Italian Pot Roast

Well the holidays have come upon us and I don’t know about you, but I love a good cook and run recipe!  In addition to if it makes a fabulous first over, I am even happier. So here is a recipe that covers all of the above.

Italian Pot Roast Ingredients:One four-pound Beef Brisket

2 Sixteen ounce Cans of Stewed Tomatoes

One  32 oz. Large Jar of Marinara Sauce with Basil and Garlic

3 Tablespoons Olive Oil

2 teaspoons’ Salt

2 teaspoons’ Pepper

2 Cups of Merlot wine

One cup Water

Three tablespoon sugar

Preheat the oven to 350 degrees

Take a Dutch oven and put Olive Oil heat until warm

Salt and Pepper Brisket on both Sides

Place in Dutch oven and brown on both sides.

Next add Merlot wine

Next add Stewed tomatoes and Marinara Sauce

Next place 1 cup of water and Sugar in marinara sauce Jar and Shake until bottle is clean then pour into Dutch Oven.

Cook for 2 hours 30 minutes. Remove from oven and cook pasta  Pasta noodles .

Remove layer of fat and discard.

Next Slice thinly while you boil your gluten free pasta.

Then serve with Sauce  and Pasta.

Enjoy and Bon Appetit

Sheila Fretz

My Mom's Beef Stroganoff made the Gluten Free Way

This is one of those recipes that brings me back to my childhood in the kitchen with my Mom after completing my homework. My Mom would make this on a cold winter afternoon and serve it to us for a early supper. My Mom always served this with petite peas on the side, which my older sister refused to eat still to this day.

Beef Stroganoff  Ingredients:1 (1) pound London Broil thinly sliced before cooking.

1 cup of Corn Starch

1 Teaspoon Salt

1 Teaspoon Pepper

6 Tablespoons Olive Oil

1 Cup sliced mushrooms

½ chopped onion

1 4 oz Can of Tomato Paste

3 Cups of Beef Broth

1 Cup Sour Cream

Preheat Large Frying Pan with about 2 Tablespoons Olive Oil

Slice meat in 1/4" strips

Mix together in bowl salt, pepper and Corn starch

Drench Sliced meat in corn starch mixture

Clean Mushrooms then slice

Chop Onion

After Olive Oil is warm brown meat

Remove from Pan and Repeat adding Olive Oil to Pan as needed.

When Meat is all golden and removed

Add last bit of Olive oil the brown Mushrooms and Chopped Onion until clear.

Next add Tomato Paste and stir

 Beef Broth

Add Meat back in and

Tip of the Day: I like to cook my rice or noodles in half beef broth half water so it gives it a little bit more flavor and helps compliment the meal. So here would be portions 1 cup rice, 1 cup water, 1 cup Beef Broth.

Simmer on low heat for about 25 to 30 minutes stirring frequently.

Add Sour Cream　

Serve over bed of Rice or Egg Noodles.

Enjoy  and Bon Appetit

Sheila Fretz

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 

Cranberry Mango Honey Coffee slow roasted Corned Beef

I hope you had a great weekend. I love making corned beef in the middle of the summer because I love it! Plus you can make leftover sandwiches even a ruben or two.  So today I'm going to share my recipe for a slow roasted corned beef with cranberry, mango honey, and coffee. This is one of those great recipes that you make low and slow and can walk away and let cook for the day. 

Preheat oven to 250 degrees

Cranberry Mango Honey Coffee slow roasted Corned Beef Ingredients:

2 cups of Coffee

1 Cup of Mango Honey

1/2 Cup Apple Vinegar

16 oz  can of cranberries

2 to 3 lb corned beef.

1 inch of water in roasting pan

Spices from Corned Beef

Cranberry Mango Honey Coffee slow roasted Corned Beef Equipment:

A cooking rack that will elevate meat a inch. I use 2 to get high enough.

A Roasting pan that has a lid.

Aluminum foil to line roasting pan.

A blender or hand mixer to mix

In a large measuring cup add Coffee and Mango Honey.

Add Vinegar

Next add 1 can of cranberries.Then either place in blender or hand mix with mixer.

Place 1 inch of water in a cover-able roasting pan plus cooking rack, then corned beef.

Pour cranberry mixture on meat then add seasoning packet.

Cover and place in oven at 250 and cook for 5 hours .

When your 5 hours are up pull out of oven and do not uncover for 25 to 30 min.

Lastly slice thinly against grain and serve with your favorite sides.

Enjoy

Sheila Fretz

#GlutenFree Turkey/ Beef Meatloaf

When ever I have a bad day at work or have way to much on my mind and I need to get my aggression's out I always make Meatloaf. So, thank goodness for scheduled post because  last week was a real humdinger of a week for all of us. So I thought it would be a good time to reintroduce my Gluten Free Meatloaf

My husband Loves a good meatloaf. But he always says that if I only use Turkey it get to dry. So In order to make the hubby happy I mix Turkey and Ground Sirloin together. This way its not to dry and it has the flavor of Meatloaf just like he grew up with. We always serve this with The Mr. Mix It’s Famous Mashed potatoes.



Turkey/ Beef Meatloaf Ingredients1 pound ground Turkey
1 pound ground Beef
3 shredded carrots
1 Medium size onion chopped about a cup
3 Stalks of Celery Chopped
1 teaspoon Salt
1 teaspoon Pepper
2 cloves of garlic grated
½ teaspoon basil
½ cup Gluten free Bread Crumbs
½ cup Gluten free Almond Cheese crackers crushed
2 eggs

Shred Carrots, Chop Onions and Celery and set aside.

In a large bowl take both Meats, Carrots, Onions, Celery, Garlic, Basil Salt & Pepper, Basil,  gluten free Bread Crumbs, Crackers and mash together with hands.

Next add eggs, mash together with Hands.

Form a loaf and put in a Meatloaf pan, or loaf pan, garnish with Ketchup optional. The reason I use a meatloaf pan is this way the meats grease goes away from the meat instead if laying in it. This way I am being heart healthy. Cook in oven at 350 for about 1 hour and 20 minutes.


Thanks for stopping by and have a great week and if you are looking for something different to serve for the holidays click here.

Bon Appetite

Enjoy


Sheila Fretz

Burgers and Fries

Do you ever just want a easy dinner where there is a lot of flavor and not a lot of work. Well I was craving that tonight after making 9 pies on Saturday afternoon. After all Its National Pie week! So tonight we had the simplest meal Burgers and Fries.

Burgers and Fries 
1 bag frozen french fries ( cook according to directions on bag)
1 pound of  80 /20 ground beef
Salt & Pepper
Garlic powder
Refrigerator Pickles
Cheese of choice
Tomatoes
Thousand Island Dressing ( Ketchup, Mayo and Relish)

Take meat and divide into either 1/3 pound burgers or 1/4 pound burgers Heat a frying pan

Season  meat, if you want to add cheese I add it on the inside not the outside. 

First divide patty in half and fusing together like this.

Place in hot pan

Next Cover with lid for 3 to 5 minutes.


Then flip and do not press down on burger no matter how tempting it is!!! Then cover again for another 3 to 5 minutes.

Serve on a Gluten Free bun with desired condiments and french fries.

Enjoy,

Sheila Fretz