Tag Archives: paleo dinner

Slow Cooker Pork Roast with Veggies

Who doesn’t love a slow cooker meal? Minimal prep, and you come home at the end of the day, the house smells delicious, and dinner is waiting for you – pretty perfect! On one particularly Crazy day, I knew I would need to have a slow cooker meal waiting for us when we got home, and my mind instantly went to pot roast. However, upon perusing the meat section at the store, I realized that beef roast wasn’t in the budget for the week, but saw that pork roast was much more affordable!

My southern mother-in-law has often cooked pork roasts for Sunday dinners, and they are always delicious. So with that southern taste as inspiration, I made my first pork roast, and oh my word! It was delicious! It was so tender that it was literally falling apart, the fatty richness gave it a hearty, stick-to-your-ribs flavor, which was perfect paired with the lighter vegetables; we all cleaned our plates! In fact, after dinner was over, I was cleaning up, turned my back on the table, and next thing I knew, Zemirah had climbed up on a chair, eaten the remaining carrots, and another serving of pork. I urge you to try this simple slow cooker meal – fancy enough for Sunday dinners (Easter dinner maybe? ūüėČ ), yet simple enough for a weeknight. It’s so good, you’ll have to keep the leftovers hidden from your kids!

Slow Cooker Pork Roast with Veggies

Serves about 8.

Ingredients:

  • 3.5 lb boneless pork roast
  • 8 oz of baby carrots
  • 8 oz of sliced mushrooms
  • 2 russet potatoes, chopped into one inch pieces
  • 1/2 of a yellow onion, diced
  • 4 cloves of garlic, crushed and peeled
  • 1.5 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of dried rosemary
  • 1/2 tsp of dried thyme
  • 1/2 tsp of¬†ground mustard
  • 1 tbsp of¬†apple cider vinegar
  • 1 cup of¬†chicken stock/bone broth¬†(homemade version¬†here)

Directions:

  • Place your prepared veggies in the bottom of your slow cooker (I have¬†this¬†one which is perfect for our little family)
  • Place roast atop the veggies
  • Season everything, kind of rubbing the seasonings into the roast (don’t worry about getting it too even, the flavors all meld together eventually)
  • Add apple cider vinegar and broth on top of everything
  • Cover and cook on low for 8-9 hours or high for 4-5
  • Shred pork and serve, top with juices if desired
  • Keep leftovers covered in fridge for up to a week

Slow cooker meals are a great way to ensure your family gets a hearty, healthy, and nutritious dinner in even on your long, Crazy days. For more slow cooker meals, check out my¬†Slow Cooker Potato and Kale Soup,¬†Slow Cooker Meatballs, or¬†Spicy Garlic Chicken Nachos. In the same vein, if you have a little more time available for prep, one pan meals are a great way to get a well rounded meal on the table with minimal time or mess. For some easy yet tasty one pan meals, check out my¬†Roasted Chicken with Carrots,¬†Sheet Pan Salmon, or¬†One Pan Chicken and Shrimp Fajitas. I hope you can find some meals that will easily fit into your schedule and make you feel good about feeding your family a healthy meal! Happy Easter, celebrate with family and friends…and enjoy your pinch of crazy!

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Celebration Steaks with Pan Sauce

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me!

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Celebrate Good Times! Come on!

If you’re like me, you just sang/read that title while having flashbacks to roller blade dancing with all your friends under the disco ball, most likely at the skating rink for a friend’s birthday party.¬†Obviously, a small child celebrating a birthday shouldn’t be cooking over an open flame, but apparently once you’re an adult, celebration means cooking an expensive and delicious cut of meat and having a glass of wine. I’m okay with that ūüėČ

I’m calling these “Celebration Steaks” because I first cooked these while on a second honeymoon, of sorts, with my husband. He had just gotten back from a six month deployment two weeks prior, and I surprised him with a trip to a little cabin in the woods while my parents kept Zemirah. It was my first time away from her overnight, and, while I missed her, honestly, it was great! No mom shaming here! It was a wonderful trip with my darling husband whom I had missed so terribly.

It was glorious being able to sleep all night without a care in the world, but it was also nice to just enjoy cooking *calmly* for my husband instead of a hungry baby clamoring at my heels and tugging on my clothes. We danced in the kitchen, drank wine, and I just enjoyed the process of making these delicious steaks. We didn’t have to worry about eating dinner early because there were neither bedtimes nor the threat of an early morning alarm, so we just leisurely enjoyed our delicious meal.

Since then, I’ve made these pan steaks to celebrate Father’s Day and our anniversary; each time with a different cut of beef, but each time it was equally delicious! I think I’ve used rib eyes twice and filet mignon once. This last time I made them, it was really just for a photo op, so I bought a cheap cut of beef at the store (I think it was a round steak?), and, though leaner, still had so much amazing flavor.

No matter what cut of beef you choose, the flavor will be scrumptious, but do take note of the thickness of your steak. The times I am giving are for a steak cooked medium; if you want more rare: do not put them in the oven, sear them only, and if you want more well done, keep them in the oven longer. I would suggest using a meat thermometer to make sure you achieve your desired temperature. Rare to well done, however you like your steak, I hope these can help you celebrate those good times with the ones you love.

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Celebration Steaks with Pan Sauce

Serves 2 or 3.

Ingredients:

  • 1.5 lbs of steak (as mentioned above, any cut will do!)
  • 2 tsp¬†kosher salt¬†(for a better crust)
  • 1 tsp ground black pepper
  • 4 cloves of garlic, peeled but left whole
  • 4 sprigs of fresh rosemary
  • 8-10 sprigs of fresh thyme
  • 1/3 cup of¬†ghee
  • For the sauce:
    • 2 tsp of red wine vinegar
    • 2 tsp of¬†coconut aminos
    • 1 tsp of raw honey

Directions:

  • Heat¬†cast iron skillet¬†over medium heat and preheat oven to 400 F
  • Dry steaks with a paper towel and rub with salt and pepper
  • Once skillet is hot (flick some water to make sure, it will sizzle when it’s ready), add ghee, garlic, and herbs
  • Add steaks to pan
  • Sear for 2-3 minutes, basting with the ghee mixture twice
  • Flip and sear for another two minutes, basting twice with ghee mixture
  • For a medium steak, pop in the preheated oven for 2 minutes (longer for more well done)
  • Remove from pan and let the steaks rest for 6-8 minutes, uncovered
  • While meat is resting, add the red wine vinegar, coconut aminos, and honey to the pan
  • Let simmer on medium-low heat while meat rests, the sauce should reduce down a little bit
  • Serve steaks warm covered with sauce, and don’t neglect the garlic cloves, they are delicious eaten right along with the steak!

If you make some Celebration Steaks for your family, I would love to hear what you thought; you can tag me on Instagram (mrsmollymills). If you are wanting to make the perfect simple yet romantic meal, I would *highly* suggest serving these steaks with my¬†Crispy Brussels Sprouts¬†and some¬†Roasted Potatoes¬†or¬†Creamy Whole30 Mashed Potatoes; they all go together well! If you wanted to get fancy and make a three course meal, my¬†Creamy Tomato Basil Soup¬†makes a great appetizer, and my¬†No Bake Chocolate Date Cake¬†is a pretty classy treat ūüėČ No matter what you serve your steaks with, I know you’ll enjoy them! Celebrate with your family…and enjoy your pinch of crazy!

Taco Stuffed Potatoes with Avocado Chipotle Ranch

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small pantry fund for me! 

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Taco ‘Bout a Rough Day

Do you ever have one of those days? One of those days filled with toddler tantrums and tears, time outs, a power outage during potty time, resulting in toddler pooping on the floor, then everyone just eats PB&Js on old bread for lunch, and you sweat (because of no power) and cry while rocking the little one to sleep, wondering if you can start the day over? Yeah…me neither, and those are absolutely not examples from my actual day today…

Just kidding. This has been my day today, combined with the stress of our upcoming move and transition out of the military, plus the mom guilt over not being gentler with Zemirah during these stressful times. Whew!

Praise the Lord we are all healthy and safe, but on these kinds of days, you just need a quick dinner to throw together. Giant stuffed potatoes are such an easy, filling, and cheap dinner that everyone loves, and these Taco Stuffed Potatoes have just the right amount of spice combined with all the comfort of a baked potato. Top them with Avocado Chipotle Ranch for extra creaminess with a kick! I love making homemade sauces when I can, but if you would like to buy some you can purchase some of my favorite Avocado Ranch here; which always comes in handy on those pinch of crazy days!

No matter what kind of day you’re having, these stuffed potatoes will put a smile on your face and warmth in your belly; I hope your family enjoys!

Taco Stuffed Potatoes with Avocado Chipotle Ranch

Serves 6.

Ingredients:

For the Avocado Chipotle Ranch:

For the Taco Stuffed Potatoes:

  • One potato per person eating (I used sweet for me and russet for my husband)
  • 1 lb ground turkey or beef
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1.5 tsp salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/4 tsp oregano
  • Cayenne to taste
  • Optional toppings:
    • salted pepitas
    • pickled jalapenos
    • chopped cilatro
    • chopped scallions
    • avocado

Directions:

For the Avocado Chipotle Ranch:

  • Combine all ingredients in blender or food processor
  • Blend until smooth
  • Keep leftovers, covered, in fridge for a week

For the Taco Stuffed Potatoes:

  • Preheat oven to 425 F
  • Poke holes all over potatoes (make sure you gave them a good scrubbing!) with a fork or knife
  • Place directly on rack
  • Cook for 45 minutes to an hour, until soft and skin is easily pierced with a fork
  • With 20 minutes left on the potatoes, start your taco meat
  • Heat oil in a large skillet on medium heat
  • Cook onion and garlic for a few minutes, until onions are translucent
  • Add ground meat, stirring to break up meat (or use one of¬†these)
  • Add seasonings, stirring to combine
  • When meat is cooked through, drain fat if using beef
  • Add tomato paste, stirring to combine
  • Let mixture simmer for 10 minutes
  • Cut open potatoes and fill with taco meat
  • Don’t forget a drizzle of Avocado Chipotle Ranch and extra toppings!
  • Store leftover meat, covered, in fridge for a week

Be sure to check out my¬†Slow Cooker Potato and Kale Soup,¬†One Pan Chicken and Shrimp Fajitas,¬†Sheet Pan Salmon, and¬†Roasted Chicken with Carrots¬†for other quick and healthy dinner ideas! Everyone has those crazy days, you are not alone. Don’t forget to count your blessings…and enjoy your pinch of crazy!

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