Tri Tip on a bed of potatoes and onions plus Caramelized Carrots

I love to cook a meal that keeps giving and giving. Take for instance this fabulous Tri Tip on a bed of sliced potatoes and Onions. Its Quick and easy and you get all of the flavoring of the meat caramelizing on top of those potatoes plus if you add carrots 45 minutes prior to meet being completed.  You will have some delicious caramelized carrots to eat with your meal like we did.  I will still have about half of this meat left which I can make recipes like a New York Steak of mind sandwich which I will substitute the New York Steak with Tri Tip and later in the month a beef hot curry.

Preheat oven to 350 degrees

Tri Tip on a bed of potatoes and onions Ingredients

1 tri-tip 

2 tsp. Garlic Powder

2 tsp. Dries Rosemary

Salt & Pepper to taste

8 to 10 Yukon gold potatoes

1 Vidalia Onions

2 Tablespoons Olive Oil

Caramelized Carrots Ingredients

10 to 12 Carrots and Julienne

2 tablespoons olive oil

2 teaspoons Garlic powder

2 teaspoons pepper

1 teaspoon salt

Equipment

1 Roasting Pan

1 Sheet of Aluminum foil

1 Spatula

Slice 8 and peel 8 to 10 Yukon gold potatoes.

Slice in half then 1/4 inch slices of Vidalia Onions

Place Sliced Potatoes and Onions in Pan in two layers making a bed. Drizzle olive oil over Bed of Potatoes and half of sliced Onions

Season meat then place Tri Tip On Top of Bed of Potatoes and Onions and insert meat thermometer. I use a all clad meat thermometer. Next add other half of sliced onions on top of tri tip.

Place in 350 degree oven covered in foil.

Next while meat and potatoes are cooking Peel and Slice 10 to 12 Carrots and Julienne. Place in zip lock bag julienne carrots, garlic powder, olive oil, salt and pepper; and evenly coat carrots.

When meat thermometer reaches 100 degrees add Julienne carrots and remove foil and set aside for wrapping of meat when desired meat temperature is reached.

When meat reaches 145- 150 degrees for medium pull meat and cover off out and cover for 20 to 25 minutes Use foil from cover to wrap meat in.

Leave all vegetables inside

Flip and turn mixing carrots and potatoes and onions and leave in oven while meat is resting.

Pull Out of oven after caramelized.

Serve with meat.

 

Enjoy and Bon Appetite!

 

Sheila Fretz 

Cowboy Steak or Tri Tip a meal anyone will enjoy on the BBQ

So Summer has come upon us and here in Southern California we are in the middle of June Gloom the Sun might come out after 4 p.m.; if we are lucky  However, with Fathers day just yesterday I thought well I better share with you what I served last year for my hubby and Miss J for fathers day. This is a great recipe to grill either with your broiler or with your outdoor grill.  I love using my broiler, hubby does have the traditional Weber Grill that burns wood or brickets. However, I love my broiler and its very little clean up.  I also served it with creamed corn .

Plus a simple spinach salad with sliced eggs, crumbled  bacon and this dressing.












Tri-Tip with a simple Dry Rub(1) 3 pound Tri-Tip
3 tablespoons Granulated Garlic
3 tablespoons dried onion
2 tablespoons Salt
2 tablespoons Pepper

Preheat Broiler or Barbecue to 500+ Place Broiler on lowest setting.

Take Meat and Bring to room temperature this takes about a hour or so before cooking it could take up to an hour and a half with a 3 pound Tri-tip.

Next start Seasoning with Garlic, Salt, Pepper and Dried Onion on both sides

After meat is room temperature take a Instant Read Thermometer I use an All Clad Meat thermometer I really love it. Next place in the middle on the side of theTri-tip so probe is perfectly centered in beef both horizontally and vertically.

Cook at 5 min per side per pound so I cooked mine about 15 min a side 

Until meat thermometer reaches 145-155 that's medium will be brown on edges and pink in center.

Let rest 20 Minutes before cutting and serving.

Salmon witha Balsamic Glaze

Baked Salmon with Balsamic Glaze Served on a wreath of Greens

Serves 8

This is one of my go to recipes especially if I am trying to impress some one the presentation alone will knock your socks off. I always serve on a wreath of spinach or field greens with the vegetable as a garnish. This time we made carrots because it was easy, however, I have served it with fresh uncooked vegetables too. Like sliced cucumbers and cherry tomatoes or even marinated artichoke hearts it all depends on my mood. However, I always serve it with  Mashed Yukon Gold Potatoes.

Plus don't forget to enter the All Clad Metalcrafters giveaway of a 2 quart Saucier pan. Click here to enter

To see all of the fabulous products all clad has click here

Baked Salmon Ingredients:

1 Whole salmon split and boned with head and fin removed

3 lemons thinly sliced

3 tablespoons dry dill weed or fresh ( If using fresh reduce to 1 1/2 tablespoons

6 tablespoons olive oil for drizzling on both sides of fish.

Salt & Pepper to taste.

 

Balsamic Glaze Ingredients:

1 cup 10 year aged Balsamic Vinegar

1/3 cup white sugar

Wreath

Any Vegetables That will show color ( Carrots, Cherry tomatoes, Cucumbers, etc...)

Organic Baby Spinach

Equipment:

Aluminum foil or Parchment paper 2 sheets length of fish plus a couple of inches on each side

1 Large Baking sheet

1 small  all clad frying Pan

1 rubber spatula

Line a large baking sheet with Aluminum foil or Parchment paper, Drizzle olive oil on both sides and place skin side down on the baking sheet. Next sprinkle with dill weed, salt and pepper, then slice lemons thinly and arrange on top of the salmon to cover completely.

Next the other piece of aluminum foil or Parchment Paper and place directly on top of salmon. Starting clock wise role up sides of the foil or parchment paper forming a pillow. Place in oven at 350 degrees and cook for 45 minutes closed up.

 Next take your knife and rip open the pillow down the center and cook for an additional 10 minutes.

Next Clean vegetables and greens. Set aside until dry.

To start your balsamic glaze. Take the Balsamic Vinegar and the Brown sugar and place in small frying pan cook on super low almost no flame stirring occasionally. When the vinegar pulls away from pan with a rubber spatula you know it is complete.

 

Next Take greens form a wreath and place vegetables all around plate looking like a ornaments arranged around plate. I used cooked carrots this last time. Take Mashed potatoes and place in center of the wreath to one side next cut a piece of salmon lean up against potatoes and     drizzle all over greens and salmon. Serve immediately.

Enjoy!

 Bon Appetit

Sheila Fretz

Peach PomegranateBluberry Buckle

So as you know we are doing a give away with All Clad METALCRAFTERS and they are giving away with cooking underwriter a fabulous 2- Quart Saucier Pan with lid; You can enter here! So when I was putting this recipe together I was trying to figure out a post for a recipe for a gluten free dessert that used fruit that was in season and had a beautiful aroma and flavor.  So I made you folks a Peach Pomegranate Blueberry Buckle it’s  yummy and tasty not to Sweet and not super fancy and on top of all of that its gluten free.

Peach Pomegranate Blueberry Buckle Ingredients:

2 cups fresh or frozen peaches

2 cups fresh or frozen blueberries

1 cup of Pomegranate juice

1/4 cup Corn Starch

½ cup white granulated sugar

Mrs Mix It's Gluten Free Crumble

Cooking Spray

Equipment:Cookie Sheet lined

w/silpat or aluminum foil.

12 ramekins

Ladle

spoonula

Whisk

Preheat Oven to 350 degrees

In a large 2 quart Saucier pan cook peaches, blueberries and pomegranate juice bring to a boil.

In a separate bowl mix corn starch and sugar together

Now add 1/3 cup juice from saucier pan. Whisk together

Then add into fruit after whisking together.

When comes to a boil and partially thickened move with ½ cup ladle to ramekin that has been sprayed with cooking spray.

Place on baking sheet

Next add my  Crumble Gluten Free

Cook at 350 for 45 minutes.

Serve with Ice cream or whipped cream or by itself.

Enjoy and Bon Appetit

Sheila Fretz

Prosecco Peppers and Onions in a Marinara Sauce Served with Sausage

So at Christmas time I had a post for called all I want for Christmas and on this post it had a link to purchase a All Clad Metalcrafters frying pan . I was very lucky, because one of my fabulous Besties, reads my blog and me bought me the All-Clad Stainless 12-Inch Nonstick pan; and I always love to get a great pan to cook with ( Read all about it here)  So when I approached All Clad Metalcrafters  for my month long of giveaways I asked if they would be interested in participating and they kindly obliged. All Clad Metalcrafters is  giving one of my luck readers a 2-Quart Saucier Pan with Lid. Which you can enter to win here.

If you win you can make Prosecco, peppers and Onions in a marinara sauce in this 2- quart Saucier Pan or make one of your favorite recipes in this pan if you win.

Now on to the recipe.

Prosecco Peppers and Onions in a Marinara Sauce Served with Sausage Ingredients

6 Italian Sausages Mild or Spicy

1 large onion

½ cup frozen or fresh Red Green and Yellow Peppers Sliced Julienne.

3 tablespoons of Olive Oil

2 1/2  cups of your favorite store bought marinara sauce

½ cup of Prosecco Sparkling Wine

Preheat oven to 350 degrees

Place 6 Sausages on a cookie sheet in oven cook for 45 minutes until golden brown.

Slice onion in half then julienne sliced

Now place Olive Oil and Onions and Peppers in pan. ( This time I used pre-cut Frozen peppers)

Next cook until caramelized

Then ½ cup of Prosecco with 1/2 cup Marinara Sauce. Cook Prosecco down for 5 to 10 minutes.

Next add last 2 cups of Marinara Sauce

Cook on low while Sausage is cooking as soon as sausage is done place in  Marinara Prosecco, Peppers and Onions Sauce.

Then Make Gluten Free Pasta with 1 Bullion cube (make sure it is gluten free).

Tip of the day: When I make my Brown rice pasta I always flavor the water with a base of bullion or garlic depending on the flavor I'm trying to get. The best way to cook brown rice pasta is to bring to a boil first then add pasta and stir for 7 minutes DO NOT STOP STIRRING!!!

Then let sit in water for 3 minutes. Then drain rince and serve.

Serve over pasta with sauce.

Roasted Duck with Roasted Vegetables

So the other day I was approached by Ott A’s to participate in her Duck "Iron Chef Challenge brought to us by Maple Leaf farms.  I thought what a great way to start cooking with Duck! To be honest with you I have cooked a lot of different meats such as venison, ostrich, buffalo and many other unusual meats.  So I thought this would be a great challenge for me. So I received the fabulous coupon in the mail and off to the local Ralph’s market,( A Kroger market in disguise), I go to and to my surprise the whole duck is in the freezer section. I then take it home and now I get to let it defrost in the refrigerator for about 2 days. Which works out okay because it is a three day weekend for me. I served this with Cranberry Tangerine Stuffing,  Beet Berry Relish it is so yummy and you will just love it and your kids will not realize that beets are inside.

Serves 4 to 6

Ingredients:

Roasted Duck

1) 5 to 6 pound Duck

5 to 6 tablespoons for cleaning

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper

Roasted Vegetables

6 Yukon gold potatoes

6 yams

12 carrots julienned

½ cup olive oil

So after it has defrosted I quickly clean out the cavity and remove the orange sauce package and the heart, neck and liver and I set aside so I could clean the duck. I quickly rinse in hot water and I salt the cavity making sure it is clean and pat dry and set aside.  I do not use the the extra in the cavity so i put in the refrigerator after I have bagged the inters in a plastic bag.

Now its time to stuff the bird

And don’t forget to stuff the neck too.

Now place on rack and salt and pepper duck plus don’t forget to add some olive oil so you get that crispy skin.

Place in oven at 350 degrees and tent for first two hours.

Next peel and cut all vegetables carrots to be julienne and potatoes and yams to be quartered. Next place in zip lock bag with olive oil and salt and pepper and make sure you don’t have any air in that bag so they do not brown or start to go bad. 

 About an hour and a half  into the cooking of the tented bird add to roasting pan.  This way they will not burn. Cook an addition 45 minutes remove tent and flip vegetables they should have started to caramelize by now.

Next cook until stuffing reaches 165 degrees. Make sure you have a good Meat Thermometer. I like All Clad's Instant Read Meat thermometer.

It took my duck about 3 hours to cook and it was 5.75 pounds, however it is best to use a meat thermometer.

Enjoy and Bon Appetit

Sheila Fretz