1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
4 cup Beef Broth/Stock
1 can cream of mushroom soup
Choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 peeled carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, add the cream of mushroom soup, whisk again and place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Take the roast and vegetables out of pan. Take the drippings and pour into a sauce pan.
Mix 3 to 4 Tbsp. flour with water and pour into gravy mixture. Heat on medium high heat until bubbly and thickened.
Melt butter in skillet *cast iron is best* on medium high heat. Add onions for just a couple of minutes. Add your garlic, amount up to you, for just a minute. You don’t want to burn the garlic. Add the sliced beef and you just want to heat it through for a minute or two. Take off heat. Add to tortilla shell and enjoy!! Add condiments.
3 lbs. Ground beef 1/2 cup chopped onions
1 cup evaporated milk 1/2 tsp. Garlic powder
1 cup oatmeal 1/2 tsp. pepper
1 cup cracker crumbs 2 tsp. Chili powder
2 eggs Large jar of Ragu
Makes 80 balls (walnut size)
Combine all ingredients. (Mixture will be soft). Shape into balls. Put on wax paper lined cookie sheet, single layer and freeze. Then stick in plastic bag.
When ready to bake, pull out of freezer.
Heat oven to 350 degrees. Pour ragu sauce over meatballs.
Bake at 350 for 1 hour, if frozen
2 (10oz.) fillet mignon (use your choice of steak)
Oil for coating (use peanut oil so it doesn’t smoke)
Salt and pepper for seasoning (or 1 Tbsp. Crushed peppercorns)
Place your cast iron skillet in the cold oven and pre-heat it to 500 degrees.
Remove the steaks from the refrigerator and bring them to room temperature.
Rub them with oil.
Season both sides with the salt and pepper.
Once the oven has reached 500 degrees remove the skillet and place it on a burner set to high heat. Let the skillet set for 4-5 minutes.
Once the skillet is ready, place the steaks in the middle of the hot, dry skillet. Let it sear for 3-4 minutes without touching! Then flip and sear the other side. (You are going for a very well-seared brown, crust).
Place the skillet back in the oven. For medium, allow steaks to cook for an additional four minutes on each side or until a meat thermometer reads 140 to 145 degrees. (Adjust time by one to two minutes less for rare or more for well done).
Remove the steaks, place on platter and add the butter (if using) to each steak. Allow steaks to rest for 5 minutes. (I have added sautéed mushrooms or you can use garlic butter) We usually do not add butter because it is so good without it!
4 boneless chicken breasts, cut up into bite size pieces
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1/4 cup butter, melted
1 Tbsp. minced, fresh parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
4 sub rolls, split
1/2 cup Alfredo sauce, warmed (made my own)
Chopped, cooked bacon (optional) Directions:
Cut your chicken breasts into bite size pieces. Add oil to your skillet and add the chicken pieces.
Sprinkle salt and pepper over chicken. Cook over medium heat for 8 – 10 minutes.
Meanwhile, in a small bowl, combine the butter, parsley, garlic and onion powder; brush over cut sides of rolls. Place cut side up on an ungreased baking sheet. Broil 4 inches from the heat for 2 – 3 minutes or until lightly browned.
On each roll bottom, layer 1 Tbsp. Alfredo sauce, chicken pieces and another Tablespoon of alfredo sauce, add chopped bacon (optional). Replace roll tops. Can also add parmesan cheese or swiss cheese slices. Yum
1 – 1 1/2 lbs. chicken breasts
1 medium onion chopped into pieces or sliced
1 large red bell pepper cut into 1/4 strips Marinade:
1/4 cup olive oil
1 tsp. liquid smoke
1 tsp. vinegar
4 – 6 Tbsp. honey
1/4 cup water
1 Tbsp. lime juice
1 tsp. Worcestershire sauce
3 cloves garlic, minced
1/2 tsp. oregano
1 tsp. soy sauce Toppings:
sour cream, salsa, guacamole, cheese.
Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or zip lock bag.
Rinse chicken and slice into strips. Add to the bowl with 2/3 marinade.
Slice the vegetables and place in the 1/3 marinade. Refrigerate both dishes for 2 hours or more.
Preheat a cast iron pan on high. Put chicken into pan and cook until the juices run clear. You might have to do this in batches depending on your pan size.
* I combine the chicken, veggies and the marinade altogether and cook altogether in batches. Use the above method if you are afraid of mixing your chicken with your veggies.
2 lbs. Ground beef
1 (1oz.) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup flour
2 Tbsp. Vegetable oil
2 (10.75oz.) cans condensed cream of chicken soup
1 (1oz.) packet dry au jus mix
3/4 cup water Directions:
In a large bowl, mix together the ground beef, onion soup mix, bead crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the low setting for 4 to 5 hours, until ground beef is well done.