Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Easy Prime Rib Au Jus

 What is Au Jus? Au Jus is a French culinary term meaning "with Juice". Au Jus is typically served with prime rib, roast beef, and French dip sandwiches as a dipping sauce.

For the last several years on New Year's Eve, we've been making prime rib but have not been making the Au Jus to accompany it. This year I decided it was time to make the Au Jus just like you get in a restaurant.

Easy Prime Rib Au Jus

 Traditional au jus is made using the drippings from roasted meat. However, I did not use the drippings from the meat, and it came out fantastic. My method and recipe will show you how to make rich, savory au jus.

Ingredients:

4 tablespoons of butter or the beef drippings, I used the butter

3 tablespoons of dry red wine

2 tablespoons Worcestershire sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt

2 cups low-sodium beef broth

Instructions:

  1. In a medium saucepan, melt the butter over high heat.
  2. Add the red wine, beef broth, and Worcestershire sauce and stir to combine.
  3. Add the onion powder, garlic powder, and salt. Using a whisk stir until all is incorporated.
  4. Bring this to a boil, once it begins to boil turn to medium to low heat and simmer for five minutes.

Give it a taste and add salt and a little pepper if needed. Serve warm with your meat choice.

If you are going to use the meat drippings, then eliminate the butter. Either way, this will be a restaurant-quality dipping sauce for your prime rib, roast beef, or French dip sandwich.

This AuJus is so easy to make for home cooks who want to bring restaurant-quality flavors to their table. So, you don't have to be a seasoned chef to make this Au Jus.

Click the link below to find my recipe and method for the perfect Prime Rib:

Crispy Eggplant Caprese Stacks

 Summer is the perfect time to enjoy fresh vegetables right from the garden. One of our favorites this time of the year is these crispy eggplant caprese stacks. Fresh eggplants, tomatoes, basil and mozzarella. These are simple and perfect for any occasion.

These are on the menu at a local restaurant we frequent. Fran ordered them last week, but they were out of the eggplant. She immediately called our daughter Jamie and said, we are making these tomorrow, and we did. Enjoy the recipe.

Crispy Eggplant Caprese Stacks

Eggplant Caprese Stacks Ingredients:

2 medium-sized eggplants (Peeled and sliced to 1/4-inch thick)

2 or 3 tomatoes (sliced 1/4-inch thick)

8 oz. mozzarella (sliced 1/4-inch thick)

Fresh basil leaves

Balsamic glaze

Ingredients for Frying the Eggplants:

2 cups or more of flour

4 large eggs (beaten)

2 cups or more of seasoned bread crumbs

Olive oil or vegetable oil for frying

Instructions for frying:

  1. Add the flour, and bread crumbs into two shallow dishes, and the beaten eggs into a bowl.
  2. Coat the eggplant slices in the flour, then dip them into the eggs, and then coat them in bread crumbs. 
  3. Place the breaded eggplant slice on a cookie sheet lined with parchment paper.
  4. Prepare a frying pan with oil and heat to 350 to 375 degrees.
  5. Fry the eggplant slices until they are golden brown on both sides.
  6. Place them on a cookie sheet lined with paper towels.

Building the Eggplant Stacks:

Start with the first eggplant slice, then a slice of tomato, next a slice of mozzarella, and then fresh basil leaves. Repeat this 3 times for a complete stack. Top off the stacks with another slice of tomato and fresh basil leaves.

Drizzle the stacks with balsamic glaze and serve.

Slicing Eggplant

Slice the eggplant into 1/4-inch slices

Tomatoes and Mozzarella

Slice the tomatoes and mozzarella and set aside

Preparing the Eggplant

Coat the eggplant slices in flour then egg, and then coat with bread crumbs

Frying Eggplant

Fry the eggplant slice until golden brown on both sides.

Fried Eggplant

Fried eggplant slices on a paper towel ready to build the stacks. I like eating the eggplant just out of the fryer with a little salt and pepper.

Why You'll Love This Recipe:

Healthy and Light: Packed with fresh vegetables, this dish is both nutritious and satisfying.

Easy to Make: With a few simple steps, this is ready in no time.

Versatile: Serve it as an appetizer, side dish, or even a main course.

Flavorful: The combination of eggplant, juicy tomatoes, creamy mozzarella, and fresh basil is simply delicious.

Peas and Meatballs Soup

 Looking for a hearty soup to warm you up on a chilly day? This tomato-based peas and meatball soup perfectly fits a cold day.

Peas and Meatballs soup

My cousin Jimmy and his wife Carmie are just as passionate about preserving old family recipes as I am.

My cousin sent me this recipe about a year ago, and honestly, I wasn't that impressed. But Jimmy was persistent and insisted that we try this soup. We finally gave in and gave this recipe a try, and we're so glad we did. 

It was so good especially served it with fresh Italian bread. This recipe makes a large enough pot of delicious soup to have leftovers for another day.

We come from an Italian family and have many favorite recipes from our parents and grandparents. I never remembered this soup from our family, but this is a recipe that Carmie grew up with. Carmie's mother Anne made this soup and Carmie carries on the family tradition of peas and meatballs soup.

Ingredients for Meatballs:

  • 1 lb. of ground beef
  • 1/4 cup seasoned bread crumbs (moistened with water or milk to form a paste)
  • 1 egg
  • 1 tablespoon parmesan cheese
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of basil
  • 1/2 teaspoon parsley
  • 3/4 teaspoon pepper
  • 3/4 teaspoon salt
  • 2 teaspoons chopped garlic
  • 1/4 cup oil for frying

Ingredients for Soup:

  • 2 (15-ounce) cans tomato sauce
  • 2 (15-ounce) cand of regular sweet peas undrained
  • 4 cups of water
  • Salt and pepper to taste
Directions:

  1. Moisten the bread crumbs then add to ground meat. Add the egg and mix well.
  2. Add the remaining seasonings (except the oil) and mix thoroughly.
  3. Form miniature meatballs (as for wedding soup) about the size of a marble.
  4. Fry the meatballs in the oil until they are brown and cooked through.
  5. In a large saucepan place the the meatballs with the oil they were cooked in and all other ingredients.
  6. Bring to a full boil, then reduce the heat to a slow simmer and cook until the sauce thickens. (About 1 and a half to 2 hours)
  7. Serve with fresh Italian bread.

Measballs for soup

The photo above shows the size of the meatballs. You could make them a little smaller than this. You can also bake the meatballs in the oven, but you won't get the added flavor from frying them in the soup.

More recipes on my blog from my cousins Jimmy and Carmie:

Canning and Preserving EggplantsCanning and Preserving EggplantsHow to Make Roasted Red PeppersHow to Make Roasted Red Peppers

 

Cast Iron Skillet Garlic Butter Pork Chops

 These garlic butter pork chops are so easy to make with so much flavor. They are so tender and will melt in your mouth, your family will love this easy-to-make meal.

Cast Iron Skillet Garlic Butter Pork Chops

It's no secret that I love cooking in my cast iron skillets. These pork chops are so easy to make, you can have a meal on the table in about 30 minutes. I used my Lodge 12-inch cast iron skillet for this delicious recipe. Browned on the stovetop and then oven baked with the garlic butter.

What I used for Garlic Butter Pork Chops:

2 pork chops 3/4 to 1-inch thick
2 tablespoons olive oil
3 tablespoons butter (Melted)
4 cloves garlic (3 cloves pressed into butter 1 clove minced in pan)
2 cups sliced mushrooms (Optional)
Salt and Pepper to taste.

Directions for Garlic Butter Pork Chops:
  1. Melt the 3 tablespoons of butter in the microwave, and using a garlic press add 3 cloves of garlic and give it a good stir. Set aside for later.
  2. Add the olive oil to the bottom of the skillet and let heat up over medium heat.
  3. Salt and pepper the pork chops to taste.
  4. Preheat your oven to 400 degrees.
  5. Add the clove of minced garlic to the pan and then the pork chops.
  6. Brown the pork chops for about 2 to 4 minutes per side.
  7. Add the mushrooms after the 1st side is browned. 
  8. Pour the garlic butter over the pork chops and place the pan in the oven.
  9. Bake until the internal temperature of the pork chops is at least 145 to 150 degrees.
I love mushrooms, but if you are not a fan of mushrooms try using fresh green beans or even brussel sprouts. I served the pork chops with mushrooms and baked potatoes. Click here for my Air Fryer Baked Potatoes.

As always thanks for stopping by and I hope you enjoy it.

If you don't have a cast iron skillet you will find a great selection of Lodge Cast Iron skillets on Amazon.

Lodge Seasoned Cast Iron Skillet with Scrub Brush- 12 inch Cast Iron Frying Pan With 10 inch Bristle BrushLodge Seasoned Cast Iron Skillet with Scrub Brush- 12 inch Cast Iron Frying Pan With 10 inch Bristle BrushCheck the Price

 

Baked Stuffed Portabella Mushrooms

Baked Stuffed Portabella Mushrooms

If you're looking for a great meal for any meatless day of the week, these baked stuffed portabella mushrooms will be a family delight.

Portabella mushrooms or also spelled (Portobella) is a large cremini mushroom. These large mushrooms have a firm fleshy texture, which makes them perfect for stuffing.

I started by, removing the stems, rinsing the mushrooms with cold water and patting them dry with a paper towel. I diced the stems and added them into the stuffing ingredients.

recipe baked portabella mushrooms


Baked Stuffed Portabella Mushrooms: Stuffing Ingredients


1 cup seasoned breadcrumbs
1 tablespoon Italian seasoning
1 clove garlic minced
1/4 cup Romano or Parmesan Cheese
1 tablespoon olive oil
2 eggs
Diced mushroom stems
Mozzarella Cheese for the topping

This is so easy to make. Just combine all of the ingredients into a mixing bowl. Mix well until you have sort of a sticky ball of stuffing.

baked portabella mushroom caps

I had three portabella mushrooms I placed them on a cookie sheet lined with parchment paper. Then, filled each one with the stuffing.

Bake these at 350 degrees for 15 minutes. Remove from the oven and top them off with the mozzarella cheese.

 Place them back in the oven for 10 more minutes until the cheese melts. And, That's all there is to it, now, you have a perfect meatless meal for you and your family.

As always thanks for stopping by and I hope you enjoy it!

You may also like some of our other mushroom recipes:


Instant Pot Corn on the Cob

Instant Pot Corn on the Cob

It is certainly corn on the cob season. We just love local fresh corn on the cob. This Instant Pot Corn on the Cob is just so easy to make.

There is no need to boil a huge pot of water and wait. Then boil it for 7 to 10 minutes. This Instant pot method is really easy. But you'll need an Instant Pot to do it.

We will never boil water again to make our corn on the cob. This is so tasty, your whole family is going to love it.

Instant Pot Corn on the Cob:

This is all you have to do if you have an Instant Pot:
  1. Remove the husks and silk. from the corn
  2. Place your vegetable steamer tray in the bottom of the pot.
  3. Add 2 cups of water
  4. Add 2 tablespoons of butter.
  5. Place as much corn in as you can fit in the pot.
  6. Set the pot to 3 minutes and press the steam button.
  7. Release the Steam when the cycle is complete, and that's it.
Enjoy your hot buttery corn on the cob.


You might also like our Camp Fire Corn on the Cob

As always thanks for stopping by and I hope you enjoy


Have you heard of Yummly?



I just signed up with this amazing recipe site, and I couldn’t be happier. I am so impressed with Yummly that I wanted to share it you all you.

This is a powerful recipe site that has been around since 2010, maybe you already know about it, and all they can do. With this site you can find and store recipes that you and your whole family will love.

Yummly has a powerful search tool that enables you to find whatever type of recipe you are looking for. You can search for a specific cooking technique, special diets, nutrition, recipes with specific ingredients, and much much more.

You can personalize your recipes into collections by your preferences and store them just for whenever you need them. You can use the Yummly App while you’re shopping to pick all of the ingredients for that favorite recipe.

Honestly I don’t know everything about the site, as I just got started, but I sure plan to learn fast.

Visit the Yummly home page here

                       or

You can visit my Yummly Publishers page here  

You really don’t have to have a recipe blog to join Yummly, just join and take a look at all they have to offer. Start a collection of your favorite recipes. You can even tell them your preferences and they will find and recommend recipes for you.

I have added the yum button to all of my pages so feel free to yum away.

What are you waiting for start now and enjoy.

My Review of Orgreenic Non Stick Pan

Orgreenic 8 inch non stick fry pan



Cooking for just two people, one of our most used cooking utensils has become our eight inch non-stick fry pan.

We use it for eggs, omelets, grilled cheese, crepes, pancakes, and just about anything on a smaller scale.

Of course we do have a full set of pots and pans; I'm just saying that our eight inch pan is the most used.

So when we ruined our favorite eight inch non-stick fry pan by leaving it on the burner for hours with the burner on of course, we needed to find a new one.

I had seen the television ads for this new Orgreenic non-stick cookware, so I figured why not give it a try.

So I went out and bought the eight inch Orgreenic Fry Pan, and got a little education at the same time. This Non-Stick cookware is Eco Friendly, but I’m not going to give you all of the technical details, because you can read all about them on-line.

I’m going to be 100% honest with you here, the ads say that you don’t need any oil, grease, or butter while cooking, and the food won’t stick. I seasoned the pan according to the instructions, but the first time I used it the food did stick.

I don’t view this as a negative aspect of the product. I use just a little cooking spray and nothing sticks to this pan. I’ve read many negative reviews on this product, but on the other hand there are just as many positive reviews.

We’ve used this pan for the last two years and it’s still like brand new. I give the Orgreenic pans Two Thumbs UP!!

My Orgreenic pan
This is my Orgreenic 8 inch pan after two years of use

 As always Thanks for stopping by, and your comments are welcome.

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