Pot Roast

We went to Costco and tried some really good pot roast. The biggest problem was that it was so expensive. $4.99 a pound. Even with a $2.50 discount from a $10.00 package wasn't enough to make me buy it. But with that price, I was determined to make some from scratch.

Pot Roast

3 lbs of Boneless Beef Chuck Roast
5 medium sized red potatoes cut in quarters
2 medium sized carrots
1/4 of an onion thinly sliced
8 cloves of garlic
2 cups of low sodium chicken stock
1 twig of fresh rosemary
Olive oil
Italian seasoning
Salt and pepper to taste

Take your Chuck roast and wash it, sprinkle in a little bit of salt, pepper and Italian seasoning. In a pan lightly coat it with olive oil and pan fry your hunk of meat until a dark golden crust is apparent. Cook both side.

While cooking, preheat your oven to 350 degrees F. Take a pan and line it with foil, place 3 whole bay leaves and put the meat on top. Take three cloves of garlic, lightly crush it and put it in between the crevices of the meat, you can also cut into the meat to stuff in the garlic.

Put more olive oil on the pan where the meat was cooked and place the onions and garlic. Cook until brown and pour in the chicken stock. Once the sauce boils, quickly pour in the rosemary and let it simmer for 2 minutes. Strain the vegetables out and pour the stock mixture in the pan with meat. Place the potatoes and carrots in the pan with the meat. Sprinkle some Italian seasoning on the meat and vegetables as well as additional salt and pepper to taste and let it cook in the oven for 30 minutes at 350 degrees. Decrease the temperature to 300 degrees and cook for an additional 2 hours or until tender. Make sure you adjust the flavor by adding salt to the meat and to the sauce that the meat is sitting in. Based on the 3 lbs of chuck roast I used around 1 1/2 tbsp of sea salt and it took me about 2 hours and 30 minutes to cook it to the texture I liked.

Chicken Enchiladas

Okay, if you're wondering why the picture of these enchiladas don't seem to be that golden brown, it's because it's not cooked. We ate them so fast that I wasn't able to take decent picture of the enchiladas. I didn't want to display the savageness we probably committed on this dish. But anyways, the first time I tried chicken enchiladas there were the most amazing thing I had ever eaten. Back then I didn't bother to cook it myself so I had to wait for my mom's patient's mother to make them before I could eat them. My mom's coworker had the recipe and had the courtesy to give it to us. The first time I made it, I made a good 3 batches and froze them so I could cook them anytime I felt like eating some. Oh, also, I use the La Victoria green enchilada sauce but you can use the red ones if you want. However, if you follow this recipe down to the brand of the sauce, considering it's a big contributing factor to taste, you might be hooked more than you probaly are if you've eaten enchiladas before.

Chicken Enchiladas

4 boneless chicken breast
12-14 corn tortillas
1 (28 ounce) can of enchilada sauce
1 pound of grated colby jack cheese (an entire sealed pack from food 4 less)
salt and pepper to taste.
10 stalks of cilantro for flavoring and color

Preaheat your oven at 350 degrees F.

Boil the chicken breasts in water with a little bit of salt and ground pepper. While the chicken is boiling, grate the cheese if it is not grated already, open the can of enchilada sauce and take out the tortillas from the fridge. It might be good to do this as a team effort considering it's a very quick meal. Usually my brothers grate the cheese and the other brother opens the can. Wash your cilantro as well and roughly chop it. Set cilantro aside.

When you see that the chicken is cooked, let cool and shred. Add a little bit of the enchilada sauce, some salt and pepper as well as a handful of cilantro (but not all, because the rest is meant to garnish the top of the enchilada). Just to make sure this recipe doesn't get too confusing, a small amount the sauce goes to the chicken mixture (about 1/4 of a cup), about half of the container is meant for the tortillas to be dipped in and the rest is to top the entire pan.

Using a shallow pan, heat the tortillas and dip them into the sauce. One of my biggest tip is to pack in about 2 heaping spoons of the chicken filling and a handful of cheese. Tightly seal it without breaking and place in the pan. Once the pan is filled, top with cheese, a little bit of the sauce and some of the chopped cilantro.


It's the same cheese if you're wondering, it's the light that's making this thing look so different.


Bake in the oven for about 20 minutes or until the top is golden brown. If you decide to freeze it, make sure it thaws before you cook but if you don't have time for that, cover the enchiladas with foil and cook in the oven. If you stick a fork in there and its still cold, keep it in the oven a little longer. Enjoy.

Gourmet Egg Sandwiches

I have chickens, its not news to a lot of the people who know me considering I tell just about everyone around me. They produce an average of 3 eggs per day. For a family of four who used to have a member that could eat 6 eggs per day, you would think that the average my chickens produce wouldn't be enough. But, instead of propelling my brother to eat eggs everyday and consume all the eggs my chickens produced, it changed his perspective on eggs by valueing them. Plus, I showed him a video of where store bought eggs come from and that really steered him from eating eggs.

This whole delimma doesn't mean we don't eat eggs at all. Instead, my brother eats eggs when there's nothing else to cook or if we want to make something quick and small. Did I mention my chickens produced eggs about half the size of eggs that you would normally find in the store. Now, you might ask what makes this thing so "gourmet" well its the mayonnaise. The mayonnaise is mixed with a very small amount of fresh chives. Yup, I said fresh chives. I don't know how it would taste with dried chives but the fresh ones seem to do the trick.

Egg Sandwich

2 small eggs per person or 1 store bought eggs.
1 pan de sal sliced in half or 2 slices of regular sliced loaf bread
1 slice of cheese per sandwich
1/2 tbsp. mayonnaise
1/2 tbsp. sour cream
1/8 tsp fresh chives
1/8 tsp lemon
salt and pepper to taste

Take the mayonnaise, sour cream, lemon and fresh chives, some salt and pepper and mix together. Beat the eggs with salt and pepper. Cook the egg mixture in a greased pan over the stove. By the way, do not over salt the egg mixture or the mayonnaise mixture, you need salt to taste but becareful when adding as to not kill the recipe. To the cooking egg mixture, you can sprinkle in some grated cheese on it or when cook set aside. Toast the bread in the toaster or on the pan and slather some of the mayonnaise mixture. Put the cheese and top with the cooked egg. Voila, gourmet egg sandwich.