Pot Roast



Now, there’s really not anything milk or egg-free about this recipe.  It’s just a really good recipe.  LOL. So, I had to share it with y’all.  You can thank me later.  (*wink, wink*)  It really is delicious!  It is soooo tender and juicy and effortless.  I mean other than chopping up the veggies, it really is minimal work.  The sauce is a recipe I’ve added to and taken away from, which I found on allrecipes.com, and I cannot for the life of me remember the name of the contributor (but shout-out to you girl !)

Now, for this recipe I utilized my good ol’ crockpot/slow cooker.  Admittedly, the crockpot has not necessarily produced the best results in the past.  That’s probably less about the device, and more about the person operating the device…(*side-eye*)  The thing I’ve noticed is that I just can’t seem to get it right…either the food is overdone and dried out, or watery and under-seasoned.  That’s until now…I finally got it right!  Well, pot roast anyway.  My husband loved this!  And he always calls whatever I cook in the slow cooker a “crockpot creation”.  He hates when I cook in the slow cooker, cuz’ it never turns out right!  This time he scarfed his food down and even said that this is the best “crockpot creation” I ever made. LOL.  He’s so funny!

Anyhoooooo, definitely get a good cut of meat.  I bought a 2.5 lb cut of chuck roast.



Ain’t it purrrrty???  It really was a beautiful cut of meat.  Cheers to a super-easy, super-tasty crockpot meal !

Use “Mommy’s Meat Seasoning” of course, throw in some chopped veggies, make the sauce right in a measuring cup and set-it and forget-it !  (that’s so cliché) (*another side-eye*)

Pot Roast-serves about 4


  • 2-3 lbs. cut of roasting meat (I used chuck)
  • Mommy’s Meat Seasoning
  • 1/2 yellow onion, sliced
  • 1/2 green pepper, sliced
  • 1/4 cup of Soy Sauce
  • 4 tbsp.  Worcestershire Sauce (I use Annie’s cuz’ it’s Vegan)
  • 3 tbsp. of water
  • a splash of oil
  • a dash of sugar (of course)


Here we go….

Season your meat thoroughly to your taste and put it in the crockpot.  Mix together the soy, and worcestershire sauces with the oil and water and sugar.  Add your sliced veggies to the crockpot and pour the sauce mixture over it.





Cook on high for 4.5 hours, or low for 6-7 hours.

Serve with white rice and Voila! Soooooo good!

Okay, here’s a real close-up of the meat.



Go on and grab you a fork full !




Roasted Chicken w/ homemade seasoning mix

I don’t know about y’all, but I LOVE the rotisserie chickens from Sam’s Club. You know…the one’s that are already cooked and juicy, seasoned to perfection, just waiting for the after-church crowd of hungry worshippers to swoop in after service and grab one for a quick Sunday supper.   Yeah, those chickens.  They really are delicious, and so convenient.  And truthfully, not just Sam’s Club….Food Lion has them, too, as well as other places.  I love the blend of rotisserie seasonings cooked perfectly into the crispness of the skin…hmmmmm…so. good.

However, I dare not feed one to my son.  I just don’t know if they’ve used butter (dairy) or some other ingredient that is not safe for him.  So, I decided I would try my hand at making my own “rotisserie chicken” or just roasted chicken, really.  Well, I got it right!!!!  The first time too, actually-to my surprise.  I searched, and searched for a rotisserie recipe online, and liked different parts of different recipes.  I took a little from here and a little from there.  Finally, I decided to just throw together some different seasonings and it turned out great!  I’ve coined it “Mommy’s Meat Seasoning”.  Needless to say, I’ve incorporated roasted chicken into the weekly dinner rotation, usually on Sundays.  With no argument from my household.

This recipe is really great, and easy.  I’ve even decided to put my seasonings into a cleaned, used seasoning container, so that it is at the ready when I need it, just like salt or pepper.  I really have begun to use it on all my meats.  It’s perfect, with just a slight sweetness to it (of course, you know how I do *wink*).

Give it a try, and don’t be intimidated by how high of a heat I use when roasting my chicken.  Trust me, it won’t burn if you turn the meat at least 3 times throughout the cooking process.  And it will be so juicy, and wonderful !  Really !  See that beautiful chicken breast below!!  Mmmm, mmmm, good !




Roasted Chicken w/ homemade seasoning mix– serves (depends on how many pieces of chicken you cook, and how hungry you are)

Chicken pieces ( I use an assortment of pieces. But, our favorite is the wings.)

Vegetable oil (enough to lube up your chicken pieces)

Seasoning mix- “Mommy’s Meat Seasoning” : (I use Simply Organics brand of seasonings)

-8 tbsp. Season Salt

-4 tbsp. white sugar

-1 & 1/2 tbsp. onion powder

-1 tbsp. garlic powder

-1 tbsp. paprika

-1/2 tbsp. black pepper


Mix the seasonings all together in a bowl or Ziploc bag to be used at your discretion.  I put mine in a used seasoned salt container that I cleaned out.





Preheat oven to 425 degrees.  Wash and pat dry your chicken pieces.  Spread them out onto a foil lined baking sheet.  Rub each piece with some oil. Don’t have the chicken swimming in the stuff, just enough to moisten the chicken.  Now sprinkle on your seasonings.  Front and back of the pieces.  The amount you use will be to your taste.  We like well seasoned meat in our house, so I am sure to add a good amount.  But, do whatever works for you.  The sugar in the mix will make a sticky sweet caramelization on the meat.  It is soooo good.





Roast in oven for 1 hour. Turning every 20 minutes.  Trust me, this works.





Voila !  Enjoy !!!






Chicken Stir-fry w/ Pasta



Now, I know what you’re thinking….what’s so “allergy-free” about stir-fry? When would a basic chicken stir-fry ever contain milk or egg??  But, the truth is, it could !  Well…it could contain egg, if you used a pasta that contains egg.  So, I decided to add this recipe to the collection since we have to use an egg-free pasta in our house. Which, by the way, you’d be surprised how hard it is to find a pasta that either doesn’t contain egg, or isn’t prepared on shared equipment.

This recipe is soooo easy, and I have to give my momma credit for this really.  I grew up eating this dish, and now make it for my family.  It’s very versatile, you can add whichever meat and veggies you want.  Just make sure the cuts of meat are thin and boneless…for faster cooking.  It’s easy, and truly delicious.  Much better than take-out, in my opinion.  And you can have it on the table, in…30 minutes…Tops!


Chicken Stir-fry w/ Pasta-serves 4



  • Pasta (we use Lowe’s brand Organic Angel Hair Pasta, and it has been safe for us)
  • Chicken tenderloins (think 3 per person)
  • 1 bag of frozen stir-fry vegetables
  • Soy sauce ( to taste)
  • Garlic powder (to taste)
  • Black pepper (to taste)
  • Just a bit of water
  • Just a bit of oil


Here we go…


Cook pasta, drain and set aside.  Season chicken with garlic powder, and black pepper to taste.  Cook in a little oil over medium high heat.  Just until cooked through and no longer pink.  Remove from pan, slice into bite-sized pieces and set a side.  In same pan, add a little more oil, and your vegetables.  Quickly stir-fry them on medium-high heat stirring often just until no longer frozen and still firm. Remove from pan and set aside.  Now add your chicken back to the pan and add soy sauce and water.  The amount depends on how rich you want your sauce to be.  I add about 5 tablespoons of soy sauce to about 1/4 cup of water.  Boil this on medium-high heat just until it reduces a bit.  Now add your veggies and pasta and turn off the heat.  Voila !  Enjoy!




Milk-free, Egg-free Smoked Sausage & Peppers w/ Gravy over Rice



I grew up eating this meal prepared by my mother.  And I have made it for years since I’ve been an adult and on my own.  Typically a jarred gravy was always used, but with our introduction to milk and egg allergies-jarred gravy is a no-no, as they often contain milk.  So, I’ve become quite skilled at making my own gravy.  And trust me, once you start making your own, you can’t go back to that jarred stuff.

This really is a great dinner on those nights when you get off work late, are dog-tired and have hungry people meeting you at the door yelling “what’s for dinner?”  Aaaaggghh…truly though, you can have this on the table in 30 minutes.  I promise.  I loooove smoked sausage.  I always have.  I can remember as a child my mom serving me smoked sausage that she would prepare for my grandmother’s breakfast, sometimes.  Usually bacon, scrapple or pork sausage patties or links was our breakfast meat.  But, every now and then I’d get smoked sausage.  That’s when I fell in love with it.   Mmmmhh…the nostalgia!

It’s versatile.  You can use whichever type of peppers you like, you could add mushrooms or other veggies too I suppose.  I keep it basic and my recipe is pretty simple, however the taste is anything but.  ( I know I shouldn’t end a sentence with “but”.  C’mon people, work with me!…you get what I’m trying to convey)  I really hope you give this a try sometime.


Milk-free, Egg-free Smoked Sausage w/ Peppers and Gravy over Rice – makes 4 servings



  • 1 package of smoked sausage ( Read those ingredients labels and use whichever brand is safe for you!! Sausage can be tricky, so be careful)
  • 1 green pepper
  • 1/2 onion
  • 4 cups Chicken Broth/Beef broth/or Veggie broth (Kitchen Basics brand for us )
  • 3/4 cup of flour
  • bit of water to make a slurry with the flour
  • salt and pepper to taste
  • cooked white rice ( I make 2 cups(dried)  for our family of 3)  


Here we go….

Thinly slice the peppers, and onion.  Cut the sausage into 1/2 cm slices.  They’ll look like little casino chips. You could make the slices thicker if you’d like, but I prefer thin slices. Brown the sausage on both sides in a skillet over medium heat.  Be careful not to burn them.  Remove from the skillet using a slotted spoon. Leave the grease that has come from the sausage.  You are going to use this for your veggies.  Next, toss in the (veggies) peppers and onions and sauté.  Don’t overcook these, leave a little bite to them.  Remove from pan and set aside with the sausage.

Now, you’re gonna make the gravy.  Turning your skillet on a medium-high heat, pour in the broth (I prefer Chicken).  I use 4 cups because we like a lot of gravy, but you could use less.  Scrape up those brown bits on the bottom of the pan.  Bring this up to a boil.  Once boiling, make the slurry of flour and water.  You should add just enough water to thin the flour to the consistency of whole milk.  Pour this into the broth slowly, whisking as you pour.  The key to gravy with no lumps is to add your slurry very slowly and whisk continuously as you’re pouring.  If your gravy is too thin add a bit more slurry, if it’s too thick add a bit of water.  I’ll admit, it takes practice to get gravy-making down to a science, but once you get it you’ll be so proud of yourself.  And fret not…if your gravy has lumps just pour it through a strainer.

Now, turn your gravy down to a medium heat and just cook it for a few minutes.  You want to make sure to get that uncooked flour taste out, so you gotta let the gravy cook.  And be sure to whisk while this is going on so that your gravy does not stick to the bottom of the pan and burn.  Maybe 5 minutes or so.  Season with salt and pepper.  Once your gravy is ready, add your sausage, peppers and onions back to the pan.  And that’s it.  Serve over hot cooked rice.  I always use Jasmine rice.  But, I bet brown rice would be tasty.