Apple Pot Roast

I wouldn't say this picture looks all that appetizing, but I took one and it's always fun seeing a picture so I posted it anyway. I really liked the flavor of this roast. I would like to experiment with it again because I made some changes that I suspect didn't do this recipe justice. I used the crock pot. I think that's what made this roast SO dry. I am sorry that I did that. Is that what made it so dry? I need some advice here. Did yours turn out dry using the right method? I suspect not but someone please help me! Other than that it was great. I served it with Quinoa that I cooked in chicken broth instead of water and that was really good with it. I'll make it again...the right way. :)

Apple Pot Roast Review (Severns)

I made the pot roast last night. First of all, I had one slight alteration to the recipe. I didn't have apple juice concentrate but decided to go ahead anyway because was fairly certain it would have been too sweet for our taste. I am glad I did this because the apple cider taste was pleasant but I wouldn't have wanted any more. Now for the family's review... It wasn't a hit. first of all, we are not huge red meat eaters. Both the kids ate it but didn't want more. Andy and I ate a small portion and thought it was good however, I'll likely not make it again. I did like the soy sauce and the zing it provided, I would suggest not omitting that. Actually, just now I had a thought that I may try this again with a pork roast or loin...

India Red Curry

Hey Guys! Wow, haven't posted in a while! I tried the Curry a while ago and put in tons of vegetables which was nice, I love to feel like I'm packing in the good stuff! I think I want to try this again because I didn't love it...BUT I think it's because it was way too sweet for my taste. I wish I would have left out the 3 Tablespoons of sugar at the end because I am really curious if I would have liked it then. Also, I think that if I had used curry paste instead of curry powder I would have liked it better. I left out the tomato sauce and I am glad I did, mine was pretty soupy. There you have it-my thoughts. I'm making the Apple Pot Roast tonight, can't wait, it's the perfect night for it because it has been storming all day. Cozy.

Chicken Strips

I have not actually made this recipe. Andy found it on allrecipes.com and made it one night. IT WAS DELICIOUS! The next week when I was studying late I asked him to make it again - still wonderful. It appears to be very easy and what I like is that you likely have all the ingredients in the house already! The kids love it too. On the web site it's called 'Uncle Bill's Chicken Strips'. Enjoy!

Uncle Bill’s Chicken Strips

Servings 8

2 pounds skinless, boneless chicken breast halves or tenders

2 eggs

6 tablespoons buttermilk

1 1/2 cups dried bread crumbs

1/3 cup grated Parmesan cheese

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 teaspoons dried dill weed

1/3 cup butter, melted

Preheat oven to 400 degrees F (200 degrees C).

Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips or leave as tenders. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.

Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.

Pan seared Salmon w/ white wine and salmon sauce

I know it is totally not my turn to post a recipe but this was so incredibly delicious I can not wait to share it!!!! I can not rave about this enough! Please try it and let me know what you think!!!! As a side note, I served it with roasted potatoes and asparagus!!!!oh yeah, I wanted to post a pic, but it was so good I ate it all before I could. sorry!





Pan Seared salmon with shallot and white wine sauceJill Dupleix Sauce Bercy, a classic French sauce of shallots, white wine and parsley, is particularly good with pan-fried fish. Serve with lightly cooked Savoy cabbage, leeks, spring greens or cauliflower, or a mash of parsnip, swede and butternut or King Edward potatoes.

Ingredients
Feeds 4. Takes 25 mins.

4 thick, skin-on fillets of salmon, cod, haddock eg 180g each
1tbsp olive oil
Sea salt and freshly ground black pepper
1tbsp very finely chopped parsley
Squeeze of lemon juice

FOR THE SAUCE

1tbsp butter
4 shallots, peeled and finely chopped
300ml dry white wine
100ml fish or chicken stock
75g cold unsalted butter, cut into small chunks
Sea salt and ground black or white pepper

In a non-reactive (ie, stainless steel or enamelled) saucepan, melt the butter, add the shallots and cook for five minutes without browning. Add the wine and fish stock, bring to the boil, then lower the heat and allow to bubble and reduce by three-quarters of its volume. With the pan half on and half off the gentle heat, and using a wire whisk, whisk in a few cubes of butter, then a few more, whisking continuously until all the butter is swallowed up by the sauce. Add salt and pepper to taste, and keep the sauce warm while you cook the fish.

Heat a heavy nonstick pan. Rub the skin of the fillets with olive oil, and scatter with salt and pepper. Place skin-side down in the pan and cook over medium heat until the fish is almost cooked. Turn once, season with salt and pepper, and lightly cook the other side.

To serve, place the fish on warmed dinner plates. Add the parsley and a squeeze of lemon juice to the sauce, stir well, and spoon around the fish.

Indian Red Curry Review (Severns)

I actually made this two weeks ago but haven't gotten around to posting any pics or anything else. It was funny because just a day or two before Andy said "I am craving Indian Curry". Well that was convenient!
We made the curry together and it was fun! We wondered if we were suppose to use curry paste or dry curry seasoning. Andy thought it should be paste so that's what we used. Once it had simmered a while we both felt it was too tomato-y and needed something to give it some life. I suggested we use the dry curry spice and boy! did that do the trick. Dry curry spice has such a unique nice flavor. As you can see we added carrots and zucchini to ours as well as some left over grilled chicken. It was a hit! Four thumbs up!!

Apple Pot Roast

Hey there girls... I know this is a few days early but I got this pot roast recipe from a friend and it is wonderful!! I only made a few small alterations and I noted them on the recipe. I hope you love it! :o)

Ingredients
4 lbs boneless beef chuck roast
12 oz frozen apple juice concentrate
2 tsp soy sauce
6 cloves garlic, minced
1 cups water
½ cup apple cider
1 (1 oz) envelope dry onion soup mix
4-5 medium-sized red potatoes (I did a bag of gourmet petite Yukon gold potatoes)
2 cups baby carrots (I did reg carrots cut to the size of baby carrots & 3 cups)

Directions
1. Preheat oven to 325 degrees F.

2. On a cutting board, take roast and make 4 slits evenly spaced on the top. Spoon garlic into openings.

3. Pour water, apple juice concentrate, and soy sauce into dutch oven/roasting pan. Place roast in the pan and sprinkle onion soup mix over the roast. Carefully ladle liquid mixture over top to moisten, but keeping some of the soup mix on the roast.

4. Cover with aluminum foil/lid and place in oven for 2 hours.

5. After 2 hours, pull out pan and add the washed carrots and potatoes. Cover again and cook for an additional 2 hours or until fork tender. Enjoy!
Note: I cooked mine an additional 3 hours instead of 2 for a total of 5 till the roast was falling apart. Then made a gravy out of the liquid left in the pan.