Pot Roast and Mashed Potatoes

I love the Pioneer Woman. I had no idea I would be using one of Ree's recipes today, but I had thawed out a piece of beef I had in the freezer and really didn't know what to do with it. At first I thought I was going to do a roast in the crock pot, but I didn't have any potatoes and I'm not a fan of the crock pot for that because my veggies always seem to come out like mush. So after some google recon, I saw a link for the "Perfect Pot Roast" on the Pioneer Woman Cooks and gave it a click. Lo and Behold, her recipe went in the oven and called for only beef, carrots, and onion, all of which I had.

I really do like her site, you could say this blog is an homage to her of sorts, the pictures and step by step walk through of the recipes has helped me out tons of times.

The starting line up:

That piece of meat was half of a 3-4 pound hunk which I cut in half and tossed in the freezer, so it's 2 pounds at most. Here's my ingredients list:

• 1.5 to 2 lb of beef
• 1 onion
• 10 small carrots
• 2 garlic cloves
• 1 can beef broth
• 1/4 tsp thyme
• 1/4 tsp rosemary
• 2 Tbsp olive oil
• kosher salt
• pepper
• Preheat oven to 275 deg

Chop your veggies, salt and pepper your beef on all sides, and add the olive oil to your pan. You'll want it hot (med-high) so as to sear the outside of the beef and brown the veggies.

Get to searing.

I'm so dedicated to searing I even got the sides. Once you have everything browned, you'll want to clear the pan for deglazing, so you can get all those burned/browned little bits off the bottom. You need to contribute "maximum effort" if you want maximum flavor.

By the way, go see Deadpool, but don't take the kids. Back to the cooking.

Okay, so at this point I added the chopped garlic to the pan right before deglazing. Ree gave it as an optional ingredient but didn't show where she used it in her walk-through. I feel like in most recipes you brown it first off for about a minute or two before adding everything else, so I tossed it in here and cooked for about 30 seconds before I deglazed with the can of beef broth. Now I'm not a garlic fiend by any means, but I had some on the shelf, so by god I am using it. I like to act like I know what I'm doing.

At this point I tossed in another can's worth of water. I'm not sure if I really needed it but whatever. Re-place your meat and veggies in your pan for a pre-roasting photo op.

Oh yeah, you'll want to add the thyme and rosemary before you cover and toss in the oven. I only used 1/4 tsp each because I didn't know how much Ree used and I didn't want to over-do it.

Now, at this point I had three hours to kill (275 degrees) so I followed Ree's link for the perfect mashed potatoes to go with the roast and I made a quick trip to the store. NOTE. This recipe was a little heavy on the butter and cream cheese for my waistline, so I cut those down to a little bit less than half.

The bench warming reserves:

• 2.5 lb of russet potatoes
• 3 Tbsp real butter
• 3 oz philly cream cheese
• 1/4 cup half-and-half
• 1/4 tsp season salt
• 1/4 tsp pepper

Preheat a large pot of water. I had 3 large potatoes for this that I peeled and chopped into 1 to 1.5" inch pieces and tossed them in. Don't worry if it's not boiling yet. Set the timer on the microwave for 30 minutes but start checking for done-ness at 25 minutes. Once done, drain and return to the pot. Move to a new burner and set it on low heat. If you have a potato masher great. I used a fork cuz I'm gangsta.
 

Add in the butter, cream cheese, half-and-half, season salt, and pepper. MIX.

Butter a pan that can go in the oven and transfer the mixed fluffy deliciousness into it. Top with a little bit of butter.

Cover that bad boy with foil and transfer into the over. I put it in when the roast still had about 15 minutes left and cranked the temperature up to 350.

Once I pulled the roast out, I left the potatoes in for another 15 minutes.

Upon checking them, they still didn't look like Rees with a nice golden brown crust, so I moved them up a rack in the oven and turned on the broiler to brown the top of them. After 2 or 3 minutes, that did the trick and I pulled them out.

Time to eat!

Chicken Spaghtetti with Tomato Sauce

For whatever reason, I decided tonight that I wanted spaghetti with chicken in it instead of ground beef. Don't ask me why. Maybe it's because I've been on a chicken kick. Kickin chicken. IDK.

Tonight's latest victims on The Cooking Dead:

Those are really black olives in that pepper jar. Why you have to buy them in a can I'll never know.

I guess I'll give you an ingredients list. This was pretty off the cuff:

• 1/2 lb of chicken breast 
• 1/3 lb of whole wheat spaghetti
• 2/3 of a jar of Ragu chunky
• 1/4 of a yellow onion
• 1 clove of garlic
• A handful of olives (I raided the fridge for anything else I could throw in)
• Parmesan cheese
• 1 Tbsp olive oil

Gotta start by getting the frying pan hot with the olive oil and the Ragu chunky simmering.

I chopped up the chicken, onion, garlic, and black olives. I know I look like I'm being sanitary but let's be serious. Everything's about to get cooked in the skillet.

Saute the garlic for a minute or so. Add the onions and let them get translucent, probably 3 or 4 minutos. Pause The Walking Dead because you want to make sure you see the last episode in full before the mid-season premier.

Resume cooking. Throw in the chicken and let it brown.

Oh yeah, if you happened to have a pot of water boiling, now would be the time to throw in the whole wheat spaghetti. Sorry, I forgot to give you a picture and remind you to have boiling water ready. My bad. Next comes the sauce modification...

We're about to make this Ragu Chunky into Ragu Obese. Now let that simmer a few minutes while the spaghetti is cooking.

You know what, tomorrow is a holiday and I don't have to work. Why not.

Well $hit. I forgot to set the timer on the spaghetti. Guess that's what I get for not including that reminder. Gonna have to taste test on one minute intervals until we are AL-DENT-AY...

And I mean "AYYY" like the Fonz.

Commence plate preparation:

The finished product. Not Pictured: Walkers taking a bite out of the mid-season premier's first victims on the Tele that is just outside of frame.

Spaghetti and Meatballs from SimplyRecipes

Ingredients
Sauce
• 2 Tbsp extra virgin olive oil
• ½ chopped sweet yellow onion
• 3 cloves chopped garlic
• 1 cup very finely chopped carrots
• 1 cup chopped crimini brown mushrooms
• 2 28-oz cans Italian plum tomatoes (get San Marzano brand if possible)
• ¼ cup chopped fresh Italian parsley
• ¼ cup chopped fresh basil
• 3 Tbsp tomato paste concentrate in tube
• ¼ cup grated parmesan-romano cheese blend
• Salt to taste (about 1 teaspoon)
• ¼ cup red wine

Meatballs
• 1 lb ground beef (at least 16% fat)
• ½ lb fresh bulk Italian style pork sausage
• 2 tablespoons finely chopped basil
• 2 tablespoons finely chopped fresh Italian parsley
• ½ cup finely chopped crimini brown mushrooms
• 2 eggs
• ¾ cup unseasoned bread crumbs
• ¼ cup grated parmesan-romano cheese blend
• 2 teaspoons sea salt
• 2 teaspoons fresh ground black pepper
• 1 Tbsp olive oil
• Red wine

Spaghetti
• 1 1/2 lbs dry 100% semolina spaghetti, thin spaghetti, or bucatini

Method
1 Prepare the sauce. Heat olive oil in 4-5 quart pot on medium-high heat. Add onions and cook for 2 minutes. Add garlic and cook for 1 minute. Add carrots and mushrooms, blend together for 2 minutes. Add canned tomatoes, stir together. Add basil and parsley, stir tomatoes with a potato masher until sauce starts to thicken about 5 minutes over medium high heat. Add tomato paste concentrate, stir to blend. Reduce heat and simmer while preparing meat balls, stirring occasionally.

2 Prepare the meatballs. Mix by hand in a large bowl beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, herbed salt, and pepper until well mixed. Use small melon baller, or teaspoons to form 1-inch round meat balls. Roll and compress into tight balls.

3 Heat frying pan on high heat. Add olive oil. Sear and brown meat balls on all sides. About 2-3 minutes. Depending on pan size you may need to brown two batches of the meatballs. Do not crowd the pan by stacking the meatballs. Cook in a single layer. Do not over-cook. As meatballs are finishing, add a little bit of red wine to de-glaze pan.

4 Add ¼ cup red wine to the sauce. Then stir in ¼ cup cheese. Add salt to taste. Add meatballs, gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally.

5 While the sauce is simmering, bring a large pot with 4 quarts of water in it to a boil. Once the water is boiling, add 1 Tbsp of salt. When the water returns to a boil add the pasta to the pot. Leave the pot uncovered while you cook the pasta on high heat with a vigorous boil. Put a timer on for 8-10 minutes, or whatever your pasta package directions say is appropriate for al dente (cooked but still a little firm). Drain.

To serve, place thin layer of sauce on plate, add pasta, add sauce and meatballs, sprinkle with grated parmesan-romano cheese.

http://www.simplyrecipes.com/recipes/spaghetti_and_meatballs/

Protein Packed Tuna Salad Pita

Ingredients
2 whole-wheat pitas
1 can tuna canned in water without salt
Lemon juice from 2 wedges
2 tsps olive oil
1/2 small onion diced (purple or red onion adds color)
1/2 cup diced red bell pepper
1 tbsp chopped parsley
Salt and pepper

Directions
Open can of tuna, drain it, and place in a bowl.
Stir in lemon juice and olive oil.
Add bell pepper, onion, and parsley.
Salt and pepper to taste.
Pop into the pita and eat!

This recipe is based on a can of tuna, which usually yields about two pita sandwiches in my house. If you're only making one serving, you can save the rest for a snack. When grocery shopping, pick the canned tuna in water instead of oil. If you want to add some more color and pucker to the mix, throw in some diced black olives and capers.

http://www.fitsugar.com/Healthy-Delicious-Tuna-Salad-Recipe-10880858

Pork Beef and Black Bean Chili

Ingredients
2 tablespoons olive oil
1 pound ground pork
1 pound ground beef
1 pound chuck steak, fat trimmed, cut into 1-inch cubes
6 garlic cloves, minced
2 cups water
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon cayenne pepper
3 6-ounce cans tomato paste
2 teaspoons sugar
3 cups diced fresh tomatoes
3 cups diced onions
3 cups diced red bell peppers
3 cups canned black beans, drained, rinsed (from three 15-ounce cans)
1 cup chopped fresh cilantro
2 3/4 cups (about) beef broth
Grated cheddar cheese

Preparation
Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes. Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.

http://www.epicurious.com/recipes/food/views/Pork-Beef-and-Black-Bean-Chili-107280

My Family's Favorite Sloppy Joes aka Pizza Joes

Ingredients:
1 lb ground beef
2-3 stalks celery, chopped
1 small onion, chopped
1 (8 ounce) can tomato sauce
1/4 cup ketchup
1/4 cup barbecue sauce (your fav, we use Open Pit)
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vinegar

Directions:
1. In a large skillet, brown ground beef, celery and onion.
2. Drain the fat, who needs it?
3. Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
4. If Joes appear too 'loose', leave cover off and let moisture evaporate.
5. Cook until is the consistency you like for serving on toasted buns, with french fries and cole slaw.

http://www.food.com/recipe/my-familys-favorite-sloppy-joes-pizza-joes-63689

Matt and Chelle's Chili

No Link

Ingredients:
1 packet of Brooks chili packet
1 Lb. ground beef
1 pkg elbow noodles( you need about 4 handfuls)
1 vidalia sweet onion,chopped
1 can tomato juice use Hunts or Red Gold brand
1 can tomato sauce (the big one)
2 cans diced tomatoes ( oregano,basil,garlic)- on the can already added
1 can diced tomatoes chili ready -on the can **
2 to 3 tsp chili powder if you want just taste it to see how spicy you want
a dash of salt & pepper
chili beans or red kidney beans
(Matt doesn't like beans and it taste just fine without but I like both ways if you like add a can)

Directions:
brown the ground beef & chopped onion: drain fat. In a pot (big) add brooks packet, tomato juice, diced tomatoes, beans, tomato sauce, noodles, salt & pepper, add more chili powder if needed, let it boil then reduce the heat. Simmer for 15 to 20 minutes (check the noodles try not to let them get over done) and enjoy!!!! :)
**and shhhhh don't tell Matt but sometimes I put 1 or 2 pinches of cinnamon in it, Lol!!!

KC Masterpiece Southern Style BBQ Chicken

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:
1 whole Chicken, cut-up
1/4 cup Dark Brown Sugar
2 large cloves Garlic, minced
1 teaspoon Onion Powder
1 teaspoon Beau Monde seasoning
2 teaspoons dry Chicken Rub
1/2 cup + 2 teaspoons KC Masterpiece Southern Style BBQ Sauce

Directions:
1. Preheat gas grill to 300 degrees Fahrenheit.
2. Rinse whole chicken with cool water and pat dry. Cut into pieces.
3. In small bowl, combine dark brown sugar, garlic, onion powder, Beau Monde seasoning, dry chicken rub, and 2 teaspoons KC Masterpiece Southern Style BBQ Sauce.
4. Gently massage rub onto chicken pieces.
5. Place on grill and cook for 25 minutes, turning chicken pieces half-way through cooking.
6. Brush chicken pieces with remaining 1/2-cup of BBQ Sauce during final 5 minutes of cooking.
7. Remove from grill and serve immediately.

http://www.thecheapgourmet.com/2011/09/kc-masterpiece-southern-style-bbq-chicken.html

Easy Meatloaf

Ingredients:
1 lb ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg lightly beaten
8 oz's canned diced tomatoes with juice
1/2 cup quick cooking oats (minute quaker instant oatmeal)

Topping (probably want to double):
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions:
Preheat oven to 375 deg F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour. (probably 75-80 minutes actually. just check).

http://caloriecount.about.com/meatloaf-recipe-r281514

Debbie's Crock Pot Chili

Servings: 4-6
Ingredients:

Seasoning Mix:
4 tablespoons chili powder
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon oregano
1/2 teaspoon cayenne pepper

The Rest:
1 1/2 lbs ground beef
1 tablespoon minced onion
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 (15 oz) cans kidney beans

Directions:
1. Mix together seasoning mix.
2. Store in an airtight container in a cool, dry place.
3. In a skillet, cook ground beef until no longer pink.
4. Drain.
5. Add onion and 3 tsp of seasoning mix.
6. In Crock-Pot, add tomatoes, tomato sauce, once can of beans and two more teaspoons of seasoning mix.
7. Place the other can of beans in a blender and process until smooth.
8. Add beans and meat to the crock pot.
9. Stir together.
10. Cook on low for 6 to 8 hours.

http://www.food.com/recipe/debbies-crock-pot-chili-45069

Crock Pot Vegetable Beef Soup

No Link

1 lb. ground beef, browned
1 can corn, drained
1 can green beans, drained
Carrots, diced
Celery, diced
Onion, diced
Potatoes, diced
Salt
Pepper,
1/2 tsp red pepper
1/2 tsp dill
1 bay leaf
1 lg can V-8 juice

Mix in crock pot and cook on low 8 hours.

Broccoli and Chicken Noodle Soup

Ingredients
Cooking spray
2 cups chopped onion $
1 cup presliced mushrooms $
1 garlic clove, minced
3 tablespoons butter $
1.1 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk $
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli, broken into 2-inch pieces
2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light) $
4 cups (1-inch) cubed cooked chicken breast $
3 cups small broccoli florets (8 ounces) $
1 cup half-and-half $
1 teaspoon freshly ground black pepper
3/4 teaspoon salt

Preparation

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
Holly Kapherr, Cooking Light
MARCH 2009

http://www.myrecipes.com/recipe/broccoli-chicken-noodle-soup-10000001880025/