Ginger and Garlic Stuffed Roast
1 chuck roast
1 piece of fresh ginger
5 toes peeled garlic
1 cup chopped onions
½ cup chopped carrots
½ cup chopped celery
1 T. Grill Spice
Peel one piece of fresh ginger, slice into thin strips. You can use the edge of a spoon to peel the skin off of ginger.
Peel garlic toes, slice into thin strips. Cut 8-10 incisions about 2 inches apart on top of a chuck roast. Stuff each cut with one slice of ginger and/or one slice of garlic. If you prefer your roast a little less hot, alternate the garlic and ginger. Flip roast over. Repeat. Put roast in baking dish with chopped carrots, celery, onions and ½ cup water. Sprinkle with Grill Spice. Bake at 350 degrees 1-2 hours, until internal temperature is 160 degrees. Let stand 20 minutes before slicing. Take out garlic and ginger pieces before serving.
Baked Squash
1 fresh squash – Can use acorn, butternut or spaghetti squash for this recipe
For acorn and spaghetti squash:
2 T. Creole Spice
2 T. Tuscan Garlic Olive Oil
2 T. butter
For butternut squash:
2 T. butter
1 T. freshly ground nutmeg
1 T. cinnamon
1 t. sugar
Cut squash in half, scoop out seeds. Add creole spice to spaghetti and acorn squash.
On butternut squash add freshly ground nutmeg, cinnamon, sugar
Turn squash over in pyrex glass casserole dish, approximately 13 x 9 inches. Fill the pyrex dish with ½ inch of water. Add 2 T. garlic olive oil and butter to the acorn or spaghetti squash. Do not use olive oil for the butternut squash, only butter.
Cover baking dish with film and tin foil. Punture a few holes in it. Bake in the oven for 25-35 minutes at 375 degrees or until the internal temperature is 160 degrees or until desired tenderness. Let it cool for a couple minutes, You can eat the squash right out of the skin or scoop it out into a side dish. Serve with any meat or seafood entrée or eat as part of a vegetarian meal.
