Welcome to my food blog! I am your average home cook and I want to share my love of food with the world. I'll divulge my recipes as often as possible. Feel free to comment or to email me at nodessertpodcast@gmail.com! Don' forget to come by often for new posts... I love having you visit me!

October 19, 2016

3 Cheese Stuffed Shells - Home Cooked Recipe #75

Wellllll it has been quite awhile since I have posted a new recipe!  My apologies, this year has been super crazy with planning a wedding that is now less than 2 months away!  Bare with me for the rest of the year, I will post when I can and I promise, next year will be better!  The recipe I am bringing you today is a simple one that tastes delicious and is definitely comfort food. Italian, cheesy, pasta.... Yum! I served these with meat sauce and meatballs on the side, but you can keep it meat free by not adding those additions.  Serve with a salad and garlic bread!

3 Cheese Stuffed Shells


  • 1/2 box of jumbo shells, cooked according to package directions 
  • 16 oz ricotta
  • 4 oz shredded mozzarella
  • 1 cup grated parmesan
  • 1 jar of your favorite spaghetti sauce (I use Ragu Traditional)
  • 1 egg, lightly beaten

Preheat oven to 350
While pasta is draining and cooling enough to handle, spread half the jar of sauce in the bottom of a baking dish.  Mix together egg, ricotta, and half the parmesan. When shells are cool enough to handle, fill each shell with cheese mixture and place in bottom of baking dish on top of sauce.  Top filled shells with remaining sauce and sprinkle on remaining parmesan.  Sprinkle on mozzarella and bake for 30-45 minutes.

August 16, 2016

Garlic Dill Refrigerator Pickles - Pinterest Pick #16

I have loved all kinds of pickles ever since I was a little kid.  My friend Mike and I are always on the search for a new delicious pickle.  I was perusing Pinterest and I found an easy recipe to make your own pickles, so I thought I would give it a shot.  At this point, the pickles are only 2 days in and are already delicious!!! I am including pictures from the making process as well as at the 24 hour mark.  Next week I will update the post with how the pickles are at the week mark.  You can find the original recipe HERE (I tweaked it a little by adding fresh chile pepper instead of pepper flakes and I did not include mustard seed), and the original Pin HERE.

Garlic Dill Refrigerator Pickles


  • 1 lb mini cucumbers, sliced
  • 1 red chile pepper, sliced (you can omit this if you don't like spice, although mine was mild)
  • 12 garlic cloves,peeled
  • 3/4 cup apple cider vinegar
  • 1/3 cup table salt
  • 8 cups water (I had lots of brine left over so you could have this)
  • 1 tsp dried dill weed
  • 1/3 cup fresh dill weed
  • fresh cracked black pepper

Combine water, vinegar, salt, and dried dill in a pot.  Bring to a boil and simmer until salt is dissolved.
Meanwhile, divide pickle slices between 3 regular mason jars.  Add 4 garlic cloves to each jar, and 2-3 pepper slices to each jar.  Top with a few grinds of black pepper.  Add in a branch or two of fresh dill to each jar.
Top with brine.  Let cool in jars on counter for an hour or two, then top with lids and refrigerate. Wait 24 hours before serving.


July 6, 2016

Orange Chicken - Crock*Pot Cafe 9

As you know, I just love my slow cooker!  It is so easy to just throw some ingredients in it and let it cook dinner for me.  Oranges were in season when I made this, so I decided to devise my own healthy, fresh, orange chicken crockpot dinner! I used my small crockpot, but you can easily double, triple, or quadruple the recipe and just place it in a larger slow cooker.

Slow Cooker Orange Chicken


  • 2 boneless, skinless chicken breasts (mine were frozen)
  • zest of 1 orange
  • juice of 4 naval oranges
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 clove grated garlic
  • 1 1/2 inch knob of ginger, grated
  • 1 tsp sesame oil

Mix together zest, garlic, ginger, oil, honey, and juice together in bottom of your slow cooker. Add in chicken breasts.  Toss in sauce.  Cook on low for 4-6 hours.  Serve with rice.  Enjoy!

June 15, 2016

Cory's Mac N Cheese - Home Cooked Recipe #74

I was watching the Cooking Channel recently and Tia Mowry was cooking with her husband Cory.  He made this AMAZING looking mac n cheese and I just knew I had to make it.  I only made one swap from the original recipe, and that was to trade the cream of mushroom soup for cheddar soup (I use Campbell's condensed).  Also, I do not put olive oil in my pasta cooking water, but you can do that if it makes you happy. It came out soooooooo good... This will be my go-to mac n cheese recipe from now on.  You can find the original recipe HERE.  Trust me, it's a LOT of cheese but it is worth it.

Cory's Mac And Cheese


  • 1 stick butter
  • 32 oz block cheddar cheese, cubed (you may have to get 4 8oz or 2 16oz)
  • salt
  • 1 egg
  • 16 oz elbow macaroni
  • 1 can condensed cheddar soup (or cream of mushroom)
  • 1/2 can evaporated milk
  • 6 oz sour cream
  • 8 oz shredded cheddar
  • 1 cup crumbled butter crackers (I used Ritz)

Preheat oven to 375.
Cook elbow macaroni according to package directions.
Meanwhile, melt butter in a large pan over LOW heat.  Add cubed cheddar and stir constantly until cheese is melted and mixture is creamy.  Add egg.  Once pasta is finished cooking, stir cheese/butter/egg in to pasta.  Add in soup, milk, and sour cream.  Stir well.  Fold in half the butter crackers. Put half of pasta in a greased baking dish (9x13).  Sprinkle on half of the shredded cheddar.  Pour on remaining pasta.  Sprinkle with remaining cheddar and the rest of the butter crackers (I like to spray the top with a bit of cooking spray).  Bake for 40 minutes.

May 31, 2016

Sundried Tomato and Shrimp Pasta - Home Cooked Recipe #73

I have been eating a lot of shrimp lately so I am always on the look out for new recipes to try.  I was perusing a couple and came up with this dish that contains some of my Mediterranean favorites, sundried tomatoes and feta cheese!  Easy enough to make on a weeknight, it's great to try this spin on a pasta and shrimp dish.

Sundried Tomato and Shrimp Pasta

  • 12 oz thin spaghetti (or use whatever pasta you like)
  • 1 lb shrimp, peeled and deveined (mine also were tail off)
  • salt and pepper
  • olive oil
  • 1 shallot, minced (this can be omitted or you can use another kind of onion)
  • 3 cloves garlic, minced
  • 1 tbs tomato paste
  • 1 tbs butter
  • 1 tbs flour
  • 1 to 2 cups chicken broth (or seafood, or veggie)
  • 1 lemon, juiced
  • 1/2 cup heavy cream
  • 1/2 cup sundried tomatoes, chopped (I used the kind in oil)
  • 1/2 cup feta crumbles

Cook pasta according to package directions.  Meanwhile, toss shrimp with olive oil and salt and pepper.  Saute over medium heat for 5 minutes or until shrimp is cooked through.  Remove shrimp and add shallots and garlic.  Let cook 1 minute, then add butter.  Saute 1 more minute then add tomato paste and saute a few more minutes.  Add flour and stir well.  Cook for 2 minutes then add broth.  Add lemon juice and sundried tomatoes and mix well.  Reduce heat to low and stir in cream until completely combined. Remove from heat and mix well with pasta.  Plate and top with crumbled feta.

May 19, 2016

We Made Room For Dessert 26 - Glazed Donut Bread Pudding

This. Is. DELICIOUS!  Warning, this is not diet friendly and may have a bazillion calories.  But when we make room for dessert, we definitely make room.  This bread pudding is amazing.  It is so easy, and can easily be doubled for a bigger group. Try it, try it, try it!

Glazed Donut Bread Pudding


  • 6 glazed donuts (I used Krispy Kreme, that is what I recommend, but I bet any glazed donut that's your favorite will be yummy)
  • 1/2 cup raisins (I soak mine in water then drain 30 minutes before) - this is optional
  • 2 eggs
  • 3/4 cup heavy cream
  • 1/2 cup milk
  • 1 tbs cinnamon
  • 1 tsp vanilla extract
  • dash of salt
  • ***other optional additions could be pecans or walnuts, and maybe diced apple.  Just add when you would add raisins

Preheat oven to 350.
Mix together eggs, cream, milk, cinnamon, vanilla, and salt.  Beat together well.  Cut each donut in to 6 pieces.  Put pieces in custard, making sure each piece gets soaked with custard.  Stir in raisins and let sit for 10 minutes.  Grease a 9X9 baking dish with nonstick spray.  Pour in bread pudding.  Bake for 45 minutes.  Eat plain, or serve with vanilla ice cream or whipped cream or chocolate sauce.

May 9, 2016

We Made Room For Dessert 25 - Pineapple Upside Down Bundt Cake

For my fiance's birthday a month agoI wanted to make a cake, and not just a normal birthday cake.  I decided on a pineapple upside down cake as I know he loves that type.  I looked for a recipe that I could make in a bundt pan as I just love a good bundt cake.  And here it is!

Pineapple Upside Down Bundt Cake 

  • 1 box yellow cake mix
  • 1 cup sour cream (next time, I would use a cup of Greek yogurt instead of the sour cream)
  • 4 eggs
  • dash almond extract
  • dash vanilla extract
  • 1/2 cup veg oil
  • 1 can crushed pineapple
  • 1/2 jar maraschino cherries
  • 1/2 cup brown sugar
  • 4 tbs butter

Preheat oven to 350.  Grease bundt pan liberally with cooking spray.  Mix together butter and brown sugar and pour in pan.  Place cherries on top.  Spread pineapple carefully on top.  
Mix together cake mix, sour cream, eggs, oil, and extracts.  Beat well until batter is well combined and light and fluffy.  Carefully spread on top of pineapple layer.  Bake for 30 minutes.

May 2, 2016

Chipotle Barbacoa Copycat - Home Cooked Recipe #73 plus BONUS RECIPE

I have always enjoyed the Barbacoa (a shredded beef) from Chipotle.  I have seen several recipes on the internet of how to make it, but this past week I just took some stew meat, made my own blend of spices, and I kid you not, it tasted almost EXACTLY like Chipotle's.  So I am sharing my own special copycat recipe, just in time for your Cinco De Mayo celebration at the end of the week.  Also, because I LOVE my readers, I am including a BONUS RECIPE for a copycat of Chipotle's cilantro lime rice,  Enjoy!

Chipotle Barbacoa Copycat


  • 1 lb beef stew meat
  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1 tbs chili powder
  • 1 tbs cayenne (start with 1 tsp and work up from there, depending on your tolerance of spice, you can also omit this)
  • 1 tbs salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 cups beef broth
  • 2 cups water

In a slow cooker mix broth, water, and all spices.  Stir in beef.  Cook on high for four hours or low for eight hours.  Serve with rice recipe below.

Chipotle Copycat Cilantro Lime Rice

  • 1 cup long grain white rice
  • 2 cups water
  • 1 bay leaf
  • juice of half a lime
  • juice of half a lemon
  • fresh cilantro, about 1/4 a bunch, finely chopped
  • salt

***Note, I cook my rice in a rice cooker.  But you can also convert this to stovetop by cooking rice and bay leaf in water (after water is brought to a boil) over low for 25 minutes.
Cook rice in water with bay leaf in your preferred method of cooking rice.  Remove bay leaf.  Stir in lemon and lime juices, plus cilantro.  Season with salt to taste.  Enjoy!

April 20, 2016

Garlic Lime Chicken - Pinterest Pick #15

Like a lot of people, I am always looking for new ways to prepare my boneless skinless chicken breasts for dinner.  I was perusing Pinterest as I do, and came across a recipe I had pinned awhile ago for garlic lime chicken.  I had all the ingredients on hand except the jalapeno.  It was quick and cheap to grab one at the store.  You can find the original Pin HERE and the original recipe HERE. The only tweaks I would make to the recipe is next time I would add the whole jalapeno instead of just half and I would add the juice and zest of another lime.  I have included these changes in the recipe below.

Garlic Lime Chicken


  • 2 chicken breasts, boneless and skinless
  • salt and pepper
  • Mrs. Dash original seasoning (my addition)
  • 2 tbs olive oil
  • 1 small red onion, finely diced
  • 3 garlic cloves, minced
  • 1 medium jalapeno, de-seeded and diced finely
  • 1 cup chicken broth
  • 2 limes, zested and juiced
  • 1 tsp dried cilantro (or 1 tbs fresh)
  • 1 tsp smoked paprika
  • 1/3 cup heavy cream

Heat oil in skillet over medium.  Season chicken with salt, pepper, and Mrs. Dash on both sides.  Cook chicken 5 minutes per side then remove from skillet.  Add onions, garlic and jalapeno, saute for a couple of minutes.  Add chicken broth, lime zest, lime juice, cilantro, and paprika.  Stir well then add chicken back into pan.  Simmer chicken for 8 minutes in sauce, stirring occasionally.  Add in cream, and additional salt and pepper to taste.  Simmer another minute or two then serve.  I served mine with rice.

April 14, 2016

We Made Room For Dessert 24 - Cinnamon Crescent Rolls

We made room for dessert this week with this super simple take on a cinnamon roll.  You can have them for breakfast, dessert, or a snack!  I found the original recipe on Pinterest, check out the Pin HERE.  I modified the recipe to only make 4 (we are trying to practice moderation around our house), but you can easily double the recipe.

Cinnamon Crescent Rolls

  • 4 refrigerated crescent rolls
  • 2 tbs butter
  • 1 tsp cinnamon
  • 1/3 cup granulated sugar

Preheat oven to 375.  Mix together butter, cinnamon, and sugar.  Unroll and separate crescents.  Spread 1/4 of the mixture over each roll.  Roll up and bake for 10-15 minutes.  If you'd like and easy frosting, mix together 1/4 powdered sugar with 1 tbs milk and 1 tsp vanilla.  Drizzle over top when crescents have cooled for a few minutes.  Enjoy!

April 8, 2016

Tunisian Shrimp Stew - Pinterest Pick #14

One of my goals for 2016 was to try a new food, and I picked Harissa.  It is a spicy Moroccan pepper paste.  I got mine at Whole Foods, the ONLY place I could find it in the metro Orlando area.  It is delicious!  If you recall, I also used it in one of the fillings for my beef hand pies.  I decided to give it another application by using it in the stew I found on Pinterest.  You can find the original Pin HERE and the original recipe HERE. The original recipe uses cod instead of shrimp, but really you can easily adapt it to whatever protein you prefer.  I like shellfish better than regular fish, and I had some on hand already.  So shrimp it was.  I also left out the turnips because, well, I have never tried them before and figured there was enough veggies.  This is a very light and healthy dish that makes for a fairly quick weeknight dinner.

Tunisian Shrimp Stew


  • 1 12 oz bag peeled and deveined shrimp
  • 2 zucchini, sliced into half rounds
  • 2 red potatoes, diced into small pieces
  • 3 carrots, chopped into rounds
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 1 quart chicken broth
  • 3 tbs tomato paste
  • 1 tablespoon harissa (start there and add more depending on your love of spice)
  • 2 tsp ground cumin
  • salt and pepper
  • olive oil

In a soup pot, heat 2 tbs olive oil and then saute garlic and onions for 5 minutes.  Add in tomato paste and let cook for a minute or two.  Add in cumin, salt, pepper, and harissa.  Stir for one minute.  Put in carrots and potatoes and saute for two minutes.  Add chicken broth, bring to a boil, and then reduce to a simmer.  Cook 10 minutes then add in zucchini.  Cook another 5 minutes then add in shrimp.  Let simmer for 10 more minutes then serve.

March 29, 2016

Lemon Pepper Chicken - Pinterest Pick #13 BONUS RECIPE TOO

A post where you get TWO recipes at one time?  Yup, it's happening!  I was reviewing all my recipes to make that I had pinned on Pinterest, and I found two that complimented each other to make a great dinner.  So one night, I made them both!  The tangy lemon pepper chicken breaks up the creaminess and richness of the pasta.  This chicken is simple, and great for any dinner or lunch.  You don't have to serve it with pasta.  It would be great on a salad, with rice, or whatever side you want to serve it with. You can find the original pin for the chicken HERE and the original pin for the pasta HERE.

Lemon Pepper Chicken

  • 2 boneless, skinless chicken breasts
  • 2 tbs lemon pepper seasoning (I use Lawry's)
  • 1 lemon juiced
  • 2 tbs olive oil
  • 2 tbs grated parmesan

Place all ingredients except parmesan in a ziploc bag or airtight container and mix well.  Marinate chicken for 30 minutes.
Preheat oven to 350.
Place chicken on foil-lined backing sheet and sprinkle with parmesan. Bake for 30-45 minutes.

Four Cheese Garlic Spaghetti

  • 8 oz thin spaghetti
  • 1 cup cooking water
  • mix of chicken and broth in water to cook pasta in 
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1 tbs butter
  • 1 tbs olive oil
  • 2 cups four cheese Italian cheese blend (shredded)

Cook pasta in mix of chicken broth and water until pasta is al dente.  Reserve 1 cup of the cooking liquid.  Drain pasta.
Saute garlic in olive oil and butter for 1 minute.  Add in pasta, pasta water, and heavy cream.  Bring to a boil.  Reduce to a simmer and stir in cheese.  Cook for a couple of minutes so sauce can thicken.

March 18, 2016

Beef Hand Pies - Home Cooked Recipe #72

Who doesn't love a hand pie!  Delicious, easy, convenient, and does not take a lot of time if you use store bought puff pastry.  It makes a nice lunch, dinner or snack.  I decided to create 2 different types of beef hand pies since I had some puff pastry stocked up due to it being on sale (which is rare!).  One beef filling is SPICY!  The other one is rich and kind of creamy, full of umami.  The best thing about this recipe is that you can adjust to flavor your beef any way you like.  Try taco seasoning, maybe a bit of pasta sauce and mozzarella to make and Italian version... Whatever you like!  You could also go completely vegetarian, or do a chicken filling such as chicken, broccoli, and cheese.  Of course I do have to say, I was more than pleasantly surprised at how delicious these two versions are, so give them a try!

Beef Hand Pies


  • 1 pkg (2 sheets) puff pastry (I use Pepperidge Farms) - thaw according to directions on package - tip, if dough is too soft when going to fill, freeze for 5 minutes
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup beef broth

***For the spicy - 2 tbs Harissa (I bought mine at Whole Foods in the International aisle.  It is a spicy Moroccan paste and it is GOOD)
***For the creamy - 2 tbs Worcestershire sauce, and 4 oz crumbled blue cheese

Preheat oven to 400

Brown ground beef with diced onion.  Drain, then add in minced garlic and saute for a couple of minutes.  Stir in beef broth and cook 1 more minute.  Separate beef into two bowls (or add half into another pan).  In one pan/bowl stir in Harissa and in the other add Worcestershire sauce and crumbled blue cheese.  Let fillings cool for a few minutes (this is a good time to freeze dough for 5 minutes if needed).
Cut each sheet of puff pastry into 4 squares.  Put 1/4 of spicy mixture in the middle of a square.  Repeat 3 more times.  Put a 1/4 of blue cheese mix on one of the remaining 4 squares.  Repeat 3 more times. Fold each square into a triangle shape, and seal edges.  Place on a greased baking sheet (I lined my baking sheet w/parchment paper then greased paper).  Bake for 15 minutes.  Let cool for at least 10 minutes before serving.

March 7, 2016

Steamed Shrimp - Home Cooked Recipe #71

Man oh man do I love me some shellfish! Shrimp, scallops, crab, lobster... Yum! Shrimp has been very reasonably priced lately, and is a high protein, low calorie delight!  I had never steamed my own.  I usually roast or grill it.  But I saw a recipe for steamed shrimp with Old Bay and realized it was so easy and quick that I should be able to do it with no problem!  Here's how to make your own.

Steamed Shrimp


  • 12 oz RAW shrimp, shell on (try to get "easy peel" so it's not a lot of work to remove after cooking)
  • 2 tbs Old Bay seasoning (I used low sodium)
  • 12 oz beer (use your fav, I used bud light because that's what we had - you can also omit beer and just use all water)
  • 3 cups water

***optional for dipping: 4tbs melted butter (I seasoned mine with a little more Old Bay) or cocktail sauce (healthier option and super easy: ketchup, horseradish, dash of Worcestershire!)

Place beer and water in a pot and bring to a boil.  Reduce to a simmer.  Season shrimp with Old Bay.  Place in a mesh metal strainer.  Place on pot, making sure shrimp doesn't touch water.  Place lid on pot.  Steam for 5 minutes, or until shrimp is cooked through.  Serve with your favorite dipping sauce.  Enjoy!

February 15, 2016

We Made Room For Dessert 23 - Hot Fudge Filled Chocolate Chip Cookies

Talk about decadent!  When we DO make room for dessert, we don't joke around.  I came across the recipe for hot fudge stuffed cookies on Pinterest (find original pin HERE).  I made them for our New Year's eve party and they were a hit! The original recipe calls for making your own cookie dough.  But I decided to adapt the recipe and make it my own by using store bought chocolate chip cookie dough.  You also use store bought hot fudge.  You get 12 cookies that are an luscious dessert that will satisfy your chocolate craving for sure!

Hot Fudge Filled Chocolate Chip Cookies


  • 12.8 oz jar hot fudge (I use Hershey's, use your fav)
  • 16.5 oz refrigerated cookie dough roll (I use Nestle Toll House)

Spoon 12 teaspoons of hot fudge on to wax paper lined baking sheet and freeze for 1 hour.
Preheat oven to 350.
Place silicone mat (or parchment paper) on cookie sheet (you'll need 2 cookie sheets total, place 6 cookies on each).
Slice cookie dough in to 12 slices.  Break each slice in half and roll in to flat disk in your hand.  Place a hot fudge drop on one disk, and cover with another disk.  Roll until you have a complete ball.  Place on baking sheet. Repeat with remaining hot fudge and dough.  Bake for 10 minutes.  Cookies will not be 100% done but that's ok.  Cool on baking sheet for 10 minutes.  Movie cookies to cooling rack and allow to cool for another 20 minutes before eating.


February 5, 2016

Edamame Hummus - Pinterest Pick #12

Hummus is a great snack because it is high in protein. But instead of using chickpeas I got the idea from Pinterest to use edamame!  While not as high in protein, it is still a good choice.  Super delicious, and the edamame have a fresher taste than chickpeas. So easy, you can make it quick for a healthy snack or a delicious appetizer! Find the Pin HERE and the original recipe HERE.

Edamame Hummus


  • 16 oz bag shelled edamame
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 lemon, juiced
  • 3 tablespoons Tahini
  • salt and pepper

In a food processor, place garlic and pulse a few times to rough chop.  Add in edamame, spices, lemon juice and Tahini.  Puree together for a minute.  Stream in olive oil and puree for a minute or two until hummus is smooth.  Serve with your favorite chips or veggies.

January 19, 2016

Tzatziki - Home Cooked Recipe #70

I have loved Greek food ever since I can remember.  I remember growing up in upstate NY and my favorite restaurant was Symeon's, a delicious Greek place.  My mom used to buy their house seasoning and make us chicken with it, and then make her homemade tzatziki.  A few years ago I looked up the restaurant online and found I could have the seasoning shipped here to FL.  For mother's day I shipped my mom a jar.  And I shipped one for myself!  Thinking about these food memories, I decided to come up with my own homemade Tzatziki recipe.  If you don't know what that is, it is a creamy cucumber dip.  It is delicious as a dip for veggies or pita bread, and it is even more tasty drizzled over Greek seasoned chicken (or pork, or beef, or lamb!).  It's healthier than a mayo or sour cream based dip. Easy to make, try it soon!



  • 16 oz plain Greek yogurt
  • 1 tablespoon sour cream
  • 1 cucumber, peeled and seeded
  • 1 teaspoon dried dill (or 1 tablespoon fresh, finely chopped)
  • 1 garlic clove, finely minced
  • salt and fresh ground black pepper
  • ***optional - squeeze of fresh lemon juice, or lemon zest, or mint, finely chopped

Grate cucumber.  Place in cheesecloth (or dish towel) in fine mesh sieve and squeeze out extra moisture.  Stir together yogurt and sour cream.  Add in minced garlic and and dill.  Fold in grated and drained cucumber.  Season with salt and pepper.  Serve with veggies, pita, chicken, or gyro meat.

January 11, 2016

Pot Roast - Crock*Pot Cafe 8

I adore pot roast.  Especially during the winter months, and especially when I can just throw it in the slow cooker and let it go.  Tender meat in a savory gravy with a few vegetables?  Very comforting!  This recipe is easy, can feed a lot of people, and is fairly cost effective.  Serve it with mashed potatoes, buttered noodles, or rice.  Yum!

Crock*Pot Pot Roast

  • 2lb beef stew meat ( you can also use a chuck roast, about 3 lbs)
  • 2 packets beef gravy mix (I use store brand but use whichever your prefer)
  • 2 bay leaves
  • salt and pepper
  • garlic powder
  • onion powder
  • adobo seasoning (optional)
  • 3 cups beef stock or broth
  • 3 garlic cloves, smashed
  • 4 carrots, chopped
  • 2 onions, cut into eight chunks each
  • ***optional - you can cook potatoes right in this as well if you prefer, just cut 3 or 4 potatoes in to quarters and toss in when you add carrots

Preheat a pan on the stovetop over medium high.  Quickly sear beef on all sides until browned.  (About a minute a side.) In slow cooker, pour in two cups of broth/stock and mix in 1 gravy packet.  Season with a dash of salt, pepper, garlic powder, onion powder, and adobo seasoning.  Stir in both bay leaves.  Add meat, onions, carrots, and garlic.  Give a quick stir and set slow cooker on high for four hours or low for eight hours.When roast is about done, on stove top, mix remaining cup of broth with last gravy packet.  When thick, stir into slow cooker.  Enjoy!