More recipes...
...mostly of the trial and error variety.
I really like to cook, which is a darn good thing because I seem to be doing a ton of it these days. My favorite thing is to bake, but regular cooking is fine, too. I thought I'd be the clever wife and make my husband a nice fall dinner of all-day cooked pot roast. Imagine my surprise when he came home and did not fall prey to the delectable smells wafting through our home. Instead, he suggested we trek over to COSTCO to buy some tuna steaks and sea scallops that he could cook on the grill.
{I must insert a small story here - A while back I suggested that my husband take a day of the week to cook. I do love to cook, but I get overwhelmed sometimes and frankly just plain tired of doing it every day. Seriously, who doesn't? Needless to say, my idea of said husband cooking once a week was
not having him cook on a night that I had already prepared and entire meal. Defeats the purpose, no? End of side story.}
Well, I lovingly agreed that tuna steaks and scallops would be a nice treat, and thus tupperwared the pot roast to eat another night.
All of this to hear, two days later over a steaming bowl of microwaved meat and veggies, that my husband does not like pot roast. What? Why could this information not have been divulged when I told him on the phone that I was cooking pot roast? Or when he so sneakily suggested a seafood dinner so that he could get his cooking out of the way for the week? Why draw this thing out?
So, here you go - My attempt to cover up all taste of pot roast while still actually using the pounds of meat formerly known as pot roast.
Empanadas no de Pot Roast
Shred leftover pot roast. In a saucepan, saute diced onions and garlic. Add shredded meat (no longer referred to as pot roast) to the saucepan. Stir in a can of Mexican Rotel. Season to taste with red pepper flakes, hot sauce, salt, pepper, grill seasoning, etc. Simmer on low until thickened. Unroll two refrigerated pie crusts. Using a cereal bowl as a guide, cut circles out of pie crust (yields 4 per pie crust...if you are ambitious you can save the scraps and roll them out again to make more. I just smushed it all together, wrapped it and stuck it in the freezer for future emergency use). Spoon some of the shredded meat mixture onto the middle of the pie crust circles. Spread some egg wash around the edge of the pie crust, then fold over and seal, crimping the edge with a fork. Do this with all of the pie crust circles, then place them on a baking sheet. Brush the empanadas with egg wash. Bake at 425 degrees for about 20 minutes or until golden brown. Enjoy with sour cream and/or salsa.
Reincarnated Beef Brunswick Stew
Cut leftover pot roast into chunks. Put pot roast, veggies (carrots, onions, celery and potatoes from original meal) and leftover gravy into a stock pot. Add barbecue sauce and frozen corn. Season to taste with salt, pepper, cayenne pepper, etc. to make it as spicy as your husband desires. Serve with jalapeno corn bread. Come to think of it, you could just make meals that your husband likes, and then you wouldn't have to think up things to do with the leftover piles of meat! Ha! On a serious note, I wouldn't trade this marriage/learning things about each other that you never knew for anything. I love, love, love my pot roast loathing husband. (But seriously, who doesn't like pot roast?)
