Wednesday, October 7, 2015

Mississippi Roast with Potatoes and Carrots

We received an invitation for dinner and checking out my son and daughter-in-law's new house last month. Amanda treated us to a delicious Mississippi Roast and several other mouth-watering dishes. The pictures with the pepperoncinis slow cooking caught my attention, but I had never taken the time to fix this.Big mistake. Once you prepare a roast this way, all the other options pale in comparison. My son Andrew was eating with us that night and he said, "get plenty of the broth." Seriously, I could have used a straw!!! I went to and found their recipe matched up to what Amanda used and I added my own twist.
I made a layer of carrots slices, tiny yellow potatoes cut in half and one sliced sweet onion under the beef roast. On top of the roast, I sprinkled some black pepper and one pack each of Ranch dressing mix and au jus gravy mix. I laid a stick of butter and six pepperoncinis on top of the seasonings. Because I had veggies cooking in the bottom, I added about 1/2 cup of water down the sides. Setting the temperature to high, I let this slow cook for four and a half hours. I turned the heat down to low and let it cook all night (an additional eight hours). The bone was removing itself from the meat when I raised the lid. Tender, tender, tender!!
After an hour or so, the stick of butter had dissolved. I can't wait for Momma to come over tonight and enjoy this!

Sunday, August 16, 2015

Spaghetti Squash Au Gratin

KEEPER ALERT! Go ahead and print this out, bookmark or whatever you need to do so that you have it close at hand.  I was lucky to get a couple of spoonfuls of this dish on my plate. My kids and husband just about wiped it out before I served myself.

I saw this in Courtney Luper's Facebook feed and I shared it to my Man, That Stuff is Good wall so I could try it out later and I'm so glad I did. It's already on the menu for this week. Spaghetti squash is one of our regulars in the garden. The plants started out gang busters and I thought I would have a lot to fix. Sadly the insane rain we received early in the planting season gave way to extreme drought and I was lucky to get two squash to fix. We love spaghetti squash no matter how it's fixed. Stuffed or as a pasta substitute, you can't go wrong.

Preheat the oven to 375 degrees. In a skillet saute one medium onion in three tablespoons of butter. Season with salt, pepper, 1/4 teaspoon of garlic salt, 1/2 teaspoon red pepper flakes. The original recipe called for 1 teaspoon. I backed off and it still had a little bite of heat.
 Cook one medium spaghetti squash (or two small).
 Use a fork to remove the spaghetti squash.
 In a mixing bowl combine spaghetti squash and cooked onions.
 Blend in 3/4 cup of sour cream and one half cup of shredded sharp cheddar cheese. 
Spread in a small casserole dish and top with additional cheese. 
I sprinkled a little shredded Parmesan cheese (about 1/4 cup) on top before putting in the oven.
Bake for 20-25 minutes or until bubbly.

Follow Man, That Stuff Is Good! on Facebook for immediate feed updates and other yummy recipes and articles of interest.

Sugar Free Cheesecake Pie Filling in a Low Carb Nutty Crust

So now that I've posted several healthy food recipes in a row, I didn't want you to think I've forgotten my husband's sweet tooth. Since we got his stellar 90-day follow-up results, I'm going to start expanding my not bad for you dessert collection.

You all have heard me going on about my newest recipe book, "Taking Out The Carbage," by DJ Foodie which arrived last week. While flipping through the beautiful glossy pages I saw a recipe for a pie crust that is a low carb substitute for a graham cracker crust. Well you know I had to fix it that night. We always  have a bag of low sodium almonds around for a snack so I was covered there. Since this was a spur of the moment decision, I filled it with the "fuller" version of Sugar Free Cheesecake instant pudding and pie filling recipe. The filling takes a good three hours to set so you can't rush this option. We dug in a little sooner than that, but there were no complaints in the Grisham household.

It was so good Andy has since been trying to convince me to cut the pie into six pieces instead of eight. I have not lost that battle. Yet. This Wednesday I'll be springing a Low Carb Egg Custard Pie on Andy and Momma which will hopefully be an acceptable substitute for the Buttermilk Pies he loves. I'll report back on how it goes.
 Using my Pampered Chef chopper, I finely chopped 1-1/2 cups* roasted almonds. Next time I will use my food processor as it took a lot of chopping. Dump the crushed nuts into a medium bowl.
 Add 1/4 cup (1/2 stick) of melted butter and one tablespoon of honey and mix well.
 Mash the mixture on the bottom and sides to line a pie dish.
 Fill with your favorite pie filling.

*There are approximately 7.4 ounces of roasted almonds in this pie crust. 
So plan on using a little over 1/2 of a 14 oz. bag of almonds.

Don't forget to follow Man, That Stuff Is Good! on Facebook for immediate feed updates and other yummy recipes and articles of interest.