Slow-Cooker Roast Beef with Warm Garden Potato Salad by ATK

Slow-Cooker Roast Beef With Warm Garden Potato Salad

SERVESServes 8 to 10

WHY THIS RECIPE WORKS

A quick sear in a skillet before transferring to the slow cooker gave the roast a flavorful dark crust before cooking all the way through. We cooked the roast at a low temperature, giving it a moist, even doneness and rosy color from edge to center. We gave the potatoes a head start in the microwave so they could finish cooking through perfectly in the slow cooker in the same time as the roast. However, to keep the green beans bright and crisp-tender, we kept them out of the slow cooker and briefly steamed them in the microwave. Look for an eye-round roast that is uniformly shaped to ensure even cooking. 

INGREDIENTS

1 (4-pound) boneless eye-round roast, trimmed

Kosher salt and pepper

2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces

7 tablespoons 

extra-virgin olive oil

1 ½ teaspoons 

garlic powder

2 pounds green beans, trimmed and cut on bias into 1-inch lengths

¼ cup chopped fresh parsley

1 shallot, minced

2 tablespoons 

white wine vinegar

2 tablespoons 

Dijon mustard

2 tablespoons minced fresh chives

*

BEFORE YOU BEGIN

You will need an oval slow cooker for this recipe. Check the roast's temperature after 1 hour of cooking and continue to monitor until it registers 120 to 125 degrees (for medium-rare). We prefer this roast cooked to medium-rare, but if you prefer to cook it to medium, cook the roast until it registers 130 to 135 degrees. Note that the roast needs to rest for at least 18 hours after salting.

1

INSTRUCTIONS

Sprinkle roast with 4 teaspoons salt. Wrap tightly in plastic wrap and refrigerate for at least 18 hours or up to 24 hours.

2

Microwave potatoes, 1 tablespoon oil, and ½ teaspoon salt in covered bowl, stirring occasionally, until almost tender, 8 to 10 minutes; transfer to slow cooker.

3

Pat roast dry with paper towels. Rub with 1 tablespoon oil, sprinkle with garlic powder, and season with pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown roast on all sides, 7 to 10 minutes. Place roast on top of potatoes, cover, and cook until beef registers 120 to 125 degrees (for medium-rare), 1 to 2 hours on low.

4

Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

5

Microwave green beans and ¼ cup water in large covered bowl, stirring occasionally, until crisp-tender, 8 to 10 minutes. Drain green beans and return to now-empty bowl. Drain potatoes and transfer to bowl with green beans.

6

Whisk remaining ¼ cup oil, parsley, shallot, vinegar, mustard, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper together in small bowl. Pour dressing over vegetables and gently toss to combine. Season with salt and pepper to taste. Slice beef thin against grain. Serve with potato salad.

the best soft chocolate chip cookies from pinch of yum website (shared with me from Amber Fuller...YUM!!!)

8 tbsp salted butter
1/2 cup white sugar
1/4 cup packed light brown sugar
1 tsp vanilla
1 egg
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips

*if using unsalted butter add 1/4 tsp per 1/2 cup butter

Preheat oven to 350.  Microwave butter for about 40 seconds to just barely melted.

Using stand mixer or electric beaters, beat butter with sugars until creamy.  Add vanilla and egg; beat on low speed until just incorporated.  10-15 seconds or so (if you beat the egg too long, the cookies will be stiff)

Add the flour, baking soda and salt.  Mix until crumbles form.  Use your hands to press the crumbles together into a dough.  It should form one large ball that is easy to handle (right at the stage between wet dough and dry dough).  Add chocolate chips and incorporate with your hands

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on cookie sheet.  Bake 9-11 minutes until cookies look puffy and dry and just barely golden.  WARNING: DON'T OVERBAKE.

Let them cool on pan for 30 minutes (I did about 15 minutes).  They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land.  Should stay soft for many days if kept in airtight container.  I also like to freeze them.

Amber's daughter in law, Whitney, triples recipe and freezes bunch of dough.  Can cook straight from frozen 12-15 minutes.

Another lady said can roll in health bits before baking.

Spinach and Rice Chicken in Perfect Meals cookbook by Tyson

(edited to how I make it)

Marinade chicken breasts in italian salad dressing overnight - I use about 4 breasts cut down the center longwise

1 pkg lipton chicken rice
1/3 cup italian salad dressing
4 cups chopped fresh spinach (I use about 3 cups)
2 tomatoes, diced
1/4 cup pitted ripe olives, halved

Cook rice per lipton package recipe.  Then add the rest of the ingredients to hot rice so spinach will wilt.

grill chicken and serve with rice

Also goes good with corn on the cob

Teriyaki Stir-Fried Beef with Green Beans and Mushrooms - ATK

Everyone loved!!!  Doubled recipe but not veggies.  Only used 1 tsp ginger instead of 1 Tbsp

Teriyaki Stir-Fried Beef with Green Beans and Shiitakes

SERVESServes 4 as a main dish with rice

WHY THIS RECIPE WORKS

For a stir-fry with well-browned, tender and savory beef, just follow these guidelines. Start with full-flavored flank steak. Marinate the beef in soy sauce to ensure that each slice is well-seasoned. Use a large skillet and cook in batches to get the best browning. Add aromatics like ginger and garlic at the last minute to prevent them from scorching.

INGREDIENTS

4 tablespoons 

soy sauce

2 tablespoons sugar plus an additional 1 teaspoon

12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices

½ cup 

low-sodium chicken broth

1 tablespoon mirin

¼ teaspoon red pepper flakes

1 teaspoon cornstarch

3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)

1 tablespoon minced fresh ginger

2 tablespoons 

vegetable oil

8 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces

12 ounces green beans, ends trimmed and halved

¼ cup water

3 scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise

*

BEFORE YOU BEGIN

You can substitute 1 tablespoon white wine or sake mixed with 1 teaspoon sugar for the mirin.

1

INSTRUCTIONS

Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, mirin, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.

2

Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3

Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.

Lemon Blueberry Muffins - YUM!

https://www.lovefromtheoven.com/blueberry-lemon-muffins/

Ingredients

• 1/2 cup butter softened
• 1 cup sugar
• 2 large eggs
• 2 TBSP grated lemon zest
• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 TBSP lemon juice 2 tsp lemon extract can be substituted
• 1/2 cup buttermilk
• 1-2 cups blueberries fresh or frozen

Lemon Glaze

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

Instructions

• First, preheat oven to 400 degrees F.
• In a bowl combine flour, baking powder, baking soda and salt. Set aside.
• In a separate bowl beat together butter and sugar until light and fluffy. Add eggs one at a time, scraping down the bowl after each egg, making sure they are combined well. Add lemon zest and mix until combined.
• Add half the liquid mixture to the dry ingredients, stirring by hand until just combined.
• Next add in half the buttermilk and all of the lemon juice, stir until just combined.
• Then add in remaining flour, stirring until just combined. Follow with remaining buttermilk, stirring until just combined.
• Fold in blueberries, mixing until just combined. Do not over-mix or as a result muffins may be tough. Batter will be thick and may be a bit lumpy.
• Scoop batter by quarter cups into a 12 count muffin pan that has been lined with paper liners or greased. Each muffin cup will be quite full.
• Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and allow to cool slightly.
• Finally, if topping with lemon glaze, mix powdered sugar and lemon juice until well combined, then drizzle over muffins. Enjoy!

Notes

If desired, milk may replace buttermilk.

Lemon extract can replace lemon juice, however lemon extract is much stronger than lemon juice in terms of flavor when baking, so not as much is needed.

Nutrition

Calories: 273kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 292mg | Potassium: 124mg | Fiber: 1g | Sugar: 28g | Vitamin A: 299IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg