Spring has sprung!
The surging warmth around us calls us to renew our exploration of the great Land of Enchantment. The recipes included this month are simple to prepare, allowing us to plan family adventures far and near.
With food prices in a constant state of fluctuation, New Mexican ranchers depend on local customers to survive. Carrizozo-sourced, humanely raised, Browned Pear Sweet Frittata pasture-grain fed Wilson Beef is featured this month, as are local, free-range eggs.
Marinating beef chuck roast overnight tenderizes the meat and adds a savory flavor. Using a slow cooker provides cooks with nearly effortless meal preparation. Our browned pear sweet Frittatata is a welcome treat for Easter, Passover or other special mornings. Enjoy great meals and the great outdoors.
Browned Pear Sweet Frittata
Heat oven to 375 F.
In a 9-inch ovenproof skillet, melt butter and brown pears until golden and slightly soft. Remove the skillet from heat.
In a small bowl, combine flour, ginger, nutmeg, sugar and salt. In another bowl, whisk together eggs, milk and vanilla until incorporated. Whisk together the contents of both bowls until combined.
Pour egg mixture over pears in skillet. Bake for approximately 20-25 minutes or until frittata is set when the skillet is gently shaken. Remove from oven and cool for 10 minutes.
To make the icing, mix cream cheese until soft. Mix in powdered sugar until blended. Add enough milk to allow the icing to drizzle. Drizzle icing on the slightly cooled frittata. Serve warm.
Leftovers may be refrigerated in an airtight container for up to one week.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Marinated Peppered Chuck Roast with Wedged Vegetables
Combine juice, soy sauce, pepper, ginger and cardamom until blended. In an airtight container, place cut-to-fit chuck roast. Add marinade. Seal the container, and shake or stir until all surfaces of the roast are saturated with marinade. Refrigerate overnight.
The next morning, spray a slow cooker with olive oil cooking spray. Prepare vegetables , and spread part of one onion on the bottom of the crock. In the meat container, drizzle marinade on chuck roast to recoat surfaces. Discard the remainder of the marinade. Layer sections of marinated chuck roast and onion, finishing with onion. Add potatoes and bell pepper.
Cover and cook on low heat until meat is browned and potatoes are soft, approximately 4-6 hours.
Collect cooking juices and serve roast au jus.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.