Kitchen Gadgets

I have a weakness for kitchen gadgets, and this is my newest one. It is an Air Fryer.   I have a couple friends who have talked about their air fryers.  Since I'm making confessions here, I also have to say that I am a QVC shopper.  The Air Fryer was The "Today's Special Value" about a week ago, so I decided to give it a try .  Tonight was the first time I have used it, and I have to say, I was impressed.

It was easy to use, and it only took about 20 minutes to "fry" my Corn Crisped  Boneless Chicken Legs and Thighs.  I usually do this recipe in the oven.  Doing it in the air fryer used only one tablespoon of olive oil, and it came out with a crispier crust than it does in the oven.  Dinner was yummy, and I'm excited to try some other recipes.

Home Made Chicken Stock

I enjoy reading blogs on all subjects.  One of my favorite cooking blogs is The Sister's Cafe.  I found this recipe for Home Made Chicken Stock.  I made mine from a rotisserie chicken.  The house smelled marvelous, and now I know exactly what is in it.  I love the fact that I made something so delicious and useful from nothing.

Leftovers

Some people hate leftovers but I like them, and being as I live alone now, when I do cook, it usually lasts me for several days.  I still end up wasting more food that I want to, so I have been trying to use up the things I have before making another run to the grocery store.  The internet sure does make that easier with all the cooking blogs and ideas for recipes.  Even when I don't follow the recipe all the way, it still gives me ideas for how to make sauces, and make foods more flavorful.

This was dinner tonight, made with some scallops and shrimp that were left in the freezer along with veggies from the crisper.  I got the idea from the Pioneer Woman's blog.  If you haven't checked out her website, you should go there now. Click here for PioneerWoman.com

Photo #348: Apple and Onion Pot Roast

This is one of those nights that I didn't get home from work until 7:00. That's because I went from one job to the other. I really like my part-time job, but tutoring after I've taught all day, is very difficult. Tonight I told them that I would no longer work during the week. I seem to do okay when I'm just going in for two hours on a Saturday, but two hours tacked on to a full day at school is a different matter. By the time I get home, I don't even want to eat, much less cook.

I did cook last night. I made my favorite pot roast recipe in the crockpot. I love coming home from work to a hot meal, but often I am disappointed with crockpot recipes. Lots of them taste the same to me. This one is always good, and it's so easy! Give it a try!

Apple and Onion Beef Pot Roast

From Taste of Home's Slow Cooker Favorites

1 boneless beef sirloin tip roast (3 pounds) cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
1 envelope of brown gravy mix

In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5 quart slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.

Remove roast and onion. Let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Stir the brown gravy mix into cooking liquid . Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion. Yield 8 servings.

For a recipe like this that takes only 5 or 6 hours, I use a lamp timer to turn the crockpot on and off at the right time. This works with the old fashioned dial type crockpot, but not the digital ones.

Photo #241: Sunday Breakfast

This morning, I turned on the oven for the first time in a long time. I have hardly cooked at all this summer. Besides the fact that it has been too hot, after parenting for all these years, cooking just for me is a very different experience. I decided to make my Denver Omelet Pie. This is a breakfast casserole that I used to make frequently. Not only is it delicious for the first meal, the leftovers are great warmed up in the microwave. I really enjoy a nice leisurely breakfast on a Sunday morning, with a pot of my favorite Absolute Almond tea, buttered toast, and the Denver Omelet Pie. It's a great way to start the week.

Here is my recipe. It is adapted from a recipe from Taste of Home's, Quick Cooking Magazine.

Denver Omelet Pie

Ingredients
• 6 eggs or 2 cups of Egg Beaters or other egg substitute
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups frozen shredded hash brown potatoes
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup diced fully cooked ham
• 1/2 cup chopped green pepper

Directions
In a large bowl, beat the eggs, salt and pepper. Stir in the potatoes, cheese, ham, onion, and green pepper. Pour into a greased 9-in. pie plate. Bake at 350° for 4 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.