Best-Ever Quinoa Chili

With Texans, beans will not be put in chili theirs. Do you know that? Well, it even adds a little teeny floater for looking like lucky – no – no. Simply, it just has meat along with spices – just how much it!

Quinoa chili – Taste well

No problem! You can create a new recipe for yourself if you are like me – those who enjoy chili. I have relied on my own recipe by adding chili for years. In additional to that, I also tried a lot of various variations and choose the most suitable one for my best nonstick cookware. That’s why I consider it the best of all time.

There is a manner I love it – with plenty of vegetables as well as countless healthy protein from quinoa and beans. It is noticed the unique flavor with sufficient spices – sour – sweet – salty. Accordingly, whether you are a difficult person, you will also enjoy it.

Healthy – colorful – multi-flavor

It is certain that everybody will like the non-similar level of heating. For me, I still like adding spice a bit. Simply, I do not want my mouth to be burnt while eating. A little – just a little – it is nice. A soft corn bread piece – it is enough for me.

Of course, you can entirely adjust the spices according to your own hobby, but you should pay attention in order that the long ingredients will intimate your recipe. Let’s have peace of mind of spices! The majority of them may be found in your kitchen. Don’t worry!

Quinoa Chili


  • Pepper + salt for tasting
  • One tsp of ground coriander
  • One tsp of maple syrup
  • One tsp of ground chili chipotle
  • One tsp of dried oregano
  • One cup of corn kernels, frozen, or fresh
  • One tbsp. of chili powder
  • One tbsp. of vegan Worcestershire
  • One tbsp. of cumin
  • One tbsp. of extra virgin olive oil
  • One cup of quinoa – it must be soaked overnight after rinsing
  • Three cups of vegetable broth
  • One can ~ 15 oz of red beans – it is drained & rinsed
  • Two cans of black beans – they are drained & rinsed
  • Two cans of diced tomatoes
  • Two jalapenos, diced
  • Two bell peppers (one red & one green – diced
  • Three cloves garlic – minced
  • 1 yellow onion – diced
  • Tomato sauce – 8 ounces


#1. First of all, you prepare a big pot so as to heat olive oil with the average heat. Besides, after adding the garlic and onion, you sauté for 5 minutes.

#2. Continuously, both the peppers and spices are also added and cook for 5 minutes anymore.

#3. Following, you put all remaining ingredients in the pot, except the corn; then, you boil them. Don’t forget to reduce the lower heat and simmer for 30 minutes.

#4. For the time being, you are able to add the corn in the pot. Then, it continues simmering for another 10 minutes. Enjoy! Yummy!


  • In case you utilize the canned beans, you might add them ahead of time; even, you may also utilize an airtight container in order to store for three days.
  • You are finding a great gluten-free-cornbread mix, aren’t you? A good suggestion for you is the model of Bob. Frequently, I utilize one cup of unsweetened almond milk, two eggs, one cup of creamed corn, and ¼ cup of oil after cooking for 10 – 15 minutes comparison with the guide on the package. You may also substitute the milk and oil with the creamed corn – looking more surprising. There is a secret that I learned from my mom and it is also my favorite one!


3 of Delicious Dishes Can’t Be Missed

Pasta is a flexible food. Today, you can get pasta fresh or dried, and in many shapes and sizes. The delicious pasta dishes that we’ve seen restaurants create are exciting, ranging from simple and light to hearty and caloric.

The hearty pasta possibilities are endless. Triple cream cheese combined with any type of noodle makes for a taste sensation that is well worth the calories. The dish pictured pasta roll is a combination of spinach pasta sheets, encompassing cream cheese, marscapone, spinach, ham, and sweet red peppers. It’s an attractive center-of-the-plate item that is sure to be appreciated. Here is our favorite recipe:

Pasta Roll

Pasta Roll

(Yields 12 servings) 16 oz. cream cheese 8 oz. marscapone 3 eggs 2 cups cooked spinach, chopped and drained well 2 cups ham or salami, diced 1 cup sweet red pepper, minced salt and pepper to taste 4 12×10 in. sheets of pasta (preferably spinach)

  1. Combine cheese and eggs. Beat until smooth.
  2. Add ham, spinach, red peppers and season.
  3. Divide mixture and spread evenly on four sheets of pasta, leaving a one inch border all the way around.
  4. Beginning at one end, roll pasta (jelly roll fashion) as tightly as possible. Repeat process with other pasta sheets.

Another favorite in the high-calorie category is fusili with gorgonzola and walnuts. This rich combination has won our hearts, and it’s sure to win your patrons’.

Fusili with Gorgonzola

Fusili with Gorgonzola

(Yields two servings) 1/2 lb. fusili, cooked 1/2 cup gorgonzola cheese, crumbled 1/2 cup cream 1/4 cup walnuts, chopped 3 tbsps. chives olive oil

  1. Saute chives in oil until limp. Add cream and set to boil.
  2. Add pasta and walnuts to boiling cream. Toss coated pasta completely.
  3. Remove from heat. Add gorgonzola and place on plate. Sprinkle with chives and walnuts.

Eggs are another versatile food that can provide a healthy, balanced meal when in the form of an omelette, quiche, or frittata. What you use as filling for these dishes will constitute a light or hearty meal. We made two versions of the standard omelette using three eggs in each recipe. Our light omelette contains fines herbes (parsley, chervil, and tarragon). This is an elegant, light entree. A dollop of creme fraiche adds an extra zing, and when served with a fresh fruit garnish and croissant, a delicate balance is provided.

On the heartier (and ethnic) side, we have a sausage, potato, and onion frittata served with whole-grain mustard and a muffin. This version of a three-egg omelette provides a meal that would satisfy anyone’s hunger.

The final example of light vs. hearty is pork. Like beef, leaner pork cuts such as the loin and roasting cuts can provide patrons with opposite options in food fare.

On the light side, we sampled a stir-fry, using pork loin sliced thinly and marinated in ginger, soy, cornstarch, and scallions. Any combination of seasonal fresh vegetables can comprise a stir-fry. Just keep colors in mind. Other light pork dishes include medallions sauteed with Calvados and apples, pork with a port sauce, and pork tossed in salads.

On the hearty side, pork offers countless cooking variations. Examples are stuffed pork chops, charcuterie with sauerkraut, braised pork with cabbage and apples, pork with paprika and noodles, and, as we pictured, pork with lentils and vegetables. We simply roasted a pork loin and then cooked the lentils in the pork fat and chicken stock. Add the vegetables at the last minute for maximum color and nutritional value. The pork can be sliced and served on top of the lentil mixture, creating a delicate looking yet definitely hearty meal.

Pork and Apples Normandy

Pork and Apples Normandy

Yields 12 portions 2-3 lbs. pork loins 1 cup butter 8 large apples, pared, cored, and cut into rings 1/2 cup white wine 1/3 cup Calvados 1 tsp. sugar pinch cinnamon pinch cloves 1/4 cup parsley, chopped oil

  1. Melt 1/4 cup oil in pan. Add pork loin and brown. Saute over medium heat about eight minutes or until done. Remove from pan.
  2. Place pork in 380 = deg.] F. oven for 20 to 25 minutes.
  3. Add apples to pan and saute until lightly browned. Remove and set aside.
  4. Pour off any excess fat from bottom of pan. Deglaze with Calvados and wine. Reduce until two to three tablespoons remain. Slowly whisk in butter chunks to make sauce.
  5. Season with salt and pepper to taste. Return apples to pan. Heat through. Place on top of pork medallions. Garnish with parsley and serve.

Quick Prepare for Your Healthy Meals

It’s important that you evaluate your menu for its flexibility. You just might find that with a little extra effort you have the means to expand and appeal to a new clientele.


seafood grill

Starting with seafood, an extremely flexible menu item which is delicate and light, you have only to make a few simple adjustments to create a hearty selection to please any appetite. Trout is a perfect example of a “flexible” fish. The filets are delicate and welcome diverse seasonings and sauces, yet whole fish (head and all) can be served as a hearty meal.

Herbed trout fillets are delightfully light! We broiled them with herbed lemon and butter sauce glaze. Steamed julienne celery with lemon can be added as a colorful yet very low calorie vegetable.

A heartier version of this brook trout is a stuffed one. Any type of stuffing is appropriate, but we featured a seafood, bread and vegetable stuffing made with crabmeat, shrimp, celery, onions, and red pepper. After stuffing the trout, it can be grilled, baked, or sauteed. In our opinion, baked works best. While cooking, the trout should be basted with a lemon/butter combination. Other stuffing possibilities include rice with vegetables, corn bread with pecans, whole wheat bread with pinole nuts, and basil.

On the lighter side, seafood combinations include broiled whitefish (cod, halibut, or haddock) with julienne of vegetables. Broiled or grilled tuna, swordfish steaks, with a light butter sauce, and broiled skewered seafood such as scallops, shrimp, and vegetables are appropriate for a light entree. Heartier seafood dishes might include scampi with rice, sautéed white fish with a cream or butter sauce, stuffed fillet of sole, and many more. Here is our basic recipe for bread stuffing that can be used for any fish. You can replace the basic ingredients with the bread, nuts, and seasonings of your choice.

Bread Stuffing

(Yields 6-1/2 cups) 1 cup nuts, chopped 5 cups stale bread, cubed 1 tbsp. desired seasoning 1 cup celery, diced 1 cup onion, diced 1 stick butter (or margarine) water or chicken stock salt and pepper to taste

  1.  Saute celery and onions in butter until soft. Add nuts, bread, seasonings. Continue to cook until bread is coated with butter.
  2.  Add as much liquid as is needed to make stuffing moist. Use as desired.


roasted chicken recipes

Chicken is one of the most flexible foods on your bill of fare. On the light side, the possibilities are enticing. For instance, breast of chicken welcomes flavors of all ethnic accents. Any seasoning will change the entire flavor. We marinated and grilled a chicken breast, sliced and served it with grapefruit segments. It was magnificent! Grilled chicken if done properly will stay moist inside, yet maintain a crispy, smoky flavor. We strongly recommend that you marinate the breasts before either grilling or broiling to ensure both flavor and moisture.

Some other exciting light chicken dishes include poached chicken breast with julienne vegetables, or sauteed breasts made with a fortified wine sauce (sherry, Madeira, or vermouth).

For a hearty meal, chicken dishes include stuffed breast with wild rice, southern fried or barbecued chicken with biscuits and cole slaw, roasted chicken with gravy, and chicken fricassee with noodles. Here’s our recipe for buttermilk batter which is perfect for southern fried chicken. It can also be used to coat chicken strips for hors d’oeuvres.

Buttermilk Batter (Yields 1 quart)

3 cups buttermilk, 3 cups flour, 6 eggs, 1/2 cup sesame seeds salt and pepper 1/3 cup honey 1-1/2 tsp. baking powder

  1. Combine eggs, buttermilk, and honey. Mix well.
  2. Season flour with salt, pepper, sesame seeds, and baking powder.
  3. Dredge chicken pieces in flour, then egg mixture. Flour again. Knock off excess flour.
  4. Deep-fry chicken until golden brown and finish cooking in oven. Serve with biscuits and jam or marmalade.


Beef Stew

Beef, like any other source of protein, is highly nutritious and creates an extremely satisfying meal. You’ll be surprised to find that beef can be prepared as a light innovative entree with a little imagination and flair. With several of the leaner cuts of beef (filet, flank steak, London broil), you’ll find that you can appeal to both the meat and potato patron as well as the customer focusing on lighter foods and nutrition.

Here are several compound butter recipes, which we used with great success. Simply combine all ingredients until smooth. Shape into a 1/2 inch cylinder on foil, wrap jelly-roll fashion, refrigerate until ready to slice and serve.

  • Garlic Anchovy 3/4 lb. butter, unsalted 3 cloves garlic, mashed 2 tbsp. anchovy paste 3/4 tsp. tabasco
  • Mustard-Tarragon 3/4 lb butter, unsalted 6 tbsp whole-grain mustard 2 tsp. dried tarragon 1 tsp. tabasco
  • Horseradish-Onion 3/4 lb. butter, unsalted 3 tbsp. onion, chopped 2 tbsp. horseradish 1 tsp. tabasco 1/2 tsp. salt

To serve the butter for a calorie counted meal, use two slices, 1/4 inch thick for approximately 100 calories. A garnish of watercress and vegetables is colorful and also low in calories.

To create a hearty filet of beef entree, serve with a heavier sauce such as bearnaise, choron, bordelaise or pepper sauce. Serve a larger (l oz.) portion of beef, sauteed or broiled. We recommend that you wrap the beef with bacon or fat of some sort to promote flavor and quick cooking because the beef is so lean. Rice or potatoes should be served with the meat as well.

Roasted Brussels Sprouts in a Toaster Oven – How to…

An ideal recipe – the simple steps – a little coconut oil – all create roasted Brussels sprouts greatly in the best toaster oven.

Roasted Brussels sprouts

You are used to wondering by what means to cook the Brussels sprouts that you have chosen at the market or supermarket, aren’t you? Well, nothing likely beats an easy recipe – roasted Brussels sprouts in your toaster oven.

The fresh Brussels sprouts often have the bitter taste. It is noticed that they bring a great flavor in a quick kale apple salad. Nonetheless, if they are overcooked (boiling or steaming, for example), it will appear a terrible smell in your kitchen.

It requires the toaster oven to have to be turned at the high temperature. At once, coconut oil also needs to be used. Like that, the sprouts will quickly be caramelized; especially, you can also keep the natural sweetness of them. It makes sure that mushy sprouts shall not be enabled here.

Roasted Brussels Sprouts in a Toaster Oven – Step-By-Step

Start preheating the toaster oven up 425 degrees F. Thus, it takes a small pan as long as it is enough to fit in the toaster oven yours.

Using a roasting pan

For the time being, you need to wash and let the Brussels sprouts dry. Essentially, the stems will be trimmed off and the discolored or browned leaves must be removed.

The next, let’s cut the sprouts into two half – similar to making toaster oven roasted delicata squash, jalapeño roasted cauliflower, and spicy sriracha roasted red potatoes. The same size will help you cook easier and quicker. At the same time, the dish will evenly be cooked.

Cutting the sprouts into two half

Go! Go! You let put the sprouts on the prepared-roasting pan after drizzling a little coconut oil. It also adds pepper and salt a bit on the surface. The best is to use your hands in order to toss them evenly.

Coconut oil + salt + pepper on the surface

Depending on the size of the sprouts, it will decide the roasting time. In general, we will roast for 20-25 minutes at 435 degrees F. In the middle of the cooking time, you ought to stir the sprouts. If careful, you should utilize a fork so as to turn every sprout.

Ready! When your sprouts look caramelized and browned without mushy. Let’s remember!


With this dish, you can serve with sriracha vinaigrette, lemon wedges, or any toppings that you’d like.

Likely, you are going to get several loose leaves – yah! Yah! Don’t throw them! All flavors and the great texture is contained on them. It is really delicious and healthy recipe!

Enjoy! Enjoy!

Roasted Brussels Sprouts


  • A couple of pinches of black pepper ~ 1/8 tsp
  • A couple of pinches of fine grain sea salt ~ ¼ tsp
  • Fresh Brussels sprouts
  • 1 tbsp of melted coconut oil


#1. Initially, the toaster oven has to be preheated up 425 degrees F. It grabs a roasting pan as long as it fits in your toaster oven.

#2. Let’s wash and dry your sprouts! Basically, you must trim of its stems and cut the sprouts into two half after putting them in the pan and drizzling with coconut oil. Then, you also add a little salt and pepper as your desire. By your hands, the sprouts will be tossed evenly.

#3. For the time being, you will roast them for 20 – 25 minutes at 425 degrees F. In halfway via cooking time, you stir them by your fork and turn them. They are cooked when caramelized and browned. Don’t let them be mushy!

#4. Enjoy with sriracha sauce or lemon wedges! Great!


Grill a Filet Mignon – An Ideal Recipe on Your Gas Grill

Grilled Filet Mignon – a delicious dish for the outdoor parties; especially, it will look more attractive when making on the best gas grill. By this simple recipe, I can do it, you, too.

Grill a Filet Mignon

According to my opinion, the filet is considered as the king of meats. If you are looking for a special thing, it is here. Frequently, I purchase the entirely beef tenderloin ~ 6-8 oz. It costs about $6. Pretty cheap!

First of all, we are going to begin with the way to purchase the meat. It is cut from the total beef tenderloin – a filet mignon. Of course, you can purchase the per-cut one and it shall be more expensive a bit. Particularly, the trimming methods have many – you can consult at here. With me, I like freezing great, so I cut 1 ¼ – 1 ½ inches.

All quality here is – Quality Does Matter. It is difficult to prime – the top 2% (only the best restaurants can do this) and you wouldn’t like to pay the price. The next will be Choice. Sold beef in the United State – about half them is the choice and you ought to purchase them. You can take $10 – $15 per pound.

Prepare meat for grill

Another one is the grill. Essentially, you have to know the grill yours. We will utilize the direct heat ~ 450 and not over 500. My grill is quite hot, but it is just over 50%. Normally, grilling ought to be ~ 75%, but getting to recognize the grill yours.


#5. Excellent – It is made over and over again – top 10 percent

#4. Really good – The frequent rotation will be done again – the next 40 percent

#3. Good – Repeated but it is not a section of the regular rotation – the next 20 percent

#2. Ok – Repeat-able-again but modifying it the first – the next 20 percent

#1. Not good – Non-repeated + non-modified – the last 10 percent

  • Number #5 – A five is the filet

@: If you do not use a thermometer of meat, your filet can get the risk. Let’s do as your desired temperature. It avoids cooking by time alone. Don’t forget!

The spice timing is very important. Salt should not be put on the meat more than some minutes, except you will do 60 minutes or over.

High quality Filet

We will begin with the quality filet. With me, the thickness is about 1 ¼ – 1 ½ inches ~ 6 -8 ozs per piece.

Right Temperature for Grill the Filet

Another important step is to rest the filet ~ the room temperature. This makes the meat temperature increase as your desire. While resting, the grill temperature is about 4500. It is over the medium level, so it is oil and clean.

offer the filet spices

Based on your select, let’s offer the filet spices. Doing this before you grill it. 7:2:2 – I sprinkle the seasoning according to this ratio with pepper and coarse salt.

put the filet on the grill

Let’s put the filet on your grill! Start grilling about six minutes on the first side after rotating the remaining side. You will grill until the internal temperature reaches as correct as your desire. According to me, I add six minutes with the rotation and the inside temperature is from 145 to 150.

removing and allow it to rest

After I begin removing and allow it to rest at least 5 minutes.

Grill Filet Mignon


  • Two filets from 1 ¼ – 1 ½ inches. Each of the pieces is about 6-8 ozs.


#1. The first, the quality filet is the start step. The thickness from 1 ¼ to 1 ½ is suitable.

#2. The next important step is to enable the filets to rest for 30 minutes ~ at the room temperature. In this way, the meat temperature will increase like your desire an easy way. At the same time, your grill needs to reach the temperature ~ 4500F.

#3. Offer the filet spice based on your need. Frequently, I only sprinkle pepper and salt on all sides of meat.

#4. Now, let’s put the filets on your grill! It grills for six minutes one side; then, it begins rotating half the manner. You continue grilling until the inside temperature gets 145 – 1500.

#5. It will be removed and rested ~ 5 minutes.

Right now! Serving and Yummy!


Homemade Pizza Dough – A Simple Recipe for Housewives

Pizza Dough Recipe

The best hand mixer – it is going to bring the great fundamental Homemade Pizza Dough recipe. In some households, pizza is considered as a tradition. Let’s try imagining that you have a leisurely evening with your relatives and friends over wine, beer, and pizza-making; and then, we talk together a funny way. So good! So, why we don’t make a pizza recipe for ourselves.

Making Pizza at Home

Making pizza at home means that you can be creative everything according to your own manner – choosing ingredients that you’d like to. Apart from preparing the dough, I don’t have a typical pizza recipe. Simply, I only need – the thin olive oil layer, pesto, pizza sauce, or barbecue sauce, along with cheese, vegetable, or cured meat. In spite of the prepared dough time ago, making pizza isn’t also easy.

How to make Pizza

Although this recipe will become better with a hand mixer, but it will super satisfy when making by your hand. At least, you ought to try preparing the dough by hand in order to feel the changes while mixing. My pizza dough recipe often stays the similar week after week. Even, it also turns out differently.

Frequently, I make the dough for one hour or more. Actually, the increasing time is pretty flexible. If you have tended to prepare the dough over some hours, you can put it in the fridge, instead, on the counter.

Step by Step to Make the Pizza

If your family have children, I advise you to divide the dough into the small pieces so as to make the own toppings theirs. Like that, not only you may make sure what they want but only this also creates a happy activity.

Homemade Pizza Dough

Homemade Pizza Dough


  • Toppings + cheese (as your desire)
  • Cornmeal for dusting
  • 1 1/3 cups of warm water (105 – 115 degrees F)
  • 3 ½ to 4 cups of unbleached all-purpose flour
  • 2 ¼ tsp of active dry yeast
  • Two tsp of salt
  • Two tbsp. of olive oil
  • Two tsp of granulated sugar or honey


#1. The first, you let add the water to a big bowl. At that time, yeast scatters over the surface of the water. Now, you begin stirring until combined and bubbly ~ 5 minutes.

#2. The next, it adds cups of the salt, flour, sweetener, and olive oil to the bowl. Let’s mix until you recognize them combined well. Continuously, the remaining flour will also be added ~ ½ cup at each time. You must mix until all sides of the bowl become clear. In case you use the hand to mix, it turns the dough and sprinkles the flour on the surface; then, knead. If the dough is still sticky, you might add a little flour anymore. Keep in your mind, you must knead until the dough is elastic and smooth.

You utilize a hand mixer, don’t you? Well, let’s switch the dough hook and then you knead with an average speed ~ 5 minutes. The dough is too sticky, isn’t it? So, it adds a little flour and kneads for 1-2 minutes. Following, you can transfer it to another bowl that is coated with olive oil. Using the plastic wrap covers and allow it to rise in a warm place for one hour so that it doubles the volume.

#3. For the time being, the oven must be preheated up 475 degrees F. After heating for 45 minutes, you use cornmeal to grease and dust two baking sheets. It deflates the dough a gentle way. It likely divides the dough into the pieces like a ball. Using the plastic wrap covers. Let’s rest for 10-15 minutes while the toppings are being prepared.

#4. Working with per dough ball, it flattens, rolls, and stretches it on a surface with the size ~ 12 inches. It places the dough pieces on the cornmeal-dusted pizza paddles or the baking sheets.

#5. It covers the tops of every dough with olive oil, sauce, cheese, and toppings as your desire.


  • A baking stone – It works one simultaneously. The pizza is slid off the paddle on the baking stone.
  • The baking sheet – It puts the pans and pizzas in your oven in order to bake.

You must bake them until browned, melted cheese, golden all edges ~ 12 minutes. It waits for 10 minutes before serving.

Deli-Style Roast Beef – Making Your Own

Roast Beef

Don’t remember the deli! It is not difficult to make roast beef at your home. In comparison with hitting the deli counter, this one will help you more economical. In additional to that, you can create the flavor that you’d like to. The essential things consist of the meat, spices, knife or best meat slicer.

The Way to Slice

slice meat without grain

Looking at here:

how to cut your meat

Once you cut the meat thinner, it will look tender.

Method & Timing

Based on the cooking book – How to Cook Meat written by Chris Schlesinger & John Willoughby, they always have the ideal theories related meat, in particular, cooking time is decided by the shape of meat, instead, the weight.

In fact, this one brings plenty of sense. Thinking of it, you might have a steak and roast as exact as the weight. Nevertheless, cooking times will be different when being based on their shapes. Since the shape is thicker and rounder, roasting will take a lot of time. The weight of steak is flatter and thinner, so its cooking time will be faster.

According to many experts, round roast looks like a smallish ball, so we need to take about 50 minutes to roast – the weight is no problem. I have utilized this method in many years – So good!!

The Option for Your Roast Beef

The recipe I am making – simple and traditional. I only utilize the ground spices in order to be blasted at 5000 for 20 minutes. The fresh garlic is not likely short of. Surely, sugar will not be used in my recipe.

For the time being, I will share a couple ideas for your roast with various spices:

  • Cumin – ground garlic – chili flakes
  • Ground ginger – ground garlic – five spice powder
  • Cayenne – powered rosemary – celery salt

How to Know When It Is Done

You need to pay attention one thing – the eye round of cutting meat. You ought to know that meat will become drier once you cook it longer. An ideal thing should know – the juiciest of it at medium rare or rare. Instead of using a meat thermometer, you can consult:

  • 1200F ~ RARE
  • 1260F ~ MEDIUM-RARE
  • 1340F ~ MEDIUM
  • 1500F ~ MEDIUM-WELL
  • 1600F ~ WELL DONE

My recipe is medium-rare. I take it out of your oven for when it was about 1260 ~ after 50 minutes.

Deli Roast Beef


Basically, you must have the necessary things, which are:

  • Onion powder
  • Kosher salt
  • Olive oil
  • Garlic powder
  • Fresh cracked black pepper
  • 1 piece of beef eye round roast


#1. Initially, you need to preheat the oven to 5000. You can roast a pan with foil or line a sheet pan – all is ok! Then, you place a roasting rack in the pan, but it is on the top of foil. Let’s put aside!

#2. Now, it takes the roast out of your refrigerator. Let’s rinse it  with cold water. Hence, you pat it to dry an entire way.

#3. Following, you add a little olive oil on the entire surface of beef. We cannot determine the specific intake. Simply, you utilize oil as long as it is like a cover around the beef.

#4. Using your hands, it rubs oil on all sides of the beef.

#5. At this time, you can sprinkle both fresh cracked black pepper and kosher salt on all sides. Similar to oil, you also cover evenly.

#6. Continuously, you also do the same with onion powder and garlic powder.

#7. Let’s put the roast on the rack in the pan that you have prepared the first.

#8. The pan must be popped into your oven that is preheated ~ 5000.

#9. You will roast at this temperature for 20 minutes. Thus, you will decrease the temperature down 3000 for the next 30 minutes.

#10. If you roast at the medium-rare level, your beef must be in the oven ~ 50 minutes of the cooking time. On the other hand, if you want it rare, you can take it out of sooner. What’s more, you can also leave it longer if you want it to become well done.

#11. It begins loosely tenting a piece of foil around the beef – 20 minutes when taking it out of your oven.

#12. Let’s thinly slice it with a sharp knife or a meat slicer! Mummy! Mummy!