Arepas with shredded Beef, potato wedges and a smoothie

AREPAS!!!! This is a Venezualan Corn Cake.  When I discovered these a few years ago it changed everything gluten and wheat free.  Depending on how you make them they can be breakfast, lunch, dinner and even dessert.  They are crunchy in the outside and warm soft and tender on the inside. This recipe calls for a filling of shredded beef in the middle, but be creative! My favorite way to eat them is just like a scone with a good drizzle of honey on top. My daughter likes them with a marshmellow put in the middle while still hot.  We have made them into hamburger buns and navajo tacos too!

Shredded Beef

·         2-4 lb. Beef Roast

·         Salt  and Pepper to taste

·         ½ C. Water

·         ½ C. Canned Black Beans, drained

·         ½ C. Canned Diced Tomatoes, drained

Season the roast with salt and pepper.  Place it in a Roasting pan. Pour the water in the bottom of the pan.  Cover with two layers of aluminum foil and bake at 300 for 5-6 hours.  If you use a crock pot- season the roast and place the roast and the water in the pot, cover and bake on low for 5-6 hours.  When it is done cooking, shred the meat using two forks. Allow the meat to sit in the juices in the pan or pot for 15 minutes. Drain off the juices and toss in the beans and tomatoes.  

Arepas

·         2 C. Hot Water

·         1 tsp. Salt

·         2 C. Instant Corn Flour (pre-cooked, like for tamales, NOT tortillas)

·         Canola Oil

Heat  1 inch of oil in a deep sauté pan over medium heat.

Mix the hot water and salt in a large bowl.  Gradually add the corn flour to make a dough, it should be slightly sticky, but not gooey.  Form patties by taking ¼ cup of dough and rolling it into a ball and then flattening it against the palm of your hand.  Cook the patties just like scones in the hot oil on both sides until they are golden.  Split them open and fill them with the beef mixture.

Roast Potato Wedges

·         5 Russet Potatoes

·         ¼ C. Canola Oil

·         Salt and Pepper to taste

·         2 Tb. Dried Parsley

Pre heat your oven to 400 degrees Fahrenheit.

Scrub the outside of the potatoes and slice them into 1” wedges.  Place them in a bowl and toss them with the oil, salt, pepper, and parsley.  Arrange them on a 11”x15” cookie sheet skin side down. Bake the potato wedges for 50-60 minutes until they are golden and tender.

Strawberry Cantaloupe Fruit Smoothie

·         1 banana

·         1 C. Strawberries

·         1 C. Cubed Cantaloupe

·         1 C. White Grape Juice

·         1 C. Ice Cubes

Mix all ingredients in a blender until smooth. Serve immediately.

Apple Pomegranate Pork Tenderloin, Sweet Potatoes and Green Beans

This meal was the first one I made that I felt was really gourmet and fit for a fancy dinner- but despite tasting very fancy it is very easy to make! Taste of Home magazine even published it.  We have never had my hubby's boss come to dinner - but if we did - then this is what I would make.  I pop the potatoes in early and while they are cooking I do my prep for all the other items on the menu. Roasting the Sweet Potatoes give them a deeper caramelized sweetness.  Pork Tenderloin is not only very tender but it also cooks quickly - so watch it carfeully that it doesn't overcook.  Wrapping it in Parchment paper help to maintian the moisture without overcooking it- but it isn't too pretty so don't forget the glaze at the end.  Finally the green beans and bacon, can we say "yummy" together!

Apple Pomegranate Pork Tenderloin

·         1. Pork Tenderloin (about 2-3 lbs.)

Filling:

·         1 C.  Chopped Apples, peeled and cored

·         ½   C. Onion, chopped

·         ½ Garlic Clove, chopped  or 1 tsp. Garlic Powder

·         1 Tb. Olive Oil

·         Salt and Pepper to taste

Sauce:

·         1 C. Pomegranate juice

·         1 C. Apple Juice

·         1 Tb. Dijon Mustard

·         2 Tb. Cornstarch

·         2 Tb. Cold Water

·         1 Tb. Fresh Parsley, chopped, or 1 tsp. Dried Parsley

Pre heat the oven to 400 degrees Fahrenheit.

Sautee the apple, onion, garlic, salt, and pepper, in 1 tablespoons olive oil until the apples are soft, about 10 minutes.  Cut the pork tenderloin down the middle lengthwise, about ¾ of the way though.  Spread the filling into the center of the cut side of the tenderloin.  Fold the tenderloin back over and use 3 pieces of 6” long pieces of kitchen string to tie it closed on the ends and in the middle.   Wrap the tenderloin in a piece of parchment paper, folding the edges under.   Bake for 35 minutes. 

 While the tenderloin is baking, mix the apple juice, pomegranate juice, and Dijon mustard in a saucepan.  Bring to a boil over medium heat, stirring vigorously every few minutes.  Boil about  15 minutes.  Mix the cornstarch and water in a small bowl, stir it into the sauce and continue stirring until it thickens.  Add the parsley and turn off the heat.

Remove the tenderloin from the oven and remove the parchment paper. Pre heat the oven to 425 degrees Fahrenheit.  Spread  ½  cup of the sauce onto the meat.  Bake the tenderloin, uncovered, at 425 for an additional 10 minutes.  Remove from the oven and let the meat rest for 15 minutes before slicing. Serve with remaining sauce on the side.

Baked Sweet Potatoes

·         4-5 Sweet potatoes, cut in half lengthwise

·         2 Tb. Olive Oil

·         Salt and Pepper to taste

Pre heat the oven to 400 degrees f.

Place the potatoes on a cookie sheet (with sides), cut side up.  Drizzle them with olive oil and salt and pepper.  Cover the pan with one layer of aluminum foil. Bake them, covered at 400 for 55-60 minutes or until they are tender to the touch. 

Green Beans with Bacon

·         1 lb.  Green Beans

·         5 Bacon Strips, uncooked

Cook the bacon until crisp in a sauté pan.  Remove the bacon, chop into small pieces and set aside.  Drain the grease from the pan leaving about 2 tablespoons.  Toss the green beans in the grease in the pan and heat until warmed through. Add the chopped bacon and serve warm.

Cold night Chilli

I have never had a hankering for chili on cold nights, prefering a good stew instead. I never understood why it was so popular after snow sledding or served at fall parties.  But my church held a "chili cook off " so I decided to study Chili and create my own.  Chili just isn't chili if it doesn't have some spice to it, but if the heat drowns out any following flavor- it defeats it's purpose.  I like it to feel it warm down in my throat, but I don't have to reach for a quick glass of ice water either.  Brown sugar added to the mix not only added a new depth of flavor but really helped to round out the spicy and salty flavors.  I tried chili with chunks of stew meat, chili with ground beef and a combination of both. I made so much chili getting it right that I didn't even make it for the cook off- I wanted to try somebody elses'.  I am now glad to say that I crave chili on those cold evenings or when the smell of fall leaves hits the air.  I like to add a handfull of corn chips on the top for crunch (Like Fritos). The next time a chili cook off comes around, I'll be ready...and so will you!



Yummy Chili

·          1 pound Lean Hamburger

·          1  small yellow onion, chopped

·          1 clove Garlic, Minced

·          1 Green Pepper Chopped

·          1 Jalapeno Pepper, seeded and chopped

·          1 Tb. Salt

·          1 30 oz Can Chopped Tomatoes, un drained

·          1 15 oz Can Red Kidney Beans, Drained

·          1 15 oz Can Pinto Beans, Drained

·          1/2 C. Brown Sugar

·          4 Tb. Chili Powder

*Brown the Hamburger in a large saucepan, drain off any remaining grease.  Add the onion, garlic, peppers and salt.

* Cook until the onions start to look translucent.  Add all the remaining ingredients and bring it to a boil. 

*Turn the heat down and let it simmer for 30-40 minutes.

Roast Chicken, Rosemary Red Potatoes and Steamed Broccoli

Roasted Chicken and Potatoes, with steamed Broccoli

I have made probably a thousand roast chickens.  It is a sure stand by at our house I can always count on to be yummy as well as safe.  It is also very inexpensive and the meat stretches farther as leftovers the next day.  At first I would always slow roast it in a crock pot with tender moist results, but always a messy clean up and hard to remove all the meat.  Then I tried roasting it in the oven, covered, at a low temperature for 4-5 hours. it would be tender- but dry.  Then I learned how to correctly roast it in a short time (only one hour) with a beautiful chicken that was so scrumptious and moist I had to sample some even before it was plated! The biggest trick was simply roasting it on it's side- flipping it over, then finally turning it breast side up to finish cooking. This allowed the dark meat to finish cooking at the same time as the rest.  It was so easy- I will never waste my time "slow" roasting it again! It also had a rich "Chicken" flavor that wasn't drowned out by  other flavors or wasted in water. 


   The Red potatoes have a smooth silky texture and beautiful color.  Seasoned while they are warm allows the potatoes to hold onto the flavor.  The rosemary not only goes well with the sweeter reds, but compliments the chicken as well. Fresh rosemary comes on a woody stick and  has a pine needle texture- remove just the green stuff from the stick and mince it well.  You can use dried rosemary- but it has a stronger flavor and you will need to reduce the amount you use. This simple Broccoli is so simply made without the fuss of a steamer and full of good broccoli flavor. Be sure not to over cook the broccoli, after seven minutes chemical changes make it brown and bitter, this recipe cooks in four minutes giving you plenty of time to get it out of the pan and on the table.  It should be bright green and tender.

 

Roast Chicken with Red Potatoes and Carrots

·         1 whole Chicken about 3-5 lbs.

·         1 Tb. Salt

·         ½ tsp. each: Pepper

·          1 Tb. Canola Oil
·         1 lb. Small Red Potatoes
        4 large Carrots, sliced
·        1 Tb.  Canola Oil
·         1 Garlic Clove, minced
·         1 Tb. Fresh Rosemary, minced
·         1 Tb. Fresh Parsley, minced
·         Salt and Pepper to taste
 

*Pre heat the oven and a 9 x 13 roasting pan to 375 degrees Fahrenheit

*In a small bowl mix the salt and pepper.   Rinse off the chicken and pat it dry with a paper towel.   Rub  1 Tb. canola oil around the outside of the chicken. And sprinkle the salt and pepper over all sides of the chicken.  Toss the vegetables in a large bowl with the remaining canola oil, garlic and herbs. 

* Remove the hot roasting pan from the oven and place a sheet of parchment paper in the bottom.  Put the vegetables in the bottom  of the pan leaving room in the middle for the chicken. Set the chicken in the roasting pan on its side and bake it for 20 minutes.  Turn the chicken over to its opposite side, stir the vegetables and bake for another 20 minutes.  Finally heat the oven to 450 degrees and set the chicken breast side up , stir the vegetables again and bake it for another 25-30 minutes.  The skin should be nice and golden. 

* Let the cooked chicken rest and cool for 15-20 minutes before slicing. 
*** OPTIONAL***
Brining your chicken before hand will yield an incredibly moist chicken that is seasoned throughout all the meat.  It does take a few extra steps, but is well worth it if you have the time.  Dissolve 1 C. of Salt and 1/2 C. of sugar in 3 cups of water in a large bowl or pot.  Add the chicken and add enough cold water to cover the chicken.  Let it sit for one hour. remove the chicken to a deep plate and let it air dry in the fridge for 6-8 hours.  Omit the salt and pepper around the outside of the chicken. 

 

Steamed Broccoli

·         2 lb Fresh Broccoli

·         1 Tb. Olive Oil

·         ½  C. Chicken Broth

·         Salt and Pepper to Taste

*Trim the broccoli florets from the stem into 1” pieces.  Peel the outside skin off of the stem and cut the inner flesh into 1” pieces. 

*Heat the oil in a sautee pan on medium high, add the broccoli and the broth.  Cover and steam the broccoli for 3 minutes.

* Immediately remove the broccoli to a cool serving dish.  Toss the broccoli with salt and pepper to taste.