Whenever we take “driving vacations” I always try to talk Hubby into letting me bring things from home that I feel are necessary, he does not. Things like my professional knives (hey, they have a carrying bag), or better yet a crock pot. Just think of all the meals that can be made in a crock pot. We can be out all day exploring, come back to the hotel and have a home-cooked meal.
Continue reading “Balsamic Pot Roast with Pearl Onions and Red Potatoes”
The absolute best thing about summer is that you can eat sandwiches for dinner! And this Tex-Mex Beef sandwich is so packed with flavor, you won’t even notice it’s not really a meal. At lease not one you need to use a knife and a fork for.
Just what the heck is Barbacoa? Is it a dish? Is it a style of cooking? Barbacoa is actually a Spanish word that means – you guessed it – barbecue. It’s actually not Spanish in origins, but rather a type of cooking that originated in the Caribbean with the Taino people. Today in contemporary Mexico, Barbacoa generally refers to meats or a whole sheep that is slow-cooked over an open fire, or more traditionally, in a hole dug in the ground, then covered with Maguey leaves much like a roasted pork in the tropics of the South Pacific. Barbacoa is often prepared with parts from the heads of cattle, such as cheeks, or from the heads of goats. In central Mexico, the meat of choice is a lamb, and in the Yucatan, it is prepared with a pig. The meat is known for its high fat content, strong flavors; often accompanied by onions and cilantro.
Did you know that in addition to being a whole slue of National This and That Day, today is also National Colorado Day? I think it’s great for every state in the union to have their own “National” Day. It would be a great teaching tool. When Kiddo was a wee kid, he was both home-schooled and publicly schooled. I believe that every day presents an opportunity to educate our children.
There’s a little town not too far from where we live that has the longest covered bridge west of the Mississippi.
Continue reading “The Ultimate All Day Slow-Cooked Pot Roast”
Have you ever noticed that as things change in life – like when the weather of one season gives way to another, your thoughts drift back to other times and similar experiences? As a warm summer fades into the orange hues of autumn, we fondly recall romps through piles of leaves as children. It’s just nature’s way to keep us from freaking out – when we see lightning zip across a dark sky, we know it’s lightning, having seen it before. Or a meteor shower will conger up memories of laying in the back yard, gazing up into the night’s sky and wishing as children do on a falling star.
This week Hubby and I will celebrate 32 years of marriage. I wanted the entire week to be “special”. One of Hubby’s favorite meals is Roast Beef with roasted potatoes and baby peas. I thought a nice Italian Roast Beef Tenderloin with Mushroom Sauce would be perfect. I could add some small Red Potatoes and buttery peas. A roasted tenderloin would make the cut of meat as special as the man I married. Perfect right?
Whenever Hubby and I find ourselves in a situation or circumstance that is out of the ordinary, over the top or unusually different, we look at each other with a smile and say “Honey, we’re not in Kansas anymore.” This is in reference to the Wizard of Oz, when Dorothy steps out of her house and into the land of Oz, as the movie changes from black and white to full color.
Continue reading “Honey, We’re not in Kansas Anymore – Beefy Chimichangas”
As pot roasts go, I really like a boneless chuck roast. It holds together well while slow-cooked in a crock pot and has a nice, beefy-flavor. That is not to say a chuck roast won’t cook up fork-tender – it will. Unless you take a fork and shred the roast, it will stay together. This is important – especially when transferring the roast from the crock pot to a serving platter. I would much rather serve nice big pieces of roast beef that you can really sink your teeth into than shredded meat more fit for a sandwich.
Continue reading “Crock Pot Chuck Roast with Creamy Dripping Gravy”
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