Rosemary-Thyme Crockpot Roast

Ingredients

1 lb red potatoes, cut into quarters
1 cup baby cut carrots
1 8oz container of sliced mushrooms
3 lbs boneless beef chuck roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary leaves or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped
1 1/2 cups beef broth

Directions

1. Place potatoes, carrots and half of the mushrooms and onions in bottom of 4-5 quart crock pot
2. Trim excess fat from beef
3. Mix mustard, rosemary, thyme, salt and pepper
4. Spread evenly over beef
5. Place beef on top of vegetables in crock pot
6. Sprinkle remainder of onion and mushrooms over beef
7. Pour broth evenly over beef and vegetables
8. Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender
9. Remove beef and vegetable from slow cooker with slotted spoon

To make gravy: pour juice into small sauce plan and bring to boil over medium/high heat. Mix 1/4 cup cold water with 2-3 Tbsp corn starch in a bowl, mix into beef juices, heat for about 5 minutes or until slightly thickened.

Southern Comfort Hurricane

1 1/2 oz. Southern Comfort
1 1/2 oz sweet and sour mix
1 1/2 oz orange juice
1 1/2 pineapple juice
Splash of grenadine

Fill a hurricane glass with ice.
Add all ingredients and stir.
Garnish with an orange wedge and cherry.

Lord of the Onion Rings

Recipe courtesy of Cooking Channel’s Hungry Girl

TOTAL TIME:45 min
Prep:20 min
Inactive Prep:--
Cook:25 min
YIELD:1 serving
LEVEL:Easy

Ingredients

• 1 large onion

Blue Cheese and Tomato Salad

Ingredients

• 1/4 cup garlic infused olive oil
• 3/4 cup (6 ounces) Greek yogurt (fat-free is good here)
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 4 ounces blue cheese, crumbled
• Water
• 4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)

Directions
In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.

To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

Recipe courtesy Claire Robinson, Food Network

Steak Au Poivre

Ingredients

• 2 bone-in rib-eye steaks, about 1 1/2 pounds each
• Kosher salt
• 2 tablespoons coarsely cracked black pepper
• 1/2 cup brandy
• 1 cup heavy cream
• 2 tablespoons sherry vinegar
• 2 tablespoons butter

Directions
Preheat the oven to 375 degrees F.

Mashed Potatoes with Crispy Fried Shallots

Ingredients

• Vegetable oil, for frying
• 1 1/2 cups heavy cream
• 4 pounds russet potatoes, peeled and cut into equal-size chunks
• Coarse kosher salt and freshly ground black pepper
• 3 shallots, thinly sliced
• 1 tablespoon all-purpose flour

Directions

Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste.

Chocolate Souffles

Ingredients

• 2 tablespoons butter, plus more for coating ramekins
• 1/4 cup granulated sugar, plus more for coating ramekins
• 8 ounces good quality dark chocolate, chopped
• 7 eggs, separated
• Pinch salt
• Melted vanilla bean ice cream, for serving

Directions
Preheat the oven to 350 degrees F.