Foolproof Rib Roast

Our rib roast came out perfect. This is also known as a Christmas Roast.

1 (5 pounds) standing beef rib roast

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

Directions

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door.

 Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Picture Credit and another recipe from Southern Living see HERE

This is how my roast turned out.

Yum

Chicken Burritos

Quick and Easy. This recipe is a winner and one of my family's top favorites. If you are in a time crunch or just like the flavor a rotisserie chicken can be used.

3 to 4 boneless, skinless chicken breasts, cooked and shredded

1-1/2 cup salsa, divided

1 cup sour cream

8 10-inch flour tortillas

10-3/4 oz. can cream of chicken soup

2 cup shredded Mexican-blend cheese

Combine chicken, 1/2 cup salsa and sour cream. Spoon chicken mixture into tortillas, roll up and place in an ungreased 13 x 9 baking dish. Blend together soup and remaining salsa; pour over chicken. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle on cheese and bake an additional 5 minutes, or until cheese is melted. Makes 4 to 6 servings.

The recipe is from Karen Wright in Arnold, MO from the cookbook Quick & Easy, Gooseberry Patch. A cookbook my great Aunt Eileen sent to me.

Picture Credit HERE

Yum

Mega Meatballs

I've never been able to make my meatballs come out as good as my father-in-law, Al Gangi. He is no longer with us.  But I think this recipe is close as far as the ingredients go. The pork may be the key. Give it a try.

1/2 cup grated Parmesan

1/2 cup plain bread crumbs

1/2 teaspoon onion powder

1 teaspoon dry rubbed sage

2 teaspoons kosher salt

Freshly ground black pepper

1/4 cup chopped parsley leaves

1 pound ground beef round

1 pound ground pork

2 eggs, beaten

2 cloves garlic, minced

1/4 cup vegetable oil

Preheat the oven to 375 degrees F.

To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.

In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until lightly golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.

Recipe Credit Costa Deli in Cyrstal River, FL

Picture Credit not sure it was first posted in 2015

Yum

Lemon Basil Shrimp and Pasta

A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or crusty baguette.

3 quarts water

8 oz. uncooked spaghetti

1 lb. peeled and deveined large shrimp

1/4 cup chopped fresh basil

3 tablespoons drained capers

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon salt

2 cups of spinach

Bring 3 quarts water to a boil. Add pasta, cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.

4 Servings

Cooking Light Recipe. Linda's favorite.

Yum

Creamy Chicken Broccoli Skillet

Easy creamy chicken, broccoli, mushrooms Alfredo bow tie pasta.

4 skinned, boned chicken breast halves, cut into thin strips

1 tablespoon of vegetable oil

Salt and pepper to taste

1 (17 oz.) jar alfredo sauce with mushrooms

1 (15 0z.) Sorrento Ricotta Cheese

1 lb. farfalle (bow-tie pasta) cooked and drained

2 cups frozen broccoli florets, thawed

1/2 cup shredded Parmesan Cheese

In a large skillet cook chicken in hot oil over medium heat until browned. Season with salt and pepper. Combine alfredo sauce and ricotta cheese, blend well. Add sauce mixture, pasta, and broccoli to chicken in skillet, bring to a boil. Cover, reduce heat and cook for 8 to 10 minutes or until done. Sprinkle with Parmesan cheese before serving.

Serves 6

This is Stefanie's recipe and it is yummy!

Photo 12 Tomatoes

Yum

Quiche With Chilies

This fluffy quiche is made with cottage cheese and lots of Monterey Jack cheese. 

Don't let the chilies scar you. It adds a nice contrast.

5 eggs, beaten

1 cup cottage cheese

4 oz. can of green chilies

8 oz. grated Monterey Jack cheese

1/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup butter

Mix together beaten eggs, cottage cheese and green chilies. in a separate bowl blend Monterey Jack cheese, flour, baking powder, and salt. Fold into the egg mixture and blend together. Melt butter in the bottom of a casserole dish or pie dish and pour in the mixture. Bake at 350 for 30-35 minutes.

This recipe was given to my friend Linda Peshek. You can add ham, broccoli, etc.

Picture Credit Taste of Home

Yum

Cornish Hens with Toasted Rice Stuffing

You'll enjoy the crunchy texture of this delicious stuffing.
This is a winner with all of us. When my daughter Stefanie was little she said to us, "Instead of making the big turkey for Thanksgiving, just make the little turkeys."

1 tablespoon margarine

1 box Uncle Ben's Long Grain & Wild Rice Original Recipe

1/2 cup pecans, chopped

1 cup water

1/4 cup raisins

2 Cornish hens, thawed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon margarine, melted

Melt margarine in a saucepan. Add

rice and pecans

 and saute over low heat, stirring occasionally, until rice turns golden brown. Add seasoning packet, water and raisins to rice mixture; stir well. Bring to a boil, cover and reduce heat. Simmer for 25 minutes or until liquid is absorbed. Remove from heat; cool.

 Remove packet from the cavity of hens and discard. Wash hens inside and out; drain well. Season with salt and black pepper. Fill cavity of each hen with 1/2 to 3/4 cup rice mixture. Cover and warm the remaining rice to serve with hens. Tie drumsticks together with string and place on a rack in a roasting pan. Brush each hen with melted margarine. 

Roast in 350 oven for 1 hour or until juices run clear when the hen is pierced. Baste occasionally with melted margarine while roasting. Remove from oven. Remove and discard string. 

Serve hens on a bed of the remaining rice stuffing.

Serves 2

This recipe has been in my family for 40+ years. I believe it could be a Uncle Ben's Wild Rice Recipe

Yum

Salmon-Sausage Coddle

This dish is amazing and packed full of goodness. I have used Italian sausage or brats, depending on what I have on hand. Just remove the casing.

1 leek (white part only), chopped

1 bunch fresh kale, chopped

1 (12-oz) bag carrot sticks, chopped

2 tablespoons Italian parsley, finely chopped

1 tablespoon fresh thyme, finely chopped

1 (24-oz) bag baby gold (or red) potatoes, sliced

1 lb salmon fillets, skin removed

1 lb chicken sausage with kale (or mild Italian chicken sausage), casing removed

1 teaspoon olive oil

4 cups no-salt-added chicken stock (or broth)

1 cup water

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1 tablespoon red wine vinegar

1 tablespoon garlic-herb butter

Cut leek (white part only) into quarters, then rinse and chop into small pieces.

Chop kale (4 cups), carrots, parsley, and thyme. Halve potatoes.

Cut salmon into 1-inch cubes. Remove sausage from casing (wash hands). Preheat large stockpot on medium 2–3 minutes. Add oil and sausage; brown 4–5 minutes, stirring to crumble meat, and until no pink remains.

Stir in carrots, leeks, and thyme; cook 2–3 minutes or until leeks have softened. Stir in stock, water, potatoes, kale, salt, and pepper; bring to a simmer, then cover and continue to simmer 25–30 minutes or until potatoes are very tender.

Gently stir in salmon, parsley, and vinegar. Bring mixture to a simmer, then cover and remove from heat. Let coddle stand 5–6 minutes until salmon is cooked through and 145°F. Stir butter in gently and serve.

Recipe from Aprons

Yum

Broccoli Ham and Cheese Quiche

This is one of my favorite recipes that I got from a magazine over 25 years ago. I change it up every once in a while with the ingredients that I add to it.

15 oz. pkg. All Ready Pie Crust

1 teaspoon flour

1 cup half-and-half or milk

4 eggs, slightly beaten

1/4 teaspoon dry mustard

1/8 teaspoon pepper

1 cup cubed, cooked ham

6 oz. (1 1/2 cups) Shredded Cheddar Cheese

1 cup frozen broccoli florets, thawed

1 tablespoon chopped onion

Prepare pie crust according to package directions for filled one-crust pie using a 9-inch pie pan. Heat oven to 350. In medium bowl, combine half-and-half, eggs dry mustard and pepper; set aside. Layer ham, cheese, broccoli and onion in pie crust-lined pan. Pour egg mixture over ham, cheese and broccoli. Bake at 350 for 40 to 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes; cut into wedges. Garnish as desired. Refrigerate any remaining quiche.

Serves 6 to 8

Picture from Pillsbury

Yum

Chicken with Goat Cheese and Sun Dried Tomato

Tangy goat cheese with sun-dried tomatoes.

3 boneless chicken breasts, skin-on

4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet

3 sun-dried tomatoes, julienne

Good olive oil

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

Note: If using skinless chicken breast, top the chicken with the goat cheese & sun-dried tomatoes the last 10 minutes of baking. -Linda

Ina Garten

Yum

Chicken with Goat Cheese and Sun Dried Tomato

A very easy recipe and all the ingredients that I love.

3 boneless chicken breasts, skin-on

4 to 5 ounces garlic-and-herb goat cheese recommended: Montrachet

3 sun-dried tomatoes, julienned

Good olive oil

Kosher salt and freshly ground black pepper

 

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

This is an Ina Garten recipe from 2009. 

Yum

Lemon Chicken Breasts

Ina Garten had this simple recipe on her show today. Great to serve for dinner guests, serve with a green vegetable to give the dish some color.

1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)

1/3 cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Photo Gourmet Insider

Ina Garten 

Yum

Parmesan Chicken

Freshly grated Parmesan and seasoned breadcrumbs give the chicken a crispy, golden-brown exterior everyone will love.

4 to 6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra-large eggs

1 tablespoon water

1 1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

1 recipe Lemon Vinaigrette, recipe follows

Lemon Vinaigrette: 

1/4 cup freshly squeezed lemon juice (2 lemons) 

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. 

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. 

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette: 

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. 

2002, Barefoot Contessa Family Style

Yum

Chicken-and-Artichoke Salad

This is a very tasty dish. I made the salad for my daughter Stefanie's baby shower and it was a hit, but I normally make it on top of Texas Toast and melted cheese over the top and serve it for dinner. This was a Southern Living Recipe.

Prep: 10 min. To serve hot, spread salad on slices of frozen Texas toast, sprinkle with shredded Colby-Jack cheese, and bake at 425° for 10 minutes or until golden brown.

4 cups chopped cooked chicken breasts

1 (14-ounce) can artichoke hearts, drained and chopped

1/2 cup chopped toasted pecans

1/2 cup mayonnaise

1 teaspoon celery salt

1/2 teaspoon pepper

Stir together all ingredients; cover and chill until ready to serve.

Southern Living Recipe

Yum

Baked Chicken with a Splash of Wine & Swiss Cheese

Chicken with a splash of wine, Swiss cheese and creamy sauce. This is a family favorite. Makes an excellent dish to serve to guest.

This was my Great Aunt Eileen's recipe and has become a hit with all of us. 

Published in Pier Pleasures Cookbook, Published By Memorial Hospital Auxiliary, St. Joseph, Michigan

3 or 4 chicken breast, split and skinned

6 (1 oz.) slices of Swiss cheese

1 can Cream of Celery or Chicken Soup

1/4 cup dry Vermouth or White Wine

1 cup herb flavored croutons or crumbs

3 tablespoons of butter

salt and pepper to taste

Arrange chicken in greased 2 quart shallow baking dish, sprinkle with salt and pepper. Put cheese slices over chicken. Mix soup with Vermouth or White Wine and pour over cheese. Sprinkle with croutons or crumbs; dot with butter and bake at 350 degrees for 1 hour or until tender.

Serve over rice.

Photo Mel's Kitchen Cafe

Yum

Roasted Garlic Chicken Flatbread

It's chicken and spinach Alfredo on flatbread or pizza dough.

Nonstick aluminum foil

1 (10.2 oz) package naan or flatbread

1 tablespoon roasted minced garlic

1/4 cup Alfredo sauce

1/4 cup fresh baby spinach, coarsely chopped

1/2 lb chilled Deli chicken tenders

2 tablespoons sliced pimientos, drained

4 oz shredded Monterey Jack cheese

Steps

Preheat oven to 425°F. Line baking sheet with foil. Place flatbread on baking sheet.

Stir garlic into Alfredo sauce until blended; spread evenly over flatbread. Chop spinach; sprinkle over flatbread.

Cut chicken into bite-size pieces; sprinkle over flatbread. Top with pimientos and cheese. Bake 8–10 minutes or until chicken is hot and cheese is melted. Cut into slices; serve.

Aprons Recipe

Yum

Chicken Marsala

A chicken dinner that's elegant enough for a dinner party can be easy to make too. With mushrooms, prosciutto, chicken stock and a pour of sweet Marsala wine in the mix, This dinner with a boost of flavor is ready in under an hour.

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 ounces prosciutto, thinly sliced

8 ounces crimini or porcini mushrooms, stemmed and halved

1/2 cup sweet Marsala wine

1/2 cup chicken stock

2 tablespoon unsalted butter

1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Recipe courtesy of Tyler Florence and JoAnn Cianciulli

Yum

Andouille Sausage Jambalaya with Shrimp

Spicy Andouille Sausage, Shrimp, Creole seasonings in an awesome onion, celery, bell pepper tomato broth. Just serve over rice.

1 pound andouille sausage, sliced

1 tablespoon canola oil

2 (8-oz.) packages prechopped onion, celery, and bell pepper mix

4 garlic cloves, minced

1 tablespoon Creole seasoning

1 teaspoon dried thyme

2 (14.5-oz.) cans fire-roasted diced tomatoes

2 cups chicken broth

2 (3.5-oz.) packages boil-in-bag rice

1 pound medium-size raw shrimp, peeled and deveined

Chopped fresh parsley

Sliced green onions

Hot sauce (optional)

1. Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.

2. Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.

3. Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.

Note:

Tested with Swanson 100% Natural Chicken Broth.

Southern Living

JANUARY 2016

Yum

Zucchini Soup

This is Auntie Nor's recipe that she shared with us when we went to visit one summer. A very tasty soup, great with grill cheese. Instead of American cheese try provolone. Yummy.

3 zucchini

1 large box or can chicken broth

celery

carrots

onions

Pastina or small pasta

Saute zucchini and onions in olive oil until tender. Take the saute zucchini & onions and a little broth and put into the blender and puree. Pour into  stew pot with remaining broth and 2 cups of water. Add carrots and bring to a boil. Add pasta and cook till tender.

Picture by Food & Wine

Yum

7-Can Soup

7 Can Soup is Super easy for a busy night. Easy to double or triple this recipe. 

One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn

One 15-ounce can meat-only chili

One 15-ounce can kidney beans

One 15-ounce can pinto beans

One 15-ounce can black beans

One 15-ounce can diced tomatoes

One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel

Salt and freshly ground black pepper

8 ounces processed cheese, such as Velveeta

Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.

Recipe courtesy of Ree Drummond

Yum