Coca-Cola Roast

Hello again, it has been a long while since my last post. I have defiantly been slacking in the blogging department. I would say sorry, but I’m not sorry. This little cutie has been keeping me very busy these days. Madeline is now two and a half years old going on thirteen. Between her climbing on everything in sight, throwing daily tantrums, potty training, and not to mention our three humongous dogs running around, there is never a dull moment. But I wouldn’t change a thing 😉

Onto the purpose of this post, my “Coca Cola Roast” recipe

To jump back into the blogging groove I thought why not start with a recipe post. Not just any recipe, but one of mine and my husbands favorites. It’s a roast that only calls for a handful of ingredients, and is super easy to make.  I even debated on calling this post “The Best, Easiest, Yummiest, Fool-Proof Roast Ever” because… well…it is, but instead I settled for a shorter title. 🙂

It is a fun take on my mom’s, mother in-law’s, and the pioneer woman’s recipe all combined. All three ladies are amazing cooks. To explain how easy this recipe really is, I need give a bit of back story on all my roast mishaps (I know your thinking how can anyone possibly mess up a roast) well.. trust me it’s possible. I have always enjoyed cooking but for some reason roast has never been my forte. From the correct cut of meat, to using the right spices, and the different ways to cook a roast, things can go terribly wrong.  I have over-cooked them, burned them, and just plain made them taste terrible. So I am pretty excited to have found a fool proof roast that even I can’t mess up. 🙂

Ingredients & Instructions are all below

 

What you will need:
 About a 2 1/2 lb. Beef Chuck Roast
 1 bottle of Coca Cola (Pepsi works well too)
 1 big diced yellow onion
2 cups of baby carrots
 1 tbl of garlic powder
2 tsp of salt 
2 tsp of pepper 
1 tbl of onion powder
 2 tbls of olive oil
5 to 6 small potatoes diced up (optional)

Instructions:
Preheat oven to 250 degrees

1.Using a dutch oven (this is key) heat on the stove top on medium-high heat. Add 1 tbl of olive oil and your chopped onions. Let them cook for about 1 to 2 minutes on medium high heat while stirring them occasionally. Then take the onions out and set aside.

2. Next add the baby carrots into the dutch oven, cooking them on medium high heat for 1 to 2 minutes stirring occasionally. Then take out and set aside with the onions. This coats the pan with a little extra flavor. The first two steps are completely optional.

3. Add in the other tbl of olive oil into the pan.

Time for the seasoning. Mix all your seasonings, together in a small bowl. Then equally distribute the mix onto each side of the roast. Then put your roast into the dutch oven, and cook each side for a full minute on medium high heat. This helps lock in all that flavor.

4. Add your carrots and onions back into the dutch oven on top of your roast. Then pour in the entire bottle of Coca Cola.

5. Pop the lid on top and stick in the oven. You’ll cook it for 6 to 7 hours.

6. If you decide to add potatoes, cut them fairly small and then add them in with your roast when there is about 4 hours left of cooking time. This is so they’re nice and soft when it’s time to serve.

After 6 to 7 hours on 250 degree in the oven you’ll have a perfectly tender, flavorful roast, ready to fed the entire family.

That’s it!! Hope you enjoyed this awesome recipe, let me know if you decide to try it out, or send me a comment below if you have any great cooking tips you’d like to share. I love hearing from y’all.

As always thanks for stopping by 🙂  And have a great rest of your week!!

Caitlin

Easter Cupcakes

Happy Easter!!

I hope everyone is having a great Easter weekend! Nothing like a little family gathering with food and festivities to make for a great holiday. For my food contribution this time around, I wanted to  bring a sweet treat for everyone. It was my first time ever making cupcakes from scratch, and I have to say it was a little bit of trial and error at first, but I finally found the best recipe. If you love a moist vanilla cupcake  and buttercream icing, then this is for you. I thought I’d share this recipe I found and a cute topping idea keeping with the Easter theme. Nothing like a festive cupcake to make Easter a little sweeter 🙂

Cupcakes:This recipe makes 12 cupcakes

1 1/2 cup of flour

1 1/2 tsp baking powder

1/4 tsp salt

2 eggs (slightly beaten)

2/3 cup of sugar

1 1/2 sticks of butter (softened)

2 tsp vanilla extract

1/2 cup of milk

 

Instructions:

Line your muffin tin with cupcake liners. Mix the dry ingredients in a large bowl. Then mix eggs, vanilla extract, milk, and butter in a separate bowl. Then add your liquid mixture into your dry ingredients. Mix all together using a mixer for a smooth consistency. Pour cupcake mixture into each cupcake liner equally. Cook in the stove on 350 degrees for 15 to 17 minutes.

Icing:

3cups of powdered sugar

1/2 cup of butter

1 1/2 tsp vanilla extract

2 1/2 Tbl of milk

 

Nest Topper:

Kit Kat (crushed up)

Mighty Malts Mini Eggs

 

Mix all ingredients in a bowl using a mixer.  Then add desired amount of icing onto cupcakes once cooled. Then top with Kit Kats and Mini Malt eggs. 🙂 Cupcake recipe from food network, and icing recipe from Betty Crocker. Thanks for stopping by!!

Caitlin

 

Recipe: Homemade Granola Bars

 

  I baked some yummy granola bars yesterday and I wanted to share the recipe! I adapted this from about 4 different recipes I found online and I loved how they turned out!! They are just they right mix of crunchy and chewy and filled with nuts, seeds, and dried fruit. One of the great things about making these homemade is that you can really make them how you want them. They are a perfect mid day snack or a quick grab and go breakfast. Most store bought granola bars seem to have so many additives and sugar in them, the fact that these are homemade, you know exactly whats in them. They are delicious!!
Ingredients:
 2 cups of Rolled Oats
1/3 crushed walnuts
1/2 cup of craisins (you can also use raisins or dried apricots)
1/2 cup of pumpkin seeds
1/4 cup of coconut flakes
3/4 cup of butter
1/2 cup of agave syrup (you can also use honey or maple syrup)- if you want them a little chewier add a little more to your liking.
1/3 cup of almond butter or peanut butter
1 tsp of vanilla extract
1/3 cup of brown sugar
Mix dry ingredients in a large bowl.

Melt butter in a sauce pan on the stove top on low to medium heat and add the brown sugar, vanilla extract, and agave syrup.

Once it’s melted together add it into your dry ingredients.

Mix well. Pour mixture into 13x 9 cooking pan lined with wax paper. Even out your mixture and press down to fill up the pan.

Cook on 325 degrees for 25 minutes. Let cool for 10 to 15 minutes.

These will stay for about a week in a air tight container or you can refrigerate them.
Enjoy!!

Recipe: Crock Pot Chicken Chili

This recipe is perfect for this time of year. It’s a hearty dish but not heavy, if that makes sense. I got this recipe from my mother in-law (who is an excellent cook) that she adapted from SkinnyTaste.

It’s super tasty and feeds a lot of people. Another great thing that I like about this recipe is that it tastes just as good for if not better as left overs. 🙂
Ingredients:
1 can of Black Beans
1 can of Kidney Beans
1 can of Corn
1 lb. of boneless skinless chicken (white & dark meat)
1 packet of Taco Seasoning
1 box of Chicken Broth
1/2 a can of green chilies
 1 can of Fire Roasted Tomatoes
 1 onion chopped
 Instructions:
Add all ingredients into your slow cook except for the chicken. Stir it all together, then add your raw chicken to the bottom of the slow cooker. Cover and cook on low for 7 to 8 hours. At the sixth hour mark you can shred up your chicken and let it keep cooking for the last couple of hours. To top it off you can add cheese and avocado. 🙂 Yum!! It’s also goes great with tortilla chips.

 

 Enjoy!!
Caitlin