Easy Eye of Round Roast Beef

This is a perfect weeknight roast that you can put on in the morning before you head to work! Come home to a cooked dinner and a house that smells amazing!
Ingredients:

• Eye of round roast beef
• 3 cloves of garlic, minced
• 1 tsp black pepper
• 1/2 tsp salt
• 2 packages beef bullion
• 1 cup water
• 1-2 tbsp flour

Butterfly the roast by cutting length wise down the roast. Place in the slow cooker that has been coated with cooking spray. Sprinkle the salt and pepper over the entire roast. Stuff the garlic inside the roast where you cut.

In measuring cup mix 1 cup of hot water with the 2 packages of bullion. Pour over the roast. Cook on Low for 6-8 hrs. Baste occasionally if possible.
Remove roast from cooker and let set for 10 minutes. Carve.

Remove the drippings from the bottom of the cooker, add 1-2 tbsp flour and pour into a gravy boat. ENJOY!

Recipe File

Before I started this blog I always kept my favourite recipes in a word doc... Here it is if anyone is interested. I plan to make some of these recipes for the blog too!

Recipe File (the file looks a little funny because of the google docs)

If anyone has any fun, interesting recipe ideas please let me know!!

Quick Beef Chow Mien

This is a super fast, really flavourful chow mien dish!
Ingredients:

• 1 pkg fast fry beef, cut into thin slices
• 1 tbsp sesame oil
• 4 tbsp soya sauce
• 2 tbsp lime juice
• 1/4 cup matchstick carrots
• 1/2 a yellow pepper, matchstick
• a sprinkle of sesame seeds
• 1 pkg instant chow mien noodles

Boil a package of chow mein noodles as per instruction. (I use the instant ones, boil for 2 minutes)

Heat some sesame oil in a frying pan. Brown the beef, do NOT overcook.
Add 2tbsp soya sauce, lime juice, carrots, peppers and sesame seeds, mix. Cook for 1 minute. Put into a bowl and set aside.

Using the same pan from the beef, place the strained noodles in and add 2 tbsp soya sauce. Cook an additional 1 minute.

Add the meat back into the pan and stir fry for 2 minutes.

Serve and ENJOY!!

Oven Roasted Chicken

This is one of my new favourite meals, and a hit with anyone who tastes it! I have had multiple people ask me for the recipe, so here you go!! The key to this recipe is the basting... you have to do it often, so this isn't a good meal to make if you can't take the time to baste!

Ingredients:

• 2 medium sized lemons
• 1/2 cup honey garlic BBQ sauce
• 1 1/2 tsp Italian seasoning blend
• 2 large cloves of garlic, peeled, minced
• 1 - 3lb whole chicken
• 1 cup chicken broth or stock

Heat the oven to 350 degrees.

Cut the lemons in half and squeeze the juice into a bowl, set 2 lemon halves aside.

Add BBQ sauce to the lemon juice, add seasoning and stir.

Place the chicken in a roasting pan that has been sprayed with cooking spray.

Rub the chicken with the lemon halves, then stuff half of the minced garlic in each half of the lemon, and put the lemon halves in the cavity of the chicken- stuff it back as far as you can!!

Rub the chicken with salt and pepper and drizzle a bit of the bbq sauce mixture on top of the chicken.

Pour the chicken stock in the bottom of the roasting pan.

Bake for 1hr 45 minutes. Baste with the chicken stock every 15 minutes for the first hour. Baste with the lemon/bbq sauce every 10 minutes for the last 45 minutes.

Remove chicken from the oven and let sit for 10 minutes for the juices to set. Discard the lemon halves. Carve the chicken.

Reserve the pan drippings to pour over rice or potatoes. ENJOY!!

Pork Fajitas

This meal is made up of 3 recipes, Fajita seasoning, Pork Fajitas, and Apple Salsa.

Fajita Seasoning:
Ingredients:

• 1 tbsp cornstarch
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp paprika
• 1 tsp sugar
• 3/4 tsp chicken bullion powder
• 1/4 tsp garlic powder
• 1/4 tsp cumin

Mix everything in a bowl and pour into a spice jar or baggie and label. You will only use a few teaspoons for this recipe, but you can use the seasoning on pork, chicken or beef next time you make fajitas... it tastes much better then the pre-packaged seasoning!

Pork Fajitas

Ingredients:

• 2 tbsp olive oil
• salt and pepper
• 1 red pepper cut into thin slices
• 1/2 onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp fajita seasoning
• 1/4 cup lime juice
• 2 pork chops, cut into thin slices

Mix all of the seasonings and the garlic in a bowl and coat all of the pork slices evenly.

Heat oil in a large frying pan and add the coated pork- stir fry for 2-3 minutes.

Add the red peppers and onions- stir fry for another 4 minutes

Add lime juice and stir fry an addition 2 minutes, or until meat is cooked and the veggies are tender. Transfer to a serving bowl.

Apple Salsa

Ingredients:

• 2 tart apples, peeled and finely chopped
• 1/4 cup lemon juice
• 2 tsp oregano
• 1/2 tsp salt
• 3 tbsp fresh cilantro (I was out and just omitted)

Put the chopped apples in a bowl, add all ingredients to the bowl, and toss.

Assemble:

Set all the cooked pork and the apple salsa on the table with the fajitas. Place a spoon in each bowl and allow guests to assemble. ENJOY!!

Macaroni and Cheese with a Twist

Ingredients:

• 1 lb. fusili or your favourite pasta
• 4 cups milk
• 1 tsp Thyme
• 4 cloves garlic, smashed and divided
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 1/2 cups shredded sharp cheddar cheese
• 2 cups mozzarella cheese
• 1tsp parsley
• 8 slices bacon, crumbled and divided in half
• 1 large onion, diced
• 2 garlic cloves, smashed
• 1tsp thyme
• 1/4 cup melted butter
• 3/4 cup breadcrumbs
• Salt and pepper

Get your pasta cooking first. It will probably need to boil for about 8-9 minutes to be al dente. Drain it when it’s done.

In a large pot heat your milk with thyme and garlic cloves.

Melt your butter in a skillet over medium-high heat. Then whisk in the flour and stir constantly to keep lumps from forming, for about 1 minute. Remove from heat, scrape skillet with a spatula.
Use the same skillet to cook your bacon until crispy. Once bacon is cooked place on a paper towel and crumble.
Strain the garlic from the milk mixture and whisk in the butter/flour mix until it’s nice and smooth. Also add 4 cups of the cheese in and stir so the cheese melts. Add in your cooked pasta, half the crumbled bacon and the parsley - mix it all up. Dish the mac and cheese into a 3 quart baking dish.
Mix your melted butter and breadcrumbs, crumble on top of pasta mixture. Sprinkle an additional cup of cheese on top. Bake at 400 degrees for 30 minutes.

While that is baking lets start on the topping.

Saute the onion in the same pan you cooked the bacon (with majority of the grease drained). Add garlic, thyme, salt and pepper. Cook for approx 5 minutes to caramelize. Add remaining crumbled bacon and cook an additional minute. Remove from heat.

When you remove the macaroni and cheese from the oven top with the onion/bacon topping. Allow to sit for about 10 minutes before serving. ENJOY!!

Butternut Squash Soup

Ingredients:

• 2 tbsp olive oil
• 1 1/2 pounds peeled and seeded butternut squash , cut into 1-inch chunks
• 1 tbsp butter
• 1 pinch sugar
• 3 large garlic cloves, thickly sliced
• 1 1/2 tsp cinnamon
• 3 cups chicken broth, homemade or from a carton or can
• 1 1/2 cups half-and-half (or whole milk)
• Salt and freshly ground pepper, to taste
• Garnish: apple slices

To prepare squash: Peel the squash, cut in half at the bulge, and then cut each half again, lengthwise. Scoop out the seeds in the bottom half. Cut remaining squash into 1 inch cubes.Heat oil over medium-high heat in a large, deep saute pan until shimmering.

Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 10 min.

Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich caramel color, about 10 minutes longer.

Add cinnamon; continue to saute until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.

Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. Return to pot, add enough half-and-half so the mixture is soup like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Simmer for 10 minutes, spoon into bowls, garnish and ENJOY!!