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Archive for the ‘Meat AND veggies’ Category

I have pork loin but I don’t have potatoes. I’m sifting through the fridge and I find squash. Lots of baby squash I forgot I had. If I don’t use them soon, I’ll lose them. Hmm….pork loin and squash? What the heck, let’s give it a try. This is what I did:
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So, I cheated on this one…I spotted a tray of ready-made meatloaf in the deli department.

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I’ve been out of the loop since I got pregnant. I had to give up one of the blogs and since I wasn’t cooking, this was it. But I am starting to feel better and am slowly crawling back to the kitchen.
So, here we go!

I’m a big fan of kale, but often, I don’t know what to do with it. I’ve fried it up with garlic in a pan, I’ve dried it out and made kale chips from it. And then I thought, why not make it similar to collard greens in the crock pot with bacon instead of a ham hock so that I don’t have to throw anything out and we can eat it all?

And so, I did.

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This is known as a New Year’s meal. Well, it’s isn’t January 1st, but it’s still the new year! I’m really getting brave now. I kept finding food I needed to get rid of in the fridge…so I threw it in!

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Okay, so I cheated a little. But it still counts. I did make the Christmas turkey in the crock pot!

I used an Italian herb seasoned turkey breast tenderloin. But mainly, I needed to use up those turnips from the garden and grasped at something to make with them. Considering all the self-cooking crock pot lessons I’ve given myself this year plus the crazy experiments, I used what I knew, threw it in the pot and hoped for the best.

Oh my goodness, it worked.

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Well, here it is. The collard greens I planted out back are finally harvested! Beautiful, green and tender. (I did have to mix some in from the community garden since my little back yard garden produced such a small amount.) A recipe from the kitchen of an Alabamian who moved to Kentucky…

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My mom told me about this recipe. Her friend told her about it. I do believe that is how the best recipes are born, aren’t they?

This is so simple you can memorize it and never have to use this recipe again!

End product.

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Matt has fond memories of his mama making stuffed peppers when he was young. She called them “monkey heads.” Am I the only one whose never heard of this? Though I could kind of see the resemblance—if the head was cut open!

They were fun to make!

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“My mom makes it like this.”
“Well, my mom makes it like this.”
“Yeah, but your mom hates to cook and my mom doesn’t.”
Hmm….who won that argument?

We always make things the way my mom made them because I’m the one in the kitchen making it! I posted how my mom makes a roast on the Roast, carrots and potatoes post a few posts back. But Matt said to me the other day, “But don’t you like how my mom makes roast? It’s just as easy as you mom’s version.”

And it is. It also isn’t quite as rich, and I think my mom would love it. So, I’m not telling either mom I’m putting this up, and let’s see which mom catches it first! 🙂

End result

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I’m a “meat and potatoes” girl myself. I’ve heard that line from my mother my entire life. In high school, I experimented with soufflés and quiches. No one in the house ate my food, mostly because it wasn’t meat and potatoes. Frustrated and heart-broken, I remember tossing entire freezer-burnt concoctions in the trash.

18 years later, my family is much more open-minded. They always eat my new concoctions and love them. Or at least, they tell me they do! They’d better if they’re in my house, right? (joking!)

But I try to make things they will like, and things they are comfortable with. After all, you can take the girl out of the country, but you can’t take the country out of the girl.

So, here’s mama’s receipe for roast, carrots and potatoes. It’s what this girl grew up eating, and one of my husband’s favorite meals.

Roast bigger than 2 to 3 pounds won't cook through in 6 hours....

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