Saturday, March 16, 2013
Oh hey there bandwagon
It's not like I really had a choice...thanks a lot Google Reader :(
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Saturday Share {Recipe: BBQ Chuck Roast}
Hey y'all! Hope you are having a fabulous Saturday...I know I don't usually talk about and share recipes but this one definitely needs to be shared. I really enjoy cooking {I'll leave the baking to my sister} and since I have been a SAHM for the past few months {heading back to the work front on Monday} I have actually had time to cook dinner for my hubby...although we don't usually get to eat together.
Anyways, I found this UH-mazing app {for the iPhone}, the All Recipes Dinner Spinner. And guys....I am such a fan already. You can shake your phone for something completely new, search for certain ingredients or recipes, or you can select the type of dish, main ingredient and amount of time you'd like to spend cooking. This is so great because if you are like me...you have quite a few random meat products in your freezer and are sick of your usual recipes. So the other night I told J that I wanted to try something new, and he agreed {like he would pass up a good meal}. So I pulled up my dinner spinner and searched for recipes with the main protein being Chuck Roast. Now my parents always purchase a 1/4 cow or pig or whatever and share some with us {thank heavens} so we have a freezer full of random things like chuck roast, stew meat, steak and an insane amount of hamburger. If you enjoy cooking then you know that Chuck Roast is sort of limited in the ways you can cook it because it is a really tough meat and needs to basically be put in a slow cooker...all day.
Getting back on topic, this recipe is for BBQ Chuck Roast, a great summer recipe. The prep time says 15 minutes...but I would say 6 hours & 15 minutes because that's how long it tells you that you need to marinate the meat. However, I didn't see that little tid bit until I was back from the store with the sauce and other extras. SO I only marinated mine for 20 minutes and it was still beyond delicious. Also, the recipe calls for a spit or rotisserie on your grill, and I couldn't remember for the life of me where I placed the doggarn thing so I just sat outside enjoying the Carolina spring and flipped it every 20 minutes, keeping it on low heat with the lid open. {At first I kept the lid closed and the dern thing caught fire so open lid it is!}
The full recipe is below. I decided I wanted to make this a truly Southern Meal like my Mema & Mom would make so I paired it with home made coleslaw and hushpuppies. Both SUPER easy to make, so I have included the hushpuppie recipe below as well. I won't put the coleslaw recipe because....well....I don't use a recipe and couldn't tell you measurements to save my life :) This is something you should know about me in advance...I am NOT good at following recipes....but I did try to follow this one as close as possible!
BBQ Chuck Roast
Prep Time: 6 hours {15 to prep and 6 hours to marinate}
Cook time: 2 hours
Ingredients:
1 {5lb} Chuck Roast
1 cup BBQ Sauce of your choosin {I used a new kind and LOVED it, called Southern Style by Masterpiece...}
1 cup teriyaki sauce
1 {12 fluid oz} can or bottle beer {I used Miller Lite}
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root {I used ground ginger...same amount}
1 onion, finely chopped {I didn't know this recipe called for onion so I s'pose I left this out...oops!}
3 teaspoons coarsely ground black pepper {I didn't measure this...just added it til I thought it was good}
2 teaspoons salt
Directions:
1. In a large bowl {big enough to hold marinade and meat}, mix bbq sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper and salt. Place roast into marinade, cover and refridgerate for 6 hours, turning often. {Like I said, I did for only 20 minutes and flipped once}
2. Preheat an outdoor grill for indirect heat. Remove the roast from the marinade and pour the marinade into a saucepan. Bring to a boil and cook for 5 minutes. Set aside to use as your basting sauce.
3. Thread your roast onto a rotating bbq spit {read: above about lost spit} above indirect heat. Cook the roast for 2 hours, or until the internal temperature of the roast is at least 145 degrees F {83 degrees C}. At 145 degrees your meat will still be pink on the inside, so if you don't like any rareness I suggest cooking a little longer, especially if you don't have a spit/rotisserie. Baste often during the last hour with reserved marinade. Again, since I didn't have a spit handy I made sure to baste often throughout the cooking so that my meat wouldn't dry out. I flipped it every 20 minutes and made sure to baste at least 3-4 times per side, per 20 minutes.
Calories: 714 per serving {obviously will be +/- depending on your bbq sauce etc.}
Servings: 6 servings
Simple Hushpuppies
Prep Time: 10 minutes
Cook time: 20 minutes
Ingredients:
1 qt. veggie oil for frying, or as needed {if you have a deep fryer, use that...doing it this way was a pain in my rear}
3/4 cup milk
1 egg
2 tablespoons minced onion (I used 3 tbsp onion powder bc I forgot an onion at the store)
1 cup baking mix {this is bisquick or the like...}
1 cup cornmeal {I prefer the traditional yellow}
1 teaspoon salt
Directions:
1. Heat oil in deep fryer or large saucepan to 350 degrees {I just put a little piece of the mix in and when it started to pop, you know it's ready!}
2. Whisk milk, egg, and onion together in a bowl. Stir pancake mix, cornmeal and salt into milk mixture to form a smooth batter.
3. Scoop ping pong ball-sized balls of batter using a small ice cream scoop {or regular spoon}; drop about 5 scoops per batch into the hot oil. Fry until golden brown, 5-6 minutes. Remove hushpuppies with a slotted spoon and drain on a paper towel lined plate and repeat with remaining batter. ***When you are putting the scoops in the oil be very careful as hot oil splashes like water....and burns!***
Enjoy!
Wednesday, March 6, 2013
Mom Brain
With that being said I just HAD to blog about the worst part of pregnancy and being a mom...the only bad thing as far as I am concerned and that is Pregnancy Brain and Mom Brain. Did you know that while you are pregnant you lose 5% of your brain capacity (I have heard) and you NEVER get it back? Well I am here as a testament to this fact. Here are some of my "greatest" mom brain moments.
J: (while getting his lunch together for work) Babe do we have any milk?
Me: Yeah! We have a whole head of lettuce in there!!
J:.......?
While baking with my sister...
B: how much butter do you need?
Me:......*stares*
B:....Haleigh......how.much.butter
Me:......I'm thinking
B: here let me help. What do you need next?
Me: butter goes in bowl
B: okay
Me:.....*stares*
Me: (5 minutes later) Wait, not THAT bowl
Oy....I do hope this gets better lol and here's a cute picture to tide you over until my wordless Wednesday post :)
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