EAT | Pot Roast

Hey Barn Babes!

We have a little something different for you today. We’ve been sharing recipes at the barn and I thought, why not share with all of you as well?! A little different than clinic notes and horses for sale, but hopefully one of these dishes will bring a little fun to your day.

So today enjoy this delicious pot roast recipe that we’ve tweaked from Cafe Delites (originally recipe here: https://cafedelites.com/slow-cooked-balsamic-pot-roast/)

INGREDIENTS

  • 1 tablespoon olive oil
  • 4 pounds chuck roast, boneless and trimmed of excess fat (I used a top round because I wanted a lean meal)
  • 2 yellow onions chopped
  • 8 cloves garlic minced or smashed with the back of a spoon
  • 1 pound baby potatoes halved
  • 4 large carrots, cut into 1 to 2 inch pieces
  • 1/4 cup balsamic vinegar (splurge on the good stuff, it makes a difference)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons crushed bouillon (or one packet)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 – 2 cups reduced-sodium beef broth
  • 2 tablespoons plain flour 
  • 2 tablespoons fresh chopped parsley, to serve

DIRECTIONS :

  • Preheat oven to 350°F (175°C).
  • Season roast all over with a good amount of salt and pepper.
  • Heat oil in a dutch oven or oven-proof pot over medium-high heat.
  • Sear roast until brown on all sides, anywhere from four to ten minutes per side.
  • Transfer roast to a plate.
  • Sauté 2 chopped onions onions until transparent, then add 8 cloves minced garlic and cook for 30 seconds until fragrant.
  • Add 1 cup stock and 1/4 cup balsamic vinegar to deglaze your pan, scraping up any browned bits.
  • Whisk in the 2 tablespoons of flour and let cook for about 4 minutes (don’t worry about any lumps, they will cook out).
  • Add the potatoes, carrots, 2 tbs mustard, 1 tbs brown sugar, 2 tsp thyme and 2 tsp bouillon. Season with salt and pepper to taste. Stir about.
  • Transfer roast back into the pot.
  • Bring to a simmer, cover with lid and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
  • Transfer the roast, carrots, and potatoes to a warm plate.
  • Cut the roast into thick slices, and serve with the vegetables. Spoon pan juices

I served with a salad but would be great with grits too mmmm. Or fresh crispy green beans!

The original recipe called for celery which I would omit when cooking again, and I had given all the big carrots to the horses so I used carrot chips but for sure use the proper carrots if you can. The flavor is perfectly decadent without being too much. And there’s basically nothing ‘bad’ in the dish so it was nice to have a comforting treat without being too rich! Five stars.

EAT | Easy Pecan ChIcken

The other day I commented to a friend about how the smell of pecans roasting made me nostalgic for the holidays, though it was a balmy 98 degree Florida summer day. I was making pecan chicken because it was too hot to stand at the grill and I shared the recipe with her when she said she needed something new to cook. Her response was, “well, that’s easy.”

It’s almost too easy to share on the interwebs but maybe you need ‘too easy’ in your life today. Maybe we all earned something that is equal parts easy and awesome. So here’s the easiest most delish baked chicken you ever did meet.

Ingredients

  • 1.5 lbs Fresh chicken breast
  • 1/2 lb pecan halves
  • 1/2 cup plain breadcrumbs
  • 2 eggs
  • Salt to taste

Directions

  1. Food processor the pecans until they are quite fine with some mixed bigger bits. (Don’t have a food processor? No biggie just chop til ya drop. They turn fine quite easily)
  2. Add 1/2 cup plain breadcrumbs and about 10-15 cranks of sea salt to your pecans and place in a dish for chicken dunking.
  3. Pound or slice your chicken into thinner pieces.
  4. Dip each piece of chicken in your egg wash then coat with the pecan mixture.
  5. Place on a baking sheet (with a raised baking tray for best results)
  6. Cook for 40 minutes at 380 degrees.

I told you it was easy.

ps: I love pecans and I love honey mustard. I oodly love this Terrapin Ridge Farms Pecan Honey Mustard. You can make this chicken as fancy as you want, or enjoy them finger-style like I did yesterday. Yum.

EAT | Melty Meatballs

We’ve had an intense amount of life happening these last six months. Purchased a farm, improving a farm, COVID and a direct impact on my family, building a covered arena, building a second barn, building a warehouse, selling a horse, selling a boat, selling a house.
Phew. Let me catch my breath a minute.

So when I asked the man of the house what he wanted from my Instacart delivery and his response was his favorite “baked ziti and meatballs,” I was less than thrilled at the prospect of standing in the kitchen for hours. But he only asks for this particular treat on special occasions so I felt compelled to oblige him. He dove right into farm life for me and has earned himself a meatball or twenty.

To my surprise, I am SO grateful for the few hours of solitude I spent in the kitchen last night. Did I curse the farmhouse kitchen’s dated stove regularly? Sure. Did the dog steal a meatball? You bet. But the quiet process of crushing tomatoes with the flat of my knife, mincing garlic (because I forgot I brought a press to the new house, der), and smelling sauce simmering on the stove set me at a peace that I didn’t even know I needed.

I’ll save the details of our last six months for another day and will leave you with the hope that this recipe will still your mind and remind you of friends and family and all the good in your life, as it did for me.

Alteration Option: I’m going to tell you a secret. I don’t use my recipe. I tend to use however much meat I feel like and add breadcrumbs and milk until I’ve got the right consistency. If you like regularity, use the recipe and you’ll have excellent melty meatballs every time. If you’re like me, use it once or twice and then let yourself run wild. The key is always always always cook in the sauce and don’t turn them until twenty minutes have passed.

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork (you can use any mixture of the two meats)
  • 1/2 cup fine Parmesan
  • 1/2 cup milk
  • 1/3 cup breadcrumbs (Italian or regular)
  • 1 egg
  • 1 clove fresh minced garlic
  • 1/4 cup finely chopped parsley
  • 1 tsp cracked ground pepper
  • 1 tsp sea salt
  • 2 Jars of Pasta sauce (see note below)

TO BE COOKED IN:
2 jars pasta sauce of your choosing. I use one Michael’s of Brooklyn Homestyle Gravy + one jar of Il Mulino Pomodoro

Directions:

  1. In the largest deep sided saucepan you have, heat your two jars of pasta sauce to simmering temperature.
  2. Mix all ingredients by hand in a large bowl
  3. Shape into 2″ ish meatballs
  4. Place meatballs into the simmering sauce until they are snugged up to each other and cover each with a little sauce.
  5. Simmer for twenty minutes. This is key. Don’t turn your meatballs -AT ALL- for twenty minutes. I’m talking to you twitchy fingers. Let them lie. They’ll be fine I swear.
  6. Turn your meatballs and continue simmering in the sauce for another twenty-five minutes.
  7. They should be fully cooked and ready to devour after 45 minutes, but you can let them simmer for as long as you’d like.

Notes:

  • Cooking in the sauce is really how they get so delicious. Don’t cook them in the oven. Just don’t.
  • Feel free to take some liberties with your balls. I forgot my egg last night and it was totally okay. I also used like 3.5 lbs of meat so I just kept adding milk and breadcrumbs and parm until the consistency was the way I like it, also totally fine. The only problem with the double batch is the quantity of balls. My big All Clad pan couldn’t fit them all so I cooked the first set and had about ten leftover and cooked them in the same sauce. You can also freeze the raw meatballs or keep them in the fridge to cook in the next few days.
  • My fella doesn’t love them overly garlicky so feel free to add another clove if you’re a garlic lover. (Bay Area fam, I’m sorry that I haven’t trained him well after thirteen years)

EAT | Perfect Pancakes

This has been quite the week.

Sweet Venti is ten days post-OCD surgery. Kimber is one week post-puppy period (thank god). We’re making some changes at work. We put in an offer on a property. Oh, and Billy was struck by a driver running a red light.

Like I said, quite the week.

Shall I fill you in on that last bit? Billy was on his way to golf with friends, driving across an intersection in his Ford F250 when he was hit directly in the driver’s side door by an elderly woman who never even tapped her breaks as she blew through the red light.

His head hit the driver’s door window shattering the glass in a perfect billy head shaped hole while his elbow and shoulder slammed into the door. But somehow, miraculously, he is mostly unscathed. I credit his ability to walk away from the crash to his tank of a truck. It’s an absolute beast. If we weren’t already Forever Ford people, we certainly are now. If any less of a car had been hit like that he wouldn’t have been so lucky.

He’s getting some R&R this weekend and I’m happy to oblige with his favorite recipes. He only regularly requests three things; meatballs with baked ziti, peanut butter kiss cookies, and these pancakes from Grace & Good Eats. He woke up asking if it was pancakes and bacon day (duh) and I realized that she re-posted the recipe so I thought I’d share this unreal yumminess with you all! I won’t even attempt my own recipe, she wins y’all. They’re p.e.r.f.e.c.t.

Read her tips for the perfect pancakes, watch a video and get the full recipe here: https://www.graceandgoodeats.com/best-ever-pancake-recipe/

Best Ever Homemade Pancakes Recipe

Simple ingredients and a few minutes time is all you need to make these perfect, homemade pancakes.Course BreakfastCuisine AmericanKeyword pancakesPrep Time 5 minutesCook Time 10 minutesTotal Time 15 minutesServings 10 pancakesCalories 139kcalAuthor Emily Grace

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 1/4 cups whole milk
  • 1 egg
  • 3 tablespoons unsalted butter melted
  • 1 tsp vanilla extract optional

Instructions

  • Melt the butter in microwave for 30 seconds, set aside.
  • In a medium bowl, mix together flour, sugar, salt, and baking powder.
  • Stir milk and egg together.
  • Create a well in the center of the flour mixture.
  • Pour the butter, vanilla, and milk mixture into the well.
  • Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
  • Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  • Cook each side for 3-6 minutes, until lightly golden brown.

Notes

I answer these questions in depth above.Can this pancake recipe be used to make waffles?  YesCan this pancake recipe be made into mini pancakes or “silver dollar” pancakes?  YesCan this pancake recipe be made with buttermilk?  YesCan this pancake batter be made ahead of time?  NoCan these pancakes be frozen? YesCan this recipe be doubled?  YesCan this pancake recipe be made dairy free?  YesCan you make these pancakes with egg?  YesCan these pancakes be made using whole wheat flour, almond four, oat flour, arrow root flours, etc?  Yes

Nutrition

Serving: 1pancake | Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 183mg | Fiber: 1g | Sugar: 6g