Chuck Roast

This is definitely a Sunday dinner kind of roast, but we had it on Tuesday night.  It is oh so good, just like a roast that would have been on Grandma’s table!  For years I thought that my family simply didn’t like pot roast.  Now I know better…they just didn’t like how I cooked roast.  Thank you Mary for pointing me in the right direction!!  Hands down, this is the very best roast I’ve ever cooked!

We went to church with my mother-in-law a few weeks ago.  We had a wonderful lunch in the fellowship hall after the service.  Greg’s cousin, Mary, had cooked the best roast!  So before we left church I made sure to find out exactly what she did.  Here is her recipe,  I only added bell pepper.

Chuck Roast
 
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Ingredients
  • 4 lb. chuck roast
  • 2 tbsp. vegetable oil
  • kosher salt
  • freshly ground black pepper
  • garlic powder
  • all-purpose flour
  • 1 onion, sliced
  • 1 bell pepper, sliced (optional)
  • 1 (10¾-oz.) can cream of mushroom soup
  • 1 envelope Lipton Beefy Onion Soup Mix
Instructions
  1. Preheat oven to 250 degrees.
  2. Sprinkle roast with salt, pepper and garlic powder on all sides. Coat with flour, set aside.
  3. Mix cream of mushroom soup and soup mix together in a bowl and set aside.
  4. Heat the oil in a large Dutch oven. Add roast and sear on all sides over medium high heat.
  5. Add onions and bell peppers and pour soup mixture on top of roast. Cover and place in 250 degree oven and bake for 4 hours.
  6. With 2 forks break apart, stir to coat with gravy and serve.
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Spanakopita

This was my first time making spanakopita.  My friend, Debbie, had suggested a while back that I try an Ina Garten recipe.  I finally made it and I don’t know why I waited so long!  It is scrumptious!  I took dinner to my mother-in-law and we both loved it!  I served it with my Layered Greek Salad and it was perfect.

This recipe makes 4 rolls.  I only made two, saving the spinach mixture for another use.  For assembly I used 1 stick of butter, (I think I’ll try to use less the next time I make it), half pkg. of phyllo dough, and 1/4 c. breadcrumbs.  This is not exactly like Ina’s original recipe, just a few minor changes have been made.

As for the remaining spinach mixture…here is a GREAT way to use it.  Greg usually helps cook breakfast on Saturday morning.  He’s our resident omelet maker.  He made omelets using the leftover spinach.  He also sliced up some of the leftover Garlic Grilled Tomatoes to put in the omelets, along with some mozzarella cheese.  I’m not a big egg eater but I this combination made a great omelet!  If you are looking to make something a bit more elegant you could top the omelet with a little Hollandaise Sauce and chopped parsley.

 

Spanakopita
 
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Ingredients
  • ¼ c. olive oil
  • 1 bunch chopped scallions, white and green parts
  • 2 (10-oz.) boxes frozen chopped spinach, thawed
  • 3 lg. eggs, lightly beaten
  • 7 oz. feta cheese, crumbled
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 40 sheets (1 box) frozen phyllo dough, defrosted overnight in the refrigerator
  • ½ lb. unsalted butter, melted
  • ½ c. plain dry breadcrumbs
Instructions
  1. Preheat oven to 400 degrees F.
  2. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place spinach in a bowl. Add the scallions, egg, feta, salt and pepper and mix together.
  3. Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of phyllo dough onto a sheet of parchment paper. Lightly brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat process by laying a second sheet of phyllo dough over the first sheet, brush with butter and sprinkle with breadcrumbs until you have 10 sheets stacked up. Spoon ¾ c. mixture into a sausage shape along one edge of the phyllo dough. Roll it up, using the parchment paper to help you get it going. Brush the top with butter and score the roll into 1-inch rounds. Place on a parchment paper lined pan. Repeat until all the pastry sheets and filling have been used.
  4. Place in the preheated oven and bake for 10 to 12 minutes or until edges are lightly browned. Serve warm.
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Garlic Grilled Tomatoes

Years ago, we made these tomatoes quite often.  Then, for some reason we didn’t make them for a while and actually couldn’t find and forgot the exact recipe.  We have tried grilled tomatoes several times but never got it quite right.

Since running across this recipe again we have made them several times.  They are super tasty and they go great with any grilled fish or meat.  In fact, I dare to say that they are better than the grilled tomatoes served with steaks at a great (unnamed) restaurant in Pensacola, FL.

 

Garlic Grilled Tomatoes
 
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Ingredients
  • 6 ripe Roma tomatoes
  • kosher salt
  • freshly ground black pepper
  • 6 cloves garlic
  • 3 tbsp. extra-virgin olive oil
  • shaved Parmigiano-Reggiano cheese
  • 1 - 2 tbsp. fresh thyme leaves
Instructions
  1. Cut the tomatoes in half lengthwise. Season with salt and pepper, set aside.
  2. Peel and finely chop garlic. Heat the oil in a small pan over medium heat. Add garlic and cook until just starting to turn golden brown (1 - 2 minutes). Pour the garlic and oil into a small heatproof bowl.
  3. Preheat grill to high. Brush and oil the grate. Place tomatoes, cut side down on the grill. Close the lid and grill for 5 minutes. Turn the tomatoes over, spoon the garlic/oil mixture onto the tomatoes. Close the lid and continue grilling for 5 more minutes.
  4. Transfer tomatoes to a platter. Sprinkle with thyme leaves and shaved Parmigiano-Reggiano cheese. Serve while warm.
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Layered Greek Salad

tossed-Greek-Salad

 

I was hooked on this Greek Layered Salad a few weeks back and made them one after another.  If you dig down in there and get the bottom layers for a single serving, rather than tossing the whole thing, it will last in the fridge for a couple of days.  It also works great as a pot luck dish.  I took it tailgating and tossed just before serving.

 

Layered Greek Salad
 
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Ingredients
  • 1 (o.6-oz.) pkg. Zesty Italian salad dressing mix
  • ½ English cucumber, thinly sliced
  • ¼ c. pitted, drained Kalamata olives
  • ½ pint cherry tomatoes, halved
  • ¼ c. drained, sliced banana peppers
  • 1 bunch romaine lettuce, cut or torn into bite-size pieces
  • purple onion, to taste, thinly sliced
  • ¼ c. cubed or crumbled feta cheese
  • ¼ c. shaved Parmesan cheese
Instructions
  1. Prepare salad dressing according to package directions; set aside.
  2. Layer cucumber, olives, tomatoes and banana peppers in the bottom of salad bowl. Pour ½ c. dressing over vegetables. Top with layers of lettuce, onion, feta cheese, and Parmesan cheese. Cover and chill 2 to 6 hours.
  3. Toss salad just before serving. Serve with additional salad dressing if desired.
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Pork Tenderloin Kabobs

Mouth-watering, delicious, divine…just a few words to describe these Pork Tenderloin Kabobs.  This has to be one of the best dishes I’ve EVER had!  Also, everybody loved it, which is always a bonus when you’re cooking for a family.  If, by chance, you have leftovers, it will not last in the fridge very long.  I had kids coming in from school the next day looking to finish it off.

This is great served with a Greek salad and I have a great layered Greek salad that I’m going to share with you later this week.

 

Pork Tenderloin Kabobs
 
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Ingredients
  • 1 lemon, juiced
  • ¼ c. olive oil
  • ¼ c. soy sauce
  • 1 tsp. dried oregano
  • 3 cloves garlic, crushed
  • 4 lbs. pork tenderloin, cut into 1-inch cubes
Instructions
  1. In a large bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic. Add pork cubes and stir to coat. Cover and refrigerate for 2 to 3 hours.
  2. Preheat grill to medium-high heat. Thread pork on skewers.
  3. Cook for 10 to 15 minutes, turning skewers frequently for even cooking.
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