Tag: carrots

Pot Roast Stuffed Potatoes

Years ago, when I was in college, there was a nearby restaurant that served all kinds of stuffed baked potatoes. My friends and I loved going there for lunch and trying the many different variations. One that I enjoy making at home is the Pot Roast Stuffed Potatoes.

Beef stew is one of my favorite comfort foods on a cold evening, and this recipe is the very best! I recommend using amber beer for an earthy, delicious stew. Even if you want to skip the potato, you should really give this stew a try.

However, is you enjoy a tasty potato and you have never tried baking them coated in salt, without foil, I urge you to give it a try. These potatoes have a lighter, flakier texture than any foil-wrapped baked potato. The oil and salt allow the potato skin to bake up perfectly crispy. Brush off the salt before serving, and it will be the yummiest potato you have ever put in your mouth!

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Pot Roast Stuffed Potatoes

Course Main Course
Author Amye Melton

Ingredients

  • 2 pounds chuck roast cut into chunks
  • All-purpose flour
  • Vegetable oil
  • 2 cups sliced carrots
  • 2 cups diced onions
  • 1 cup beer
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 1 teaspoon paprika
  • 1 envelope Lipton onion soup mix
  • Salt and freshly ground black pepper to taste
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1/2 pound mushrooms sliced (optional)
  • 4 large russet potatoes
  • Vegetable oil
  • Kosher salt or sea salt
  • Sour cream optional
  • Butter optional

Instructions

  • Coat roast in flour and set aside.
  • Heat a little oil in a hot skillet and sear beef. Remove to a paper-towel lined plate.
  • Add beef to a slow-cooker.
  • Add in the carrots, onions, beer, broth, thyme, paprika, soup mix, salt, pepper and cream of mushroom soup.
  • Cover and cook on LOW for 6 to 8 hours.
  • Remove the thyme stems. Using two forks, shred the beef in the crock pot.
  • Preheat oven to 425℉.
  • Pour about 1/2 cup salt in a small bowl, set aside.
  • Using a fork, prick the potatoes a few times.
  • Place the potatoes in a large bowl. Add a little oil and then rub to coat the potatoes.
  • Coat the potatoes with salt. Place on a large baking sheet and bake for 45 minutes to 1 hours, or until tender.
  • When the potatoes are cooked. Carefully rub the salt off. Cut potatoes and add some butter. Spoon stew into the potato and top with sour cream, if desired.

 

Heirloom Carrot Cake

Heirloom-Carrot-Cake

Okay, folks, I have heard, and I have listened. Some of you want a change from keto, low-carb and gluten-free recipes. I have been doing this recipe sharing thing for more years than I even planned when I started. During that time, I have found that change is essential. I love hearing from you, and though I know that every recipe will not appeal to every reader, whether I share keto or not, I want to share recipes that you want to try in your own kitchen. Since I have readers that are enjoying the new recipes I will try switching it up. Let’s see if alternating weeks from keto, low-carb, gluten-free to delicious mouth-watering southern recipes will work. As always, I welcome your comments so please let me hear from you!

With Easter coming up I thought I would share one of my Aunt’s Carolyn’s best recipes. When I was growing up this cake was always on the dessert table at my grandparent’s house. It was one of her specialties, and if you didn’t get a piece of cake quickly, then you might just miss out. Unlike most carrot cakes, this cake has no nutmeg, no pineapple, and it does not have cream cheese frosting. If you are a fan of German Chocolate Cake, then you know what I mean when I say it has that rich, caramelly pecan and coconut frosting that you know so well.

This cake gets better with time. Because of that, I suggest that you bake and assemble the cake 24 to 48 hours before serving.

Heirloom-Carrot-Cake
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Heirloom Carrot Cake

Course Dessert
Author Amye Melton

Ingredients

  • 1 1/2 c. vegetable oil
  • 2 c. granulated sugar
  • 4 lg. eggs room temperature, separated
  • 4 tbsp. hot water
  • 2 1/2 c. self-rising flour
  • 2 tsp. cinnamon
  • 1 1/2 c. grated carrots
  • 1 c. chopped pecans

Instructions

  •  Preheat oven to 325°F. Grease and flour three 8 or 9-inch round cake pans and set aside.
  • In a small bowl mix the dry ingredients and set aside.
  • With an electric mixture beat the oil and sugar. Add egg yolks, mixing well. Add hot water and mix.
  • Add dry ingredients and mix just until incorporated. Fold in carrots and nuts.
  • In a separate bowl beat the egg whites until stiff. Fold into cake batter.
  • Divide batter among the three prepared cake pans. Bake for 20 to 30 minutes or until cake tests done with a toothpick.
  • Remove from oven to cooling rack. Cool in pans for 5 minutes. Remove from pans and cool completely.
Heirloom-Carrot-Cake
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Coconut Pecan Frosting

Course Dessert
Author Amye Melton

Ingredients

  • 3 egg yolks
  • 1 stick unsalted butter
  • 1 (12-oz.) can evaporated milk
  • 1 c. granulated sugar
  • 1 c. shredded coconut
  • 1 c. chopped pecans
  • 1 tsp. vanilla extract

Instructions

  • In a saucepan, add the butter, sugar, milk and egg yolks. Cook over medium-high heat until thickened. Stir in coconut, pecans, and vanilla.
  • Place one cooled cake layer on cake plate and top with ⅓ of the frosting. Top with 2nd layer and top with ⅓ of the frosting. Then top with the 3rd layer and top with the final ⅓ of the frosting.

Buffalo Chicken Flatbread

buffalo chicken flatbread

 

When the kids were younger, I hated it when Greg worked late or had to go out of town. That meant that I had to get the kids fed, bathed, make sure homework was completed. Plus do everything else involved with raising kids while he was having dinner at a nice restaurant without a care in the world. That is the way it played out in my mind anyway. In reality, he has worked hard for years to provide for the kids and me. I’m sure; in fact, I know there were plenty of times he felt unappreciated because, from my point of view back then, I was doing IT ALL! Looking back, it took both of us (plus one) doing everything we did to accomplish what we have!  I did, however, gain much respect during those days for military spouses and single parents!

Now, with the kids grown and Greg still traveling occasionally, I sometimes enjoy dinner alone. I can sit in his recliner, NOT watching ESPN or his recorded television shows, and make myself a leisurely meal with little to no mess!

Flatbreads are one of my new “go-to” quick meals. I love the versatility, and I have not tried one yet that I did not like. This Buffalo Chicken Flatbread is fantastic! This is a Weight Watchers recipe with 7 Smart Points. I love buffalo shrimp and think it would be an excellent substitute for the chicken in this dish. Adjust the hot sauce to your taste and enjoy!

Buffalo Chicken Flatbread
 
Author:
Serves: 1
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Ingredients
  • 1 Flatout Light Original flatbread
  • ¼ c. shredded part-skim mozzarella cheese
  • 3 oz. cooked shredded chicken breast
  • 4 tbsp. hot sauce, or to taste
  • ¼ c. shredded carrots
  • ¼ c. thinly sliced celery
  • ¼ c. reduced fat crumbled blue cheese
  • 1 tbsp. chopped fresh cilantro
Instructions
  1. Preheat oven to 375℉.
  2. Place flatbread on baking sheet; bake 2 minutes. Meanwhile, in a small bowl, combine chicken with 2 - 3 tbsp. hot sauce.
  3. Sprinkle flatbread with mozzarella cheese; top with chicken. Sprinkle with carrot and celery; crumble blue cheese over top and drizzle with more hot sauce (optional). Bake until heated through and cheese is melted, 4 - 5 minutes. Remove from oven; sprinkle with cilantro.
Notes
1 serving = 7 Weight Watchers Smart Points