Oven Cooked Chuck Roast




Sundays are a busy day for me because I am Pastor Chef (like Master Chef, get it? Nevermind.) So we try to find something that would be full of flavor but yet easy to make. Now the focus is the roast in this post, and I must say the roast turned out perfectly. It was so moist and tender I almost wanted to eat the fat. So here is what I did:



One Thick chuck roast, cut in half (I will cook the other half another day)
1 1/2 tbsp kosher salt
1/2 tbsp black pepper
1 tbsp garlic powder
1 tbsp paprika
2 tbsp Worcestershire sauce


Take your dry seasonings and coast each side of the roast evenly.
Sear both the roast in a cast iron skillet on medium heat for five minutes on each side. Add Worcestershire sauce to the pan, not the on the meat. 
Add vegetables if you like and put in a 200 degree oven for five hours.

When I cut into the roast after that time and that low temperature the meat was very most, and very tender, but not the mushy tender you get after it has cooked in a crock-pot all day. The flavor: Wonderful!

However I do recommend that you cook the vegetables separately or add more liquid for them to cook. I feel a higher heat setting would be good for it.

And there you have it! This roast was awesome! Did not need any sauce or anything to flavor it up. And by the way, the fat does melt in your mouth!


Oven "Fried" Chicken with Cauliflower Mash and Sauteed Mushrooms


This recipe is nothing short of deliciousness. I did  an oven frying method on this chicken that made the skin taste fried but is baked. Topped with the cauliflower mash and sauteed mushrooms, it felt like we were not even on a diet. This is what you will need:

Four bone in chicken breasts with skin on
Two cups sliced mushrooms
Four cups cauliflower
1/4 cup plain Greek yogurt
1/4 cup almond milk 
1/2 tbsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1/2 tbsp aluminum free baking powder
1/2 tbsp minced garlic
salt and pepper to taste

In a boiler, simmer the cauliflower until the cauliflower is tender. Drain. Set to the side.Take your bone in chicken breasts and debone them with skin still intact.This will give you tenderloins for stir fry and bones for chicken broth. If you don't know how to debone a chicken breast, here is a video (but leave skin on!) :




Mix together kosher salt, black pepper, garlic powder, paprika and baking powder into a bowl. The aluminum free baking powder is what is going to crisp up your chicken skin. Thoroughly coat your breasts with the mixture till all is covered.

Preheat your oven to 400 degrees. Place chicken in a cast iron skillet or other oven safe pan, skin up. The total cooking time for the chicken should be about 35 minutes. Tip: Turn the chicken over once during the cooking process and let the fat coat the skin side. Then turn the chicken back skin side up. 

While the chicken is cooking prepare your cauliflower mash. Place your mash back on the stove and turn on medium heat. Mix in garlic and saute for a minute or two. Add a little olive oil if you feel its too try. Add Greek yogurt and almond milk. Simmer for about five minutes. Take a hand blender and emulsify all ingredients.  Salt and pepper to taste. 

During the last minute I turned the oven on broil and broiled the chicken to make a little more crispy. 

I took a saute pan and did a quick saute of mushrooms with salt and pepper. 

 It was delicious! The skin was great, the flavor was great, and I didn't feel as guilty eating it.  




Sweet Potato Barbecue Chicken

When I try something different sometimes, I tell myself "this couldn't possibly work". This was the case with this dish. However, after I had made it and tried it, I was pleasantly surprised how good it was. The sweetness of the sweet potato with the corn and beans, then the added protein of the chicken with barbecue sauce make a good combination! Here is what you will need:

Two pieces chicken tenderloins, cooked
One medium sweet potato
1/4 cup canned whole kernel corn
1/4 cup black beans
Any type of barbecue sauce
Salt and pepper to taste

I cheated and did the microwave method of cooking the sweet potato. Take a fork and poke small holes in the potato. Put in the microwave for six to eight minutes, in two minute intervals until potato is soft.

In a saute pan take your beans and corn and saute in pan on medium heat until heated through and beans are beginning to sweat. Add salt and pepper to taste.

Place your potato on a plate, top with corn and beans, then place chicken around. Drizzle with  your favorite barbecue sauce.

You are done! Simple,and healthy dish for lunch.

Turkey Burger Sliders with Sweet Potato Buns

These little gems are now going to be a regular routine for me. They are very simple to make and they are not (too) bad for you. I enjoyed mine with a little sriracha and Dijon mustard on my plate, with a few bread and butter pickles. Here is what I did:

1 lb. package ground turkey
One large sweet potato, cut in 1/4 inch circles
Two tsp kosher salt
One tsp black pepper
Two tsp garlic powder
Two tsp smoked paprika
Two tsp soy sauce
Fresh spinach
Any type of cole slaw you like
1/3 cup mozzarella cheese

Place your sweet potato disks in a preheated 400 degree oven and cook for 20 to 25 minutes.

Mix ground turkey, salt, pepper, garlic powder, paprika and soy sauce together. Make turkey patties about the size of your sweet potato disks.

Cook patties on medium heat in a skillet until meat is cooked through, around 10 to 12 minutes, flipping every four minutes.

Construct bun with two potato disks. Place mozzarella cheese on bottom disk. Place turkey burger on top of cheese. Place cole slaw and spinach, and place top bun.

There you have it! I'm finished with buns. This was a great level of flavor.



Now A Member of the Yummly Network



I am now a member of the Yummly network that shares thousands of recipes to millions of viewers. You can check it out here. My user page is located here. I'm in the process of moving some of my recipes over, so check it out!

Grilled Pork Steaks



When I made my turkey burgers, I also had the opportunity to grill some pork steaks for the next night's dinner. These turned out really well, being moist and juicy. Here is what I did:



One small pork loin roast, fat trimmed, cut into steaks
Two tsp kosher salt
Two tsp black pepper
One tsp garlic powder
One tsp smoked paprika
Three tsp chipolte seasoning

Trim all fat and skin from loin. Cut into steaks. These were almost 2 inches thick.

Coat pork on both sides with all seasonings.

Have your charcoal grill fired up, and I have a cast iron skillet on indirect heat.

Place pork over fire. Cook on each side for about five minutes.

Once they have been seared well for five minutes on each side. I placed them on the indirect skillet.

I let the pork steaks cook for another 15 minutes in the skillet. If you do not have this, you can place in the oven for 15 minutes on 325 degrees.

Take them from heat and let them rest for about five minutes.

Mine was cooked about medium.
And that's it! They were very moist and flavorful, and the texture was very nice. Good alternative to a steak when you want something a little different!

Download or print recipe here.



Gluten Free Pizza


This is a recipe that is sort-of diet friendly and we have tried this before with great results. There are various recipes floating around on the internet, but I adjusted those I found to make it my own. This pizza was so good, I wish you could reach in your screen and take a bite.  This recipe is very similar to those you find online, but I added a few tweaks. Here is what I did:

One eight ounce package cream cheese
Two eggs
1/4 tsp black pepper
1 tsp minced garlic
1/4 tsp garlic powder
1/4 cup grated Parmesan cheese


1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
1/4 of a green bell pepper
1/2 medium red onion
1/2 cup diced mushrooms
1/4 cup spinach
Italian seasoning

Add cream cheese to a mixing bowl.

Add the eggs.

Add the Parmesan cheese.

Then add the minced garlic and the garlic powder.

Add pepper

Mix in your mixer until smooth. Spread out into the bottom of a 9x13 dish. 
Bake your mixture in the oven for 15 to 20 minutes on 350 degrees.  At the last minute I broiled mine to get it extra brown.
Sprinkle with Italian seasoning and more garlic powder. Let cool for about ten minutes.


Take sauce and spread over the "crust".

Add your mozzarella cheese.

Then add the toppings of your choice. I used bell peppers, red onions, mushrooms and spinach.

Place back in the oven and cook for another 12-15 minutes. I once again broiled mine at the last  minute.
Yum.

And that is it! I didn't even miss the crust. The flavor combination of the cream cheese, Parmesan, and mozzarella were awesome. The veggies on top were the icing on the "no bread" cake. Please try this sometime!

Grilled Turkey Burgers

Total cooking time should be about 12 to 15 minutes.
I grilled some turkey burgers recently and I musty say that after eating these, I do not want to go back to beef burgers.  The turkey burger turned out so moist, juicy, and flavorful. Don't let turkey meat turn you off! This was a great flavored burger.So here is what you need:

1 pound ground turkey meat
2 tsp kosher salt
2 tsp black pepper
2 tsp garlic powder
2 tsp smoked paprika
1 tbsp soy sauce

Take package of turkey meat and place in a large bowl. Take a knife and cut through all the ground meat. Sometimes turkey will have Long strands when they grind the meat. 
Take all your spices and soy sauce and put into the meat. With clean hands work all the ingredients into it. Mold the burgers into three large patties. Sprinkle each side with a little salt and pepper, just enough to cover the tops.

Should look something like this.

Fire up your charcoal grill for direct heat cooking.

Place your burgers on the grill and cook for about three minutes.

Continue to cook on each side for three minutes, turning often.


I served my burger with balsamic slaw, refrigerator pickles, and bacon.



I'm serious. If ever want a burger again, I want it turkey and I want it this way. Home-run!





Homemade Peach Ice Cream




2 cans sweetened condensed milk
1 can pet milk
1 ½ cups sugar
1 quart half n half
4 eggs, to be tempered
1 tbsp lemon juice
2 tsp vanilla
1 cup diced fresh peaches

In a small boiler, take two cans of sweetened condensed milk, one can pet milk and sugar and bring to where all contents are hot and broken down but not simmering. 

Take four eggs and whisk. Take hot mixture and slowly temper the eggs. Once eggs are properly tempered, mix eggs in mixture and remove from heat. Add vanilla and lemon juice.  Pour mixture into four quart size ice cream maker. Pour in half n half. Stir and place in fridge for two hours or longer.

When thoroughly chilled, use electric ice cream maker as per instructions.


Prepare to eat and hurt yourself due to delicious taste.

Citrus Steak

 
Yum

1 cut of beef sirloin
2 lemons
2 oranges
1 tbsp  kosher salt
1/2 tbsp pepper
1 tsp seasoned salt
1 tsp garlic powder
1 tsp smoked paprika


Take beef and place on a cutting board. Sprinkle  kosher salt liberally on both sides along with pepper. Place the beef in Zip Loc bag or in the Zip Loc sealer bags( I had the sealer bags along with the sealer system).

Juice both lemons and oranges but save about six slices. Pour juice in bag with beef and then place the six slices with the steak inside, preferably on top of the steak.  Let marinate overnight or freeze and thaw when ready to cook.

When ready to cook, remove beef from juices and place on a cutting board. Season both sides with Lowery's seasoned salt, garlic powder, and smoked paprika.

Heat a cast iron skillet or grill pan on medium-high. Make sure it is hot! I had my pan pre-coated with some vegetable oil. I don't want a lot of oil in the pan.

Place beef in pan and cook to desired doneness. With mine for medium rare, I cooked this piece of meat for about six to seven minutes per side.

Remove beef from heat and place on a CLEAN cutting board. Let rest for five minutes. Slice meat AGAINST the grain. Serve in a plate. Eat. Enjoy.

Homemade Apple Butter



This stuff is what biscuits dream about. Apple butter is one of those things that make you love the apple that much more. I got the recipe from my wife as follows:

6 lbs. apples,
4 1/2 c. sugar,
2-3 tsp. ground cinnamon (I used closer to a tbsp b/c we like cinnamon)
1/4 tsp. ground cloves,
1/4 tsp. salt.
Peel, core the apples. Combine sugar, cinnamon, cloves and salt. Pour over the apples and mix well. Place in crock-pot on lowest setting.Cook in crock pot for 12 hours. After about 12 hours the apples should have a dark amber color. Take a food emulsifier and blend until smooth. You can also use a blender. It should look something like this:

Smooth and creamy.
Allow to cook without lid on high for about 15 minutes. Turn off crock-pot and allow to cool to almost room temperature. Ladle into any size jar you want.

We mainly are going to eat this with breakfast and give it away. Store in fridge! It is delicious. 



Smoked Ribs

I had the opportunity a while back to smoke a small rack of baby back ribs as I was cooking some steaks. It began to rain about halfway through the cooking process, so I just finished it in the oven, something I normally do anyway. They were quite tender and had good flavor. In fact, I hardly put any barbecue  sauce on them. White or red sauce. So here is what you'll need:

1 rack baby back ribs
1 tbsp kosher salt
1/2 tbsp black pepper
1/2 tbsp garlic powder
One tbsp smoked paprika
1 bag Kingsford charcoal
About five water-soaked chunks of hickory 

Setting up the grill:
I once again do the indirect method of cooking the ribs. If you missed the first post about indirect method, click here. Place your hot coals and five soaked hickory chunks on one side of the grill. The ribs will go on the other.

Sprinkle all of your spices on your meat, and only on the meat side facing up. . Start with salt, pepper, garlic powder then paprika.

Place on foil wrap but do not wrap up. Once again make sure meat side is up where you placed spices. You want the smoke to change the color of the top part of the meat. 

Ideally, you are to let it cook on the smoker for 2 1/2  to three hours, But it began to rain hard on my grill. I I cooked for about 1 1/2 hours on grill and 1 1/2 hours in the oven at 225. 

The ribs were very tender but not falling off the bone. I don't like ribs that fall all to pieces. 

And that is it! They were a tasty treat for our family one night that was quick to whip up.





Panko Onion Rings

Another recipe I found on Foodwishes.com that I tried; onion rings fried, coated in panko flakes. When I saw the ingredient list of items to make them, I wasn't so sure. But I can honestly say this recipe is the best breading I have cooked at home. This is what you will need:

1/2 cup all purpose flour
1/4 cup cornstarch
two tbsp instant mashed potatoes (yeah, I couldn't believe it either)
1/2 teaspoon cayenne pepper
one cup club soda (another mystery for me, but trust me)
three yellow onions
three cups panko bread crumbs
Table salt
Vegetable Oil

Cut onion into rings, about 1/4 inch thick.







Mix flour, cornstarch, instant potatoes and cayenne; Add one cup club soda.
Place panko crumbs into large bowl.


Dip rings in wet mixture, then in panko flakes, coating evenly.

I fried my rings at 380 degrees for a couple of minutes on each side.
Remove from grease and immediately salt with table salt.


This are literally some of the best onion rings I have ever had. Please try sometime!