This is the day the Lord has made, rejoice and be glad in it!

Sunday, January 26, 2014

Slow Cooker Pot Roast

My Hubbie found this on All recipes website.  Here it is from their website.  Below I put the changes we made.


1 onion, sliced
1/4 cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck
1 pinch salt and ground black pepper to
1 (1.2 ounce) package dry beef gravy
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style
salad dressing mix
1 cup water, or as needed
5 whole peeled carrots (optional)

Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Here are the changes we made.  We are not big fans of roast beef so we got a boneless pork shoulder – about 4 lbs.  Because it was nearly twice the size used in the recipe, we doubled everything and used pork gravy mix.  I did roll the meat in flour, but did not pound it in.  I had to add about 1 cup of water as the gravy got too thick.  I cooked it high about 6 hours and about 3 hours in, I added cut up butter gold potatoes.
This is a wonderful recipe!  The meat fell apart and the gravy was the best.  It was like a holiday meal or special occasion.  I highly recommend this with pork, beef and even a deer roast.

Sunday, January 19, 2014

Fried Cabbage

This way of cooking cabbage is so delicious.  But beware-it is NOT for the faint of heart!  If bacon grease, sausage or butter scares you, this may not be for you.  But if you think those ingredients make anything better-read on.  You must remember that we Southern Belles can take any perfectly good for you vegetable and make it kill you!  Here's what you will need:

1 large head of cabbage cut up how ever you like it
Bacon-1/2 pack cut into small pieces
link sausage-1/2 lb. cut up
1 large onion diced
1 red, yellow, or orange bell pepper or a combination of these diced
1/4 stick of butter
salt and pepper, Old Bay seasoning, red pepper flakes

In a large skillet with a lid, cook bacon until crisp, when it is about half way done add sausage, butter, onions and bell peppers.  Cook until the fat is rendered out of the meat and the veggies are tender.  DO NOT DRAIN.  OK. If you feel it's too much-drain some.  Start adding cabbage until skillet is full and put the lid on.  Let the cabbage cook down some, stir and add more cabbage.  Do this until all the cabbage is in the skillet.  Add spices to taste.  Stir well coating all the cabbage with all that greasy, buttery goodness.  Continue cooking until cooked as soft as you like it.  You do not want water from the cabbage in the pot.  If it gets water in it take the lid off the pot and let it cook away.  Best if you can make ahead and sit on the stove for a little while.  Stir well before serving.  Try not to eat it all yourself.  Share!