This is a simple slow cooker pot roast recipe. You know me! When it comes to cooking most of the time I love a quick recipe so that I can get on with my evening or day.
- About a 3lb beef roast (or your choice)
- 2 cups of beef or chicken broth. That’s correct. You can use chicken broth as a sub!
- Seasonings can be as simple as salt and pepper or your choice of seasonings. Just remember to over season your roast a bit because you’ll sear it and then it has to go into liquid so you’ll lose a little seasoning. My seasonings were: Weber’s steak and Chop (heavily) and then Garlic Salt, Black pepper, crushed Basil leaves (lightly)
- 2 tablespoons of olive oil (or whatever oil you use)
- 1 small onion or onion flakes (my daughter hates onions 😢) You can chop half or all…up to you or skip it
- 1 can of cream of celery or mushroom
- Celery flakes (optional)
1. Season your roast. I pierce my roast with a fork or if you have a meat cleaver use that as it is the proper tool. But, I like using a fork because I can pierce deep. You don’t have to do this at all.
2. In a large skillet add the olive oil and turn to medium high. Once it’s hot place the pot roast in and sear each side really good. About 4 minutes each side Remove pan and let the roast sit as you prepare the slow cooker.
2. Add 2 cups of broth, onions or a cap full of onion flakes (about half a teaspoon & they will become soft), sprinkle basil and pepper into the mix and turn slow cooker to high (5-6 hours) or low (8-10 hours).
3. Add roast. Take a spoon and put some of the broth on top. Let it cook for the time above but see next step!
4. One or two hours before your roast is done, mix one can of cream of mushroom/celery with half a cup of water. I added celery seeds. About half a teaspoon. Mix well and pour into the broth. Mix in. Take a spoon and pour some of that mix in the slow cooker on top of your roast. Let it finish cooking.
4. You’re done!
I like to make this when I have leftover vegetables from another meal I can add as sides or if I don’t have potatoes, cartots, celery. Also, I may simply want roast with mash potatoes or rice. Either way this is simple! And as my mom would say, “Add something green (a green vegetable) to your plate!”
Isn’t she a beauty?! But more importantly it’s DELICIOUS!
Yes. Sautéed collard greens. Is it easy to do? Yes, it is. Is there more than one way to do it? Of course. Here is my spin.
- One bag of chopped and pre washed greens (Does not have to be collards & as you can see mines were on sale). They can also be fresh greens but, you will have to wash (several times to remove dirt/sand/etc.) and chop them.
- Olive oil
- Chicken stock/broth or water (in my opinion the broth/stock adds flavor)
- Louisiana Cajun Seasoning (If you are not up for spice just use salt and pepper)
- White pepper (optional)
- Spice Supreme Crushed Red Pepper (optional)
- Garlic Salt
- Onions (frozen or fresh but I used frozen chopped onions) 1/2 cup (optional)
The bag is 16 oz and I chose to use 8 oz of greens which was enough for two people. You can use the entire bag. I froze the other half. Soak the greens in hot water from the faucet for 10 minutes. Remove and pat dry.
In a medium skillet, add one tbsp. of butter and one tbsp. of olive oil. (If you are doing the entire bag you will need a large skillet but you can use the same amount of butter and oil it is up to you. You can also use only butter or only oil). Heat butter and oil on medium, medium-high (I put mines on 6). Add onions (you can use onion powder or flakes instead). When onions are translucent add your greens and 1/2 cup of chicken broth (1 cup if you are cooking the entire bag). YOU CAN USE WATER but, to me the broth or stock adds flavor. Add the seasonings I have listed for Cajun (Cajun seasoning, white pepper, crushed red pepper and garlic salt) or if you don’t want Cajun just salt, pepper, or garlic salt will do. How much? Add to your liking (I sprinkle evenly as possible across and stir in for each seasoing except the crushed pepper flakes!). NOTE: You only need about 8-10 flakes of the red crushed pepper. It is powerful! ALSO: I stir occasionally and definitely keep and eye on it to if the broth evaporates too soon you will need to add more.
It takes about 8-10 minutes (or until broth nearly evaporates) to sauté for a firm leaf but, if you want it a little more tender keep going and add more water or broth. Just test to see if it’s okay for you.
One of my favorite, simple, and easy things to make for dinner is pizza. We all know cooking with RD (RA) or any other autoimmune disorder can be tough and almost impossible. We want it to be quick, easy, and as healthy as possible. You want it now as well if you have had a prednisone dose (most of us are extremely hungry because of this steroid for pain)!
Well, this may or may not be healthy depending on what you put on it and what type of crust you use. In the one above it’s a veggie pizza. You can buy veggies already chopped or chop your own. You can look in the fridge and just throw whatever veggies you have on the pizza. Think outside the box and take a chance with veggies like carrots and cauliflower. You can buy any type of crust you like or even make your own with cauliflower. I used a flatbread crust for mines. You can choose your sauce and add cheese. The one below is a buffalo chicken pizza topped with bacon. Pizza nights for us are usually on the weekend or it can be whenever you are just not feeling up to cooking a big meal. Add a salad and enjoy.
When making the buffalo chicken pizza, I bake a boneless chicken breast (season it with Tony’s seasoning), cut it into pieces (slices or chunks, most of the time my daughter does this because of my hands), and let it soak in a buffalo sauce. Any buffalo sauce will do. I let it soak for about 10 minutes and then I toss them onto the pizza. Baking times are usually on your crust package. Once it’s done, I top it with bacon (optional of course) immediately so it can stick to the cheese as much as possible ( I cook the bacon while I am baking the chicken).
The Memphis Barbecue Company has some of the best barbecue around. Granted, it’s in Horn Lake, MS it’s still on my list of the best barbecue “near” Memphis. Award winning and to be exact 10 World Championships to boast! The Pitmaster is World BBQ Champ Melissa Cookman.
They have three other locations. We went here Saturday to celebrate the birthdays of two brothers and a nephew. I ordered the seasoned baby back ribs and I could only eat three ribs it was so meaty. The greens and mac n cheese was delicious and so was the cornbread.
SUNDAY BRUNCH: OWEN BRENNAN’S
This place is a staple and a favorite of Memphians. You can enjoy it any day, but especially their brunch buffet on a Sunday. A jazz trio is playing and the patio is open. Its New Orleans style right in Memphis! My favorites are many, but the bread pudding and the catfish with crawfish sauce on the buffet! Oh and the cheesecake…wait…let’s not forget the peach cobbler or the fresh fruit…well, what about the omelets made to order and the waffles??? Oh let me tell you about the Cocktails Menu…fresh mimosas, hurricanes and bellinis for everyone! However, I like them all!
Memphis Farmers Market is an outdoor market with local farmers. Included in this outdoor market are local artisans, live music, arts and crafts, gardeners of fresh flowers and really there are surprises there almost each week. There has been an outdoor yoga session as well! It runs every Saturday from April to about mid November and is located on Front St. This is just one of the outdoor markets in Memphis.
I can personally tell you the staff, mostly of volunteers, are always friendly. They have coffee available to aid you in waking up if you are not an early riser and literally smell the aroma of fresh flowers, citrus fruits, basil and fresh mint leaves. People in general are friendly at the market and you can ask the farmers anything about their products and they are always eager to tell you. If you come often enough you will get to know them and they will get to know you.
This week I met a young lady who was looking for sweet basil. I pointed her in the right direction and she said “Great! Now I can make pesto.” I said “Hold on. You know how to make pesto?” She happily put down her bags down and began to tell me with great joy how to. I can always tell a true foodie. I plan to make pesto, put them in ice cube trays, freeze them and have it on hand. See…you learn so much at the market. Which got me to thinking, how many recipes and tips were passed down in the days of open markets…
Here’s my healthy loot for this week: