Tuesday, October 25, 2016

Mississippi Pot Roast

I read about this on the New York Times Cooking site and it sounded interesting. Supposedly it has been a Pinterest recipe darling for some time but I guess I missed the hype? The original recipe calls for some processed ingredients and that has been changed in this rendition. I have to say it was exceedingly simple and quite delicious. You could serve it over mashed potatoes, noddles or as a hot sandwich filling as I did.


  • 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
  • 2 teaspoons kosher salt, plus more to taste
  • 1 ½ teaspoons freshly ground black pepper, plus more to taste
  • ¼ cup all-purpose flour
  • 3 tablespoons neutral oil, like canola
  • 4 tablespoons unsalted butter
  • 8 to 12 pepperoncini
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon dried dill
  • ¼ teaspoon sweet paprika

    1. Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
    2. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
    3. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify.  Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

Monday, October 24, 2016

Good Veggie Combo

I'm always trying put different vegetables to roast. Tonight's combo was carrot, turnip, red pepper tossed with olive oil, salt, pepper and fresh rosemary. I took a "before" picture and forgot to take the after! They were delicious though!

Sunday, October 23, 2016

Southern Fried Cabbage with Sausage

This is a really simple quick dinner and it always hits the spot.  Sorry that that picture is of a mostly empty skillet--almost forget to take a photo!

3 T olive oil
1 small green cabbage, sliced
1/2 onion chopped
1 lb chorizo chicken sausage, sliced
1 can diced tomatoes, undrained
salt, pepper, garlic powder, and Tony Chachere's Seasoning to taste

In a large skillet, brown the sausage. Remove, and melt butter in skillet and add cabbage and onions and cook for 5 minutes or so. Add remaining ingredients and then add the sausage back in. Cover the skillet and cook for about ten minutes. Uncover, and finish cooking until cabbage is desired tenderness and most of the liquid has been reduced.

Saturday, October 22, 2016

Quick Pasta Salad

We eat a lot of sandwiches for lunch and it's nice to have a little side dish to accompany. This is easy and keeps well in the fridge for several days.

8 oz whole wheat spirals
1 bag of broccoli florets, steamed
1 red pepper diced
1 cup pitted kalamata olives, chopped
Greek Salad Dressing
feta cheese

Mix it all up and serve.

Friday, October 21, 2016

Roast Squash and Apple Salad

Sometimes I see a recipe with ingredients that I wouldn't necessarily pair together and it intrigues me. This salad is an example. Glad I took the risk as it was delicious.

  • 1 pkg cubed butternut squash                                                                                                         
  • 2 tablespoons olive oil
  • Sea salt and freshly ground pepper, to taste
  • 2 cups chopped romaine
  • 2 cups chopped spinach
  • 1 cup chopped cabbage
  • 1 small apple, cored and diced
  • 1 small cucumber, diced
  • 3 tablespoons raw walnuts, chopped
  • 2 teaspoons finely chopped fresh cilantro
  • 1 large scallion, thinly sliced
  • Juice of 1 large orange
  • 2 tablespoons tahini
  • 1 teaspoon freshly grated orange zest
Step 1:Preheat oven to 400°F.
Step 2:Toss the squash with the olive oil, sea salt and pepper. Roast for 30 to 35 minutes or until the squash is fork tender.
Step 3:Remove the squash from the oven and set aside for 5 minutes.  Add the romaine, spinach, cabbage, apple, cucumber, walnuts, cilantro and scallion.
Step 4:In a small bowl, whisk the orange juice and tahini until it creates a creamy dressing consistency. Drizzle this dressing over the squash and greens mixture. Add sea salt and pepper and orange zest and serve warm.