April 4, 2016

Best Way to Cook Prime Rib

The first time I cooked prime rib I was very intimidated. I mean first of all, it's super expensive.  When done right it tastes amazing; when done wrong...omg it tastes terrible. 

Years ago I found a recipe where you weighed your prime rib, cooked for a certain number of minutes per pound at a high temperature and then turned the oven off, walked away, and enjoyed an amazing roast.  I had it booked marked for years and at Easter when I went to use it the webpage was no longer there.  NOOOOOO!!!!!  I found this recipe and it was close enough and boy did it deliver! 

Don't fear the walking turns out perfect!

1. Four hours before your going to cook your prime rib, take it out of the fridge. 
2.  Mix together: 1 T thyme, 1 T dried rosemary, 1 T fresh ground black pepper, 1 T garlic powder and 3 T salt.
3. Cut slits in the roast and insert 3-4 cloves sliced or minced.
4. Rub the spice mix all over the roast.
5. Let rest and come to room temp for the 4 hours.
6. Preheat oven to 500 degrees.  Once preheated, put roast in the oven for 5 minutes per pound (e.g a 9 lb roast cooks for 45 minutes while a 6 lb roast cooks for 30 minutes).  It will likely smoke a bit; don't worry about it!

7. Once the amount of time has passed, turn the oven off and do not open for 2 hours!

That is it and it is amazing!!!!!

February 14, 2016

Red Velvet Chocolate Chip Cookies

The boys and I wanted to make some cookies for Valentine's Day and this recipe looked delish.  I took the one I found online and just used a generic gluten-free flour mix.  They were awesome!

Red Velvet Chocolate Chip Cookies

1 1/2 c + 1 T flour
1/4 c cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 butter, at room temperature
3/4 c brown sugar
1/4 c white sugar
1 egg
1 T milk (dairy or dairy-free is fine)
2 tsp vanilla extract
1 1/2 T red food coloring
1 c chocolate chips

Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined.

Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.

On low speed, beat in the chocolate chips. The dough will be sticky.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 1.5 Tablespoons of dough and mold into a ball (I used an ice cream scoop). Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

February 13, 2016

Banana Nut Waffles

Like banana bread in a waffle.  Tasty, tasty, tasty....especially with maple syrup on top.

Banana Nut Waffles

2 c flour (gluten-free or other)
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 - 1 tsp cinnamon
pinch of nutmeg

2 super ripe bananas, mashed
1 c milk (I used almond and ended up needing a bit more to make the batter a little less thick)
2 eggs
1/4 c canola oil
1/2 tsp vanilla

1/4 c pecans

Mix all the dry ingredients together in large bowl.  In separate bowl, mix wet ingredients.  Add wet ingredients to the dry ingredients; mix until all of the dry ingredients are moistened.  Add a little extra milk if the batter is too thick.  Stir in nuts.

Cook in your waffle maker and enjoy!!!!

July 30, 2015

Zucchini Soft "Taco" Shells

Another one of those use up the extra zucchini recipes...only I really, really like this!  Adapted my version from White on Rice...theirs used Parmesan which I think would be awesome.  We just happened to have cheddar in the fridge so that's what I used.

Zucchini Soft "Taco" Shells
 4 c. grated zucchini
1 egg
1/2 c. shredded cheese
1/4 c. bread crumbs (used gluten-free)
1/2 tsp black pepper
1/4 tsp cumin

1. Preheat oven to 450 degrees.

2. Grate zucchini and put in a strainer.  Sprinkle with salt and let sit.  A bunch of moisture will be released.  After they sit for a bit...squeeze as much of the moisture out as you can.  Mix with the rest of the ingredients.

3. Cover baking sheets with parchment paper.  Scoop about 1/4 c of mixture and press down on baking sheet into a thin circle.  Repeat with the rest.

4.  Bake shells for about 25 minutes or until the shells look "crisp" and brown around the edges. 

5.  After they are cool, peel off and enjoy!!!

March 30, 2015

Orange Chicken

Tasty and easy.  Adapted from this recipe.

Orange Chicken

6 boneless chicken thighs cut up into chunks
2 T bacon grease or butter
juice of 4 clementine oranges plus zest from one of them
1/2-1 tsp ginger powder
3 T tamari
1 tsp Siricha
3 green onion, chopped (scissors work great here)
toasted sesame seeds

Mix the juice, zest, ginger, tamari and Siricha in a sauce pan and put on low until it reduces and is sticky.  Meanwhile, heat the grease and stir-fry the chicken chunks until brown and a bit crispy on the outside.  Once the sauce has reduced, pour over the crispy chunks of chicken.  Serve chicken topped with green onion and a sprinkle of sesame seeds.

Love Letters to My Sons..