Pot Roast and leftovers

As I stood in the kitchen with a pot roast in hand I was trying to devise a new recipe that would bring flavor, less salt than the "three pack" recipe and not use a can of cream of mushroom soup.  I came up with the following:
Pack of AuJus
Milk (about 1/2 cup)
Butter
Water (about 1/2 cup)

Cover the bottom of the crockpot with potatoes and carrots.  Place the roast on top.  Cover with the mixture.  Cook on low all day. Fantastic!

Now I have leftovers....  What to do!  I am going to try for the following - I will let you know how it works out.
Cut up leftover beef
Mix with leftover carrots
Add peas from freezer
Mix with leftover gravy
Cover with a Pillsbury Dough sheet
Bake at 350 for a bit.

Cross your fingers!

Chili!

Ingredients:

 

1 pound ground beef 1 pound ground pork 2 tablespoons olive oil 1 large onion, chopped, divided 1 green bell pepper, chopped 2 jalapeno pepper, seeded and minced 3 cloves garlic, minced 3 tablespoons chopped green onion 2 (15 ounce) cans pinto beans 1 can white navy beans 1 (14.5 ounce) can diced tomatoes 1 (6 ounce) can tomato paste 1 (8 ounce) can tomato sauce 1 (12 ounce) bottle lager-style beer 2 tablespoons cornmeal 1 cup water 1/4 cup chili powder 1 tablespoon ground cumin 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 tablespoon salt 1 1/2 teaspoons ground black pepper

Directions:

1.	Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2.	Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
3.	Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
4.	Reheat the chili over medium heat until it begins to simmer again.

Pickeled Jalepano's

Slice up a bunch of jalepano's
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns
2 bay leaves
3 cloves of garlic, chopped
2 tbsp coarse sea salt
1 tbsp sugar

Pack the jalapeños in a glass jar.
In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
Keep refrigerated for upto two months or can it according to jar manufacturer’s instructions.

Sunday Dinner

This week we went all out!  Filet Minon, Shrimp, Salmon and salt potatoes.  Are you ready?

Filet Minon.
Alpine Touch and a good grill!

Shrimp. 
Recipe to come.

Salt Potatoes.
1 cup salt
2 quarts water
5 lbs small white potatoes
Boil until over done
Drain into a bowl and cover with 1 stick of butter chopped into small pieces

Salmon.

cover with Mayo and fresh dill

Broil for 15 minutes or until done



First Post - Potato/Carrot/Onion

We call it the potato-carrot-onion

Cut up about 4 potoatos
chop about 2 carrots
chop about 1/2 onion

Place all the potato, carrot, onion onto a sprayed foil packet.  Cover with 1/2 cube of butter chopped and Johnnys seasoning salt.  Wrap in foil.  Bake for 375 for 45 min. or on the grill. Open and serve!