This is just a tricky way to say it takes a slow cooker to make the most incredible meal ever. Don made this and I was actually licking the plate for the gravy. OMG! This is soooo good.
- 1 – 5# bone in pot roast
- salt and pepper to taste
- 1 tbsp. flour (if needed)
- 2 tbsp. vegetable oil
- 8 oz. sliced mushrooms
- 1 small onion, chopped
- 2 minced cloves of garlic
- 1 tbsp. butter
- 1 1/2 tbsp. flour
- 1 tbsp. tomato paste
- 4 cups beef broth
- 3 carrots, cut in chunks
- 2 stalks celery, ribs peeled, cut in chunks
- 1 1/2 tsp. Italian seasoning
- 2 sprigs Thyme
- 6 baby potatoes, cut in half
Now it begins:
Season both sides of the roast with salt and pepper. Sprinkle flour over the top until coated, and pat it into the meat. Shake off excess.
Heat oil in a large skillet over medium heat until hot.
Sear the roast on both sides (5 minutes each) until well browned. Remove from skillet and set aside.
Reduce heat and stir in the mushrooms, cooking for about 4 minutes. Stir in the onion and cook for 5 minutes until they begin to brown. Add the garlic and stir for about 60 seconds.
Add the 1 1/2 tbsp. flour, stirring to combine, add the tomato paste and return the heat to simmer. Remove from the heat.
Put the celery, baby potatoes and carrots in the slow cooker. Place the roast over the vegetables and pour in any juices. Add the Italian seasoning and thyme.
Pour the onion and mushroom mixture over the roast. Cover the slow cooker, turning the temperature to high and cook until fork tender (5-6 hours).
Skim any fat from the surface and remove the bones.
A glass of wine (red, perhaps?) and if you wish, a chilled salad.
Perfect Smashed Potatoes For Your Steak Dinner
This is a super alternative to the usual fries, mashed or twice baked potato to accompany that wonderful steak dinner you were planning. Yes, believed it or not Spring is around the corner and the warmer, sunny weather will be here.
- 2 lbs. baby potatoes (all colours)
- 1 tbsp. olive oil
- Montreal Steak spice for sprinkling
- 2-3 tablespoons melted butter
Preheat oven to 425 degrees. Boil the potatoes for about 8 minutes (until fork tender). Drain and let cool slightly.
Brush a rimmed cookie sheet with 1 tbsp. oil. Lightly crush the potatoes with the palm of your hand. No smaller than 1/2 inch. Sprinkle with the Montreal Steak Spice (lightly). Brush with half the melted butter and roast until golden and crisp (about 15-20 minutes). Rotate the pan and brush again with the remaining butter.
Serve with your favourite steak. The steak spice ties in perfectly on the potatoes. Add a crisp salad and a glass of whatever tickles your fancy. I prefer a nice Pinot Noir or even a Merlot.
Honey-Dijon Zucchini Potato Salad
This is a wonderful salad for summer dinners shared with family and friends. Try it with pork or chicken and you have a perfect meal.
- 2 tbsp. jalapeno pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 3 tbsp. honey
- 2 tbsp. Djon mustard
- 1 tbsp. mayonnaise
- 2 tbsp. olive oil
- 2 lb. zucchini, halved lengthwise
- 8 oz. tiny new potatoes, halved
- 2 hard boiled eggs, peeled and chopped
- 1/4 cup chopped pickles
In a small bowl, whisk together the jalapeno, garlic, honey, mustard, mayonnaise and oil. Season carefully with salt and pepper. Reserve half of this mixture for the dressing.
Brush the cut sides of the zucchini with the remaining mixture . Grill on a well oiled rack on a covered grill, directly over a medium heat for 7-8 minutes, until just tender. Turn these only once.
Coarsely chop the zucchini, combine with the potatoes, egg and pickles. Add the reserved dressing, turning to coat.
This makes 6 servings.
Smashed Potato Hors d’Oeuvres
Getting ready for the season of entertaining. Put this one to the side and become the great Hostess of the season.
- 20 baby potatoes, scrubbed
- Sour cream
- salsa (store bought or homemade – your choice)
- salt and pepper
Preheat oven to 400 degrees. Prick the potatoes in several places and place on a baking sheet.
Bake for about 20-25 minutes and pierce with a knife to ensure they are cooked through. If not, keep baking until they are.
Put on a rack to cool slightly then, on parchment paper, take a masher and press down with enough pressure to open the potato, but still keeping most of their shape. Season with a tiny amount of salt and pepper. Add a spoonful of salsa, then top with a generous dollop of sour cream.
Arrange on a pretty plate and serve. These can be room temperature or barely warm. Yumm………………
Barbecued Chicken And Potato Salad
While we can still enjoy sitting out on the deck and having a lovely late summer luncheon, try this one. Not much else is needed, unless you want to add some corn on the cob, grilled garlic bread, and don’t forget, a glass of chilled white wine, of course.
- 1 lb. of baby potatoes, scrubbed
- Pam spray
- 2 -3 lbs. chicken breasts, skin on, boneless
- 2 celery ribs, peeled and sliced thin
- 5 oz. red seedless grapes, halved
- 5-6 radishes, cleaned and sliced thin
- 2 hard boiled eggs, halved and then quartered
- 1/4 cup orange juice
- 1/4 cup chicken broth
- 1 tbsp. grainy mustard
- 3 tbsp. fresh basil, chopped and stems removed
- pinch each of salt and pepper
- 1/4 cup olive oil
Boil the potatoes in a pot of water for about 20 minutes until tender. Remove and drain.
Cut the potatoes in half and put in a large bowl. Add the grapes, celery, grapes,radishes, and eggs.
Spray the barbecue grills so the chicken won’t stick. In your preheated barbecue, lay out the chicken breasts, skin side down, turn over and make sure of getting grill marks on both sides. When cooked through, remove from the heat. Slice the chicken breasts and add to the bowl. Carefully and gently, toss to incorporate all the ingredients.
In a small bowl whisk together the orange juice, grainy mustard, basil, salt and pepper. Drizzle in the oil whisking until incorporated.
Drizzle over the salad.
All I can say is YUM!
Chicken Salad With New Attitude
This salad will make a great lunch fare or even better, a full meal deal, served with a warm roll and chilled glass of your favourite……
This is a good meal for 4 people.
- 1 tsp. dried oregano
- 1 lime, zested and juiced
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 4 chicken breasts, skinless
- pinch of salt and pepper
- 1 (170g) container of Feta cheese
- 1/4 cup water
- 1/2 large English Cucumber, diced small
- 3/4 lb. baby new potatoes, cooked and halved
- 1/2 small watermelon, cut in 4 wedges
- 4 dried apricots, thinly sliced
In a small bowl, whisk together the oregano, lime zest and one half of the juice, garlic clove and oil. Set aside.
Season the chicken breasts with salt and pepper and place in a shallow dish. Pour the vinaigrette over the chicken and turn to coat well. Cover with plastic wrap and refrigerate for 30-45 minutes. Preheat barbecue.
Grill on high heat for 5 minutes per side until cooked through. Slice in 1/4 inch strips and set aside.
In a blender make the dressing by pureeing the Feta cheese, water, remaining lime juice, salt and pepper. Process until smooth. If needed, add more water.
In a bowl, combine the cucumber, potatoes and half of the dressing and toss gently. Place this in a bowl, add the chicken slices on top, sprinkle with the apricot and drizzle with the remaining dressing. On the side of the plate, add the watermelon wedge. Serve immediately.