Mouthwatering New Recipes!

I'm always so excited to add new recipes to my blog! This month, I've added the following recipes: savory homemade meatballs, juicy oven roasted barbecue chicken, perfect homemade chicken pot pie, and hearty beef pot roast made in the slow-cooker! I can't wait for you to try these recipes out and tell me what you think!

Simple Beef Meatballs

Ingredients:

1 1/2 pound ground beef

3/4 cup quick oats

1 cup milk

2 Tbsp. minced onion

2 Tsp. salt

1 Tbsp. black pepper

5 Tbsp. vegetable oil (for frying)

1/2 cup flour

Your favorite barbecue sauce or ketchup

Directions:

1.In a bowl, combine ground beef, oats, milk, onion, salt and pepper.

2. Roll meat mixture into tablespoon size balls and place on a large cookie sheet.

3. Place in the refrigerator for about 30 minutes.

4. Preheat oven to 350 degrees Fahrenheit.

5. Heat oil up in a large skillet over medium heat.

6. Coat meatballs with flour.

7. Place meatballs in the skillet (you will have to do this in batches) and brown on both sides.

8. Place meatballs in a baking dish.

9. Drizzle sauce over the meatballs.

10. Bake for about 45 minutes.

11. Serve and enjoy!

Savory Homemade Chicken Pot Pie

Ingredients:

3 celery stalks

1 yellow onion

1/2 stick of butter

1 bag frozen peas and carrots (12 oz)

3 cups cooked chicken (or however much you desire)

1/4 cup all purpose flour

2 cups low-sodium chicken broth

1 chicken bouillon cube

1 cup heavy cream

1 tsp. ground thyme

1 tsp. salt

1 tsp. black pepper

2 pie crusts (I use Pillsbury or use can make your own from scratch)

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Dice celery and onion.

3. Melt butter in a large pot or dutch oven over medium heat.

4. Add in the onions and celery. Saute until translucent.

5. Add in 1 - 2 cups frozen peas and carrots (however much you desire).

6.Add in cooked chicken (I usually use whatever chicken I have on hand and boil it until done, about 25 minutes; you could also use already prepared chicken, such as a rotisserie chicken from the store).

7. Sprinkle in flour and stir until well combined. Cook for a couple of minutes.

8. Pour in chicken broth, stirring constantly.

9. Toss in bouillon cube and stir until dissolved.

10. Pour in cream and seasonings. Stir until well combined.

11. Cook on low for about 5 minutes. Taste to make sure it's seasoned to your liking.

12. Roll out your crust and place into a pie pan. Gently press the dough so it conforms to the pan.

13. Pour in the chicken mixture (you can freeze any leftover mixture for later).

14. Unroll second crust and lay on top of the pie.

15. Tuck top crust under bottom crust around the rim. Press two crusts together to seal.

16. Flute your crust (if you wanna be fancy, otherwise, leave it be.)

17. Cut 4 slits in crust to vent. (kind of an X pattern)

17. Bake for 30 minutes or until golden brown.

18. Cool for 10 minutes before serving.

* This is an excellent freezer meal! Just assemble pie, cover tightly and freeze until ready to bake!

Savory Slow Cooker Beef Pot Roast

Ingredients:

1 two - three pound chuck roast

1-2 Tbsp. salt

1-2 Tbsp. pepper

1 Tbsp. garlic powder

3/4 cup all purpose flour

3 Tbsp. vegetable oil

1 yellow onion

3 celery stalks

1 cup baby carrots (cut up)

2 cups of beef broth (or you can also use water)

Instructions:

1. Rinse meat and pat dry with a paper towel.

2. Season meat with seasonings on both sides.

3. Coat the meat with flour (keep the leftover flour for the gravy).

4. Place oil in a large skillet or Dutch oven over medium heat.

5. Once the pan is hot, brown the meat on all sides (about a minute or two per side).

6. While the meat is browning, go ahead and chop the celery and carrots and slice the onion.

7. Place celery and carrots in the slow cooker.

8. Once meat is brown, take the meat out and place inside slow cooker (on top of celery and carrots).

9. Toss onion (sliced) in the skillet and fry until translucent.

10. Once brown, sprinkle in about 3 Tbsp. of leftover flour; brown.

11. Pour in beef broth, stirring constantly. Cook for a 2 - 3 minutes.

12. Turn off heat. Pour gravy and onions over the meat.

13. Cook on high for 4 - 6 hours or on low for 8 - 10 hours.

14. Serve and enjoy! (I like mine with mashed potatoes! You can also throw in some red potatoes (or whatever potatoes you like) halfway through cooking time.)

Oven Baked Barbecue Chicken

Ingredients:

1 - 2 pounds chicken thighs (or legs)

Seasoned salt (to taste)

Pepper (to taste)

1 Tbsp. olive oil

1/2 cup barbecue sauce

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Rinse chicken and pat dry with a paper towel.

3. Season chicken on both sides with salt and pepper.

4. Brush olive oil onto a sheet pan.

5. Place chicken thighs skin down on pan and bake for 25 minutes.

6. Brush barbecue sauce onto each thigh.

7. Flip each thigh over and sauce the other side.

8. Place back into the oven for 7 more minutes.

9. Brush on more sauce and bake another 7 minutes.

10. Brush on more sauce and back into the oven for 5 more minutes.

11. Brush on more sauce, turn the heat up to 425 degrees, and bake another 5 - 6 minutes.

12. Let chicken rest for about 10 minutes. Serve and enjoy!.