Tag: quick dinner

#9/52 Mississippi Pot Roast

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I see Mississippi pot roast recommended a lot in different food groups and have never tried it. My dad brought it up in conversation 2 weeks ago and I thought maybe now was the time to try it.

Most all the classic recipes call for packets of seasonings and pepperoncinis. Something inside of me was saying no, just couldnt get into shopping for a packet of ranch and the rest. So I bought a roast and decided I would do it the usual way I do.

Then here comes Friday, when I took my daughter to a birthday party and low and behold a mom brings up making Mississippi pot roast. It sure felt like a coincidence, as she shared the recipe she utilized didn’t use seasoning packets and said she made a classic and this version side by side and honestly couldn’t taste a difference. What a win, I was stoked!

So without further ado, I encourage you to taste this recipe from The Jam Jar kitchen. It was divine and might be my new go-to every time I buy a chuck roast! We paired with yukon gold garlic mashed potatoes and green beans.

INGREDIENTS  

  • 3-5 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 1 tbsp dried chives
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp salt
  • 1 tsp black pepper
  • 6-8 pepperoncini peppers, whole
  • 1-2 tbsp pepperoncini pepper juice (from the jar)
  • 4 tbsp ghee
  • salt & pepper

INSTRUCTIONS 

  • Take the chuck roast out of the fridge. Remove from packaging and pat dry with a paper towel. Generously season all sides with salt and pepper. Set aside.Heat a couple tbsp of olive oil over medium-high to high heat in a large skillet until hot and shimmering.Once oil is hot, place seasoned chuck roast in the skillet. Sear for about 1-2 minutes per side to a deep golden brown. Transfer chuck roast to the bowl of the slow cooker.
  • After removing the chuck roast, deglaze the pan over medium high heat with 1 cup of beef broth. Bring to a boil, scraping up all the brown bits from the bottom of the pan continue to cook for 2-3 minutes until the liquid has reduced by about half (doesn’t have to be too exact).Pour the liquid from the skillet over the chuck roast.
  • Sprinkle chives, garlic powder, onion powder, dill salt and pepper over the chuck roast. Arrange peppers around the meat and add a couple tbsp of juice from the pepper jar. Then top with 4 tbsp of ghee (or high quality butter).Cover with a lid and cook on low for 8-10 hours or on high for 5-6 hours.The meat will be fork tender when it is done. If it still feels a little tough then put the lid back on and cook for an additional hour or two.
  • Serve over mashed potatoes, polenta, rice, mashed cauliflower or on its own. Enjoy!

#7/52 Tuscan Chicken

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A little late posting this, but I made a damn good Tuscan Chicken last week and I’m excited to share the recipe with you!

I decided to try the Creamy Tuscan Chicken recipe from downshiftology, and was so happy I did.

This recipe was very easy to prep, didn’t make a lot of dishes, and was ready to eat within 30 minutes. The flavors of sun-dried tomatoes are becoming a new favorite for me. I’m not sure why I haven’t cooked with them more to this point. We paired this delicious dish with rice and a vegetable mix of brussel sprouts, mushrooms, and broccoli.

Ingredients
● 4 (6-ounce) boneless skinless chicken breasts
● 1 teaspoon Italian seasoning or a mix of individual spices such as oregano, thyme, basil, and rosemary
● 1 teaspoon kosher salt
● ½ teaspoon freshly ground black pepper
● 3 tablespoons extra virgin olive oil
● 4 garlic cloves minced
● ¼ cup finely chopped yellow onion
● ½ cup sun-dried tomatoes thinly sliced
● 2 cups baby spinach
● 1 ½ cups heavy cream
● ¼ cup freshly grated parmesan

Instructions
1. Prep the chicken. Season both sides of each chicken breast in Italian seasoning, salt, and pepper.
2. Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
3. Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
4. Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
5. Add the spinach, and saute another minute, until just starting to wilt.
Add the heavy cream and parmesan cheese, stir together, and bring to a simmer.
6. Let it simmer. Place the chicken back in the skillet and cook until heated through, about 5 minutes.

#3/52 Italian Stuffed Peppers

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This recipe from well plated was okay. We opted for ground turkey, and I’m pretty sure my husband didn’t notice it wasn’t beef. In my opinion, turkey doesn’t have much flavor, so I did HEAPING teaspoons of Italian seasoning, doubled the red pepper flakes (would do more next time), and added extra mozarella by accident.

Our peppers were on the thicker side, and I wish I would have cooked them for closer to 50 minutes instead of 35. All in all, these stuffed peppers are on my “OK” list. I think the next time I try stuffed peppers; we might check out a different recipe. Do you like stuffed peppers? What are your favorite ingredients to stuff them with?

Ingredients  

  • 4 large red bell peppers
  • 2 teaspoons extra virgin olive oil
  • 1 pound ground chicken or turkey
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes or up to ½ teaspoon if you like more spicy
  • 1 can no salt added diced tomatoes with juices, 15 ounces
  • 1 1/2 cups cooked brown rice farro, quinoa, cauliflower rice, or orzo (if using orzo, undercook it slightly)
  • 1 cup shredded Mozzarella provolone (or a mix)
  • ½ cup Parmesan divided
  • 2 tablespoons chopped fresh basil

Instructions 

  1. Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
  2. Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
  3. Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
  4. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.