Category: American

Crock Pot Pot Roast

Created on 12/17/2022

Ingredients:

  • 2 – 3 lbs chuck roast
  • 1 lb small baby yellow potatoes
  • 6 carrots peeled and cut into chunks
  • 1/2 onion cut into chunks
  • 2 cups beef broth (half carton)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup water for the gravy
  • 2 tablespoons cornstarch
  • Parsley for garnish

Instructions:

Step One:

First cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush.

Step Two: Brown the roast on the stove. Brown all sides until a crust has formed.

Step Three: Add your roast to the crock pot and then place the vegetables around the roast.

Step Four: Add all your seasonings.

Step Five: Next add in the beef stock.

Step Six: Cover and cook on low for 8 hours or on high for 5 hours.

Step Seven: Shred the beef.

Step Eight: Now, time to make the gravy. In a small bowl whisk together the ¼ cup of water and the cornstarch.

Step Nine: Remove 2 cups of the liquid from the crock pot and place in a saucepan.

Step Ten: Whisk in the water and cornstarch mixture in with the beef juice.

Step Eleven: Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.

Step Twelve: Drizzle the gravy over the roast, potatoes and carrots. Top with parsley and enjoy.

Notes: Add additional vegetables to this recipe, like peas and corn. Just add them in the last hour of cooking so they don’t turn to mush.

Ranch Dressing

11/15/2019

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk
  • ¾ – 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely cracked pepper
  • freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Instructions

Step One: Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Chicken and Rice Soup with Garlicky Chile Oil

Created on 2/17/2019

Ingredients:

  • 1 small white onion
  • 6 garlic cloves
  • 2/3 cup white rice, preferably short grain
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 teaspoons crushed red pepper flakes
  • 1 lb skinless, boneless chicken thighs
  • 2 1/2 teaspoon salt, divided
  • 1 large bunch of Tuscan kale
    • 1 lemon
    • 3 sprigs dill
    • Freshly ground black pepper

Instructions

Step one:

Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.

Step two:

Consider doubling this chili oil for other recipes. Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.

Step three:

Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.

Step four:

Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.

Step five:

Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).

Step six:

Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.

Step seven:

Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.

Step eight:

Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine.

Step nine:

Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper.

Notes: To keep this recipe low carb, skip cooking the rice, or cook the rice on the side and add the soup on top.

Brussel Sprouts

Created on 1/1/2019

Ingredients

  • 1 1/2 lbs brussel sprouts
  • 1 green apple, sliced very small
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey

Instructions

Step one:

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.

Step two:

Peel off the outermost layer of the brussel sprouts, then cut the bottom off the sprout and cut lengthwise.

Step three:

In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes.

Step four:

Place roasted brussel sprouts back in bowl. Add green apple, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Notes: This side goes well with Miso Glazed Sea Bass. Add bacon, pomegranate and feta for a fancier dish

Balsamic Mushrooms

Created on 8/10/2019

Ingredients:

  • 1 lb button mushrooms
  • 1 tablespoon olive oil
  • 3 tablespoons high quality balsamic vinegar
  • 1 tablespoon soy sauce
  • 1/2 chicken broth or water
  • 2 cloves garlic, chopped
  • 1/4 teaspoon dried or fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped parsley

Instructions:

Step One: If mushrooms are large, cut them in half. Small mushrooms leave whole

Step Two: Heat a medium pan with olive oil. Once hot, add the mushrooms. Try to organize the mushrooms in the pan so that one side of each mushroom has contact with the bottom of the pan. This will form a nice color on the mushroom

Step Three: Saute the mushrooms, allowing color to form on the side of the mushrooms. After ten minutes, add the balsamic vinegar, soy sauce and garlic. Stir to combine

Step Four: If the mixture needs more liquid, add chicken broth or water. Scrap the bottom of the pan with a wooden fork to release the flavor. Mix everything up well

Step Five: Add thyme, black pepper and parsley. Give it another mix and serve

Notes: This side pairs well with steak.

Mandi and Kayla’s Meal

Created on 11/25/2020

Ingredients:

  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • Salt and freshly ground pepper
  • 2 4 ounces filet mignon
  • 4 snow crab legs
  • Slices of lemon
  • 1/4 cup melted butter

Instructions:

Step one: Take the steak out of the fridge one hour before cooking. Place the steak on a paper towel during this time

Step two: Heat a large pot with water – enough water to cook the crab legs. Heat a medium pan with olive oil on medium-high heat. Heavily season the steak with salt and pepper

Step three: Once the pan is hot enough that you see heat rising from the pan, add the steak. Do not move the steak for three minutes. Once the pot of water is boiling, add the crab legs

Step four: Add butter to the pan. Let it melt for a few seconds. Flip the steak. Tilt the pan to one side and use a spoon to baste the steak with butter. Allow this side of the steak to cook for three minutes

Step five: Using a thermometer, check the steak’s temp. Remove the steak if the temperature is 125 (medium center)

Step six: Remove crab legs from the water, and pat the outside dry with a paper towel. Serve the steak and crab legs immediately, with lemon slices and melted butter.

Notes: This dish is best with a side of Caesar salad and balsamic glazed mushrooms.

Miso Mushrooms

Created on 11/22/2022

Ingredients:

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 shallot or purple onion
  • 4 cloves garlic
  • 2 cups chunky cut mushrooms, cut the mushrooms in half, then cut those halves in half
  • 2 tablespoons miso paste
  • 1/2 cup beef or chicken broth
  • 1/4 cup whole milk
  • One serrano pepper
  • Parsley

Instructions

Step one: Heat olive oil in a medium pan for a few minutes. Add the butter

Step two: Add shallots and garlic. Cook until fragrant and translucent

Step three: Add mushrooms. Cook for a few minutes. Add miso paste and chicken or beef broth. Mix everything until combined

Step four: Add milk and cook for roughly 5 minutes

Step five: Add serrano pepper and parsley, mix everything together and serve

Braised Short Ribs with Red Wine

Created on 9/3/2022

Ingredients:

  • 2 tablespoons olive oil
  • 5 lbs bone-in short ribs, at least 1 1/2 inches thick
  • Salt and freshly ground pepper
  • 2 large heads of garlic, cut in half crosswise
  • 1 medium onion, yellow or white, chopped
  • 4 ribs of celery, chopped
  • 2 medium carrots, chopped
  • 3 tablespoons tomato paste
  • 2 cups dry red wine, about half a bottle
  • 2 cups beef stock or bone broth
  • 4 sprigs of thyme
  • 1 cup of chopped parsley
  • 1/2 cup finely chopped chives
  • 1 tablespoon grated lemon zest

Instructions:

Step one: Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs

Step two: Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes

Step three: Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven

Step four: Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours

Step five: Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside

Notes: Serve with mashed potatoes or steamed vegetables. If there are leftovers, shed up the meat and serve as a sandwich.

Burger Buns

Created on 11/18/2022

Ingredients:

  • 1 (.25 ounce) package active dry yeast (Fleischmann’s Active Dry Yeast)
  • 1 pound all-purpose flour
  • 1 cup warm water (105 degrees)
  • 2 large eggs, divided
  • 3 tablespoons butter, melted
  • 3 tablespoons white sugar
  • 1 1/4 salt
  • 1 teaspoon olive oil
  • 1 tablespoon milk
  • 1 teaspoon sesame seeds

Instructions:

Step 1: Place yeast into a bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes

Step 2: Whisk 1 egg, melted butter, sugar, and salt thoroughly into the yeast mixture. Add remaining flour (about 3 cups)

Step 3: Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour

Step 4: Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath

Step 5: Wipe out the stand mixer bowl and drizzle in olive oil. Place dough in the bowl and turn it several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil and let dough rise in a warm place until doubled in size, about 2 hours

Step 6: Line a baking sheet with a silicone mat or parchment paper

Step 7: Transfer dough to a floured work surface and pat to flatten any bubbles; form into a slightly rounded, 5×10-inch rectangle, about 1/2 inch thick. Dust dough lightly with flour if needed and cut into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before

Step 8: Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick discs. Arrange buns about 1/2 inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in size, about 1 hour

Step 9: Preheat the oven to 375 degrees F (190 degrees C)

Step 10: Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds

Step 11: Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely. Tear the buns apart and slice in half crosswise to serve

Notes: These freeze great. Keep in a gallon size freezer bag. When ready to use, take the amount you need out of the freezer bag and allow to thaw on a paper towel for 30 min to an hour. Buns can be microwaved for 30 seconds for a quicker thaw method.