Ina Garten’s / Barefoot Contessa Company Pot Roast

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Tips:

If you are looking for a pot roast and have about a half hour to invest in preparation, Ina’s version is delicious.  Her directions list 20 minutes of prep time.  That is too short to clean and dice all items and sear your meat.  Total cooking time is about 3 1/2 hours, in addition to the 30 minutes of prep.  If you are not serving right away leave the completed stew in a slow cooker on warm setting.  Freeze in small portion any leftovers.  I made this entire dish in my Williams-Sonoma All-Clad Deluxe Slow Cooker (with Cast-Aluminum Insert 7 quart) even though the dish was not cooked in a slow cooker manner. This slow cooker can sear your meat on the stove top and then go into the oven.    I made one addition.  I added diced potatoes after 90 minutes of initial cooking at the higher temperature.  I made one deletion, skipping the Cognac because we did not have any.  The sauce has such a complete taste,  I am not sure it matters.   Note: I did use most of the amount of salt and pepper recommended despite seeming high.  I would not drop the amounts below much,  unless salt intake must be closely watched.  The dish once done is not salty nor too peppery.  I do not have a sense for how many servings this dish made because we froze a lot.  My best guess would be there is enough for 8-10 people easily.

Ingredients:

1 (4 to 5-pound*) prime boneless beef chuck roast, tied  (I cooked mine untied)

* I also used two ” 2  1/2 ” pound pieces given one large option was not available

Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4-5 carrots)
2 cups chopped yellow onions (2 small onions or 1 large)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)

4 small white potatoes cleaned and diced (peeling not necessary)
5 large garlic cloves, peeled and crushed
2 cups good red wine
2 tablespoons Cognac or brandy (I skipped)
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock
1 chicken bouillon cube
3 branches fresh thyme **
2 branches fresh rosemary **
1 tablespoon unsalted butter, at room temperature

**I used a combo herb packet for roasting a chicken which had a total of 4 herbs

Directions:
Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven (I used my slow cooker), heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.  If you are using 2 smaller pieces you likely will only need to sear on 2 sides not 4.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac (if using) and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot.

Put the roast back into the pot, bring to a boil, and cover.

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(Picture before being covered and placed into oven)

Place in the oven for 2 1/2 hours (if using potatoes add after 90 minutes and return meat to oven for another 1 hour at 325), until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F for about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast (if not already done so), and slice the meat. Serve warm with the sauce spooned over it.

Other Photos

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Meat seasoned but raw above

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Meat seared above

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Raw vegetables diced excluding potatoes above

 

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Fresh herbs tied with kitchen string above

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Vegetables (excluding potatoes) tender not browned (above)

Read more at: http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe.print.html?oc=linkback

 

Tasty Honey Mango Grilled Salmon Recipe

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TIME:  At least 2 1/2 Hours if using  wood planks.  However prep time is no more than 10 minutes plus watching the grill.  This is an easy recipe and the planks will add great flavor and texture on the bottom.  If not using the planks, you will at least need one hour of marinating time plus cooking time.

This recipe came from a friend’s wife and it is outstanding.

If using wood planks start soaking them now for at least 2 hours.  Less is a problem according to the fish mongers at Whole Foods.  My research on line and at looking at the planks toss them when done.  Trying to reuse is unlikely going to result in the same type of taste you are looking for from this recipe. 

The better the cut of salmon, obviously the better the outcome.  I will try to post the recipes for the corn soufflé (made by my brother-in-law if he will share it) and the steak by my husband.

Ingredients:

One 3.5 to 5.0 pound salmon fillet

4 generous tablespoons of honey

3 generous tablespoons of dijon mustard

1 tablespoon of course grain mustard

3 tablespoons fresh lemon juice (@ 1 1/2 lemons) plus additional whole lemon for slices when grilling.

3-4 tablespoons of fresh herbs of preference – recommend at least some dill and parsley.  Tarragon will work great too and/or try to buy a bundle of fresh herbs used for poultry roasting.  Remove all stems and chop fine.

1 fresh mango optional for bonus flavor – use about a half of mango cut into small chunks.

Directions:

Mix all the ingredients in the bowl until well blended and use half of it to brush over the salmon.

Marinate in the fridge at lest one hour (or longer).  The longer the better.

if using cedar planks but some lemon on the top of planks (that have soaked for at least 2 hours!) under the salmon.  Add additional lemon slices on top of fish if you want more lemon flavor.

Continue to use the marinade via brush method when grilling the salmon.

We grilled for about 20-25 minutes on a 350-375 temperature on the grill.  Doneness is a preference.  At 20-25 minutes your fish should be more on the done side.  Smaller cuts will likely take less time.

If there is any mustard sauce left over, you can heat on stove until bubbly an use to top the fish.

Simple Salmon with Brown Sugar Glaze served with Sweet Potatoes – Easy

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Ingredients:

2-4 pieces of 6 ounces of salmon fillets

Sauce sized for 4 portions
1/4 teaspoon of salt (adjusted for taste)
1/4 teaspoon of pepper (adjusted for taste)
3 tablespoons brown sugar (glaze)
1 tablespoon of low sodium soy (glaze)
4 teaspoons of grain or dijon mustard (glaze)
1 teaspoon of rice vinegar (glaze- try not to skip ingredient)

2-4 sweet potatoes scrubbed and dried
dash of olive oil

Directions:

For sweet potatoes preheat oven or toaster to 400

Prick dried potatoes with a fork in a few places for each potato

Rub a little bit of oil on each potato

Place on a tray or cookie sheet lined with aluminum foil

Loosely cover potatoes and rotate half way through for a total of 55-60 minutes.

These can be done successfully in a toaster in a small pyrex (just make sure to line with foil)

For salmon preheat oven or toaster to 425

Sliver with knife once or twice across short side about half way down fillet

Place in a foiled line baking pan and sprinkle with salt and pepper  (to your taste)

Bake uncovered at 425 for 10 minutes

In small pot prepare the sauce over medium low heat

Add all the ingredients brown sugar, soy, mustard, vinegar bringing to a boil (will happen quick in small pot)

Brush / pour sauce over fish.  Broil 6-8 inches from heat for 1-2 minutes.  Do not turn eye away while in the broiler.  Fish should fall apart when touched with a fork.

Rice (Brown or White) Black Bean Chicken Enchilada Casserole – Skill Easy

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Ingredients:

Approx. 5 cups of cooked brown or white rice – Get your rice started early especially if using brown rice

1 Can of Black Beans, Drained and Rinsed

1 Cup of Corn (frozen fine)

2 cups chopped vegetables + 1 cup diced onion

1 8 to 12 ounce bottle of enchilada sauce

1/2 cup low fat shredded cheese

2 cups already cooked shredded chicken (see previous post on gimmeoven’s awesome slow cooked shredded chicken or pull to pieces a store bought fresh rotisserie chicken)

2 tablespoons of olive oil

Directions:

Preheat Oven to 375 Degrees

Cook rice (highly recommend a rice cooker for perfect rice every time)

Saute with oil the vegetables for 10-15 minutes on low to medium low heat while the rice is cooking

Mix all ingredients in a VERY large bowl except for cheese. Make sure to stir the enchilada sauce well into the ingredients. I add my last.

Pour mixture in a large baking dish (at least 9 x 13) or a very high sided smaller casserole dish.

Bake for 20 minutes or a bit longer if using a smaller but deeper casserole dish

Remove dish from oven an sprinkle with shredded cheese.

Bake for another 10 minutes or until is melted and serve.

The dish is easy to freeze and defrost at a later date. Rewarm low heat 300/325 or use the microwave.

This dish is healthy especially with brown rice and tastes very good. Best of all you can be cleaned up quick before the final dish comes out of the oven.

Enjoy!

FYI When I make the slow cooker chicken, I freeze the leftovers in two cup portions. The morning before making this casserole I defrost one of the bags with two cups of chicken. While the dish works without chicken, it adds a little more heft to the meal.

Pair with fresh sliced tomatoes drizzled with oil, balsamic glaze and a dash of kosher salt and ground pepper.

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Slow Cooker Shredded Chicken / Soft Chicken Tacos

http://www.gimmesomeoven.com/slow-cooker-chicken-recipe.

This was great and made a ton of chicken which we used for chicken tacos, and Chipotle Chicken and Rice Soup.

[www.gimmesomeoven.com/chipotle-chicken-and-rice-soup]

 

Slow Cooker Shredded Chicken from gimmesomeoven.com

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Ingredients

  • 6 lbs. boneless, skinless chicken breasts (I used 4 1/2)
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 2 tsp. garlic powder
  • (optional) 1/2 cup water or chicken broth (**see note below**) – I used water.

Method

Place chicken breasts in slow cooker, and sprinkle with seasonings (and liquid, if using). Cover and cook on low for 8 hours, or until the chicken shreds easily with a fork. (*If making a smaller batch, keep an eye on your slow cooker as the chicken will likely need less cooking time.)   I set my slow cooker with 4 1/2 pounds of chicken to 6 hours low and then let it go to warm for an hour.

Remove the chicken with tongs, and shred using two forks or the paddle attachment of a stand mixer. Use immediately, or freeze in ziplock bags or a sealed container.

Chicken was great and I put in my kitchen-aid with paddle to shred it – on lowest setting in two batches.

This recipe worked great.

Chicken Tacos:

1 tortilla

Spread 2 tablespoons of refried bean (got from Whole Foods, private label small can)

Add some shredded chicken

Add shredded cheese from store.

Fold Tortilla and place on Panini maker or Breville grill 5 minutes on about 370 degrees.  (Flip halfway)

Add fresh salsa.

Yum.

Crunchy Coated Chicken Cutlets using Small Square Cheese Crackers

Simple recipe that will make about 4 kid servings for toddlers – super tasty and easy to make and clean up.

Ingredients:

Around 1 cup and a half of cheese crackers like cheese-its (the small square crackers)

1/4 cup grated parmesan cheese (fresh is best vs canned parm)

1/2 teaspoon dried thyme

1 teaspoon of onion flakes (if you have them)

salt and pepper

2 tablespoons olive oil

1 pound of chicken cutlets or 4 boneless chicken breasts

2 generous tablespoons of Dijon Mustard

Directions:

  1. Preheat oven to 425
  2. Line rimmed sheet pan with aluminum foil, spray lightly with non stick spray
  3. Put the crackers in the plastic bag and break them into small crumbs or just pulse them down some in a small cuisinart
  4. Empty the crumbs in a shallow bowl.  Add parm cheese, thyme, and a good pinch of salt and pepper.  Also add the onion flakes if using.  Mix throughout.
  5. Add the olive oil over the crumbs and mix throughout.
  6. Cut cutlets in desired sizes.
  7. Spread some mustard over each piece.
  8. Dip chicken pieces into cracker mix and coat the crumbs on both sides.
  9. Place coated chicken on the pan.
  10. Sprinkle left over crumbs if more seem needed.
  11. Bake chicken until no longer pink in the middle when cut in the middle (about 25 minutes)