Perfect Roast Beast with Outer Spice

One of my favorite holiday traditions is watching How the Grinch Stole Christmas.

“…he even stole the roast beast.”

And seriously, how could he not?! Roast Beast, or as you normal folk may better know it as: Roast Beef, is my favorite meat. It is so tender and succulent… the way it melts in your mouth and pairs with potatoes, carrots, and onions… Oh how I love it!download

Normally when I’m making a roast I have several bottles of seasonings scattered about. This year my holiday roast beast is made simpler – and yes better – with Outer Spice. Instead of five or six bottles of spices I only have one. That one bottle is full of organic spices that take any dish to wow. There is even a no salt option available for those with sodium restrictions. I’m a huge fan of Himalyan Salt and that is what Outer Spice uses. Score!

Outer Spice was founded in 2010 by Ben Stevens. They have four different varieties available:

and you can get them from the Outer Spice website. They also have some mouth-watering recipes you will want to have a look at when you are on their website. To get my super succulent roast beast you can find the recipe below. The secret is the slow roasting process – it truly is to die for! To learn more about Outer Spice be sure to connect with them on their social media channels.

Perfect Roast Beast with Outer Spice
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  • Water
  • 1 roast, size depending on how many you are serving
  • 12 large carrots, sliced
  • 1 large onion, sliced
  • 7 potatoes, peeled and sliced
  • Outer Spice Seasoning, variety depending on preference


Start by preheating your oven to 250F. Fill a roasting pan 1/4 of the way up with water.

Place your roast, fat side down, in the water and surround with sliced onions, carrots, and potatoes.

Sprinkle entire pan generously with Outer Spice seasoning.

Cover with a loosely fitting tin foil tent. Cook the roast for 5 hours at 250F and broil for 5 minutes after to get a crispy top to the vegetables and beef.



282 cal


64 g


8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Small Town Cheesesteak #Recipe

Small Town Cheesesteak #Recipe

Have you ever noticed there’s no lack of leftovers after a cookout? I know I’m constantly preparing more food than could be consumed by a small army. Tonight I was at a loss for what to cook and peering through the fridge left me staring at mounds of leftovers. Veggies, cold salads and burgers and hot dogs. Let’s not forget the piles of leftover buns.

I don’t know what happened but I had a stroke of genius and thought of a way to reuse the leftover goodies in a non-boring fashion. Face it, there’s only so many times you can slap a hamburger on a hamburger bun and enjoy it. Well, I always enjoy it but sometimes I just want more.


That’s exactly what the Small Town Cheesesteak is – something more.


This is my personal spin on the classic Philly Cheesesteak and it pleases me and my roomie amazingly. The beauty is you don’t have to use leftovers. Yes, it makes it much more convenient but the small town cheesesteak is super easy to make from scratch too.

To get started you need burgers, hot dog buns, cheese and your favorite veggie toppings. You’re only limited by the mess factor – the more you add the messier it will be. Sounds fun, right?!

I kept ours simple by just using sliced and sauteed peppers. I could have added mushrooms but they will serve a much higher purpose 😉 I tossed on some pepperjack cheese because, well, it’s incredible. Toasted it for 20 minutes and boom – tummy rumbling goodness.

Cheesesteak If you don’t have leftovers don’t worry! Just season and cook some burgers how you prefer them. Clean the pan (mostly) and saute your veggies; if you’re not  using onions, try minced or powdered onion just for the flavor. A little garlic is also super yum.

You have creative rights here so go crazy!

Open up your buns and break up the burgers to add to them. Crumble, chunks – again, all up to you. Top with your sauteed veggies and your favorite cheese, pop in a preheated (to 400 degrees F) oven and toast for 15 minutes. Add your preferred condiments and dig in. Whoop whoop!SMALL TOWN CHEESESTEAK

Tell me: How do you think this small town cheesesteak will fair with your clan?

Small Town Cheesesteak #Recipe
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  • 4 - 8 Leftover burgers (or make your own fresh), depending on how many you are serving
  • An equal number of hot dog (or sub roll) buns
  • Fresh veggies, sliced and sauteed
  • 4 - 8 slices of your favorite cheese


Preheat the oven to 400 F.

Tear the burgers into chunks, or crumble - your preference.

Spread burger over the buns and top with sauteed veggies.

Top burger and veggies with cheese.

Toast for 15 minutes and serve warm!

Crescent Wrapped Meatloaf Muffins Recipe

Crescent Wrapped Meatloaf Muffins Recipe

Meatloaf is one of those dishes you either like or you don’t. I’ve never been that crazy for meatloaf; it’s just too plain and boring for me. Crescent wrapped meatloaf now is a different story. I love the combination of bread and meat – it’s almost like a hamburger only better.

I just use refrigerated crescent rolls to make my crescent wrapped meatloaf. It’s quicker and less mess than making it from scratch. These may not be the prettiest things I’ve ever made but they sure are tasting mighty good!

Crescent Wrapped Meatloaf Ingredients:

Crescent Wrapped Meatloaf Recipe

Crescent Wrapped Meatloaf Muffins Recipe
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  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 pounds lean ground beef
  • 1 egg
  • 1/2 cup chili sauce
  • 1/2 cup ketchup
  • salt & pepper to taste
  • 1 package refrigerated crescent rolls


Preheat oven to 350 degrees F. Line a loaf pan with aluminum foil or wax paper.

Saute onion and garlic over medium heat until onion is translucent. Set aside to cool.

Mix together remaining ingredients and add onions and garlic. Mix thoroughly with both hands.

Press meatloaf mixture into the loaf pan, spreading evenly. Top with ketchup (swirl it around or spread it evenly - up to you) and bake for 45 minutes.

Drain grease from meatloaf pan and carefully lift the loaf out.

Separate the crescent rolls and flatten them out. Carefully stretch the sheets to fit in the cups of a muffin tin. Press down, leaving the edges overhanging.

Take the meatloaf and crumble it up, filling each cup to the top and folding the dough over. Don't worry about getting them perfect.

Return to the oven and bake for an additional 15 minutes or until the tops are golden brown.

Enjoy your Crescent Wrapped Meatloaf Muffins!

Easy Chili Recipe

Easy Chili Recipe

This is the easiest dish to make if you’re in a hurry. This easy chili recipe will warm your soul and leave everyone feeling full and satisfied.

Easy Chili Recipe

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Easy Chili Casserole Recipe

Easy Chili Casserole Recipe

Probably my most absolute favorite dish to make on a cool day is Chili. It’s so easy and so good. It takes the chill off and puts smiles on everyone’s face.

Easy Chili CasseroleSometimes you want something different and that’s where this Easy Chili Casserole comes in. It takes the already delicious chili and turns it into something fun and full of textures. You have the crunch from the Fritos and the smooth and sharp flavor from the cheddar cheese.

Recommended for this recipe


Easy Chili Casserole RecipeYou could probably use canned chili (yuck), but my chili recipe is so easy you wont have to. One thing you want to ensure is that you have a thick chili. If not you’ll have soggy corn chips which are just kind of gross, ya know, unless you like that.

Without further ado, my Easy Chili Casserole Recipe

Easy Chili Casserole Recipe
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  • 5 cups of thick chili
  • 2 bags of Corn Chips
  • 16 oz. Sharp Cheddar Cheese


Preheat the oven to 400F

Layer the bottom of a casserole dish with Corn Chips

Spread an even layer of chili over the corn chips.

Add a layer of sharp cheddar cheese.

Repeat until you fill the casserole dish.

Bake for 45 minutes and serve with fresh guac, cornbread or your favorite chili accompaniment.

Easy Chili Casserole Recipe