‘Meat’ Articles at Sweetnicks

A tender, juicy, and delicious pot roast that will be the star of your dinner table.

Now that we’re knee-deep in July, you might be in the throes of I CAN’T BEAR TO TURN ON MY OVEN. Normally, I would feel your pain, but New Jersey is in this weird phase of mid-70 degree weather. As usual, Mother Nature is pretty confused. But I’ll take it!

If you happen to be experiencing normal summer heat, using your slow cooker is a great way to still feed your family a delicious dinner without breaking a sweat. And since we’re coming up on a busy Fall season for our family, meals that I can literally throw together are at the top of my list.

I spied this recipe on Instagram last month and I saved it because, besides being easy, it fell pretty neatly in the “clean eating” box I love to check. And with a teenage boy, and not only his growing appetite, but also his love for pot roast, I figured I had a slam dunk.

And I was right.

Just a few simple ingredients, and a couple of hours in your slow cooker, and you’ll be rewarded with pull-apart-tender meat with a delicious flavorful sauce. The tomatoes are juicy and burst with every bite. After our first dinner with this recipe, I couldn’t wait for leftovers the next day, and it made for a perfect week’s worth of lunches for me.

It’s delicious as is, but could also be served over mashed potatoes, quinoa, or mashed cauliflower. I made a garlic mashed cauliflower, and it was to-die-for. You can’t screw this one up, and whether the summer temps are making you dread your kitchen, or you’re just looking for simple and tasty meal, you won’t be disappointed.

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A steak recipe that is uber simple to make and renders each bite tender and bursting with flavor.

My kids don’t love steak.

Sometimes I wonder if we’re related.

And then I remember the combined 29 hours of labor, and know that we most definitely are.

If I don’t call it steak, they like it somewhat better.

But it’s a roll of the dice. Sometimes they gobble it up and sometimes they ask for leftovers.

Weirdos.

Despite all that, I still make it.

Because every now and again, my body is craving red meat.

Which is way better than when it is craving chocolate.

KWIM?

Skirt steak is one of the easiest cuts to cook because as long as you pay attention to it while it’s cooking, you can’t screw it up.

As in: don’t walk away from it, because it cooks faster than other cuts.

I make a million different marinades for it, just to make it all the more flavorful and juicy.

Which are totally words I want associated with my steak dinner.

Flavorful.

Juicy.

For this version, I threw together a hybrid of ingredients I had on hand to meld a little bit of Caribbean and Asian influences together, and then let it marinate and do its thing in the refrigerator for two days.

If I’m being completely honest, the second day of marinating was purely by accident. I forgot we had a Girl Scout meeting and dinner, so it had extra time in the fridge. Which just makes it even more tender. I would marinate the steak for at least a few hours, but up to two days.

Make it. It was super tender and packed with flavor the night we ate it … and even several days later when I heated up the leftovers for lunch. Pair it with a salad and some seasonal roasted or grilled vegetables, and you have a nice easy and healthy meal.

Hungry for more skirt steak recipes?
This old favorite features the saltiness of anchovies and the zip of lime – delish.
And although this recipe sadly doesn’t feature an accompanying photo (what the what?!), it’s totally worth making … and I’m putting it on my list for this weekend, just so I can snap a shot of it.

Have a favorite skirt steak recipe of your own? I’d love to hear about it.

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Recipe: Slow Cooker Pot Roast

Recipe: Caribbean Asian Fusion Steak