BBQ BEEF

 2 lbs. eye round roast, cooked and shredded with fork.  Cook with onions and peppers if you want.

2/3 cup of sugar

1 tsp dry mustard

Salt & Pepper to taste

2 tsp finely chopped onion

1 small sweet pepper diced

2 cups of ketchup

After cooking roast and shredding, add to sauce mixture and let simmer 1/2 to 3/4 of an hour.

BOLICHE

1 - 4 lb eye round of roast or beef rump roast trimmed

2 or 3 fresh chorizo links (casing removed)

Mojo

1/2 cup of sour orange juice (added some lemon to sour it)

2 garlic cloves minced

2 teaspoon of cumin

1 teaspoon of salt

Sofrito

4 tablespoons of olive oil, divided

1 large onion chopped

1 green bell pepper chopped

2 garlic cloves minced

2 tablespoons of tomato paste

2 teaspoons of cumin

1/2 teaspoon of salt

6 cilantro leaves or 1/2 cup chopped cilantro leaves divided

1 cup pimento stuffed olives, plus some of the olive juice

1/2 cup dry white wine

4 potatoes peeled and thickly sliced

1.  With a sharp knife, make a lengthwise slit through the center of the meat.  Insert the end of a wooden spoon to expand the opening and make it large enough to stuff.  Stuff the chorizo into the opening.

2.  To prepare the mojo, which together sour orange juice, garlic, cumin and salt.  Put the beef into a glass baking dish and rub half the marinade over the beef.  (Reserve the remaining marinade.  Cover and refrigerate overnight or at least 3 hours.)

3.  To make the sofrito, heat 2 teaspoon olive oil in a large pot over medium high heat.  Add the onions, bell pepper and garlic and saute until soft and golden.  Add the tomato paste, cumin and salt and cook for 1 more minute.  Scrape the sofrito into a bowl and return to the pot on the stove.

4.  Heat the remaining 2 tablespoons of olive oil in the pot over high heat and brown the meat on all sides.  Once the meat has browned, add the remaining marinade, half of the sofrito, 4 cilantro leaves, and enough water to come half way up to the meat.  Bring to a boil then reduce the heat and simmer, covered tight until the meat is tender but not falling apart.  2-3 hours.  Remove the meat from the pot and set aside.  Simmer the sauce uncovered until slightly reduced.  Add the rest of the sofrito, olives, wine and the remaining cilantro leaves and cook for about 5 minutes.  

5.  Meanwhile cut the meat into 1/2 inch thick slices.  Arrange the potatoes along the bottom of the pot in the sauce.  Place the meat over potatoes and cover with sauce.  Cook over medium low heat until potatoes are tender, 15-20 minutes.

6.  Remove from heat and service the boliche with rice.

 

Irish Soda Bread - Mrs. C's style (Guaranteed to not disappoint)

1 cup of golden raisins (plumped... put in bowl cover with hot water, microwave for 45 seconds, drain immediately and put on paper towel to cool and dry excess water) 

4 Cups Flour

1 cup sugar

1/2 tsp salt

4 tsp baking powder

1 pinch of baking soda

1/4 lb. room temperature butter

2 eggs room temperature

1-3/4 cups of buttermilk

The night before take out butter and eggs to come to room temperature.  Preheat oven to 350 degrees.  

Sift together flour, sugar, salt, baking powder and baking soda.  Very important!

Cut in shortening (if you don't know what this is ... google it).

Mix together in separate bowl eggs and buttermilk.  Add to dry ingredients and mix - only enough to wet dry ingredients.  Add raisins.  

Bake in greased and floured cake pan or spring form pan for 1 hour.  Check with tester at 45 minutes to see if it comes out clean.

Chicken cordon bleu casserole

CHICKEN CORDON BLEU CASSEROLE

1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)

1/2 pound very thinly sliced deli-style honey ham, rough chopped

1/4 pound thin sliced baby Swiss cheese

For the sauce:

4 tablespoons butter

4 tablespoons flour

3 1/4 cups milk

2 tablespoons fresh squeezed lemon juice

1 tablespoon dijon mustard

1 1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon pepper

For the topping:

6 tablespoons butter

1 1/2 cups panko bread crumbs

1 1/2 teaspoons crushed dried parsley

salt and pepper to taste

Directions

1 Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.

2 Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

3 To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

4 To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

5 Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown.

6 Remove from oven and allow to cool for 5-10 minutes prior to serving.

Eye Round Pot Roast

 https://www.mrshappyhomemaker.com/foolproof-eye-of-round-roast/?fbclid=IwAR32SdropAZiVWOJHNs2bX5QkfzY4mk_aOZrCVw6qd0XkWrp4bZ8lO2eLnA

Good N' Easy Pizza

DOUGH

2 packages of dry yeast

2 cups of warm water (105-115 degrees)

2 teaspoons of sugar

2 teaspoons of salt

4 tablespoons of oil

5 cups of flour

SAUCE & TOPPINGS

Ragu sauce

Oregano

Parm Cheese

Mozzarella Cheese

Dissolve yeast in warm water, stir in remaining dough ingredients; beat vigorously about 20 strokes.  Allow dish to rise in warm area covered with towel for at least an hour.  Spread dough in greased pan, spread oil on top of the dough, I like to brown the dough first.  Add sauce and desired toppings leaving 1" border.  Bake 20-25 minutes at 375 degrees.

Broccoli Quinoa Casserole

 

• 2 cups vegetable broth or water
• 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
• 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
• 2 tablespoons olive oil
• ¾ teaspoon salt
• 10 twists of freshly ground black pepper
• ¼ teaspoon red pepper flakes, omit if sensitive to spice
• 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
• 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
• ½ tablespoon butter or 1 ½ teaspoons olive oil
• 1 clove garlic, pressed or minced
• 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
3. To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
4. To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
5. Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
6. Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
7. Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.