Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Friday, March 28, 2014

Garlic Crusted Prime Rib Roast

2 heads roasted garlic
3 1/2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved
1 1/2 cups red wine, plus 1 more cup if making au jus, optional
1/2 cup beef stock, plus 2 more cups if making au jus, optional

Preheat the oven to 450 degrees F.

Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.

Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.

If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.

Wednesday, May 8, 2013

Chicken marinara with quinoa pasta

Chicken marinade:
4 chicken breasts
1/2 cup red wine vinegar
1/2 cup olive oil
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons oregano
1 tsp pepper
1/4 tsp tyme
1 tsp basil
1 tablespoon parsley
1 tablespoon garlic salt

Other Ingredients:
1 box quinoa pasta
1 jar marinara sauce 

Directions: Mix together marinade ingredients and place in a zip lock bag with 4 chicken breasts. Let marinade for at least 2 hours in the fridge, or overnight. 
Tip: Works even better if you tenderize the chicken breasts and poke a few holes in them before placing them in the bag with the marinade. 

Grill chicken on BBQ or cook in a skillet. Cut chicken into thin slices against the grain to get very tender slices of chicken. Cook a box of quinoa noodles according to the directions on the box and heat marinara sauce in a pot on the stove. Toss noodles in marinara sauce and serve chicken on top. Makes 4 servings.

Monday, May 6, 2013

Juiciest hamburgers ever

Hamburger Recipe:
2 lbs hamburger meat (80/20)
1 tablespoon milk
2 tablespoons Worcestershire sauce
2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
3 tablespoons onion, finely minced
Seasoning Recipe:
1/4 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar
1/2 tsp ground pepper
1/4 tsp sea salt
1/4 tsp season salt
1/4 tsp paprika
1/8 tsp garlic salt
Mix together Hamburger mixture, and add half the seasoning to the mix. (Don't over-mix or the meat will become tough) Then add the rest of the seasoning to the outside of the patties once you form them. Grill outside on a BBQ or inside in a pan! We tried both ways and they were delicious.

Monday, April 2, 2012

Martha Stewart's Pasta Pie

Love this pasta pie for it's great presentation. Adapted from Martha Stewart's Pasta Pie. Only Martha could turn basic pasta into a 2 hour project...


  • 1 lb ground beef 
  • 4 garlic cloves, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 lb rigatoni pasta
  • 2 tablespoons olive oil , divided
  • 1 cup parmesan cheese, grated 
  • 8 oz  mozzarella cheese, grated 
  • 1 tsp Italian seasoning
  • salt (to taste)
  • peper (to taste)
  • butter  


Heat 1 tablespoon olive oil in nonstick pan. Add ground beef, garlic, Italian seasoning, salt and pepper. Cook, stirring occasionally until meat is browned.Drain excess fat from meat, then add your crushed tomatoes. Simmer for 30 minutes.

Rigatoni Noodles:

Cook an Entire 1 lb box of Rigatoni. Trust me when I say you will need the whole box. They will fit perfectly in your spring form pan, so careful not to drop any down the drain when draining them in the sink.

Boil Rigatoni for 2 minutes less than indicated on the box. The box said to cook for 14 minutes, so I cooked for 12. The noodles will not be fully cooked as they will cook more once they go in the oven. 

Drain noodles completely, rinse in cool water, and coat in 1 tablespoon olive oil.  Make sure pasta is evenly coated with olive oil, then toss pasta with Parmesan cheese. Butter your 9-inch spring form pan and then tightly pack your rigatoni noodles into the pan, standing each piece on it's end.


Putting it together:

This is the time consuming part! pour your meat sauce a little bit at a time on top of your noodles. take the back end of a fork and stuff the meat sauce down into each noodle. Make sure you get every noodle! 

 Reserve some of the meat sauce for pouring on top of your pasta later.



 Preheat overn to 400 degrees. Cook for 15 minutes. Remove pasta from oven and sprinkle 8 oz of Mozzarella cheese on top. Bake another 10-15 minutes or until cheese is golden brown on top. 

 Remove from oven and let sit for 10-15 minutes. Once it cools slightly, it will set and be much easier to cut (and not fall apart). Trust me and wait.

 Cut your pie into slices and serve!

If you'd like, pour extra sauce on top of your slice and enjoy!

Sunday, April 1, 2012


I started my search for a meatball recipe to compliment my Grandma's meat sauce
This meatball recipe is adapted from The Food in my Beard's Meatball Recipe

1 lb ground beef 
1 lb ground turkey 
4 large cloves of garlic
 1/2 cup grated Parmesan cheese  
handful of parsley 
1 egg 
1/3 loaf of french bread 
1/2- 1 cup water   
salt (to taste)
 pepper (to taste) 
olive oil

Begin chopping your Garlic and Parsley.

Grate Parmesan cheese. check. 
Grate more Parmesan cheese to replace what boyfriend eats, check.

Add garlic, parsley, Parmesan, egg, salt and pepper to your ground beef and ground turkey.

 Add your French Bread bread crumbs and water and start mixing! (Easiest way to do this is to use stale bread, chop it up in your food processor and add to the meatballs.) Mine came apart pretty easy without using my food processor. Add water as you go so you don't add too much.

 Your mixture should look somewhat like this:

  Put Mixture in the fridge for 20-30 minutes. This will help your meatballs set later when cooking them.

I had a helper supervisor.  

Heat up olive oil in your pan.

 Cook meatballs on medium until browned, then lower heat to medium-low and cover with lid so they cook all the way through.

 Serve meatballs on top of spaghetti noodles with Grandma's Meat Sauce.

And of course top it with more freshly grated Parmesan cheese. 

Freeze any unused meatballs for a rainy day!

Grandma's Meat Sauce

My grandma has been making this meat sauce for as long as I can remember. The great thing about this meat sauce is you can use it a base, meaning you can pretty much add anything and it will turn out amazing. My grandma sometimes adds canned mushrooms, olives and peperoni to hers, and has even been known to add deer meat (gross) to her spaghetti sauce. Sometimes we add spicy Italian sausage but I'll stick to the basics for this one since I wanted a plain meat sauce to go with These Meatballs.

2 lbs ground beef
1 small yellow onion (chopped)
4-5 garlic cloves (minced)
2 (28 oz) cans of Crushed Tomatoes
Italian seasoning
garlic powder
onion powder
white pepper
garlic salt
crushed red pepper

Start with 2 pounds of ground beef, 4 cloves of garlic, and one small yellow onion. Cook on medium heat. 

I like to add some of my spices while the meat is cooking, to give the meat more flavor. Here I added garlic salt, pepper, and Italian seasoning.

Cook meat until it is browned with absolutely no red left. Drain any excess liquid (fat) from the meat. You can leave a bit, but too much will make your sauce too watery. Once you drain the excess liquid, add your 2 cans of crushed tomatoes.

Next, add your spices! 

Add spices to your taste. I never measure the spices, just add a bit and keep taste testing!

This is where boyfriend comes in handy.

Heat on medium, stirring occasionally, until sauce is bubbling, then turn heat down to low. Let simmer at least 30 minutes. The longer the better. If you can, let it simmer for 1.5 hours to let the flavors of the meat and spices do their work.

Boil your spaghetti noodles, and serve! 

Add optional Meatballs.

Serve with plenty of fresh grated Parmesan cheese.


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