Brown Sugar Balsamic Roast

Brown Sugar Balsamic Roast

• 2-3 lb Roast (Beef or Pork...see notes below)
• 1-2 TBL Montreal Steak Seasoning (depending on how much pepper you like)
• 1/3 cup Brown Sugar
• 1/2 cup Balsamic Vinegar

1. Preheat oven to 350°.
2. Combine the brown sugar and seasoning, and then rub over the entire surface of the roast.
3. Pour balsamic vinegar over the entire roast and bake until desired temperature is reached.

NOTES: 

~The type of roast you choose will determine how, and how long, to bake. 

~If you use a tougher piece of meat (i.e.: Chuck Beef Roast or Pork Shoulder Roast), you will want to bake the meat in a covered pan for a longer time. 

~If you use a more tender piece of meat (i.e: Beef or Pork Top Loin), you will want to bake it uncovered in a roaster, for a shorter period of time.

~I did this Beef Rump Roast in a covered cast iron pan, for 3 1/2 hours and this is the texture I ended up with. I lined the pan with Parchment paper, and then glazed the meat before serving with the glaze that had settled in the bottom of the pan.

Roasted Sweet Potatoes:

• 2-3 large Sweet Potatoes (There are NO YAMS in our stores...just 2 different types of Sweet Potatoes!)
• 3 TBL Coconut Oil
• 1 TBL Kosher Salt
• 1 tsp Black Pepper
• 1 tsp Natural Turbinado Sugar

1. Peel potatoes.
2. Cut into large, uniform sized pieces.
3. Slightly heat coconut oil so that it is starting to melt.
4. Toss the potato pieces with the melted oil and seasonings.
5. Place on a baking sheet that has been covered with parchment paper.
6. Bake uncovered, stirring once.
7. NOTE: At 350°, it usually takes about 70 minutes to cook the potatoes fully, so plan accordingly if baking at the same time as the roast. If baking independently, bake at 400° for 45-50 minutes.

I have explained the Difference between SWEET POTATOES AND YAMS on this post. There is a lot of confusion between the two, so check it out if you're confused!

Creamy Pasta with Chicken and Butternut Squash

Once again, my leftovers turned into a delightful new dish. I'm beginning to see a pattern here...I may need to add a new tab for leftovers!

Pasta with Chicken and Butternut Squash

• 2 uncooked Chicken Breasts, cut into cubes
• Oil of choice (I prefer Coconut Oil or Safflower Oil)
• 2 tsp McCormick Seasonings Perfect Pinch, Sicilian Blend
• 3/4 cup Green Onion Cheese Ball
• 1/2 cup Half and Half (fat free is fine)
• 1/4 cup Chicken Broth
• 1 cup cubed, cooked Butternut Squash
• 1/2 cup Roasted Red Pepper, previously caramelized if desired
• Parmesan Cheese Shavings

1. Coat Chicken with seasoning blend.
2. Cook chicken until nearly done in desired oil.
3. Add cheeseball, cream and broth and stir until creamy and starting to come to a low boil.
4. Add cooked vegetables and cook until heated through.
5. Serve with cooked Pasta of choice and garnish with cheese shavings.

ALTERNATE Serving Suggestion as pictured above:

1. Add the vegetables to the chicken when almost cooked through, and heat to serve.
2. Prepare the sauce in a separate pan and serve over the top of the pasta, but under the chicken mixture.
3. Garnish with cheese shavings. 

Lazy Sunday Pork Roast

Start this roast 6 hours before you plan to serve dinner and forget about it! Your house will smell fabulous and you can take it easy for clean up too. Just throw away the foil and parchment paper!

Lazy Sunday Pork Roast

• Pork Loin Roast (I love the 4-pack at Costco)
• 1/3 cup Red Wine Vinegar
• 1/3 cup Water
• 1 TBL Safflower or Olive Oil
• 2 tsp McCormick "Perfect Pinch" Sicilian Flavored Blend (see here)
• 1/2 tsp Thyme
• 1/2 tsp Kosher Salt

1. Mix all ingredients except Pork. Allow to rest for 30 minutes so the herbs can infuse the vinegar.
2. Turn on oven to 230°.
3. Place a large piece of foil (Heavy Duty is large enough to do only one piece) underneath another piece of parchment paper.
4. Place roast into center and pull sides up, leaving an opening at the top.
5. Pour the vinegar mixture over the roast. Close the parchment tightly at the top, and then close the foil firmly around the top of the paper. You may need another piece of foil to go around the other direction if not using heavy duty foil.
6. Place in a roasting pan (I use a cast iron stock pot) and bake for 6 hours.
7. Allow to roast wrapped in the foil for 20 minutes after removing from the oven. Shred before serving and pour the juices over the top.

For another idea to cook roast in this manner, please visit this post. Cook an extra roast for leftovers during the week and try a new idea using this recipe.