Monday, June 21, 2010

Guest Blogger~Chris Perrin from a Blog Well Done

                     Photo from A Blog Well Done- Guest Blogger Chris Perrin!
       This chef has a few good recipes to share~ so glad he could share with all of us~

By Chris Perrin
So I was given a challenge: write up a simple dish anyone can make and enjoy.  I got to thinking about what I’d make and suddenly, I didn’t have one dish.  I had three.  I figure I might as well do a whole meal that’s simple and delicious, right?
The idea behind this meal is that we’re going to cook it in phases.  About 6-8 hours before dinner is served, we’re going to sear off the beef and start it in the slower cooker.  About 40 minutes before dinner is ready, we’ll make the mashed potatoes.  Right before dinner is ready, we’ll dunk the asparagus in boiling water and get it dressed.  Then we eat. 
Let’s get started.
Slow Cooked Pot Roast
Pot roast is one of the classic slow-cooked meat dishes.  It’s hearty, it’s delicious, and sadly, it’s kind of been done.  That’s why we’re going to change it up a little bit, add in some different spices and completely change the flavor.
4 ounces olive oil (divided)
1 large onion, diced
Salt and pepper
1 two pound pot roast
1 cup beef broth
4 ounces tomato paste
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon ancho powder
Warm a skillet over medium-high heat and then add two tablespoons of olive oil.  When it is hot, add the onions and a healthy pinch of salt.  Cook the onions 8-10 minutes or until opaque.  Set aside.
Add the remaining two tablespoons of olive oil and get it very hot over high heat.  While the oil is heating, sprinkle the beef liberally with salt and pepper.  Then cook the beef 1-2 minutes per side or until brown.
Finally, put the broth, tomato paste, cumin, garlic powder, and ancho powder into the slower cooker and stir to mix.  Add the onions and the beef and then cover.  Set for 6 or 8 hours.
Also, if you want, right before serving the dish, put the remaining liquid into a skillet and boil it down until the sauce starts to thicken.
Mashed Potatoes As Unhealthy As You Want Them to Be
The perfect traditional side dish to go along with pot roast is mashed potatoes.  The good news is that while pot roast is a little played out, no one ever gets tired of mashed potatoes.  Still, don’t think of the following dish as a recipe, it’s more of a template.  It’s got some different flavors to make it go with the pot roast, but really, make these potatoes yours.  Add as much cheese, butter, and cream as you want.  The more, the merrier!
8 potatoes, peeled and cut into 1/2 inch pieces
1/2 cup sour cream
1/2 cup Monterrey Jack cheese
4 ounces butter
1/4 cup cream
1 tablespoon ancho or chipotle powder
Put the potatoes into a soup pot and cover in well-salted water.  Cook until fork tender, about 20 minutes.
Add the rest of the ingredients and mash.  Test to make sure you are happy with the level of sour cream, cheese, cream, butter, etc.  If not, add more.
Asparagus with Citrus
A Special Shout-out to Chris for sharing these recipes here at All In an Iowa Mom's Day!  

We round the meal out with a simple vegetable side.  It’s quick to make and everyone will love how the citrus works with the slight bitterness of the asparagus (yes, even some kids.)  Even better, asparagus is one of those products that you can enjoy year round.  When it’s in season, it’s spectacularly great, but even when it’s not in season, it’s still pretty good.
1 bunch asparagus
Zest and juice of 1 lemon
Bring a high sided skillet or sauce pan of well salted water to boil.  When the water is at a full rolling boil, drop in the asparagus and cook 2-3 minutes.
Immediately drain the asparagus and drop into ice cold water.
Sprinkle the asparagus with the zest and lemon juice.
Serve and enjoy!

OK~ Most of you know that I am not a chef, so it made sense to round up a chef to post a recipe ( or two, or three)  on here!  My friend Chris Perrin, AKA, The Original Food Divo, from a Blog Well Done has several awesome recipes to check out.  You can also follow Chris on twitter, for some really fun tweets.  So, hop on over and check his website out- give him a shout-out on twitter~ I think you will be pleasantly surprised.  After All, It's All In a Mom's Day, Right?

*I did not receive any compensation for posting any of this.   The opinions expressed here are mine and nobody elses.


  1. Great job by Chris, he is a member of our #BBQclique on twitter, and a member of my Top 10 BBQ'ers on the site.
    I enjoyed my stop over at your blog, take care
    Wilfred Reinke
    aka @oshawaOgre

  2. Yummmmmy! During the summer I stick my slow cooker in the garage on a TV table and let the roast cook all day - this sounds like a good one! Thanks for sharing!

  3. Sara, I love Chris Perrin and follow him as well as yourself on Twitter. What a treat it was to check in here to see him gifting us with his fabulous recipes. I'll be enjoying that slow cook
    roast here on days when it's too hot to heat the kitchen by using the stove.


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