Well, actually, it's Threefer Tuesday, but that didn't sound right, or as good as it could've if it was Thursday. So today's cooking included the following menu selections: Crock Pot Roast & Gravy, Cornbread Skillet Meal, and Baked Sweet Potatoes. Throw together a salad and slice some fresh fruit, and my family's good to go for the next few days.
Here they are, with Before and After photos:
Crock Pot Roast & Gravy
2-pound beef shoulder roast
1 can Campbell's Cream of Mushroom with Roasted Garlic soup
1 can Campbell's Cream of Mushroom with Roasted Garlic soup
1/3 soup can of water (swirl water around to get all the soup out!)
1 white onion, sliced into 8 or 10 hunks
Minced or powdered garlic
Salt & pepper to taste
Turn crock pot on high. Put your roast in and add in the rest of the ingredients. Cover and cook for about an hour. Turn meat over and stir juices so nothing sticks to the bottom. Cook for another hour on high. Reduce heat to low and let simmer for 2 hours, or as long as you have until meal time. Cook preferred brand of brown or white rice. Slice meat in gravy and serve both over rice. Talk about mmm-mmm-good. Leftovers make for great sandwiches, poboys and/or pot pies too.
Baked Sweet Potatoes
Pour a little canola oil into your hand and rub into cleaned sweet potatoes. Wrap in foil. Place wrapped potatoes on a cookie sheet in case of drippage. Cook in a 300 degree oven for about 3 hours. Remove foil, slice open, and add butter. For a delicious 'tator treat, add cinnamon and sugar (or sugar substitute). Sweeeeeeet!
Cornbread Skillet Meal
2 boxes Jiffy Cornbread Mix
2 eggs
1/3 cup of milk
6 oz. grated cheese
1 pound lean ground meat
1 can cream corn
1-8 oz. container of lite sour cream
Brown meat in a large iron skillet. Remove any grease and transfer cooked meat into a bowl. To the bowl, add cornbread mix, eggs, milk, cheese, sour cream and cream corn. Mix well until smooth. Pour mixture back into iron skillet and cook in oven at 400 for about 30 minutes or until golden brown. Serve hot as a side or main dish. This is slap-ya-momma good!
2 eggs
1/3 cup of milk
6 oz. grated cheese
1 pound lean ground meat
1 can cream corn
1-8 oz. container of lite sour cream
Brown meat in a large iron skillet. Remove any grease and transfer cooked meat into a bowl. To the bowl, add cornbread mix, eggs, milk, cheese, sour cream and cream corn. Mix well until smooth. Pour mixture back into iron skillet and cook in oven at 400 for about 30 minutes or until golden brown. Serve hot as a side or main dish. This is slap-ya-momma good!
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21 comments:
Wow are you a cook! I'm about ready to give up my gluten free diet! Mmm--how do you ever cook on a skillet? I love seeing your methos--I would probably do the sweet potatoes:)) Have a good day!
I loooveee cornbread - and I love cornbread with fresh/frozen whole corn in it - and with cheese, and and and -- ohhhhhhh
and sour cream - I love sour cream, once put it on my tomato soup.....
i'm hungry
I loved this post...I'm feeling really hungry now!!!!
I am so doing those sweet potatoes. And my family does a cornbread casserole recipe much like what you've listed, just without the hamburger. Mm!
All the ladies in my office this morning are wanting to try these recipes. WOW! All look great but especially the roast and gravy. I am always trying to find ways to use my crockpot. Can't wait to get cooking.
Quick = good in my book.
Mmmmmmm... Sweet Potatoes!
I'm going to have to try that cornbread skillet meal. Looks decadent!
Terri, you've GOT to try a cast iron skillet. There's just something about the flavoring and browning it does that other pots cannot duplicate. Especially any recipe with cornbread.
Buy the ingredients and I'll cook it for you while I'm there, Kathryn! ;)
Meg, wish I could mail you some. Good thing we don't have smell-a-blog capabilities, or these recipes would cause chaos.
Janna, the sweet potatoes can be "converted" into a great sweet potato crunch if you have leftovers. Mash 'em up, add a little brown sugar, butter & cinnamon, all in a casserole, top with pecans and whatever sounds good. Pop it in the oven long enough to heat, and you've got another crowd pleaser.
Ang, glad the ladies liked. Give me a report if any of them try the roast. I don't know what I'd do without my crock! I've already burnt out a couple of them in the last decades. The roast IS awesome, especially used in a pot pie later, or on french bread for drippy open-faced sandwiches. *stomach growling*
Amen, Tut. About 90% of my fav recipes are quick, easy, and cheap...oh, and they can be converted into future meals. LOL.
Get ya glove ready, Sul. *Throws a hot tater through cyber space!*
Rachel, it is, it is! Great reheated later too. And it's a complete meal with the ground beef included. *slurp*
Here goes my two cents worth. Cast Iron rules. Anything, almost,is better in cast iron.
Oren
yum. yum. yum. that was a threefor yum.
All sounds amazing. I love making cornbread in a skillet. For some reason it just is good no matter what happens.
Since Oren added his two cents, can I add my three?! For the pot roast, fill the soup can up with red wine and whisk together with the other ing. for the best gravy you ever tasted. Can do with white wine for chicken...And for the cornbread (MY ALLLL TIME FAVE!!) Cook up some okra and put in batter and pour into black skillet. Deeeeellish!!! Ain't got nuttin' on a sweet tater...like em' jes like they are-ah! Thanks...making the cornbread recipe this weekend. Damn I wish I had a black iron skillet!!!
Ooh! OOH1 ooh! I'm a cast iron girl! I love to cook with it when I go camping.. it's my fave! Especially my big witches pot (as the rugrats call it! LOL!) I'll have to try it in the stove! hmmm
mmmmmmm...can I eat dinner with you?
Couldn't agree more, Oren. Just something about the heavy iron that cooks the food so well.
Thanks for the threefer yums, Holly.
PW, you can ALWAYS add your cents' worth! I'll have to try the wine substitution. That okra sounds like heaven. Wish I had some right now. Go check out some garage sales this weekend. They're an excellent place to find cast iron. I guess some people outgrow camping or get too weak to lift the heavy skillets, so sell them. ;)
Giddy, I'm kinda jealous of your witchy iron pot! For big meals or when cooking for the mens shelter, I have huge Salad Master pots. Magnalite's a good brand too.
Colby, come on down and I'll hook ya up!
Those look so good! My boys love pot roast. I always call them home when I make it!
You can't tell the yummy quotient from my bad photos, Candy, but it's easy and good. Menfolk always seem to love those roast dishes. Love your site.
You never outgrow camping or cast iron cooking. Both get better with age.
Oren
Just like us, huh, Oren? Hugs to you and family
They were pretty durned good, Cooking. Thanks for stopping by.
YUM. I was thinking about you and this recipe over the weekend. I am so glad you linked to it today...it will make it easy for me to find!
Thanks!
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