- 2 ½ pounds waxy potatoes (about 6 medium), such as Red Bliss, unpeeled and cut into 1-inch cubes
- 12 cloves garlic, peeled
- 2 teaspoons dried oregano
- ¼ to ½ cup olive oil
- Heat oven to 425 degrees. In large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.
- Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.)
- Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.
Philly Cheese Steak Dip
- 1 Tbsp vegetable oil
- salt and pepper
- ¾ lb flat iron steak
- 1 cup diced onion
- 8 oz cream cheese, softened
- 1 cup diced green bell pepper
- 4 oz shredded sharp provolone cheese plus extra for the top of the dip
- ½ cup mayonnaise
- Preheat the oven to 350.
- Heat a grill pan or skillet over medium high heat. Once the pan is really hot, add the oil, then place the steak in the pan. Sprinkle salt and pepper on the steak. Sear FOUR TO FIVE minutes on the first side until it has browned.
- Flip the steak over and cook another FOUR TO FIVE minutes on the second side. (The steak was medium-rare at this point, which I preferred since the steak was going to be cooked again once the dip was in the oven. But if you prefer, you can cook the steak longer to medium.)
- Remove the steak from the pan and let rest FIVE TO TEN minutes before you cut it.
- Saute the onion and bell pepper in the grill pan until tender, about 5 minutes.
- Cut the steak against the grain into thin slices, then dice the steak slices.
- In a medium baking dish, mix the cream cheese, mayonnaise and provolone together. Stir in the diced steak and sautéed onion mixture. Spread into an even layer and bake in the preheated oven for TWENTY TO TWENTY FIVE minutes until the cheese is starting to brown on top.
- Serve with toasted baguette or rolls.
- 1 1/4 cups butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup firmly packed brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- Cream Filling
- 3 cups uncooked quick-cooking oats
- 1. Preheat oven to 375°.
- 2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.
- 3. Lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
- Bake at 375° for ten minutes. Cool on pan two to three minutes. Remove cookies from pan; cool on wire racks.
- 4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.
- 1 lb baby carrots, peeled and halved
- ½ tbsp apple cider vinegar
- 2 tbsp honey
- 2 tbsp butter
- 1 tsp thyme leaves, finely chopped
- 1 frozen puff pastry sheet, thawed
- 4 tbsp goat cheese crumbles
- Salt and pepper to taste
- FIRSTLY, Preheat oven to 400ºF. In a pot of boiling salted water, cook carrots for about 4-5 minutes, or until bright orange and slightly tender.
- Meanwhile, combine butter, honey, vinegar, and thyme in a cast iron skillet on medium heat. When the carrots are ready, drain and toss in the skillet. Cook just until a glaze forms.
- secondly; Take it off the heat, arrange the carrots in a single layer, and crumble goat on top. Measure and cut the puff pastry to fit inside of the skillet. Press the pastry on top of the carrots and cheese. Bake for about 25-30 minutes or until golden.
- finally, Remove from oven and let sit for about 10 minutes. Run a knife along the edges to loosen, and invert the tart onto a plate. Slice and serve!
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 1 ½ teaspoons freshly ground black pepper, plus more to taste
- 2 teaspoons kosher salt, plus more to taste
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 tablespoons neutral oil, like canola
- 8 to 12 pepperoncini
- ½ teaspoon dried dill
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- Chopped parsley, for garnish
- ¼ teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
- Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
- As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.
- 175g butter, room temperature
- 175g golden caster sugar
- 1 teaspoon baking powder
- 3 eggs
- 200g self raising flour
- 110ml full fat milk
- 1 teaspoon vanilla extract
- 4 tablespoons cocoa powder
- 200g chocolate chips
- Preheat the oven to 180 C / Gas 4. Grease and line a 900g loaf tin with baking parchment.
- In a large bowl, combine the butter and sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour then add the baking powder, milk, cocoa powder and vanilla extract. Beat until well blended and light.
- Toss the chocolate chips in a little flour to prevent against them sinking to the bottom of the loaf. Then fold them roughly into the cake, hardly mixing at all. Pour into the prepared loaf tin and smooth the top.
- Bake in the oven for 80 to 90 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and lift the cake out of the tin using the baking parchment then pop the cake (still on the baking parchment) onto a cooling rack and allow to cool fully before enjoying.