Monday, July 19, 2010
1 3-pound Beef Rump Roast
1 Large Walla Walla Sweet Onion, chopped
3 Cloves Garlic, Minced
1 8 ounce can tomato sauce
1/4 cup dark brown sugar
3 Tablespoons cider vinegar
1 Tablespoon Grey Poupon Dijon Mustard
1 Tablespoon Worchestershire sauce
2 teaspoons Kosher Salt
1 Teaspoon Dried Italian Herb Seasoning
3 teaspoons ground ancho chili powder
1/4 Teaspoon fresh ground black pepper
Brown Roast on all sides in a heavy cast iron skillet heated with canola oil. Remove roast and place in crockpot. Saute onions and garlic in the skillet for a few minutes until softened. Stir frequently to scrape up all the browned bits of meat on the bottom of the pan. Pour over roast in crockpot. Combine next 9 ingredients (tomato sauce through pepper) in a small mixing bowl and stir with whisk until fully incorporated. Pour over roast in crockpot. Cover and cook on low for 10 hours. Shred meat with a fork and stir in juices. Serve opened face over a whole wheat bun to sop up all the juices. Delicious!
Monday, July 5, 2010
Roma Tomatoes, sliced
Fresh Basil, whole leaves
Parmesan Cheese, shredded
Preheat oven to 350 degrees. Place Tilapia Fillet's in a baking dish. Lay whole fresh basil leaves on top of the fish, covering the surface. Lay tomato slices on top of that. Drizzle with Olive Oil, sprinkle with parmesan cheese, and squeeze lemon juice over. Bake in the oven at 350 degrees for 30 to 35 minutes or until fish flakes easily when tested with a fork.
- 2 teaspoons olive oil, divided
- 1/4 teaspoon sea salt, divided
- 1/4 teaspoon chopped fresh or 1/8 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- 6 small red potatoes (about 3/4 pound), quartered
- 1 Orange Bell Pepper, cut in 1/2 inch chunks
- 10 oz package frozen chopped spinach, thawed and squeezed dry
- Cooking spray
- 1/2 cup crumbled gorgonzola cheese
Preheat oven to 450°.
Combine 1 teaspoon oil, 1/8 teaspoon salt, thyme, peppers, potatoes, bell pepper, and spinach in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450º for 20 minutes, stirring occasionally. Sprinkle with cheese and bake for 10 minutes or until veggies are done and cheese is melted.
French Bread sliced thin
softened cream cheese
thinly sliced red onion
salt and pepper
Spread a layer of cream cheese on the french bread slice. Spread pesto over cream cheese, top with alternating slices of tomato and red onion. Sprinkle with salt and fresh ground black pepper.
1 bottle Dark Oatmeal Stout
1/4 cup dark brown sugar
2 Tablespoons Worchestershire Sauce
8 Cloves Minced Garlic
2 Tablespoons Whole Mixed Peppercorns, slightly crushed
2 to 4 Steaks
Rub combine brown sugar, worchester sauce, garlic and peppercorns. Rub evenly over steaks pressing into the flesh. Marinate in beer for 2 to 8 hours. Grill to desired doneness.