To Cook or Not to Cook...that is the question

Anneva's week So I am 2 days late but it was the weekend as I as inundated w/Easter weekend festivities; by the way thanks to the competitive mother w/the jogger stroller for running over my foot rendering me lame all for the sake of melted candies. Anyhoo, as a Macguyver in the kitchen, my "jack of all trades" does include cooking as part of my repertoire. Now bear in mind that my recipes might not appeal to all palates so keep and open mind...and an open mouth. Monday....just like the Carpenters song..."Rainy Days and Mondays ALWAYS get me down" The start of the work week for most of us (with the exception of slaves to the retail industry like me) is an uphill battle so lets make it the simple. Roast Beef Monday via Pot O' Crock you will need: Crock Pot 1 - 1 1/2 lbq of beef..you choose ie rump roast, chuck roast, stew meat 1 can of Campbells french onion soup 2 large potatoes (cubed) 1/2 -1 bag of baby carrots 3 stalks of sliced celery Place cubed potatoes on the bottom and then add the carrots and celery before place the beef on top. Add the can of french onion soup and sprinkle a tbsp of kosher salt and if you want sprinkle on some rosemary too. Put the lid on and you can cook on low for 4-5 hours....on high about 3 hours. Not quite sure but when it is ready, you will seriously smell it. If not just poke and prod the meet to see if it's bloody but a sure way is to test the potatoes and carrots....if you can eassily fork it...it is RED TO GO! Being of asian decent I have rice readily available in my house so I get a plate of white rice before topping it with the pot roast . TACO BAKE TUESDAY okay here is the link...www.pillsbury.com/recipes/easy-taco-bake/ SPAM BAM Can I just say that I love this meat....so underrated and overlooked. Did you know that Pacific Islanders are the largest consumers of SPAM...acronym for "SPiced HAM." True to my heritage I serve it traditionally with rice and eggs. It's not just for breakfast. So open up a can...slice it...I like them thin so when I cook it, its nice and crispy....serve with white rice and eggs...sunny side up is the best. The white rice balances out the saltiness of the spam. My husband ...a born and raised Minnesotan hated SPAM growing up b/c it was served cold and in sandwiches and burgers. He is singing a new tune now.... THURSDAY CHIC N RICE...PINOY STYLE I do quite a bit of ethnic cooking so here is my take on chicken and rice...."pinoy" slang for filipino. 1 - 1 1/2 lbs of cut up chicken (I typically use drumsticks and thighs since the darker meat is juicier) 1 cup of low sodium or regular soy sauce 2 whole tomotoes (sliced) 1 whole onion (slice) okay layer and medium saucepan with the onions and tomatoes then put the chicken before pouring the soy sauce over....sprinkle a tbsp of pepper before putting the lid on it and cook on medium hear for about 20-25 minutes. Again grab a bowl of white rice before ladling/scooping on the chicken on top of it. FISH FRIDAY A different take on salmon....I have a bajillion ways to cook/prepare salmon having double dutied as a cook and deckhand on an Alaskan Fishing Boat. 2 filets of salmon 1 whole onion sliced 1 cup of mayo 2 tbsps of lemon juice 3 tbsps of worcesterchire sauce Line a baking dish with foil before putting the sliced onions on top, than put the two fillets skin side down and then mix the mayo, lemon juice and worcesterchire sauce on top of the filets like you are frosting it...sprinle on the pepper and bake for 20 -25 min at 350. Serve with white rice! SATURDAY