Restaurant Menu Ideas and Recipes

Here's a simple and delicious recipe for a pot roast in a crockpot:

2023-06-06T12:43:00.001-07:00

Ingredients:

- 3-4 pounds (1.4-1.8 kg) beef chuck roast

- 1 onion, sliced

- 4-5 carrots, peeled and cut into chunks

- 3-4 potatoes, peeled and cut into chunks

- 3 cloves of garlic, minced

- 2 cups (480 ml) beef broth

- 2 tablespoons (30 ml) Worcestershire sauce

- 2 tablespoons (30 ml) tomato paste

- 1 tablespoon (15 ml) balsamic vinegar

- 1 teaspoon (5 ml) dried thyme

- 1 teaspoon (5 ml) dried rosemary

- Salt and pepper to taste

- 2 tablespoons (30 ml) vegetable oil

Instructions:

1. Season the beef chuck roast generously with salt and pepper.

2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned. This helps seal in the flavors.

3. Transfer the roast to the crockpot.

4. In the same skillet, add the sliced onions and minced garlic. Sauté until the onions are softened and translucent.

5. Add the sautéed onions and garlic to the crockpot, placing them on top of the roast.

6. In a bowl, mix together the beef broth, Worcestershire sauce, tomato paste, balsamic vinegar, dried thyme, and dried rosemary. Pour this mixture over the roast.

7. Add the carrots and potatoes to the crockpot, arranging them around the roast.

8. Cover the crockpot and cook on low heat for 8-10 hours or on high heat for 4-6 hours, or until the meat is tender and easily shreds with a fork.

9. Once cooked, remove the roast and let it rest for a few minutes. Slice it against the grain into thick slices.

10. Serve the sliced roast with the vegetables and drizzle some of the cooking liquid over the top as a flavorful gravy.

Enjoy your delicious pot roast!

Hot-and-Sour Peanutty Noodles With Bok Choy

2013-04-08T09:50:00.003-07:00

Serves 4

INGREDIENTS

8 oz whole-wheat spaghetti
2 1/4 teaspoons tsp kosher salt, divided
1 tablespoon canola or sunflower oil
1 large shallot, sliced
1 piece (about 1 inch) ginger, peeled and finely chopped
1 lb baby bok choy, leaves and stems separated, roughly chopped
1 red bell pepper, sliced
3/4 cup low-sodium vegetable stock or water
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1/2 cup chopped unsalted roasted peanuts
1/4 teaspoon red pepper flakes (or more to taste)

PREPARATION

Cook pasta as directed on package with 2 tsp salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 tsp salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

The skinny

408 calories per serving, 17 g fat (2 g saturated), 55 g carbs, 8 g fiber, 16 g protein

*Recipe and photo from Self Magazine

Roasted Beet and Winter Squash Salad With Walnuts

2013-02-21T08:45:00.001-08:00

2 pounds kabocha or butternut squash

1 bunch beets, with greens

2 tablespoons red wine or sherry vinegar

1 teaspoon balsamic vinegar

Salt and freshly ground pepper

1 small garlic clove, minced or put through a press

4 tablespoons extra virgin olive oil

2 tablespoons walnut oil

3 tablespoons chopped walnuts (about 1 1/2 ounces)

2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives

1. Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl.

2. Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool.

3. Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely.

4. Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing.

5. Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve.

Yield: 6 servings.

Advance preparation: Roasted beets and squash will keep for 4 to 5 days in the refrigerator. Cooked beet greens will keep for about 3 days, and can be reheated. The salad will hold in the refrigerator for a couple of hours, but it’s prettiest when served right away.

Nutritional information per serving (6 servings): 248 calories; 16 grams fat; 2 grams saturated fat; 6 grams polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 26 grams carbohydrates; 6 grams dietary fiber; 88 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

ORIENTAL MUSSELS RECIPE

2013-02-18T10:40:00.002-08:00

Ingredients: 1 kg. fresh cleaned mussels,
2 Tbsp. vegetable oil,
1 tsp. chopped garlic,
1 tsp. finely chopped ginger,
1 cup sliced celery,
1 Tbsp. chopped onion,
1/3 cup diced multicolor peppers,
1/3 cup diced tomatoes,
1 Tbsp. sliced scallions,
1 Tbsp. oyster sauce,
1/2 cup chicken soup base,
1 tsp. chopped cilantro,
50 ml. white wine.

Recipe: Heat the oil in a large skillet over high temperature and saute the garlic, onion, ginger and diced vegetables for 3-4 minutes. Add the mussels and when they start opening, deglaze with the white wine. Add the chicken base and oyster sauce two minutes later and cook for another 3-4 minutes to reduce the sauce. At the end remove any unopened mussels and add the fresh cilantro. Serve the oriental mussels in a bowl and pour the sauce over them.

Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad

2013-02-18T10:36:00.001-08:00

Ingredients

1/2 English (seedless) cucumber
2 small plum tomatoes
1 shallot or 1/4 red onion, finely chopped, divided
2 tablespoons Dijon mustard
2 tablespoons sugar
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil (EVOO), plus a drizzle
1/4 cup fresh dill, finely chopped
Salt and freshly ground black pepper
4 skinless salmon fillets (6 ounces each)
Seafood seasoning, such as Old Bay brand

Preparation

On a cutting board, dice the cucumber into quarter-inch pieces – to peel or not to peel is up to you. Seed and dice the tomatoes into quarter-inch pieces. Combine the cucumber, tomatoes and half of the shallot or red onion in a bowl and reserve.
In a small bowl, whisk together the mustard, sugar and white wine vinegar and the remaining half of the shallots. Stream in the EVOO while continuing to whisk. Stir in the dill and season the dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of EVOO over medium-high heat. Place the salmon rounded side down and cook until golden and a little crispy at the edges, 3-4 minutes. Flip and cook for 2 minutes more for a pink center, or 4 minutes for opaque fish.
Transfer the salmon to dinner or serving plates; top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Skillet Kielbasa Sausage & Cabbage

2013-02-18T10:30:00.001-08:00

Skillet Kielbasa Sausage & Cabbage

pack of kielbasa sausage
1 head of green cabbage
1 clove garlic
1 white onion
vegetable oil
salt
pepper

Pour vegetable oil into a large frying pan.
Once oil is ready, add sausage to the frying pan. Heat to medium high.
Cook until brown. Do not drain!
Add garlic clove and onion to the drippings cook until somewhat soft.
Cut the cabbage into slices 2 inches thick and stir into sausage.
Salt and pepper to taste.

Mediterranean Bean and Bacon Soup

2013-02-18T10:25:00.003-08:00

Ingredients

3 tablespoons EVOO, plus more for drizzling
5 ounces pancetta, finely diced
4 cloves garlic, finely chopped or grated
2 to 3 small stalks celery, finely diced
2 medium carrots, finely diced
1 large fresh bay leaf
1 onion, finely diced
Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1/2 cup dry white wine
6 cups chicken stock
Two 15-ounce cans cannellini beans
1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped
Freshly grated nutmeg
1 rind from a wedge of Parmigiano-Reggiano
Shaved Parmigiano-Reggiano, for serving
Crusty bread, for serving

Directions

Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil.

Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.

Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.

Cook's Note: The soup can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Add about 1 cup water if the soup becomes too thick to ladle.

Pea and ham soup recipe with bacon and herb stuffed pepperdews and bacon crumbs

2013-02-18T10:22:00.003-08:00

Ingredients:
1 kg peas
1 kg bacon
2 large onions, peeled and sliced
2 litres white chicken stock
500ml fresh cream
4 pepperdews
100g panko bread crumbs
1 tablespoon fresh chopped rosemary and thyme
Olive oil, salt and pepper

Method for the soup:
1. In a heavy base sauce pan, sweat the onions until they are opaque
2. Add 750 grams of chopped bacon to the onion and brown
3. Add 500 grams of the peas and all the chicken stock
4. Bring the stock to a boil and reduce by half
5. Add the cream and reduce by half
6. Turn off the heat and add in the rest of the peas
7. Season with salt and pepper and let the soup stand for five minutes
8. Blend and pass through a fine sieve
The soup can be served hot or cold and this recipe will yield approximately 1.75 litres.

Stuffed pepperdews:
1. Cook 100 grams of bacon and dice
2. Mix the bacon, bread crumbs and the herbs, season to taste and stuff the pepperdews
The pepperdews can also be served hot or cold.

Bacon crumbs:
1. Cook the remaining bacon in the oven until very crisp
2. Allow the bacon to cool to room temperature
3. Hand chop the bacon until it resembles crumbs and serve on top of the soup as a nice, simple crunchy garnish

Zucchini Boats Stuffed with Lentils Recipe

2013-02-17T10:20:00.001-08:00

Dessert Nachos Recipe

2013-02-17T09:49:00.003-08:00

Ingredients

3/4 c. sugar
4 tsp cinnamon
8 Mission Super Soft Fajita Tortillas
6 Tbsp butter, melted
8 tsp Cinnamon Sugar
1 c. strawberries, chopped
1 banana, sliced
1 c. ice cream
2 Tbsp chocolate syrup
2 Tbsp caramel ice cream topping

Instructions

Preheat oven to 350 degrees
Lightly brush one side of each tortilla with melted butter. Sprinkle 1 tsp of cinnamon sugar over each tortilla. Use pizza cutter to cut each tortilla into wedges. Place on ungreased cookie sheet sugar side up. Bake 10-12 minutes or until puffed up and just turning golden brown. Remove from oven and let cool.

3. Arrange cooled cinnamon chips on a plate. Top with ice cream, strawberries, banana, chocolate syrup and caramel ice cream topping.

Recipe and photos from:
http://www.julieseatsandtreats.com

Peanut Butter Pudding Dessert Recipe

2013-02-17T09:34:00.002-08:00

12-16 ServingsPrep: 25 min. Bake: 25 min. + chilling

Ingredients

1 cup all-purpose flour
1/2 cup cold butter, cubed
1-1/2 cups chopped cashews, divided
1 package (8 ounces) cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
2-2/3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 ounces), coarsely chopped

Directions

Place flour and butter in a food processor; cover and process until
mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few
times until combined.

Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for
25-28 minutes or until golden brown. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, peanut butter and
confectioners' sugar until smooth. Fold in 1 cup whipped topping.
Spoon over crust.

In another bowl, whisk milk and both pudding mixes for 2 minutes. Let
stand for 2 minutes or until soft-set. Spread over cream cheese
layer. Top with remaining whipped topping. Sprinkle with chopped
candy bar and remaining cashews. Cover and refrigerate for at least
1 hour before serving. Yield: 12-16 servings.

Chopped Salad in a Pocket Recipe

2013-02-17T09:02:00.001-08:00

YIELD: 4 pita pockets

CARB GRAMS PER SERVING: 31

1 cup chopped yellow summer squash and/or zucchini

3/4 cup chopped broccoli

2 plum tomatoes, seeded and chopped (about 2/3 cup)

8 pitted kalamata or ripe olives, chopped

2 tablespoons snipped fresh flat-leaf parsley or regular parsley

2 tablespoons bottled fat-free Italian salad dressing

2 6 - 7 whole wheat pita bread rounds, halved crosswise, or four 6- to 7-inch whole wheat flour tortillas

1/2 cup Spicy Hummus (below)

1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Divide among six airtight storage containers or resealable plastic bags. Cover or seal and chill overnight.
2. Spread the inside of each pita bread half or each tortilla with 2 tablespoons of the Spicy Hummus. If using tortillas, fold each in half. Wrap pita bread or tortillas in plastic wrap or place each in a covered storage container.
3. For each serving, pack a container with vegetable mixture and a pita or tortilla in an insulated container with an ice pack. Serve within 5 hours.
4. To serve, unfold tortilla if using. Add vegetable mixture to pita or tortilla. Fold or roll tortilla if using. Makes 4 pita pockets.

Spicy Hummus

YIELD: 1-1/3 cups

1 15 - 19 ounce can navy or cannellini beans (white kidney beans), rinsed and drained

1/4 cup bottled fat-free Italian salad dressing

1 tablespoon spicy brown mustard

1. In a food processor, combine navy or cannellini beans (white kidney beans); Italian salad dressing; and brown mustard. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.) Transfer to an airtight storage container. Cover and chill for up to 1 week. Makes 1-1/3 cups.

Nutrition Facts Per Serving:

cal.(kcal): 166
Fat, total(g): 2
carb.(g): 31
fiber(g): 6
pro.(g): 7
sodium(mg): 599

Diabetic Exchanges

Vegetables(d.e): 1
Starch(d.e): 1
Other Carb(d.e): 1

Caprese Lasagna Roll Ups

2013-02-16T17:30:00.001-08:00

Caprese Lasagna Roll Ups

Yield: 8 servings

Ingredients

8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows

Simple Marinara Sauce

2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce

Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).

Recipe Source: Cooking Classy

Herbed Goat Cheese Bites

2013-02-16T11:06:00.000-08:00

Roll a log of goat cheese in fresh herbs, and then spread the goat cheese mixture into toasted baguette cups. Top with sun-dried tomato and basil for a colorful, hand-held appetizer. You can make the herbed goat cheese up to a day ahead.

St. Patrick's Day Recipes: Guinness Irish Stew with Parsley Dumplings | Family Kitchen

2013-02-16T10:29:00.001-08:00

St. Patrick's Day Recipes: Guinness Irish Stew with Parsley Dumplings | Family Kitchen

Sweet Shamrock Pretzels

2013-02-16T10:06:00.002-08:00

Ingredients:

Canned refrigerated bread stick dough (we used Pillsbury Original Breadsticks)
Colored sugar (we colored our own, using a couple drops of green food coloring)
Cinnamon

Instructions:

Line a cookie sheet with aluminum foil and lightly coat it with cooking spray.

To create the clover shape, mold 3 sections of bread sticks into hearts and press them together as shown. Attach a small stem, decorate (with a sprinkling of colored sugar and cinnamon), bake according to the package directions, and serve.

Shamrock Toasties

2013-02-16T10:03:00.000-08:00

This recipe is from originally from Family Fun and would be a fun snack to serve on March 17th, the Feast of St. Patrick.

Ingredients:

Green Pepper
Cheddar Cheese
English Muffins

To make one, slice a green pepper crosswise near the pointed end to get a small, three-lobed shamrock shape. (If your pepper has four lobes, you've got a lucky clover instead.) Cut a small slice for a stem.

Toast half an English muffin, then top it with a slice of Cheddar and the pepper shamrock. Place the muffin on a tray, then broil it in a toaster oven until the cheese is melted.

St. Patrick's Day Popcorn Recipe

2013-02-16T09:58:00.002-08:00

Prep: 15 min. + cooling

Yield: 24 Servings

15 15

Ingredients

4 quarts popped popcorn
1 cup sugar
1/2 cup packed brown sugar
1/2 cup water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/4 teaspoon salt
1/2 cup butter
8 to 10 drops green food coloring

Directions

Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage).
Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container. Yield: 6 quarts.

Nutritional Facts 1 serving (1 cup) equals 139 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 138 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein.

Buffalo Hot Dog

2012-08-13T10:02:00.000-07:00

Blue cheese, hot sauce and an Angus Beef hot dog makes the perfect Angus Buffalo Hot Dog.

CANADIAN BACON & CHICKEN PIZZA

2012-08-11T17:10:00.000-07:00

thin crust pizza dough topped with marinara sauce, grilled chicken, Canadian bacon, and mozzarella cheese, baked to perfection

GRILLED CHICKEN SOFIA

2012-08-11T17:09:00.003-07:00

marinated chicken breast char grilled and topped with honey ham and Swiss cheese, served with a side of honey ginger dressing and choice of potato or rice and vegetable

CHICKEN WELLINGTON

2012-08-11T17:08:00.001-07:00

boneless breast of chicken topped with herb cream cheese, and wrapped in a puff pastry, baked golden brown and topped with a creamy mushroom Marsala sauce, served with potato or rice and vegetable

TUSCAN GRILLED PORK

2012-08-11T17:06:00.002-07:00

tender pork loin marinated in garlic and herbs, char-grilled to perfection, and topped with sautéed onions, served with choice of potato and vegetable

CALIFORNIA TURKEY TWISTER

2012-08-11T17:03:00.001-07:00

roasted turkey breast piled high and wrapped in a spinach tortilla with avocado slices, bacon, tomatoes, lettuce, served with a side of house dressing and french fries

CHICKEN RANCH PANINI

2012-08-11T17:02:00.003-07:00

char grilled chicken breast served on grilled focaccia bread, with cheddar cheese, crisp bacon and ranch dressing, served with fries