Chop broccoli, place in container and drizzle with olive oil, red pepper flake, garlic, salt, and pepper.
Mix beef with ketchup,
Prep can only be 1 -2 days prior to cooking.
Preheat oven to 400 degrees. Spread broccoli on a cookie sheet and roast for 10 – 15 minutes.
Place beef in microwave for 8 minutes. While beef is in microwave, clean and pierce potatoes and put broccoli in oven.
Heat half and half on stove in a pot.
Place pierced potatoes in microwave for 7 minutes. Mix glaze and pour over beef. When the potatoes are done put the beef back in the microwave for 3 – 5 minutes and scoop out the potatoes into the half and half.
Sometimes I’m in the mood for a meaty, creamy soup and this fits the bill. It is a little time consuming for a crockpot meal, but worth the effort! N and I cook up the bacon and sausage and get everything ready to go the night before. I use scissors to cut the bacon, which I find a lot quicker than trying to cut it with a knife.
This is another been-making-it-since-college meal and it goes great with a panini or some crusty bread.
Crockpot Zuppa Toscana Recipe
1 lb. sausage
2 large baking potatoes
1 large onion, chopped
1/4 c bacon (or more…)
2 garlic cloves, minced
16 oz chicken broth
1 qt water
2 c kale (or spinach)
1 c heavy whipping cream
Brown the sausage and cook the bacon. Add everything except the kale and whipping cream to the crockpot. Cook on high for 3 – 4 hours. Add kale and whipping cream for last 5 minutes of cooking.
Another hit from Two Peas & Their Pod! N’s work group announces an impending birth by bringing in caramel brownies. I had tried a salted caramel recipe and it did not go well so I tried these and they were a huge hit! I would have taken a picture, but even the second batch was gone too quickly! Get the recipe here.
Bonus fun fact – I have the same blue tablecloth in the pics – it used to be in my classroom but now I’m saving it for summer entertaining. I got it from Target 2 summers ago – they have some of the cutest outdoor stuff!
N and I are a little obsessed with the Oscars. Back in college my roomate and I would throw crazy parties where we dressed up in old prom attire, taped a red plastic table cloth to the ground, served gold colored cocktails, and had a fondue matched to every best picture nominee (clearly before there were 9 nominees and also before we had lives).
This year we kept it simple – golden beer cheese soup & not-so-simple-but-oh-so-worth-it soft pretzel bites.
Beer Cheese Soup Recipe:
1 stick of butter
1/2 can carrots
1 tsp pepper
1 tsp garlic salt
1 cup onion
1/2 cup flour
6 cups chicken broth
.65 lbs. cheddar (get the brick & shred it yourself)
12 oz beer (avoid dark beers like stouts – we love Lakefront’s Riverwest Stein)
Shred cheddar & dice onion. Shredding your own cheese is very important because if you buy the pre-shredded variety it won’t melt the same. Melt the butter in a stock pot & add the carrots, pepper, garlic salt, and onion. Simmer until soft. Add 1/2 cup flower and wisk until smooth. Wisk in chicken broth. Slowly add shredded cheddar while stirring. Bring everything to a boil and add the beer. Simmer for an additional 15 minutes & stir to keep the bottom from getting burned.
I have heard that home-made applesauce pretty much is the best thing ever. After my first try I couldn’t agree more! After polling some friends on FB and tweaking a recipe I found on Pinterest, I am happy to say this one is a keeper…
12 medium Macintosh apples
1 can cranberry sauce
3 Tbsp brown sugar
Dash of cinnamon
Peel, core, and slice apples. (My apple-peeler-corer slicer made me one happy lady!) Pop the apples, cranberry sauce, sugar, and cinnamon in a crock pot on low for 5 to six hours. It was a little thin, so I left the lid off the crock for the last 30 minutes or so. And that’s IT! I ran the applesauce through the blender but that is just our preference.
Hope you have a chance to enjoy something that tastes like fall!