Sunday Pot Roast

Every Sunday there were two options for dinner growing up.  Pot roast or a roast chicken.  My mom always made her pot roast with a can of cream of mushroom soup, a packet of Lipton Onion Soup mix and a can of water.  She’d start it in the morning and by the time we’d get home from church the house would smell amazing.

I used this recipe early in my adult life, until I saw Claire Robinson’s recipe for Sunday Pot Roast and tried it.  Same flavor profile, but there’s just something about this version that tastes so much better.

I brown my pot roast in my cast iron skillet, then move the pot roast to my crock pot where it cooks all day til it is fall apart tender and delicious.

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Oh the Weather Outside is Frightful

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oatmealAfter a very mild and lovely winter, we had our second real dump of snow this weekend. And as Monday came around I knew that the troops were going to be cold, grumpy and hungry before they left for school in the morning. Cold cereal wasn’t going to cut it and pancakes just didn’t seem like the right fit. Nothing else was quite right, other than my favorite winter’s breakfast – oatmeal.

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Farfalle with Sausage, Tomatoes, & Cream

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You know when you get home and you are just too darn tired to cook? Or maybe you want something comforting and delicious but don’t want to spend hours cooking. This is one of those dishes that really satisfies those needs and leaves you feeling all warm and fuzzy and happy.

This is a modification of a recipe I found at: Epicurious.com

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Waiters With Meat on Sticks Does Not Make a Churrascaria

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Over ten years ago I visited my first Churrascaria while here in Utah. I was up here for a family event and needed to eat something while my husband was involved with something else. The only thing that sounded good was a restaurant that looked very different. There were men walking around with long skewers of meat in funny pants. It looked exotic. It smelled delicious to me, especially because I was 5 months pregnant. The food was intoxicating and I did not have the opportunity to try it again until I moved to Utah in 2010.

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Roasted Butterflied Turkey

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I love turkey. The bird comes with a ton of meat and even the bones can bring lots of flavor to another meal. And while turkey, especially when its not Thanksgiving time, can be expensive to buy – when you use that turkey in five different meals, the scary price becomes a lot easier to stomach. This week I’ll make 5 different recipes using the 21 pound turkey I cooked today.

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Chicken Piccata

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I love Italian food.  Although my heart lies in France, I’d much rather live in a villa in Italy and visit France regularly.  This is sacrilegious to the memory of my French grandmother, but I excuse it because of the amazing Italian food and the fact that I can live on the Mediterranean and it kind of melts into one warm fantastic place.

One of my favorite Italian dishes that is super easy to make is Chicken Piccata.  It really is my favorite.  I can’t get enough of it and neither can my family.  I’ve made a couple of variations and they are amazing too.  I really love this method of cooking chicken to be honest and with a basic method you can come up with multiple variations that will add so much variety to your menu you will never be bored with chicken again.

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Yellowtail Snapper with Sumo Tangerines, Serrano Peppers, and Basil

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I shouldn’t ever be allowed to go to the grocery store alone. I went to Whole Foods yesterday to get three items for the risotto I’m making later this week and walked out spending almost $100.

It wasn’t going too bad until I tasted a Sumo Tangerine but it all went downhill from there. Or would it be uphill, cuz the end result of this trip was a wonderfully delicious. My imagination ran wild and the beautiful Yellowtail Snapper I found at the fish counter just took me to the next level. Everything fell into place so easily afterwards.

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Gooey Brownies with Chai-Spiced Caramel

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I love to drink herbal tea when I’m stressed, sick or cold. If you know me, you know I’m almost always stressed sick, or cold. I mostly stick with Celestial Seasoning’s “zinger” teas, Peppermint, and chamomile. However, out of curiosity, I tried Celestial Seasoning’s Bengal Spice tea last week and was inspired by its sweet spicy smell and taste.

To be honest, the tea was too strong to drink. But the flavors were so amazing I knew I had to use it in something. My immediate thought was a chai spiced dulce de leche. So this afternoon I placed two bags of tea into two cans of sweetened condensed milk over medium low heat and made myself some amazing caramel.

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