Guinness Pot Roast

I love beer . . . preferably in a glass . . . but I also like cooking with beer.  Beer imparts wonderful flavor and the alcohol tenderizes the meat.   Oh my goodness . . . 

Guinness Pot Roast

1 Beef Roast, whatever size will fit in your crockpot
3 - 4 Medium Potatoes
1 lb bag of baby carrots 
1 Packet Brown Gravy Mix
Tony Chachere's Creole seasoning 
1 12 oz Bottle of Guinnes
8 Slices Pre-cooked Bacon

Scrub the potatoes and cut them into quarters.  Top with the bag of carrots. 

Top with the roast.  Sprinkle with seasoning and gravy mix.  I use Tony Chachere's Creole seasoning  but you can substitute your favorite seasoned salt.

Pour the Guinness over top of everything.

Top the roast with bacon slices.

Cover and cook on low for 10 hours.

Remove the roast from the crockpot and slice.

Serve with a healthy scoop of vegetables, crusty bread and a Guinness. 


Print Recipe

Cranberry Apple Pork Loin Roast with Sour Cream Sauce

Cranberry Apple Pork Loin Roast with Sour Cream Sauce


1 (3 To 4 Lb) Boneless Pork Loin Roast
2 Cloves Garlic, Minced
1 Can Whole Cranberry Sauce
1/4 C Brown Sugar
1/2 C Apple Juice
2 Apples, Cored, Peeled And Coarsely Chopped
Salt And Pepper To Taste
1 Coup Sour Cream 


Place roast in slow cooker; rub all over with the minced garlic. 

Add remaining ingredients and cook on low for 7 to 9 hours. 

Pork should be about 160° when fully cooked.

Remove roast from crock pot and cover with foil.  

Mash the apples in the sauce with a hand masher or the back of a fork.

Remove a cup of sauce from the crockpot.  Allow to cool then mix in sour cream.  The mix the sour cream mixture in with the rest of the sauce.

Slice the roast and spoon sauce over slices.  Delish with rice.

Print Recipe

Crock Pot Chicken Fajitas

This is a easy meal to throw together in the morning.  You'll have a tasty dinner to come home to at the end of the day!

Crock Pot Chicken Fajitas


1 Yellow Onion, Sliced
3 Sweet Peppers, Sliced
1 ½ Pounds Boneless Chicken Breast
½ Cup Chicken Broth
½ Teaspoon Salt
2 Tablespoons Cumin
1 ½ Tablespoons Chili Powder
Squirt Of Lime Juice
Tortillas
Fajita Fixings

Combine sliced onion and peppers in the bottom of a greased or lined crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

Print Recipe

Slovak Stuffed Cabbage

One of many comfort foods from my youth is stuffed cabbage . . . such warm good memories of family dinner with saucy cabbages stuffed with meat and rice and served with a big pile of mashed potatoes.  Mmmm  . . . so good!

There are, of course, many ways to make this dish depending on the culture where the recipe originates.  Due to my Slovak heritage, I am inclined to make halupki . . . Slovak Stuffed Cabbage.

You can cook the stuffed cabbage leaves using a stove top or slow cooker method . . . I do both . . . it depends on what you prefer.

Slovak Stuffed Cabbage




1 (4-Pound) Whole Head Of Cabbage
1/2 Cup Raw Rice
1/2 Cup Water
1 Finely Chopped Medium Onion 
1 1/2 Pounds Ground Beef Chuck
1/2 Pound Lean Ground Pork
Salt And Pepper
1 Large Egg
1 Clove Minced Garlic
1 Teaspoon Sweet Or Hot Paprika
1 Pound Drained (Reserve Juices) Sauerkraut (Rinsing Optional)
1 (26-Ounce) Can Tomato Soup (Or Two Small Cans)
1 (14-Ounce) Can Tomato Sauce
1 (14-Ounce) Can Crushed Tomatoes
8 Ounces Sour Cream

Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.

When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf.

Chop the remaining cabbage and mix with the can of tomato sauce.  Place it in the bottom of a large greased pot or slow cooker.

Rinse rice and cook it in 1/2 cup water until water is abosrbed. Remove from heat and let cool. 

In a large bowl, mix cooled rice, onions, beef, pork, salt and pepper to taste, egg, garlic, paprika, reserved sauerkraut juices and 1/4 cup of the tomato soup, and blend thoroughly.  

Place about 1/2 cup of meat on each cabbage leaf. Wrap the leaf around the meat mixture to make a neat little package.

Place the cabbage rolls on top of the chopped cabbage in a large pot or slow cooker. If you have any meat left over, form into meatballs and place on top of rolls.

Top with all the crushed tomatoes, remaining sauerkraut and tomato soup. 

If cooking on the stove top, bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours.  If cooking in a slow cooker cook on high for 3 or 4 hours or on low for 6 to 8 hours.

When cabbages are cooked, remove from pot.  Remove about a cup of the pan juices and allow to cool.  Once cool enough to comfortable touch with finger stir in the sour cream.  When completely combined stir mixture in with the rest of the pan juices and server over the cabbages.  Excellent with mashed potatoes!

Print Recipe

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken

24-Ounce Jar Medium Salsa

Juice From One Lime

1 Cup Fresh Cilantro, Chopped

1.25-Oz. Package Taco Seasoning

2 Jalapeno Peppers, Finely Chopped (Optional)

1 Large Tomato, Chopped

6 Boneless Chicken Breast Halves, Defrosted

 

In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning, tomato and jalapenos.

Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the slow cooker on low for 6 hours.

Shred chicken.  Serve over rice, as a taco filling or in a wrap.

Print Recipe

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

These are different regular mashed potatoes. . . not in a bad way, just different, kind of like scalloped potatoes.  This is a great recipe for a holiday when the stove is being consumed by other things . . . you can set this up on the side and let ‘er rip.  Good, creamy and delish!

5 Lbs Russet Potatoes

1 Cup Water

1 Cup Butter, Cut Into Chunks

1 Tablespoon Salt, Plus

¾ Teaspoon Ground Black Pepper

1 1/3 Cups Milk, Warmed

Peel and cut up potatoes into 1-inch cubes.  Place them in crockpot with water and butter then season with salt and pepper.

Cover, and cook on High for 4 hours.

When potatoes are done, mash with a masher or electric beater.   Do not remove the excess water from slow cooker. Add warm milk to potatoes until desired consistency and texture is reached.

Keep warm on low until serving.

Print Recipe

If I had my druthers

Hubby and I were off on a scenic motorcycle ride.  We have a totally spiffy helmet to helmet bluetooth intercom system that allows us to chat while we're riding.  While we were cruising along we had a conversation about barbecue ribs . . . styles of ribs, places that make the best ribs . . . that kind of thing.  We'd been riding a while and we were getting a little hungry.


Anyway, as the discussion progressed I said that if I had my druthers I prefer ribs dry rubbed and smoked and then slathered with a tangy barbecue sauce.

Whoah, wait!  Druthers?  What in the heck does that mean, where does that word come from . . . sounds like a blog post.  Yeah, that's how these things come about . . . really and truly, it is.


So, what's the deal with the word 'druthers'?  Here's the low down . . .


Druthers is a purely American word.  Specifically, from the south and is used to indicate a personal preference. It first came into usage around the mid-1800's and was originally 'drathers' . . . as in, I'd rather - a man can't always have his 'drathers.  It wasn't long before it morphed to 'druthers' -   a man can't always have his  druthers.

As luck would have it . . . my luck, that is . . . we stopped for lunch and I had my druthers.  Oh yes indeed I did!  I had me a half a rack of dry rubbed pork ribs with a spicy sweet barbecue sauce.  Mmm, mmm good!

Those ribs are from Moat Mountain Smokehouse and Brewery and you can bet your sweet bippy I had myself an amazing brew (or two) to go along with those sloppy ribs!

Slow Cooker Ground Beef Barbecue

3 Pounds Lean Ground Beef

1 Large Onion, Chopped

2 Cloves Garlic, Minced

5 Stalks Celery, Finely Chopped

1 1/2 Teaspoons Salt

1/2 Teaspoon Ground Black Pepper

1 Tablespoon Cider Vinegar

2 Tablespoons Prepared Mustard

1/4 Cup Firmly Packed Brown Sugar

3 1/2 Cups Ketchup

Place ground beef in a large skillet over medium heat, and cook until brown, breaking up the meat as it cooks, about 15 minutes. Drain excess grease.

Place the cooked meat, onion, garlic, celery, salt, black pepper, cider vinegar, mustard, brown sugar, and ketchup into a slow cooker, and stir to combine.

Set the cooker on Low, and cook for 6 to 8 hours.

Serve on a Kaiser roll or over biscuits with cheese.

Black and white are the colors of photography

I recently had the misfortune of having to attend the funeral of a close family member . . . my grandmother.  Obviously funerals are unpleasant experiences.  Despite the unhappy circumstances, it's was good to reconnect with family many of whom I hadn't seen for a very very long time.




I was relieved that there was no wake.  I really really dislike open casket viewings and the whole experience is always pretty awful.  I do not want take any comfort in viewing a corpse.  I prefer to remember the deceased when they were alive and happy and enjoying life. 


My aunt had placed photos of my Grammy at the entry way of the church spanning her lifetime . . . which was long and full.  It was nice to see her as a young girl and then a young woman and then into adulthood.  


It wasn't until I passed the easels of photos and greeted other family members that I noticed the casket  . . . it was open and my Grammy's body was on full display.  Ugh.  Passing by was unavoidable;  it was hard but I paid my respects.






I was disturbed to see people taking photos of her in the casket.  I've never seen anyone doing this before and I can't imagine why they would want to.  Besides feeling that it's disrespectful, I don't understand why someone would want to remember her lying dead in a box and not as she was when she was alive.


After the church services I attended the graveside services.  After it was all over I was once again disturbed to see people . . . her children and others . . . taking pictures of the casket poised above the hole into which it would be interred.  

I know that in some cultures it is a common practice to take photos of the deceased in their coffin and in others it's taboo.  


I don't know if its right or if its wrong.  I've just never seen it before and I don't feel like it's respectful to the person.  It didn't feel appropriate.  But that's just me.

Slow Cooker Corned Beef and Vegetables Recipe

Making corned beef in a slow cooker is incredibly easy. And . . . incredibly delicious!

1 package of Corned Beef with seasoning packet

8 small white potatoes cut in fourths

1 bunch of celery cut in 2-inch chunks

4 Large carrots cut in 2-inch chunks

1 Bottle of Beer . . . any beer

Chop up potatoes, carrots, and celery and put them in the bottom of the crock.

Trim excess fat from the meat.  Place on top of veggies.

Sprinkle with seasoning of choice.

Add beer and cook on low for 8 hours.

An ex is an ex for a reason

A friend of mine recently posted on Facebook:

to which I promptly responded:

Which begs to question . . . why on earth would you remarry someone when it obviously didn't work out the first time around?  They are your ex for a reason.  It clear there were problems . . . probably many . . . that lead to the demise of the first union . . . what would make you believe that those same issues wouldn't rear their ugly little heads on the second go-'round?


Its like when you take out some milk from your fridge, discover its gone bad... and put it back in the fridge... and you think "Well... maybe it'll be better tomorrow".


Me?  I was young and stupid and impetuous.  I was more in love with the idea of being married than I was to my husband.  The marriage was awful and the divorce was a nightmare.  I swore I would never put myself through that again and I never had any intention of ever getting married again . . . to anyone let alone my ex-husband.  

Of course, when I was older and wiser, I met Mr. Wonderful and life as I knew it suddenly exploded into fairy dust and burst with unicorn farts.  Life is good. 

The divorce rate in the United States is somewhere between 40 and 45 percent.  10% of those people will remarry their ex . . . way more than half of those people will end up in divorce court again.


I think someone who would consider, however so briefly, rekindling a relationship with their ex-spouse the following . . . 

Imagine all the little thing he/she did that annoyed the bejoobies out of you . . . imagine all those things and then try to visualize all the new annoying habits they've learned since.



Did that person cheat on you, beat on you or otherwise abuse you?  What makes you think they won't do it again . . . and again and again and again.  


Did they hate your family? Your friends?  You?  I'll be they still do.


Did you have anything in common?  No?  And all of a sudden you do?  


Did you even like each other?

I see my ex-husband . . . not by choice . . . and he's the same lazy, sarcastic, condescending jerk he always was.  I don't think it's easy for people to change . . . I'm not saying they can't change but people are pretty much who they are and who they always will be. 

My opinion that a failed marriage is doomed to fail again . . . why would anyone want to experience the same kind of pain and distress twice?


Not I, says I.

A Slow Cooker Thanksgiving

 This is OMG!! good!   And, so easy!

5 Cups Dry Bread Cubes

1/4 Cup Instant Stuffing Mix

1 Cup Sliced Fresh Mushrooms

1/2 Cup Chopped Onion

1/2 Cup Chopped Celery

1/4 Cup Olive Oil

1 Teaspoon Tony Chachere Seasoning

   Or Salt and Pepper to taste

1 (12 Ounce) Jar Turkey Gravy

1 (10.75 Ounce) Can Condensed Cream of Mushroom Soup

1/2 (16 Ounce) Can Cranberry Sauce

4 Skinless, Boneless Chicken Breast Halves - Cubed

Toss together 2 1/2 cups dry bread cubes and 2 tablespoons instant stuffing mix; set aside. Combine the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, condensed soup, and cranberry sauce in a large bowl.

Place the reserved bread crumbs and stuffing mix into the bottom of the slow cooker. Add the chicken and top with the vegetable, bread, and gravy mixture. Cover, and cook on Low for 4 to 6 hours.