Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

This is my most favorite time of the year. It brings so much joy, good times and of course amazing food. I like to start my celebrations early by preparing festive dishes and getting every one in the mood for the holidays. I can’t get enough of the decorations, music and holiday movies. To go along with all that fun, good festive holiday food is a must. While we eat healthy the rest of the year around the holidays I allow myself all the guilty pleasures I want. It’s just unfair not to. Too many temptations.

Sunday Suppers: Holiday Pot Roast

The smell of a pot roast in the oven is divine. Add ingredients like cranberries, orange zest and cloves and you got yourself a house bursting with happiness. While I love a traditional pot roast I equally love adding unexpected ingredients to make things extra festive.

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My Holiday Roast is super simple to prepare, all the work happens in the oven. The hardest part is keeping away and restraining yourself from opening that oven door too many times. When picking out meat for this dish I suggest chuck. It the perfect cut for braising and gets very tender. 2 1/2 hours in the oven and you got yourself a pretty amazing dinner.

Sunday Suppers: Holiday Pot Roast

Once the roast is cooked, set it on a cutting board then using a slotted spoon fish out all the cranberries from the pot. Try to leave the carrots and onions behind. I find that cranberries add a great flavor but I am not a big fan of serving them on top of the mashed potatoes. The sauce is great without the cranberry chunks. Mashed potatoes are a must. Garlic cheesy bread on the side makes this meal complete and simply delectable.

If cranberries is not your thing prunes work fabulously in this recipe. As a matter of fact adding prunes to this dish will be make it even more fabulous.

Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

5 more days of work for me and then I am on a Thanksgiving week vacation. Can’t wait. My baby girl turns 7 that week and we have a whole week of festivities planned.

Enjoy!

5.0 from 5 reviews
Sunday Suppers: Holiday Pot Roast
 
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Ingredients
  • 2½ lb chuck roast
  • 1 onion, sliced
  • 2 medium carrots, diced
  • ½ (12oz) bag of cranberries ( i also suggest adding ¼ cup prunes)
  • 2 whole cloves
  • 4 garlic cloves, cut in half
  • strips of zest from half orange
  • orange juice from half orange
  • ¼ cup bourbon
  • 2 cups chicken stock
  • ⅛ tsp cinnamon
  • ¼ cup sugar (plus more if needed) (if using prunes you might need less sugar)
  • salt and pepper
  • 2 tbsp canola oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Season chuck generously with salt and pepper. Using a pairing knife make small slits in the meat and insert half of garlic. Repeat all around the meat.
  3. Heat canola oil in a Dutch oven and sear the meat on both sides until nicely brown. Remove and set on a plate.
  4. To the same pot add onions and carrots, cook for 3 minutes. Pour in the bourbon, then cook another 3 minutes. Stir in cloves, cinnamon, zest and orange juice. Return meat to the pot and surround with cranberries. If using prunes add them now.
  5. Pour in the chicken stock, add ½ the sugar in the recipe reserving the rest of the sugar for later. Cover with a lid and braise for 1 hour.
  6. Remove from the oven and taste the broth. If needed add more sugar. Cover and return back to the oven. Braise another 1½ hours.
  7. Serve over mashed potatoes.

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Seafood Stew

Seafood Stew

As the weather gets colder my brain kicks the soup and stew cravings into high gear. This dish was inspired by one of my favorite stews of all time the Bouillabaisse. I wanted to create a simple, uncomplicated fish stew without sacrificing the flavor and taking up too much time. It’s savory, hearty and loaded with some of my favorite seafood. I can eat it over and over and get excited every time.

Seafood Stew

When choosing fish for this dish opt for the sturdy variety like cod, halibut or monkfish. Kurt and I love cod, it’s delicious, affordable and holds up great. A few scallops, good shrimp, clams and even mussels complete the stew. Crusty bread is all you need, after all there is all that broth. When buying shrimp get it with the shells on. The shells in combination with fennel, garlic and onion are going to give your broth all the flavor. Just talking about it makes me hungry.

Seafood Stew

Anytime I make a dish that only takes one pot to make I feel like a winner. Not having to clean a lot of dishes is wonderful and saves so much time. I hope you seafood lovers will make this soon. You’re going to love it as much as we did. I’m making it again this saturday night. Can’t wait. Enjoy!

Seafood Stew

Seafood Stew

 

5.0 from 3 reviews
Seafood Stew
 
Prep time
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Serves: 4
Ingredients
  • 1 dozen clams, soaked and scrubbed
  • 1 cod filet, cut into large chunks
  • ½ lb shrimp, deveined, peeled. Peels saved.
  • 4-6 large scallops
  • 1 fennel bulb, sliced thin
  • 1 medium onion, sliced thin
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • ½ cup white wine
  • 1 tsp fennel seed
  • 4 cups chicken stock
  • 5 medium potatoes, cut into quarters
  • fresh dill and parsley
  • 1 tbsp butter
  • salt to taste
  • red pepper flakes to taste
Instructions
  1. In a heavy soup pot or Dutch oven, melt butter, add shrimp shells and sauté for a minute until the flavor is released.
  2. Add half the fennel, half the onion, garlic, fennel seed and cook until the vegetables are slightly soft.
  3. Stir in tomato paste, add wine and chicken stock. Bring to a boil, reduce and simmer 15 minutes.
  4. Strain the mixture through a mesh sieve, then return the stock back to the pot, add the rest of the fennel and onion, potatoes and red pepper flakes. This is a good time to add salt. Cook until potatoes are soft.
  5. Time to add seafood. Add clams, cover and cook until the shells open. Then add shrimp and stir. Gently nestle fish and scallops, cover the pot again and simmer until the fish is cooked, another 5 minutes or so. Do not stir or you will break up the fish.
  6. Taste for salt, add fresh herbs and serve.

 

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Sausage, Spinach and Butternut Squash Soup

 “Enjoy Life It’s Delicious”

Sausage, Spinach and Butternut Squash Soup

I have been so busy at work I find myself exhausted every night with very little desire to do anything outside the necessary. I sometimes find it challenging to have a demanding full time job, juggling everything I love to do for my family and finding time for my favorite space on the internet. And that is why you’ll actually discover that this post is up on Saturday which is completely outside my blogging schedule.

There is something very comforting and satisfying about creating a recipe from simple and seasonal ingredients, especially when that recipe is a large pot of soup. In the past I have served butternut squash mostly as a side dish and only recently became adventurous with it. What I love most about this version is how satisfying and flavorful it is.

Sausage, Spinach and Butternut Squash Soup

This time of the year farmers markets are filled with a variety of winter squashes. Gorgeous warm hues and bright colors stand out amongst other vegetables and it’s hard to pass them by. I especially love it because the beautiful fall flowers, pumpkins and decorations remind me that my favorite holiday, Thanksgiving, is just around the corner. That’s one holiday that gives me the warm and fuzzes.

This fiber rich soup is a sure way to satisfy even the picky non butternut squash eaters. It’s packed with tons of flavor and will please everyone. I could  eat the entire pot myself. Butternut squash is a great soup vegetable. It’s healthy, loaded with vitamins and holds up well. It comes together in just under 30 minutes and makes for a fantastic lunch the following day.

Sausage, Spinach and Butternut Squash Soup

Sausage, Spinach and Butternut Squash Soup

 

Enjoy your weekend friends.

 

5.0 from 5 reviews
Sausage, Spinach and Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 4 turkey sausages, casing removed, crumbled
  • ½ butternut squash, chopped into 1½ inch chunks
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, minced
  • 1 cup baby spinach
  • 1 28oz can cannellini beans, rinsed and drained
  • 5 cups water
  • 2 good quality chicken bouillons
  • 1 tsp turmeric (optional)
  • ½ tsp saffron
  • salt and pepper to taste
  • 2 tbsp canola oil
Instructions
  1. Heat oil in a heavy soup pot or a Dutch Oven. Add crumbled turkey sausage and cook until barely pink.
  2. Add onion, garlic, celery and carrots. Stir and cook for 5 minutes.
  3. Add water, bouillon, turmeric, saffron, beans and butternut squash. Bring to a boil, then reduce to simmer and cook about 15-20 minutes until the squash is tender.
  4. Adjust seasoning, stir in spinach and turn off the heat. The spinach will wilt within a few minutes.
  5. Enjoy.

 

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