PW's Perfect Pot Roast

Bill bought me the Pioneer Woman's Cookbook a while back and one of the recipes I have always wanted to try is her Perfect Pot Roast.  I was home most of the day yesterday so I decided it was a good day to finally try it.  It was delicious plus I got to use my dutch oven which I love!  I will definitely make this again, and maybe throw in some potatoes or make some mashed potatoes on the side. I have a recipe for a pot roast that is made in a slow cooker (which I haven't posted yet) and that one is great for a weekday, but if you have the time I think this one is worth it!  Also, her cookbook is awesome (as is her website) I highly recommend both!

PW's Perfect Pot Roast
From: The Pioneer Woman

Ingredients:
3-5 lb Chuck Roast
2 Onions (cut in half, skin removed and ends cut off)
6-8 carrots (washed and cut into 2 inch slices)
1 cup red wine (can use beef broth instead)
2 - 2 1/2 cups beef broth
3-4 fresh Rosemary Sprigs
2-3 fresh thyme sprigs
Kosher salt
pepper
2-3 tablespoons olive oil

Directions:
1. Preheat oven to 275 degrees.

2. Heat a large pot or Dutch Oven over Medium-high heat. Add the olive oil and let it get really hot.  While it heats, prepare vegetables and generously salt the chuck roast on both sides with Kosher salt.

3. When pot is very hot, place onions in the oil and brown on both sides, about one minute per side.  Remove to a plate.  Add carrots to the same pot and toss around until slightly brown, about one minute or so.  Remove to plate.

4. Add another tablespoon of oil to the pot, pepper the meat to taste, then place in the pot and sear it, about a minute per side.  Remove to plate.

5. With the burner on high, add 1 cup of wine (or beef stock), whisking constantly.  Try to loosen the brown flavorful pits off the bottom of the pan.

6. When most of the bits are loosened, place the meat back in the pot, followed by carrots and onions.  Pour enough beef stock to cover the meat half way (about 1 - 1 1/2 cups more).

7.  Place fresh rosemary in and thyme sprigs into the liquid in the pot, then cover and roast in the oven for 3-5 hours, depending on the size of your roast.
**** Note: Do not disrupt the roast during cooking process. A 3 lb roast should take 3-3 1/2 hrs, 5 lb roast should take about 4-5 hours.*****

9.  When done cooking, check roast for doneness - a fork should go in easily and the meat should be very tender.  Remove to a cutting board and slice against the grain (or pull apart with forks).  Serve with juices over the top.

I served this with my mom's recipe for mashed potatoes (coming up next), but you could probably also put potatoes in the with the pot roast if you prefer.

Creamy Tomato Soup

My friend Ashley posted this recipe for Creamy Tomato Soup and it looked so easy and perfect to go with some grilled cheese!  I really liked the creaminess of the soup but it still had the good bite of acid from the Tomatoes.  I first made this last spring but never posted it... with the weather cooling down, I made it again last night.  Still just as delicious as the first time and super easy!

Creamy Tomato Soup
From: All Recipes via Ashley



Ingredients:
1 medium onion, chopped
2 Tbsp butter
2 (14.5 oz) cans diced tomatoes, undrained
2 (10 oz) cans condensed tomato soup, undiluted
1 1/2 cup milk
1 tsp shugar
1/2 tsp dried basil
1/2 tsp paprika
1/8 tsp garlic powder
1 (8 oz) pkg cream cheese,softened and cubed

Directions:

1. In a saucepan, saute onion in butter until tender.  Stir in tomatoes, soup, milk, sugar, basil, basil, paprika and garlic powder.  Bring to boil.  Reduce heat; cover and simmer for 10 min.

2.  Stir in cream cheese until melted.  Serve immediately. 

 

Greek Salad

I tried this salad from Tasty Kitchen when my mom and brother were visiting this summer.  While mine doesn't look quite as good as hers, it was quite delicious.  I mistakenly purchased reduced fat feta and let me tell you it is not anywhere close to as good as the real stuff.  I think real feta would have made this salad much better.

Greek Salad
From: Tasty Kitchen
NOTE: I didn't roast my own red pepper, and I cut the recipe in half.

Ingredients:

For Salad:
1 Roasted Red Pepper, cut into think Strips
1 Small Red Onion, sliced
1 Cucumber, Thickly sliced
8 cups Romain Lettuce, Chopped
2 Large Tomatoes, Cut into 12 Wedges
20 Large Kalamata Olives
5 oz, weight Feta Cheese, Crumbled
1/4 cups loosely packed fresh Parsley

For Vinaigrette:
3 Tbsp Red Wine Vinegar
1 1/2 tsp Freshly Squeezed Lemon Juice
2 tsp Fresh Oregano Leaves, Minced (or 1 tsp dried)
1/2 tsp Kosher Salt
1/8 tsp freshly ground black pepper
1 clove Garlic, Pressed or Minced
6 Tbsp Extra Virgin Olive Oil

Directions:
1. Mix Vinaigrette ingredients together.

2. Marinate onions and cucumber in dressing for 20 minutes

3. Combine with other ingredients and serve

Graham Turtle Bars

When I was in high school and college, I worked at an amazing candy store in my home town, called the Holland Peanut Store.  I loved working there not only because they had amazing candy and nuts, but because the people were so great to work for and with. If you are every in the area, you HAVE to stop in!
One of my favorite 'special occasion' treats I liked to get there were the giant cashew turtles. When I saw this recipe for Graham Turtle Bars from Cooking Ventures, it reminded me of the special treats and I had to make them.  They are fantastic!!!  Not quite as delicious as the Peanut Store, but super easy to make and a perfect treat! 

Graham Turtle Bars
From: Cooking Ventures

Ingredients:
1 Sleeve Graham Crackers
7 oz, weight Caramels (1/2 of 14 oz Pkg)
4 Tbsp Butter
1 Tbsp Milk
8 Oz , weight Chocolate (Milk, semi-sweet, or dark)
1 cup whole cashews (salted or Unsalted)
Sea Salt for Sprinkling

Directions:
1. Break each graham cracker in half to form squares.  Lay the squares side-by-side in a jelly roll pan.

2. In a microwave-safe bowl, add the caramels, butter, and milk  Microwave about 1 min 45 seconds( or until the mixture boils), stirring once very thoroughly during heating.

3. Immediately pour the hot caramel over the graham crackers. The caramel does not need to cover the entire graham cracker.

4. Sprinkle on the cashews - gently pressing them into the caramel to make sure they remain seated when the caramel cools.

5. In another microwave-safe bowl, add the pieces of chocolate.  Microwave on high until the chocolate melts - stirring it every 15 seconds. Using a fork, splatter the melted chocolate all over the bars.

6. Allow the mixture to cool about 10-15 minutes and then sprinkle sea salt on top of the bars if desired (I really liked the addition of sea salt)

Spicy Chicken Peanut Noodles

I saw this recipe on Tasty Kitchen a long time ago and have always thought it looked delicious.  I have wanted to try it, but the long list of ingredients deterred me (even though the recipe says not to be).  After I realized that, yes it was a long list, but most of the ingredients I had on hand on almost any given week - I decided to give it a shot. She also said that sometimes she uses rotisserie chicken if running short on time - that sold me, since I often use that same short cut. 

Last week I finally made it, and not only was it just as delicious as I expected it was really quick to make! Once I got all the ingredients out, it probably only took me about 30 minutes, and I think I could probably make it faster once I get the hang of what things need to be done first - I always seem to be a bit clumsy the first time through a recipe, especially one with a big list of ingredients.  I didn't end up using rotisserie chicken this time, but I will definitely keep it in mind for next time!  It was really good, and I will definitely be making this again soon!

Spicy Chicken Peanut Noodles
From: gitskt via Tasty Kitchen

Ingredients:
4 whole Boneless, Skinless Chicken Breast
8 ounces, weight Dry Spaghetti (I used wheat angel hair)
¼ cups Dry Roasted Peanuts, Chopped (for Garnish)

FOR MARINADE
1 Tablespoon Soy Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Peanut Oil
½ teaspoons Kosher Salt

FOR PEANUT SAUCE:
½ cups Chicken Broth
¼ cups Creamy Peanut Butter
2 Tablespoons Brown Sugar
2 Tablespoons Rice Vinegar
2 Tablespoons Fresh Lime Juice
1 Tablespoon Soy Sauce
1 Tablespoon Fresh Ginger, Minced
1 Tablespoon Chili Garlic Sauce
½ cups Fresh Cilantro, Minced

FOR CUCUMBER SAMBAL:
1 cup Cucumber, Seeded, Diced
½ cups Scallions, Thinly Sliced
¼ cups Red Bell Pepper, Diced
3 Tablespoons Rice Vinegar
1 Tablespoon Sugar
1 teaspoon Crushed Red Pepper Flakes
½ Tablespoons Kosher Salt


Directions:

1. Prepare the cucumber sambal by tossing together the sambal ingredients. Set aside till serving. Bring a large pot of salted water to a boil for the spaghetti.

2. Preheat grill to medium-high.

3. Combine the marinade ingredients in a bowl. Toss with chicken and grill for 3-4 minutes per side, or until cooked through. Remove chicken from grill (or grill pan), and tent with foil while preparing the other ingredients.

4. Cook the pasta according to the package; drain and return to the pot. Meanwhile, prepare peanut sauce. Heat broth, peanut butter, brown sugar, vinegar, lime juice, soy sauce, ginger, and chili garlic sauce in a saucepan over medium heat to combine. Bring to a simmer and cook for 1-2 minutes.

5.  Take off heat, stir in cilantro and salt, then pour sauce over pasta and toss to coat.

6. Top each chicken breast with pasta and cucumber sambal. Garnish with peanuts.

Fruity Baked Oatmeal

 I have wanted to try making baked oatmeal for a while now. This recipe from Taste of Home, caught my eye because it looked so easy.  When I'm making breakfast on a weekday, I'm always looking for something easy.  This was really good, but as suggested in the comments of the recipe, I used a lot less brown sugar (I think only about a 1/2 a cup) and used more fruit than listed.  I used frozen strawberries instead of an apple, because, to be honest, it was easier than peeling and chopping an apple at 5 in the morning.  I also added some ground flax seed for some extra goodness.  This was also great reheated in the microwave for the next couple breakfasts.

NOTE:  I have a banana in this picture, not sure why, I used Blueberries, not a banana.

Fruity Baked Oatmeal
From: Taste of Home

Ingredients:
3 cups quick-cooking oats
1 cup packed brown sugar
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
2 eggs, lightly beaten
1 cup fat-free milk
1/2 cup butter, melted
3/4 cup chopped peeled tart apple or frozen strawberries
1/3 cup chopped fresh or frozen peaches
1/3 cup fresh or frozen blueberries

Directions:
1. In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon Add 1-2 Tbsp ground flax seed if desired.

2. Combine the eggs, milk and butter; add to the dry ingredients.  Stir in fruit. (I defrosted the peaches and strawberries, but did not thaw the blueberries).

3. Pour into an 8 in. square baking dish coated with cooking spray.  Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.  Cut into squares and serve with milk.

Corn Chowder

I love corn. I love corn chowder. However, I have not found a corn chowder recipe that I have used more than once.  They either tend to be overly creamy, have no flavor, have too many exotic ingredients, or are too much work. Then, I saw this recipe from My Baking Addiction and knew it would be a good one to try.  I didn't follow her exact recipe, since i didn't have the exact spices, and I chose to leave several elements out, but it turned out to be just what I was looking for! One of the reasons I really liked this soup is that I didn't have to do anything to the corn before adding it other than cutting it off the cob.

Note: If you like bacon in your soup, you should definitely use the original recipe.  I don't really like the smell of bacon grease when I cook it, and in fact I'm not really big on eating it either, so I modified my soup.  I know it is an ingredient that people are big on right now, so I don't want to keep you from using it if bacon makes you happy. :)  I also only used 1 cup of cream instead of 2, and only 1 potato, I liked the thinness of the soup (especially for a summer soup), but both could be added to thicken it up a bit more.

Corn Chowder
From: My Baking Addiction


Ingredients:
2-3 Tbs vegetable oil
1 sweet onion, diced
2 carrots peeled and chopped
2 stalks of celery, chopped
1-2 cloves garlic, minced
1/4 cup all-purpose flour
1/8 tsp dried thyme
1/4 tsp smoked paprika
1/8 tsp chili powder
1/4 tsp red pepper flakes (more if you like some heat)
5-6 cups chicken stock (I actually did 4 cups and 1 cup water)
1 cup heavy cream
1-2 Potatoes, peeled and diced
6-8 ears of corn



Directions:
1. In large pot or dutch oven, heat oil over medium heat.  Add onion, carrots, celery, garlic and cook until the veggies are soft (8-10 min). 

2.  Dust vegetables with flour, chili powder, smoked paprika, thyme, and crushed red pepper flakes; stir to coat well.  Cook vegetables, flour, and seasoning for 2 minutes; stir frequently

3. Pour in the chicken stock and bring to a boil.  Add the cream and potatoes, bring to a rapid boil.  Allow soup to boil hard for about 7 minutes, until the potatoes break down.  This process will help thicken the soup.

4.  Cut the corn kernels off the cobs and add to the soup.  Season with salt and pepper to taste.  Simmer until the corn is soft and  about 10-12 minutes.

5.  Stir in parsley and ladle soup into bowls.  Garnish with green onions if desired.

Additional Notes: Optional ingredients that I did not add but might try next time I make the soup
2 cups cooked and shredded chicken from a rotisserie chicken
green onions, sliced for garnish (I forgot to buy these, so we didn't use them)

Buffalo Chicken Bites

I saw this recipe on Friday from Pennies on a Platter blog, and I knew I needed to try them when we were watching football on the weekend.  These were just perfect for football snacking.  They aren't nearly as messy to eat as wings,  and they are baked instead of fried which is a plus. I used the least amount of hot sauce directed, and it was very mild, I will definitely step it up next time.  Also, some of the balls were a little large, next time I might make them a smidgen smaller. Overall, I strongly suggest trying them this football season you won't be disappointed!

Buffalo Chicken Bites
From: Pennies on a Platter


Ingredients:
3 cups shredded cooked chicken or I used 1 rotisserie chicken (can be shred in a food processor)
1/4 to 1/2 cup hot sauce (I would do 1/2 cup next time - 1/4 cup is very mild)
4 oz cream cheese, softened (1/2 1 brick)
1 3/4 cup shredded cheddar cheese
1/4 cup sliced green onions
1 cup all purpose flour
3 eggs, lightly beaten
3-4 cups cornflakes cereal, crushed

Directions:
1.  Preheat oven to 350 degrees. In a large bowl, mix chicken, cream cheese and hot sauce until combined.  Stir in cheddar cheese and green onions (I forgot to buy green onions, so I just used what I had and still turned out great).

2. In 3 separate bowls, set out the flour, eggs, and cornflakes.  Using a small cookie or ice cream scoop (next time I will use a Mellon baller), spoon out the chicken mixture.  Create a ball and then dip each ball first into the flour, then the egg, and ending with the cornflakes.

3.  Place on a baking sheet and bake for 20-25 minutes.  Serve warm with ranch or blue cheese dressing and celery.

Note:  The balls can be made the night before and refrigerated until use. The balls can also be frozen by placing the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15-20 minutes.  Transfer to a freezer bag and store in freezer.  To bake them, place frozen chicken balls on backing sheet and baked at 350 for 25-30 minutes, no need to thaw first.

Brussels Sprouts with Sweet and Spicy Maple Glaze

Brussels sprouts. When I think of them it evokes thoughts of a mushy, blah vegetable. Recently, I have seen them in the farmers market and that has made me want to find a recipe that would change my mind about the sprouts.  I found this recipe and thought "if this recipe can't do it for me, then I might just have to give up on Brussels sprouts."  Fortunately, I really liked the glaze. I also really liked the carrots in the mix.  You can see from the picture that my Brussels sprouts and potatoes were a little large.  It think next time I would use smaller of both so I can get a better glaze to veggie ratio in each bite! :)  It went great with some baked salmon and fresh made bread! 

Brussels Sprouts with Sweet and Spicy Maple Glaze
From: Low... and behold!

Ingredients:
1 cup brussels sprouts
1 cup baby golden dutch potatoes
1/2 cup carrots - sliced
 salt
1 Tbsp vegetable oil

for glaze:
1/2 cup Pure Maple Syrup
1 Tbsp Red Wine Vinegar
1 tsp (or more) Red Pepper Flakes

Directions:
1. Wash veggies, trim ends from brussels sprouts and remove outer leaves.  Slice potatoes in half and place in salted boiling water.  Boil for 8-10 minutes, until fork tender.

2. Meanwhile - Combine ingredients for glaze in a small bowl and whisk to combine

3.  Strain brussels sprouts and place in a bowl of ice-water.

4. In a saute pan, heat oil over medium heat and add brussels sprouts, potatoes, and carrots.  Pour in glaze and bring to a slow boil.

5. Reduce to medium-high heat and cook until glaze begins to reduce - about 15 minutes.  Serve.

Killer Marinated Tomatoes

 My mother-in-law has a bunch of tomato plants in her yard and while she was gone for 2 weeks I ended ended up with a lot of tomatoes.  I saw this a for Killer Marinated Tomatoes on Tasty Kitchen.  I'm not a huge fan of bread, but when Ashley posted that she served it over couscous, I knew I needed to give it a try.  I really liked it and ended up making it twice in the last 2 weeks.  Definitely try it this tomato season!

Killer Marinated Tomatoes
From: ButterYum via Tasty Kitchen

Ingredients:
3 Tbsp Fresh Parsley, Chopped
3 Tbsp Fresh Basil, Chopped
1 Tbsp Sugar
1 1/2 tsp Garlic Salt
1 1/2 tsp Season Salt
3/4 tsp Dried Thyme
1/2 tsp Ground Black Pepper
3/4 cups Oil
1/2 cup Red Wine Vinegar
3 Whole Scallions, Sliced
6 whole Tomatoes, cut into wedges

Directions
1. Wisk together all the ingredients except the tomato wedges.

2. Add the tomatoes and toss to coat.  Allow to marinate at room temperature for a couple hours, stirring occasionally.

3. Serve over bread or couscous.