Garlic Roast Beef

This is a great recipe for roast beef. I love garlic, and this beef has lots of it. It is especially good in French dip sandwiches with a homemade au jus. The best French dips I've ever had!

Ingredients:

2-3 lb beef roast
3-4 cloves garlic, thinly sliced
olive oil spray
salt & pepper, to taste
2 tsp fresh or dried chopped rosemary
meat thermometer

Directions:

1. Preheat oven to 350 degrees F.
2. Using a thin, sharp knife, pierce meat about 1/2-inch deep in several places and insert pieces of garlic in each hole, pushing in as far as possible.
3. Spray the meat with olive oil spray.
4. Sprinkle with salt, pepper and rosemary.
5. Place roast into roast pan (or pan with baking rack) and push the thermometer all the way into the center of the roast.
6. When the oven reaches 350 degrees F, place the roast in the oven.
7. Roast until the thermometer reads 125 degrees F for rare, 135 degrees F for medium rare, 145 degrees F for medium, and 150-155 degrees F for well done. The temperature will rise an additional 5 degrees as it sits. (You want the final temperatures to be 130 degrees F for rare, 140 degrees F for medium rare, 150 degrees F for medium, and 155-160 degrees F for well done.)
8. Remove the roast from the oven and let rest 10-15 minutes before slicing.

This recipe was adapted from Garlic Lover's Roast Beef by Skinnytaste (http://www.skinnytaste.com/2010/10/garlic-lovers-roast-beef.html).

Freezer Burritos

I'm always looking for meals I can freeze and keep around for lunches or quick dinners. Freezer burritos are an excellent option for this! When I make a big batch of taco meat for dinner, I use the leftovers to make these burritos and then freeze them. I've also made these using some of the Vigo Beans & Rice packets, as a vegetarian option. I love having these on hand for a quick lunch!

Ingredients:

8-10 Flour tortillas
1-2 lbs Cooked taco meat (I've used carnitas and ground beef, and both worked great)
2 cans black, pinto, or kidney beans, drained and rinsed
Shredded cheese (I like to use a mix of cheddar and pepperjack)
3-4 Roma tomatoes, diced
Salsa
Wax paper
Foil

Directions:

1. In flour tortilla, layer taco meat, beans, tomatoes, salsa, and shredded cheese.
2. Roll up burrito and wrap with wax paper and then foil.
3. Freeze until ready to eat.
4. To cook, remove foil and wax paper. Microwave for 3-4 minutes, flipping the burrito once halfway through.

The freezing instructions for these burritos were based on a recipe from Taste of Home.

Bacon Pesto Pasta Bake

We've been making tons of pesto recently, thanks to a large production of basil from our garden. This is one of my favorite dishes we've made so far with our homemade pesto. The recipe I based this on had less bacon and was intended to be a side dish. However, I doubled the bacon and it made a great meal! Very tasty but not too heavy.

Ingredients:

1 lb. rotini pasta, cooked (or use whatever you have on hand)
10 oz. basil pesto
2 cups shredded mozzarella cheese
2 cups cherry or sungold tomatoes, halved
1 lb. cooked and chopped bacon

Directions:

1. Preheat oven to 350 degrees F.
2. In the pan where pasta was cooked, mix pasta, pesto, bacon pieces, halved cherry tomatoes, and 1 cup of shredded mozzarella.
3. Spray casserole dish with olive oil spray (or whatever non-stick spray you have on hand). Pour pasta mixture into dish and top with the remaining cheese.
4. Bake casserole for 15-20 minutes. If cheese is not browned enough, broil for 2-4 minutes.

This recipe was adapted from Budget Bytes (http://www.budgetbytes.com/2009/11/bacon-pesto-pasta-bake/).

Indian Chicken Curry

This curry recipe is delicious, and really close to a butter chicken curry you might get in an Indian restaurant. If you like Indian curry, I highly recommend trying this recipe!

Ingredients:

3 Tbsp peanut oil
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp curry powder
1 tsp ground cinnamon
1 tsp paprika
1 tsp chili powder
1 tsp garam masala
1 bay leaf
1/2 tsp grated fresh ginger root (or ground ginger, if you don’t have fresh)
1/2 tsp white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 Tbsp tomato paste
1 tsp chili paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1 Tbsp cornstarch
1/2 tsp cayenne pepper

Directions:

1. Heat peanut oil in a large skillet over medium heat.
2. Sauté onion until slightly browned.
3. Add chicken, garlic, curry powder, cinnamon, paprika, chili powder, garam masala, bay leaf, ginger, sugar and salt. Cook for about 5-10 minutes until chicken is browned, stirring occassionally.
4. Stir in tomato paste, chili paste, yogurt, and coconut milk. Bring to a boil, reduce heat to low, and simmer for 20 to 30 minutes.
5. Remove bay leaf. Stir in lemon juice, cornstarch, and cayenne pepper. Simmer 3-5 minutes. Serve immediately.

This recipe was adapted from Allrecipes (http://allrecipes.com/recipe/indian-chicken-curry-ii/detail.aspx).

Yumm Bowls

To follow up my copycat of Yumm sauce, here is the basic idea behind Yumm bowls. I love the original Yumm bowl, which is described below. The main difference between the one I make and the original at Cafe Yumm is the rice. Cafe Yumm uses brown rice, but I use white rice. This is mostly just because we keep white rice in the pantry but not brown rice. I don't think it makes that much of a difference in the overall taste. These bowls are delicious and cost a fraction of what they would cost from the restaurant!

As I've said, I like to eat vegetarian when I can. However, I have many friends who cannot conceive of a meal that does not include meat. To make Yumm bowls more appealing to those people, we add some type of cooked chicken to the top. Highly recommend trying Cajun chicken!

Ingredients:

2 cups cooked brown or white rice
1 can black beans, warm
1-2 tomatoes, diced
1-2 avocados, sliced
1/2 cup sliced black olives
1/2-1 cup Shredded cheddar cheese
Yumm Sauce (make your own!)
Salsa
Sour cream
Fresh cilantro
Cooked chicken (optional)

Directions: 

1. In a soup bowl, add 1-2 scoops of cooked rice.
2. On top of rice, add a layer of black beans, and pour desired amount of Yumm Sauce over the top.
3. Add desired amount of tomato and black olives and sprinkle cheese over the top.
4. Top the bowl with sliced avocado, salsa, sour cream, and fresh cilantro.

Pesto, White Bean, Tomato, and Tortellini Salad

We've had a ton of basil coming out of our garden recently, and so I have been making pesto all the time! I have been trying to come up with new ways to use it, and this was a really awesome option. This salad is great because it's very filling and vegetarian. I like trying to eat vegetarian as often as I can because its healthy, and it saves me money, not eating meat at every meal. If you are one of those people who needs meat with every meal, though, this would pair great with any grilled item, such as bratwurst or chicken breasts.

Ingredients:

1 (19 oz.) bag frozen tortellini
1/2 cup pesto
1 can white beans, drained and rinsed (I used great northern beans)
1 roma tomato, diced

Directions:

1. Cook tortellini according to package directions. Drain, rinse with cold water, and allow time to cool.
2. Mix the tortellini, pesto, white beans and tomatoes. 
3. Toss ingredients until well mixed and everything is coated in pesto.
4. If desired, chill before serving.

This recipe was adapted from The Dreaming Foodie (http://www.thedreamingfoodie.com/2013/07/03/tortellini-salad/#comments).

Slow Cooker Chicken Tortilla Soup

I love this soup! It's so easy to make, and takes only about 10-15 minutes of prep in the morning. So amazingly tasty too! It's full of flavor, but not too spicy, so it's a hit with pretty much everyone who tries it. Highly recommend this recipe!

Ingredients:

2 chicken breasts (about 1 lb., or more if desired)
2 15 oz. cans petite diced tomatoes
1 15 oz. can black beans, rinsed and drained
2 15 oz. cans kidney beans, rinsed and drained
1 15 oz. can corn
1 onion, chopped
4 cubes chicken bouillon
6 cups water
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
1/2-1 tsp cayenne, optional (if you like it a little more spicy)
Fresh or Dried Cilantro, optional

Directions:

1. Combine onion, beans, tomatoes, corn, chicken bouillon, water, garlic powder, chili powder, cumin, cayenne, and dried cilantro, if desired, in the slow cooker.
2. Add chicken breasts to slow cooker and submerge in the liquid.
3. Cook on high for 6-7 hours or on low for 8-9.
4. When finished cooking, shred the chicken breasts. To serve, top with avocado, cheese, sour cream, and cilantro, or to preference.

This recipe was adapted from "Southwest Chicken Tortilla Soup" from Anne's Odds & Ends (http://annesoddsandends.blogspot.com/2012/02/southwest-chicken-tortilla-soup.html).

Slow Cooker Carnitas with Beer

I've made this many times now, and it is always a hit. Just the perfect amount of spicy and full of flavor! I also think the beer really adds to the flavor of this pork. We will continue to make this recipe over and over again! I really like using the leftovers to make freezer burritos or enchiladas.

Ingredients:

2-3 pounds pork roast
1 tablespoons olive oil
1 1/2 teaspoons salt
2 teaspoons pepper
1 tablespoon smoked paprika (or regular paprika, if you don’t have smoked)
2 teaspoons cumin
1 tablespoon onion powder
2 tablespoon chili powder
2 teaspoons oregano
1 teaspoon cayenne
1 tablespoon garlic powder
1 (12 ounce) Mexican beer (or just something light that you have on hand)
1/2 cup orange juice
1-2 limes, juiced
1 4 oz. can jalapeños, minced

Directions:

1. For better flavor, you should brown your meat before putting it in the slow cooker. I skip this step often when I am in a rush, and I don’t notice a huge difference. To brown, heat olive oil in a large skillet over medium-high heat. Add pork and sear on all sides until golden brown.
2. Combine salt, pepper, smoked paprika, cumin, onion powder, chili powder, oregano, cayenne, and garlic powder together in a bowl and mix.
3. Add pork to the slow cooker and sprinkle with seasonings.
4. Pour in beer, orange juice, lime juice, and jalapeños. Cook on low for 10-12 hours. Flip once while cooking, if possible.
5. Before serving, shred pork in the slow cooker using forks or tongs. Stir to combine with the liquid in the slow cooker.

This recipe was adapted from the recipe from Half Baked Harvest (http://www.halfbakedharvest.com/crockpot-carnitas-tortilla-burrito-bowl/).

Slow Cooker Creamy, Cheesy Chicken and Broccoli Over Rice

I'm always looking for good slow cooker recipes because there's really nothing better than coming home and having a mostly prepared meal waiting for me. When I first saw this recipe (and a few other similar versions), it didn't look amazing, but it looked really easy. So, I pinned it and forgot about it for a long time. Finally made it recently, though, and it was so much more awesome than expected! I was seriously impressed by how good this was. I made my own cheddar soup, since I don't keep canned around the house and it sounded a lot better from scratch. Will definitely make again!

Ingredients:

2 lbs boneless chicken breasts
10 oz can cream of chicken soup
10 oz can cream of mushroom soup
2 1/2 cups water
2 cubes chicken bouillon
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
14 oz can cheddar soup (or try homemade!)
1 cup sour cream
16 oz bag frozen broccoli florets
1 cup shredded cheddar cheese

Directions:

1. Spray crockpot with olive oil or other cooking spray.
2. Pour cream of chicken soup, cream of mushroom soup, water, chicken bouillon, Cajun seasoning, garlic powder, and onion powder into your slow cooker. 
3. Stir together until smooth (you may want to use a whisk). Once smooth, place the chicken in the slow cooker.
4. Cover and cook on low for 6-8 hours (I started with frozen chicken breasts and cooked mine for 8 hours). 
5. When the chicken is done cooking, shred with two forks. Then, add the broccoli, cheddar soup, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is cooked through.
6. Serve with white rice.

This recipe was adapted from The Recipe Critic (http://therecipecritic.com/2014/01/slow-cooker-creamy-chicken-broccoli-rice/). I made quite a few changes from the original recipe, but the overall concept is pretty similar. 

Bacon, Pesto, Tomato, and Mozzarella Grilled Cheese

This a truly amazing sandwich. Not too surprising though, since it's just bacon, mozzarella, pesto, and tomato grilled into one sandwich. Will definitely make this again when we have pesto on hand.

Ingredients:

1/4 cup pesto
4 slices sourdough bread
1 medium tomato, sliced thin
4 ounces mozzarella, sliced thin 8 slices (I used shredded, just because it was all I had on hand)
8 slices fried or baked bacon
2 Tbsp. butter

Directions:

1. Heat a large skillet over medium or medium-low heat (depending on how hot your stove is).
2. Spread pesto and butter over opposite sides of all 4 bread slices.
3. Top each sandwich with a portion of bacon, tomatoes, and cheese.
4. Carefully cap each sandwich and place on warm skillet.
5. Cook until bread is crisp and golden and cheese melts, about 5 minutes per side. Halve and serve.

This recipe was adapted from a similar recipe using ciabatta bread at Three Many Cooks (http://threemanycooks.com/recipes/meaty-mains/sisters-sandwich/).

Mini Pizzas from Biscuit Dough

These mini pizzas are a great combination of fast, easy, and delicious! I usually make these with a quick homemade pizza sauce but jarred would work great too. Perfect meal for a night when there is no time for anything else.

Ingredients: 

8 Pillsbury Biscuits
2 cups pizza sauce
2 cups shredded mozzarella cheese
Desired pizza toppings

Directions:

1. Preheat oven to 375 degrees. Line cookie sheet with parchment paper. 
2. Flatten biscuits onto cookie sheet.
3. Put pizza sauce onto the flattened biscuits and layer toppings on top of the sauce. 
4. Sprinkle shredded mozzarella over toppings.
5. Bake in preheated oven for 13 to 17 minutes.

This recipe was modified from "Mummy Mini Pizzas" from The Recipe Critic (http://therecipecritic.com/2013/10/mummy-mini-pizzas/). At first, I had a problem with the pizzas getting burnt on the bottom, so I reduced the cooking temperature and increased the cooking time.

French Bread Pizza

My mom used to make French bread pizza for us a lot when my sister and I were kids. It was always one of my favorite meals! Even now, I love these so much, especially with homemade pizza sauce and French bread. These also make great leftovers for lunches!

Ingredients:

2 loaves of French Bread 
3-4 cups pizza sauce 
Preferred Pizza Toppings: Pepperoni, Sausage, Bacon, green peppers, onion, pineapple, mushrooms, olives, tomatoes, etc
4 cups shredded mozzarella cheese

Directions:

1. Pre-heat oven to 375 degrees. 
2. Cut the French bread in half length-wise, then in half once more.
3. Put the bread quarters on a cookie sheet open faced, spread pizza sauce on each side.  
4. Put on your favorite toppings, and top each half with cheese.  
5. Bake for 10-15 minutes till the cheese is melted and slightly browned.

Asian Meatballs with Hoisin Garlic Sauce

I wasn't always much of a fan of Asian cuisine, but I am trying to branch out! This was a great recipe, extremely delicious, and relatively easy. We've made this a couple times now and it's good every time. I've always made this with ground beef, but it would be great with pork too!

Ingredients: 

Meatball Ingredients:
1 lbs. ground pork or ground beef
1 tsp. sesame oil
1/2 cup Panko or breadcrumbs
1/2 tsp. ground ginger
1 egg
1 tsp. dried minced garlic
1/4 cup thinly-sliced green onions
optional garnish: toasted sesame seeds, sliced scallions

Sauce Ingredients:
1/3 cup hoisin garlic sauce
2 Tbsp. rice vinegar
1 tsp. dried minced garlic
2 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ground ginger

Directions:

1. Preheat oven to 400.
2. In a medium-sized bowl, mix together meatball ingredients. 
3. Shape into 1-1.5” balls, and place on a greased baking sheet. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
4. To make sauce, whisk together all of the sauce ingredients until blended. 
5. Serve warm, and sprinkle with additional garnish if desired. Sauce can be used to dip meatballs individually or can be poured over meatballs. I usually serve my meatballs over a bed of lettuce and pour the sauce over the lettuce and meatballs. This is also good served with a side of rice.

This recipe was modified from "Saucy Asian Meatballs" from The Recipe Critic (http://therecipecritic.com/2012/10/saucy-asian-meatballs/).

Slow Cooker Pork Chili

Pork roasts are super cheap at the grocery store, so I always love to find delicious slow cooker recipes to use them. As with most other things I will post, this recipe is something I found online and modified based on what I had in my kitchen. This one definitely did not disappoint! 

Ingredients:

1 ½ to 2 pounds pork roast
2 Tbsp vegetable oil
2 cans (14.5 oz) diced tomatoes, undrained
2 cans (16 oz) chili beans, undrained
1 can (8 oz) tomato sauce
1/2 cup salsa
1 medium onion, chopped
1 small bell pepper, chopped
1 tablespoon chili powder
1 chipotle pepper in adobo, minced (optional)
2 teaspoons dried minced garlic
1 Tablespoon Taco Seasoning
salt and pepper to taste
1/4 teaspoon cayenne pepper, or to taste

Directions:

1. In a large skillet, brown pork over medium heat. 
2. Place pork in slow cooker and add remaining ingredients. 
3. Cover and cook on low for 8 to 10 hours.
4. Serve with any of the following: cheese, avocado, sour cream, cornbread, rice.

Based on recipe "Crockpot Pork Chili" from about.com (http://southernfood.about.com/od/crockpotporkandham/r/bl105c17.htm).