Pot Roast

Pot roast has always been a favorite for me, my mom would make it a lot. I loved how the beef would just fall apart and how soft and tender the vegetables would be. This meal reminds me of home. My version uses my Mom's recipe at its base but I have added my own seasoning as my mom has never been a big fan of using herbs. This meal can be made in a low cooker but I prefer to cook it in a pot on the stove for a few hours. Hope you enjoy!

Ingredients:
2-3 lb Boneless Chuck Roast
3 tbs olive oil
2 cloves garlic, minced
1 onion, chopped
2 cups baby carrots
5 red potatoes, quartered
1 tbs dried rosemary
1 tbs dried thyme
Salt & Pepper to taste

Directions:
1. In a large skillet, heat oil. Salt and pepper the roast and then sear all sides including edges. Place roast in a large pot. Add onion, garlic and herbs. Add water until roast is covered.
2. Bring pot to a boil and reduce heat and simmer. Cook 1 1/2 hours.
3. Add vegetables and cook an additional hour. Check vegetables for tenderness and cook longer if desired. Serve and eat.

Turkey and Dumplings

Everyone loves a good thanksgiving feast, with turkey and all the trimmings, but if you're like many reheating the turkey or eating endless turkey sandwiches can get boring.  My favorite way to use those turkey leftovers is by making Turkey and Dumplings.  This recipe is similar to another recipe I make with chicken, but the process is different because I am using already cooked turkey instead of raw chicken.  If your family is anything like mine, they will love every last bite.

Ingredients:

4 cups shredded left over turkey, light and dark meat

4 cups low sodium chicken broth

2 cups baby carrots, chopped

2 celery stalks, chopped

1 small onion, chopped

2 cloves garlic, minced

1 tbsp basil

1 tbsp thyme

salt & pepper to taste

1/2 cup water with 1/2 tbsp flour mixed in

For Dumplings:

3 cups flour

6 tbsp butter, softened

4 tsp baking powder

1 1/2 cups milk

1 tbsp parsley

1 tsp salt

Directions:

1.  Add turkey, broth, carrots, celery, onion, garlic, salt & pepper, basil and thyme to large pot.  Cook on medium heat for 35-45 minutes, until carrots and celery are cooked through.  

2.  In a large mixing bowl, add flour, butter, baking powder, parsley, salt and milk.  Mix well, until a loose dough is formed.  If you need to add more milk to gain this consistency, add it one tbsp at a time until the dough loosens.  

3.  Add the flour/water mixture to the pot of turkey and vegetables prior to adding the dumplings.  Using a large spoon, drop spoonfuls of dough onto turkey vegetable mixture in pot, until the entire surface of the pot is covered and all dough is in the pot.  

4.  Cook uncovered for 10 minutes over medium heat.  Then cover and cook another 10 minutes.  Serve and enjoy this hearty and delicious recipe.

Chicken Parmesan

This was one of the first things that I was able to call my recipe.  Always good and hearty, chicken parm tops my list of favorites.  This meal takes a while to prepare, but is well worth all the trouble once its done.  I recommend pairing it with some noodles and sauce and some garlic bread.

Ingredients:

4 boneless skinless chicken breasts
1 egg
1 jar of your favorite spaghetti sauce
(I use Ragu)
1 cup Italian breadcrumbs
1 cup Parmesan cheese (from the green jar)
2 tbsp extra virgin olive oil
8 oz shredded mozzarella cheese
8 oz package of your favorite pasta

1.  Preheat your oven to 350°.  Preheat your frying pan to medium.  Add one tbsp of oil to it.  Add cooking spray to your glass baking dish.

2.  Trim and discard the fat from your chicken.  Mix your Parmesan cheese and breadcrumbs together in a small mixing bowl.  Beat your egg until mixed well.  Dip chicken in egg and then coat with breadcrumb mixture and place in your preheated pan.

3.  Cook about 10 minutes, or until golden brown, turning occasionally.  Place your chicken in a glass baking dish.  Top your chicken with about 2 tbsp of spaghetti sauce.  Add a large handful of shredded mozzarella cheese to each chicken breast.

4.  Place chicken in oven and cook for about 20 minutes.  During this time, I usually boil my noodles and cook my garlic bread, so that it all gets done about the same time.