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One-Pot Pot Roast

One-Pot Pot Roast

One-Pot Pot Roast

This simple pot roast will have you begging for more… carrots, onions, potatoes galore. It’s a one-pot wonder!

Ingredients

4 lb. boneless chuck roast (marbled)

Kosher sea salt + ground black pepper

3 tbsp. vegetable oil, divided

4 large carrots, cut into 1-inch pieces

1½ lbs. small red or gold potatoes

1 yellow onion, chopped

3 cups beef broth

1 cup water

2 tbsp. aged balsamic vinegar

2 tbsp. Worcestershire sauce

6 cloves roasted garlic, minced

4 sprigs fresh thyme, stems removed

1 tbsp. chopped fresh parsley (optional)

Directions

Preheat your oven to 350 degrees.

Place a large Dutch-oven over medium to high heat and add 2 tablespoons of oil.

Salt and pepper both sides of the roast liberally.  Once the oil is hot, brown the roast for about 5 minutes on each side. Then move to a plate.

Add 1 tablespoon of oil to the pot. Add in onion, potatoes, and carrots.  Cook vegetables for 8-10 minutes, or until they begin to brown.

Add water, balsamic vinegar, beef broth, Worcestershire sauce, thyme, roasted garlic and a few dashes of salt and pepper.

Place roast back in the pot and place over heat. Once it starts to simmer, cover it with the lid and move to the oven.  Roast for up to 3.5 hours, or until tender.

Once cooked, move roast to a cutting board and then tent it with foil.

Let it rest for up to 10 minutes, then garnish with fresh parsley.

Serve and enjoy!

Crock Pot Cider

Slow Cooker Apple Cider

Crisp fall days call for yummy, homemade apple cider. This recipe is super simple and will leave your house smelling amazing!

Ingredients

8 gala apples, cored and quartered

4 sticks of cinnamon

1 tablespoon whole cloves

1 teaspoon whole allspice

10 cups of water

½ cup brown sugar

Directions

Place apples in slow cooker along with cinnamon sticks, whole cloves, and allspice. Pour the water on top.

Cook for 3 hours on high.

Using a potato masher, mash the apples. Add in brown sugar and continue to cook for 1 – 3 hours on low. Strain the mixture to separate the solids and discard solids.  Enjoy your homemade cup of cider!

Grilled Southwest Chicken Tortilla Pinwheels

Chow down on this crunchy and creamy grilled southwest chicken tortilla pinwheel.

Ingredients:

8 oz. cream cheese

1 tbs. sour cream

10 oz. RoTel salsa

1/2 tsp. garlic salt

1 cup cheddar cheese

1 can chopped olives

2 cups shredded chicken

5 large tortillas

 

Directions:

Heat grill pan and spray with non-stick spray.

Mix cream cheese, sour cream, salsa, garlic salt, cheese, olives and chicken in a large bowl. Spread mixture onto tortilla and roll up.

Place rolled tortilla on grill for 1 minute on each side. After grilled to perfection, cut into 4 equal pieces and enjoy!

 

Tin Foil Dinners

Tin Foil Dinner with potatoes, carrots, and broccoli.

Heading out on a wilderness adventure or looking for a quick and easy dinner? Prepare your meals with these easy tin foil dinner recipes.

Breakfast Hash

2 links of sausage

1 cup frozen hashbrowns

2 eggs, scrambled

¼ cup chopped tomatoes

1 tbs green onions

½ cup shredded cheese

Add all of the ingredients starting with the sausage to a lightly oiled sheet of tinfoil. Wrap tightly and place over hot coals near the fire for 15-20 minutes. Unwrap and enjoy!

Salmon and Asparagus

1 filet of salmon

1 tsp dill

1 tbs butter

½ lemon

3-6 asparagus spears

Place the salmon filet and asparagus on lightly oiled sheet of tinfoil. Season with dill, salt, and pepper. Squeeze the lemon over the salmon and asparagus, and add rind to tinfoil. Top with butter. Place over hot coals near the fire for 20-25 minutes until the salmon is cooked through to your liking. Unwrap and dig in.

Banana Boat Sundae

1 banana

¼ cup chocolate chips

¼ cup mini marshmallows

2 scoop ice cream

Peel and slice the banana in half and place in tin foil. Add mini marshmallows and chocolate chips and wrap the mixture tightly. Place over hot coats for 3-5 minutes until the chocolate is melted and the marshmallows are gooey. Unwrap the mixture and add ice cream scoops on top.

Parmesan Roasted Asparagus with Lemon Aioli

Spruce up this delicious vegetable with a delectable lemon aioli.

4 servings
Preparation time:  10 minutes
Cooking time: 10 minutes

  • 1¼ pound fresh asparagus, trimmed
  • 1 tablespoon FXM Organic Extra Virgin Olive Oil
  • 1/3 cup grated Parmesan Cheese
  • 3 tablespoons FXM Bread Crumbs
  • ¾ teaspoon FXM Organic Garlic Powder, divided
  • ½ teaspoon FXM Sea Salt
  • ¼ teaspoon freshly ground FXM Organic Pepper
  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon rind
  • ½ teaspoon FXM Organic Dijon Mustard

Preheat oven to 425 degrees.  Coat a baking sheet with nonstick cooking spray.  Place oil in a shallow dish and add asparagus, rolling in oil to coat.  Combine cheese, crumbs, ½ teaspoon garlic powder, salt and pepper. Arrange asparagus, touching, in a single layer on baking sheet.  Sprinkle crumbs over asparagus.  Bake 8 to 10 minutes or until crumbs are golden.  Meanwhile, combine mayonnaise, lemon juice, lemon rind, mustard and remaining garlic powder.  Serve asparagus with lemon aioli sauce.

 

Easy Eggs Benedict

A delightful breakfast that is sure to brighten any morning.

  • 6 slices of bacon or canadian bacon
  • 4 eggs
  • 2 tsp white vinegar
  • 2 english muffins
  • chopped parsley (garnish
  • 10 Tbsp butter
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • Tabasco sauce

Cook the bacon over medium heat in large skillet until browned on both sides. Remove from pan and set on paper towel.

Make hollandaise sauce by first melting butter. Place egg yolks, lemon juice and salt in blender. Blend on medium speed until eggs lighten in color. Turn to low speed and slowly add melted butter. Pour in container and keep warm.

Fill a saucepan 2/3 with water and bring to a boil. Add vinegar. Bring water to a boil and then lower heat to simmer. Crack one egg at a time into small bowl and gently place it in simmering water.  When egg begins to solidify add another egg to water. Once all eggs are in water turn off the heat, cover pan and let simmer for 4 minutes. Once fully cooked remove eggs with slotted spoon.

Toast english muffins. Butter inside of muffins. Place one slice of bacon, split in half, on the muffin. Put poached egg on bacon and pour hollandaise sauce over egg. Enjoy!

 

Organicgirl Broccoli Rabe and Ricotta Flatbread

This recipe from Organicgirl is a unique and easy appetizer or quick meal that you’re sure to love.

Ingredients

2 tablespoons olive oil, divided
1 small bunch broccoli rabe, trimmed
8 ounces ricotta
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme Zest of 1 small lemon
¼ teaspoon fine sea salt ¼ teaspoon black pepper
2 large whole wheat naan 2 packed cups Organicgirl supergreens!
½ teaspoon red pepper flakes
flaky sea salt

Directions

Preheat oven to 450°F.

In a medium skillet heat 1 tablespoon oil over medium. add broccoli rabe and saute until just tender, 6-8 minutes.

In a medium bowl stir together ricotta, parsley, thyme, lemon zest, salt, and pepper.

Place naan on a large baking sheet. Top with greens and rabe and place spoonfuls of ricotta on top. drizzle with 1 tablespoon oil, sprinkle with pepper flakes and flaky salt, and bake until crisp and browned, about 10 minutes.

To learn more about Organicgirl products visit iloveorganicgirl.com

Beef, Shiitake & Sweet Potato Pot Pies

Beef, Shiitake & Sweet Potato Pot Pies
Serves 6

Ingredients

  • 1 pound Certified Angus Beef® leftover roast, cut into 1/2-inch cubes
  • 2 1/2 cups beef stock
  • 1 ounce dried shiitake mushrooms (18-20), cut in 1/4-inch slices
  • 6 tablespoons butter
  • 1 onion, small dice
  • 1 sweet potato, small dice
  • 2/3 cup frozen peas
  • 1 sheet frozen puff pastry, thawed
  • 1/3 cup flour
  • 2 tablespoons sour cream
  • 1/4 cup plus 2 tablespoons grated parmesan
  • 2 teaspoons coarsely cracked black pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon minced fresh sage
  • 1 teaspoon minced fresh rosemary
  • 6 (8-ounce) ramekins

Instructions

  1. Bring beef broth and shiitake mushrooms to a boil in a small saucepan. Turn off heat, cover and set aside to steep.
  2. Preheat oven to 375°F. Unfold puff pastry and roll out to about 10×15-inches. Cut six 5-inch circles, lay on a cookie sheet and refrigerate
  3. Melt 3 tablespoons butter in a large saucepan and simmer onions and sweet potato for 3-4 minutes. Stir in beef and peas. Remove from heat and transfer mixture to a mixing bowl and set aside.
  4. Place saucepan back on stove over medium heat. Melt remaining butter, add flour and whisk for 2 minutes. In half cup increments, whisk in stock with mushrooms. Simmer for two minutes while continually whisking. Stir in sour cream, 1/4 cup parmesan, pepper, sage and rosemary.
  5. Combine reserved beef mixture with sauce and divide among ramekins. Top with pastry circles, pressing firmly on sides. Cut five vent slits on each and top with remaining parmesan. Place pot pies on cookie sheet and bake until golden, 20-25 minutes.

Loaded Southwest Veggie Pizza

Full Circle’s perfect pizza solution for all your tailgating parties.

  • 1 (14 to 16 oz.) package refrigerated or frozen pizza dough
  • ¼ cup shredded Parmesan cheese
  • 1 can (15 oz.) Full Circle Organic Black Beans, rinsed, drained
  • 1 can (15 oz.) Full Circle Organic Corn, drained
  • 1 large avocado, halved, peeled, diced
  • 2 plum tomatoes, seeded, diced
  • ½ cup chopped Full Circle Organic Red Onion
  • 1/3 cup thinly sliced Full Circle Organic Green Onion
  • 1/3 cup chopped, fresh Full Circle Cilantro
  • 1 small jalapeno, seeded, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Full Circle Organic Extra Virgin Olive Oil
  • 1 teaspoon Full Circle Organic Cumin
  • ½ teaspoon Full Circle Sea Salt
  • ¼ teaspoon freshly ground Full Circle Organic Pepper
  • ½ cup Full Circle Organic Ranch Dressing

1. Thaw pizza dough if necessary.  Preheat oven to 425 degrees.

2.Grease a large sheet pan and pat out dough into a large ¼-inch thick rectangle.  Prick dough evenly with a fork, sprinkle with cheese and bake 10 to 15 minutes or until crust is golden brown.

3.Meanwhile combine beans, corn, avocado, tomato, red onion, green onion, cilantro and jalapeno in a medium bowl.

4.Combine lime juice, oil, cumin, salt and pepper in a small bowl, drizzle over vegetables and toss gently to coat.

5.Spread desired amount of vegetables* over cooled crust and drizzle with ranch dressing.

6 servings.

Preparation time: 20 minutes

Cooking time: 15 minutes

*Extra vegetable mixture may be served with tortilla chips.