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Recipes
Slow-Cooked Pot Roast with Mustard & Horseradish Gravy
By lovemygolden
A slow cooker makes this aromatic pot roast largely hands-off, but if you don't have one, just follow the modificat...
- 2 carrots, peeled and cut in half widthwise
- 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 1 large bay leaf
- 3 whole cloves or allspice berries
- 1 cup homemade or low-salt canned chicken broth
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 Tbs. tomato paste
- 1 boneless beef chuck roast (2-1/2 to 3 lb.)
- 2 Tbs. olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. brandy
- 1/2 tsp. prepared horseradish
- 1/2 tsp. grainy prepared mustard
- 2 Tbs. sour cream
- 1 tsp. all-purpose flour
- 2 Tbs. minced fresh flat-leaf parsley
Softbatch Cream Cheese Chocolate Chip Cookies
By lovemygolden
Replacing some of the butter from my favorite chocolate chip cookie recipe with cream cheese created cookies that a...
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)
Arugula-Citrus Salad with Pork
By lovemygolden
Preheat the oven to 450 degrees F
- Kosher salt and freshly ground pepper
- 4 boneless center-cut pork loin chops (about 1 pound), trimmed
- 5 tablespoons light mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey mustard
- 3/4 cup fat-free croutons (any flavor), crushed
- 3 tablespoons grated parmesan cheese
- 1/4 cup all-purpose flour
- 5 large navel oranges
- 1 5 -ounce package baby arugula (about 8 cups)
- 1 red onion, thinly sliced
- 1 tablespoon extra-virgin olive oil
Roasted Broccoli with Orange-Chipotle Butter
By lovemygolden
Here's a high-flavored side dish worthy of the finest dinner menu
- 2 (12-oz.) packages fresh broccoli florets
- 2 tablespoons olive oil
- 1/4 cup butter, softened
- 2 teaspoons freshly grated orange rind
- 1 teaspoon minced canned chipotle peppers in adobo sauce
- 1/2 teaspoon salt
Corn-Sausage Chowder
By lovemygolden
I wasn’t going to post about this soup because the photo isn’t that great, but the way my husband ate this up �...
- 1 lb. bulk pork sausage
- 2 medium onions, coarsely chopped
- 3 cups potatoes, cut into 1/2 inch cubes
- 2 cups chicken broth
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 15 1/4-ounce can whole kernel corn, drained
- 1 14 3/4-ounce can cream-style corn
- 1 12-ounce can evaporated milk
Sauerkraut Soup from Peter Lipa, Kingdom4music.wordpress.com
By lovemygolden
Add the sausage after the soup has cooked for about 20 minutes
- sauerkraut, large bag
- 2 garlic cloves, crushed
- black pepper,
- caraway seeds,
- cloves,
- nutmeg,
- bay leaves,
- dried mushrooms,
- onion,
- apples,
- pork sausage,
- red pepper,
- paprika,
- sour cream
- water (about 1 liter)
- Prep Time: 1 hour
- 2 bay leaves
- 2 small apples
Chicken Braised in Wine and Rosemary
By lovemygolden
Serve with Quick Chive Mashed Potatoes and Asparagus with Lemon and Pecorino
- Yield: Serves 4 (serving size: 1 drumstick, 1 thigh, and 1/4 cup sauce)
- 4 bone-in chicken drumsticks (about 1 pound), skinned
- 4 bone-in chicken thighs (about 1 1/4 pounds), skinned
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1/2 cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh rosemary
- 1 cup Chianti or other rich red wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon sugar
- 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
- 1 bay leaf
- 2 tablespoons chopped fresh flat-leaf parsley
Creamy Tomatillo Sauce
By lovemygolden
The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swis...
- 1 lb. fresh tomatillos, husks and stems removed, rinsed
- 2 or 3 fresh serrano chiles, cored and seeded, or 1 canned chipotle pepper, seeded 4 slices white onion, each 1/4 inch thick
- 3 cloves garlic
- 2 Tbs. chopped fresh cilantro
- 2 Tbs. vegetable oil
- 3 cups chicken broth
- 3/4 cup crème fraîche or heavy cream
- 3/4 tsp. salt; more to taste
America's test kitchen classic beef pot roast
By lovemygolden
Pot roast may be a dinner tradition, but all too often, it’s dry, bland, and inordinately time-consuming
- 1 boneless chuck-eye roast (3 1/2 to 4 pounds), pulled into two pieces at natural seam and trimmed of fat (see note)
- Kosher salt
- 2 tablespoons unsalted butter
- 2 medium onions, halved and sliced thin (about 2 cups)
- 1 large carrot, chopped medium (about 1 cup)
- 1 celery rib, chopped medium (about 3/4 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 cup beef broth, plus 1 to 2 cups for sauce (see note)
- 1/2 cup dry red wine, plus 1/4 cup for sauce
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
- Ground black pepper
- 1 tablespoon balsamic vinegar
Braised Pork with Salsa Verde
By lovemygolden
Makes: 6 servings Serving Size: 1 cup pork mix + 1/2 cup rice
- 1 large onion, cut into thin wedges
- 1 1/2 pounds boneless pork loin, cut into 1-1/2-inch pieces
- 1 1/3 cups coarsely chopped tomato (2 large)
- 1 16 - ounce jar green salsa (salsa verde)
- 1/2 cup reduced-sodium chicken broth
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 3 cups hot cooked brown rice
- Snipped fresh cilantro