Friday, May 8, 2015
Little Dipper Southwestern Salsa Dip
Day 261.
yay, a Little Dipper recipe! I love this Little Dipper because its so gosh darn cute, but Im having a hard time coming up with mini-sized dips or sauces to cook in it.
I made up this dip. I kind of wish I had something else to post in its place, but I dont. There is nothing wrong with it---it just tastes a bit different. I cant decide if the different is good or bad. Just different. The kids ate a few chips dipped in it, then asked for a slice of cheddar cheese. Adam came home, I threw a chip in his mouth covered in dip, and he said "huh. thats different."
I love that man.
So. If you have a favorite warm dip and think I can make it in a Little Dipper, please let me know.
cuz I obviously could use some help.
The Ingredients.
--2 cups of prepared salsa
--1 package of dried Ranch salad dressing/dip mix
--1/2 cup shredded white cheese (I had Monterey Jack in the house)
The Directions.
The Little Dipper says that it only holds 1 cup. I started with 2/3 of a cup of salsa, and stirred in the Ranch dressing packet. It was so tangy and weird, I added another 2/3 of a cup. That gave me 1 1/3 cups inside. And it still tasted weird. So I added another 2/3 of salsa. And Im pretty sure that gives me 2 whole cups.
So the Little Dipper can hold 2 cups. I did stir in the cheese, but it mostly melted away (except that I used Kraft because it was on sale and its coated with some weird anti-stick coating so it doesnt melt as nicely as other shredded cheese or cheese that you shred yourself. I should know this. But I still get sucked in to the buy-one-get-one deals at Safeway.)
Cover and cook for about 2 hours (there is no heat setting on a Little Dipper). Since the Dipper is so full, it will take longer than normal.
The Verdict.
Its not offensive, but its not very good. Ranch may taste good with teriyaki sauce, but it doesnt go well with salsa.
Thursday, May 7, 2015
Sweet Mustard Roast beef or pork Slow Cooker Recipe
I made this roast over a month ago, but Im just now posting it. AGH!
I used a frozen beef roast for the meat, but when I shared the recipe over the phone with a friend, she made it a few days later and loved how it turned out. We really liked the beef version, so this is a double-decker recipe.
or something like that which makes better sense.
I think the baby might be sucking out all my brain cells.
The Ingredients.
serves 4
3 pounds beef or pork roast (mine was still frozen when I put it in)
1/3 cup molasses (this looks so much like melted ear wax to me) (that was kind of gross.) (sorry.)
1/3 cup dijon mustard
1 teaspoon garlic powder
2 tablespoons white vinegar (apple cider vinegar would work well, too)
The Directions.
Use a 4 quart slow cooker. If you have a larger model, thats fine, but you wont need to cook it as long---Id check after 5 hours on low.
Dump meat into cooker. Top with molasses, dijon, and vinegar. Toss in the garlic powder. Using tongs, flip the meat over a few times to coat it nicely with the sauce. Cover and cook on low for 6-8 hours or on high for about 4.
The meat will be more tender if you cook it on low for a longish time.
The Verdict.
I served this meat the night we got our Christmas tree. I have video of the kids eating the meat and making yummy noises while we were trying to untangle the lights. It was a fun night, and the meal was successful. I served mashed potatoes and green beans for sides, and they were a nice compliment.
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