Easy & Tender Slow-Cooker London Broil

For 21 years Greg has always been the one to keep the grass cut at our houses.  However, when we moved to the farm we went from keeping a lot in a subdivision cut to approximately 3 acres of grass mowed.  Greg has a full time job so guess who cuts grass now.  I actually love it.  We bought a big zero turn mower when we moved here so I grab my iPod and ride.  I haven’t actually timed how long it takes me, but it is the majority of two days.

On those days I need to have something planned for dinner that is easy or we’re going out.  Last week I made this London Broil on one of my mowing days.  London Broil can be a tough cut of meat.  We typically buy them when they are on sale to make jerky.  Cooked like this, in a slow-cooker, it is tender & delicious & the gravy is great!

 

5.0 from 1 reviews
Easy & Tender Slow-Cooker London Broil
 
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Ingredients
  • 1 (3½-lb.) London Broil
  • 1 (0.87-oz.) pouch Brown Gravy mix
  • 1 (2.0-oz.) pouch Ranch salad dressing mix
  • 1 (0.60-oz.) pouch Zesty Italian salad dressing mix
  • 1½ c. water
Instructions
  1. Place roast in a slow cooker and set to low. Mix gravy mix, Ranch salad dressing mix, and Zesty Italian salad dressing mix with 1½ c. water. Pour over roast. Cover and cook on low for 8 hours.
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Pinterest Ideas Tried

As I’ve mentioned before I’m addicted to Pinterest.  I don’t know about you, but I “pin” more than I actually “do”.  This week I’ve been busy doing/making a couple of my pinned projects though.  I’m so excited about how they have turned out that I wanted to share with you.  First of all the Fall table arrangement that I made using an old wooden toolbox.  I absolutely love it.  It looks so good on our old farm table that Greg’s friend, David, made for us using wood from Greg’s grandfather’s farrowing barn. 
My second project was an organization project.  It’s one of those simple ideas that you see and wonder, “why didn’t I think of that”.  Using a Lazy Susan to organize all those little jars in the refrigerator.  I’m not sure how I end up with so many little bottles and jars, but I do, and they clutter the refrigerator worse than anything else.  I had to rearrange a shelf but love the results. 
If you’ve tried a great idea from Pinterest I would love to hear from you and see pictures if you can share them! Also, if you know how to add a “Pin It” button to my blog please let me know…I can’t figure that one out.  
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Steamed Green Beans

In the South we typically cook our green beans to death.  Don’t get me wrong, I love them cooked to death.  I grew up eating them that way and still cook them that way myself on occasion.

I love to roast any vegetable and green beans are no exception.  I’m new to steaming them though.  When I finally figured out how long I needed to cook these they were fabulous!!  (I steamed them about 8 minutes in the microwave.) I can’t wait to make them again.

 

Steamed Green Beans
 
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Ingredients
  • 24-oz. fresh green beans
  • 4 tbsp. butter
  • 2 tbsp. brown sugar or Splenda brown sugar blend
  • ½ tsp. soy sauce
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. fresh cracked black pepper
Instructions
  1. Steam green beans on stove or in microwave until tender crisp. While steaming, prepare the sauce.
  2. In a small saucepan, over medium-low heat add butter, soy sauce, Splenda brown sugar blend, garlic powder, salt and pepper. Stir until the brown sugar is completely dissolved. When the green beans are done, place in a bowl. Add the butter mixture and toss to coat the green beans.
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Chicken Parmesan

While flipping through an old cookbook recently I saw this recipe for Chicken Parmesan with no breading.  We love Chicken Parmesan so I knew this was something I had to try.  This recipe is from Everyday Italian by Giada De Laurentiis.  I had more chicken than the 4 (3-oz. each) chicken cutlets so I had to increase my ingredients accordingly.  Also, I ran out of oil and had to add a little extra to my herbs.

It was so quick and easy and the flavor did not disappoint.  Nobody even mention the missing breading.  In the past I would have probably served this with pasta and a side salad.  I left the pasta off this time and didn’t even miss it.

 

Chicken Parmesan
 
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Ingredients
  • 1 tbsp. olive oil
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh flat-leaf parsley
  • 4 chicken cutlets (about 3 ounces each)
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¾ c. Marinara Sauce
  • ¼ c. shredded mozzarella cheese
  • 8 tsp. freshly grated Parmesan cheese
  • 1 tbsp. unsalted butter, cut into pieces
Instructions
  1. Preheat oven to 500 degrees F. In a small bowl, stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper. Heat a large ovenproof skillet over a high flame. Add the cutlets and cook just until brown, about 1 minute per side. (Do this is batches if you need to) Remove from the heat.
  2. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tbsp. of mozzarella over each cutlet, then sprinkle 2 tsp. of Parmesan over each. Dot the tops with the butter pieces, and bake until the cheese melts and the chicken is cooked through, about 5 minutes.
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Marinara Sauce

This is another Giada De Laurentiis recipe.  I love her recipes because they are so simple and delicious!  I have been making this recipe for about 5 or 6 years.  However, this time it had been a while since I last made it.  In fact, I forgot to do one thing that I use to always do.  That was to chop the onions, celery and carrots in the food processor.  I started doing that because my kids didn’t like to bite into the celery or carrots and Greg doesn’t like to detect onions.  It was always easier that way, then I didn’t have people picking out ingredients.

It never fails, every time I make this sauce, as soon as it is done, Savannah and I both dip out a small bowl of it and eat it like a bowl of chili.  It’s great on any pasta.  I made mine this time to use in Chicken Parmesan and the Eggplant Rollatini.

 

Marinara Sauce
 
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Ingredients
  • ½ c. extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • ½ tsp. sea salt, plus more to taste
  • ½ tsp. freshly ground black pepper, plus more to taste
  • 2 (32-oz.) cans crushed tomatoes
  • 2 dried bay leaves
Instructions
  1. In a large pot, heat the oil over medium-high heat. Add the onions and garlic, saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and ½ tsp. each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste.
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