Main Dish
This BBQ beef dish has been one of my family’s absolute favorite recipes lately. With the cold weather here this dish is perfect. Easy to make and my house always smells delicious while it’s cooking. I serve this over garlic mashed potatoes but you could easily serve in tacos too. I use a gluten-free maple BBQ sauce but you can use your favorite store-bought or homemade sauce.
INGREDIENTS
- 2-3 pound roast
- 4 Tablespoons olive oil
- pinch of salt
- pinch of pepper
- 28 ounce of barbecue sauce
DIRECTIONS
Preheat oven to 325 degrees. Drizzle 1 Tablespoon of the olive oil on the roast. Sprinkle with salt and pepper and rub into the roast. Do this on all sides of the roast.
Heat 2 Tablespoons of oil in a Dutch oven on medium-high heat. Once the oil is hot carefully put the seasoned roast in the pan and sear it for about 2 minutes until browned. Carefully turn the roast over and sear the second side. Using tong hold the roast on the edges and sear all of the edges.
Pour the bottle of BBQ sauce into the pan lifting up the roast so the sauce can get underneath the meat. Put the lid on the Dutch oven and cook for 2 to 2 1/2 hours or until cooked through. Let the roast rest and shred using 2 forks.
Enjoy!
As you know if you follow along even a little bit is that my family loves a good burger and sometimes it’s hard to change them up a little bit but if you are looking for something a different this just might be it! This was a great change of pace for us and dinner we all enjoyed.
INGREDIENTS
- 1 cup finely crushed corn chips
- 1 envelope taco seasoning
- 1 Tablespoon dried minced onion
- 1 large egg, lightly beaten
- 1 1/2 pounds ground beef
- 6 slices of cheddar cheese
- sandwich buns
- lettuce leaves
- tomato slices
- salsa
DIRECTIONS
In a large bowl, combine the corn chips, taco seasoning, onion, and egg. Crumble the beef over the mixture and mix well. Shape into six patties. Grill covered over medium heat or broil four inches from the heat for 7 – 8 minutes on each side or until thermometer reads 160 degrees and juices run clear. Top each burger with a cheese slice, heat just until the cheese begins to melt. Serve on buns with lettuce, tomato, and salsa if desired.
Enjoy!
The picture does not do this dinner justice. This was delicious and with it being gluten-free, Robby could enjoy it as well. I loved the flavor in the rice, garlic, butter, wine, and cheese. Who would not love that combination! This is going to be in our dinner rotation from now on. It does take a little bit of time, but it’s time well spent.
INGREDIENTS
- 1 lb. chicken tenders
- salt and pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 stick of butter- I used Earth’s Balance
- 2 Tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1/2 cup dry white wine
- 1 1/2 cups dry white rice
- 3 cups chicken broth
- 1/2 cup grated Parmesan
DIRECTIONS
Season chicken with salt, pepper and garlic powder. Heat olive oil over medium heat in a large non-stick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from the skillet. Cover chicken and set aside.
Add butter, garlic, pepper flakes and 1/2 teaspoon of salt into the skillet and sauté garlic for three minutes, don’t let the garlic get too brown.
Increase the skillet temperature to medium-high heat then add the white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for about 5 minutes or until mixture is reduced by half.
Add rice to the skillet then stir and cook for 3-4 minutes. It will absorb the butter mixture. Add the chicken broth and remaining 1 teaspoon of salt. Bring the mixture to a low boil then reduce heat to medium-low, cover the skillet and cook for 20 minutes or until rice is tender. Stir once or twice in the first 15 minutes.
Sprinkle the Parmesan over the rice and arrange the chicken tenders into the pan. Cover for 5 minutes to heat the chicken through. Remove from heat and serve warm.
Enjoy!
I found this recipe at www.southyourmouth.com
Roost is Dover, NH’s newest restaurant so we knew we had to check it out. Roost is owned by the same family that own’s Blue Latitudes on Central Ave. We arrived for an early dinner and were seated at a cute table by the window.
I ordered the seared scallops (26.00). Seared fresh dry scallops with a pork belly fried rice cake with wilted arugula along with a Frangelico Buerre Blanc and a fig balsamic drizzle. The scallops were beautifully seared, creamy and delicious. I really enjoyed the balsamic drizzle with the scallops. The pork belly fried rice was different although I liked it, it was not my favorite part of the dish. Jim tried the rice and really enjoyed it.
Jim had the fried chicken and country gravy (19.50). Buttermilk fried chicken cutlet with country pan gravy. Whipped russet potatoes and cinnamon sugar carrots on the side. The chicken was crisp on the outside and tender on the inside just as you would want. The gravy was well seasoned and complemented the chicken and potatoes beautifully. Can’t forget about those carrots. Tender with a little crisp and sweet from the cinnamon sugar.
Our dinners were very good overall, although a little pricey but we were not done just yet. They had a grilled peach shortcake as a dessert special so we decided to split one. This had a biscuit, grilled peaches, ice cream, whipped cream and a drizzle of caramel sauce. Although we liked this dish we would have loved it had they grilled the biscuit and if the peaches were warm. That would have put it over the top for us.
Roost is located at 50 Pointe Place in Dover, N.H. and is open 1130 am Monday through Saturday and 10 am on Sundays for brunch. Roost has a full bar service and will take reservations for parties of 6 or more. Find them online and on Facebook.
Enjoy!
These pork chops were delicious! They took extra time, but it’s well worth it. I brined these for 6 hours and made the rub mixture in the morning making dinner time a breeze. These pork chops have a ton of flavor with a little bit of a kick. I hope you give these a try, you will not be disappointed.
INGREDIENTS
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups of water
- 2 cups ice
- 4 one-inch thick bone-in pork chops
RUB
- 3 Tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon black pepper
- 1 teaspoon chili powder
DIRECTIONS
In a large pan combine salt, sugar, and water. Cook over medium heat until the salt and sugar dissolve. Remove from heat and add in the ice to cool the brine to room temperature.
Place pork chops in a gallon-size resealable plastic bag. Add cooled brine and seal bag and refrigerate for no longer than 12 hours.
Remove pork from the brine, rinse and pat dry.
Combine all of the ingredients for the rub. Sprinkle both sides of the pork with the rub.
Prepare the grill and grill the chops over medium heat about 7 minutes per side or until internal temperature reaches 145 degrees. Serve warm.
Enjoy!
This recipe can be found at www.plainchicken.com
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