I have been very busy lately. With being part of the working world, attending classes at MidMich and being a mom I just don't have time for posting recipes. I will however be posting some new stuff around the holidays. I will have some time off school, so it will free up some time for me to do some cooking at home. I hope to be posting some new meal and dessert recipes soon. Thanks to all my faithful viewers that still come to this site even though there hasn't been anything new in awhile. For all of you that do come back time and again. I promise some amazing new recipes for you to enjoy!!
Sorry I don't have any pictures to go along with this recipe.
Need: Carrots, peeled and sliced Potato, peeled and cubed Onion, quartered Green Pepper, cubed Celery, sliced Rump Roast, cubed Broccoli, roughly chopped (I used scissors and chopped the tops off) Parsley Oregano Garlic Powder 2 tbs. butter Flour Sea Salt Enough water to cover meat and veggies Beef boullion (if you only have chicken that will work as well.) Melt butter in a large pot; add roast, parsley, oregano, garlic powder, and salt. When meat is browned slowly add in flour until it's like a thick paste. Add about a cup of water and mix well. Add in potato, onion, carrot, celery, and green pepper. Add more water in order to cover meat and veggies. Add in boullion.; cook covered until potatoes are slightly tender. Add in broccoli and taste your soup base (add more seasonings if bland or even some more boullion). When potatoes are nice and tender and broccoli is soft it is ready to eat. Enjoy!
I was just wanting something, something different for dinner. So I came up with the idea for a chicken stuffed onion. I didn't want any tiny pieces off the onion so I cut a wedge out of the onion and then let them soak in some warm water. I slowly peeled the layers of the onion back, being careful not to break any. If you do break one or you feel it's about to break, just stick it back in the water to soak a little more. When all your onions are separate you want to cut them into pieces. Heat your pan to medium low. When your pan is heated up drizzle a little bit of submarine sauce into the pan. Add your onion and drizzle some more on top of the onion. I set mine cut side up first and then let them finish cooking cut side down. Set the onion aside. Cut your chicken up into somewhat small pieces. You don't want them too big or it just doesn't turn out quite right. When you wrap onion around it you want it to just about completely cover it.
|
Claire NorrisI am from Michigan born and raised. I've been cooking mac n cheese since I was 7. I just love making good food. I want to share that food with all of you. Archives
November 2013
Categories
All
|