Ok, clearly we aren't holding true to our resolution to do this every week but we are still making the effort to try and make new dishes as many weeks as we can.
Here are the latest:
Recipe: Company Pot Roast
Added to Cookbook?: Yes.
Thoughts, Tips & Tricks: This was a wonderful one for a rainy, cold day. AND, who doesn't love a Crock Pot meal?
|I stole the picture from the online recipe because mine looked like a gross mess! BUT, it tasted good!|
- 1 (2-pound) boneless chuck roast, trimmed and cut in half $
- 1/4 cup low-sodium soy sauce
- 2 garlic cloves, minced
- 1 cup beef broth $
- 1 (.35-ounce) package dried morel mushrooms
- 1 tablespoon cracked black pepper
- 3 tablespoons sun-dried tomato paste
- 2 medium onions (about 3/4 pound), quartered $
- 1 (16-ounce) package carrots, cut into 2-inch pieces $
- 16 small red potatoes (about 2 pounds), halved
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons water
- Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
- Bring broth to a boil in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a cheesecloth-lines colander over a bowl, reserving broth mixture.
- Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato paste; stir well, and set aside.
- Place mushrooms, onion, carrot and potato in a 6-quart electric slow cooker; toss gently.
- Heat oil in a large skillet over medium-high heat. Add roast, browing well on all sides. Place roast over vegetables in slow cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 8 hours or until roast is tender. Place roast and vegetables on a serving platter; keep warm. Reserve liquid in slow cooker; increase to high-heat setting.
- Place flour in a small bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to liquid in slow cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.
Added to Cookbook?: Definitely!
Thoughts, Tips & Tricks: This is a super easy, fast recipe that was delicious. I added a little Monterey Jack cheese to mine :-).
|Let's be honest, I ate more than two chips ;-)|
- 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
- 3/4 teaspoon ancho chile powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground cumin
- Cooking spray
- 1/8 teaspoon grated lime rind
- 2 tablespoons fresh lime juice, divided
- 1/4 cup light sour cream
- 2 tablespoons 1% low-fat milk
- 1/2 ripe peeled avocado, diced
- 2 cups packaged angel hair slaw
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 8 (6-inch) corn tortillas
- Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
- Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
- Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
- Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.