Friday, January 5, 2018

Happy New Year! Prime Rib Dinner Anyone?

Our first dinner club dinner many years ago I made my favorite Marinated Prime Rib.  I think that dinner was one of our best ones.  The recipe is from a clipping I found in Better Homes and Gardens and has always been very easy to make and now a holiday standard.

 This past weekend, being the New Years Holiday, we had our daughters boyfriend visiting.  We all went out to dinner at a local steak house for New Years Eve.  The kids went to a party after, while Hubby and I stayed awake until 12:03 a.m.  Just in time to watch the ball drop and then turn out the lights and head to bed.

For our New Years Day dinner I decided I wanted to make  prime rib with a hash brown casserole out of my recipe archieves.  Our daughter topped this off with saute'd asparagus and cherry tomatoes. It was a wonderful dinner to end the holiday week.

So Happy News Year and get cooking!

Marinated Prime Rib

Ingredients

3/4 cup dry red wine
1/2 cup chopped onion
1/4 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon garlic salt
1 4 pound beef rib roast


Directions

For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.

Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bones.

Roast in a 325 degree F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.



Hash Brown Casserole

Ingredients

1 cup thinly sliced green onions 
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese 
2 tablespoons stick butter, melted
1/4 teaspoon pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed 
1 (16-ounce) carton lowfree sour cream
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted 
Cooking spray 
1/2 teaspoon paprika

Directions


Preheat oven to 350°.


Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 1 hour or until bubbly.

Happy New Years from my family (& Mike) to yours!



Tuesday, January 2, 2018

One Pot Chili Mac


Hubby asked me to create a one pot meal tab in my Pinterest account so that we can file quick and easy dinners that we want to try.  Generally he is out on the road during the day working he has an opportunity to stop at the grocery store and pick up what we need.  This one was very hearty on a cold night like we have been having lately.  When the temperature is in the single digits or lower, you want something to warm you up and this hits the spot. 

One Pot Chili Mac

Ingredients

1 pound Ground Beef
2 Tbl Olive Oil
1 Red Onion chopped
1 Poblano Chili seeded and chopped
1 1/2 tsp Sea Salt
1 1/2 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Chili Powder
1 tsp Cumin
1 14 ounce can Fire-roasted Diced Tomatoes
1 can Kidney or Red Beans
4 cups Beef Broth
10 ounces Macaroni Noodles
2 cups Cheddar or Monterey Jack Cheese , shredded
2 Tbl Parsley , chopped


Directions


Heat a large pot to medium/high. Add the ground beef and cook, breaking up into small pieces.

Add the olive oil, onion, chili, salt, garlic powder, onion powder, chili powder, and cumin to the beef and saute for 4-5 minutes, or until onion and chili have softened.

Add the beans, tomatoes, beef broth, and macaroni noodles to the pot. Stir to combine and then cover the pot with a lid. Reduce the heat to medium and cook for about 10 minutes, stirring contents every minute or two, until the noodles are al dente.

Remove from heat and sprinkle the top of the chili mac with the shredded cheese and parsley. Cover until service to allow the cheese to melt.

Saturday, December 23, 2017

Gray Family Christmas Dessert - Red Velvet Cake

Tonight is Gray Family Christmas and each family is bringing a dessert  and an appetizer. When we all get together there is now 33 of us!  Holidays are made for families!

 Hubby and our lovely daughter took on the dessert selection and just finished baking it.  I posted this about 4 years ago when it was her birthday cake request.    What does't say Merry Christmas better than a beautiful Red Velvet Cake on a red platter.

Merry Christmas from my family to yours!  




Red Velvet Cake (Sunny Anderson - Food Network)

Ingredients


For the cake batter:

2 sticks butter, room temperature
1 1/2 cups sugar
2 ounces red food coloring
3 tablespoons cocoa powder
Pinch salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Butter, for pan

For the Frosting:

5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Special Equipment: 12 by 17-inch jelly roll pan, parchment paper

Directions

Preheat oven to 350 degrees F.


In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.


Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.


Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.

Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.

Saturday, December 9, 2017

A Family Tradition

For the past 25+ years my sister and I have made Chex mix from scratch every Christmas season.  Yes, you can but it at the grocery store in a variety of flavors, but none of these compares to our home made version.

What makes ours special is besides the rice, wheat and corn Chex we add at least a cup of Cheerios.  And the pretzels must be sticks...to skewer the Cheerios!

And never forget the bagel chips.  Now they are hard to come by these days. I had to go to three stores to find them and then I almost forgot to put them in.
Now what makes this even more special is the "tin".  You see the person in possession of the "tin" makes the mix that year and then we share the batch between us.  This year I mafe it and filled the "tin" to give to my sister.  We try and tell the other that it is not our year.  Hubby even tries to get  me to sneak the "tin" back to my sister's earlier in the year just to see if she would notice.

So, it is time to enjoy this years batch.



Ingredients
3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal
3 cups Wheat Chex™ cereal
1 cup mixed nuts
1 cup pretzel sticks
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
1 cup Cheerios
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Pre-heat oven to 250°. Melt butter in a large roaster pan in oven. Add seasoning and mix well. Gradually add cereals, nuts, bagel chips and pretzels. Stir well to coat. Bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.

Monday, November 20, 2017

Super simple Bacon Bow Tie Crackers


Oh so simple and tasty, you won't be able to eat just one.  Found
these in my fall Southern Living magazine and had to try them.  Very easy to make with just two ingredients.  I think that these will be our Thanksgiving appetizers.  Give them a try.

8 thin bacon slices
24 club crackers


Preheat oven to 250 degrees.  Cut each bacon slice into 3 pieces. Wrap each piece around the narrow end of each cracker overlapping ends.  Arrange in a single layer, seam side down on wire rack set in a rimmed baking sheet.

Bake in preheated oven until bacon is crisp and look like bow ties, about 1 1/2 hours.  Let cool 5 minutes.

Wednesday, November 8, 2017

One Pan Sausage and Penne Skillet

Hubby asked me to create a Pinterest board for One Pot Meals.  This is one of the first recipes that we added to it.  To me, a one pot meals are easy clean up, easy meal planning and something that is hearty and delicious as the days get shorter and colder.  Just add a salad and beverage and you should be all set.  And with a pasta dish our son is always happy.  If he is working after school he will call  and ask what dinner was.  If we say Pasta, then he doesn't bring home something from work.  


INGREDIENTS

4 links Italian turkey sausage
1/2 medium onion, finely diced
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1/2 cup frozen spinach, thawed and squeezed dry (Optional)
1/2 teaspoon salt
1 teaspoon dried parsley
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
2 cups crushed tomatoes
3 cups low sodium chicken broth
5 cups Penne  pasta
1 1/2 cups shredded mozzarella cheese

INSTRUCTIONS

Remove turkey sausage from casings and fry in large skillet over medium-high heat until crumbled and brown, about 2-3 minutes. Add onion and garlic and cook until softened, about 2 minutes.
Add spinach, red pepper flakes, salt, parsley, oregano, basil, tomatoes and broth and stir until combined. Stir in the pasta. Bring to a simmer, reduce heat to medium and cover. Cook, stirring often, until pasta is tender, about 12-15 minutes (smaller pasta will take less time). Top with cheese, cover and let sit until cheese is melted. Serve.

Monday, October 16, 2017

Wiener Schnitzel

One of my son's favorite dinners is Wiener Schnitzel, so when hubby was away for a couple of weeks for work, I catered to him.  This is pretty easy to make and very tastyUsing the pork tenderloin and cutting it small pieces and pounding it down to small rounds gives you the scallop size you need for this recipe. Topping it off with fresh lemon juice keeps it moist, but you can also use a dipping sauce or dressing as well.  

And don;t confuse this recipe with our little wiener dog! 



Ingredients


1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour

3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
1 lemon


Directions

Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.

Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.