We Have a WINNER!!

The results are in and our distinguished panel of judges has chosen the winner of The I Love Trader Joe's College Cookbook READER GIVE-AWAY!! And the winner is . . .

Tere Garcia with her recipe for Mustard Chicken!!

 (mmm . . . those fried plantains don't look half bad either!)

In this recipe, Tere combines chicken thighs, diced potatoes, mustard, Worcestershire sauce, and chicken broth among other things to create this simply FANTASTIC dish!

I chose this recipe because you can add and substitute ingredients easily while sticking to the basic dish outline. This is perfect for nights when you have some, most of the ingredients and gives you the option to realy explore with different flavor combinations.

Miss Tere wins a FREE copy of The I Love Trader Joe's College Cookbook by Andrea Lynn! To see more photos of Miss Tere's Mustard Chicken, please visit our Super College Chef Facebook Page. Don't forget to click "Like" at the top of the page to get even more down with Super College Chef with more recipes, tips, photos, forums, and cooking help!

 On the next post (aka after I go grocery shopping for the first time in weeks), I'll be trying out Miss Tere's Mustard Chicken recipe for myself. And trust me, our panel of judges cannot wait to try it!

Keep cleaning those plates, people.

Love,

Liz

Lemon Mustard Pot Roast

Yeah, it's as good as it sounds.

I miss my Nanny. She's THE BEST at comfort foods. American Cop Suey, Shepherd's Pie, mashed potatoes with beef strips cooked in gravy, mmmmmmmmmm, and pot roast, she made it all! So when I miss her I cook.

You will need:

• 2-3 yellow potatoes
• 2-3 carrots
• 2-3 celery stalks
• 1 onion
• 1/2 lemon
• 2 beef bouillon cubes
• salt
• pepper
• 1 1/2 cups water
• 2-3 TBSP Dijon mustard
• beef roast (chuck, del monico, sirloin)

First preheat your oven to 350. Cut up your potatoes, carrots, onion, and celery stalks into quarters. Salt and pepper roast, then slather on the mustard with a knife (definitely avoid double dipping out of the mustard jar). Place the roast in a deep baking dish with a lid and surround with vegetables. Pour in water, then salt and pepper. Cut 2 slices of lemon and place them on the roast. Plop in the bouillon cube, slap on the lid, and slam that roast in the oven.

Cook 15- 20 minutes per pound and voila! It's great out of the oven and as leftovers. There's nothing quite like a pot roast sandwich with a little butter.

Love,

Liz