Sunday, November 9, 2014

10 minute prep Roast Beef

Some days I really want to cook but Hazel wants to be held the whole time. Thursday was one of those days. However, I decided to put her down for 5 minutes and get a roast in the oven WITH vegetables! Once you prep it and get it in the oven, roast beef takes a little bit to cook but it's completely hands off so you can go back to holding the baby. This dish also makes plenty for leftovers and I highly recommend beef dip sandwiches which are super simple as long as you have fresh bread and that au jus mix from the store.

I prepped this in 5 minutes total but I am giving you 10 minutes in case you want to be a bit more exact.

2 1/2 lb rump roast, rib roast or other roast, boneless
1/2 large onion
3-4 yukon gold or other thin-skinned potato
6 carrots
seasoning of your choice (I used English Prime Rib Rub but you can just do S&P)
1 T olive oil

1. Preheat the oven to 325, prepare a thermometer
2. Slice the onion in four thick slices
3. Roughly chop the carrots and potatoes so they are like-sized
4. On a rimmed backing sheet toss the carrots and potatoes with the olive oil, salt and pepper. Push the vegetables to the sides of the pan in a single layer
5. Place the onion slices in the middle of the pan
6. Rub the roast all over with salt, pepper and spices and place on the onions fat side down if there is a fat side
7. Roast in the oven for 1 1/2 hours or until a thermometer reads 130-135 for medium rare. If you cook your meat medium rare tonight it will be a little bit more well done tomorrow when you have your beef dips.

Tuesday, November 4, 2014

Potato Kielbasa Skillet

Last weekend we did some grocery shopping intending to make three meals at home. We made two. However, this meal that we saved for later has all the kind of ingredients that have a great shelf life. The main reason I didn't make this earlier is that it includes cooked bacon which would mean it takes longer. So last week we had breakfast for dinner, made the bacon and saved some slices for this meal so that it would be fast. This meal really took a total of 15 minutes. I only made one change and it probably wasn't necessary. This dish is delicious! Even though I ate a full portion and am not really hungry this 'eat more' food makes my mouth water for more! I plan to eat the rest tomorrow!!


1 pound red potatoes, cubed

3 T water
3/4 pound Polish sausage, cut into 1/4-inch slices
1/2 large onion, chopped
1 T olive oil
2 T brown sugar
2 T cider vinegar1 T apple cider
1 T spicy brown mustard
1/2 t dried thyme
1/4 t pepper
salt to taste
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled
optional: One apple, chopped (we didn't use this but I think it would be a great addition)

1. Place the cubed potatoes in a microwaveable dish and add 3 T of water. Cover with plastic wrap and cook on high for 4 minutes in the microwave
2. Meanwhile, in a large skillet, heat the oil. Add the onion and sausage and cook 3-5 minutes until browned. Add potatoes and apples if using and cook an additional 2-3 minutes.
3. Stir together the sugar, vinegar, apple cider, mustard, thyme, pepper and salt with a fork. Add this mixture to the skillet and bring to a boil (this was immediate for me). Simmer 2 minutes.
4. Add bacon and spinach and cook until spinach wilts. Serve warm.

You know what would be good with this? Cheddar Biscuits!

Cheddar Biscuits

A few weeks ago, I made a turkey chili one-pot dinner. The turkey chili portion was so-so. The cheddar biscuits on top were delicious! Ever since we've been wanting to make more cheddar biscuits. What I love about these is that they are drop biscuits--aka no rolling out and cutting dough. You just make rounds of dough like cookies and it works fine! They were still fluffy if not misshapen.

I didn't have buttermilk so I did that thing where you make it with vinegar. You take 1 scant cup milk and add 1 T white vinegar and let it sit for 5 minutes until it curdles. This makes too much buttermilk for this recipe but then I just took 1/3 of it.

Next time you're hankering for a biscuit, this is your recipe! And, definitely consider doubling it.


1 C Flour
1 t baking powder
1/4 t baking soda
1/4 t salt
1/3 C buttermilk (I used whole milk with vinegar)
3 T cold unsalted butter
1 1/2 C grated sharp cheddar cheese

1. Stir together flour, powder, soda and salt in a large bowl.
2. Cut butter into the flour mixture with a pastry cutter or two knives
3. Add cheese and buttermilk and stir until just combined
4. Drop 1/4 cup balls of batter on a baking sheet sprayed with Pam. Bake at 425 for 20 minutes until golden brown and enjoy warm!