Pot Roast With Vegetables

Dry rub:

1 tblsp. Ground paprika

1 tsp. Seasoning salt

1 tblsp. Garlic minced or dried garlic pieces

1 tsp. Dried thyme

1 tsp. Dried rosemary

1/2 tsp. Salt

1/2 tsp. Pepper

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Pot roast:

1 potato, peeled and cubed in 1 inch pieces

1 sweet potato, peeled and cubed in 1 inch pieces

1 onion, peeled and cubed in 1 inch pieces

8 carrots, scrubbed clean and diced into 1 inch pieces

3 Lb chuck roast

Salt and pepper

Olive oil

4 cups beef broth

1. Preheat oven to 300°.

2. In a bowl combine all herbs and spices for the dry rub and set aside.

3. Over medium high heat add a little olive oil to the pan. Add the onion and salt and pepper to taste and brown on all sides until golden brown. Remove from the pan to a bowl and set aside. Add a little more oil to the pan and add the carrots and season with salt andpepper to taste and cook until golden brown. Remove to bowl along with the onions.

4. Turn heat to high and add a little more oil to the pan. While pan is getting hot, add the dry rub to the chuck roast and rub into the meat. When pan is nice and hot add the roast to the pan and sear until browned on all sides. Remove from the pan to a plate.

5. While the pan is still hot add 1 cup of beef broth to the pan and scrape up any bits that are stuck to the bottom of the pan.

6. Add the roast, onions, carrots and remaining 3 cups of beef broth to the pan and cover with lid. Cook in the oven for two hours.

7. After two hours remove from oven. Remove lid carefully and remove the meat and place on a plate. Add the potatoes and mix together. Place the meat back into the pan with the vegetables bottom side up so it cooks evenly. Place the lid back on and place back in the oven for two more hours or until fork tender. Remove from oven and remove the roast to a plate and using two forks separate into large chunks. Place the vegetables in a serving dish and place the roast on top.  Can garnish with chopped parsley. Can serve with dinner rolls or with crusty bread.

Lemon Thyme Roasted Chicken With Lemon Butter Sauce

This Dish is great for a family night However, It offers much more than just conversation around the table. I have prepared this Main Dish for Date Nights and Special occasions and it was a big hit. Not only is this great for your family, but it is Romantically suitable for Your special someone on those great date nights.  It is full of flavor and easy to make.  A few steps are required but they are simple steps. You can substitute the Whole Chicken with Individual pieces like breasts and thighs. Cooking variations are required for the change-up but the results are fantastic. Make this Dish for your loved one and serve with some Roasted Vegetables on the side on your next date night and turn it from A normal Date Night to an extraordinary Date Night.

 

Zest of 1 Lemon

Juice of 1/2 Lemon ( more if you like the lemon flavor)

1 tsp. Salt

1/2 tsp. Pepper

2 tbsp. Thyme, Chopped

1 c. Chicken Stock/Broth

4 tbsp Butter, Room Temperature

Olive Oil

1 Whole Chicken or Chicken Pieces ( such as Legs, Thighs or breasts) ( rinsed with warm water and patted dry)

 

(1.) Pre-Heat the oven to 350* and allow to get very hot. If you are roasting a Whole Chicken pre-heat the oven to 425*.  About 20 minutes before you start to cook. Over medium heat on the stove top Heat up a heat/oven proof Skillet or Iron Skillet ( if you are using Pieces).

(2.) In a small bowl mix the Lemon Zest, Salt, Pepper and Thyme together until well mixed. Place the Chicken on a plate and lightly drizzle with Olive Oil and rub over the Chicken making sure to get into all the crevices. Sprinkle the Chicken with the Salt and Thyme mixture evenly all over the Chicken. Gently rub into the Chicken all over each side. If you are using the Chicken Pieces do the next step if not skip it.

(3.) In the Hot skillet drizzle 1 or 2 tbsp of Olive Oil into the pan and add the Chicken Skin Side down. Let cook for 3 to 4 minutes on each side to get a nice golden brown Crust. Flip over carefully and cook on the other side for the same amount of time. Remove the skillet from heat.  If you are using a Whole Chicken place the chicken in a roasting pan on the Roasting rack. To the chicken in the skillet add the Chicken Broth/Stock and Lemon Juice and gently stir to combine. Add the Chicken Stock/Broth and Lemon Juice to the bottom of the Roasting Pan of the Whole Chicken.

(4.) Bake the Chicken Pieces at 350* for about 30 to 35 minutes or until cooked through ( depending on the size of the pieces time may vary). If you are roasting the Chicken, Roast at 425* for 1 hour to 1 hour and 15 minutes or until cooked through ( depending on the size time may vary). When The Chicken is done and cooked through remove from the pan or skillet and place carefully on a platter or plate with high sides.

(5.) Heat the Pan juices over medium low heat scraping the bottom of the pan or skillet to release any stuck on bits at the bottom. Gently whisk in the Butter until completely melted. The sauce will thicken slightly, But if you want it thicker, Just keep simmering it over low heat until desired thickness is reached. Check for seasonings and add more salt and pepper if needed and whisk to combine. Carefully brush or spoon some of the Sauce over the Chicken and pour the remaining in a gravy boat or serving bowl and serve.  You can top the chicken with a little fresh Flavor with some Chopped parsley ( about 2 tbsp) if desired.

 

I do hope you enjoy this and serve it to your Family as your next meal or to your Special Someone on that Special Day.

Roasted Pulled Pork ( For BBQ)

This recipe is great for BBQ. You can make BBQ Sandwiches, salads, Pizza’s or what ever you desire. This recipe requires a long time to cook but little effort to put together. There are not a lot of ingredients here but has great flavor. The finished recipe travels well and also freezes really well. This dish has been in my family for a while,  Although it was not handed down from long ago generations it was handed down to me from my father. This is how he made his Pulled Pork. It is moist, delicious and just falls apart when you touch it. It makes a great Meat Base for some really good BBQ Sauce. Here are the Ingredients for this recipe.
 
15 Cloves Of Garlic, Minced
1 (5 to 10 lb) Pork Roast  ( do not trim fat you can remove it later when cooking process is over. This allows the meat to be moist)
Salt And Pepper
Seasoning Salt
2 Onions, Diced
1 Tbsp Thyme, Chopped
 
(1) Preheat the oven to 325*.
 
(2) In a Dutch Oven apply two layers of tin foil on the inside of the pot leaving an overhang of about 3 to 4 inches.
 
(3) Dice the Onions and place in the Dutch Oven Pot in an even layer.
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(4) Using a Paring Knife Cut a 1 inch incision into the Pork Roast about 2 to 3 inches deep and about 2 inches apart from one another.food blog pictures 002 Mince the Garlic and press some of the Minced Garlic into the slits in the Pork Roast until completely pressed into the meat.food blog pictures 003 Place the Pork Roast cut side down on to a plate. Sprinkle on some Salt, Pepper, Seasoning Salt and Thyme on to the meat and gently rub in. Flip the meat over and do the same on the other side. Gently rub the seasonings in and place the Meat into the Dutch oven cut side up. Make sure to season the meat well because this is going to be cooking for a few hours. Do not over season just season to taste.food blog pictures 005 Gently wrap the Pork Roast with the tin foil leaving it completely yet loosely covered and vented at the top so steam can escape. Place the lid on the Dutch Oven and place into the heated oven on the center rack.food blog pictures 006
 
(5) Allow this to cook for 2 hours and 15 minutes depending on how big the Pork Roast is. Use less time for smaller Roasts and more time for larger Roasts. This is for a 6 to 8 lb roast.  When the 2 hr and 15 min time is up remove from oven and carefully remove the lid and carefully pull back the tin foil. Using tongs carefully flip the Pork Roast over and cover back up completely yet loosely with the tin foil. Cover with the lid and place back in the oven on the center rack. Allow to continue to cook for an additional 2 hours and 20 to 25 minutes. Remove from oven and let set 10 to 15 minutes so the steam can settle some. Carefully remove the lid and pull back the tin foil. Using tongs you can now remove the fat from the meat while setting the meat onto a large plate to be shredded. Discard the fat that you do not want. Using two forks shred the meat and place back into the liquid into the pan and toss to soak the meat in the juices. food blog pictures 007
 food blog pictures 008
(6) You can now plate in bowls or on a serving platter. I like to serve with buns and BBQ Sauce on the side but you can certainly mix the Sauce into the meat if you like it that way. I like to control how much Sauce I have on the meat. food blog pictures 009I do hope that you enjoy this great recipe and Serve it at your next gathering. You can surely add more spices and herbs if you like. If you like the meat spicy you can add some Cayenne Pepper to the mix.

Black Eyed Pea Fritters

Usually when you make Peas you have “Left Overs”. This is a way to use those left overs and make a different meal or appetizer. I love this because after the new year I have left over Black Eyed Peas and I usually don’t want to reheat them. This is simple, easy and makes a great new dish to enjoy. This is a simple mixture to make and you can add in other seasonings or flavors to it to dress it up some. I will give you the basic recipe and you can add other things to make it your own. Hope this helps you find a new way to use up those left over peas or beans from last night. Hope you enjoy!
 
1 Egg, Beaten lightly
1/4 Onion,  diced fine
2 c. Black Eyed Peas ( cooked and/or left over from night before)
Salt and Pepper ( to taste)
6 to 8 Tbsp. Flour
Hot Sauce ( your favorite brand and use to your taste)
Vegetable or Canola Oil
 
(1) In a bowl beat the Egg lightly and add the Onion, Peas, Salt and pepper and Mix together well.005
 
(2) Add in the Flour 1 tbsp at a time until desired thickness is reached. The mixture should be slightly thickened and still pourable.  Mix well.006
 
(3) Add in the Hot Sauce and mix well. You can now add other things like Finely diced Bell Pepper or Minced Garlic. 007
 
(4) In a large Skillet add 2 or 3 tbsp vegetable or canola oil and let it heat up over medium low heat. When Ready and pan is hot add in 2 tbsp of the mixture and cook  3 to 4 minutes on side 1 to brown the edges. Using a spatula gently and carefully flip over the fritters and allow them to cook 3 to 4 more minutes on side 2.  When both sides are golden brown remove from the pan and place on a paper towel lined plate to drain and cool. Can add more oil only if needed. Add too much oil and the fritters will be oily and heavy. 008
 
(5) When cooled slightly  place the fritters on a serving dish and serve with Hot sauce, Ketchup or desired Sauce. 010

Honey Mustard Pork Chops

This is a simple yet very tasty Main Dish. My Children love to make this. It is Kid Friendly and simple for them to put together and make themselves, Of course with adult supervision. This requires very little ingredients and not a lot of space so Young Adults can make this in their Dorm Rooms and have a fantastic meal. Here are the ingredients you will need to get this meal going.
 
 
Olive Oil
1 (lb) Pork Chops about 1/2 to 1 in thickness ( or your choice of thickness)
Salt and Pepper ( to taste)
1/4 c. Honey
1/4 c. Plain Yellow ( classic) Mustard  ( if you want more of an adult flavor you can use Dijon or spicy brown mustard)
1 1/2 tsp. Herbs De Provence 
 
 
(1) Season the Pork Chops on both sides with Salt, pepper and Herbes De Provence evenly. Very simple seasoning but packs a lot of flavor.
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(2) Heat a Cast Iron Grill Pan ( or if you do not have one a simple fry pan is more than fine) Over Medium Low heat. Allow the pan to get hot. Add in about 2 or 3 tbsp of Olive Oil into the pan. Add the Pork Chops to the pan. Do not over crowd the pan because this will make the meat steam instead of browning. Allow to cook about 3 to 4 minutes on each side.cooking blog pictures 016cooking blog pictures 017
 
(3) In a bowl mix together the Mustard of your choice and the Honey until well combined. Place 1/3 cup of the mixture into a separate bowl to brush over the cooked Pork Chops. Set that bowl aside until ready to use. This will keep from contaminating the meat with bacteria. Using a pastry brush, Brush the mixture onto the cooked Pork Chops and allow to cook 2 to 3 minutes longer on each side after brushing the mixture on both sides.
 
(4) Keep Brushing the mixture onto each side of the chops until the Pork Chops are cooked through. Remove to a plate. Using a new pastry brush, Brush the 1/3 cup of reserved sauce onto the cooked Pork chops. Place the meat onto a serving platter and serve. cooking blog pictures 018
 
This recipe allows me to get my kids in the kitchen and cook along side with me. I hope that this recipe allows you to do the same with your little ones.  I also sent this recipe to a niece in college who lives in a Dorm there. She loves it because it simple and does not require a lot of room to make it. She can make a few steamed vegetables and have a fantastic meal in just a few minutes.
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