Happy March!! I hope everyone had a fantastic extra leap day yesterday. :)
I cannot believe March is here. I cannot believe that May 13th (our due date) is a little over 2 months away. I cannot believe any of this. However, one thing I am trying to do more of these days is cook more/eat out less, but also not spend inordinate amounts of time in the kitchen, either. So I’m trying to ramp up my arsenal of one-pot meals and crock pot meals.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings
1 package frozen medium shrimp, peeled and de-veined
1 tablespoon olive oil
1 tablespoon of jarred minced garlic
1 onion, diced
1/2 teaspoon dried oregano
1 package orzo pasta
1 48-oz. package low sodium chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 bag frozen peas
Juice of 1 lemon
1/4 cup grated Parmesan cheese (or as much as you want to top it all off)
Preheat oven to 400 degrees F. Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. Stir in chicken broth. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan. Place into oven and bake until shrimp are cooked through, about 15 minutes or until Parmesan crust is crispy.
This one pot lemon orzo shrimp was SO easy, took very little prep-work, and made LOTS of leftovers. In fact, my version may or may not feed a medium-sized army. Which would be great for a big family or family of hungry teenagers. Or whatever. Anywho, we thoroughly enjoyed it and it’s one I’ll definitely be making again.
Last week, chuck roasts were on sale, and last Sunday, we invited my parents up for a Sunday Pot Roast. It is such a southern Sunday thing to do, after all.
My aunt emailed me this recipe that she came up with a while back (thanks, Lala!), and I just hadn’t gotten around to making it. So when I saw the chuck roasts on sale, I knew the time had come. It is divine! The only change I made was that I added onions to the mix, because pot roast and onions go well together, and that way I felt like I had enough veggies to count as a one pot meal. Except it wasn’t one pot, because I also felt like cornbread was necessary. The recipe for cornbread is Lala’s, too. Essentially, today’s post is sponsored by Lori Halley.
Side note: my aunt’s name is Lori, but when I was little, I couldn’t say it I guess, so I called her Lala. All my friends growing up called her Lala, in addition to all our younger cousins. When my older cousin’s son came along, he couldn’t say “Lala,” and began calling her “Yaya.” Just thought I’d explain who in the heck “Lala” is. She’s also one helluva cook!
– a boneless chuck roast
– 1 can beef consumme
– McCormick Perfect Pinch Steak Seasoning
– dried basil
– garlic powder
– salt and pepper
– new (red) potatoes
– carrots, peeled and cut into small pieces
– one onion, quartered
– one can cream of mushroom soup
– one can of water
– 3 tablespoons vegetable (or any kind) oil
As far as all these ingredients go, the number of people you are feeding will dictate the size chuck roast, how many carrots, how many potatoes, etc. I am pretty sure ours was about a 3 pound chuck roast, which was so enormous it seemed like we needed to invite someone over to help eat it. The “cans of” measurements will stay the same, unless you are literally feeding an army. This meal fed four adults with enough leftovers for two.
Preheat your oven to 300 degrees.
Heat the oil in a large cast iron (or enameled cast iron) pan. Season the roast with the steak seasoning and garlic powder. Just kind of pat it on with your hands. Try to coat the entire roast as best you can, despite the unwieldy-ness of the giant hunk o’ meat. Also, I apologize for raw meat pictures. Just felt it might be helpful for those of you that might actually make it to see the before, and not just the after.
Proceed to brown the roast on both sides. Flip it using your largest pair of tongs.
Add one can beef consumme and place in the 300 degree oven. Bake until tender, approximately two hours. Add the vegetables, the cream of mushroom soup, and one can of water. Season the veggie portion of the pan with salt, pepper, and basil. Bake until the veggies are done, aka until you can stab them with a fork and it comes back out easily. It took about 40 minutes for these.
Lala’s Notes on her “oh so southern” pot roast: “Makes a great gravy, and is very tasty!”
She was right. It was VERY tasty!
Natalie’s Note: It’s really hard to take good pictures of a pot roast, most especially difficult at night. Also, I believe you could convert this pretty easily to a crock pot recipe, but you would still want to brown your meat first, and wait to add the veggies until the last hour or so. Mushy veggies are not okay in my book. Here’s a chart I found at busycooks.about.com to help you convert it, if you’re interested.
Lala’s/Yaya’s Super Southern Cornbread
(goes really well with pot roast, and basically anything and everything else you can think of)
– 8 ounces sour cream
– 1 cup self rising cornmeal
– 3 large eggs, slightly beaten
– 1/4 cup vegetable oil
Beat the eggs with a whisk in your mixing bowl first, then add the rest of the ingredients and mix together. Bake in a greased pan at 400 degrees for 20 minutes, or until golden brown on top.
Lala’s Note: “I use White Lily self rising cornmeal mix.”
I also think this pot roast would have been TDF with mashed potatoes instead of cooking them in with the roast. Any way you slice it though, it’s delicious.
The best part about pot roast is you get free time while everything is cooking! We spent this particular Sunday afternoon on the patio. My dad and Wheat attempted to sight in Wheat’s new pellet gun (beware, squirrels), and we did a good bit of sitting around the “fire,” aka sat around an empty fire pit. Still just as great in the summer time!
Look Doc, you’re famous!! ;)
We ended the evening with some homemade chocolate ice cream, but I’ll save that for tomorrow’s post. Have a great Monday!