Coca-cola pot roast

I’m freezing. Are y’all freezing? It’s prime comfort food time for me, and this delivers.  A librarian printed this recipe out for me once and I promptly lost the paper; I make it from memory now, and I’m not sure of the original source. Regardless of its origins, it’s hot and tasty and definitely fall-off-the-bone tender.

Coca-cola pot roast

Ingredients

  • Chuck roast, about 4 pounds
  • 2 Tbsp. oil
  • 1 Tbsp. salt (coarse/kosher salt, ideally)
  • 1 tsp. black pepper
  • 1 Tbsp. garlic powder
  • 1 packet French onion soup mix
  • 1 can Coca-cola
  • Baby carrots or chopped carrots

Instructions

  1. Preheat oven to 325F and heat the oil in a large Dutch oven over medium-high heat on the stovetop
  2. Season the roast with salt and pepper, then sear the roast on all sides in the Dutch oven till it’s nice and brown
  3. Sprinkle over the garlic powder and onion soup mix, pour in the Coke and add in the carrots around the roast; put a lid on it and stick the whole thing in the oven
  4. Cook till the internal temp of the roast is 165F; this will take about three hours or so depending on your oven and the size of the roast. Let it rest for about ten minutes before serving

… and may I suggest serving with mashed potatoes? Trust me.

Bonus: you can also make this in the slow cooker so it’s ready when you get home at night. Please to enjoy.

Flour tortillas

These. Are. Amazing. I can say that without bragging because it’s not my recipe; I just made ’em.

This is a Mark Bittman recipe that I scribbled down on a piece of paper without much documentation; I’ll assume it’s either from one of his NYT articles or from How to Cook Everything. These top every single homemade tortilla I’ve ever made or eaten, and they’re quick and easy to boot. NO BRAINER.

Flour tortillas

Ingredients

  • 1 1/2 cups (7 oz) AP flour
  • 1/4 tsp salt
  • 2 Tbsp. lard (yes, lard, people — don’t be afraid)
  • 1/2 cup warm water

Instructions

  1. Dust off your food processor and dump in the flour, salt and lard; pulse about ten times to cut in the fat
  2. With the machine running, add the water till the dough kind of all the sudden comes together in a ball
  3. Dump it on the counter and knead by hand for about one minute, then wrap in plastic wrap to rest for at least 15 minutes, but up to all day at room temperature
  4. Cut the dough into six pieces and heat a large (cast iron if you have it) skillet for 4-5 minutes on medium; roll out or press the tortillas till they’re quite thin, then cook for about 1-2 minutes on each side, till little browned spots appear. Eat immediately (duh), or keep warm by wrapping in a towel, or cool then keep in the fridge in a large zip top bag.

I used these to make quesadillas with some leftover steak and cheese, but they’re also heavenly for veggie wraps, or slathered in butter and cinnamon sugar and rolled up for breakfast. Enjoy!

 

Honey soy chicken

Y’all, I have somehow done it again. AGAIN I have a lovely camera lens that is now in two pieces. I don’t even know how, but I do know that iPhone photos of food aren’t quite the same. Better than nothing, though, right?

This is based on the Honey Roast Orange Chicken recipe from The Minimalist Cooks at Home by Mark Bittman. The Yankee and I both loved it!

Honey soy chicken

Ingredients

  • You will need:
  • 1/2 cup soy sauce (lower sodium kind is great)
  • 1/2 cup honey
  • salt and pepper
  • 1 tsp. minced garlic
  • 1/2 tsp. ginger
  • 3-4 boneless, skinless chicken breasts

Instructions

  1. Preheat oven to 375F
  2. Combine everything but chicken in a bowl and whisk to combine
  3. Lay chicken breasts in a single layer in a cast iron skillet or baking dish and spoon over about half the sauce
  4. Bake at 375F for about 40 minutes or until chicken is cooked all the way through, turning over halfway through cooking to keep it evenly coated in the sauce
  5. When chicken is done move it to a plate to rest, then pour remaining sauce into the skillet; cook uncovered on medium high until sauce reduces and thickens
  6. Slice chicken into strips (against the grain) and serve over rice and vegetables, using thickened sauce to finish it all off. So tasty!

This was so fast and easy. Let me know what you think!

Cornbread taco pie

A few months back I tried to make something out of an old cookbook of my mama’s; it was similar to this but used polenta and unseasoned ground beef. It was… dismal. So last night I decided to make up my own version. Success! SO tasty and good gravy it smelled amazing. The Yankee ate three helpings for supper; this counts as a thumbs-up, no?

Cornbread taco pie

Ingredients

  • One pound ground beef
  • One packet taco seasoning
  • Water
  • One cup shredded cheese (I used cheddar)
  • One box Jiffy corn muffin mix
  • 1/3 cup milk
  • 2 eggs

Instructions

  1. Preheat the oven to 400F
  2. In a deep skillet (I obviously used cast iron) brown up and drain the ground beef; add in taco seasoning and 2/3 cup water and let it simmer (i.e. follow directions on taco seasoning packet)
  3. Mix up Jiffy cornbread according to package directions, but use two eggs instead of one to give yourself a little extra batter
  4. Turn off the heat under the ground beef and sprinkle on shredded cheese; spread cornbread batter over the top and bake at 400F for about 15-20 minutes or until cornbread is lightly browned on top

That’s it! This is perfect for a quick fall supper that tastes like you put hours of work into it. So warm and filling without you actually having to stand over the stove forever and a day. What’s not to love?

Disclaimer: Jiffy cornbread does not know that I exist; I just love the stuff.

Brined pork chops with white gravy

When The Yankee and I were first dating he announced one night that he was making me pork chops for supper.

Boy howdy.

I, ah, was not a fan of the chop of pork. The pork chops of my childhood were strikingly reminiscent of the sole of a shoe. An old shoe. In my mother’s defense, the recommendation at the time was to cook pork to something like 4,000 degrees, and it was quite a challenge to make it edible (enter: applesauce).

Now, fortunately, pork is safer. And the pork from our CSA? Also yummalicious. These pork chops in particular? Awesomeness. When you add in a brine? Oh my moly. I am never again making pork chops without brining; it’s that good.

Brined pork chops with white gravy

Ingredients

  • Pork chops (I made two)
  • 1/4 cup sugar
  • 1/4 cup salt
  • water and ice
  • 2 Tbsp. AP flour + more for coating pork chops
  • Salt, pepper
  • Oil: olive, vegetable, or bacon grease — whatever floats your boat (and your pork chops)
  • 1 cup milk (I always use whole milk)

Instructions

  1. Whisk together sugar and salt in cold water, and lay pork chops in the water; add more water if needed to cover chops, and add plenty of ice. Let it sit for at least 20 minutes or so; I did 45 minutes
  2. Preheat oven to 350F
  3. Drain pork chops and heat oil in a heavy skillet, ideally cast iron. When the oil is heated dredge pork chops in flour and put immediately into oil to fry until brown on both sides. Check the temperature of the pork; assuming it’s brown on both sides but isn’t quite done in the middle, spoon off 2 Tbsp. of the grease into a second skillet, then put the chops in the 350 oven to finish cooking
  4. In the second skillet whisk in 2 Tbsp. flour to the 2 Tbsp. of pork fat till smooth; whisk in 1 cup milk and heat till bubbling and thickened
  5. Serve chops with gravy