Cause I'm Working 9 to 5...I wish :)

As you may know by now Fall is my most favorite season.

Skipping hand in hand with Autumn is FLU SEASON....boo.

My life is about to get crazy!

Two of my very good friends are in business that are dominated by "seasons".

My dear friend, Laurel, is in the wedding cake business.

Don't even think about inviting her to do ANYTHING on Saturdays May-September.

She lives, eats, and sleeps Wedding Cakes in the summer months.

My awesome friend, Cristina, is a CPA.

You do not see her during Tax season.

At all.

Period.

January through April she is a figment of you imagination.

My season is Flu season.

I love my job but the health care industry goes a little bonkers during September and October.

For the next few months I will be merely passing through my kitchen...very little cooking.

My Crock Pot will be pulling double shifts in order to prevent me from gobbling up Mac n Cheese Bites from Del Taco morning, noon, and night.

I had a craving for Cajun food the other night....
Sauce Piquant was all could satisfy my taste for spicy tomato yummy-ness.

The Ingredients

1 lb hot link sausage, sliced in bite-size pieces



2 tablespoons butter


2 tablespoons flour


1 medium onion, chopped


1 bell pepper, chopped


2 cans diced tomato


2 cups water


salt and pepper, to taste


Frank's Red Hot Sauce, to taste 


cooked rice


1 teaspoon Cajun seasoning


The Recipe

1.Brown sausage in a non-stick skillet.

2.Drain any fat and set aside.

3.Make a roux by browning butter and flour, stirring constantly until the roux is about the color of peanut butter.

4.Add onion and bell pepper.

5.Saute.

6.Add cooked sausage, tomatoes, water and seasonings.

7.Cover and simmer at least one hour.

8.Serve over rice.

I hope you love this recipe as much as I do. It's a yummy comfort food that can be much healthier a little healthier by subbing turkey sausage for hot link.

Photo instructions to come soon



Makes my mouth water.....

 

I couldn't stop thinking about it.

Sitting at my desk, nearly salivating, knowing that the 5lb hunk of roast was at home, waiting for me, simmering in that delicious mushroom-y, onion-y, savory sauce.

I counted down the minutes until I could grab my keys, run out the door and fight traffic just to be greeted at the door by the amazing aroma of my favorite hearty dinner.

Crock Pot Roast!!!!

I love this recipe!

It is something that requires simple ingredients, is delish, basically makes itself and transforms a tough cut of meat into a tender melt-in-your mouth favorite.

Don't tell your boyfriend/husband/kids that you weren't slaving over a hot stove all day!

The Recipe

Approx 5lb Sirloin Tip

2 tbsp olive oil

1/4 c flour

1 Tbsp Oregano

1 tsp black pepper

1 tsp salt (I prefer Kosher)

2 cans of condensed Mushroom Soup

2 packets powdered Onion Soup mix

1 c water

6-8 small potatoes

15-20 baby carrots

 1.Heat oil in skillet.

2.Rub oregano, pepper, salt into meat.

3.Liberally coat meat with flour. If you have some left over that's OK.

4.Sear the meat in the pan for a few minutes. Make sure each side is nicely browned.

5. Place meat in crock pot. Add Onion soup mixes.

6.Empty both cans of Cream of Mushroom soup into pot.

7.Add water....if you are like my you use the cans and eyeball it.

8.Wedge potatoes and carrots around the roast.



9. Pop the lid on your Crock Pot, turn to Low and after 8-9 hours your super awesome, cold-blustery day meal will be ready! The carrots and potatoes are nice and tender :) I may or may not have been tempted to drink the gravy from a measuring cup Enjoy!

Buster Brown aka My helper...chowing down on a dropped carrot