With that said, I needed to cook up a Tri tip roast I had and some corn that I had recently bought at a local farm. I slow cooked the roast in the oven. Sooo yumm and juicy this way.
I preheated my oven to 300 and began to spice up my roast. In a baking dish, I layed in my roast. I put salt, pepper, garlic powder, paprika, and dried rosemary on top. I'm really bad about measuring out what I used but I basically used enough of each to completely cover the top of the meat. Then I added a couple tablespoons of EVOO on top and with my fingers rubbed it all in good!!I covered it with foil and popped it in the oven for 2 1/2 hours. After it cooked for that time, I took off the foil and turned up the heat to 375 for another 30 minutes. This browns the top of the roast really well.
|browning the top|
Now for my side dishes. I totally used a boxed rice. It was really good. I used Zataran's brand Black Beans & Rice. I just followed the instructions on the box but just when it was almost done I added in a can of organic diced garlicky tomatoes.
Next, I shucked and clean my ears of corn. I got a pot of water heated to a roaring boil and dropped the corn in for about 3-4 minutes. I like my corn to be hot and still crunchy. Don't over cook your corn. When I ate it I gave it a little salt and butter of course. Farm fresh corn on the cob can't be beat. My honey and I had a glass of Fish Eye Merlot with dinner.
I also made dessert. I got the idea off Dr. Oz of all places. I got graham crackers, spread a little cool whip in the middle, a dash of chocolate syrup, and put em in the freezer for an hour. They were insanely good!!
|my sweet girl excited to eat dessert|