Yummy Eats

soooo good! You can let this simmer all day and forget about it until it is time to eat.  This is one of Wes's favorite recipes! Ingredients: 2.5-3 lb chuck roast 4 Tbs butter 1 large onion, sliced 3 gloves of garlic, or 1/2 Tbs of garlic powder 1/2 cup soy sauce 1 cup cooking sherry 4 cups water Deli rolls Rosemary, Thyme, other spices (optional) Directions: 1) Slice the onion and add to a large heavy pan with the butter. Dice the meat into about 5 big chunks, and place on top of the onions. 2) Add the remaining ingredients, cover the pot and simmer over LOW heat for about 6 hours, or until beef is fork tender and shreds easily. (If it is not done, continue to simmer for another 30-60 minutes and check again) 3) Optional: Toast buns in a 450 degree oven (only takes about 3 minutes). Remove and add the meat to the buns, add cheese and put back into the oven for another 2 minutes to let the cheese melt. Recipe adapted from my favorite - The Pioneer Woman

Another potato recipe for the books. These are so easy and go so well with anything. Steak, chicken, you name it. Ingredients: 10 mini potatoes 1/2 cup cheddar cheese Sour cream, optional Directions: 1) Heat oven to 400 degrees. Microwave the potatoes for 3-4 minutes until soft. Cut in half and then scrape out A LITTLE of the middle of the potato to make room for the cheese.  3) Sprinkle with olive oil, salt and pepper and cook in the oven until the potatoes are a little brown. (I like a little crunch on mine). It takes about 30-45 minutes depending on the size of your potato. 4) Take them out of the oven and put the cheese on right away so it melts nicely. Let cool for about 5 minutes.  I like to dip min in sour cream. Enjoy!

I have started to become addicted to avocado. It is so yummy and healthy for you - so I figure it's a good addiction to have. I put it on salads, burritos, pizza, and so I decided to throw it in a quesadilla. oh my goodness it was DELICIOUS. and EASY. Ingredients: 2-3 large flour tortillas 1 avocado 1 small roma tomato, diced 1 small chicken breast 1 cup cheese, jack or cheddar (I used both) Directions: 1) Season the chicken breast and cook until done, then dice. (I used Weber's Roasted garlic & herb ) 2) Empty the avocado into a bowl, season with salt and pepper and mash. Add in as much of the tomato as you want. I used about half. Spread this mixture over half of the tortilla  3) Add chicken on top on the avocado mixture and then top with about 1/3 cup of cheese. 4) Fold in half and then place on a hot skillet over medium heat. Let cook on each side for 2-3 minuites until the cheese is melted and the tortilla has hardened. Enjoy!

I looove soup and it is getting cold here so it is the perfect time to start busting out some soup! I pureed 3 cups of the soup (4 seemed like too much). It was very filling and delicious! I used my frozen bacon which is thinner than most, I make 15 slices to ensure enough for leftovers. This recipe is from Pioneer Woman.  Ingredients: 6 slices  Thin Bacon, Cut Into 1-inch Pieces 1 whole  Medium Onion, Diced 3 whole  Carrots, Scrubbed Clean And Diced 3 stalks  Celery, Diced 6 whole  Small Russet Potatoes, Peeled And Diced 8 cups  Low Sodium Chicken Or Vegetable Broth 3 Tablespoons  All-purpose Flour 1 cup  Milk 1/2 cup  Heavy Cream 1/2 teaspoon  Salt, More To Taste   Black Pepper To Taste 1/2 teaspoon  Cajun Spice Mix 1 teaspoon  Minced Fresh Parsley 1 cup  Grated Cheese Of Your Choice Directions: 1) Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off mos

These are the best potatos EVER. I like them best with breakfast, but they are just as good next to a steak. They are crispy on the outside and tender on the inside.  Like they are fried, but healthier! a little...... Here it goes: Ingredients: 3 medium red potatoes, diced 1 TBs butter 1 TBs olive oil Seasoning salt Cayenne Directions: 1) Dice the potatoes and put in a bowl, add the olive oil. season with salt and pepper, a little seaoning salt and a little cayenne. Mix 2) Spread onto a baking sheet and then dice the butter and but on top of the potatoes.  3) Bake at 425 for 20 minutes and then move oven up to 475 and bake for another 20 minutes. Stir 1-2 times while cooking. Enjoy! 

Everyone loves bacon, right? Especially when it is with jalapenos. Well I do, because I love the spice and saltiness of the two. These are perfect at a potluck or as an appetizer. I cut my bacon in half and used the side that gets crispy. You can do the same, or if your jalapenos are big enough - use the whole darn thing. Or if you don't like bacon - don't use it. They were delicious both ways: Ingredients: 9 Jalapenos 4 oz cream cheese, softened (I used 1/3 less fat) 1/4 tsp paprika 1 package of bacon Directions 1) Heat oven to 375. Leaving the stems on the jalapenos, cut in half and scoop out the ribs and seeds. 2) Mix the cream cheese and paprika and sprinkle in some salt and pepper. 3) Using a small spoon, scoop the cream cheese into the jalapenos. Be careful not to overload the them or else they will overflow in the oven. 4) Wrap the jalapeno in bacon - I cut my bacon strips in half because my peppers were pretty small compared to my bacon. 5) Co

I like my fish with a crusty top and a little bit of spice. Sometimes the texture of fish gets boring. Until now... This recipe has a nice flavorful top with a crunch and a little spice. The recipe is from Foodie with Family . Here's how you make it: Ingredients: 4 Cod fillets 3 TBs mayonnaise 2 tsp Sriracha 1 cup Panko bread cumbs 1 Tbs butter Non-stick spray Green onions, optional Directions: 1) Preheat oven to 375. Line a baking sheet with foil or parchment paper. Spray the top with non-stick spray so the fish do not stick. 2) In a small bowl mix the sriracha and mayonnaise. Season both sides of the fish with salt and pepper and then on the top side put the mayonnaise mixture.  3) Put the panko on a plate and then dip the top of the fish into the panko. 4) Heat a pan over medium high heat, and place the butter into pan. Fry each fillet for about 3 minutes or until the top is a nice golden brown.  5) Finish cooking in the oven, pro

I love potatoes. Any kind of potatoes - fried, baked, smashed, they are all really good.  Potato skins are some of the best. The saltiness of the bacon and the creaminess of the sour cream.......yum... You can use any type of small potato for this, but the round long ones work good for small appetizer size.  I mean just look at these:  Ingredients: 3 strips of bacon 10 mini potatoes 2 green onions, diced 1/2 cup cheddar cheese Sour cream Directions: 1) Fry up the bacon on the stove top, or in the oven. Set aside and once cooled, crumble 2) Heat oven to 400 degrees. Microwave the potatoes for 3-4 minutes until soft. Cut in half and then scrape out some of the middle of the potato to make room for the toppings.  3) Sprinkle with salt and pepper and cook in the oven until the potatoes are a little brown. (I like a little crunch on mine). It takes about 30-45 minutes depending on the size of your potato. 4) Take them out of the oven and put the cheese on right awa

These little things are the cutest and yumm-iest darn appetizers!  Is that a word? yumm-iest?  It is now. Football season is in full swing and that means it is acceptable to eat little snacks all day long. That's what I think anyway.  To make the mini tortilla I used a pastry cutter and cut out 4 rounds from a large tortilla. It worked well. Just use a glass or anything round if you do not have a pastry cutter. This makes 16 minis Ingredients: 4 large burrito sized tortillas 1 chicken breast 1 avocado 1/2 small roma tomato Jack cheese Directions 1) Cut out the mini tortillas from the large tortilla. 2) Put the avocado in a bowl and mash it with a fork, season with salt and pepper and then add in the tomatoes and stir.  3) Season your chicken with your favorite seasoning and cook until done. Dice into very small pieces.  4) Make the quesadilla: layer on a little avocado, then chicken, and then top with a little cheese. 5) Heat a saute pan over medium heat