Mary Ann’s Pot Roast

There are so many versions of pot roast; there have been several posted. But I have never shared the one I have used most during my cooking years. My mother (long before crock pots)  always browned a small chuck roast on top of the stove, added onions, carrots, and celery sprinkled with salt and pepper, plus enough liquid to simmer for several hours. She probably put this into the oven at times, but I remember clearly the ways she avoided “heating up the kitchen.”  My own version started with this. Early in my marriage, a friend told me her mother-in-law shared her secret to a tasty pot roast – don’t just brown the meat to start but “burn” it on both sides before adding vegetables. Later I read another hint for adding flavor and tenderizing the roast:  For liquid, add any leftover coffee from the morning pot before topping off with water!

So that is what I do when I decide to make a pot roast the old way!  The vegetables I add may vary, but browning the meat very dark and adding some coffee produces a rich, dark cooking liquid that can be served as is or thickened as a gravy. This works whether you have the pot roast bubbling away on the back of the stove, cooking in the oven, or in a slow cooker. Any way you cook it, a pot roast is not a quick cooking dish.  The hours it cooks along with fragrant vegetables and herbs produces tender, fall-apart delicious food – an old-fashioned favorite that will never go out of style in our kitchen.

Mary Ann’s Pot Roast

3-4 pound chuck or shoulder roast

2 Tablespoons cooking oil

1/4 cup flour

salt and pepper

3 medium potatoes,  coarsely chopped

4 carrots, sliced00

2 celery stalks, chopped

1 onion, sliced

dried or fresh herbs of your choice

Rinse and pat the meat dry with a paper towel. Sprinkle both sides with salt, pepper, and flour.  Heat oil in a heavy skillet and brown the roast on both sides until dark brown and charred. Place roast in a baking dish if cooking in the oven or crock pot if using a slow cooker. Layer all vegetables around and on the sides of meat. Add salt, pepper, and herbs if you wish.  Pour at least 1 cup of strong coffee over all, top with enough water to almost cover.  Add lid and cook for several hours.  If baking, cook in 325-degree oven for at least 3 hours, or until roast is very tender, adding water if necessary. In a slow cooker, the roast should cook for 4 hours on high or 7-8 hours on low.

To serve, lift the pot roast and veggies out and place on a platter. Serve the broth in a small bowl with ladle.  For gravy, thicken the broth by heating 2 Tablespoons oil with 2 Tablespoons flour, stirring while adding the cooking liquid.  Stir and simmer until thickened, season with salt and pepper if needed.

Shrimp and Chicken Gumbo

There are almost as many versions of gumbo as there are cooks, especially in this corner of Texas, near the Gulf of Mexico for seafood, and near Louisiana, the place of gumbo’s origin. It is said that gumbo is to Louisiana as chili is to Texas!  But, here on the south Texas Gulf Coast, both are famous.  I think that most often gumbo is either Seafood Gumbo or Chicken and Sausage Gumbo, but the gumbo I make in my kitchen can be either or both – or in this case, both Shrimp and Chicken. It is a matter of what ingredients I have on hand to use!  Last week, we had some leftover jumbo boiled shrimp and some chopped rotisserie chicken.  I had put both into the freezer to wait until Gumbo night. Since our garden tomato production is at its peak, I also had ripe heirloom tomatoes that went into the pot.  A simmering pot of gumbo tempts almost any appetite. I have several cookbooks collected through the years from Louisiana. The basic recipes I started with came from 2 of those books:  River Road Recipes II and Shadows on the Teche, Cuisine of the Cajun Country.  

I enjoy making the roux and prepping as I go This dish has quite a story.        www.southernfoodways.org/interview/a-short-history-of-gumbo/

Shrimp and Chicken Gumbo

2-3 cups chopped chicken

2 cups large boiled shrimp

3 Tablespoons vegetable oil (you will use 2 for the roux, and 1 to prep the okra)

2 Tablespoons flour

2 large onions, chopped

1 bell pepper, chopped

3 cloves of garlic, minced

3-4 medium ripe tomatoes, peeled and rough chopped

1/2 lb (or more to taste) okra, small to medium pods, sliced thin

1 hot pepper

2 Tablespoons apple cider vinegar

Prepare okra by frying in 1 Tablespoon oil in small iron skillet 5- 10 minutes,  until okra is dried out and beginning to brown. Remove from heat and set aside. Begin making the roux by heating 2 Tablespoons of oil in large heavy pot.  Add flour, stirring constantly while cooking on medium heat until roux is a deep caramel color. Add onions, then bell pepper and garlic. Cook about 5 minutes.  Add okra and stir.  Then add 6 cups chicken broth or stock.  Add tomatoes and chicken and simmer for about an hour. Add shrimp and cook until shrimp are heated through.  (If you are using raw shrimp, follow the same instructions but cook until shrimp are pink and done.) Add 2 Tablespoons apple cider vinegar just before serving.

We like to add a few hushpuppies on the side.  I usually buy frozen ones and either bake or fry them while gumbo is cooking.

 

 

Muffin Quiche

These muffin shaped treats are a nice make ahead or on the go breakfast and are a good choice for Easter brunch. They are pretty on a plate and easy to reheat.  Variations might include adding chopped crisp bacon, crumbled cooked pork sausage or diced ham. Cheddar or Montery Jack Cheese  can be subbed for the Swiss.

Muffin Cup Quiche

One roll crescent roll dough
4 eggs
1/2 cup milk or half and half
1/3 cup diced red pepper or chopped pimiento
2 green onions, sliced thin
1/2 cup finely chopped smoked sausage
1 teaspoon dried thyme.
salt and freshly ground pepper
4 oz  Swiss cheese, shredded
Preheat the oven to 375F.
Spray a 12 serving muffin tin with cooking spray.
Pop open the crescent roll dough and separate the 8 triangles on a flat surface.Then lay the big end of each over 8 muffin cups, cutting the “tail” that is leftover.  You will use all these tails to make 4 more muffin cups. Press dough into muffin cups. The edges will be uneven, but after baking, create a rustic tart crust.
In a bowl, whisk eggs, milk, thyme, salt and pepper.
Divide vegetables and chopped sausage evenly between each muffin cup. Repeat with egg mixture and sprinkle grated cheese on top. Bake for 12 minutes, or until filling is set and crust beginning to brown.

Garden Vegetable Pie

There are a variety of recipes for pies or tarts using summer vegetables. I find some in my cookbook collection; many more are found online. Some recipes use a crust for the pie, others do not. A combination of eggs and cheese makes the dish set up so that it can e sliced into wedges.  Some would say that makes this a fritttata or crustless quiche, but plain old pie works just fine for me. Almost any assortment of fresh vegetables can be combined but I got great responses last week when I took this zucchini pie to a friend’s home. The entree was roasted pork tenderloin, and guests were asked to bring salad, vegetable, fruit, and dessert. The combination of pork, spinach salad, fruit salad, and this vegetable pie was delicious and hearty. We almost did not need Key Lime Pie for dessert, but it was yummy, too.

Garden Vegetable Pie

4 tablespoons butterhalf

1/2  onion, diced

2 ears sweet corn, kernels removed

2 large zucchini, sliced very thinly (about 4 cup

2 Tablespoons chopped fresh basil

2 teaspoons fresh oregano leaves, chopped

½ teaspoon salt

12 ounces shredded cheese (I used white cheddar)

4 eggs, beaten

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet. Add onions and zucchini. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute for another 5 minutes.. Remove from heat.

Once the mixture has cooled for a few minutes, stir in basil, oregano, salt, cheese, and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or spray with cooking spray. Arrange a few zucchini slices so they lay flat and look nice. Top with a little extra cheese, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes to brown the top. Let stand for 10 minutes before cutting into slices.

Lemon Picatta Chicken Casserole

lemonpicattachickenbakeIf you try this, you may never want to go back to the tried and true way of making chicken piccata!  My son deconstructed his normal oh-so-good way of making this dish with delicious results. The method could not be simpler. Try the recipe below or use your favorite Lemon Picatta Chicken recipe. Farfalle (Bow-Tie) or Penne pasta adds to the appearance and texture of the dish.  After you cook the chicken breasts, transfer to cutting board, cool slightly, and cut into bite size pieces to combine with pasta in your favorite baking dish. Our family may rename this Ben’s Chicken Picatta.

Lemon Chicken Picatta Chicken Casserole

  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko bread crumbs
  • 2 ounces grated Parmigiano-Reggiano cheese
  • 8 boneless, skinless chicken cutlets, pounded to about 1/4 inch thick
  • Sea salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/2 cup dry white wine
  • 3 tablespoons drained capers
  • 5 tablespoons unsalted butter
  • 2 tablespoons fresh juice from 1 lemon
  • 2 tablespoons minced flat-leaf parsley
  • Fresh lemon slices for garnish

16 ounces Farfalle, or Bow-Tie, Pasta, cooked al dente.

Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.

Line a rimmed baking sheet with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.

Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering. Working in batches and using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, rotating cutlets for even browning, and adjusting heat as necessary until bottom side is browned and crisp, about three minutes. Flip cutlets and fry until other side is browned and crisp, about three minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets, topping up oil if necessary.  When cooled slightly, cut chicken into bite size pieces.

Drain all but one tablespoon oil from skillet. Add wine and bring to a boil over medium-high heat, cooking about two minutes while scraping browned bits from skillet. Add capers and butter, whisking until butter has melted. Lower heat to medium and continue whisking and reducing until sauce is smooth and creamy. Whisk in lemon juice and parsley, season with salt and pepper, and remove from heat.

0Add chicken pieces and cooked pasta to sauce in large baking dish, tossing to combine.  Sprinkle top with shaved parmesan.  Place in oven just until heated through but not brown.  Scatter chopped parsley over top and add a few fresh lemon slices at serving time.

 

Smothered Chicken

smothered-chicken

Smothered Chicken is an old Southern favorite, often served with rice.  The tender chicken and smooth sauce is also a wonderful with mashed or baked potatoes.  Add some wilted greens or green peas and a salad for a hearty meal.  We had this a few days ago on a cold, wet night – perfect for warming body and spirit!  Sprinkle sauce with your favorite dried herbs for seasoning if you like, but be sure to brown the chicken first. I brown the chicken in an iron skillet, lift it into a baking dish, and make the gravy or sauce in the same skillet.

Smothered Chicken

4 Boneless, skinless chicken breasts, or 2 thighs per person.

Flour

Salt and Pepper

Cooking oil for a level of about 1/2 inch in the frying pan.

2 cups of sauce

Preheat oven to 350 degrees. Wash and pat dry chicken and dust with flour, salt, and pepper. Fry in hot oil in a heavy skillet until lightly browned on both sides.  Remove and place in baking pan.  Pour sauce over the chicken, cover, and bake for 1 hour, or until chicken is tender.

Sauce or Gravy for Smothered Chicken

3 Tablespoons butter

4 Tablespoons flour

2 cups chicken stock

1/2 cup heavy cream

Salt and Pepper to taste

 

Roasted Lemon Chicken

lemonchicken1I love cooking in my iron skillet, flavoring with herbs and lemon, and easy entrees, so this is a new favorite. Served with a mixture of white, brown, and wild rice and a pan of roasted brussel sprouts with apples and pecans, everyone at our table gave it a thumbs up!  This is my version of Ina Garten’s recipe.

Roasted Lemon Chicken

1 teaspoon thyme (I used Penzey’s French Thyme)

 1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/3 cup good olive oil

2  lemons, 1 halved and sliced, the second lemon juiced

1 onion, sliced

2 garlic cloves, minced

4 boneless, skinless chicken breasts

½ cup dry white wine

Preheat the oven to 450 degrees.

Place the thyme, 1 teaspoon salt,  1 teaspoon pepper and 1/3 cup olive oil  into a small bowl and set aside.

Put the lemon slices in a 12-inch cast-iron skillet and scatter the onion and garlic over lemons. Place the chicken on top and rub with about half the herb mixture. Turn chicken breasts over, pat dry with paper towel. and rub with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan at edges of chicken and roast for another 15 minutes. Cover skillet tightly with aluminum foil, and allow to rest for about 10 minutes Serve hot with the pan juices, lemon, and onion.

lemonchicken2

 

Chocolate Oatmeal Cookies

cookiebaker

Nora is learning to make cookies but she has a distinct preference for chocolate! A recipe found in a cookbook written by my cousin Jane Purtle was just what Nora ordered!  In Food from the Hills, the author recorded family recipes from her family, which happens to be our family, too.  My grandmother, Clyde Curley Terrell, and Jane Purtlle’s father, Russell Hill, were half-siblings.  My great-grandmother Ernestine Augier Hill Curley was married to Jane’s grandfather, James Hill.  After he died, she married my Great Grandfather Curley. These chocolate oatmeal cookies were a favorite in the Hill family.

But there is more to this cookie story.  The original oatmeal cookie (without chocolate) recipe was one found in the Home Economics class cookbook from Bullard High School in Bullard, Texas where Jane Purtle’s mother Ruby and my mother, Opal attended.  So I am certain Nora’s great-grandmother Opal also made these cookies. Nora’s middle name is Opal.  I had fun thinking about all these connections while we made these cookies.

cookbook

Chocolate Oatmeal Cookies

1 egg

1/2 cup sugar

1/4 cup vegetable oil

2 tablespoons buttermilk

1 cup oatmeal  ( recipe says Quick, but regular works great and makes a chewier cookie)

1 cup flour

1/2 teaspoon salt

1/8 teaspoon baking soda

2 teaspoons baking powder

2 squares unsweetened chocolate, melted (Please note:  I substituted 6 Tablespoons Dutch cocoa powder  plus 2 Tablespoons oil for the melted baking chocolate)

Break egg in mixing bowl and beat in sugar.  Add oil to sugar and eggs. Add milk and oatmeal. Sift flour with salt, baking powder and soda into the first mixture.  Add chocolate and beat well.  Drop by teaspoonfuls on a greased baking sheet. Bake at 375 degrees until firm around edges but soft in center.

If desired, omit chocolate and add 1 teaspoon vanilla.

Remove from baking sheet and cool on rack.

 

 

 

cookies

 

chocolateoatmealcookies

Mashed Potato Cinnamon Rolls

CinnamonRolls3

Many years ago, I was given a recipe for these big fluffy cinnamon rolls, with the curious ingredient of mashed potatoes!   If you have leftover mashed potatoes, this is one of the bet ways to use them!  They are light, fluffy, and smell heavenly while rising but even better while baking!
Mashed Potato Cinnamon Rolls
  • 4½ cups flour (separated 1½ and 3 cups)
  • 1 package active dry yeast (2¼ teaspoon)
  • 1 cup milk
  • 1 cup mashed potato
  • ⅓ cup butter, cut up
  • ¼ cup sugar, granulated
  • 1 teaspoon salt
  • 2 eggs
 Cinnamon sugar mixture
  • ½ cup brown sugar
  • 1½ teaspoon cinnamon
  • 1-2 tablespoons flour
  • ¼ cup butter, melted (for brushing)CinnamonRolls1CinnamonRolls2
  1. In large mixing bowl of stand mixer, combine 1½ cups of flour with yeast.
  2. Combine milk, potato, butter, sugar, and salt in a medium saucepan, then heat on medium heat until butter starts to melt.
  3. Remove from heat .
  4. Add slowly to flour mixture and mix with regular mixing paddle on low speed for about one minute.
  5. Add eggs and continue beating 2-3 minute. Scrape down sides of bowl.
  6. Switch to dough hook.
  7. Add the rest of the flour (3 cups) and mix for about 5 minutes until smooth and elastic. Alternately, you can knead by hand.
  8. Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.
  9. Cover with plastic wrap.
  10. Let rise for about 45 minutes or until doubled in size.
  11. Punch dough.
  12. Turn it out on a lightly floured board and let it rest for about 10 minutes.
  13. Meanwhile, combine brown sugar, cinnamon and flour in a small bowl. Set aside.
  14. Also, prepare pan (13 x 9 x 2 inches) by greasing or spraying with non-stick spray.
  15. Preheat oven to 375 ° F.
  16. Roll out dough until you get an 18 x 12 inch rectangle.
  17. Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture.
  18. Roll into a log, starting with the long side.
  19. Cut the roll into 12 slices.
  20. Place in prepared pan.
  21. Cover with plastic wrap and let rise for about 30 minutes or until double in size.
  22. Bake for about 30 minutes or until golden brown.
  23. Cool slightly before drizzling with icing (if using).
Glaze
Mix 1 cup powdered sugar with a few tablespoons of milk.Whisk until smooth and just glaze the rolls before serving.
I like to zest a little orange peel or lemon peel into this, optional.
Whisk until smooth and just glaze the rolls before serving.
Make it ahead:Once the rolls have been cut and placed in the pan, they can be refrigerated overnight. Remove from fridge and let stand at room temperature (covered) for about 30 minutes before baking (as per instructions).

Pepperoni Breakfast Casserole

Pepperoni Breakfast Casserole

I developed a habit the first few weeks of my marriage that has served me well for over 52 years now.  I like to do a quick survey and make a mental list of what is available or needs to be used in the pantry and refrigerator.  Then if I am going to make a meal that has not been planned and prepared for, I can browse a cookbook or Pinterest category and pair the “what we already have” with a recipe that looks worth trying. Only rarely does that produce anything but a thumbs up from my family.  That was certainly the case with this breakfast casserole. Back to my favorite Breakfast in Bed Cookbook compiled by Carol Frieberg for this recipe from Healdsburg Inn on the Plaza in Healdsburg!   I am sure it is lovely, but I love our own B&B right here in Richmond, Texas.  For my version, I used sourdough bread cubes and shredded Swiss cheese and increased the amount of pepperoni..

Pepperoni Breakfast Casserole

2 cups sour dough bread cubes

1 cup shredded Swiss cheese

5 large eggs

2 cups whole milk

1 teaspoon Italian seasoning (I use Penzey’s Tuscan Sunset)

1/2 teaspoon sea salt.

1/2 cup chopped pepperoni

Preheat oven to 325 degrees. Place bread cubes in greased 10-inch square baking dish. Cover with cheese. In a bowl combine eggs,milk, and seasoning; pour over bread and cheese. Top with pepperoni. Bake for 35 to 40 minutes or until set.