All Hail the Slow Cooker!

My sister (another foodie) sent a great recipe to me the other day for Italian Pot Roast. I read it, wiped the drool from my chin, and filed it away, thinking "This will taste great next winter." That's when it dawned on me: Why do we feel like the minute warm weather hits, the crock pot has to go into hiding? I realize that this time of year we are all grilling nearly everything we eat (including dessert, and that's another post). However, isn't a crock pot the perfect warm weather cooking tool? It certainly doesn't heat up the house, the way an oven or even a stove does. And who doesn't like to come home from work to the smell of dinner lingering throughout the house?

Now, I do realize that summer dinner's tend to be on the lighter side. Or do they? Is a grilled steak really considered a light meal? I don't care if you serve it with a salad...it's still a big hunk of meat on your plate, and there's nothing "light" about that. Light meals can really just mean smaller portions, even of something that's considered "heavy", like Italian Pot Roast.

Although I haven't yet made this dish, my sister did and she said it is "easy and very good". I'm all for easy and very good, especially in the summer.

Italian Pot Roast
4 medium potatoes, cut into quarters
2 cups fresh or frozen whole baby carrots
1 stalk celery, cut into 1-inch pieces
1 medium Italian plum tomato, diced
1 14 oz can diced tomatoes
2 1/2 pounds beef bottom round roasts or beef chuck pot roast
1/2 teaspoon ground black pepper
1 (10.75 ounce) can condensed Tomato Soup
1 cup water
1 tablespoon chopped roasted garlic or chopped fresh garlic
1 teaspoon dried basil leaves, crushed
1 teaspoon dried oregano leaves,crushed
1 teaspoon dried parsley flakes, crushed
1 teaspoon vinegar

If you have time, sear the meat on high heat for a few minutes on each side. You can skip this step, as I usually do. However, you'll gain a lot of flavor by doing so.

Place potatoes, carrots, celery and tomato in 3 1/2-quart slow cooker. Season roast with pepper and place on top.

Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.

Cover and cook on LOW 10 to 12 hour or until done.

As an FYI, my sister did not cook hers in a slow cooker.  She used a roasting pan in the oven, 300° for the first three hours, then 250° for one more hour.

I think I'm going to give this recipe a try this weekend.  I'll keep you posted on the results.  Since I don't have a photo of this dish, I'll just pass along a photo of my little companion Buddy.  He likes to hang out with me while I write.

What's not to love about Cinnamon Rolls?

My sister-in-law was in town recently, and foodies that we are, we went on a shopping adventure at Whole Foods in St. Louis.  Most people wouldn't consider a trip to Whole Foods a shopping adventure, but for two women who love to cook (and, ahem, eat), this is considered a trip to mecca!

By the time I reached the checkout lane, I'd filled my cart with necessities, such as wine, cheese, strawberries...and I can't remember what else.  I do remember that the adventure cost me $52 and it was well worth it.  I not only bought the freshest strawberries I'd ever had, but I also got to spend time with someone I enjoy being with, but rarely get to see.  She lives in Texas and runs a very successful business.  We are in Illinois and are equally busy.  Do the math, and it adds up to about 4 visits a year.

One purchase she made at Whole Foods was an awesome cookbook from author/blogger/photographer Ree Drummond, called The Pioneer Woman Cooks: Recipes From an Accidental Country Girl.  While we were in the checkout line, the woman in from of us said, "Try the cinnamon rolls in that cookbook.  They're the best I've ever had."  That was all we needed to hear!

The next day at breakfast, we were noshing on some of "the best cinnamon rolls we've ever had".  Lord these things are good.  And, did I mention they are EASY to make?  They may take time, but there is absolutely NO kneading involved.  None!  If you have a bowl, a large spoon, and a place to roll out the dough (no rolling pin is needed, but it is helpful), you can make these delicious little morsels.  Here goes:

Lee Drummond's Cinnamon Rolls
Makes 40 - 50 rolls

1 quart whole milk
1 cup vegetable oil
1 cup sugar
 2 packages instant yeast
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
9 cups flour
2 cups very soft butter
1 cup melted butter
2 cups brown sugar
1 tablespoon cinnamon

Heat milk, oil and sugar over medium heat.  Do not boil, rather heat until almost boiling.  Remove from the stove and allow mixture to cool until lukewarm.

Sprinkle the yeast on top and let sit for one minute.

Add the liquid mixture to a bowl, along with 8 cups of flour.  Stir the mixture until just combined.  You shouldn't see any flour remaining.  Cover and let rise in a relatively warm place for about an hour.

After an hour, punch down the dough with a spoon and add baking powder, baking soda, salt and remaining flour.  Stir thoroughly.

Now it's time to roll out the dough.  Sprinkle a bit of flour on whatever surface you're going to use to make the rolls.  Plop half of the dough onto the surface and do your best to form it into a rectangle.  At this point, you can use your rolling pin to roll the dough out to a rectangle that's thin, and truly a rectangle.

Now comes the filling.  Take one cup of the soften butter and spread it on the dough.  You could also melt the butter and spread it on with your hands.  Whichever is easiest to you.  Then spread 1 cup of brown sugar over the dough, and sprinkle liberally with cinnamon.

Starting from the side closest to you, roll the dough into a long tube.  Do not seek perfection...just roll it as tightly as you can.  Be sure to pinch the seam together.  Now, cut into rolls about 1 1/2 " wide and place in a prepared pan.  By prepared I mean one sprayed with non-stick spray, OR ladled with even more melted butter.  I used pie pans, but you could use a rimmed cookie sheet, or even the aluminum throw-away pans.  Whatever the case, the rolls should be touching, but not crammed into the pan.

Repeat the rolling and filling procedure again with the other half of the dough.

Now, turn on your oven to 375°.  While the oven preheats, cover the rolls with a towel.  They should rest at least 20 minutes.  After they have rested and the oven has preheated, pop them into the oven for 15 - 18 minutes.

While the dough is resting, throw together the yummy icing.  Mix 1 cup of melted butter with about 3/4 cup brown sugar and a teaspoon or so of cinnamon.  Keep this on low heat and stir occasionally while the rolls bake.

Remove rolls from the oven and immediately drizzle with butter/brown sugar/cinnamon mixture.

• This recipe can easily be cut in half.
• The rolls can be frozen before they have been baked.  Simply remove from the freezer, thaw, then bake.
• The baked rolls can also be frozen.  Just thaw, and warm them in the oven for about 5 minutes or so at 375°

These will blow your mind!  My husband even declared them "best cinnamon rolls ever" on his Facebook page.

Did I mention I was trying to lose weight?

Who doesn't love hot rolls?

It's been another busy week indeed!  What we thought was a small water issue in our basement has turned into a huge mess, including lots of icky black mold.  Nice!  My mom has been in and out of the hospital recently after bouts of high blood pressure and heart palpitations.  Very scary!  And, a recent trip to our family doctor has brought a reality slap right in my face.  One way or another I'm going to have to lose A LOT of weight.  That means my recipe box needs to be filled with not only quick, go-to recipes, but also healthier options as well.  This is a good thing...really.  At least that's what I keep telling myself.  Then I remember this recipe I ran across for oh-my-Lord-so-delicious dinner rolls.  I mentioned these last week in my post about Rigatoni, Ricotta and Sausage, and I haven't been able to get them off my mind since.

I love to bake bread.  The whole process is satisfying to me, on so many levels.  But, I don't feel as passionate about the actual kneading process.  So, I especially love that I have a Kitchenaid Mixer and bread machine to make the job much easier.  And I was thrilled to run across this recipe on www.food.com for Hamburger Buns made in a bread machine.  Yes, they may be called Hamburger Buns, but it would be a true crime to reserve these just for burgers.  I can easily eat these completely unadorned.  Warm from the oven, or three days old.  They are, to me, sublime.  Perhaps that's why my butt needs it's own zip code.  I digress.

Bread Machine Hamburger Buns

1 1/4 cups milk, warmed at least to room temperature
1 beaten egg
2 tablespoons butter
1/4 cup white sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast (I use the "bread machine" yeast, but you can use any you have on hand)

Place all ingredients into the pan of the bread machine, in the order listed (wet, dry, and the yeast on the top).  Select "dough" setting on your bread machine and let her rip.

When the cycle is complete, turn the dough out onto a floured surface.  Cut the dough in half, and cut each half into 6 pieces.  You can get fancy and roll each piece into a nice, cute ball, but you don't really need to.

Place the dough balls onto a baking sheet lined with parchment paper, or a greased baking sheet if you haven't any parchment.  (If you don't have parchment, go add it to your grocery list.  I could go on for hours about the value of it.  It's cheap and you'll never burn another cookie again if you buy it.)

Brush each melted butter, or with olive oil. Cover with a dish towel and let rise until doubled, which is about an hour.

Bake at 350° for 9 - 12 minutes, or until they are browned nicely.

Now, you can definitely enjoy a burger on one of these delicious little morsels.  However, I've also served them as dinner rolls, and I've seen my kids sneaking them from the pantry as a snack.  If you really want to be decadent, slice one in half, butter it, and sprinkle with a bit of cinnamon and sugar.  Toast it under a broiler and enjoy!!! 

As for me, I'm going to make these for my family to enjoy, while I sit and gnaw on a carrot stick.  I'm sure the pure enjoyment of making them will be enough for me.  really.  no, really.

Been busy!

Okay, so it's been a while since I posted.  Obviously my journey into broadening my culinary horizons (and recipe box) ends when I take a business trip.  Well, I'm back at it and I'm really happy with the results.

My inspiration for tonight's dinner came from my favorite foodie, Lynne Rosetto Kasper, host of The Splendid Table.  If you ever have an opportunity to listen to her show on NPR, by all means do so.  LOVE it!  I also receive her weekly email, which contains a recipe that is super easy to pull together, and typically does not contain ingredients that require a visit to a specialty grocer.  That brings me to today's recipe:  Rigatoni with Ricotta and Sausage. 

This recipe is so easy to pull together, it's simply unbelievable.  And as I discovered tonight, it can be finagled easily, based on whatever is in your pantry/fridge/freezer.  That means you can use penne instead of rigatoni, and you can throw in frozen vegetables, or you can leave them out.  Here goes:

Rigatoni with Ricotta, Sausage (and Vegetables)

1 pound pasta (penee, rigatoni, mostaccioli, etc..)
1 pound Italian Sausage
2 cloves garlic, chopped
16 oz. ricotta
1/2 cup Parmesan cheese
1 bag frozen vegetables (I used California mix)

Bring a large pot of salted water to a fierce boil.  Please salt it, unless you want dinner to be tasteless.  While the water is coming to a boil, brown sausage in a large pan on medium high heat.  The pan should be large enough to hold the sausage, pasta and the vegetables.  And, in a separate serving bowl, add the ricotta and Parmesan.  Add a little salt and pepper to taste along with the cheeses, and stir to combine.

When the sausage is browned, add the frozen vegetables.  Cover and lower the heat to medium low.  You want to thaw the vegetables, but not turn them to mush.

Just before the pasta is cooked, remove about 2 cups of the pasta water (I use a glass measuring cup).  Pour about a 1/2 cup of the pasta water into the bowl with the cheeses, and mix.  Drain the pasta and add it to the pan with the sausage and vegetables.  Toss just enough to mix, then pour the mixture into the bowl with the cheese.  Pour in the remaining pasta water and stir thoroughly.  Serve with Parmesan cheese.  And bread.  And wine (Prosecco is nice).  And enjoy!

This recipe is definitely a keeper, and now holds a permanent place on my "go to" list.

Not to show off, but I served mine with homemade dinner rolls. Okay, the dough was made in my bread machine, but they were still delish!  But that's another post.  The journey continues.

Chocolate Oatmeal Cookies

Although I definitely need to up the ante when it comes to collecting meal-time recipes, there is no shortage of recipes for sweets.  I would be perfectly happy to bake cookies, all day, every day.  So when a friend asked me to post my recipe for Chocolate Oatmeal Cookies, I gladly agreed.  These cookies are fantastic!

Chocolate Oatmeal Cookies

2 sticks of butter, softened
1 1/2 cups sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 /2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking rolled oats

Preheat oven to 350°.

Beat butter, granulated sugar and brown sugar until light and fluffy; blend in the eggs and vanilla and stir to combine.

In a separate bowl, combine flour, cocoa, baking soda and salt.  Gradually add to butter mixture, mixing well.  Stir in the oats.  The dough will be incredibly stiff.  If you do this without a mixer, you can consider this your workout for the day.

Drop by rounded tablespoonfuls onto a cookie sheet.  I NEVER baked cookies without parchment paper, and if you haven't tried it, you should.  You'll never burn a cookie again.

Bake for 11 to 12 minutes until set.  They will be slightly moist in the center.  This equates to chocolaty goodness, so resist the urge to leave them in the oven too long.  Cool on a wire rack.

These cookies taste even better after you've put the kids to bed and you're ready for a sweet snack.  Enjoy!

Reality

So much for trying new recipes.  Gotta work on that!

So much for good intentions...

Well, my first attempt at a new recipe was almost a complete failure.  However, my defeat only proved how much I need to organize my kitchen and my processes.

So, last Wednesday afternoon, with the high of writing my first blog still reeling in my head, I opened the freezer door in hopes of pulling out something that would lead to gourmet excellence.  Just so you know, we buy a half side of beef from family members every August, so beef is never on short supply around here.  As a matter of fact, we're all a little tired of red meat, so I pulled out a bag of chicken breasts.  Next stop, the pantry.  That's when I pulled out what I like to call "cheating in a box".  For those who don't know me very well, I typically cook from scratch, and rarely use boxed foods (Mac and cheese does NOT count).  But, I'm on a quest to use things that are already in my pantry, and a box mix for Zatarain's Red Beans and Rice was calling my name.  Inspiration hit me.  I could cook the chicken breasts slowly on the stove top in chicken broth and salsa, and when it's cooked, shred the meat.  Then cook the red beans and rice, and add the chicken.  The whole spicy mixture could be spooned into tortillas, and I would be crowned the Queen of Inventive Cooking.  We're on!

So, I mixed:

4 chicken breasts (still frozen)
1/2 jar of medium salsa
2 cups of chicken broth

All of this simmered on the stove for about 2 hours.  You could also put this in a crock pot and leave it on low all day.

I made the Red Beans and Rice, and decided to heat up a can of corn as well.  My girls love corn and I know that getting them to eat the chicken/beans/rice mixture would be a struggle.

The time has finally come to pull the tortillas out of the refrigerator to get them warmed for dinner.  That's when reality hit:  We had one stale tortilla in the house...ONE!!  My shoulders slumped, I said a few choice swear words under my breath (my 7 year old recently announce that my chocolate cookies are "damn" good - gotta work on my swearing) and admitted to defeat.

We ended up eating the chicken with the red beans and rice, just not wrapped in warm, soft tortillas as I had imagined.  I thought the meal was quite good, although my kids picked through everything but their corn.  And, my husband made the "I'm only eating this because there's no other option" face.  Nice.

I'm giving myself an A for creativity, and a D for execution.  And so it continues.....