Tag Archives: roast

Bringing on Fall with one of my favorite meals…post by post

We went to Arkansas this past weekend so BD and the boys could go dove hunting with my father in law. It’s become a tradition for our family and this year was no different. My big boy turned 11 and his birthday is typically right after Labor Day and usually this all falls on the same weekend. Not this year, as some years it is a little different. BD also has a birthday in September, so that makes this a really fun time when we go up to the lodge. This weekend, there was an LSU game and a Saints game on TV. Also, the temps were in the mid 60’s in the mornings and all I can say is Fall is coming y’all. That makes me happier than words can say. Every year when we go for dove hunt/Labor Day/birthday celebrations, my mother in law Deb always has a lab with new puppies. This year was no different and those pups are the sweetest sight to see. All in all it was a good weekend and September is in full effect. Since Fall is approaching quickly, my mind has turned to cooking delicious soups and stews and another family fave…roast. Roast and all the trimmings. So I decided that I wanted to make a post of all the things I make when I cook a roast. That way y’all have an entire Sunday supper to make if you are so inclined. When I do it, I do it right. What I love most about this meal is that it combines some of family favorites from both sides of the family.
I can remember when my daddy would come home from dove hunting or squirrel hunting, he would also stop at momou’s on the way home from the camp and have lunch at her house. He would always bring home leftovers. This meal here (sans the cornbread…she made rolls usually) is very similar to what he would bring home on a plate wrapped in foil. Oh the smells and yummy tastes. Her rice and gravy always was the best and I would imagine if she was not in the nursing home, it still would be if she made it. So on a Sunday, I always like to make a big toodoo (as she would say) and really cook a big Sunday lunch or supper. So if these fall temps get to you and you get the notion to do it up right, these recipes right here are all you need. Throw in some petite pois, a pot of rice, and some sweet tea and you are at Momou’s! Or the lodge. Both wonderful places to be. Bring on Fall!

Deb’s pot roast…the last roast recipe you will ever need | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2013/06/17/tonight-is-a-roast-night/

Alayna’s best ever cornbread | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2014/08/30/alaynas-best-ever-cornbread/

Potato Salad with almost everything, paquing eggs and things Cajuns do | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2014/03/18/potato-salad-with-almost-everything-paquing-eggs-and-things-cajuns-do/

Momou’s mac and cheese | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2013/11/25/momous-mac-and-cheese/

IMG_8845.JPG
that’s a bunch of sweet, full and fat puppies

IMG_8846.JPG
my 11 YEAR OLD (!!! How did that happen?) back from the hunt

IMG_8844.JPG
watching the sunset on the Arkansas River on our trip to BLL

IMG_8847.JPG
Toot has been getting sewing lessons from aunt Kathy (deb’s sister)

IMG_8848.JPG
My Cookie walking the dogs around BLL

IMG_8853.JPG
my baby (not so little anymore) giving mama dog Abby some attention. 😉

Advertisements

Napolean House Po-boys and looking forward to sunnier days ahead…

Ya’ll are going to love me!!!  This is a pretty easy, makes in the crock pot and you come home to a wonderful smelling house and supper is almost ready.  How do you like me now?  I am giving ya’ll another ticket to New Orleans and ya’ll won’t even have to leave your house.  I mentioned my precious friend Angie in my post the other day I do believe.  She loves to cook, like me she cooks just about every night, and she doesn’t play around with so so recipes.  She goes full throttle, as a friend, mom, cook, you name it.  She is a little spitfire from Monroe but only small in stature.  Her personality is big.  I just absolutely love her.  She is hilarious, loves coffee and loves to text crazy emoticons that relate to whatever insane situation we have gotten ourselves into at the moment.  Like me, she loves Doxies.  In fact, she spawned my insane love of Doxies.  So as you can see, we have lots in common.  A few months after we met, she emailed this recipe to me.  My first thought was, “um yum!!” and also “sister is my kind of girl”.  I mean, willing to share a family recipe and such a fab one at that.  So, we became fast friends as did our kiddos and I am blessed to have her in my life.  First time I made this recipe, we were blown away.  It was “wow.  just wow”.  This is an authentic recipe and makes excellent, just like the French Quarter, poboy.  Obviously I need to take a trip to NOLA soon because this is the second copycat NOLA restaurant recipe I have made and posted this past week.  NOLA is calling I suppose.

I won’t go into much detail but lately Angie’s daughter has been having a few health issues.  They have been in and out of the hospital.  As a friend, it has been hard to watch.  But not nearly as hard as I imagine it has been on them to have to stay in the hospital and to watch her daughter endure all that she has.  Or for C to endure the poking, prodding and testing.  But they have.  As a friend, it has been hard not to see them.  I miss my friend.  My kids miss their friend.  Something we thought was only temporary has turned into a a more lengthy battle.  We cannot see them because sweet C cannot be around anyone who might have some sort of illness and with 4 school aged kids, my kids could have who the heck knows what.  So, we talk when we can and text when the mood strikes.  C is going to eventually be ok but it will be a long road.  Angie is a tough woman and I know she can endure, but my heart hurts for them.  It is kind of like all of this crazy winter weather.  Though we have not been hit with any blizzards or extreme cold, it has been cold enough for us here in the South.  Some of us even have some white stuff they call Sneaux on the ground (not us here in Shreveport because of some sort of freaky weather bubble but that is a topic for another time).  Just like the snow will melt, the ground will thaw, and the cold will turn to warm spring air, C’s body will get stronger and normal life will eventually resume.  The kids will be running and playing, jumping in the pool and sunning themselves on the deck while Angie and I chit chat and drink cup after cup of coffee. Sometimes I guess, you have to just hunker down, pray hard, and have faith.  That bodies will heal and that the sun will eventually shine again.  Endure the hard times by leaning on friends and when things are good, appreciating those good times.  And those people you enjoy them with.  Share good recipes and laugh.  Count your blessings and know that normalcy is a blessing.  Day to day life, though sometimes boring, is pretty perfect as is.  So just like Angie shared this wonderful recipe that forged a forever bond between us, I will extend this recipe to you.  Because that is just what we do.

Image

Ready to enjoy some fun in the sun with my friend again…soon.  I miss her face.  

Jim’s Version of Napolean House Po-boys 

Stuff You Need:

3 pound chuck roast (must be chuck)

flour

salt and pepper

canola oil

1 cup chicken broth or stock

6 garlic cloves, thinly sliced

melted butter

garlic powder

creole mustard, mayo, lettuce, tomato (depending on how you want yours’ dressed)

loaf of french bread

What to do with the stuff:

Season flour with salt and pepper.  Dredge roast in seasoned flour.  Heat canola oil in a large cast iron skillet and then brown roast on all sides.  Put roast in 6.5 quart crock pot.  Now, add the remaining seasoned flour to the remaining oil in the skillet.  You are kind of making up a little roux.  If you don’t have enough oil left, just add a little.  You want to make a paste.  Now, whisk in the chicken stock and deglaze the pan.  You want to pick up all the little browned bits at the bottom of the skillet.  Now, pour all of this over the roast that is in the crock pot.  Lay the thinly sliced garlic over this.  Cook on low all day or until the roast is tender and you have a nice gravy.  You can shred the meat or slice it, whichever you rather.

Now, slice the French bread horizontally.  Pour the melted butter over the open loaf.  Sprinkle with garlic powder.  Turn broiler on low and slightly toast the bread until the edges are browned.  Make sure you watch the bread as it can go from perfectly browned to burnt quickly!!!  Cut loaf in half vertically to make 2 sandwiches or cut into smaller pieces to serve more. Spread mayo and or creole mustard over one half of the bread.  Spoon beef and gravy over the other half of the bread.  Top with  lettuce and sliced tomatoes if you want yours’ fully dressed.  Enjoy this delicious taste of New Orleans.  Don’t forget the napkins, ma cher!!!  C’est ci bon baby.

Image

Dredged in seasoned flour and ready for browning…gonna be good yeah.  MMMMMM!!!  

Deb’s pot roast…the last roast recipe you will ever need

So my mother in law and father in law came for a visit this weekend. It was so nice to be with them. They are probably 2 of my most favorite people on Earth. I share no genetic link to them, and yet they treat me like their daughter. They are wonderful grandparents and just fun to be with. Anyway, enough of the mushy love talk…let’s get down to business. My mother in law said she had made one of her roasts this past week and how good it was. She is in fact the wonderful soul who taught me how to cook the roast I had always wanted to cook. This weekend though, she upped her game a little. Told me about a few new additions to her roast recipe and I thought I would share with y’all. I decided on Saturday that a roast would most definitely be on the menu this week. So, I hope I am not being too basic here, but roasts can be tricky. I hope you like this recipe and I promise as I get more of this blogging stuff going on, I will offer more and more recipes and some will be more complex, but being married to a good ole country boy, this is the kind of food I tend to cook more often. So bare with me and please forgive me for not always blogging like I should, it is summer time and my monkeys, I mean kids, are all under foot. Ok so back to the roast…this is what my precious mother in law–Deb the Magnificent 😉 does. It is pretty foolproof and yields fantastic results.

DEB’S CHUCK ROAST

1 3-5 lb. chuck roast
Dales marinade and seasoning
1 packet onion soup mix
Bacon grease (yeah yeah, not healthy, I know…for the purpose of this roast just comply ok? You will be glad you did)
Flour
Salt and pepper
Mushrooms (I used jarred this time because I had some on hand, but she used fresh and I will next time too)
1 cup French fried onions (the last 2 are her new additions that she says made this perfect roast even better and thickens your gravy)

Pour some Dales into a plastic container or a glass bowl that will your roast will fit in. Then put your roast in the dales. Make sure it gets on there real good. And then flip it. Same thing. Then leave it. Let it soak on one side for 15 minutes or so. Then flip it and let it soak on the other side for the same amount of time. Now pour some flour onto a large plate or a dish. Season the flour with salt and pepper. Now dredge the roast, using a big fork or some tongs, in your seasoned flour. Coat it on all sides. Meanwhile, heat some bacon grease over medium low heat (you can use some cooking oil, but Deb says use bacon grease and far be it from me to argue with her) in a large skillet. Brown your roast on all sides until it is nicely browned on all sides. Now transfer that baby into your roasting pan. Cover the roast with the French friend onions. Stir about one cup of water and the onion soup mix. Add some Dales to that. Pour the mixture over the roast. Add your mushrooms. Cover and cook in oven that has been preheated to 350 degrees for about 2 hours. I turn mine after an hour or so to ensure it cooks evenly. Now, it is ready when it is fork tender. Just take your fork and stick it in the roast. If you can turn the fork easily, it is most likely ready. The gravy will be a beautiful rich brown and be so good over rice. (Or mashed potatoes. But I don’t do that since we have potato salad with ours most times). I hope you enjoy it and let me know what you think. 20130617-160706.jpg