Beef Oven Roast with Pan Gravy and Roasted Potatoes

Well pot roast doesn't always have to cook all day in the slow cooker. You can make in about three hours in the oven.

1 3.5 pound beef pot roast
1 package onion soup mix
1/2 cup water

5 potatoes peeled and cubed
1/4 cup olive oil
Salt and pepper to taste
1 teaspoon ground cumin

Pan drippings
4 tablespoons flour
2 tablespoons butter

Place the roast in a 4 quart casserole dish with lid. Sprinkle with soup mix and add water. Place the lid on it and put it in a 325 degree oven. Let this cook for 2 1/2 hours. Peel and cube the potatoes. Toss them in the oil and spice mixture. Place them in a single layer on a baking sheet. Turn the oven up to 400 degrees and place the potatoes in the oven. Let this cook for 30 minutes. Remove the roast and turn the oven up to broil or 500 degrees. Remove the roast from the pan and let rest. Let the potatoes get golden brown and crispy. Pour the pan drippings in a large heavy bottom skillet. Add the flour and whisk as not to create lumps. Heat this over medium heat while whisking until thickened. Add the butter and turn off the heat. Whisk this again so it doesn't separate. Enjoy. For more on this recipe or any others please email me at alesia.leach@gmail.com

Creamy Seafood Caserole

Do you ever wish your family would eat more seafood? We all know it is good for us but how to we sneak it in and make it delicious? Here is how....

3 cans tuna drained
1 pound raw shrimp pealed and deveined
1 pound of talapia cubed
1 medium onion minced
1 clove of garlic minced
1 medium zucchini and yellow squash chopped
1/2 bag broccoli slaw
4 tablespoons each butter and flour
2 cups milk or heavy cream
Roasted garlic bread crumbs
1 teaspoon "Old Bay"

Cook the onions minus 1 tablespoon (for the cream sauce), the white fish and shrimp just until the shrimp start to turn pink. Don't cook the fish all the way because they will get rubbery. Add the butter and onions to a medium sauce pan. Melt the butter and add the flour. Cook this for a couple of minutes to cook the raw flour out. Add the salt, pepper and "Old Bay". Add the milk and whisk to avoid lumps. Bring to a bubble while whisking constantly until sauce becomes thick. Spread the tuna on the bottom of a greased 2 quart casserole dish. Add the shrimp and fish mixture. Add the quash and zucchini. Add the broccoli slaw then pour on the cream sauce. Sprinkle the bread crumbs over top and place in a 400 degree oven. Bake until bubbly and golden brown.
Salt and pepper to taste

Mediterranean Chicken Pizza

We have all been here, first day home from a vacation, knowing we didn't exactly eat "well" and back to the daily grind. Then you hear "what's for dinner?" don't panic this is another quick pizza recipe that is sure to calm the crowd and make you the hero!

1 take and bake cheese pizza
1 1/2 green bell pepper
1 cup baby spinach leaves
1 medium yellow onion
3/4 pint grape tomatoes halved
1 container feta cheese
2 pounds ground chicken (or meat of your choice)
1/2 cup chopped parsley
1 tablespoon cumin, Corriander powder
1/2 tablespoon Moroccan 7 spice and all spice
2 teaspoons turmeric
Salt and pepper to taste

Brown the chicken with the spices, add some olive oil if needed. Once the meat is cooked turn off the heat and add the parsley. Cut the peppers and onions into strips. Top the pizza with the vegetables, chicken mixture and feta. Bake this pizza at 425 degrees for 25-30 minutes.

Slow Roasted Chicken and Mixed Vegetables

Who doesn't want to come home to a slow roasted chicken for dinner?

1 whole chicken
1 cup water
1 bullion cube
2 sprigs of fresh rosemary
2 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin

2 tablespoons butter
1 cup frozen mixed vegetables
Salt and pepper to taste

Add all of the ingredients to your slow cooker and cover. Cook on low heat for 8-10 hours. Melt the butter in a sauce pan, add the vegetables, salt and pepper. Cover and simmer over medium heat until heated through. For more on this recipe or any others please email me at alesia.leach@gmail.com

Chicken Shish Kabob and Caramelized Onions

This is a fun way to get the kids to eat colorful vegetables.

3 boneless skinless chicken breast cubed
1/2 cup olive oil
1/2 package of kabob seasoning (find this almost anywhere) or make your own seasoning.
Half an onion cut into pieces
1 green bell pepper cut into cubes
3/4 pint cherry or grape tomatoes
Metal or wooden spits


1 1/2 onions sliced thin into strips
1 tablespoon olive oil and butter
1 teaspoon salt
1 tablespoon white sugar

Place the chicken cubes in a container of freezer bag. Add the oil and spice mixture. Coat chicken all over and seal well. Place this in the refrigerator for at least 30 minutes but you can do this the night before. When you are ready to cook the chicken remove it from the bag and place on the spit along with the onions, peppers and tomatoes. Alternate in any pattern you want. Place these on your outdoor grill. You can use your counter top grill if you prefer but I do not recommend using the metal spits for this. Add the olive oil and butter to a pan over medium heat. Add the sliced onions, salt and sugar. Stir well to combine and turn the Lear down to medium low. Let this cook until the onions turn a brown color and get very sweet. Toast some bread on the grill with olive oil, salt and some ranch powder if desired. This is delicious chicken dish that is sure to please. For more on this recipe or any others please email me at alesia.leach@gmail.com

Green Lintel Soup and Flat Bread

I like to try and make a vegetarian dish once a week. This is a delicious recipe that is sure to fill the stomach with warmth and comfort.

1 bag dried green lintels rinsed
1 medium onion minced
4 small carrots peeled and chopped
4 potatoes peeled and chopped
3 ribs of celery chopped
1 can chicken broth
1 can vegetable broth
1 can tomatoes
3-4 cans of water
1 tablespoon each cumin and chili powder
Salt and pepper to taste
2 tablespoons olive oil

Add onions,carrots and celery to a preheated soup pot over medium heat. Add the spices and cook for 10 minutes. Add broth, tomatoes and water. Add lintels and potatoes. Bring to a boil, reduce heat cover simmer for 30-40 minutes. I used a frozen flat bread dough that can be bought at any middle eastern market. Place the frozen dough round in a preheated skillet 6-8" over medium heat. This's oil seems very intimidating because of the deep favors but it can be made fairly fast and with a small amount of ingredients. For more on this recipe or any others please email me at alesia.leach@gmail.com