Roast Barbecue

3 lbs. chuck roast
2 Tbsp. butter
1 lg. onion chopped
2 6 oz. cans tomato paste
2 Tbsp. vinegar
3 Tbsp. apple-cider vinegar
1 1/4 c. beef stock
1/2 c. chopped celery
4 cloves garlic minced
2 Tbsp. brown sugar
2 Tbsp. yellow mustard
2 Tbsp. chili powder
1/2 tsp. ground black pepper
1/4 tsp. allspice

Trim the meat of fat and brown on all sides in 2 Tbsp. butter.
Place meat in crock pot. Mix the remaining ingredients and pour over the meat. Cover and heat on low for 6 hours. Pull meat using fork until fully shredded. Continue cooking until meat is tender and has absorbed most of the liquid. (about another hour) Serve with dill pickle slices.

This is the only pulled beef barbecue my husband will eat!

Summer Pasta Salad

12 oz. Italian sausages, grilled and cooled
5 garden ripe tomatoes, chopped
2 Tbsp. dried basil
1 large clove garlic, pressed
1 Tbsp. salt
1 lb. linguine
16 oz. feta cheese
8 oz. mushrooms, sliced and slightly sauteed
Ground pepper to taste

Slice grilled sausages into 1/2 in. rounds. Set aside.
Boil linguine per box instructions. Drain and return to pot. Add all ingredients and stir slightly. Serve warm or cold.

Great dish to make ahead for a picnic or for a day out on the boat!

Oyster Stew

6 Tbsp. butter, melted
3 Tbsp. minced green onion
3 Tbsp. minced celery
2 Tbsp. minced green bell pepper
3 Tbsp. flour
2 c. scalded milk
1 tsp. salt
1/2 tsp. black pepper
1 c. half and half
1 pint raw oysters, cleaned and drained, with 1/2 c. oyster liquid reserved
1/4 c. minced parsley
1/8 tsp. freshly grated nutmeg

In the top of a double boiler, combine butter, onion, celery and bell pepper. Over direct heat, cook and stir until onions are transparent. Add flour and mix well. Add hot milk and whisk until smooth. Season with salt and pepper. Place top of double boiler over hot water. Add ram and oyster liquid. Heat thoroughly. Add oysters and heat over hot water 7 minutes, until edges are fluted. Do not overcook, oysters will be tough. Add parsley and grated nutmeg. Serve piping hot.

My parents have oysters in their freezer my brother mailed earlier this year from Seattle. He is here now and is getting homesick. This may be a good time to cook up some Oyster Stew!

Sesame Beef Stir-fry

2 Tbsp. sesame seeds
1 Tbsp. olive oil
1 lb. beef tenderloin, thinly sliced
1 red pepper, seeded and thinly sliced
6 green onions, sliced
4 cloves garlic, crushed
2 Tbsp. dry sherry
2 Tbsp. beef stock
2 Tbsp. soy sauce
Cooked Rice

Heat olive oil in wok or skillet over high heat. Add the beef and cook for 2 minutes stirring constantly. Then add the garlic, and pepper. Stir-fry for another 2 minutes. Sprinkle with the sesame seeds and cook until beef is done.
Add the sherry, beef stock, soy sauce and green onions. Allow the mixture to bubble for about 1 minute.
Serve hot atop cooked rice.

This is by far our family favorite!

Yummy Sandwich

1 loaf country french bread, sliced horizontally and hollowed out
8 oz. cream cheese
1 Tbsp. basil flakes
2 tsp. onion powder
1 12oz. pkg. bacon, cooked and crumbled
1 lb. Colby jack cheese slices
1/2 lb. deli turkey breast
1/2 lb. deli peppered beef

Spread cream cheese on each half of hollowed out bread. Sprinkle with basil, onion powder, and bacon. Arrange cheese slices on each half of bread followed by turkey and beef. Carefully put sandwich together and wrap in foil. May be placed in fridge up to one day ahead or freezer for up to 3 months.
When ready to serve place in preheated oven at 350 degrees for 30 minutes or until cheese is melted. Do not thaw if cooking from freezer.

This is my husbands favorite meal I make. (:

Andrew's Favorite Potatoes

8 potatoes, unpeeled and quartered
1 stick butter, melted
1/2 c. Parmesan cheese
2 tsp. season salt
2 tsp. garlic powder
1 tsp. paprika
2 tsp. onion powder

Place cut potatoes in 9X13 baking dish. Drizzle with butter. Sprinkle seasoning over all. Bake at 375 degrees for 40 minutes or until brown and crisp stirring 1/2 way through.

When our oldest was 4, I made these as part of a meal for a family whose mom was on bed rest. After I transferred the potatoes to a new dish, I gave the 9X13 to him to have all the "scraps." As he was eating away he said, "this is the life!"

Lemon-Curry Tilapia and Cool Cucumber Salad

3/4 c. plain Greek yogurt
1/2 cucumber, peeled and shredded
1 carrot, shredded
1/4 c. lemon juice
salt and pepper
2 Tbsp. olive oil
4 4oz. tilapia fillets
1 tsp. sweet smoked paprika
1 tsp. curry powder
1 green onion, finely chopped

In a medium bowl, combine yogurt, cucumber, carrot and 1 tbsp. lemon juice; season with salt.

In a large nonstick skillet, heat the olive oil over medium-high heat. Season the tilapia with the paprika, curry powder, salt and pepper. Add to the skillet and cook, turning once, until just cooked through, about 5 minutes. Drizzle with the remaining lemon juice. Serve with the cucumber salad and top each with the green onion.

Adapted slightly by me from rachaelraymag.com. Yummy.