Pot Roast Stir-fry

This is a great recipe to get the flavors of pot roast but in less time.  I used left over London broil, but this can easily be done with fresh beef as well.  And the types of beef are literally up to the person cooking it, essentially all or any would work perfect for this recipe.



1 lb. Beef, sliced thin

2 T Olive Oil

2T Sesame Oil

3 Carrots, cut into matchsticks

3 Celery, diced

3 Large Garlic, sliced thin

1 Small Onion, diced

Cooked Noodles or Rice for serving


2 T Butter

2 T Flour

3/4 C Vegetable Broth (any will work)

2 T Soy Sauce

1 T Sriracha (or to taste)

1 T Brown Sugar

Dash Chinese 5 Spice

Salt and Pepper to taste



-In small pot over medium heat, melt butter, whisk in flour.  Slowly whisk in broth and ensure flour mixture is dissolved.  Add in remaining ingredients and simmer for 5 minutes.  Sauce will thicken as it cooks and then cools.  Set aside.

-Heat both oil in wok or large skillet over medium high heat.  Add in carrot, celery, garlic and onion.  Cook 7-10 minutes or until veggies become tender.  Add in beef and cook 3 minutes.  Pour in sauce, stir to coat, cover, reduce temperature and cook 5-7 minute or until beef reaches desired doneness.

-Serve over your choice of rice or noodles.  Enjoy!



Apple and Fennel Roasted Pork Loin

This is an amazing way to roast a pork loin, and the veggies are an amazing side dish for the final preparation.  I added them to pasta with a butter sauce, so the options are endless so they don’t go to waste.



3-4 lb. Pork Loin

1 1/2 T Olive Oil

2 T Fresh Sage, chopped

2 T Fennel Fronds, chopped

4 Cloves Garlic, minced

1 Lemon Zested

2 Fennel Bulbs, cored and sliced

2 Green Apples (want tart not sweet), sliced

1 Sweet Onion, sliced

2 T Olive Oil

1/2 Lemon Juiced

1/4 C White Wine

Salt and Pepper to dusting


-Combine 1 1/2 T Olive Oil, lemon zest, sage, fennel fronds and garlic in bowl, set aside.

-In bottom of large baking dish or dutch oven add fennel, apple and onion.  Add in 2 T Olive Oil, white wine and lemon juice.  Toss to coat veggies.  Dust with salt and Pepper.

-Coat pork loin with olive oil and garlic mix.  Dust with salt and pepper.

-Place pork loin on top of veggies.

-Bake 350 degrees for 1 1/2- 1 3/4 hours or until internal temperature reaches 145 degrees.  Remove from oven and allow meat to rest before slicing.  Enjoy!

Pineapple BBQ Sauce

This is a great way to use pineapple juice.  This sauce is packed with flavor and is perfectly sweet.


1/3 C Pineapple Juice

3/4 C Chili Sauce

3/4 C Brown Sugar

2 T Worcestershire Sauce

1/2 tsp. Minced Garlic

1/4 tsp. Onion Powder

2 T Cider Vinegar

2 T Cornstarch


-Whisk together cider vinegar and cornstarch to make slurry.

-Add slurry and all other ingredients to pot over medium heat bring to boil, reduce to simmer and cover.  Cook, stirring occasionally for 10 minutes.  Enjoy!

Chicken Cordon Bleu French Bread

My family loves chicken cordon bleu, but in a rush it can be a bit of a struggle to get it made in time for dinner.  So this idea was born, it gives you the taste of chicken cordon bleu but its super simple to make and takes almost no time from start to on the table.  We used this as a meal with sides, but this would also be a great appetizer for any meal or party.


1 French Loaf, cut in half long ways

2 C Cooked Chicken Nuggets, diced https://junecleaver21stcenturystyle.wordpress.com/2015/05/17/chicken-nuggets/

3/4 Deli Ham (not too thin), cut or diced

1 C Shredded Swiss Cheese

1 C Monterrey Jack Cheese, shredded


2 T Butter

2 T Flour

1 C Milk

1 T Dijon Mustard

1 tsp. Dried Thyme

1 tsp. Worcestershire Sauce

1/3 C Grated Parmesan Cheese



-In small pot over medium heat, melt butter.  Whisk in flour and cook 1 minute.  Slowly whisk in milk and dissolve roux.  Add in all ingredients except cheese, stir until sauce starts to simmer.  Stir in cheese and stir until melted.  Remove from heat and set aside and allow to cool a bit.

-Place cut open bread on parchment lined baking sheet.

-Place sauce on both halves of bread.  Top with half of cheese, then chicken and ham.  Top with remaining cheese.

-Bake 400 degrees for 10-12 minutes or until cheese is melted.

-Remove from oven and cut and serve.  Enjoy!

Homemade Worcestershire Sauce

This is my all time favorite condiment.  This recipe is super easy, as in less than 5 minutes to make, and is seriously close to the real thing.  This recipe doesn’t yield a lot, but would be perfect if you have a recipe that calls for Worcestershire sauce and you have none.

Yields: 1/2 C



1/2 C Cider Vinegar

Juice of 1 Lime

1/8 C Mollasses

1/8 C Soy Sauce

2 T Honey

2T Brown Sugar

1 T Anchovy Paste (could use fish sauce)

1 tsp. Dijon or Deli Style Mustard

1/2 tsp. Ground Ginger

1/2 tsp. Granulated Onion

1/4 tsp. Chili Powder

1/4 tsp. Granulated Garlic

1/4 tsp. Ground Clove

Salt and Pepper to taste


-Add all ingredients to small pot, over medium heat bring to simmer.  Stir often cook for 3 minutes.  Allow to cool, strain well.

-Place in airtight container in fridge.  Enjoy!



Ham and Potato Soup with Cauliflower

This is a super simple yet delicious crockpot meal that was a supper time family hit here.  I added cauliflower to not only reduce the carbs but to also use up a head of cauliflower that I had in the fridge, and for the most part it broke apart so you wouldn’t really even know that it was in the soup (win for my picky tiny humans lol).



6 C Chicken Broth

3 lb. Ham Steak (1/4inch thick), diced

1 Head of Cauliflower, florets removed

3-4 medium Red Potatoes, peeled, diced

1/2 Yellow Onion, diced

2 Cloves Garlic, minced

2 Stalks of Celery, diced small

1 Sprig of Thyme

Salt and Pepper to taste

Cheese Mixture:

1/4 C Butter

1/4 C Flour

1 C Milk

1/2 C Sour Cream

3/4 C Shredded Cheddar Cheese

Dash Nutmeg

Salt and Pepper to taste


-Add all ingredients except cheese mixture to crockpot, cook low 6 hours.

-In small pot over medium heat melt butter, stir in flour and cook 1 minute.  Whisk in milk and ensure roux is dissolved, whisk in our cream (be careful to ensure that it melts down), add in cheese and stir until melted.  Add in nutmeg and salt and pepper, set aside.

-Turn crockpot off, stir in cheese mixture, allow to sit for 5-10 minutes, stir before serving.  Great served with extra cheese on top. Enjoy!

Creamy Mushroom and Spinach Orzo

This is a great one pan meal for those meat free dinner nights.  Its packed with flavor and is super simple to make.  Be sure to try this recipe out if you are Gluten Free since the recipe calls for only gluten free ingredients.



1 T Olive Oil

8 oz. Baby Bell Mushrooms, sliced thin

3 T Butter

1 Large Shallot, diced

2 tsp. Minced Garlic

4 T GF Flour (use 3T for regular AP)

3 C Chicken Broth (can use Vegetable)

1 C Milk

1 tsp. Italian Seasoning

12 oz. Gluten Free Orzo

Salt and Pepper to taste

1 1/2 C Fresh Spinach, chopped

1 C Grated Parmesan Cheese


-In large skillet over medium high heat, heat oil.  Add in mushrooms, dust with salt and pepper and cook 3-5 minutes or until mushrooms are tender.  Remove mushrooms and set aside.

-Reduce temperature to medium, melt butter, add in shallot and garlic and cook until shallot tenderizes.

-Add in flour and cook 1 minute.  Add in chicken broth and milk, stir well to dissolve flour.  Add in Italian season, salt, pepper and orzo.  Bring to boil cover and cook for 10-11 minutes or until most of liquid is absorbed and orzo is tender but not mushy.  Remove pan from heat.

-Stir in parmesan cheese, spinach and mushrooms, season with salt and pepper.  Enjoy!