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Roast Beef with Veggies

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This dinner was so delicious, the beef fell apart and the carrots and potatoes were amazing!  It’s super simple to do and it’s made in the crock pot, so it’s done when you walk in the door!

Roast Beef with veggies

Roast Beef with veggies

Start with some onion slices in the bottom of the crock pot

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put your beef in the crock pot and top with some more onion slices

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make some gravy and pour over top the beef, set your crock pot for 8 hours, after 4 hours have gone by add some potatoes and carrot to the crock pot. Not cooking the potatoes and carrot the whole time, it keeps them from over cooking and lets them retain some texture. After 8 hours, pull everything out and if you want to thicken up the gravy some more, put the liquid from the crock pot in a small pan and shake together some flour and water, when the liquid boils and your flour mixture, and stir in.

Roast beef with Veggies

1 3 to 4 lbs. roast(it doesn’t matter what kind it is, it will be tender after all the time in the crock pot)

1 medium onion, sliced

1/4 cup of butter

1/4 cup flour

1 1/2 cups beef broth

3 or 4 carrots, peeled, and cut into 1/2 inch pieces

5 or 6 potatoes, cut in 1/2 inch pieces

salt & pepper

In a sauce pan, melt butter, stir flour into melted butter and cook for 1 minute, then add broth, stirring the whole time to keep it from becoming lumpy.  In the bottom of the crock pot, place some onion slices, put the roast in and top with the rest of the onions. Pour gravy over and set it on low for 8 hours.  Salt and pepper. After 4 hours, add potatoes and carrots the crock pot. Cook for additional 4 hours.  When it’s done cooking remove potatoes, carrots and beef from crock pot.  If the gravy is thinner than you would like, add it to a sauce pan, and mix together equal parts water and flour, bring the liquid to a boil and add the flour mixture slowly, stirring the whole time. bring it back to a boil and it should be thickened.

The onions will just flavor the roast, you don’t really eat them to much and adding the potatoes and carrots later on lets them retain some texture and they don’t get too done.

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Spicy Hummus Made with Sriracha Bushs Beans

I was recently chosen to receive a Chat Pack from Bushs Beans Sriracha Beans! #SrirachaBeansPack #Sponsored It was a lot of fun tasting one of their new flavors, and this was really good!  I tasted them when I opened them and the would be awesome with grilled chicken or pork, and a fun side for burgers and hot dogs.

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I decided to do something a little different with them, I made hummus and it was great!  I’ve eaten with chips, veggies, and spread it on sandwiches!

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SOOOOOO GOOOOD and if you pick up the beans, you probably have all the other ingredients!  I don’t use tahini, cause in my little part of the world, I’d have to go to a special grocery store to find it and then I probably wouldn’t use it all up and I hate something that you buy for just one recipe and then you’re kinda stuck with the rest of it!

I just drained the beans, and very lightly rinsed them ( I didn’t want to lose all the great flavor that came with them

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tossed them in a blender with garlic, olive oil, water, a little chili powder and a little salt, blend and it was awesome! As a matter of fact, it was also dinner….. I just started tasting it and pretty soon I figured what I was doing was not longer tasting, it was called eating!

 

Spicy Hummus with Sriracha Beans from Bush

1 can of Bush Sriracha Beans, drained and very lightly rinsed

1 clove of garlic, peeled and smashed

2 TBSP. olive oil

3 TBSP. water

1 tsp. chili powder

salt to taste

Put everything in a blender or food processor and blend/pulse until smooth. Serve with chips or veggies. Refrigerate.

I did receive the beans for free, but all opinions are mine

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Easy Weeknight Fried Chicken

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Easy Weeknight Fried Chicken

Easy Weeknight Fried Chicken

 

I love fried chicken, but I hate the mess that fried chicken involves, and that is where this recipe come from, crispy fried chicken with out the mess of frying it on the stove top!

It’s super simple, you actually fry the chicken in the oven

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If you have some sweet potatoes or butternut squash(that’s what I’m using) it can roast while you fry the chicken.  Love it when you can throw things in the oven and let them do their thing while you’re doing your thing around the house! Pair with a salad, and dinners on the table in 45 minutes and clean up is done in no time!


Before you get started. turn your oven on 450 put about a 1/2 inch of regular old oil in a large cast iron pot.

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You want the pot to heat up while the oven is coming up to temperature.

Then I moved on to breading my chicken

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using the same fork (I hate dirty dishes, mix flour, salt, pepper and garlic pepper together on a paper plate and on another paper, put  2 to 3 eggs(depending on how much chicken you’re doing) with a few drops of hot sauce and beat together. Dip the chicken in the egg, then into the flour and set aside for a few minutes, until your oven is at 450. When your oven is at 450,  bread your chicken again and this time carefully drop the chicken into the pan.

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After 30 minutes, turn your chicken and let it cook another 15 minutes, until brown and cooked through.  I roasted my squash for about 30 minutes turning it once.

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Easy Weeknight Fried Chicken

5 pcs. of bone in chicken parts(I use thighs and legs cause they’re cheap!)

1 cup self rising flour

1 TBSP. salt, pepper and garlic powder

2 eggs

4 or 5 drops of hot sauce

Start by adding 1/2 inch of vegetable oil to a large cast iron dutch oven and place in oven.  Turn oven on to 450.  Combine, flour, salt, pepper and garlic powder on a plate and stir together, then on another plate crack your eggs and add hot sauce and mix together. Dip each piece of chicken in egg, then in flour. When your oven comes up to 450, re-dip each piece of chicken again, then carefully add chicken to the pot.  Cook for 30 minutes, turn and cook for additional 15 to 20 minutes, until chicken is golden brown and cooked through.