MALIBU MELT WRAPS

• Grilled or Breaded Chicken (I’ll either buy some Tyson chicken strips or just grill some chicken breasts)
• Swiss
• Avocado
• Romaine
• Tomato
• Honey Mustard

This is a wrap that they have at Tacone restaurants”¦ I’m planning on using hot/warm chicken, heating the tortilla/warp on the stove and melting the swiss cheese on the wrap. Toss the romaine lettuce in the honey mustard, put it all together like a burrito.

I love Bertucci’s (which you’ll find out in Boston area). This is a dish I ordered one night that was super yummy and just sort of made up a recipe for.

Today I have an easy, reliable recipe for simple slow cooker pot roast. This pot roast cooks perfectly every time and provides all kinds of wonderful juices for making gravy.

Growing up my mom and my mom’s mom always made roast beef that was cooked in the oven. I loved their roast beef dinners, complete with mashed potatoes and gravy. Fast forward a few years to when I got married and started really cooking for myself. The first time we had friends over for dinner I chose to make roast beef, after all that was company-worthy food. Welll…despite my best efforts, the roast beef came out tough and dry. Our friends and my husband were incredibly sweet, praising my efforts. But I knew better. I tried cooking roast beef a few more times and eventually gave up. I just couldn’t replicate what my grandmother and mother could do.

Fast forward a few more years to dinner at my friend Katie’s house. She made us pot roast in the slow cooker and it was delectable. She kindly shared the recipe and it has been a standby for me ever since. My family loves this pot roast because it tastes so good. I love it because it’s beyond easy and it makes a ton of wonderful juices that can be made into gravy. While this roast is different than the magic my mother and grandmother conjured, it is just as delicious and has provided new memories for our family. Enjoy!

Pot Roast

 

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Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

From: Katie Tullis

Author: Jane Maynard

Recipe type: Main Dish, Beef

Serves: 4-6

Ingredients

• 1 chuck or round beef roast, 2-3 pounds
• Olive oil
• salt
• pepper
• 1 can beef consumme
• 1 can water

Instructions

1. Generously salt and pepper the roast on all sides.
2. Heat a tablespoon or two of olive oil in a large frying pan at medium-high heat. Once pan is hot, add roast, browning on both sides for a few minutes per side until it browns.
3. Place browned roast in slow cooker. Add beef consumme and water to slow cooker. Cook on low for 6-8 hours (I always try to go at least 8 hours so it gest super tender and "potroasty").
4. Use fluid in crockpot to make gravy. Click here for instructions on how to make gravy with white roux (the best way!).

3.4.3177

OTHER RECIPES YOU MAY LIKE:

• White Roux / How to Make Perfect Gravy
• Mashed Potatoes
• Slow Cooker Pot Roast

EQUIPMENT I USED TO MAKE THIS RECIPE:

• Le Creuset Enameled Cast Iron Skillet
• Crock Pot 6-Quart Manual Slow Cooker

SPICY ORANGE CHICKEN
From: Mary/Grammy McCarthy (this dish is not hot spicy)
INGREDIENTS:
– 2 boneless skinless chicken breasts (recently I’ve been cutting them into chunks before cooking and like how it comes out that way)
– 1/2 C flour
– 1/2 t. salt
– 1/2 t. pepper
– 3 T butter

Sauce:
– 2 T brown sugar
– 2 T vinegar
– 1 C orange juice
– 1 t. nutmeg
– 1 t. dried basil
– 1 small can mandarin oranges
– Jane Note: I add ground ginger as well. I also 1.5 X the sauce ingredients.

DIRECTIONS:
Combine flour, salt and pepper in bag. Shake chicken pieces until coated. Brown on both sides in butter in skillet over medium heat. Drain off fat.

Combine sauce ingredients (I usually 1 1/2 times the recipe for the sauce ingredients) and add to skillet. Cover and cimmer ~30 minutes or until tender. For a “sophisticated touch” add drained mandarin oranges and heat about 5 mins.

Note: cook chicken and sauce in covered skillet, but tip the cover a little to thicken sauce towards the end of cooking time. Bon appetit! This also freezes will if you make it ahead and save for “company” supper. XO Grammy

FANCY COLESLAW
Fancy means more ingredients, ie more work, but yummier
From Pat Maynard, my awesome mother-in-law

• 3/4 C mayo
• 3/4 C miracle whip
• 1/2 t. celery seed (1 t.)
• 2 t. seasoned salt
• 1/4 C olive oil
• 1/2 C white vinegar
• 1/2 C sugar
• 1 T dry mustard
• 1/3 t. pepper
• 1 head cabbage
• 4 grated carrots
• 1 chopped pepper
• finely chopped onion

If you would like to read more about this recipe, I have written a post about it since originally adding this link to the site. Please click here for the full post!

CHUNKY BANANA SWEET POTATO MASH
From Adrianne Campbell (from Cuisine at Home magazine)
Good side dish for Chili Chicken Skewers
2 lb. sweet potatoes, peeled, cubed in 1 inch cubes
1 banana
2 T. honey
2 T. jalapeno, seeded and minced
1/4 cup orange juice

Bring potatoes to boil in salted water. Cook until really tender (about 15 minutes) Drain, return to pan to dry out over medium heat for a couple of minutes. Off heat, add remaing ingredients and mash to desired consistency. Serve w/ salt and pepper.