Melt In Your Mouth Chicken

 This is another recipe I got from Soup Lovers (https://soup-lovers.servi.tn/melt-in-your-mouth-chicken/). It is very tasty and easy to make. I made almost no changes, but they are in square brackets as usual.

This is the photo from the original recipe.

They did not make the breasts thin.

I highly recommend making them thin!

Ingredients:

• 3 thin sliced boneless skinless chicken breast halves [about 2 ½ lbs]
• 1 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/2 cup grated Parmesan cheese [I used fresh Parmesan]
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley (for garnish)

Instructions:

Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with oil. [I used a 11x15 glass pan.]

Prepare the chicken:

In a bowl, mix the mayonnaise, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

[Pat chicken pieces dry.] Coat each chicken breast generously with the mixture, ensuring it’s well-covered on all sides.

Bake the chicken:

Place the coated chicken breasts in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and golden brown on top.

Garnish with freshly chopped parsley before serving. [I never do this.]

Enjoy this tender and juicy chicken that truly melts in your mouth!

[Serve with a veggie of your choice.]

Chicken Spinach and Mushroom Low Carb Oven Dish

 I got this recipe from Soup Lovers (https://soup-lovers.servi.tn/chicken-spinach-and-mushroom-low-carb-oven-dish). It was really easy and good! Of course, I had to make just a couple of little changes which are denoted in square brackets. Hope you enjoy it as much as we did.

INGREDIENTS

• 1 small bag fresh baby spinach [about 5 oz]
• 1 dash pepper
• 1 dash Herb and Garlic Seasoning
• 8 oz shredded mozzarella cheese
• [3] thin sliced chicken breast halves [about 2 ½ lbs.]
• 1 container green onion cream cheese*
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms

INSTRUCTION

[Try browning the chicken first to look/taste better?]

1) In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. [I used my largest glass pan: 11x15]

2) Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

3) Bake at 375°F for 20 minutes, remove foil and bake uncovered for another 20-25 minutes.

4) Sprinkle Mozzarella Cheese on top and bake uncovered for another 10 minutes or until starting to brown.

5) Let cool for 10 minutes and serve.

 

* [Green onion cream cheese doesn’t exist. Chive & onion cream cheese seems to be a reasonable substitute.]

[Generates a lot of liquid. Maybe serve with mashed cauliflower, potatoes, rice, or pasta?]

BEEF STROGANOFF

 

 

4QT                            6-8QT                         INGREDIENTS

1 lb                              2 lbs                            Beef stew meat – 1in. pieces

1 tbsp                         2 tbsp                            flour

1 tbsp                         2 tbsp                           Shortening

1 4-oz can                 2 4-oz cans                    Mushrooms, drained (reserve liquid)

1                                  2                                  Onions, medium, sliced

1 tsp                            2tsp                              Salt

¼ tsp                          ½ tsp                             Pepper

Dash                          ¼ tsp                             Ground Marjoram

2 tsp                            4 tsp                            Dry Mustard

3 tbsp                         6 tbsp                           Catsup

½ cup                         1 cup                           Dairy Sour Cream

 

1.  Roll beef in flour, brown in hot shortening in pressure cooker.

 

2.  Add enough water to reserved mushroom liquid to measure ¾ cup.  (Use 1 ½ cups for 6-8qt recipe).  Add mushrooms, mushroom-water mixture and remaining ingredients except sour cream to cooker.

 

3.  Cover, set pressure cooker for 30 minutes.

 

4.  Cool cooker normally for 5 minutes, then release pressure slowly by opening the valve.

 

5. Stir in sour cream; heat through.  Serve with egg noodles.

King Ranch Chicken

Spray 9x13 pan with Pam and preheat oven 350

10-15 tortillas

1 fryer or 4-6 breasts

½ cup chopped onion

1 can chicken broth

1 can cream of chicken soup

1 can cream of mushroom soup

1 10oz can Rotel

¼ c chopped green chiles (1 can) I use 2 cans

1 c grated sharp cheddar cheese

Boil, debone and chop chicken.  Dip tortillas in chicken broth. Line pan with tortillas, cutting some in half to fit sides of pan. Mix ½ the cheese and all other ingredients. Bake 350 for 45min. Cover top with remaining cheese and return to oven to melt cheese.

Sausage and Kale Mock Lasagna Casserole

This one was absolutely delicious! I'm on a roll-three tasty low-carb meals in a row. At this rate, I'm going to want the cold weather to last forever. Unfortunately, this has the most carbs than the others so far, so maybe I won't be making it very often. Drat! Why do all the really tasty dishes have more carbs and more calories?

I changed the original recipe just a little—I added my changes and comments in red font below. If you want to see the original recipe complete with pictures, head on over to Kalyn's Kitchen.

This dish makes 6-8 servings and took 2-2 1/2 hours from start to finish.


Ingredients:
2 medium-sized bunches of kale (I don't know how big a medium-sized bunch of kale is. I bought my kale at Walmart. The bunches looked pretty small so I used 3 of them.)
1 tsp. salt
2 tsp. olive oil
1 pkg (20 oz) hot turkey Italian Sausage (Turkey sausage is too expensive and hot Italian is too hot. I used mild Tarantino Italian sausage from Costco, our favorite brand.)
3 cups low-sugar pasta sauce (I used 1 jar (24 oz.) Classico Spicy Tomato and Basil sauce and added 1 can (8 oz) tomato sauce to make the 3 cups. Spicy sauce to help make up for using mild instead of hot sausage.)
1 tsp. dried basil
1 tsp. ground fennel (I have never seen ground fennel. I used regular fennel seeds and smashed them with the smooth side of my meat tenderizer.)
4 Tbs finely grated Parmesan cheese
2 cups grated reduced-fat mozzarella cheese (I got carried away and used a 4 cup bag because we love cheese and because the pan was just too big.)

Directions:
Preheat oven to 375F/190C. Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray. I used a 3 qt, 9 x 12 baking dish. The next time I make this, I will use a slightly smaller baking dish (2 qt, 8 x 11). The kale and the meat sauce didn't quite cover the whole dish.

Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. ( I think next time I will just buy a big bag of the already cut kale.) When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients.

While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta and tomato sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.

In the casserole dish, layer 1/2 the drained kale, sprinkle 1/2 the Parmesan, 1/2 the sauce, and 1/2 the mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.

Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.

Low-Carb Chicken Divan Casserole

This is another keeper! Tom and I really liked this dish and are looking forward to eating the leftovers (one of the big reasons I love casseroles so much). One of the good things about this casserole is that it has so much vegetable in it that you don't need to serve one with the meal. But it has about twice the number of carbs as the Beefy and Cheesy Low-Carb Green Chile Bake from the other day so we won't be having it as often.

This recipe comes from Wicked Stuff and is found at http://www.wickedstuffed.com/keto-dinner-ideas/low-carb-chicken-divan-casserole-recipe/ complete with pictures from each stage of the preparation.

I made a couple of changes to the original recipe—those changes are reflected below. One thing I want to try next time I make this dish is to substitute fresh spinach for the broccoli and to add mushrooms.

This dish theoretically serves 6 and takes about 1.5 hour prep and cook time.

Ingredients:

3 boneless chicken breasts (I used 6 cups of shredded rotisserie chicken*)

3 Tbsp butter

1 small yellow onion

1/2 Tbsp minced garlic

1/2 tsp garlic salt

2 cups chicken stock

A pinch of parsley

10 cranks of fresh pepper

1 lb bag of frozen cauliflower florets

1 cup heavy cream

1 tsp lemon juice

1/2 cup mayonnaise

1 lb bag of frozen broccoli florets, steamed

2 cups shredded cheddar cheese (8 oz bag)

*If using rotissierie chicken, skip steps 2, 3 and 9 below.

Directions:

1. Preheat the oven to 350 degrees.
2. Fill a pot about halfway with water. Add both breasts of chicken.
3. Cook on high and bring to a boil until the chicken is cooked through (180 degrees)
4. Meanwhile, cook up the garlic and onions in a medium frying pan on a low heat with the ghee.
5. While that's cooking, blend up your cauliflower using a food processor or a good blender like a Ninja (or better). Do it for a couple seconds just until it looks like rice.
6. After about two minutes of the onions cooking, begin adding in the spices one at a time, mixing them into the onions as you go.
7. When the onions are soft, add the cauliflower.
8. When the cauliflower is soft, add the chicken broth. Cook, covered for about 10 minutes.
9. Check on your boiling chicken. Take it out and set it aside if it's reached 180 degrees.
10. Add the cream and lemon juice and let simmer uncovered on low for about 10 minutes while it reduces. Mix it a few times throughout so it doesn't burn to the bottom.
11. Add mayo, mix, and turn off burner.
12. Begin pulling apart your chicken with a fork.
13. Add half your pulled chicken into the cauliflower cream mixture.
14. Use the other half to line the bottom of an 8x11 oval, 3" deep casserole dish.
15. On top of the chicken, layer in the steamed, chopped broccoli.
16. Top with the cauliflower cream mixture.
17. Top with cheddar cheese.
18. Put in the oven for 30 minutes, covered with tinfoil.
19. Remove tinfoil and cook 10 more minutes.

Beefy and Cheesy Low-Carb Green Chile Bake

When the temperature starts dropping, I start looking for reasons to turn on the oven to warm up the house. I love casseroles, but all the casseroles I know how to make have either pasta or potatoes in it—not an option when you are being carb conscious. So...I searched Google and found several low-carb casserole recipes! I plan to try them all and will post the ones we like on this blog.

We made this one last night. Both of us really liked it and decided it's a keeper. The only thing I might change is to add 1/2 lb. of ground beef—it calls for 1 lb. and is supposed to feed 8 people. I also think it would be good made with shredded chicken instead of ground beef. I plan to try that next time I make it.

The website where I found this recipe is called Kalyn's Kitchen. She has lots of pictures and additional tips if you want more details. You can find it at http://www.kalynskitchen.com/2015/01/beefy-cheesy-low-carb-green-chile-bake.html.

I plugged the recipe into Calorie Count to see the nutrition facts and was amazed at how low it was for carbs and high in calcium, iron, and vitamins B6 and B12. Of course, that assumes you only eat 1/8 of the casserole for a serving.

Ingredients: 
2 cans (27 oz.) roasted and peeled green chiles
2 tsp. + 2 tsp. olive oil
1 lb. lean ground beef
salt and fresh-ground black pepper to taste
4 cups grated Mexican Blend cheese (or use any mild cheese that melts well)
1 onion, chopped
1 can (4 oz.) diced green chiles
5 eggs
1/2 cup sour cream, at room temperature
1/2 tsp. ground cumin
1/2 tsp. ground chili powder
For serving: extra sour cream, salsa, or diced avocado if desired

Directions:
Preheat oven to 375F/190C.  Spray a 9 inch x 13 inch glass casserole dish with olive oil or non-stick spray.  (Any size close to that will work.)  Dump the green chiles into a colander placed in the sink and let them drain.

Heat 2 teaspoons olive oil in a large non-stick frying pan over medium-high heat and brown the ground beef well, breaking it apart as it browns. When beef is well browned, season with salt and fresh-ground black pepper to taste and remove it to a plate.  Heat the other 2 teaspoons of olive oil, then add the chopped onion and cook until the onions are softened and starting to brown.  Add the can of diced green chiles and juice, stir to combine with the onions and cook 2-3 minutes more.  Add the ground beef and cook a few minutes more.

  

Put the eggs in a bowl and beat with a fork or whip to combine the whites and yolks.  Then add the sour cream, cumin, and chili powder and whisk together until the eggs and sour cream are combined.  (It doesn't matter if there are a few lumps.)

Remove green chiles from the colander one at a time and use your fingers to open each chile and remove any seeds.  Lay chiles out on paper towels, then place another layer of paper towels over the top and press down gently to absorb extra moisture.

   

In the casserole dish make a layer of half the chiles, half the ground beef/onion/chile mixture, and half the cheese; then pour over half the egg mixture.  Make a second layer of chiles, beef mixture, and cheese; then pour over the rest of the egg mixture.

Cover the casserole with foil and bake 15 minutes.  Carefully remove the foil and then bake about 25 minutes more, or until the casserole is bubbling and the top is nicely browned.  Serve hot, with extra sour cream, salsa, or diced avocado to add at the table if desired.

Grands!® Chicken Pot Pie Puffs

2 cups Green Giant® frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16....3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time

Taco casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger,... browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.See More

Crescent Roll Taco Bake

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning...
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls Add cheese to the top

Pull over crescent rolls and tuck in under meat and cheese.

Follow cook time on the pack of crescent rolls, and once it's done, you're good to go!

Loaded Chicken & Potatoes

1. 1 lb boneless chicken breasts, cubed (1″)
   6-8 medium skin on red potatoes, cut in 1/2″ cubes...
   1/3 c olive oil
   1 1/2 tsp salt
   1 tsp black pepper
   1 Tbsp paprika
   2 Tbsp garlic powder
   2 Tbsp hot sauce (more if you like it HOT)
   
   Topping:
   
   2 c fiesta blend cheese
   1 c crumbled bacon
   1 c diced green onion
   
   How to Make:
   
   1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
   2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
   3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
   4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
   
   Serve With: extra hot sauce and/or ranch dressing or sour cream!

MEAT, TOMATO, & MOZZARELLA STUFFED ZUCCHINI CUPS

1. Ingredients:
   2 large zucchini or yellow squash, about 12 inches long
   2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
   1/2 cup finely chopped onion...
   1 green pepper, finely chopped
   2 T finely minced fresh garlic
   1 lb. ground beef (10% fat or less)
   12 oz. ground turkey (10% fat or less)
   1-2 tsp. accent seasoning (optional)
   2 C pasta sauce
   2 cups mozzarella or other mild white cheese
   
   Instructions:
   Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl.
   
   Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with accent seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
   
   While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.
   
   Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn't need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.
   
   Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.
   
   

The Best Meatloaf Ever

This is the first meal I learned to make when I was in 2nd grade. It is nostalgic for me and one of my family's favorites. Unfortunately for you, I have never measured any of the ingredients. Just do it "to taste".

Ingredients:
2 lbs. ground beef
2 or more 16 oz. cans tomato sauce
1 egg
chili powder
diced yellow onion
dried bread crumbs or crumbled saltine crackers
Worcestershire sauce

Directions:
Pour about half a can of the tomato sauce and some of all other ingredients onto the ground beef. Mix it all up with your hands (remove your rings or else they will get really gunky). Form the meat mixture into a loaf shape and place in a 13 x 9 x 2 baking pan. Place in preheated 350° oven.

Pour the rest of the tomato sauce into a bowl (a large measuring cup is best because of the pouring spout) and mix in some chili powder and Worcestershire sauce. Put aside.

After the meatloaf has been baking for about 30 minutes, remove from oven and drain excess grease. Then pour the rest of the tomato sauce mixture over the top. Put it back in the oven and bake for another 45 minutes or until done (cut into the middle to be sure the meat is not red or pink).

Slice the meatloaf. Serve the tomato sauce gravy over mashed potatoes and over the meatloaf if desired.

Chicken Stew

You know how you get some dish in your mind and you obsess over it until you eat it? Well, I started obsessing over chicken noodle soup or chicken & dumplings, but with Tom being on a low-carb diet, I can't make them. So, I got creative and came up with this concoction. It was delicious and Tom loved it, too!

 Ingredients:
1 whole chicken, at least 5 lbs.
2 Tablespoons butter
2 Tablespoons olive oil
2 pkgs. (16 oz/1 lb) packages Tuscan-Style vegetables (I used Safeway Kitchens brand) with broccoli, red peppers, mushrooms & onions
1 yellow onion, chopped
6 ½ cups chicken stock & broth
½ cup heavy cream
½ teaspoon thyme
2 Tablespoons parsley (optional)
Salt and pepper to taste

Directions:
Roast chicken in a cooking bag following cooking directions for the cooking bag (necessary to generate lots of chicken stock). Boil the gizzards and either toss or give to the dogs. Shred cooked chicken. Retain stock, mix with the water that you boiled the gizzards in, and add canned chicken broth to make 6 ½ cups.

Sauté chopped onion and Tuscan vegetables in butter and olive oil over medium heat. Stir in thyme then pour in chicken broth. Add shredded chicken. Bring to a boil. Cover pot and simmer for 20 minutes.

Pour heavy cream into the pot. Add minced parsley if using. Cover pot and continue to simmer for 15 minutes.

Serve with fresh baked bread (but don't let Tom eat it).  

Substitutions:
You can use a rotisserie chicken instead of a fresh chicken, but you will lose the tasty stock. You can use canned chicken stock instead, but it really is not as good. But, it's a lot easier and faster, so go for it!

Capellini Caprese

I made this for Mom for lunch one day, and she loved it.  She took the leftovers home and shared with Sherri, and I think Sherri enjoyed it too!  I like to make it once it awhile because it tastes so good, and it's so easy.  I got it from Kraft (but I tweaked it just a little).

INGREDIENTS:

1/2lb.  capellini (ANGEL HAIR) or spaghetti, uncooked

1 cup  KRAFT Tuscan House Italian Dressing (or Zesty Italian Dressing)

1 onion, finely chopped

2cloves  garlic, minced

3cups  halved grape or cherry tomatoes

2 cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/3 cup  fresh basil, finely sliced

INSTRUCTIONS:

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally. 

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.  Mix well.

Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.

Special Extra

Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.

I prefer the Zesty Itialian dressing, and I use more than the recipe calls for.  Several of the reviews stated it was a little dry.  I use half the bottle.  

Perfect Rib Roast

I have tried for years to make a good Prime Rib, but every time I tried it tasted just like a regular roast. Last December I finally came up with a way to make the Perfect Rib Roast by combining three or four recipes. It's important to follow all these directions exactly or it won't turn out!

Note: Requires the use of a meat thermometer.

Ingredients:
Standing Rib Roast, minimum 3 ribs (~8 lbs.)
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Butter

1 package Au Jus mix
Beef broth

Horse Radish (optional)

Directions:

1. Let roast stand at room temperature for 1-2 hours
2. Preheat oven to 500 degrees
3. Use a paper towel to pat the roast dry
4. Rub butter on the cut ends of the roast
5. Mix the salt, pepper, garlic powder and onion powder together
6. Make 1/2 inch deep slits all over the top and sides of the roast
7. Rub seasonings all over the roast, covering all exposed meat
8. Place the roast uncovered on a rack in a heavy metal pan, bone side down/fat side up
9. Cook at 500 degrees for 15 minutes
10. Reduce heat to 185 degrees and cook for another 2 hours
11. Increase heat to 200 degrees for remainder of cooking time (expect 5-6 hours total cooking time for rare to medium rare, 8 lb. roast)
12. Remove from oven when internal temperature reaches about 120° - 125°. Make sure to insert the meat thermometer in the thickest part of the roast not touching bone or fat.
13. Cover the roast with foil and let sit for 20-30 minutes. It will continue to cook during this time, reaching a temperature about 5° higher than when pulled out of the oven. This resting period allows the juices and flavors to permeate the roast.
14. While roast is standing, prepare the Au Jus according to the package directions. Pour the small amount of drippings left in the pan and some beef broth into the Au Jus. Do not thicken...you may use this as gravy over mashed potatoes as well as dipping the roast into like Prime Rib.

Serve with Horse Radish if desired.

Rare meats are 120° to 125° with a bright red center that grows slightly pinkish towards the exterior.
Medium rare meats are 130° to 135° with extremely pink center that grows brown towards the exterior.
Medium meats are 140° to 145° with a light pink center and brown exterior.
Medium well is not pink at all and measures 150° to 155°.
Well done is at 160° and above and is uniformly brown.

Fast and Easy Burritos

The last standing El Taco in Tucson.

Remember the green chili burritos from El Taco? Those were so GOOD!! They were so hot that they would clear out your sinuses. And they were the best food to eat when you were recovering from a cold or the flu. I know, it doesn't sound right that you would want spicy food when you are just getting over the flu, but they really hit the spot. Unfortunately, all but one of them in Tucson closed down. The one that is still open is 12 miles from home and it is only open from 7am-5pm Mon-Fri so we don't visit it that often. That's what necessitated the creation of our faux El Taco Green Chili Burrito recipe. And, since both of us are recovering from a cold right now, we had to make it which gave me the opportunity to take pictures for our recipe blog! Don't worry, our recipe is not as spicy as El Taco's so you won't clear out your sinuses (unless you want it to be).

Ready to start chopping and cooking

Ingredients:
3 lbs. ground beef
1 yellow onion, diced
3 cloves garlic, diced
1 container of frozen green chile (Baca's brand is best, but we just tried Authentic New Mexican from Walmart and it is just as good)
Salsa Verde to taste (that's green salsa for your gringos)
Salt and pepper to taste

Directions:
Saute diced onion, garlic, and ground beef in large frying pan until beef is browned. Add the green chile (no need to thaw before adding) and salsa verde. Heat on med-low until heated through.

Ready to serve

Wrap in your favorite flour tortilla and serve with refried beans and Tom's Favorite Guacamole (Tom buys special low-carb tortillas from Sprouts).

Tom's low-carb burrito

Or, if you want to try something different, serve it as a lettuce wrap.

Green chili with a dollop of guacamole
on a lettuce leaf ready to wrap.

All wrapped up and ready to eat.

For those of you that are adventurous and want it to be spicy enough to clear out your sinuses, use a container of frozen Hot green chiles instead of the Mild. If that's too hot for you, then just use half a container of the hot with a full container of the mild. But then you will need to increase the meat to 5 lbs. and add a second yellow onion and a few more cloves of garlic.