Slow Cooker Pot Roast

As the weather gets cooler, my slow cooker gets more use. I've been hunting for great slow cooker recipes and I've certainly found a few. But you can't beat a tried and true one like a classic pot roast. This is another recipe which I've tried many variations until I felt the need to come up with my own. There are plenty of great pot roast recipes out there, even one that isn't for the slow cooker that I especially love from The Pioneer Woman. But on one of those days when you just want the slow cooker to do the work for you, give this simple slow cooker pot roast a try.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 6; Prep time: 10 minutes, Cook time: 8 1/2 hours

Taste in Bloom Original

Ingredients:

• 2 1/2 lbs roasting meat (I prefer chuck roast or brisket for this. I find eye roast turns out too tough).
• 1 1/4 cup water or beef stock (I used, and prefer, water)
• 1 Tbsp Worcestershire sauce
• 1 tsp or more Italian seasoning or herbes de Provence
• 2 tsp onion powder
• 1 tsp or more garlic powder
• 1/2 tsp seasoned salt
• 1/2 tsp black pepper
• 3 russett potatoes, scrubbed, peeled, and diced into 1/2-inch chunks
• 3 carrots, peeled and diced into 1/2-inch chunks, or a bag of baby carrots
• 1/2 a bag or more of frozen peas

Preparation:

Place roasting meat in the bottom of a slow cooker with the water (or beef stock) and Worcestershire sauce. Season with Italian seasoning (or herbes de Provence), onion powder, garlic powder, seasoned salt, and pepper. Set the slow cooker on low and cook for 7 hours.

Prepare vegetables. Carefully remove the pot roast to a cutting board and put all of the vegetables into the slow cooker in the broth. Return the pot roast to the slow cooker. Cover and set the slow cooker on high and cook for an hour or slightly longer, until the vegetables are fork tender.

Basic Beef Stew

Fall is in the air. It's my favorite season. There's just something about the cooler weather that adds an extra bounce to my step. So, I've been up and bustling about since the crack of dawn. Yesterday, we went pumpkin picking and while my husband carved a pumpkin as our 15-month old son looked on, I cooked up a pot of delicious beef stew.


In the past, I've tried different variations of beef stew. There have been some that added crushed or diced tomatoes or tomato paste to the base. Other recipes instructed searing the beef on such high heat that the outsides would char and burn and stick to the pot. Needless to say, I haven't had much luck with finding the right beef stew recipe.

This time, instead of trying to find the perfect beef stew recipe online and in cookbooks, I decided to take the knowledge learned from past mistakes and combine it with my general knowledge of cooking gained over the past few years of experience. I also read a lot of comments posted by reviewers of recipes until I came up with a recipe of my own. I got just what I wanted: a simple, hearty beef stew that my whole family, especially myself, could love. And we all loved it. Even the 15-month old.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 8; Total time: 45 minutes 

Taste in Bloom Original

Ingredients:

• 2 Tbsp olive oil, divided
• 2 Tbsp butter, divided
• 2 lbs sirloin steak, chuck roast, or London broil chopped into 1-inch pieces
• 1/2 - 1 cup flour
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp herbes de Provence or oregano
• salt & pepper to taste
• 2 russet potatoes, peeled and diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced 
• 5oz frozen peas
• 4 cups beef stock

Preparation:

In a large Ziploc bag, combine the pieces of meat with  flour, onion powder, garlic powder, paprika, herbes de Provence, salt and pepper. Shake the bag until all the meat pieces are thoroughly covered with flour and seasonings.

Heat one tablespoon of olive oil in a large pot over medium to medium-high heat. Once the oil is hot, melt one tablespoon of butter in the pot.

Sear half of the meat pieces, stirring frequently, until they are completely browned, about two to five minutes. Remove the seared meat to a plate.

Add another tablespoon of olive oil and another tablespoon of butter to the pot. It will get hot quickly, so be prepared to add the other half of meat pieces to the pot. Sear the meat as before.

Once the second batch of meat is seared, add the first batch back to the pot and add the beef stock. Bring to a boil and add all of the vegetables. Reduce heat to medium-low, bringing the broth to a simmer.

Simmer for 30 minutes or until the vegetables are fork tender. Serve hot.

Bacon Chicken Caesar Salad

There's few things that don't go well with bacon. And though bacon has become something of an epidemic in the U.S. finding it's way into just about everything you can imagine, spreading from the brunch plate into desserts such as brownies and ice cream, I try to keep it under control in my own cooking. Seriously though, bacon in salad is delicious. And if you disagree, this salad is still delicious without it.

This recipe might seem a bit  labor intensive and indeed it might feel like it is the first time you make it. Once you've made it a couple of times, it becomes a simple weeknight dinner that becomes almost second nature to create. Enjoy.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4-6 Total time: 45 minutes

Adapted from Martha Stewart
Ingredients:

• freshly squeezed juice of 2 lemons, strained
• 1/4 - 1/2 loaf of good quality white bread: Italian, French, Sourdough, etc.
• 1/4 cup mayonnaise
• 4 Tbsp olive oil
• 1/4 cup freshly grated Parmesan
• salt and freshly ground pepper
• seasoned salt
• 2 anchovy fillets, roughly chopped (optional - I omitted them)
• 8 chicken tenderloins
• 4-8 slices of bacon (4 slices if you want to use a ratio of half bacon to chicken)
• 2 cloves of garlic, peeled
• 1 lb romaine lettuce hearts

Preparation:

For the croutons: 

Preheat oven to 375 degrees. Cut the bread into slices. Slice each piece lengthwise in half or quarters to make strips. Cut each strip into bite-size pieces. Put the pieces into a mixing bowl.

Mince one of the garlic cloves with a little salt and add it to the bread pieces. Sprinkle bread pieces with salt and freshly ground black pepper. Add two tablespoons of olive oil and toss it to coat the bread pieces evenly.

Spread the coated bread pieces onto a rimmed baking sheet (works really well lined with parchment paper). Bake for 12-15 minutes, tossing about halfway through baking time, until golden. Allow to cool.

For the Bacon Chicken: 

Rinse the chicken tenderloins and pat dry with paper towels. Season one side with seasoned salt and black pepper. Wrap each tenderloin with a strip of bacon.

In a heavy skillet, heat 2 tablespoons of olive oil over medium-high heat. Place tenders, seasoned side down, and cook until browned, about 6 minutes. Turn each tender over and cook the other side for an additional 6 minutes. Drain off the fat and allow to cool. Once cool enough to handle, slice the tenderloins into bite-size pieces.

For the salad and dressing: 

Pull apart the romaine lettuce leaves and slice them crosswise into 1-inch ribbons. Wash and dry the lettuce ribbons and put them into a large mixing bowl.

In a blender, combine the freshly squeezed lemon juice, mayonnaise, freshly grated Parmesan, anchovy fillets (if using), and the remaining garlic clove. Blend until smooth. 

* If you are making the salad ahead of time and storing it in the refrigerator, see note before proceeding.

Once the chicken and croutons have cooled, toss them with the lettuce and dressing until thoroughly combined. Top with freshly sliced or grated Parmesan and season with more salt and freshly ground pepper if desired. 

* Note: If you are storing the salad in the refrigerator before consuming, allow the chicken and dressing to come to room temperature before tossing it with the romaine lettuce ribbons and croutons. Allow the croutons to sit at room temperature, sealed in a container or plastic bag, so they do not become soggy. 

Meatloaf

Having grown up in the southern U.S., comfort foods were a staple of my childhood diet. I grew up in south Louisiana where comfort food could be defined as a steaming bowl of gumbo over white rice, a plate full of jambalaya or a tray of freshly boiled spicy crawfish, but I digress. We also spread the table with comfort foods more familiar to the greater U.S. such as fried chicken and meatloaf. This week I made meatloaf. I don't add the traditional bread crumbs to my meatloaf mix, but you can if you like.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 6 Total time: 1 hr 10 mins (10 mins for prep)

Taste in Bloom Original
Ingredients:

For the meatloaf:

• 2 lbs lean ground beef
• 1 large egg, beaten
• 1/2 small yellow onion, diced
• 1 garlic clove, minced
• 1/2 red apple, diced
• 1 Tbsp Worcestershire sauce
• 1/2 tsp dried oregano
• 1 clove garlic, minced
• salt and freshly ground black pepper to taste

For the topping:

• 2/3 cup ketchup
• 2 Tbsp spicy brown mustard
• 1 Tbsp brown sugar

Preparation:

Preheat oven to 350 degrees.

In a large mixing bowl, combine ground beef, egg, onion, garlic, apple, Worcestershire sauce, oregano, salt and freshly ground pepper by hand until thoroughly mixed. 

Using your hands, form mixture into a loaf and place it into a loaf pan, that has been lightly coated with cooking spray. Cover with a lid or foil.

Place the loaf pan in the center of the oven and set the timer for 30 minutes.

Meanwhile, prepare the topping. 

In a small bowl, combine ketchup, spicy brown mustard and brown sugar until thoroughly mixed.

When the meatloaf has cooked for 30 minutes, take it out of the oven and spread the topping evenly over the meatloaf. Replace the cover and return the meatloaf to the oven and allow it to cook for another 30 minutes.

Allow the meatloaf to sit on the counter for a few minutes before removing the cover and slicing. Serve warm.

Ratatouille

Some days I want a substantial meal that isn't overly rich or filling. With summer just around the corner, Ratatouille seems great for its seasonal vegetables. I made a full batch to store half in my refrigerator to enjoy for lunch with a salad of mixed greens for a few days this week and stored the other half in the freezer for later use. Ratatouille is considerably versatile. You can always add protein to it in the form of chicken, beans, cheese, or I'm sure even shellfish would be good. I kept it to a simple vegetable makeup this time. It would be delicious served with bread and maybe even a glass of white wine if the occasion calls for it.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4-6 Total time: 45 mins - 1 hr (20-30 for prep)

Adapted from Food Network: Emeril Lagasse
Ingredients:

• 1/4 cup or more olive oil

  

  Taste in Bloom Original Photo

• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 medium eggplant, diced (leave skin on)
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 14 oz can diced tomatoes
• 1/2 tsp fresh thyme leaves
• 1 Tbsp fresh basil leaves, thinly sliced
• 1 Tbsp fresh parsley leaves, chopped
• salt & freshly ground pepper to taste

Preparation:

Heat oil in a large sauté pan over medium heat. Once hot, add garlic and onion and cook until onions are slightly caramelized, about 5-7 minutes.

Add the eggplant and thyme leaves and cook for 5 minutes until the eggplant is slightly cooked, stirring occasionally.

Add the diced peppers, zucchini and yellow squash and cook for an additional 5 minutes, stirring occasionally.

Add the diced tomatoes, basil, parsley and salt and freshly ground pepper to taste. Cook for 5 more minutes. 

Stir well and serve hot or at room temperature.

Pork Sirloin Steaks

I love meals that are plain and simple to make yet still yield delicious results. I have a few of these that I like to rotate through each week. They are favorite menu items that can be tweaked in ways that give refreshment to their flavor so they never get old. For example, using a different cut of meat each time presents a different texture and introducing a new spice or marinade opens a plethora of possibilities. Keeping the intent simple provides ample room for experimentation.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4; Total time: 15 mins

Taste in Bloom Original
Ingredients:

• 4 boneless, skinless pork sirloin steaks or pork chops; or 4 bone-in center cut pork chops 
• 1 1/2 Tbsp unsalted butter
• salt & fresh ground black pepper

Preparation:

Melt butter over medium heat in a heavy cast iron or nonstick skillet. Allow the butter a few more seconds to get hot.

Meanwhile, pat pork dry with paper towels and generously sprinkle both sides with salt and fresh ground black pepper.

I served these with Fried Apples, 

Place pork chops in the hot skillet and cover, cooking for 3-4 minutes until browned. Turn pork over and repeat for the other side until done. If you are using thinly sliced boneless pork chops, skip the cover and just sear the chops on each side for about 3 minutes. If they are thickly sliced and you prefer them medium rare, skip the cover and sear each side about 4 minutes.

Experiment with different cuts of pork if you like. You can also try rubbing some dried thyme, sage and paprika on the pork for some variety.

Weeknight Chili

Some days, you just need a hot meal that is easy, quick and can be made in one pot. Well, here you go: a one-pot, weeknight chili. Just like many of the recipes I post here, this concoction is also versatile. You can use shallots instead of onion and garlic; yellow, orange or green bell pepper or yellow squash instead of zucchini; or ground turkey instead of ground beef. While I don't usually add beans to this chili, you can add black beans and red kidney beans for a heartier version. When you serve, melt your favorite cheese on top and scoop it with chips. This chili is also great for chili dogs.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4; Prep time: 10 minutes + 20 (up to 45) minutes cook time

Taste in Bloom Original

Ingredients:

• 1 Tbsp olive oil
• 1 1/2 lbs ground beef
• 1 medium onion, diced
• 4 cloves garlic, minced.
• 1 medium bell pepper or zucchini
• 3 Tbsp chili powder
• 1 1/2 tsp ground cumin
• 2 tsp dried oregano
• salt & pepper to taste
• 1- 14.5oz can of diced tomatoes (try fire roasted)
• beef stock (opt. to taste if your chili is thicker than you like)
• 1-2 cans of beans of your choice, drained (opt.)

Preparation:

Heat olive oil in a large pot over medium heat. 

Combine ground beef, diced onion and minced garlic together in the large pot and cook until the beef is browned.

Add the seasonings: chili powder, cumin, oregano, salt and pepper and stir until combined. Stir in diced tomatoes and bell pepper or zucchini and beans, if using. Reduce heat to a simmer.

If at this point the chili is a little thicker than you like, stir in beef stock, one tablespoon at a time, until the chili reaches the desired consistency. Simmer for 20 minutes or up to 45 minutes, covered just so a little steam can escape.

Tuna Salad

There are lots of ways to prepare tuna salad. You can mix it with mayonnaise, salt and pepper. You can add celery to the mix and even some chopped up hard boiled eggs. My favorite way to make tuna salad is to throw in some celery, onion powder and dried fruit. It is very satisfying for lunch, snack or any old time of day. I eat the tuna salad right out of the bowl. Sometimes I like to scoop it onto half an avocado. It's also delicious on half a cored apple. And if you like, it's great on your favorite sandwich bread.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 2; Prep time: 10 minutes

Adapted from *Primal Blueprint Quick & Easy Meals
Ingredients:

• 2 - 6oz cans tuna packed in water
• 2 stalks of celery, diced
• 1 tsp onion powder or 1/4 cup red onion, diced
• 1/4 cup mayonnaise, or more to taste
• 1/2 cup dried cranberries or dried cherries

Preparation:

Mix all ingredients together in medium bowl. Serve as you'd like.

Perfect Roast Pork Tenderloin

In some ways, pork tenderloin is a weakness of mine. I have always loved the taste of a well seasoned pork tenderloin that just melts in your mouth. But I have never been able to replicate the experience in my own kitchen. Of course, not until now.

Several years ago, I came across a recipe for an earthy seasoning that gives pork a subtle kick. Perfect. However, it still lacked the melt-in-your-mouth texture that I so craved. When I found the preparation for this pork tenderloin recipe, I was skeptical at first but I had to try it. I am so glad I did. The roast comes out so... buttery soft. Just how I remembered tenderloin should be.

Taste in Bloom Original Photo

Marinade:
Adapted from APPLE A DAY

• 1 1/2 tsp Chinese five-spice powder
• 3/4 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• freshly ground pepper, to taste
• 1 1/2 lb pork tenderloin

Difficulty: Easy; Prep time: 5 minutes to prepare marinade, marinate at least 1 hour and roast for 1 hour, rest for 10 minutes

Preparation:
Adapted from Food.com

Before opening the wrapper to the pork tenderloin, make a note of the exact weight before you discard the wrapper.

Combine all seasonings in a small bowl. Pat dry the pork tenderloin with paper towels. Place the tenderloin on a sheet of plastic wrap that is large enough to wrap around the pork tenderloin. Rub seasonings over the entire tenderloin and wrap with the plastic wrap. Refrigerate the tenderloin for at least one hour or up to overnight.

Place the bottom rack in your oven on the bottom 1/3rd of the oven. Preheat oven to 550 degrees. (Note: If your oven is older and not well insulated, this roasting method may not cook the roast effectively as residual heat is the cooking medium in this recipe).

Place the tenderloin in an uncovered roasting pan and place the pan on the bottom oven rack. Roast for 5 1/2 minutes per pound of tenderloin. If your tenderloin is exactly 1 1/2 lbs, roast it for 8 minutes and 15 seconds. Trust me on this. Turn off the oven, but do not open it. Keep the oven door closed for one hour. When the hour is up, remove the roast from the oven and allow it to rest for 5-10 minutes before slicing.

If you are using a meat thermometer, it should read 145-150 degrees. The tenderloin should be slightly pink in the center when sliced.