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This was our Christmas Eve dinner this year. Absolutely fabulous (although we did overcook ours). We’ll get a better picture next time we make this (and we will be making it again)!! We served ours with fresh cut steamed green beans, snow peas and garlic mashed potatoes.

Ingredients:

• 1 (10 lb) prime rib roast
• 10 cloves garlic, minced
• 2 tbsp. olive oil
• 2 tsp. salt
• 2 tsp. ground black pepper
• 2 tsp. dried thyme

Directions:

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat your oven to 500°.
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325°, and continue roasting for an additional 60-75 minutes (or when the internal temperature on your meat thermometer says 125°). Pull the roast out of the oven and let sit for 10 or 15 minutes. The internal temperature will rise approximately 10-20° during this time.
4. Carve and serve!

This should give you a perfect medium rare prime rib!!

We marinaded our Fillet Mignon with this marinade, as featured in the picture, for at least an hour. We then grilled it on the barbecue until medium rare. We served our Fillet with Rosemary Potatoes and salad. It is also great with Chicken!! Em, em good!!!!

Ingredients:

• 6 green onions, chopped
• 1 red onion, chopped
• 1 jalapeño pepper, seeded and minced
• 3/4 cup soy sauce
• 1/2 cup distilled white vinegar
• 1/4 cup Canola oil
• 2 tablespoons brown sugar
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon cloves, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon allspice, ground

Directions:

1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix/blend until liquefied.
2. Place your meat in a freezer bag and pour marinade over the meat. Close the freezer bag and slowly push the air out. Refrigerate for AT LEAST an hour, or overnight.

These are always a hit. Especially with the kids. This recipe is really flexible as far as what veggies and sides you serve and varies every time I make it. Here is how we did it as pictured here and it was excellent!

Ingredients

• 1 1/2 lbs. flank steak
• 2 bell peppers cut into strips
• 1 red onion cut into strips
• 1 package of large flour tortillas

Marinade

• 1/4 cup lime juice
• 1/3 cup water
• 2 tbs. olive oil
• 4 cloves garlic, chopped
• 2 tsp. soy sauce
• 1 tsp salt
• 1 tsp liquid smoke
• 1/2 tsp cayenne pepper
• 1/2 tsp fresh ground black pepper

Optional

• fresh salsa
• guacamole
• sour cream
• shredded cheese
• black beans (canned or fresh)
• green onion for garnish

Directions

1. Use two forks and stab the flank steak thoroughly on both sides to tenderize and allow the marinade to penetrate.
2. Blend together marinade ingredients with a whisk in a medium mixing bowl
3. Put steak, veggies and marinade ingredients into a large freezer bag. Remove as much air as possible from the bag and refrigerate for at least 30 minutes. Do not marinate the meat for more that 2 hours or your meat may become over seasoned and soggy.
4. Grill meat on high for about 4-5 minutes on each side depending on thickness or until meat is still pink all the way through but not bloody. Allow meat to rest 5 minutes before slicing.
5. Saute veggies in remaining marinate over medium-high heat until tender but not limp.
6. Cut meat into 1/2 inch strips against the grain
7. Fold meat, cheese, beans and veggies into a flour tortilla and grill in a skillet or frying pan in a small amount of olive oil on both sides to seal the deal
8. Serve with guac, salsa or sour creme and enjoy!

Salsa is so easy to make and a thousand times better than the stuff in a jar. The only drawback is it doesn’t last as long as store bought stuff that is loaded with preservatives. Hey wait! Thats not a drawback.

Ingredients

• 3 medium tomatoes, chopped
• 16 oz canned whole tomatoes undrained, chopped
• 1/2 large white onion, diced
• 4 cloves garlic, grated
• 1/2 jalapeños, grated
• 3 Tbs. fresh cilantro
• 2 Tbs. lime juice
• 1 Tbs. olive oil
• Salt to taste

Optional

• A dash or two of your favorite pepper sauce
• 1/2 bell pepper diced

Directions

1. Add all ingredients in a large bowl and refrigerate for at least an hour.

Ingredients:

• 3 pounds fresh shrimp, peeled and deveined
• 2 1/2 tablespoons olive oil
• 1/4 cup butter, melted
• 1 1/2 lemons, juiced
• 3 tablespoons grained prepared mustard (found in the condiment isle at your local grocery store)
• 1/2 cup minced fresh basil
• 3 cloves garlic, minced
• tsp. salt
• tsp. fresh ground pepper
• skewers

Directions

1. In a 1 gallon freezer bag, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, garlic, salt, and pepper. Add shrimp, and toss to coat. Refrigerate for 1 hour.
2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard left-over marinade.
3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Servings: 6

Ingredients:

• 1 bottle Malibu Rum
• 1 bottle Club Soda
• Sugar
• Fresh Mint Sprigs
• Ice
• Lime Juice

Directions:

1. For each serving: In a tall glass, start with 1 tsp. sugar and 1 sprig of mint leaves. Use a spoon to mush the mint leaves into the sugar. Add 1 tbsp. lime juice. Fill the glass 1/2 way with ice. Pour in 1/2 c. Malibu Rum and 1/2 c. Club soda. Stir.

Em, em good!!!

You can see this side dish here

Ingredients:

• 1 stick of butter or margarine
• 1 bunch fresh asparagus (approximately 1.5 lbs)
• 1/2 c. white wine
• 3 cloves garlic, chopped

Directions:

1. Steam the asparagus until done yet still firm (you don’t want it mushy).
2. In a saucepan, combine the white whine, butter and garlic. Simmer for 10 minutes.
3. Transfer sauce/butter mixture to a bowl for serving. Spoon the mixture over the asparagus as it is served.

Servings: 4

This risotto is simmered in chicken broth very slowly and flavored with Parmesan cheese.  Very good!  It is VERY flavorful and yummy.

Ingredients:

• 4 cups chicken broth
• 3 tablespoons butter
• 1 small red onion, finely chopped
• 1 cup Arborio rice
• 1/4 cup white wine
• 1/4 cup fresh grated Parmesan cheese
• salt to taste

Directions:

1. In a large saucepan bring the broth to a simmer, and keep it hot.
2. In another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions.
3. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly.
4. When the wine has been absorbed, add a little of the hot chicken broth. Once the broth is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
5. To the cooked rice add the remaining 1.5 tablespoons of butter and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

Servings: 4

Ingredients

• 2 Cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 Cup of unsalted butter
• 1 1/2 Cups white sugar
• 1/3 Cup peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 Cups semi-sweet chocolate chips
• About 2 Cups of leftover Halloween candy (M&Ms, Snickers, Milkyway, Reeses Peices, Peanut butter Cups, etc.)

Directions

1. Preheat your oven to 360° F
2. Mix together your flour, baking soda, and salt in a small bowl.
3. In a large bowl mix butter and sugar until it is creamy, once it’s creamy stir in the peanut butter, eggs, and vanilla.
4. Add your the mix from the small bowl. Mix well.
5. Mix in the chocolate chips and Halloween candy.( If you have candy bars, break into small pieces) Mix Well.
6. Form small cookie dough balls and place them on the cookie sheet. Bake 10-15 min. Let the cookies cool before you take them off.

Great way to get rid of all the Halloween candy that no one ever eats!

This recipe was featured on AllRecipes.com and had really good feedback so we decided to try it. The fillets for this type of fish are tender and flaky and have a very mild sweet taste! Tilapia is a farm raised fresh water fish and should be readily available at your local supermarket in the seafood case and is usually pretty inexpensive. It’s pictured here with jasmine rice and steamed green beans. Its a bit blurry. I will try to get a better one next time we make it.

Ingredients:

• 2 lbs Tilapia Fillets
• 1/2 c. fresh Parmesan cheese, grated
• 1/4 c. butter, softened
• 3 tbsp. mayonnaise
• 2 tbsp. fresh lemon juice
• 1/4 tsp. of dried basil
• 1/4 tsp. ground black pepper
• 1/8 tsp. celery salt
• 1/8 tsp. onion powder

Directions

1. Place your oven rack a few inches below the broiler so your Talapia will only be a few inches away. Preheat your oven to ‘Broil.’
2. Grease a broiling pan or line pan with aluminum foil.
3. In a small bowl mix together the Parmesan, mayonnaise, lemon juice, butter, and cheese. Add dried basil, onion powder, celery salt, and pepper. Mix well and set aside.
4. Place the Tilapia Fillets on your prepared pan in a single layer. Broil for 3 minutes (use your timer). Turn the fillets over and broil for two more minutes.
5. Remove the fillets from the oven and cover them with the cheese mixture on the top side. Broil for 2-3 more minutes or until the topping is browning and the fish flakes easily with a fork. Do not over cook the fish!

EM EM GOOD!!!

These fish tacos absolutely kick ass. I have converted a family full of fish haters who would never normally try these into huge fans.

Now before you look down to the ingredients and say to yourself fish sticks? .. note that these are no ordinary fish sticks and by the time you finish preparing the salsa and guacamole and possibly a shot or two of tequila, you will be happy not to have to scale, bread and fry up your own cod. If you are a go getter and must have the real thing, be my guest but do yourself a favor and at least try it with the sticks as described. You won’t be disappointed!

Ingredients

• Corn Tortillas
• Olive Oil (To freshen up those store-bought tortillas
• Trident Seafoods Fish Sticks (freezer case @ Costco)
• Your favorite Homemade Guacamole
• Fresh Salsa
• Fresh Shredded Cabbage or Broccoli slaw

Optional

• Fresh Cilantro for garnish (Should have some left from salsa)
• Shredded Mexican Style Cheese
• A shot or two of your favorite Tequila

Directions

1. Salsa and Guac should be prepared at least an hour before serving to allow everything to congeal and that is pretty much most of the work for this recipe. I will post my recipes for these soon.
2. Preheat the oven to 475 ° and spread fish out evenly on a un-greased baking sheet. They will only need to cook for about 13 minutes or until crispy.
3. If you are like me and bought your tortillas at the store you will want to freshen them up. Heat a small frying pan and add about 1 1/2 tbs. olive oil and fry your tortillas for about 30 sec. on each side to crisp them up. Keep enough oil in the pan to keep them from burning to the bottom.

From here you are on your own. Just layer your tortilla with fish, guac, salsa, and slaw as you see fit. I like to build mine with two tortillas while others stick to a single tortilla platform. Some go for a little shredded cheese and some do not. Add some sour creme if thats your thing. You really cant go wrong!

Ingredients:

• 2 1//2 cups of flour
• 1 1/2 tablespoons baking powder
• 3/4 teaspoons salt
• 1 cup of sugar
• 3/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 10 oz. bag Andes mint chocolate chips

Directions:

1. Heat oven to 350°.
2. Combine the first 3 ingredients, mix and set aside.
3. In a large bowl combine 1 cup of sugar and oil, mix well. Beat in eggs, vanilla. Gradually add flour. Stir in chips, chill 30 minutes.
4. I use an Ice cream scoop to make my patties. I put 15 on one cookie sheet and about 13 on a second sheet. Bake for 10 minutes.

Makes about 28.

Most Pad Thai recipes are pretty much the same but we have experimented quite a bit and this so far is the best damn Pad Thai we can come up with. We use Tamarind nectar in this recipe instead of tamarind since we have been unsuccessful finding it locally.

Ingredients:

• 1/2 c. white sugar and 1 1/2 tbsp. white sugar
• 1/2 c. distilled white vinegar
• 1/4 c. fish sauce
• 1 (12 oz) Package of dried rice noodles
• 1/2 c. peanut oil
• 1 1/2 tsp. garlic, minced
• 4 eggs
• 1 (12 oz) package firm tofu, cut in 1/2″ strips
• 2 tbsp. lime juice
• 1 lime, cut into wedges
• 4 tbsp. Tamarind nectar (found in the Hispanic foods section)
• 1 1/2 c. unsalted, dry roasted peanuts, chopped
• 1/2 c. fresh chives, chopped
• 1 tsp. chili powder (*to taste)
• Low sodium Soy sauce (about 2 tbsp), for sauteing the tofu and noodles.
• bean sprouts (for garnish)

Directions:

1. Start by putting your rice noodles in a pan of cool water. Let them soak for approximately 45 minutes (or until soft).
2. While the noodles are soaking, start by preparing your Pad Thai sauce and doing your prep work:
1. In a medium saucepan over medium heat, blend 1/2 c. white sugar, vinegar, fish sauce, lime juice and tamarind nectar. Once the sugar is dissolved, set aside.
2. Prepare your tofu by chopping into 1/2″ strips or cubes, set aside. Dice your garlic, set aside. Chop your peanuts, set aside.
3. Once your prep work is finished, heat your peanut oil in a Wok. You want it fairly hot. Once hot, add the tofu and cook for approximately 5 minutes. Now add eggs and chopped garlic. Scramble the eggs. Add noodles and coat noodles and tofu with 2 tbsp. soy sauce. Stir until cooked.
4. Stir in Pad Thai sauce mixture from step 1. Add 1 1/2 tbsp. sugar. Stir in peanuts. Remove from heat and add chives and chili powder. Mix well.
5. Serve with a lime wedge and bean sprouts on the side.

Ingredients:

• 3 1/2 cup of flour
• 2 teaspoon of soda
• 1 1/2 teaspoon of salt
• 5 teaspoon of cinnamon
• 2 teaspoon of pumpkin pie spice
• 3 cup of sugar
• 1 cup of salad oil
• 4 eggs
• 2 cups of pumpkin
• 2/3 cup of water

Directions:

1. Preheat oven to 350°.
2. Mix well: flour, soda, salt cinnamon, pumpkin pie spice, and sugar.
3. Add and beat well until smooth: salad oil, eggs, pumpkin, water.
4. Pour into three loaf pans (greased and floured), or mini loaf pans (greased and floured), or cupcake cups. Bake loaf pans for one hour, cupcakes accordingly. Freeze well.

This is one of my favorite things to do with a nice steak with a bit of an Italian twist. I got the original recipe from one of my favorite grilling cook books, Boy Gets Grill, by Bobby Flay but do it a bit differently than what is suggested in the book.

The sauce would probably work well with just about any barbecue. Ribs are especially good with this sauce.

We served this with some rosemary potatoes and a simple garden salad. Mmmmm good!

Ingredients

• 2 (28 oz.) bone-in porterhouse steaks, about 1 1/2″ thick
• 3 tbsp olive oil
• 1 yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 tbsp. hot red pepper flakes
• 3 c. canned plum tomatoes, pureed
• 1 c. dark brown sugar
• 2 tbsp. tomato paste
• 2 tbsp. honey
• 2 tbsp. chopped fresh Italian parsley leaves
• 2 tbsp. chopped fresh basil leaves
• 1 tbsp. chopped fresh oregano leaves
• Salt and fresh ground pepper

Directions:

Sauce:

1. Heat the oil in a saucepan over medium-high heat, add the onion, and cook, stirring until soft, about 5 minutes; do not brown.
2. Add the garlic and pepper flakes and cook for 1 minute.
3. Add the remaining ingredients (except steak), season to taste with salt and pepper, and simmer until thickened, 35-40 minutes.

Note: The sauce can be made 2 days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before serving.

Steaks:

1. Heat your grill to high.
2. Season the steaks with plenty of salt and pepper. Set aside a few tablespoons of sauce for brushing on the cooked steaks and set aside about 1/2 c. of sauce to pass at the table.
3. Grill the steaks until lightly charred and crusty, 4-5 minutes.
4. Turn the steaks over, reduce heat to medium or move to a cooler part of the grill, and brush the tops of the steaks with sauce. Close the grill hood and grill for 5 minutes.
5. Open the grill hood and continue grilling, brushing often with the sauce, until medium-rare, about 5 minutes more.
6. Remove the meat from the grill and brush with the sauce. Let rest for 5 more minutes, then cut away from the bone and then cut meat into 1″ thick slices.

This dish is great served over a bed of your favorite pasta or alone with a great salad and mashed potatoes!