This was a great summer dinner, but fall is my true slow cooker season. And still, a beef gyro is great for a weekend dinner, when we tend to go out for lunch and eat a bigger meal, then we just graze or throw something quick together for dinner. With this recipe, I can put these on in the morning before the day gets going, and we have weekend dinner for that evening with minimum work. This recipe is from Six Sisters Stuff, and it was straightforward and delicious. I only took one photo of the finished product, but look how tasty.
I made this early in the year, when the weather was still chilly enough for something hearty like this. It’s a fantastic Food and Wine recipe, it can easily be made with whole wheat pasta, and it was delicious. The recipe made quite a big of pork sugo, which froze really well. We’ve eaten it a few more times since I first made this. Now that falls back, this is perfect comfort food.
I’ve made a few recipes from Geoffrey Zakarian’s My Perfect Pantry, and it’s a great book. I made this one quite a while ago and never posted it, but it was crispy and delicious and straightforward to master with this recipe. And I haven’t had breakfast yet, so now I’m really hungry. Zakarian says in his book that he makes this almost every day for lunch in his restaurant.
Cherry picking is still H’s favorite of all the fruit pickings. She just absolutely loves cherry trees. This year’s sour cherry season was insanely short, less than a week. Battleview Orchards opened on a Monday, we were there on Wednesday, and by Friday they were picked clean.
This was a really yummy chicken dinner from Little Spice Jar that I found on Pinterest. I need to make this again, it was good. I plopped it on some angel hair because PASTA.
I made this pot roast back when the weather was cold and we needed a hearty meal. And, I had no time to be in the kitchen. The original recipe is the Melt-in-Your-Mouth Pot Roast from Taste of Home, but I ended up substituting dried rosemary and thyme for fresh, and garlic for garlic salt. I also used whole grain mustard because I just love that stuff. And I love any meal that I can throw in a big pot and ignore for a few hours.
This was a spontaneous dessert on a cold winter day that I threw together one afternoon, and it was luscious and yummy for dessert that night. Next time I would add a couple more apples and cut back on the sugar. It was really, really sweet. Maybe 6 apples, 3/4 brown sugar, and 1/4 granulated for the apples? The crumble was good, but by the time all that sugar cooked down it was overwhelming. But the concept was fabulous, I’d definitely make this again.
I think next time I would run my immersion blender through this soup for a bit of a thicker texture with fewer shredded potatoes, but otherwise this was pretty good on a chilly night. I’d had a bag of shredded potatoes in the freezer for a while, from some long-forgotten recipe I was going to make, so this was great for using up what I had on hand. We both love potato soup, and I never would’ve thought about shredded potatoes.
2016 is the year I fell back in love with my slow cooker, apparently. This was waaaay better than I thought it would be. Next time I’d add at least another layer of pasta, because this was on the saucy side. But it was delicously, deliciously saucy. It feeds a crowd and makes pretty great leftovers, so next time I’m doing family dinner and don’t want to be in the kitchen forever, I’m making this. I kind of want to make it again right now…who’s around for dinner?