Wednesday, May 30, 2012

Pot Roast with Red Potatoes and Carrots


As I was learning to cook a roast, I easily went through about 15 roasts (and those suckers are NOT cheap).   One by one, they continued to turn out tough and bland.  I would call my mom after each one to complain and cry to her about the stubborn hunks of meat that refused to fall apart...like they were SUPPOSSED TO!  

Determined to feed my family a juicy and tender roast, I persisted.  Each time, I would tweek something, more broth, lower heat, longer time....Finally, one glorious Sunday afternoon, I pulled my roasting pan out of the oven and VIOLA!  I saw the tender roast I had been dreaming about all along!  Yeeeaah!   

Pot Roast with Red Potatoes and Carrots







Ingredients:

ROAST:
4lb chuck pot roast
2 cans beef broth
salt and pepper, to season (or your favorite seasoning)
8-10 red potatoes
1 white onion
1 bag of baby carrots
1 Tablespoon, Kitchen Bouquet (to darken the color of the gravy)

GRAVY:
3-4 packets of beef gravy mix
1 packet of Au Jus gravy mix
1-3 cups, milk

To cook the roast:

Preheat oven to 225º.  
In a roasting pan, place the roast in the center.  Season with salt and pepper and pour the 2 cans of broth  in.  Surround the roast with the potatoes and carrots. Chop the onion into four equal sections and place around the roast as well.  Add the Kitchen Bouquet.  

Roast in the oven for 5 hours.  After 5 hours, check the tenderness of the meat, turn up oven to 250º and roast another hour. 

To make the gravy:

Remove the roast and veggies and place the roasting pan over the burners on the stove.  While the juices is heating, mix in 3-4 packets of beef gravy mix.  Use a whisk to mix together.  Sprinkle in about half of the Au Jus gravy mix and add enough milk to taste.  You don't want it to be too salty. Heat and stir until the sauce thickens.  

*Our favorite rolls: Kings Hawaiian Sweet Rolls. 





Sunday, May 20, 2012

Cliantro Lime Ranch Dressing

I find most bottled ranch dressings are very mediocre, I haven't been able to find one that can stand up to the quality you get at most restaurants.  This dressing is pretty darn close!

Cilantro Lime Ranch Dressing




Ingredients:

1 package of Hidden Valley Ranch Dressing
1 Tablespoon green salsa verde
1/8 teaspoon Tabasco sauce
1/3 bunch cilantro, chopped
2 cloves garlic, minced
3/4 cup mayonaise
3/4 cup buttermilk
1 lime, zest and juice

Combine all ingredients and mix well



Thursday, May 10, 2012

Chicken Stuffing Bake



There is another chicken and stuffing recipe on my blog.  
Check it out: Chicken and Stuffing 
It used to be my go-to chicken and stuffing meal....but it takes second place to THIS meal.  I think the star of this meal is the Mrs. Dash seasoning.  


It just adds such a kick of flavor that makes you keep going back for more!  

Chicken Stuffing Bake



Ingredients:

4-6 boneless chicken breasts
2 cans cream of mushroom soup
1Tbsp Mrs. Dash Garlic and Herb seasoning
2 tsp garlic powder or salt
4-6 slices of swiss cheese
1 box of chicken flavored stuffing, dry
1/2 cup butter, melted
1/2 cup sour cream

Preheat oven to 375º.

Put chicken in a cassarole dish with the sliced cheese on top. 
Mix soup, sour cream and seasonings together. 
Pour the sauce onto the chicken.
Pour the dry stuffing over the sauce.
Press the stuffing into the sauce a bit.
Pour the melted butter over the stuffing evenly. 
Cover with foil and bake for about 45 minutes. 
Take off foil and bake 10-15 minutes more.

Sunday, May 6, 2012

Pigs in a Blanket

These are probably one of the simplest meals to put together, but it's a hit at our house. 



Pigs in a Blanket
These are cheese filled brats...ooey and gooey yumminess!




Ingredients:


1-2 cans of crescent rolls (not the flakey kind)
1 package of your favorite hot dogs or bratwurst


Pre heat oven to 350º


Roll the dogs in the rolls and place on a baking stone or cookie sheet. 


Bake until rolls are golden brown. 


Enjoy with your favorite condiment.