Chicken Fajitas from Homesick Texan

We found this recipe from Homesick Texan blog and it was pretty good. Wife prefers beef to chicken but this is some we needed to use and we had all the ingredients on hand. Plus it was a good excuse to make some more salsa Veda and guacamole. We froze some of our batch of salsa Veda for later dishes. Recipe is on the side bar.

http://homesicktexan.blogspot.com/2011/09/chicken-fajitas-recipe.html

visit this blog for some great dishes. we also used the Serrano chile's instead the chile's in de arbol sauce.

Carnitas

Wow we just love this dish. As of this past Sunday this is the 3rd time to make this. It is really tasty.Now it is a weekend dish but you can still be doing other things around the house.
3 lbs boneless pork shoulder or pork butt cut into 2 inch cubes. We used country style ribs and we did find some cubed pork pieces at Sam's last week that worked out great another time.
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic crushed
1 teaspoon ground cumin
1 teaspoon kosher salt
pinch of cayenne pepper

Corn or flour tortills
avacado slices,cilantro,
sauted onions and bell pepper
what ever garnish you like.
 Place pork in large dutch oven or heavy pot. Add orange juice, lime juice,garlic, cumin,
 salt and enough water to baarley cover the meat.
Bring to a rip roaring boil then reduce to a bubly simmer and cook for two hours uncovered. Do not touch meat.
After 2 hours increase heat to med high and occasionaly stir turning the pieces, cook for about 45 minutes until all liquid is gone. You should have a little pork fat sizzling to brown the meat in. Turn till all sides are brown. When browned on all sides yhey are ready.
Serve with warm torillas and fixings.
Yum Yum

Lemon Cream Chicken

This was a very tasty chicken dish so give it a try and pretty easy. Another nice date night like meal that looks like you know what you are doing in the kitchen and pretty easy.
Thanks to Taste of Home
1/2 cup plus 1 tablespoon all purpose divided.
1/2 teaspoon salt and pepper
6 boneless skinless chicken breast
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream divided
3 tablespoons lemon juice
1/2 lb. fresh mushrooms sliced
In a large plastic bag combine 1/2 cup flour, salt, and pepper add chicken a few pieces at a time.
Seal and shake to coat.
In a large skillet cook chicken in butter for about 8-9 minutes on each side or until meat thermometer reads 170. remove chicken and cover and keep warm.
Add broth to pan drippings. Bring to a boil over med heat, stir to loosen browned bits. Simmer uncovered for 10 minutes or till broth is reduced to 1/3 cup. Stir in 3/4 cup of cream, lemon juice and mushrooms. Cook over med-low heat for about 5 minutes.
Combine remaining flour and cream until smooth in bowl. Stir into skillet bring to a boil. and cook stirring for about 2 minutes or until thickened. return chicken to skillet and heat through.
This did not say to serve over pasta but we thought it would be good and it was.

Southern Dinner

Well summer is fading and boy will I miss the tomatoes. The last ones we got were not so good. This was a bunch of fried food which I know we are not supposed to eat much of but once a month we just can't help ourselves.
Pork chop,okra,and yellow squash with crowed peas and rice, sliced tomatoes and ice tea. And of course a biscuit.
okra and squash
1/2 cup all purpose flour
1/2 cup corn meal
1/2 teaspoon salt
1/8 teaspoon pepper
we added a little zaterans to the mix.
1 egg well beaten
cooking oil
wash and cut up vegetables
in bowl stir flour,cornmeal salt and pepper and zaterans
pour egg over okra and squash and toss till coated dredge in flour mixture
heat oil and fry till golden brown drain well on paper towels.

Roast leg of Lamb with Yogurt

We got this recipe from CD Kitchen and it was a winner.
We got lucky our Kroger had lamb for sell back around Easter and before it got to hot we cooked this one and it was so good. The picture is not so pretty with the yogurt on it but it kept it moist.

2 1/2 lb leg of lamb with bone
3 cloves garlic
1 teaspoon minced garlic about another 3 cloves
1 teaspoon chopped fresh rosemary Plus another 1 Tablespoon fresh rosemary chopped
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
salt and pepper
3/4 cup plain yogurt (we used Greek)
1/2 teaspoon ground cinnamon
1/3 teaspoon flour

make small slits about 1/2 inch deep around the lamb. Cut the 3 cloves of garlic in slivers and mix with the 1 teaspoon of rosemary and insert in slits around the lamb.
Take the minced garlic in a bowel and add the 1 Tablespoon of fresh rosemary and 2 Tablespoons fresh lemon juice and 2 Tablespoons of olive oil mix all together. Cover the lamb with mixture and place in bag and let marinate at least 2 hours or best overnight. (we did overnight)

Basting recipe
2 Tablespoons olive oil
2 tablespoons lemon juice
1 Tablespoon rosemary
2 teaspoons garlic minced. Mix all together to use a a basting for the lamb every 29 minutes.
Pre heat oven to 350
Place lamb in roasting pan and sprinkle with salt and pepper and basting mixture.
cook for about 1/1/4 hours.

In another bowl whisk together yogurt ,cinnamon and flour. Spoon this over the lamb and continue to cook the lamb till the yogurt sauce starts to set and the lamb is done. Should read 125 for med -rare.
Take lamb out and let rest for 8 to 10 minutes then carve and serve.

We did use the left overs to make pita and artichoke sandwiches that were outstanding the recipe for that is under beef and artichoke sandwich but the lamb is so much better. We ate it before we thought to take a picture.

Moroccan Chicken Casserole

Wife made this and the whole house smelled great when I got home. But I must say it did not ring my bell as much as it did hers. In all fairness it was better the next day.
Funny when something has all the ingredients you love but does not rock the boat.
I think it had to much ginger and that it was a little overpowering so if you are not used to ginger very much I would half it.
1 head cauliflower
2-3 pounds chicken
2 Tablespoons butter
1 onion finely chopped
1 Tablespoon ginger finely chopped
2 cloves garlic finely chopped
2 carrots chopped 2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 red pepper cut in thin strips
28 oz can of diced tomatoes
1/2 cup minced cilantro
2 teaspoon salt
1 lemon
Preheat oven to 375
The base of the casserole is cauliflower grated into a rice like texture. spread the cauliflower in a 9x13 greased baking pan
Salt and pepper chicken and melt 1 teaspoon butter in a deep skillet over high heat.
Brown chicken about 3-5 minutes on each side. Remove to side
Turn down heat to medium and onion,ginger,garlic,and carrots. Cook till onions are soft, add remaining butter and all spices and stir well.
Add red pepper,can of tomatoes cilintro and salt. Return chicken to pan and simmer for 3-5 minutes.
Pour the chicken mixture over the cauliflower and make sure it is all covered by the sauce.
Slice a lemon in thin pieces and lay on top. Cover the pan and bake for 35 minutes. Remove the foil and cook another 25 minutes more. Garnis with clintro.

Chicken Shwarma

We tried to fix a chicken shawarma like we had at Aladdin's restaurant.
This will do when we can't get there. Served with Humus and saffron rice its pretty darn close. Now we just have to duplicate their mint tea. That's what we forgot this time.
2 Tablespoons finely chopped fresh parsley
1/2 tablespoon salt
1/2 crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon coriander
(Now just a note here on the spices. We bought the prepared spice called Ras El Hanout at the grocery store at Aladdin's and used that instead of the above.)
1 Tablespoons Greek yogurt
2 cloves garlic minced
1 lb skinless and boneless chicken breast halves thinly sliced.
2 Tablespoons extra virgin olive oil

Combine first 6 ingredients (or Ras El Hanout)in a large bowl; stir in 1 Tablespoon juice.yogurt and 2 cloves garlic. Add chicken and toss to coat. We let this marinate in the fridge over night but you might be able to get away with one hour.
Heat oil over med high heat add chicken and mixture to pan and saute for about 6 minutes until done stirring frequently. Add over rice.

Hambuger Steak

We told you about going to our old fav restaurant the other day and it reminder us of another restaurant we used to get our lunch from CS's. Now I remember when this restaurant was open at night and playing pool there. They have some great hamburgers called Inez's Burger and we have not been able to duplicate their fried pork chop. But we have come close to the hamburger steak.
This is good with mashed potatoes or rice but we thought we would go with a baked sweet potato and cornbread.
about a lb hamburger or chuck or sirloin, what you want.
1/2 cup onion minced (to but in hambuger patty)
1 onion
1 egg
1 teaspoon Worcestershire sauce or more to taste
pinch of salt
and pepper
1/2 teaspoon garlic powder
one onion sliced
1 pkg brown gravy mix
i can sliced mushrooms or use fresh.
Mix in bowl meat with chopped onion,egg, salt, pepper, garlic powder,Worcestershire sauce,
pat into patties.
Place in oil and cook till well browned on all sides, remove and drain
Add sliced onions and cook till litley caramelized. While cooking prepare gravy mix according to pkg.
Re tun hamburger to skillet with onions and add gravy mix. add mushrooms and simmer for about 20 minutes
.

Shrimp Tortellini

We got from Sam's three bags or tortellini two of cheese stuffed and one of spinach. I was not sure how this was going to come out as the only other time we used dried tortellini it was a bust.

But I found this recipe and just had to give it a try again. I'm not sure if it was the brand but this tortellini and this dish was to die for as good as any Italian restaurant if I do say so my self. In fact it reminded me of a restaurant we went to a long time ago that is no longer in business here in Jackson. Mario's, unfortunately the owner passed away some time ago.

1 lb shrimp (or any seafood, crab, lobster, crawfish). This was a bit of a juggling act as three tings were going at once so wife did come help. Serve with a salad and good bread and we had a white wine with it and felt like we were out on a date. I know the picture isn't good but we couldn't wait to eat it.

1 pk 3 cheese tortellini cooked to directions

3 cloves garlic minced

1 tablespoon butter

1/4 cup onions

juice of 1/2 of lemon

Sauce

4 oz butter

1 cup heavy cream

1/2 cup shredded Parmesan cheese

1/4 cup mozzarella cheese1/4 teaspoon white pepper

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes or more if you want

a few fresh mushrooms sliced

juice of 1/2 of one lemon

pinch of salt

Start sauce melt butter in large sauce pan add everything but mozzarella cook till thick stirring constantly till sauce is thick enough to drip instead of run off from spoon (by the way use wooden spoons) This may take a while so start cooking the shrimp. When ready add mozzarella and stir till smooth.

Saute garlic,onions in butter till tender then add lemon and shrimp and cook till heated. (do not cook shrimp long as it will get rubbery, just till they start to turn pink)

When sauce is ready add drained tortellini and shrimp and coat serve immediately.

Pork Loin roast, carrots and potatoes

We bought a whole pork loin as they are pretty cheep compared to a beef roast and cut it up into 3 pieced to freeze one we smoked in the smoker and this one we cooked in the crock pot. I guess I can say I liked this a lot more than the better half she just likes beef roast better.Don't get me wrong it was really good she can just be picky sometimes. We served the veggies over some rice and cooked some butter peas.

This made a lot it will feed 4 to six we but up some in the freezer for a rainy day.

About 2 lb pork loin

3 cloves garlic sliced

salt and pepper to taste

2 tablespoons olive oil and butter

1/4 cup creole or Dijon mustard we used creole

2 onions chopped

1 to 2 stalk celery

1/4 cup bell pepper

1 cup beef bouillon

one bag baby carrots

as much as you want depends on size.... we used about 8 to 10 cut in chunks.

Cut slits in roast and insert garlic all around roast.

Melt butter and live oil in heavy skillet and salt and pepper the roast and sear on all sides.

Remove and rub the mustard on all sides. ( did side to face on bottom and when placed in crock pot I did the top.)

Place 1/2 f the potatoes and carrots in bottom of crock pot and place roast on top.

In same skillet brown onions,celery,bell pepper about 5 minutes. Place over roast along with rest of potatoes and carrots.

Back to the skillet again and add 1/2 cup beef bouillon and scrape up bits from bottom, then pour over roast along with the rest of the bouillon. Cook on low for 6 hours If home turn roast and stir.

Fried Red Snapper and shrimp

When I was on the coast a while back I got three different fish that we have not cooked and this is the second one. A red snapper and this time I decided to just fry it with some Zaterains fish fry.

This was out of this world. The fish had a nice flavor and did well as fried. Add some cold slaw and home made french fries. Oh and why I was add it I did a few onion rings this way also. Yum Yum much better than Pen's.

three fillets of red fish

1 egg with 1/2 cup to cup of milk to make a wash

Zaterains fish fry

oil to fry in

take the fish and dip in egg wash and then using a paper bag or baggie with the Zaterains about a cup or how much as needed and shake till coated.

Fry in hot oil till flaky.

Chicken Parmesan

Can you believe I have never made this dish. For some reason I guess I thought it would be real complicated. It was nothing like the chili rellenos we cooked. We got some chicken breast on sale and thought we would give this a go. We had some spaghetti sauce put up and used that.

2 boneless and skinless chicken breast pounded flat

Salt and pepper

Cook spaghetti for two.

1/4 cup Italian breadcrumbs

1 egg beaten

2 teaspoons butter

1 cup spaghetti sauce

2 slices mozzarella cheese

1 Tablespoon grated Parmesan cheese

Flatten chicken and salt and pepper to taste

Dip chicken in egg and then in bread crumbs

Fry in butter in hot skillet, turning and browning for about 10 minutes

or till cooked

remove from skillet

add spaghetti sauce to skillet and heat

Add chicken and place mozzarella on top of chicken

Cover and cook till cheese is melted.

Place over spaghetti and sprinkles parmesan cheese on top.

Italian Sausage,Tomatoes,Pasta one skillet dish

It is so hot that just looking at the stove makes me break out in a sweat much less turning on the oven. We have been eating more sandwiches like ham and swiss and tuna fish salad. We did have this one that was cooked on top of the stove and it had rained (Thank you Lord) and we were a little cooler so I gave it a go. What is every ones favorite dish when its so hot the roads are buckling from the heat?

By the way this was ok it might be better with hot Italian sausage.

1 Tablespoon olive oil
1/2 sweet Italian sausage links casings removed and crumbled

1/4 red pepper flakes

1/4 cup onion diced

1 1/2 cloves garlic

1 14 oz can Italian plum tomatoes drained and coarsely chopped. (we used our own tomatoes)

3/4 whipping cream

1/4 teaspoon salt

1 6 oz pasta any we use the spiral

1 1/2 parsley

Parmesan grated

we also threw in a little fresh sweet basil since we have so much.

Cooks pasta... aladenta. you want it to finish cooking in the sauce.

Heat oil in large heavy skillet

add sausage and red pepper cook till no longer pink about 7 to 8 minutes

add onion, garlic and cook till onion is tender

add tomatoes cream and salt and cook on simmer till mixture thickens a little

add drained pasta (cook it aladenta) then add to sauce and simmer serve with Parmesan cheese

Chicken Pecan and Cransins with cheese sauce

Ok we thought this would be fantastic it has some of our favorite things. Maybe it was a bad day but it did not live up to our expectations. Now don't let us discourage any of you from trying it because it was good just not out of the ball park for us, maybe not enough heat for us as our taste buds like a little more heat. We got this from Zaar and hate to hear they are changing it as we get alot of our ideas there so we hope its still as easy to use.

We did cut this in half because its just two of us.

3/4 cup tosted and finley chopped pecans

1/3 cup chopped dried cranberries (we used crasins)

4 chicken breast

1/2 cup flour

2 beaten eggs

cheese sauce

1 Tablespoon butter

1 Tablespoon flour

1 cup milk

1/4 cup jalapeno pepper cheese

2 tablespoons fresh chopped chives

salt and pepper to taste

Preheat oven to 375

Stir pecans and cranberries together

Lightly flour chicken breast and dip in beaten egg then coat well with pecan and cranberry's

Place chicken in oiled baking dish

Cook for 20 to 25 minutes or until meat is golden on outside and no longer pink inside. (we had two monster breast and had to cook it a good bit longer if doing this again I would use pounded or flattened breast.)

While that is cooking start cheese sauce

melt butter in sauce pan over med heat

Add flour and stir about one minute then add milk and whisk till mixture starts to thicken and begins to boil.

Add cheese and stir till completly melted

add chives and salt and pepper to taste

Serve with sauce over chicken

Porcupine Chilie Rellenos

Warning do not try this in the summer. If we ever do this again it will be when it is 40 or below outside. Did we ever tell you we love Mexican food, especially a good Chile rellenos. We have been toying with the idea of trying to make our own. We were walking by the beautiful produce at our local Kroger (wife is always looking for a subject to paint and I have to cook it before she gets it.) And there it was a mound of big pablono peppers. They were calling just like a siren... Will turn me into a Chile relleno; so I did. Next to find out how to cook one. We read several recipes and one suggested that we use tempura for the batter, and we did cheat and use a can enchilada sauce.

Ok now comes the fun part.

Two pablano peppers

cheese (we used Colby jack and mozzarella)

you can use any stuffing you like. Some have just use cheese. but we used shrimp and onion (saute the shrimp and onion a little first.)

some suggestions are mushrooms and corn

chopped cilantro as much as you like

1/2 lime

oil

toothpicks....lots

Now lets go fire up the range. we have a gas stove so we did this using one of the top eyes. But you can also do this in the broiler. Brush peppers lightly with oil and place on the stove to char the outside. In oven broil and tun till all sides are black. (this is why you do it in the winter.)

Once they are black all over pop them in a plastic bag. When cool peel the outer skin off. Messy, messy wife did not like that job. Nor the next one where you make a slit and scoop out the inside seeds and membranes. You have to be real careful as the slits on ours kept getting bigger.

Next stuff the peppers again be careful they split open real easy.

Did I say they split open real easy well we had to go hunt up a bunch of tooth picks to hold the pepper together. Now they look like a porcupine.

Prepare the tempura batter according to directions.

Dip pepper in and then place in hot oil. Cook till batter is golden brown. Remove and place in baking dish and pour over enchilada sauce and place some more cheese on top.

Now pop in a pre heated 350 oven and. Did we say hot the temps have been in the high 90 with heat index of over 100 do not do this in the summer!!!!!!

Cook till bubbling and cheese is melted. let stand 5 minutes till eating. Hot. put a sprinkle of cilantro and lime juice over pepper.

We also cooked some shrimp in the tempura batter and had a side of Spanish rice and some flour tortillas we cut up and baked. This was good but one of the most difficult recipes we have tried. I think I'll go to our fav. Mex restaurant for this dish in the summer for sure.

Beef and Artichoke Pita Sandwiches

I guess we missed the Greek Festival in Jackson this year. Being out of town most of the week and living in the boonies we miss what is going on around Jackson sometimes. We really hate it because we get some good food there and bring home some of the pastries and a few other things. So we made our favorite sandwich Greek style. Wife has this cookbook she got from Krinos and it has several good recipes and this is one we have fixed a lot over the years. By the way Krinos has the best pepperoncini.

3 Tablespoons olive oil

1 onion sliced thinly

1 green bell pepper sliced thinly

1 lb sirloin steak sliced thinly

1 teaspoon oregano

1 tomato chopped (we did use a can, can't wait till ours star coming in.)

2 jars marinated artichokes

salt and pepper to taste and we sprinkle some Greek seasonings

pita bread

feta cheese

In a skillet heat oil and saute onion and pepper til tender, Add steak and sprinkle oregano stir and cook then add tomato and artichokes long enough to heat. Season with salt and pepper and Greek seasonings. (We use the Greek seasonings Cavenders)

Warm pita bread and fill with meat mixture add feta on top and have a pepper on the side.

Pork ribs in crock pot

Hope everyone had a good Memorial Day. I have been under the weather or about to drive myself and everyone else crazy acting like an ol' dog with fleas. I also look like a cooked lobster. Come to find out my blood pressure meds and the sun don't mix. So for the last two weeks I have scratched and thought I'd have to be put down. Imagine how your mosquito bites feel and think all over your body even my lips and ears and you get the picture, not pretty. So with that said I did not cook outside but looked up a recipe to use the pork ribs in the crock pot. I must say it was real tasty and the sauce would be good with some chicken legs we may try that next time.

We also fixed the Corn on the cob and even though my lips were burning it was good.

You can find the recipe for the corn under April 30. I don't think I'll eat corn any other way now.

Again thanks to Recipe Zaar and George Kinzy for this one. (the name may change to Food .com (so boring) but it will always be the Zarr to me. This also makes a lot of sauce so we did put over rice.

5 lbs country style ribs

1 cup chopped celery

2 cups chopped onion

1/2 cup bell pepper

1 cup ketchup

1/2 cup yellow mustard

1 cup barbecue sauce (we use Sweet Baby Rays) yum yum they have some good sauce.

1 cup water

3 Tablespoons dark cider vinegar

2 Tablespoons Worcestershire sauce

1 Tablespoon brown sugar

1 teaspoon salt]1 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 14 oz can diced tomatoes

we also added some red pepper flakes for some kick add to taste if you want to.

We did boil the ribs for 30 minutes to decrease the fat.

Mix all ingredients together very well.

put pork in crock pot adding sauce to cover

cook on high for 5 hours.

This starting smelling the house up in about 3 hours it was hard to wait the 5.

Asparagus and Ham roll ups

My wife made this for me before we were married and it may be the first time I remember really eating asparagus. I grew up in the country and if we didn't grow it we didn't eat it.

Glad my views have changed as I love asparagus and a whole lot of other foods now. I just read an article on how our taste has changed and I know I can eat more spicy and hot stuff (thanks to wife) than I did 20 years ago. Any way this is a really easy and impressive dish.

She can't remember where she got the recipe and she tore the house up looking for it but it was easy to remember. You can make as many or as few as you want. We used the last of the lasagna noodles we had from the lasagna the other night.

Lasagna noodles cooked to directions on pkg

heat oven to 350.

sliced deli ham

asparagus steamed or cooked till tender about 3 to 4 per role

Swiss cheese slices.

We also had some ricotta cheese we used but its not necessary.

hollandaise sauce.

salt and pepper to taste

Take one noodle and smooth layer of ricotta cheese place slice of swiss cheese, ham slices and 3 to 4 spears of asparagus role up and place in baking dish. seam side down.

Bake for 20 to 30 minutes covered.

Cook hollandise sauce. We cheated and used Knorr pkg mix.

Place roll up on dish and pour sauce over and serve.

Lasagna

This is our first time to make a Lasagna. And of course we did tweak it a bit.But it turned out ok not great but quick and easy compared to more involved ones.

1 cup chopped onion

3 cloves garlic minced

2 Tablespoons oil

1 lb ground beef (this is a tweak.... we added a link of Italian sausage, casing removed)

2 caned stewed tomatoes 14 oz (we used diced tomatoes)

1can tomato paste 6oz

2 teaspoons dried basil

1 teaspoon oregano

1/2 teaspoon sugar

1/2 teaspoon pepper(tweak we also added 1/2 teaspoon red pepper flakes and mushrooms)1 cups cottage cheese 1 cup ricotta cheese (combine these two together)

1/2 cup Parmesan cheese divided

1/4 cup fresh parsley

8 oz wide lasagna noodles1 cup mozzarella cheese

Cook and stir onions and garlic in oil till soft push to one side and add beef and sausage.

Drain if needed.

Add tomatoes with juice and tomato paste,basil,oregano,sugar,pepper,red pepper, mushrooms. Simmer 30 minutes.

Combine cottage and ricotta cheese with parsley and 1/4 cup of Parmesan cheese.

Cook noodles according to package.

Heat oven to 350

Place thin layer of meat sauce in bottom of 13x9x2 baking dish.

Add half of noodles half of cottage cheese mixture sprinkle 2 tablespoons Parmesan cheese

1/3 cup of mozzarella then thin layer of sauce.

Repeat noodle and cheese layers, top with remaining sauce and mozzarella cheese.bake 45 minutes.

Let stand 15 minutes before serving.

Rosemary Pork Loin roast in crock pot

I had a dish like this at a friends house a few years back and have been wanting to fix one my self. This is a comination of several I found on Zaar

1 3-31/2 lb pork loin roast

1 Tablespoon rosemary

1 teaspoon black pepper

1 package dry onion soup mix

8 cloves of garlic

1/2 teaspoon sage

2 Tablespoons olive oil

3 Tablespoons veg oil

1 small onion diced

4 carrots sliced

1 can cream of mushroom soup

1 can cream of celery soup

add water if needed

3 med potatoes (red) cubed

Fresh or can of mushrooms

With a strainers separate dried onions from the dry powder in a small bowl mix in rosemary black pepper and sage add olive oil and whisk together. Rub all over roast.

Heat 3 Tablespoons veg oil and brown roast on all sides remove and when cool enough to handle make slits and insert garlic cloves.

Place in crock pot add soups add carrots potatoes onion

add water if needed.

cover and cook on low 6-8 hours depending on your crock pot.

Remove and if gravy is not thick enough can add a little flour or cornstarch.

Serve with rice.