I love chicken and love asparagus so when I seen this recipe I knew I had to add it to my menu for the week. There are several pans on the stove at once lol but it is so worth it in the end.
- 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
- Kosher salt, to taste
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tbsp canola or grapeseed oil, divided
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
- 6 cloves garlic, chopped
- 1 tbsp fresh ginger
- 3 tablespoons fresh lemon juice
- fresh black pepper, to taste
Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
Original post can be found Here
I have not posted in a little while because I haven’t really made anything new or that turned out worth sharing, but I’m back!! I have an amazing Vegetable Beef Soup recipe to share that is super easy and turns out delicious!
- 2 tablespoons olive oil
- 1.5 pounds london broil or whatever beef you prefer, cut into about 1″ cubes
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
- 8 cups beef stock
- 1 (28 oz.) can diced tomatoes, with juice
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon Italian seasoning, homemade or store-bought
- 1 teaspoon salt, or more/less to taste
- 1/2 teaspoon freshly-ground black pepper
In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to the bowl of a large slow cooker.
Add the remaining steak to the pan and cook until browned, then transfer to the bowl of a slow cooker. Add the remaining ingredients to the slow cooker, and stir to combine.
Cook on high for 3-4 hours or on low for 6-8 hours until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
The original recipe can be found Here ..I changed a few things to suit my families likes and dislikes. This soup is delicious, we ate on it for 2 days it definitely makes plenty.
This recipe is absolutely AMAZING!!!! I had no idea when I was making this, that it would taste as amazing as it does. The glaze is delicious. My husband and I both agree that this is the best pork we have ever tasted. My picky eater 7 year old son loved it as well. My husband requested to have it once a week! I will definitely be making this over and over again but I do believe next time I will try making it as pulled pork sandwiches!
You will not be disappointed with this recipe. The pork is extremely tender and the glaze has so much wonderful flavor!
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1clove garlic, crushed
- 1/2 cup water
- 2 pounds pork tenderloin
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
- Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
- Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
- 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
- Heat over medium and stir until mixture thickens, about 4 minutes.
- Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
- Serve with remaining glaze on the side
I glazed the pork 2x the last hour it was cooking, then removed it from the crock pot after it had cooked for an hour. I placed the pork in a baking dish, glazed the tenderloin and broiled until the glaze started bubbling. I removed and glazed again, repeating the process until I achieved the beautiful caramelized pork I was looking for.
Original recipe posted here
I love a french dip sandwich!! So when I came across this recipe I had to try it. It is amazing! Only a few ingredients, put in the crock pot and walk away. Then you have a complete meal and the dipping au jus is delicious!!
1 – 3 pound london broil
1 – tablespoon cooking oil
2 – 14 ounce cans seasoned beef broth with onion
1 – 0.6 ounce envelope au jus gravy mix
1/4 teaspoon ground black pepper
6 hoagie buns, split and toasted if desired
- Provolone Cheese
- Trim fat from meat. In a large skillet, brown roast on all sides in hot oil; drain off fat.
- In a bowl, whisk together broth, gravy mix, and pepper. Pour over meat in cooker.
- Cover; cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours. Transfer meat to a cutting board. Slice meat across the grain and return to cooker to keep warm.
- Place provolone cheese on one side of the hoagie roll, place hoagie bun in the oven on broil, until cheese is melted. DON’T WALK AWAY or you risk burning your bread…
- With a slotted spoon, remove meat and serve on hoagie buns. Serve with bowls of cooking juices for dipping.
The meat is SUPER tender and the au jus is just delicious! I served mine with a side of chips but you could do french fries or anything else you would like.
Original recipe can be found here
I absolutely love Mexican food. It has to be my favorite. Even better is being able to put EVERYTHING in the crock pot and then having a delicious meal when you come home from work. Or if you are like me, a stay at home mom…. smelling this amazing meal cooking through out the day. I altered a few things in this recipe because I wanted it to be more of a Mexican meal but you can find the original recipe here if you would like to see what I left out.
- 1 pound hamburger
- 1 pkg. frozen peas (the small pkg.)
- 1 can (16 oz) tomatoes
- 1 8oz. can tomato sauce
- 1 pkg. taco seasoning
- 1 can corn (undrained)
- 1 can chili beans (undrained)
- 1 can kidney beans (undrained)
- 1 bag of BBQ Fritos
- Brown your hamburger meat until cooked completely. Add to your crock pot.
- Add remaining ingredients and stir.
- Cook on low for 4-5 hours
- Serve topped with fritos, shredded cheese and with sour cream if you like.
My family LOVED this dish. We loved it so much that nothing was thrown away. We ate it for lunch the next day, dinner again and I had some for lunch the next day and it was just as delicious every time as it was the first night. This recipe will be added to my menu to make more often.
I absolutely LOVE the flavor of buffalo sauce. Just the thought of it makes my mouth water. So I had to try this recipe out when I came across it. Let me start off by saying this is super easy to make and delicious. The only thing is, it is HOT! Next time I think I will only do half the amount of buffalo and if we want or need more we can add it on top of the chicken once the sandwich is made.
Not my picture, we were so excited and salivating so much that we just dove right in lol.
- 6 boneless skinless chicken breasts
- 1 (12 oz.) bottle buffalo wing sauce
- 2 tablespoons ranch mix seasoning
- 2 tablespoons butter
- 6 hamburger buns
- 6 slices cheddar cheese
- Ranch or blue cheese dressing
- Place chicken breasts in lightly greased slow cooker.
- In medium bowl, combine the buffalo wing sauce and ranch seasoning.
- Pour hot sauce mixture over chicken in slow cooker. Cook on low for 6-8 hours.
- Shred chicken breasts in the slow cooker. Stir in butter until melted.
- Preheat broiler. Place slices of cheese on bun tops and melt under broiler for 1-2 minutes.
- Pile buffalo chicken onto buns. Top with Ranch or blue cheese dressing.
Original recipe can be found here
When my husband went shopping he purchased a pork tenderloin instead of piork chops. He threw it in the freezer, so since it had already been frozen and now thawed we had to use all the chops we cut. So I found this recipe and thought it would be a good idea to use it since we could use all the chops in this dinner and then use what is left the next day for pulled pork sandwiches. This recipe had my house smelling amazing and was a huge hit with my husband and son!
In the recipe it calls for 1 pkg of french onion soup, I did not have that on hand sine this was a last minute meal idea. So I decided to make my own. If you have the french onion soup package it will be so much easier for you, but if not I have the ingredients I used listed below.
Original recipe can be found Here
In the crock pot and ready to start cooking
Ready to eat
8 – 4 or 6 oz. boneless pork chops
1 cup ketchup
1/4 cup dried onion flakes
2 beef boullion cubes
1/8 tsp paprika
1/4 tsp parsley
1/4 tsp onion powder
1/8 tsp black ground pepper
(the original recipe called for 1 pkg. dry onion soup mix, I did not have this so I substituted made my own)
1/2 tsp. minced garlic
1/4 tsp. pepper
1/2 cup soy sauce (We use low sodium)
1/4 cup brown sugar
Place pork chops in crock pot sprayed with nonstick cooking spray. Mix up remaining ingredients and pour over pork chops. Since there were 8 I had layers, so I lifted the meat to make sure each piece had some sauce on it. Cook for 6-8 hours on Low or 4-6 hours on High.