doncey's cook book

Bacon wrapped, cheese and sausage stuffed jalapenos

awe man, try using photobucket. I think thats how I posted these.. also if you hit the reply button, gives you more options then just the quick reply

Your post made me hungry, Doncey!

Green Beans, I hate them, unless they are cooked as such. Nicole loves these and will most likely be eating these for the next several days.


1 package bacon, sliced and browned until slightly crispy. I personally do NOT drain the grease, it will cook right in and add flavor.




Add three 14.5oz cans of french style green beans DRAINED. Fresh can be used as well, but will extend the cooking time by an hour or two.



Add 13.25oz can of sliced mushrooms DRAINED.



Add 1 14oz can of stewed tomatos, and 1 28oz can of diced tomatos.



Add 1 can chicken broth, and 1 medium onion sliced.



Season to taste. I use salt, pepper, garlic powder, and can even use a bit of chili powder and/or a splash of tabasco sauce for a little after bite. Mix and simmer for a couple hours.



Dinner time!

Everything looks so yummy! I do my green beans kinda similar yet not. Though last few years have gone lazy on it and done it a simplier way, but my oldest, Caitlin said she missed my old green beans so going to go back to it. But basically the bacon, definitely the grease...I used to freak out people, they would make an awful face when I would say add oil or grease to them. If I had no bacon, I would basically heat up some oil, (if I have bacon, then bacon instead) and then add in some diced up fine onion (cause sadly Caitlin and Jason don't seem to be huge fans of it) and then I like the wide cut green beans, but have used the french style before too.

Dutch Oven Pot Roast!

Ok look guys, if you like pot roast, and do not have a dutch oven, I HIGHLY suggest you invest in one. This by far makes the best pot roast you'll ever have. If you are using the roasting bags, Take them out of your pantry and throw them in the garbage, because that's where they belong.

2-3 lb roast
2 medium onion, or 1 large
2-3 carrots peeled and sliced
4-5 white potatos (can use red also, but not russet as they do not hold together well)
2-4 cups beef broth/stalk (I make my own broth with bullion cubes)

You're going to start by searing your roast in a bit of oil, (I use olive oil) few minutes a side on high heat. Season with garlic powder, kosher salt, and cracked pepper.


brown until it looks something like this.


Remove roast and set aside. The bottom of the pot will look burnt and stuck on. Pour 1/2 cup or so of broth, and remove crisps with wooden spoon. place carrots, then onions in the rue that is created with broth, coat with rue, and let cook for only a few minutes. we're not cooking the onion and carrots, just coating them and flavoring the rue..


Replace roast into dutch oven, along with onion (halved or quartered), carrots, and potatoes (halved). Lightly season with rosemary and thyme (fresh may be used, but this is the way Ive always done and dont want to break a good thing), Add more broth until about half way up ingredients.


Place in oven (COVERED) between 275 and 300 until done. Time will very depending on the size of the roast, usually 3-4 hours. Things to note! You may need to add a bit more broth while cooking, when it close to being done, the broth will start to disappear, you don't want it soupy, but you dont want it to dry out and burn the bottom of the roast. Only add a little bit if needed. You'll know when its done because you'll be able to easily pull meat apart with a fork, if there is any resistance at all, continue cooking. Also, is using smaller carrots, you may not want to add them until a couple hours in so they do disintegrate. Dont forget lid for the dutch oven, mine is hard to see in this picture, but its there I promise you.


Fall apart tender!



Used the drippings for gravey. Make sure to use the caramelized onion on potatoes and meat, and season to taste. Serve with a green, or small salad. (this is a small plate for me)