Pot Roast, Skirt Steak, Funnel Cake & Cooking with Kids
Savory Slow Cooker Pot Roast
~:: Val Curtis of Mental Chew ::~
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Fall is here with it’s gray skies, raindrops on the window and cooler temperatures. It is time to get your slow cooker dusted off. Go ahead, invite some friends over for a true family-style dinner. Entice their senses with a touch smack down of aromatics. Oh so easy. Oh so savory.
~:::CONTINUE READING THIS POST:::~
ABOUT VAL: Val Curtis is the creator of the Food & Garden site Mental Chew. She is a former middle school science teacher who put her career on hold to be at home with her two babes.
When Val breaks away from her keyboard, she enjoys gardening, cooking, hiking, camping, tidepooling, sailing and potlucks. She gets a kick out of combing the web for recipes and then adapting them for her husband, family and friends to enjoy. Through her love of organic cooking, she became interested in growing her own produce and Mental Chew gave her the chance to combine her love of food and gardening as well as explore her new passion of photography.
Follow Val on Facebook, Twitter, on Instagram (mentalchew) or Pinterest.
Asian-Style Skirt Steak
~:: Strands of My Life ::~
I have never used skirt steak before but got curious about it and ventured into an unknown realm. Adriano’s butcher had some secreted out the back and was surprised at the request because it is not a popular cut here. It is very flavorful but can be tough. The secret is to let it marinate for a while with a wet rub on it and the steak will tenderize nicely. It also must be grilled hot and fast and mustn’t be overcooked. Why the butcher had some out the back if he thought no one would buy it was never revealed. But maybe he buys entire cows at a time and there is a skirt steak in each beast and he can’t send it back. That’s right – only one skirt steak per cow, but it’s big. You would think this would make it rare and expensive but that was not the case. Maybe he was happy to see the back of it.
ABOUT SUZANNE: Suzanne lives in New Zealand in a house overlooking the Pacific Ocean with her husband and son. She is a marketing manager during the day, and author, food blogger and amateur photographer at night. Her passions are cooking, travel, movies, books and interior design. The focus of her blog, Strands of My Life, is the quest for fast dinners and weekend baking delights. Follow Suzanne on Facebook, Twitter, Pinterest.Funnel Cakes
~:: The Cooking Bride ::~
You don’t have to wait until a fair rolls in to your town to enjoy this deep fried snack. Funnel cakes are super easy to make at home. Once the hot cakes come out of the fryer, coat them high with powdered sugar and keep plenty of napkins handy.
ABOUT LISA: Lisa is the author of the food and cooking blog, The Cooking Bride. By day, Lisa works full-time for an advertising agency in Jackson, MS. She has been married to her college sweetheart for six years and together they have a two-year-old son.Once the dishes are put away and the baby is in bed, Lisa enjoys cooking, writing, and photography. She is also a freelance contributor for several local publications, where she writes about various topics from human interest pieces, restaurant reviews, and cooking articles. Lisa is constantly on the lookout for new and exciting recipe inspirations. Follow Lisa on Facebook, Twitter, and Pinterest, or find her on Instagram under the username @cookingbride.
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