Wednesday, April 29, 2009

Pot Roast and Vegetables

Pot Roast and Vegetables (Crock Pot Easy)

Shopping List:

1 3-4 lb. roast
Seasoning (I use Tony Chachere's, salt, and fresh ground black pepper)
3 Tablespoons Olive Oil
1 28 oz. can crushed tomatoes
1 cup water
1/2 cup wine
2 yellow onions (quartered)
4-5 small new potatoes (halved)
2 tsp. garlic or 2 chopped cloves of garlic
1 bag baby carrots
2 celery stalks (sliced)
1 cup mushrooms (sliced)
2 sprigs rosemary (you can use dried rosemary and thyme if you don't have fresh)
4 sprigs thyme
2 bay leaves

Season all side of the roast with salt and pepper.
In large, heavy skillet heat 2 Tablespoons of olive oil over moderate heat
Sear and brown roast on both sides, getting a nice crust.

Remove roast from skillet and place in Crock Pot. Set crock pot to medium heat.
Pour in the tomatoes, water, and wine.
Add vegetables and herbs around the roast.
Season with Tony Chachere's or other all-purpose seasoning.
Drizzle with remaining Tablespoon of olive oil
Cook on medium heat until roast and vegetables are fork-tender.

Remove bay leaves before serving.

Thursday, April 2, 2009

Green Chile Chicken Stew

Shopping List
Green Chile Sauce Ingredients
  • 2 Tablespoons olive oil
  • 2 - 7 oz cans chopped green chiles (can reduce to 1 can if you desire)
  • 1 - 16 oz can diced tomatoes
  • 1 large white or yellow onion, sliced
  • 1 clove garlic, minced
  • salt to taste

Green Chile Chicken Stew Ingredients

  • 3/4 pound chicken tenders or chicken breasts, cut into 1/4 inch pieces
  • 2 cups chicken stock
  • 1 1/2 cups medium sized red potatoes, cut into 1/2 inch cubes
  • Green Chile sauce (Recipe below)
  • 1 Tablespoon vegetable oil
  • 1 1/2 cups frozen sweet whole kernel corn
  • 2 Tablesppons all purpose flour
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspon pepper

Make the Green Chile Sauce first

Green Chile Sauce

  • Heat oil in a large pan
  • Add sliced onions and cook until caramelized, approximately 10 minutes
  • Add garlic, cook another 1 - 2 minutes
  • Add green chile and diced tomatoes (include juice)
  • Season to taste with salt
  • Bring to a bubble and then simmer for 10 simmer minutes to let the flavors work together

(This base may be used for Green Chile Stew or enchiladas)

Green Chile Chicken Stew:

  • Heat oil in large pot
  • Add flour and make into a roux for the stew base
  • Whisk in chicken stock so no lumps form
  • Add chicken, potatoes, garlic and green chile sauce (recipe above)
  • Bring to boil
  • Simmer 40 - 45 minutes or until the potatoes are tender and the chicken cooked through
  • Add corn and bring to boil again
  • Season to taste with salt and pepper