Beef Pot Roast

 

Prep: 30 minutes 

Cook: 4hr(low) 8hr(high)

Yield: 8 servings

Ingredients:

• ~5lb of beef chuck.
• 1 cup stock(beef or chicken)
• 1/2 cup(1 stick) unsalted butter
• 1 large sweet potato, chopped
• 1 turnip, chopped
• 1 yellow onion, chopped
• 1 parsnip, chopped
• 2 carrots, chopped
• 1.5lb fingerling potatoes halved or quartered
• 3 cloves garlic, smashed
• Rosemary, fresh or dry
• Salt and pepper

Instructions:

1. Salt and pepper beef liberally.
2. In a melt a tablespoon of butter in a skillet and sear beef on all sides.
3. Lay half of the chopped veggies into a crockpot.
4. Lay the beef over the veggies.
5. Add the rest of the chopped veggies around the sides of the beef.
6. Add in 1 cup of stock.
7. Divide butter into tablespoons and add to top of beef.
8. Smash garlic and throw into pot
9. Add rosmary
10. Cover and cook on low for 8 hours or high for 4.

Honey Pecan Granola

 

Prep: 5 min

Cook: 15 min

Cool: 10 min

Yield: ~6 Cups

Ingredients:

• 5 cups rolled oats
• 1/2 cup crushed Pecans
• 1/2 cup raisins
• 3/4 cup honey
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract 
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 425 F
2. In a sauce pan, warm on low, honey, maple syrup, and vanilla extract.
3. In a large mixing bowl, combine rolled oats, crushed pecans, salt, and cinnamon.
4. Poor warm honey mixture over the oats and mix well, ensuring an even coating.
5. Transfer oats onto a parchment lined baking sheet and spread the oats evenly.
6. Bake at 425 for 15 minutes or until the granola is brown on the sides of the baking sheet and golden in the middle.
7. Let cool for 10 minutes to allow clumps to adhere.
8. Transfer granola to a mixing bowl and break the clumps into smaller bits.
9. Gently mix in rasins by hand.
10. Enjoy with milk, or as a topping on yogurt and ice cream.

Chicken Pot Pie

 

 

 

Awaiting Recipe

Mince Pie

 

Awaiting Recipe

Honey Butter Chicken and Sweet Potatoes

Prep Time: 5 minutes
Cook Time: 25 Minutes
Bake Temp: 375F

Ingredients

• 2chicken breasts
• 5 tablespoons butter
• 4 tablespoons honey
• salt and pepper
  
• 1/4 teaspoon each dried thyme, dried basil, dried parsley
• 1 sweet potato peeled and diced
• 2 tablespoons dried cranberries
• 1 cup pecan halves or chopped walnuts
• fresh thyme for garnish

Instructions

• Preheat oven to 375 degrees.Season chicken with salt and pepper.
• In a cast iron skillet over medium heat melt 3 tablespoons butter. Stir in 2 tablespoons honey. Add chicken to pan and brown on each side for 3-4 minutes. Scoot chicken to the sides of the skillet.
• Add remaining butter and honey to the center of the skillet. Once butter is melted, add sweet potatoes and stir to coat in the honey-butter mixture. Sprinkle with dried herbs, then add pecans and cranberries and stir to combine. Allow to cook for 3-4 minutes. 
• Transfer pan to preheated oven and bake for 10-15 minutes until chicken is cooked through. Garnish with fresh thyme and cracked black pepper and serve.