Pot Roast with Potatoes and Carrots and a Give-Away!

Hey Y’all,

I have been struggling in the past few weeks with trying to get back to the basics and return to my original reason for blogging, which was to feature recipes from my families cookbook, The Leverett Delegation: Diva Dishes. We put it together last spring in anticipation of our 2013 Leverett Delegation Family Reunion. I was in charge of getting it published, getting the recipes from my cousins and editing. Despite the long hours and late nights I really enjoyed it. So after it was published I decided that I wanted to try each of the recipes and then blog about them. Boy, have I learned a thing or two since then. I sort of got off track and lost my focus, but from this point forward I am going to try to dedicate at least one post a week to my original idea.

I have been wanting to tell y’all about my Aunt Dorothy. She was the third oldest of eight siblings (five girls and three boys.) Aunt Dorothy was always in the kitchen cooking, when she wasn’t busy waiting tables or helping my Uncle Curtis, who was a policeman by vocation on their side business which was painting houses.

It seemed like we were always at Aunt Dorothy and Uncle Curtis’ house around supper time and there was always what seemed to be a smorgasbord on her table. I finally figured out she would just warm up what was leftover, if anything from the night before to put with whatever she was making that night to stretch it far enough to feed us all.

She always wore an auburn color on her hair and always had it fixed. She was such a beautiful proud, strong woman. In her later years she would take in ironings to make ends meet. It nearly broke my heart to see her fingers gnarled with arthritis, clutching the iron to press jeans and t-shirts for people. But she knew that’s what she had to do to help support her family.

One of my favorite things she used to make is what I call Pot Roast with Potatoes and Carrots. I have changed it up just a little bit and I make mine in a slow cooker, but the idea is purely from my Aunt Dorothy.

Pot Roast with Potatoes and Carrots

Aunt Dorothy would wrap hers up in foil and bake it in the oven, which is a fine way to do it. But, I love to use my slow-cooker. I hope you’ll try this wonderful pot roast recipe and let me know how it works for you.
Feel free to make a copy of this Printable Recipe Card
Pot Roast with Potatoes and Carrots Recipe Card

Give Away Time!

I am excited to be able to share this AWESOME Give-Away opportunity with Y’all! It is being hosted by my friend Allie over at Fabulous Fixes. I’ll let Allie tell y’all all about the Give-Away. Take it away Allie!

I am so excited to bring this giveaway to you guys! I wish I could win it myself because BOY we could use a new mattress! – And this one looks SUPER comfy. This particular mattress that one of you lucky people could win is a Natural Latex and Memory Foam Plush Mattress by Lucid. When you read the description of this mattress, nothing will be able to stop you from wanting to curl up on it and float away on dreams 😉

“This mattress comes with three layers that work
together to bring you optimal comfort in your sleep. First up is the
thin quilted bamboo charcoal memory foam layer. The bamboo charcoal is
especially good for sensitive skin, has better
thermal regulation, and is antimicrobial.

Directly beneath that is a layer featuring our
softer and lighter plush memory foam. The memory foam helps to isolate
motion transfer between sleeping partners. Beneath that is an additional
comfort layer of natural latex.  The latex pairs
well with memory foam because its instantaneous give will better
support your body and stop you from bottoming out. We ventilated the
latex comfort layer to allow air flow which will keep you cool and
comfortable while you sleep.

The combination of latex and memory foam provides
optimal orthopedic support and pressure relief to help alleviate neck,
back and shoulder pain.”

Now doesn’t that sound amazing!?!? And, if you’re the winner, you get to choose if you want a King Size or something smaller. (King Size retails at $1999.99). So get to it and enter below!!

Also, Linenspa is offering my readers (you) 30% off everything store-wide. Linenspa sells mattresses, sheets, mattress toppers, pillows and more. Their stuff is really great quality and is being offered to you for a great price. Just use the code MATTRESSGIVEAWAY30 when you check out. Go here to start shopping! 

 Thanks to Linenspa for hosting this giveaway, and thanks to all the great bloggers helping me promote! 
 Also, I’m sorry, but this giveaway is only open to the Continental United States.

a Rafflecopter giveaway

Thanks so much Allie! A New Mattress is always a wonderful thing. Y’all just click on the link that reads “a Rafflecopter giveaway” and you will be taken to the place where you can ENTER TO WIN!
Well, what are you waiting for? You can’t win if you don’t enter. GOOD LUCK!
mysignature2

Ham and Potato Hash

Hey Y’all,

Everyone is concerned about what to do with leftover turkey after Thanksgiving as well they should be. However, we usually have both Turkey and Ham. So today I’m sharing a recipe for you to use that leftover Ham.

We have been buying ham steaks that come in a package of four at Sam’s Club. We can usually get at least two sometimes three good meals out of one ham steak. Yesterday for instance I made my version of those little egg sandwiches served on English muffins that are served at the restaurant whose name starts with Mc and ends with d’s. Then for supper last night I made some breakfast burritos with diced ham, potatoes and onions, and eggs.

Tonight the Cowboy and I put a turkey in the oven for lunch tomorrow and then to make casseroles and soup out of for other meals. They’ve had Honeysuckle turkeys on sale at our Market Street the last few weeks for .77 a pound. That’s cheap protein y’all.

I had planned to invite my daughter Aimee, her husband Josh and the Ham Boys for lunch tomorrow but we are in the middle of our first Arctic Blast of the season and the Weather Outside is Frightful! Plus, even though the laminate flooring in our living room and dining room is installed, the trim work needs to be done. So we won’t have furniture in the living room and dining room until my brother comes to finish that. Sorry I forgot to mention the flooring debacle before now, I’ve posted about it on enough on Facebook and this is supposed to be a happy place where happy thoughts alone are shared. 😉 Sooooo, having anyone over to eat would result in them having to dine on the floor or sitting on my bed. No. Thank You! LOL Hopefully it will all be over soon and I can start entertaining and getting my Christmas décor up and so on and so forth.

Sorry back to my story. After we got the turkey in the oven for tomorrow, we sat here for awhile and the Cowboy asks me “What’s for Supper?” I hadn’t given it any thought. I knew I had leftover home fried potatoes from the breakfast burritos and I had a ham steak thawed out. There were mushrooms, celery, bell pepper and onion in the fridge. I decided that I was going to make something out of those. That’s how my Ham and Potato Hash was born.
Ham and Potato Hash

I had the Rosemary and Thyme out for the turkey and decided to include them in my hash. I just love cooking with herbs and spices. This was a quick and easy way to use up some leftovers and incorporate veggies into our meal. I think it would even be good to add in some scrambled egg and serve on flour tortillas, but tonight we had it with toast. I hope you’ll try this recipe soon and come back to let me know how it worked for you.

Always,

mysignature2

Here’s a Free Printable Recipe Card for you to take and enjoy!
Ham Potato Hash recipe card
Simply click on the card to be taken to another page where you can print or save the recipe card to your computer.
P.S. May I ask a favor? Would you follow me on Pinterest or like me on Facebook? It’s a great way to stay in touch and I always follow back!
Or use one of these buttons to Share this article with a friend!

Penne Pasta Chicken & Veggie Re-Run

Saturday Night I had my daughter, son in law and the 3 Ham boys over for supper. We had Green Chile Chicken Enchilada Casserole, Chile con Queso and Guacamole My Way.

When I made the Green Chile Chicken Enchilada Casserole I boiled a colossal chicken. It weighed over 4 pounds. I used 3 cups of the cooked chicken it produced in the casserole and still had 3 cups to use somewhere else. I was going to freeze it but in my hurry to get ready for church Sunday, I forgot. I also had leftover Chile con Queso that I knew I couldn’t eat all of and the Cowboy doesn’t eat it. He’s not a big cheese eater.

So tonight, while I was visiting Stacey Little’s blog, Southern Bite to register to win a copy of Christy Jordan’s Southern Plate’s new cookbook, Come Home to Supper, I happened across this recipe Stacey posted a few years ago called Chicken Spaghetti Remix and WaLLy! It hit me. Stacey’s recipe calls for chicken, √, Velveeta and Ro-Tel tomatoes that I had used in my Chile con Queso √ and √. It sounded like supper was in the works.

Then while perusing the fridge to see what else I could throw into the mix I found some fresh sliced mushrooms and red onion that needed to be used and I had saved some diced bell pepper and celery in the freezer for such an occasion as this and a recipe was born.

I came up with the name for this recipe because I love Johnny Carrino’s, Penne Pasta Alfredo with Shrimp and my Bigmama used to make a cake (I know this is pasta and not a cake, bear with me a second 🙂 ) it was a white cake with a hot Hershey’s syrup poured on top. My Uncle would ask her to make it for every occasion. So, it affectionately became named the Re-Run cake. So, I decided since this was made from things leftover from another meal or found in the fridge that needed to be used. It would be called a Re-Run. That may not make any sense to anyone else but it makes sense to me. 😀

Here’s How I Made It:

the pasta

First, I boiled the pasta in salted water according to the package directions and drained it. Then set it to the side.

sauteed veggies

Then I sautéed the veggies in margarine, adding a little salt and pepper.

add in the chicken

After they were tender, I added in the chicken to warm it up.

the sauce

Then I put a can of cream of chicken soup and the leftover Chile con Queso in the pan and stirred it to combine until the Queso was melted. Then I added in some half n half and a little heavy cream and warmed it through.

everybody in the pot

I added the pasta and veggie and chicken into the pot and stirred to combine.

the finished product

I poured everything into a casserole that had been sprayed with non-stick cooking spray, sprinkled it with a little more grated cheese and baked it in a 350* oven for about 30 minutes. Until it was hot and bubbly.

On the plate

I hope you’ll try this recipe soon and please let me know if y’all like it.
mysignature2

Here’s a Free, Printable Recipe Card just for y’all. Click on the card to be taken to a new window where you can click and save to your computer or copy! Enjoy!

recipe card

Source: adapted from Stacey Little’s Southern Bite’s Chicken Spaghetti Remix

Grammy’s Baked Beanie-Wienies

The past five days have been a whirlwind around Our House. Thursday, we had to do some last minute shopping for the wedding we were attending on Saturday. Then Friday, among other things, my daughter Aimee and I had our monthly Bunco game. We all dressed up and brought food with a Halloween Theme. I took my friend Kristin from Dizzy, Busy and Hungry‘s Pepperoni Twirls and an awesome Slow-Cooker Caramel Party Mix that I found at Hot Momma’s Kitchen
Saturday we attended the wedding. It was beautiful as all weddings should be. Sunday we went church, had lunch out and did some shopping at Sam’s Club. Then, yesterday the Cowboy had a doctor’s appointment. So it was lunch out, again and hurry home to make it to my hair appointment and then come home and make my Spanish rice to take to our monthly Leverett Cousins DIVA Night at my cousin Ginger’s house. She had everything all decorated and we dressed up in our Halloween finery. We ate enchiladas with all the fixin’s, visited and decorated pumpkins and had a wonderful time as always.

Today I was all set to do nothing but sit at the computer and play catch-up on blogging and the laundry that Savannah kept dragging into the living room while we were gone all weekend. But, the killer dust bunnies were taking over around here and I could no longer stand it. So, I got out my trusty “Swiffer” and went to work. (What did we do before “Swiffer”? I’m just sayin’) I also put my Polar Fleece sheets on the bed. I found them last year on QVC. They are softer than any sheets I’ve ever slept on and I have waited all spring and summer for it to get cool enough to put them back on the bed. 🙂

Needless to say when it came to food preparation for supper I was looking for easy, filling comfort food. The Cowboy has been asking for hot dogs for a few days now. But, when given the choice between hot dogs on a bun and my Baked Beanie Wienies. The choice for him was easy.
Here’s How I made them:

the basics

I poured the pork ‘n beans into the casserole dish after spraying it with non-stick cooking spray. Then I added the ketchup, brown sugar, mustard and Worcestershire sauce.

add the onion

Then I chopped up the onion and added it into the mixture. Stirring to combine.

add the wieners

Then I cut the wieners into 1-inch pieces and put them into the casserole.

stir to combine

Then I stirred the wieners in to combine. Making sure they were submerged into the bean mixture. Then I baked @ 350* for about 30 minutes.

out of the oven

This is how it looked when it came out of the oven. Hot and bubbly and a little caramelized around the edges. The sauce is tangy and a little sweet. The beans and wieners bring back wonderful memories of childhood. Pure comfort food in my humble opinion.

 
I hope you’ll try this recipe soon and let me know how it turned out for you.mysignature2
 

GRAMMY’S BAKED BEANIE WIENIES

INGREDIENTS:

1 pkg. wieners or 1 ring sausage
2 (15 oz.) cans pork n beans
1/4 C. onion, chopped
2 T. ketchup
3 T. brown sugar
1 T. Worcestershire sauce
1 T. prepared or spicy brown mustard

DIRECTIONS

Slice wieners or sausage diagonally into 1″ pieces. Spray a 2 qt. microwave safe dish with non-stick cooking spray.
Combine pork n beans, onion, ketchup, brown sugar, Worcestershire sauce, and brown sugar in the dish. Add the cut up wieners or sausage. Make sure the bean mixture is covering wieners or sausage.  Bake @ 350*F for 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.

NOTES : You could also microwave on high 6 minutes. Stir and
microwave another 2 minutes or until hot and bubbly. Let stand for 2 minutes and stir before serving.

SOURCE:
This is a M2G Original Recipe 🙂
on the plate