Good Old Fashioned Pot Roast

Sometimes between the rainy weather here in Maryland, a hectic weekend filled with chores, flag football, school projects, planting flowers and redoing the back splash in our kitchen I want to have a meal that requires minimal prep work but will be delicious so at the end of the day so we can sit down around the dinner table and be a family. It takes me back to simpler times and so many memories flood through my head of countless family dinners enjoyed while we had this meal.   A good old fashioned pot roast with potatoes, carrots and onions is a perfect way to spend time around the dinner table and it doesn't hurt that it will usually result in leftovers so you can have tasty french dips the next day. 

Ingredients
5 Lbs Roast
2-3 Yellow Onions
3 Garlic Cloves
2 1/3 Cups Beef Stock
1/2 Cup Red Wine
12-15 Red Potatoes (dependent on size)
6 Carrots
1/2 Cup Flour
Olive Oil
Garlic Salt
Italian Seasoning
Ground Pepper

Preparation

1. Preheat oven to 300 Degrees
2. Peel and cut onion into quarter and set aside
3. Peel garlic but leave cloves whole, set aside
4. Trim roast of excess fat
5. Rub olive oil over the roast and dredge in flour to coat lightly, season all sides of roast with garlic salt, Italian seasoning and ground pepper
6. Turn stovetop to medium high heat and place large oven proof pan on heat.  Coat bottom of pan with olive oil.  Make sure the pan  is hot and add the roast.  Brown the roast on each side.   Remove from heat
7. Add beef broth, onion and garlic to pan.  Cover and place in oven to cook for 3 hours
8. When you have 5-10 minutes left in the 3 hours, partially peel the red potatoes and cut into quarters.  Peel carrots and cut into quarters or fifths, you just want to make them a similar size as your potatoes
9. Once the the 3 hours have elapsed, remove roasting pan from oven and add potatoes and carrots.  Cover and return to oven to cook for an additional 1 hour.
10. Pull pot roast and set aside to rest for approximately 5-10 minutes before you cut it.  In the meantime, remove 2 cups of liquid from roaster and use to make your favorite gravy to accompany the pot roast

Enjoy!

Berry Crumble

The berries this time of year are simply delicious and I am always looking for ways to incorporate them into my menu.  A berry crumble is an easy way to make that vanilla ice cream in your freezer sing the praises of spring.   It takes a matter of minutes to put together the crumble, but the depth of flavors that burst from this dessert will make your guest taste buds wonder how long it took you to create a taste of the season.  It's up to you if you want to let the secret out.  Enjoy!   

Ingredients
16 oz Strawberries
8 oz Blueberries
1/2 Cup Sugar
1 Orange (Juiced)
1/2 Orange (zested)
1/2 Cup Brown Sugar
1/2 Cup Flour
1/4 Cup Butter softened
2 Cinnamon Graham Crackers (crumbled)
Vanilla Ice Cream

Preparation

1. Preheat oven to 375 Degrees
2. Cut Strawberries into slices
3. In bowl, combine strawberries, blueberries, orange juice, orange zest and sugar.  Mix thoroughly
4. In another bowl, combine brown sugar, flour, butter and graham crackers.  Combine until mixture forms clumps for crumble topping
5. Grease a small oven proof Pyrex pan.  Pour berry mixture in and top with crumble mixture
6. Place in oven for 45 minutes, let cool for 3-5 minutes and serve over your favorite ice cream.

Italian Meatsauce

Dependent on the family, we either call it sauce or gravy but essentially it a staple in an Italian household.  In our family we call it sauce and use it for spaghetti, lasagna, layered rigatoni or even baked penne.  The sauce recipe is handed down from generation to generation and then is adapted accordingly.  The rule of thumb is whenever you are making sauce or gravy make plenty to freeze for easy meals.  Once you make your own sauce from scratch and taste the layers of flavor you will never go back to the jar. 

Ingredients
1 Large Yellow Onion
4 Cloves Garlic
1 lbs. Ground Sweet Italian Sausage
1 lbs. Ground Hot Italian Sausage
1 lbs. Ground Chicken
1 lbs. Ground Veal (if you don't care for veal, you can substitute ground beef or ground pork)
1/2 Cup Fresh Basil
2 28 oz. Can Crushed Tomatoes
1 28 oz. Can Tomato Puree (or Sauce)
1 Cup Chicken or Beef Stock (use what you have on hand)
1/2 Cup Red Wine
1 Tablespoon Dry Italian Seasoning
1 Teaspoon Crushed Red Pepper
1 Teaspoon Balsamic Vinegar
Salt and Pepper
Olive Oil

Preparation

1. Preheat Oven to 300 Degrees
2. Chop Onion and Garlic
3. Rough Cut Basil (this just means don't bruise the herb, it is okay for it to be larger pieces)
4. On medium high heat on stovetop, in large oven proof pot, coat the bottom with olive oil
5. Add onions and garlic, saute until translucent (approximately 3-5 minutes)
6. Add ground meat and brown until thoroughly cooked
7. Once cooked, remove from heat and drain excess fat from meat.  Return to oven proof pot and place back on stovetop on medium high heat.
8. Add remaining ingredients including salt and pepper to taste.  Mix in thoroughly and allow to start bubbling.  Continue to incorporate ingredients and cook for 10 minutes
9. Cover pot and place in oven
10. Allow to cook for a minimum of 3 1/2 hours.  The key to good sauce or gravy is letting it cook for as long as you can.   I set my timer for every hour and stir.
11. Serve with your favorite al dente pasta and enjoy!

Freeze extra sauce in gallon Ziploc bags.  Allow the sauce to cool before placing in bags. 

Smothered Chicken Burritos

Do you know the difference between a burrito and an enchilada?   It comes down to the type of tortilla that is used.  If it is a corn tortilla, it is an enchilada and vice versa, if it is a flour tortilla it is a burrito.   Whether it be an enchilada or a burrito, I am a fan of both!  Since I had flour tortillas on hand, here is a recipe for smothered chicken burritos.  Maybe next time it will be a smothered chicken enchilada!

Yields 6 Burritos

Ingredients
2 garlic cloves
1 bunch of scallions
2 large boneless, skinless chicken breasts
1/2 cup fresh cilantro
1/2 cup cooked Spanish rice
1 teaspoon chili powder blend (I like the blend because it has cumin, cinnamon and clove, if that is not to your liking just use chili powder)
1 lime juiced
1 16 oz can of refried beans
1 10 oz can of green enchilada sauce (you can use red if you prefer)
6 flour tortillas (burrito size)
2 1/2 cups shredded cheddar cheese
1 cup light sour cream
Olive Oil

Preparation

1. Preheat oven to 350 Degrees
2. Mince garlic and rough chop the scallions
3. Cut chicken breasts into bite sized pieces
4. In saute pan, coat the bottom with olive oil.  Add onions and garlic and saute for approximately 2-3 minutes
5. Add chicken, chili powder blend and lime juice.  Cook until chicken is thoroughly cooked. 
6. Add cilantro and saute for an additional 1-2 minutes
7. Remove from heat and set up an assembly line of the remaining ingredients to roll the burritos
8. Grease an oven proof pan
9. To begin the rolling process, I always start with the refried beans on one end of the tortilla and smear it across 1/4 of the surface.   Start on one of the tortilla and begin layering the remainder of my ingredients.  Once you are happy with the the amount of ingredients in each burrito, smear a little bit of sour cream on the opposite side of the tortilla (I call this my glue to roll a tight burrito).  Fold in the two side of the tortilla that do not have beans or sour cream and start rolling.  Once it is rolled, the sour cream will help adhere the burrito together.
10. Repeat process until all burritos are rolled.
11. Place burritos in oven proof pan, pour in enchilada sauce over the burritos and top with cheese
12. Cover with foil
13. Cook for 40 minutes, uncover and put back in oven for another 5 minutes
14. Dollop with sour cream and fresh cilantro and serve

Enjoy!

Oven Fries

If you are looking for an easy alternative to the standard french fry, try this 4 ingredient recipe.   It is packed with flavor, quick to make and tastes so much better than a frozen french fry. 

Ingredients
4 Large Potatoes
3 Tablespoons Olive Oil
1/4 Cup Fresh Chives
1 Teaspoon Old Bay Seasoning

Preparation

1. Preheat Oven to 350 Degrees
2. Cut Chives
3. Peel and Cut Potatoes into french fries
4. In bowl, combine all ingredients
5. On greased sheet pan, place fries in a single layer making sure not to overlap
6. Bake for 30 minutes, turn fries
7. Bake for an additional 30 minutes or until golden brown
8. Sprinkle with Old Bay Seasoning
9. Serve

Flatbread with Bresaola and Bacon

The flatbread that I made as an appetizers for the craw fish boil in an adaptation of Alex Guarnaschelli's recipe.   I get inspired by so many incredible recipes but I struggle to follow them either because there is an ingredient that I don't have or as I am making it and tasting as I go, I just have to add a little of this or a little of that instead or to what is listed.  This is the case with this recipe.   I think Chef Guarnaschelli is amazing, and I thank her for the inspiration in preparing this appetizer.


Ingredients
1 Large Sweet Yellow Onion
6 Green Onions
1/2 Cup Flat Leaf Parsley
1 Cup Ricotta Cheese
4 Oz. Rondele Peppercorn and Parmesan Cheese
3/4 Cups Sour Cream
1/4 Cup Parmigiano Reggiano
2 Peppercinis
6 Slices of Applewood Smoked Bacon
2 Oz. Bresaola
1 Lbs Pizza Dough
Handful of Fresh Thyme
Olive Oil
Salt and Pepper

Preparation

1. Preheat oven to 425 Degrees
2. Form Pizza Dough into a rectangular shape, poke dough with fork over entire shape.  Brush with olive oil, sprinkle with thyme and bake until golden brown (approximately 6 minutes).  Set aside
3. Chop finely, green onion and parsley. 
4. Rough cut peppercinis
5. Cut bacon, bresaola and onion into thin slices
6. In saute pan, cook bacon until crisp and browned.  Drain grease and set aside
7. In saute pan, add enough olive oil to coat bottom of pan and saute onions until golden brown.  Salt and pepper to taste
8. In small bowl, combine ricotta cheese and Rondele cheese
9. In food processor or blender, add green onions, parsley sour cream, peppercini, parmigiano and 1/4 cup olive oil.  Pulse until blended thoroughly.  Set aside
10. Spread cheese blend over browned flatbread, add onions, bacon and bresaola.  Dollop with onion, parsley, peppercini and sour cream pesto
11. You can cut into pieces or allow guests to break away pieces.  Serve and enjoy!

Crab Napoleons

Yesterday evening, our dear friends from Mississippi introduced us to the concept of a craw fish boil.  Jay prepared the craw fish boil and the comeback sauce and I was in charge of the appetizers.   At first I thought I would try to stay in the creole family when conceptualizing the menu, but as I researched ideas it became evident that many of the dishes would be redundant in the use of ingredients Jay was using in the boil. So instead, I served Crab Napoleons and Flatbread with Bresaola and Bacon.   

Ingredients
1 Lbs. Jumbo Lump Crab Meat
4 Oz Softened Cream Cheese
1/2 Cup Mayonnaise
1/4 cup Green Onion
2 Tablespoons Fresh Dill
1 Lemon Juiced
1 Teaspoon Old Bay Seasoning
1/4 Teaspoon Paprika
1 Package Grands Buttermilk Mini Biscuits

Preparation

1. Prepare biscuits according to packaging directions
2. Chop green onion and fresh dill finely
3. In bowl, combine all ingredients thoroughly
4. Break biscuits in half, fill with crab mixture
5. Sprinkle with Old Bay Seasoning to finish
6. Serve

Enjoy!

Prosciutto Wrapped Pork Roast

Are you looking for something to serve for Easter dinner besides the standard ham?  Try my prosciutto wrapped pork roast.  It is yet another dish that you spend a little time preparing, stick in the oven and continue on with your day.  The end result is an impressive looking entree that is packed with flavor.  Oh and the BBQ pork sandwiches the next day were divine!

Ingredients
2.75 Lbs Boneless Pork Roast
3 Oz. Parma Prosciutto
1 Clove Garlic
1 Shallot
1 Lemon (Juiced)
2 Stems Fresh Rosemary
15 Stems Fresh Thyme
1/4 cup Fresh Italian Parsley
2 Tablespoons Olive Oil
2 Cups Chicken Broth
2 Pinches Salt
1 Pinch Pepper

Preparation

1. Preheat oven to 275 Degrees
2. Cut garlic, shallot and fresh herbs finely
3. In bowl, add garlic, shallot, herbs, lemon juice, olive oil and salt and pepper.  Combine ingredients thoroughly
4. With a sharp knife, score the pork roast (think of a tic-tac-toe board)
5. Rub the garlic, shallot, herb mixture over the top side of the roast
6. Wrap the prosciutto slices around the roast
7. In a greased oven proof pan, place the pork and add the chicken broth to the pan (see photo below)
8. Cover and allow to cook for 4 hours
9. Remove from oven and let rest for 10-15 minutes, slice and serve

Orange Glazed Carrots

Easter dinner wouldn't be the same without serving carrots.   This particular dish utilizes the flavors of spring through the use of baby carrots, freshly squeezed orange juice, cinnamon, brown sugar and honey.  It is that simple and your guest will thank you for serving a dish that will please the youngest palates at your table. 

Ingredients
1 Lbs Baby Carrots
1 Cup Freshly Squeezed Orange Juice
Zest from 1 Orange
1/2 Teaspoon Cinnamon
2 Tablespoons Butter
1/2 Cup Brown Sugar
2 Tablespoons Honey


Preparation

1. In saute pan, on medium high heat melt butter
2. Add sugar, fresh orange juice, cinnamon, honey and carrots
3. Cook for 8-9 minutes until fork tender
4. Remove carrots from liquid with slotted spoon allowing liquid to reduce and thicken (approximately 2 minutes) Watch the heat, don't allow to crystallize
5. Add back carrots and orange zest
6. Toss to blend ingredients, serve

Enjoy!

Fried Chicken Cutlets

I was asked the other day what is my favorite type of cuisine to make and I really had to think about it before I responded.   When it comes down to it, I really don't have a favorite cuisine, my cooking style is comfort fusion which essentially means I incorporate the flavors and techniques that I love and create dishes that just make you feel good.  In this particular dish, I used my Italian grandmother's approach for frying chicken and used my love of southern flavors to blend the two together.  

Ingredients
1.5 lbs Chicken Cutlet (Boneless, Skinless and Pounded Thin)
2 Cups Buttermilk
1 Teaspoon Smoked Paprika
2 Teaspoons Hot Sauce ( I used Crystal)
1/2 cup French Fried Onion Pieces
1/2 Cup Italian Bread Crumbs
1/4 Cup Flour
1/4 cup BBQ Sauce
1 Tablespoon Buffalo Wing Sauce
1/4 cup Chicken Stock
Canola Oil

Preparation

1. In a large mixing bowl, combine buttermilk, smoked paprika and hot sauce. 
2. Add chicken, cover chicken completely in liquid, cover and refrigerate for 2 1/2 hours to brine.
3. Preheat oven to 350 Degrees.
4. In a mixing bowl, combine fried onion pieces, bread crumbs and flour.  With a fork, smash onion pieces to to make the texture of the breading less dense.
5. Coat each side of the cutlet with the breading mixture
6. In large saute pan, add enough canola oil to cover the bottom of the pan.  Turn to medium high heat
7. Test to make sure the pan is hot by sprinkling a bit of the breading into the pan.  If is sizzle, you are ready
8. Add chicken and brown each side (approximately 3 minutes)
9. On a greased sheet pan, transfer browned chicken and place in preheated oven for 35 minutes or until cooked thoroughly
10. In same saute pan, on medium high heat add chicken stock to deglaze and release any fried remnants of chicken.   Let liquid reduce by approximately 1/2 then add BBQ sauce and wing sauce.  Allow to thicken and reduce.  Set aside.
11. Once chicken is cooked thoroughly, turn the oven to broil and allow the chicken to crisp (approximately 2 minutes)
12. Dress to taste with sauce and serve

Enjoy!