What's cookin' at the Earles' house??

Maybe you've noticed, and when I say you I mean my 2 readers, that I LOVE to cook.  A lot of the time (especially during the week) I don't have as much time, so I try to make stuff on Saturday/Sunday that can survive the week and pinch hit as lunch or dinner.  Here are this weekends creations - and a disclaimer - if you try to make them and hate them, I'm sorry!!

Shrimp Spaghetti (forgot to take pictures - sorry!!)

Uncooked shrimp, thawed and peeled
Whole wheat spaghetti noodles
Sun-dried tomato pesto
Green onion
Minced garlic
Old Bay seasoning
Adobo seasoning
Pepper
Garlic powder (if you love garlic as much as I do)
Olive oil
Julienned cucumbers (for garnish)

I'm not good at following measurements when making something from scratch or just using random stuff in  my pantry, so feel free to modify accordingly.

Bring water to boil (for spaghetti) - cook according to package directions

While that is cooking, combine a couple of cloves worth of minced garlic and a handful of green onions to a skillet, splash in some olive oil (a tablespoon or two will do), and start sauteing.  Let sizzle for 5-10 minutes (or until it smells yummy).  You can also throw in any kind of peppers, onions, whatever.  This is just what we had in the fridge :)

While doing the above, put shrimp in a bag or bowl, and add Old Bay, Adobo, pepper, and garlic as you see fit.  Make sure shrimp is coated.  Throw in the skillet with the onions/garlic.  Cook for about 6-7 minutes or until shrimp is bright pink.

Drain spaghetti and add to a clean bowl.  Add pesto (I used about a third of a jar, but my have used a half if I had it) and stir well.

Once the shrimp is finished, add to spaghetti and stir.

Lastly, garnish with sliced cucumber (for some extra veggies in your meal) or throw some spinach in with your spaghetti noodles while they are still hot.  Enjoy!

Slow Cooker Roast

One of my favorite things is using my crock pot (or better said, one of my crock pots because I think we have at least 2, of not 3).  I looked up a roast recipe, and of course didn't get the right ingredients because I am the worst grocery shopper ever, but here is the list.

4-6 lb roast - I have no idea how many pounds our piece of meat was, but I will say that it is a bison roast since we just bought 25 pounds of bison from the Wichita Buffalo Company.  Seriously, go to the OSU OKC Farmer's Market and buy some meat from them.  They are the first booth to the left  before you enter the market, and they have meat that is to DIE for.  Their beef fillets are 2 for $16 and can be cut with a butter knife.  So lean. So good.  Go now!  Well, don't but go on Wednesday or Saturday, and you can check out their site here:  sandyspringsfarms.com.  And they are the nicest people!  OK - back to my recipe.
French onion soup mix (one packet)
2 cans of french onion soup
1 can of cream of celery soup (it's all I had in the pantry - cream of mushroom would work too)
Organic french onion soup - which is more of a broth and used in place of water

Combine all the liquids in the crock pot and stir (or even whisk) well.

Add slab of beef (ha!).  Make sure it is covered.

Cook on high for 3 hours, then on low for 6-8 hours.  Or if you are at work all day, cook on medium all day.

Now, I am an idiot and forgot potatoes and carrots, so I am either going to get up and go buy some and throw them in during the low cycle, or I am just going to get a can of new potatoes and have those on the side.  We'll see.  Happy eating!

And here is my audience during my cooking show this morning...