Add salt and pepper.  (I never count salt and pepper as ingredients, because I don’t know anyone who doesn’t have it on hand) Stir every few minutes and in under a half an hour you go from this:

 

To this:  

Happiness on a plate.  Or a spoon.   They are so, so delicious!

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable.

Luscious 25 Minute Caramelized Onions

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

  • Butter
  • Onions

Instructions
 

  • Place two tablespoons of butter per onion in a deep skillet.
  • Slice your onions into half moons.
  • Saute the onions in the butter for 25 minutes, stirring every few minutes until deep golden brown.
  • Serve with your favorite meal or just eat them with a spoon!

 

Slow Cooker Ribs

Published on by Tracie7 Comments

Ribs are one of Denton’s favorite things in the world to eat.  But, he will almost never fire up our smoker that lives on the deck, because he doesn’t want to tend to it like it’s a newborn baby kitten without a mama.  So I needed to come up with a way to make ribs that didn’t keep me tied to the kitchen all day.  Enter my crock pot.  This is so, so easy!  Here’s how I do it.

Buy whatever ribs strike your fancy.  These were on sale for $7.22 for the whole rack – yay for the clearance section of the supermarket!

If your ribs aren’t already seasoned like these were, see my notes in the printable recipe.

Slap the lid on your pot, set it to low and cook for 6 to 8 hours.  It’s actually better if you have a couple of racks of ribs in the crock pot.  They will help to hold one another up.  But, one rack is just as delicious on their own!

When they come out of the crock-pot, we like to slather on our favorite BBQ sauce – Sweet Baby Rays – and stick them under the broiler for a couple of minutes.  It gives them a great grilled taste without the effort! 

Eat them with your favorite sides, or eat them by themselves.  They are amazing!

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable.

Slow Cooker Ribs

Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients
  

  • Ribs
  • Salt and Pepper
  • Your Favorite rub if they aren't already seasoned
  • Ours is: 1 tsp each
  • salt
  • pepper
  • garlic powder
  • onion powder
  • chili powder
  • cumin
  • 1/4 cup of brown sugar
  • 1/2 tsp of cayenne pepper you can increase or decrease this to your liking of heat!

Instructions
 

  • Rub salt and pepper into the ribs and set aside, while you get your crock pot ready and make your rub.
  • Combine the ingredients for the rub if your ribs are not already seasoned.
  • Place the ribs into the crock pot standing up, circling the slow cooker (you can see what I mean in the photos).
  • Cook on low for 6 to 8 hours.
  • Place ribs on a baking sheet and slather with your favorite bbq sauce. Broil for 2 to 3 minutes.
  • Enjoy!!

Monte Cristo Sandwich

Published on by Tracie6 Comments

At least once a week we have a variety of sandwiches for supper.  They are quick and simple, which makes my life much easier.  These fried ham and cheese sandwiches are something you’re going to want to make often because they taste fantastic.  Here’s how I make mine.

By the way, have you tried this Nature’s Own Perfectly Crafted bread yet?  It’s amazing.  A few months ago this bread was the Free Friday Download from Kroger.  Now I actively seek it out at my bread outlet when I’m there.  I love to make my garlic bread with it too.  It’s hearty and slightly sweet, in a good way.

Crack two large eggs into a shallow dish.  Salt and pepper them generously.

Add a 1/4 cup of milk……

Beat vigorously until combined.  Heat your skillet over medium.

Meanwhile, spread your Hellmann’s mayonnaise over the bread in a thin layer.

Draw squiggly lines over the mayonnaise with the mustard…..

Layer on the ham.  Unless you are Olivia and you don’t eat meat…….

Spread the cheese over the ham……

Now you’re ready to dip and fry!

Dip quickly into the egg and milk mixture…..

Gently lower into a buttered skillet…..  

And fry until golden brown on both sides.

Deliciousness on a plate.

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable.

Monte Cristo Sandwich

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients
  

  • 8 Slices of bread
  • 12 slices of ham
  • 1 cup of shredded cheese - divided into four
  • Mayonnaise
  • Mustard
  • 2 large eggs
  • 1/4 cup milk

Instructions
 

  • Beat the eggs and milk together in a shallow bowl.
  • Spread a thin layer of mayonnaise on the bread.
  • Drizzle mustard over the mayonnaise.
  • Layer three pieces of ham onto the bread.
  • Carefully spread 1/4 cup of the shredded cheese over the ham.
  • Place the top piece of bread over your creation.
  • Dip into the egg and milk mixture and gently lower into a heated, buttered skillet.
  • Fry until golden on both sides.
  • Enjoy!!

Broccoli with Garlic, Lemon and Butter

Published on by Tracie3 Comments

At our favorite Italian restaurant in our tiny town, there is a side dish that is outstanding.  Liv and my Mama LOVE it.  I can eat this as my meal, it’s that good.  I knew that I desperately needed to know how to make this at home.  Here’s how you do it:

Start with a couple of tablespoons of butter.

Add in enough broccoli for you or for 10 people.  This recipe is very forgiving, you can add more butter and broccoli for more people, or keep it all to yourself.

Add salt and pepper generously.  Saute until everything smells like heaven and the broccoli is beginning to turn bright green.

Now is the time to add in a heaping teaspoon of my favorite minced garlic.  You can use fresh, but I always keep the jarred stuff on hand.  It makes it so, so easy!  I add the garlic near the very end, because I do NOT want it to burn.

Just before you pull everything off the heat, add a tablespoon of lemon juice over all of that goodness.  You can squeeze half of a lemon over this or do like I do and keep a bottle in the fridge and use a capful!

Scrumptious food.  Make this!  It’s so, so good.

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the printable – this recipe is VERY easy to double, triple or quadruple!  Make more than you think you’ll want, you’ll be glad you did.

Broccoli with Garlic, Lemon and Butter

Print Recipe

Ingredients
  

  • 2 TBSP butter
  • 1 small head of broccoli
  • 1 tsp minced garlic
  • 1 tsp lemon juice

Instructions
 

  • Saute the broccoli and butter in a pan until the broccoli just starts to turn bright green.
  • Add the minced garlic to the butter and broccoli.
  • Just before you remove it from the heat, add the lemon juice to brighten everything.
  • Enjoy!!

Slow Cooker Roast Beef Dinner

Published on by Tracie3 Comments

This is one of our favorite meals.  First, because it tastes SO good.  Another big reason for me is that it makes multiple meals.  The first day we have a traditional roast beef dinner with all the yumminess that goes along with it.  The next day I’ll shred the beef and put it on garlic toast for roast beef sandwiches.  And then…… You get the point.  The third reason is that it’s SOOOOO easy.  Here’s how I make mine.

Peel enough potatoes for everyone in your family……

I quarter mine and put them into the bottom of the crock pot.

Peel as many carrots as your family will eat.  Hayden will not touch a carrot unless it is sliced into ribbons for a salad.  So he doesn’t get any, lol.

Cut them up and put them into the bottom too.

Next goes in the onions……

Mushrooms……

Then the beef.  I buy whatever is on the clearance rack in the meat department.  One thing that I have noted over the years though.  The cheaper the cut of meat, the BETTER this is.  Seriously.  This one happened to be a shoulder roast.

I add a can of beef broth to the crock pot and sprinkle about a tablespoon of minced, dried onions over the top of the meat.  Salt and pepper everything.

Pop the lid on and set it to cook on low for about 8 hours.  I love my Crock Pot, by the way. 

Yum!

Heaven on a plate.  Here are my recipes for coleslaw and melt in your mouth green beans.

Here you’ll find other awesome sites where I’ve been graciously invited to share my recipes:  Weekend Potluck, Southern Bite, Anna Nuttall, Crafts a la Mode, The Answer is Chocolate, The Country Cook, The Cottage Market, Simply Sweet Home, Tatortots and Jello, Chic on a Shoestring, Easy Peasy Pleasy, Our Mini Family, Strawberry Butterscotch, Pam’s Party and Practical Tips, Finding Silver Pennies, The Lazy Gastronome, My Soulful Home, Life and Linda, Denise Designed,  The Boondocks Blog, I Should Be Mopping the Floor, Keeping It Simple, The Organized Dream,  Flour Me With Love, Create With Joy, Mostly Blogging, A Pinch of Joy, Dwellings, Sew Can Do, Lou Lou Girls, Make Ahead Meals For Busy Moms, Mrs AOK a Work in Progress, Skip to My Lou, Meet Our Life, Worthing Court, Recipes and Ramblings, Yesterday on Tuesday,  My Uncommon Slice of Suburbia, The Sway, Our World Tuesday, Our Home Away From Home, Lori’s Culinary Creations and Celebrate and Decorate

Here’s the handy dandy printable.

Slow Cooker Roast Beef Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8

Ingredients
  

  • Potatoes Carrots, Onions, Mushrooms - enough for everyone in your family
  • 1 - 14 ounce can of beef broth
  • 1 TBSP minced dried onions
  • Chuck or Shoulder Roast I used a 5.5 pound here
  • Salt and pepper

Instructions
 

  • Peel and quarter your potatoes, carrots, onions, and mushrooms
  • Pour the beef broth over the veggies.
  • Place the roast on top of the vegetables and sprinkle with salt, pepper and minced onions.
  • Cook in your slow cooker on low for about 8 hours.

 

Easy and Quick Quesadillas

Published on by Tracie10 Comments

Anytime we have taco’s at our house, someone (Hayden) always asks for Quesadillas.  Which I am happy to provide because:  1.  They are yummy, Deux.  He will actually eat them, and iii.  They are SERIOUSLY easy to make.  All things that make me happy.

Since I am making taco’s anyway, I have everything I need to quickly whip up a giant batch of these.

Flour tortillas, taco meat, cheese and onions.  Layer on your ingredients: 

Cheese…..

Taco meat….. 

More cheese and taco meat.  Butter your skillet and carefully lay everything inside to sizzle in an open face style…..

Halfway through I like to flip it in half – like so.  This is so I can monitor how crispy and crunchy everything is getting.  Yum.  Just flip it back and forth until your level of crispiness is achieved. 

Liv prefers refried beans……

Diced onions……

Cheese!

Fry until crispy and golden.  They are SO good!  You can add anything you like, just make sure to give it a good base of cheese first.  Here’s the handy dandy printable.

Sharing this recipe at Weekend Potluck.

Easy and Quick Quesadillas

Print Recipe

Ingredients
  

  • Flour tortillas
  • Cheese
  • Butter
  • Now you can add whatever your heart desires: Taco meat onions, refried beans, black beans, avocado, corn, salsa, the list could go on and on.

Instructions
 

  • Place a layer of cheese on your tortilla.
  • Layer on the rest of your ingredients.
  • Butter your pan and raise the heat to medium.
  • Fry open face style until the cheese begins to melt.
  • Fold in half and fry until golden and crispy.
  • Enjoy!