Bottom Round Roast Beef with Home Fried Potatoes

Recipe from: livingthegourmet
Images Credit: Catherine

Bottom Round Roast Beef with Home Fried Potatoes

“There really is nothing like a meat and potatoes meal; especially if you dress it up a bit and play with the flavors.” Catherine

Ingredients:

3 – 4 lb. boneless bottom round roast

For the Rub:

½ tsp. turmeric

½ tsp. cinnamon

1 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. paprika

2 tbs. olive oil

Preparation:

Preheat Oven 325 degrees:

Combine all of the ingredients for the rub in a small bowl. 

Rub all over the meat.

Place the meat in a baking pan with the fat side up.

Roast 1½ - 2 hours or until the desired doneness is achieved.

Transfer the roast to a carving board and let rest for 10-15 minutes.

 Carve the roast into thin slices and season as desired.

For the Home Fried Potatoes:

3-5 lbs. of potatoes

2 large onions – sliced thin

4 cloves garlic – chopped

½ tsp. turmeric

½ tsp. curry

1 tsp. ground cumin

1 tbs. brown sugar

1 tsp. salt

½ tsp. paprika

½ tsp. black pepper

½ tsp. dried oregano

2 tbs. vinegar

2 - 3 tbs. canola oil

Skin and quarter the potatoes. 

Bring the potatoes to a slow boil in salted water, until fork tender and drain. 

Do not overcook the potatoes. 

Leave in the colander while preparing the base for the home fries.

Heat a large frying pan with the oil and add the onions and garlic. 

Let the onions and garlic sauté until the onions are soft and garlic fragrant.

Combine the spices in a small bowl and add to the onions and toss.

Add the potatoes and the vinegar and toss.

Add another tablespoon or two of oil to the potatoes and toss.

Taste a potato for seasoning.

Leave on a low heat tossing occasionally to add some desired crispness.

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BBQ Mac and Cheese

Recipe from: livingthegourmet
Image Credit: Catherine

BBQ Mac and Cheese

““Tis” the season for lots of Mac and Cheese recipes for indoor and outdoor picnics!” 

Catherine

Ingredients:

1 cup cottage cheese

½ cup Parmesan cheese

½ cup ketchup

1 tsp. brown sugar

½ jalapeño

½ cup Italian parsley

1¼ cup milk

3 cloves garlic

1 onion – diced

¾ tsp. ground cumin

½ tsp. salt

½ tsp. black pepper

2-3 tbs. butter

1 cup cheddar cheese shredded or your favorite

¼ cup Italian style breadcrumbs or homemade breadcrumbs

1 lb. of your favorite macaroni

Preparation:

Prepare the macaroni as directed.

Combine in a food processor the cottage cheese, milk, Parmesan cheese, ketchup, brown 

sugar, jalapeño, garlic, parsley and seasonings. 

Heat a frying pan with butter and sauté the onions until softened and transparent.

Heat another frying pan with a pat of butter; add the bread crumbs; toss and brown a bit.

Preheat Oven 325 degrees:

Butter a baking dish. 

Add the macaroni, the mixture from the food processor, the shredded cheese, the onions and 

toss.

Top with the bread crumbs a few pats of butter and grated Parmesan cheese and a little 

shredded cheese.

Bake 25 – 30 minutes; until slightly golden.

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Individual Pineapple Upside Down Cakes

Recipe from: thibeaultstable
Image Credit: Ann

Individual Pineapple Upside Down Cakes

“Mini Pineapple Upside Down Cakes  made with fresh pineapple.” Ann

Cake Batter

6 tablespoons (3/4 stick) butter

1/2 cup milk

1 cup flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 eggs

3/4 cup white sugar

2 teaspoons vanilla extract

Caramel

1/2 cup butter

1 cup brown sugar

1/8 cup of cream

1 to 2 teaspoons vanilla.

Pecans

Fresh Pineapple cut into rings.

Heat oven to 350°F.

Butter individual mini cake pans.

Make the caramel sauce, by melting the butter in a small sauce pan. 

Add the brown sugar and stir until sugar has melted. 

Add 1/8 cup of cream and vanilla. 

Stir until smooth and set aside.

Place milk in microwave measuring cup. 

Heat until just warm enough to melt the butter. 

Add butter and stir until melted. 

Set aside to cool.

Whisk the flour, salt and baking powder together and set aside.

Beat the eggs and sugar until smooth.

Add the vanilla.

Add the flour mixture and mix until smooth. 

Add the milk and butter.

Pour caramel into bottom of each pan, place pecans smooth side down, place one ring of 

pineapple over pecans and press down. 

Top each with cake batter.

Bake 20 to 25 minutes.

Let sit for 1 or 2 minutes. 

Run knife around edges and tip cakes out on to wire rack.

Don't wait too long to tip cakes out or they will stick.

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Roast Chicken Italian Style

Recipe from: thibeaultstable
Image Credit: Ann

Roast Chicken Italian Style

“This is one of those dinners that you don't need a recipe for and it can be adapted to suit your own taste.” Ann

I cut up a whole chicken.

Added onions, garlic cloves, zucchini, potatoes, cherry tomatoes and black olives.

Seasoned with fresh rosemary, salt and pepper and drizzled with olive oil.

Roasted in a hot oven at 475°F.

Season Greek Style or  roast with different vegetables such as carrots, Brussels sprouts, turnip, etc....

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Pear Tart

Recipe from: livingthegourmet
Image Credit: Catherine

Pear Tart

“Everyone loves a good tart!” Catherine

Ingredients:

2 or 3 ripe pears –remove skin and sliced

¾ cup sugar

2 tsp. vanilla extract

2 large eggs

1 cup self-rising flour

¼ cup whole milk or cream

½ tsp. salt

½ cup canola oil

Butter for greasing the pan

Preparation:

Preheat Oven 350 degrees:

In a bowl, cream the oil, sugar, eggs, milk and vanilla with a hand mixer.

Add the flour and combine the flour. 

Do not over mix.

Spread the batter in the prepared pan. 

This batter is enough for two 8 inch cake pans.

Press the pear slices into the batter in a pinwheel pattern.

Press in as many as you can. 

The batter will rise and cover the pears. 

The more pears, the moister the tart will be.

Bake 25 – 30 minutes or until the toothpick test comes out clean.

Cool and serve with whip cream.

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Grilled Lamb Chops

Recipe from: pictureperfectmeals
Image Credit: Cheryl Beverage Barnes

Grilled Lamb Chops

“I love it when a special dinner is also quick and easy to make. An overnight soak in a flavorful marinade makes these delectable chops moist and tender. Once you heat your grill pan, dinner’s just a few minutes away.” Cheryl Beverage Barnes

Ingredients:

¼ cup extra-virgin olive oil

¼ cup red wine

1 tablespoon red wine vinegar

1 tablespoon minced garlic

1 tablespoon fresh minced rosemary

1 tablespoon fresh minced parsley

2 teaspoons fresh minced thyme

6 lamb chops, about ¾-inch thick

Kosher salt and freshly ground black pepper

Instructions:

In a large zip-top bag, combine the olive oil, wine, vinegar, garlic, rosemary, parsley and thyme.

Add the chops, seal the bag, pressing out any air and refrigerate overnight, occasionally turning the bag.

Bring the chops to room temperature, remove from the marinade; discard.

 Brush off any bits of garlic on the chops (it can burn on the grill).

Season the chops all over with salt and pepper.

Heat a grill pan over medium-high heat until almost smoking.

Add the chops and cook until you get a nice sear, about 2 minutes.

Flip the chops over and continue to cook for an additional 3 to 3-1/2 minutes for medium.

Remove the chops to a plate, tent loosely with foil and allow resting for 10 minutes.

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