Recipes

  Quick And Simple Recipes in less than 30 minutes!

"A career at home, cleaning, exercising, taking care of the kids AND cooking...what am I Super Woman??" I like to sometimes think I'm wonder woman but in reality... I am not..lol.  We are expected to take care of everything.  And while that can be overwhelming at times, it can also be very rewarding.  The good news, we CAN do it all.  It's really all about working it smart!  Especially with cooking.  As WAHMs, we have to make sacrifices while we're on our journey to success from home.  But we don't have to eliminate healthy, home cooked dinners.  There are TONS of recipes out there that you can have on the table in less than 30 minutes.  The best part, your family will LOVE it and they will think you ARE Super Woman....shh, that will be our little secret!

Below you will find  one of my favorite crock pot recipes but I also included a fast and easy pasta dinner as well..  I love the feeling of having dinner prepared mid morning, leaving it to work my business and play with the kids.  All while the house smells DELICIOUS from the aroma of home cooked food.  Then at 6:00, dinner is served, voila!!  It's a beautiful thing!

Here are some quick Tips I Found on Buzz Feed. They are really cool!
34 Kitchen Hacks That every cook should know:
 http://www.buzzfeed.com/readcommentbackwards/34-creative-kitchen-hacks-that-every-cook-should-k-dmjk


I'll be adding other recipes as I move forward so, visit often!

Slow Cooker Beef Pot Roast

Ingredients Edit and Save

Original recipe makes 8 Servings Change Servings

• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter

• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

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Directions

1. Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
2. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
3. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
4. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
5. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
6. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
7. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
8. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
9. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Kitchen-Friendly View

• PREP 20 mins
• COOK 6 hrs 30 mins
• READY IN 6 hrs 50 mins

Footnotes

• Serve with mashed potatoes.
• Look for a 7-bone beef pot roast. 
  
  
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  Rigatoni with Sausage and Broccoli Rabe

  This recipe for rigatoni with sausage and broccoli rabe is an ideal warm-weather meal. This Only Takes about 30 minutes to cook from beginning to end and I love to make this on the weekend.

  
  

  Photography:

  Martha Stewart Living, March 2005 http://www.marthastewart.com/354935/rigatoni-sausage-and-broccoli-rabe
  

  • Serves 6

  Ingredients

  • • 7 medium cloves garlic, 3 quartered and 4 crushed
    • 3 tablespoons extra-virgin olive oil
    • Coarse salt
    • 1 medium bunch broccoli rabe (about 1 pound), trimmed
    • 1/2 cup sun-dried tomatoes in olive oil (about 12 halves)
    • 1/4 cup olive oil
    • 1 dried red pepper, crushed, or 1/4 teaspoon hot red-pepper flakes
    • 1 pound sweet sausages with fennel, chopped into 1/2-inch pieces
    • 12 medium plum tomatoes, seeded and quartered, or 4 cups drained and seeded canned plum tomatoes, quartered
    • 1 pound rigatoni, cooked

  Directions

  1. Heat oven to 350 degrees. Place 3 cloves quartered garlic in center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet. Transfer to oven and bake until golden brown and soft, about 20 minutes. Remove from oven and set aside to cool.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside. In a blender, puree sun-dried tomatoes. Transfer to a small bowl; set aside.
  3. In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes. Add pureed sun-dried tomatoes, plum tomatoes, and broccoli rabe. Cook until liquid is reduced, 10 to 12 minutes more. Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.