“Who are these kids, and why are they calling me mom?”
Ha! I love that line. Since fall is in full swing, that is how I feel at the end of the day. But wait, hours before I literally crash my head onto my pillow…while I’m driving said children hither and yon…I remember that I need to feed them. We are not an ‘eat out’ kind of fam. We are a momma’s gonna cook, and you’re going to eat it, family. And you will be thankful and not complain if it happens not to be your favorite meal that night. I don’t make you eat liver or brussel sprouts, and I will probably cook something you like later in the week, so just hold your nose and guzzle your milk while you eat. Sorry, this is Momma’s Kitchen and momma’s not a short order cook.
It is truly horrifying to see the amount of meat and veggies we go through in a week. If all six of us are eating dinner, we will easily blow through 2-4 pounds of chicken in a sitting, or we could eat a 5-pound roast. Because it’s so crazy this time of year, my slow cooker is one of my best friends. You can cook virtually anything in it, and now you don’t even need all day to cook, just a few hours. This week I have cooked a roast; cocktail wieners in sauce for my senior to take to his defensive team dinner; and chicken and dumplins. If it gets a little cooler outside, I will probably make some soup. That would make me happy.
Did you know you could put frozen meat in your slow cooker? You can, it’s great! You only need to heat up your liquid before you start cooking to help it cook better & not dry out. Whoo-Hoo!!!
I’m going to give you my roast recipe, if I can remember it. I’m a dumper, and will just throw stuff in I think will taste good together, much to the chagrin of my mother-in-law. It was a venison roast. We’re big hunters and we eat all the meat we harvest. Very yummy and very lean.
Anyway…I thawed my roast a bit and then placed it in my very old, very reliable friend. I added 2 tablespoons butter, not margarine, but butter; 1/2 cup Moore’s reduced sodium meat marinade; 1/2 cup red cooking wine; and liberally sprinkled McCormick’s Montreal Steak Grill Mates on the roast. I put the top on it and cooked it for, I think, 3 hours? I was at church for a meeting, so I don’t know when they pulled it out to eat it. But I do know that they didn’t save any for me. Hey thanks fam, appreciate ya! I’ll be happy to sacrifice my portion if they truly love what I have cooked. Oh well, I guess I’ll have some tuna fish instead. And, you know what? I’m going to be happy about it.
Oh yeah, FYI, I’m not as tall as I look in the picture with the fam…I was wearing 5-inch heels. A girl’s gotta do what a girl’s gotta do!
I’m blessed more than I deserve to be! Happy Cooking!!!
This post was written by Ashley Nance. Contact Ashley at email@example.com
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