Coca-Cola 7 Bone Pot Roast

My family loves pot roasts, but we love our gingersnap pot roast recipe so much we rarely ever try a new recipe. My local grocery store was having an awesome sale on 7 bone roasts. I'd never used one before so I googled recipe's using one. I looked through a ton and my eye caught on this one. It was easy and we loved it. The gravy is SOOO good. I will definitely make it again!

Prep Time- 30 mins
Cook Time- 2 hours, 10 mins
Total Time- 2 hours and 40 mins

Ingredients:
*1 (3-4 lb) beef 7-bone roast (or other chuck roast)
*Kosher salt and pepper
*1 T olive oil
*1 lb baby red (creamer) potatoes, scrubbed, skins on
*8 oz button mushrooms, cleaned (we omitted these since I am the only one in my family that likes them)
*1/2 lb baby carrots, peeled (they usually come already peeled for you- doesn't get easier than that!)
*1 onion, very thinly sliced
*1 cup Coca-Cola (or other cola, just NOT diet), at room temp (I didn't read and used a whole can)
*1 cup tomatoe sauce (canned or homemade) (I used Hearty Healthy traditional Preggo)
*1 packet dry onion soup mix (Lipton makes a good one)
*1 T sweet hungarian paprika (this was hard to find, had to get it at a specialty grocery store. This isn't
          your normal paprika. It's sweeter which I think did wonders for the flavor)
*2 tsp dried oregano, crushed
*1 tsp garlic powder

1. Prepare 9 x 13 baking pan by lining it with foil. Preheat oven to 350.

2. Sprinkle roast liberally with salt and pepper. Heat a skillet until hot. Add olive oil and quickly sear roast on all sides.

3. Place seared roast in baking pan. Surround with potatoes, mushrooms, and carrots in an even layer. Spread sliced onions evenly over top of meat and veggies.

4. In medium bowl, mix cola, tomatoe sauce, onion soup mix, paprika, oregano, and garlic powder. Pour evenly over meat and veggies. Cover tightly with foil.

5. Roast for 2 hours. Remove from oven and let rest about 15 minutes. Carve meat and serve with veggies and pan gravy.

(You could use a slow cooker for this too, cooking on low setting for 6-8 hours).


We served this with Pillsbury Grands Buscuits. It was great left over as well as a pot roast sandwich!

Hope you enjoy!

Roast after I seared it on both sides

the seasonings I used

Place Roast in center of pan and place potatoes and carrots all around it. Then layer the thin onions evenly over top.

the seasonings, cola and tomato sauce in a bowl before I mixed it.

Pour mixture evenly over top.

Cover with foil and bake. Here is the picture after baking for 2 hours.

I placed half the meat on a platter and surrounded it with veggies and gravy to make it easier to serve table side. Serve with bread. YUM

This is a great, affordable Baking Dish... And better yet, it's made in the USA!

Grilled Artichokes

I was up late watching the food network channel the other day and I saw this recipe. Our family LOVES artichokes. Even my 4 year old picky daughter who won't eat anything else green without a fuss!  Here is the recipe I found online, called Grilled Artichokes with Parsley and Garlic... I modified it a bit and will show you how I made mine below.


I will definitely be making this again. I made this whole platter for only my husband, my 4 year old and myself and served it along side the McCormick Apple and Sage Pork Chops. There wasn't a drop of artichokes left tonight... we practically licked the platter clean!


*2 artichokes
*2 lemon halves + about 1 T of lemon juice (you can freshly squeeze a lemon... I didn't have an extra one
      so i used lemon juice that comes in the container that looks like a lemon)
*2 T Olive Oil (good brand if you have one)
*2 tsp montreal steak seasoning
*2 T chopped fresh flat-leaf parsley
*1 T sea salt
(I didn't have any fresh garlic on hand, but if I did I would have minced a clove or two as well for this)

Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.

Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge. I then cut each quarter in half again, making each artichoke 8 pieces.

Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichoke. 

Once you have cut both artichokes and your water is boiling, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.

Drain the cooked artichokes and place onto preheated grill. Grill on medium until tender and lightly charred in spots, turning occasionally, about 10 minutes. 

Right before I took them off the grill, i combined remaining ingredients on a platter. Drizzling the olive oil and lemon juice down first and then sprinkling the seasonings on top.  I took the platter out to the grill and placed the artichokes on the platter. I tossed them around a bit on the platter to coat them with the oil and seasonings. Serve immediately.

Enjoy!!

cut in half after i trimmed top inch and cut down outside leaves, as well as removed some outer leaves and trimmed stem.

This is half the artichoke cut into quarters.  (or eights of the whole artichoke). Purple leaves and fuss have been removed... leaving heart intact!! Place these into your cold lemon water while you cut remaining artichokes.

boil till fork tender

After boiled

Place each on grill. Grill on each side 4-5 minutes

platter with my olive oil, parsley and seasonings

coat the artichokes in the oil mixture

YUM

Zucchini Buttons

A friend posted this recipe that she found on another cooking blog. It just so happened we were making a big italian dinner that night and I was in charge of an appetizer. This looked perfect. I made them and everyone loved them, including my one year old son! They were super easy and they reminded me of eggplant parm (but better since I like zucchini better than eggplant:) )

Here is the link to the blog I got the recipe from. http://fortheloveofcooking-recipes.blogspot.com/2010/11/zucchini-coins-with-marinara-and.html?spref=fb  The pictures on this blog are MUCH better than mine!! :)

Here is how I made them...

* 2 medium zucchini, cut into 1 inch slices ("buttons")
* 2 T olive oil
* Kosher salt and black pepper
*marinara sauce (I used the homemade sauce a friend made for the pasta that night, but if I make them
      again I will use Prego.) (enough to cover tops of each zucchini slice
*Parmigiano-Reggiano- freshly grated
*Italian Seasoned Panko crumbs

Preheat oven to 350. Coat zucchini slices in the olive oil and season with salt and pepper. Line baking sheet with tin foil and spray with cooking spray. Line zucchini buttons on pan. Top with marinara, sprinkle on some grated cheese and top each with a large pinch of the panko crumbs. Bake for 10-15 minutes, until zucchini is tender and panko crumbs are starting to get golden.

Enjoy!

Peanut Butter S'mores on the Grill.

Ok, so i don't have any pictures of these right now. I was almost done with mine before I even thought about it. But I wanted to share this amazing idea so you can enjoy these as much as we do. So simple, so good!

Place tinfoil on grill and heat up grill to a medium/high heat. Once grill is warmed, place bottom cracker with chocolate and marshmallow on top on the tin foil. Close grill. While these are on the grill, take your top half of the cracker and spread peanut butter on it (we use Jiffy Creamy). Once done, check on the s'mores. If marshmallow looks gooey- they are done. Slap on the top cracker with the peanut butter and enjoy!

Facebook Page- It's What's Cookin!

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Chicken Roll Ups

This has been one of my favorite recipe's since my roommate made them for me in college. I've spruced them up a bit since then and they were one of the first things I made for my husband. He still says it's one of his favorite dinners. We always serve these with mash potatoes and my cheesy rolls. Other good sides are corn on the cob, a salad, or whatever veggie your family likes! They are easy and delish!

*1 lb chicken tenders (Sometimes I use thin breasts and cup them vertically into tenders)
*1 Cup Italian Bread Crumbs
*1/4 cup fresh grated cheese (my fav is Parmigiano-Reggiano)
* Seasonings (I use 1 T italian, 1 tsp of black pepper and 1 tsp of Nature Seasoning)
*1/2-3/4 stick of butter
*1 lemon
*toothpicks


Preheat oven to 375
Use two medium bowls. In first bowl melt butter and squeeze half of lemon into. In second bowl mix bread crumbs, cheese and seasonings- stir well.  Dip each chicken tender first into lemon butter and then into the bread crumb mixture. Roll each and stick a toothpick through. Place all chicken rolls in a baking dish. Poor any remaining butter over. If there is no remaining butter, squeeze rest of lemon over top of chicken and put a little butter slaps around edges and in corner of baking dish.
Bake for 40 mins. They will be crispy on the outside and moist on inside.

We serve directly on top of our mash potatoes. Hope you enjoy them as much as we do!

Italian Bread Crumbs, Shredded cheese and seasonings

Two bowls

Roll each and stick a tooth pick through

Place in baking dish and put some butter and lemon in pan with them .

Bake till golden and crispy

I put mine right on top of potatoes

So does the hubby:)

Fourth of July Fruit Kabobs

I make these every year for the 4th of July. They are so festive and fun! Sometimes I add red grapes, sometimes I drizzle them with white chocolate... you can get creative!
What are some of your favorite Holiday recipes??

*Wooden Skewers
*Assortment of goodies (Strawberries, Blueberries, Marshmallows (I cut the big ones in half, but i've used small ones before too, brownie bites, red grapes... Whatever you think would be good as long as you have some red, white and blue on them!)

Parmesan Crusted Zucchini

If you like zucchini, you will LOVE this side dish. Not the healthiest way to make it, but it is SO good! And it's super quick and easy to make too!

*1.5 T Butter
*1T olive oil (or a little less)
*1 small onion (sweet or white)- sliced into slivers
*1 large zucchini- cut into 1/2 inch half moons
*1/2 cup fresh grated parmesan cheese
*seasonings (Nature seasoning, salt, pepper...)

First put the butter and oil in a pan over medium heat. Wait till butter is melted. Add onions. Saute them for 4 minutes. Add zucchini. Season. Saute until Zucchini is fork tender, but not mushy. Pour mixture into a baking dish (i use a small glass pyrex. Sprinkle cheese over top. You can either bake for 10 minutes at 450, or what I like to do is broil on high for 2-3 minutes till cheese is starting to get brown and bubbly. (keep your eye on it, don't let it burn:) )

Enjoy!!

Sauting the onion and zucchini in the butter/oil mixture

Put in baking dish and cover with cheese

I love it when the cheese gets a little bit toasted and crunchy!!

Mahi Mahi with a fresh fruit Salsa

This is SOOO good!! You can really make the salsa with any fruit you want, it works best with really ripe fruit. My friend who gave me the recipe makes hers with just peaches. I like a few different fruits. The fish is good by itself, but what really makes this dish is the sweet chili sauce (must be Mae Ploy brand) and the salsa!

This makes enough for 2-3 people, depending on how hungry you are. I like to serve it along side Rice a Roni Rice pilaf. It works really well together. But any rice or potato would work great!

*12 oz Mahi Mahi- thawed or fresh (cut into two, three or four pieces)
*dash salt, dash pepper
*1 T olive oil
*1/2 T butter

*Small ripe peach, take skin off and dice
*Medium ripe mango, peeled and diced
*1/2 cup fresh pinapple, diced
*1/2 cucumber, de-seeded and sliced into 1 inch pieces
*1 T white vinegar
*1/2 tsp sugar
*dash salt
OPTIONAL- You can also add 1/4 tsp of sesame oil and some sesame seeds. Not required, but if you have them on hand, it adds a nutty flavor.

*Mae Ploy Sweet Chili sauce

1. Season fish on both sides with salt and pepper. Bring the butter and oil to high temp in a skillet. Once it's hot (just be careful not to burn butter) place fish into skillet. Cook for about 5-6 minutes per side, or until done. Place on plate.

2. Mix the fresh fruit, cucumber, vinegar, sugar and salt in a bowl (and sesame oil and seeds if you wish). Serve over fish.

3. Use the chili sauce on the side to dip fish in or drizzle over top.

LOVE THIS

I used less than a quarter of the pineapple

This can be found at some grocery stores... I had to call a few before I found it. It really makes the fish!

Pan Fry on Medium-High till done through and crispy on outside, but not too high that you burn the butter.

Fish should be slightly blackened and crispy on outside.

Mahi Mahi with fruit salsa

If your local store doesn't carry the chili sauce, I know Amazon has it for a good price. This is a must have sauce... really makes the fish!! (It's great with any asian meals I think!

Sweet and Sour Cabbage Soup

I went to one of my favorite restaurants while visiting back home and they had this amazing soup!! My mom came up with this recipe that duplicates it pretty close. I love the tanginess. I have to warn you, I can't tell you exactly how I made it... I'm one of those add more of this, taste, add more of that, taste, type of cook. Below is the recipe my mom gave me. I cut it in half since there are only two of us eating it. Half the recipe made enough for two meals plus I froze have for another two meals.  Here is the recipe, see my notes below on how I cut it in half and what things I added more of.


3 lbs ground sirloin - brown
1 large sweet onion - diced
1 red cabbage – sliced and diced
1 large can crushed tomatoes
1 large can stewed tomatoes
1 box of beef stock
1 cup long grain rice (not minute rice)
1 lemon – juice
½ cup brown sugar
dash of vinegar to taste
seasonings– Nature Seasoning and Montreal spicy


Brown meat add onion, tomatoes, broth, lemon, and sugar - simmer 10 minutes.
Add rice and simmer covered for 20 minutes.
Add cabbage and simmer 10 more minutes until cabbage is tender.

This makes a huge batch. You may want to cut it in half. Then just use the small cans of tomatoes and a small can of stock.


*** I used 1 1/2 lbs of meat, a small sweet onion, 3/4 of a small red cabbage, small cans of tomatoes, 3/4 cup of rice, I used the whole box of beef stock, the whole lemon, 1/3 cup of brown sugar, 1/4 cup distilled white vinegar.  For seasonings I used Nature Seasoning, Lawry's, Salt and Pepper. After I added cabbage, I left pot on low for about an hour. I kept adding a little more seasonings, lemon juice, and vinegar to get the tanginess I like. You may like it sweeter and the original recipe may be fine for you, but I like it more vinegary.

Enjoy!

It's a thicker soup, like chili. You can add more liquid if you want.

Tater Tot Casserole

I know everyone either has this recipe, or at least one that is VERY similar. There are a million ways to make this. It's so easy, a great way to get kids to eat some green veggies, and we really like it. The way I make mine may be wasteful for your family since I use two kinds of soups and use half of each can, instead of using just one can of soup like many do. But I make a lot of casseroles and I save the other halves of the soup and use it later in the week for a different casserole or dinner.

Ingredients:

* 1/2 can Campbell's Cheddar Cheese Soup
* 1/2 can Cream of Mushroom Soup  (Or instead of using the cheddar soup you can just use one can of the Mushroom soup. We just like the creamy, cheesy taste of the two combined)
* 1 can French Cut Green Beans
*Tater Tots (I end up using 1/2-3/4 a bag.
*1 lb Ground Beef
*Seasonings (I use Nature Seasonings, a little salt and pepper and a touch of Lawry's)
*Ketchup to serve with

1. Preheat oven to 375. Cook Ground beef in pan till completely done. Season as desired. Mix in the soup(s).
2. In 9x13 pan, spread the meat/soup mixture evenly.
3. Drain green beans and pour green beans over meat.
4. Completely cover top with Tatertots
5. Bake uncovered for 35-40 minutes (until tater tots are done and browned)

Serve with ketchup. I usually also make my Cheesy Rolls to serve along side of this dish. Makes great left overs as well!

I used generic tater tots this time... Much better if you use Ore-Ida Brand.

Add soup to cooked meat

Add Meat/Soup mixture to bottom of pan

Top with Green Beans

Cover with Tater Tots. 

Bake till Goldon

Serve with Ketchup!