Sunday, February 19, 2012

Pot Roast

Pot roast is one of the first and easiest meals I learned to cook. I have yet to find a good recipe for the seasoning, so I'm still using McCormick. (If you have one, LET ME KNOW!!). So here's the directions on how to make an awesome meal in a just a few, short, steps. 

{one 2 - 3 pound roast}
{Salt and Pepper}
{McCormick seasoning or your own recipe}
{a small bag of baby carrots}
{1 LARGE onion}
{a few handfuls of red potatoes}
{a cup of water}

Start by turning your crock-pot on low. Place your roast in the pot and rub with seasoning, pouring 1 cup of water over meat gradually. Once seasoning is all rubbed in, place a lid on the crock-pot. Peel your onion and cut into fourths, set aside. Wash you carrots, set aside. Wash your potatoes, then cut into fourths. Add onion, carrots and potatoes. Salt and pepper. Cook on low for 6-8 hours. Adding water as needed. Server with warm dinner rolls and honey butter. 

Tuesday, February 14, 2012

Blueberry & spinach french toast sandwich

Yep, that's right blueberry and spinach.. =) Connor loves this and has no idea it has spinach in it because you can't even taste it. I can even trick my husband with this one.

Ingredients:  Makes one sandwich

  • 1 egg
  • 1 Tbs milk
  • 1 ounce (or 1/8 cup) of blueberry spinach puree**
  • 1 large Tbs cream cheese
  • pieces of bread
  • 1 tsp of butter, margarine, or cooking spray
In a bowl beat together egg and milk. Set aside.  Get another bowl and mix together the cream cheese and puree. Spoon the blueberry, spinach and cream cheese mixture on a slice of bread. Put the other piece onto and dip the entire sandwich into the egg mixture, coating all sides. Melt the butter in a skillet over medium heat. Cook sandwich for 3 minutes on each side, or until browned. Serve with powder sugar, syrup, honey, or whatever you like. ENJOY!
** If you don’t have puree on hand, add 1/4 cup of fresh blueberries and a handful of fresh baby spinach into a food processor or blender. Pulse for 1 minute or until the mixture is as smooth as possible. Use in place of puree. 

Sunday, February 12, 2012

Smashed cheddar new potatoes

These are the latest hit in our household. They're so simple and go great with everything!


  • 1 1/2 pounds new potatoes (washed and quartered) 
  • 3/4 cup milk
  • 1/3 cup shredded cheddar cheese
  • 2 tablespoons butter
  • 1/2 teaspoon salt 
  • 1/2 teaspoon pepper
(I always add a little salt and pepper and let each family member season to their taste!)

Place potatoes in medium sauce pan and cover with water. (I always salt my water) Bring to a boil, reduce heat and simmer for 20 minutes. Drain. Place potatoes in a medium bowl, add milk, cheese, salt and pepper. Mash to desired consistency.  This recipe is great for babies and toddlers because you can always mashed their potatoes until smooth, or slightly chunky.


Pork Tenderloin studded with Rosemary and Garlic

I'll admit, before last night I'd never actually seasoned my own tenderloin. I've always just bought pre-seasoned ones. However I decided to try something new, and it turned out amazing! I was in a hurry last night, and didn't have time to take photo's, but trust me, it's good!

  • 2 tablespoons finely chopped rosemary ( I would recommend using ground rosemary, as I could not chop mine small enough)
  • 4 garlic cloves (minced)
  • 1 pork tenderloin (about a pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preheat oven to 475 degrees. Combine rosemary and garlic in small bowl. Make several 1/2 deep slits into pork. Place about half of the rosemary mixture into slits. Rub pork with the the rest of the mixture. Sprinkle with salt and pepper. Coat baking pan with your favorite olive oil. Place pork on baking pan.
Bake at 475 degrees for about 45 minutes.

I would recommend serving this with smashed cheddar new potatoes.

Roasted Shrimp & Broccoli

I know, I know. I've been slacking recently in the blog world. And it only gets worse to, as I didn't have time to take many pictures.. =/ However I do have a few amazing recipes for you. =) I recently discovered this cute little shop right down the road, they serve the best fresh local seafood in Charleston! This inspired me to make a new seafood dish. This roasted shrimp and broccoli recipe has the perfect amount of spiciness and lemon to make your mouth water.

  • 2 pounds broccoli (cut into bite size florets)
  • 1/4 cup of your favorite olive oil (I used a spicy roasted garlic for a bit more bite!)
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/8 teaspoon hot chili powder
  • 1 pound medium shrimp (Shelled and deveined)
  • 1 1/4 teaspoons fresh lemon zest
  • Lemon wedges
Preheat the oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, the coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and the chili powder. In another bowl, combine shrimp and 2 tablespoons oil, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. 

Spread the broccoli on a baking sheet (single layer). Bake for 10 minutes. Add the shrimp to the baking sheet and toss with the broccoli. Bake 5 more minutes. Remove from oven and toss together. Place in oven for another 5 minutes, or until the broccoli are golden brown. Serve with lemon wedges!