Week of Aug. 8, 2016

Delicious Crock Pot Roast

INGREDIENTS

  • 1 boneless chuck roast or any roast, 3 to 4 pounds
  • 2 teaspoons kosher salt, plus more to taste
  • 1 ½ teaspoons freshly ground black pepper, plus more to taste
  • ¼ cup all-purpose flour
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 8 to 12 pepperoncini
  • 2 tablespoons mayonnaise, try this homemade recipe
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon dried dill
  • ¼ teaspoon sweet paprika
  • 1 teaspoon buttermilk, optional

PREPARATION

  1. Rub the salt and pepper all over the roast. Sprinkle the flour over the seasoned meat and rub it into the flesh.
  2. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
  3. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it.

Honey Garlic Wings

 

½ cup flour
1 teaspoon garlic powder
½ teaspoon pepper
½ teaspoon salt
2 pounds chicken winglets and drumlets
Oil for frying,  fill the pan with ¼ inch of oil

Honey Garlic Sauce
1 tablespoon butter
1 tablespoon garlic
1 tablespoon ginger
½ cup soy sauce
5 tablespoons honey
1 tablespoon brown sugar                                                                                                                            1 teaspoon sesame seeds
Scallions

PREPARATION

1.Mix flour, garlic powder, pepper, and salt in a small bowl. Coat each chicken wing with a generous layer of the flour mixture.
2.Pour ¼ inch of oil into a shallow pan, and bring it to a medium high heat.
3.In small batches, fry the chicken wings for 4 minutes on each side. Remove from the oil and let rest on a paper towel.
4.Over medium-high heat, melt the butter and add the garlic and ginger.
5.Add soy sauce, honey, and brown sugar to pan and reduce for 5-7 minutes, stirring occasionally.
6.Add the fried wings directly into the sauce pan and stir until the wings are covered in the sauce, then sprinkle with sesame seeds.
7.Serve with scallions on top.

Zuchinni Boats

Summer is abundant with zuchinni, here’s a great recipe for using those garden delights!

WHAT YOU NEED

2 medium green zucchini                                                                                                                         1/4 lb. ground seasoned turkey or Italian Sausage
2 cloves garlic, crushed
2 T olive oil, plus more for drizzling
Salt and pepper
10 grape tomatoes, sliced in half
1/8 cup of Italian bread crumbs
16 mozzarella balls
¼ cup grated parmesan cheese
Fresh Basil, julienned
DIRECTIONS

Cut zucchini in half lengthwise (if needed, trim bottom so it sits still in baking dish)

Scoop out the center where the seeds are with a spoon

Mix the crushed garlic, olive oil, salt and pepper in a small bowl. Brush surface of zucchini with the mixture

Brown ground seasoned turkey or Italian Sausage, sprinkle a bit in each half

Arrange the tomato halves into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes

Remove and place 4 mozzarella balls in between the tomatoes of each zucchini boat, place in broiler until golden brown and bubbly

Remove from broiler and drizzle with olive oil

Sprinkle with grated parmesan cheese then top with basil

Garlic Salmon

INGREDIENTS

  • 4 cloves garlic, minced
  • 1/4 c. grated Parmesan, plus more for serving
  • Juice of 1 lemon
  • 1 tsp. Italian seasoning
  • 5 tbsp. melted butter
  • kosher salt
  • 3 zucchini, cut in half
  • 2 tbsp. extra-virgin olive oil
  • 4 6-oz. salmon fillets
  • Freshly ground black pepper
  • Chopped fresh parsley, for garnish

DIRECTIONS

  1. Preheat oven to 375 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
  2. Make parchment packs: Cut four sheets of parchment. Place 1/4 of the zucchini in the middle and drizzle with 1/2 tablespoon olive oil and fillet of salmon.
  3. Brush salmon with garlic butter marinade and season with pepper.
  4. Bring two sheets together and fold down over salmon, then tightly roll up sides. Repeat until you have four packs. Transfer to a baking sheet.
  5. Bake salmon until cooked through, 15 minutes.
  6. Open packs, garnish with parsley, Parmesan, and serve.

 

 Tomato Basil Cauliflower Pizza 

INGREDIENTS

  • 1 large head cauliflower, steamed
  • 1 large egg
  • 2 c. shredded mozzarella
  • 1/2 c. grated Parmesan
  • kosher salt
  • 1/4 c. marinara or pizza sauce
  • 2 cloves garlic, minced
  • 1 c. grape or cherry tomatoes, halved
  • Torn fresh basil, for serving
  • Balsamic glaze, for drizzling

DIRECTIONS

  1. Preheat oven to 425 degrees F. In a food processor, pulse steamed cauliflower until grated. Drain water in paper towels.
  2. Transfer cauliflower dough to a large bowl with egg, 1 cup mozzarella, and 1/4 cup Parmesan and season with salt.
  3. Transfer dough to a baking sheet lined with cooking spray and pat into a crust. Bake until golden and dried out, 20 minutes.
  4. Top crust with marinara, remaining mozzarella and Parm, garlic, and tomatoes and bake until cheese is melted and crust is crisp, 10 minutes more.
  5. Garnish with basil and drizzle with balsamic