Pot Roast

Ingredients
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Steps:
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

http://thepioneerwoman.com/cooking/2008_the_year_of_the_pot_roast/

Jamie’s Cranberry Spinach Salad

Ingredients
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar (1/4 cup?)
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar

Steps:
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

http://allrecipes.com/recipe/14469/jamies-cranberry-spinach-salad/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202

Tzatziki Sauce

Tags

Ingredients
2 English cucumbers
(16 ounce) containers sour cream
(8 ounce) container Greek yogurt
1 tablespoons minced garlic
1 tablespoon extra virgin olive oil

Dill? Lemon?

Directions
Peel cucumbers and grate into a colander. Squeeze out excess water.
Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

Spicy Thai Chicken Wings

Spicy Thai Chicken Wings
10-12 chicken wings
1.5 tbsp Olive Oil
Salt and Pepper

Sauce
1/4 cup Brown Sugar
Zest of one lime
1.5 tsp Soy Sauce
1.5 tsp Cilantro
0.5 tsp Salt
0.5 tsp Worcestershire Suace
Juice from Lime
1 Garlic Clove
1 tsp chili flakes ( YOU NEED THIS! )
0.5 tsp black pepper

Directions
Step 1
Rinse and pay dry chicken wings
Place in ziplock bag
Season with Olive Oil, salt, and pepper.
Seal and store.

Step 2
Preheat oven to 375
Fully line a baking sheet with wings on parchment paper. Baking with a rack is BEST. Drain the fat and let the chicken crisp up.
Place the wings on the baking sheet.
Cook until golden and crispy.
Toss with sauce.

Possible Improvements:
How to make the sauce thicker?? bake the sauce into the chicken?? brine the chicken wings?

http://www.foodnetwork.ca/recipe/spicy-thai-chicken-wings/7867/

Caramel Cake (Ant Hive Cake)

Ingredients
12 servings
400 grams granulated sugar
150 grams unsalted butter
200 ml condensed milk
7 large eggs
200 grams all-purpose flour
50 grams cornstarch
2 tsp baking soda
1 tsp baking powder
450 ml boil hot water
Method
15 mins

Preheat oven 350° F. Cook sugar into the pot. Stir until sugar melted, and colour change into dark brown.

After the sugar melted perfectly, pour hot water into the pot. Cover the pot while pour it. Stir, continue put butter into hot caramel until blend together. Turn off the stove.
Add dry ingredients, use strainer directly into wet batter. Mix it well using wisk.
In another bowl wisk all the eggs. No need long time to wisk it. Then pour into the wet batter.
Pour batter into 2 loafs pan using strainer, that already grease and flour. For baking pan, you can use that you already have. Bake 30 – 40 mnt or until tooth pick inserted comes out clean.
Note.. open little bit the oven for 10 mnt once a while the cake inside the oven. In order the cake has much anthill pattern.

https://cookpad.com/us/recipes/343146-caramel-cake-sarang-semut

Cowboy Caviar

INGREDIENTS:

1/2 cup olive oil
1/3 cup sugar (see notes)
1/3 cup white wine vinegar
1 teaspoon chili powder
1 teaspoon salt
1 pound Roma tomatoes, seeded and diced
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can super sweet corn, drained (see notes)
1 red onion, diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup chopped cilantro (1 bunch)

DIRECTIONS:

1) In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

Notes:
1) Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
2) 1 sweet onion or a bunch of green onions may be substituted for the red onion.
3) A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
4) In the Midwest, we like the sugar in this recipe. I personally think it tastes great. BUT. If you think 1/3 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time. A couple of readers have suggested this is way too sweet and they were disappointed. It breaks my heart. You can always add more vinegar and salt if you want to try to save your batch. But I swear, this is how we eat it in America’s Dairyland. And we love it.

Link: http://www.culinaryhill.com/cowboy-caviar-recipe/

Tomato-Watermelon Salad

Serves 4.
Vinaigrette
1/4 cup red wine vinegar
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil

Salad
1 small cucumber, peeled
1/2 small red onion
3 heirloom tomatoes (about 12oz total), cut into bite-sized chunks
3.5 cups watermelon, peeled, seeded and cut into bite-sized chunks
1 red bell pepper, cored, seeded and cut into bite-sized chunks
7 oz feta cheese cut into 1/2 inch cubes
1 cup fresh mint leaves thinly sliced

Whisk the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside.

Cut the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Cut the cucumber halves crosswise into thin half-moon slices. Using a mandoline or a sharp knife, cut the onion into 1-inch-long paper-thin slices. Toss the sliced cucumber, onion, tomatoes, watermelon, bell peppers, cheese, and mint in a large bowl with enough vinaigrette to coat. Serve immediately. Refrigerate leftovers.

Spiced Apples and Butternut Squash Soup

Serves 6 to 8

Ingredients
1/4 cup unsalted butter
2 large onions, diced
2 large Granny Smith apples, peeled, cored and diced
1 tsp nutmeg, ground
1/2 tsp allspice, ground
1/2 tsp cinnamon, ground
4 butternut squash, peeled, halved lengthwise and seeds removed, diced into 1 inch cubes
3 quarts chicken stock
salt and freshly ground pepper, to taste

Directions
1) Melt the butter in a large pot over medium heat. Add the diced onions and apples, and cook until tender, about 10 minutes.
2) Stir in the spices, cook for 1 minute, and then add the squash and chicken stock.
3) Bring to a boil; reduce heat and simmer, uncovered, until the squash is tender, about 20 to 30 minutes.
4) Puree and serve. Add additional stock, if necessary, to the desired thickness. Season with salt and freshly ground pepper. Refrigerate any leftovers.