Tag Archives: cold weather

LIPTON Crockpot Pot Roast

I’m thankful.  I’m thankful for this chilly, rainy, drizzly weather that has gotten me in the mood for a good ol’ fashioned pot roast!  Now there are ‘fancier’ recipes out there, ones that braise away in the oven, in their expensive, heavy, ceramic cast-iron pans, deglazed with red wine…but this is not one of those.  It is, however, one that tastes the same and smells up the home the same.  Win!  Plus the soup mix you prepare makes for the fabulous onion’y mushroom gravy!!

Now, there are a few tricks of the trade I like to do if time permits, but if not…it’s still delicious!

*Again, IF time allows, have pan on med-high to high heat and sear each side of the roast for a couple of minutes before placeing into the crockpot.  Even better, scrape up any brown bits and juices and scoop those into the pot as well!
If you have beef broth, use that instead of water.  You also can add a 1/4 of dry red wine to this if available.
Feel free to add the veggies of your choosing, but you can easily ‘fancy them up’!  I.e pearl onions, parsnips, sweet potatoes for a savory & sweet flavor, etc.

Also, NO NEED for salt!  The combination of soup mix and the soup itself works just fine without it.  Promise!!

The Starting Lineup

  • 5-7lb beef roast
  • 2 cans of Cream of Mushroom soup (i.e Campbells)
  • 1 packet Liptons Onion soup mix packet
  • 1 cup water (or Beef Broth if handy)
  • Pepper (to taste – or patted on roast if searing)

Garnish

  • Carrots, chopped
  • Onion, quartered
  • Mushrooms
  • Potatoes, quarterd in pot or make mashed later
  • Parsely 

The EASIEST way to prepare this meal is to coat your crockpot with non-stick and place the cut-up carrots and onions (potatoes as well if not ‘mashing) in the bottom.


 In a small bowl, mix together the cream of mushroom soup, Lipton onion mix and water (broth).  Give a good stir and set aside.

 Next, place the roast (seasoned with pepper to taste) on top of those vegetables.  *Here is where you can give the roast a sear.  Once browned on all sides place onto veggies.  Then lay in the mushrooms (if using) around the roast.  *These are more fragile vegetables to me, and they’d be squished under a heavy roast.

   Now is when you can pour that soup mix over top of the entire roast, cover, set to low for 8 hours (high for 6) and WALK RIGHT AWAY!

 Once the time is up, all you have to do is spoon the tender roast, vegetables and gravy onto a large plate (trust me…you’ll need a big one with as much as you’re about to consume) and serve with the tried & true bread and butter!!  Enjoy and bundle up!

 

Homemade Chicken & Dumplings

With Fall right around the corner and Texas already having a few chilly days this late summer, I am getting in the mood for some cold weather goodness.  The best way to kick that off is with a bowl of warm, pillowy chicken & dumplings.   This recipe from start to finish can easily be done in an hour or less, and if you use pre-cooked chicken (i.e. rotisserie) cut the time down yet again!

The Starting Lineup

  • 3 chicken breasts, uncooked *if this method, poach as directed OR if using a rotisserie chicken proceed to the dumpling stage
  • 2 quarts chicken broth/stock*if poaching your chicken you can use that liquid instead of store bought

Poaching Ingredients

  • 1 onion, quartered
  • 1 lemon, halved
  • Bay Leaf
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • 1 tsp celery salt
  • 1 tsp whole peppercorn

Dumpling Ingredients

  • 2 cups flour, plus more for dusting
  • 1 cup milk
  • 1/2 tsp baking powder
  • 2 Tbsp butter, cubed
  • Pinch of salt   

We’ll start this off by poaching our chicken.  This method is fantastic for cooking and infusing flavor into your chicken.  Once cooked the poultry will shred easily, so this is great for chicken salad, stuffing into enchiladas, soups, etc.

In a large stockpot or dutch oven combine 8-10 cups of water (once your chicken breasts are in, the water should come about 1″ over them) along with all of the above poaching ingredients and the chicken. 

 Bring to boil and keep on a low boil for about 20 minutes, till chicken is cooked through. 

While the chicken is poaching, now is time to start those dumpings!  In a large bowl combine the flour, baking powder and salt.  Next add in your butter and mix in using either a pastry cutter, two knives or even your fingers. Break up that butter into the flour mixture till it almost resembles coarse crumbs. 

   

After the butter is evenly distributed, pour in the milk and stir with a fork or wooden spoon till a dough ball starts to form.  *This dough WILL be very sticky!  On a HEAVILY floured surface plop that dough ball down. 

 

Coat the dough ball in more flour along with your rolling pin.  *All of this extra flour helps for non-sticking AND helps to thicken up the broth.  With your floured rolling pin, roll out the dough till fairly thin.  Then using a pastry cutter, pizza cutter or even a knife cut into squares, rectangles or diamonds.  They do not need to be perfect as I assure you it will be gobbled up to fast to notice. 

  

You can either transfer these to a floured plate or leave where theyre at before you cook them.  Its not a worry if they dry out too much.

By this time your chicken is likely cooked so remove from the boiling broth and set aside to cool slighty.  *Now this is where Ill do my best to type out directions depending on if you bought precooked chicken & broth or poached and made your own.

Take that same water & spices your chicken cooked in and strain into a large bowl (your trying to catch any large chunks of onion, lemon & peppercorns).  Once strained, pour back into the dutch oven.

OR IF YOU BOUGHT BROTH OR STOCK, SIMPLY POUR INTO A LARGE DUTCH OVEN

Bring the broth to a low boil and one by one gently drop your dumplings into the pot, stir with a wooden spoon at the same time.  You’ll immediately start to see the dumplings puff up and gain that ‘pillowy’ appearance.  Keep this going till all the dumplings have been added and cook for 15-20 minutes stirring often.  This allows for that floury taste to cook down and out.  

 

While the dumplings are doing there thing  (remember to stir  so they do not stick), shred your chicken with two forks or your fingers.  I always chose my hands over utensils when I can, just remember it’s hot!  *If you bought a rotisserie chicken, do the same..start tearing that apart into bite size pieces.

Add the chicken into the dumplings and broth and its ready!  You can of course let this sit for a bit…but I dont think thats ever happened at my house, so you’ll have to let me know how that goes 😉    

  
Ladle into bowls and serve with a crisp salad, some warm rolls & butter and a large glass of sweet tea! 

  
 

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