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Simply Anchored skip to main | skip to sidebar Home Meet Me! Recipes For The Home DIY Projects Sponsor Whole 30 Dutch Oven Pot Roast Whole 30 Dutch Oven Pot Roast If you are pursuit my Instagram then you know that starting on September 1st I was ready for fall. My house is decorated, fall candles are urgent and I am in the mood for cozy fall meals. I know that fall doesn't "officially" start until later in the month, but I just can't help myself. If I were to wait until the end of September to get ready for fall, I would only have well-nigh 3 days surpassing the snow would start to fly and I would have to take it all lanugo and redecorate for winter. So I try to stretch it out as much as I can. Growing up I was not a fan of pot roast. Too many veggies, weird pull untied meat, and pasta wasn't in the recipe. Actually, it wasn't until recently that I tried to make pot roast. I had a weird hankering for some repletion supplies (strange that this was my idea of repletion supplies when I didn't like it as a kid), and I was at the local sublet and decided on a whim to pick up a roast. Since that first time making it, I have grown to love it increasingly and more. It's super easy and versatile. I used to make it in my crock pot but I found that the meat never got as tender as it does in my LodgeTintIron Dutch Oven. If you don't have a dutch oven, I recommend getting one! It can be used on the stovetop, in the oven, on the grill, and plane on a zany fire. It heats very evenly, cleans easily, and is just über versatile. For this recipe, I do not expect you to go out and get a dutch oven if you don't once have one, so use a deep dish that is stovetop and oven safe. Full recipe lanugo unelevated What you want to do first is to preheat your oven to 275º. When I bought my roast, I knew that I would be having 5 people over for dinner and wanted to make sure I had enough. I bought a 4lbs chuck roast at the local farm. It is the perfect size for 5 people and we still had a little leftover. While the oven is preheating, salt and pepper the roast... the unshortened roast including the sides. this will help sear the roast. If the roast has string virtually it, leave it on (it will help hold it together while it's cooking. Next, put well-nigh a tablespoon of oil in the dutch oven and heat it on high. You will take two onions that you have chopped in large pieces and sauté them until they are cooked.Withoutthe onions are cooked and you place them in a bowl, add a tablespoon of butter (or Ghee) and flipside tablespoon of oil in the hot pan. Grab a pair of tongs and place the roast in the pan. You want to sear it on the top, bottom, and all sides. Once you have a nice sear you can take it out and place it on a plate. Take well-nigh a cup of whinge goop and 4 cloves of minced garlic and whisk it in the pan to deglaze. Try to scrape up the brown husks that has formed. Whisk for a few minutes then add when in the meat and the onions. Add well-nigh 2-3 increasingly cups of the whinge goop (until the meat is half covered), sprinkle rosemary and thyme on top. Place the lid on the dutch oven and place in the oven for 1 hour and 45 minutes (for a 4lbs roast). While the roast is cooking chop up some carrots, celery and potatoes. Once the timer is up, add in the chopped veggies and potatoes and place the dutch oven when in the oven for flipside 2 hours and 15 minutes. Once the roast is done, take it out of the dutch oven and cut the strings virtually it. It should be very tender and falling apart. Slice some up and put the cooked veggies on it and serve it with some warm bread. Ingredients: 4 lbs boneless chuck roast 1 lbs carrots 2 sweet onions 6 Yukon gold potatoes 4 garlic cloves 4 cups whinge goop 2 tbs olive oil 1 tbs butter (Ghee for Whole30) Thyme & Rosemary Salt & pepper Recipe: Preheat oven to 275º In a tint iron dutch oven, heat a tablespoon of olive oil on upper heat. Chop the two onions in large pieces and sauté them until cooked through. Remove the onions and add a tablespoon of butter (or Ghee) and oil to the pot. Liberally salt and pepper the roast (coating the unshortened roast) and using tongs, place in the dutch oven. Let it sear one minute on the top, bottom, and all sides then remove. Add in one cup of the whinge goop and the minced garlic cloves. Whisk it all together while scraping up all the brown shit on the marrow of the pan (this is tabbed deglazing the pan). Once the pan is deglazed, add when in the roast and onions. Add in remaining whinge goop (the meat should be half covered). Sprinkle thyme and rosemary on the roast and place in the oven.Meltthe roast for 1 hour and 45 minutes. Take the roast out without the allotted time and add in the chopped carrots, celery and potatoes. Place the lid when on and place when in the oven.Meltfor flipside 2 hours and 15 minutes. Once the time is done, the roast should be fork tender. Remove the roast and place on a plate to cut the strings and to slice or shred. Serve with the vegetables and a warm baguette. Posted by Victoria Clemons 14 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter DIY Little Hands KeyVillenageOkay let me first start by confessing...I hate hand painting activities. Like seriously despise it. It's just so messy, time consuming, and lanugo right annoying. But what I do moreover hate is that I am missing out on documenting my child's teeny hands and feet considering of my loathing for soul parts covered in paint. If you are like me and hate painting hands, have no fear! This is a SUPER SIMPLE  and an extremely NON-MESSY activity! When trying to come up with unique Father's Day gifts that didn't include tons of chocolate and grilling, it seemed that all my Pinterest results had some sort of soul painting. While scrolling through the uncounted DIY gifts, my 4 year old son was looking over my shoulder and saw mini hand print key villenage and he desperately wanted to make some. So as any mother would do when faced with those big watery undecorous vision staring up at you, I loaded him up in the car and ran 45 minutes to the craft store to gather all the supplies to make these little cuties! If you have a endangerment to grab the materials a throne of time, it would make the worriedness a lot easier. Especially if you are obsessed with Amazon Prime like I am. You can get everything you need on there. The reason I mention this is considering I had to travel to three variegated craft stores, the furthest stuff 45 minutes yonder from my house, to get the Shrinky Dinks plastic sheets you need. Apparently they are very nonflexible to find in stores considering they went out of style withal with Lisa Frank and Beanie Babies. First things first, get your wee-one, roll up their sleeves and pre-heat the oven to 325º. While the oven is pre-heating, set out what you need. You'll need a sheet of Shrinky Dinks, the crystal well-spoken ones are the weightier for this activity. Acrylic paint, I used Apple Barrel Acrylic Paint and found that it is one of the cheapest, comes in so many variegated colors, and cleans up easily. You will moreover want a paint brush, and Mod Podge with a gloss finish to seal in the paint. If you are turning these into key villenage then you will moreover want key rings and jump rings. While the oven is pre-heating and you have all your materials out, you want to start by painting a thick layer of pain on your child's hand. This paint, if painted in a thin layer, will dry too quickly to transfer to the Shrinky Dinks plastic sheet. So glob it on! Once you have ensured a thick unbearable layer has been painted, gently but firmly place your child's hand on the plastic sheet. You can get a few hand prints out of one sheet if you place them with that in mind. Have your child hold very still as you printing each knuckle lanugo to ensure there are no gaps in the paintWithoutremoving their hand, go superiority and wash the paint off their hands. No sense in leaving them there to sit with paint on their hands ready to grab numerous surfaces! See, my paint-phobic side is showing.   If there is a small smudge just wet a paper towel or q-tip and wipe it up! Once their hand is squeaky clean, use a sharpie and write their name and age (or any thing you want) next to the hand. Then use a pair of scissors and cut out an outline virtually the hand. When wearing you want to leave well-nigh 1/4" verge virtually the hand and a tumor between the middle and ring finger to be worldly-wise to slum dial it.  Once the hand is cut out, use a single slum punch, or if you're like me and only have a 3 ring slum dial - just slip the tumor you cut out under one of the punches.  You want to make sure you dial the hole before shrinking it in the oven, as the slum will shrink lanugo as well and fit perfectly with the key ring.  Line a sultry sheet with parchment paper or aluminum foil and place the plastic hand, paint side up, on it. Bake it for 1-3 minutes, pursuit the directions on the Shrinky Dinks package. DO NOT FREAK if you see it start to move and twist. It should lie when lanugo unappetizing in a minute or two. If you do see that it's shrinking (it should shrink lanugo to 1/3 the original size and 9x thicker) and it is not laying lanugo unappetizing but starting to curl, you can take a plastic spatula and gently printing it down. Once it's unappetizing (aprox 2-3 min) take it out and lay it on a unappetizing surface to cool. Once it's tomfool you can place the jump ring through the little slum and nail the key ring. Then you want to use a paint skim and skim on a layer of Mod Podge over the painted side. This will help seal on the paint and alimony it from getting scuffed or scratched. Let it dry. Once the Mod Podge turns from white to clear, it is unscratched to wrap up and requite to your loved one! Since I am a very visual person, here are the items (and links) to where you can buy them!    Posted by Victoria Clemons 23 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: diy Share on Facebook Pin on Pinterest Share on Twitter SHEET PANYellowFajita's Okay guys, I'm going to have to make this a quick post today. Yesterday we overcame a tempest that dumped over TWO feet of snow on us, which ways a day full of shoveling and snow blowing. Okay, I have to well-spoken this up surpassing my husband reads this and gets into a tizzy. I am not unquestionably shoveling or snow blowing... he is so I can't take the credit for it. Instead I am inside with a Golden Retriever, Stella, who sinks up to her chin in the snow and a son who would rather play in the sink. Oh, right and nursing school. Always studying for nursing school. That stuff said, during the storm yesterday I took the opportunity to meal prep for the rest of the week. On Monday I made Bacon & Egg Potato Hash for my morning meal prep, and yesterday I made SHEET PANYellowFajita's. Seriously, this is one of my favorite recipes! It is so easy and not only unconfined for meal prepping but for when you are having people over and need to make something to go withal with that pitcher [gallon] of margaritas! All you need are a few veggies, some yellow [you can moreover use steak or shrimp] and ONE sheet pan! Oh and some seasoning too! I used Jerk seasoning that I got in Jamaica when in January, but you can use any sort of seasoning that you like. Or none at all if you want the freshness of the veggies to shine through. Me, not so much. I like to imbricate the taste of veggies as much as possible. And this will go PERFECTLY with homemade guacamole! Again, flipside simple and fresh recipe that is wipe and pairs magically with a margarita!  Servings: 4-6 (depending on the crowd) Prep Time: 10 minutesMeltTime: 20 Minutes Overall Time: 30 Minutes Whatcha Need: 2 lbs  Chicken Breast - cut into long strips 2Untriedpeppers (cut into slices) 1 Red pepper (cut into slices) 1 Yellow pepper (cut into slices) 1 Orange pepper (cut into slices) 1 Sweet onion (cut into slices) 1/4 cup seasoning (Jerk, taco, whatever you would like!) Whats Cookin' Baby: 1. Preheat oven to 400º 2. Take all the cut veggies and place them evenly in a large sheet pan 3. Layer the yellow strips over the veggies 4. Sprinkle the seasoning evenly over the unshortened sheet pan 5. Place in oven until yellow is cooked through 6. Once the yellow is done, stir up all the veggies and yellow and serve! Posted by Victoria Clemons 12 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter Whole30Salaryand Egg Potato Hash Hi. Wow. It's been a while since I have been virtually my little corner of superhighway (I've mostly stuck to Instagram lately). It's not that I have forgotten well-nigh it, but I am in my final days of nursing school (54 to be exact), which has consumed my life for the last two years.  I finger the need to update you on everything that has been going on over the past few months, but I think I will save that for flipside post. I know you're all dying to hear well-nigh my trip to Jamaica with my husband and the trip I took with my son .... without my husband, and my brandy-new quartz countertops we installed due to a itty fragmentary kitchen fire! But I will save those for flipside post.  I am here today, not to share well-nigh my luxurious vacations, but well-nigh FOOD!  I have been contemplating switching up my blog a little bit when I finish nursing school (remember that's in 54 days). Although I love cooking, I don't want all my posts to be well-nigh that. Unfortunately, all my life has been well-nigh lately is school and feeding myself and my family. However, that will soon transpiration (refer to the number of days whilom that I have left).  Okay, so what was I intending this post to be about? Oh, right this succulent recipe. Okay, so one thing I will update you on is the fact that I have started Whole30. You might be like I was a few weeks ago, and think "huh??" when someone mentions Whole30. Here is a quick snapshot of what it is: wipe eating, no processed foods, no breads, legumes, ect. lots of protein, veggies, potatoes (yes WHITE potatoes!!), no dairy, and so on. Sure it sounds restrictive butttttt.... there is NO and I midpoint NO counting involved! No counting calories, no measuring, just eating until you're full. I will leave it there for now, if you want to learn more, Pinterest is a wealth of information. That stuff said, this is a wonderful Whole30 recipe that has everything I love. BACON. POTATOES. EGGS. Yup, it's something you would order lanugo at the local greasy spoon and finger guilty about. But not anymore. I make this and finger satisfied and proud I made a good visualization supplies wise. I midpoint come on, I could have had a cinnamon roll right? The real reason you're here, though, is to find out how to make this incredibly easy and equally tasty brunch style breakfast! This is one that you can make in small single portions or unbearable for a Sunday brunch with friends and family. Either way, in 15 minutes you will be pleasing not only yourself but everyone round the table. Or if you're like me, you make this huge meal and meal prep it for the unshortened week! Yeah, I was never good at sharing.  Servings: 6 Prep Time: 5 minutesMelttime: 10-15 minutes Whatcha Need: 3 Russet potatoes - diced 1 Sweet onion - diced 1/2 lbs locally raised salary - diced (see a theme yet??) 6 locally raised eggs (not diced!) Salt/pepper to taste Paprika - a healthy sprinkle Parsley -for presentation  What's Cookin' Baby: 1. Preheat oven to 400º 2. In a tint iron skillet on Low-Medium heat, add the potatoes, bacon, and onion 3. Sprinkle salt/pepper/paprika 4. Stirring every few minutes to alimony the potatoes from sticking 5. Once the potatoes are cooked through, create a little well for each croaky egg to nest in 6. Pop in the oven until the egg whites have cooked though ENJOY!! See, I told you that was simple! And what is unconfined is that no oil or butter is needed since the pan gets greased from the bacon! And what is plane better is the fact that this dish can be customized in so many ways! Add veggies, swap salary for sausage, sweet potatoes for white potatoes, ect. The possibilities are endless! Posted by Victoria Clemons 9 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter One PotYellowPot Pie Pasta Can you believe it's September already? Although I am sad to see summer gone I am happy to see Fall make its appearance. Okay, let's be real, I'm in nursing school so I unquestionably didn't see much of summer. A glimpse here and there when I looked up from my text typesetting and glanced through the window. I would take Fall over any other time of year. I use to be a huge winter person.Stuffup here in the arctic, I midpoint Maine, there is so much to do in the winter. I use to ski and snowboard and all that jazz. But the older I get the increasingly I have come to despise winter. Skiing and snowboarding will unravel the bank, the ice on my driveway will unravel a hip, and I loath dressing in 17 layers just to get to your destination and be sweating your gonads off. Fall, oh Fall how I love everything about you. I love the well-done air, no humidity, waffly leaves, scented candles, and I love most of all the succulent meals I can cook. Not just regular "I can eat all summer long meals" but those that are warm and comforting. Those that make wondrous leftovers to bring to matriculation to make all your classmates jealous. Yes, repletion food.  So today, in early September, I bring to you a combination of two repletion foods all composite together in one pot! Yes one pot, not multiple dishes to wash, just one. This One PotYellowPot Pie Pasta  has everything you want. It's creamy, meaty, and pasta-y. And it re-heats wonderfully. And one of the weightier parts well-nigh this dish is that you can hibernate veggies in it well. My two main men in the house don't particularly  like veggies, but with this dish I was worldly-wise to get carrots and celery in there. Although they could see it, they were so covered in the linty goodness that they couldn't taste it. Total win in my book!  Prep Time: 10 MinMeltTime: 20 Min Total Time: 30 Min Ingredients: 1LbYellowbreast cut into 1" pieces 1 Lbs fettuccine 1 Medium white onion - diced 3 Large carrots - cut in small round slices 3 Stalks celery - cut into small pieces 3 cloves garlic - minced 2 Tbs olive oil 1/3 Cup flour 3 Cups milk (you can use lesser fat milk if you'd like) 4 Cups yellow goop 2 Tbs fresh parsley - chopped Salt / Pepper to taste How ToMelt1. Using a dutch oven, or a large pan, sauté yellow in the olive oil until not longer pink withal with the carrots, onion, celery, and garlic on medium heat.  2. Once yellow is cooked and vegetables are soft, thoroughly mix in the flour until evenly mixed.  3. Add in milk, yellow broth, parsley, salt/pepper and add pasta and bring to a heavy simmer. Then reduce heat to a slow simmer 4. Stir every few minutes to alimony pasta separated and from sticking to the bottom.  5. If using a dutch oven, take off heat when pasta is slightly under cooked - as it will protract to melt in the Dutch oven.  Serve Immediately  Recipe well-timed from Whole and Heavenly Oven Posted by Victoria Clemons 11 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter Slow CookerYellowTortilla SoupStuffthat I am knee deep in nursing school, I need meals that are going to be easy with little clean-up. To be honest, I unquestionably made this soup this past winter during break. I had this unexceptionable idea to make a ton of freezer meals at once so I would have them throughout the year. Well, to be honest, today was the first time I dug into them! But I am so glad I had them handy. I have been swamped with pharmacology homework and this was the week I decided to potty train the worlds most stubborn child. Yeah, he knows how to use the toilet, but will hold it for 13+ hours instead. Insert eye roll. So I needed an easy meal that was quick but moreover didn't heat up the once hot house! There are so many variations of this and so many other freezer type meals you can do. But this is one of my favorite. I am a sucker for anything yellow and tortilla.  Ingredients 2lbsYellowbreast 2 Cups frozen corn 14oz can woebegone beans  28oz Diced tomatoes  (you can add in some with untried chilies if you like) 2tbs taco seasoning salt/pepper Greek yogurt, tortilla fries and cilantro to top So here is the nonflexible part.... you either dump it all in a freezer bag for later and freeze OR dump it all in a crockpot now and melt for 6 hours on low or 3 hours on high. Shred yellow once it's cooked then top with the succulent toppings of your choice! 21 Day Fix Serving1.5 cups (some will be broth/topping ) 1/2 G 1Y (with tortilla chips) 1R (with greek yogurt) Posted by Victoria Clemons 16 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter One Pot American Chop Suey So, if you're not from New England you would probably undeniability this Goulash or American Goulash. Well up here in Maine its chop suey and man oh man is it good! If you're looking for a meal that you can throw all in one pot and have it ready in 20 minutes, this is it ladies and gents!  Some nights I just want a hot home cooked meal without all the uneaten dishes and without having to run to the store to grab obscure ingredients. I know I unchangingly have the fixings to make this right in my pantry and I'm willing to bet you do too....just go check! You literally throw this in the pot and cook! It's a guaranteed family tried meal! Ingredients Okay this is where it gets fun! You can throw any veggies you want in here! Mix it up or alimony it simple! 1 Lbs Elbow pasta (or any sort of short pasta) 1 28oz can of crushed tomatoes 2 Cups water 1 Lbs Ground whinge 1Untriedpepper 1 Onion 1 Glove garlic 1 Tbs Italian seasoning salt/pepper to taste Chives for presentation  How toMeltTake a pot such as a dutch oven or a deep sauce pan and place on upper heat and brown the meat. Once the meat is well-nigh half washed-up throw in the onions, untried pepper and garlic and melt until the meat has finished browning, then throw in the seasoning. Add in tomatoes, pasta, and water. Turn the heat lanugo to a simmer and imbricate the pasta for 20 minutes or until the pasta is washed-up to your liking. Stir occasionally so the pasta doesn't stick to the marrow of the pot! Enjoy! Posted by Victoria Clemons 12 comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: recipes Share on Facebook Pin on Pinterest Share on Twitter Previous Entries → social media