Oven Roast Beef

This always turns out fabulous! This is such an easy recipe with minimal ingredients but has such a great flavor. I serve this meat without any gravy's or extra salt. It is perfect as-is. Although, depending on the size of your roast, you may want to check on it after an hour and a half, so you won't overdue it. This will allow you to gage how much time your roast actually will need. I usually follow this recipe to a T and it turns out perfecto. But everyone has a different preference in how they like their meat cooked. I served this with whipped sweet potatoes and soy roasted brussels sprouts. Definitely one of my favorite kind of dinners.

Ingredients:

• 3 lbs bottom or rump roast
• 2 cloves garlic, cut into thin slivers
  
• 2 tbsp olive oil
• kosher salt
  
• pepper

1. One hour prior to cooking, remove the roast from fridge and let roast sit out at room temp.
   
2. After an hour, preheat oven to 400 degrees.
3. Cut 10 to 15 small incisions on all sides of roast. Stuff garlic slivers into each incision.
4. Drizzle and rub olive oil on all sides of roast. Rub a good amount of kosher salt and pepper on all sides as well.
5. Place roast on roasting pan, fatty side up {so fat will drain down roast}. Cook for 30 minutes at 400 degrees. Then, after 30 minutes, turn heat down to 250 degrees and cook for another 2 and a half hours, or until preferred doneness.

Enjoy!

Soy Roasted Brussels Sprouts

And.....another brussels sprouts recipe. I can't help it, I crave these little guys more than I ever thought I would. It really was just a few years ago that I could tell you I didn't even like brussels sprouts. My-oh-my how our tastebuds really do change {this gives me hope for my kids}. This recipe was simple and, of course, turned out perfect. The soy sauce replaced the salt I normally use on the brussels {since they are best salty}. It was a great alternative for me, since I find myself salting these little guys like crazy sometimes. I paired this recipe with a rump roast and whipped sweet potatoes. It was a little plate of heaven.

Ingredients:

• 1 lb brussels sprouts, washed, trimmed and quartered
• 1 Tbsp olive oil
• 1 Tbsp soy sauce
• 1/4 tsp pepper

1. Preheat oven to 400 degrees.
   
2. Spread brussels sprouts across large baking sheet. Drizzle with olive oil, soy sauce and pepper. With your hands, toss well to saturate.
   
3. Place in preheated oven and bake for 10 to 15 minutes, or until brussels start to carmelize and brown.
4. Serve warm.

Enjoy!

Whipped Sweet Potatoes

Yum, yum, yum. These sweet potatoes were light and perfectly whipped. This recipe went perfectly with my rump roast and soy roasted brussels sprouts tonight. They were absolutely delish.

Ingredients:

• 3 to 4 large sweet potatoes, peeled and cubed
  
• 1/4 cup whipping cream
• 1/4 cup softened butter
• 1 tsp kosher salt
• 1/4 tsp pepper

1. Place potatoes in a large pot and cover potatoes with water. Bring water to a boil and boil potatoes for 20 to 25 minutes, or until potatoes are soft.
2. Drain well.
3. Using an electric mixer, whip potatoes for a few minutes. Add butter, whipping cream, salt and pepper. Whip together until blended and creamy.

Enjoy!

Grilled Cream Cheese, Turkey and Cranberry Sandwich

We had such an amazing Thanksgiving with our family this year with a total of 52 family members together {yes, I said 52. And, it is all family.}. Our parents house was filled with aunts, uncles, cousins, sisters, brothers, children...it was a great day. We had 5 turkeys, stuffing, mashed potatoes, sweet potatoes, cranberry sauce, green beans, green salad, deviled eggs, gorgonzola and cream cheese celery sticks, pumpkin cookies and pie after pie after pie....I am getting hungry just talking about it. It was a great Thanksgiving to be very thankful for. With so much food, this made for lots and lots of leftovers {thank goodness}. We have been eating turkey all weekend! So, yesterday, I decided to do something a little different with my daily turkey intake {no wonder I've been so tired lately}. I love the standard cream cheese, cranberry and turkey sandwich, so I decided to grill mine this year {which I have never done}. I loved it. I gobbled it down so fast I could have eaten two. I highly suggest you try this, if you have not. It really is the best thing since grilled cheese...gobble, gobble.

Ingredients:

• 2 slices of sourdough bread {per sandwich of course}
• thick slices of turkey
• cream cheese
• fresh cranberry sauce or canned cranberry sauce {they are both great for sandwiches}
• softened butter
• pepper

1. Preheat medium skillet over medium-high heat.
   
2. Generously spread butter on one side of each bread piece. On one slice, spread a good amount of cream cheese on non-buttered side. Top with turkey slices and sprinkle turkey with a dash of pepper.
   
3. On the other slice of bread, spread a good amount of cranberry sauce across non-buttered side. Top cranberry sauced slice on top of turkey {butter side out}.
   
4. Grill until lightly browned and flip over, continue grilling until both sides are lightly browned and warmed through.
   

Enjoy!

Crock Pot Beef Bolognese Sauce with Rigatoni

It's that special day of the week that doesn't allow me to sit for a minute - the lovely and wonderful Monday. As crazy as this day can get, I secretly love it. It's the non-stop, on-the-go-chaos that I wouldn't change for the world. Of course, with it being Monday the Crock Pot surely makes its way out of hibernation and back onto the countertop. I decided to make this recipe that I received by email from the Real Simple magazine that I subscribe to. I changed it up a bit and it turned out delish. This makes a great big pot {that we like for leftovers}. But, if you aren't cooking for many and you don't want a ton of leftovers, you may want to halve the recipe amounts. I am thinking lasagna might be good with the extra I served this on a bed of rigatoni noodles with a green salad and my quick and easy crostini's {see recipe in appetizers}. It was a perfect meal to fuel us up for our busy week. I am thinking lasagna with my leftover sauce for later in the week...this Monday just keeps getting better and better...


Ingredients:

• 1 large yellow onion, peeled and finely chopped
  
• 2 celery stalks, washed and finely chopped
• 1 large carrot, peeled and finely chopped
• 1 tbsp olive oil
• 1 1/2 lb ground sirloin
• 1/2 cup milk
  
• 2 {28 oz} cans diced tomatoes, undrained
  
• 1 {28 oz} can crushed tomatoes, undrained
  
• 1 {6 oz} can tomato paste
• 1/3 cup chopped fresh basil
  
• 4 tsp kosher salt
• 1/2 to 1 tsp pepper {I like to use 1 full tsp}
  
• 1/2 tsp nutmeg
• 1 {or 2} pkg rigatoni noodles
  
• shredded parmesan, if desired
  

1. In a large skillet over medium-high heat, combine olive oil, chopped onion, chopped carrot and chopped celery stalks. Saute for 10 minutes, stirring frequently until tender.
   
2. Add the sirloin to skillet and cook, stirring frequently until no longer pink.
   
3. Add the milk to the skillet and mix together. Cook for another 3 to 5 minutes, stirring.
   
4. Transfer mixture to 5 quart {or larger} Crock Pot. Combine diced and crushed tomatoes, tomato paste, basil, salt, pepper and nutmeg. Stir generously.
   
5. Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours
6. Prepare rigatoni noodles as indicated on package 15 to 20 minutes prior to serving. Top with shredded parmesan, if desired.

Enjoy!

Chicken Piccata with Artichoke and Capers

This is a simple and healthy way to make chicken piccata without using the butter and flour {that chicken piccata recipes normally call for} and still have great flavor. Of course, I normally buy regular chicken breasts to butterfly and pound them, but I was lazy today, so I decided to buy the pre-cut 'thinly' sliced chicken breasts at the market so I wouldn't have to deal with the mess and fuss. It turned out great, as it had a great lemony flavor and tasted perfect served on a nice bed of cappellini noodles.

Ingredients:

• 6 thinly sliced boneless chicken breasts
• 1/2 cup chicken stock
• 3/4 cup lemon juice
• 1/2 cup olive oil
• 1 {12 oz} jar quartered artichoke hearts, drained
• 1/4 cup capers, rinsed
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 2 Tbsp olive oil
• 1 pkg cappellini noodles
• freshly chopped parsley, to garnish

1. Combine all ingredients {minus cappellini noodles, 2 Tbsp olive oil and parsley} in a large gallon-size ziploc bag. Mix together to saturate chicken. Zip tightly and refrigerate for 3 hours {or more}.
2. Prepare cappellini noodles 10 minutes prior to serving. Cook as indicated on package. Drain and set aside to keep warm.
3. In a large stovetop skillet over medium-high heat, heat 2 Tbsp olive oil. Remove chicken pieces from bag and cook pieces 2 to 3 minutes on each side.
4. Pour remaining ingredients from ziploc bag into the skillet with the chicken pieces and stir. Cover and cook until heated through and chicken pieces are no longer pink {about 5 to 10 minutes}.
5. Serve chicken and artichoke mixture on top of a bed of cappellini noodles. Sprinkle with fresh chopped parsley to garnish.

Enjoy!

Sauteed Brussels Sprouts with Pecans

Once again I was craving brussels sprouts, so I decided to make this side dish for dinner tonight. These brussels turned out great. I found a similar recipe in my Sunset magazine, which inspired me to saute the sprouts this time and add the pecans {which I loved}. It is a quick and easy side dish that is perfect for the fall season.

Ingredients:

• 2 cups brussels sprouts, trimmed and quartered
  
• 1/2 cup pecans halves or pieces
  
• 1 1/2 Tbsp olive oil
  
• 1 Tbsp butter
• 1 tsp garlic, minced
  
• 1/4 tsp kosher salt
• 1/8 tsp pepper

1. In a large stovetop skillet over medium-high heat, combine oil, butter, garlic, salt and pepper and heat until bubbling. Add pecans and toss for 3 to 5 minutes.
   
2. Add brussels sprouts. Saute for 5 to 10 minutes or until tender and slightly browned.
3. Serve. Season with a dash of salt and pepper, if desired.
   

Enjoy!

Thai Green Curry Chicken with Peanuts

I was headed out of town for a few days, so I wanted to make a dish for my husband that he would enjoy while I was away. Of course, my boys were not that into this dish, so I made them a big pasta dish that they always prefer - penne pasta with homemade marinara sauce. Oh, the day my kids ask me to make them Thai Curry Chicken, I will literally fall over in shock. That will be one happy day for me. My kids are definitely missing out, because this dish was fantastic {as my husband would say}. He claims this is one of his new favorite dishes. It is full of health, has a great light flavor {that isn't overwhelming}, and the chicken is tender, tender, tender. The best part about this dish is making your own curry paste from fresh lemongrass, cilantro and ginger, rather than buying it. This dish is simply pure health and goodness {and makes for great leftovers}.

Ingredients:

• 1 large yellow onion, peeled and chopped
• 3 stalks fresh lemon grass, sliced and chopped*
• 1 cup fresh cilantro
• 2 jalapenos, seeded and chopped
• 1/4 cup chicken broth
  
• 1/4 cup fresh ginger, chopped
• 4 tsp garlic, minced
• 1 Tbsp ground coriander
• 2 tsp lime juice
• 2 tsp sugar
• 1 can coconut milk
• 1 1/2 tsp kosher salt

• 8 to 12 boneless chicken thighs, rinsed
  
• 2 red bell peppers, seeded and cut into strips
• 1/2 cup dry-roasted peanuts
• 1/4 cup chopped fresh cilantro or basil
• salt and pepper, to taste
• 3 cups white jasmine rice
  

1. To make the green curry paste: In a food processor, combine chopped onion, chopped lemongrass, 1 cup chopped cilantro, chopped jalapenos, chicken broth, ginger, coriander, lime juice, sugar, coconut milk and kosher salt. Puree until curry is creamy.
2. Place chicken thighs, bell pepper strips and curry paste in 5 quart {or larger} Crock Pot. Stir together. Cover and cook on Low for 6 to 8 hours.
   
3. Prepare jasmine rice as indicated 30 minutes prior to serving.
4. Combine peanuts to Crock Pot during last 30 minutes of cooking. Stir and cover.
   
5. Serve chicken and curry over jasmine rice. Top with chopped fresh cilantro or basil. Season with salt and pepper to taste.
   

Enjoy!

{Tip!} *To prepare Lemongrass, you want to chop only the inner tender core. To do this, you want to peel off and discard a few layers of the exterior leaves. You will only use about 4 to 5 inches of the lower part of the stalk. Since the actual 'blades' of the stalk are rough and hard, you only want to make sure to use the inner heart of the Lemongrass, which is tender and white. Thinly slice the 'heart' of the lemon grass, then mince, crush or purify in your food processor.

Crock Pot Three Bean Vegan Chili

This is a great recipe one of my very dear friends gave to me. She is one friend whose taste buds I trust very much. Every recipe and restaurant recommendation she has ever given me has always been amazing, as they always become one of my {and my husband's} favorites. Not to mention, every meal she has cooked us has always been to die for. This is a chili recipe she shared with me that comes from a vegan cookbook. It is a keeper. The cinnamon and ground all spice in it gives it a unique, sweet flavor. And, the red pepper flakes gives it just the perfect amount of spice. I topped this chili with a slice of my favorite corn bread and sprinkled green onions to top for color and flavor. This was a great, hearty chili that was full of protein - it is the perfect 'meatless' chili.

Ingredients:

• 1 large yellow onion, peeled and chopped
  
• 2 red bell peppers, sliced into 1 inch cubes
• 1 tbsp vegetable oil
  
• 1 {14 oz} can black beans, rinsed and drained
• 1 {14 oz} can red kidney beans, rinsed and drained
• 1 {14 oz} can white kidney "cannellini" beans, rinsed and drained
• 1 {28 oz} can diced tomatoes, undrained
• 1 {6 oz} can tomato paste
  
• 2 cups vegetable stock
• 1 tbsp red wine vinegar
  
• 2 tsp garlic, minced
• 2 tbsp chili powder
• 1 1/2 tsp ground cumin
  
• 1 tsp dried oregano flakes
• 1 tsp kosher salt
  
• 1/2 tsp ground allspice
• 1/2 tsp cinnamon
  
• 1/4 tsp crushed red pepper flakes

• Topping ideas: Corn Bread and/or Chopped Green Onions

1. In a skillet over medium-high heat, heat vegetable oil. Add chopped onion pieces and red bell pepper cubes. Saute until soft.
   
2. Add sauted onion and red bell peppers to a 5-quart Crock Pot {or larger}. Combine all other ingredients and stir well. Cook on Low for 6 to 8 hours. Or, High for 3 to 4 hours.
   
3. Top with corn bread, green onions or whatever you like.

Enjoy!

Broiled Mint Lamb Chops

When I was little, I remember my Grandmother Virginia preparing the most amazing meals {and cakes}. One meal that was most memorable was her lamb with homemade mint jelly sauce. She had the most amazing mint garden, I can still remember the smell {and beauty} of it like it was yesterday. If only I could re-create it. So, with that memory, I decided to make lamb chops with a mint sauce. Although, it was not the same recipe as hers, it still had that wonderful familiar taste of lamb and mint that to me, is the most wonderful combination. These chops were full of mouthwatering-goodness while reminding me of those wonderful moments with my grandmother and it made me smile.

Ingredients:

• 1 cup olive oil
• 1 cup fresh mint, rinsed and chopped
  
• 4 tsp garlic, minced
  
• 1 tbsp kosher salt
• 1 tbsp ground cumin
• 2 tsp cayenne pepper
  
• 2 tsp ground coriander
  
• 1 1/2 tsp pepper
• 4 lamb chops
• salt and pepper to taste
  

1. In a medium mixing bowl, combine olive oil, chopped mint, garlic, salt, cumin, cayenne pepper, coriander and pepper. Mix together. Pour into a gallon-size ziploc bag or large bowl.
2. Add lamb chops to mint mixture. Zip and shake bag or rub to saturate. Place in fridge to marinate for 30 minutes, or longer.
3. Remove from fridge and preheat broiler.
   
4. Arrange chops on broiler pan or baking sheet. For medium-rare chops, broil 5 minutes on each side. For medium, broil chops 7 to 8 minutes on each side. For medium-well, 10 minutes on each side.
   
5. Transfer chops to a serving platter and drizzle with the extra pan juices .
   

Enjoy!

Diced Sweet Potatoes with Garlic and Onion

Delicious! I like to bake these until the sweet potatoes and onions caramelize. I paired this side dish with mint lamb chops and lemon swiss chard. Dinner was a mouthwatering hit.

Ingredients:

• 2 large sweet potatoes, peeled and sliced into 1 inch cubes
• 2 tbsp olive oil
  
• 1 small sweet yellow onion, peeled and diced
• 2 tsp garlic, minced
• 1 tsp kosher salt
• 1/2 tsp pepper
• salt to taste {I like them salty}
  

1. Preheat oven to 400 degrees.
   
2. Place cubed sweet potatoes on a large baking sheet. Combine diced onion, minced garlic, salt and pepper. Drizzle with olive oil and toss well, until evenly saturated with all ingredients.
3. Place in oven and bake for 30 to 35 minutes, or until soft and potatoes and onions start to caramelize. Season with extra salt, if desired.

Enjoy!

Lemon Swiss Chard with Feta and Walnuts

Lemon + chard = love. Like I have said before, we are big fans of swiss chard in this house. Adding lemon to this amazing veggie is a quick and easy way to add amazing flavor, as the chard seems to just soak up the lemon. I like to make these greens so many different ways, but I do have to say anything with chard and lemon is my favorite. Not only is it quick and easy, it is so nutritious and makes for a great side dish with just about anything. With the added walnuts and feta, it is absolutely a perfect compliment to almost any entree. Yum, yum.

Ingredients:

• 2 heads swiss chard, cut {or torn} into large 3 inch pieces
  
• 1/4 cup olive oil
• 1/4 cup lemon juice
  
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/4 cup chopped walnuts
• 1/4 cup crumbled feta

1. In a large pot or wok over medium-high heat, combine olive oil, lemon juice, salt and pepper and cook for two minutes or until bubbles begin to form.
2. Add chopped chard to pot and cover for 10 minutes, stirring occasionally.
3. Add walnuts and stir. Simmer for 2 to 3 minutes or until chard is soft and wilted {like cooked spinach}.
4. To drain the excess juice, pour chard mixture into strainer and strain. Transfer chard mixture to serving dish and sprinkle with feta crumbles to top.

Enjoy!