Family, Card night, Parties, and Everything Else Recipes!
The recipes on this site have been made by myself or a close friend/family member. We have just recently started taking photos of our delicious home cooking (and semi home cooking) not all of our recipes will be pictured. Enjoy!
Note: Takk For Maten means Thank You For Dinner (or the food) in Norwegian.
Heat the oil in a Dutch oven
or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt
and pepper. Put the roast fat-side down in the pot. Cook until the bottom is
browned, about 3 minutes, then carefully flip the roast to brown on the other
side, an additional 3 minutes. Remove the meat to a plate.
off all but 2 tablespoons of fat from the pot. Add the onions
and stir periodically until they soften and start to brown, about 8 minutes.
Stir in the onion soup
mix, thyme, bay leaves
and 2 cups water. Add the meat with all its juices back to the pot. Bring the
liquid to a simmer.
Cover, transfer the pot to the oven and cook until the meat is very tender but
still sliceable, 2 1/2 to 3 hours.
Transfer the meat to a cutting
board. Discard the thyme
sprigs and bay leaves from the braising liquid and skim
off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch
thick, spoon the braising liquid over and serve hot
·1 tablespoon vegetable oil
·4.5lb beef chuck roast
·Kosher salt and freshly ground black pepper
·2 yellow onions, sliced
·1 package onion soup mix
·2 sprigs fresh thyme
·2 bay leaves
·2 cups of water
My slow cooker is a Ninja, so I am
able to do all the cooking in one appliance. I love it! There is no transferring
or using multiple pots so much less clean up. If you are using a Crock Pot
brand slow cooker know that they cook higher, so watch the last half hour of
slow cooker recipe does come out a little bit different than the oven recipe.
But I think it taste just as good as her oven recipe!
Heat the oil in your pot over
medium-high heat or Ninja slow cooker on high. Season the roast lightly with
salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom
is browned, then carefully flip the roast to brown on the other side. Remove
the meat to a plate.
Tiffani says to drain off all but 2
tablespoons of fat from the pot, however I don’t use too much oil in my Ninja
so I don’t drain off the oil. Add the onions and stir periodically until they
soften and start to brown. I let the onions get nice and golden which is longer
than her recommended 8 minutes. Add the meat with all its juices back to the
pot over the onions. In a large measuring cup stir together water, onion soup
mix, thyme, bay leaves in the 2 cups of water (this time I used a few shakes of
Italian seasoning in place of the thyme because we like that flavor). Pour
liquid over meat. Cover, and cook on low 8 hours or on high 4 hours.
I like to use the drippings as a
base for a gravy over yummy mashed potatoes. I also serve a side salad and French
NOTE: The Pioneer Woman makes great gravy and pictures
for those like me who are not confident when making gravy from scratch. I love
her books and web site because I am a visual learner. I need to watch it being
done and perform the task.
Our family tries to cook with as little boxed and processed
foods as possible. One thing that I like to do is buy 2 chickens at Costco,
which is about $10.00. I them make three to four meals out of them plus about 11 32oz containers of broth. Chicken broth costs at least $3.00 - $4.00 a box at the store
and we use it in nearly all our recipes. After the chicken is pulled I make 1
meal for that night such as chicken soup, chicken and dumplings, or chicken pot
pie and use the vegetables that were cooked with the chicken. I then freeze all
of the broth as well. Adding up the pure amount of broth and meat one could easily
save $50.00 and have cooked meat on hand for a speedy meal another day.
Prepping the chicken:
Salt and pepper chicken 4-6 celery stalks roughly chopped 4-6 carrots roughly chopped 1 – 2 Onions or Leaks roughly chopped 2 bay leaves Parsley (optional) Garlic (optional) 1-2 table spoons of poultry seasoning or fresh thyme, sage, etc. Large stock pot
Fill a large stock pot a few inches over the chickens. Throw
everything in the pot. If you don't have every ingredient on hand, just use what
you do have. Bring it to a boil, then reduce the heat and allow it to simmer
for 2 hours or so. When you check on it, use a pair of tongs to pull on the
chicken - if you do so and it starts to fall apart easily - your chicken is
ready to come out. Once the chicken falls off the bones easily, you need to
remove it from the pot.Then
I carefully use two pairs of tongs or whatever I need to grab the chicken
pieces out of the stock pot to set into the bowl. I get all the pieces out and
let it cool in the bowl. Once cooled enough to touch it, I will pull all the
chicken off of the bones and put it into a new clean bowl.
This can also be done in the slow cooker. High for 4 hours
and low for 6-8 hours