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Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

Posted by on Feb 15, 2017 in beef, Blog, Bready or Not, gluten-free, healthier, main dish | Comments Off on Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

For this day after Valentine’s Day, we’re not talking chocolate or sweets. Instead, let’s go straight for a big chunk of meat: using a chili and coffee rub to make sliced roast beef!

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

I was pretty intimidated the first time I tried a basic recipe for this dish. It didn’t help that it made way too much rub, which I tried to use up anyway, which meant the roast started smoldering like a log when it started cooking. Whoops.

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

Despite the hassles, my husband loved the end result, so I resolved to re-do the recipe and get it right. I think my husband’s feedback on each iteration was just a big hint to keep making these roasts.

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

He likes these served up as sliders. On a piece of aluminum foil, I use my dinner rolls, add a piece or two of meat, a dollop of coarse mustard, and a sprinkling of shredded cheese. I close the rolls and pour some melted butter on top, wrap the sliders in the foil, then bake until the cheese is melted. Perfection.

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

I think this roast beef has spoiled us. This recipe gives you the freshest meat possible, and if you catch eye of round roasts on sale, whoa is this a bargain!

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

A Bready or Not Original! Use an eye of round roast to easily make the best roast beef sandwiches you've had in your life.
Course: Main Course
Keyword: beef, citrus, coffee
Author: Beth Cato

Ingredients

  • 1 Tablespoon dried onion
  • 1 orange zested and juiced
  • 2 Tablespoons fresh orange juice
  • 1 1/2 Tablespoons coffee finely ground
  • 1 1/2 Tablespoons chili powder
  • 1 1/2 teaspoons kosher salt
  • 4 garlic cloves minced
  • 2 - 2 1/2 pound eye of round roast

Instructions

  • Move your middle oven rack down a slot to be near the bottom and preheat oven to 475-degrees. Use a small roasting pan, or prepare a rimmed cookie sheet with aluminum foil and place a rack on top of it. Apply nonstick spray.
  • Combine the first seven ingredients in a small bowl. If the rub is too thick, add a touch more orange juice or water. Spread the mixture all over the roast.
  • Bake meat for 12 minutes, then turn it over and bake for another 12 minutes. It may start smoking because of the thick seasoning on the meat; if so, turn on the vent and keep an eye on things.
  • Without opening the oven, reduce heat to 300-degrees. Roast for another 30 minutes, or until a thermometer registers 120-degrees in the center.
  • Let the meat rest at room temperature for 30 minutes. Don't remove the crusted seasonings.
  • Wrap the roast in parchment paper and then encase in plastic wrap. Refrigerate it for 8 hours or overnight.
  • Serve the meat by cutting it into thin slices. Serve in hot or cold sandwiches, wraps, on crackers, or eat straight out of hand.
  • OM NOM NOM!

Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef

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Bready or Not: Maple Chicken Thighs

Posted by on Jan 18, 2017 in Blog, Bready or Not, chicken, gluten-free, healthier, main dish, maple | Comments Off on Bready or Not: Maple Chicken Thighs

You know I love maple-flavored sweets. Maple works in a savory way, too–and creates meaty magic in this recipe for Maple Chicken Thighs.

Bready or Not: Maple Chicken Thighs

This is some seriously good chicken. It marinates for up to a day in the fridge, resulting in tender, lightly-sweetened chicken. It does not create a heavy glaze and it’s not like teriyaki. It is… just plain delicious.

Bready or Not: Maple Chicken Thighs

Honestly, I think the leftovers are even better. This chicken is phenomenal cut up in a salad or used with a touch of dressing in a wrap.

Bready or Not: Maple Chicken Thighs

This is yet another recipe inspired from the cookbook Maple by Katie Webster. (Seriously, if you love maple, get this book.) The original version of this recipe included shallots (which I never buy) and apples and pears (which I knew my husband wouldn’t want with his supper).

Bready or Not: Maple Chicken Thighs

Give this chicken recipe a try, and discover a new way to love maple!

Bready or Not: Maple Chicken Thighs

These chicken thighs need to marinate for at least 12 hours, so plan ahead! The sweet-savory marinade penetrates the chicken, creating wonderful flavor and tenderness. The leftovers are phenomenal! Modified from the cookbook Maple by Katie Webster.
Course: Main Course
Keyword: chicken, gluten free, maple
Author: Beth Cato

Ingredients

  • 3/4 cup apple cider or apple juice
  • 1/2 cup pure maple syrup
  • 1 Tablespoon apple cider vinegar
  • 3 green onions white parts only, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 - 3 lbs boneless skinless chicken thighs each thigh cut into thirds

Instructions

The day or night before serving

  • In a medium bowl, whisk together the apple cider/juice, maple syrup, vinegar, white portions of green onions, ginger, thyme, salt, and pepper. In a gallon-size re-sealable bag, place the cut-up chicken. Pour in the marinade and seal the bag.
  • Refrigerate the bag for 12-24 hours, turning the bag every so often.

To cook

  • Preheat oven at 425-degrees. Place the chicken in a 13x9 baking dish with all or some of the marinade; the chicken shouldn't be fully covered.
  • Bake for about 40 minutes, turning chicken once at the halfway point.
  • Chicken is fabulous fresh and as leftovers! Cooked chicken can also be portioned and frozen.

OM NOM NOM!

     

    Bready or Not: Maple Chicken Thighs

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    Bready or Not: Butternut Squash and Quinoa Salad

    Posted by on Sep 28, 2016 in Blog, Bready or Not, cheese galore, gluten-free, healthier, main dish, side dish | Comments Off on Bready or Not: Butternut Squash and Quinoa Salad

    Bready or Not has featured a whole lot of sweets in recent weeks. Let’s switch to something delicious and healthy instead: Butternut Squash and Quinoa Salad.

    Bready or Not: Butternut Squash and Quinoa Salad

    This still has a little bit of sweetness going on. Butternut squash is naturally awesome that way, and a sprinkling of cranberries adds some extra oomph. Add some pecans for crunch and feta because CHEESE, and this creates a bowl of happiness. The quinoa adds protein and kinda enjoys the ride along with all the other flavors.

    Bready or Not: Butternut Squash and Quinoa Salad

    I cobbled this together from several other recipes. I wanted something that I could invest some time in and then use as a quick-fix dinner for several more days. I parcel it into three or four containers, depending on the size of the squash, and my meals are set! Or, you could use this as a gluten-free main dish or side dish to feed a group.

    Bready or Not: Butternut Squash and Quinoa Salad

    I can offer a few useful tips, too. I cook quinoa in my Zojirushi rice cooker. One cup of uncooked quinoa makes a LOT once its cooked, more than my salad recipe requires, but cooked quinoa keeps well in the fridge and can also be frozen and thawed weeks later without any issue.

    Bready or Not: Butternut Squash and Quinoa Salad

    If you’re intimidated by cutting butternut squash, there is a safe and easy way to do it!

    Next week’s Bready or Not officially kicks off my October-November tradition of pumpkin and autumn-themed recipes! Time to bust out the stretchy pants.

    Bready or Not: Butternut Squash and Quinoa Salad

    A Bready or Not Original! This salad takes some initial work to assemble, but it creates a big bowl of autumnal deliciousness! Serve as a main dish or side dish for a crowd, or use it as a solo meal over several days. This is gluten-free, healthy, and full of happiness.
    Course: Main Course, Side Dish
    Keyword: cheese, gluten free, vegetable
    Author: Beth Cato

    Ingredients

    • 2 1/2 - 3 1/2 pounds butternut squash
    • olive oil or avocado oil
    • sprinkle pumpkin pie spice
    • 1 cup cooked quinoa
    • 1/2 cup dried cranberries
    • 1/2 cup pecans chopped
    • feta cheese

    Instructions

    • Preheat the oven at 425-F.
    • Line a rimmed cookie sheet with aluminum foil. Spread out the chopped squash and drizzle with oil. Sprinkle spices of choice and some salt. Roast squash for 20 minutes.
    • While the squash is roasting, measure out the cranberries and place in a small bowl. Cover the cranberries with water and let them soak. Measure out the pecans.
    • When the 20 minutes is up, toss the squash in the pan. Drain the water from the cranberries, discarding water. Add the plumped cranberries and pecans to the squash, and season more, if desired. Cook another 10 minutes or so, until butternut squash is fork tender with roasted coloration.
    • Transfer the pan's contents to a large bowl. Gently stir in the quinoa. Serve hot or stash in fridge for later, and heat with microwave. Add sprinkle of feta just before serving.
    • OM NOM NOM!

     

    Bready or Not: Butternut Squash and Quinoa Salad

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    Bready or Not: Cato BBQ Rib Rub

    Posted by on Jun 22, 2016 in Blog, Bready or Not, gluten-free, healthier, main dish, pork | Comments Off on Bready or Not: Cato BBQ Rib Rub

    Today I’m providing my personal favorite, tested-a-gazillion times rub recipe for pork ribs.

    Bready or Not: Cato BBQ Rib Rub

    How you cook the ribs is up to you. My husband has a smoker, so he smokes these things for hours for delicious, succulent results.

    Bready or Not: Cato BBQ Rib Rub

    However, using this rub, you could barbecue ribs on a grill, or bake them in the oven. The choice is yours!

    Bready or Not: Cato BBQ Rib Rub

    The amounts stated in this recipe will cover about 5 pounds of meat. If you have leftover mix that hasn’t been in contact with raw meat, jar it and save it for later. You can also double or triple the recipe with that in mind.

    Bready or Not: Cato BBQ Rib Rub

    I have made this with several types of paprika. I favor smoked paprika, but all kinds worked well. I have also made this with fresh oregano and dried. You could certainly substitute or add other herbs, too.

    Bready or Not: Cato BBQ Rib Rub

    Whenever I find ribs on a good sale, we use this recipe. It’s one we often make for when company comes over, too. Everyone leaves full and happy!

    Bready or Not: Cato BBQ Rib Rub

    A Bready or Not Original! This rub mix will cover about 5 pounds of your favorite pork ribs; baby back ribs are excellent. If you have leftover mix that hasn't been in contact with raw meat, jar it and save it for later! You can double or triple the recipe with that in mind. To intensify flavor, rub the meat and stash it in the fridge for a few hours before cooking.
    Course: Main Course
    Cuisine: American
    Keyword: pork
    Author: Beth Cato

    Ingredients

    • 2 Tablespoons paprika any variety
    • 1 Tablespoon brown sugar packed
    • 1 Tablespoon dried oregano or 1/2 Tablespoon fresh oregano
    • 1 Tablespoon ground coffee
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon ground pepper

    Instructions

    • Combine rub ingredients well, making sure to break up any clumps. Coat the meat, front and back.
    • Cook ribs as desired: smoke, grill, or bake.
    • OM NOM NOM!

     

    Bready or Not: Cato BBQ Rib Rub

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    Bready or Not: Crock Pot Green Chile Chicken

    Posted by on Jun 1, 2016 in Blog, Bready or Not, chicken, crock pot, gluten-free, healthier, main dish | Comments Off on Bready or Not: Crock Pot Green Chile Chicken

    My slow cooker is my friend, and in this case my friend heats up some fantastically flavorful chicken that’s good in all sorts of dishes!

    Bready or Not: Crock Pot Green Chile Chicken

    This recipe is a cousin to my Verde Pork Loin one. Both make a great protein for salads (my preference), tacos, burritos, casseroles, and likely all other sorts of stuff.

    Bready or Not: Crock Pot Green Chile Chicken

    Don’t be afraid of the chiles here, either. I was for years. A standard can of green chiles is pretty mild and adds a punch of flavor. If you’re feeding people who can take the heat, by all means, use the hot version! We favor the Hatch brand because my husband used to live in Las Cruces, near the Hatch Valley; it’s good to support New Mexico products, in any case.

    Bready or Not: Crock Pot Green Chile Chicken

    And yes, you can make this with chicken breasts or tenders, but there’s greater risk of the meat drying out. I much prefer to use boneless thighs in the crock pot.

    Bready or Not: Crock Pot Green Chile Chicken

    Modified from The Perfect Pantry.

    Bready or Not: Crock Pot Green Chile Chicken

    Use boneless chicken thighs to create a flavorful, fantastic protein that's good on a plate or in burritos, tacos, salads, and more. It freezes well for later eating, too!
    Course: Main Course
    Cuisine: Mexican
    Keyword: chicken, slow cooker
    Author: Beth Cato

    Ingredients

    • 3 lbs boneless skinless chicken thighs
    • 16 ounces verde salsa
    • 2 cloves garlic smashed
    • 1 tsp ground cumin
    • 4 ounces Hatch green chiles canned, mild or hot

    Instructions

    • Cut the chicken thighs into thirds and place in a 4 to 6 quart slow cooker. Pour the salsa over them, followed by the garlic, cumin, and canned chiles. Give it a stir then pop the lid on.
    • Cook on low for 4 to 5 hours; if the chicken was still a little frozen, cook on high for an hour or so to speed the process. Use a slotted spoon to remove chicken pieces, and shred or cut them into chunks. Place back in crock pot to soak in juice for another 20 minutes.
    • Serve chicken on a plate, or in burritos, tacos, salads, or just about anything. Freezes fantastically for later dining.
    • OM NOM NOM!

     

    Bready or Not: Crock Pot Green Chile Chicken

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    Bready or Not: Slow Cooker Verde Pork Loin

    Posted by on Mar 2, 2016 in Blog, Bready or Not, crock pot, main dish, pork | Comments Off on Bready or Not: Slow Cooker Verde Pork Loin

    Since March is all about green, let’s start off the month with some colorful meat! This verde pork loin recipe, originally posted at the Holy Taco Church, creates delicious and versatile protein.

    Bready or Not: Slow Cooker Verde Pork Loin for Tacos & more

    My slow cooker is one of my best friends, a friend that cooks up loads of food to feeds us for days. It works miracle when I’m writing on a deadline. This meat recipe reminds me a lot of posole, that luscious green Mexican stew.

    Bready or Not: Slow Cooker Verde Pork Loin for Tacos & more

    This dish, though, focuses on the meat. This lets you be flexible. You can eat it on a plate with a vegetable side. Or on a salad. Shred it in tacos, burritos, or in a nice oozy quesadilla. Throw it on a Mexican pizza, or load it on nachos.

    Bready or Not: Slow Cooker Verde Pork Loin for Tacos & more

    With good, tasty meat, you can find your bliss in many ways.

    Plus, this is great to freeze in a larger dish or in personal portions. Make it last as long as possible!

     

    Bready or Not: Slow Cooker Verde Pork Loin

    This slow cooker recipe takes minutes to prepare and makes a delicious pot of green, shredded pork. It's awesome in taco shells, tortillas, salads, quesadillas, enchiladas, Mexican pizza, etc. Freeze leftovers for later enjoyment!
    Course: Main Course
    Cuisine: Mexican
    Keyword: pork, slow cooker
    Author: Beth Cato

    Ingredients

    • 3 - 4 pound boneless pork loin shoulder works, though it's much fattier
    • 15 - 16 ounce salsa verde jar green salsa
    • cumin
    • salt
    • pepper
    • yellow onion or white onion

    Instructions

    • Slice onion and place it in bottom of crock pot. Trim excess fat from pork and place it atop the onion. Sprinkle with cumin, salt, and pepper. Pour the full jar of salsa over the meat.
    • Cook in crock pot for 8 to 10 hours on low, or 4 to 5 hours on high. About 30 minutes before eating time, shred the pork. Make sure it's all submerged in the sauce and keep on warm setting until meal time.
    • This verde pork is awesome in taco shells, tortillas, salads, quesadillas, enchiladas, Mexican pizza, etc. It makes for happy leftovers, too.
    • OM NOM NOM!

     

    Bready or Not: Slow Cooker Verde Pork Loin for Tacos & more

     

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