Slow Cooked Roast Beef

Preheat oven 425
Start with a cleansed, and trimmed fat roast.
Line a medium pan, with aluminium foil. Add 3 tbsp olive oil, 2 cups red wine, 1 sliced yellow onion, 2 cups portabella mushrooms. Slice small incisions on top of roast, insert thin slices of garlic cloves. Sprinkle salt and pepper, add to lined pan. Cook on 425 for 10 minutes
Lower flame to 350, cook 30 minutes for ever pound. Let cool 10 minutes before slicing.

© 2011 (Theresa) Cooking Divas

Blueberry Pancakes

Preheat a medium skillet with 3 tbsp oil

In a medium bowl combine:
1 1/2 cups flour
1tsp baking powder
1 tsp cinnamon
2 tsp vanilla extract
1 egg
1 tsp sugar
3/4 cup milk
2 tbsp apple sauce

Mix well, add 1 cup fresh blueberries. Drop by 2 tbsp at a time. When pancakes start bubbling, that side is cooked.

© 2011 (Theresa) Cooking Divas

Zucchini in Tomato Sauce

In a large skillet, saute 4 cloves garlic, 1/2 yellow onion. Add 3-4 sliced zucchini, let simmer. In a medium pot combine 2 cans of diced tomatoes, add 2 tbsp garlic powder, 1/2 tsp salt, 2 tsp italian seasoning. Add to zucchini skillet. Add 1 cup grated cheese, mix and serve.

© 2011 (Theresa) Cooking Divas

Chicken Saltimbocca

Lightly flour 4-6 thinly sliced chicken breast, set aside

In a large skillet, on a medium flame, heat 4 tbsp olive oil, with 1 tbsp butter
Add chicken breast, once chicken has cooked to a light golden brown, remove
Add 2 cups chicken stock to skillet, 1 cup white wine, 3 tsp sage, sprinkle salt, pepper

Place chicken back in skillet, add a slice of prosciutto to each breast, and 2 slices fresh mozzarella. Let simmer for 5 minutes, cheese will be melted.

© 2011 (Theresa) Cooking Divas

Red Velvet Cake

Preheat oven 350
In a large bowl combine
1/2 cup softened butter
1 1/2 cup sugar
2 eggs beaten
3 tsp white vinegar
1 oz.  red food color

In a medium bowl combine
2 1/2 cups flour
1 tbsp baking soda
1/4 cup cocoa
Stir in 1 cup buttermilk
1/2 tsp salt

Combine both mixes, beat well
Bake 30-35 minutes, let cool 20 minutes before frosting

Frosting:
1/2 cup butter
3 1/2 cups confectioners sugar
4 tspn vanilla extract
1/2 cup cream cheese

© 2011 (Theresa) Cooking Divas

Quick and Simple Roasted Veggies

Ingredients:
3-5 Yukon Gold Potatoes cubed
3 stalks celery chopped
3 onions chopped
10 oz baby carrots
2-3 tsp. salt
2 tsp fresh ground black pepper
2 tsp liquid amino
2-3 Tbsp extra virgin olive oil
2 tsp liquid smoke

Directions:
Preheat oven to 475 degrees. Add all ingredients to roasting pan. Mix well and roast for 35-45 minutes on the middle rack, until veggies are soft and lightly browned.

Tender and Juicy Roasted Chicken

Ingredients:
Whole Chicken (about 3 lbs.)
4-5 medium yukon gold potatoes chopped
3 medium onions chopped
10 oz baby carrots
3 stalks of celery chopped
1 bulb garlic peeled
2 Tbsp. liquid smoke
1 - 2 Tbsp extra virgin olive oil
1-2 Tbsp. granulated garlic
4 Tbsp. butter
2-3 tsp. salt
2-3 tsp. ground black pepper
2 Tbsp liquid aminos

Directions:
Preheat oven to 350 degrees. Remove giblets from chicken. Rinse chicken and giblets and pat dry. Place chicken and giblets into a 9x13 pan (I prefer stoneware). Rub softened butter inside and outside the chicken. Place some of the butter under the skin through the opening on top. Make sure to Use some of the salt, pepper and granulated garlic and rub it onto the chicken and giblets. This will get a bit messy (make sure to have paper towels nearby). Sprinkle a little bit of the liquid aminos and liquid smoke on the chicken and giblets. Save rest for the veggie/potato mixture. Add the rest of the ingredients to a very large bowl and mix with the oil, liquid amino, liquid smoke and rest of the dried seasonings. Then pour it around the chicken in the pan. Cover pan with aluminum foil. Roast in the oven, on the middle rack, for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear.  Make sure to baste it every 15 minutes. During the last 45 minutes, take foil off to let the skin brown and crisp a bit. If the chicken's skin is still not browned, you can broil it on low for a few minutes to give it a more golden crisp skin. Cooking time will vary a bit depending on the size of the bird.

© 2011 (Erika) Cooking Divas

Creamy Roasted Parsnip Soup

Ingredients:
1 lb. parsnips peeled and chopped
2 cups carrots peeled and chopped
2 onions medium size peeled and chopped
5-6 cloves of garlic peeled
10 oz. frozen chopped turnips or 1 fresh turnip peeled and chopped
1-2 Tbsp grapeseed oil or extra virgin olive oil (to coat veggies lightly for roasting)
1/2 tsp ground pepper
1/2 tsp kosher salt
1 Tbsp salted butter
1 12oz can fat free evaporated milk
20 oz water
2 tsp vegetable base
1 tsp dried sage
1/8 - 1/3 tsp freshly ground nutmeg

Directions:
Preheat oven to 425 degrees. Add parsnips, turnips, carrots, garlic, onion, oil, salt and pepper into 9x13 pan (I prefer stoneware) and mix ingredients together. Place in oven for approximately 45 minutes, till it starts to lightly brown. Remove from oven and place ingredients from pan into large bowl and mix butter into it. Then add water, vegetable base, evaporated milk, dried sage, and ground nutmeg to bowl. Place the ingredients in 2 batches into blender and puree still nice and smooth. Transfer to clean bowl and grate a little nutmeg on top. You may also add some dried sage on top for presentation. Bon apetite!

© 2011 (Erika) Cooking Divas