Pot Roast

This was a simple crock pot pot roast that came out pretty well according to dh. I found a recipe that had the dreaded can of youknowwhat but I used it cause that was about the energy level I had this am.

I had browned the chuck roast a while ago and then froze it. I'm going to do that with a couple of roasts this winter as it gives the rich color and still allows me to use the crock pot.

I plan to copy the recipe out tomorrow so this post will be updated links to the flickr site where the recipe is given or here. I don't eat limas so this was a one man show all around. Glad to make him happy.

Souper Saturday

I made this soup last week and it really came out well. (note that I cut back quite a bit on the heavy/rich elements and it was still rich to the tongue tasting)

Thanks to Joe, aka GardenGuru, over at Gardenweb who emailed many of us his huge .doc of various soups. With below freezing temperatures last night, it's soup time for sure. If I have energy, I may make some kind of soup today; otherwise, I'll just thaw a container of sauerkraut soup for my dinner. I suspect it will be the poof-ed way today (pulled out of freezer). But isn't that what freezers are for??

SOUP MEXICAN CHICKEN CORN CHOWDER via Joe aka GardenGuru

Serves: 6-8 (2 quarts)

Ingredients

1- ½ lb boneless skinless chicken breasts
½ cupchopped onion
1 to 2 clovesgarlic, minced
3T butter
2c beschicken bouillon
1cup hot water
1tsp ground cumin
2c half-and-half cream (I used 1c milk and 1c pureed cauliflower)
2c shredded Monterey Jack or Cheddar cheese (I used 4oz Monterey Jack)
1can (16 oz.)cream-style corn
1can (16 oz.)regular corn (I used 2 cups frozen corn)
1can (4 oz.)chopped green chilies, undrained (I used ~1/2c frozen roasted Big Jims peppers)
1tsp+hot pepper sauce
2mediumtomatoes, chopped (I used 1 14.5oz can fire roasted tomatoes)
Fresh cilantro or parsley, optional


Directions

Cut chicken into small, bite-sized pieces.

In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.

Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.

Serve immediately. Garnish with cilantro or parsley if desired

This is...a recipe I want to share

One of my favorite recipes...and an easy easy one

Asian Marinade for Chicken Breasts (from Nancy @ Gardenweb)

Chicken done in this is flavorful and leftovers make a great salad the next day. This is enough for 5 lbs of raw chicken breasts. m notes..you can use this for chicken w/bones also

1C veg oil
¼ C sesame oil
¾ C soy sauce
1/3 C minced garlic
4 Tabsp minced ginger
2/3 C minced cilantro 5-6 green onions
1 tsp grd blk pepper

I put the onions, ginger and cilantro in the food processor and pulse till chopped fine.
Combine all and marinate chicken breasts, up to 24 hrs, but at least 1 hr if you can
I have also put marinade in a freezer bag with chicken and frozen (good to do with the left overs -m notes Nancy means that yes, you CAN freeze the raw chicken in this marinade and then thaw to cook on demand)

The weekly This is...comes from Angela over at Threebuttons. Go on over and see a list of players!