It’s the easiest stinking thing on the planet to make. You literally spend less that 5 minutes doing any actual work. The rest of the time (about 6 hours) it just sits in the oven…don’t even check on it. Just let it sit there all lonely and wonderful.

Thus far, I’ve only made the first of the two ways. And I’ve made it twice just this week. Both times, enough to feed 10-12 people. First time in a pot in the oven, the second time in a slow cooker.

Tips and Suggestions:
Here are a few things I’ve learned that will help you when you try this. You know you want to.

1. Firstly, be sure to check out the entirety of The Pioneer Woman’s blog post for this recipe. There are great details, pictures, comments and tips there, too.

2. Regarding the amount of liquid:
The first time I made it (in a pot in the oven), I used the same amount of beef broth called for in the recipe. There were cooking juices left, but not quite enough. Next time I make this in a pot in the oven, I will use more broth.

The second time I made it (in my slow cooker), I used a single 26 oz. carton of beef broth.

There were plenty of juices left (which we not only used to dip the sandwiches in, but I also had enough left over to make the best French Onion Soup I’ve ever had… a post to come soon on that one!). The amount of juice left this time is mostly due to the fact that it was made in a slow cooker. So, adjust according to which method you use and how much of the ‘drippings’ you’d like leftover.

3. Regarding cooking methods:
If you choose to use a slow cooker, set it on low. Not high. I thought I was running short on time, so I took a gamble and set it on high … … I didn’t get shredded beef. It was still amazing. It was still moist and wonderful, but the fibers broke down too far and re-whatevered which ended up making it a nice roast beef instead of a nice shreddable beef. It came out fine. And all I did was slice and chop it up into small pieces so the sandwiches would be easier to eat. But I did panic a little when I tried to shred and it seemed as tough as… well… un-shreddable meat.

So now you know how to stop that from happening. Or if it happens for some other reason, now you know it’s still tasty!

4. Regarding condiments:
Horseradish Sauce is a must. If you like that sort of thing. We do. A lot. This is the one we used.

We also tried it with a balsamico, that was quite good as well.

5. Regarding the leftover cooking juices:
Save it! Oh my word SAVE IT! It is not extra, it is not accidental, it is not leftover, it is not random!!! It is wonderful, perfect and completely necessary. I will post more about this goodness later this evening.

6. Regarding using your broiler:
Watch it. Things burn in there. Just sayin’.

7. Regarding cheeses:
I used mozzarella cheese both times I made this meal. It works really great with it and of course melts wonderfully. Feel free to try other cheeses as well. We happened to have mozzarella on hand, so it’s what I used.

Try it and let me know how yours works out! If you have any questions feel free to ask.

[The following instructions have been adapted from Harold McGee's recipe for making homemade yogurt. This is a bit of an experimental process, so the original instructions are a bit vague at times and heavy on extra information. Here, I will describe what I have found to work best, with pictures along the way.]

The quantities are what I use for the amount I make. I have 1 quart-sized mason jar that I use for the end product. You can make more or less (although, less isn’t much at all) by doubling and what not.

What you’ll need:
1 Medium saucepan
Starter yogurt (details below)
Milk (details below)
Temp gauge
Glass jar(s)
Water, boiled
Kitchen Towels

and for thicker yogurt (almost Greek-style):
A fine-mesh strainer or a colander lined with cheesecloth

The Starter Yogurt and the Milk
First, you will need to obtain a starter yogurt. If you’re in the area, I’d more more than happy to give you an heirloom from my own batch. However, a generic brand from your grocery store will do fine. The additives don’t matter and become insignificant. When I started, I bought my grocery store’s generic brand, plain, no fruit, whatever was on sale. I think I got the low fat one, but whole, none, whatever. The only reason you need this starter yogurt is for the bacteria. For each quart of milk you choose to use, you will need 2 tablespoons for yogurt. And, of course, once you begin your yogurt making process, then next time you make yogurt, save some from your previous batch to make your next one.

Secondly, you will need to choose your milk. To fill my 1 quart-sized mason jar, I use half of a 1/2 gallon container of milk (i.e., 1 quart milk per 1 quart output. 1:1). This way I can make two batches of yogurt with one 1/2 gallon of milk.
I have used both whole milk and 2%. 1% and fat free will work fine too. Try a few out and see which one you like best.

DIRECTIONS
0. The first thing you want to do is sterilize your jar. Bring water to a boil and fill your jar(s). Let the water sit for about 5 minutes and empty (using oven mitts! The jar will get flippin’ hot). Now don’t go un-sterilizing it until you need it or else you’ll need to do this all over again. We want good bacteria, not make-us-sick-bacteria.

1. Heat the milk in the saucepan on low-medium heat until it reaches 180-190 degrees. The milk should be steaming, but should not ever reach boiling. Stir frequently! If you don’t, the milk will burn on the bottom. If your milk does burn, it will create a think brown “skin” on the bottom and sides of your pan. Simply (and gently, for the sake of your pot) scrap off the skin and throw it out. Whether you burn your milk or not, there may be a thin white layer of skin, skim that off as well.

2. Remove milk from the heat and let it cool until it reaches 115-120 degrees. It should still be very very warm. Continue to occasionally stir.

3. Using a few spoonfuls of your warm milk, thin out your yogurt. Remember: 2 tablespoons yogurt per 1 quart milk. Then stir it into your entire batch.

4. Pour the warm milk into your jar(s) and close the jar(s).

5. Using your kitchen towels (I use about 3), wrap the jar so it stays warm. Then, let the yogurt sit for 4 hours. (You can also put the jar in your oven with the light on if you wish.) This process allows the yogurt to set.

6. At this point, your yogurt has set. Refrigerate it to firm the yogurt and to slow the acid production. If you want Greek yogurt, use your fine-mesh strainer (or colander line with cheesecloth) to strain out the whey and lactic acid into a bowl. You can throw out the whey or keep it, there are some recipes that call for it…and evidently if you add some sugar its a nice cool drink… evidently… I haven’t tried this.

And you’re done! Eat it with fruit, honey and/or granola. Or use it in pancakes, waffles, smoothies, soups, sauces, desserts, etc. The possibilities are endless. Enjoy!

Step 1
I look in my fridge and pantry for any of the following:
2 or 3 Tomatillos
cilantro, small handful of fresh (Fresh is best, but I’ve used dried and it’s worked out more than fine.)
parsley, to taste
1 or 2 jalapenos
olive oil (start with 1/3 – 1/2 cup)
salt and pepper (black or white), to taste
1 medium onion
2 -3 cloves of garlic

Step 2
This step brings out some extra flavor and makes the onions and garlic a bit more mild. Turn on your broiler and broil tomatillos (husks removed and tomatillo washed), onions (peeled, sliced in half or in large chunks), garlic (peeled) and jalapenos for 5 – 7 minutes. Watch the garlic, they may need to be taken out sooner if they start browning too much. Some people put theirs in the oven at 400º for 20 – 40 minutes, but I don’t need mine super roasted and the 5 – 7 minutes in the broiler works fine for me.
Experiment and see which way works best for you.

Step 3
Cut your ingredients into chunks (preferably ones that will fit in whatever size blender/food processor you have), seed the jalapenos (unless you want heat that kicks you in the mouth a little), add the olive oil and spices, and start blending until you get the consistency you want. Chunky, pureed, whatever you want. Taste it, smell it, add what you think is missing. Sometimes a touch of your favorite vinegar can bring out some really nice flavors, but don’t go too over board with it.

Black Bean Mango Salsa
Serves 4
It’s also great with chicken or with a salad.
INGREDIENTS
* 1 cup cooked or canned black beans, drained
* 1 medium mango, peeled and coarsely chopped (about 1 cup)
* 1/2 cup finely chopped white onion
* 1 jalapeno, stemmed, seeded and finely diced
* 1 teaspoon dried cilantro
* 1/2 cup fresh lime juice
* 1/4 cup olive oil
* Salt and freshly ground white pepper, to taste

DIRECTIONS
Combine all ingredients in an appropriately sized bowl. You can make it up to a day ahead of time and refrigerate it. Bring to room temperature about an 1 hour before serving.

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Seared Tuna
Serves 2
INGREDIENTS
* 2 tablespoons olive oil
* Salt and freshly ground pepper, to taste
* Two 1/4-inch thick tuna steaks (6 ounces each)

DIRECTIONS
In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. If you wish, cut the seared tuna into 1 1/2″ squares just before serving, or leave whole.

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Tostadas:
INGREDIENTS
2 cups peanut oil
4 flour tortillas, cut into 6-inch diameter rounds

DIRECTIONS
In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside.

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Place the Tostadas on a plate. On top of that place a few spoonfuls of a Salsa Verde (recipe to follow). Then place the Seared Tuna, followed by the Black Bean Mango Salsa.

66.6 miles

I love summer, except for this. My car takes about 20 minutes to decide that its A/C should be cold and not hot…which is about the length of time it takes me to get most of the places I go. 90% of everywhere else I go takes less time. Go figure.

INGREDIENTS
* 1 cup chicken/vegetable/beef stock (or 1 cup water, and 1 bullion cup)
* 1 cup couscous
* 1 tablespoon extra virgin olive oil
* 1 tablespoon lemon juice
* pepper, to taste
* white wine vinegar

* 1 tablespoon extra virgin olive oil
* 3/4 cup mushrooms, sliced
* dash of garlic powder
* salt and pepper to taste

DIRECTIONS
1. In a medium sized saucepan:
If using stock, bring to a boil.
If using water+bullion, bring water to a boil and add bullion cube. Crush and stir till dissolved, and bring to boil again.
2. Add couscous, stir quickly, cover and remove from heat. Let sit for 3-5 minutes (do not disrupt the couscous!).
3. Fluff with a fork. Add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, pepper and a drizzle of white wine vinegar. Stir, and set aside.
4. In a small skillet, heat 1 tablespoon of olive oil. Add sliced mushrooms to the pan and sprinkle a dash of garlic powder and the pepper to taste. Saute until heated through and tender.
5. Add sauteed mushrooms to couscous and stir.

Sauteed Asparagus
Serves 2 – ish

INGREDIENTS
* 1 bundle asparagus
* 2 tablespoons extra virgin olive oil
* 2 cloves garlic, minced
* salt and pepper, to taste

DIRECTIONS
1. Heat olive oil on medium heat in a skillet large enough to hold all of the asparagus.
2. Crush the garlic cloves and peel off skin. Rip apart garlic into chunks and lightly saute in skillet on low – medium heat for one minute.
3. Add asparagus. Saute until tender (or desired doneness). I do not like overcooked, mushy asparagus. So I turn off the heat as soon as they start feeling tender and are slightly browned.

Roasted Rack of Lamb
Recipe adapted from All Recipes

Serves 2 (Assuming you’re having a side and not only eating a rack of lamb…)

INGREDIENTS
* 1/3 – 1/2 cup bread crumbs
* 3 cloves garlic, minced
* 2 sprigs chopped fresh rosemary
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
* 1 (7 or 8 bone) rack of lamb, trimmed
* 1 teaspoon salt
* 1 teaspoon black pepper
* 2 tablespoons olive oil
* 1 tablespoon stone ground mustard

DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1.5 minutes on both sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. (Use a spoon to help cover the whole rack). Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 16-18 minutes, depending on the degree of doneness you want. I have found 17 minutes is the perfect time for my oven. The lamb comes out a perfect medium. Let it rest for 5 to 7 minutes, loosely covered, before carving in half (between ribs).

Her name is Christina Entcheva. If you haven’t had the privilege of enjoying her art yet, go check out her website and her etsy shop. Seriously. Now. I wasn’t kidding.

I met Christina in third grade (…?… I think third… It’s been a while.) She was just as much an artist then as she is now — plus ~15 years experience and growth, of course. We all knew she was a gifted artist then; and when you go to her website and see her illustrations, you’ll know what I’m talking about.

Her work is quite ingenious and her natural talent is rare. So go enjoy her work. Buy some prints. Buy some buttons. Beg her to create more.

There are a few more hours left for the giveaway at Awakened Aesthetic. Don’t miss this.

Definitely not the most productive morning I’ve ever had…

Number of things crossed off “to do list”? .5 (skinning the chicken was only half of the battle toward a successful dinner)

…of about 14…