Real Meals: Herb Rubbed Roast / Mustard Roasted Potatoes / Strawberry Shortcake

Happy Friday everyone!

Summer seems like it can be a challenging time when it comes to meal planning. Granted, there is a lot of great produce in season this time of year, however, I just feel like we’re always really busy. In the winter, I’m more likely to scour Pinterest/Food Gawker/blogs for new recipes and I’m eager to spend time in the kitchen. But in the summer? Ain’t nobody got time for that.

So when I do actually make a complete meal that turns out well, I figure it’s worth sharing! I tried two new recipes recently that I ended up liking as they were super simple yet delicious. I didn’t take any photos of the steps along the way (see Summer: Ain’t Nobody Got Time For That) instead, I just took a few pictures of the finished product. I’m going to try to do more of these “Real Meals” posts in the future – I enjoy seeing what recipes people actually make for dinner on a regular basis, so I figure I may as well share what’s been a hit lately at Casa de Graybeal 🙂

The first part of this meal is the Herb Rubbed Sirloin Tip Roast!
It was simple to prepare and made great leftovers, so it’s a great alternative if you don’t want to grill.

Herb Rubbed Sirloin Tip Roast
Recipe Source: AllRecipes
1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
This roast was super easy and turned out great! However, Cam and I both agreed it could probably be a little less salty, so I’d probably cut that way down when I make it again.

To go along with the roast, I made some mustard roasted potatoes using purple potatoes I got at the farmer’s market. Another simple recipe, but it we enjoyed it!

Mustard Roasted Potatoes
Recipe adapted from: Smitten Kitchen (which was adapted from Gourmet, December 2007)
Makes 10 servings
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
(I actually used 1/4 cup dijon and a 1/4 cup of stone ground mustard)
1/4 cup extra-virgin olive oil
2 tablespoons of fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges (my potatoes were small, so I just cut them in half!)

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, garlic, oregano, lemon juice, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. Transfer potatoes to serving bowl.

I also made some asparagus to round out the meal and make sure we had a veggie 🙂
And because I was feeling particularly ambitious, I decided to make some strawberry shortcake for after dinner as well! I’ve made strawberry shortcake in the past, but just happened to use this recipe this time and it turned out great. Definitely the perfect summer dessert in my opinion!

Strawberry Shortcake
Recipe Source: Joy of Baking
2 cups (260 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) cream, half and half, or milk
2 pounds (900 grams) fresh strawberries
1/4 cup – 1/3 cup (50 – 65 grams) granulated white sugar (or to taste)
1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat)
1 – 2 tablespoons (15-30 grams) granulated white sugar (or to taste)
Scones:  Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven.  Line a cookie sheet with parchment paper. 
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch (18 cm) round. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream. Bake for about 15 – 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.
Filling: Wash, hull, and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.
Whipped Cream: Chill the bowl and whisk in the freezer for about 15 – 30 minutes. Place the cream and sugar in the bowl and whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.
To Serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.
Serves about 6-8 people.

So there you have it, an actual weeknight dinner at our house!
Granted, I don’t make dinners like this all the time (clearly not since I feel the need to blog about it when I do…ha) but I was really happy with how this particular meal turned out 🙂
Have a great weekend everyone!