Day 13 MMM roast.

I tend to be a pinch of this and a pinch of that kind of cook.

Ingredients

2lb boneless Chuck Roast
1 jar of plum sauce
1/2 cup of BBQ sauce
1 can of campbells beef broth
1/4 cup of soy sauce

Spice Rub:
Ginger, montreal seasoning, salt, pepper, garlic, onion powder
Put about a 1 - 3 teaspoons each in a bowl and mixed it together with about tbs of sesame oil.


Rub Spice mixtures liberally over chuckroast. Place into crockpot. Mix remaining ingredients together then pour over roast.

I cooked it on high for about two hours and then on low for about three hours until it was done and easy to pull apart.

Both my hubby and I gave this roast a 5 out of 5 stars.

The plum sauce was just an amazing addition. And nothing smells better than ginger mixed with sesame oil

Day 12 - The Easiest Roast Ever

So I was bored and decided to make up something for the crockpot, since I had the meat defrosted and needed to use it.

Idle hands are definitely dangerous for me.

The Easy Roast

1 Chuck Roast - 2.4 lbs
Season with salt, pepper, garlic and italian seasoning.

Place meat in crockpot.

Pour mixture of - 1 can beef broth, 1/3 cup of red wine vinegar and 1 can of rotel tomato/chili(mild) mixture drained - over meat.

Cook on low for about 8 hours or high for about 3- 4 hours(or until done).

This turned out AMAZING. 5 stars from both my husband and I. It was so good, I forget to get a photo.

The rotel added a little heat and tomatoey goodness without being overwhelming.

Day 11 - the Ribbed Salt Lick

Yea, so I had this great plan for Asian BBQ baby back ribs.

I had the dry rub together: garlic powder, onion powder, paprika and ginger.

I had the BBQ sauce mixture together: BBQ sauce, mustard, soy sauce and hoisin sauce.

What I FORGOT was the brown sugar in the dry rub and the honey in the BBQ sauce mixture.

The Ribs turned out perfectly cooked, practically falling off the bone. They looked amazing, so amazing, my dog tried to run off with one while I was taking the photo. They tasted however like a salt lick. Well... ok, not that bad. but yea...way over the top without the balancing sweetness.

My hubby gave it a 3.5 out of 5...I gave it a more honest 1 out of 5 lol.

I will definitely try it again with a more balanced dry rub and sauce.

Day 10 - The Cobbler that never was.

In theory, making peach cobbler in the crockpot seems like a brilliant idea. In reality, it was mushy, runny and more like a peach soup with weird mini dumplings. My husband insisted that it was better with whipped cream, I agree that the whipped cream was amazing.. the runny, spicy sugary sauce that made the crunchy top into a soggy cereal like mix was not however amazing.

First the peach part.. it was a mixture of defrosted frozen peaches, sugar, nutmeg, and cinnamon. That was tossed into the crockpot.

The second part..was the crumbly topping that was a mixture of butter, flour, cinnamon and sugar.

Now, if this had been baked, it probably would've turned out amazing. The crumbly top would've been crunchy on top and slightly soft on the bottom.

Unfortunately, the juice from the peaches and the sugar turned into a flood of liquid that made the entire top soft.

Of course, it is entirely possibly that I f'd it up somehow. But I'm not going to try it again lol

Day 9 - Gobble, Gobble

If a photo could accurately portray scent, I think you'd all be at my house right now. This by far smelled and tasted the best of all the recpies that I have tried since starting this blog. Which is saying something

The combination of sage, tarragon, butter, salt, pepper and garlic melted over a turkey breast in a crockpot smells sinfully delicious.

Ingredients:
Split Turkey Breast (3 lbs)
2 tbs butter(softened)
1 tbs sage
1 tbs tarragon
salt/pepper
2 tsp garlic powder

Mix butter and dry ingredients into a paste, rub all over Turkey Breast. Place in crockpot and cook until down and tender. About 8 hours on high or 4 hours on low.

It tasted too die for, I served it with roasted potatoes that were mixed with a butter/chive sauce.

My husband was drawn downstairs by the smells about 15 minutes before the meal was done.

We both scored it at 5 out of 5. The turkey was amazingly tender, not dry at all. The flavors were amazing for just the few spices involved.

Recipe was found in a crockpot recipe collection.

Day 8 - Easy Meatballs, and 101 uses for them.

So... we haven't been grocery shopping for meat in a while and I wanted to see what I could throw together with what we had lol

I had two half bags of Italian meatballs in the freezer, I have no idea why I have two half bags as opposed to one full bag. But well..it's my fridge, so big surprise.

I threw them in the crockpot with a mixture of the following: One can of Jellied Cranberry Sauce, a 1/4 cup of: ketchup, mustard, a cup of BBQ sauce, a dash of garlic salt, onion salt and pumpkin pie spice, 1 tsp of worcsteshire sauce and soy sauce.

Yea.. it sounds gross. But it worked. It tasted like amazing bbq meatballs.

We've had them...as meatball sandwiches, meatball burritos and my husband had them over fried rice today. (he's weird)

The fried rice was yummy. I used a bag of Birds Eye Veggie Long grain White Rice, cooked it per instructions, then tossed it in a frying pan with diced ham, a little sesame oil, a little soy sauce, a dash of salt, garlic salt, onion salt and ginger(a VERY small dash of ginger). Stirred that up a bit and then added two eggs and cooked until the eggs were done.

Day 7 - Annette's Cupboard Curry Chili Hodge Podge

This was...amazingly yummy.. my husband's score: 4.8 out of 5(the .2 was that he likes his chili thicker than I do lol.

I decided since it was about 5 degrees this morning when we woke up that this would be a chili day. I accidentally used curry powder instead of chili and I am soooooo happy that I did.. so here is my hodge podge mixture of a chili recipe.

My score: 5 out of 5
Annette's Cupboard Curry Chili Recipe

2 lbs Lean Ground Beef
1 onion, chopped
2 cans kidney beans(light red) drained and rinsed
1 can of rotel tomatoes/green chilis (mild)
2 cans diced tomatoes
1 can hormel chili without beans
1 can of chicken broth
1/4 teaspoon paprika
1/4 to 1/2 teaspoon curry powder
1 tsp of salt
1 tsp sugar
dash of pepper
garlic salt to taste


- brown onion & ground beef, drain
- mix ground beef, onion and remaining ingredients in crockpot, cook on low for 8 hours or high for 4 hours

Day 3 - Easy Crock Pot Shredded Pork

This was so easy and SOOOOOO yummy. My hubby and I both gave this recipe 5 out of 5 stars.


Ingredients:
2 lb Pork Roast
1 cup of salsa( I used a peach salsa)
a dash of garlic salt
a dash of pepper

Liberally cover roast with garlic salt and pepper, then set into crock pot. Pour salsa over the top of the roast. Let simmer on low for 7 - 8 hours.

I started mine at 9am, and by 3:30 it was done but my roast was a little under 2 lbs. I shredded the meat with a fork and let it cook for another 30 minutes.

I served this on soft tacos with lettuce and shredded cheddar cheese.

Day 2 - BBQ Pork Chops

My rating: 4.5 out of 5
My husband's rating: 5 of 5

This is my version of a recipe that I found in a better homes and garden recipe.





BBQ Fruit Pork Chops
6 boneless pork chops
1 tsp thyme
1 7 ounce package of dried berries and apples
1 medium sized green pepper
3/4 cup of bbq sauce
1 dash of worcestshire sauce
1/4 cup of apple cider vinegar
Place chops in crockpot
Sprinkle thyme over top of porkchops
add dried fruit and green pepper.
Mix liquid ingredients together and pour over fruit/peppers. Mix until all fruit and peppers are covered in sauce and evenly covering top of porkchops

Cover and cook on low-heat for about 4 - 4 1/2 hours

Day 1 - Chicken & Vegetables with herbs

My husband gave this recipe 4 out of 5 stars. I gave it 3. It needed a little umph in my opinion. The idea behind this blog this is to try the recipes as is, the only thing that I changed was that I used chicken legs, just the drumstick portion because that was all I could find at the store.

The recipe was easy to put together. It smelled amazing all day. The chicken practically fell off the bone, and it was very juicy. If I did this recipe again, I'd probably add more herbs and seasonings.

I served this with rice and peas.

Ingredients

• 8 ounces mushrooms, halved
• 1 cup frozen pearl onions
• 1/2 cup chicken broth
• 1/4 cup dry red wine
• 2 tablespoons tomato paste
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
• Chicken broth (optional)
• 1/4 cup chicken broth
• 2 tablespoons all-purpose flour
• Hot cooked mashed potatoes (optional)
• Fresh parsley sprigs (optional)

Directions

1. In a 5-1/2- or 6-

quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley. Makes 4 servings.

Recipe found on Better Home & Garden's Website

Nutrition Facts

• Calories 304,
• Total Fat (g) 9,
• Saturated Fat (g) 2,
• Cholesterol (mg) 159,
• Sodium (mg) 548,
• Carbohydrate (g) 9,
• Fiber (g) 1,
• Protein (g) 43,
• Percent Daily Values are based on a 2,000 calorie diet