This is hands down the best roast I have ever had!
Salsa smothered Roast
1 1/2 lb roast (that's how big mine was anyway)
Steak seasoning of your choice (I used 'montreal seasoning' because I had a sample and it was great!)
1 cup beef broth
1 cup salsa
Rub roast with steak seasoning. Brown in olive oil. Place in baking dish. Combine broth and salsa. Pour over roast. Cover with foil. Bake at 325 degrees for 3 hours or so.
Wednesday, April 14, 2010
South Beachin' It!
I went on a diet and started eating (and cooking) deliciously! That is thanks mostly to Kalyn's Kitchen.
Here is what we ate this evening:
Mexican Beef Stew
1 lb stew meat (I cut it into bite size pieces.)
4 cups chicken broth
1 onion, diced
2 garlic cloves diced
4 cups pinto beans (I made these homemade yesterday.)
1 can Rotel
1 T or so tomato sauce (I used V8 because one was open in the fridge.)
1 T cumin
1/2 cup snipped cilantro
1/4 cup sliced green onion
Juice from one lime
1 alvocado, diced
Saute meat in a bit of olive oil. Throw some ground black pepper on the meat while browning. Remove meat to stew pot. Add a bit more olive oil and saute onion. Add garlic to pan when onion is almost done and saute a little longer. Add garlic and onion to stewpot. Also add broth, beans, rotel, tomato sauce and cumin. Simmer an hour or so. Add cilantro, green onion, and lime juice. Simmer a few more minutes. Place in serving bowls. Add a little alvocado. Enjoy!
Here is what we ate this evening:
Mexican Beef Stew
1 lb stew meat (I cut it into bite size pieces.)
4 cups chicken broth
1 onion, diced
2 garlic cloves diced
4 cups pinto beans (I made these homemade yesterday.)
1 can Rotel
1 T or so tomato sauce (I used V8 because one was open in the fridge.)
1 T cumin
1/2 cup snipped cilantro
1/4 cup sliced green onion
Juice from one lime
1 alvocado, diced
Saute meat in a bit of olive oil. Throw some ground black pepper on the meat while browning. Remove meat to stew pot. Add a bit more olive oil and saute onion. Add garlic to pan when onion is almost done and saute a little longer. Add garlic and onion to stewpot. Also add broth, beans, rotel, tomato sauce and cumin. Simmer an hour or so. Add cilantro, green onion, and lime juice. Simmer a few more minutes. Place in serving bowls. Add a little alvocado. Enjoy!
Wednesday, January 20, 2010
Coconut Flan
From Paula Deen at Food Network:
* 1/3 cup sugar
* 3 eggs
* 1 (14-ounce) can sweetened condensed milk
* 1 1/2 cups coconut milk
* 2 teaspoons vanilla extract
* 1/4 cup shredded coconut flakes
* Fresh whipped cream, for garnish
* 1/4 cup shredded coconut flakes, toasted, for garnish
Directions:
Preheat oven to 325 degrees F.
In a small saucepan over medium-low heat, melt the sugar until it caramelizes. Pour it into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.
In a large mixing bowl, beat the eggs until foamy with a wire whisk. Beat in the condensed milk, coconut milk, vanilla extract and 1/4 cup coconut. Pour the mixture into the prepared baking dish. It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides and carefully pour water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would. Remove from the oven and water-bath and allow to cool completely. Turn the flan out onto a flat serving platter. Cut into slices for serving. Garnish with whipped cream and toasted coconut.
* 1/3 cup sugar
* 3 eggs
* 1 (14-ounce) can sweetened condensed milk
* 1 1/2 cups coconut milk
* 2 teaspoons vanilla extract
* 1/4 cup shredded coconut flakes
* Fresh whipped cream, for garnish
* 1/4 cup shredded coconut flakes, toasted, for garnish
Directions:
Preheat oven to 325 degrees F.
In a small saucepan over medium-low heat, melt the sugar until it caramelizes. Pour it into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.
In a large mixing bowl, beat the eggs until foamy with a wire whisk. Beat in the condensed milk, coconut milk, vanilla extract and 1/4 cup coconut. Pour the mixture into the prepared baking dish. It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides and carefully pour water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would. Remove from the oven and water-bath and allow to cool completely. Turn the flan out onto a flat serving platter. Cut into slices for serving. Garnish with whipped cream and toasted coconut.