Friday, February 11, 2011

Recent Favorites

 These are the best of what we've made lately.  The pot roast was to die for.  The wedding soup is yummy (I did double the pasta and added more liquid).  The fruit salsa sounds weird, but it won us second place in an appetizer competition (for the second year in a row!). 

V's Crock Pot Bottom Round Roast 
3 lbs boneless bottom round roast  
1 tablespoon Dijon mustard 
1 tablespoon brown sugar 
1 tablespoon Worcestershire sauce 
1 cup dry red wine 
2 cups beef broth 
1 large onion, coarsely chopped 
2 large carrots, coarsely chopped 
kosher salt & freshly ground black pepper
Place chopped onion and carrots in bottom of crock pot. Season all sides of the roast liberally with the kosher salt and ground pepper. Place roast on top of onions and carrots, fat side down. Combine mustard, sugar, Worcestershire sauce, beef broth and red wine in a separate bowl and pour over roast. Set crock pot to low and cook for 3 hours. After 3 hours, turn the roast onto one side and cook for 20 minutes. After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again.  Cook for about 2 more hours usually 6 hours total. The roast is done when it shreds easily with a fork. (Cook time can vary depending on size of roast and size of crock pot.)  You can remove meat, add a bit of cornstarch to thicken sauce to gravy.  Also, mushrooms are a wonderful addition.
* Recipe by VLizzle at

Crock Pot Italian Wedding Soup
1 lb lean ground beef
1 egg, slightly beaten
1/4 cup breadcrumbs  
1/4 cup fresh parsley, chopped  
1 teaspoon oregano  
1 teaspoon basil  
1/2 teaspoon salt  
1/2 teaspoon pepper  
1/4 cup parmesan cheese, grated  
6 cups chicken stock  
1 cup boneless cooked chicken breast (baked or boiled and chopped into shreds)  
1/2 cup onion, finely chopped  
1/2 cup carrot, finely chopped  
1/2 cup celery, finely chopped  
2 cups escarole or 2 cups spinach, torn into small pieces  
2 bay leaves  
1 1/2 teaspoons garlic powder  
1/4 teaspoon fresh ground black pepper  
1/4 cup pastina pasta or 1/4 cup acini di pepe pasta  
parmesan cheese, for serving
Meatballs: Preheat oven to 350 degrees. Mix all ingredients together. Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time). Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely). Remove from oven and drain on paper towel, if necessary. Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs. Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary). Remove bay leaves. Top each serving with grated parmesan or romano cheese.Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).
* Recipe by Lainey6605 at

Annie's Fruit Salsa & Cinnamon Chips
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced (I did not peel)
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar (I did not add this)
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (I used apricot)
10 (10 inch) flour tortillas (whole wheat)
butter flavored cooking spray
2 tablespoons cinnamon sugar  
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
* Recipe by Ann Page from