Lana's Perfect Pot Roast

There are very few times Super Hunk proclaims a "favorite" that doesn't come from my kitchen. However, this dish is near the top of his YUM list!

Guest Contributor, Lana Hamblin, shares her Perfect Pot Roast recipe that makes your busy day a little easier...and your husband "want to drink the juice" (quote from her husband).

I'm big enough to admit when I've been "out-reciped". Confession: I occasionally wake up thinking about it...and her Red Pepper Potatoes (stay tuned for that recipe). I need an intervention!

"My name is Courtney and I have a Lana's meat and potatoes problem."

I promise, this roast is everything that is wonderful in the world! Enjoy!

Lana's Perfect Pot Roast
By Guest Contributor, Lana Hamblin

Ingredients:
1 chuck roast
1 pkg Lipton onion soup mix
1 teaspoon sea salt
1 teaspoon pepper
1 1/2 teaspoon garlic powder
1/3 cup water
1/3 cup white vinegar

Place roast in crock pot and sprinkle with dry ingredients. Next, pour water and vinegar around sides. Cook on low for about 8 hours and enjoy the scrumptious smell of your house!

 

Need an equally easy side dish? How about Simple Sugar Snap Peas? Roasted Vegetable Medley? No matter what you choose, they'll be very few leftovers!

Chorizo Burritos

For all my beginner cooks out there, here's a tip...chorizo should not be feared! In fact, it's nothing more than pork sausage and smoked red pepper spices.

When I married Super Hunk six years ago, he mentioned a fondness of said sausage. At the time probably, much like you), my face was blank. What is this "chorizo" he speaks of? Cue, Google. Where do I find it? Cue, Google. How do I cook it? You guessed it...cue, Google.

With a little research (and a short flashback to an unfortunate incident including a very tight dress that resembled more of a sausage casing than an apparel garment), it turns out...I'm a boob...a sausage scaredy cat boob!

It's not difficult...it should not be feared...and you can find it at your local grocery store, by the breakfast sausage (in case you're wondering). Again, I'm a boob!

Our little Latin friend is a staple in our family breakfast burritos. No tortilla is completely satisfied without it! Go on, give it a try...and Google, if needed.

Ingredients:

(Makes 4 burritos)

1/3 tube chorizo sausage

2 tablespoons butter

6 eggs

2 tablespoons whole milk

1 medium potato, diced

1 can green chiles

1 cup cheddar cheese, grated

4 flour tortillas

Salt & pepper to taste
Salsa, optional (Here's my favorite recipe, if you need one.)

(This is the chorizo I prefer, I need pictures when trying new ingredients...how about you?)

In large skillet, over medium heat, melt butter and add diced potatoes. Let potatoes cook, stirring occasionally, until tender and slightly golden.

Add chorizo to skillet and cook for about 5 minutes, stirring to coat potatoes. Whisk eggs and milk together and add to skillet with green chiles. Cook until eggs are scrambled and ingredients are cooked thoroughly. Salt and pepper to taste.

For easy transport and keeping the burritos warm, place flour tortilla on sheet of foil

Spoon egg mixture on tortilla.

Sprinkle with grated cheese...a little is good but a lot is better! (Note to self: Schedule manicure ASAP!)

Tuck ends and roll (sounds like a fire survival maneuver), followed by foil.

Tada, look how happy they are. Don't forget the homemade salsa! 

All packed up and ready to run. For this busy Mom-on-the-go, my Initials, Inc. Cool Tote Bag is a lifesaver! Perfect for anything you need to transport...and it's adorable...win-win!

Super Hunk could care less about my stylish bag, his eyes were on the contents prize! Breakfast burritos make any day of fixing fence better! And it makes my heart happy to see them devoured...the burritos, not the fence.

So there you have it. Chorizo is a not-so-scary-breakfast-accessory. To know it is to love it!



His Poor Wife

Little Man is an only child...need I say more?

While I strive daily to raise a man who is humble, respectful, and grateful...I'm guilty of providing a bit more "fluff" than I probably should.

Fresh-squeezed orange juice (I now regret this decision...I must've been half looney that day).

A cookie jar, constantly filled with homemade goodies (I'm fortunate he now likes to help).

On days that his allergies are unbearable, I carry a DAMP "boogie rag" in my purse. Super Hunk started the damp part, I've thanked him multiple times.

Warm towels, fresh from the dryer.

There's nothing like it...on a cold day...when you're not wearing pants!

Making his world bigger, brighter, and warmer is my pleasure...even though I occasionally want to rock back and forth in the corner for a Mommy time out.

These moments will pass and he'll grow up to need me in a multitude of different ways.

I can only hope he has fond memories...

I'm apologizing now to his poor wife! :-) 

Sausage Biscuit Balls

Here's another great "Back to Basics" recipe!

The iconic sausage ball is a culinary mainstay. Its place on every holiday party table is expected...then it quickly vanishes...only to be seen again for another holiday soirée.

Not in our house! We embrace the "all-year-sausage-ball" and enjoy every bite. To make it more versatile, I bake them in the mornings with scrambled eggs...I whip up a batch for dinner guests as an appetizer with cheese and veggies. Not to mention, it's the perfect "dunk" for any bowl of soup. (We had them last night with Potato Broccoli Soup...YUM!) The key ingredient is the bisquick, which makes it more like a biscuit...and I've never met a biscuit I didn't like!

Enjoy!

Ingredients:
1 lb ground pork sausage
3 cups bisquick mix
2 cups shredded cheddar cheese
2 eggs, lightly beaten
1/4 cup whole milk

Preheat oven at 375 degrees. Combine all ingredients in large mixing bowl and stir. When thoroughly mixed, scoop one tablespoon of dough in palm of hand and roll into ball. Place on greased baking sheet. Continue until all dough has been used.

Bake for 20-23 minutes until golden brown. If your balls are smaller, you may want to check on them a few minutes early as they won't take as long to bake.

Cook on wire rack and hide a few for yourself...if your household is anything like mine, there's rarely any left!

Potato Broccoli Soup

After six years of marriage, I'm still learning new things about my dear Super Hunk. Case in point, potato is his favorite soup! What?!?!

After all the White Chili I've made, assuming it was at the top of his list, I feel a bit silly...he reassures me it's a close second. What a relief, because I could eat it three times a day...365 days a year.

Motivated by my new information, and Little Man's current aversion to green veggies, I threw on a pot of this little gem.

It was a "thumbs up" from the masses, I was satisfied knowing Little Man woofed down a full serving of broccoli, and I've officially redeemed myself as "the maker of all their FAVORITE things"!

Disclaimer: I was inspired by a similar recipe on Pinterest so I ran with it and made a few "Courtney modifications". Doing my best to give credit, where credit is due...I too need inspiration occasionally!  

Ingredients:

1/4 cup onion, chopped

1/3 cup celery, chopped

2 tablespoons butter

1/4 cup flour

4 cups diced potatoes, rinsed and peeled

2 cups chopped broccoli, slightly steamed

3 cups chicken broth

1 1/2 cup mozzarella cheese, grated

2 cups whole milk

1/4 teaspoon paprika

Salt & pepper to taste

Melt butter in pot, over medium heat. Saute onions and celery until tender. 

Add flour and spices to pot, stir until combined.

Next, the broth and milk go in for a swim.

Add potatoes and bring to a boil, keep stirring until it thickens.

Reduce heat to medium low, cover and cook for another 10-15 minutes until potatoes are tender.

 

Use potato masher to break down SOME, NOT ALL, of the potatoes (I mash approximately 11 times...or 12...or...). This will make the soup even creamier. Feel free to skip this step if you want larger pieces.

After broccoli is steamed, add to pot...reverse veggie dip.

Next, add the cheese. Stir and continue cooking over low heat until cheese is melted.

 

Serve warm with crackers and sprinkle a little extra cheese on top...just because you can!

 

Even the kids will thank you!

 

Hope this makes your home a happy one on this chilly, wintery day! Stay warm, friends.

Roasted Vegetable Medley

Cooking has become second nature to me (like wearing Spanx...I do it without thinking). Techniques or recipes I use every day have become so routine, I don't consider them blog-worthy.  

Then I receive a message from a young newlywed, inquiring about a simple spaghetti recipe, and I have a "hand to the forehead" moment. Not everyone feels comfortable diving in with a torch to crystalize the perfect Crème Brulee!

 

Today, in honor of beginner cooks everywhere (I salute you), we're going back to basics. Roasted vegetables was one of the first things I cooked...that was edible. There was an unfortunate incident with a salmon and salsa dish...it still pains me (and Super Hunk) to talk about it. FAIL!

 

Here's a brief "how-to"...with a "woo hoo" result!

 

Ingredients:

Whatever floats your veggie boat!

I followed my hunger and it led me to the fridge, recovering baby carrots, broccoli, red bell pepper, corn on the cob, one very sad zucchini, a couple of red potatoes, and their sweet potato cousin.

Garlic Powder

Thyme

Olive oil

Salt & pepper

Just look at 'em..."Isn't she lovely"...because every good recipe needs a few Stevie Wonder lyrics.

Preheat oven at 450 degrees. Rinse all veggies thoroughly before preparing. Cut each one in medium pieces, not as small as diced...more like bite-sized.

Tip: When chopping anything, always use the back side of your knife to move items around on your board. This prevents your blade from becoming dull...and your husband saying "I told you so" while he sharpens it for the 25th time!

Go crazy, anything goes. The more, the merrier...the more, the prettier!

Transfer to a large mixing bowl.

Add seasonings and drizzle with olive oil.

Toss vegetables to coat. Feel free to add more oil, if needed. It's not an exact science so pour until you're comfortable. That reminds me of wine...but I digress.

Spread evenly in shallow baking dish and place in oven. Roast for 35-40 minutes, removing from oven to stir every 10 minutes.

Tadaaaaaaa, "Isn't she wonderful"!  Pair it with a few slices of barbecue beef sausage and your house will be a happy one!

Even happier if you trim the corn off the cob for a certain someone...I won't name names, but he's super hunky! To my Southern relatives, I apologize...please forgive me for this butchery.

Corn on or off the cob, it's a delicious...SIMPLE...dinner! I hope you'll give it a try.

Stay tuned for more "Back to Basics" recipes. If you have a request, please email me...I enjoy hearing from you!

"Vanilla & Honey What?"

I recently stumbled upon a recipe for "Vanilla & Honey Panna Cotta with Poached Cape Gooseberries".

My first thought was "Huh"!

My second thought was "This is why people feel too intimidated to cook"!

Seriously, when was the last time your husband inquired about dessert and you whipped up a little "Vanilla & Honey Panna Cotta with Poached Cape Gooseberries"?

I'm pretty sure Super Hunk would look at me the same way he would if my hair was ablaze.

While I appreciate fine cuisine, on occasion, real life is a big ol' pan of brownies...made with love! This recipe, presented as an "easy dessert", is why people throw up their hands in defeat...and call for takeout.

Recipes shouldn't be scary...they shouldn't leave you bewildered...wondering how many berries a goose can actually carry (or is that just me).

If this was posted here at S&S, it would be entitled "Vanilla & Honey Italian Cooked Cream with Moisture-Heated Sour Tomato Berries".

I know, it doesn't have the same elegant ring to it...but it makes way more sense. Don't you think?

My outlook on life usually falls in the "If ordinary is good, extraordinary is better" category. But time is limited, let's not spend valuable cooking minutes attempting recipes that require googling.

Keep it simply delicious and, in case you're wondering, here's a little clarification (you can now talk it up at any Food Network Superstar Mingle)!

"Panna Cotta" is an Italian dessert made by blending thick cream, egg whites, and honey. It is also described as cream jello.

Poaching is a cooking technique defined as submerging something in low temp liquid. It is ideal for delicate foods, such as eggs or fish, that might fall apart when boiled at higher temps.

Cape Gooseberries are similar to cherry tomatoes with a yellow exterior and tart interior. They are surrounded by a husk that resembles a cape. Available year round, they are sold in stores by the other berries.

Now that we're well-informed...join me in making the "ewwwww, no thank you" face!

I'll stick with butter, flour, and sugar!