Holiday Prime Rib

I have made this recipe several times at Christmas and it is always a hit. I modified this recipe from one I found on Epicurious.

Sauce

• 2 tablespoons olive oil
• 4 large shallots
• 8 garlic cloves
• 1 teaspoon sugar
• 1 tablespoon all purpose flour
• 1 tablespoon minced fresh thyme
• 2 teaspoons minced fresh rosemary
• 1 bay leaf
• 1 teaspoon grated orange peel
• Pinch of ground nutmeg
• Pinch of ground cloves
• 3 1/4 cups canned beef broth
• 1 1/2 cups dry red wine
• 1/4 cup brandy

Prime Rib

• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• 4 large garlic cloves, peeled
• 2 bay leaves
• 1 large shallot, peeled, quartered
• 1 tablespoon grated orange peel
• 1 tablespoon coarse salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons olive oil 2
• 2 4 -pound prime rib pieces, trimmed
  

Instructions

1. For sauce:Chop shallots and garlic
2. Heat oil in large saucepan.
3. Add shallots and garlic; sauté until tender, about 10 minutes.
4. Stir in sugar; sauté until shallots are golden, about 5 minutes.
5. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute.
6. Pour in broth, wine and brandy.
7. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes.
8. Discard bay leaf. (Can be made 2 days ahead. Chill.)
9. For tenderloin:Grind first 10 ingredients in processor.
10. With machine running, add oil and blend well.
11. Spread mixture evenly over all sides of tenderloins.
12. Place beef in large glass baking dish.
13. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
14. Preheat oven to 400°F.
15. Place beef on rack in large roasting pan.
16. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
17. Transfer beef to cutting board.
18. Pour any accumulated juices from roasts into sauce.
19. Bring sauce to boil. Remove from heat; .
20. Season with salt and pepper.
21. Serve with sauce and Enjoy!

Asparagus and Feta Frittata

A great breakfast dish.

You will need a 8 inch heavy skillet that can go from the stove top to the oven.

Ingredients

• 12 fresh asparagus spears
• 2 tbs chopped green onions
• 1/2 tsp chopped garlic
• 1 Tbsp olive oil
• 6 eggs
• 2 Tbsp half and half
• salt & pepper to taste
• 1/2 C crumbled feta cheese (I used Mediterranean blend - I liked it better than plain, but plain works

Directions:

1. Cook asparagus in a small amount of water for 6-8 minutes or until crisp-tender
2. Drain.
3. Chop 6 spears.
4. In skillet, saute the onions, garlic and chopped asparagus in oil until tender.
5. In a bowl, whisk the eggs, cream, and salt & pepper
6. Pour into skillet.
7. Preheat oven to 350
8. Cover and cook over medium heat for 5 minutes or until eggs are nearly set.
9. Arrange remaining asparagus spears so they resemble spokes of a wheel over eggs
10. Sprinkle with feta cheese.
11. Bake, uncovered, for 7-9 minutes or until eggs are set.
    

Braised Beef with Vegetables

A very good pot roast type recipe. This is not fast and easy - but great for special meals.

Ingredients

• 2-3 lbs boneless beef chuck roast
• 2 tbs cracked pepper
• 6 tbs flour, divided
• 2 tbs olive oil
• 2 cups baby carrots from a bag
• 2 cups red potatoes quartered
• 1 cup red wine
• 1 can (28oz) roma tomatoes with basil
• 1 can (14 oz) reduced sodium beef broth
• 1 tbs chopped fresh thyme
• 1 tbs chopped fresh rosemary

Instructions

1. Preheat oven 350
2. season beef with pepper. Dust with about 3 tbs flour
3. Heat oil in pan
4. Add roast and brown 10-15 min
5. Add veggies and cook 8-10
6. Add wine and simmer 5-6 minutes.
7. Add tomatoes cook 5 minutes
8. Add broth and bring to boil
9. Reduce heat to simmering
10. Cook covered 2 hours until fork tender
11. Remove from oven
12. remove meat and veggies from pan
13. skim fat
14. season with salt and pepper
15. let rest 10 minutes
16. stir in thyme and rosemary and remaining flour
17. Simmer until thickened
18. Serve sauce with beef and veggies

Parmesan Crusted Chicken

This recipe originally came from a Hellman's mayonnaise bottle.

I really like it.

Ingredients

• 1/2 cup mayo
• 1/4 cup shredded Parmesan (use the good stuff from the dairy counter- not the powdered stuff in a bottle)
• 4 boneless chicken breasts
• 1/4 cup Italian bread crumbs

Instructions

1. preheat oven 425
2. Mix mayo and Parmesan
3. spray metal pan (like cookie sheet) with pam
4. place chicken on top of cookie sheet
5. spread 1/4 of mayo mix on top of each chicken breast
6. sprinkle bread crumbs over each chicken piece
7. bake for ~ 20 minutes

Very moist and good.

Vegetable Cheese Loaf

This is an old weight watchers recipe. It tastes very rich and you get all your veggies in.



Ingredients

• 2 tbs butter
• 1 cup carrots
• 1 cup scallions
• 6 oz potatoes cubed
• 2 garlic cloves minced
• 1 cup broccoli
• 3 tbs flour
• 1 packet chicken broth
• 1/2 cup milk ( 1 use 1%)
• 4 oz cheddar cheese
• 1/2 cup ricotta
• 1/2 cup breadcrumbs
• 2 eggs
• 1/2 tsp pepper

Instructions

1. In large skillet melt butter, add carrots, scallions, potatoes and garlic
2. Saute for 3 min
3. Reduce heat, cover and cook til tender (about 15 min)
4. Add broccoli, flour and broth
5. stir to combine.
6. Gradually stir in milk.
7. Preheat oven 350
8. Add cheeses and cook until mixture is thickened.
9. Remove from heat and add remaining ingredients.
10. grease loaf pan
11. Create loaf and put in pan
12. Cook 50 minutes.

Great for a ladies lunch!

Split Pea Soup

This is the best split pea soup I have ever tasted and it is really easy.

Save the ham hock after you cook a ham.

This freezes really well. I freeze 2 cup individual serving.

Ingredients

• 1 lb bag dried green split peas
• 1 bunches green onions chopped
• 1 1/2 cups diced carrots
• 1/2 cup diced celery
• 2 tsp minced garlic
• 1/2 tsp pepper (I use fresh cracked pepper)
• 3 chicken bouillon cubes
• 1 ham hock (you should still have some meat left on bone)

Instructions

1. Put all ingredients and 7 cups of water in crock pot
2. Cook on high for 6 hours or low for 12 hours
3. Remove ham and cut off meat from bone. Dice meat and return to soup.
4. Stir soup and serve.

Yum! It looks unappetising but tastes really good.

South of the Border Chowder

I really like this. It's creamy and a little spicy. Nobody else in the family will touch it. I think I got this recipe from a Taste of Home.


Ingredients

• 4 stalks green onions chopped
• 4 strips bacon cooked drained and chopped
• 2 tbs flour
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 package 32 oz southern- style hash browns
• 2 cans of 14 1/2 chicken broth
• 1 can 14 3/4 oz cream style corn
• 1 can 11 oz Mexicorn drained
• 1 can 4 oz chopped green chilies

Instructions

1. saute bacon and onion in a large soup pan
2. drain most of fat
3. stir in flour, cumin, chili powder, & garlic powder
4. Bring to boil
5. Cook 1 minute til thickened
6. stir in hash browns, broth, creamed corn, mexicorn, chilies and bring to boil
7. reduce heat & simmer 10 min

Enjoy