Beef Tacos Made with Pot Roast

Posted on 08/15/201607/15/2018 by Kim@CoziNest

No need to “carve the roast beast” with this recipe. It is fork tender and will melt in your mouth. This is another menu for your table-for-two here on CoziNest. I like to cook once and serve twice, so this week it’s an old fashioned pot roast recipe one night and beef tacos on another. Before you begin prep, don’t forget to set out your Scrap Bag.

Old Fashioned Pot Roast

Ingredients

1 3 lb. Chuck Roast
1 tablespoon flour
salt and pepper
1 tablespoon vegetable or olive oil
3-6 New Potatoes, quartered
1 cup baby carrots
1 medium yellow onion, quartered
1 container mushrooms (optional)
1 can Cream of Mushroom soup
1 envelope dry Lipton Onion Soup Mix
1/4 cup red wine
1/4 can beef broth
1 tablespoon Worcestershire Sauce

Instructions

Heat oil in dutch oven or crock pot with stovetop function. Lightly sprinkle flour, salt and pepper over both sides of pot roast and brown for approximately 3 minutes on each side.. Add potatoes, carrots and onion to the crockpot (and mushrooms if you prefer).

In a medium size bowl mix soups, wine and worcestershire sauce. Pour over the pot roast and vegetables. Cook on low for 6-8 hours.

Canned Green Beans that Taste Better than Fresh

When I was younger and visited my grandmother, she would always insist on cooking lunch for me. She lived within her means and therefore she didn’t prepare anything fancy. But, let me just say that her green beans beat everybody’s, fancy or not! Unfortunately I didn’t get her exact recipe, but tried to create one that sounded as close to hers as possible. I’m titling this recipe in honor of her.

Nanny’s Canned Green Beans

Ingredients

1 large can of Italian Green Beans
1 tablespoon of butter
1 tablespoon of olive oil
1/2 medium onion, chopped roughly
1/2 can hot water
1-2 teaspoons brown sugar
1/2 teaspoon Ham Base Better Than Bouillon
salt and pepper to taste

Instructions

Drain and rinse canned green beans.
Melt butter in olive oil over medium heat.
Add onion and cook until translucent.
Add beans and sauté for about 3 minutes.
In the empty can of green beans, fill halfway with hot water. Add brown sugar and ham base and stir until dissolved.
Pour over beans and onions and bring to a boil.
Reduce heat and simmer for about 20-30 minutes.

Lime & Cilantro Cole Slaw

Ingredients:

1 pkg angel hair cabbage
1 pkg cole slaw mix
4 scallions
1/2 bunch fresh cilantro, torn
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons sugar
2 limes
Kosher salt and freshly ground pepper

Instructions:

In a large mixing bowl add 1 package of cole slaw mix and 1 package angel hair cabbage. Cut the scallions long and on the bias. Toss the cabbage mix, scallions and cilantro in a large salad bowl.
Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.

Lemonade Pie Trifle Dish

This is what you do when your Lemonade Pie doesn’t thicken like you wanted it to… You make it into a trifle instead!

Ingredients:

1 large container Cool Whip
1 6-oz. can frozen lemonade concentrate, thawed, undiluted
1 can Eagle Brand sweetened, condensed milk
1 9″ graham cracker crust

Mix all together and pour into graham cracker crust. Then when it doesn’t thicken by the next morning, you run to the store and purchase a small Pound Cake or half of an Angel Food Cake and some berries. I don’t like wasting food and while 007 said it tasted delicious, I just couldn’t let him eat thin pudding that was supposed to be a pie. So, because lemon goes well with everything, I layed strawberries, blueberries, and blackberries with Angel Food Cake, and the Lemonade Pudding including the graham cracker crust. It added a delicious taste and texture that you otherwise wouldn’t have in a trifle. I must say that I’m glad it didn’t thicken. I apologize that there’s no picture. I know I took one, but can’t find it anywhere.

The only size lemonade concentrate my grocer carried was 12 ounce, so I prepared a delicious cocktail to have during this extreme heat wave here in the south. It’s similar to a White Lightning.

White Lightning Cocktail

6 ounces of frozen lemonade concentrate
6 ounces of vodka
6 ounces of water
ice cubes

Add all to a blender and blend until frozen. Yum!

Pot Roast Tacos

Tortillas
Refried Beans
Guacamole
Salsa
Shredded Cheese
Lime & Cilantro Slaw
Old Fashioned Pot Roast

Assemble tacos beginning with refried beans and ending with slaw. Serve with chips and salsa.

If by chance, you still have roast leftover, in my opinion, there’s nothing better than a roast beef sandwich on white wheat bread, slathered with mustard. Happy roasting this week!

Linking with these utterly fabulous parties:

Celebrate Your Story, Mommy Moments, Rustic and Refined, Coastal Charm,

Cooking and Crafting with J&J, The Scoop, Inspire Me Tuesday, Tasty Tuesdays

Inspire Me Monday, Tickle My Tastebuds, Wow Us Wednesday,

Full Plate Thursday, Work it Wednesday, Creative Spark, Home Matters, Idea Box,

Poofing the Pillows, Sweet Inspiration, DIY Sunday Showcase, Get Your DIY On,

Share it One More Time,

Delight Your Husband with These 8, No 9 Things

Posted on 08/09/201601/11/2019 by Kim@CoziNest

Delight Your Husband for Valentine’s Day

I have been married for 39 years in September and after all this time, I know without a doubt the things that make 007 smile. These are easy things that will bring you closer to your hubby. I would love for you to share what delights your husband, too. Especially now that we are weeks away from Valentine’s Day.

1. First of all, go on bike rides together.

When our kids moved out of the house, the first thing I thought we should get rid of was their bicycles. 007 wanted to wait a few months to see if we might enjoy bike rides together. He was so right! And talk about delight! We felt like kids again. I even let go of the handlebars once!

2. Delight your husband by seeing a play at a neighborhood theatre.

I would have lost a bet if you’d told me when we first married, that there would come a day when 007 would enjoy the arts. But after his first play, Les Miserables, he was hooked. Now we love watching local actors perform in our little theatre on the corner.

3. Equally fun is to picnic on the beach.

4. Occasionally, a visit to Starbucks can satisfy a sweet tooth.

5. As soon as there’s even the slightest bit of boredom, try something new. For us it was kayaking. What a fun day!

6. By all means, pour a glass of wine and look through your wedding album. It brings up such happy memories.

7. If by chance, you are animal lovers, rescue a kitten.

We found Scarlett in a kill shelter. She grabbed my heart immediately. He loved her too.

Before you read any further, pour yourself another glass of wine. This is about to get delicious!

Delight Your Husband with The Wine of the Month Club

When I was only 12 years old, the first and Original Wine of the Month Club®, was founded. While I was drinking Orange Crush in Alabama, there was a completely different crush going on in California. I remember watching a black and white “I Love Lucy” episode on television where she crushed grapes with her feet. I laughed at her funny faces. At first, she was a bit reluctant to put her feet in a barrel filled with that years’ harvest; but once she did, it wasn’t long until she was dancing in the juice.

Meanwhile, in 1972, Paul Kalemkiarian, owned a premier wine shop in Southern California. He began tasting the “juice” for his customers.

Wow, what a man! What a job! What a crush!

The Wine of the Month Club began once he decided to offer the two best values he tasted each month to his customers. And today, all these years later, the tasting, searching and dancing continue. Only now, it is the customers who dance. The quality and value of the wine have collectors dancing to open the door to their monthly shipment. I love to dance.

Check out the following selection. Besides, someone is likely already dancing.

Pinot Noir Series Gift Membership Two curated selections of the best Pinot Noir I can find from all over the world.
Each shipment is accompanied by our full color newsletter packed with information for both the novice and experienced wine taster. It includes winery and winemaker history, recipes, cellaring suggestions, serving suggestions and wine anecdotes to share.

Now it gives me great pleasure to share these values with you just in time for Valentine’s Day. While sipping your second glass of wine, prepare the following deliciousness. During bake time, check out the website, sign up for a membership and and watch to see who’s dancing on Valentine’s Day!

8. Prepare and Serve Husband’s Delight

This is a family favorite. I found this recipe in my mom’s stash of recipes, years ago and tried it to see if it would indeed delight my husband. Added Bonus: The kids loved it too!

Husband’s Delight Ingredients

10 ounces egg noodles

1 1/2 lbs ground beef

2 garlic cloves, minced

1 (14 1/2 ounce) can peeled and diced tomatoes (with juice)

1 teaspoon salt

1 tablespoon white sugar

1 1/2 cups sour cream

3 ounces cream cheese

1/2 onion, chopped

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 350°F (175°C).

Bring large pot of lightly salted water to a boil.

Add pasta and cook for 8-10 minutes, or until al dente; drain.

In a large skillet over medium heat, brown the ground beef. Add minced garlic and cook until fragrant.

Add the tomatoes w/ juice, salt and sugar and simmer for 15 minutes.

In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. Instead of layering, I cheat here and mix the ground beef mixture with the noodles. I think the flavors blend together better.

Next, in a 9×13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream cheese mixture.

Finally, top w/ the remaining noodles and sprinkle w/ cheese.

Bake at 350°F (175°C) for 25 minutes.

Serve with a salad, garlic rolls and anything sweet. Trust me, he will be delighted!

A Very Delightful Bonus

Tip: Above all, do not serve this dish without wine or with cheap wine. Delight your husband with careful wine choices.

Most importantly, this is a great gift because you get to enjoy it, too!

Now…. Go forth and delight thy husband!

In addition to all the dancing, I’ll be partying with these fabulous ladies this week:

Thai Peanut Pork Rub with Zucchini Noodles

Posted on 07/12/201601/19/2019 by Kim@CoziNest

I’ve just purchased a spiral slicer. This week, I’ll be trying it out with zucchini for a Thai Pork Dish adapted from Low-Carb Meals in Minutes by Linda Gassenheimer. Since I’m only cooking for two, I like to cook once and serve twice, so I plan recipes that can transition from one supper to another. This dish will also be used again this week in an Asian Thai Salad.

Thai Peanut Pork Rub

Ingredients:

Olive Oil Spray

20 dry-roasted, unsalted peanuts (2 T ground)

1/4 cup fresh cilantro

1 garlic clove

1 T ground coriander

2 T sugar, (optional)

pinch of cayenne pepper

1 lb. pork tenderloin

Instructions:

Add the peanuts, cilantro and garlic to a food processor. Pulse until the ingredients are a rough chop. Add the coriander, sugar and cayenne, pulsing until well mixed. Preheat the broiler. Line a baking sheet with foil and spray with olive oil spray.

Rub the tenderloin with the mixture on all sides. Place on the baking sheet and broil 8 inches from heat for 7 minutes. Turn it over and broil another 8-9 minutes. I have a “warm” setting on my oven and so I turn the broiler off and leave it in a warm oven until ready to serve. It cooks to a perfect temperature while I prepare the noodles. Slice and serve with zucchini noodles.

Stir-Fry Zucchini Noodles

The appliance is very easy to assemble. Once I had it all put together, 007 came into the kitchen and said, “Oh look, you got your new toy!” To which I replied, “I had no idea how much fun I could have with zucchini!”

Just look how pretty my “noodles” turned out!

Ingredients

2 medium zucchini, peeled and spiralized with a julienne blade

2 T coconut oil

1/4 cup cilantro

2 tablespoons cashews, chopped

1 carrot, chopped

1 tablespoon peanut butter

1/2 lime, juiced

1/2 tablespoon honey

2 tablespoons coconut cream from a can

1/2 tablespoon fish sauce

1 teaspoon ginger, minced

1 clove garlic, minced

1/2 tablespoon jalapeno, minced

Instructions

Sprinkle zucchini with sea salt and saute in coconut oil until al dente. (About 6-8 minutes)
In a small bowl combine, peanut butter, lime juice, honey, coconut cream, fish sauce, ginger, garlic & jalapeno. Whisk together and set aside.
Combine with peeled/spiralized zucchini, cilantro, cashews and carrots.
Pour the sauce in the bowl and toss to combine.
Serve with sushi and soy sauce.

007 said that it looked like a gourmet meal!

The perfect paired wine with this meal is …

A French Rosé, Commanderie de la Bargemone

Spicy Thai Pork Salad

Ingredients:

4 cups thinly sliced cabbage or 1 pkg. Angel Hair Slaw and 1 pkg. broccoli slaw

3 scallions thinly sliced

1 small Persian cucumber thinly sliced

1/2 bell pepper, very thinly sliced

3/4 cup chopped cilantro

3/4 cup mint leaves, chopped

1/2 cup basil leaves, chopped

3/4 cup toasted, chopped cashews

1/8 cup toasted coconut flakes

Dressing:

2 thinly sliced shallots
1/3 cup chopped cilantro leaves and tender stems
2 1/2 tablespoons light brown sugar
3 garlic cloves, grated
2 1/2 tablespoons soy sauce
3 tablespoons peanut or grapeseed oil
Juice and zest of 2 limes
1 1/2-inch piece peeled ginger root, grated
1 tablespoons Asian fish sauce
1/4 teaspoon kosher salt, more to taste
1 serrano or jalapeño chile peppers, seeded and minced

Instructions:

Combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and pour over the salad, tossing to combine. Make ahead for the flavors to meld, then right before serving, add herbs, cashews and coconut and toss again. Top with Pork Tenderloin.

Also, we only treat ourselves to dessert once a week. This week we’ll be dipping some deliciously ripe strawberries, bananas and raspberries into a Chocolate Fondue.

Asian Theme Tablescape for the Week

I will set the table this week with a simple Asian theme with items I gather from around the house and my neighbors backyard. Hehehehe! Thanks Mike & Shawn!

Pier 1 dishes, black chargers, green bamboo placemats with cream napkins. I used napkin rings I found a few years ago at Old Time Pottery and added a sprig of bamboo.

Green stemware from Old Time Pottery and a vase of bamboo leaves and shoots.

I added brass candlesticks that were given to us when we got married 35 years ago. It’s amazing how things come back into style.

The perfect wine glasses for a Rosé to match the cuisine.

Soy sauce dishes for salad and sushi night.

Our little bistro table has hosted many dinners. We talk about our dreams, our vacations, our family and 007’s future retirement.

The Chinese believe that bamboo symbolizes integrity and loyalty. What better use than to add it to a dinner table set for two!

Linking with these utterly fabulous parties:

Celebrate Your Story, Mommy Moments, Rustic and Refined, Coastal Charm,

Cooking and Crafting with J&J, The Scoop, Inspire Me Tuesday, Tasty Tuesdays

Inspire Me Monday, Tickle My Tastebuds, Wow Us Wednesday,

Full Plate Thursday, Work it Wednesday, Creative Spark, Home Matters, Idea Box,

Poofing the Pillows, Sweet Inspiration, DIY Sunday Showcase, Get Your DIY On,

Share it One More Time,

Watermelon Salad

Posted on 07/21/201502/25/2019 by Kim@CoziNest

There are so many watermelons harvested that our local farmer’s market has them marked down as low as 99 cents. With this great price, I bought two seedless, brought the beauties home and began deliberating how I would serve them to Mr. Cozi over the next few days without “watering” down our tastebuds. Surprisingly, a trip to our local favorite, The Happy Olive, gave us a great option.

The Happy Olive

They offer oils, vinegars, pickles, and too many other things to mention here in a simple post. But, it was here that I found the perfect recipe for my bargain watermelons.

Happy Olive Watermelon Salad

We had this last night with grilled T-bones, stuffed mushrooms and grilled corn on the cob. DELISH!

There were no seed spitting contests and the juice was confined to our salad bowls instead of dribbling down our arms. I think this one is a keeper!

Garbage Bowl vs. Scrap Bag

Posted on 06/10/201507/14/2018 by Kim@CoziNest

Long before Rachel Ray brought out her garbage bowl for recipe preparation, my husband’s grandmother introduced me to the Hefty Scrap Bag Holder. Affectionately called “Big Mother,” she prepared more meals in her 99 years than I will if I live to be 105.

Before the Scrap Bag Holder

I have prepared countless peanut butter and jelly sandwiches in my life. And there are no telling how many crusts I have cut off the bread. I can’t count the number of seals I’ve cut away from peanut butter jars. Who knows how many jelly glasses I’ve emptied! I opened my trash door a million times before Big Mother introduced me to the Scrap Bag Holder.

The plastic bag holder is simple to snap together.

Once it is snapped into its’ U-shape, it is ready for the Hefty Scrap Bag refills.

Or…. like I was taught by Big Mother, you use the produce bags you bring home from the grocer. Now, I grant you that it is not as pretty as the garbage bowl…

Easy Storage

But when I’m finished cooking something like Thai Peanut Pork Rub, I simply throw away the scrap bag and store my holder away.

I have had my scrap bag holder for many years and as I feared they are no longer available. However, I searched the internet for a version like this to share with you and found this one from QCI Direct . It is currently selling for about $9.00 compared to the Garbage Bowl at $34.

Which do you prefer? A bowl or a scrap bag? I’d love to know how you dispose of your scraps while preparing your Thai Peanut Pork Rub with Zucchini Noodles.

Valentine’s Recipes

Posted on 02/12/201507/14/2018 by Kim@CoziNest

I recently found a cookbook from the early days of my marriage. It is one of the ways I learned to cook, so I thought it would be fun on Valentine’s to reminisce through our newlywed days by sharing some of our favorite recipes. So, with permission from the Baddour Center, I share from the often-turned, food-splattered pages of a much loved cookbook.

Valentine's Recipes

I received this cookbook in August of 1980 at a wedding shower and used it to prepare the very first meal I made for Mr. Cozi. I didn’t know until I decided to ask permission to use this book, that the proceeds made from the sale of this cookbook benefited the Baddour Memorial Center, a residential village for the mildly retarded young adult. What a nice gift! I wish I could remember who gave it to me.

Using the internet for most recipes these days, it had been years since I picked it up, but I turned immediately to page 205. It was a recipe we had perhaps once or twice that first year, due to the cost of beef, but on many occasions since. In 1980, we paid about $2.80/pound for round steak and that was on a college student’s wages. In 1980, minimum wage was $3.10/hour, so spending an hour’s wage for one meal, wouldn’t have been in the budget.

Pepper Steak

The complete meal included green beans, salad and corn on the cob.

Mr. Cozi’s favorite dessert was my first attempt at baking from scratch. We were pleasantly surprised at the outcome.

Dessert

Mr. Cozi and I have reservations for Valentine’s night, but this will be our menu for one night during the month of February. We will celebrate our first Valentine’s together almost 35 years ago. Only we might splurge on a bottle of champagne … too bad it doesn’t cost the same as it did in 1980-81.

After contacting the Baddour Center, I received the sweetest email and want to share part of it with you. In case you are looking for a cause to support, I think this is one worth checking out.

“A member of the Baddour family (and obvious cooking enthusiast) authored the cookbook and directed all proceeds to The Baddour Center. He’s no longer alive, and I’m guessing any decision along these lines is up to us. I don’t foresee any issue with your responsible use/sharing of some of the recipes, provided you don’t replicate large chunks or the entirety of the book. I want to believe he would be flattered by your use (even though I never met Mr. Charles). I hope this makes sense and sure appreciate your reaching out to us beforehand. (Also, I admit that I like your tagline. If you visit our website, you’ll note ours is “Close friends. A good job. Home.”) Thank you for your thoughtfulness.”

Parke Pepper

A huge thank you to all involved with this cookbook, especially if you are the gracious giver from 1980. One added tip to newlywed brides: write in your cookbooks who you received them from because someday you might not remember. 😉

The Baddour Center, Inc.
3297 Highway 51 South (physical address) / Post Office Box 97 (mailing address)
Senatobia, Mississippi 38668
662.366.6920 (direct line)
662.562.2417 (cell)
662.562.6979 (fax)
www.baddour.org (website)
www.facebook.com/baddourcenter