Monday, August 22, 2011

Pot Roast

I have made roast in SO many different ways, but last night I used an old tried and true Cajun recipe, straight from the cookbook of Judice's Cajun Kitchen in Port Arthur, Texas.... except as usual, I changed it up a bit just to make it my own!

And it was a HIT!
Mads deemed it MELT IN YOUR MOUTH ROAST! So I guess if he asks for that in the future, I will know what he is talking about!

Heat oil in the bottom of a 6qt saucepan-until the bottom is covered. Sprinkle the oil with Cajun seasoning and then brown the roast (mine was about 3lbs) on all sides.

Remove the roast from the oil and then cut it into slices that are about 3/4 of an inch - 1 in. thick. TRUST ME ON THIS PART!
I always cook a pot roast as a whole unit, but cutting it into the slices is what made it OH SO TENDER and "melt in your mouth"ish! Set the slices back into the saucepan, laying them out so that they are spread out.

In a mixing bowl, combine 1 can of cream of celery soup, 1 pouch of dry onion soup mix, 2 cups of water and a few shakes of Cajun seasoning. Pour this over the meat.
Cover and cook for about 45 minutes.

While this is cooking, peel 6 large potatoes (or more, depending on how many you are serving), and cube them. Then peel 6 large carrots and slice them julienne-styled.

After the 45 minutes, add the veggies to the roast, making sure that they are as covered as possible with the liquid. Cook for 45 minutes more.

Just before you are ready to serve, mix together 1/2 cup of water with 3TBSP of Flour. Add to the saucepan to thicken the gravy. Cook until it boils and thickens, stirring constantly.


Sunday, August 21, 2011

Beer biscuits

Got beer?
And want something yummier than those regular dinner rolls you usually serve?!

Now that I have found BISQUICK in Germany, I can actually make these!

4 cups of Bisquick
1/4 cup of sugar
1 12-ounce can of beer
2 TBSP of melted butter

Preheat the oven to 375.
Mix all the ingredients well. Pour into well-greased muffin tins (full sized for dinner biscuits; mini muffin size for snack/appetizer biscuits). Bake 15-20 minutes.

And serve with HONEY BUTTER!

Wanna know how to make honey butter? Glad you asked!

Soften 2 sticks of butter.
Whip it while adding 2 TBSP of honey.
Put it in a butter mold (or regular container) and allow to chill.
The best idea is to make it the day before you want to use it!

Saturday, August 20, 2011

Twice Baked Potatoes- Cajun style

Mads thought I was crazy when I tried to explain to him what "Twice Baked" potatoes were.... then he tasted them! It is a GREAT alternative to the "normal" potatoes you make....especially in a country like DK where we eat LOTS of potatoes!

Preheat oven to 350.
Wash 6 large baking potatoes. Poke each potato several times with a fork and then lightly coat each potato with oil, sprinkle them with a little bit of Cajun seasoning (of course, I use SLAP YA MAMA) and then place them on a foil covered pan.

Bake for at least 1 hour.
Just before you take the potatoes from the oven, place a stick of butter in a large bowl. (I use 1/2 stick of regular butter and a 1/2 stick of garlic butter as it gives it a bit more flavor.)

Remove the potatoes from the oven and cut off the top 1/3 of each one.
GENTLY scoop out the potato (from the bottom 2/3 AND the tops!)
with a spoon and place into the bowl with the butter. Smash the potatoes until most of the lumps are out, while combining with the butter. Add 2 cups
of sour cream and 2-3 shakes of Cajun seasoning. Mix well. Add 1 cup of grated cheddar cheese and mix.

Scoop this mixture back into your 6 potato shells, being VERY CAREFUL not to break the shells. Pile the mixture as high as possible.

Set the filled potatoes back in the oven in a dish that allows them to "sit up". Bake for 20 minutes on 350. Take out of oven and put a small pinch of cheese on top of each and bake for 10 more minutes.

or freeze for another day!

Monday, August 15, 2011

Tamale Pie

Want a one-dish meal that is INCREDIBLY yummy? This is it!
Forget those "Tamale Pie" recipes you find online...this one is SO easy and SO good!

2 pkg cornbread mix (I use Jiffy because its sweetness complements the spicy!)
1 pkg ground meat
1 chopped onion
1 envelope taco seasoning
1 can of corn, drained
1 medium-sized jar of salsa (I used medium.)
1 pkg grated cheddar cheese

sour cream (for serving)

Preheat oven to 375.
Mix the 2 pkgs of cornbread mix according to package directions; it is best if it is a little "wetter" than you would normally have it.

Brown ground meat with chopped onion. Season with envelope of taco seasoning, according to directions.

Remove the meat/onion from the stove and add the can of corn (drained) and the jar of salsa. Mix well.

Pour into a greased casserole dish.
Cover with a layer of grated cheese.
Top with the cornbread mix.
Bake at 375 for 35-40 minutes....until browned and your cornbread is set.

Serve as a "pie slice" with a large dollop of sour cream on top!