Lovin' From the Oven

Pot Roast with Onion Gravy

by 1 Comment

potroast-7

potroast

potroast-2

potroast-3

potroast-4

potroast-5

potroast-6

potroast-8

I’ve done quite a few versions of pot roast, most of which are ones made in a crockpot, but this one is my favorite. It’s baked in the oven and comes out full of flavor and moist as can be. It’s fairly simple, almost as easy as a crockpot recipe. The only extra things that you have to do are briefly cook the onions and brown the sides of the meat. Yeah, you have to wash one more pot tonight. Shucks.

I served it over mashed potatoes, but it’d be great on top of rice (that’s the Asian part of me.. rice with everything)! From Spice Ame Cooks.

Print
Pot Roast with Onion Gravy

Ingredients

  • 3 lb. pot roast
  • 1 large onion – sliced (I used red)
  • 1 t. salt
  • ½ t. pepper
  • 2 small cans cream of mushroom soup
  • ¼ c. Worcestershire sauce
  • ¼ – ½ t. red pepper flakes
  • ¼ t. garlic powder
  • ½ t. cumin powder
  • 1 container of the beef stock concentrate – or 1 mashed up beef bouillon cube.
  • Few dashes of tabasco
  • 2 bay leaves

Directions

  1. Preheat oven to 350. Sprinkle the meat on both sides with salt and pepper.
  2. Brown both sides of the pot roast over high heat for 2-3 minutes per side. After you're done browning, place the meat into a 13x9 dish.
  3. Slightly brown the onions in the same pan that you cooked the pot roast in for about three minutes. When they're done, pour them over the meat.
  4. Finally, make the sauce by mixing together all of the remaining ingredients. Pour over the meat and onions. Cover tightly with foil and bake for 3 – 3.5 hours. Allow to sit for 10 minutes before serving.
https://lovintheoven.com/pot-roast-with-onion-gravy/

Crockpot Chicken Parmesan

by 3 Comments

chickenparm-8

chickenparm

chickenparm-2

chickenparm-4

chickenparm-3

chickenparm-5

chickenparm-6

chickenparm-7

chickenparm-9

I went home to LA this past weekend and realized how much I’ve adapted to the Bay area weather. The heat in the valley was just about unbearable for me. 98 degrees? I don’t do anything but eat watermelon and lay on the floor in that weather. That’s one thing that I’ve come to love about NorCal vs SoCal. The weather surely wins.

Here’s another great recipe from my favorite crockpot source, Crockpot 365. The chicken came out moist and flavorful. I chose to serve it over linguine (my favorite kind of pasta), but anything works. The jar of marinara sauce that I used was from Trader Joe’s. The topping was easily enough for four chicken breasts, but I only used two. I would recommending cutting the recipe in half for two chicken breasts– You don’t need that much topping!

Print
Crockpot Chicken Parmesan

Ingredients

  • 2-4 boneless, skinless chicken breast halves
  • 1/2 cup Bread Crumbs
  • 1/4 cup Parmesan Cheese
  • 1 tsp italian seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 TBSP olive oil
  • 1 egg, beaten
  • sliced or shredded mozzarella cheese
  • favorite jarred marinara sauce

Directions

  1. Drizzle the olive oil onto he bottom of your crockpot.
  2. Beat the egg with in a fork in a small bowl.
  3. In a separate bowl, mix the bread crumbs, italian seasoning, and parmesan cheese together.
  4. Take the chicken and dip it into the egg, then into the bread crumb mixture. Make sure that both sides of the chicken are covered.
  5. Put the chicken in the bottom of the crockpot. Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like. Cover chicken and cheese with entire jar of marinara sauce.
  6. Close lid and cook on low for 6-7 hours or high for 3-4. Serve with your favorite pasta.
https://lovintheoven.com/crockpot-chicken-parmesan/

Chicken Enchilada Pasta

by 1 Comment

chickenenchilada-2

chickenenchilada

chickenenchilada-3

chickenenchilada-5

chickenenchilada-4

No matter what I do, I just can’t get myself to like cooking. It’s such a shame, too, because I know of so many great ones. Both of my aunts from my dad’s side of the family are AWESOME at cooking. Actually, awesome is an understatement. They put so much time and love into their dishes that it really shows. When I’m making something, it’s a bit of whine and a dash of “do I haveee to?”

I thought that having updated appliances and a bigger kitchen would fix the problem. Nope, I still have the school procrastination syndrome when it comes to dinner. That’s why I stick to simple– nothing fancy… nothing that requires me being by the stove for more than 20 minutes. With that time frame, I pretty much just make pasta, pizza, and grilled chicken. We just repeat that menu for the entire week. Gosh, I’m a terrible girlfriend.

This recipe is from How Sweet Eats and didn’t really impress my DB or I. Sure, it was simple… but enchilada sauce is just not meant for pasta. That’s just our opinions, though. What do we know?!

Print
Chicken Enchilada Pasta

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper pinch of cayenne pepper
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1/2 pound of dry whole wheat spaghetti
  • 1 10-ounce can of red enchilada sauce
  • 3/4 cup freshly grated sharp cheddar cheese cilantro for topping

Directions

  1. Cook pasta according to the directions on the box.
  2. While the pasta is cooking, pour olive oil into a large skillet over medium heat. Add the onions, peppers, salt and pepper and cook for about 5 minutes, or until the vegetables are soft.
  3. Add garlic and cook for another 1-2 minutes. Mix in the chicken, cumin, cayenne, paprika, chili powder, and enchilada sauce.
  4. Turn the heat down to low and add the drained pasta to the skillet.
  5. Gently fold in cheese and mix thoroughly to combine. Serve with fresh cilantro.
https://lovintheoven.com/chicken-enchilada-pasta/

Categories