Crockpot Top round roast

2 lb. Top round roast 

2 cans beef broth 

Salt, pepper and onion powder 

Sear roast in vegetable oil

Add 1 can beef broth to crockpot.  Add roast seared and seasoned with 

 salt , pepper and onion powder.

Add another can beef broth.  Cover with lid.

Cook high 2 hours. Low 1 hour or until fork goes through roast easily.

Remove from crockpot and rest roast for 10 minutes. Slice as thin or as thick as you like. 

To thicken gravy add more beef broth (about 1 cup)to what roast was cooked in.  Add a drop of gravy master and whisk about  about 3 tablespoons flour and whisk until smooth.  ***I did remove the liquid and cooked in a pot on stove to thicken. Perfect!

Enjoy!

 

 

Stove top grilled flank steak

We don’t own a grille and don’t miss it.  My grille pan is awesome. This week I’m making most meals with this quality grille pan.  I find it’s very useful especially now that the weather has warmed,

Tonight dinner!  

Grilled flank steak grilled on each side 4 to 6 minutes depending on your desired wellness.

.

.Boiled potatoes and green beans seasoned with oo and red wine vinegar .  Chunky cucs and sweet onion.

SEASONING:

I allow steak to marinate several hours in refrigerator in a large zip lock bag before using.

1/4 cup Soy sauce

3 tablespoons Olive oil

2 teaspoons Red wine vinegar or apple cider vinegar 

2 teaspoons Worcestershire sauce( optional) I’m

****Not fond of Worcestershire sauce 

2 teaspoons Brown sugar or honey

3 cloves Garlic, minced

Black pepper to taste 

Easy meal and perfect warm weather meal.

One pan stuffed pepper casserole

• Hi. The below recipe is as is in all recipes.  I adjusted recipe and ingredients to my liking.  They were almost spot on.
  
  
  ***Note: I par cooked my rice before adding it to sauce mixture.
  
  
  ****Also make note I substituted crushed tomatoes for what was called for and used green peppers as it was all I had available.
  
  
  
  
  
  
  
  
  
  
  
  This was definitely delicious.  A little thinner than if I had cooked the rice in the sauce.  I personally prefer  a casserole looser than too thick. This is Very similar to stuffed pepper soup. 
• If I had cooked the rice in the sauce as the recipe called for it would have been more casserole like.
• Enjoy!
  
  
  
  
  

  
  

  1 tablespoon olive oil

• 1 pound ground beef

• 1 onion, diced

• 2 tablespoons unsalted butter

  
  

  • 3 cloves garlic, minced

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1 pinch cayenne

  • 2 green bell peppers, seeded, cut into 1-inch pieces

  • 1 red bell peppers, seeded, cut into 1-inch pieces

  • 1 orange bell pepper, seeded, cut into 1-inch pieces

  • 1 cup raw basmati or other long grain white rice

  • 2 teaspoons Worcestershire sauce

     2 cups tomato sauce or puree

  • Note: I used crushed tomatoes 

  • 1 1/2 cups beef broth 

  • 6 ounces Cheddar cheese, shredded, divided( I used a cheese blend and it was milder than a cheddar.  Delish!

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

Preheat the oven to 375 degrees .  I baked mine at 350° since my rice was par cooked.

1. Place an ovenproof pan over high heat, add olive oil, then the beef, and a big pinch of salt, and cook for about 1 minute, breaking the meat into smaller pieces. Add onions, and continue cooking, crumbling the meat, until it starts to brown and onions turn translucent. about 5 minutes. Brown the meat deeply for the best flavor.

2. Reduce heat to medium-high, or to medium if the pan seems very hot, and add butter and garlic. Cook, stirring, until butter melts, about 1 minute. Add black pepper, paprika, garlic powder, and cayenne. Cook and stir for about 1 minute. Add bell peppers, and cook and stir until just heated through, 2 to 3 minutes.

3. Add rice and stir until it is coated with the fats from the pan, about 1 minute. Add remaining salt, Worcestershire sauce, tomato sauce, and beef broth, and raise the heat to high. Stir together and wait for the mixture to simmer. Turn off heat, and sprinkle with some of the cheese, saving about 1/2 cup for the top. Use a spoon to poke and stir the cheese in evenly. Cover the pan tightly.

   
   

   Note; Cooking time for me was 30 minutes covered.  Allow to set and add about 1/4 cup mixed cheese blend!

4. Bake in the preheated oven for 45 minutes. Remove from the oven, uncover, and check rice for tenderness in a few spots. If rice is not tender, cover and continue to bake. Once rice is tender, remove the casserole, uncover, sprinkle over the rest of the cheese, and turn on the oven’s broiler. 

   
   

   Adapted my recipe to All recipes. 

Pot Roast crockpot 2 ways.

Today’s crockpot roast top round . 8/9/2026

Seared the roast in vegetable oil.  Added to crockpot along with 1 pkg. onion soup mix and 11/2 cups water.  Cook on high 3 hours.  Yummy!  Note: I removed the roast, shredded with fork and strained the juice to remove onions. You do not have to but I do so most times when using this method.

1- approximately 3 lb. Chuck roast( a bit of marbled fat is great)

Salt and pepper slightly both sides

4 T vegetable oil

In a large pot place oil on medium heat.  When heated add roast and sear on both sides.

In crockpot add 1 cup beef broth

Add seared roast 

To the roast add I package onion soup mix mixed into

1 cup hot water.  Mix well.  Add to top of roast and cook on high approximately 4 hours or more. Make sure the meat pulls apart with fork.  That is how you’ll know it’s cooked and juicy!

Enjoy!

Option:

Layer carrots on bottom as well as cut in half potatoes then add the above.

Rigatoni lasagna

It’s cold and our winter has been horrendous.

I  haven't gotten out to shop so today’s Rigatoni lasagna was a quick  decision.

I had HUGE RIGATONI that I planned on stuffing with ricotta but since hubby loves meat ravioli I am using all the ingredients for meat ravioli filling in this recipe.

Ingredients:

1-17 oz. package HUGE rigatoni(I had bought them at TJMAxx). Cook according to the directions. RINSE SLIGHTLY.

1 container (15 oz.)Skim milk ricotta (add dried parsley and some shredded mozzarella)

1 lb. Ground beef browned with salt pepper onion and garlic powder.

1/4 cup chopped frozen spinach (thawed) and drained well.

2 quarts marinara sauce

Pecorinos Romano cheese

In a large baking pan place some sauce, add half of par cook rigatoni 

Sprinkle meat mixture around, top meat with seasoned ricotta then some marinara.  Top with remaining rigatoni and cover all with marinara.  Add as much mozzarella and pecorino as desired and refrigerate until

Ready to bake.

Remove from refrigerator about 1 hour before baking and bake @350° covered for approximately 45 minutes.  Remove cover and bake longer if mozzarella is not melted about 10 minutes more.

Allow to rest for approximately 5 minutes and spoon or cut into square portions.

Enjoy!

FROM MY KITCHEN YO YOURS ,

Hot dogs, fried potatoes and beans

We don’t eat hotdogs very often, but when we do, I prefer them to be served with fried potatoes.

Simple but tasty meal you can serve as is or add a salad or rolls.  This will serve two!

4 all beef hot dogs Cut in small pieces

Two large potatoes, skinned, and cut in medium slices

Vegetable oil, salt, and pepper and onion powder.

Baked beans cook separately 

In a large pan place a little vegetable oil. When oil is heated, add washed and skin potatoes, Salt, pepper and onion powder. You can use fresh onion, if desired, sliced thin.

Fry potatoes to brown on one side, flip and fry on the other side add hotdog pieces and cook until potatoes are tender.

Serve with baked beans a  simple but pretty good meal we enjoy it once and a while.

 

Reduced carbs stuffed peppers

Trying to cut carbs.  This recipe is delicious!

Ground turkey or ground chicken can be substituted…

****

A delicious recipe where no breadcrumbs or rice are added.  Good for cutting carbs.

1/2 lb. Ground chuck

1/2 tsp. Salt

1tsp. Garlic powder 

1 tsp. Onion powder 

2 large tablespoons Pecorino Romano cheese

1egg beaten with about 1/4 cup milk

2 red peppers hollowed out and rinsed well

1/4 cup

Olive oil and basil in tomatoes.

Note:  I did not add any bread crumbs or rice  to this recipe.

Mix top 6 ingredients with hands.

Stuff 2red peppers to top

Place 1/4 cup

Olive oil in a Dutch skillet on medium heat , add stuffed peppers.  They will start to sizzle.  With tongs gently turn twice.  They will brown slightly. If you are not sure lower heat to low.  Once browned add 1can crushed tomatoes.  I also added fresh basil and garlic plus a little salt. Lower heat and cover.

After tomatoes start to bubble cook on low about 1 hour.

Enjoy!

Broiled Delmonico

Tonight I ventured into an area I seldom take.  The art of making a good steak.  Al's choice was Delmonico.  It wouldn't have been mine.  

As i have mentioned before Al needs to start getting involved with our meals...period....and I certainly appreciate anything he would make if he at least tried.  He won't so today I asked him to sit with me and watch a you tube video on preparing a broiled Delmonico.

The method was super easy so I'll try to explain.  

Approximately 1 lb. Delmonico (special trip to Butcher).

salt

olive oil

***I did not add any extra seasoning.  Personal choice.

Rub Delmonico with salt on both sides and clip (I used kitchen shears)around edges of steak so ends wont curl).  Do the salt/ clip for  at least 1/2 hour to allow salt to seep into steak and refrigerate until you will be broiling.

Remove steak from refrigerator about 15 to 20 minutes before broiling  and generously rub with( olive oil) both sides, not extra virgin but that's all I had.

 Broil on high 3 minutes in middle of rack.  The Rack should be the closest the the broiler.  If not high enough place a cookie sheet upside down and place your pan on top of the cookie sheet.  I did it exactly as it was explained.

  The smell of steak started immediately.  Smelled great!  I took the pan out after 3 minutes and it looked great. I turned it over and cooked another 2 minutes and removed from oven.  I then cut the steak in half to see if it was the color(light pink that we wanted).  It was.  If it weren't I would add another 2 minutes in increments.

  This steak was not super thick.  Maybe 1/2" or less.  It was a good quality steak but since I think Delmonico has a lot of waste(at least this one had a lot on edges) I think I'll have to go with Al shopping to pick a steak until he understands. I imagine you can tell I was slightly frustrated...

I couldn't decide on either a sweet or white potato (they were on the smaller side) I made one of each. 

Quick sliced red beets because honestly I didn't feel like steaming any vegetables.

It was a good meal but next time a better cut. I know Delmonico steaks are some favorite cuts but not mine.  I like a good strip steak or a filet.  It's just an opinion of mine so do what cut of steak you enjoy.  

Dessert Lemon cupcakes.  I messed up the recipe but they were still delicious.  Whipped Cream to make them better...lol

Link for cupcakes,

Lemon cupcakes

From my kitchen to yours, 

                                                         As always, 

 

Crockpot pepper steak

If you like a bit of a bite use the Rotel tomatoes!

DELICIOUS!

 I pretty much followed the recipe but I did substitute mild Rotel tomatoes with Chile’s instead of stewed tomatoes. I think they made this recipe better!

I also used red and yellow peppers because I didn’t have any green at this time.

• 2 pounds beef sirloin, cut into 2 inch strips( I used stir-fry beef)

• ¾ teaspoon garlic powder, or to taste

• 3 tablespoons vegetable oil

• 1 cube beef bouillon

• ¼ cup hot water

• 1 tablespoon cornstarch

• ½ cup chopped onion

• 2 large green bell peppers, roughly chopped

• 1 (14.5 ounce) can stewed tomatoes, with liquid

• 3 tablespoons soy sauce

• 1 teaspoon white sugar

• 1 teaspoon salt

Directions

1. Gather all ingredients.

2. Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.

3. Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved.

4. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

5. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

   Serve over rice.