Meaty 4 Bean Chili

Meaty 4 Bean Chili recipe |

Meaty 4 Bean Chili recipe |

We have been having THE BEST fall on record.  It’s been sunny, 60’s or 70’s and I have been in heaven.  The only negative is that my brain says “BBQ something because its warm outside”, but my stomach says “make chili or soup because it’s fall darnit”.  I gave in today and made a big humongous pot of meaty chili today and loaded it with 4 different beans.  The house smelled just the way fall should smell.  Well almost, it would’ve been even perfecter with pumpkin cookies baking in the oven too.  ūüėČ  

Meaty 4 Bean Chili |

This chili recipe has 2 kinds of beef.  Ground and chunks of stew meat.  The oldest kid said “I’m kinda diggin these chunks of beef”.  Yeah, me too kid.  Me too.  I’m sure I’ll hear that some of you don’t think chili should have beans, but I personally like having beans in my chili, so if you want, omit them.  

Meaty 4 Bean Chili |

While the chili was bubbling away I took the opportunity to photograph a few of the toppings.  With my crazy new life, playing with my camera is few and far between anymore.  So when the moment arises, I have to snap to it.  See what I did there?  :)  

Meaty 4 Bean Chili |

I’m in the process of teaching myself how to use a Canon.  I’ve been a Nikon girl for the longest time, but we bought a Canon for work and, well, I figured I’d better get it figured out.  I’m still trying to figure out the color and focus.  

Meaty 4 Bean Chili Recipe |

This would be a great recipe in the slow cooker/crockpot.  Make as directed, but when you get to the point of adding the spices, add the meat & onions to the slow cooker and proceed with adding spices, tomato etc.  Cook on high for 3 hours or low for 8 hours.  

Meaty 4 Bean Chili

Yield: 8-10 servings

Meaty 4 Bean Chili

A delicious and meaty 4 bean chili that's perfect for the cool fall and winter months.


  • 4 tablespoons olive oil, divided
  • 2 medium onions, diced small
  • 1 pound ground beef
  • 1 pound stew meat, cut into 2 inch cubes
  • 1/4 cup chili powder
  • 1 tablespoon kosher salt
  • 2 teaspoons cumin powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground black pepper
  • 12 oz bottle lager or other light beer
  • 28 oz can crushed tomatoes
  • 2 tablespoons minced garlic
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 1 can black beans, rinsed
  • 1 can pinto beans, rinsed
  • 1 can kidney beans, rinsed
  • 1 can Great Northern white beans, rinsed
  • Toppings:
  • Cilantro
  • Avocado Slices
  • Sliced Green Onions
  • Shredded Cheese
  • Sour Cream


  1. Add 2 tablespoons olive oil to a large heavy pot with a lid over medium-high heat. Add onions and saute until translucent, about 4 minutes. Use a slotted spoon and remove to a bowl. Heat up the pot again and add the remaining 2 tablespoons olive oil. Add the ground beef and stew meat and brown until the chunks are no longer pink inside, about 5 minutes. Add the chili powder, salt, cumin, cinnamon and pepper and stir to combine. Pour in the lager and stir for a minute or 2. Add the crushed tomatoes, garlic, tomato paste, beef stock and the 4 types of beans. Stir to combine and bring to a boil. Cover and reduce heat to simmer for 2 hours. Ladle into bowls and top with toppings of choice.

Other great chili recipes:

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Beef Stroganoff – Hamburger Helper Style

Beef Stroganoff via

Beef Stroganoff via

I took a poll on Facebook¬†asking what you wanted to see for an upcoming post. ¬†It was a evident that you all wanted some homemade Hamburger Helper style Beef Stroganoff. ¬†I’m a giver, so here I am…serving it up!

Hamburger Helper Style Beef Stroganoff from

This recipe is so easy to make. ¬†I based if off my recipe for original Hamburger Helper¬†with a few tweaks. ¬†One bite from the Hubs and he was in HH heaven…..again. ¬†That man likes his hamburger helper.

Beef Stroganoff from

I tossed in a few mushrooms because I happen to like them. ¬†If you want to keep it original, then just omit them. ¬†I won’t call the Mushroom Council and tattle on you. ¬†Swear.

Beef Stroganoff Hamburger Helper Style -

This collage was swapped…add the beef stock and milk then the spices. ¬†:) ¬†Someone needs to fire the QA lady. ¬†Or give her more java.

Beef Stroganoff via

Cover and let that baby simmer for 10 minutes or until the pasta is done to your liking.  Last, add in the sour cream and ring the dinner bell.

Beef Stroganoff ‚Äď Hamburger Helper Style

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 25 minutes

Yield: 4 Servings

Beef Stroganoff ‚Äď Hamburger Helper Style

A quick family-pleaser made in one pot. No need to buy the boxed stuff ever again. It's easy to make from scratch!


  • 4 large mushrooms
  • 1 teaspoon olive oil
  • 1 lb ground beef
  • 8 ounces wide egg noodles
  • 2 cups milk (I used fat free)
  • 1 1/2 cups hot water (or beef stock)
  • 1/2 teaspoon Better than Bouillon Beef Base (omit if using pre made beef stock)
  • 1 tablespoon cornstarch or flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2/3 cup sour cream (I used light)


  1. Heat a large skillet over medium-high heat. Add the olive oil and brown the mushrooms. Remove to a bowl and set aside.
  2. Add the ground beef and brown. Discard all but 1 teaspoon of fat. Bring back to medium high heat and add the noodles, milk, beef stock, mushrooms, cornstarch, salt, pepper and paprika. Stir to combine and cover. Lower the heat to medium and allow to simmer for 10-12 minutes, or until the noodles are cooked through.
  3. Add the sour cream and simmer for 5 more minutes. Serve immediately.

Beef Stroganoff via

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Homemade Hamburger Helper

Homemade Hamburger Helper via

Homemade Hamburger Helper via

I would like to start this post by stating that I have never made or eaten (that I recall) Hamburger Helper.  Ever.  My husband, on the other hand adores his salty boxed 1st love and asks on occasion if I’d make it for him.  We’ve been married for over 12 years and tonight….he got his wish.  Well, sort of.  You know me, I hate boxes and processed food, so I made it from scratch-a-roo.  You know what, it takes just as long to make it from scratch as it does to make it from a processed box?  Yep, true stuff.  Best part….you get to control the amount of salt.  No vats of water will be required after consuming this meal and it will make your box loving husband a very happy boy.  Maybe now that I have him all greased up with his favorite meal, I should slip in the “I want new countertops in the kitchen” plug?  What do you think?  :)  Ok, you’re probably right…let’s go make some Triple H.

Homemade Hamburger Helper -

Start off by adding a small amount of oil to your large hot skillet and add 1 lb of ground beef (see I didn’t say hamburger Nelly).  Brown it and scoop out any excess drippings before continuing.


Toss in 2 cups of uncooked elbow macaroni.


Add in 2 1/2 cups milk (I used fat free but feel free to fatten it up to your hearts content)


Also add in 1 1/2 cups hot tap water.


Mix together the spices.


Add them to the ground beef and noodle mixture and give it a quick stir.


Bring it to a boil then turn down the heat to simmer and cover.  Make sure to watch it to make sure it doesn’t get too dry.  Add a small amount of milk or water if you notice this happening.  Cook for 10-12 minutes, or until the pasta is al dente.


As soon as the pasta is done, toss in 2 cups of grated cheddar cheese.  Give it a good stir and ring the dinner bell.


Simple – right?  Skip the box and make it from scratch next time.  You’ll be glad you did and the kids will clean the bowls with their fingers.  (yes that happened)

Homemade Hamburger Helper

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Makes 4-6 Servings

Homemade Hamburger Helper

Easy to make and a real crowd pleaser. Try it from scratch, you'll be glad you did.



  1. Heat a large skillet over medium-high heat. Spray with cooking spray and add the ground beef. Brown until cooked through and no longer pink. Discard any fat. Add the pasta, milk, water and spices and stir to combine. Bring to a boil and turn the heat down to simmer. Cover and cook for 10-12 minutes, or until the pasta is al dente. Add the cheese and stir to combine. Serve immediately

Try these other quick weeknight recipes:

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Lambs & Clams: Lamb & Roasted Root Vegetable Shepherd’s Pie

Lamb Roasted Root Vegetable Shepherds Pie from

Lamb and Roasted Root Vegetable Shepherds Pie via

It’s that time again. ¬†Lambs & clams time, that is. ¬†For the past 2 months I have been doing a post about either lamb or clams for the Charleston Wine + Food Festivals Lamb and Clams contest. ¬†The person who wins the most votes over a 4 month period will get an all expense paid trip to the festival in March. ¬†To say I am excited about this challenge would be an understatement. ¬†I love a good challenge…and especially when it incorporates food.

This month’s challenge is Border Springs Farms Lamb Shoulder.

Lamb Roasted Root Vegetable Shepherds Pie 2

Now let me just say…lamb + roasted root vegetables in a shepherds pie? ¬†Sometimes crazy combos come to me and not always do they create food nirvana, but I can assure you that this combo works…and works very well! ¬†I made this for my husband and I for lunch and it was so good I made another baking dish and we had it for dinner the same night. ¬†Yep, that good.

Lamb Roasted Root Vegetable Shepherds Pie via

Start off by roasting up some roots and onions. ¬†I yanked these gorgeous beets and carrots from my garden… DECEMBER. ¬†Yes, I am baffled by this weather but I am not complaining. ¬†Typically we have lots of snow on the ground and I would be wishing I could garden, not actually doing it.

Roasted Root Vegetables

Rough chop up some beets, onions, carrots & fresh sage.  Drizzle with olive oil and s&p and roast them with the yams for about 40 minutes, or until they are easily pierced with a knife.


After the yams have roasted and cooled, they are easily peeled and mashed with a fork.  I added some butter, sour cream and salt and pepper and set them aside while I finished the rest of the dish.

Sauteed Mushrooms

For some added texture, I browned mushrooms with fresh sage, salt and pepper.  Toss them in the pan with the roasted roots while you continue with the lamb.

Border Springs Lamb

Toss 1 pound of lamb shoulder that’s been cut into bite sized pieces with flour, salt and pepper. ¬†Sear on all sides in a tablespoon of butter. ¬†As they have browned, remove them to the baking sheet with the roasted root veggies & mushrooms. ¬†Repeat with the remaining lamb. ¬†No need to cook them all the way through, this is just enough to get a good crust on them that will keep the juices from weeping while it bakes.

Deglaze the Pan

Deglaze the pan with red wine.  Scrape up all of those delicious browned bits.

Wine Reduction

Toss in some slivered garlic and more fresh sage and now it’s time to toss all of the lamb and veggies together and top it with the mashed yam. ¬†Bake it in the oven for 25 minutes and then it’s game on.

Lamb & Roasted Root Vegetable Shepherd's Pie

You can vote for this recipe on Charleston Food + Wine’s Facebook page. ¬†Thank you for your vote!

Lambs & Clams: Lamb & Roasted Root Vegetable Shepherd’s Pie

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 Servings

Lambs & Clams: Lamb & Roasted Root Vegetable Shepherd’s Pie

Although there are a lot of steps, this dish comes together easily. Reheat any leftovers in the oven as the microwave will make the roasted vegetables rubbery.


  • 2 medium beets, scrubbed and cut into bite sized pieces
  • 1/2 large yellow onion, peeled & cut into bite sized pieces
  • 3 medium carrots, scrubbed, scraped & cut into bite sized pieces
  • 3 sprigs fresh sage
  • 1 tablespoon olive oil
  • salt & pepper, to taste
  • pinch red pepper flakes
  • 1 large yam, scrubbed
  • 2 teaspoons butter
  • 1/4 cup sour cream
  • zest from 1/2 orange
  • salt & pepper, to taste
  • 1 tablespoon butter, divided
  • 4 large mushrooms, cleaned and cut into bit sized pieces
  • 1 tablespoon fresh sage, coarsely chopped
  • salt and pepper, to taste
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb lamb shoulder, cut into bite sized pieces
  • 1 cup red wine
  • 2 cloves garlic, slivered
  • 2 teaspoons fresh sage


  1. Preheat oven to 425 degrees F.
  2. In a small baking dish add the beets, onion, carrots, sage sprigs, tablespoon olive oil and season with salt, pepper and pinch of pepper flakes. Toss gently to coat and roast for 40-45 minutes. Remove from the oven and set aside. (leave the oven on)
  3. Add the yams to the oven and bake for 45-60 minutes, or until soft when pierced with a knife. Remove and allow to cool just until you are able to handle them. Put the yam flesh in a medium bowl and add 2 teaspoons butter, sour cream, orange zest and season with salt and pepper. Set aside.
  4. While the vegetables are cooking, heat an oven proof skillet over high heat. Add 1 teaspoon butter and add the mushrooms, sage and season with salt and pepper. Brown the mushrooms, about 4 minutes. Remove from the skillet and add to the roasted vegetables.
  5. In a medium bowl, add the flour, salt and pepper and toss the lamb pieces in the flour mixture, removing any excess flour. Return the skillet to medium-high heat and add the remaining butter. Add the lamb in a single uncrowded layer and brown on each side. Remove to the roasted vegetable dish as they brown, repeat with remaining lamb.
  6. Add the wine and deglaze the pan scraping up the browned bits in the pan, about 1 minute. Add the slivered garlic and sage and add the roasted vegetables, mushrooms and lamb. Toss to coat in the red wine mixture and remove from the heat. Top with the yam mixture and bake at 425 degrees F for 25 minutes, or until the top is starting to brown and the lamb mixture is bubbling around the edges. Remove and serve immediately.

See the Other Entries for this Month:

Vivek‚Äôs Epicurean Adventure ‚Äď Spicy Lamb Tacos

Taste Food Blog РPomegranate Lacquered Lamb with Quinoa Pilaf & Spicy Hummus

A Cook Blog РCassoulet

Mango Tomato РLamb Tacos

Eat Drink RI РBraised Lamb Shoulder

Bunkycooks РLamb au Vin

One Vanilla Bean¬†‚Äď Arepas with Shredded Lamb, Sofrito & Herb Oil

Disclaimer: I received a lamb shoulder from Border Springs Farm for the purpose of recipe development.  I was not paid to write this post and all opinions are my own.  One person will be selected from a group of 7 food bloggers to receive an all expense paid trip to the Charleston Wine + Food Festival.
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New Blog Design + @Emeril Sopressata Calzone Recipe – #SeriousSandwich

Emeril's Sopressata Calzone Recipe - Click Image to See Post

Today marks 6 years that Farmgirl Gourmet has been around in the blogosphere. ¬†Can you believe it? ¬†4 of those years were spent as the “if I remember to do it” website, but the last 2 have been a whirwind of posts, working with brands like Emeril Lagasse and others¬†and just the most amazing rollercoaster ride ever. ¬†I hope I never have to get off of it. ¬†Updating my blog from Blogger to WordPress was a decision I made over a year ago. ¬†Being the control freak that I am, I wanted to do it all myself. ¬†Therefore…a year and a half later, here we are. ¬†It’s not completely perfect yet, but I didn’t want to wait a second longer. ¬†Here’s a little stroll through the past iterations of Farmgirl Gourmet via Way Back Machine. ¬†Such a cool tool if you want to see how websites have improved over the years.

I hope you enjoy the more visually new and improved Farmgirl Gourmet. ¬†Let’s go make some of Emeril’s tasty calzones? ¬†Shall we?

Today is the day!! ¬†Yes, it’s my blogiversary, but it’s also the day that Emeril’s new book Kicked-Up Sandwiches hits the bookshelf! ¬†CONGRATS EMERIL! ¬†This is a great book filled with every kind of sandwich you can imagine. ¬†Each one has¬†tantalized¬†our¬†taste buds¬†with deliciousness. ¬†Especially those peanut butter cookies. ¬†OH BABE! ¬†I will be starting a giveaway for the book on Saturday, so don’t go buy it just yet. ¬†Well, unless you can’t wait….I can’t blame you. ¬†It’s delicious! ¬†Just like this calzone recipe. ¬†I am a sucker for a good calzone and Emerils recipe hits the nail on the head. ¬† Thanks to Emeril and the folks at Morrow Cooks¬†for allowing us to publish a few of the recipes before the book is released. ¬†Speaking of that, if you’d like to preorder/order online click here or here. ¬†Stay tuned for my book giveaway! ¬†Alright, I’m hungry, how about you?

Sopressata and Genoa Salami Calzones

Yield: 4 Calzones

I love this calzone with a variety of salami, but this is a recipe where you can safely go in many directions. Change up the cheese, use roasted red peppers or saut√©ed mushrooms instead of the meat, add Roasted Garlic (page 79) . . . I could go on and on. And you don‚Äôt have to eat them right out of the oven, either‚ÄĒthey travel well, so pack your picnic basket! 1 recipe Semolina Pizza Dough (page 298)


    For Calzones:
  • 1 cup Quick Tomato Sauce for Calzones (recipe follows) or your favorite jarred pizza/pasta sauce
  • 1 cup chopped fresh basil leaves
  • 8 ounces mixed sopressata, hot sopressata, Genoa salami, and/or pepperoni, chopped
  • 1 cup ricotta cheese, drained
  • 8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
  • ¬ľ cup finely grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • Flour or cornmeal, for dusting the pizza peel
  • Quick Tomato Sauce for Calzones:
  • 1 3/4 c ups
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • One 28-ounce can whole peeled tomatoes, drained and pureed
  • 1 sprig fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil


  1. Place a pizza stone in the bottom third of the oven and preheat the oven to 500¬įF. (Alternatively, place an upside-down rimmed baking sheet on the rack in your oven.)
  2. Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8-inch rounds. Spread ¬ľ cup of the tomato sauce over the bottom half of each round, leaving a 1-inch border. Sprinkle ¬ľ cup of the basil and one-quarter of the cured meats evenly over each portion of sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.
  3. Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.
  4. Quick Tomato Sauce:
  5. Heat the olive oil in a small saucepan over medium heat. Add the onion and garlic, and cook for 3 minutes, until soft. Add the tomatoes, thyme sprig, salt, and pepper, and simmer for 20 minutes. Remove from the heat. Stir in the extra-virgin olive oil, discard the thyme sprig, and set aside until ready to use.

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Lamb Roulade with Mushroom Duxelles & Tawny Port Jus

Lamb Roulade with Mushroom Duxelle's and Tawny Port Jus

A few weeks ago I received an email asking me if I would like to participate in a recipe contest for the Charleston Wine + Food Festival with the winner receiving an all access pass to the festival in March.  I, of course, said yes, because I love a good challenge (and I love South Carolina).

The contest is called Lambs & Clams and each participant receives one or the other over the coarse of 4 months, or as I just found out, both for the last challenge. ¬†A couple of weeks go by and a giant box appears on my doorstep. ¬†Inside…a leg of lamb from Border Springs Farm. ¬†A gorgeous leg of lamb that was almost too amazing to eat. ¬†Next up, figure out what to do with it. ¬†Because of the size of the leg, I decided to break it down to make 2 different meals. ¬†We had it roasted with fresh horseradish & roasted garlic and it was incredible. ¬†But wait, there’s more. ¬†Tonight, we had the roulade pictured above and it was….unbelievable. ¬†Like, lick the plate, unbelievable…and it was not hard to make at all and took less than an hour from start to devouring.

I hope you enjoy following along this contest with me. ¬†There will be voting on Charleston Wine + Food Facebook page, so I encourage you to go vote for your faves (hopefully that’s me). ¬†Let’s go make some deliciousness.

Preheat the oven to 375 degrees F. ¬†First up is the Duxelles. ¬†It sounds really fancy, right? ¬†If you’ve ever made (or eaten) Beef Wellington, duxelles is the mushroom mixture between the beef and the puff pastry crust. ¬†Typically it is minced mushrooms, but I decided I wanted more texture so I kept the mushrooms more diced than minced. ¬†They are cooked in shallots, butter, garlic and rosemary and I will warn you that you should not¬†get a spoon out to test. ¬†This is my public service announcement.

All great meat dishes deserve a drizzle of jus, so I whipped up a simple Tawny Port jus with rosemary, shallots and butter. ¬†So easy and I proclaimed I would make a martini with the leftovers. ¬†It’s delish. ¬†Did I mention easy? ¬†Ok, moving on.

Butterfly a 2 lb piece of Lamb. ¬†Layer between parchment and pound it with a kitchen mallet until it’s about 3/4 inch thick.

Season the inside with salt and pepper and add the duxelles.  Roll it up like a cinnamon roll and tie with kitchen twine.  If some of the duxelles falls out, stuff it back in.

Heat up the same pan you made the duxelles and the jus in and add a tablespoon of olive oil.  Season the outside of the roulade with salt and pepper and add it to the hot pan.  Sear on all sides for about 2 minutes per side, just until browned.  If the pan you are using is oven-safe, then add the pan to the oven, if not, transfer the roulade to a small rimmed baking sheet and bake for 15-20 minutes.  Remove and cover with foil and allow to rest for 10 minutes.  Slice into 1 1/2 inch thick slices and serve over mashed potatoes or parsnip puree.  Drizzle the jus over and around and serve.

Lamb Roulade with Mushroom Duxelles & Tawny Port Jus
An easy and elegant lamb roulade with mushroom duxelles and a luscious port jus.

Lamb Roulade with Mushroom Duxelles & Tawny Port Jus

Serving Size: 4 Servings

Lamb Roulade with Mushroom Duxelles & Tawny Port Jus


  • Duxelles
  • 1 pound button mushrooms, cleaned & small diced
  • 1 tablespoon olive oil
  • 1/3 cup minced shallot
  • 3 cloves garlic, minced
  • 1 tablespoon rosemary leaves
  • 1 tablespoon unsalted butter
  • Tawny Port Jus
  • 1 tablespoon unsalted butter
  • 1 cup minced shallots
  • 1 large sprig rosemary
  • 750ml Tawny Port
  • 3 cups beef stock
  • 2 tablespoons unsalted butter
  • Roulade
  • 2 pounds leg of lamb, boneless, butterflied
  • salt and pepper to taste
  • 1 tablespoon olive oil


  1. Duxelles: In a large saute pan, add the olive oil and heat over medium-high heat. Add the shallots and mushrooms and season with salt and pepper. Saute until the liquid has evaporated and the pan becomes dry, about 5 minutes. Add the garlic, rosemary and butter and stir until butter is melted. Remove from the pan to a bowl and cool completely.
  2. Port Jus: In the same large saute, add 1 tablespoon butter and melt over medium-high heat. Add the shallots and saute until they become translucent, about 3 minutes. Add the bottle of wine & rosemary and turn the heat to high. Boil until the wine has reduced by half. Add the beef stock and continue to boil until the mixture has reduced by half (about 2 cups total remaining). Strain the liquid through a fine meshed sieve into a clean small saucepan. Return to medium heat and add the butter and stir until melted. Turn to low to keep warm.
  3. Roulade: Preheat the oven to 375 degrees F. Place the butterflied lamb between 2 pieces of heavy parchment paper or plastic wrap. Pound until it's about 3/4 inches thick. Sprinkle with salt and pepper and cover with the duxelles. Roll from the wide end into a roll. Tie with kitchen twine to secure. Using the same large saute (or an ovenproof large frying pan) heat 1 tablespoon olive oil over medium-high heat. Add the roulade and brown on each side, about 2 minutes per side. Place in the oven and roast for 15-20 minutes. Remove and allow to rest for 10 minutes. Cut into slices and drizzle with the Port Jus and serve.

Disclaimer: I was provided the leg of lamb free of charge.  All opinions are my own and I was not compensated to write this post or for a positive review.
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Pot Roast kinda day…

What a wonderful autumn day! And what better to have for dinner than Pot Roast. There’s something about eating pot roast on a cool day after being outside raking leaves or giving your trees their final fall haircut. The recipe that follows was in our local newspaper a few years back and is always a crowd pleaser. I hope that you will enjoy it as well.

Pot Roast kinda day…


  • 3 1/2 lb chuck roast
  • 1 beer (3/4 of bottle)
  • 1/2 tsp old bay seasoning
  • 1 tbsp sweet paprika
  • 2 tsp ground chipotle
  • 1 tbsp worcestershire
  • 3 sprigs of rosemary
  • 1 large sprig of thyme
  • salt and pepper
  • Remaining Ingredients:
  • 2 medium potatoes, peeled and quartered
  • 2 medium onions, peeled and quartered
  • 2 carrots, peeled and quartered (or 2 cups of baby carrots)
  • 1 head garlic, peeled
  • 2 mild chiles, halved, seeded and diced small
  • 1 1/2 lbs green beans, trimmed
  • 1 small butternut squash, peeled and cubed


  1. Heat a cast iron dutch oven over medium high heat.
  2. Add 2-3 tbsp olive oil and rub meat with coarse salt. Sear on all sides until brown, about 10 minutes. Mix remaining ingredients in a small bowl and pour over meat.
  3. Cover and put in a 350 oven for 1 hour.
  4. After the roast has cooked an hour, remove from the oven and add the vegetables, layering potatoes, carrots and squash on the bottom and the remaining vegetables on top. Pour a little of the juice over the vegetables, cover and return to the oven for 1 1/2 hours. Test the meat at this point. If you like it medium then you can remove it from the oven. If you like it more done, then cook for another hour. Slice or cut the meat into chunks and serve with the vegetables and lots of juice.

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