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Memorial Day Dutch Oven Pot Roast

Memorial Day Dutch Oven Pot Roast

Whether you’re camping or staying home this can be a great way to cook outside for Memorial Day!

Ingredients:

Pot Roast

3lb beef chuck roast
4lb potatoes
1 large onion
8 oz baby carrots
1 15oz can green beans
1 15oz can whole kernel corn
2 cups low sodium beef broth
Kosher salt
Black pepper
2 tbsp olive oil

Directions:

Peal 4 pounds of potatoes and cut into 2” cubes. Drain the green beans and corn, discarding the liquid. Heat olive oil in 12” Dutch oven, place chuck roast into the hot oven, season with a pinch of salt and pepper and sear both sides of the roast. Remove oven from the heat and add in the beef broth, the potatoes and carrots, then the beans and corn. Cover the Dutch oven and bake at 325° to 350° for 1 hour. If the potatoes are still firm bake for another 15 minutes, repeating if necessary until the potatoes are soft. Salt and pepper to taste. Serve with fresh baked bread and salad for a great camp meal!

If cooking outdoors use 24 charcoal briquettes. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather.

Serves 6 to 8

Via

Something Simple and Refined for Easter Dinner

Apricot, Orange, and Rosemary Glazed Pork Roast

If you want to have a specail dinner this Easter without spending all day in the kitchen here is an idea for the main dish that is sure to taste amazing and not over work you.

Ingredients:
1 (3 lb) pork loin roast, trimmed
1 tsp. salt
3/4 tsp. freshly ground black pepper
3/4 C. apricot preserves
1/4 C. orange marmalade
1/4 C. dry sherry
1 1/2 tbsp. fresh minced rosemary leaves
1/4 tsp. red pepper flakes (optional– only if you like heat)
3 garlic cloves, minced

 

Instructions: 1. Preheat the oven to 350 degrees F.

2. Sprinkle your roast all over with salt and pepper and place it in a greased 13×9 baking dish.

3. To make the glaze, combine the apricot preserves, marmalade, sherry, fresh rosemary, red pepper flakes (if using), and garlic in a saucepan.

4. Bring to a boil and cook over med-low heat until well combined and thickened slightly, about 10 minutes.

5. Use about 1/3 of your sauce mixture to glaze your pork roast. Reserve remaining sauce.

6. Place glazed roast in the oven and roast, uncovered, about 75-90 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 155 degrees F.

7. Remove roast from oven, tent with foil, and let stand about 20 minutes before slicing.

8. Reheat the remaining sauce (the microwave works a great!) and pour over sliced roast before serving (or serve on the side and allow your guests to take as much as they like).

Once you’ve tried this ultra-easy roast, making it will be one of those Easter menu ideas you have every year. Mmm.

Via

Blueberry Oatmeal Scones

The best way to stay cozy at home during the winter is to curl up with a nice warm drink and a tasty treat. These delicious and healthy scones are easy to make and a nice reward after a good winter workout.

Prep Time: 15 Min Cook Time: 20 Min
Ready In: 40 Min Makes 8 servings

• 1 1∕2 cups rolled oats
• 1∕2 cup whole wheat flour
• 1∕2 cup all-purpose flour
• 1∕3 cup white sugar
• 3∕4 teaspoon baking soda
• 3∕4 teaspoon baking powder
• 6 tablespoons butter, cubed
• 3∕4 cup milk
• 1 cup fresh blueberries or
frozen blueberries, thawed
• 1∕2 cup pecans
• 2 tablespoons milk

1. Preheat oven to 375° F (190° C). Lightly grease a baking sheet.
2. Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges,and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
3. Bake in preheated oven until lightly browned, 20 to 25 minutes.



Holiday Traditions

Do you have some traditions your family celebrate every year or are you looking for fun new ones for your family to start? We’ve gathered a few of our favorites with even more below!

1.Advent Calendar

2. Gingerbread Houses

3. Caroling

4. Classic Christmas movies

5.White Elephant gift parties

Click here for fun food, community and gift traditions!

Holiday Recipes

Start to plan your Thanksgiving Meal with some of our favorite holiday recipes!

Shallot-Sage Accordion Potatoes

To prep ahead, bake through step 2. Let cool, cover, and refrigerate, up to 2 days. Let sit at room temperature 1 hour before proceeding as directed.

  • Prep Time 30 minutes
  • Total Time 1 3/4 hours
  • Yield Serves 8

Ingredients

  • 8 medium Yukon Gold potatoes (about 2 pounds)
  • 6 shallots, thinly sliced crosswise
  • Salt and pepper
  • 1/2 stick unsalted butter, room temperature, divided
  • 2 tablespoons finely chopped fresh sage leaves

Directions

  1. Preheat oven to 375 degrees. Make deep cuts into each potato, 1/4 inch apart, without completely cutting through. Place shallots in each cut (using about half the shallots) and season with salt and pepper. Arrange potatoes, cut sides down, in a 9-by-13-inch baking dish; dot with 2 tablespoons butter. Scatter remaining shallots around potatoes.
  2. Tightly cover dish with foil and bake until potatoes are tender, about 40 minutes, flipping halfway through.
  3. Uncover and bake 15 minutes. Meanwhile, combine sage and remaining 2 tablespoons butter. Increase oven temperature to 450 degrees. Top potatoes with sage butter; scoop up loose shallots and divide among potatoes, then bake until golden and crisp, 10 to 15 minutes more.

Double Cranberry-Apple Sauce

Ingredients

  • 6 large Granny Smith apples, peeled and diced
  • 1 (12-ounce) package fresh cranberries
  • 1 small lemon, sliced and seeded
  • 1 cup granulated sugar
  • 1/2 cup water
  • 3/4 cup sweetened dried cranberries

Preparation

  1. Stir together first 5 ingredients in a large saucepan; bring to a boil over medium-high heat, stirring often.
  2. Reduce heat; simmer, stirring often, 15 minutes or until cranberries pop and mixture starts to thicken. Remove from heat, and stir in sweetened dried cranberries. Cool. Cover and chill until ready to serve.
  3. Note: Mixture can be stored in the refrigerator for up to 2 weeks.

And now for the turkey….

Make the bird the way you like it: this step-by-step guide from Food Network Magazine leads to thousands of possibilities!

1. Pick a turkey

2. Thaw

3. Brine

4. Make a butter

5. Roast the bird

Click here for the full article including brining tips, butter recipes and more!

 

Best Cider Recipes

Hot Apple Cider

Original recipe makes 6 servings

Directions

  1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
  2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
  3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
  4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Click here for full recipe

Friday Recipe: Pink Ribbon Cookies

We’ve all done a variation of the classic fundraiser, the bake sale. But baked goods can be used for a much larger variety of activities than just bake sales. The key is to tie in your baked item to your cause, like making ribbon cookies. Serve them atbreast cancer fundraising events, sell kits to make sugar cookies at home (give all components along with a ribbon cookie cutter), or just make a batch to feed your volunteers.

Sugar cookies are easy to make but what makes them really special is that they are so easy to personalize, decorate and make unique. Dye the frosting pink for breast cancer fundraising.

Here is an easy recipe for sugar cookies, and some fun ways to personalize them for your cause.

You will need:

2 3/4 cups all- purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 egg

1 teaspoon vanilla extract

Begin by preheating your oven to 375 degrees. Mix the baking powder, baking soda, and flour in a small bowl and set aside. In another bowl, mix the sugar and the butter until smooth. Beat in the egg and the vanilla then gradually add the dry ingredients . roll teaspoons of dough into balls or roll out and cut with a ribbon shapped cookie cutter. Place them two inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown. Allow the cookies to set for two minutes before serving or decorating.

Put a few drops of pink food coloring in vanilla frosting. If you put the icing in a Ziploc bag and cut a corner off, you have a hand, home-made piping bag.

Personalize the cookies by writing names of donors or sponsors on them, and then serve them at a walk-a-thon. Hand the cookies out as prizes for breast cancer fundraising games. The possibilities are endless to make these cookies unique for your event. Visit www.fundraisingforacause.com for more great fundraising ideas!

Idaho Halloween Recipes

Potato Ghosts

Serves8
  • Active time: 30 min
  • Start to finish:1 3/4 hr
You and your guests will be utterly charmed when you see how easily mashed potatoes can be transformed into a gaggle of ghosts. Simply form them into pointy mounds and then personify—no, make that “ghostify” —them with seed “eyes.” Don’t be surprised if these become a new family must-have for Halloweens to come.
  • 4lblarge boiling potatoes (preferably white-fleshed)
  • 3/4stick unsalted butter, cut into pieces
  • 1 1/4cupswhole milk
  • 3large egg yolks
  • Nigella seeds (sometimes mislabeled “black onion seeds”) or caraway seeds for garnish
  • Equipment:

    a potato ricer or a food mill fitted with medium disk; a pastry bag with 3/4-inch plain tip
  • Peel and quarter potatoes, then cover with water in a 4-qt pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
  • While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
  • Preheat oven to 400°F with rack in middle.
  • Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 tsp each of salt and pepper with an electric mixer at low speed until combined.
  • Spread about one-third of potatoes in a buttered 1 1/2-qt shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form “ghosts” and garnish each mound with 2 seeds for “eyes.”
  • Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
Cooks’ note:
  • Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.

Recipe can be found here

Salmon with Pineapple Tomato Salsa

For making at home during those long summer evening or even bringing the leftovers for an easy lunch at work, this summer-fresh salmon is healthy and delicious.

Prep time: 30 Min

Cook time 40 Min

Ready In: 1 Hr 10 Min

4 Servings

¼ cup fresh lime juice

¼ cup extra virgin
olive oil

2 tablespoons soy sauce

3 tablespoons shallots,
chopped

1 teaspoon sugar

½ cup diced pineapple

2 large plum tomatoes,
diced

¼ cup chopped fresh
basil

Salt and pepper to
taste

4 (6 oz.) fillets
salmon

½ cup chicken broth

Lemon pepper to taste

  1. Preheat oven to 375 degrees F.
  2. Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the
    pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and
    refrigerate. Remove from refrigerator 10-15 minutes before serving.
  3. Place salmon in a 9×13-inch pan. Pour chicken broth over the top, and sprinkle with
    lemon pepper.
  4. Bake in a preheated oven until fish flakes easily with a fork, about 30-40 minutes.
    Serve with salsa on the side.

What’s on your Memorial Day BBQ menu?

We’re getting our list ready for this weekend and just to make sure you get the most out of your BBQ we have a checklist and the best recipes for you too!

IF it’s for a potluck BBQ at work on Friday, or a cookout with the family on Monday, make sure you’re well stocked with the essentials…

 

And now the BEST Memorial Day BBQ recipes!

Cedar Planked Salmon Grilled Jalapeno Poppers Whiskey Grilled Baby Back Ribs

Bacon Ranch Chicken Skewers Strawberry Rhubarb Pie