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The Official OT Food Porn
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Jan&MikeVa
- Posts: 1084
- Joined: Mon Aug 07, 2006 5:32 pm
- Location: The Chesapeake Bay
I cook eye of round all the time as a roast, usually a couple of times a month. The roast is too lean for crock pot cooking, it will come out tough.
Here's my fail safe way of cooking. Use a baking dish not too much bigger than the roast; slather a 1/2 can of cream of onion soup mix on the bottom; salt & pepper the roast and place on top; then slather the rest of soup on top of roast. Cover the pan very tightly with foil and bake at 350 degrees for however long is recommended for the weight of the roast.
I usually serve with potatoes and veggies. The BEST part of an eye of round roast is the sandwiches!!! You can make a mean french dip sandwich later in the week using the drippings........yum! The roast will slice very thin, it's great.
P.S. For crock pot roasts I usually use a boneless chuck, along with the usual potatoes, carrots, onions, etc.
Here's my fail safe way of cooking. Use a baking dish not too much bigger than the roast; slather a 1/2 can of cream of onion soup mix on the bottom; salt & pepper the roast and place on top; then slather the rest of soup on top of roast. Cover the pan very tightly with foil and bake at 350 degrees for however long is recommended for the weight of the roast.
I usually serve with potatoes and veggies. The BEST part of an eye of round roast is the sandwiches!!! You can make a mean french dip sandwich later in the week using the drippings........yum! The roast will slice very thin, it's great.
P.S. For crock pot roasts I usually use a boneless chuck, along with the usual potatoes, carrots, onions, etc.
for Mia:
Cheese-Stuffed Chicken with Asparagus pasta
For thie chicken:
Four boneless skinless chicken breasts
4 slices of proscuitto
4 ounces of brie, rind removed, divided into 4 equal portions
2 eggs, beaten
1 cup dry breadcrumbs
1/3 cup parmesean cheese
salt and pepper to taste
1 tbsp. butter
1 tbsp. oil
Preheat the oven to 375 degrees.
Combine the breadcrumbs, salt, pepper, and parmesean cheese on a plate.
Cut a pocket in each chicken breast. Stuff the pocket with the proscuitto, then the cheese, and press to close.
Dip the chicken in the egg, then the crumbs, pressing lightly to coat.
Melt the butter and oil in a skillet large enough to hold the chicken. When the butter foams, swirl the fat to coat the pan and put in the chicken. Cook, turning once, until both sides are golden brown, about 3-4 minutes a side. Place the skillet with the chicken into the preheated oven and cook until chicken is just done--about 10 minutes longer (more if your breasts are big). Serve over pasta.
For the pasta
12 ounces pasta
1 bunch asparagus, woody ends removed, cut into 1 inch pieces
1 tbsp butter
2 cups chicken stock
1/2 cup white wine
1/4 cup parmesean cheese
salt and pepper to taste
Bring a pot of water to a boil and cook the pasta until al dente. When there are about 3 minutes left, drop in the asparagus. Drain the pasta and asparagus and toss with the sauce.
Sauce
Melt the butter in a saucepan and add the wine. Reduce the wine by at least half, or more if you have time. Add the chicken stock and bring to a boil. Boil until the sauce is reduced by 1/3. Toss the pasta with the sauce until well coated, stirring in the parmesean cheese as you toss. Use enough sauce to melt the cheese and coat the pasta.
Serve on plate with chicken, garnished with extra cheese and chopped herbs to taste.
Cheese-Stuffed Chicken with Asparagus pasta
For thie chicken:
Four boneless skinless chicken breasts
4 slices of proscuitto
4 ounces of brie, rind removed, divided into 4 equal portions
2 eggs, beaten
1 cup dry breadcrumbs
1/3 cup parmesean cheese
salt and pepper to taste
1 tbsp. butter
1 tbsp. oil
Preheat the oven to 375 degrees.
Combine the breadcrumbs, salt, pepper, and parmesean cheese on a plate.
Cut a pocket in each chicken breast. Stuff the pocket with the proscuitto, then the cheese, and press to close.
Dip the chicken in the egg, then the crumbs, pressing lightly to coat.
Melt the butter and oil in a skillet large enough to hold the chicken. When the butter foams, swirl the fat to coat the pan and put in the chicken. Cook, turning once, until both sides are golden brown, about 3-4 minutes a side. Place the skillet with the chicken into the preheated oven and cook until chicken is just done--about 10 minutes longer (more if your breasts are big). Serve over pasta.
For the pasta
12 ounces pasta
1 bunch asparagus, woody ends removed, cut into 1 inch pieces
1 tbsp butter
2 cups chicken stock
1/2 cup white wine
1/4 cup parmesean cheese
salt and pepper to taste
Bring a pot of water to a boil and cook the pasta until al dente. When there are about 3 minutes left, drop in the asparagus. Drain the pasta and asparagus and toss with the sauce.
Sauce
Melt the butter in a saucepan and add the wine. Reduce the wine by at least half, or more if you have time. Add the chicken stock and bring to a boil. Boil until the sauce is reduced by 1/3. Toss the pasta with the sauce until well coated, stirring in the parmesean cheese as you toss. Use enough sauce to melt the cheese and coat the pasta.
Serve on plate with chicken, garnished with extra cheese and chopped herbs to taste.
It's like looking in your soup and finding a whole different alphabet.
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Jan&MikeVa
- Posts: 1084
- Joined: Mon Aug 07, 2006 5:32 pm
- Location: The Chesapeake Bay
Charlie is directing a play at our local community theater so he's out at rehearsals 3 nights a week so I have been looking for really easy things for the week nights or things I can make in advance. This one falls in to the REALLY EASY category. It was really good. I didn't have a red pepper so I threw in mushrooms and I used White Wine Balsamic vinegar.
Tilapia with Warm Tomato Relish
here's the link to where I got the recipe. Funny thing is now looking at her photo I see mushrooms but they are not in her written recipe.
http://sarahscucinabella.com/2008/01/06 ... to-relish/
Tilapia with Warm Tomato Relish
here's the link to where I got the recipe. Funny thing is now looking at her photo I see mushrooms but they are not in her written recipe.
http://sarahscucinabella.com/2008/01/06 ... to-relish/
Well here's a funny update - I just went back a read the recipe again and somehow I never saw the 1/4 c olive oil and I didn't use it! LOL That seems like a lot for this dish and honestly it didn't need it. The veggies make their own liquid and it was flavored by the balsamic. Oh and I had a bottle of Pinot Grigo open so I splashed some on at the last minute before it went in the oven.mbw1024 wrote:Charlie is directing a play at our local community theater so he's out at rehearsals 3 nights a week so I have been looking for really easy things for the week nights or things I can make in advance. This one falls in to the REALLY EASY category. It was really good. I didn't have a red pepper so I threw in mushrooms and I used White Wine Balsamic vinegar.
Tilapia with Warm Tomato Relish
here's the link to where I got the recipe. Funny thing is now looking at her photo I see mushrooms but they are not in her written recipe.
http://sarahscucinabella.com/2008/01/06 ... to-relish/
Regardles, it was still a good dish!
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
sailorgirl, post some pictures then! 
Here are some recent things I have been cooking:
For John last night, a filet mignon with the balsamic-brown sugar mushroom recipe from this month's fine cooking magazine:
<a href="http://www.flickr.com/photos/28539958@N00/2203930116/" title="filet with mushrooms by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2001/220 ... 1abdb2.jpg" width="500" height="375" alt="filet with mushrooms"></a>
Chicken marinated in a bunch of stuff: pulverized ancho cile, cilantro, jalepeno, lime juice, olive oil, cumin...for inclusion in fajitas. This was from tonight. My nephew is here for the weekend and fajitas/burritos are his favorite meal. He acts like he wants to move in here since I gave John a wii for Christmas. I swear I have gotten 10 minutes on the thing! I've only gotten to try the bowling. It IS fun.
<a href="http://www.flickr.com/photos/28539958@N00/2204346995/" title="chicken finished by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2388/220 ... 1df308.jpg" width="500" height="375" alt="chicken finished"></a>
Here is a breakfast for dinner shot from last week...eggs gratineed with garlic, herbs and parmesean:
<a href="http://www.flickr.com/photos/28539958@N00/2184659898/" title="gratin eggs by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2332/218 ... 21d110.jpg" width="500" height="375" alt="gratin eggs"></a>
Here are some recent things I have been cooking:
For John last night, a filet mignon with the balsamic-brown sugar mushroom recipe from this month's fine cooking magazine:
<a href="http://www.flickr.com/photos/28539958@N00/2203930116/" title="filet with mushrooms by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2001/220 ... 1abdb2.jpg" width="500" height="375" alt="filet with mushrooms"></a>
Chicken marinated in a bunch of stuff: pulverized ancho cile, cilantro, jalepeno, lime juice, olive oil, cumin...for inclusion in fajitas. This was from tonight. My nephew is here for the weekend and fajitas/burritos are his favorite meal. He acts like he wants to move in here since I gave John a wii for Christmas. I swear I have gotten 10 minutes on the thing! I've only gotten to try the bowling. It IS fun.
<a href="http://www.flickr.com/photos/28539958@N00/2204346995/" title="chicken finished by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2388/220 ... 1df308.jpg" width="500" height="375" alt="chicken finished"></a>
Here is a breakfast for dinner shot from last week...eggs gratineed with garlic, herbs and parmesean:
<a href="http://www.flickr.com/photos/28539958@N00/2184659898/" title="gratin eggs by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2332/218 ... 21d110.jpg" width="500" height="375" alt="gratin eggs"></a>
It's like looking in your soup and finding a whole different alphabet.
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
Mushrooms:
one package mushrooms, quartered
1 tbsp. butter
2 tsp. dark brown sugar
1 tbsp balsamic vinegar
salt and pepper to taste
Melt the butter and cook the mushrooms until golden brown. Add in the sugar and vinegar and cook until the sauce glazes the mushrooms, about 2 minutes. Season with salt and pepper to taste.
Eggs:
I am futsy about my eggs. I like the whites completely cooked but the yolks runny, so to get that texture I separate the whites from the yolks, get the whites cooking for a bit, then add the yolks on top. If you are not weird about your eggs like me, just crack them into the dish all at once.
In individual gratin dishes, put 1 tsp. each of butter and cream, and place under the broiler until melted. Remove from broiler and add eggs. On top of the eggs sprinkle some parmesean cheese, finely minced garlic (if you like garlic), minced herbs (your choice, I usually use thyme and parsely), and salt and pepper to taste. Place the dishes back under the broiler and cook until eggs are done to your liking, probably about 6 minutes.
one package mushrooms, quartered
1 tbsp. butter
2 tsp. dark brown sugar
1 tbsp balsamic vinegar
salt and pepper to taste
Melt the butter and cook the mushrooms until golden brown. Add in the sugar and vinegar and cook until the sauce glazes the mushrooms, about 2 minutes. Season with salt and pepper to taste.
Eggs:
I am futsy about my eggs. I like the whites completely cooked but the yolks runny, so to get that texture I separate the whites from the yolks, get the whites cooking for a bit, then add the yolks on top. If you are not weird about your eggs like me, just crack them into the dish all at once.
In individual gratin dishes, put 1 tsp. each of butter and cream, and place under the broiler until melted. Remove from broiler and add eggs. On top of the eggs sprinkle some parmesean cheese, finely minced garlic (if you like garlic), minced herbs (your choice, I usually use thyme and parsely), and salt and pepper to taste. Place the dishes back under the broiler and cook until eggs are done to your liking, probably about 6 minutes.
It's like looking in your soup and finding a whole different alphabet.