Awesome Giveaway!!

I came across a website tonight through Pinterest and I'm so excited about a giveaway she's doing. I love, love, LOVE Shelf Reliance's Cansolidator series of food rotation systems. One day I will own one of the big boys!! So go check out her site and enter for yourself!!!

A Meal Fit for a King... (or Queen...)

Beef Wellington.

I first heard about this one day while watching an episode of Take Home Chef. It sounded fancy, and being a French dish, I thought it would be hard. But watching, it didn't seem to bad. So I decided to try it. 

My hubby hates mushrooms. No joke. He will pick them out of everything. And sometimes once he picks them out, he gives them to me. I could eat mushrooms on almost everything, or just raw. Yum. But even though he hates them, I thought maybe this would be a way I could "sneak" them in without him noticing, and if he liked the flavor I could spring it on him and he'd decide they weren't that bad?! It was worth a shot. 

Well my pastry didn't work out so well.. I tell you, I'm not a baker. Anything dough related and I just don't get along. It was too thin and too small and I did the scores too deep. Needless to say, it completely fell apart during cooking. I took the broken pieces and ate them with my meat anyway, but my hubs didn't even try them (the mushrooms came off with the pastry).

And preparing for this meal was an adventure. I have never purchased wine before and had no clue what I was doing. Because of our religion, (and our choice not to)we don't drink wine, or any alcohol for that matter. The thing about cooking with wine is you cook out all the alcohol and are left with the flavor. I picked up a cheap bottle of the same kind they used on the show and checked out. And who do I see as I'm leaving the store? The Missionaries, of course! Of all the days to run into them in the middle of the Southern Bible Belt. What are the odds? Crazy. 

I get everything out and start preparing the meal and I ask my hubs to work on opening the wine bottle. Only problem, we didn't have a cork screw. He tried sticking it with a nail, screwing it... nothing worked. He eventually had to run to the store for one.

Even with all the mishaps, it turned out delicious and definitely something I want to try again (I'd better... I have a more than half-full bottle of wine sitting on my cupboard! It will add a nice flavor to tomato sauces as well!). 

You don't have to use a Beef Tenderloin. I didn't. I found a cheaper roast with little fat that was a uniformly round size. I would recommend cutting all fat off first, no matter what piece of meat you choose. 

I hope you find the courage to try this, it is really delicious and a meal in itself. I paired it with sauteed spinach (1TBS butter in a frying pan, add the spinach, a little lemon juice, salt and pepper and cook just until wilted.). And we used the left over beef for French Dip sandwiches the next day, mixing our wine sauce with an Au Jus packet. 

Yum!

Fish Fry Friday

 --- Fish Tacos two ways, plus sauces... in recipe card form.

Let me know what you think of the new recipe card look... Would you rather me post them this way, or the old way of typing everything out? These can be printed as regular 4x6 photos, then placed into a photo book turned into recipe book.
We had this for dinner last night (grilled version). It was delicious. I didn't have yogurt for the white sauce, so I used sour cream. It wasn't as runny as it should've been... but it had a nice kick to it. The salsa makes a ton, so be ready with a couple of bags of chips (which we are lacking... so not cool). I think this is going on the menu again for next week, it was just that good.

Chipotle Chicken

This chicken has a serious KICK to it... and it's so good as a taco, burrito, or enchilada filling. Move over Cafe Rio... 

Ingredients:

4 chicken breasts

3 Chipotle Peppers + a little juice

2C tomato juice (or 1 can sauce + 2C water)

1 onion, chopped

1 can diced green chiles

1/2 bunch cilantro (optional)

3 juiced lemons +1/2 rind

salt and pepper, to taste

Instructions:

Combine all ingredients in a large stock pot (or crock pot). Add a bit of water to completely cover the chicken, if necessary). Bring to a boil, lower heat to simmer and cook for an hour and a half to two hours (if using crock pot, cook on high 4 hours), stirring occasionally. Remove chicken from broth, shred into large bowl or pan. Add a little of the broth, discarding the whole peppers and lemon rind. Place on tortillas, top with guacamole and sour cream or yogurt.

And a new feature here at Dancing in the Kitchen... I will provide a printable recipe card! Show some love would ya?!

Happy Birthday brownies!!

 Hi there! So this is the reason I've been MIA for the past 5 months. Isn't she adorable? She's two months old now and such a wonderful addition to our family!

What better recipe to re-start my blogging than with the brownies I made for my birthday yesterday. So easy, so delicious... and going to be so bad for my hips!! The frosting recipe comes from the Take Home Chef, Curtis Stone... 
I have many other recipes I've been trying to get posted... but a newborn and a potty-training toddler take up most of my time these days!

For the brownies:

1 box brownie mix, prepared accordingly

1 3.5oz bar of chocolate (see pic below)

Instructions: 

Basically, follow the package directions but add the bar of chocolate, broken into bite-size pieces. Bake according to package directions. Allow to cool for at least 30 minutes.

For the Frosting:

8oz cream cheese, softened

2/3C light corn syrup

8ish oz. good quality chocolate

Instructions:

1. Using an electric mixer beat the cream cheese in a large bowl until light and smooth. Beat in the syrup. Place the chocolate in another bowl and place the bowl over a small pot of boiling water. Stir constantly until the chocolate melts.
2. Add the melted chocolate to the cream cheese mixture and beat just until blended, stopping the machine and scraping the bottom of the bowl to ensure the mixture is well blended. Spread the frosting generously over the top of the cooled cupcakes. Garnish with fresh strawberries and serve.

If you haven't tried this chocolate, you are seriously missing out. It is so delicious... even just by itself! Try it. Curtis Stone uses it.... that should be enough!!

Happy Birthday to me!!

Easter menu

I feel like such a slacker. I have been meaning to post this for a week now... so please forgive me for not getting it up in time. I realize Easter was LAST weekend and it may be pointless to even post this now... but it was so delicious, it deserves to be up.
I had never cooked a ham before, but it didn't seem that hard (and it's not). You don't even need a recipe, the little card attached to it will tell you exactly how to cook it. But I wanted mine to be EXTRA special. Start off by finding a decent 10lb-ish spiral sliced ham. Mine was from the Springfield brand. Highly recommended, and not overly-priced like some of those "Honey" brands. I will also list the recipe for "funeral potatoes take 2" and a super yummy dessert salad.

For the ham:

1 (10lb) fully-cooked spiral cut ham
2/3C brown sugar
1/3C apricot jam
1 tsp dry mustard powder

Directions:

1. Preheat oven to 300.
2. Place ham cut side down on sheet of foil that has been placed on a rimmed baking sheet. Mix together the sugar, jam and mustard in a small bowl (here I added half the bag of glaze from the ham). Brush onto ham using a pastry brush. Reserve any leftover glaze. Enclose the foil around the ham.
3. Roast for 2 hours, or 14 minutes per pound if your ham is a different size. Apply the remaining glaze 20 minutes before the ham is done.

Note: if making funeral pots, start them when you add the final glaze and they will be ready for the oven when you pull the ham out.

Funeral Potatoes - take 2

Ingredients:

1 large bag frozen hash browns
1/2C butter, plus extra for buttering dish
1 can cream soup
1 pint sour cream
1/2C chopped onion
2 C shredded cheese (I like to add about an extra cup)
1C smashed corn flakes
salt and pepper

Instructions:

Preheat oven to 350.
In a large skillet, melt the butter. Add the soup, sour cream, and cheese. Stir until cheese is melted. Add onions.
Butter a 13x9 baking dish and add the potatoes. Pour cheese mixture over and combine well. Cover with corn flakes. Bake for 45 minutes.


Apple Dessert Salad

Ingredients:

1C shredded coconut
1C mini marshmallows
1C pineapple tidbits
1C mandarin oranges
1C cored, diced apples
1C sour cream

Instructions:

Combine all ingredients well and allow to chill at least an hour.

3-Cheese {Manicotti}

So these aren't technically manicotti shells, but those would work too. I happen to like the jumbo shells better. They're easy to cook and cool and fill. And much easier to serve! I would have taken my own picture but after I covered them with sauce, you couldn't really see the shells anymore...

I've made manicotti (and jumbo shells) before and it's never tasted this good. This is the best recipe I've found. Thank you Food Nanny for restoring my faith in you. The sauce takes a bit of time to prepare, but it all works out with the time it takes to boil water and cook the pasta. It really is quite simple. Sided with frozen garlic bread and a simple green salad... it's the perfect Monday night Italian dinner.

Three-Cheese Manicotti (made with Jumbo Shells)

Ingredients:

1 can diced tomatoes, undrained
1/4C sm onion, chopped
1 clove garlic, minced
2TBS canola (or olive) oil
1 can tomato sauce
1 tsp. sugar
1 tsp. dried oregano
1/4 tsp. dried thyme
1 bay leaf
1/4 tsp salt
24 Jumbo shells, uncooked
2 eggs, beaten
1 1/2C Ricotta or cottage cheese
2C shredded Mozzarella, divided
1/2C grated Parmesan
1/4C fresh parsley, chopped (I used dried, almost worked better)
1/4tsp salt
1 pinch black pepper

Instructions:

Optional step: pulse the tomatoes in a blender, until crushed and set aside.
To make the sauce: cook the onion and garlic in the oil in a medium saucepan over medium heat, until the onions are tender but not browned. Add the tomatoes, tomato sauce, sugar, oregano, thyme, bay leaf and salt. Bring to a boil, decrease the heat, and simmer uncovered for 45 minutes, stirring often. Add water if needed to thin.
While the sauce is cooking, cook the shells according to package directions, being careful not to overcook. Rinse in cold water and drain. Separate the cooked shells and lay them out on a sheet of foil (you will use the foil to cover the baking dish with).
Preheat oven to 350. In a medium bowl, combine the filling ingredients: eggs, ricotta/cottage, 1C mozzarella, Parmesan, parsley, salt and pepper. Working on the foil, stuff the filling into the shells with your fingers. Do not over-stuff.
Discard the bay leaf from the sauce and pour half the sauce into a 13x9 baking dish. Arrange the filled shells in the dish. Pour the remaining sauce over and sprinkle with remaining mozzarella. Cover the dish with the foil. Bake for 30-40 minutes.

Shells may be prepared and refrigerated for up to 24 hours before baking.

Chicken Pot Pie

.... from scratch? Well... it was supposed to be. And there won't be a picture for you... sorry.

I was nervous to make this recipe as I don't make dough... but I was excited to use my handy-dandy food processor my wonderful hubby gave me for Christmas for the first time making this pie dough. The machine did a GREAT job. It was like watching the chefs on TV make their dough...
The dough on the other hand... was terrible. I followed the instructions perfectly, but I could not get it to roll out without sticking to EVERYTHING (even with flour everywhere). And the Food Nanny expected half the dough to be able to fit the bottom and up the sides... ya right. With that dough, I was lucky to get it to fill the bottom of the pan. And for the top, there was NO WAY I was going to be able to roll it out and be able to pick up and lay it across the pan. It just crumbled. I admit, I broke down. I cried. My poor husband had to run to the store to get the refrigerated pie crusts (heaven-sent I tell you!). 9pm and dinner still wasn't done. And when I was grocery shopping I thought I should just go the easy route... should've listened to myself.

So here's my opinion on the matter... if you're really good at making dough and you feel comfortable doing so, go ahead and follow the recipe. If you're like me and don't bake... and certainly don't make dough... go ahead and cheat and go with the already-made stuff. I could've saved myself 2 hours and a ton of frustration.

The insides, however, were DELICIOUS. And this will definitely be something I will make again, just minus the homemade dough.

Chicken Pot Pie

Ingredients:

2 1/2 C flour
1/4 C chilled butter
2 bone-in chicken breasts
2 carrots, sliced crosswise (I used about 1 C baby carrots cut in half)
1/2 tsp salt
1/4C cold water
3/4C shortening
1 tsp salt
4 TBS ice-cold water
3 Yukon Gold potatoes, diced
2 chicken bouillon cubes
1/4C flour
1/2C frozen peas

Instructions:

To make the crust, stir the flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle with the ice water, a TBS at a time, and stir with a fork to moisten all the dough. Gather the dough into a ball with your hands. Divide the dough in half. Roll out one half on a lightly floured surface and fit it into a 9in pie dish. Roll out the other half and set aside.
Put the chicken breasts in a large saucepan and cover with water. Bring to a boil over high heat. Decrease the heat, cover, and simmer until tender, about 18 minutes. Remove the chicken to a cutting board or plate. Add the potatoes and carrots and return to boiling. Decrease the heat, cover, and simmer until they are tender, about 15 minutes. Meanwhile, tear or cut the chicken off the bones into bite-size pieces, discarding skin, fat and gristle.
Remove the veggies from the simmering broth with a slotted spoon and set aside with the chicken pieces. Measure the broth and add water, if needed, to make 2 1/2 Cups. Return to the pan and simmer, stirring in the bouillon and the salt.
Preheat the oven to 350 degrees.
Stir the flour into the cold water in a small bowl or measuring cup. Stir into the broth and increase the heat to medium. Stir constantly until the broth thickens. Add the chicken to the broth along with the potatoes, carrots and peas. Stir to combine.
Pour the filling into the pastry-lined pie dish. Cover with the top crust, seal and flute the edges, and cut a slit in the top for the steam to escape. Bake 40 minutes, or until the crust is light brown.


Here is what I would do instead:
Use refrigerated pie crusts for the bottom, make the filling according to instructions, but add 1 tsp. each: onion salt, celery salt, pepper, and poultry seasoning. Top with 2nd crust, and drizzle with melted butter and bake according to pie crust instructions on box.

Crunchy Parmesan Baked Chicken

Last night was our first adventure trying out BYU's The Food Nanny's recipes. I had seen this recipe on one of the two episodes I watched and it looked easy and yummy... and let me tell you. It was SO easy, and SO delicious. My husband was RAVING about it and said it was a keeper! I had a really long and trying day yesterday, one that ended up making an emergency trip to the phone store an hour away. By the time we got home I was exhausted and didn't really want to cook anything. But I had pulled chicken out of the freezer that morning, and I knew I had to do something with it. This was such a quick throw-together meal. We had marinara sauce on the side to dip, but I ended up not dipping them at all. They were that good.

Crunchy Parmesan Baked Chicken

1-2C Buttermilk
1/2C grated Parmesan Cheese
Chicken Breast tenders (buy breasts on sale in bulk, freeze in double ziplock baggies and cut them up yourself. Save $$ - I used one large chicken breast, it filled up my baking dish and could've fed 3 people)
pinch of salt
2C Panko bread crumbs
2 tsp Garlic Salt
half stick of butter, melted

Preheat oven to 400. Grease an oblong baking pan. Pour the buttermilk into a wide shallow dish or pie plate. Mix the Panko, cheese and garlic salt in another shallow dish or pie plate. Roll each piece of chicken in the buttermilk then dredge in the Panko mixture to coat. Arrange in the prepared baking pan. Drizzle the butter over all. Bake for about 30 minutes, until the chicken is tender and no longer pink. Sprinkle with salt to taste.


YUM!!! Food Nanny, I {heart} you!

Food Nanny

One good thing about living in Utah has been the free TV channels we get.... mostly BYU channels. I love PBS for my son, as he loves good, wholesome shows like Word World, Clifford, Sid the Science Kid and Sesame Street. And I, of course, I love all the cooking shows for myself!! I'm not sure which channel it's on, or what time it comes on... but I've come across this show called Food Nanny a few times. She's totally annoying, but she makes some super yummy-looking dinners that seem easy-peasy.
I looked up the website today and found this totally awesome tool to help me plan 2 weeks worth of dinners, with recipes and everything!! Check it out! I'm totally blown away at how FUN that was to find new recipes and dinner ideas!!

Taco Soup

I KNEW Winter wasn't over... last week was just a teaser! Everyone was saying, "Yay, Winter's over... welcome Spring!" Not me. I knew it wasn't over...
BUT... making up my 2 week menu plan a week ago, I was a little nervous putting "Taco Soup" down for tonight's dinner. What if it were a beautiful 70 degree sunny day and we craved outside BBQ? Oh well... I put it on the calendar... and lo and behold... it was cold and windy today, making for the PERFECT stay-inside-and-cook-soup day! And what an easy, delicious soup it is! I got the recipe from my Relief Society's blog, and tweaked it a bit to make it my own. I didn't really measure the spices, but I did start out with 1 pkg Taco seasoning. By the time I added the other ingredients, it just wasn't "taco-ey" enough for me. By the time I deemed it "perfect" I probably had used a whole 2nd package. Start with one package and taste as you go.... until you find your "perfect" pot of soup!
I gotta say one thing... this is the one meal my husband actually gobbled down without talking or gawking at the TV. He finished before I did! It was amazing!!


Taco Soup

Ingredients:

1lb ground hamburger
1 onion, diced
1tsp. Worcestershire sauce
1pkg. Taco seasoning
1 can diced tomatoes
1 can tomato sauce
1 can corn, drained
1 can kidney beans, drained
1 can garbanzo beans, drained
1 can great northern beans, drained
3 C water
salt and pepper

Instructions:

Brown hamburger with onions. Drain oil. Add a little salt, pepper, and Worcestershire sauce. Add taco seasoning. Transfer to a large stock pot. Add remaining ingredients and bring to a boil. Allow to simmer for 20-40 minutes. Enjoy with sour cream, shredded cheese and Fritos chips.

*Could also throw everything into a crock pot and cook on Low for 6-8hrs.

St. Patty's Day recipe

Happy St. Patty's Day everyone!!
Am I the only one that has to set a reminder on their phone to remember today? I always get excited about it before it comes, and find the funniest/cutest GREEN things to wear.... then when the day actually comes, I usually forget. Not this year. I set a reminder. I planned a meal based around the holiday. My 2 yr old found a CUTE shirt (I already had one from 2 years ago). We have a hanging thing on our door. We were ready!

What was for dinner? Corned Beef Brisket with Cabbage (with roasted Yukon potatoes) of course!!

I've never made this meal myself, and I've only ever eaten it once... but it's definitely worth it for one night a year!! I do have to add a disclaimer here: DO NOT SCRIMP ON THE MEAT TO SAVE $1.50. Go all out and get the IRON CUT Brisket for $3/lb. I didn't. I went with the cheap-o Point Cut for $1.49/lb and even though the meat was tasty (what LITTLE meat was there....) it was not worth the money I saved. There was so much fat hidden inside.... I ended up with maybe 3 whole bites of meat for my dinner! Once again... GET THE IRON CUT. :) K... now for the recipe. It comes from Kraft. Totally delicious. Love the sauce.

Corned Beef w/ Cabbage

Ingredients:

3 lb. corned beef brisket with spice packet

1/2 cup chopped onions

2 cloves garlic, minced (I didn't have any fresh garlic, so I used garlic salt... still tasty!)

2 bay leaves

1 cup maple-flavored or pancake syrup

1/2 cup yellow mustard

1 Tbsp. KRAFT Prepared Horseradish

1 head cabbage, cut into wedges
(I added carrots)

Instructions:

PLACE meat in large saucepan; top with onions, spice packet, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.

ADD enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.

HEAT oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix syrup, mustard and horseradish; spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.

BAKE 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender. (I added a handful of carrots with the cabbage, probably should cook them alone for 10-15min, then add cabbage for another 10min).

PLACE meat on platter; drizzle with pan drippings. Serve with cabbage

Roasted {Yukon Gold} Potatoes

Ingredients:

6-10 potatoes, washed, halved then quartered

olive oil

Salt and pepper

Italian Seasoning

Instructions:

Heat oven to 350. Lay potatoes onto rimmed baking sheet and drizzle with olive oil. Sprinkle with seasonings. Bake until tender, 25-45 minutes.

*If cooking alongside Beef Brisket, when down to the last 30min of boiling the meat, put the potatoes in the oven. Once Beef goes into the oven, stir the potatoes and allow to continue to cook until Beef is done. Both will finish at the same time. *

Cola Pork + sides

A friend posted this recipe on her blog the other day and it sounded so good, I had to try it. The picture she had attached looked like she used ribs instead of chops (which she didn't) and that got me thinkin... I don't like pork. Plain and simple... it's not my favorite. But I can say I do like ribs. I prefer the meatier Country Style type without bones... but this past summer we ate PLENTY of baby backs smoked on our charcoal BBQ (recipe to come soon). With this sparked interest, I thought I would try out this "Coke Chop" recipe only substituting the chops for country style boneless ribs. It was yummy... and the best part, it IMMEDIATELY started to smell once the crock-pot was turned on. My mind kept switching between the tragedy in Japan and the BBQ aroma filling my house all during church. I was torn....
And the recipe is so easy. I do have to say one thing.... don't get a strong flavored BBQ sauce. I would use an Original flavored, or something a little more mild. I only had Hickory Bourbon flavored sauce on hand, and it was a little too much. But once again... I recommend Stubbs brand sauce. Yum!

No more waiting... here's the recipe.

Ingredients:

6oz (or 1C) Coke
1C Ketchup
1C BBQ Sauce
Country Style ribs, or 4 Chops

Instructions:

Add all ingredients to crock pot. Cook either 4-5hrs on HIGH, or 7-8hrs on LOW. Enjoy.


That simple. Now for the sides.
I have grown up on both of these sides... and they will always be a favorite of mine. My husband has come to love the Dutch Oven Potatoes. He hasn't tasted the Mac Salad, otherwise I'm sure he'd like it too. But for now, that's all mine!!

Macaroni Salad

Ingredients:

Elbow macaroni (cooked and drained)
cherry tomatoes (halved)
cucumber (peeled and diced)
bunch of radish (sliced thinly)
green onions (sliced)
about 1C Mayo
about 1C milk
2TBS Worcestershire sauce

Instructions:

Prepare all veggies into a medium to large bowl. Sprinkle with a little salt and pepper. Add cooked/drained macaroni.
In a small jar with a lid (or practically empty Mayo bottle), add the milk, mayo and Worcestershire sauce. Tighten lid and shake well. Pour over macaroni mixture and stir until well combined. Refrigerate for at least an hour, up to overnight.


Dutch Oven Potatoes

Ingredients:

4-6 potatoes (washed, peeled and sliced)
1lb bacon
half an onion (diced)
season salt
pepper
garlic salt
pinch of onion salt and celery salt

Instructions:

Cook the bacon in either a large skillet or dutch oven. Do not discard oil. Once browned, add onions and cook about 2-3min. Add potatoes and all seasonings. Add a cup to two cups of water just to almost cover potatoes. Bring to a boil. Turn heat down to med-low and allow to cook until potatoes are tender. Turn heat back up to barely brown potatoes and have water completely evaporated.

Sunday Pot Roast Make-over

A post?! It's amazing, right?! I finally have a desire for food again!! And you know what that means? I have some delicious recipes I'll be posting here in the near future. I'm really excited. I love food, I always have. But the past few months have been rough... but I'm finally starting to gain a little weight (1.5lbs in 21 days) and I can stand having my oven turned on again! Yay!!



This recipe comes from an old friend. A few days after my son was born, she surprised me by asking if she could bring over some food. I was so grateful, but I didn't think much about it... and then she arrived.... with an ENTIRE Pot Roast dinner. I could not believe it! She was so sweet to have done that! One bite and I thought I was in heaven. It was the most moist, full of flavor roast I've ever had. Definitely not the regular Sunday Pot Roast. Well.... I have her recipe... will I share? Of course!!! lol.
I was so excited to try this out for myself. After that meal, I had tried over and over again to recreate it... but nothing ever worked. So finally... FINALLY... I got it! And you know... left overs don't get eaten very well around here... not with this meal. It's only Wednesday and it's all gone!! I like to warm everything in a bowl covered in the lovely juice, so once the big stuff is gone the juice is like a soup in itself. YUM!!!

Here ya go...

Pot Roast

Ingredients:

Rump Roast
Salt and Pepper
Garlic Salt (I didn't have, so I used Garlic Powder)
Parsley
EVOO
Beef Broth
Water
Sliced onions
Quartered Potatoes
Baby Carrots
1-2TBS cornstarch

Instructions:

Heat a saute skillet over med-hi heat. Cover meat all over with lots of salt and pepper, garlic salt/powder and parsley. Once skillet is smokin hot, add a little EVOO. Sear meat on all sides until nice and brown.
Add meat to crock pot and fill 1/3 way with beef broth and 1/3 with water. Cook on HIGH for 4 hours. After the 4 hours, add baby carrots, onions and potatoes and cook an additional 1.5-2 hours until potatoes are tender.
Pull everything out of crock pot keeping it on high (or you can transfer juice to a stock pot). Add cornstarch, whisking constantly, until desired thickness is achieved. (If using stock pot, bring juice to a boil and add cornstarch whisking constantly.)

Yum!! Pot Roast Sunday will not be boring again... I promise!

So I've been a little M.I.A. for a few weeks.... I have a good reason.

This little bundle is due the end of July. And boy has it been making me anti-food. Hence the reason for no posts. Nothing sounds good to me and it's really hard to want to post pics and descriptions of food that I think are disgusting, when... I know they probably aren't. That's just not fair to all of you!! Hopefully this will come to an end in the coming (2) weeks and I can get back to my happy barefoot-dancing self in the kitchen. But for now... I do apologize. I will return. Wish me luck!