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I'm Angel. I am a wife and Mom. I love photography. I love to read. I love cooking and collecting recipes. I love traveling. I love classic country music. I love to laugh. I love Emerald Isle, North Carolina. I love hot baths. I love the smell of fresh cut hay. I love chocolate. And most importantly I love my husband and daughter.

Wednesday, October 15, 2014

Pot Roast

Nothing says Sunday dinner like a delicious pot roast.  I have made roasts several different ways and have found the Pioneer Woman's recipe to be my personal favorite.  Her recipe is now the only recipe that I use when making a roast.

Pot Roast
Source: Pioneer Woman

2 tbsp. olive oil
4-5 pound chuck roast
2 whole onions - cut in 1/2
6-8 whole carrots -cut into 2 inch slices
salt to taste
pepper to taste
4 cups beef broth (sometimes I need more than 4 cups)
3 sprigs fresh thyme
3 springs fresh rosemary

Preheat oven to 275*

Peel and cut two onions in half and cut the carrots into 2 inch slices (I don't peel the carrots I just wash before cutting.)

Generously salt and pepper each side of the roast.  Heat a large Dutch oven over medium-high heat.  Add 2-3 tbsp. of olive oil (or you can do a olive oil/butter combination.) When the oil is hot add in the onions browning them on one side then flipping to the other side.  Remove onion to a plate.  Throw in the carrots and toss them around until slightly browned, about 1-2 minutes. Remove carrots and put on plate with onions.  (may need to add a bit more olive oil at this point)  Put the meat into the Dutch oven and sear it for a minute on each side until brown all over.  Remove the roast to a plate.  With the burner on high, pour in 1 cup beef broth to deglaze the pan. (scrape the bottom with a whisk).  When finished with that, add the roast back into the pan and add enough beef broth to cover the meat halfway.  Add in the onion, carrots, thyme, and rosemary.  Cover with lid and roast in a 275* oven for 3 hours (for a 3 pound roast) or 4 hours for a 4-5 pound roast.

**My Dutch oven isn't large enough to add potatoes to a roast which is what my Mom always did.  So I just serve my roast with mashed potatoes.

Creamy Hash Brown Casserole

Here is another Paula Deen recipe that I discovered while in Minnesota.  It's a really good recipe that I've made several times. It's good for breakfast but I usually make this at Easter and serve with Ham.  Or it makes a good side to my pulled pork recipe. 

Creamy Hash Brown Casserole
Source: Paula Deen TV Show

1/4 cup butter
1 onion, chopped
1 (16 oz) container sour cream
1 (10.5 oz) can cream of celery soup
1 (8 oz) package shredded Cheddar and Monterey Jack Cheese blend
1/2 tsp garlic powder
1 (30 oz) package frozen shredded hash brown potatoes, thawed
1 tsp. salt
1/2 tsp. ground black pepper
2 cups crushed potato chips

Preheat oven to 350*  Lightly butter a casserole dish.

In a small skillet, melt 1/4 cup butter over medium heat.  Add onion and cook 3-4 minutes or until soft. Pour mixture into a large bowl.  Add the sour cream, soup, cheese, garlic powder, hash browns, and salt and pepper.  Combine until well blended.  Pour mixture into prepared baking dish.  Top evenly with crushed potato chops and bake for 45 minutes or until hot and bubbly.

Sweet Sausages

A few years ago Dan had to go to Mayo for some tests and I was able to go with him.  I was watching the Food Network in the hotel and saw the Paula Deen show.  She was making the most awesome recipes and I was looking them up as fast as I could before I forgot the recipe name.  When I got home I had Jennifer over and we tried this recipe.  It is ridiculously  easy and ridiculously good!

Sweet Sausages
Source: Paula Deen TV show

1 (16 oz) package smoked sausage
1 1/2 cups maple syrup

Cut sausage into 1 inch rounds.  Place in large skillet over medium heat and add the syrup.  Bring to a boil, then reduce heat to low an simmer for 20 minutes.  Serve piping hot.

CROCK POT TIP:  You can also cook this in a crock-pot on low for 2 hours.

Stuffed French Toast Strata

This recipe comes from my best friend from school Jennifer.  It's a dreamy breakfast recipe, that you can make the night before then pop in the oven the next morning.

Stuffed French Toast Strata
Source: Jennifer Hoofnagle

1 lb French bread
8 oz cream cheese, cubed
8 eggs
2 1/2 cups of milk, cream, or half & half (she uses half & half)
6 tbsp. butter, melted
1/4 cup maple syrup
1 tsp cinnamon

Cut French bread loaf into cubes (about 12 cups).  Grease a 9x13 pan.  Place half of cubed bread in pan. Top with cream cheese cubes and then remaining bread crumbs.

With a mixer mix together the eggs, half & half, melted butter, maple syrup, and cinnamon until combined.  Pour the egg mixture over the bread.  Using a spatula press down to moisten.  Cover with plastic wrap and refrigerate 2-24 hours.  Bake at 325* for 40-45 minutes or until center appears to be set and eggs are golden. Let stand for 10 minutes.  Makes 6-8 servings

Monday, October 13, 2014

Tacos - Barry Style

This summer we've started a new thing.  My best-est friend Jennifer and her husband bought a hot tub.  So every Saturday night (well maybe not every Saturday night but almost every one!) we go over for dinner, visiting, and a dip in the hot tub.  Sometimes Barry fires up the fire pit and we roast marshmallows. It's always a great time.  The kids love playing together and it's a relaxing evening for Dan & I.

This past Saturday night, I made an apple pie to take over and Barry made tacos.  His version of tacos are OUT.OF.THIS.WORLD.  Seriously! They are phenomenal.

Taco's Barry Style
Source: Barry Hoofnagle

Butter Crisco
Mission brand flour tortillas (super soft burrito size)

1 pound Hamburger -I brown my hamburger with salt, pepper, and garlic powder. When it's cooked through then add in 4 oz can of tomato sauce and 1 package of Williams taco seasoning. Cook on low for a few minutes to heat up the sauce.

Toppings of your choice, we like:
Sour Cream
Mexican Blend Shredded Cheese
Tomatoes, diced
Onion, diced
Black Olives, sliced
Ketchup (I like this and I know it's a redneck thing, I'm okay with embracing my roots.)

So what I did was I assembled all the toppings.  Then I browned my hamburger, once I added in the tomato sauce and seasoning packet I put it on low to simmer and started on my tortillas.  (which is what makes this recipe so special.)

In a large skillet put a dollop of Crisco and heat.  When hot put in 1 flour tortilla.  Cook until brown (but still soft) --- be careful this doesn't take long, then flip and do the same on the other side.  Put on a plate covered with a paper towel.  Then cover with a paper towel and continue until you've cooked all the tortillas that you will need, adding more Crisco as you go as needed.

Per Barry the secret to making these taste so this.  Nothing else will be as good.  After tasting his, who am I to argue?

Parmesan Ranch Chicken

Last week we went to see Elaine for hair cuts and she shared three recipes with me.  I tried one today for lunch since I'm home with Katie. She's sick with strep throat.  The chicken was really good!

Parmesan Ranch Chicken
Source: Elaine Anderson

1 cup crushed corn flakes
1 cup grated Parmesan cheese
1 envelope Hidden Valley Ranch salad dressing mix
8 skinless, boneless chicken breast halves
1 stick butter, melted

Preheat oven to 350*.  Spray a 9x13 baking dish with cooking spray. 

In a bowl, melt the stick of butter in the microwave.  Meanwhile, mix the corn flake crumbs, cheese, and dressing mix in a large bowl.

Dip the chicken in the melted butter, then in the crumb mixture.  Place in 9x13 pan.  Bake for approximately 45 minutes. (Mine took longer because the chicken pieces were pretty big.)  Cook until chicken registers at least 165 degrees with a meat thermometer.

Baked Beans - Lois' recipe

My mother-in-law Lois shared this recipe with me for the cookbook. 

Baked Beans
Source: Lois Dotson

3 cans pork and beans
1/2 onion, chopoped
8 oz. can tomato sauce
6 slices of fried bacon and the grease
1/2 cup to 3/4 cup brown sugar

Bake 400* for 30 minutes.  Then turn down to 300* for 90 minutes, uncovered.

Egg Casserole

My office has monthly staff meetings and we take turns bringing food.  Since our meeting is early we usually have breakfast type foods.  Sarah makes this delicious egg casserole.  It's sooooo good.

Egg Casserole
Source: Sarah Riggins

10 eggs
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
16 oz. cottage cheese
1 lb. Monterey Jack Cheese (shredded)
1/2 cup melted butter
2 (4 oz) cans diced green chilies (drained)

Blend eggs and then add in rest of ingredients.  Blend. Mix in chilies. Pour into well greased pan. Bake at 350* for 35 minutes.