Pot roast this evening. I surprised myself. It was tender and very delicious. Never had great luck with pot roast recipes. Threw the recipe book out the door and did it my way. Carrots, onions, potatoes (home grown) celery and garlic.....lots of garlic! Used a top round roast and browned it in olive oil with salt and pepper. Got a good crust on it. Removed it and deglazed the Dutch Oven with some nice Cabernet. Tossed in the garlic and veggies and let them absorb some flavor. Added some worchestershire and Frank”s red hot, parsley , a little oregano, cayenne pepper, paprika, thyme salt and pepperPut the meat back in and covered it about half way with beef broth. Stuck it in the oven at 340 or so and let it cook for a couple hours.Gonna be some good leftovers.Rg
Lasagna stuffed bell peppers. Running out of things to put in peppers!
Perch or walleye fillets.Some cheese of your choice.A little breadcrumbsBacon bitsGarlic and chopped onions.😎
I may have to try that. Maybe with some old bay on the filets. I have done shrimp, scallops and crab but never fish.