Slow Cooker Short Ribs and Carrots with Creamy Rosemary Mashed Sweet potatoes

For those of you with little boys… how do you keep clothing on them? And… if you can keep clothing on them, how do you keep shoes on them!?!?!?! It’s CRAZY! Every time I turn around, there is a trail of my son’s clothing from one room to another… and there he is, NAKED. Sometimes he’s in his underwear… but often naked. The other option is that he will use the restroom, and put on everything BUT his underwear… so I’ll go into the bathroom and find at least 1 pair of underwear on the floor by the toilet. WHY?! Girls are just a completely different species than boys! I’m so grateful for my little sister who has little boys… I can call her and tell her the crazy things my little boy is doing, she’ll laugh and say “oh, mine did that the other day too… completely normal!”. Ha! Thank goodness for other people to relate to!

So, chasing after my little boy and putting his clothes on seems to take up more time than it should… and so the other night, I put THIS in the crockpot on a yucky and RAINY day.

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Slow-Cooker Short Ribs with Carrots and Mashed Rosemary Sweet Potato Mash

Ingredients

Short Ribs

3 tablespoons unsalted butter, divided
4 to 6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 TB fresh chopped rosemary
3/4 cup dry red wine, such as Cabernet Sauvignon
1 cup beef broth
5 carrots diced

Mashed Sweet Potatoes

4 Sweet Potatoes
2 TB butter
1/4 cup cream
salt and pepper to taste
1 TB chopped fresh rosemary

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Directions

In a large skillet, place 1 TB butter and heat to med-high heat until butter is melted. In the mean-time season beef with salt and pepper. Add beef to skillet and brown all sides, trying to render most of the fat off of the side of the short ribs, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to the crock pot. Add red wine and beef broth, onions and carrots and all seasonings. Turn crockpot to high for 4-6 hours and LOW for 8-10 hours..

When you are about 30-45 minutes from serving your meal, wash, peel and dice the sweet potatoes. Boil in a pan with the water JUST covering the potatoes. Boil for 10-15 minutes, or until soft and then drain. Place softened and cooked potatoes into a large bowl and whip in the remaining potato ingredients (cream, butter, etc) with a hand mixer until mashed and creamy.

Once everything is done and put together, SERVE AND ENJOY!

This is comfort food, delicious… and strangely… low carb!

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And now, for the quote of the day:

"A fear of the unknown keeps a lot of people from leaving bad situations." - Kathie Lee Gifford

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Oven Roasted Sausage and Potatoes

This dish was definitely easy! You do have to have 30-45 minutes to bake/roast it… but it is completely worth it! Just a little chopping and peeling, a bit of stirring and you’ve got a filling and hearty meal that the whole family will LOVE! You could even use these same ingredients and put them in foil packets and toss them on the grill for a quick and easy meal as well! Either way it will turn out delicous!

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Oven Roasted Sausage and Potatoes
Serves 4

1 package of nitrite/nitrate free turkey kielbasa or smokes sausage
1/2 large yellow sweet onion, peeled and chopped
3 large yukon gold, peeled and chopped into 1/2 inch cubes
2 large sweet potatoes peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
1/4 tsp smoked paprika
1/2 tsp. dried thyme
1/2 tsp dried dill
1/2 tsp dried oregano
1-2 TB butter
a handful of grated strong cheddar cheese or parmesan cheese

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Preheat the oven to 400 degrees F. Spray cooking spray on a large 9×13 baking pan (casserole dish) or thinly coat with a bit of butter. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple turns of olive oil and season to taste with salt, pepper, paprika, dill, oregano (and even a dash of cayenne powder for a bit of spice if you’d like!) and dried thyme. Toss together with until everything is evenly distributed. Pour this out into the baking dish, and spread it out as much as you can. Top with small pieces of the butter evenly across the top (optional) for nicely browned potatoes.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

NOTE:  I would not use any more than 1/2 tsp of the dried thyme, unless you really, really like the flavour of thyme.

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Enjoy!

And now, for the quote of the day:

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Crockpot Roasted Chicken with Mashed Sweet Potatoes and Green Beans

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I needed something with a lot of flavor, and something I could put in the crock pot since I didn’t have a ton of time to cook… SO, i picked up a whole chicken w/the skin on. I wanted to be able to use the leftovers for a couple of meals for my hubby while I am out of town this weekend!

I will have to post that recipe at a later time!!

Ok, so here is the Crockpot roasted chicken!

Peruvian Roasted Chicken
Gina’s Weight Watcher Recipes
Servings: varies
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts

Ingredients:

  • 1 whole chicken
  • 1 bottle IPA beer (or a light beer)
  • 1/4 cup apple cider vinegar
  • 1 lemon, zest and juice of
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 lime cut into slices
  • salt
  • paprika
Directions:

Wash chicken and remove any giblet bag that is in the cavity. Salt and pepper the chicken. Place into the crock put and put on high for 4-5 hours, or low for 7-8 hours. Pour the beer over the chicken, and the rest of the liquids. Put the lemons and limes inside of the chicken cavity. Put all dry ingredients into a bowl and mix. Rub all over the chicken and place lid on. Put on low or high depending on cook time you want.

To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, but after the chicken is done, it should basically be falling apart. I served it with mashed sweet potatoes and sauteed green beans with onions.

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For the mashed sweet potatoes I did the following:

Ingredients:

8 SMALL sweet potatoes peeled, and cut into 8 pieces per potato
2 TB margarine or butter
1 tsp vanilla
1/8 tsp cinnamon
1/4 cup brown sugar

Directions:

Put the potatoes in a pot and just cover with water. Bring to a boil, and then reduce to a simmer. Simmer for about 9-12 minutes until a fork easily goes through the potatoes. Drain, and mash and add above ingredients. If you prefer it even smoother, you can take a hand mixer and whip them!

For the green beans, I just sautee them in a skillet with about 1/4 cup onion and 1 tsp minced garlic for 10 min until softened, but still a bit crunchy.

Voila!

Delish!

And now, for the quote of the day:

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