Paula Deen's Pot Roast

Ingredients

1 (3 to 4-pound) boneless chuck roast
1 teaspoon Paula Deen House Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water

Directions

Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook’s Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly. 

I added carrots.  Ready to go into the oven! :)

Hudson's Baked Tilapia

Ingredients

* 4 (4 ounce) fillets tilapia
* salt and pepper to taste
* 1 tablespoon Cajun seasoning, or to taste
* 1 lemon, thinly sliced
*
* 1/4 cup mayonnaise
* 1/2 cup sour cream
* 1/8 teaspoon garlic powder
* 1 teaspoon fresh lemon juice
* 2 tablespoons chopped fresh dill

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
3. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
4. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Olive Garden's Bruschetta (Heidi)

Thanks Heidi for sharing. This looks so good and I can't wait to try this. Our family LOVES bruschetta!

Ingredients

• 3 firm Roma tomatoes, finely diced (about 1 1/2 C.)
• 1 Tbs. minced fresh basil
• 2 tsp. minced garlic
• 1 tsp. extra virgin olive oil
• 1 tsp. balsamic vinegar
• 1/4 tsp. salt
• 9-10 slices ciabatta bread (or Italian bread)
• 1 Tbs. grated parmesan cheese
• Pinch dried parsley flakes

Directions

Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450F. Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.