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

Chicken Satay

My families all time favorite meal. Simple, quick and really good.

Ingredients

• 2 pounds chicken breasts cut into 1 inch long strips (about 3 strips per breast)
• 1/4 cup soy sauce
• 1 tbs curry powder
• 1/4 cup olive oil
• 2 tbs lemon juice (I use the squeeze bottle)
• 1 tsp chopped garlic (I use the garlic in a jar)
• skewers

Instructions

1. soak skewers in water
2. Put curry powder, oil, lemon juice and garlic in gallon size zip lock bag.
3. Squish together marinade
4. Add chicken and squish some more.
5. Let marinade at least 15 minutes
6. Start grill
7. Thread 2 pieces of chicken on each skewer
8. Grill for around 10 minutes on medium heat. (I check the fattest piece to see if chicken done)
9. Enjoy!

Teriyaki Steak Kabobs

My own recipe. It is super easy and always turns out great. Kids fight over them.

Steak Popsicles!

Ingredients

• 2 pounds sirloin steak cut into 1 to 1 1/2 inch cubes
• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 tbs brown sugar
• 1/2 tsp powdered ginger
• skewers

Instructions

1. Soak skewers in water
2. Put all ingredients in a gallon size zip lock bag.
3. Swish around for about a minute.
4. Let marinate for at least 15 minutes
5. Start grill
6. Thread steak pieces on skewers
7. Grill on medium heat for about 8-10 minutes

Enjoy!

Mennonite Macaroni and Cheese

I got this recipe from my friend Ann Marie. This is my favorite mac and cheese. Sometimes I find homemade mac and cheese too rich. This is just rich enough without making me queasy.


I do not know the story of why this is Mennonite mac and cheese - presumably it came from a Mennonite.


Ingredients

• 2 tbs butter
• 2 cups noodles (anything will work - elbow is traditional)
• 2 cups shredded cheese (again anything will work - cheddar is traditional - I use the bagged Mexican blend)
• 4 cups milk
• 1 tsp kosher salt (this makes a difference)

Instructions

1. Preheat oven 325
2. melt butter in microwave in 2 quart glass baking dish
3. mix butter and noodles in dish
4. add cheese, salt and milk
5. stir well (this is important so it doesn't separate - even if it separates it still tastes good!)
6. bake for 1 1/2 hours
7. Enjoy!

Beef Tortellini Vegetable Soup

I love this soup. It freezes really well. I usually double it and put in single serving containers in the freezer. It is great for lunch.

I modified this recipe from one I found in Taste of Home.

Ingredients

• 1 pound beef chuck cut into 1 inch cubes
• 5 green onions chopped (you can use white onions - this is too much onion for me)
• 2 celery ribs chopped 1/2 pieces
• 3 tbs veg oil (divided)
• 2 cans (14 1/2 oz) beef broth
• 1 cup corn frozen or fresh
• 1 cup carrots (cut into 1/2 inch pieces)
• 1 cup green beans
• 1 cup diced uncooked potatoes (don't put in potatoes if you will be freezing the soup - they get mushy and don't taste too good)
• 1 tsp dried basil
• 1 tsp dried thyme
• 2 cans (14 1/2 oz) small diced tomatoes (undrained)
• 2 cups dried cheese tortellini

Instructions

1. In a big soup pot heat 2 tbs oil and brown beef.
2. Remove beef and juices from pot and and put aside.
3. Add onions, celery and 1 tbs oil to pot and saute for 8 min.
4. Add the broth, corn, carrots, beans, potatoes, basil, and thyme.
5. Bring to boil.
6. Reduce heat, cover and simmer until carrots and potatoes are tender (about 15 min).
7. Add tomatoes, beef and tortellini.
8. Simmer covered for about 15 min until tortellini are tender

Eat and enjoy or freeze for later.

Kahlua Cake

This recipe was given to me by my friend Ann Marie.

It is really good.

Ingredients

• 1 box devils food cake mix
• 1 cup sour cream
• 1 cup Kahlua or almost any other flavored liquor
• 3/4 cup vegetable oil
• 4 eggs
• 1 bag chocolate chips

Instructions

1. Preheat oven 350
2. Mix 1st 5 ingredients
3. add Chocolate chips
4. Put into greased and floured bundt pan
5. bake for 55-60 minutes
6. let cool for 30 mins and invert cake pan over plate
7. garnish with powdered sugar

Ham and Swiss Pie

For the girls only - my husband won't touch it. I think it is tre yummy. Great when you have leftover ham.

Ingredients

• 1 1/2 cups cubed cooked ham (don't use thinly sliced ham - somehow it makes a difference)
• 1 cup shredded swiss cheese
• 1/4 cup chopped green onions
• 1/2 cup bisquick
• 1 cup milk
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper (this makes a difference)
• 2 eggs
  

Instructions

1. preheat oven to 400
2. Grease (butter or Pam spray) a 9 inch pie plate (my plate is glass and works great. I've never tried a metal pan)
3. Sprinkle ham, cheese and onions in in plate
4. mix together bisquick, milk, salt, pepper and eggs
5. Pour over ham and cheese.
6. Place plate on cookie sheet (in case it bubbles over - not fun to clean up)
7. bake 35-40 minutes or until knife comes out clean

You can serve this hot or cold.

Easy Beef Stroganoff

Let me start off by saying that my family (including me) hates mushrooms so I do not add them. I know that this is an integral part of beef stroganoff so please feel to add to your recipe.

This recipe only takes about 30 minutes to make

Ingredients

• 1 lb beef sirloin steak cut into 3 inch long 1/2 wide strips
• 1/2 tsp white pepper
• 2 tbs butter
• 2 tbs chopped green onions
• 1 - 10 1/2 oz can beef gravy
• 2 tbs basalmic vinegar
• 1/3 cup sour cream
• egg noodles (any noodles will work)

Instructions

1. Sprinkle steak with pepper
2. Start boiling water for noodles
3. Melt butter in skillet
4. Add onions.
5. cook til tender about 8 min.
6. Add beef and stir fry til about 10 min (until med rare - or more if you like to kill your meat)
7. stir in gravy and vinegar and bring to boil ( I guess you would add your mushrooms at this point - yuck!)
8. remove from heat and stir in sour cream
9. Serve over the noodles

Supper yummy. It is always good.

Beer Can Chicken

This is the moistest chicken ever. It is always good. I usually use the leftovers the next day for chicken and biscuits.

Ingredients

one 3-3 1 /2 lb whole chicken
1/2 cup bbq sauce
1 can beer (save the can)

Ingredients for rub
1 tbs dried basil
2 tsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper

Instructions
1. Combine ingredients for rub in small bowl
2. spread rub all over chicken
3. Loosen skin from flesh and push rub between skin and flesh of chicken
4. Preheat grill (I use a gas grill)
5. Drink 1/2 of the beer (leave the rest of beer in can)
6. pour bbq sauce into can of beef (with the beer)
7. Sit the chicken on its rump
8. Place the sitting chicken on the can of beer (shove the beer into the cavity of the chicken)
9. Place the sitting chicken on the grill - close the lid
10. Cook the chicken on low to medium heat for one hour (or until juices run clear)
11. Take chicken off grill and carefully !!!! with oven mitts, pull can out of chicken - this usually takes 2 people - one to hold chicken and one to pull out the can.
12. Pour the bbq sauce and beer still in the can into a gravy bowl
13. Serve the gravy with the chicken.


Note: I used the rub on our Thanksgiving Turkey one year and it was really great. You can double up on the rub and store to use for later.

Sausage Spaghetti

Ingredients

2 tbs olive oil

4 spicy (I use mild) sausages pierced (I cut them in half)

3 tbs green onions or one shallot

4 large garlic cloves minced

2 28 oz cans crushed tomatoes with puree (make sure it has the puree)

2 tsp dried Italian parsley

2 tsp dried basil

2 tsp dried oregano

You can put in 4 tsp of Italian seasonings if you don't have basil and oregano

1 tbs white sugar

Your favorite noodles

I chop the garlic and onions in a Minni chopper so that my husband and kids do not find any big pieces of "gross" food.

Instructions

1. Heat oil med high

2. Add sausages, onion and garlic.

3. Stir and cook for 10 min til browned.

4. Add tomatoes, herbs and sugar and bring to boil.

5. Reduce heat to low, cover and simmer for at least 30 min. Stir occasionally. It tastes better if you simmer for at least an hour.

6. While sauce is cooking, boil and drain noodles.

Season with salt and pepper before serving

Serve sauce and sausage over noodles.


This is the only homemade spaghetti sauce I have ever made that I thought was pretty good - and it's easy!

Let's Get Started

I have decided to create another blog to maintain all my recipes. I have tried to keep a recipe box of my favorite recipes.

These are recipes that my family likes or I like. They have all been tested by me.

I have to warn you I am a marginal cook at best, however these are the recipes that my family and friends compliment and even ask for seconds.