momrek06
DIS Veteran
- Joined
- Dec 23, 2005
I'll leave this one for someone else to answer, lol. Nobody ever wants cooking advice from me if they want to live!
I am with you, Belle! The best I make is reservations!
I'll leave this one for someone else to answer, lol. Nobody ever wants cooking advice from me if they want to live!
That sounds good with the mushroom soupI buy mine that have some fat on it. I put it in fat side down. I put in a can of cream of mushroom a packae onion soup mix, sliced onions, potatoes, and carrots. I set the crock to 8 hours. Come home to a juicy piece of meat and a complete meal.
I buy mine that have some fat on it. I put it in fat side down. I put in a can of cream of mushroom a packae onion soup mix, sliced onions, potatoes, and carrots. I set the crock to 8 hours. Come home to a juicy piece of meat and a complete meal.
Well now that sounds like something I could actually do!
Although DH will probably think he walked in the wrong house.
I am an east coast girl. DH & I are pretty new to SoCal. Spring '08 in the OC and then March '10 in SD County ... but I will tell you my blood has thinned ... I was out walking yesterday with DH ... it got to 68 degrees bright sun and I had on a fleece, one of those winter puffy vests over the fleece and gloves. Ugh. Actually, it was like 64 when we left the house.
I used to be able to tolerate temps in the MINUS'.
Good morning lovely DIS friends
Good news: I am feeling better today! Told you I would stay healthy for you Michele
So todays weather where I live is insane fog. It's finally lifting a little, but it was bad when I left for breakfast. And it's cold. Can I please go back to Santa Monica. I don't want to be home anymore.
ok, not trying to change the subject here, but i have a question. How do you make a roast in the crockpot that is moist and juicy. I cook mine all day on low, and it is totally covered in liquid, and it falls apart when i take it out. But, it's still dry. And my husband complains. How do you guys cook roasts? Maybe I need to use a roast with some fat on it? I always get the leanest piece i can find. My husband say you need the fat for moisture and flavor. What do you guys think?
I am with you, Belle! The best I make is reservations!
Well now that sounds like something I could actually do!
Although DH will probably think he walked in the wrong house.
Are you not a cook? I love to use my slow cooker. I use it a lot. I love that I do not have to cook when I get home except for something little like sides or veggies.
I buy mine that have some fat on it. I put it in fat side down. I put in a can of cream of mushroom a packae onion soup mix, sliced onions, potatoes, and carrots. I set the crock to 8 hours. Come home to a juicy piece of meat and a complete meal.
ok, not trying to change the subject here, but i have a question. How do you make a roast in the crockpot that is moist and juicy. I cook mine all day on low, and it is totally covered in liquid, and it falls apart when i take it out. But, it's still dry. And my husband complains. How do you guys cook roasts? Maybe I need to use a roast with some fat on it? I always get the leanest piece i can find. My husband say you need the fat for moisture and flavor. What do you guys think?
Love it!! I'm kind of bad at making those as well. I'm not even as great about making the food disappear as I used to!
What I can make is this: Ice!!
ok, not trying to change the subject here, but i have a question. How do you make a roast in the crockpot that is moist and juicy. I cook mine all day on low, and it is totally covered in liquid, and it falls apart when i take it out. But, it's still dry. And my husband complains. How do you guys cook roasts? Maybe I need to use a roast with some fat on it? I always get the leanest piece i can find. My husband say you need the fat for moisture and flavor. What do you guys think?
Love it!! I'm kind of bad at making those as well. I'm not even as great about making the food disappear as I used to!
What I can make is this: Ice!!
My go to meal is Salsa chicken. I then use the leftovers to make enchiladas then freeze them for a later day
4-6 boneless skinless chicken breasts
1 package taco seasoning.
1 jar salsa
1 can cream of mush or cream of chicken
Can for 6 - 8 hours.
When done shred chicken with fork and add 8 oz of sour cream you can put less if you want more spice to it.
You can put it in tortillas for tacos or burritos use it as a filling for enchiladas, put it over rice. it is just so good.
See, this is what I love! Nice and easy and delicious!
Thanks for posting that recipe!
I have a brother who once burned peas.
I have a brother who once burned peas.