storm dinner: pot roast

To prepare for the impending "Frankenstorm", we loaded up on warm filling beef. If the power goes out, at least I'll have a toasty full stomach for a while!

Ingredients:
3 lbs chuck beef
1 tbs olive oil
Salt & pepper
2 onions, roughly chopped
3 cloved garlic, minced
6 sprigs fresh thyme
1 bay leaf
1 cup red wine 
14oz beef stock
Mushrooms of choice (optional)
5 large carrots, peeled and diagonally sliced
2lbs potatoes
1 tbs flour (optional: used for thickening into gravy)

Directions:
1. Preheat oven to 350F. Heat olive oil in oven-proof pot on medium-high. Add beef and sprinkle with salt & pepper. Brown on all sides.
  

 

2. Remove beef from pot and set aside on a plate. Add chopped onions to pot and stir until browned and tender. Return beef to the pot.
 

 

3. Add garlic, bay leaf, thyme, red wine, and beef stock. Bring to a simmer. Cover and place in preheated oven for 1 hour and 30 minutes.
 

4. Meanwhile, prepare veggies of choice (I rehydrated some mushrooms since they were all I had on hand, and also added carrots and potatoes).

 

 

5. After the hour and a half is up, open the pot and add in prepared vegetables. Recover and return to oven for another hour.

 

 

6. Once the timer is up, make sure the beef is fall-off-the-fork tender, plate & enjoy. Best served with a glass of red wine that was used in recipe.
 

 

**Optional: If you are a gravy-person, add 1 tbs of flour to the

 liquid to thicken for a quick gravy-like sauce**

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the best chicken pot pie of all time

The deal was simple: Meim keeps me company while T travels for work, and I cook. Her dinner request: chicken pot pie. So let me introduce you to the best chicken pot pie recipe of all time!

Ingredients: 

1 pound skinless, boneless chicken breast halves - cubed 

1 cup sliced carrots 

1 cup frozen green peas 

1/2 cup sliced celery 

2 small potatoes

1/3 cup chopped onion  

Scallions, broccoli, or any other vegetables of choice (chopped)

1/3 cup butter 

1/3 cup all-purpose flour 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

1/4 teaspoon celery seed 

3 3/4 cups chicken broth 

2/3 cup milk 

2 (9 inch) unbaked pie crusts

Directions:

1. In a saucepan, combine chicken, carrots, peas, celery, potatoes, and onion. Salt and pepper a bit. Add 2 cups chicken broth and enough water to submerge the ingredients. Cover and boil for 15 minutes. Remove from heat, drain, and set aside

2. Preheat oven to 425 degrees. In a saucepan over medium heat, melt butter, stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium heat until thick. Remove from heat and set aside.

3. Place one pie crust on bottom of pie pan, pour chicken mixture into the bottom. Pour hot liquid mixture over.

4. Cover with top crust, seal edges, and cut away excess dough. Make small slits in the top to allow steam to escape. Brush one beaten egg over top crust to create the darkened crispy top.

5. Bake in preheated oven for 30 to 35 minutes, or until top crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Please share this recipe sparingly as this is the best chicken pot pie recipe of all time...recommended to use only when entertaining to show off amazing cooking skills and seem like a pro (even though it's only 5 easy steps, but that'll be our little secret)!

 

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