Thursday, October 25, 2012

Coney Sauce

I feel like I am always looking for the right coney sauce.  Good flavor not to sweet, not to runny, not to this or that....  Finally after numerous trials I have found a coney sauce I can make over and over again!

2 pounds ground beef
1/2 cup chopped onion
1 1/2 cups ketchup
1/4 cup white sugar
1/4 cup white vinegar
1/4 cup prepared yellow mustard
1/2 teaspoon celery seed
3/4 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
3/4 teaspoon salt
Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving. 

From All Recipes 

Wednesday, October 24, 2012

French Dip

I pretty much stopped eating red meat in March 2012.  It was just a choice I made, and one I do not regret.  I went down the "no red meat road" because I just wasn't feeling that great every time I ate it!  No red meat, feel better, why yes, it did work out that way (for me).

But I still can't pass up a few items every once and while.  I have always loved French Dip sandwiches. And since I can control the type of meat I buy and how much I put on my sandwich, these are perfect.  Not to mention FABULOUS!!!

French Dip in the Crockpot

4 pounds of some type of roast meat (rump roast, chuck roast, etc!)
1 can (10.5 oz) beef broth
1 can (10.5 oz) french onion soup
1 bottle or can (12 oz) beer (or equal amount of water or broth)
french rolls or other crusty rolls
sliced cheese (we love Swiss or Provolone with these!)

Place your roast in the crockpot and pour the broth, french onion soup and beer on top. Cover and cook on low heat for 7-8 hours. About 30 minutes before eating, take out the meat and shred. Place meat back into the juices and stir to flavor all the meat. Split your rolls and top with sliced cheese. Bake at 200 degrees for about 10 minutes or until rolls are nice and toasty. Top rolls with shredded meat and add a cup of the au jus (yummy meat juices) on the side to dip your sandwich in...SUPER YUM!
I found this on Pinterest but here is the original source.

The Chop Haus

Monday, October 22, 2012

Rice Pilaf

A homemade favorite with only 5 ingredients.  My kind of dish!

1 Can French Onion Soup 
1 Can Beef Consomme
1 Cup rice (I use brown rice)
1/2 stick of butter
1 can of mushrooms drained  (yes, the photo has 2 small cans, we love mushrooms, so I add an extra can)
Bake at 375 for 1 hour.  I've found with the brown rice it takes about an extra 10 - 15 minutes depending on the oven.

Mix all of the ingredients into a greased casserole dish. I use the butter to grease the dish.  I've made this in a 9 x 13 as well as the odd sized 10 x 10 shown below


The finished side dish - very yummy!


The Chop Haus

Friday, October 19, 2012

Garage Windows

I've tried for a couple of years to come up with just the right window coverings for our garage windows.  Because they have the grids I always felt like whatever I put up was being cut into pieces because of the non-removable grids.

This year I decided I didn't care, I was making something to cover the windows that would "glow" when the interior garage lights were left on.

I started with very inexpensive lime green plastic table clothes.  Orange, yellow or purple would have also worked.  I found some pictures of bat and ghost silhouettes on line.  Be careful what you search when you put in the word bat, or real live bat pictures will pop up (yuck and creepy!)

I cut the plastic table cloth bigger than our window so had some extra just in case and so it would make it easy to tape!  I drew the outlines of the bats and ghost on black poster board and cut them out.  I arranged the items and then glued them down using white school glue.  I let them dry over night.

Once they were dry, I carefully got out the ladder and taped the very top so I could then position the entire table cloth.

Each night I turn on the inside garage lights and the windows glow!

It makes me want to do every window in the house!

The Chop Haus

Thursday, October 18, 2012

Front Door

Did I mention I LOVE halloween?  I had to come up with something different for the front door this year.  My door faces south, so my decorations fade and fall apart after just a couple of years.  I also don't want to continually spend a fortune to do something fun.

The purple spider web is really inexpensive and I'm sure I have enough to last me 3 more years!  I quickly made the wreath out of 2 feather boas (they were not the same color!)  I wrapped one around the outside of the straw wreath (which I had in the basement) and the darker one covered the inside twice.  I picked up some styrofoam balls and wiggly eyes and after about 10 minutes I had a wreath.  I had to glue the eyes on the styrofoam balls the day before assembly because they didn't want to stick so I glued and taped the eyes and then removed the tape once the glue was dry.

To attach the eyes I used a toothpick to make a set and then just wrapped one of the boa feather across the middle.  

Super easy!

Keep it fabulous!

The Chop Haus

Butt Rub!

 I promise I am not leading you down some crazy path.  There really is a seasoning called Butt Rub.  All I know is it makes pork chops taste amazing.  We originally purchased this seasoning at a home and garden show from a pool dealer.  I guess barbeque and pools go together.

Thawed pork chops

 Coat each side with seasoning.  You will notice the top pork chop is almost seasoning-less.  That is for Mr. 4 year old who doesn't like a lot of seasoning, so I only coat the part I'm going to eat.

Typically I would cook these on the grill, but the oven will work!  Bake the chops at 350° for 20-25 minutes.  I use a meat thermometer to determine if they are done. I love my Pampered Chef stone, which is what I used to bake these.

 Now go get your OWN Butt Rub!

The Chop Haus

Wednesday, October 17, 2012

Halloween Art Project

I pretty much love all things halloween.  I love the costumes, the candy and the fall decorations.  Mr. Non-Stop is all about art projects so I decided we needed to make something for halloween.

He painted 2 different 8 x 8 canvas, let them dry and then did his hand print (spider) and footprint (ghost).  I did have to do a little touch up on the canvases before we did the prints, but Mr. Non-Stop did do a pretty good job of covering every square inch!

Once the hand/foot prints were dry I added the webs, wiggle eyes, polta dots and the BOO letters.  The ghost canvas is actually dark purple, but looks almost black.

Our finished products are below.

I LOVE them and I have the perfect keepsake that I get to look at every year!

The Chop Haus

Tuesday, October 9, 2012


Rounded Square Design Mug
Send special Valentine's Day cards from Shutterfly this year.
View the entire collection of cards.

I was so excited to take advantage of this free offer!  This was an offer I saw via facebook and sent the link my gmail account.  Usually the offers I see are for items that I don't want, can't use or can't gift.  This is for my hubby for his birthday!


Thursday, October 4, 2012

Looking Ahead

I was up "early" about 5:30 am.  (I'm usually up by 6:00 any way to get ready for work).  But I was up so I could put dinner in the crock pot.  I found a beef roast recipe I wanted to try and I had to put everything together.  After I seared the meat, chopped up the potatoes, onions and carrots, put it all the crock pot along with the beer mixture I realized, I didn't take any pictures!! How am I going to put this on my blog?!?!?  Yeah, well, at 5:45 am the brain isn't really functioning, so no pics.  But by the time I left for work just before 7:00 dinner was already smelling really yummy.

I sit here thinking, I can't wait to get home, I won't have to cook dinner.  I have a couple of art projects I want to do with Mr. Non-stop, so today might be the day.  I am also taking senior pictures for the niece tomorrow morning so I need to make sure I have all the photography stuff ready to go so I'm not rushing around tomorrow morning.

I love when a plan falls into place.  Now if I can just convince Mr. Chop Haus that we need to take our fall family photo tonight, my day might be complete.  I'll let you know what happens.

Keep it fabulous!

Wednesday, October 3, 2012

Shrimp Sandwiches

1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
2 teaspoons olive oil
1/2 pound medium shrimp (about 20 shrimp) peeled and deveined
1 avocado, pitted and diced
1/2 cup mayonnaise
1 chipotle pepper
Juice of 1 lime
1/4 teaspoon kosher salt
2 french rolls
4 romaine lettuce leaves
  1. Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.
  2. Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.
  3. Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
  4. Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.
  5. Serve.
from Life's Ambrosia

The Chop Haus

Tuesday, October 2, 2012

Crab Cakes

A seafood favorite!  Such simple ingredients and the recipe is on the side of the Old Bay Seasonings container!
2 slices bread, crusts removed
2 Tbsp mayonnaise
2 tsp Old Bay Seasoning
2 tsp parsley flakes
1/2 tsp. prepared yellow mustard
1 egg, beaten
1 lb. crab meat

I seldom have bread so I usually use about 1/3 cup bread crumbs, omit the mustard and add waaaaay more seasoning that what the recipe calls for, but then again I LOVE Old Bay!

However, the recipe works great as originally written.!

Break bread into small pieces, mix in mayo, Old Bay, parsley, mustard and egg. Stir in crab meat.

 I divide the mixture into 6 equal parts and roll into balls

Then flatten and shape into patties.  These are about 3/4 of an inch thick

You can broil for 10 minutes or brown in a skillet.  I choose the skillet.  Heat up the skillet, I add a little olive oil, turning once and they come out browned!

These are not super stuck together because there isn't a lot of filler (bread).  Use a good size spatula and only turn once. 

 Seriously, the recipe is on the side of the Old Bay Seasoning container

The Chop Haus