Category Archives: Recipe

Sour Cream Pot Roast (Crockpot)

Sour Cream Pot Roast

This is Momma’s recipe, its fast east and not too pricey. I’m going to tell you how I do it now, but also include her original recipe.

One large chuck roast
One packet of dry onion soup mix
(1) Small container Sour Cream

As you race out the door, toss the roast frozen or thawed into the Crockpot, with one packet of Dry Onion Soup and one cup of water. Turn on high for frozen, Medium for thawed.

By the time you get home from work (or 6/8 ish hours later) the roast will be fork shreddable. Shred, add sour cream and mix well.

Serve over rice, noodles or with mashed potatoes, a nice side salad and rolls.

NOW—That was my “cheating” in a rush recipe. Below is momma’s FULL recipe for those not rushing out the door.

Soak chuck roast over night in apple juice after having stabbed that sucker all over with a fork first.

Next morning, roll roast in flour and in a skillet with a few tsps of oil, fry the roast front/back and all sides until browned.

Place in Crockpot with packet of Dry Onion Soup Mix.

Since the roast is thawed and even fried on the outer parts, turn Crockpot to LOW.

Follow same instructions as above.

This is one of my family’s favorites!

-Bobbi Romans

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Food Fail

This will be one of many of my many epic food fails. But ya know… some of the best recipes come from such “fails.”

Sadly, this time wasn’t one of those, but truly was a “don’t ever do this.”

So I’m tired, worked all day, but promised my wee people meatloaf, mashed potatoes and cheesy green beans. Got home, raced in and got to putting the meatloaf together. I never make the same type because I’m always playing with meatloaf. I mean come on… how cool is meatloaf??!!

Valentines? Meatloaf hearts.

St. Pattys Day? Meatloaf clovers.

Cordon Bleu Meatloaf? But of course!

Pizza Meatloaf… absolutely!!

Last night? None of those. I was just trying to throw together a simple meatloaf as to get the potatoes boiling for the mashed. I went for my bread crumbs. Out. Went for some crackers. Out. Chips? Out of those two. Oatmeal! Nope… out of that too.

(Yes, I know I need to do some serious restocking.)

So what did I try that was so bad? Grits. Don’t judge. I was tired. I was hot, I’m menopausal and just wanted to put a nice meal on the table before I melted away faster than Frosty did in July.

I gotta say, it didn’t change the flavor… but a gritty-like texture in meatloaf? Yeah, no. First bite the whole family asked, “Uhhh, what’d you put in this?”

So what was your last food fail?

This weekend COOK! Play with recipes and don’t fear the occasional, “what the hell was I thinking dishes?”

Have a great weekend,

-Bobbi

 

 

 

 

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Macaroni & Cheese & My Roux Sauce

So let’s talk Roux Sauce. I thought we all made it. But after having been asked what one is, thought maybe I’d make a post about it how I know to do it.

Now lets clear the air about something. I’m not a chef. So I may post something and you’re going to say…. No, that’s not right.

Its probably not but it works for me and that’s how I do it. Like great grandma’s cranberry salad (Amazing!) She said, “grate the whole orange, peel and all.” Years later I had someone correct me and said it should be just the zest…
(PS I stuck by Great Grandma Obaughs words)

Okay, back to task for the below you can have it popped in the oven within 20-25 min. TIP: If really in crunch… I’ve been known to not even bake it and just serve as is.

ROUX sauce:
(1) Stick of Butter
1/4th Cup of Flour
Seasonings according to what you are using it for.

Roux Sauce for my Mac-N-Cheese. One of my most requested recipes.

The above PLUS
Small squirt of mustard or splash of Worcestershire Sauce or MY fav, a spoonful of Mole sauce.
Dash or two of salt, and dash or two of pepper

Mac-N-Cheese-Recipe

*While you’re making your sauce, go ahead and get a large pot of salted water on to boil*

(2) Cans of evaporated milk
(2) Cups shredded Cheddar
½ Cup of Shredded Swiss (if I’m out I’ll use Velvetta)
3/4th Cup of Parmesan Cheese.
½ cup of Durkee’s French Fried onions. (Store brand is okay)
2 Pound box of elbow pasta

I cook for a large crew, so just cut everything in half to reduce the recipe.

Preheat oven to 350

Melt butter, once melted reduce heat to medium add flour and whisk until a paste appears. Add your squirt of mustard and dashes of pepper and salt. Whisk well. Whisk in can of Evaporated milk slowly. Keep whisking until mixture thickens. Add second can same method. Once mixture is of desired thickness add ½ cup of the parmesan and blend. Add rest of cheeses and continue stirring until completely mixed. Turn OFF heat.

Once pasta is done, drain well and add to cheese mixture. Mix well.

Spoon into large baking dish. (or two) Crush Durkee’s and mix with remaining Parm and sprinkle on top of casseroles.

Bake about 25-40 minutes until nice and golden and bubbly.

Fun note. Mac-N-Cheese is SOO versatile and fun. Add bacon or ham for a meaty version and add peas to that for a one pot meal.

Note: I was out of the topping I normally use in the below pic so I just added a bit more cheese.

 

Mac n Cheese

Play with other spices and seasonings. Like I said the Mole Sauce is my favorite ingredient to date. LOVE the way it turned out with it.

I used to make this as a side, and now, serve with a salad and make it the main course.

Have fun with your Macaroni and Cheese!

-Bobbi

 

 

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Summertime Squash Casserole

Summertime Squash Casserole!

This started as a side-dish but my family loved it so much I make enough for it to be the main dish. This is also one of those convertible recipes that the skies the limit to altering the ingredients to what best suits your family.

4-8 Medium sized, sliced, Squash depending on family size
2 sleeves of butter round crackers
1 stick of butter
2 cups of shredded cheese. I use a cheddar/swiss mix. (reserve a tad of cheese for the very top)
Dashes of salt and pepper.
*Optional- diced Onions*

Slice and gently boil your squash and onions. Once tender (NOT mushy) drain. In a large casserole pan layer half the squash, add a dash of salt and pepper evenly over the top then sprinkle part of the cheese over that. Top the cheese with crackers then place pats of butter here and there over the crackers.

TIP: Remember, the crackers have salt so be wary not to over salt. You can always add but can’t take out.

Repeat.

Use the little bit of reserved cheese for the very top.  Bake at 350 for 20-30 min.

Serve with warm rolls and a side salad.

Now, remember I said this was a convertible recipe? I LOVE doing a mix of Durkee’s (or store brand) French fried onions and butter round crackers for between the layers and on top, but hubs loves it plain like the above recipe.

Also, if you cannot fathom going without a meat, you CAN add a meat to this. Bacon bits, maybe pepperoni ground beef, etc.

Not all, but most recipes I’ll share will be affordable. As in big family type affordable and for me, there is nothing like running into that new recipe that is fab yet won’t break the bank. Make is quick and easy without having to use every pot in the house, and I’ll whoop-whoop.

-Bobbi Romans

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Sweet Tomato Salad

1st let me say, Happy Memorial Day! May the memories of those who fought and are gone, give the rest of us the spirit and fight to the best humans we can be in their honor.

I shared a few days ago a complete Memorial Day Feast Menu complete with recipes.

Today, a simple and COOL side dish to help beat this unbearable heat! (I’m in Florida and we’re hitting triple digit temps-Yikes)

5-6 Tomatoes chopped. (I actually used a mix of tomatoes- you can even sneak a green tomato in for added color)

1 round of fresh mozzarella diced.

1 cup of sliced black olives.

  • Special note: you can definitely add pasta and say pepperoni to turn this into a pasta salad.

Put all ingredients in large bowl, add 1/2 cup of Italian dressing and 2 tsp of sugar and toss gentle. Add salt and pepper to taste.

Have fun and play with this recipe or just keep it quick and simple. The skies the limit with this one.

-Bobbi Romans

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Memorial Day Recipes

Memorial Day Feast!

Now, for anyone just popping on, I’m a BamMaw. Our family is huge and on any given night I can go from 2-10. Having a large family also means… we rarely eat out. Even pizza night is $50.00 plus.

In this posting I’ll have a menu of what I expect to be serving at my gathering. Recipes will follow.

Barb-B-Cue Ribs
Loaded Potato Salad
Grilled Corn
Beefy Baked Beans (Vegetarians simply omit the beef for the same tasty dish)
Deviled Eggs
And Icebox Jell-O cake!

RIBS: (Night before)
I make my own dry rub which is simply a mixture of ¼ cup of brown sugar, tsp or two of Jerk Seasoning, tsp of two of Garlic Powder, tsp of paprika and few dashes of pepper. Rub liberally over your ribs, cover tightly with tinfoil and place in refrigerator.

Plan on starting your ribs 4 hours before eat time.

When ready, place ribs in 250 degree oven for about 2-2 ½ hours. Remove from oven and let set for a few minutes uncovered.

SAUCE:
Shopping List: Bottle of barbecue sauce, brown sugar, honey or Apricot preserves to take place of the brown sugar and honey.

Any on-sale barbecue sauce, but add, brown sugar and honey or 1/4th cup Apricot Preserves or even grape jelly. Whisk until mixed well, set aside until ready.

After ribs have set a few minutes, remove from pan/cookie sheet you baked them on and place on pre-heated grill. WAIT to slather with sauce until a nice crust has begun which is usually around the one hour mark. Grill on med heat. Once crust has developed start adding sauce and keep grilling until desired gooey/crispy consistency. Remove from grill and let set about 8 min or so.

Loaded Potato Salad:
Shopping list- Bag of red skin potatoes, mayo, mustard, black olives, green onions. Shredded cheddar.

Go easy on yourself and use RED POTATOES. You will have to adjust measurements by sight for this as I don’t typically measure them out.

Boil your desired amount of potatoes. For my crew I use a 5 lb bag. No need to skin them. Just wash and boil. When a knife can be inserted cleanly into all potatoes, remove from heat, drain and let cool.

*Another time saver is if room allows, put your eggs into boil with your potatoes and just remove them when done as the potatoes will take longer!*

When cool enough to handle cut potatoes into bite sized pieces. (little cubes or however they cut)

This is where you are going to need to go by taste as it all depends on how many potatoes you used. Add 1-2 cups mayonnaise to start. Mix well. If too dry, add more and continue until desired coverage. Add a squirt of mustard and ½ to 1 cup chopped green/spring onions, a cup of shredded cheddar, a can of chopped black olives and a small bag of real bacon pieces. ALL THE ABOVE IS OPTIONAL. Don’t like one? Don’t use it. Add salt, pepper and garlic powder to taste. Top with paprika and place in refrigerator until meal time.

Deviled Eggs:
Shopping list- Eggs, mayo, mustard, relish & paprika

Boil eggs 8-10 min. I add salt to the boiling water but that’s just me. Once done, shell (the gnarly part as either the shell wants to take the whole egg or slides right off) cut in half removing the yolk into a separate mixing bowl.

Tip: Dollar General has deviled egg trays with LIDS for $2.00!!

Mix with mayo starting with a little and adding more as needed, a dash of mustard, a tsp of relish (I prefer dill but many prefer sweet) a dash of pepper then mix well. Spoon gently into halved egg whites and top with a sprinkle of paprika. Place into refrigerator until meal time.

Beefy Baked Beans: (If vegan simply omit all meat but keep to the other ingredients and add green peppers to the onions)
Shopping list: 4-6 cans of cheap baked beans, 2-3 pounds of ground beef, 2-3 med onions and optional bacon bits, ketchup, mustard, brown sugar.

Brown and drain with 2-3 med onions, 2-3 pounds of ground beef. Remove from heat and drain. Add a few slices of back and cook until brown OR cheat like me and buy a small bag of the “real” bacon pieces.

Drain ½ the cans and empty into casserole pan. Empty the remaining cans juice and all in with the other beans. Mix. Add drained meat mixture, bacon bits and 1/4th cup of brown sugar. Mix well. Add one or two squirts of both ketchup and mustard. Mix well again. Bake at 400 for apprx 30-45 minutes or until caramelized appearing on top.

Corn on the Cob:
When I’m short on time and cooking lots of other dishes I try and find short cuts. One fun cut is to grill your corn IN THE HUSK.

Jell-O cake: (Do 3 ½-4 hours before serve time)
Shopping List: Butter/white or Yellow cake. Your choice Jell-O. Whipped cream (in the tub not can) Desired fruit.

Tip: For Memorial Day, Fourth of July etc, I use either blue raspberry or strawberry Jell-O and then blueberries and strawberries on top to create a flag or red and blue swirl pattern on the white cool whip for a festive coloring.

Bake cake per instructions in glass casserole pan. I always add a smidgeon extra of oil. So if it says 1/4th cup of oil or butter, add a tad more.

Let cake cool for 5 min or so. Boil a cup of water. While water is boiling, using a toothpick and going in lines, insert toothpick into cake and give a gentle turn. Repeat in lines down cake in 3-4 rows.

Add Jell-O to the boiling water and whisk well. Once completely dissolved pour over cake evenly and set in fridge for 2-3 hours.

Top cake with cool whip and create design on top with fruit!

If I’ve left anything out or anyone has questions, feel free to comment below. I wanted to get this post done early so if anyone wanted to try any of the above they would have plenty of shopping/prep time before the long weekend.

I hope you and yours and have a wonderful upcoming, holiday!

-Bobbi Romans

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Cucumber Gravy

My daughter works in a restaurant and apparently began talking about her “moms” cucumber gravy. I grew up with it, so its quite a yummy, but normal summery staple at my house. I was surprised at how many have never heard of this cool summery treat.

So here ya go. The recipe.

Cucumber Gravy
(1-2) Med sized Cucumbers, peeled, cut in half then sliced thin.
APPRX 2-3 tsp of Sugar
APPRX 1-2 Cups of Mayonnaise. (Any brand-your preference)
A few dashes of Garlic Powder
A dash of Pepper and Salt
Cup of chopped Green/Spring Onions
1/4th cup (APPRX) of Milk
*This is to YOUR taste preference. You might want a tad of dill weed or added heat*

Simply mix mayo and milk to a gravy like consistency and add the other ingredients to desired taste and quantity.

What is this? What do I do with this?

EVERYTHING!

Green beans and new potatoes, country fried steak, barbecue… anything fried.

This is such a cool creamy flavor that when this, as gravy’s do, moves into the other foods on your plate, heavenly flavor explodes.

My crew will tell you to put it over your green beans, potatoes AND meat. Yep, they love it that much. Its just a nice summer gravy that’s versatile with many dishes.

Make, Eat and Enjoy!

-Bobbi Romans

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