SNICKERDOODLE COOKIES

 

A favorite cookie at any time of the year!  These are wonderful at the holidays either as gifts or just to serve with tea or coffee to guests. 

INGREDIENTS:

1 c. butter, softened

1 1/2 c. granulated sugar

2 eggs

2 3/4 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 tbsp. granulated sugar

2 tsp. ground cinnamon

INSTRUCTIONS:

1. In a large mixing bowl with electric mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy.

2. In another bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to creamed mixture; blend well. Refrigerate dough 30 minutes.

3. In a shallow dish combine 2 tablespoons sugar and cinnamon. Shape dough into 2-inch balls and roll balls in sugar-cinnamon mixture. 

4. Place balls 3 inches apart on a greased cookie sheet (between 6-9 cookies on a sheet). Bake at 375° for 12-15 minutes. Transfer to wire racks to cool.

FOOL-PROOF PRIME RIB ROAST

 

There is nothing more satisfying than a well-cooked Rib Roast for a special dinner. That exterior crust, the perfect, juicy beef.....just a lovely basis for a great meal. 

My favorite cut is the Presidential Cut Rib Roast - where the butcher preps the roast by cutting the bone partially away from the meat and ties it firmly. This makes the roasting and carving simpler.

Whatever size roast you choose, prep is simple:

I use the Low and slow’ method for cooking. Set out 1 hr ahead to allow meat to come up in temperature for a more even roasting. Prep pan with rack, spray with oil. Season with salt & pepper or preferred seasoning - like a steak rub. Make sure to get all sides. Sear in hot olive oil turning roast to get all sides well crusted. Place in 250° oven for 20-25 min a pound. Take out 10° below desired temp. Rest for 15 minutes to allow juices to settle. The meat will rise 10° during this rest. Remove ribs. Carve the roast as desired - thin, medium or thicker slices for each guest.

I usually serve AuGratin potatoes with this meal and so, I don’t make gravy - but you certainly can use the pan drippings for a thick rich gravy for mashed potatoes or other sides.

If there are leftovers, they make excellent steak sandwiches- gently warm in a skillet and plate on your favorite bread.

Cinnamon Pecan Baked French Toast

Super simple breakfast dish for holidays (or anytime)

1 - 11x7 rectangle pan or a large loaf pan works best. 

You can use anything roughly this size. 

INGREDIENTS 

TOAST

1 loaf of brioche bread

8 eggs

1/2 cup 1/2 and 1/2

1 tsp cinnamon, divided 

1/2 tsp nutmeg divided 

1 tsp vanilla

TOPPING

1 stick butter

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup flour

1/2 cup firm packed brown sugar (I used dark)

1 cup chopped pecans 

Coat the pan with either butter or spray oil (I use coconut). Cut the bread. I cut mine into slices then strips. Arrange in pan. Sprinkle lightly with 1/2 the cinnamon. 

In a bowl, mix eggs, half and half, vanilla, cinnamon and nutmeg. Gently pour egg mix over bread in pan and cover tightly with foil. Put in refrigerator overnight. 

In clean bowl, put next 5 ingredients (leaving chopped pecans aside).  Cut butter, flour and spices together with fork or pastry cutter until mix is crumbly. Put in ziplock bag or other container in fridge til morning. 

TO BAKE

Take pan out of refrigerator. Uncover. Turn oven to 350° to preheat. 

Sprinkle pecans over bread - gently use a fork to spread them down into the crevasses.   Then, sprinkle crumbled topping over the pan - again use fork to keep topping off edge of pan.

Bake at 350° for 45 minutes to 1 hour. If top begins to over brown, lay a piece of foil over top lightly. 

Spoon out and serve with syrup and berries as desired. 

Jimmy's Harborside Rice Pilaf

 

This recipe is one that is a copycat of the rice pilaf served for years at Jimmy's Harborside restaurant in Boston, MA.

It's one of my all-time favorites to serve with seafood of any kind.

Hope you enjoy it!

 

Ingredients:

2  cups rice

1 small onion, chopped

1 package frozen/fresh spinach

2 chicken bouillon

2 cans chicken broth

1 stick butter

 

Directions:

Sauté onion in butter and add broth, bouillon, spinach and bring to boil. Add rice and simmer for 5 minutes.

Pour into 2 Qt Casserole and bake for 30 minutes.

Southwest Slow-cooker Beef Stew

 

INGREDIENTS

•       1 Reynolds® Slow Cooker Liner (so worth the ease of clean up)

•       1-Pound beef stew meat, cut into 1-inch pieces

•       2 Tablespoons all-purpose flour

•       2 Tsp garlic powder

•       1 Tablespoon olive oil

•       1 Cup water

•       2 Medium carrots, peeled and chopped

•       1 Medium green Bell pepper – seeded and chopped

•       1 Medium onion, chopped

•       1 Can diced tomatoes, undrained

•       1 Tablespoon beef bouillon powder

•       1 Can enchilada sauce

•       1 Can pinto beans, rinsed and drained (use black beans if preferred)

•       1 Cup frozen whole kernel corn

•       1 Small chopped avocado

•       Fresh cilantro chopped for garnish (optional)

 

INSTRUCTIONS

1.   In a ziplock bag, mix flour, 1 Tsp garlic powder and 1 Tsp pepper.  Add beef to bag, zip and mix until beef is coated with flour mixture.

 

2.   In slow cooker – line with the liner if using.  Add carrots to bottom of slow cooker. Put Bell pepper and onion on top of carrots.

 

3.   In skillet, add oil and heat.  Add beef and brown lightly on all sides.  Add water to beef.  Scrape pan and mix into a gravy.

 

4.   Pour beef and liquid into slow cooker.  Add tomatoes, bouillon powder and enchilada sauce on top.  Cover and cook for 5-6 hours.

 

5.   Stir stew.  Add corn and beans and cook 30 additional minutes.

 

6.   Serve with avocado and cilantro (if desired).  Additional toppings or accompaniments – sour cream, shredded cheddar or tortilla chips.

HONEY ORANGE CHICKEN KABOBS (Or Not Kabobs)

INGREDIENTS:

1 lb chicken thighs trimmed

1 large green pepper

1 large red pepper

½ red onion

5 (per kebab) button mushrooms (optional)

½ zucchini

MARINADE:

1 cup OJ

¼ cup honey

½ t ginger powder

2T soy sauce

salt & pepper to taste

5 bamboo kabob skewers

INSTRUCTIONS:  (For Kabobs)
Place your bamboo skewers in warm water and set aside until you’re ready to skewer.

Cut chicken and vegetables into large diced pieces and set aside.

Prepare the marinade by mixing all ingredients together.

Season meat to taste with salt and pepper.

Prepare the kabob by alternating chicken with vegetables.

Use approx. 3 oz of chicken per skewer.

Place prepared kabobs in a zip lock bag or a sealed container and pour marinade over top the kabobs.

Marinate for at least 3 hours.

For better flavor let marinate for 24 hours

Heat grill to 350 degrees and cook for about 15 – 20 minutes, turning on different sides until each kabob reaches 165 degrees

INSTRUCTIONS: (For Not Kabobs)

Cut chicken and vegetables into large diced pieces and set aside.

Prepare the marinade by mixing all ingredients together.

Season meat to taste with salt and pepper.

Place prepared meat in a zip lock bag or a sealed container and pour marinade over the top.

Marinate for at least 3 hours.

For better flavor let marinate for 24 hours.

Sauté vegetables in skillet on stove until just tender.

Heat ribbed grill pan (or skillet); coating with olive oil.

Place meat in the pan.

Cooking 5-7 minutes on one side; turn and repeat on other side.

Test meat temperature (165 degrees is done for chicken)

Serve with vegetables. 

(This marinade can be used with beef and pork.)

Caprese Pasta Salad

INGREDIENTS:

• 1 lb shaped pasta (like rotini or penne)
• 3 each ripe tomatoes - or, 24 grape tomatoes halved
• 8 oz fresh mozzarella  - I use Cigliene and quarter them
• ¼ c chopped fresh basil
• 1 ½ cups balsamic vinaigrette
• salt and pepper to taste

INSTRUCTIONS:

1. Cook pasta as directed on the box, rinse and chill.
2.  Cut up tomatoes and mozzarella to a medium dice, add to pasta.
3. Pick basil from stem, chop and add to pasta.
4. Pour your favorite balsamic vinaigrette over the pasta and toss.
5. Taste and season if necessary.

This can be your main dish for a lunch or summer dinner - or use as a side to grilled chicken or pork.