Monday, October 15, 2012

Roast Beef Tomato Sauce


1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
1/4 cup olive oil
2 cans diced seasoned tomatos 
salt and black pepper
1 1/2 cups fresh flat-leaf parsley
1 bunch rosemary chopped
1 bunch basil chopped
2 garlic cloves chopped
1 lg. onion chopped
1/2 teaspoons red pepper flakes
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup red wine 


Season the beef with salt and pepper. 

Place in Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn down heat. Add tomatoes and seasonings. Cook on low heat covered 3 to 4 hours. 

Remove meat from sauce and heat and let cool for 15 minutes and slice. Serve with rice or pasta

Tuesday, September 11, 2012

Chili Style Meat Loaf


          •  1 1/2 pounds lean ground beef
          •  1 cup soft fine bread crumbs
          •  1 large egg
          •  1/2 cup Chili or Salsa sauce (plus more for topping)
          •  2 teaspoons spicy brown mustard or Creole mustard
          •  1 medium sweet onion, finely chopped
          •  2 stalks celery finely chopped
          •  1/2 bell pepper, finely chopped
          •  1 teaspoon Cajun seasoning
          •  1/2 teaspoon salt
          •  1/4 teaspoon black pepper
          •  1/2 teaspoon dried leaf oregano
Heat oven to 350°.
Combine all ingredients in a large bowl; work together with hands until thoroughly blended. Pack into a meatloaf pan or a 9x5x3-inch loaf pan and bake for 1 hour.
If desired, spread about 1/2 cup of ketchup over the top of the loaf about 15 minutes before the meat loaf is done.
Serves 6.

Sunday, September 2, 2012

Seafood Casserole

1 med. onion, chopped
1/2 cup chopped green bell pepper,
2 stalks celery chopped
2 tsp minced garlic,
1 jalapeno peppers seeded and chopped
1 bunch fresh parsley
1 bunch green onions
1/2 stick butter
1 can cream of mushroom soup
1 can cheddar cheese soup
1 can diced tomatoes
1 cup half n' half
1 lb crawfish, shrimp or crab meat
1 tsp. Tony Chacheres’
1 tbl your favorite hot sauce
3 cups cooked rice
1 cup shredded cheddar cheese
1/2 cup seasoned breadcrumbs
provolone cheese to cover the top

Melt butter on medium heat, in large,  heavy skillet. Saute in the butter the onions, bell pepper, celery, jalapeno and garlic until soft. Add seafood, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soups and diced tomatoes, half n' half, and hot sauce and stir. After boils add the rice, and mix well. Transfer to a greased 13x9 inch baking dish and top with breadcrumbs and provolone cheese Bake at 350 degrees, for 35 to 40 minutes. Serve over French bread. The Tasty French Bread below makes a great meal. I heat the bread as below then pour casserole over the bread and put it all back in the over.

Tasty French Bread

1 French bread
1/4 cup butter, melted
1 medium onion, chopped fine
1 bunch fresh parsley, chopped
2 cloves garlic, minced
2/3 cup light mayo
1/2 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
1 tbs. lemon juice
1/2 tsp. Worcestershire sauce
1 tbs. or more Cajun seasoning

Cut bread in half, lengthwise and brush melted butter evenly onto bread halves. Cut into 8 pieces and place crust down in baking dish

Stir together ingredients, and spread mixture evenly over buttered bread halves. Sprinkle with the Cajun seasoning.

Bake at 350 degrees for 15  minutes.