Mississippi Pot Roast

 

Kaitlyn sent me this recipe when she moved to Virginia. So flavorful!

Source: Allreicpes.com

1 (3 lb) chuck roast

½ (12 ounce) jar pepperoncini

½  (12 ounce) jar pepperoncini juice

½ cup butter

1 packet au jus gravy mix

1 packet ranch dressing packet

Salt and pepper

 

 

 

Season meat with salt and pepper. Brown in oil. Transfer to crock pot or dutch oven. Add remaining ingredients. Cook in crock pot on low for 8 hours, or in covered dutch oven at 350° for 3 hours.

 

I usually add carrots and potatoes halfway through cooking time.

Also makes great sandwiches!

Naan Bread

 

1 ¼ cup all purpose flour

1 cup Greek yoghurt

2 ½ teaspoons baking powder

¼ teaspoons salt

3 Tablespoons butter

 

Combine Flour, baking powder and salt in medium bowl. Mix. Add yoghurt and mix well to form dough.

 

Pinch off pieces off dough, form into a ball, stretch and flatten, or roll out. Cook on griddle until golden brown. Brush with butter.

 

Chicken Shawarma

 

 

A family favorite. Love it with easy homemade Naan.

 

Source: Food Dolls

 

 

8 chicken thighs

2 teaspoons smoked paprika

2 teaspoons cumin

1 teaspoon onion powder

1 teaspoon coriander

2 teaspoons salt to taste

1 teaspoons black pepper to taste

1 cup yogurt

3 Tablespoons tomato paste

juice of 1/2 lemon or 3 tbsp

1 Tablespoons olive oil

 

Place the chicken thighs in a bowl.

 

Sprinkle the seasonings on top of chicken. Follow by adding the yogurt, tomato paste, lemon juice and olive oil. Rub everything together so that the pieces of chicken are thoroughly coated.

 

Either slide chicken thighs onto a skewer shawarma pan, or pack chicken into a 9x5 loaf pan, cover with foil.

 

Bake in the oven at 425 degrees covered for 25 minutes. Remove foil and cook for an additional 25-30 minutes. If using loaf pan, it may take more time. 

Use a sharp knife to shave slices off the chicken and serve!