Mom's Oven Pot Roast with Gravy

 

My Mom made a country pot roast about every other week and it was one of our favorite family meals. I can still remember the aromas that met me at the front door when I came home from school. And her roasts was always so tender you could cut it with a fork. But we didn't use a fork...we used spoons so we never missed a drop of that thick rich gravy! 

Mom's Oven Pot Roast with Gravy

　

3- to 4-pound Chuck roast
flour for dredging
1/4 cup butter
1 teaspoon salt
1/8 teaspoon pepper
1 beef bouillon cube
1/2 cup hot water
1 onion sliced

Gravy

3 tablespoons all-purpose flour
1/4 cup cold water
1 cup sour cream, room temperature

Coat both sides of pot roast with flour. In a Dutch oven, melt butter and brown all sides of the roast. Sprinkle with 1 teaspoon salt and the pepper. Dissolve bouillon cube in hot water; pour over meat. Cover and place in a preheated 350 degree oven; cook 2 hours or until meat is fork tender. Remove meat and vegetables to a warm platter; keep warm while you make your gravy.

Pour drippings from pot roast into saucepan to make 1 1/3 cup. If it comes up short you can add a little beef broth. Blend together flour and water. Heat drippings to boiling; gradually stir in flour and water mixture and cook, stirring constantly until gravy is thickened. Cook 2 minutes longer. Remove from heat and slowly stir in sour cream. Heat through, but do not boil.

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Shrimp Wontons with Sichuan Sauce

 

 

 

 

 

 

 

 

 

 

 

I am not really into spicy foods… I mean I can take a little heat, but not too much.  I usually tone it way down when I am making Chinese food at home.  But one night I was dining at a local Chinese place and the waiter got my order wrong and brought out the wrong dish.  He apologized and said he would return my meal and bring out the correct one, but asked if I wanted to taste this one first.  He said it was the most popular dish on the menu and he was sure I would love it.  So, I tasted it and boy did I love it.  I wanted more. 

 

 

 

 

 

 

 

So, I decided to make it at home. I knew the flavors that made it so delicious and it turned out great!  That was three years ago and I have been making it ever since. Just imagine, tender little shrimp filled dumplings over a bed of soft and tender ramen noodles and a sauce that will make you want to scream, “OMG this is so good.”  

Shrimp Wontons with Sichuan Sauce

Sichuan Sauce

1/4 cup soy sauce 

2 tablespoons chili oil (use less if you want less heat)

1 tablespoon white wine vinegar

1 teaspoon sesame oil

1/2 teaspoon granulated sugar 

Pinch of crushed red pepper

2 garlic cloves, minced 

1 green onion, sliced white and green

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the sauce first by whisking together all ingredients. Warm over medium heat until heated through.  Set aside.

NOTE:  Add only 1 tablespoon of chili oil at first and then taste to see if you need more.  You can adjust your heat by adding more or less chili oil and crushed pepper.  

 

Won Ton Filling

 

1/4 pound peeled and de-veined shrimp 

2 cloves garlic

1/2 teaspoon sesame oil 

1/8 teaspoon salt 

1/2 teaspoon corn starch 

10-20 won ton wrappers 

1 tablespoon chopped scallions 

2 packets Ramen noodles

 

Cut the shrimp into small pieces. Add the sesame oil, garlic, salt and cornstarch, stir to mix well. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add a scoop of the shrimp filling onto the center of a wonton wrapper.  Wet your index finger with water and trace the outer corners of the won ton wrapper. Fold in half and pinch to seal opening.  Once you have a triangle, bring the corners to the middle and pinch together to seal.  Repeat the same to make 10-20 wontons.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Heat up a medium sized pot of water and bring it to boil. Carefully drop the won tons into the pot. As soon as they float to the top, use a slotted spoon to transfer the won tons to a large bowl. 

 

 

 

 

 

 

 

 

 

 

 

Make your Ramen

Boil two cups of water in a medium pot. Add the ramen noodles and cook for 3-4 minutes or until al dente. Drain and remove noodles to a large serving bowl.  Add won-tons on top and drizzle on the sauce.  Gently stir the won tons until coated with sauce.

 

Drain and remove noodles to a large serving bowl.  Add won-tons on top and drizzle on the sauce.  Gently stir the won tons until coated with sauce.

 

 

 

 

 

 

 

 

  

 

Tender little wontons filled with succulent shrimp atop a bed of soft ramen noodles and drizzled in wonderfully delicious sauce! 

 

 

 

 

 

 

 

 

 

 

 

 

So good.  Want a bite?

 

 

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Chocolate Strawberry Bundt Cake

 

 
It’s just a simple cake but oh so decadent and delicious with strawberries baked into the batter. So wonderfully moist you will want to eat it warm out of the oven or cold out of the refrigerator. It comes together in a snap and makes such a pretty presentation.  You can top it with a vanilla or chocolate drizzle. The secret?  It  starts with a cake mix, but that can be our little secret.

Chocolate Strawberry Bundt Cake

1 box chocolate cake mix 

3/4 cup vegetable oil

3 large eggs 

1/4 cup water 

3/4 cup chopped fresh strawberries

1 tablespoon corn starch

1 cup chocolate chips

 

 

 

 

 

 

 

 

 

 

 

 

 

Cake

Preheat oven to 350 degrees.

Toss chopped strawberries in cornstarch and set aside.

Spray a large bundt cake pan (at least 10-12 cup size) with non- stick spray or grease it with oil or butter.  Spray the entire pan if using non-stick spray, all the way to the top.

 

 

 

 

 

 

 

 

 

 

 

Pour the cake mix into a large mixing bowl. Add the oil, eggs and water. Using a hand mixer, mix on medium for 3 minutes.  Using a spatula or wooden spoon, stir in the chopped coated strawberries and chocolate chips until well mixed.

 

 

 

 

 

 

 

 

 

 

 

 

Pour into prepared bundt pan and bake at 350 degrees for 45-50 minutes.  Cool for 10 minutes and then invert onto wire rack or cake plate to cool completely before adding glaze.

Vanilla Glaze

 

1 cup confectioner’s sugar
1-3 Tablespoons milk 

In a small mixing bowl add the sugar and start with a tablespoon of the milk.  Mix and add more milk until you get your desired consistency.  Drizzle over your completely cooled cake.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Glaze

 

1/2 cup heavy cream 

2 teaspoon corn syrup

4 ounces semisweet chocolate, chopped 

 

In a small saucepan, heat cream and corn syrup over medium heat until they come to a simmer.  Remove the pan from the heat and stir in chocolate, whisking until smooth.  Allow to cool at room temperature until slightly thickened.

Drizzle glaze over cake and set aside for at least 10 minutes before serving.

   

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.