Tag: yum

#9/52 Mississippi Pot Roast

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I see Mississippi pot roast recommended a lot in different food groups and have never tried it. My dad brought it up in conversation 2 weeks ago and I thought maybe now was the time to try it.

Most all the classic recipes call for packets of seasonings and pepperoncinis. Something inside of me was saying no, just couldnt get into shopping for a packet of ranch and the rest. So I bought a roast and decided I would do it the usual way I do.

Then here comes Friday, when I took my daughter to a birthday party and low and behold a mom brings up making Mississippi pot roast. It sure felt like a coincidence, as she shared the recipe she utilized didn’t use seasoning packets and said she made a classic and this version side by side and honestly couldn’t taste a difference. What a win, I was stoked!

So without further ado, I encourage you to taste this recipe from The Jam Jar kitchen. It was divine and might be my new go-to every time I buy a chuck roast! We paired with yukon gold garlic mashed potatoes and green beans.

INGREDIENTS  

  • 3-5 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 1 tbsp dried chives
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp salt
  • 1 tsp black pepper
  • 6-8 pepperoncini peppers, whole
  • 1-2 tbsp pepperoncini pepper juice (from the jar)
  • 4 tbsp ghee
  • salt & pepper

INSTRUCTIONS 

  • Take the chuck roast out of the fridge. Remove from packaging and pat dry with a paper towel. Generously season all sides with salt and pepper. Set aside.Heat a couple tbsp of olive oil over medium-high to high heat in a large skillet until hot and shimmering.Once oil is hot, place seasoned chuck roast in the skillet. Sear for about 1-2 minutes per side to a deep golden brown. Transfer chuck roast to the bowl of the slow cooker.
  • After removing the chuck roast, deglaze the pan over medium high heat with 1 cup of beef broth. Bring to a boil, scraping up all the brown bits from the bottom of the pan continue to cook for 2-3 minutes until the liquid has reduced by about half (doesn’t have to be too exact).Pour the liquid from the skillet over the chuck roast.
  • Sprinkle chives, garlic powder, onion powder, dill salt and pepper over the chuck roast. Arrange peppers around the meat and add a couple tbsp of juice from the pepper jar. Then top with 4 tbsp of ghee (or high quality butter).Cover with a lid and cook on low for 8-10 hours or on high for 5-6 hours.The meat will be fork tender when it is done. If it still feels a little tough then put the lid back on and cook for an additional hour or two.
  • Serve over mashed potatoes, polenta, rice, mashed cauliflower or on its own. Enjoy!

#7/52 Tuscan Chicken

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A little late posting this, but I made a damn good Tuscan Chicken last week and I’m excited to share the recipe with you!

I decided to try the Creamy Tuscan Chicken recipe from downshiftology, and was so happy I did.

This recipe was very easy to prep, didn’t make a lot of dishes, and was ready to eat within 30 minutes. The flavors of sun-dried tomatoes are becoming a new favorite for me. I’m not sure why I haven’t cooked with them more to this point. We paired this delicious dish with rice and a vegetable mix of brussel sprouts, mushrooms, and broccoli.

Ingredients
● 4 (6-ounce) boneless skinless chicken breasts
● 1 teaspoon Italian seasoning or a mix of individual spices such as oregano, thyme, basil, and rosemary
● 1 teaspoon kosher salt
● ½ teaspoon freshly ground black pepper
● 3 tablespoons extra virgin olive oil
● 4 garlic cloves minced
● ¼ cup finely chopped yellow onion
● ½ cup sun-dried tomatoes thinly sliced
● 2 cups baby spinach
● 1 ½ cups heavy cream
● ¼ cup freshly grated parmesan

Instructions
1. Prep the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper.
2. Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
3. Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
4. Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
5. Add the spinach, and saute another minute, until just starting to wilt.
Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
6. Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.

#6/52 Sloppy Joe Cups

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I originally found these on the Instagram page of Delish, upon some other searching I also found the recipe on the Pillsbury website. Let me tell you it’s pretty tasty!

The recipe I have below is a bit of a blend of those two recipes. We used left over sloppy joe mix to make these and I can’t think of a better way to use it! My favorite topping for these was cut up claussen sandwich pickles, omg was it good. My husband decided he was going to start adding pickles to his sloppy joes after these cups!

They were advertised on Delish as a superbowl snack, and in my opinion would be good fresh, not sitting out. So if you have the technology to make that happen this Sunday, do it!

Ingredients

  • Cooking spray
  • All-purpose flour, for surface
  • 1 (8-oz.) tube crescent dough
  • 1 batch sloppy joe filling (about 2 c.)
  • 1/2 c. shredded mixed cheddar and mozzarella
  • Sliced scallions, pickles, relish, and/or yellow mustard, for serving

Directions

  1. Preheat oven to 375° and grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, roll out dough and pinch together seams. Cut into 8 squares. Place squares into prepared muffin cups.
  2. Sprinkle a little cheese in the bottom of the cup and Spoon about 1/4 cup sloppy joe filling into each cup.
  3. Bake cups until pastry is golden brown and filling is heated through, about 8 to 9 minutes. Remove from oven and top each with remaining cheese. Return to oven and continue to bake until cheese is melted, 3 to 5 minutes more. Let cool in pan 5 minutes.
  4. Carefully remove cups and arrange on a platter. Top with any toppings you prefer (scallions, pickles, relish, or mustard)

Meals for 2+

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I don’t know about you, but leftovers are not my favorite to eat. To mitigate having so many, I have started cutting everything in half and it is the perfect amount for our small 3 person family. Sometimes there are even leftovers for me or my daughter to have lunch the next day.

So today I wanted to share our go to meatloaf recipe, a perfect comfort food for those cold day cravings. It’s pretty basic and classic, but it’s how we like it. I also started a food Instagram recently, so if you want more meal ideas then I have time to blog check it out!

—–>> https://www.instagram.com/sahmthingtasty/ <<—–

Ingredients

  • 1 pound of 80/20 ground beef
  • ½ envelope of dried onion soup mix
  • 1 beaten egg
  • 3 ounces water
  • ½ Tbsp. Italian seasoning
  • ¾ cup crushed Ritz crackers
  • ½ onion, diced
  • 2 to 3 garlic cloves
  • Glaze:
  • 1/4 cup ketchup
  • 1 tablespoon red wine vinegar (or apple cider vinegar)
  • 1 tablespoon brown sugar
  • Mix, and brush evenly on top of the meatloaf before it goes into the oven.

Directions

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Line a loaf pan with aluminum foil or parchment paper
  3. In a large mixing bowl, whisk together onion soup mix, egg, water, and Italian seasoning.
  4. Add the ground beef, breadcrumbs, onions, and garlic, and mix thoroughly until just combined
  5. Place mixture in the loaf pan, pressing down lightly. It is smaller so you will make a “loaf” shape as it won’t fill out the pan. (it might if you double the recipe!)
  6. Bake on the middle rack of the oven for 45 minutes or until the middle reaches at least 165 degrees Fahrenheit
  7. Let it stand for 10-15 minutes before removing from the pan and serving

Notes

  • Don’t overmix the meatloaf or try to press down too much when you fill the pan; this will result in an overly-dense, tough meatloaf.
  • I make the glaze twice so I have extra to drizzle on top after we bake it, yum!

Zuchinni All-Star

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You’ll need approximately 4 medium zucchinis for this combo recipe. If you plan on making both, shred all your zuchinni first and take out a heaping cup for the muffins and set aside. My future self will be thanking me for this discovery when my garden is growing wild with produce!

Zuchinni Pizza Casserole and Zuchinni muffins. I purchase a 3 lb. package of ground beef and split it into 5 – 1/2 lbs. I had enough time to do this between the zuchinni de-juicing and the first 10 minutes of it baking. This particular recipe left me with half an onion and half a green pepper which I also sealed up. I already have a tasty plan for those, so stay tuned for a future post!

Make sure to get all the zuchinni juice out!

Zucchini Pizza Casserole

Ingredients

  • 2 cups shredded unpeeled zucchini
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese
  • 1 cups shredded mozzarella cheese, divided
  • 1/2 cup shredded cheddar cheese, divided
  • .5 pound ground beef
  • 1/2 chopped onion
  • Italian seasoning and red pepper flakes to taste
  • 1 can (8 ounces) Italian tomato sauce
  • 1/2 medium green or sweet red pepper, chopped
  1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
  2. Combine zucchini with eggs, garlic, parmesan and half the mozzarella and cheddar cheeses. Press into a greased 9×9-in. or 2-qt. baking dish. Bake 20 minutes.
  3. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; season to taste. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.

If you’re making muffins, grab that heaping cup of shredded zuchinni you set aside and scroll down.

*Also keep in mind to drop your oven temp to 350°F after you pull the casserole*

leave the zuchinni juice for this tasty morsel

Zuchinni Muffins

Ingredients

  • 1 ½ cups whole wheat flour
  • 1/3 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • ½ cup apple sauce
  • ¼ cup vegetable oil
  • ¼ cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • ½ cup miniature semisweet chocolate chips
  • ½ cup chopped walnuts
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, apple sauce, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Enjoy these muffins for dessert or breakfast! They’re absolutely fantastic!

I only put walnuts in a few of our muffins so there were no choking hazards for our 1 year old, consider skipping them if you have a child younger than 4. They can be a choking hazard for young children, largely due to children’s inability to grind food properly.

Week 50!

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It is still the season for cookies, although today I had a little bit of a cookie fail 🤣 sooooo week 50’s healthy snack is Apple Donuts!

I’m in love with how fast and easy these were! The versatility of options are endless.

I ended up make 6 different kinds


1. Peanut butter base with shredded coconut and yogurt chips
2. Peanut butter base with cinnamon and raisins
3. Blueberry greek yogurt base with pumpkin seeds and dried blueberries
4. Blueberry greek yogurt base with sunflower seeds and yogurt chips
5. Mascarpone base with walnuts and honey drizzle
6. Mascarpone base with cinnamon and dried cranberries

My favorite was between the mascarpone with walnuts and honey or the yogurt with pumpkin seeds and dried blueberries…but whoa, it was hard to pick because these all turned out killer.

I’ve included a picture of my failed attempt at naturally dyed wreath cookies for tax lol.

Week 41

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I took a stroll through my garden this morning to see how everything was doing, as we near fall and cooler temperatures approach. To my delightful surprise, I discovered quite a few strawberries in my little patch! I also found a lot of Cayenne peppers if anyone has some good ideas for those. My garden inspired this week’s healthy snack, Strawberry Oatmeal Bars. YUM!

For the Strawberry Bars:

  • 1 cup old-fashioned rolled oats
  • 3/4 cup whole wheat flour 
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 6 tablespoons unsalted butter or coconut oil – melted
  • 2 cups small-diced strawberries
  • 1 teaspoon cornstarch
  • 1 tablespoon  freshly squeezed lime juice
  • 1 tablespoon-ish of honey

For the Vanilla Glaze (optional, but huge yes)

  • 1/4 cup powdered sugar – sifted
  • 1/4 teaspoon pure vanilla extract
  • 1/2 tablespoon milk – any kind you like
  1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper.
  2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted coconut oil and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lime juice and drizzle honey. Scatter on the remaining berries, then drizzle more honey. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  5. While the bars cool, prepare the glaze: In a small bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Lift the bars from the pan. Drizzle with glaze, slice, and serve.

Week 39

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A day late! I have had an incredibly busy week and accidentally let some bananas overripe. Whoops! I decided to try something a little different than the usual banana bread and choose mini muffins!

Banana PB Muffins

  • 2 to 3 Bananas (overripe is best)
  • 2 Tbsp Natural Peanut Butter
  • 1 cup Old Fashioned Oats
  • 3/4 cup Whole Wheat Flour
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/4 tsp All Spice
  • 2/3 cup Cranberries or other dried fruit
  1. Preheat oven to 350 degrees F.
  2. Mash the bananas and peanut butter together, until smooth.
  3. Add oats, flour, cinnamon, baking soda, and cloves, and stir until just mixed.
  4. Fold in dried fruit. Do not over mix.
  5. Drop the batter by spoonful (~a heaping Tbsp.) into a greased mini muffin pan.
  6. Bake for 12-15 minutes, until a toothpick comes out clean.
  7. Cool for 10 minutes before removing from the pan to cool on a wire rack.

Week 35

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Healthy ice cubes 🤷‍♀️

Sounds weird, I know. Trying to prolong summer via my tastebuds with these tiny, flavorful pleasures! These are extremely versatile and fun to make (especially if you have some fun tray shapes). You could use any fruit, juice, herbs, or tea for the cubes and juice, sparkling water, or coffee for the beverage! (Not healthy, but I am definitely trying hot cocoa cubes this winter with a mini marshmallow in coffee)

Anyway….back to a healthy snack…I ended up blending kiwi and pineapple, layering on top of a blueberry or two, and once frozen – popping a few into my apple juice – once it started melting, it instantly tasted tropical. Im in Love.

Antioxidants, immune boosting, and aids in digestion are only a few of the many benefits of this mix. What would you create?

Week 34

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Zucchini Pizzas

I decided to prepare these 2 different ways. One was directly on a cookie sheet with parchment paper and the other was raised on a rack in a baking pan. I think the pizzas that were raised up taste better, they seem a little more firm at the base making them more pizza-like. They both still taste super great

There isn’t really a recipe for these guys because it’s all what you like besides the basics of having a zucchini slice act as the bread, your pizza sauce, and your cheese. You can either not top it or top it with seasoning or anything else you like! Bake at 400 for 8 to 10 minutes ❤

I did want to share some fun facts about the ingredients of this treat: The flower of the zucchini plant is edible,
mozzarella was originally made with Buffalo milk,
green peppers have twice the vitamin c then citrus fruits,
pepperoni means big pepper in Italian however this salami variety originated in New York City in 1919,
eating olives improves the appearance of wrinkles by 20% since they contain oleic acid,
and tomato seedlings have been grown in space!
Do you think they made pizza sauce?