Beef and Cheddar Sandwiches.

 

It's already so hot,

And for some reason.

Having a Crockpot meal is still the easiest.

This was so easy to make on busy days.

Perfect for any weather I would say,

Let me know what you guys think!

Ingredients

• 2-3 pound chuck roast
• 2 teaspoons dried minced onion
• 1 teaspoon Montreal steak seasoning
• 1 tablespoon Worcestershire sauce
• 1 ½ cups Arby's sauce or half Ketchup half BBQ sauce
• 1 cup cheddar cheese sauce
• 6 brioche rolls

Instructions

• Add the roast to the bottom of a 6 quart slow cooker. 
  
  
• Sprinkle the dried onion and steak seasoning evenly over the roast. 
  
  
• Pour the 1 ½ cups sauce evenly on the roast.
  
  
• Cover and cook on LOW for 8 hours or HIGH for 4 hours. 
• After the cook time is up and the roast is tender, use two forks to shred the meat. Stir it into the sauce and turn the slow cooker to WARM for serving. 
• Heat the cheddar cheese sauce in the microwave for serving. 
  
  
• Pile the shredded beef onto onion rolls and top with cheddar cheese sauce and more Arby's sauce. 
  
  

We had few Appetizers with it and it was perfect!

Cheers!

..And Happy Weekend!!

xo

Pot Roast with Egg Noodles

 

Cold weather season means it's Crockpot season!

It's my favorite!

We at least make this once or twice a year.

Something so comforting and easy to make.

This time we decided to make a change and serve it over egg noodles.

It was very good!!

Either you serve it with mashed potatoes or egg noodles,

It's gonna be good!

Recipe down here!

( POT ROAST )

I found this in the German Grocery store and it was interestingly good.

I think it's like a Salmon Wellington.

I also made this fall drink that is perfect for the night!

( PUMPKIN WHITE RUSSIAN )

Everything was so perfect.

I hope you had a good weekend!

xo

Watermelon & Basil Mocktail

 

Mocktails has been more refreshing for me these days!

So fun and just so many to try to make!

I decided to make this one to drink with our dinner.

Good thing about Mocktails is anyone can have it too!

So the Boys had some too.

All I needed was Watermelon juice mixed with Sprite

Garnished with Basil and  Watermelon balls!

So fun!

For Appetizer we made this amazing

Loaded Tater tot Nachos

I guess some people calls it Totchos

It sounds weird to me so I will just still call it nachos.

Airfried tater tots.

Pour some cheese sauce

The option for toppings is endless.

You can put whatever you want.

This one

We added 

Bacon, avocado,onions,jalapenos,tomatoes,

Drizzled with ranch.

So easy to make!

Let me know if you tried it!!

For our main dish we made this amazing

French Dip Sandwich!

We made this before and crave it from time to time 

So easy to make!!

RECIPE HERE

Look at that perfection!

It was another Perfect weekend meal!!

Have a good weekend!!

xo

Steak Chili Night

 

It's officially Chili Season!

Love love love it!

This time, 

We changed it up a bit same Recipe but we added Steak.

Small chunks of Steak.

It was such an amazing Idea!

Apple Cider Mimosa!

Our favorite Cornbread ;)

I never make Chili without this!

Fried Mushrooms for Appetizer!

 (RECIPES HERE )

It was perfection!

Look at that!

Definitely will be making this more than once this Winter!

Have a great week!!

xo

Slow Cooker Jambalaya

 

Just another Jambalaya post 

to let you all know how much I am obsessed with this recipe.

We probably make it many times during Winter.

It's so so comforting.

RECIPE HERE

This combo was so good!!

Coconuty Cherry Coke!

Yum

We had Crab Cakes for Appetizer and it was perfect!

Let me know if ya'll tried it !!

Enjoy!

xo

Pot Roast

Probably one of the best thing about winter/cold days is comfort food like

this Pot Roast.

There is nothing more comforting than this.

I can eat it everyday if I can.

Good thing is that it's not really hard to make.

Serve with Rice or Mashed potatoes,

..And oh, don't forget the wine!

Enjoy!

Ingredients

• 3-4 lb. Chuck Roast 
• 2 tablespoons flour
• 4 tablespoons olive oil

• 2 teaspoons brown sugar
• 1 teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
• ½ teaspoon black pepper

Gravy:

• 1 cup chicken broth
• 2 cups beef broth
• 1 beef bouillon cube or 1 tsp better than bouillon
• 1 ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon low sodium soy sauce can sub Worcestershire

Veggies:

• 2  ¼ lbs. baby potatoes  (cut in halves)
• 2 lbs. whole carrots (cut in halves or thirds)
• 1 lb Mushrooms (optional)
• 1 onion

Instructions

• Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
• Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
• Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.
• Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
• Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise. Add the Mushrooms
• Arrange the potatoes around the roast and top with carrots and mushrooms. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.
• Cook on high for 5-6 hours or on low for 8-10 hours.
• Carefully remove the carrots, potatoes, mushrooms and the roast and set on a serving platter. Tent with foil.

Prepare the Gravy

• Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.
• Bring the juices to a boil. Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate.
• Decrease heat to low and simmer until ready to serve. It will continue to thicken. Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is preferred. Swirl in 1 tbsp. cold butter prior to serving. 
• Season veggies with salt and pepper if desired and serve with Mashed potatoes or Rice and Enjoy!

We had some Mozzarella sticks for Appetizer and it was perfect!

Let me know what you guys think!

xo

 

Chili night

 

Chili Season!

I love Summer,

But, I look forward to this comforting bowl of soup 

right when the temperature goes down.

We made this a lot of times and there's really no way of messing it up.

You can make is however you want it

And put toppings you love!

RECIPE HERE

Slow Cooker Chili

We made a different side this time.

Hubby was craving for some Jalapeño Cornbread so we gave it a try.

Jalapeño Cheddar Cornbread

Ingredients

• 2 large eggs, whisked
• ¼ cup vegetable oil
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1½ cups sharp cheddar cheese, shredded
• 1 cup corn kernels
• ½ white onion, diced
• 2 medium jalapeno peppers, seeded and diced (approximately ½ cup)

Instructions

• Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.
• In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.
• In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.
• Pour the egg mixture into the flour mixture and mix until well combined.
• Fold in cheese, corn, onion, and jalapeños.
• Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
• Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)
• Let the cornbread cool for about 20 minutes before cutting and serving.

It was a perfect side for Chili.

What's your favorite side?

Enjoy!

xo