Deli Style Roast Beef


I LOVE LOVE LOVE roast beef sandwiches.  I rarely buy it because to find the good stuff, you need to visit an actual deli. This is non-existent here in small town Kentucky and all the prepackaged options are overcooked and bland.  Today I just made my own…. It’s easier than I expected and the outcome was amazing! Recipe source.


3 lb. rump roast
1 tsp onion powder
1 tsp garlic powder
1 tbsp olive oil
Kosher salt and black pepper

-Pat roast dry with paper towel.

-Salt & pepper all sides of roast and mix together garlic and onion powder in small bowl.

-Coat with olive oil then massage seasoning mixture into roast, coating all sides.

-Let rest on countertop until room temperature. This took about an hour for me, I checked the temp after 30 minutes. While waiting, preheat oven to 200 degrees.

-Place roast on a rack in a roasting pan and cook for 3-4 hours, or until 130 degrees. Mine was finished at 3 hours on the dot.

-Remove roast and tent with foil. Allow to rest for at least 30 minutes before slicing.


Slow Cooker Country Style Ribs


I haven’t posted in a while for several reasons. One, my son turned one this past weekend and I’ve been in party planning mode. Two, Kentucky had a bout of intense heat and humidity and I wasn’t really cooking. I live in an older home with crap insulation and it easily got up to 80 degrees in here. I couldn’t take it anymore, we bought a window AC unit for the kitchen (just in time for the temperature to drop, of course) and that really helps! Anyway, off topic….

Ribs. Love them. This is seriously the easiest dish you can make. You can even use a slow cooker liner to help with clean-up. Easy peasy.

I originally found this recipe on pinterest. Source


1 package of country style ribs, about 6 pieces
18 oz package of BBQ sauce
3-4 cloves of garlic
1 medium onion
Liquid Smoke
Salt & pepper to taste

Slice the onion and smash the garlic with your knife. Spread out in bottom of slow cooker.

Top with ribs, salt and pepper to taste.

Add a couple drops of liquid smoke to the meat.

Pour entire package of BBQ sauce over ribs.

Cover and cook on low for 6 hours.




Fried Chicken

I haven’t been cooking lately because it’s 5 million degrees outside and not much cooler inside. I was getting tired of takeout so I decided to fry some chicken. I don’t have a recipe because I was just throwing stuff together but will develop one soon! My seasoning needs a little tweaking but it was too yummy not to share!

Rustic Roasted Leg Quarters and Green Beans with Tomatoes and Chilies.

We seriously love leg quarters in this house and this recipe is the absolute best. The skin is so flavorful and crispy yet the meat is moist and tender. PERFECT! I have even started using the same seasoning blend for other chicken recipes. I served the chicken with green beans and shells and cheese for a simple meal! I found this recipe here: Rustic Roasted Chicken


  • 3 or 4 leg quarters
  • 3 tbsps olive oil
  • 1 tsp seasoning salt
  • 1/4 tsp dried thyme
  • 1 tsp paprika
  • 1/4 tsp garlic powder
  • salt & pepper to taste

-Preheat oven to 400 degrees.
-Pat chicken dry with a paper towel and lay on a rack in a large roasting pan. Salt & pepper to your taste.
-In a small bowl, whisk together seasonings and olive oil.
-Liberally brush marinade over each piece.
-Bake for 70 minutes or until 165 degrees.
-Baste with pan drippings halfway through cooking time & again before serving.


Green Beans with Diced Tomatoes and Green Chilies



  • 12-16 ozs. whole green beans ( I honestly just grab a few handfuls from the bag so this is a guess!)
  • 1 10 oz. can of diced tomatoes with green chilies, do not drain.
  • 1/2 cup water

-Bring the water to a boil in saucepan. Then add the green beans.
-Pour entire contents of can on top of beans. No need to stir, just let them sit on top.
-Cover and cook for 8-10 minutes.
-Drain the cooking liquid before serving

Note: I have a huge Costco bag of frozen green beans so that’s what I used for this recipe. I’m sure you can use fresh green beans, just adjust the cooking time. I will be trying this when my green beans are ready from my garden.

Fried Catfish and Sweet Potato Fries


There is nothing better than fried catfish. I don’t even know how to follow-up that sentence, nothing more needs to be said on the matter! I have never needed to make my own fish batter either. Weisenberger is a local product here in Kentucky and it’s amazing. I sometimes add a couple teaspoons of seasoning but it’s delicious without it as well. I always serve it with lemon slices and hot sauce (for me). I have a serious hot sauce addiction!

Tonight’s side dish was Sweet Potato Fries. I wanted to do something different and found this recipe on Pinterest. They didn’t crisp up as much as I expected but yummy nonetheless.




2 catfish filets, rinse and pat dry with paper towel
1 pkg Weisenberger Fish Batter Mix
1 tsp Old Bay (optional)
1 egg
2 tbsps water

-Make egg wash by whisking together 2 tbsps of water and an egg. Make sure the bowl is big enough to dip the catfish into.

-Mix seasoning and fish batter in a medium-sized, shallow dish.

-Add vegetable oil to large skillet and heat over medium high heat.

-Once oil is heated, dip catfish in egg then batter, and carefully drop into skillet. Repeat with second filet.

-Cover and cook for 5-7 minutes on each side, or until the batter is a medium brown color. Try to only flip once or twice.

-Remove from skillet onto a paper towel lined plate.



Sweet Potato Fries


2 lbs sweet potatoes
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp black pepper
1/8 tsp kosher salt
2 tbsps olive oil

-Preheat oven to 450 & line baking sheet with parchment paper.

-Peel sweet potatoes and cut into 1/4 inch fries. Add to large bowl.

-In a small bowl, mix oil and seasonings. Pour mixture over potatoes and stir until coated.

-Spread fries onto baking sheet, in a single layer & bake for 30 minutes, turning occasionally.

Oven Baked Pork Fajitas


For the first time in a long time, I had a kitchen accident. Cut my finger chopping cilantro. Not bad enough for stitches but bad enough to realize that cilantro BURNS!!! It was all worth it when I took the first bite of this delicious dish. I love it because you make your own fajita seasoning which tastes so much better than the prepackaged kind! I have used this same recipe for chicken, steak, and pork and it always turns out amazing!

The original recipe can be found here: Oven Baked Chicken Fajitas


  • 1 lb. pork loin, cut into thin strips
  • 2 tbsps vegetable oil
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 tsp sugar
  • 1 tbsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 1 lime
  • bunch of cilantro

-Preheat oven to 400 and line baking sheet with aluminum foil.

-Mix dry ingredients in small bowl.

-Place veggies and pork into large bowl. Coat with vegetable oil. Mix in seasoning and stir until coated.

-Dump onto baking sheet and spread out in a single layer.

-Bake for 25-30 minutes, stirring once halfway through.

-Remove from oven and squeeze juice from half of a lime over it all and garnish with cilantro to taste. I like to use more because cilantro is so yummy!



One Pot Cheesy Chili Mac


I LOVED Hamburger Helper growing up so I was super pumped to revisit this dish as an adult. I bought a box, prepared it, and was absolutely disappointed! Why didn’t my childhood favorite taste the same? Was it always this salty and otherwise bland? I was so devastated… It’s not their fault, my tastes have changed as I’ve aged and I’ve tried to stay away from boxed and frozen meals. Then I found this recipe on Pinterest and I am in love!! One pot dishes are always a winner, less dishes = more cuddles with my son before bedtime! It’s just as delicious as a leftover meal as well!


  • 1 tbsp vegetable oil
  • 1 medium onion
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 2 cups water
  • 8 oz. elbow macaroni (uncooked)
  • 4 cloves garlic, minced
  • 1 tbsp packed brown sugar
  • 1 lb. ground beef
  • 1 (15 oz) tomato sauce
  • 8 oz. package of mexican cheese shreds
  •  salt & pepper to taste

-Heat oil in dutch oven . Add onion & ground beef.

-Mix in chili powder, cumin, & pepper. Cook until beef is browned.

-Add garlic & brown sugar. Cook for an additional 30 seconds-1 minute.

-Add water, dash of salt, & tomato sauce. Mix well then stir in pasta & cover.

-Increase heat to maintain a vigorous simmer (medium-medium/high heat).

-Cook until pasta is tender, about 9-12 minutes.

-Remove from heat & stir in 1 cup of cheese. Top with remaining cheese & serve.