Italian Seasoned Rump Roast

My hubby loves beef and it must be tender so crockpot cooking works for us.  When you use a crockpot you do not have to use the best cut of beef.  I have learned by experience a lean cut of most roasts with a little marbling works well.

Today I'm seasoning my roast according to a recipe I determined the amounts myself .  No exact  amounts were given to me.

  It actually was made by my son.  How about that?  He's a great cook when he puts his mind to it and I'm a proud mom and give credit where credit is do.  I just love that he enjoys cooking on some days!  

I haven’t taste tested it but if it’s anything like what my son prepared, it’ll be delicious!

Below is my version.  

2.6 lean rump roast
1 packet zesty good seasons Italian dressing
2 cups beef broth
1/2 jar sliced mild pepperoncini
1/4 cup pepperoncini juice.

Mix the beef broth, pepperoncini juice and Italian seasoning pack in a large 2 cup measuring cup.  Top roast with pepperoncini slices.  Pour broth mixture over roast.  I used 1/2 jar of pepperoncini but you can use less or more.  I wanted to have pieces of pepperoncini cook with the roast so when I shred it some pieces will still be in the roast.  Hope you understand what I just said.  Sometimes being wordy can cause confusion....

Cook in crockpot on low 8 to 10 hours.

Adjust recipe to the size of your roast.  Mine will easily serve 3 to 4.  We are moderate eaters.

Serve with rolls for add a few sides to cut out the carbs.  Enjoy!

Italian seasoned chicken meatballs

  Hi and a very Good Day to everyone.

I'm trying to get ahead with meals this week and here's one I have cooking in my crockpot today.

Simmering on low

Meatballs are super easy and you can make them with just about any ground meat you like. Todays are with ground chicken.

Using any ground meat you can easily change a seasoning or sauce.  Make them savory or make them sweet.  You decide.

I make them all ways and season them to a recipe I might decide to make.  I usually use my own suggested amounts and seasonings.  Most are just by our taste.  We are a moderate seasonings family.

This particular one is Italian seasoned.

l lb. ground white meat chicken
1/2 to 3/4 cup plain bread crumbs
1 egg beaten
1/4 cup chicken broth
onion powder(approx 1/2 tsp.) you can add more.
garlic powder (approximately 1/4 tsp.)you can add more.
1 tsp. dried parsley
4 tablespoons parmesan grated cheese  (a first for me) I always use Pecorino romano cheese for my meatballs.
1 tsp. salt
pinch or two pepper 
1-28 oz. can crushed tomatoes.
1 -8 oz. can tomato sauce

In a large bowl blend all ingredients gently.

Place large size meatballs on sprayed cookie sheet

This recipe made 12 large meatballs.

Bake 400 degrees for 10 minutes.

Place tomatoes in crockpot on low.  Add meatballs.  Cook for approximately 4 hours on low.

Serve with a salad, side or rolls.

Enjoy!

Porcupine meatballs

Tonight’s updated Porcupine meatballs.  I also added a few pieces of sweet sausage to this meal.  Fresh bread and sliced cucumbers as our side.

5/29/2024

Happy and Blessed Day  😊🙏

As I was baking my porcupine meatballs and peppers to give them a start. ( they’re going in my crockpot).  I thought I might instead of red sauce use Bbq sauce” ? I’m guessing they’d be really good.  Also some baked Cornbread to catch the sauce .  Yummy!

I lb. ground beef
I egg
1 tsp. Salt
1/2 tsp. Pepper
1 medium onion chopped or grated
1/2 cup cooked rice
1-28 oz. canned tomato sauce or crushed tomatoes
Thickly Sliced peppers


Mix all ingredients except peppers by hand and form into medium to large size balls

Preheat oven to 400 degrees.  Lightly grease a large cookie sheet.  Place balls in sheet.  Add thickly sliced peppers and bake for ten minutes.

Remove from oven and Place in crockpot.  Add sauce .  Season to taste

Note:  FYI. Why not use your favorite Barbecue sauce and about 1/2 cup water instead of plain sauce.

Be creative!

 

Christmas 2019

Celebrating Christmas Family style!

My Christmas dishes(years in the making)

Creamy shrimp scampi dip

Our family!

Another year has passed and I may say “way too fast”!

Our 5 grandchildren

Nathan helped me make the board. (I had all the ingredients ready to go)!

Lots of good stuff!

Our beautiful granddaughters.

Nate

Merry Christmas and a safe, healthy, happy and peaceful 2020.

Creamy shrimp scampi dip

I caught a glimpse of this recipe on Food network and it was a must make. 

Rich and creamy and so delicious it's definitely on my menu for the holidays.

I made a few adjustments as will be noted in red in the below recipe.

Enjoy!

8 ounces cream cheese, at room temperature

1 cup shredded part-skim mozzarella

1 cup sour cream

1/2 cup mayonnaise

1/2 cup grated Parmesan

4 tablespoons plain dried breadcrumbs

Kosher salt(I used regular salt)

2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter(I used salted butter)

1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces(I used frozen shrimp and thawed slightly and cut into pieces)

6 cloves garlic, thinly sliced(1 used 2 cloves garlic)

Large pinch crushed red pepper flakes

1/2 cup dry white wine( 
I used 2 oz.)

1/2 cup fresh parsley leaves, finely chopped(I used 1 tablespoon dried parsley)

1 teaspoon lemon zest

Slices of crusty bread and/or crackers, for serving

Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of breadcrumbs and 1/2 tsp. salt in a mixer.  Cover and refrigerate until ready to add shrimp.

Melt two tablespoons butter in a large pan over medium low heat.  Add the shrimp, garlic, 1/4 tsp. salt and red pepper flakes and cook stirring frequently until the shrimp turn pink and are cooked through.  About 2 minutes(there will be liquid still in skillet).  Remove from heat and let shrimp to cool.

Meanwhile mix together parsley and remaining two tablespoon breadcrumbs and 1 tablespoon melted butter, lemon zest and pinch of salt in a small bowl.

Stir the shrimp, pan sauce and cream cheese mixture together to combine, transfer to a 2 qt. baking dish. Sprinkle the breadcrumb mixture over the dip and bake until hot and bubbly about 15 to 20 minutes.  Switch oven to broil and cook until top is golden 1 to 3 minutes. Let rest for a few minutes and then serve hot with bread and or crackers.

Delish!