Crock Pot Roast with Vegetable Recipe

I love to walk in to the house and smell something yummy coming from the crockpot, which has been bubbling for hours.  In this case it was a roast with carrots and potatoes.  Delicious!

 

Crock Pot Roast with Vegetable Recipe

Ingredients

  • 3-4 Tbs olive oil
  • 1 cup sliced onion
  • 1 3-4 pound roast (this was bottom round)
  • 2-3 cloves minced garlic
  • salt and pepper
  • sliced potatoes
  • 2 cups baby carrots
  • 3-4 cups beef broth
  • water

Instructions

  1. Place olive oil in large pot
  2. Heat over medium high heat
  3. Add onion, stir for 2 minutes, add garlic, stir an additional 2 minutes
  4. Add roast, and sear on all sides
  5. Place roast in crock pot with the onions and garlic mixture
  6. Add potatoes and carrots on top
  7. Add beef broth and water to cover half way
  8. Cook on high for 6 hours, then turn down to low
  9. Roast will fall apart!
Recipe Management Powered by Zip Recipes Plugin
http://cookiesandcurtains.com/2017/08/31/crock-pot-roast-vegetable-recipe/

 

As always – enjoy!

 

 

Posted in Beef | Tagged , , , , , | Comments Off on Crock Pot Roast with Vegetable Recipe

Blueberry Cobbler Recipe

This blueberry cobbler was so light – it was delicious!!!

 

Blueberry Cobbler Recipe

Ingredients

  • 3 cups fresh blueberries, washed, picked over to ensure no stems
  • 3 Tbs white sugar
  • 1/3 cup fresh orange juice (yes I squeezed mine fresh!)
  • 2/3 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, softened but not melted
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla

Instructions

  1. Preheat oven to 375
  2. Grease an 8" square baking dish
  3. Place blueberries, 3 Tbs sugar, and orange juice into the prepared pan. Gently mix.
  4. In a small bowl, mix flower, baking powder and salt.
  5. In a medium bowl, cream butter and 1/2 cup sugar with electric mixer until fluffy. Beat in egg and vanilla. Add flour mixture slowly, stir gently until just until incorporated.
  6. Drop the batter by rounded spoonfuls over the blueberries - not touching completely but almost. Try to cover most of the berries.
  7. Bake in preheated oven for 37-42 minutes, or until lightly browned.
  8. Serve warm with vanilla ice cream!
Recipe Management Powered by Zip Recipes Plugin
http://cookiesandcurtains.com/2017/08/24/blueberry-cobbler-recipe/

As always – enjoy!

Posted in Desserts | Tagged , , , | Comments Off on Blueberry Cobbler Recipe

Roasted Red Pepper Sauce Recipe

Red peppers are a HUGE hit here – and roasting them gave them great flavor for the pasta!

Roasted Red Pepper Sauce Recipe

Ingredients

  • 4-5 red peppers
  • 3 Tbs olive oil
  • 2 Tbs minced garlic
  • 1/2 cup fresh basil
  • 2 - 2 1/2 cups half and half
  • 4 Tbs unsalted butter
  • salt and pepper to taste

Instructions

  1. Preheat broiler. Lightly coat peppers with olive oil, place on pan in the preheated oven. Broil until peppers start to blister and skin is slightly blackened. Remove, place in paper bag or zip lock bag for 45 minutes.
  2. Remove seeds and skin from peppers. Cut peppers into small pieces.
  3. In a large skillet, heat 3 Tbs olive oil. Add garlic, basil, and peppers. Cook for about 12 minutes.
  4. Place mixture in blender (be careful as it's very hot!) or use an immersion blender (depends on what you want the consistency of the sauce to be). Return to skillet, add butter, season with salt and pepper.
  5. Pour over prepared pasta, sprinkle with more fresh basil.
Recipe Management Powered by Zip Recipes Plugin
http://cookiesandcurtains.com/2017/08/11/roasted-red-pepper-sauce-recipe/

 

 

 

As always – enjoy!

Posted in Marinara Sauce | Tagged , , | Comments Off on Roasted Red Pepper Sauce Recipe

Mini Peach Pie Recipe

These mini peach pies were FABULOUS!  I highly recommend them – a great size for a dinner party or any time!

Mini Peach Pie Recipe

Ingredients

  • 4-5 fresh ripe peaches
  • 2 rolls of pie crust
  • 1/2 cup brown sugar
  • 2 Tbs bourbon
  • 1 tsp vanilla
  • 1 Tbs flour
  • pinch salt
  • 2 Tbs plus unsalted melted butter, plus 1 Tbs unsalted melted butter
  • natural cane sugar (Turbinado)

Instructions

  1. Heat oven to 350
  2. Bring small pot of water to boil. Gently place 2 peaches into the boiling water. Immerse for 90 seconds.
  3. Make ice bath. Remove peaches from boiling water after 90 seconds, place in ice bath for 90 seconds.
  4. Slice peaches, remove pits.
  5. Peel skin off - it should come off very easily
  6. Slice into small pieces and place in a bowl. Add brown sugar, bourbon, flour salt and 2 Tbs of unsalted melted butter. Mix well.
  7. Grease small ramekins (I used 4oz)
  8. Cut pie crust into circles to fit in pie crust and different size to fit over top
  9. Fill each pie shell with filling
  10. Place top crust on, seal with fork, cut slits in to for steam to escape
  11. Place pies on parchment paper on cookie sheet
  12. Bake for 20 minutes
  13. Remove, brush with melted butter, sprinkle with coarse sugar
  14. Place back into oven for 10-12 more minutes or until browned
  15. Serve warm with vanilla ice cream.
Recipe Management Powered by Zip Recipes Plugin
http://cookiesandcurtains.com/2017/08/04/mini-peach-pie-recipe/

As always – enjoy!!

 

Posted in Pie | Tagged , , | Comments Off on Mini Peach Pie Recipe

Seared Scallops with Tomato Basil Sauce

We love LOVE scallops at my house – and this dish is SO easy and so delicious!

Seared Scallops with Tomato Basil Sauce

Ingredients

  • 1/4 cup olive oil, divided
  • 1/2 cup thinly sliced sweet onion
  • 1 1/2 Tbs minced garlic
  • 2 pints cherry tomatoes
  • 1/2 cup basil, cup into thin strips, divided
  • 1 1/4 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 1 pound jumbo scallops, patted dry
  • splash dry white wine
  • 1 1/2 cups uncooked orzo
  • 1/4 cup unsalted butter
  • 2 Tbs fresh chopped italian parsely

Instructions

  1. Heat 2 Tbs of olive oil in a large skillet over medium high heat.
  2. Add onion, stir occasionally for 3-4 minutes
  3. Add garlic, stirring constantly for 1-2 minutes
  4. Add tomatoes, 2 Tbs of the basil, 1 tsp salt, 1/2 tsp pepper. Stir occasionally until tomatoes burst and release all the juice, about 8-9 minutes.
  5. Keep cooking 1-3 minutes or until sauce starts to thicken. Remove from heat, place in container, cover and keep warm.
  6. Cook orzo according to package directions. Stir in butter and parsley.
  7. Wipe original pan clean, season scallops with remaining salt and pepper.
  8. Heat remaining oil in pan and cook scallops until golden brown - about 90 seconds per side. Do not overcook!
  9. Place orzo in large serving dish, pour sauce over the top, place scallops on top of that and sprinkle remaining basil over top.
  10. Serve immediately.
Recipe Management Powered by Zip Recipes Plugin
http://cookiesandcurtains.com/2017/07/28/seared-scallops-tomato-basil-sauce/

 

As always – enjoy!!!

Posted in Seafood | Tagged , , , | Comments Off on Seared Scallops with Tomato Basil Sauce

Crab and Corn Chowder Recipe

 

I whipped this up a few days ago as I had sweet corn that needed to be cooked.  It was SOOO delicious- and easy!

Crab and Corn Chowder Recipe

Ingredients

  • 1 Tbs olive oil
  • 1 onion, finely chopped
  • 3-4 small celery ribs, chopped
  • 6-8 baby potatoes, chopped
  • 2 large cloves garlic, minced
  • 2 Tbs fresh chopped thyme
  • 1 Tbs crab boil seasoning (like Old Bay)
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 3 cups chicken stock
  • 3 cups whole milk
  • 4 Tbs butter, unsalted
  • 3 rounded Tbs flour
  • 1 rounded Tbs dijon mustard
  • 5-6 ears corn on the cob, cooked to crisp, cut from cob, cobs scraped
  • 6-8 oz fresh crab, picked over
  • few drops hot sauce

Instructions

  1. Heat olive oil in large dutch oven over medium high heat.
  2. Add onion and cook for about 3 minutes.
  3. Add celery, potatoes, garlic, thyme, crab seasoning, salt and pepper
  4. Cover, cook 10 minutes, stirring every 2 minutes
  5. Add chicken stock and milk and bring to a boil
  6. In small skillet, melt butter and whisk in flour to make a roux. Cook 1 minutes, then stir in mustard. Add to chowder mixture and stir well.
  7. When roux fully incorporated into chowder, add corn and bring to a boil. Reduce heat slightly to allow to thicken.
  8. Remove from heat, add crab and sprinkle in hot sauce.
  9. Serve immediately.
  10. May need to add more salt and pepper to taste
Recipe Management Powered by Zip Recipes Plugin
http://cookiesandcurtains.com/2017/07/21/crab-corn-chowder-recipe/

As always – enjoy!

 

Posted in Soup/Chowder | Tagged , , , , , | Comments Off on Crab and Corn Chowder Recipe

London Broil Recipe

I was scarred for life after eating an overcooked London Broil years ago.  Um, this one was the complete opposite!  Delicious!!!

London Broil Recipe

Ingredients

  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/4 dry red whine
  • 1/4 balsamic vinegar
  • 1 tsp salt
  • 1 Tbs honey
  • 1 -2 pound top round London broil

Instructions

  1. Place all ingredients except meat in gallon zip log back. Seal and mix well.
  2. Place London broil in the bag and allow air to escape, then seal bag.
  3. Press the marinade onto the meat.
  4. Place in refrigerator for 4-6 hours or overnight
  5. Remove from refrigerator an hour before cooking
  6. Heat grill to medium high
  7. Remove from marinade, let marinade drip off before placing on grill
  8. Grill 8-9 minutes on each side for medium rare, or more to your liking
  9. Transfer to a cutting board and cut thin slices against grain with sharp knife
Recipe Management Powered by Zip Recipes Plugin
http://cookiesandcurtains.com/2017/07/17/london-broil-recipe/

As always – ENJOY!!

Posted in Beef | Tagged , , , , , | Comments Off on London Broil Recipe