Perfect Prime Rib

The holiday’s mean fancy meals and impressing guest! I have never made a prime rib before and I think for my first time it came out ok. I would probably take it out a little sooner since we like ours more medium rare.

Chef John's Perfect Prime Rib

(Adapted from Allrecipes.com)

 

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4 pounds prime rib roast
1/4 cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt

Place rib roast on a plate and bring to room temperature, about 4 hours.

Preheat an oven to 500 degrees F (260 degrees C).

Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended.

Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.

Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours.

Remove roast from the oven, slice, and serve.

Caramelized Pineapple Skewers with Rum Drizzle

We love the colder weather and doing campfires. This dessert is easy if your camping or just around a fire pit. I bought the pre cored pineapples which was a perfect amount for me.

Caramelized Pineapple Skewers with Rum Drizzle

(Adapted from Donna Hay)

 

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1 pkg Pineapple, trimmed and peeled
1 cup (220G) white sugar

 

RUM DRIZZLE
1½ cups (240G) pure icing sugar, sifted
2 tablespoons white rum
1 tablespoon lemon juice

To make the rum drizzle, place the icing sugar in a bowl. Add the rum and lemon juice and whisk until smooth. Cover with plastic wrap and set aside.

Preheat a char-grill pan or barbecue over medium heat. Cut the pineapple into 8 pieces and thread each piece onto a wooden skewer.

Place the sugar on a tray and press the cut sides of the pineapple into the sugar.

Cook for 2 minutes each side or until golden and caramelized.

Top with the rum drizzle to serve. Makes 8.

Glazed Pigs in a Blanket

With the endless amounts of parties and hosting duties you need easy appetizers you can just pull out in a moments notice. These are tasty little finger foods and easy to prep ahead of time and packed with flavor.

Glazed Pigs in a Blanket

(Adapted from Plain Chicken)

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1 (8-count) tube refrigerated crescent rolls
1 (4-count) tube refrigerated crescent rolls
1 (14-oz) package Lit'l Smokies
1/4 cup dijon mustard
1/2 cup butter
2 Tbsp brown sugar
1 Tbsp dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp poppy seeds

Preheat oven to 375ºF. Lightly spray a 9x13-inch baking pan with cooking spray.

Unroll both cans of crescent rolls; separate into 12 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle.  Cut each triangle lengthwise into 3 narrow triangles.

Place sausage on wide side of each triangle. Roll up and place in prepared pan.

In a small saucepan combine butter, brown sugar, mustard, Worcestershire and poppy seeds.

 

Bring to a boil and pour over pigs in a blanket.

Bake uncovered for 25 to 30 minutes, until golden brown.

Oktoberfest Stew with Lager and Smoked Sausage

Hubby ended up loving this dish for his lunches. It’s filling and full of flavor!

Oktoberfest Stew with Lager and Smoked Sausage

(Adapted from A Cozy Apron)

 

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1 tablespoon olive oil
1 (14 ounce) package beef smoked sausage, cut into bite-size slices
1 1/2 onion, sliced into thin semi-circles
1/2 head small cabbage, halved again, cored and thinly sliced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground caraway seeds
Pinch salt
2 cloves garlic, finely chopped
1 cup German-style lager beer (Oktoberfest variety)
2 russet potatoes, peeled and cubed to bite-size pieces
2 1/2 cups hot chicken stock
1 1/2 tablespoons apple cider vinegar
1 tablespoon flat-leaf parsley, chopped

Place a medium-large pot over medium-high heat, and add the olive oil;

Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes.

When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;

Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes;

Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;

Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;

Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;

After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

Crockpot Steak Bites

I have to say I had my fingers crossed this would come out good and sadly it didn’t. The meat was really chewy and didn’t have any flavor to it. I wouldn’t waste meat and pass on this recipe. They all can’t be winners! If you have a good crockpot steak recipe or if I did something wrong let me know.

Crockpot Steak Bites

(Adapted from Stockpiling Moms)

 

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3-4 lb round steak
1/2 cup beef broth
1 Tbsp minced onion
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp butter sliced thinly

Cut round steak into 1 inch cubes and place in the crockpot.

Slowly pour the beef broth over the meat.

Next sprinkle the minced onion, garlic powder, salt and pepper over the steak.

Arrange butter slices on top.

Place lid on slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.