Best of the Best Pot Roast

This is the best of the best . . . the meat is fall-apart, melt-in-your-mouth tender, with the most beautiful beef flavor throughout.  Carrots on the bottom add just the right amount of brightness and soak up more of that beef flavor without distracting from the roast flavor.  

3 Tbsp vegetable oil

3 - 5 lb chuck roast, trimmed of excess fat

6 cloves garlic, peeled

3 large carrots peeled and sliced

3 ribs of celery sliced

4 large potatoes peeled and chunked

3 cups beef broth

2 Tbsp Worcestershire sauce

3 Tbsp dried minced onion

2 Tbsp beef bouillon

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp pepper

1 bay leaf

*** For the Gravy ***

2 cups of the broth/drippings from your roast (supplement broth if you don't have enough)

1/4 cup flour

kosher salt to taste

black pepper to taste

In a large cast iron skillet, heat the vegetable oil over high heat.

Using tongs, add the roast to the hot oil and sear on all sides until lightly browned, about 2 - 3 minutes per side. 

Place the carrots, celery and potatoes in the bottom of a crock pot. 

Add the seared roast on top of the veggies.  Push the garlic into crevices in the roast. 

In a medium bowl, whisk together the beef broth, Worcestershire sauce, dried minced onion, bouillon, onion powder, garlic powder, salt, oregano, thyme, pepper, and bay leaf.  

Pour the broth mixture over the meat.  Cook on low for 5 - 6 hours.

For Gravy . . . 

Strain the fat from the juices.  Do not discard.  

Add the remaining beef broth to the juice in the pan just until it is equal to about 2 cups in total

Add 4 Tbsp of the reserved fat to a saucepan over medium heat

Sprinkle the flour into the melted fat and whisk until it becomes a smooth, golden-brown paste, about 2 minutes.

Slowly stir in the juices/broth mixture

Bring the gravy to a simmer

Season the gravy to taste

Serve

 

Southwest Quesadilla with Cilantro-Lime Sour Cream

I find myself turning more often to Mexican or Southwest dishes for dinner.  They are full of flavor and generally less expensive to prepare.  This is a recipe that is a hit even with the grandkids.  

2 Tbsp olive oil, plus extra for griddle

1 small red onion, diced

3/4 cup corn kernels (use fresh, frozen or canned)

1/2 tsp red pepper flakes

1/2 tsp ground cumin

Salt and freshly ground pepper

1/2 cup freshly chopped cilantro leaves

Four 10" round flour tortillas

One 16 oz can of Bush's Taco Fiesta Sidekicks black beans  (do not drain or rinse)

1 cup shredded Mexican-style cheese

1/2 cup sour cream

1/2 lime, juiced

1 tsp Ellbee's Chili-Lime Gourmet Garlic

In a large skillet, heat oil over medium-high heat.  Saute the red onion until soft, about 5 minutes.  Add the corn, red pepper flakes, cumin, black beans and salt and pepper to taste.  Toss to incorporate and heat for 3 minutes.  Transfer to a bowl and add 1/4 cup of the chopped cilantro leaves.  

This is where I break out the Quesadilla Maker, but you can just as easily prepare these on a griddle or large saute pan.  Be sure to preheat and spray with cooking spray.

Lay a tortilla on the Quesadilla Maker and top with 1/2 of the bean mixture.  Sprinkle with cheese and then cover with another tortilla.  Close the lid and cook for about 4 minutes or until the cheese melts and the tortilla browns slightly.  Repeat with remaining tortillas.

Slice each quesadilla into 8 wedges and serve with Lime-Cilantro Sour Cream (recipe below).

Lime-Cilantro Sour Cream

Stir together the sour cream, lime juice, 1/4 cup cilantro, garlic and a pinch of salt.  Mix well and refrigerate while preparing the quesadillas.

Slow Cooker Honey Garlic Meatballs

 

Are you looking for the perfect dish to take to your next potluck.  These meatballs will have everyone raving!  They are simply delicious and so easy to make.  

40 oz Angus beef meatballs, frozen (I used the Schnucks brand, and they were fantastic)

6 Tbsp brown sugar

2/3 cup honey

1 cup ketchup

1/4 cup soy sauce

6 garlic cloves, minced

Mix together the brown sugar, honey, ketchup, soy sauce, and minced garlic in a bowl.

Add meatballs to your crock pot.

Pour the sauce over the meatballs and stir to coat

Cook on low setting for 3 - 4 hours, stirring occasionally.  I didn't add any salt or pepper.  I thought the sauce seasoned them well enough.  

Serve as an appetizer or make them a main dish serving over rice or as a sandwich.

Enjoy!

Southwestern Grilled Chicken Thighs

 

This is a versatile recipe that brings bold flavor.  This chicken can be used in so many different ways.  This can be served as a crispy chicken thigh, or sliced and served over rice, in sandwiches, tacos, or burritos.  

1 lb chicken thighs
1 tsp Southwest seasoning

1 Tbsp lemon juice

1 Tbsp olive oil

Mix the Southwest seasoning with lemon juice and olive oil to make the chicken marinade.

Coat the thighs with the marinade, making sure to get it into all the mooks and crannies.  The chicken should marinate for at least 30 minutes, but several hours is preferred. 

Grill the chicken on a medium to medium-high grill for 7 - 9 minutes per side.  The thighs should be opened up so they lay flat on the grill.  

The chicken has finished cooking when the internal temperature of the thickest part of the meat reaches 165 degrees.  

Rest the chicken for a few minutes when it comes off the grill.

Crack Corn Salad

You've never had a salad quite like this before.  It's full of summery flavor and it is truly addictive.  You can whip it up in just a few minutes, and I'll bet you'll do just that over and over again.  

For the dressing:

1 1/2 cups mayonnaise

1/2 cup sour cream

1/3 cup milk

1/4 cup buttermilk

1/4 tsp onion powder

2 garlic cloves, minced

2 Tbsp lemon juice

1 tsp fresh dill

salt and pepper to taste

For the salad:

4 cups sweet corn -- I like to use fresh boiled corn-on-the-cob, but you can use canned or frozen kernels

12 slices bacon, cooked and finely chopped

1/4 cup green onions, chopped

1 cup cheddar cheese, shredded

Juice of 1 lime

1 tsp garlic powder

kosher salt and freshly ground pepper to taste

In a large bowl add the mayonnaise, sour cream milk, buttermilk, onion powder, garlic, lemon juice, dill, salt and pepper to combine.

In another large bowl, combine the sweet corn, cooked bacon, green onions, 1/2 cup of the dressing, cheddar cheese, lime juice, garlic powder, kosher salt and black pepper.

Stir until ingredients are well-coated.

Taste, adding more of the prepared dressing as desired.

Crispy Chicken with Sweet Potato Fries and Green Beans

Looking for a good dinner tonight?  Give this a try.  

4 bone-in, skin-on chicken thighs, skin removed
1 Tbsp plus 1 tsp Dijon mustard, divided
2 tsp granulated garlic
2 tsp granulated onion
2 tsp Cajun seasoning
1 1/2 tsp kosher salt, divided
1/2 cup whole-wheat panko breadcrumbs
2 Tbsp. plus 1 tsp olive oil, divided
1 sweet potato, cut into 1/2-inch-thick wedges (about 2 cups) 
1/4 cup finely chopped shallot (from one large shallot)
1 1/2 Tbsp orange marmalade

3 tsp white wine vinegar

1 (12 oz) pkg fresh green beans, trimmed

Preheat oven to 400 degrees with racks in top third and middle positions.  

Rub chicken all over with 1 Tbsp of the mustard.  Stir together garlic, onion, Cajun seasoning and 1 tsp of the salt in a small bowl.  Place 1 Tbsp of garlic mixture in a bowl and set aside.

Place panko and 1 Tbsp of the olive oil and remaining garlic mixture in a small bowl; stir until well combined.  Firmly press panko mixture onto tops of thighs.  Place on tops of thighs.  Place on one half of a baking sheet. 

Add sweet potato wedges and 1 tsp of the oil to reserved garlic mixture in large bowl, toss to combine.  Arrange wedges evenly on other half of baking sheet.  Roast in preheated oven on middle rack for 15 minutes.  

Meanwhile, add shallot, marmalade, vinegar, and remaining 1 tsp mustard, 1/2 tsp salt, and 1 Tbsp oil in a large bowl; whisk to combine.  Add green beans; toss to coat.

Remove baking sheet from oven; flip sweet potato wedges.  Place green beans on top of wedges, reserving any marmalade mixture in bowl.  Return to oven; roast until vegetables are tender, chicken is golden brown, and a thermometer inserted into thickest portion of chicken registers 165 degrees, about 15 minutes.  

Remove baking sheet from oven; increase oven temp to broil.  Broil in preheated oven on top rack until green beans are blistered and chicken is golden brown, 1 - 3 minutes.  

Serve chicken with vegetables.  Drizzle green beans with reserved marmalade mixture.  

Million Dollar Dip

This dip is fabulous and sure to be the star of the party!  I plan to use this one for our Super Bowl party this year.  Yummy!

Serve this with tortilla chips.

1 1/2 cups mayonnaise
1 cup cheddar cheese, shredded
4 green onions, chopped into small pieces
1/2 cup bacon bits
1/2 cup almonds, slivered
1 tsp garlic, minced

In a large serving bowl, combine the mayonnaise, cheddar cheese, green onions, bacon bits, almonds and garlic.

Mix thoroughly until all ingredients are evenly incorporated.

 

German Cucumber Salad

I know we are in the thick of winter, but I've run across a perfect middle of summer recipe.  This is perfect for when the heat is unbearable and absolutely nothing sounds appetizing. Crunchy cucumbers and sweet onions swim in a rejuvenating, creamy, and sweet German-inspired dressing.  Perfect for those hot summer nights.

5 mini cucumbers, thinly sliced
1/2 red onion, thinly sliced

1 tsp salt

1/2 cup sour cream

2 Tbsp white sugar

2 Tbsp white vinegar

1 tsp dried dill

1 tsp dried parsley

1 tsp paprika

On a platter, spread out the cucumbers on onion.  

Season the cucumber-onion mixture with the salt and let it rest for 30 minutes. 

Squeeze the excess moisture from the cucumber-onion mixture away from the platter.

In a large bowl, stir the sour cream, sugar, vinegar, dill and parsley together

Fold in the cucumber-onion mixture into the sour cream mixture.  

Refrigerate the salad for at least 8 hours and up to overnight

Garnish with the paprika and serve.  

 

Chicken Enchiladas

I do love enchiladas.  They are just so satisfying.  They make a great meal for the whole family.  This recipe will give you enchiladas that are plump, juicy, saucy and full of flavor.  Best of all . . . it's homemade.

8 tortillas (flour, corn or wheat) 8" wide

Enchilada Seasoning

1 tsp each onion powder, garlic powder, and salt

1 Tbsp each dried cumin powder, paprika, dried oregano

1/4 tsp black pepper

3/4 tsp cayenne pepper (adjust to taste)

Enchilada Sauce

2 Tbsp olive oil

3 Tbsp all-purpose flour

2 cups chicken stock/broth

1 1/2 cups tomato passata (usually found near the canned tomatoes)

Chicken Filling

1 1/2 lbs chicken breasts sliced in half horizontally

2 Tbsp olive oil, separated

1/2 onion, chopped

2 garlic cloves, finely minced

1 can Bush's Taco Fiesta black beans

1 can sweet corn kernels, drained (you can substitute 1 3/4 cup frozen corn kernels)

1/4 cup water

1 cup shredded Mexican Blend cheese

Topping

1 1/2 cups shredded Mexican Blend cheese

2 Tbsp Cilantro, roughly chopped

Instructions

Enchilada Seasoning:  Mix Enchilada Seasoning spices.  This will be used for filling and sauce.

Enchilada Sauce

Heat oil in a saucepan over medium heat.  Add flour and stir 20 seconds.

Add 2 Tbsp Enchilada Seasoning, broth and tomato passata.  Stir to combine.

Increase heat slightly to medium high.  Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup.  Remove from heat.  

Chicken Filling

Drizzle 1 Tbsp oil over chicken, mix to coat.  Sprinkle with remaining seasoning, toss to coat.  

Heat remaining 1 Tbsp oil in a large skillet over high heat.  Add chicken, cook 2 minutes. Turn and cook 1 1/2 minutes.  Remove, rest 2 minutes and then chop.

In the same skillet, add onion and garlic, cook 2 - 3 minutes until onion is translucent.

Add beans, diced chicken, corn, 1/2 cup of Enchilada Sauce and water.  Stir and cook for 2 minutes until.  This should be thick and juicy, but not watery. 

Assemble and bake

Preheat your oven to 350 degrees.

Smear a scoop of Enchilada Sauce across the base of a 9 x 13" baking dish.

Lay a tortilla on a work surface.  Spread 2/3 cup filling on lower third, sprinkle with cheese and roll up, finishing with the seam side down.  Place in the baking dish.  Repeat to make 8.

Pour remaining sauce over enchiladas and sprinkle with cheese.  

Bake 20 - 25 minutes or until cheese is melted and golden.  Serve immediately, sprinkled with coriander.  

I like to serve with salted sour cream.

Mushroom Stock

 

I am a fan of making my own stock and discovered this recipes some time ago.  It's rich and hearty and very satisfying.

2 Tbsp olive oil

32 oz sliced fresh cremini mushrooms

1 large white onion, chopped

1 large carrot, peeled and chopped

2 medium celery stalks, chopped

2 Tbsp tomato paste

1 cup dry white wine

3 quarts water

4 oz dried mushrooms (such as shitake, porcini, oyster, or a mix)

1 Tbsp black peppercorns

6 dried bay leaves

8 thyme sprigs

1 bunch parsley

Heat oil in a large stockpot over high until shimmering, 1 - 2 minutes.  Add cremini mushrooms, onion, carrot, and celery.  Cook uncovered, stirring occasionally, until mushroom mixture is tender and pan in dry, 20 - 25 minutes.

Add tomato paste to mushroom mixture and cook, stirring constantly until fragrant, about 2 minutes.  Add wine and cook, stirring frequently until liquid has almost completely reduced, 3 - 4 minutes.

Add water, dried mushrooms peppercorns, bay leaves, thyme, and parsley.  Bring to a boil over high heat.  Reduce heat to low, and simmer, uncovered and undisturbed until stock is fragrant and flavorful, about 1 hour.  

Remove stockpot from heat, and carefully pour mixture through a fine mesh strainer into a medium saucepan; discard solids.  Keep stock warm over low heat, uncovered until ready to use. Or pour into a heatproof container and let cool at room temperature for 1 hour.  Transfer to refrigerator, and chill completely.  Store, covered in the refrigerator for up to 5 days or freeze for up to 3 months.