Monthly Archives: January 2011

Scentsy Warmers and Bars

So I’m not one to usually jump on the bandwagon for all the new “party stuff” going around… Jewelry, handbags, candles, cooking stuff, etc…. HOWEVER…  I received a large Scentsy warmer for Christmas from my future mother in law and I just LOVE it!  I have it sitting on my desk at work.  That way I can enjoy the fragrances without having to worry about forgetting to blow the candle out.  Here’s a plug for my friend, Heather Kinsey, as she is a consultant for Scentsy… She can sell you products as well as set up parties…

https://heatherkinsey.scentsy.us/Home

Baked Chuck Roast

Just before going into the oven
All done!!!  YUMMY!

What you’ll need:

4lb. Chuck Roast

One Red Onion – Cut into rings

1.5 cups of flour

1 tablespoons of Old Bay Seasoning

1 teaspoon fresh ground pepper

Gallon size zip loc baggie

Can of Swanson Beef Broth

6 Red potatoes washed and cut in half

4 cups of baby carrots

What to do!
Preheat to 250 degrees.  I’m using a large black roaster pan with lid (same one I did the ribs in) and an oven baking bag.
Line the bottom of the pan with onion rings.  Mix flour, Old Bay Seasoning and pepper in zip loc bag.  Coat chuck roast with mixture and place on top of onion rings.  Surround roast with potato halves, carrots and top with left over onion rings.  Pour can of beef broth around the roast, on top of the veggies, so it goes to the bottom of the pan.  Cut slits in the four corners of the oven bag down to just above the rim of the pan so it will lay flat over the edges.  Cover and bake 5hrs.  There will be plenty of liquid to make gravy with if you’d like 🙂

Marinated Shrimp – Round 2 – Another AWESOME recipe!

What you’ll need:

2 pounds uncooked jumbo shrimp, peeled and deveined
1 cup olive oil (extra virgin)
2 garlic cloves, minced
4 teaspoons dried rosemary, crushed
2 teaspoons dried oregano
2 bay leaves
1 cup dry white wine
3/4 teaspoon salt
1/8 teaspoon pepper

What to do:

In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay
leaves. Cover and refrigerate for 2-4 hours.
Pour shrimp and marinade into a large deep skillet. Add wine or
broth, salt and pepper. Cover and cook over medium-low heat for
10-15 minutes or until shrimp turn pink, stirring occasionally.
Discard bay leaves. Transfer with a slotted spoon to a serving dish.
**  Tip **  Put a stoneware serving dish in the oven at 350 for about a half hour and serve the shrimp in that… Not only does it sizzle, but it keeps them warm too!