Slow Cooker Old-Fashioned Mushroom and Onion Roast

I’m really starting to embrace the slow cooker and everything it can do. For some reason I feel wonderfully “old fashioned” whenever I pull it out and sit it on the cabinet. Don’t ask me why – I just do. Perhaps because the slow cooker was used a lot when I was younger – and I have fond memories of my Grandparents, as well as my Mom using it quite frequently.

I admit that it took me a little time to warm up to the whole slow cooker idea – perhaps because I’m so impatient on things – but I am really loving the concept…now.

This recipe is one that both my Grandma and Mom have used over the years. The flavor and texture of the meat is delicious and moist while the vegetables are perfecty cooked. I’m sure most of you have heard of this recipe, or at least a version of it, but my personal favorite is my version, here…

Sidenote – I originally “shared” this recipe with my followers on Snapchat. If you have Snapchat, follow me there. My username is, “blaisethebaker”. Notice in the picture how I spelled “potatoes”. It is obvious I am not the world’s best speller – and it is also obvious that Snapchat doesn’t come with spell check… Hahahaha

  

Slow Cooker Old-Fashioned Mushroom and Onion Roast

4 cups washed and diced potatoes
4 cups mini carrots
1 package dry onion soup mix
1 can cream of mushroom soup
4-5 pounds chuck eye roast, cut in half

Start by lightly spraying your slow cooker with non-stick cooking spray.

Add the washed and diced potatoes with the mini carrots to the slow cooker and then add in the dry onion soup mix and the can of cream of mushroom soup. Stir everything together well.

Place the cut chuck eye roast on top of the coated vegetables. Place lid on slow cooker and cook on low for 5 hours.

Enjoy!

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Blaise the Baker Book Club Review – The Witch of Lime Street

I ended my “Blaise the Baker Book Club” late last year, but I still get an outpouring of messages and emails wondering what I’m currently reading, and wondering what I would recommend. I’ve decided to slightly continue my recommendations without actually “having” a book club. Maybe I’ll reopen it down the road. Stay tuned…

Meanwhie, let’s discuss one of my most recent favorites…

  

“The Witch of Lime Street” By: David Jaher

I hesitate to post a review” of any novel because I don’t want to give anything away to those who have yet to read it – but with this, I will try. Let me start by saying that I LOVE this book. It has everything I look for when selecting a book… action, adventure, seduction, love, lust, mystery, intrigue and somewhat of a small, selection filled, body of history and truth.

I have always been interested in Harry Houdini. When I was in Elementary School, I rented out a book from the Library about the mysteries that surrounded Harry Houdini and his death. I remember reading that he had drowned, all chained up, in a stunt that failed with him in a box, water all around him, and no air (or chance) to breathe. Then I remember reading that someone had actually punched him in the stomach, on a dare, and had killed him! So many conflicting stories, and so many “mysteries” – it was very interesting to me at the time – and still today.

What really kept my facination going was what his passion was in life. Magic. Some of the magic tricks he performed was simply out of this world! I mean – who could make their way out of being chained up with fifteen different locks – or escape a tank filled with water, all the while, being blindfolded and locked in chains!?

This book takes all of the mystery, action and intrigue and presents itself in one of the most history filled and interesting books I have ever come across. The characters come alive and the era of glamour, jazz age and flappers come alive with vivid description.

Supernatural elements, psychic effects and spirit mediums tie in well with the already “magical” filled narrative. Just when you think you have figured everything out – there are more twists and turns that will not only leave you guessing – but wanting more.

Anyone who is a fan of Harry Houdini, and tales of mystery wrapped in a narrative filled with real life, historical references will fall in love with this book. I highly recommend it…

To buy “The Witch of Lime Street”, please click here…
http://www.amazon.com/The-Witch-Lime-Street-Seduction/dp/0307451062

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. Shout out and special thanks to Blogging for Books for this opportunity. More information can be found by emailing me your questions.

Blaise

Avocado Toast

I recently read where Nigella Lawson was getting criticized for posting a recipe for “Avocado Toast”. Some of the comments and criticisms were just plain mean. Half of the people that type these horrible things wouldn’t dare say them to your face. Unfortunately that’s the World we live in today. So – here I go with MY recipe for “Avocado Toast”.

It’s really simple and very versatile. Add Parmesan cheese if you desire or skip the black pepper and add red pepper flakes. Top with olive oil or a fried egg. The sky is the limit with this recipe really! 

  

Avocado Toast 

2 slices wheat bread, toasted
1 Hass Avocado
1/2 lemon
Sprinkle of Kosher salt
Sprinkle of black pepper
Drizzle of Olive Oil

Start by cutting the avocado in half and removing the large pit. The best way to do this is by carefully laying the knife into the side of the pit, rotating the pit, and removing it. Discard the pit.

Scoop the green avocado insides into a small bowl and lighty mash with a fork. Squeeze over the 1/2 lemon being careful not to include any of its seeds into the smooched avocado. 

Lightly mix together and spread over toast. 

Sprinkle over the salt and pepper evenly before drizzling on a little bit of olive oil.

Enjoy!

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Cookbook Reminder

  

Friendly reminder – you can still order the “Historic National Road Yard Sale Cookbook, VOL VI, Potluck Rapture: The Path Less Eaten” by emailing me. 

Email – blaisethebaker@gmail.com

The books are done and they are fabulous! I have TWO recipes featured (a savory and a sweet) that are EXCLUSIVE to this cookbook – you won’t see them anywhere else! (Pages 147 and 163) Cookbooks are $23 including shipping and handling. Limited supply available – so order now! 
Thanks again!

Chew This – Maple Brown Sugar Smokies

I have a confession: I hate bacon. I have never liked it, and I didn’t think I ever would…until I tried this delicious appetizer! What’s the secret? Drizzling these with pure maple syrup, and sprinkling them with black pepper makes all the difference in the world!

Trust me – you will WANT to try these, again and again.

Maple Brown Sugar Smokies Chew This Blaise Doubman

Maple Brown Sugar Smokies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_6c391120-ba3c-11e5-911c-dfdac3fc701c.html

As always – let me know what you think! I love and appreciate all of your feedback, messages and comments! blaisethebaker@gmail.com

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Famous Deviled Eggs

I’m finally sharing my recipe for my “famous” deviled eggs. What makes them so special!? My secret is the combination of two different mustards, and celery salt. These are so delicious, I bet you won’t be able to eat just one…

Deviled Eggs Blaise the Baker Blaise Doubman

Famous Deviled Eggs

6 boiled eggs
3 tablespoons yellow squirt mustard
3 tablespoons mayonnaise
1 tablespoon brown spicy mustard
2 teaspoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon black pepper
Paprika for sprinkling

Start by boiling your eggs, by following my recipe here –
Perfect Hard Boiled Eggs
MAKE IT: https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/
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Next, cut the boiled eggs in half, length-wise, and remove the yolks into a small bowl. Sit aside the boiled egg half, onto a platter and make the filling.

To make the filling, start by smashing the egg yolks with a fork until they resemble small pebbles.

Add in the yellow squirt mustard, mayonnaise, brown spicy mustard, apple cider vinegar, celery salt and black pepper. Stir until everything is combined.

Fill the boiled egg halves with this mixture.

You will have a lot of mixture left. Scoop this into a small bowl to serve alongside the deviled eggs, or discard.

Sprinkle with paprika before serving. Paprika really is just make-up for food, in my opinion.

Enjoy!

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Eggs in a Basket

I posted these awhile back on my “Blaise the Baker” Facebook page, and provided “step-by-step” photo directions on how to make them. They are fast, simple and easy – and something I think I’ve had for breakfast now for about a week straight. To follow my Facebook, click here…
http://facebook.com/blaisethebaker

I always call these “Eggs in a Basket”, but they have several different names. Holy eggs, Egg in a Hole, Toad in a Hole, Elephant eyes, and on and on…

I can’t believe I’m writing an actual “recipe” for this, but loads of you have asked – and I’m here to teach, share and learn – so here we go…

Eggs in a Basket Blaise the Baker Blaise Doubman

Eggs in a Basket

2 slices of bread
2 large eggs
4 tablespoons salted butter
Salt
Black Pepper

In a large skillet, melt the four tablespoons salted butter over medium heat until bubbly.

Using a small biscuit cutter (or shot glass) cut out the middle of each slice of bread and discard the middles. Put each slice of bread in the skillet and allow to brown slightly before adding in each egg into the middle of each slice of bread.

Salt and pepper the eggs.

Wait about 3 minutes, flip with spatula, and cook on the other side about 2 minutes. Salt and pepper this side too.

Remove to a plate, eat and enjoy!

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Chew This – Oven Burgers

Sorry for the “Chew This” Sunday delay, but there’s been some technical issues that have now all be resolved. I hope everyone is having a great 2016 so far! My “Chew This” column and recipe for this past Sunday, January 3rd, was for “Oven Burgers”. It’s a delicious and simple memory from my childhood and I’ve loved sharing this recipe with all of you!

This recipe is so versatile and so delicious and EASY – you really won’t believe it. Bake these according to how you like you meat done, and please use meat with a little fat in it. 80/20 works perfectly every single time. 

For a “step-by-step” photo guide to making these delicious hamburgers, follow me on my “Blaise the Baker” Facebook page at – http://facebook.com/blaisethebaker

  
Oven Burgers

http://m.thecouriertimes.com/mobile/neighbors/article_b0161522-ad9f-11e5-ab96-4715745f0654.html

Enjoy and as always – drop me an email and let me know what you think – blaisethebaker@gmail.com 

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