Recipes

8lbs Chuck roast

8oz can tomato paste

8 cups of water

1 cup of a burgundy wine or pinor

1 pkg of Lipton recipe beefy onion

1 Tablespoon of Beef base 

1 large pot 6 quart

One of my favorite Sunday meals for me and my 3 boys is pot roast. Now this dish takes about 4 hours to cook. I start seasoning the meat with uncle Chris steak seasoning then searing about 8lb of chuck roast approximately 4 chucks in a cast iron skillet. Once that's done I add the seared meat to a stock pot and add 8 cups of water along with  1 Tablespoon beef base, 8 oz can of tomato paste, 1 cup of red wine preferably burgundy and one package of Lipton recipe secrets beefy onion. Cover with a lid and set the temperature to medium high,  check it every hour to make sure water is covering all of meat if you need to add water do so to cover the meat. At about 3.5 hours in grab some tongs and check for tenderness, If the meat is falling apart easily the this is where you add your carrots and your potatoes. Once you've added the carrots and potatoes allow it to cook for another 20 minutes turn off the burner and keep it covered for another 20 minutes. This will be piping hot and  people around your house will be hungry they've been smelling it for the last 4 hours and  asked you every hour is it ready yet! This is a great Sunday dinner and it's better the next day. 

1 med onion

1 jalapeno

1 Tablespoon minced garlic

1 chicken tomato bouillon cube

1 Teaspoon black pepper

1 Teaspoon chili powder

1 Teaspoon garlic powder

1 cup chicken broth or bone broth

10 oz can of Rotel

10 oz can cream of chicken soup

10 oz can cream of mushroom soup

10 oz of a cheese that melts

1 whole deboned rotisserie chicken

12 corn tortillas 

9x13 oven safe pan 

Aluminum foil

3 quart pan 

Another good and fairly quick meal that goes along way is king ranch chicken casserole. My recipe goes like this add one medium onion, one jalapeno and a tablespoon of minced garlic to a 3q pan. Saute that in a pan with a tablespoon of butter. Into that pan add one cube of chicken tomato bouillon. Once the onion turns translucent add black pepper, chili powder and garlic powder. Add one cup of chicken broth or chicken bone broth to the vegetables your cooking. Add a can of Rotel, I like the hot version but you use what you like. Add a 10oz can of cream of chicken soup, you could make a roux instead of the soup but it will take a bit longer but taste better. Add in a 10 oz can of cream of mushroom soup again if you don't want to use the soup cans you can make a roux instead but that will take a bit more time. Now add 10oz of a cheese that will melt, I typically just use a cheddar cheese. Once all the cheese has melted add a whole chicken, a deboned rotisserie works perfect for this. Once everything is combined take the pan off the fire. Greas a 9x13 oven safe pan and layer in 6 corn tortilla on the bottom of the pan, take half the king ranch mixture and add it to the pan. Layer another 6 corn tortilla ontop then add the remaining mixture Add a layer  of Mexican cheese on top of the dish. Cover the dish with foil and place in a oven at 350 for 25 min. After the 25 minutes remove the foil and let it cook in the oven for another 10 min. Once done let it cool down for about 15 minutes to help it stay together before serving.