Beef Roast and Cabbage #RoastPerfect #SundaySupper

Posted on November 8, 2015 by Cindy Kerschner

Beef Roast and Cabbage

This post is sponsored by Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Seasonal Roasting with Certified Angus Beef ® brand

roast perfect banner

It’s time to create your family’s new holiday favorites. Add a pinch of love and a Certified Angus Beef ® brand roast for exceptional beef with extraordinary flavor! One bite and you’ll be swooning over flavor – though we recommend additional bites for a more satisfying experience!

How many times have you thought about making a beef roast for the Holidays but changed your mind? I’m guilty of that too.

Did you feel intimidated? If you answered yes, you’re in good company.

Recent research done by Certified Angus Beef ® brand found that Nearly 1 out of 4 consumers had NEVER cooked a beef roast!
So why aren’t they roasting delicious Prime Rib or Ribeye Roasts?

Almost 20 percent say they don’t know how, and more than 30 percent say they don’t have time. Nearly two-thirds of people say they don’t know which cuts of beef are best for roasting.

 

Certified Angus Beef ® brand listened.

 

Certified Angus Beef Brand logo

roast perfect app home page

Their Roast Perfect app makes selecting, buying, cooking and serving beef roasts, so much easier. Roast Perfect gives suggestions on cut and size, calculates exact cooking times, provides tested recipes, educates consumers on how to work with their butcher, and identifies the locations where users can buy Certified Angus Beef ® brand.

select a roast

There is even a section devoted to Chef tested recipes including delicious sides. How cool is that?
The app connects directly to recipes on CertifiedAngusBeef.com .

Did I mention the Roast Perfect app is free?

I recently had the good fortune to try Roast Perfect app myself.
I admit I was a bit scared of ruining this sizable rib roast.

CAB roast oven

I wanted to make Roast Beef and Cabbage with roasted vegetables. Not the usual stew-type or pot roast meal. I like the idea of using cabbage as a base for the beef instead of noodles or rice.

That’s where the how-to section of the app came in handy. I met Chef Michael at The Food and Conference this past July in Orlando. I learned a lot from his demo. His instructions are easy to follow.
roast perfect app how-to
Chef Michael lays out the prep step by step. You’ll find everything from start to finish. How to season the roast, how to prep the pan, when to sear, roast and rest the meat.
Always check your roast with a meat thermometer. I first check mine 20 to 30 minutes before the recommended time. Pull it from the oven 5 to 10 degrees before it reaches desired doneness.

cab thermometer

Rest the roast according to suggested minutes on the app. This one set for 15 minutes. I keep the thermometer in the roast while resting to keep an eye on the temperature.

I think this roast turned out beautifully! What do you think?
CAB prime roast

While the roast is cooking, prepare the vegetables.
vegetables for roasting
Braise the cabbage.
cab cabbage
Layer the cabbage and surround it with the roasted vegetables.
cab veggie set up
Gently lay the beef slices over the cabbage. All the beef juices blend into the cabbage while your other vegetables stay firm not soggy.

Roast Beef and Cabbage Platter

Beef Roast and Cabbage close up

Roast Beef and Cabbage

 

Beef Roast and Cabbage collage

Print
Beef Roast and Cabbage #RoastPerfect #SundaySupper

Ingredients

    roast
  • 1 (5 pound) Certified Angus Beef ® brand boneless Prime Rib Roast
  • 2 to 3 Tablespoons olive oil
  • salt and pepper to taste
    • Braised cabbage
  • 1 medium head of cabbage, chopped
  • 1 cup celery, chopped
  • 4 cups beef broth
    • roasted vegetables
  • 4 large Yukon gold or white potatoes, skin on, sliced
  • 2 cups baby carrots
  • 1 large onion, chopped
  • 1 Tablespoon olive oil
  • 1 Tablespoon dried thyme
  • salt and pepper to taste

Instructions

  • Preheat oven to 450 degrees
  • Place Certified Angus Beef ® brand boneless Prime Rib Roast on a rack in a roast pan or baking dish.
  • Brush the roast with oil. Season with salt and pepper.
  • Sear roast for 15 minutes.
  • Turn down oven to 325. Cook roast until about 5 to 10 degrees below desired doneness according to an internal meat thermometer.
  • Remove, tent with foil and rest 15 minutes.
    • Roasted Vegetables:
  • Place potatoes, carrots, onions, thyme and oil into a plastic resealable bag. Shake to mix.
  • Lay vegetables in a single layer on a baking sheet. Bake while roast cooks for approximately 30 minutes until tender.
    • Braised Cabbage:
  • Bring broth, cabbage and celery to a boil. Reduce heat and simmer until tender.
  • Assemble:
  • Place braised cabbage on a serving platter.
  • Place vegetables around the rim of the platter.
  • Place Certified Angus Beef ® brand Roast beef slices over cabbage.
  • Serve.

Notes

You can place half of roast on platter and allow guests to slice beef as thick as desired.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.cindysrecipesandwritings.com/beef-roast-and-cabbage-roastperfect-sundaysupper/

 

Follow the Roast Perfect Pinterest Board:https://www.pinterest.com/certangusbeef/roast-perfect/ for more great recipe ideas!

Find out more about Certified Angus Beef here:
Who we are: https://www.certifiedangusbeef.com/brand/
Beef cuts for Roasting: https://www.certifiedangusbeef.com/cuts/List.aspx?key=2&mp=
Roasting Instructions with Chef Michael:https://www.certifiedangusbeef.com/kitchen/cooking.php

What makes Certified Angus Beef ® brand different from other angus beef on the market?

The Certified Angus Beef ® brand supports local farmers and ranchers in small communities across the country. It has a tradition of excellence spanning nearly 40 years. The brand offers amazing flavor in every bite.

  • The Certified Angus Beef ® brand is the world’s first brand of beef, established in 1978.
  • Premium Certified Angus Beef ® brand steaks, roasts, ground beef and deli meats are available around the world at only the best grocery stores and steakhouses.
  • The Certified Angus Beef ® brand is headquartered in the rural community of Wooster, Ohio.
  • The Certified Angus Beef ® brand is more selective than USDA Choice and Prime. Each cut must meet 10 exacting standards for quality. It’s beef of unrivaled flavor, juiciness and tenderness.
  • The Certified Angus Beef ® brand is known for its marbling – the little white flecks of flavor that ensure the tastiest, most tender and juiciest cuts of beef.
  • Our family ranchers raise not just “Angus” beef, but the best Angus beef. Only 1 in 4 Angus cattle meet our high standards.

Not sure where to find Certified Angus Beef ® brand ? Find restaurants or grocers in your area: certifiedangusbeef.com/buy/

Connect with Certified Angus Beef ® brand through their website, blog and social media for the latest news and recipes!

Website: CertifiedAngusBeef.com
Blog: GoRare.com
Facebook: The Certified Angus Beef® brand
Twitter: CertAngusBeef
Instagram: CertifiedAngusBeef
Pinterest: CertAngusBeef
Periscope: CertAngusBeef

Roast Perfect App Recap!

  • Free in iTunes store (for iPhone and iPad) and Google Play (for Android)
  • Select the best roast for your meal – both special occasion/holiday roasts, and weeknight or Sunday suppers
  • Calculate portion sizes and how much to buy for your table
  • Learn how to prepare and serve the perfect roast
  • Video tutorials
  • Step-by-step tips
  • Recipes for delicious roasts and side dishes – chef-tested but easy to make at home
  • Interactive timer tells you exactly how long to roast to your desired doneness

Enjoy these terrific Certified Angus Beef ® brand Roast Perfect Sunday Supper recipes!

Holiday Roasts

Plus Selecting the Perfect Roast by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, beef, cabbage, holiday, home, main dish, What's For Dinner? | Tagged , , , , | 49 Comments

Triple Chocolate Fudge Filled Cookies #FillTheCookieJar

Posted on November 5, 2015 by Cindy Kerschner

Chocolate Chocolate Fudge Filled Cookies plate

This month we are about to #FilltheCookieJar with Thanksgiving favorites!

Every month our #FillTheCookieJar cookie loving group meets to share our best cookies and bars to fit the theme. This month we will be sharing cookies that remind us of what we are thankful for and sharing our good fortune!

In the cookie world, I’m thankful for chocolate!

Thank you Cynthia Landrie from  Feeding Big at http://FeedingBig.com for hosting this fun event!

cookie recipes

Posted in #FilltheCookieJar, chocolate, Christmas, cookies, dessert, Thanksgiving, What's For Dinner? | 10 Comments

Shrimp Puffs #SundaySupper

Posted on November 1, 2015 by Cindy Kerschner

Shrimp Puffs table

Holidays should be fun. A celebration full of cheer and overflowing with good times and memories. Unfortunately the cooking, cleaning, traveling and visiting can take their toll on us.

But it doesn’t need to be that way.

This week Sunday Supper welcomes the holiday season with easy recipes and ideas to help take the stress out of entertaining.  We got you covered with bravo beverages, exciting appetizers, magic main dishes and delightful desserts.

One thing I’ve learned over the years is that it doesn’t take an expensive, labor intensive dish to spoil your guests. You just need to make it look like one!

These Shrimp Puffs prepare fast and easy with little clean up time too. Creamy and a bit sweet. Bite-sized appetizers to impress even the pickiest shrimp addict.

I used refrigerated biscuits, cooked shrimp and cream cheese for the base. a drizzle of honey balances out the garlic and seafood spices.

Press the dough into mini muffin pans, add filling and bake. Easy. Fast. Impressive!

Shrimp Puffs step one

 

Thanks go out to Michelle De La Cerda-Nash from The Complete Savorist at http://www.thecompletesavorist.com/ and Valerie Cathell Clark from Lifestyle Food Artistry at http://lifestylefoodartistry.com/  from for co-hosting this Easy Entertaining Event!

Shrimp Puffs pair

Shrimp Puffs pair

Print
Shrimp Puffs #SundaySupper

Yield: 10 servings

Ingredients

  • 1 can (10-pack) refrigerator biscuits
  • 1/2 pound 21-25 count cooked shrimp, chopped
  • 4 ounces Neufchâtel cheese, softened
  • 1/2 cup chopped fresh spinach
  • 2 teaspoons honey
  • 1 clove garlic minced
  • 1/4 teaspoon Old Bay or favorite seafood seasoning
  • salt and pepper to taste
  • cooking spray

Instructions

  • Preheat oven to 350 degrees. Lightly spray a mini muffin tray with vegetable oil.
  • Press biscuits into cup holes, working up the sides. Pinch the edges to flute if desired.
  • Cream together cheese and honey. Mix in shrimp, spinach, garlic and seasoning.
  • Fill cups with mixture. Bake for 15 minutes or until biscuits are done and puffs have set up.
  • Serve warm or cold alone or with cocktail sauce.

Notes

Serve any leftover shrimp mixture with crackers if desired.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.cindysrecipesandwritings.com/shrimp-puffs-sundaysupper/

Enjoy all these great easy entertaining recipes and ideas from Sunday Supper!

Beverages

Appetizers

Main and Side Dishes

Desserts and Baked Goods

Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, appetizer, seafood, shrimp, spinach, What's For Dinner? | Tagged , | 27 Comments

175 Essential #SlowCookerClassics review giveaway

Posted on October 30, 2015 by Cindy Kerschner

FinalEssentialSlowCookerCover
Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Hurray! It’s that time of year again! Slow Cooker season is here!
Now I know many of us use our slow cookers all year. I do too. But when fall sets in, and a there’s a chill in the air I want soups, stews and hearty meals. And cheesecake.

MarbleCheesecakeESCC
Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Yes, cheesecake made in a slow cooker!

In 175 Essential Slow Cooker Classics by Judith Finlayson, you will find a wide range of meals for every occasion, from everyday meals to recipes fit for elegant entertaining. Nearly 100 full color photos tempt you to push your slow cooking to the next level.

Here’s the recipe:

Marble Cheesecake

This is a rich and delicious cheesecake. The gingersnap crust and pumpkin-flavored base accented with chocolate is an irresistible combination.
Make ahead
This cake is best made a day ahead and allowed to chill in the refrigerator overnight.

SERVES 8 TO 10
• Large (minimum 5 quart) oval slow cooker
• 7-inch (17.5 cm) 6-cup (1.5 L) soufflé dish, lined with greased heavy-duty foil, or 7-inch (17.5 cm) well-greased springform pan
Crust
1 cup gingersnap cookie crumbs 250 mL
3 tbsp packed brown sugar 45 mL
1⁄2 tsp ground ginger 2 mL
3 tbsp melted butter 45 mL
Cheesecake
2 packages (each 8 oz/250 g) cream cheese, 2
softened
3⁄4 cup granulated sugar 175 mL
3 eggs 3
1 tsp vanilla 5 mL
1⁄4 tsp each ground cinnamon, cloves and nutmeg 1 mL
1⁄2 cup pumpkin purée (not pie filling) 125 mL
1⁄2 cup whipping (35%) cream 125 mL
4 oz semisweet or bittersweet chocolate, melted 125 g
Chocolate curls
1. Crust: In a bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of prepared dish. Place in freezer until ready to use.
2. Cheesecake: In a food processor, combine cream cheese with sugar and process until smooth. Add eggs, vanilla, cinnamon, cloves and nutmeg and process until combined. Add pumpkin and whipping cream and process until smooth. Pour mixture over crust. Pour chocolate over mixture, then, using a knife, swirl to marbleize. Cover dish tightly with foil and secure with string.
(If using a springform pan). Place dish in slow cooker stoneware and pour in enough boiling water to come
1 inch (2.5 cm) up the sides of dish. Cover and cook on High for
3 to 4 hours, until edges are set and center is slightly jiggly. Chill thoroughly before serving. Garnish with chocolate swirls.

TIP
• To melt chocolate: Grate the chocolate first by pulsing it in a food processor. Then melt in a double boiler over hot, not boiling, water, stirring constantly. This ensures that the chocolate doesn’t “seize” and become grainy.

175 Essential Slow Cooker Classics covers many all time favorites and explores exciting new options. Vegetarian and vegan recipes are also included and clearly marked. Doesn’t this Poached Eggs on Spicy Lentils dish look amazing?

PoachedEggSpicyLentilESCC
Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Poached Eggs on Spicy Lentils

This delicious combination is a great cold-weather dish. Add the chiles if you prefer a little spice and accompany with warm Indian bread, such as naan, and hot white rice.
Make ahead
This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.

SERVES 4
• Works best in slow cookers from 31⁄2 to 6 quarts
1 tbsp vegetable oil 15 mL
11⁄2 cups finely chopped onions 375 mL
1 tbsp minced garlic 15 mL
1 tbsp minced gingerroot 15 mL
1 tsp ground coriander 5 mL
1 tsp cumin seeds, toasted and ground 5 mL
(see Tip, page 178)
1 tsp cracked black peppercorns 5 mL
1 cup dried red lentils, rinsed 250 mL
1 can (28 oz/796 mL) tomatoes, including 1
juice, coarsely chopped
2 cups vegetable stock 500 mL
1 cup coconut milk 250 mL
Salt
1 long green chile pepper or 2 Thai 1
birds-eye chiles, finely chopped, optional
4 poached eggs (see Tip, below) 4
Finely chopped parsley, optional
1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, gingerroot, coriander, toasted cumin and peppercorns and cook, stirring, for 1 minute. Add lentils, tomatoes with juice
and vegetable stock and bring to a boil. Transfer to slow cooker stoneware.
2. Cover and cook on Low for 8 hours or on High for 4 hours, until lentils are tender and mixture is bubbly. Stir in coconut milk, salt, to taste, and chile pepper, if using. Cover and cook for
20 to 30 minutes, until heated through.
3. When ready to serve, ladle into soup bowls and top each serving with a poached egg. Garnish with parsley, if using.

TIP
• To poach eggs: In a deep skillet, bring about 2 inches (5 cm) lightly salted water to a boil over medium heat. Reduce heat to low. Break eggs into a measuring cup and, holding the cup close to the surface
of the water, slip the eggs into the pan. Cook until whites are set and centers are still soft, 3 to 4 minutes. Remove with a slotted spoon.

Enter to win a copy today!

a Rafflecopter giveaway

 

Posted in What's For Dinner? | 8 Comments