Posts Tagged ‘potatoes’

This is the last of the apple posts…at least for a little while!  Apple Butter soon to come…but I have a few things planned first!

This stew is super simple to make, and has a slightly sweet flavor that compliments the beef nicely!



1 lb Sirloin tip roast cut into bite sized pieces
1 Tbsp extra virgin olive oil
1 Tbsp flour
3 Cups water
4 beef bouillon cubes
3 Cups Apple Cider
½ lb carrots – peeled and chopped
3 large potatoes – cleaned (peeling is optional) and chopped
1 med onion – chopped
1 tsp basil
¼ tsp thyme
½ tsp garlic powder
½ tsp fresh ground black pepper
Pinch of sea salt


In large pot, brown beef in oil and flour just until all sides are browned.  Add remaining ingredients and simmer until veggies are fork tender and beef is cooked through.  I have a gas stove, so this only takes about a half hour on simmer, but an electric stove will take longer.


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OK…So I have to admit, I took a little help with this one!  You have to try the seasoning packet from McCormick – McCormick Slow Cookers BBQ Pulled Pork Seasoning.  It has to be the easiest pulled pork ever!  Here goes:

3 Lbs Boneless Pork Roast

2 packets McCormick Slow Cookers BBQ Pulled Pork Seasoning

2/3 C Red Wine Vinegar – divided

2 C Ketchup – divided

2 C Brown Sugar – divided

A pack or 2 of your favorite buns or rolls (We used a wonderful roll with onions cooked in)

Mix 1/3 C Red Wine Vinegar, 1 C Ketchup, 1 C Brown Sugar and 1 packet of seasoning.  Place Roast in Slow Cooker and pour the sauce over top of the meat.  Cook until meat is tender and falling apart.  This is typically 4 hours or so on high.  Once meat is cooked, remove meat from slow cooker.  Discard the sauce that you cooked the meat in.  (Yes, I know, this seems like such a waste.  If you are not planning to serve the meat right away, you could ladle the sauce into a container and chill in the refrigerator.  Then, once chilled, remove the layer of fat from the top.  Then you would be fine to reuse…otherwise, I find it to be way too fatty!)  Prepare the 2nd seasoning packet the same way you did the 1st.  Place this in the crock pot.  Shred the pork roast with using 2 forks.  (I like to give this job to my hubby).  Place the shredded pork back into the crock pot with the new sauce.  Heat until bubbly!

Caution…do not serve to guest unless you want to have it requested every time they visit!!!

Now for the Potatoes!  A yummy blend of garlic and rosemary.  And a simple dish to make!

1 – 2 lbs potatoes – scrubbed clean – unpeeled – chopped into bite size pieces  (I find these to be best with red potatoes, but anything will do.  I used a regular russet this time)

2 – 3 T extra virgin olive oil

2 – 3 clove garlic – pressed or finely chopped

2 T Rosemary

Black pepper to taste

Preheat oven to 450 degrees.  Place olive oil, garlic, rosemary and cracked black pepper into a small dish.  Microwave on medium 30 seconds or so…just to heat the oil slightly.  Spray a baking sheet (love a jelly roll pan for this) with cooking spray.  Spread potatoes on the baking sheet and pour the olive oil mixture over the potatoes.  Stir it all to coat – then spread back out into 1 layer.  Bke for 15 – 25 minutes until the potatoes start to brown and develop a slight crust.

Green Beans:

Simple – We picked our fresh from the garden, washed them, let the kiddos snap them…Then boiled till they were done.  Seasoned with salt & pepper and we were done.

Let me know if you try the pulled pork or the potatoes!


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Crab Cakes


So I went to make crab cakes yesterday and realized that I didn’t have any lemon.  Most every recipe I have ever seen or used for these yummy treats calls for lemon.  As I usually fly by the seat of my pants when cooking, I had already put the eggs and mayo in the bowl and had my heart set on them before the lack of lemon was realized.  Being the person I am, crab cakes had to be made.  So a threw a little of this and a little of that together and figured if they didn’t turn out, there was always leftovers.  My husband took one bite and said “If I had ordered these in a restaurant, I would NOT have been disappointed”.  I took this as a compliment and figured I would share.

2 eggs slightly beaten

2 Tablespoons Mayo (use the real stuff here…no miracle whip)

2 good shakes of Cayenne pepper

2 Tablespoons of sweet hot mustard

a pinch or two of parsley for color

fresh ground pepper and a dash of salt to taste

1 lb chopped or shredded crab meat (I actually used imitation crab)

bread crumbs (a handful or two till you can form the mixture into patties)

extra bread crumbs to coat the patties

2 Tablespoons oil for frying.

Whisk together eggs, Mayo, Cayenne pepper, sweet hot mustard, parsley, pepper and salt.   Once combined, add chopped crab meat and bread crumbs.  Mix well.  Form into approximately 8 patties.  Coat patties in bread crumbs.  If time allows, the frying will go easier if you allow them to set up in the fridge for 4 hours or so.  If it doesn’t allow, no problem, you just will need to be a little more careful when frying.  Coat skillet with 2 Tablespoons oil (I use Olive Oil, but you have to watch carefully with the heat as Olive Oil will burn).  Place Crab Cakes in oil (in batches if needed) and cook for approximately 4 minutes or until browned.  Turn over and cook another 3 -4 minutes on the other side.

I served these over a scoop of garlic smashed potatoes.  (Easy to make as well) – Wash and cube a pound or so of red potatoes (I didn’t peel mine).  Boil in water until cooked.  Drain.  Place back in pot.  Add 4 Tablespoons Butter, Garlic and Milk or Heavy Cream.  Smash to desired consistency.  The Milk or Heavy Cream will be used to get the consistency you want as well.  I tend to like mine a little moist, so may use about 1/4 to 1/2 cup.  Just depends.  I add a little, mash, and add more as needed.

Trust me…This is well worth the time to make!

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