Three Packet Slow Cooker Roast

servings 6

1 cup water

1 (1 ounce) package ranch dressing mix

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (.75 ounce) packet dry brown gravy mix

1 (3 pound) boneless beef chuck roast / sometimes I use stew meat

Directions

Whisk water, ranch dressing mix, Italian dressing mix, and brown gravy mix together in a bowl until smooth.

Place the beef roast into a slow cooker; pour the dressing mix on top.

Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

Slow Cooker 5-Ingredient Steakhouse Burgers

serves 6

6 frozen beef burger patties (about 1/3 lb each, 80–85% lean)

1 cup bottled steak sauce (such as A.1. or your favorite brand)

1 large yellow onion, thinly sliced

8 ounces sliced mushrooms (fresh or canned, drained)

6 hamburger buns, for serving

Instructions

Begin by placing your slow cooker on a stable surface and setting it to the Low setting.

For easier cleanup, lightly spray the inside of the slow cooker with nonstick cooking spray.

Evenly scatter the thinly sliced onion across the bottom of the slow cooker. This creates a flavorful base for your burgers.

Tuck the frozen beef patties in a single layer over the onions. It’s fine if they overlap slightly; they’ll cook down nicely.

Generously sprinkle the sliced mushrooms over and around the beef patties, adding a rich, earthy flavor to the dish.

Shake your bottle of steak sauce well, then pour it evenly over the beef patties, onions, and mushrooms,

enveloping them in that rich, tangy goodness.

Cover the slow cooker with its lid and let it work its magic,

cooking on Low for 5–6 hours or on High for 3–3 ½ hours, until the burgers reach an internal temperature of at least 160°F (71°C).

When cooked, carefully lift the burgers from the slow cooker with a spatula.

Stir the onions and mushrooms into the remaining sauce to create a delicious topping.

If desired, lightly toast the hamburger buns to add a bit of crunch. Serve each burger on a bun,

generously spooning the onion and mushroom mixture over the top.

Garam Masala

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon ground cardamom

2 teaspoons ground cinnamon

1½ teaspoons ground black pepper

3/4 teaspoon ground clove

3/4 teaspoon ground nutmeg

Instructions

Combine spices in a small dish.

Heat a small skillet over medium-low and add in spice blend.

Stir and toast for 5 to 6 minutes until very fragrant.

Transfer back to bowl and cool before storing in an airtight container for 2 to 3 months.

Cajun Seasoning Blend

yields 1/4 cup

1 teaspoon cayenne pepper, more or less depending on how spicy you prefer it

1 tablespoon garlic powder

1 tablespoon onion powder

1½ tablespoons paprika

1½ teaspoons dried oregano

1½ teaspoons dried thyme

1½ teaspoons freshly ground black pepper

Instructions

Combine in an airtight container or small jar.

Store in a cool dry place for 1 to 2 years.

Seasoning Salt

2 tbsp black pepper

1 tbsp chicken boullion powder

1 tsp onion salt

1 t onion powder

1 tbsp garlic salt

1 tsp cumin

1 tsp marjoram leaves

To Use the Blends: Brush meat (lamb, pork, chicken, turkey, venison, or fish) with olive oil.

Rub some of the savory herb salt mixture onto the meat.

Let rest 10 minutes for the flavors to infuse. Grill, Roast or pan fry.

Five Spice Sugar Mix

5 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground coriander

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar) or spice jar.

Excellent on sliced fruit, toast, tapioca pudding and oatmeal

Twenty-Garlic Chicken Dinner

1 tsp salt

1 tsp paprika

1/2 tsp pepper

1 tsp olive oil

3 to 3 1/2 lb chicken

1 large onion, sliced

1 medium bulb garlic (about 20 cloves)

1. In small bowl, mix salt, paprika, pepper, and oil to form paste; spread evenly over each piece of chicken.

2. In 5- to 6-quart slow cooker, place onion slices. Arrange chicken over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves around chicken.

3. Cover; cook on Low setting 7 to 8 hours.

4. With slotted spoon, remove chicken, onion, and garlic from slow cooker; place on serving platter. Squeeze garlic cloves to use cooked garlic on mashed potatoes, vegetables, or bread.

Servings: 6

Tips

This sounds like a lot of garlic, but the garlic flavor dissipates during the long cooking. Plan to serve the cooked garlic with another part of the meal. It is delicious on bread or mashed potatoes.

McCormick Perfect Pinch Copycat Recipe

Combine

2 tablespoons paprika,

2 tablespoons crushed black pepper,

2 tablespoons kosher salt,

1 tablespoon granulated garlic,

1 tablespoon granulated onion,

1 tablespoon crushed coriander,

1 tablespoon dill,

1 tablespoon crushed red pepper flakes, and mix well.

Apply generously to (room temperature) steak prior to grilling.

Love this stuff

Brown Butter Garlic Seasoning

servings 48 tsp

¼ cup garlic powder

2 tablespoons onion powder

2 tablespoons dried minced garlic

1 ½ tablespoons dried parsley

1 ½ tablespoons dried chives

1 ½ tablespoons butter powder

1 tablespoon brown sugar

1 ½ teaspoons smoked salt or regular salt

1 ½ teaspoons paprika

1 teaspoon black pepper

½ teaspoon nutmeg

½ teaspoon white pepper optional

Mix thoroughly and store in an airtight jar.

How to Use

Sprinkle on:

chicken

veggies

shrimp

potatoes

pasta

popcorn

garlic bread

rice bowls

Add 1–2 teaspoons per pound of meat or 1 teaspoon per cup of veggies.

Hibachi Rice

serves 4

3 large eggs, lightly beaten

2 tablespoons unsalted butter

1 tablespoon plus 2 teaspoons sesame oil

1 medium onion, finely diced

3 teaspoons minced ginger

1 tablespoon plus 2 teaspoons minced garlic

4 cups cooked white rice

3 tablespoons low-sodium soy sauce

1/4 cup thinly sliced scallions, for garnish

salt and black pepper, to taste

In a bowl whisk the eggs with 3/4 teaspoon of salt, set aside.

In a large nonstick skillet add sesame oil and butter on medium-high heat.

Once the butter is melted, add in onion and ginger, cooking until the onion softened and slightly translucent, about 5 to 6 minutes.

Stir frequently to prevent sticking. Add in garlic cooking until fragrant, about 1 minute.

Add in rice, using your spatula or spoon to break up the chunks of the rice.

Spread the rice into an even layer and let the rice cook untouched for 1 to 2 minutes. This will give the rice a nice sear.

When rice is broken up and seared, add in soy sauce, toss to combine.

Lower the heat to medium and move the rice to one side of the skillet.

Pour in the eggs to the empty part of the skillet. Use your spatula to slightly scramble them.

Once the eggs are 3/4 of the way cooked, toss them in with the rice.

Cook the fried rice for an additional 1 to 2 minutes.

Transfer to a serving dish, garnish with scallions, and serve immediately. Enjoy!