Slow Cooked Pot Roast

INGREDIENTS
1 3-pound beef chuck roast
salt
pepper
garlic powder
3 tablespoons of vegetable oil
1 package dry onion soup mix
1 can cream of mushroom soup
1 can of water
4 small potatoes, quartered
1 large carrot, quartered in 3 inch pieces
rosemary

DIRECTIONS
1. In a large skillet heat oil over medium high heat. Season roast with garlic powder, salt and pepper. Brown the roast in the skillet about 3 minutes on each side or until browned.
2. In the slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on high for 4 to 5 hours, or on low for 8 to 9 hours.
4. About 2 hours before the roast is done, preheat the oven to 375 degrees. Place the potatoes in a large baking dish. Season with salt, pepper and rosemary. Cook for 30-45 minutes until the potatoes just start to brown. Add the potatoes and carrots to the roast for the last hour of cooking.
5. Remove roast and vegetables. Serve the roast and vegetables topped with the gravy.

Fried Chicken

2 pounds chicken bone in skin on
2 cups buttermilk
3 tbsp hot sauce
1/2 cup flour
1 tsp cayenne
1 tsp pepper
1 tsp salt
1 tsp garlic powder
a whole fucking lot of oil

In large zip lock mix buttermilk and hot sauce. You want the milk to turn pink. Add chicken and marinate refrigerated for up to 5 hours, at least a half hour. Combine flour and seasonings on plate and set aside. Heat about 3/4 of an inch of oil in a deep skillet. You want to cover at least half of the chicken. Keep in mind when you add the chicken the oil will rise, make sure the pan is deep enough to compensate for that. Heat the oil over medium heat until it starts to ripple. I like my oil not screaming hot otherwise it will burn the outside and leave the inside raw. Remove the chicken from the fridge and allow it to warm to room temperature. Dredge each piece of chicken into the flour. I like to add a bit of the flour to the oil and see if it starts SLOWLY bubbling. If so, toss in the chicken. Cook until that side begins to turn golden brown (about 8-10 minutes) and then flip. Once the other side is brown cut open the largest piece to make sure the juice runs clear. Remove and drain on a paper towel. Serve and enjoy.

I know this is gory, but a great way to know when to flip it the first time is when you see blood start to run out of the top, that means the center is cookin! Also, if you notice the outside cooking faster then the inside, toss the chicken covered in the oven for about 10 minutes at 500 and it will even right out!

Lightly dredge it, don't go soaking it or you get bread crumb like texture

Printable version below click to enlarge

Split Pea with Ham Soup

INGREDIENTS
1 pound dried split peas, picked through, rinsed and drained
1 ½ pound ham bone
8 cups cold water
3 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 stalks celery, chopped
2 carrots, chopped
2 potatoes, diced
2 teaspoon dried thyme
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper

DIRECTIONS
1. In a large pot melt the butter over medium-high heat. Add the onion, celery, carrots and potatoes cook, stirring until soft, about 6 minutes. Add the garlic cook another minute.
2. Add in the peas, ham, water, thyme, bay leaf, salt and pepper.
3. Bring to a boil then simmer for 1 ½ hours or until peas are tender, stirring occasionally.
4. Remove the bay leaf and the ham bone. Cut off any remaining meat, chop up and return meat to the soup. Return soup to a simmer. Season with salt and pepper to taste.

Turkey Chili

INGREDIENTS
3 tablespoons olive oil
1 onion, chopped
5 garlic cloves, chopped
1 tablespoon salt
2 teaspoons chili powder
1 teaspoon oregano
2 tablespoon tomato paste
1 chipotle chile in adobo, chopped, plus 1 tablespoon sauce
1 1/4 pound ground turkey
1 1/2 Mexican style beers
2 cans fire roasted diced tomatoes
2 cans kidney beans, rinsed and drained

DIRECTIONS
1. Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
2. Stir in the tomato paste and the chipotle chile and sauce, cook 1 minute.
3. Add the turkey, and cook until the meat is no longer pink, about 3 to 5 minutes.
4. Add the beer and simmer until reduced by about half, about 8 minutes.
5. Add the tomatoes and the beans, bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
6. Serve the chili topped with your favorite garnishes, cheese, sour cream, onion, tortilla chips or crackers.

Baked apples

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup sugar
• 6 similar sized gala apples
  
• 2 tablespoons butter, cut into 6 teaspoon-size pieces
• 1 cup spiced apple cider (or apple juice)

Preheat oven to 350. Combing first three ingredients. Core apples (don't puncture through to the bottom). If you do not have a corer a metal 12 teaspoon works great to dig out the insides. Peel off the top half of the apple skin. Line a deep baking dish with foil and place apples in. Fill the inside half full with sugar mixture and sprinkle remaining on top. Pour juice in the bottom of pan surrounding apples. Add 1 teaspoon of butter to each apple. Cover with foil and bake for 30 minutes. Check apples for softness if they are done serve them if not pop em back in for another 10 minutes.

I don't have the best picture of this because I was so goddamn excited to eat it I started eating before taking he picture. Also you can make the sugar mixture and just keep it in a tupperware and use it for one or two apples as needed. Last night I just made one for Brandon.

Finally you can put these in the crockpot on low for about 2 hours and your house will smell amazing leaving you with a delicious desert too!