A Sunday Meal

I wish this post was about my awesome husband and brother-in-law helping my mommy make rolls. FYI this photo was taken over three years ago. This post is dedicated to a crock-pot and a lovely Sunday meal.

Oh the memories of Sunday afternoons growing up. The wonderful meal awaiting us when we got home from church- roast and mashed potatoes. Usually when I start to crave something, I just have to have it; which is the exact reason for this post.


I have decided to try and just use my point and shoot for this blog. When I try to take good food photos I get too wrapped up in photos rather than food. I am no pioneer woman.

My biggest tip, which I learned from the mother, is to brown your roasts. YOU MUST!

So, season your meat (I am using beef) with salt- pepper- garlic. I like to use Steak Seasoning- it's fast and easy.

Get a pan nice and hot with oil and brown the heck out of it. Brown every side until it has a nice color to it.

That's about right.

Add some beef broth to the pan and scrape up all of the wonderful flavor from the bottom.

Add your desired veggies to the crock pot and make the meat happy. Cook on low or high, whatever you have time for.

For me, roast must be served with mashed potatoes. Cut in fourths and add to a pot of water. Bring them to a boil and once they come to a boil turn to low and cook for 12 minutes. They will be perfect.

Make some corn, because corn completes this meal.

This is all you need, well plus the juice from the pot, to make stellar gravy. Now, I have come to the realization that my gravy will never surpass my mothers. I always either make it too thick or not thick enough.

In this case, it was too thick. I added a bit too much cornstarch and it was a little off tasting.

The meat needs a good five minute rest before it hits the plate.

I might have to make this again tomorrow. Make the potatoes lovely by mixing them with milk, a lot of butter, sour cream and garlic.

And you have a meal to make you so full. Seriously, after eating this I told Brian that I haven't felt that full in a long time. It was a good thing.

Just like I have my own cooking show.

I would be saying

"It hits the spot and it's like being home again."

Comment if you want more tips. Happy cooking!

Sweet Corn

Iowa sweet corn is one of my weaknesses! I have loved it since a child & even recall loosing a tooth while eating a piece. Oh the memories!!

Although this child is probably not eating peaches and cream Iowa sweet corn, she is so happy!

I haven't taken a picture of myself eating corn and thought this girl was too gorgeous to not post about.

So, with that said, I am going to give you my one sweet corn tip.

Put a little bit of sugar in your boiling water before you add your corn.

I learned this from The New Best Recipe Cookbook, which has become my cooking bible.

If I know the corn is good, meaning I bought it directly from the farmer, I will add about a teaspoon to a tablespoon. If I bought it from the grocery store I will add a 1-2 tablespoons.

Give it a whirl. I have yet to have bad corn this year.

I believe sweet corn goes best with a BLT.

Save yourself some time, money and your house smelling like bacon for days and buy the pre-made stuff.

(One time we made bacon in our apartment and my husband had to take a shower in the middle of the night because he could still smell bacon on himself)

I know, I know you are buying bacon in a box, it bugged me at first too. But, it tastes fine and is so easy, we use Oscar Meyer.

Grab a gorgeous tomato from a farmer, your garden or the produce man at the store and enjoy!

Cheers to BLTs and SWEET Iowa sweet corn.

Eat Well & Live Well.

Thats all for this post for this Wanna-Be-Chef.

Loves!

Fried Ravioli

Giada, from the food network, knows her Italian! I saw this the other day and could not wait to try it! I am so glad I saw that episode- we have a new favorite easy Italian dinner.

This recipe is courtesy of Food Network adapted by me.

Ingredients

• Olive or vegetable oil, for frying
• Buttermilk
  
• Italian-style bread crumbs- I used Progresso
• 1 box store-bought cheese ravioli (about 24 ravioli) I used Buitoni
  
• 1 jar store bought marinara sauce or spaghetti sauce
  
• Parmesan Cheese
  

Directions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

They were so good, easy and cheap!! Enjoy please!

Eat well and be happy!