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Crockpot roast

This is what you need

2-3 lb Beef Roast
1 tbsp Seasoned Salt
2 tsp Pepper
1 tsp Thyme
1 tsp Tarragon
2 tsp minced Garlic
1 lb baby Carrots
2 lb red Potatoes, about 6 potatoes.
1 large Onion
16 oz Beef Stock , or 2 cups
2 tbsp Cornstarch

This is how we do it 

Open carrots .
Peel and cut onions into 1-3″ pieces.
Wash and cut potatoes into 4 pieces.
Mix together salt, pepper, thyme and tarragon.
Rub roast with about 2/3 of spice mix.
Add roast to the crockpot then add remaining spice mix.
Place  vegetables on top of roast .

Pour liquid into slow cooker.

Cook on high for 12 hours til vegetables are tender and meat pulls apart easily.
Transfer meat and vegetables to serving dish.

Add cornstarch to the crockpot and stir until well blended.
Whisk the mix to thicken sauce.

Add meat and vegetables back to the crockpot and place it on warm until you are ready to have dinner.  Serve with your favorite side, Mashed potatoes or white rice, which is what I would prefer.

Crockpot Roast

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BIRTHDAY CAKE

 General Tso Chicken 
For the Marinade:
· 2 tablespoons dark soy sauce
· 2 tablespoons rice wine
· 1/4 teaspoon baking soda
· 3 tablespoons corn starch
· 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
· For the Dry Coating
· 1/2 cup flour
· 1/2 cup cornstarch
· 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· For the Sauce:
· 3 tablespoons dark soy sauce
· 2 tablespoons Chinese rice vinegar or distilled white vinegar
· 4 tablespoons brown sugar
· 1 tablespoon corn starch
· 2 teaspoons vegetable oil
· 2 teaspoons garlic powder
· 2 teaspoons ginger
· 2 teaspoons minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
· 4 small dried red Chinese chilies
· To Finish:
· 1 quart vegetable, oil for deep frying
· Steamed white rice for serving
Directions
For the Marinade: . Add soy sauce, wine, and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until well blended. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
For the Sauce: Combine soy sauce, wine, vinegar, sugar, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
To Finish: Heat 1 quart vegetable, oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
Working one piece at a time, transfer chicken from marinade
to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 8 minutes. Transfer chicken to a paper towel-lined plate to drain.
Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice

GENERAL TSO CHICKEN


Ingredients

8 chicken legs
8 cups of water
1 cup of long grain rice
1 Tablespoon of lemon pepper season 
2 cans of cream of chicken soup.
1 Tablespoon of season salt 



Instructions

Place the water in a pot, WITH THE LEMON PEPPER AND SEASON SALT ,add chicken legs, and cook for 1 hour on high heat.
Remove chicken to cool and remove skin.
Remove the broth water from the pot, leaving 2 cups of broth in the pot.

Add 1 cup of rice to the pot and bring to a boil.

After the rice is at a boiling point. Turn burner down to simmer , cover with a lid and set the timer for 20 minutes 
While the rice is cooking, remove the skin from the chicken and the bone
  • Place the chicken inside the pot one the rice is done cooking.
  • Add 2 cans of chicken soup 
  • Mix together the rice, chicken soup and chicken 
Serve immediately

CREAMY CHICKEN AND RICE


Lemon pepper chops
* 1 teaspoon of lemon pepper seasoning per chop.
* 6 pork loin rib chops about 1-inch thick
* Teaspoon of paprika 
* Teaspoon salt
* Teaspoon black pepper
*
Directions
* 1. Preheat the oven to 450ºF.
* 2. In a small bowl, add the Lemon pepper, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
* 3. Arrange the chops on a baking sheet or tray with a rack. Bake the pork chops for 20 minutes, remove from oven turn over once place back in oven another 20 minutes then remove and Serve immediately.

LEMON CHOPS

Ingredients
  • • 1 large cabbage(with)• 
  • 1 1/2 lb  ground beef (you can sub ground pork for half if you like)
  • • ¾ cup instant rice
  • • 1 egg
  • • 1 stick of butter, melted
  • • 1 cup freshly chopped parsley (loosely packed)
  • • 1 medium onion sliced thin
  • • 1 28oz jar of crushed tomatoes
  • • 1 cup homemade beef stock 
  • • 2 tsp salt
  • • 1 tsp freshly ground pepper
  • • ½ tsp cayenne pepper 
  • .1 Teaspoon of garlic powder



  • Instructions
  • Take out a nice sized cooking pot and fill it half way with water
  • Salt it well and bring it to a boil
  • Turn down the heat to a simmer
  • While you’re waiting for the water to boil, put the ground beef, rice, egg, melted butter, parsley, garlic, salt, pepper, cayenne, in a large bowl.
  • Mix until very well combined
  • Now that your water is simmering away, it’s time to get the cabbage ready. Make sure you have a large bowl of cool water near the stove to place your cooked cabbage leaves in. 
  • First cut out the core, really get in there. You want the leaves to come off easily
  • Rince the cabbage well
  • If the outer leaves look a bit ragged, feel free to peel them off and use those to layer the bottom of the pan
  • Now, taking a pair of tongs, gently lower the WHOLE head of cabbage into the pot of simmering water. I
  • You will quickly notice that the outermost leaf is beginning to soften and magically come off! Let the leaf continue to simmer for about 45-60 seconds
  • Once the leaf is nicely pliable, take it out with the tongs and place it in the bowl of cool water to hang out for a bit
  • Keep repeating this process, gently and carefully rotating the cabbage in the pot until all the leaves are done. If you ripped a few, that’s okay! We’re still going to use them as mentioned above.
Assembly

To assemble your stuffed cabbage rolls, you will need to trim the leaves a little bit. To do this, begin by

  1. Cutting off the tough stem
  2. Then run your knife along the stem to make it thin and pliable
  3. ***If you don’t trim the stem you won’t be able to roll the cabbage or chew thru it.
  4. Take the meat mixture and divide it into even portions. If you have 10 or more nice cabbage leaves, you should make 10 portions of meat mixture. so....10 little cute stacks.
  5. Take a leaf and lay it down so that the leaf curls towards you (not wrong side out)
  6. Take a portion of meat and lay it in the leaf closest to the stem
  7. Shape the meat into a long loaf. This will make it easy to roll
  8. Now roll the leaf over once, tuck in the sides, and roll it over a second time
  9. Be sure not to roll these too tight or they will pop during cooking!
  10. Now that you have your rolls assembled, it’s time to get them in the pan.
  11. Preheat the oven to 350 degrees
  12. Line the bottom of the pan with a few failed cabbage leaves
  13. Sprinkle on half of the onion slices
  14. Spoon half the crushed tomatoes over the top and season with salt and pepper
  15. Layer half of the rolls (Usually 5-6 can fit nicely) and top them with the other half of the sliced onions and crushed tomatoes
  16. Season again with salt and pepper
  17. Now pour in the beef stock and lay the cabbage rolls on the pan. 
  18. Cover with a tight lid or foil paper and put in the oven for 1 hour and 20 minutes
  19. Once the timer goes off, take the pan out and check the rolls. if they are not cooked to your liking cook another 15 minutes.

CABBAGE ROLLS

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