Updated: Jan 21
Tasty Pot Roast
· 1 cup Tasty Delite Original mix
· One 3- to 5-pound chuck roast
· 2 or 3 tablespoons olive oil
· 1 whole onions, peeled and halved
· 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
· ½ stalk of celery
· 1 cup red wine, optional
· 3 cups beef broth
· 2 or 3 sprigs fresh rosemary
· 2 or 3 sprigs fresh thyme
Preheat the oven to 275 degrees F.
Generously season the chuck roast with Tasty Delite, and let it rest for 30 minutes, you can add some pepper if you like.
Sear the chuck roast by putting it on a skillet with oil; let it cook for 3 minutes each side.
Add the olive oil in large pot suitable for baking. Add the halved onions to the pot, the wine, beef broth and fresh herbs. The liquid should cover the meat only half way.
Place the Chuck roast on top of the onions, and cook in the oven for 2 hours.
Throw the cut carrots and celery into the same very hot pot and cook in the oven for another hour or hour and half.
If needed, add a bit more olive oil with Tasty Delite mix to the very hot pot, this will help to thicken the gravy.
Put the lid on, the roast is ready when it's fall-apart tender and melts in your mouth.
Tasty Cajun Style Eggplant Parmesan
2 cups of Tasty Delite Cajun Style
1 large eggplant
½ cup extra virgin olive oil
1 clove minced garlic (about 1 teaspoon)
1 28-oz can whole peeled tomatoes
1/2 cup finely chopped fresh basil
Freshly ground black pepper
1 1/2 cups breadcrumbs
1 1/4 cups shredded Parmesan cheese, divided
1 large eggs, beaten (more if needed)
½ cup of milk
1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices
1. Cut the eggplants into 1/4-inch. Lay the eggplant slices out in a big bowl or container. Add salt and water. Let the eggplant sit for an hour, and drain the water out.
2. Heat 1 tbsp. of olive oil in a saucepan on medium heat, then add the minced garlic and onion and gently cook for 1 minute or until fragrant.
3. Add the tomatoes and their juices; gently smash the tomatoes as you add them to the pot. Increase heat to bring to a simmer, lower heat and let it simmer for 15 minutes, without the lid. Add salt and pepper to taste. Add the minced basil and remove from heat.
4. Have your coating ingredients ready, pour in a plate Tasty Delite Cajun style, in another bowl beaten egg with some milk, and finally have a plate for the breadcrumbs.
5. Take each slice of eggplant, properly dried, and dredge in the Tasty mix, then dip it inside the egg mix and finally dredge in the breadcrumbs, repeat this same order for all the pieces, make sure is completely coated.
6. Pour frying oil, like canola or Avocado oil, and fry all of the pieces and place them in a different plate. Don’t over load the skillet, the temperature will change and the eggplant can get soggy.
7. Spread 1/2 cup of the tomato sauce over the bottom of a baking pan. Place half of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.
8. Layer the sliced mozzarella on top of the eggplant slices.
9. Add more sauce to cover this first layer. Place the other half of the eggplant slices. Add the rest of the sauce over the eggplant rounds. Add a Layer with grated Parmesan.
10. Bake uncovered at 350°F for 35 minutes. Remove from oven and let it sit for 10 minutes before cutting into to serve.