Having a holiday party this recipe Beef Rib-Eye Roast will serve 8-10. It’s rubbed with anchovies, rosemary and garlic and reverse seared from low and slow to hot and fast. And can you believe only 8 ingredients!
Ingredients:
1 3-bone standing beef rib-eye roast, chine bone removed (6–6½ lb.), bones unfrenched
Kosher salt and freshly ground pepper, to taste
10 oil-packed anchovy fillets (from about one 2-oz. tin or jar), plus more for serving, if desired
6 sprigs rosemary, divided
6 garlic cloves, finely grated
1/4 cup extra-virgin olive oil
1/4 cup finely chopped parsley, plus more for serving
Flaky sea salt
Directions:
Season roast all over with salt and pepper (use about 1 tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt per pound; this guideline is especially important with large cuts of meat). Place roast on a wire rack set inside a large rimmed baking sheet (this setup will keep the meat from sitting directly in the liquid that will get drawn out by the salt, allowing it to cook more evenly later). Let sit at room temperature at least 2 hours, or cover and chill up to 2 days. If you’re chilling the meat, move it back to the counter and let it sit at room temperature for the final 2 hours. Taking the chill off of the roast before it goes into the oven means it will cook in less time.
Meanwhile, finely chop 10 anchovies and 2 rosemary sprigs. Transfer to a small bowl and add garlic and olive oil. Mix well to combine and season with salt and pepper.
Preheat oven to 250°. Scatter remaining 4 rosemary sprigs across another rimmed baking sheet. Place meat on top and smear anchovy mixture all over. Roast until an instant-read thermometer inserted into the thickest part registers 110° for medium-rare, 2–2½ hours (temperature will rise as it sits; it should eventually hit 125°). Let rest at least 30 minutes.
About 20 minutes before you want to sit down to eat, increase oven temperature to 500°. Roast meat on the same baking sheet until fat is golden brown, 10–15 minutes.
Transfer roast to a cutting board, leaving any pan juices behind. Remove rosemary sprigs from baking sheet; discard. Add ¾ cup parsley to juices and stir to coat. Transfer to a small bowl.
Slice roast away from bones (you can separate bones and crisp up in the oven or serve them as they are). Slice meat to your preferred thickness. Arrange on a platter and pour parsley mixture over. Sprinkle with sea salt and more parsley. Serve with more anchovies alongside if desired. Yum Yum!
Do Ahead: Meat can be roasted 2 hours ahead. Store loosely covered with foil at room temperature.
This Cowboy Cookie is a Chocolate Chip Cookie that’s larger than life and that’s why it’s Laura Bush’s favorite cookie. Makes 6 dozen in 40 minutes!
Ingredients:
1 cup sweetened shredded coconut
3/4 cup chopped pecans
1 cup butter, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
2 cups (12 ounces) chocolate chips
Directions:
Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.
In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool. Yum Yum!
Tips and Techniques
For hearty cowboy appetites, double the size of these cookies. Just make sure to increase the oven time, baking these until they're golden brown.
Take care not to overbake, though: You want them to be crunchy on the outside and a bit chewy on the inside.
Leftover cookies are great for crumbling on top of ice cream.
A very simple French Garlic Chicken recipe that combines juicy chicken thighs with dijon mustard, garlic, and a mixture of spices to make a French-inspired dish that is as delicious as it looks. Serves 4 Total Time: only 30 minutes in your Instant Pot!
Ingredients:
For the Marinade: 2 teaspoons Herbes de Provence 2 tablespoon Olive oil 1 tablespoon Dijon mustard 1 tablespoon Apple Cider Vinegar 1/2 teaspoon Salt 1 teaspoon Ground Black Pepper 1 tablespoon Minced Garlic 1 pound Boneless Skinless Chicken Thighs
For Cooking:2 tablespoons Butter 8 cloves chopped Garlic 1/4 cup water 1/4 cup Heavy Whipping Cream
Directions:
Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
For Stovetop:
When you are ready to cook, heat a heavy-bottomed pan. When it is hot, add the butter and allow it to melt. Add chopped garlic and sauté for 2-3 minutes. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes. Add the marinade and 1/4 cup water. Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through. Using a meat thermometer, ensure an internal temperature of 165f. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot. As soon as the sauce thickens, pour it onto the chicken thighs and serve.
For Instant Pot:
When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt. Add chopped garlic and sauté for 2-3 minutes. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes. Add the marinade and 1/4 cup water. Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot. As soon as the sauce thickens, pour it onto the chicken thighs and serve. Yum Yum!
Notes: Prep Ahead If you have time to marinate the chicken, it will be that much more tender, but you don't have to. You can let the chicken marinate for anything from 30 minutes to up to 3 days in the refrigerator. You can marinate the chicken, and freeze the marinade and chicken together. That way, when you're ready to cook, simply brown the garlic in butter, throw in the frozen chicken and marinade (skipping the step where you sear the chicken), and just cook it in the Instant pot.
This Savory Mushroom Leek Gruyere Bread Pudding would go great with Cider Braised Chicken with Bacon and Mushrooms or Quick Herb-Brined Roasted Chicken. If you have day old sourdough bread handy this is a delicious savory bread pudding filled with leeks, mushrooms, cherry tomatoes, spinach and two cheeses; gruyere and Parmesan. Serves 8.
If you are asked to bring a side dish for a special occasion, a savory bread pudding is something different, because when you think of a bread pudding you think, sweet not savory. Besides this one I’ve seen this one too: Savory Bread Pudding with Mushrooms, Tomatoes and Parmesan.
Ingredients:
1 lb day old sourdough bread, cut into 1” pieces
3 tablespoons unsalted butter
1 leek, white and light green parts only, halved lengthwise then cut crosswise in 1/4” pieces
6 oz brown mushrooms, trimmed and sliced
2 cups small cherry tomatoes
Sea salt and pepper, to taste
3 cups fresh baby spinach
1 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese, divided
2 large eggs
1 1/2 cup whole milk
1 1/2 cup heavy whipping cream
Or 3 cups half & half
1/8 teaspoon freshly ground nutmeg
Directions:
Preheat oven to 400F - 204C
In a large bowl add your bread pieces. In another bowl whisk the eggs then add the cream and milk or the half & half; sprinkle in the freshly ground nutmeg. Mix well the pour on the bread. Make sure all the bread is soaking up the liquid and set aside.
In your nonstick oven-proof skillet (preferably cast iron) add the butter on med/high heat. Once melted add in your leeks and cook until softened, about 4 minutes. Then add in the mushrooms cook an additional 7 minutes or until browned. Add in the cherry tomatoes and spinach; salt and pepper, to taste. Cook until spinach has wilted. Turn off heat and add in the Gruyere cheese, 1/2 of the Parmesan cheese and the soaked bread, stir until combined and cheese melts. Salt and pepper, to taste.
Top with remaining Parmesan cheese and bake 40 minutes or until browned. Serve immediately. Yum Yum!
My recipe is for Maple Pot de Creme, but you can make the Pot de Creme and add any flavor to it; for example chocolate, pumpkin or butterscotch. In your Instant Pot it only takes 5 minutes! Serves 5-6
Ingredients:
2 cups heavy whipping cream
6 large egg yolks
1/2 cup maple syrup
1/2 teaspoon sea salt
1/2 teaspoon vanilla bean paste
Directions:
Heat your cream in a saucepan until it smokes not boiling. In a medium bowl whisk your egg yolks. Once your cream is hot slowly add 1/2 of the cream to your eggs whisking continuously, this is called tempering. When half has been added pour the remaining cream in the bowl, keep whisking. (We don’t want scrambled eggs)
In another bowl add together the maple syrup, salt and vanilla bean paste, mix well. Now combine the maple syrup mixture to the cream mixture.
In your 6oz Instant Pot you should have a rack and 2 cups of water. You need 5-6 small jars with lids. Fill each jar 3/4th full and cover them. Place them on the rack in your Instant Pot. Select “low” pressure for 5 minutes. Close lid, make sure vent is closed and press start. When 5 minutes is up use the quick release method and remove the lid carefully.
Let them sit 5-10 minutes to cool enough to handle before serving. Add your favorite toppings like; whipped cream, a splash of Frangelico, toasted pecans, additional maple syrup, crumbled bacon or crumbled gingersnaps. Yum Yum!
You might be able to use this yogurt set to make pot de creme
I never met a squash I liked until I got the chance to taste this Roasted Delicata Squash with Parmesan and Herbed Honey. If you are ever asked to bring a side dish for any occasion bring this one. No one else will even think of this, it’s super easy to make and it’s delicious! Serves 4 Total Time: under an hour
The skin of the Delicata Squash is thin, so there is no need to peel it. When roasted, the skin becomes crisp and a nice contrast to the soft flesh.
Ingredients:
2 Delicata Squash, cut in half lengthwise, seeded then cut crosswise into 1/2” pieces (See pic)
2 tablespoons olive oil
Salt and pepper, to taste
3 tablespoons honey
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
3 oz Parmesan cheese
Directions:
Preheat oven to 400F
On a baking sheet add your 1/2” pieces of squash. Drizzle on the olive oil and salt and pepper, to taste.
In a small bowl mix the honey and herbs together, then pour on the squash. With your hands (I know, sticky) coat the squash with the Herbed Honey. Spread out the squash on the baking sheet. Bake 30 minutes or until fork-tender and golden brown. Transfer to a serving bowl, top with Parmesan cheese and serve immediately. Yum Yum!
BUSH’S SOUTHWESTERN STYLE PINTO BEAN NACHOS WITH PULLED PORK would make a great game day appetizer. Did you know that Bush’s made a southwestern pinto bean? Learn something new every day. Serves 4 Total Time: under an hour.
Ingredients:
12.5 oz Precooked Sam’s Choice slow cook pulled pork
2 cans (15.4 ounces) BUSH'S® Southwestern Style Pinto Beans, drained
1 head of iceburg lettuce, rinsed, dried and finely chopped
1 package (12 ounces) yellow corn tortilla chips
1/2 small red onion, diced
2 small tomatoes, diced
1 container (8 ounces) white cheese dip
Garnish; jalapeño slices (optional) and Fresh Cilantro, chopped (optional)
Directions:
Reheat pulled pork according to the package instructions. Heat or microwave beans according to can directions till warm. Mix beans and pork together in a large bowl. Chop lettuce and divide between four dinner plates. Layer desired amount of tortilla chips on top of lettuce. Layer pork and beans mixture on top of the tortilla chips. Top with red onion, diced tomatoes and white cheese sauce. Garnish with jalapeño slices and cilantro for extra flavor, if using.
Easy oven-baked recipe in just an hour. Just what you need after a hectic day at work or on a busy weekend when your children insist on a sleepover at the last minute. This Italian Sausage Ziti serves 8!
This recipe was would go great with my mama’s Arroz con Leche or a Creamy Grape Salad, which my granddaughters loved so much they learned how to make it themselves!
Ingredients:
4 cups (14oz) uncooked ziti
1 lb bulk Italian pork sausage
1 package (8 oz) sliced fresh mushrooms
1 cup chopped onion (1 large)
2 jars (26 oz each) organic roasted garlic pasta sauce 8oz presliced fresh mozzarella cheese
1 cup finely shredded Parmesan cheese
Directions:
Preheat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring occasionally, until no longer pink. Remove from skillet; set aside. Cook mushrooms and onion in drippings 8 minutes, stirring occasionally, until tender.
In large bowl, stir together cooked pasta, sausage, mushroom mixture and pasta sauce. Spoon half of mixture into baking dish. Top with half of the mozzarella cheese slices. Spoon remaining pasta mixture over cheese. Top with remaining mozzarella cheese slices. Bake uncovered 30 to 35 minutes or until heated in center and cheese is melted. Sprinkle with Parmesan cheese. Bake 5 minutes longer. Serve immediately. Yum Yum!
This Broccoli and Cheese Stuffed Shells Bake would be great for your Meatless Monday’s Meal; add a dinner salad and a glass of wine. Serves 8 Total Time: 1 hour
Ingredients:
1 jar (16 oz.) Alfredo sauce
24 jumbo pasta shells, cooked according to package directions
1 container (15 oz.) ricotta cheese
1 1/2 cups Shredded Italian Blend Cheese, divided
1 package (16 oz.) frozen broccoli, thawed, chopped and squeezed dry
1 egg
1 teaspoon dried oregano
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
Directions:
Heat oven to 375°F. Spray a 9”x13” baking dish with nonstick cooking spray and spread a 1 cup of sauce in the bottom; set aside. In a bowl mix together, ricotta, cheese, broccoli, egg, oregano, salt and pepper. Spoon cheese mixture into each shell and place in prepared pan. Drizzle shells with remaining sauce. Cover pan with foil and bake for 25 minutes. Uncover and bake an additional 10-15 minutes until bubble and shells are starting to brown. Refrigerate leftovers. Yum Yum!
Who doesn’t love a tasty one-pan meal you can whip up in 35 minutes! This Skillet Szechuan Chicken is loaded with peppers, carrots and cashews, cooked in a spicy Szechuan sauce and served over your favorite rice. Serves 6 Total Time: 35 minutes
Ingredients:
1/4 cup cold water
1/4 cup soy sauce
3 tablespoons sherry
1 tablespoon cornstarch
2 teaspoons sugar
3/4 teaspoon crushed red pepper flakes
1 small sweet red pepper, seeded & sliced lengthwise
1 small green pepper, seeded & sliced lengthwise
2 medium carrots, cut into matchsticks
1 cup cashews, coarsely chopped
2 tablespoons olive oil, divided
1 1/2 lbs boneless skinless chicken breasts, cut into 1” pieces
6 green onions, sliced thinly
1 teaspoon freshly grated ginger root
4 1/2 cups cooked rice
Directions:
Mix first 6 ingredients until smooth. Cook rice according to package instructions. In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan.
In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan.
In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute.
Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice. Easy Peasy!
This easy one-pan recipe combines Italian sausage and peppers with sweet onions and rice to make a quick dinner that’s ready in 30 minutes! Serves 4-6
My favorite ground Italian sausage comes from Meijer. You don’t have to worry about removing the meat from the casing, as you do with link sausage.
If you want spicy hot Italian sausage, rather than this mild one, I think Johnsonville makes both link and a ground hot Italian sausage you can pick up at Walmart or check with your local grocer.
Ingredients:
3 tablespoons olive oil
1 lb Italian sausage, if links decase
1 large sweet Vidalia or yellow onion, peeled and diced small
2/3 cup red bell pepper, seeded and diced small
2/3 cup yellow bell pepper, seeded and diced small
3 to 4 garlic cloves, peeled and finely minced
2 cups dry/uncooked minute or instant rice
2 cups low-sodium chicken broth
1/3 to 1/2 cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded)
Salt and pepper, to taste
Directions:
To a large pan, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently. Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently. Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed. Turn off the heat, add the parsley, and stir to combine. Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary. Yum Yum!
Meijer brand:
