Mom's Signature Roast Beef

Mom's Signature Roast Beef

With onions, beef, carrots, and potatoes, this recipe for classic beef roast shows you just how mom used to make it.

Ingredients

• 1 (12-oz.) bottle dark beer
• 1 medium onion, chopped
• 8 garlic cloves, minced
• 1 lemon, thinly sliced
• 1 cup soy sauce
• 3 tablespoons vegetable oil, divided
• 1 (3- to 4-lb.) boneless chuck roast, trimmed
• 1 teaspoon fresh coarsely ground pepper
• 8 carrots (about 1 1/2 lb.), diagonally sliced
• 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
• 2 large onions, cut into eighths
• 2 tablespoons cornstarch

Preparation

• 1. Combine beer, next 4 ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper. 

• 2. Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil. 

• 3. Bake at 300° for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan. 

• 4. Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles. 

• 5. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables. 

Cola Pot Roast: Substitute 1 (12-oz.) can cola soft drink for beer, and proceed with recipe as directed. 

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Parmesan-Pecan Fried Chicken

Parmesan-Pecan Fried Chicken

Ingredients

• 2 pounds chicken breast tenders, cut into 1-inch-wide strips
• 1 cup buttermilk
• 1 cup ground pecans
• 2/3 cup plain yellow cornmeal
• 2/3 cup grated Parmesan cheese
• 1 tablespoon Cajun seasoning
• 1 tablespoon paprika
• 2 large eggs, beaten
• Vegetable oil

Preparation

• 1. Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken from buttermilk, discarding buttermilk. 

• 2. Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry chicken, in batches, 2 to 3 minutes or until golden brown and chicken flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.

Note: We tested with Zatarain's Creole Seasoning. 

Keywords: Parmesan-Pecan Fried Chicken

Parmesan Chicken and Rice

Parmesan Chicken and Rice

Rice and broth are added to sautéed chicken, onion, garlic, and mushrooms for a simple entrée that requires only one pan. A crusty roll and sautéed green beans complete the meal.

Instant rice, also called pre-cooked rice, is rice that has been partially or completely cooked and dried; it takes only a few minutes to prepare.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried thyme
• 1 (8-ounce) package presliced mushrooms
• 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup uncooked instant rice
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley

Preparation

• Heat oil in a large nonstick skillet over medium-high heat. 

• Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tende. 

• Add chicken; sauté 4 minutes or until the chicken is lightly browned. 

• Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates. 

• Stir in rice and broth. 

• Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. 

• Stir in cheese and parsley.

Keywords: Parmesan Chicken and Rice

Chicken with Prosciutto and Tomatoes Over Polenta

Chicken with Prosciutto and Tomatoes Over Polenta

When it comes to great chicken flavor, thighs rule. Cheap and tasty, chicken thighs can go fancy or simple. And they can be quick and easy, too. Just prepare the polenta while the chicken cooks and you’ve got dinner tonight in no time.

The rich flavor in this recipe comes from cooking the chicken thighs in wine and topping with a savory tomato-prosciutto sauce.  Serving the saucy chicken over polenta makes it a one-dish meal. You can prepare the polenta while the chicken cooks.

Ingredients

• 4 (6-ounce) chicken thighs, skinned
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 teaspoons olive oil
• 1/2 cup dry white wine
• 2/3 cup yellow cornmeal
• 2 cups water
• 1 cup chopped seeded peeled tomato
• 1 teaspoon fresh lemon juice
• 2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)
• Sage sprigs (optional)

Preparation

• Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. 

• Place flour in a shallow dish. Dredge chicken in flour. 

• Heat the oil in a nonstick skillet over medium-high heat. 

• Add chicken; cook 4 minutes on each side. 

• Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°. 

• Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. 

• Gradually add water, stirring until blended. Cover. 

• Microwave at high 12 minutes, stirring every 3 minutes. 

• Let stand, covered, 5 minutes. 

• Remove chicken from pan. 

• Add tomato to pan; cook 1 minute. 

• Stir in juice and prosciutto. 

• Spoon polenta onto plates, and top with chicken. 

• Serve with the sauce. 

• Garnish with sage sprigs, if desired.

 

Keywords: Chicken with Prosciutto and Tomatoes Over Polenta

Chicken Soft Tacos with Sautéed Onions and Apples

Chicken Soft Tacos with Sautéed Onions and Apples

• The unusual pairing of apples, chicken, onion, and nutmeg in this savory-sweet taco filling is divinely delicious.

• Granny Smith apples work best in this recipe. They remain tart, juicy, and crisp after baking.

Ingredients

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 2 cups thinly sliced onion
• 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
• 2 garlic cloves, minced
• 8 (6-inch) flour tortillas. 

Preparation

• Heat oil in a large nonstick skillet over medium-high heat. 

• Sprinkle the chicken evenly with salt, nutmeg, and pepper. 

• Add chicken to pan; sauté 7 minutes or until golden. 

• Remove the chicken from pan; keep warm. 

• Melt butter in pan over medium heat. 

• Add onion; cook 4 minutes or until tender, stirring frequently.

• Add apple; cook 6 minutes or until golden, stirring frequently. 

• Add garlic; cook 30 seconds, stirring constantly. 

• Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently. 

• Heat tortillas according to package directions. 

• Arrange 1/2 cup chicken mixture evenly over each tortilla. 

keywords: Chicken Soft Tacos with Sautéed Onions and Apples

Chicken Biryani

Chicken Biryani

Morsels of chicken are simmered until they’re tender in this spicy Indian rice-based dish. Serve with a simple salad of thinly sliced cucumber and plum tomato wedges topped with yogurt dressing: Combine 1/3 cup plain low-fat yogurt, 1 tablespoon chopped green onions, 1 teaspoon fresh lemon juice, 1/4 teaspoon ground cumin, 1/8 teaspoon salt, and a dash of ground red pepper. 

Ingredients

• 2 teaspoons canola oil
• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 cup chopped onion (about 1 medium onion)
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons garam masala
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 2 cups chopped plum tomato (about 2 tomatoes)
• 1 cup uncooked basmati rice
• 1/3 cup golden raisins
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds
• 4 lime wedges

Preparation

• Heat oil in a large nonstick skillet over medium-high heat. 

• Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. 

• Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. 

• Add tomato, rice, raisins, and broth; bring to a boil. 

• Cover, reduce heat, and simmer 15 minutes or until rice is tender. 

• Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Keywords: Chicken Biryani

Marinated Grilled Chicken Legs

Marinated Grilled Chicken Legs

Here’s a recipe that’s sure to be a hit at your next cookout. It’s quick and easy and is made with ingredients you’re likely to already have on hand. For a variation, consider substituting pineapple juice for the orange juice, or lime juice for the lemon. Paired with any classic side—potato salad, coleslaw, baked beans—and you’ve got backyard perfection.

Ingredients

• 1 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 4 teaspoons low-sodium soy sauce
• 1 tablespoon dry sherry
• 1 1/2 teaspoons bottled minced garlic
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons basil oil
• 1 teaspoon onion powder
• 1 teaspoon dark sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 8 chicken drumsticks (about 2 1/4 pounds), skinned
• Cooking spray
• Green onion strips (optional) 

Preparation

• Combine the first 11 ingredients in a large zip-top plastic bag. 
• Add chicken to bag; seal. 
• Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill

• Remove chicken from bag, reserving marinade. 
• Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. 
• Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade. 
• Garnish with green onion strips, if desired. 

Keywords: Marinated Grilled Chicken Legs

Roast Chicken Chimichangas

Roast Chicken Chimichangas

• This Mexican-inspired dish is a great way to use leftover chicken. 

• The chimichangas are oven-browned instead of deep-fried, making them a healthful weeknight choice compared to traditional restaurant offerings. 

• The chimichanga filling uses queso fresco. 

• If it’s not available, try shredded Monterey Jack.

Ingredients

• 2 1/2 cups shredded roasted skinless, boneless chicken breasts
• 1 cup (4 ounces) crumbled queso fresco cheese
• 1/4 cup chopped green onions
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1 garlic clove, minced
• 1 (4.5-ounce) can chopped green chiles, drained
• 1 (16-ounce) can fat-free refried beans
• 6 (8-inch) flour tortillas
• Cooking spray
• 1/2 cup bottled green salsa

Preparation

• Preheat oven to 500°.

• Combine first 7 ingredients in a large bowl; toss well.

• Spread 1/4 cup beans down center of each tortilla. 

• Top each tortilla with 2/3 cup chicken mixture; roll up. 

• Place rolls, seam sides down, on a large baking sheet coated with cooking spray. 

• Coat tops of chimichangas with cooking spray. 

• Bake at 500° for 7 minutes. Serve with salsa.

Keywords: Roast Chicken Chimichangas

Chicken, Mushroom, and Gruyère Quesadillas

Chicken, Mushroom, and Gruyère Quesadillas

• Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese. Watermelon-jicama salad is a refreshing side for this easy dish.

Ingredients

• 1 teaspoon olive oil
• 1 cup presliced mushrooms
• 1/2 cup thinly sliced onion
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon bottled minced garlic
• 1 tablespoon sherry or red wine vinegar
• 2 (10-inch) fat-free flour tortillas
• 1 cup shredded cooked chicken breast (about 8 ounces)
• 1 cup arugula
• 1/2 cup (2 ounces) shredded Gruyère cheese
• Cooking spray

Preparation

• Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. 

• Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates. 

• Arrange half of mushroom mixture over half of each tortilla. 

• Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half. 

• Wipe pan clean with a paper towel. Heat pan over medium heat. 

• Coat pan with cooking spray. 

• Add tortillas to pan. 

• Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp. 

• Watermelon-jicama salad: Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. 

• Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well. 

Keywords: Chicken, Mushroom, and Gruyère Quesadillas