Erma Bombeck
Food for Thought…
Erma Bombeck
Super Savory Pot Roast & Veggies
Ingredients:
2-3 pound Pot Roast
2 medium Onions
1 bag baby carrots
3 Tablespoons Olive Oil
3 large Yukon potatoes~scrubbed clean, but not peeled
Kosher Salt
White & Black Pepper
3 t. minced garlic
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon Pampered Chef Rosemary mix
Beef bullion
Red Wine (2 cups) OR White Wine (2 cups)
Bring the piece of meat to room temperature. GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix. Heat enough olive oil in the bottom of a fry pan to make a thick coating. Heat to a medium-high heat. Cut the onions tip to root, cut off root and stem, peel and lay flat into hot oil. Brown both sides well. Remove to side. Add the baby carrots and do the same. I normally cut each carrot just in half. Brown carrots and like Ree said you’re trying more for color here than cooking. They will have plenty of time to cook in the oven. I also like to add my garlic (I use the bottled minced garlic from the produce section) and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas. When carrots are finished, remove them to the same plate as the onions. If necessary add more olive oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well Brown both sides and all edges really well.
Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy. After the roast is browned, place it in the dutch oven and spread vegetables all around it.
While fry pan is still hot, add white or red wine and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. For this recipe we added the white wine to the recipe and drank the red. The red wine, Harrod wine, is from our nephew’s vineyard so we don’t waste it cooking, but enjoy every last drop.
Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. At 3 hours, I prep the potatoes for boiling. I too, prefer not to cook mine with the roast ~ I prefer a bit of substance instead of the mush they become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)
We get 2 meals out of these proportions. Now to us eating starts with the eyes ~ so make it pretty. I love my polish pottery, all of it is unique one-of-a-kind creations and decorates a table and your meal so easily!
Flourless Chocolate Apricot Mini-Cakes
Ingredients:
1/2 cup margarine
3/4 cup shredded or chopped bittersweet chocolate
1/2 cup sugar
1/2 cup baking cocoa
6 dried apricots
Method:
Preheat oven to 375 degrees.
Line 10 muffin cups.
In microwave or in a double boiler on stove, melt chocolate and margarine. In microwave, check it every 30 seconds, mixing it, each time.
In medium bowl, mix cocoa and sugar.
Add eggs and whisk until combined.
Fill muffin cups 3/4 the way up.
Cut dried apricots into halves or thirds and place on top of each mini-cake. Push in slightly.
Bake at 375 degrees for 17 minutes.
BREAKFAST/BRUNCH
BAKED EGG & HAM CUPS
CHICKEN & TURKEY
APPLE DAPPLE CHICKEN
BLACK RASPBERRY GLAZED CHICKEN
DESSERTS, CAKES, COOKIES, CANDIES, JAMS & JELL-O
ANGEL FOOD
ANGEL WINGS with BANANA DROPS & ANGEL KISSES
APPLE DUMPLINGS with MOCHA CARAMEL SAUCE
FISH
PAN FRIED RED SNAPPER WITH WHITE WINE LEMON BUTTER SAUCE
SHRIMP SCAMPI
MEXICAN
BEEF TORTILLA CASSEROLE
CARNE ASADA
CHICKEN EMPANADAS
CHICKEN ENCHILADAS SUIZA
CHICKEN FLAUTAS
GARDEN TOMATO SALSA
REFRIED BEANS
SLOW COOKER
VEGETABLES
BBQ BAKED BEANS
BOSTON BAKED BEANS
CAULIFLOWER with AGED WHITE CHEDDAR SAUCE
CREAM CHEESE MASHED POTATOES
GARLIC LEMON BRUSSELS SPROUTS
GARLIC SMASHERS
MUSHROOM RAGOUT
PERFECT BUTTERED CARROTS
REFRIED BEANS
RITZY CARROT & BROCCOLI CASSEROLE
SESAME GARLIC GREEN BEANS
STEWED TOMATO CASSEROLE
STIR FRIED GREEN BEANS & CASHEWS
SUGARED CARROTS
2. Hey, thanks for letting me use the bathroom when I was working in your yard last week. While I was in there, I unlatched the back window to make my return a little easier.
3. Love those flowers. That tells me you have taste … and taste means there are nice things inside. Those yard toys your kids leave out always make me wonder what type of gaming system they have.
4. Yes, I really do look for newspapers piled up on the driveway. And I might leave a pizza flyer in your front door to see how long it takes you to remove it.
5. If it snows while you’re out of town, get a neighbor to create car and foot tracks into the house. Virgin drifts in the driveway are a dead giveaway.
6. If decorative glass is part of your front entrance, don’t let your alarm company install the control pad where I can see if it’s set. That makes it too easy.
7. A good security company alarms the window over the sink. And the windows on the second floor, which often access the master bedroom-and your jewelry. It’s not a bad idea to put motion detectors up there too.
8. It’s raining, you’re fumbling with your umbrella, and you forget to lock your door-understandable. But understand this: I don’t take a day off because of bad weather..
9. I always knock first. If you answer, I’ll ask for directions somewhere or offer to clean your gutters. (Don’t take me up on it.)
10. Do you really think I won’t look in your sock drawer? I always check dresser drawers, the bedside table, and the medicine cabinet.
11. Helpful hint: I almost never go into kids’ rooms.
12. You’re right: I won’t have enough time to break into that safe where you keep your valuables. But if it’s not bolted down, I’ll take it with me.
13. A loud TV or radio can be a better deterrent than the best alarm system. If you’re reluctant to leave your TV on while you’re out of town, you can buy a $35 device that works on a timer and simulates the flickering glow of a real television. (Find it at faketv.com.)
14. Sometimes, I carry a clipboard. Sometimes, I dress like a lawn guy and carry a rake. I do my best to never, ever look like a crook.
15. The two things I hate most: loud dogs and nosy neighbors.
16. I’ll break a window to get in, even if it makes a little noise. If your neighbor hears one loud sound, he’ll stop what he’s doing and wait to hear it again. If he doesn’t hear it again, he’ll just go back to what he was doing. It’s human nature.
17. I’m not complaining, but why would you pay all that money for a fancy alarm system and leave your house without setting it?
18. I love looking in your windows. I’m looking for signs that you’re home, and for flat screen TVs or gaming systems I’d like. I’ll drive or walk through your neighborhood at night, before you close the blinds, just to pick my targets.
19. Avoid announcing your vacation on your Facebook page. It’s easier than you think to look up your address.
20. To you, leaving that window open just a crack during the day is a way to let in a little fresh air. To me, it’s an invitation.
21. If you don’t answer when I knock, I try the door. Occasionally, I hit the jackpot and walk right in.
Wasp Spray – A friend who is a receptionist in a church in a high risk area was concerned about someone coming into the office on Monday to rob them when they were counting the collection. She asked the local police department about using pepper spray and they recommended to her that she get a can of wasp spray instead.
The wasp spray, they told her, can shoot up to twenty feet away and is a lot more accurate, while with the pepper spray, they have to get too close to you and could overpower you. The wasp spray temporarily blinds an attacker until they get to the hospital for an antidote. She keeps a can on her desk in the office and it doesn’t attract attention from people like a can of pepper spray would. She also keeps one nearby at home for home protection… Thought this was interesting and might be of use...
CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
2 sticks unsalted butter, softened
1 1/4 cup flour
1 teaspoon baking flour
1 teaspoon salt + pinch salt
1 teaspoon cinnamon
2 cups packed dark brown sugar
2 JUMBO eggs
3 cups old fashion oats
1 1/2 + 3/4 teaspoon vanilla
2/3 + 1/2 cup honey roasted peanuts
1 /2 cup golden raisins
1/2 cup raisins
1 cup dried blueberries
1 can sweetened condensed milk
2 tablespoons peanut butter
12 ounces semi-sweet chocolate chips
I’m also offering these recipes for the oatmeal theme:
I’m using a little bit different style of menu planning for the next few weeks giving each night a sort of theme to make things simple and super easy. Each week I can just copy the plan, change a few of the dishes and viola, done! This might be a good way to go for those of you who don’t plan menus but have wanted to start.
Saturday – Homemade soup and bread baking day – Kids cook night
Sunday – Grillin’ and chillin’ – Steaks, baked potatoes and veggies
Monday – Sandwich night – Steak fajitas (using Sunday’s leftovers)
Tuesday – Pasta night (using homemade sauce and meatballs from freezer), salad, garlic bread
Wednesday – Pizza night ($4.99 large pizzas – can’t beat the price!), Greek salad
Thursday – Breakfast for dinner – Biscuits and sausage gravy
Friday – Try a new recipe night!
Caprese Salad is a very simple but amazingly delicious Italian dish, a must try if you’ve never had it!
Start with Fresh Mozzarella cheese (I used mozzarella rolled with prosciutto for a little extra pizazz), slice cheese and tomatoes alternating, add some fresh basil leaves, drizzle with olive oil, add a little salt and pepper to taste. Serve with at room temperature with some fresh, preferably warm Italian bread – Delizioso!
Speaking of Italian delights, I have a surprise for all of you. We have a new once a month recipe day beginning next week …
“Cooking the Italian Way” will be hosted by the multi-talented Joanne of Eats Well With Others! Joanne will be posting “Cooking The Italian Way” the first Saturday of every month right here at Our Krazy Kitchen! What a special treat!
2/3 c. sugar
2/3 c. dark Karo syrup
1 stick butter (melted)
2 eggs (beaten)
1 tsp. vanilla
1 pie shell
Mix all ingredients and pour into uncooked pie shell. Bake at 350 degrees for 45 minutes.
For all of your information, this Friday feature is changing its name and will be henceforth known as “Lovin’ from the Oven.”
Now for the important part, what wonderful oatmeal dishes do you have to share?