Beef Meatloaf! (first posted January 2017) I updated it a bit!

Here is a re-post of my family recipe for meatloaf! It is always a huge hit whenever I make this…in fact I get requests for it! Simple & delish…. serve with mashed potatoes…& peas….

Continue reading “Beef Meatloaf! (first posted January 2017) I updated it a bit!”

Pot Roast in the Slow Cooker (original post January 2016)

This is one of the first recipes I put on my blog…  I recently posted a recipe for a pot roast in the Instant Pot. I am trying to think about which way I prefer to make a pot roast & I could not really. Not everyone has an Instant Pot, so this is a really good recipe for a slow cooker.


This recipe is my own…& the one for the Instant Pot is a recipe I saw on line. Both are good. I think it depends on what appliance you have. You can use this recipe in the Instant Pot but ADD 2 CUPS OF LIQUID. The pressure cooker needs liquid to come up to pressure & work properly…at least that is what I have read about it! If you want to make this particular recipe in your Instant Pot, refer to this recipe Pot Roast in the Instant Pot for times & instructions.

Step 3 of this recipe calls for searing the meat so you get a nice brown crust on the meat, but honestly I have made it more often then not without searing the meat…. & it is just fine. Part of the beauty of the slow cooker for me is that it is simple..just put the ingredients in & turn it on… leave the house & come home to dinner. I mention in #7 I put the roast into the oven, I always do this while I am getting the rest of dinner ready. But you certainly do not have to do this if you don’t want to.

Either way it is prepared, Pot Roast is a really good winter time dinner!

Here is my recipe


Marilyn’s Pot Roast in the Slow Cooker 


4 carrots, peeled and cut into 2 inch chunks

3 parsnips, peered and cut into 2 inch chunks

1 medium size onion, cut into 8 ths

1 3 1/2 pound rolled roast

2 tbsp garlic powder

salt & pepper

2 tbsp oil

1/2 cup ketchup

1 tbsp Worcestershire sauce


1. Put the prepared carrots, parsnips and onions into the crockpot

2. Season the roast all over with the garlic powder and salt & pepper, rubbing it in

3. In a median size skillet, heat the 2 tbsp oil and sear the roast on all sides until it gets a nice brown crust.

4. Put the seared roast into the crock pot

5. Mix the ketchup and the Worcestershire sauce together and spread on top of the roast

6. Cover the crockpot and set for 8 hours on low.

7. Once the cycle is finished, I took the crockpot pot and put it into a 350F oven for 30 minutes to brown the roast. basting often. If there is some ketchup on top I just put some of the juice from the pan on top of the roast so it isn’t so condensed on the top

*** This can also made in the oven. 325F until tender so most likely around 3 hours. Add 1 cup of water to the bottom of the roaster so the roast doesn’t dry out




Pineapple Meatballs

This recipe is from a friend of mine. She gave me this recipe for Pineapple Meatballs over 30 years ago when I lived in Yellowknife NWT!The recipe is written on a small piece of paper with kind of cryptic instructions but I have figured it out & they are delicious !

The meatballs are cooked separately then added to the pineapple sauce. It is a pretty quick recipe. I served this with brown rice & roasted broccoli. While the rice was cooking I fried up the meatballs & cooked the sauce at the same time. So all in all, maybe it took an hour…but that is giving a big window of time. The sauce cooked up in 5-7 minutes, the rice 35 minutes, broccoli only 10 minutes in a hot oven & the meatballs maybe 20 minutes, so the longest cook time was the rice. After the meatballs were cooked completely,, I added them to the sauce, put it on a low simmer atop stay warm until we were ready to eat!

Here is the recipe


1 pound ground beef

2 tablespoons dry bread crumbs

1 tsp garlic powder

1/2 tsp onion powder

1 tsp salt


1 egg, beaten

2 tbsp canola oil

Sauce Ingredients

1 red pepper, cut in chunks

1 tbsp canola oil

1 can of pineapple tidbits, drained RESERVE THE JUICE FROM THE PINEAPPLE!!!

2 tbsp corn starch

1/4 cup brown sugar

1/4 cup vinegar

2 tbsp soya sauce

1/2 cup water


  1. Mix the ground beef with the bread crumbs, garlic powder, onion powder, salt, pepper & egg. Combine well
  2. In a frying pan, heat the oil.
  3. Form the ground beef mixture into meatballs, flatten them slightly as they cook a bit quicker this way.Turning them once until they completely cooked
  4. In a medium size sauce pan, sauté the red pepper in the 1 tbsp oil until softened. Lower the heat to a medium/low heat
  5. Add the drained pineapple, brown sugar vinegar & soya sauce, mix well
  6. In a separate bowl, combine the reserved pineapple juice & corn starch mixing with a whisk or fork.
  7. Add this pineapple/cornstarch to the saucepan. Stirring often until the sauce begins to thicken
  8. Add the 1/2 cup of water to thin the sauce out, stir well
  9. Add the cooked meatballs to the sauce. Gently stir the meatballs into the pineapple sauce. Simmer for a few minutes to combine the flavours & let the meatballs get nicely coated with the sauce

Serve with rice



Wine-Braised Brisket

My wonderful daughter-in-law bought me this fabulous cookbook, THE GEFILTE MANEFESTO by JEFFREY YOSKOWITZ & LIZ ALPERN. I plan on trying to make as much of these recipes as I can. They all look very interesting and delicious. The first one I have tried is the WINE-BRAISED BRISKET WITH BUTTERNUT SQUASH. It uses a whole bottle of white wine which adds a lovely flavour. There is a lot of liquid in this recipe & the brisket is submerged in it the entire cooking time. This leads to kind of a ‘boiled’ soft brisket which we quite enjoyed. I had frozen butternut so I used that instead of a fresh one, also chicken broth instead of beef. We found the brisket had a subtle flavor, so different from the usual brisket recipes that I make.  I was looking for a link to the recipe and found one on so I will include the link & also a link to THE GEFILTE MANEFESTO on Amazon. I hope you give this recipe a try!

Here is the link to the recipe on

Here is the link to the cookbook on  


I am not sure why my brisket isn’t as brown as the picture in the recipe, but it was good!

Burger Bar for 2!

Homemade burgers are great! Made in a skillet…isusally I use my cast iron pan but Murray had sautéed the mushrooms with some chives in the skillet so why dirty another pan? I put in a small amount of oil, swirled it around and gently placed the patties in. I left them sizzling on the one side until I could see that they were about half way cooked through… flipped them over & then finished cooking them on side 2. Meanwhile I went into the fridge and pulled out some toppings … cut up a tomato, prepared some head personal favorite in a burger …mixed up a sauce … and away we went.  Oh.. and the buns.. we are trying to watch out carbs a bit ( have to make room for cookies etc!) so I scooped out the bready part of the top half of the bun ! The lettuce nestled in there quite nicely !

So this is what I did! 


Sliced mushrooms.***Murray bought the mushrooms so I do not know how much he bought but remember that they shrink down when cooked



A handful of chopped chives

1 lb hamburger meat , mine was lean

1 tomato, sliced thickly *** I got 4 nice slices from one tomato

From the fridge: 



Homemade sauce:

4 tbsp mayonnaise

2 tbsp BBQ sauce

1 tsp Siracha sauce

1.Slice & saute the mushrooms in about 2 tbsp oil.Sprinkle with a bit of salt.   Once the moisture is released and the mushrooms are starting to brown, throw in the chopped chives ***if you don’t have chives just the mushrooms are great. Stir the mushrooms often to make sure they are evenly cooked

2. Meanwhile, take the toppings you want to use out of the fridge so they aren’t going to be cold on your hot burger!

3. Once the mushrooms are finished cooking to your desired doneness…remove from the pan and reserve in a bowl

4. Heat the sauté pan before adding the beef.  If your pan is non-stick I don’t think you will need oil.. if you are using a stainless steel pan, add a couple of tablespoons of oil and swirl it around to coat the entire bottom of the pan.

5. Divide the ground beef into 4 & form into patties. Place carefully into the hot sauté pan

6. Let them cook undisturbed until they look halfway cooked.. you can tell by looking at the side of the patties…then flip them over & finish cooking

*** if your pan is too hot the meat will burn before cooking through, if the pan is not hot enough the meat will not sear, so watch the heat .. I have a gas cook-top & use medium high heat.

7. While the burgers are cooking, mix up the sauce by combining the mayonnaise, BBQ sauce and the siracha sauce … which adds a bit of heat to the sauce.

8. Once the burgers are cooked, you are ready to put your burgers together

10 We put the lettuce and tomato on the top half, nestled in the space we made when we scopped out the bready part,  then on the bottom half first went the sauce, then the relish and sauerkraut ( or whatever you are using) and then a bunch of the sautéed mushrooms, then the juicy burger! Topped it and added a pick to hold it all together!

Dig in and enjoy!!  Make sure you have napkins handy!