Garlic Butter Prime Ribeye Roast

This is as gourmet as home-cooking can get.  This roast is absolutely delicious and is sure to impress any guest.  It takes some planning and prep to prepare, but it's well worth it!

1 cup butter, softened

7 cloves garlic, minced

2 Tbsp fresh rosemary, finely chopped

2 Tbsp fresh thyme, finely chopped

1 Tbsp salt

1/2 Tbsp pepper

5 lbs boneless ribeye roast, trimmed

2 Tbsp flour

2 cups beef stock

Set your roast out 30 minutes ahead of your prep time.

Pat dry with paper towel.

Preheat your oven to 500 degrees.

Combine the garlic, butter, rosemary, thyme, salt, and pepper in a bowl until fully mixed into a compound butter.

Rub the compound butter over the entire rib roast.

Set the roast on a roasting tray with a rack.

Bake the roast for 5 minutes per pound of meat.

Turn off the heat and leave the roast in the oven to sit for 2 hours.

After 2 hours, remove the roast from the oven and the pan and set it aside.

Pour the pan drippings in the roasting tray into a saucepan over medium heat on the stovetop.  

Add the flour into the drippings and whisk until there are no lumps.

Add in the beef stock, constantly stirring and bringing the sauce to a boil.

Remove the sauce from the heat and strain it into a gravy dish. 

Cut the prime rib into 3/4" slices.

Serve with mashed potatoes and green beans, if desired.  

 

Million Dollar Bacon

 

Anyone who knows me knows I love bacon.  Add brown sugar, a little spice, and maple syrup . . . and I'm totally in.

10 pieces thick-cut bacon

1/4 cup brown sugar

1/2 tsp fresh cracked black pepper

1/4 tsp cayenne pepper

2 Tbsp maple syrup

Preheat the oven to 350 degrees.

Combine the black pepper, brown sugar, and cayenne pepper in a bowl.  Set aside.  

Place foil onto a 13 x 9 inch baking sheet.  Add the bacon in a single layer.

Cover both sides of the bacon pieces with the brown sugar mixture.

Bake for 20 minutes on the center rack.  

Flip the bacon and cook for an additional 20 minutes.  

Remove bacon from over, drizzle with maple syrup and allow to cool.

Enjoy!!

Egg Drop Soup

(4)  8 - 12 count raw peeled and rinsed shrimp

1 tsp sesame oil, divided

1 tsp minced garlic, divided

1 tsp soy sauce, divided

1 Tbsp olive oil

1/2 cup shredded carrots

1/2 cup baby spinach, chopped

1/8 tsp sugar

1/8 tsp pepper

2 cups chicken broth

1/4 tsp turmeric

1 1/2 Tbsp cornstarch

1/4 cup water

1 egg lightly beaten

1 sliced green onion

In a small bowl, combine shrimp with 1/2 tsp sesame oil, 1/2 tsp minced garlic, and 1/2 tsp soy sauce.  Cover and refrigerate for 15 minutes.

  

In a medium fry pan, heat canola oil and remaining sesame oil over medium high heat.  Add 1/2 tsp garlic and cook 3 - 5 minutes, stirring often.  Add spinach, sugar, pepper and 1/2 tsp soy sauce.  Stir for 1 minute or until spinach wilts.  

Add chicken stock and turmeric; bring to a boil and reduce heat to medium-low; simmer 5 minutes.  

In a small bowl, mix cornstarch and water together until dissolved.  Stirring soup continuously, add cornstarch slurry slowly bult steadily.  

Bring soup back to a simmer and cook 2 - 3 minutes or until soup noticeably starts to thicken.  Using a ladle, stir soup in a circular motion and slowly drizzle egg in.

Preheat a fry pan over medium high heat and arrange shrimp in a single layer.  Cook for two minutes each side until shrimp turns pink.

Top with sliced green onions; serve with soup immediately.   

 

Corn Pudding - The Easy Way

2 cups hot milk
3 Tbsp butter, cut into pieces

1 pkg Stove Top Cornbread Stuffing Mix

1 cup frozen corn, thawed

2 eggs, beaten

1 green onion, Sliced

2 tsp sugar

Heat oven to 350 degrees.  

Add milk to butter in 1 1/2 qt casserole dish; stir until butter is melted.  

Stir in remaining ingredients.  

Bake 45 minutes or until knife inserted in center comes out clean. 

Want to make it a little more savory?  Try adding 1/2 of cooked bacon crumbles and 1/2 tsp garlic powder.

Want it just a bit creamier?  Add 4 oz of softened cream cheese.

 

Quick & Easy Crab Cakes

1 cup boiling water

1pkg Stove Top Cornbread Stuffing Mix

3 eggs beaten

2 cans (6 oz each) crabmeat, drained and flaked

1/4 cup butter

1 lemon, cut into six wedges

Add boiling water to stuffing mix.  Stir just until moistened.  Let stand 5 minutes.  

Mix eggs and crabmeat in medium bowl until blended.  Add stuffing mix and stir gently until mixed.  

Shape into six patties.

Melt butter in large skillet on medium heat.  Add patties; cook 5 minutes on each side or until heated through and lightly browned on both sides.  

Serve with lemon wedges and homemade tartar sauce.

Kentucky Bourbon-Brown Butter Cake

Looking for a dessert that is sure to impress?  This one will stand the test of time again and again.  Just be sure to use a high-quality bourbon for the glaze.  The flavor will shine through.

Cake Ingredients

2 sticks butter

e cups all-purpose flour

1 tsp baking powder

3/4 tsp baking soda

1 tsp kosher salt

4 large eggs

1 1/2 cups sugar

1 cup buttermilk

1 tsp vanilla extract

Glaze

6 Tbsp butter

1/3 cup Kentucky bourbon whiskey

3/4 cup sugar

Preheat your oven to 350 degrees.  Spray a Bundt pan with cooking spray and then dust with flour.  Tap out excess.  

Cake

Melt butter in a saucepan over medium-high heat.  When it boils, reduce heat to medium; simmer until foamy.  Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 - 7 minutes.  Remove from heat; transfer to a heatproof bowl and let cool 10 minutes.  Whisk together flour, baking powder, baking soda, and salt in a bowl.  In another bowl, whisk together eggs, sugar, buttermilk, and vanilla.  Whisk brown butter into egg mixture, then stir in flour mixture just to combine (do not overmix).  Pour batter into prepared pan; smooth top with a spatula.  Bake until golden brown and a toothpick inserted into center comes out clean, 50 - 55 minutes.  Let cool on a wire rack for 15 minutes.  

Glaze

Melt butter in a saucepan over medium-high heat.  When it boils, reduce heat to medium; simmer until foamy.    Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 - 7 minutes.  Remove from heat; carefully add bourbon (mixture will bubble vigorously).  When bubbles subside, stir in sugar to combine.  Cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream (sugar will not dissolve completely; do not let mixture boil).  Pierce holes in the cake (still in pan) to bottom with a wooden skewer at 1' intervals.  Slowly drizzle glaze evenly over cake; let stand until glaze is fully absorbed, about 15 minutes.  Invert onto a cake plate.  Let cool completely before slicing and serving.  

Cake can be stored in an airtight container for up to 3 days.  

The Best French Toast

 

I'm a lover of all comfort food!  And who can resist French Toast?  It's deliciously simple to prepare.  No fancy techniques or equipment required.  It takes our favorite flavors like cinnamon, butter and vanilla with your favorite doughy bread to create this breakfast favorite.

2/3 cup milk

2 large eggs

1 tsp vanilla

1/4 tsp ground cinnamon

Salt to taste

6 slices of thick bread

1 Tbsp butter, plus more as needed

Lightly butter a griddle

In a shallow bowl, whisk together the milk, eggs, vanilla, cinnamon, and salt

Heat the prepared griddle over medium-high heat

Dunk the slices, one at a time, in the egg mixture, being sure to soak both sides

Transfer the egg-coated slices to the hot griddle and cook until golden, 3 - 4 minutes

Serve immediately

Top with fresh berries, applesauce, or butter and maple syrup

Broccoli Salad Supreme

I love broccoli salad.  This one sweetens it up a bit.

10 cups broccoli florets (about 3 1/2 lbs)

6 cups seedless red grapes (about 3 lbs)

1 cup sliced celery

6 green onions (sliced)

2 cups mayonnaise

2/3 cups sugar

2 Tbsp cider vinegar

1 lb sliced bacon, cooked and crumbled

1 1/3 cups sliced almonds (I like Fresh Gourmet honey roasted sliced almonds)

 

In a large salad bowl, combine the broccoli, grapes, celery and onions.  In a small bowl, combine the mayonnaise, sugar and vinegar.  Pour over broccoli mixture and toss to coat

Cover and refrigerate for at least 4 hours or overnight.  Just before serving, gently stir in bacon and almonds.  

Coca-Cola BBQ Pulled Pork

I am always looking for new and original ideas for dinner.  This recipe definitely did not disappoint.  This was sweet, spicy and delicious!  I honestly did not know that you could create a BBQ sauce using Coke.  Go figure.  Thank you, Schuncks, for sharing this recipe.  It's one of my new favorites!!

5# boneless pork butt or shoulder roast

1 liter + 2 cups Coca-cola

1 small white onion chopped

3 tsp garlic powder, divided

1 tsp chili powder

1 1/2 tsp black pepper, divided

1 Tbsp Kosher salt

2 cups ketchup

1/2 cup Worcestershire Sauce

1/2 cup brown sugar

1/2 cup steak sauce

1 Tbsp lemon juice

1 tsp onion powder

Combine Coke with 2 tsp garlic powder, chili powder, and 1/2 tsp black pepper and add to crock pot.  

Add pork butt/shoulder and sprinkle with Kosher salt.  Set on low heat to cook, covered, for 6 hours.

Prepare Coca-Cola BBQ sauce by combining 2 cups Coca-Cola, ketchup, Worcestershire sauce, brown sugar, steak sauce, lemon juice, onion powder, 1 tsp garlic powder, and 1 tsp black pepper.  Set aside.  

Remove roast from crock pot and place on cutting board.  Set aside 2 cups of the braising liquid and dump the rest.  

Shred the pork and add back to the crock pot.  Mix in 2/3 of the BBQ sauce.  Add braising liquid as needed when you reheat to keep the meat moist.  

Serve on buns with sliced pickles, onions, and extra sauce.  

Classic Chicken Noodle Soup

You know what I like most about colder weather?  Comfort food.  I'm a big lover of comfort food.  This recipe definitely falls into that category.  It's one of the good ones!  Enjoy!!

1 lb boneless, skinless chicken breasts

1 Tbsp McCormick Perfect Pinch Rotisserie Chicken seasoning

2 Tbsp olive oil

12 cups chicken broth

1 (24 oz) pkg Reames Homestyle Egg Noodles

2 tsp parsley, dried

2 bay leaves

1/2 tsp thyme, dried

1 tsp black pepper

2 cups chopped onion

2 cups chopped celery

2 cups chopped carrots

2 cups half and half

8 Tbsp butter

1/2 cup flour

1/2 cup sherry cooking wine

Cut your chicken breasts into bite sized pieces.  Place the chicken in a bowl and add the seasoning.  Stir to mix well.  

Heat a large all-purpose pot over medium-high heat.  Add the seasoned chicken and cook until done.  Remove the cooked chicken from the pan and keep warm to add to the soup later.

Add the chicken broth and bay leaves to the pan.  Bring to a boil and then add the noodles.  Simmer for 20 minutes, stirring often.  

Add parsley, thyme, black pepper, onions, celery and carrots.  Simmer for 15 minutes or until done.  

Meanwhile, melt butter in a small pan.  Add flour and cook for 1 - 2 minutes.  

Add half and half to the noodle mixture.  Bring back to a simmer.  Add the flour mixture, cook and stir until thickened, about 2 minutes. 

Discard bay leaves.  Add the chicken and sherry.  Stir to incorporate.  Heat through and serve.