Recipes from My Kitchen

Brought to you by the letter E, for Easy.

I don’t always use my crockpot as much as I’d like to – it can make a ton of food, and I can only do leftovers so many times. ¬†Tonight I did an oldie-but-goodie, because it’s still chilly out, and reading books with my baby girl was more important than being in the kitchen ūüôā

You will read the ingredients, and question them. ¬†Don’t. ¬†Just do it, and enjoy the results!!

Pork Roast (no other cut will do)
White Onion
Lipton’s Onion Soup Mix (1 packet)
Can of Coke (regular, NOT diet)

Here’s a tip – if you can find the crock pot liners, buy them!! ¬†It will make clean-up (and your life) much easier. ¬†They’re in with the Zip-Loc stuff, and all they are are crockpot shaped plastic bags – just line the inside with one and fill with your ingredients. ¬†Cleanup is easy – just remove the bag and throw away.

Slice up a white onion and line the bottom of the crockpot. ¬†Place the pork roast on top (there will be a big layer of fat – you can trim it if you want to, but leave some of it). ¬†Pour the packet of soup mix over the roast, then pour a can of coke (12 oz) in and around the pork. ¬†That’s it!! ¬†Cover and cook on low – go to work and forget about it! ¬†The cola gives the pork a sweet flavor, and breaks down the meat really well.


*This is the pork, with the soup mix on it – pre-cooking

I decided pork just wasn’t enough for dinner, so I made a potato dish to go with it. ¬†It was also easy, but I rushed it and it didn’t turn out quite like it should have. ¬†But still delicious ūüėČ ¬†Slice a potato on a mandoline, about 1/8 – 1/4″ thick. ¬† (The recipe called for both white and sweet, but I just used white.) ¬†In an oven-proof skillet, brush butter on the bottom, and put on the stove on low heat. ¬†Layer the potato slices in overlapping circles with each other to complete the bottom layer. ¬†Season with salt, pepper, parsley. ¬†Keep adding potatoes in layers, adding more butter and seasoning. ¬†Crank the heat up to medium/high and cook for about 5 minutes (get a good set on the bottom layer). ¬†Put the whole skillet in the oven (covered with foil) @400 for about 15 minutes. ¬†Then remove the foil and cook @450 for another 15-20 minutes. ¬† ¬†Here’s where mine flopped: ¬†You should be able to scoop the potatoes out of the pan by loosening the bottom, and slide them onto the foil from earlier. ¬† Then, you put a plate over the foil and invert – you should have a pretty looking potato-pie. ¬†Mine fell apart, so I just scooped them onto a plate. ¬†Same difference ūüôā20140127_162722

For a topping, mix sour cream (or Greek yogurt!) with a little lemon juice, zest, fresh dill, salt, pepper, and chives. ¬† Scoop a little topping onto the potatoes on your plate. ¬†Gives them a great little zing ūüôā


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Moroccan Lamb!

In the Feragotti House, this is one of our favorite recipes.  I prefer to make it with an actual rack of lamb, but chops will also work.


This is a Pampered Chef recipe – they have so many good ones and I have several of their cookbooks. ¬†A lot of their “29 minutes or less” recipes are definitely worth checking out!
This is a one-pan dish, and only takes a few ingredients:


Heat some oil in an oven-proof skillet.  Mix all the dry ingredients in a bowl and reserve about 2 tsp.  Rub the dry mix on each side of the lamb.

When the pan is hot, add the lamb and sear on each side (1-2 minutes). ¬†When seared, add the pan of lamb to the oven (350 deg) and cook about 4 minutes. ¬†While that’s cooking, mix 3-4 tbsp of honey with the remaining dry ingredients.

After 4 minutes, remove the pan and drizzle with the honey mixture.  Put back in the oven for another 3-4 minutes.  We prefer ours Medium Rare, so this is plenty of time; you might need to adjust to taste (though medium rare is perfect for tender, juicy lamb!!).

I did cheat on the side tonight though РI made potatoes from a mix-and-heat bag.  But they were delicious!!  And just the right amount for 2 people.


Delicious dinner!!

So, a lot of people joke that I can’t possibly cook like this all the time. ¬†I don’t, but try to at least 3 days a week. ¬†I love cooking, and being in the kitchen, trying new recipes, new foods. ¬†So here is a glimpse of my recipe cabinet:

The recipes in binders in the bottom are organized by food (Appetizers, Chicken, Veggies, Desserts, one for Holidays/Seasonal, etc.) and are in plastic protective sheeting, so when I’m cooking I don’t splatter and make a mess. ¬†I collect them from lots of places – (love this site!), Martha Stewart magazines, Rachael Ray, and the Food Network Magazine (another favorite!). ¬†The top shelves are cookbooks that I haven’t torn apart yet ūüôā and pages of recipes that I have recently found but not filed. ¬†I have (I’m sure) thousands – and hope to try most of them (I’ve got a pretty good start!!). ¬†So if anybody needs a good recipe, I have recommendations out the wazoo ūüôā




pre-Thanksgiving, Part II

For the rest of the Thanksgiving Feast, I fixed

*Mexican Corn  (Corn, Sour Cream, Lime Juice, Cayenne Pepper, Goat Cheese)

*Mashed Potatoes  (cooked in chicken broth, mixed with sour cream, cream cheese, green onions)

*Green Bean Casserole ¬†(Green Beans, Cream of Mushroom Soup+milk, French’s Fried Onions)

*Mushroom Stuffing  (Wheat bread, celery, mushrooms, chicken broth, bacon, )

*Mama’s Buttermilk Biscuits

Sorry – they were a major fail, no photos. ¬†I have no idea how to make them…

After 7 people feasted all evening…Here were the leftovers:

Stay tuned for more Turkey foods!

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