David loves beef roast and potatoes. So, I decided to try something a little different with my beef roast (I know – not me!). One onion, rough chopped, sauteed in oil with some salt and pepper.
I added about 2 slices of chopped bacon for added flavor.
I seasoned the chuck roast with salt, pepper, season salt, and lots of paprika. Place in the pan to sear with 4 cloves of whole garlic. 
Turn after the bottom has a nice brown color, and sear the other side for another 8-10 minutes (or longer if needed) to get a nice brown color on both sides.
Once the meat is brown, remove and let rest while the sauce is blended.
Add 2 cups of red wine (one that you would drink, this is a Cab), and about 2 cups of beef stock. Also, add 10-12 small sprigs of fresh thyme. You can either leave the leaves on the tyme or remove them. I remove them so I didn’t have to worry or think about it later. Bring to a simmer, and then add the meat back to the pan.
Remove from the stove top and place in the oven (covered) at 350 degrees for 3-4 hours or the meat is cooked through and tender.
I did add small russet potatoes when it went into the oven (don’t have to think about it). Removed them when done. 
The kids were home (both of them), so we had dinner at the table. It was wonderful. The roast turned out wonderful. Deep, rich flavor, and the meat was tender. 
Olives, both green and Kalamata, garlic, olive oil, salt and pepper. 
About a cup of both olives, drained.
Three cloves of garlic.
Oh, oregano–a generous amount of oregano, lemon juice as well (I didn’t put in a lot). Put all into a blender or food processor. Add enough olive oil to keep it creamy. I started with about 1 tablespoon, and ended up added another 2 teaspoons.
You can use this on fish, chicken, or as a spread on toast or crackers. Super yummy. And, yes, you will need to add just a bit of salt. I doubted it at first, and then ended up adding it in later.
Topped the dough with olive oil, Italian seasoning, and chopped garlic.
Bake at 350 degrees for about 25-30 minutes or until golden brown.
For the sauce: pound of ground beef, 3 cloves of garlic, and a medium onion. Sauteed until cooked through. 
Seasoning: cinnamon (yes, just a bit), Italian seasoning and Oregano, salt and pepper.
I used some of the Slocomb Tomatoes that I put up a couple of years ago for the sauce (and just let it simmer for a while), and a couple of cups of red wine. 
I added some tomato sauce as it wasn’t deepening like I wanted.
Wipe off the moisture from the zucchini, and place into a 9×9 dish sprayed with non-stick cooking spray. 
Next, layer…with sauce…
Mix together a small container FULL FAT ricotta cheese, 1/2 cup parmesan, egg, and a generous amount of pepper.
Hint: drop the half of cheese mix into spots around the dish THEN spread out to cover.
One block of mozzarella cheese, shredded. Sprinkle a third of it on the first layer. 
And, repeat…
Once you add the second layer of cheese mixture, top with mozzarella, then add the other 1/2 cup of parmesan. It will add a nice crust to the top.
Cover and bake at 350 degrees for 35-40 minutes or until nice and bubbly.
Remove the foil, and bake for another 10-15 minutes or until cheese is golden brown.
I LOVED mine…the noodles (zucchini) were perfect for me…and it was the perfect serving size. 
David’s portion (and he had seconds!), with extra’s.
We had leftovers for the next several nights, and even had some for when Carmen was home. She even enjoyed it! The cinnamon really adds a nice hint of something extra.
Sliced in half. Spread out on a baking pan. 
In my toaster oven (as my dehydrator is buried in the garage somewhere), preheat at 160-175 degrees.
This is a midpoint picture – they should “cook” for 8-10 hours or until leathery.
As you can see, much drier, almost leathery. You can serve these with granola, on cereal, snack on them as is…try to save them for the granola…or not! Super yummy!
This was amazing! It did four cherries at once! AND my fingers weren’t blue! So nice. 
And, yes, I have to label things, otherwise I forget what it is…at least I am honest! Blessings.
Pour into a greased 9×13 pan. Mix together the topping and drop over the top of the cake. 
Swirl into the cake with the back of a knife. Bake approximately 30 minutes or until cake is done.
While cake is cooking, mix together glaze. When cake is done, pour glaze mixture over top while cake is still hot, and cool.
Let cool…and serve.
I needed to cut in the cinnamon mixture deeper into the batter. It is good, and David loved it. Super rich, and full of cinnamon roll flavor. Note: much better on day two.
And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! 
Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.
Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
For the fruit, 2 cups of blueberries, 1/4 cup of sugar, 1 lemon juice and zest, 1 fresh pear – peeled and chopped. Let sit for about a hour to let the juices merry.
Pour over the batter, bake according to the instructions. 
David loved this…super moist, and it was even better served warm with vanilla ice cream!
I have to agree. I don’t like heating up the house in the summer, but for this cobbler, it is a must! Super yummy. Definitely tastes like summer. Note: not weight loss surgery friendly…but three bites and I was done.Blessings.
Mix well or until the jelly is dissolved. Place pork chops (or any other meat) in the marinade for at least one hour before grilling.
I grilled each side for about 5-6 minutes or until done. Let it rest on a plate, covered with aluminum foil for about 5-8 minutes.
I placed the remaining marinade in a sauce pan, and brought it to a boil. Reduced it to a simmer, and reduced the amount by half. When it was reduced, I added about 3 tablespoons of butter. Whisk until blended.
I served the bone in pork chop with sauteed mushrooms and roasted asparagus. I tried to make hollandaise sauce for the asparagus, but that did NOT work out (that is another post). But at least the plum sauce turned out. I was super happy with the texture and the flavor. Not sweet, had a nice tang or bite to it. It was good. David really loved it.
I will be making the sauce again…and pork. Lord help me…this boy and his pork.
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