A couple of years ago Liz and Craig gave us some Whiskey Steak Seasoning from Cabela's. At first I didn't know what to use it on, but once I started to use it I loved it and now use it all the time. I use it on a lot of my beef dishes, especially my roasts, hamburgers, and steaks.
I like to make this dish in the crock pot. Sorry I really don't know the measurements I just dump in on this one.
A Rump Roast
Salt
Pepper
Whiskey Smoke seasoning
water
Provolone Cheese - sliced
Tomatoes - sliced
Rolls - I LOVE the Kaiser rolls from Sam's Club
When I did this today, I put my roast in frozen, but it works thawed too. Put your roast in the crock pot and season with seasonings. Since the roast I used today was frozen I cooked it on high for about 5 hours, shredded it and then cooked it on low for another 2-3 hours, until the meat is nice and tender.
To serve I put a slice of cheese on the roll, put meat on cheese (to help the cheese melt) and top it off with a nice juicy tomato. Serve and enjoy. Make sure you have lots of napkins, cause it is a little messy.
Friday, May 21, 2010
Raspberry Cream Cheese Salad
This is Liz's recipe I really like it. It is creamy, but not too sweet. It can easily be doubled.
1 small package raspberry jello
1 c water
Dissolve jello in water- cool.
1 package frozen raspberries - thawed (can use fresh too)
1 small container cool whip
1 8 oz block cream cheese - softened
With a mixer (I used a hand mixer) mix softened cream cheese and cool whip together. After jello has cooled, mix jello, half the bag of raspberries, and cool whip mixture together. (Be careful it splashes at first.) After everything is mixed together, fold in the rest of the raspberries. Refrigerate till set.
I think this salad would be really good with strawberry, blackberry, orange or many other flavors, I have only tried the raspberry though. We really like it.
1 small package raspberry jello
1 c water
Dissolve jello in water- cool.
1 package frozen raspberries - thawed (can use fresh too)
1 small container cool whip
1 8 oz block cream cheese - softened
With a mixer (I used a hand mixer) mix softened cream cheese and cool whip together. After jello has cooled, mix jello, half the bag of raspberries, and cool whip mixture together. (Be careful it splashes at first.) After everything is mixed together, fold in the rest of the raspberries. Refrigerate till set.
I think this salad would be really good with strawberry, blackberry, orange or many other flavors, I have only tried the raspberry though. We really like it.
Cream Cheese Chicken Enchiladas
I hope that you guys don't get sick of only me posting recipes. I guess it isn't my fault.
This is what I made for Cinco de Mayo. They turned out really good.
2 - Large chicken Breasts - poached and shredded (I used a rotisserie chicken)
1 - 8 oz block of cream cheese - softened
1 - 28 oz can green enchilada sauce - I like La Victoria
1 - can black beans drained and rinsed
2 c cooked rice - season rice with salt, zest of a lime, juice of a lime, and cilantro to taste.
6-8 flour tortillas
1-2 c shredded Monterrey Jack or Pepper Jack cheese
Mix chicken, cream cheese, and 1 1/2 c of enchilada sauce. Set aside. Spray a 9 x 13 pan with cooking spray, pour about a 1/2 c of enchilada sauce in bottom of pan.
Layer 1/4 c rice, black beans (however many you like) and 1/2 c of chicken mixture on each tortilla. Roll and put in pan seam side down. Top with rest of enchilada sauce and cheese.
Bake at 375 for about 25 min, covered. Uncover and cook for an additional 5 min to brown cheese.
I served these with salsa, guacamole, olives, and sour cream.
This is what I made for Cinco de Mayo. They turned out really good.
2 - Large chicken Breasts - poached and shredded (I used a rotisserie chicken)
1 - 8 oz block of cream cheese - softened
1 - 28 oz can green enchilada sauce - I like La Victoria
1 - can black beans drained and rinsed
2 c cooked rice - season rice with salt, zest of a lime, juice of a lime, and cilantro to taste.
6-8 flour tortillas
1-2 c shredded Monterrey Jack or Pepper Jack cheese
Mix chicken, cream cheese, and 1 1/2 c of enchilada sauce. Set aside. Spray a 9 x 13 pan with cooking spray, pour about a 1/2 c of enchilada sauce in bottom of pan.
Layer 1/4 c rice, black beans (however many you like) and 1/2 c of chicken mixture on each tortilla. Roll and put in pan seam side down. Top with rest of enchilada sauce and cheese.
Bake at 375 for about 25 min, covered. Uncover and cook for an additional 5 min to brown cheese.
I served these with salsa, guacamole, olives, and sour cream.
Thursday, May 6, 2010
BLT Pasta
I had some things in my fridge that needed to be used, so once again I made up a little dish that turned out pretty good.
Grape tomatoes, roasted in olive oil, salt and pepper until they start to pop open
spinach, I cut it in smaller pieces
Bacon, I used the precooked kind then cut it up in small pieces
Pasta of choice
Olive oil
Salt, Pepper
Italian Cheese blend
Roast tomatoes, cook pasta, toss all ingredients together. I used a little of the pasta water and olive oil as the dressing and season with salt and pepper. Toss with the cheese. It is good both cold and hot.
I can't figure out how to post a picture... sorry.
Grape tomatoes, roasted in olive oil, salt and pepper until they start to pop open
spinach, I cut it in smaller pieces
Bacon, I used the precooked kind then cut it up in small pieces
Pasta of choice
Olive oil
Salt, Pepper
Italian Cheese blend
Roast tomatoes, cook pasta, toss all ingredients together. I used a little of the pasta water and olive oil as the dressing and season with salt and pepper. Toss with the cheese. It is good both cold and hot.
I can't figure out how to post a picture... sorry.
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