Oven potato

Beefstew

Ingredients :

 

 

 

- 2  pounds Stew Meat (or 2 pounds any lean roast cut into 1 inch or so squares)

- 1/2 cup flour

- 2  teaspoon salt

- 1  teaspoon pepper

- 1  teaspoon onion powder

- 1  teaspoon thyme

- cooking oil (about 4 teaspoons)

- 14 ounce can beef broth

- 6 ounce can tomato paste

- 1  1/2 pounds red potatoes quartered or diced (1 inch or so)

- 1 pound bag baby carrots

- 1  white onion diced large

- 2 cups frozen peas

 

 

Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.

Shake to coat the pieces evenly.

Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.

Dump the meat into the slow cooker.

Put the pan back on the stove and de-glaze the pan with the beef broth, and tomato paste, scrap up any brown bits of meat and flour into the sauce. This will only take a minute or so.

Add the sauce to the slow cooker.

Add the potatoes, carrots and onions to the slow cooker.

Give everything a big stir.

Cook on low for 7 to 8 hours.

Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes or so, to thaw the peas.

 

 

 

Whole Chicken in the crockpot

Ingredients :


-1 large chicken, we used about a 3.5 pound one but you can use whatever size you like that fits in your crock pot
- 2  teaspoons paprika
- 1  teaspoon salt
- 1  teaspoon onion powder
- 1  teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 onion (we used a red onion because it's what we had on hand)



Loosely chop the onion and layer it on the bottom of the crock pot.
Combine the spices in a small bowl.
If need be clean the insides out of the chicken and then rub the spice mixture all over the chicken (and in the inside too if you like).
Place the chicken on top of the onion in the crock pot and put on the lid. No need to add any kind of liquid.
Cook for 4-5 hours or until chicken is fully done on high setting .
Leave it on low untill you eat it .

Pineapple Teriyaki Chicken

Ingredients:

 

- 6 chicken breasts

- 6 Pineapple Rings

 
Teriyaki Sauce :
 

- 3 Tablespoons Soy Sauce (I use low sodium)

- 2 Tablespoons Fresh Lime Juice

-2 Tablespoons Pineapple juice

- 3 Tablespoons Honey

- 3 Tablespoons Ketchup

-1/2 teaspoon sesame oil

- 1 clove garlic, minced

- 1 Tablespoon fresh ginger root, grated

- 2 Tablespoons finely minced green onions

 

Combine all sauce ingredients.

In a small Ziplock bag, place the pineapple rings and 3 tablespoons of Teriyaki Sauce.

In a larger Ziplock bag, add Chicken breasts and teriyaki sauce. Marinate 4 hours or overnight if possible.

Preheat grill to medium. Grill chicken for about 15 minutes or until no pink remains. Grill pineapple slices for 5 minutes.

 

 

3 envelop roast

Ingredients:

- 3 pound beef roast such as chuck roast
- 1 envelope of dry Italian salad dressing mix
- 1 envelope of dry ranch salad dressing mix
- 1 envelope of dry brown gravy mix
- 2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

West Virginian pepperoni roll

Ingredients :

- 3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can )
-56 pepperoni slices
-Block of cheese (Colby &Monterey Jack )
-Parmesan
-Oregano
-1 jar pizza sauce

Cut the block of chees into at lease 28 squares.
Flatten a biscuit out and stack a pepperoni and cheese on top.
Gather up the edges of the biscuit .
Line the rolls up (seam side down) in a greased pan 9x13 inch pan .
Springle with oregano.
Back at 450F for 18 to 20 minutes.
Serve the rolls with warm pizza sauce for dipping.

Lemon Pepper Chicken

Ingredients:


-4 boneless skinless chicken breasts
-1/4 cup flour
-1 tsp pepper
-1/4 cup butter
-1 package dry italian dressing/seasoning mix
-1/2 cup fresh lemon juice
-1/2 cup chicken broth
-salt and pepper to taste


Prepare your chicken by rinsing it and trimming the fat. Since the chicken breasts that I buy are always huge, I cut them in half making them more like tenders.
In a shallow dish, combine the flour and pepper. Coat the chicken in the flour.
Melt the butter in a saucepan on your stovetop over medium heat. Once melted, brown each side of the chicken, but not cooking it throughout because you will be putting them in the crockpot. You just want them to have a nice golden brown breading on each side.
Spray crockpot with cooking spray and place the chicken into the crockpot. Sprinkle the italian seasoning package top of the chicken.
Mix together the lemon juice and chicken broth. Pour over the chicken and seasonings.
Cook on low for 3-4 hours.