Roast Beef with Spicy Parsley Tomato Sauce

This recipe I made before in 2009 and made it the way the recipes says too. But as I have grown and become a better cook over the years I have learned that to make a recipe even better and your own, you don’t follow it 100%.  So that is what I did with this recipe. Made it before, way back when and it was pretty good. Then made it recently and changed some things to make it my own and it’s even better and now one of my go to recipes for roast…

1 (2-2 1/2-pound) chuck beef roast
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olive oil
5 Roma tomatoes, cored and cut in 1/2
herbs de Provence, to taste
Kosher salt and freshly ground black pepper, to taste
Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
red pepper flakes, to taste
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

For the Roast preheat your oven to 375 degrees

Season the beef with salt and pepper.
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Grab an oven safe pot or dutch oven (always works the best) and turn your burner to high heat, then coat the bottom of the pan with a very thin layer of olive oil.
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Now add the roast.
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Sear the beef on high heat on all sides.
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Turn the heat off. Now add in enough water to come up almost to the top of the roast, now add in better than bouillon beef flavor, k2-_4250fb87-8874-4e90-8843-9fa8e777d185.v1.jpg-7d34dcbe54c2562dc1b62a7b263839510fb21735-optim-450x450
or you could use beef broth. But I HIGHLY recommend the better than bouillon because (I feel) it adds SO much more flavor.
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How to know how much to add, just read the back of the jar and it will tell you. (I add what it tells me, and more).

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Now place a lid on the pot and place in oven
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I bake my roast for a total of 3 hours. So I start with 2 hours, set the timer and just let it bake away.

So while the roast is baking I core and cut my tomatoes in half, and place them on a plate with skin side down.

Then season them with salt and pepper and herbs de Provence, to taste
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So after the roast has baked for two hours, I pulled the pot out of the oven and placed the seasoned tomatoes around the beef
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and then placed the pot back in the oven with the lid on and baked for another hour.

Once the hour is up the roast is ready. Pull it out of the oven and remove the lid.
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Let the meat rest 10-15 minutes.

While the meat rests (and cools off a little too) make the sauce. I used my food processor. So place the parsley, DSC_0046-1

Garlic, and pulse
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red pepper flake,
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Tomatoes
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salt and red wine vinegar and puree, now add the olive oil in a steady stream with the machine running, until it’s all blended in. Then taste the sauce, make sure it doesn’t need more salt. Then pour the sauce in a small bowl and set alongside to serve with the beef.
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To serve, slice the roast
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and place desired amount to eat on a plate. Drizzle a little (or a lot)  of sauce over the meat. Serve the remaining sauce in a small bowl alongside.
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Recipe

  • 1 (2-2 1/2-pound) chuck beef roast
  • olive oil
  • 5 Roma tomatoes, cored and cut in 1/2
  • herbs de Provence, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • Spicy Parsley Tomato Sauce:
  • 1 1/2 cups fresh flat-leaf parsley
  • 2 garlic cloves
  • red pepper flakes, to taste
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • For the Roast preheat your oven to 375 degrees
  • Season the beef with salt and pepper.
  • Grab an oven safe pot or dutch oven (always works the best) and turn your burner to high heat, then coat the bottom of the pan with a very thin layer of olive oil.
  • Now add the roast. Sear the beef on high heat on all sides.
  • Turn the heat off. Now add in enough water to come up almost to the top of the roast, now add in better than bouillon beef flavor, or you could use beef broth. But I HIGHLY recommend the better than bouillon because (I feel) it adds SO much more flavor.
  • How to know how much to add, just read the back of the jar and it will tell you. (I add what it tells me, and more).
  • Now place a lid on the pot and place in oven. I bake my roast for a total of 3 hours. So I start with 2 hours, set the timer and just let it bake away.
  • So while the roast is baking I core and cut my tomatoes in half, and place them on a plate with skin side down.
  • Then season them with salt and pepper and herbs de Provence, to taste
  • So after the roast has baked for two hours, I pulled the pot out of the oven and placed the seasoned tomatoes around the beef and then placed the pot back in the oven with the lid on and baked for another hour.
  • Once the hour is up the roast is ready. Pull it out of the oven and remove the lid.
  • Let the meat rest 10-15 minutes.
  • While the meat rests (and cools off a little too) make the sauce. I used my food processor. So place the parsley, Garlic, and pulse red pepper flake, Tomatoes salt and red wine vinegar and puree, now add the olive oil in a steady stream with the machine running, until it’s all blended in. Then taste the sauce, make sure it doesn’t need more salt. Then pour the sauce in a small bowl and set alongside to serve with the beef.
  • To serve, slice the roast and place desired amount to eat on a plate. Drizzle a little (or a lot) of sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Oven-Fried Chicken Drumsticks

Recipe

6 chicken drumsticks
2 eggs
2 tablespoons water
4 tablespoons butter
1 cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
olive oil
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Preheat your oven to 425 degrees.

While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs
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and water
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In another medium-sized bowl/dish combine the breadcrumbs,
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cheese,
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salt, smoked paprika,
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garlic powder,
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onion powder,
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oregano,
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basil
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and the freshly ground pepper
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Grab your cast iron skillet and place the butter in the skillet
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and place it in the preheated oven to melt

Dip the drumsticks in the egg mixture
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Then dip the drumsticks into the breadcrumbs
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pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating
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once the butter is melted in the pan, pull it out of the oven
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and after coating each drumstick, place them into the pan with the melted butter,
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then drizzle a little olive oil over each drumstick
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Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes
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cool for 5-10 minutes and then serve

Recipe

  • 6 chicken drumsticks
  • 2 eggs
  • 2 tablespoons water
  • 4 tablespoons butter
  • 1 cup panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • olive oil
  • Preheat your oven to 425 degrees.
  • While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs and water
  • In another medium-sized bowl/dish combine the breadcrumbs, cheese, salt, smoked paprika, garlic powder, onion powder, oregano, basil and the freshly ground pepper
  • Grab your cast iron skillet and place the butter in the skillet
  • and place it in the preheated oven to melt
  • Dip the drumsticks in the egg mixture
  • Then dip the drumsticks into the breadcrumbs pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating once the butter is melted in the pan, pull it out of the oven and after coating each drumstick, place them into the pan with the melted butter, then drizzle a little olive oil over each drumstick.
  • Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes cool for 5-10 minutes and then serve

Creamy Cucumber Salad

Got the inspiration for this recipe from my friend Karen! We went to her house for dinner one night and she had made a creamy cucumber salad and holy yum! I fell in love! So when I love something that I try for the 1st time, I have to make it myself!

So here is how I made my creamy cucumber salad:

So I used:

Freshly ground black pepper
Kosher Salt
Fresh Dill
Mayonnaise
Lemon juice
Creole Seasoning
Chives
2 cucumbers (I used English Cucumber because they are my fav) if you use regular cucumbers, maybe use 3
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Peel the cucumbers
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Then slice them up, you can do them thin or thick, whatever you like
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then cut the sliced pieces in 1/2
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Place the cucumber slices into a medium-sized bowl
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then grab another, small bowl and add about 1/2 a cup of mayonnaise,
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and then add 1 tsp of lemon juice
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then about 1/2 a tbsp of chopped, fresh dill
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stir that all together
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Season your cucumbers with salt, and pepper to taste
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add the mayonnaise mixture to the cucumbers
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stir together with the cucumbers, really well

then sprinkle some chives over the cucumbers (about a tsp)
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then stir the chives in and then season with the creole seasoning, 1 tsp. (my fav)
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stir everything together again

refrigerate until you are ready to eat.

Then serve it up!

YUMMY in my tummy!
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Recipe

  • Freshly ground black pepper
  • Kosher Salt
  • Fresh Dill
  • Mayonnaise
  • Lemon juice
  • Creole Seasoning
  • Chives
  • 2 cucumbers (I used English Cucumber because they are my fav) if you use regular cucumbers, maybe use 3
  • Peel the cucumbers
  • Then slice them up, you can do them thin or thick, whatever you like
  • then cut the sliced pieces in 1/2
  • Place the cucumber slices into a medium-sized bowl
  • then grab another, small bowl and add about 1/2 a cup of mayonnaise,
  • and then add 1 tsp of lemon juice
  • then about 1/2 a tbsp of chopped, fresh dill
  • stir that all together
  • Season your cucumbers with salt, and pepper to taste
  • add the mayonnaise mixture to the cucumbers
  • stir together with the cucumbers, really well
  • then sprinkle some chives over the cucumbers (about a tsp)
  • then stir the chives in and then season with the creole seasoning, 1 tsp.
  • stir everything together again
  • refrigerate until you are ready to eat.
  • Then serve it up!

Easy Mac and Cheese

Found this recipe on my most favorite website right now, Pinterest. Found it and thought how easy, different and yummy!

Got the recipe from here

So all you need is 5 ingredients!

Milk
Elbow Noodles
Extra sharp cheddar cheese, preferably not already shredded/grated. I am all about freshly shredded/grated cheese.
Kosher Salt
Freshly ground black pepper
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So grab a saucepan and turn your burner to medium heat and add 2 cups of milk
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then add in 2 cups of noodles
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simmer pasta in milk
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and continue stirring your pasta often
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So I added a few extras to my mac and cheese, I added a tsp of butter, because butter always makes everything better!
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stir the butter in and let it melt, cook the pasta in the milk until the pasta is cooked. I just followed the directions on the pasta box and started with that time and then cooked a few minutes longer after I tested the pasta.

Don’t drain the pasta

add in 2 cups of freshly shredded/grated extra sharp cheddar cheese
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Stir the cheese in
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then season with salt & pepper and I also added in a little bit of garlic salt as well
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stir everything together. Turn burner off and serve up, nice and hot.
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Recipe

  • Milk
  • Elbow Noodles
  • Extra sharp cheddar cheese, preferably not already shredded/grated. I am all about freshly shredded/grated cheese.
  • Kosher Salt
  • Freshly ground black pepper
  • So grab a saucepan and turn your burner to medium heat and add 2 cups of milk
  • then add in 2 cups of noodles
  • simmer pasta in milk
  • and continue stirring your pasta often
  • So I added a few extras to my mac and cheese, I added a tsp of butter, because butter always makes everything better!
  • stir the butter in and let it melt, cook the pasta in the milk until the pasta is cooked. I just followed the directions on the pasta box and started with that time and then cooked a few minutes longer after I tested the pasta.
  • Don’t drain the pasta
  • add in 2 cups of freshly shredded/grated extra sharp cheddar cheese
  • Stir the cheese in
  • then season with salt & pepper and I also added in a little bit of garlic salt as well
  • stir everything together. Turn burner off and serve up, nice and hot.

Roasted Vegetable Minestrone

So my friend James LOVES Minestrone soup. So one night I decided to make it so I could invite him over and then I decided to invite our friends Karen and Allan over as well. So here you go!

Got the recipe from The Pioneer woman from here

2 whole Zucchini, Halved, Cut Into Strips,
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Then Cubed
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2 whole Summer Squash, Halved, Cut Into Strips,
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Then Cubed
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8 ounces, weight White Mushrooms, Stems Removed And Quartered
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2 Tablespoons Olive Oil
Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Pealed And Sliced
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1 whole Medium Onion, Diced
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3 stalks Celery, small chop (leaves too)
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8 cups Low Sodium Chicken Broth
2 cans Cannelini Beans, Rinsed
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2 cans Red Kidney Beans, Rinsed

1 cup (heaping) Cut Green Beans, Fresh Or Frozen
1-1/2 cup Medium Or Small Pasta Shells, Uncooked
1 can (28oz) Diced Tomatoes With Juice
Salt And Pepper, to taste
Parmesan Cheese, Shaved
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Preheat your oven to 500 degrees.
Toss cubed zucchini, squash,
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and mushrooms
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in a bowl with olive oil
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and a sprinkling of kosher salt.
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Arrange onto two sheet pans (so there is no over crowding)
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and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
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In a heavy pot,
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heat olive oil over medium heat.
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Add carrots, onions, and celery
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and stir to cook for 3 minutes. Pour in broth
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and bring to a boil. Reduce heat to low and simmer for ten minutes.
Add cannelini beans
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then add kidney beans
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and green beans.
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Cook on low for five minutes. Add pasta
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and cook for an additional five minutes. Add canned tomatoes,
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stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper
Add roasted vegetables at the very end.
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I also added spinach, about a cup

Stir and allow to simmer and heat for a few minutes before serving.
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Be sure to check seasoning! Add more broth if necessary to increase liquid amount.
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Serve with Parmesan shavings
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Recipe

  • 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
  • 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
  • 8 ounces, weight White Mushrooms, Stems Removed And Quartered
  • 2 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • 2 Tablespoons (additional) Olive Oil
  • 2 whole Carrots, Pealed And Sliced
  • 1 whole Medium Onion, Diced
  • 3 stalks Celery, small chop (leaves too)
  • 8 cups Low Sodium Chicken Broth
  • 2 cans Cannelini Beans, Rinsed
  • 2 cans Red Kidney Beans, Rinsed
  • 1 cup (heaping) Cut Green Beans, Fresh Or Frozen
  • 1-1/2 cup Medium Or Small Pasta Shells, Uncooked
  • 1 can (28oz) Diced Tomatoes With Juice
  • Salt And Pepper, to taste
  • Parmesan Cheese, Shaved
  • Preheat your oven to 500 degrees.
  • Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.
  • Arrange onto two sheet pans (so there is no over crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.
  • In a heavy pot, heat olive oil over medium heat.
  • Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.
  • Add cannelini beans then add kidney beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper
  • Add roasted vegetables at the very end.
  • I also added spinach, about a cup
  • Stir and allow to simmer and heat for a few minutes before serving.
  • Be sure to check seasoning! Add more broth if necessary to increase liquid amount.
  • Serve with Parmesan shavings

Chili

I just made this recipe up…wanted chili one night for dinner so just went with it and this is what I came up with…

I did use this recipe for the Chili seasoning mix
1 tablespoon smoked paprika
2 1/2 teaspoons seasoning salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
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In a bowl,
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stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.
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Whatever you don’t use, store in an airtight container.

OK now for what you will need for the chili:
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2 green bell peppers, chopped in small chunks
1 red bell pepper, chopped in small chunks
1 28 oz can, diced tomatoes
1 28 oz can, crushed tomatoes
1 15 oz can, black beans, drained
1 15 oz can, Pinto beans, drained
1 5-6 oz can, Tomato paste
1 15 oz can, tomato sauce
Garlic salt, to taste
Freshly ground black pepper, to taste
Kosher salt, to taste
Chili powder, to taste
about a pound and 1/2 lean ground beef
2-3 garlic cloves, smashed and minced
3-4 celery stalks chopped into small dice
2 jalapenos peppers (I left the seeds in for extra spiciness, you can remove them)
2 yellow chilies
1 yellow onion, chopped
chili seasoning
10-12 roasted green chilies, skin and seeds removed and chopped
(not in picture but I also used about 3 cups of water and Worcestershire sauce)

So start by chopping all your veggies: bell peppers, celery, jalapenos, yellow chilies, onion, green chilies and set aside
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Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef
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Season with Salt and Pepper, to taste
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Cook beef and ground up into small chunks and brown meat
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Add a little chili seasoning to beef, to taste (I never measure so I always say, to taste because that’s what I do… to taste)
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stir beef and chili seasoning together and then add onions and stir together with beef
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then add garlic
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cook for a minute or two, until you smell the garlic and stir everything together. Then add celery
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stir
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then add a little more chili seasoning, again…to taste
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stir in with meat and veggies
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add red bell pepper
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green bell pepper
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stir everything together
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Add Jalapenos and Yellow Chile’s
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Then add green chilies
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Add Beans
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Then add, canned tomatoes and sauce
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I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili
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stir everything together
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then add a generous amount of chili powder, to taste
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then I added a few dashes of Worcestershire sauce
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then I added in a couple more cups of water
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Then added tomato paste
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stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.
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let chili simmer 30-45 minutes uncovered, stirring occasionally

Then serve it up in a nice large bowl with freshly grated, extra sharp cheddar cheese
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Recipe

  • Chili seasoning mix
  • 1 tablespoon smoked paprika
  • 2 1/2 teaspoons seasoning salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • In a bowl,
  • stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano.
  • Whatever you don’t use, store in an airtight container.
  • OK now for what you will need for the chili:
  • 2 green bell peppers, chopped in small chunks
  • 1 red bell pepper, chopped in small chunks
  • 1 28 oz can, diced tomatoes
  • 1 28 oz can, crushed tomatoes
  • 1 15 oz can, black beans, drained
  • 1 15 oz can, Pinto beans, drained
  • 1 5-6 oz can, Tomato paste
  • 1 15 oz can, tomato sauce
  • Garlic salt, to taste
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • Chili powder, to taste
  • about a pound and 1/2 lean ground beef
  • 2-3 garlic cloves, smashed and minced
  • 3-4 celery stalks chopped into small dice
  • 2 jalapenos peppers (I left the seeds in for extra spiciness, you can remove them)
  • 2 yellow chilies
  • 1 yellow onion, chopped
  • chili seasoning
  • 10-12 roasted green chilies, skin and seeds removed and chopped
  • (I also used about 3 cups of water and Worcestershire sauce)
  • So start by chopping all your veggies: bell peppers, celery, jalapenos, yellow chilies, onion, green chilies and set aside
  • Grab a deep pot and place on burner and heat burner to medium high heat and add ground beef
  • Season with Salt and Pepper, to taste
  • Cook beef and ground up into small chunks and brown meat
  • Add a little chili seasoning to beef, to taste (I never measure so I always say, to taste because that’s what I do… to taste)
  • stir beef and chili seasoning together and then add onions and stir together with beef
  • then add garlic
  • cook for a minute or two, until you smell the garlic and stir everything together. Then add celery, stir
  • then add a little more chili seasoning, again…to taste
  • stir in with meat and veggies
  • add red bell pepper, green bell pepper
  • stir everything together
  • Add Jalapenos and Yellow Chile’s
  • Then add green chilies, Add Beans
  • Then add, canned tomatoes and sauce
  • I filled the 15 oz can of tomato sauce with water once I poured the sauce into the chili
  • stir everything together
  • then add a generous amount of chili powder, to taste
  • then I added a few dashes of Worcestershire sauce
  • then I added in a couple more cups of water
  • Then added tomato paste
  • stir everything together, really well, taste for seasonings and add more if needed. Or leave as is.
  • let chili simmer 30-45 minutes uncovered, stirring occasionally
  • Then serve it up in a nice large bowl with freshly grated, extra sharp cheddar cheese

Herb Roasted Mushrooms

I love mushrooms! LOVE! So I found this recipe and HAD to make it!
1-1 1/2 pounds crimini mushrooms
1-2 sprigs fresh rosemary, chopped
2-3 sprigs fresh thyme, chopped
kosher salt, to taste
fresh ground black pepper, to taste
olive oil, for drizzling (1-2 tablespoons)
the juice from one lemon
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Preheat the oven to 350 degrees.

Place crimini mushrooms in a baking dish.
Sprinkle with rosemary and thyme around the mushrooms.
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Sprinkle the kosher salt and black pepper over the mushrooms.

Drizzle with olive oil and lemon juice. Bake in oven for 30 – 35 minutes or until mushrooms are tender. Serve hot.

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