Tuesday, September 29, 2015

Rosemary and Thyme Pot Roast



'Rosemary and Thyme Pot Roast'
Source: Cooking Light

Ingredients

1 (3 lb) boneless chuck roast or beef shoulder
2 Tbsp, olive oil
Salt and pepper
1 large yellow onion, chopped
3 cloves garlic, minced
1 (14.5 oz) can beef broth
3/4 cup dry red wine (optional)
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 lbs yukon gold potatoes, diced
6 medium carrots, peeled and chopped

Directions

1. Heat oven to 275 degrees.

2. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.

3. Remove roast to cutting board (or plate)...add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.

4. Return roast to pan, pour beef broth and (optional) red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to the oven and cook 2 hours.

5. Remove from oven...add carrots and potatoes to pot and season with salt and pepper. Return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.

6. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Wednesday, September 23, 2015

Macaroni and Cheese Stuffed Meatloaf




'Macaroni and Cheese Stuffed Meatloaf'
Source: Adapted from Kraft Recipes

Ingredients

1 blue box of Macaroni & Cheese Dinner 
1.5 lb. ground beef
1/2 cup finely chopped onions 
1/4 cup panko
1 egg
1/3 cup A.1. sauce, divided
1 package (8 oz) shredded sharp cheddar cheese, divided
1/4 cup ketchup

Directions

1. Heat oven to 350. Prepare mac and cheese as directed on package.

2. Meanwhile, in a large bowl, mix meat, onions, panko, egg and 2 Tbsp. of the A.1. just until blended.

3. Pat the meat mixture into a 10x8-inch rectangle on a sheet of parchment paper.

4. Reserve 1/2 cup of the shredded cheddar. Mix remaining cheddar with the prepared mac and cheese. Spread over the meat mixture, leaving about an inch boarder all the way around.

5. Roll up the rectangle, starting at one of the long sides and removing parchment as meatloaf is rolled; press ends and edges of meatloaf together to seal.

6. Use parchment to transfer the loaf, seam side down, to a 13x9-inch baking dish sprayed with cooking spray. Discard parchment.

7. Bake for 25 min.

8. Whisk ketchup and remaining A.1. until blended; spoon over-top the loaf. Sprinkle with reserved cheddar.

9. Bake an additional 10 min. or until done (160ºF). Let stand 10 min. before slicing to serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All Images Copyrighted © 2015 The Kitchen Life of a Navy Wife

Tuesday, September 22, 2015

Honey Chipotle Chicken Crispers




'Honey Chipotle Chicken Crispers'
Source: Adapted from Le Creme De La Crumb

Ingredients

1-2 lbs boneless skinless chicken tenders
1 cup flour
2 cups panko bread crumbs
1 teaspoon each salt and pepper
2 eggs, lightly whisked

Sauce

1/3 cup honey
1/2 cup sugar
2 teaspoons chipotle adobo sauce
1 tablespoon hot sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup ketchup
1 tablespoon white vinegar
1/3 cup cold water + 2 tablespoons corn starch

Optional:

Ranch dressing for dipping

Directions

1. Heat oven to 400. Cover a large baking sheet with foil and spray with cooking spray.

2. Whisk together flour, salt and pepper in a shallow dish. Place bread crumbs in a second dish, and eggs in a third.

3. Coat the chicken first with flour then dip into the egg, turning to coat. Roll each piece in the panko, covering well.

4. Place chicken strips in a single layer on prepared baking sheet. Bake 8-10 minutes, then flip strips over and bake another 8 minutes. Remove from oven.

5. Meanwhile, prepare the sauce. Add all ingredients EXCEPT for water and corn starch to a large sauce pan and bring to a gentle boil, whisking throughout.

6. Whisk together cold water and corn starch until corn starch is dissolved. When sauce reaches a boil, add corn starch-water mixture and whisk until sauce thickens. Reduce heat to low.

7. When chicken strips are finished baking, dip chicken strips in sauce, tossing to coat. Serve warm with ranch dressing for dipping if desired.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife