Balsamic Roast Beef - Crock Pot

I have to admit I love my crock pot!  As much as I love cooking and spending hours preparing food for my family....I also love the fact that I can push that easy button and know that within 6 - 8 hours dinner will be ready to serve.  Yesterday was one of those days.  We had spent 4 days at a cabin on the Strait playing on the beach while my husband halibut fished with a buddy.  So I have spent the better part of 2 days catching up on laundry.  Not to mention the fact that Jakey came home with a nasty cold, Matt started summer league basketball yesterday and Ray was working up north for the day.  So I kinda thought I needed the easy button.

I had pinned this recipe a few weeks ago and it was the perfect for what we needed yesterday.  It was posted over on quickneasyrecipes.net.   I through it in about 10am and by 5:30 it was fall apart delish.  I had served the shredded meat on French rolls and used the gravy/broth as au jus. 

The meat was super tender....the boys loved it and Ray is already coming up with ways to use the leftovers.  (Keep in mind there is not a lot left.)

Chop garlic cloves.  I used more than the recipe called for and I sliced mine.  They hold up better during cooking and we enjoy the little slices on the sandwich.

Whisk together beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, honey and pepper flakes.

Place beef roast in crock pot....toss in the garlic slices and cover with broth mixture.  Cover and cook on high for 4 hours or on low for 6-8 hrs.

Remove roast from pot and with a fork break the meat apart.  It really won't take too much effort,...mine was fall apart tender.

Balsamic Roast Beef

 

1 3/4 lb beef roast

1 cup beef broth

1/2 cup balsamic vinegar

1 tbsp. Worcestershire sauce

1 tbsp. soy sauce

1 tbsp. honey

1/2 tsp pepper flakes

4 garlic cloves, chopped

 

1.  Chop garlic cloves.

 

2.  Whisk together broth, vinegar, Worcestershire sauce, soy sauce, honey and pepper flakes.

 

3.  Place roast in crock pot, toss in garlic and pour broth over the top.

 

4.  Cover and cook on low for 4 hours or on high 6-8 hours.

 

5.  When done remove and pull meat apart and ladle a bit of the broth/gravy over the top.

 

 

Regardless of how you serve this roast beef you will love it.  As a French dip like I did....or served with roasted potatoes and a veggie....either way yummy!

 

 

Happy Thursday.....Enjoy!



Lemon Bars

A few weeks ago my youngest son came home from school very excited to share something with his dad....of course I couldn't listen in because it had something to do with Mother's Day and it was TOP SECRET!  To be honest with you I had completely forgotten about it until last weekend  when Jakey kept asking his dad...."Did you get the stuff?"

So Mother's Day rolled around and there was a lot of hush hush and scampering around.  Eventually, a smallish box was handed to me along with a perfect cup of coffee.  My older son had a much larger box covered with a blanket.  I opened the smaller box to find a very odd combination of items.  Lemons, flour, confectioners sugar and salt.....hmmm....they had me stumped.  And then at the bottom of the box there was a hand written recipe for lemon bars.  Jacob had found a recipe on a website at school (they were learning how to write a recipe for a cookbook they were creating) for lemon bars and knew how much I loved them.  So he copied it down in his 3rd grade penmanship and had his dad get all the ingredients to make them.  He was so cute....asking me when we could make them.  Oh...and just in case you were wondering the big box had a Kitchen Aid mixer.

I am definitely a very spoiled and lucky Momma!

I have to say....he did a really good job not leaving out important details...well just one I guess....it didn't say how large of a baking pan.  I really needed to use a much larger pan...the filling took longer to bake and set up...but no harm no foul....they are still delish.

 

 

 

 

 

First mix together butter, sugar, and salt til light and fluffy.

 

 

 

Then mix in flour til well combined.

 

 

 

Dough will be crumbly.  Place on a well floured surface and gather into a ball.

 

 





 

Press dough into a pan.  This is where I had trouble.....I put mine in a 9x13.  Too small!  I think it really needs to be in a sheet cake pan.....or even divide the dough and make 2 smaller pans.  Pre bake the crust for 15-20 min at 350 degrees until lightly browned.  Remove from oven and allow to cool while the filling is mixed up.

 

 



Beat together eggs, sugar, lemon zest, lemon juice and flour.

 

 



Pour into baked crust and place back in the oven for an additional 30-35 min at 350 degrees until the filling is set.

 

 

 

Remove from oven and allow to cool completely.  Dust with confectioners sugar and cut.  The recipe didn't say....but I have kept mine in the refrigerator just to be safe.

 

 

 

Lemon Bars

 

crust

 

1/2 lb butter, room temp

1/2 cup granulated sugar

2 cups flour

1/8 tsp salt

 

filling

 

6 large eggs

3 cups sugar

2 tbsp. grated lemon zest

1 cup fresh lemon juice

1 cup flour

 

confectioners sugar for dusting.

 

1.  Preheat oven to 350 degrees

 

2.  For the crust cream butter and sugar in a bowl til light and fluffy.  Add flour and salt.  Mix til well combined.

 

3.  Dump dough onto a well floured surface and gather into a ball.  With floured hands press dough into a sheet pan pressing dough 1/2 inch up the sides.

 

4.  Bake 15 to 20 minutes until lightly brown.

 

5.  Remove from oven and allow to cool while filling it made.  Leave oven on.

 

6.  For the filling whisk together the eggs, sugar, lemon zest, lemon juice and flour.   Pour over the crust and bake for 30-35 min until the filling is set.

 

7.  Allow to cool at room temp before cutting.  Dust with confectioners sugar.

 

 

I wish I could give credit for the recipe but I have no idea where he found it....but a big thank you to who ever put it out there to share.

 

 

Involve your kids in the kitchen.....create special memories!

Enjoy!









Potato Lasagna

Even with May a day away my husband still gets that craving for comfort food.  He was wanting ham, potatoes, and cheese.  In other words nothing that would be very figure friendly!  We thought about it for a bit and this is what we came up with....it was very yummy.  We even shared what was left in the pan with Grandma and Papa. 

I can see us using left over ham at Christmas or Easter to make this again.  I really was a big hit....both boys loved it....even my lil picky boy!

We had green beans with ours but any veg would be great....even a simple garden salad.

The first thing was to make a béchamel.  Don't let it scare you....it is just a thick white sauce/gravy.

Then I sliced my potatoes.  I cut them long ways...to resemble lasagna noodles.  I used my Pampered Chef slicer....and yes I did use the guard...well kinda.

Now it is time to assemble.  Just remember....there is no wrong way to do this!  I sprayed the bottom of the baking dish with cooking spray...just to make clean up easier later.  Then I began to layer....first potatoes, then ham, cheese and potatoes.  Repeat...ending with potatoes.

Once you have the top layer of potatoes....pour the béchamel over the top....go ahead and push the sides in a bit to make sure that the sauce sinks all through to the bottom.  Cover with foil and bake for 60 minutes at 375 degrees.

Remove the foil and top with more cheese and bake uncovered for an additional 30 minutes.  Remove from oven at end of baking time and allow to rest for at least 15 minutes before serving,  This will allow the sauce time to set so it won't run all over your plate.

Now for the recipe....it is more of a process but I will do my best.

 

Potato Lasagna

 

6 russet potatoes, washed

2-3 cups diced ham

3 cups shredded cheddar cheese

2 Tbsp butter

1/4 cup flour

2 cups milk

2 oz cream cheese

salt and pepper

 

 

1.  Melt butter in saucepan.  Add flour, stir until well combined.  Continue stirring for a minute or so...letting the flour taste disappear.

 

2.  Add milk, whisking well to be sure it is well combined.  Continue to whisk and bring liquid to boil...simmer on low and allow sauce to thicken.  When sauce is thick add cream cheese...as it melts continue stirring until incorporated into sauce.

 

3.  Slice potatoes, ham and grate cheese. 

 

4.  Spray baking dish with cooking spray.  Begin to layer starting with potatoes, then 1/2 of ham, 1 cup of cheese.  Repeat layers ending with a layer of potatoes.

 

5.  Pour white sauce over the potatoes.  Push in the sides to make sure that the sauce reaches the bottom of the pan.

 

6.  Cover with foil and bake 60 minutes at 375 degrees.

 

7.  Remove the foil and sprinkle the remaining cup of cheese on top.  Place back in the oven and  bake an additional 30 minutes without the foil.

 

8.  Allow to rest for at least 15 minutes before cutting to serve.  It will allow the sauce to set up so it won't run.

 

 

We actually topped ours with French fried onions when served....yes...my husband's idea. 

 

 

Enjoy!