Stove Pot Roast With Mashed Potatoes

Wonderful flavors make the meat the star of the dish by combining simple ingredients for a mouth-watering meal.

Ingredients

Pot Roast:

• 1 (3 pound) beef chuck roast

• salt and ground black pepper to taste

• 4 (10.5 ounce) cans condensed beef broth

• 1 cup water

• 1 white onion, cut into large wedges

• 5 cloves garlic

• 1 (16 ounce) package carrots, peeled

• 1 sprig fresh rosemary

  Mashed Potatoes:

• 5 pounds Yukon Gold potatoes, peeled and diced

• 1 (12 ounce) can evaporated milk, or as needed

• 1/2 cup butter

• salt to taste

Directions

1. Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.

2. Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.

3. Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.

4. Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

Honey Mustard Grilled Chicken

If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!

Ingredients

• ⅓ cup Dijon mustard

• ¼ cup honey

• 2 tablespoons mayonnaise

• 1 teaspoon steak sauce

• 4 skinless, boneless chicken breast halves

Directions

1. Preheat the grill for medium heat.

2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Burrito Pie

This is a lot like a lasagna, only Mexican-style! Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Make sure you like spicy foods before trying this one. It's hot!

Ingredients

• 2 pounds ground beef

• 1 onion, chopped

• 2 teaspoons minced garlic

• 1 (2 ounce) can black olives, sliced

• 1 (4 ounce) can diced green chili peppers

• 1 (10 ounce) can diced tomatoes with green chile peppers

• 1 (16 ounce) jar taco sauce

• 2 (16 ounce) cans refried beans

• 12 (8 inch) flour tortillas

• 9 ounces shredded Colby cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Garlic Roasted Summer Squash

The simplest things are often the tastiest. At the height of summer here in the Ohio Valley we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

Ingredients

• 2 summer squash

• 1/4 cup olive oil

• 3 cloves garlic, minced, or more to taste

• 1 teaspoon herbes de Provence

• salt to taste

• ground black pepper to taste

Directions

1. Preheat oven to 450 degrees F.

2. Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash.

3. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.

4. Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

Mushroom Pork Chops

Quick and easy, but very delicious. Amazing served over brown rice.

Ingredients

• 4 pork chops

• salt and pepper to taste

• 1 pinch garlic salt, or to taste

• 1 onion, chopped

• 1/2 pound fresh mushrooms, sliced

• 1 (10.75 ounce) can condensed cream of mushroom soup

Directions

1. Season pork chops with salt, pepper, and garlic salt to taste.

2. In a large skillet, brown the chops over medium-high heat.

3. Add the onion and mushrooms, and saute for one minute.

4. Pour cream of mushroom soup over chops.

5. Cover skillet, and reduce temperature to medium-low.

6. Simmer 20 to 30 minutes, or until chops are cooked through.

Coconut Shrimp

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

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Ingredients

• 1 egg

• 1/2 cup all-purpose flour

• 2/3 cup beer

• 1 1/2 teaspoons baking powder

• 1/4 cup all-purpose flour

• 2 cups flaked coconut

• 24 shrimp

• 3 cups oil for frying

Directions

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a deep-fryer.

3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.