Delicious Pot Roast

I've made pot roast for years and years, always searching for that perfect recipe. That perfect taste, and soft beef. This recipe can be cooked in the oven for about 4 hours, or in the crock pot on low for 8+ hours. Either way, it tastes wonderful and is fall-apart-tender.

Delicious Pot Roast

Herb Rub:

1 TBS. dried rosemary

1 TBS. dried Thyme

1 TBS. olive oil

1 TBS. garlic powder

1 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. dried bay leaves

1 (5 pound) boneless beef chuck roast

4 cups low sodium beef broth, plus extra as needed

2 TBS. olive oil

3 beef bullion cubes

1. In a small bowl, mix herb rub ingredients until smooth.
2. Pat the beef dry with paper towels and rub on all sides with herb rub.
3. In frying pan, heat 2 TBS. olive oil over medium heat.
4. Add the beef and cook until browned on all sides, about 12 minutes.
5. Remove the beef and place in crock pot.
6. Add beef broth to frying pan and scrape up the brown bits that are on the bottom of the pan.
7. Poor beef broth in crock pot. Beef should be over halfway covered by liquid. Add more as needed.
8. Add beef bullion cubes to crock pot.
9. Cook on low for 8-10 hours.
10. Beef will fall apart at this point. Pull it out of the crock pot and transfer to serving dish. Spoon some of the liquid over the beef to keep it moist.
11. Transfer the remaining liquid to a pot on the stove. Thicken to gravy consistency.

Fried Chicken

Another wonderful foodnetwork.com recipe. Crispy on the outside, juicy on the inside. Tim loves his fried chicken with mashed potatoes, and it makes for one delicious meal.

Fried Chicken

Chicken pieces (I like to get the picnic pack, with breasts, drumsticks, wings, etc.)

2 cups lowfat buttermilk

2 TBS kosher salt

2 TBS paprika

2 TBS garlic powder

1 tsp cayenne pepper

Flour for dredging

Vegetable shortening for frying

1. Place chicken pieces in plastic container and cover with buttermilk. Cover and refrigerate for 12-24 hours.
2. Melt enough shortening over low heat to come just 1/3 inch up the side of a 12 inch cast iron skillet or heavy frying pan. Once shortening liquefies, raise heat to 325 degrees F. Do not allow oil to go over 325 degrees.
3. Drain chicken in a colander.
4. Combine salt, paprika, garlic powder and cayenne pepper.
5. Liberally season chicken with this mixture.
6. Dredge chicken in flour and shake off excess.
7. Place chicken skin side down into the pan. Put thighs in the center, and breasts and legs around the edges of the pan. Oil should come half way up the pan.
8. Cook chicken until golden brown on each side, approximately 10-12 inches per side. More importantly, the internal temperature of the chicken should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
9. Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil, but avoid holding in a warm oven, especially if it's a gas oven.

Family Friendly Chicken Enchiladas

I got this recipe from a good friend, Shalyse Clayton. The recipe makes lots of enchiladas. I doubled it this time and fed close to 30 people!

 

Family Friendly Chicken Enchiladas

3 cups cooked and shredded chicken

2 cans (10.75 oz each) cream of chicken soup, condensed

1 cup sour cream

1 can (4 oz) diced green chilis, drained (optional)

1/4 cup dried minced onion

2 1/2 cups grated cheddar cheese, divided

12 plus corn tortillas

1/3 cup milk

1. Preheat oven to 350 degrees
2. combine chicken, 1 can of soup, sour cream, chilis, onion, and 1 1/2 cup cheese.
3. Lightly fry corn tortillas just so they are flexible and don't break when you roll them.
4. Fill tortillas with a couple spoonfuls of chicken mixture. Depending on how full you fill them, you may use 15 or 16 tortillas.
5. Roll filled tortillas and place seam side down in a greased 9 x 13" pan.
6. Combine remaining soup with milk and spread over tortilla rolls.
7. Sprinkle remaining cheese over top.
8. Cover and bake 25 minutes.
9. Uncover and bake 5-10 minutes more, or until heated through.

Serves 6-8

Variation: 1 can (10 oz) enchilada sauce can be used to top enchiladas, in place of the soup and milk mixture.

Christmas Treats

Every year for Christmas, we make a wide variety of Christmas treats. Some we give away as gifts, others we consume at home over the month. Some of these were traditional treats we made as kids growing up. Others I have added to my recipe book over the years. I hope you enjoy them as much as we do!

Peanut Butter Haystacks
Chocolate Haystacks
Chocolate Snow Swirl Fudge
Peanut Butter Fudge
Chocolate Covered Pretzels
Chocolate Covered Snow Peaks
Chocolate Truffles
Sugar Cookies

Sorry it took me so long to post the rest of those recipes. Hopefully you all enjoy them in the years to come.

Chocolate Covered Pretzels

I can't remember where I got this recipe from, but it's pretty simple. There is not much better than chocolatey and salty mixed together.

Chocolate Covered Pretzels

1 package (12 oz) semi sweet chocolate chips

1 TBS shortening

2 dozen pretzel rods or large pretzel twists

Assorted sprinkles or small candies for decorating (optional)

1/2 cup white chocolate chips (optional)

1. Prepare a baking sheet by lining it with aluminum foil.
2. Combine the chocolate chips and shortening in a large microwave safe bowl and microwave until the chocolate is melted, stirring every 20-30 seconds. When chocolate gets overheated it thickens and becomes unworkable, so watch your chocolate carefully! Take it out of the microwave when there are still unmelted chips remaining, and stir until the final chips melt.
3. If dipping pretzel rods, hold a rod by one end and dip it in the chocolate, leaving an inch or two uncovered. If you are dipping pretzel twists, drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Shake the chocolate dipped pretzels several times to remove excess chocolate, and place it on the prepared baking sheet. If you are using sprinkles or small candies, sprinkle them on when the chocolate is still wet. Repeat with remaining chocolate and pretzels.
4. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.
5. If desired, melt the white chocolate and drizzle it over the pretzels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving. I like to do semi sweet chocolate drizzled with white chocolate, and white chocolate drizzled with semi sweet. Do whatever kind you like.

Sugar Cookies

This was an old family favorite that we always made growing up. Unlike a lot of people's sugar cookies, there's no frosting. We decorate them before cooking them, and then they are soft and yummy.

Sugar Cookies

1 cup sugar

2 eggs

1/2 tsp. lemon juice

2 1/2 cups flour

1 tsp. baking powder

1 tsp. salt

1/2 cup shortening

1/4 cup butter

1. Mix all ingredients together until smooth. 
2. Chill for 1 hour, wrapped in plastic wrap.
3. Sprinkle flour down and roll out the cookie dough.
4. Cut using cookie cutters.
5. Transfer to baking sheet to decorate.
6. Bake at 350 degrees for 6 to 8 minutes.

Chocolate Truffles

This is another recipe from foodnetwork.com. Crunchy on the outside, creamy on the inside, as long as you keep them refrigerated. They are yummy!

Chocolate Truffles

10 ounces bittersweet chocolate, chopped fine

3 tablespoons unsalted butter

1/2 cup heavy cream

1 tablespoon light corn syrup

1/4 cup brandy (I leave this out, but I do add in some almond and vanilla flavoring, a couple tsp. each.)

1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles

8 ounces semisweet or bittersweet chocolate, chopped fine

1. Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
2. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
3. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
4. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
5. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
6. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
7. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Chocolate Covered Snow Peaks

I got this recipe from foodnetwork.com. Delicious Snow peaks that are light and fluffy!

Chocolate Covered Snow Peaks

4 large egg whites at room temperature

1 tsp. cream of tartar

1 cup plus 2 TBS super fine granulated sugar

1 tsp. vanilla (I tried peppermint one year and it was delicious)

1 1/2 cups dark chocolate chips (I use semi-sweet)

1. Preheat oven to 225 degrees and line 2 baking sheets with wax paper.

2. In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy.

3. Add the cream of tartar and turn speed up to medium, beating until just fluffy.

4. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them.Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy (about 5-7 minutes).

5. Place meringue mixture into a piping bag with a medium sized nozzle attached. Pipe 24 bite sized "kiss" shaped meringues onto the trays and place in the oven.

6. Bake for 1 hour undisturbed then turn off the heat and leave in the oven overnight to really dry out.

7. Melt chocolate in the microwave on medium power for 30 seconds.

8. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing back on the wax paper. Allow to set at room temperature-do not put in the fridge. Once set, store in an airtight container.