Dec 19 2008
Good Recipes…
for busy nights. But these are also great to take along. I so enjoyed all your responses to one of the questions I posed during Stamp Simply Celebrates! Pasta certainly ruled the roost for busy night recipes, along with pizza and just about anything quick!!! Thanks so much everyone for contributing — it was fun! Here’s the postif anyone would like to read it — lots of recipes are included and I do thank you for that!!!!
Since I have no new cards to share tonight, I thought I’d share 2 recipes that are tried and true in this house. I shared this recipe for Chicken Wings last year, butsince my friends continually ask me for it, thought I’d pass it along again. And the 2nd recipe is for Crock Pot Roast Beef Au Jus — delicious!!! But we always make it out of venison (yes, we eat a lot of venison)!!! It is absolutely delicious out of either venison or beef.
These Chicken Wings are GREAT to bring to a buffet or pot luck. They are sure to please!
Chicken Wings – frozen in bags – 5 – 8# (thawed). Marinate them for 24 hours in:
- 1 cup Soy Sauce
- 1 cup Lemon Juice
- 1 cup Oil
The ingredients want to separate, so mix it up once in a while. Drain. Bake at 350 for 1 hourin a single layer, uncovered, on a cookie sheet withsides. Transfer to crock pot for easy serving or a pot luck dish. Everyone is guaranteed to love them!!!
Note: 8# of wings fills my 3.5 qt. crock pot to the brim, with a few wings left over that don’t fit. And when I do 8# of wings, I make the marinade with 1.5 cups of all ingredients.
This Crock Pot Roast Beef au Jus is GREAT served on French Bread or Crusty Rolls, and you use the liquid in the crock pot as the dip — oh so yummy!!!! My guys like the dip so well, on occasion I will double the au Jusingredients just to get more of the au Jus for them!!!
Brown 3 to 4# of sirloin tip or any nice roast on stove top in a bit of oil, just to brown it up a bit. Transfer to crock pot. Slice 2 cups (about 2 medium) onions into thin rings and place on top of meat (I use more). Then add:
1 cup of coffee (a liquid cup of coffee, not the grounds – LOL)
1/4 cup soy sauce
1/2 tsp dried oregano leaves (I add more)
1/2 tsp minced fresh garlic (I use jar garlic and add more)
2 bay leaves (I use more)
Cook on low for 10-12 hours, or on high 5-6 hours, or any combination of the two. When meat is done it is super soft andfalls apart when gently pulled with a fork.
Serve on French Bread or Crusty Rolls with au Jus for dipping!!!
Again, thanks for stopping in!!!! I have more gifts to make so I hope to get some card sets up soon!!! Time will tell!!! I finished trimming the tree this evening and tried to photo it to share, but my night time photos did NOT come well. I’ll try again in the daylight tomorrow!!! Have a wonderful weekend everyone!!!
11 responses so far
Merry Christmas Sharon!
Thanks for sharing some fun recipes today. Gotta say I’ve never seen a Beef (or Venison for that matter) recipe that called for coffee (unless a chuckwagon was involved!). Any idea what it does? And do you taste the coffee once it’s done? I’ve always seen beer or wine used so I’m guessing it’s an acid thing to help break down the meat’s fiber. Normally I can’t stand coffee but this is just crazy enough I’ll have to try it!
I love your blog. Thanks for sharing!
Hi Sharon – I had some venison thawing out this morning, I was drinking a cup of coffee as I purused your blog and now I’ve just finished putting everything in the crockpot!! Can’t wait to try this recipe!! Thanks so much for sharing!!
Kay
My husband loves chicken wings, and i love them too! Thank you for sharing the recipes, Sharon!
That beef sounds fantastic – I have to try it! On the original post a lady called Shelby put a recipe up for crockpot ribs and they have been asked for every week here at home since I first made them. Thank you Shelby if you are reading this ๐ My old slow cooker has never had such good use since reading all the replies!
I’m wondering what the hash # means Sharon – is that servings or pounds weight? Is it an American term – like a “stick of butter” (I have never worked that measure out!) ๐
OH those wings sound yuuummmooo.. hmmm I don’t have a crock pot.. I know go ahead and gasp..lol but with my men in my family (my 2 sons and hubby) their will be nothing left.. I think I am going to head to the supermarket to get me some wings so I could make this tomorrow so they can it eat w/watching football ๐ Thanks darling!
HUGS!
Oooh, I love the sound of the Crockpot Roast Beef au Jus. I will have to try that for sure!
mmmm, yummy!!!! I just made my 6th batch of fudge and will make my 6th batch of Norwegian Krumkakes tomorrow. Still have Nowegian Holiday to bake tomorrow or monday. Love baking and sharing this time of year.
Have to share our newest and favorite fudge recipe.
Easy Fudge
2 cups Nestle’s semi-sweet chocolate chips
1 cup Nestle’s milk chocolate chips
1, 14oz can Sweetened condensed milk
Melt and stir together over med. heat. Do not boil
Add 1 tsp vanilla.
Optional: 1 cup chopped nuts
Pour into foil lined sq. pan. Cover and refrigerate until set up. Peel off foil and cut. Delicious and satiny smooth…..and EASY! Enjoy, Nancy
I have tasted Sharon’s chicken wings and they are wonderful. I have not thought of this recipe for a long time but will have to make them for New Year’s. I would love to see a picture of your tree. Our tree this year is decorated with all cardinal ornaments and I think it is so pretty.
I can testify that these are super delicious recipes! You’re a great cook Sharon! Have to share your cheesecake recipe sometime too!
Yummy sounding recipes and I am going to print them off. May do the roast for Christmas Eve and the wings New Years Eve. Thanks for all you share through the year-much appreciated!
Do you have any more information on this I was looking for this a few weeks ago and have only found your blog, were do you get your info? Can you point me in the right direction..