Yankee Doodle Pot Roast ™

 What can be more all American than a pot roast. This is an easy recipe for a classic. I've used a sirloin roast for this recipe but this will work for most kinds of roasts.

1  4 lb sirloin roast
2 cloves garlic cut into slivers
1 onion peeled and quartered
5 medium potatoes, rinsed and quartered
1 lb package rinsed carrots, broken in half
1/4 tsp each: lemon juice, dried parsley, tsp ground pepper
1/8 tsp salt (optional)
1/8 c olive oil
1/ 2 c - 3/4 c water

Preheat oven to 350 degrees.

Peel and quarter onions. Rinse potatoes well and quarter. Rinse carrots well and break in half. Arrange vegetables and water in roasting pan. 


Put sirloin roast in roasting pan. Season roast with salt, parsley, pepper on both sides.
Make small slits all over roast with a knife to form pockets. Place garlic slivers in pockets. 


Combine olive oil and lemon juice in measuring cup.  Stir and pour over roast. 
Place roast in oven and cook for approx 2 hours or until roast is done.


Serves 8.

Simply Gravy ™

This is a very simple recipe for a basic beef gravy.  I used the juice and the drippings from a roast, but you can also use canned beef broth if needed.  If you're using liquid from your roast, you can pour the liquid through a strainer to catch any of the excess fat. 




2 cups beef broth (from roast liquid or canned low sodium broth)
2 T flour
1/4 tsp pepper
1/8 tsp salt (optional)

Into a 2 cup measuring cup, pour liquid through a strainer to catch excess fat. Combine broth and flour. Stir with a fork to dissolve flour to prevent lumps. 

Heat skillet over medium low heat.  Pour beef broth mixture into pan. Using a wire whisk, stir broth continually for 8-10 minutes or until it reduces to desired thickness.


Serves 8 (2 T)

Sharons' Egg Drop Soup

This is a super simple, yet satisfying recipe for egg drop soup.


2 cans low sodium chicken broth 
1 egg (gently beaten)
1 tsp. corn starch
1/4 tsp. pepper
1/8 tsp. salt (optional)
2 T. green onion 

Crack 1 egg into a bowl. Gently beat with a fork for a few seconds, set aside.


Bring chicken broth, pepper, salt to a boil in a pan.  Boil for 2-3 minutes and reduce heat to medium low. 

Add egg slowly. As you're adding the egg,  keep stirring with a fork. This will create egg threads. Cook for 2 minutes. Add corn starch and cook soup for 1 minute more or until cornstarch is dissolved. 


Garnish with the green onions.

Serves 4

Mary Had An Easter Lamb ™

This is a simple recipe traditionally served at Easter.

5 lb boneless lamb roast
2 cloves garlic crushed and sliced.
1 lemon zested and juiced
1 T each: dried parsley, rosemary
1/4 tsp. pepper 
1/8 tsp salt (optional)

3/4 - 1 c olive oil

Preheat oven to 350.

Mix 1/2 of olive oil  salt, pepper, lemon zest, 1 clove of garlic, rosemary, parsley together in bowl,  set aside. 

Put lamb roast in roasting pan. Make slits to form small pockets all over lamb roast. Put olive oil mixture and remaining garlic slices in pockets of roast. Pour remainder of olive oil over lamb. 


Bake at 350 for 2 - 3 hours approx. or until done. Baste periodically with juices from bottom of pan. Halfway through cooking,  squeeze lemon juice all over top of roast. 

Let rest 15  -  20 minutes before carving.


Serves 10.

Key West Chicken ™

Love a getaway but can't afford it? This recipe will give you a taste of a getaway without the hassle of packing. Enjoy!

4 boneless skinless chicken breasts
2 limes (juiced and zested)
3 T  Teriyaki sauce
1/4 tsp pepper
1/8 tsp salt (optional)
Pinch red pepper flakes
2 T oil (olive or canola) 

Zest and juice lime.  


Combine chicken breasts, Teriyaki sauce, salt, pepper, red pepper flakes in shallow dish. Pour lime juice and zest over chicken. Let it marinate for several hours or overnight.

Heat grill pan or skillet on medium high heat. Add oil and reduce heat to medium. Add chicken and cook on one side for 10 minutes or until done. Flip chicken over and repeat cooking process on other side.


Serves 4

Sauced Steak ™

Need an idea for dinner.

This is a very simple yet elegant idea for steak. I've used an inexpensive cut of steak and dry red wine. Feel free to use what cut of steak and dry red wine that you like.

2  8 oz steaks
1  1/4 c (10 oz) dry red wine 
2 T chopped shallots
1 T Worcestershire Sauce
2 oz (1/4 c) sliced mushrooms
1/8 tsp salt (optional)
1/4 tsp pepper 


Combine steaks, salt, pepper, Worcestershire sauce, 1 T shallots in shallow dish.  Pour 2 oz. red wine over steaks and marinate for several hours or overnight. 

Heat a skillet over medium high heat. Reduce heat to medium, place steaks and marinade in pan.

Cook on one side for 6 -10 minutes. Flip steaks over and repeat cooking process until desired doneness. Transfer steaks to serving plate and let rest.


Carefully combine remaining wine, remaining shallots and mushrooms. Stir to deglaze pan and let wine reduce for 6 - 7 minutes. Spoon sauce over steaks.


Serves 2.

Vegetable Stir Fry

Who says that a vegetarian dish can't be the main course.

This is a quick and healthy recipe for a vegetable stir fry. This recipe is perfect for the Lenten season. Feel free to experiment with different vegetables. You can also add nuts or Tofu to this recipe for added protein.

1 c each: sliced carrots, snow peas, sliced mushrooms, sliced celery, chopped onion, sliced bell pepper
1- 2 T oil (canola)
1 clove crushed garlic (diced)
1 T fresh ginger (diced)
1 can sliced water chestnuts
1/2 c each: sliced green onions, water

1 tsp cornstarch
1/4 tsp pepper
1/8 tsp salt (optional)

Heat wok or saute pan on medium high heat, add oil. Combine: vegetables, garlic, ginger, salt, pepper in pan. Stir fry vegetables to 8-10 minutes or until done. 

In a cup or small bowl combine water and cornstarch. Mix to dissolve cornstarch.

Push vegetables to sides of pan. Pour water mixture into middle of pan. Let liquid reduce. Coat vegetables with sauce. 

Serves 4