Cranberry Pineapple Cake

A follow up to the apple dump cake. This version would be another great option for a holiday dessert, either Thanksgiving or Christmas. Cloves make me think of the holidays and cooking the cranberries alone will make your house smell divine.  

Ingredients: 

1 cup fresh cranberries(or half a bag)

1 tsp cloves

1/4 cup sugar

1/2 cup water

1 can crushed pineapple

1 box yellow cake mix

1 stick unsalted butter(cut into thin slices)

Preheat oven to 350 degrees. Grease 13x9 pan.

In small saucepan combine cranberries, water, sugar and cloves. Cook on medium low heat until cranberries burst open. (5-10 minutes)

In bottom of 13x9 pour cranberries and pineapple. Sprinkle DRY cake mix over top. Disperse pats of butter over dry cake mix. 

Bake at 350 for 35 minutes or until top is golden brown. 

Refer to my apple dump cake for tips on how to make less servings. :)

Apple Spice "Dump" Cake

So first off, I am not a fan of the title "dump" cake, but the concept is genius. The idea is that you "dump" all ingredients into the pan with no bowl or stirring required. This dessert couldn't be simpler and I am sharing with you just in time for the holidays! You can wow your family, friends, co-workers, whomever!
The recipe I am sharing with you is enough for 2 servings, keeping true to my website title, but you can easily make the entire 8 serving recipe. (see bottom of post for how to make the bigger serving)

Ingredients:

3 apples; peeled and sliced( I used Pink Ladies)
1 tsp cinnamon
1/2 tsp cloves
1/2 cup water
1 box Duncan Hines Spice cake mix
4 tbs butter sliced into 8 thin slices
cooking spray
small casserole dish(I have a dish that is about 4x7)

• each box of cake mix contains exactly 4 cups dry mix which easily allows you to make smaller servings and save the rest for later

Heat oven to 350. Coat casserole with cooking spray.
In small saucepan combine apples, spices, and water. Cook on medium low heat covered, until apples are fork tender.
Pour apples into buttered dish. Top with 1 cup of dry spice cake mix. Place 8 pats of butter over top the DRY cake mix.
Bake at 350 for 30 minutes or until top appears golden brown.
Serve warm with a dollop of vanilla ice cream.
Happy Thanksgiving ya'll!

Okay for all of you out there that now want to make this for your entire family for Turkey Day, here is the 8 serving recipe.

6-8 apples; peeled and sliced
2 tsp cinnamon
1 tsp cloves
1/2-1 cup water
1 box Spice Cake Mix
1 stick of butter cut into thin slices

Same as above, except use a 13x9 pan!
Easy peasy! :)

Beef Tostadas

As promised, here is my final meal using the SAME chuck roast we started with over a week ago.
Remember, we have now had chili, roast, stroganoff and now tostadas. That is 4 different meals using one chuck roast!
You're. Welcome. :)


Beef Tostadas

Ingredients:

remaining chuck roast(1/2-1cup)
1 tsp cumin powder
1 tsp chili powder
2 hefty tbs refried beans
2,  8 in tortillas(flour or corn)
About 1/2 cup monterray jack cheese(divided)
sour cream
lettuce: chopped

Preheat oven to 350.
Reheat chopped beef in small skillet. Season with pinch of cumin and chili powder.
Heat refried beans in microwave. In small skillet toast tortillas on both sides over medium heat in a smidge of EVOO.
Evenly distribute beans on each tortilla coating it like sauce on a pizza. Top with beef and cheese.
Place in over and bake about 5 minutes or until cheese is melted.
Remove, cut into "pizza" pieces and sprinkle with chopped lettuce and a dollop of sour cream!
Yum-o and easy!

Chuck Roast Stroganoff

If you haven't noticed, this is yet ANOTHER meal using the same chuck roast we used both in the chili and on its own!
This meal is probably one of my all time favorite meals and it's a leftover meal.
Serve with a fresh green veggie( I enjoy broccoli or green beans) and over egg noodles or rice.

"Leftover" Chuck Roast Stroganoff

Ingredients:

8oz baby bella mushrooms, sliced
1/2 cup leftover roast chopped
1/2 cup leftover beef broth (this is the yummy beef juices I told you to save from the roast)
1/2 cup sour cream

Heat 2-3 Tbs EVOO in large skillet to medium heat. Add mushrooms and allow to brown 5-10 minutes. (Do Not Add Salt!)
Once mushrooms have cooked down some, add chopped beef and heat through maybe 5 minutes.
Pour in beef broth and let simmer for 5-10 minutes. (your liquid should cook down a little)
Finally stir in sour cream. Done!
Believe it or not: 4 servings!

To me, this is comfort food at it's best. :)

I am still pondering what to do with the remaining beef I have leftover, so stay tuned!

Crock Pot Chuck Roast

As promised, here is my super easy recipe for a beef crock pot roast using the same roast I used in the chili. The roast in total was about 2.75 lb and I used 3/4lb for the chili and the remaining 2lb went in the crock pot. 
This meal is proof that you can eat on a budget AND not get bored with meals. From this one roast I will have chili, roast, and beef stroganoff. I might even be able to make beef fried rice! That's 4 meals from 1 roast! 

Crock Pot Chuck Roast

Ingredients: 

2lb chuck roast
1 box beef broth
1 medium/large onion sliced
2-3 garlic cloves smashed
salt/pepper 
EVOO

Heat 2-3tbs EVOO in large skillet to medium/high heat. Thoroughly season roast with salt and pepper. Sear roast in skillet on all sides. 

• Searing is super important: it seals in all the juices in the roast and provides a lot of yummy flavor! 

Place roast in crock pot and cover with onion, garlic, and beef broth. You want the roast completely covered in liquid, so you can add water(after box of broth) if needed. 
Cook on desired amount of time. I let mine cook on the 10 hour setting. Come hour 8, your meat will be pull apart tender. 
Serve with rice and a green veggie. 
4 servings if you just want roast OR
1 roast serving, 1-2 stroganoff servings, 1-2 fried rice servings. Hot damn that's awesome! :) 

• Roasted broccoli: Toss fresh broccoli with EVOO and season with salt. Roast in oven on foil lined cookie sheet at 400 degrees about 10 minutes. 
• Jasmine Rice: Boil 2 cups water add 1-2tsp salt. Add 1 cup rice to boiling water. Cover with lid, reduce heat to low and cook for 30 min. Don't check it! Leave the lid on the entire 30 minutes. 

Forgot to take a finished product pic! Oops! 

• Save your leftover roast AND it's yummy juice. You will use both for your stroganoff the next night. 
• Shopping ahead, you will need sour cream and mushrooms to finish off your stroganoff. 
• Save your leftover rice and you are one step ahead in making fried rice! 
• If you choose to make the fried rice, you will need an egg and any veggies you like!

Stay tuned for stroganoff and fried rice posts! :) 

Em's Chipotle Beef Chili

Weather finally got a smidge cooler this weekend which inspired me to play around with a chili recipe. This recipe was inspired by one I saw made on tv that had turkey as the protein. Being a lover of a good roast I decided to incorporate a beef roast into my chili. 
Keep in mind this recipe steers away from "mini meals" and makes a good amount of chili BUT there is so much plan ahead in this recipe it is insane. Below I will make a few notes/tips that go alongside this recipe. 

• Buy a 2-3 lb chuck roast: use part for this recipe, freeze the rest for a delicious pot roast  and stroganoff
• See stroganoff recipe in older post
• Stay tuned for crock pot roast recipe(an all time favorite!)
• Buy 1 lb ground beef: freeze 2/3 for a hamburger, taco meat, or protein for another soup
• Buy ziploc twist and seal round storage containers: these provide a perfect way to save/freeze leftover chili. One container is a perfect serving size- A GREAT go-to lunch or dinner any day of the week! 
• Use a crock pot! If making for a work night, prep all of it the night before, place crock pot pot in fridge, then simply turn on in the morning. Get home to a yum-o chili ready to eat! 
• Food process all of your chipotle in adobo at one time. Freeze leftovers and you have chipotle puree anytime you need it! 

Ingredients: 

• 3 cans of beans(I used black, chili, and kidney)
• 2 cans of diced tomatoes(I used one with chipotle and one with garlic/onion- I don't recommend an italian spiced tomato for this recipe)
• 1 can chipotle and adobo(this is fire roasted jalepeno peppers- you can find them on the Hispanic food isle)
• 3/4-1lb chuck roast cut into bite size pieces
• 1 bottle beer of your choice.....remember you should like how it tastes as it only concentrates when cooking! 
• 1 medium onion diced
• 1/3 lb ground beef
• 2 cloves garlic
• cheese, sour cream, tortilla chips for serving

Heat large skillet to medium heat. Add 2-3 tbs EVOO. Season chuck roast with salt and pepper then sear in skillet on both sides. 

Add 2-3 peppers(or 2-3Tbs puree) to pan while meat sears. Deglaze pan with 1/2 bottle beer. Remove meat and place in crock pot. In same skillet cook ground beef. Add onion and garlic to pan as meat cooks. Place beef, onions and garlic in crock pot. Top with beans and tomatoes and remaining beer.  Cook in crock pot for however long you need.(I cooked mine for 10 hours.)

• Keep an eye on the amount of liquid in your chili. If it appears to be getting too think, add a little water. 
• The amount of chipotle you add will determine the heat/spice of the chili. I added 3 and my chili had a good "kick" to it. 
• I used whole peppers and whole garlic cloves then pulled them out of the finished product in the end. If you desire you can puree your peppers and dice your garlic. 

Serve topped with cheese and sour cream!  

Makes 4 hearty servings.