Friday, October 16, 2009

Meat & Potatoes...Easy!

String Optional
No String

" Pomme(for you non- Francophiles Potatoes) Gabrielle"...Low fat! Yup...I said Low fat!
Hi Readers! Been busy cleaning out my garage 3 years after our renovation...OYE! Hope all is going well with school, kids,work, dating, etc..
I've got a great weeknight meal that is easy, affordable, and can be done ahead, (it's also great for entertaining). For the meat, I will give you the grill version...but, if it's not 100 degrees where you live like it is here...I am giving you the oven method as well. The potato dish is so good that you won't miss the butter and cream.
Sorry in advance I don't have pics of the meat done, sliced, & with Sauce....My Bad!
This dish is good for 4 people with leftovers, & makes great sandwiches the next day.
Let's start with the roast...this is an Eye Round Roast. You can find it right in the meat case. They run 2-3 pounds and have a small piece of fat on one side. (You need this fat to keep the meat moist). If it seems too thick, just shave some off with a sharp knife. As you see in the pic you can tie it or not. I sometimes tie it if the meat is too irregular in shape, this way it will cook evenly. If... in your crowd, some people love very well done ends don't tie.
If you want to tie you need kitchen twine and you will need a meat thermometer
You can Prep the meat the night before leave it in the fridge.
2-3 Lb Eye Round Roast
Extra Virgin Olive Oil
9 whole peeled cloves of Garlic
Kosher Salt
Fresh Ground Pepper
2 Sprigs of Rosemary finely minced
Pre-heat Oven to 425 degrees - Grill with indirect heat 325-350 degrees.
With a sharp paring knife make a slit in the meat and push a clove of Garlic in...continue all around the meat. 9 slits for 9 cloves. Make the slits as deep as the Garlic.
Rub with the Oil, season with Salt & Pepper.
Rub Rosemary all over.
Place in oven or on grill fat side up.
Cook in oven 1-1/2 Hours or internal temp is 150
Grill 1-1/2 or even 2 hours if 3lbs or internal temp is 150
Let meat rest for 15 to 20 minutes to redistribute the juices.
Slice thin...Enjoy
Beef Sauce
This can be made the night before, I always make extra and freeze.
1 Clove peeled crushed
1 Teaspoon Canola Oil
1 Cups sliced Mushrooms
Dash Kosher Salt
Dash of Fresh Ground Pepper
1/4 Cup Red Wine
2 Cups Beef Broth or Stock
Stove top on Medium high heat
Heat the Garlic and Oil together just till Garlic is tender and slightly golden.
Add Mushrooms and cook down till tender
Add Salt & Pepper
Add Red Wine and cook down till there is about 2 Tbls left and Mushrooms are coated.
Add Beef Broth/Stock and cook down for 5-7 minutes.
Pour on Beef...Yum!
Pomme Gabrielle-or- for"yousguys" from Brooklyn "Potatoes Gabrielle"! HA!
Non Stick Spray
3/4 Cups of Skim Milk
1 Tbls Extra Virgin Olive Oil
1 Tsp Smoked or regular Paprika
1 Tsp Granulated Garlic
2 Sprigs of Rosemary leaves removed and minced
2 Sprigs of Thyme leaves removed and minced
1/2 Cup Grated Parmesan Cheese. Set aside 1/2 for topping
3-4 Yukon Gold Potatoes
1 Sweet Onion
Preheat oven to 400
Spray with Non Stick spray a Tart, Pie, or Shallow Baking Dish
In a separate bowl whisk together the Milk,Oil, Paprika, Garlic, Rosemary, Thyme, & Cheese
In the Food Processor with the thin slice blade, slice the Potatoes, then Onion
Put a layer of Potatoes in the baking dish then Onions
Pour some of the Liquid Mixture over, (You don't need to pour alot for each layer), and keep layering about 3 layers.
Pour rest of liquid over top.
Sprinkle reserved cheese on top.
Cook covered, (with foil), about 30 minutes. Remove foil and continue cooking till bubbly and brown.
To make a day ahead cook the 30 minutes covered remove from oven and keep in fridge till next day and heat uncovered on 375 till brown.
Let cool with meat resting, then slice.
You won't believe how good this is!

Thursday, October 1, 2009

Fast Chicken 2 Ways- Mikee's South of the Border Chicken Salad & Gabbys Lemon Chicken Penne





First of all Dear Readers...I understand alot of you did not get the recipes in my last post (Nana's Picture & Holiday Post). Please scroll down after this post and you will see 3 recipes from Nana.
Today's Chicken theme has 2 important factors for busy people...you can use Leftover or Rotisserie Chicken for either dish.
Mikee's South of the Border Chicken is his own...his new favorite ingredient is Tabasco's Green Pepper sauce. He feels that it has less heat but that tangy Green Pepper taste. You can go with your own proportions in this dish.
This is how he did it...Serves 2 people
2 cups Shredded or chopped Chicken (Skin removed)
In a bowl mix Mayo (about 1/3 cup), Sweet Pickle Relish (about 2 Tbls), Yellow Mustard (about 1 Tbls), & 5-7 Shakes of Green Pepper Sauce
Pour over Chicken and Mix
****Remember these are just guidelines...adjust to your taste!
Gabby's Lemon Chicken Penne- Serves 4
1 Lb Fresh or Leftover Cooked Penne Pasta
As much Chicken as you like
1 Tsp Olive Oil
1 Clove Peeled Garlic Smashed
1 1/2 Cups Chicken Stock (Fat Free Low Sodium)
Pinch Kosher Salt
Couple Grinds of Fresh Ground Pepper
1-1 1/2 Tbls Small Capers
Juice of 1 whole Lemon
1 Heaping Tbls Finely Minced Flat Leaf Parsley
In a large fry pan, Saute the Garlic in the oil on medium high heat for a few minutes 'till it's golden not burnt.
Add Stock, Salt, Pepper, Capers, cook down for about 5 minutes
Add Chicken and Pasta and warm through.
At the very end add the Lemon Juice and Parsley. Toss
****Lemon Juice goes last so it does not become bitter.
******I will double or triple this recipe and freeze in portions, just zap it in the micro, it's also great on fish or plain grilled breasts
Enjoy!