Prime Rib! October 13, 2016

Filed under: Main Dishes,Recipes — Susan @ 8:00 am
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     I wanted to share my recipe for Prime Rib with you.  It was always a mystery to me, and I could never quite figure out how to make it.  I have mastered it according to my family.  The funny part is that it’s so simple!  Enjoy!

Prime Rib

Best Prime Rib!

Preheat oven to 525 degrees. Make a rub of salt, ground black pepper, and garlic powder. Place room temperature 5-7 pound prime rib roast (I prefer boneless) into a shallow pan with the fat side up. Rub your mixture all over the top of you roast & place in oven. Do not cover it.

Cooking Times:
5 minutes per pound for RARE
6 minutes per pound for MEDIUM
7 minutes per pound for WELL DONE

Turn off oven at the end of the cooking time, and DO NOT OPEN THE OVEN FOR TWO HOURS. At the end of the 2 hour period, remove from the oven to slice. It turns out perfect every time if you follow these simple directions.

 

Spring Chicken – My Way! August 6, 2016

Spring Chicken – My Way!

Spring Chicken

AKA:  Alice Spring’s Chicken From Outback Steak House I revised this recipe in an effort to save ton’s of dish washing later!  Here is a link to their recipe & method:  http://www.food.com/recipe/now-this-is-alice-springs-chicken-123522

SPRING CHICKEN (My Way!)

1 cup Dijon mustard 
1 cup honey 
1 tablespoon canola oil 
1 teaspoon lemon juice 
6 boneless skinless chicken breasts 
1 13 oz. can sliced mushrooms 
6 lg slices of bacon, cooked 
3 cups shredded Mexican blend cheese 
2 teaspoons chopped fresh parsley 

Directions:  Combine the mustard, honey, and 1 Tbsp oil, and lemon juice in a bowl or shaker container. Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.  Chill remaining marinade to serve with chicken.  After marinating chicken, preheat oven to 375°F. In one large pan (I use my large electric frying pan), fry your bacon.  Remove some of the bacon grease from the pan leaving enough to flash fry the chicken breast and mushrooms. Heat and sear chicken on both sides. Do the same with the mushrooms. Transfer chicken to oven safe pan and brush with marinade. I chose to wrap each chicken breast with a strip of cooked bacon. Secure with a toothpick. Spoon mushrooms on each breast and then sprinkle each one with the grated cheese.  Cover pan with foil and bake 10 – 15 minutes.  Remove file and let cook for another 5 minutes till lightly browned.  Serve with marinade on the side!

 

Beef Pepper Jerky – Husband Approved! July 23, 2016

     Yesterday, I decided to make some beef jerky. It’s such a good healthy snack, but an expensive one. I figured it couldn’t be that hard to make, so I looked at a few recipes online, and decided to go with my own marinade. Slicing the meat took the longest. I told my hubby that I could make a lot more if I only had a slicer.  He immediately started pricing them to find me the best deal.  You could make these so many different ways.  For my next batch, I will be using teriyaki sauce, cayenne & black pepper.  Then maybe a BBQ flavor….the list could go on!  

BeefPepperJerky

I used 4 lbs of 1/8 inch slices of beef (You can use a low priced cut of meat for jerky. Brisket works great.) I used a chuck roast since I got it on sale. I seasoned the meat in a large bowl with: 

1/2 cup Worchestershire Sauce
1/2 cup Soy Sauce
1/4c honey
1 tbsp garlic powder
2 tbsp cayenne pepper
2 tbsp black pepper
2 tbsp smoked paprika 

Stir well, and then put the mixture in a large zip lock bag to marinate overnight. Lay out your pieces on wire rack placed on cookie sheets.  When I was done laying them out, I lightly sprinkled them with black pepper. Even the small pieces are wonderful for a bite size treat. Bake at 175 for 5-6 hours. They will be done when they bend easily, but completely dried. Enjoy!

 

Savory Roast Beef Dinner July 12, 2016

     This roast beef dinner epitomizes total comfort food for your family.  It’s easy to prepare, but tastes like you fussed for hours! 

Roast beef is so easy to make.  Chuck roasts are marbled with fat which makes them tender cut of meat, but I tend to avoid purchasing the one’s with large sections of fat in them. Simple seasoning is the best, and will give your roast full flavor.   

Directions:  Place your roast in a large baking pan.  Generously sprinkle the top with garlic powder, black pepper, and a little salt.  Cover the roast with foil, and bake at 350 degrees for approximately 1 1/2 hours or until roast is “fork tender”. Serve with mashed potatoes, and your favorite vegetable.  Enjoy the taste of home!

 

Mashed Potatoes Basic Recipe 

Peel & quarter your potatoes, and wash them.  Add potatoes to pot, cover with water, add a few shakes of salt to the pot, and put them on the stove to boil.  Boil until potatoes are tender (approx 15 minutes).  Drain potatoes, and add 1 tbsp butter & 1/4 cup milk.  This amount is approximated depending on how many potatoes you use.  This is what I use in a pot of 5 or 6 large potatoes.  Use a potato masher or electric mixer to make them smooth and creamy. Serve hot!

Beef Gravy

Put your roast drippings in your gravy pot, and add enough water to make approximately 3 cups.  Add 2 tbsp powdered beef bouillon.  Add 1/4 cup coffee to boost your bouillon & beef flavor.  Heat to boiling.  In a separate cup, mix 3 tbsp cornstarch and 3 tbsp water.  Stir with a fork until smooth. Reduce your heat to low, and slowly add the cornstarch mixture using only what you need to achieve the desired consistency for you gravy.  Make sure you continually stir your gravy mixture at the same time. Mushrooms are optional, but they make a nice addition to gravy.

 

Italian Beef Sandwiches May 21, 2016

Filed under: Main Dishes,Recipes — Susan @ 11:07 am
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   This is a quick dinner that tastes so good, and makes you feel like you really fussed.  I do the entire meal in the microwave, and something that takes about 6-10 minutes is top notch on my list!

Italian Beef

All you need is:

1 lb sliced beef from your local deli
1 tsp oregano
1 tsp basil
1 tsp fennel seed
1 tsp salt
1 large onion chopped
1 heaping tablespoon of Orrington Farms Powered Boullion (or your favorite brand)
1 cup of water
French Bread
Provolone cheese slices

Mix everything in a microwave safe bowl, and cook for 6 minutes.  Your onions should still have a little crunch to them.  If you prefer them softer, add a few minutes more to your cooking time.  I served ours on toasted french bread, and melted the provolone cheese slices on each side of the bread.  Pile up your meat on your french bread, making sure you add some of the wonderful flavored juice to the sandwich. You’ll love this one!  Enjoy!

 

Red Beans & Rice April 18, 2016

Filed under: Main Dishes,Recipes — Susan @ 3:00 pm

     This is the recipe that many of you have been pleading with me to post.  I hope you all enjoy this as much as my family does!

 

RED BEANS & RICE 

10 cups water
1/4- cup powdered chicken bouillon
1 pound dried red beans, rinsed and sorted – Soak Overnight!
1 lb bacon (cut into chunks)
1
 pound smoked sausage, (I prefer Eckridge)
1 pound ham chunks
1/2 teaspoon freshly ground black pepper
2 tablespoons parsley
1 tbsp cayenne (Add more to taste if you prefer it a little hotter)
3 tbsp chili powder
1 chopped yellow onions
3 clove diced garlic
1 cup chopped celery
1 chopped green bell peppers
2 – 16oz cans of Red Kidney Beans
3 bay leaves

Directions

Place the beans in a large bowl. Cover with water by 2 inches, and let soak for 8 hours or overnight. Drain and set aside.  Prior to preparing the ingredients below, put 10 cups of water and your chicken bouillon in a large pot to start cooking your beans.  Bring to a boil.  Reduce heat to a simmer, and let the beans cook until they form a thick brown liquid.  I actually mash my beans a bit towards the end to make the foundation thicker for this dish.  Add more water if needed.

In a large pan (I used my electric skillet), start by frying your bacon over medium heat. Add your sausage & ham pieces.   Add in your black pepper, cayenne, chili powder, and parsley flakes.  Cook until meat mixture is hot to the touch.  Add your onions, fresh chopped garlic, celery, and bell peppers.  Cook the meat and vegetable mixture for about 10 minutes or until vegetables are almost done.  Do not overcook your mixture.  You will want to keep your vegetables a little firm so they don’t get mushy in the crock.

Now the fun part!  Get out your Crockpot,  and combine the meat mixture with the bean base.  Mix thoroughly.  Lastly, add in the 2 cans of kidney beans, and toss in 3 bay leaves.  Let this simmer till supper time!  Serve over a bed of cooked rice!

This recipe freezes well.  I “overfed” a family of 4, froze 3 lunch trays for my husband, and I still have a quart of it left in the fridge!

 

Carrot Cream Cheese Cake March 25, 2016

     There may be a little work involved in making this delicious cake, but I guarantee you will not be disappointed in how it turns out.  It’s a great way to start your Fall season baking, and the flavor in this cake will keep you coming back for more!  I hope you enjoy this as much as my family did!Carrot Cream Cheese Cake

Directions:

4 eggs
1 1/4 c oil
2 cups sugar
2 tsp vanilla extract
2 c flour
2 tsp baking soda
2 tsp baking powder 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
3 c grated carrots
1 c chopped walnuts

Cream Cheese Filling
8 oz cream cheese (room temperature)
1 egg
1/2 cup sugar
**Mix the filling till smooth, and set aside while you make your cake batter.

Preheat oven to 350 degrees. Grease and flour a bundt pan or 2 bread pans.

In a large bowl, beat eggs, oil, sugar & vanilla. Next, add baking soda, baking powder, salt, cinnamon, nutmeg, carrots & walnuts. Mix well, and then add your flour. Mix until you have a nice cake batter. Pour half the batter in your pan. Scoop spoonfuls of the cream cheese filling and drop them evenly across the top of the cake batter. Do not push the cream cheese into the cake batter or spread it. It will settle in perfectly all on it’s own. Pour the rest of your cake batter on top of the cream cheese layer. Leave at least a half inch header at the top of the pan. If you have leftover batter, bake it up in some muffin tins. You can be the first to taste test this delicious cake!

Bake for approximately 1 hour or until a toothpick comes out clean. When you remove it from the oven, let it sit for 5 minutes, and then flip the cake out of your bundt pan. Refrigerate before frosting.

You can use cream cheese frosting, confectioner’s sugar drizzle, or simply dust the top with confectioners sugar. Return the cake to the fridge & let it cool completely. When you slice it, you’ll be impressed with how pretty it turned out. I promise you, it tastes even better! Enjoy!

 

Corn Beef – Home Cured Makes An Amazing Reuben! March 16, 2016

St. Patrick’s Day is knocking at your door.  Did you make or buy your corn beef?  🙂 Tired of paying high prices for Corned Beef that just shrinks away when you cook it?  Try my recipe below.  It’s quick to toss together, and it won’t shrink down to nothing when it’s prepared.  Don’t be intimidated by curing it yourself.  It’s so easy…it’s the waiting for the curing that’s the hard part, but so worth the wait!

What you’ll need:

-Brisket or Roast (trim off fat)

-Morton Tender Quick

-Garlic Powder

-Pickling Spice

-Ziplock Bag

-Refrigerator & Patience That Will Be So Worth It!!

 Choose your cut of beef.  You can certainly use a beef brisket, or you can buy a smaller cut of roast as I did in the photo above. I choose to trim off as much of the fat as possible whether I’m using brisket or another type of roast.  I used a chuck roast this time. Poke holes across the top of each side of the meat.  Use 1 Tbsp of Morton Tender Quick for each pound of beef, and rub all over the meat.  Sprinkle garlic powder all over the roast, and massage salt and garlic into the meat.  Place in a Ziplock Bag, and coat each side of the meat with Whole Pickling Spice.  Close your Ziplock bag around the roast doing your best to remove as much air as possible out of the bag.  Place in refrigerator and let cure for 7 – 10 days, flipping the bag once a day.  

Cooking Instructions: You can bake or boil your corned beef.  I prefer to slow bake mine at 325 degrees for about 2 hours.   If you made yours out of brisket, the cook time can be a little longer since this is a tougher cut of meat.  Check your meat for tenderness in the later part of the cooking process.  I will boil mine if I am making Corned Beef & Cabbage so that the meat seasons the rest of the meal.  We generally eat our as Reuben Sandwiches on fresh Rye Bread… YUM!

Making A Reuben – What You’ll Need:

Corn Beef

Rye Bread

Sauerkraut

Swiss Cheese

Thousand Island Dressing

Serve on soft rye or on toasted rye as shown in photo above!