Beefy Tomato,basil and garlic Roast

Hi everyone:

I happened to find among the roasts hidden below all others this bottom round roast reduced for sale. It was over 2 lbs. and $7.00 so I couldn't resist buying it. It wasn't expired and actually had a few days before must sell so at half price you bet I grabbed it.

Some days they reduce meat at our local grocery store and if you there you'll get some good buys. This was originally over $15.00.  I was going to freeze it since I really wasn't sure what to make with it but we had chicken yesterday and since I had this roast I thought why not?

Of course I did not have a clue what to make. I was pretty sure I wasn't in the mood for brown gravy and mashed potatoes so I created this one for tonight's dinner.

2+ lb bottom round roast
Salt
Pepper
Crushed tomatoes
Olive oil
Romano cheese
Basil
Garlic

Rub roast with olive oil.

In a bowl, combine Romano cheese, Garlic, salt and pepper.

Sprinkle cheese mixture evenly on roast, pressing into the meat to create a crust. 

Cover and cook on high for 4 hours or 8 hours on low.

Remove the pot from the slow cooker base, remove lid and allow roast to rest for 10 to 15 minutes before slicing.

Serving it over rice.

Enjoy!

Creamy Shrimp Fettuccine with peas and ricotta

Easy seafood meal for two or ten.  Adjust amounts accordingly.

I always buy frozen shrimp when it is on sale. It's the best buy for quick meals.  Adding pasta or veggies to it and lightly sauteing is a great quick meal for the family too. This recipe had a nice twist to it by adding some light ricotta cheese to make the creamy texture.  

Enjoy!

8 ounces pappardelle or Fettuccine cooked according to directions.
8 ounces medium raw shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil, divide
2 garlic cloves, minced
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1/2 cup thawed frozen peas
2 tablespoons finely chopped fresh basil
Kosher salt and freshly ground black pepper
1 cup Light Ricotta Cheese
1/2 cup Grated Romano Cheese

Directions

In a large pot, cook pasta as directed on package. Reserve 1 cup of the pasta cooking liquid. Rinse with hot water and drain.

Heat a skillet over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat. Add garlic and saute until aromatic about 1 minute. Add the shrimp and cook until they turn pink, about 4 minutes, turning frequently. Remove the shrimp from pan and set aside.

Add the drained pasta to the skillet and add the lemon zest, lemon juice,remaining 2 tablespoons olive oil, peas and basil. Saute for 1 minute. Season with salt and pepper to taste. Add the Ricotta Cheese, Grated Parmesan Cheese and reserved shrimp and toss to coat for 30 seconds. Add the reserved pasta water a little at a time until desired consistency is reached.

From my kitchen to yours,

Peach Muffins