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Posts from the ‘Recipes’ Category

Teriyaki Pot Roast


It may be April 3rd, but here in Northern Minnesota it looks like December.  More snow is in the forecast for tonight and with everyone’s moods low (I think we’ve hit an all new level of crankiness), I knew it was time for some comfort food.  Of course, having made regular pot roast throughout the winter, I decided to make it with a twist.

I rarely make something that’s not from a recipe.  I tried years ago and it was a disaster.  But this time…this time…it was FANTASTIC!  Of course there were a few things that I realized should have been done differently, so I incorporated those into the recipe below.

 

TERIYAKI POT ROAST

1 – 2-3# Beef Roast (find one that has some nice marbling – it makes the roast more juicy)

1 – Bottle of Teriyaki Sauce

4 – Golden Russet Potatoes

4-8 – Carrots, cut up (8 if you use small baby carrots)

6-8 – Brussel Sprouts

1 – Medium Onion – diced

1 – Shake of Montreal Steak Seasoning (to lightly cover the roast)

1 – gallon Ziploc Bag

Place your roast in a gallon Ziploc bag with 2/3 of the Teriyaki Sauce.  Refrigerate 4-6 hours.

Brown the roast (preferable in the same pan you’ll be using in the oven).  Once browned on all sides, add vegetables.  Pour in 1/4 cup of water and the rest of the Teriyaki Sauce.  Cover and cook at 350 degrees for 1.5 hours, remove the cover and cook another 30 minutes.

Remove roast from pan, slice and return to pan.  The juices will help keep it moist.  Serve with hot buttered rolls.

Enjoy!

Patty O

 

White Chicken Chili for Those C-C-Cold Winter Days


I don’t know about you, but we LOVE soups, stews, and chili on these cold winter days. And I mean C-C-Cold – our town was the coldest town in the US yesterday with a wind chill at -50.

We pulled out one of our favorite cold weather recipes on Sunday and while I was taking all the Christmas décor down, my husband made the chili (again, God I love that man!). I was given this recipe from a customer as her contribution to a project I was working on. Read more

Comfort Food…Sweet Sauerkraut and Pork Ribs


With the onset of Fall here in Northern Minnesota, I decided to share one of my family’s favorite recipes.  It’s perfect for these cool days!

You can certainly replace the pork ribs with pork chops, but I won’t substitute The Zup’s Food Market sauerkraut with any other!

This serves approx. 8-10 people.  This is a large recipe which you can cut in half…however, you’ll love the leftovers too!

Preheat oven to 350 degrees.

Sweet Sauerkraut and Pork Ribs

——————————————————————————

3# of Pork Ribs               1 Qt of Zup’s Homemade Sauerkraut

1/2 to 3/4 bag of Brown Sugar                Caraway Seeds

——————————————————————————

Brown the pork ribs in your fry pan with a splash of olive oil.

Layer them in your baking pan (I use a 12×15 pan).

Sweet sauerkraut ribs 2

Cover with strained sauerkraut.

Cover sauerkraut with brown sugar (yes, a lot!)

sweet sauerkraut ribs 3

Sprinkle Caraway Seeds over.  I put them on fairly thick.

Cover and bake in 350 degree oven for 1 to 1 1/2 hr.

Sweet sauerkraut ribs

Serve with homemade mashed potatoes and enjoy!

Patty O

Monday’s Here…Bring on the Coffee!


Gasp…Gasp…crawling out of the weekend into another week…

Lots accomplished this weekend.  Garden harvested and cleaned out, fall decorations up, spray painted new/old goodies and furniture, birthday dinner and cake for Miss Alex, sewed in some clothes (for Gabi), cleaned up the house…etcetera, etcetera, etcetera.

And, Alex, Tom and Louis came up Thursday night for a visit!  Mr. Louis had surgery (snip, snip…and hernia) on Friday with our favorite vet, Jen.  He was quite a trooper and back to normal by Saturday afternoon.  More stories to follow, of course as he and Motzy had loads of fun.

And…while they were here, Tom and Alex helped Tim put in our new fire pit and dig out an old sidewalk.  Tim and I jokingly called it the sidewalk to nowhere…it didn’t go all the way to the shop, and it didn’t match up with the garage door.  Gone, gone, gone!

There was a bonfire, toasted marshmallows, a game of Horse in the dark (with a light up basketball).  There were naps (ok, not by me…), visiting with the babies, and more craziness sprinkled throughout the weekend.

Pictures of the harvest, fall decorations, recipes, maybe a little story of the sewing swear session (I hate sewing machines), and more to come.

Sorry for the absence, this blogging thing takes a lot of time and I’ve had ENERGY.  More energy than I’ve had in a year…guessing it’s a thyroid thing…whooo heeeee!

Talk more soon!

Patty O

Thank you to Women Get it Free for sharing the photo!

A Tasty Science Experiment aka Pineapple-Angel Food Cake


Holy Yum.

Barbara passed this “secret” recipe (that she got off of Pinterest) with us yesterday.

Seriously the easiest and best dessert EVER.

Gabi graciously made it for us last night.

Here you go:

1 Angel Food Cake Mix (the one step kind not the two step)

1 20 oz. can of Crushed Pineapple

Mix in a large bowl as it will look like it’s blowing up…it’s like a GREAT science experiment!

Let it settle a little.  Pour into a greased 9×13 pan and bake for 30 minutes at 350 degrees.

Easy peasy.

Serve with a dollup of Cool Whip on the top!

Yes, this is the picture of my piece tonight…

And yes, there is a bite out of it! 🙂

Have a great day!

Patty O

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