Roasted Sweet Potato Wedges with Chili

• 2 to 3 medium sweet potatoes
• 
  
• 1/2 tsp coarse salt 
  
  
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground pepper
• 2 tbsp olive oil
• Optional:  lime, cut into sections for squeezing over


1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
2. In a small bowl, combine the salt, chili and garlic powders, and pepper.  Set aside.
3. Cut each potato in half widthwise, then cut each half into 8 wedges.
4. On the prepared pan, toss potatoes with oil, then the spice mixture until coated. Arrange wedges, cut sides down.
5. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.  They will not be crisp but still yummy!
6. Serve with lime sections.  Squeeze on the potatoes for a nice tang.

Mississippi Roast

        The picture of this recipe looked delicious, but don't all the pictures on food blogs look terrific!  I have made a few recipes that did not live up to their promised expectations.  You won't see those recipes here.  But this one had been on my list for awhile, and I finally picked up a chuck roast and tried it.  Yum!  After reading several of the comments, I made some adjustments and we liked it fine.  The roast was 3 pounds exactly, but I trimmed off at least 1/4 pound of fat before starting.  Even though there is really NO liquid required, there was plenty as it cooked, mostly fat.  I skimmed most of it off before serving with the meat.
         One time, I tried using the sliced pepperoncini, but that didn't work as well.  Buy the whole ones and use whatever number seems right to you.  If you use the whole jar, prepare for it to be pretty spicy.

• •  1 boneless chuck roast, top or bottom round roast, 3 to 4 pounds
  •  1/2 tsp kosher salt
  •  3/4 tsp black pepper
  •  3 Tbsp all-purpose flour
  •  2 tablespoons neutral oil, like canola
  •  1 package dry Hidden Valley Ranch dressing mix
  •  1 package dry onion soup mix
     1 cup beef broth (optional)
  •  10 to 15 pepperoncini (or more)
  
  
  
  
  Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage into the meat.
  
  
  Heat the oil in a dutch oven* (or large skillet) set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker.** Sprinkle the dressing mix and soup mix on top. (Pour the broth around the meat.)
  
  
  Add the pepperoncini on top of the meat. Put the lid on, and set to high for a 3-4 hours, if you will be around to turn it down later. ( I always start at high for the first hour or two.) Cook, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. (Depends on your particular crockpot, whether it will be tender in that length of time.  May need longer.)
  
  

  Remove the meat from the slow cooker to a bowl and shred, removing any large clumps of fat.  Serve with rice, egg noodles, or roasted or mashed potatoes, or pile onto sandwich rolls, as burritos or tacos, however you like.

  
  
  *Using a pot with high sides keeps grease a little more contained and prevents getting your stove quite so greasy.
  **Or 300 degree oven for about 3-4 hours.
  
  
  
  
  This recipe comes from various sites.