Christmas Dinner

Every year my family's dinner for Christmas is a fancy prime rib dinner. Well, this year we decided to stay home for Christmas dinner (long story). So we decided to continue on the tradition. However, thinking we didn't need a huge 7-8 pound roast, we bought a 2-3 pound. Upon inspection, we realized that it was too small to roast, so we cut it in half and had a nice rib-eye steak dinner. Just as fabulous!!! We served it with a creamy gorgonzola sauce, Cheddar bacon smashed potatoes, and roasted asparagus. It was divine!!!

Cheddar Bacon Smashed Potatoes

5 lbs potatoes, diced

2 cloves garlic, minced.

1 pkg. cream cheese, softened

1 cube butter, melted

1 cup sour cream

1 lb crisp bacon, crumbled – reserve some to sprinkle on top

2 cups cheddar cheese, grated – reserve some to sprinkle on top

1 bunch green onions, chopped – reserve some to sprinkle on top

Boil together potatoes and garlic until tender. Mash. Add remaining ingredients. Put into casserole dish. Sprinkle top with bacon, cheese, and onions. Bake at 350˚ for 30 minutes. Serve.

***I halved the recipe, cooked it in a 9 x 9 pan.

Roasted Asparagus

1 TBSP Olive Oil

2 pounds asparagus spears, ends trimmed

Kosher salt and ground pepper

Parmesean Cheese, finely grated

Line asparagus on a baking sheet. Drizzle with olive oil. Sprinkle salt and pepper. Roll asparagus to coat evenly. Bake at 400˚for 10-15 minutes. After removing from oven, sprinkle with Parmesean Cheese.

Gorgonzola Sauce

1 cup heavy cream
6 ounces crumbly Gorgonzola (not creamy or "dolce")
1 clove garlic, thinly sliced

Bring the heavy cream and garlic to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 10-20 minutes, until thickened like a white sauce, stirring occasionally.

Off the heat, add the Gorgonzola. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Labor Day, hip hip hooray!

In honor of the Labor Day weekend (and thus the end of summer and BBQ's) I thought I would share one of my longest running memories, my Grandma's Baked Beans recipe. They are a sweeter bean, not so much like ham and beans, more like molasses beans. I remember having these beans every summer, with every picnic, cookout and campout we had. I love them and think they are the most delicious side dish ever! I thought this was because I had grown up on them and had aquired a taste for them, but with every new in-law brought into the brood I am proven wrong. They love them just as much! It is not uncommon for me to bring a batch of these out of the oven and the aroma starts attracting family members like flies. Soon, everyone is gathered around the dish "taste testing" the finished product by the scoopful, chatting and laughing. It is my favorite part of the day. We usually only have a half batch for the actual meal, which is okay seeing as everyone had their fill before it started anyway. I love this dish and I love the memories associated with it, hopefully you can make some of your own!

Grandma's Baked Beans

2 28 oz cans baked beans, rinsed and drained (that's right, rinse off the flavor they came canned in)
1/3 c dark molasses
3/4 c brown sugar
1 1/4 c ketchup
big squirt of mustard, but not too much

Mix ingredients, except beans in a bowl until well blended, add beans. Pour into a 9x13 pan. Bake at 300 degrees for 1 hour, checking occasionally to stir and taste (make any adjustments as neccessary.)

Best eaten cooled and scooped with ruffled potato chips. (really, if you don't have the chips, they aren't even worth it). This recipe was never written down before I asked my mom for it, so all measurements are flexible. Enjoy!

Mini Meatloaves...

So today's a double recipe! For the past few weeks I've been busy with life and I haven't put too much into cooking. I've been trying to keep it simple and quick. Trying to mix things up a bit, I came across a recipe from my Kraft Foods Magazine. Ryan's not too fond of meatloaf, so I was hesitant. However, needing something easy I thought it was worth a try. Now it's not a gormet recipe by any means, but it's really good considering the little effort put into it. I like the fact that it's portioned out. I also love that each one has the crispy curst, which is the best part of the meatloaf if you ask me. To pair it up with a veggie, we served roasted sweet potatoes - my favorite! Quick & easy meal with great reviews, even from Ryan!

Marvelous Mini Meatloaves
(Kraft Foods)

1 lb. extra lean ground beef
1 pkg Stove Top Stuffing Mix
1 cup water
1 tsp garlic powder
¾ cup BBQ Sauce
¾ cup cheddar cheese, grated

Preheat oven to 375˚. Mix meat, stuffing mix, 1 cup water and garlic powder until well blended. Press into 12 muffin cups, sprayed with cooking spray; make an indentation in the center of each with spoon.

Spoon BBQ Sauce into center of each meatloaf.

Bake 30 minutes or until meatloaves are cooked through. Top with cheese; continue baking 5 minutes or until cheese is melted.

For Italian version: substitute the following:
garlic powder - Italian seasoning
BBQ sauce - Spaghetti Sauce
Cheddar - mozzarella

Roasted Sweet Potatoes

Not really a recipe, but this is how I prepare...

Sweet potatoes, cut into bit-sized chunks

Olive Oil

Salt

Pepper

Sugar

Cinnamon

Put sweet potatoes on cooking sheet. Drizzle lightly with olive oil. Sprinkle salt, pepper, sugar and cinnamon. Roll potatoes around to coat evenly.

I bake it a various oven temps depending on what I'm cooking with it. Typically its 350 for 45-50 minutes.

Dinner was "gouda"...

I love cooking dinner on Sundays. It seems so much more relaxing. Tonights dinner was a request from Ryan. We made Pork Chops stuffed with Gouda and Bacon. The smoked gouda and bacon filling gives such a great flavor to the pork. Since I had to cook bacon anyways, I thought I'd serve the smashed potatoes. They are by no means healthy, but they are very good! Josh's opinion of potatoes - "tatoes kuka", but he ate them all tonight. It must be all the extra goodness in them.

Pork Chops Stuffed with Gouda and Bacon

¼ lb smoked Gouda cheese, grated
8 slices bacon, cooked and crumbled
½ cup fresh parsley, chopped
¼ tsp ground pepper
4 (2 ½” thick) pork chops
2 tsp olive oil
Salt and pepper to season

Preheat grill to medium heat.
Combine cheese, bacon, parsley and 1/8 tsp black pepper.
Lay the chop flat on the cutting board and with sharp knife, cut pocket into pork. Stuff cheese mixture into pocket and close with toothpick. Brush meat with olive oil and season with salt and pepper.
Lightly oil grill grates. Grill over medium heat for 5-8 minutes on each side or until pork is done.

Cheddar Bacon Smashed Potatoes

5 lbs potatoes, diced
2 cloves garlic, minced.
1 pkg. cream cheese, softened
1 cube butter, melted
1 cup sour cream
1 lb crisp bacon, crumbled – reserve some to sprinkle on top
2 cups cheddar cheese, grated – reserve some to sprinkle on top
1 bunch green onions, chopped – reserve some to sprinkle on top

Boil together potatoes and garlic until tender. Mash. Add remaining ingredients. Put into casserole dish. Sprinkle top with bacon, cheese, and onions. Bake at 350˚ for 30 minutes. Serve.

I will even pre-make this dish and bake before serving.

Going out to eat - At home...

Ryan and I love a good steak dinner. One of our favorite restaurants is Corbin's Grille in Layton. We seem to always get the same thing...Rib-eye steaks with peppercorn sauce and mushroom risotto. I would consider it heaven on a plate!

I saw the recipe for Corbin's Peppercorn Sauce on GTU. So we thought we could try to make it at home. Luckily, it turned out just as good. We also found a risotto recipe that is very similar. Now we make this for special occasions or if we're in the mood for a good meal. The mushroom risotto is a hands on dish - lots of stirring! It takes patience, but definetly worth every bite!

Pan Seared Beef Tenderloin with Peppercorn Cream Sauce

(Corbin’s Grille)

8 Beef tenderloin steaks 4 oz each

1/4 cup olive oil (used to pan sear steaks with)

1/4 cup brandy

3 TBSP canned green peppercorns

1/4 cup all purpose flour

2 1/2 cups beef stock

1/2 cup heavy cream

Soak 3 TBSP of canned green peppercorns in 1/4 cup brandy for 3 hours.

Season the meat to be cooked with salt and pepper. Heat 1/4 cup of olive oil in a sauté pan until hot. A drop of water should dance around in it before evaporating. Add the seasoned steaks and cook until desired doneness. Remove the steaks from the pan and set aside.

Add the brandy soaked peppercorns to the oil and drippings in the sauté pan. Flame the brandy or cook until it is almost gone. Stir in the flour, turn down the heat to low and stir continuously making a roux. Cook for 2-3 minutes and add in beef stock. Stir with a wire whisk until all lumps are gone. Add 1/2 cup of heavy cream and stir in until well blended. Pour over steaks or serve on the side. Makes 3 cups. (serves 4)

***Use on any steak. We prefer rib eyes.

Mushroom Risotto

6 cups chicken broth
3 TBSP olive oil, divided
1 pound Portobello mushrooms, sliced thin
1 pound white mushrooms, sliced thin
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
Sea salt to tast
Freshly ground black pepper to tast
3 TBSP chives, finely chopped
4 TBSP butter
1/3 cup Parmesan cheese, freshly grated

In a saucepan, warm the broth over low heat.

Warm 2 TBSP olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 TBSP olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.