You Look Good {a giveaway}

You look good.

Really.

You look good.

This is my protest to all of those bikini body/detox/deprivation/desperation/beat-yourself-up things that float around the internet when spring rolls around.

You look good.

Seriously.

We could all stand to add a few more vegetables to our diet. We could all use a brisk walk around the block. But, that doesn't matter.

You look good.

Cellulite dimpled thighs. Puffy tummies. Lines. Wrinkles. Gray hairs. Whatever.

You look good.

You do.

Believe it.

Repeat it.

Seriously.

Comment on this post with "I look good." and be entered to win this fun bath mat from Urban Outfitters.

That's it.

Just confirm that you look good.

Protest all that beat-yourself-up hype.

You look good.

And, you probably should eat a salad. (You know, that get more vegetables thing.)

But, a Cheese Burger Salad.

Of course. 

Cheese Burger Salad 
(adapted from Cooking Light)

1 pound lean ground beef
2 teaspoons minced dried onions
1 teaspoon parsley flakes

3/4 teaspoon seasoning salt

1 large red onion, sliced into 1/4-inch thick slices 

kosher salt

freshly ground black pepper

1 (10-ounce) package chopped romaine hearts

2 Roma tomatoes, sliced

dill pickle chips

3/4 cup cheddar cheese, shredded

1/3 cup mayonnaise

1/4 cup ketchup

2 tablespoons water

optional: potato chips and/or bacon

Heat cast iron skillet over medium heat.
Mix together the beef, dried onion, parsley and salt.
Divide into 16 portions.
Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
Place patties in hot skillet; cook 2-3 minutes on each side, or until no longer pink in the middle.

Remove burgers from pan and keep warm.

Add sliced onion to the pan and season with salt and pepper; cook 5-6 minutes on each side.

Meanwhile, divide lettuce, tomato, pickle chips, burgers, and cheese between 4 plates.

Combine mayonnaise, ketchup and water and drizzle over salads. 

If desired, top with crushed potato chips or crumbled bacon. (Serves 4)

***GIVEAWAY NOTE***

I plan to keep the giveaway open for comments for a week or so, depending on response. I have a lot on my plate right now (pun intended), and will get back to all of you lovelies as soon as I can. 

Also, this giveaway is entirely my own promotion and in no way connected to Urban Outfitters. I just want you to know that YOU LOOK GOOD.

Where's the Beef?

Where's the beef?

Saturday, October 18th, at 11am, the beef is going to be at the Sioux Falls Convention Center and the Etc. Expo for Her. With the South Dakota Cattlemen's Auxiliary, I will be presenting Spinach Meatballs in a food demonstration.

We will discuss some of the important nutritional benefits of beef and cover the nuances of creating a perfect meatball. (Here's a hint: we will be using ground beef.)

Currently, I am still nervous, that zit I told you about in my last blog post now has an ugly step-sister, and as I was packing up my gear for the demo, my husband asked that I not take my good knife with me just in case I panicked and ran away in the middle of my presentation. (He was kidding. I hope.)

Tomorrow is the day, but just in case you can't make it, here are the meatballs I will be sharing. I do have complete confidence in  the fact that they are absolutely delicious.

Spinach Meatballs

1 tablespoon olive oil

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 pound ground beef

1 (10 ounce) box frozen chopped spinach, thawed and drained

1 egg, beaten

1/3 cup dry breadcrumbs

3/4 teaspoon dry basil

1/4 teaspoon dry oregano

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 350F.
Heat olive oil in a skillet over medium heat.
Add onion and saute until tender.
Add garlic and cook until fragrant.
Set aside to cool.
Meanwhile, in a large bowl, combine ground beef, spinach, egg, breadcrumbs, and seasonings.
Mix all ingredients gently and form into small (walnut-sized) meatballs.
Place on a lined baking sheet and bake for 30-35 minutes.

I Have a Zit

I have a zit on my forehead. I haven't had a real breakout in several years, but here I am trying all the acne remedies and hoping that

A) the zit disappears by Saturday; 

B) the zit doesn't multiply by Saturday; 

and C) my forehead isn't a scaly, flaky mess from over-treating with acne remedies by Saturday.

What's so important about Saturday?

I am going to do my first public food demonstration.

Yikes.

Double yikes.

Double zit-producing yikes.

The South Dakota Cattlemen's Auxiliary in conjunction with The South Dakota Beef Industry Council has asked me (ME!?!) to present a beef recipe as part of a seminar at the Etc. Expo for Her in Sioux Falls this weekend. The expo, sponsored by etc. for her, is 2 days of shopping, fun, entertainment, and pampering designed for women of all ages. This ninth annual event will host exhibits that cover health, food, wine, fashion, home decor, cosmetics, fitness, entertainment, finance, career, art and more.

I will be the first to admit that while I am very confident in my own kitchen, public speaking is stepping way out of my comfort zone. A few years ago, it seemed that all the cool kids in the blogging world were vlogging, or video blogging. I was asked when I would take the plunge, and I quickly informed everyone that not only are my knife skills really poor, I also lick my fingers when I cook. Nobody wants to see that.

Well, here I am, with a zit, a date for a public presentation (waaaay worse than vlogging -- there are no do-overs or edits in public), and a hope that I don't lick my fingers.

My demonstration at the expo will focus on an easy meatball recipe with a twist. It works as a weeknight meal, a hearty game day or party appetizer, and even for entertaining. I will show your how the ever-versatile meatball can solve all your menu dilemmas, and discuss how to effortlessly adjust flavor combinations and even incorporate veggies to create this delectable, make-ahead beef staple.

 It really is an honor to share my everyday kitchen experiences in support of the beef industry and agriculture. "Agriculture is the largest contributor to the South Dakota economy and the beef industry is one of the major driving forces behind our economy." (from South Dakota Beef Council website) While my husband and I actually raise sheep, we live in the middle of cattle country and are surrounded by excellent cattle ranches. Beef is what's for dinner very often in our house. 

Just this past week, we enjoyed another simple and quick beef meal. Mongolian Beef is a slightly spicy dish that comes together almost instantly. It actually will take longer to make a pot of rice or rice noodles to serve with it than it will to cook the thinly sliced beef. The garlic and ginger sauce is boosted by savory soy sauce and green onions offer a slight crunch. 

Putting Mongolian Beef On My Plate is so quick and easy that I have lots of time before Saturday to worry about public speaking and the zit on my forehead. 

Mongolian Beef

(adapted from Cooking Light) 

4 tablespoons soy sauce

1 tablespoon honey

2 teaspoons cornstarch

1 tablespoon hoisin sauce

3 teaspoons rice vinegar

1/2 teaspoon chile paste with garlic (more, if you like the heat)

1 tablespoon peanut oil

1 pound sirloin steak, thinly sliced

2 tablespoons fresh garlic, minced

1 tablespoon fresh ginger, peeled and minced

16 green onions, cut into 2-inch pieces

Whisk together soy sauce, honey, cornstarch, hoisin sauce, rice vinegar, and chile paste.
Heat peanut oil in a large skillet over medium heat.
Add beef and saute until beef starts to brown.
Add garlic and ginger and continue to cook until beef is cooked through, just a couple of minutes.
Add green onions and saute for 30 seconds.
Stir in the soy sauce mixture and cook 1 more minute until thickened, stirring constantly.
Serve over rice or rice noodles. (Serves 4)

Not Quite the Same

Last week, Hubs and I celebrated out 25th anniversary. (Yes, I was 4 years old when we married. Why do you ask?) 

This week, I stretched way back and blew the dust off of a recipe that I used to make as a newlywed. I seriously don't believe I have prepared it in over 15 years, but a bag of Doritos in somebody else's cart at the grocery store brought it to mind.

The Taco Bake Casserole wasn't quite what I remembered, but then, I am not the same as I was back then, either. Has Pillsbury changed the formula for their crescent rolls? or are the sheets less buttery than the actual triangular-cut rolls I used to use? Doritos seem more salty and less cheesy, but that could just be my own taste buds. Back in the day, I used Ortega taco seasoning, but these days, it was the homemade dry mix I keep on hand. I grated my sharp cheddar cheese from a block instead of using pre-shredded, and my tomato sauce and green chiles were from my garden. These minor changes might have made the slight difference when revisiting the casserole, but Taco Bake Casserole was still pure comfort food on a chilly autumn evening. Nothing fancy, just a hearty dinner On My Plate.

Taco Bake Casserole

(adapted from Taste of Home)

1 tube crescent rolls (or 1 tube crescent roll dough sheet)

2 cups crushed Nacho Cheese Doritos, divided

1 1/2 cups shredded cheddar cheese, divided

1/2 cup diced onion

1 pound lean ground beef

1 package taco seasoning

1 small can (4.5 ounces) diced green chiles

1 can (15 ounces) tomato sauce

1 can (15 ounces) black beans, drained

3/4 cup sour cream

Preheat oven to 350F.

Spray a 9x13 baking dish with cooking spray.

Spread the crescent roll dough in the pan and up the sides slightly. If using rolls instead of sheets, press the seams together.

Top with 1 cup crushed Doritos and 1/2 cup shredded cheese.

Pre-bake 5 minutes while prepping the beef mixture. (Don't fully bake the crust, but allow the top to set slightly.)

Meanwhile, brown the ground beef and crumble. 

Add the onion and cook until tender.

Drain any excess fat from the pan.

Add the taco seasoning, green chiles, and tomato sauce to the beef.

Simmer until most of the liquid had absorbed.

Stir in the black beans and heat through.

Spread this beef and bean mixture over the par-baked crust.

Top with dollups of sour cream and spread to cover.

Sprinkle with the remaining cheddar cheese.

Finish with the remaining crushed Doritos.

Bake 20-30 minutes until cheese is bubbly and crust is browned.

Serve with taco sauce or salsa and additional sour cream, if desired. (Serves 8.)

A tossed salad on the side is our tradition.

Where Are You From?

I saw this video a few months ago and love it. It pokes fun at the assumptions that many people make about others. Hopefully, it will not only make you laugh, but also cause you to think about how you interact with those that appear different than yourself.

It is wrong on so many levels for me to now post a recipe for Korean Beef Skewers, but there you have it. I discovered a great recipe for tender and flavorful beef, and I saw a short clip that I wanted to share. The two should never be joined, but I have. I am just as much of a jerk as the dude in the video.

Korean Beef Skewers

(adapted from Cooking Light)

5 tablespoons soy sauce

1/3 cup sugar

2 tablespoons chile paste

1 tablespoon canola oil

2 tablespoons lime juice

4 cloves garlic, minced

1 pound sirloin steak, sliced thinly against the grain

1/2 cup water

8 ounces rice noodles

4-5 green onions, sliced

Prepare grill to medium heat. (I prefer charcoal for maximum flavor.)
Combine soy sauce, sugar, chile paste, canola oil, lime juice, and garlic in a resealable plastic bag; add thinly sliced beef strips.
Marinate at room temperature for 30 minutes, turning bag a couple of times to evenly coat all beef.
Remove steak from bag; reserve marinade.
Thread steak evenly onto skewers.
Grill 2 minutes on each side. 
Combine reserved marinade and 1/2 cup water in a small sauce pan; heat 2-5 minutes.
Prepare rice noodles as directed on package. (Soak in boiling water until tender; drain.)
In a large bowl, toss rice noodles and heated sauce; add green onions.
Serve with skewers. (Serves 4)

Cabin Fever

This past week, a spring snow storm of proportions most only associate with Laura Ingalls Wilder stories pummeled through our state. Our area was hit first with a day of pea soup fog so dense that it was impossible at times to see the neighbors across the street.This turned to rain and sleet through the night that froze as a base for snow that fell for 3 days with accumulations of over a foot of heavy, wet white stuff. Of course, this being South Dakota, the wind also blew. Drifts, anyone?

The western part of the state saw snow fall totaling over 20 inches and in some places closer to 30. Eastern populations were tested with an ice storm that coated trees and power lines and crippled both. Mature trees toppled under the weight of the moisture and as I write this post, thousands of people haven't had electricity for 5 days.

No travel was advised, and interstates were closed. Power crews, snow plows, and farmers with cows calving had no choice but to weather the elements, but everyone else basically hunkered down to wait out Mother Nature's temper tantrum.

Watching my social media feeds, I saw most enjoy the first day of being house bound. Those that had power watched movies, made pot roasts and chili, and caught up on neglected home projects. Even without electricity the early storm hours were treated as a novelty with creative candle and flashlight arrangements and reading *gasp* actual books when their Kindle batteries died. Everyone gave updates on snowfall totals and broken branches in backyards. 

As time wore on, the updates were less cheery. Fingers and noses were cold. Movies were old. They craved a food not in their fridge or pantry, and wanted coffee desperately. Many ventured out and shoveled as they waited for maintenance crews to clear roads and/or restore power. People had cabin fever.

Not me. Not really. I am, for the most part, a homebody. The never ending snow was a valid excuse for me to stay home just like I wanted. I did shovel a path for the pups. That is a necessity with my low-to-the-ground dachshunds. But, it wasn't until my car seriously looked stranded by a drift that I began to feel even a twinge of needing to get out. Although, even then, I didn't want to leave. I just wanted to be able to, if I should decide to do so.

This spring snow storm was terribly destructive for the eastern part of the state, but out here on the prairie, it was much needed moisture. Last summer's drought conditions hadn't been helped much by a fairly dry winter. We need the heavy, wet snow on the fields and pastures.

I also needed an excuse to dig back into my winter arsenal of recipes. 70-degree temps the week before had me looking at salads and grilling, but 3 days of snowfall brought the Easter ham bone from the freezer for a big pot of ham and beans. Snow equals comfort food, and as fresh and lovely as a spring salad might be, nothing is more nourishing for the soul on a cold day like comfort food.

Beef Filets with Pomegranate Wine Sauce are a decidedly winter food for me. Sure, pomegranate juice is available year round, but the fruit is seasonally winter. The sauce is rich and comforting and just the thing to enjoy on a snow day. It might even console those with cabin fever.

Beef Filets with Pomegranate Wine Sauce

(adapted from Cooking Light)

4 beef tenderloin steaks

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

olive oil

1 tablespoon minced shallots

1/3 cup red wine (I used a Merlot.)

1/3 cup pomegranate juice

1/3 cup beef broth

2 sprigs thyme

1 1/2 tablespoons chilled butter, cut into small pieces

Heat olive oil a large, cast-iron skillet over medium-high heat.
Season steaks with salt and pepper.
Add steaks to pan and cook 3 minutes on each side, or until well seared and cooked to desired doneness.
Remove steaks from the pan; keep warm.
Add shallots to the pan and saute.
Season with pepper and add wine, juice, broth, and thyme.
Bring to a boil.
Cook about 7 minutes or until reduced.
Remove from heat and discard thyme springs.
Add butter to the sauce, stirring until melted.
Serve sauce over steaks.

My Problem with Corned Beef and Cabbage

With St. Patrick's Day on the calendar for tomorrow, I thought it would be an opportune time to share the tried and true recipe that I fall back on for Corned Beef and Cabbage. Slow cooker haters be warned: it is made in the crock pot.

I am not exactly a fan of the crock pot. I guess I have a love/hate relationship with it. Love the ease. Hate how textures can suffer and flavors often meld...and not into that happy marriage that mingles on your taste buds...flavors meld into a pot of everything tastes the same.

Corned beef seems to be the right type of meat for crock pot cooking. It benefits from the low and slow process. Several hours of braising in flavorful broth produces tender servings of this cured meat. Most commercially available corned beef briskets come with a seasoning packet of pickling spices. Feel free to add it to the broth, if you wish, but I don't. Worcestershire sauce, dry mustard, and caraway seeds spice up the cooking liquid for me.

The vegetables are where this recipe is a problem for me. It is the point where I feel crock pots fail. I have tried to prepare my corned beef without a layer of potatoes, carrots, and onions in the bottom of the casserole, but these roots do add something to the flavor of the cooking liquid. It isn't the same without them, but overall, I don't want to eat them. I like the pickled flavor of a corned beef brisket. I don't want everything on my plate to taste like it, though.

The tender leaves of the cabbage don't need a super long cooking time, and when I finally add them to the simmering stock, I often start prep for alternative side dishes. Mashed potatoes whipped with spinach and bowl of buttered corn vary the textures and offer contrasting flavors for the meal.The potatoes, carrots and onions cooked with the corned beef make it to the serving platter, but not on my plate.

 Corned Beef and Cabbage

2 to 2-1/2 pounds corned beef brisket

1 medium onion, cut into wedges

4 medium potatoes, quartered

4 medium carrots, peeled and cut into thirds

1 cup beef broth

2 bay leaves

2 cloves garlic, smashed

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1-2 teaspoons caraway seeds

1 small cabbage, cut into wedges

Trim the fat-cap from the brisket and (if necessary), cut to fit into crock pot.
Arrange onion, carrots, and potatoes in the bottom of the crock pot; place the brisket on top.
Whisk together broth, Worcestershire sauce, dry mustard, and caraway seeds.
Pour over the corned beef in the crock pot.
Add the bay leaves and garlic cloves to the broth.
Cook on low for 8 to 10 hours.
During last hour or so, add the cabbage wedges to the crock pot and cook until tender. (Serves 4)

What Men Want

In this age of technology, we have weather apps, financial apps, shopping, maps, email, instant messaging, Words with Friends, Draw Something, Facebook, Twitter, Instagram, Kindle, iTunes, and (of course) Angry Birds downloaded on our smartphones to inform and entertain us at any time, day or night. We are constantly connected. That little screen puts anything we want in the world in the palm of our hands.

Hubs has a poker game that he plays during his down time. However, when he registered, all of the user names that he usually prefers were taken. Tongue in cheek, he tried "Sissy Sue," the name of our little, female dachshund, and it was accepted. He went with it.

The other day while we camped out waiting for a very delayed doctor's appointment, Hubs pulled out his phone and started gambling. It was then that he confided that although it was a free online game, he had never had to jump through hoops to earn the fake cash to play. Men around the world gifted "Sissy Sue" with fake money presents all the time.

Men.
using a poker game phone application.
want.
my.
husband.

They like the idea of a delicate, little player at their table. They think he is cute.

I am sure they don't picture a stocky, 6'4", bearded farmer when they send Sissy Sue the cash to play another hand. That old cartoon with the overweight man in boxers sitting at a computer screen pretending to be a sexy, 20-something female is burned into my mind.

I don't know if I should be amused or scared.

 

Salisbury Steak with Mushroom Gravy

(adapted from Cooking Light)

1/3 cup onion, chopped (divided)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

2 garlic cloves, minced

1 pound ground beef

olive oil

1 tablespoon butter

2 cups cremini mushrooms, quartered

1/3 cup dry red wine

2 cups beef stock

1 tablespoon flour

Combine 1/4 cup onion, pepper, salt, garlic, and beef.

Shape into 4 patties.

Heat oil in skillet over medium-high heat.

Add patties; browning on each side (about 3 minutes).

Remove and set aside tenting with foil to keep warm.

Melt butter in the pan.

Add mushrooms and saute until tender.

Stir in wine and remaining onion and cook a couple of minutes until onion is tender.

Combine broth and flour.

Add to pan and bring to a boil.

Cook until thickened.

Add patties to pan and simmer a few more minutes to heat beef through. (Serves 4)

Up in Smoke

A few years ago, I bought a smoker for my husband for Christmas. There weren't a lot of options available when I was shopping, and I was told it was a "seasonal item."

Really?

OK. Whatever.

So...since it isn't the holiday season, I would assume it is smoking season.

Let's make brisket.

Smoked Beef Brisket

(adapted from Still Smokin' Cookbook)

10 pound beef brisket, trimmed

Marinade:

1/2 cup orange juice

1/2 cup cola soft drink

1 1/2 tablespoons freshly ground black pepper

1 1/2 tablespoons celery salt

1 1/2 tablespoons cinnamon (even though your husband swears it doesn't belong in a meat recipe)

1 1/2 tablespoons kosher salt

1 1/2 tablespoons garlic powder

1 1/2 tablespoons dried oregano

Rub:

1 1/2 tablespoons freshly ground black pepper

1 1/2 tablespoons celery salt

1 tablespoon chili powder

1 1/2 tablespoons kosher salt

1 1/2 tablespoons garlic powder

1 1/2 tablespoons dried oregano

Sauce:

1/4 cup brown sugar

1/8 cup honey

1/8 cup orange juice

1/8 cup ketchup

Combine the marinade ingredients in a large nonreactive container or zip-top bag.
Add the brisket and cover.
Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove brisket and discard marinade.
Allow the meat to come to room temperature.
Meanwhile, combine the rub ingredients in a small bowl.
Apply rub to the brisket, coating evenly.
Preheat the smoker to 225F using a combination of hickory and oak wood.
Smoke the brisket for about 12 hours, or until an internal temperature of at least 160F.
Remove the brisket from the smoker and place on foil.
Reduce the smoker temperature to 150F.
In a small bowl, combine the sauce ingredients. 
Pour over the brisket and wrap securely in the foil.
Smoke brisket for 1 hour more, or until brisket reaches 185F.
Remove brisket from smoker, open foil (carefully, as to not be burned by steam), and allow brisket to rest for 20 minutes.
Slice thinly across the grain to serve.

You Need to Eat

Hubs was away most of the week. I have dined alone (except for the day that I ate my ham sandwich and clementine lunch with the 3rd grade). This means that my meals have mostly consisted of cereal, peanut butter and Nutella toast, Greek yogurt with fruit and homemade granola, hummus and flat bread, salads, veggies and dip, guacamole (unfortunately, with or without chips), grilled cheese, and canned soup. I am craving meat. Real food. Juicy, meaty, cheeseburgers. Meatloaf and mashed potatoes. Pork chops and gravy. Hearty comfort food. As Hubs would say, "You need to eat."

Mushroom and Provolone Patty Melts

(adapted from Cooking Light)

1 pound ground beef

1-2 tablespoons flour

olive oil

1/2 cup thinly sliced onion

kosher salt

freshly ground black pepper

1 cup sliced cremini mushrooms

1 1/2 teaspoons flour

1/4 cup dark beer (or beef broth, if you prefer)

8 sliced rye bread

4 slices provolone cheese

Preheat oven to 400F.
Divide ground beef into 4 equal portions and form thin patties (about 1/4 inch thick).
Combine flour, salt and pepper on a plate.
Dredge thin patties in the flour mixture.
Meanwhile, heat enough oil to cover the bottom in a cast-iron skillet. 
When the oil is sizzling, but not quite smoking, add the patties to the pan.
Cook on each side for just a few minutes to sear the beef and create a browned crust on the burger. (We like our burgers medium-rare, and this doesn't take long.)
While the burgers are cooking, butter rye bread and toast in a non-stick skillet.
When the burgers are fried to your liking, remove from cast-iron skillet and set aside.
Add a little more oil to the pan (if necessary) and saute the onions and mushrooms.
Season with salt and pepper.
Sprinkle in flour and cook about 1 minute.
Stir in beer (or beef broth) and cook until gravy is thickened. 
Remove from heat and keep warm.
Place 4 bread slices on a baking sheet and arrange 1 beef patty on each.
Layer a slice of provolone on top of each patty. 
Heat in oven for 5-8 minutes, or until cheese is melted and gooey.
Divide mushroom mixture between sandwiches and top with remaining slices of bread. (Yield: 4 sandwiches)

Lazy?

The other day, someone linked to this:
Is Food Photography in a Rut? 
(go ahead, click it. read it. I will still be here with the rest of what I have to say.)

I have previously written about how my photos are so often rejected by TasteSpotting, foodgawker, and recently, we can add Tasteologie to that list. Sure, I have had a few lucky shots accepted to their photo indexes, but my decline list is still much, much, much longer. As I read that blog post, I found myself nodding a lot in agreement. I scroll through those beautiful food photo sites and see lots and lots of gorgeous photos that are all, regardless of recipe or ingredient, pretty much the same. The photos that I snap of food that I really do eat, in my dark and cozy home, with my point-and-shoot camera can't compare. Still, I submit them...and hold my breath for notification...and kinda wrinkle my nose and cuss a little when I receive yet another rejection.

And, so...even though I have declared this my mantra several times in the past (I guess I never learn, huh?)...I asserted myself free from photo submission for a few posts. Call me lazy, but when it was gray and rainy or late in the evening or the presentation just wasn't that appealing, I snapped a pic anyway. I shared a few anyway. I was free from worrying if the photo was "good enough" (good enough? to be rejected? LOL) and just shared. I have countless "bad" photos filed away on my computer for FABULOUS recipes that I haven't shared. I changed that...a couple of times. I shared bad pics and good food because that is what I do. I am not a photographer held hostage by photo index sites. I am a home cook who shares food that I love with people that appreciate it. 

So, call me lazy as I share another bad photo and a great recipe. Lazy Lasagna is pure comfort food that feeds an army. The original recipe was published in the South Dakota Centennial Cookbook (1889-1989). I received this cookbook as a shower gift as a blushing bride and it was one of the first not-Hamburger Helper recipes that I tried as I taught myself to cook. It is good food that people love.

Lazy Lasagna

1 pound ground beef

1 cup onion, chopped

2-3 cloves garlic, minced

kosher salt

fresh ground black pepper

1 teaspoon sugar

16 ounces tomato sauce

1/2 teaspoon dried basil (more if using fresh)

1/4 teaspoon dried oregano 

8 ounce package dried egg noodles

6 green onions, sliced

1/2 cup sour cream

4 ounces cream cheese, cubed

1 cup shredded mozzarella cheese

Preheat oven to 350.
Brown hamburger, breaking into small pieces.
Add onion and garlic to the meat.
Season with salt and pepper.
When onion is translucent, add tomato sauce and herbs. (here, you could sub your favorite pasta sauce)
Cover and simmer 15-20 minutes.
In a separate pot, cook noodles according to package directions; drain.
Combine sliced green onions, sour cream and cubed cream cheese in a small bowl.
Mix meat mixture, noodles, and sour cream mixture.
Pour into a buttered 9x13 casserole dish.
Top with mozzarella cheese.
Bake at 350 for 1 hour. (Serves 8)

A Carnivore's Tale

We went out to dinner with some friends the other night and in the course of our chit chat this blog became a topic of conversation. My friend told me that she religiously checks out the photos of my fridge for Fridge Friday; then she carefully leaned in and asked, "But, where is the meat?" I laughed as she listed the veggies and condiments and milk and cheeses that are usual fixtures in my open fridge door posts, but had to admit that aside from a package or two of deli meat, there is seldom any meat in my refrigerator. (There is half of a roasted chicken in a Ziplock on the middle shelf of last Friday's post, though.)

You see, Hubs and I purchase most of our meat directly from the producers. We buy one-half or a full beef from an area rancher (usually a neighbor) and have it processed at the local locker. Pork is purchased the same way, with lamb coming directly from our farm. Whole chickens are supplied by a nearby Hutterite community. Chicken breasts and seafood are purchased at Sam's Club in bulk packaging with individually frozen portions. While my fridge is lacking, my freezer is usually overflowing with protein sources. Trust me. We are carnivores.

However, I am very guilty of the food safety sin of defrosting whatever I have determined will be that night's dinner on the kitchen counter. *I know.* It isn't the proper method. No need to hit me with a ton of comments about how I am going to poison everyone with my cooking. My kitchen is very cool (unless I am baking), and when the frozen product starts to thaw a little, I then will toss it in the fridge. But, most of my Fridge Friday shots are done in the morning before I really know what I will have for dinner that day, or while whatever has made the cut for that day's menu is still thawing on the counter. Therefore, my fridge doesn't reflect what true carnivores we are. Sorry. :-)

Now, this couldn't be a carnivore's tale without a meaty recipe, and Chipotle Meatloaf should please the most carnivorous among us. I adapted Cooking Light's version to use half ground turkey and half ground beef for a "meatier" flavor. Turkey alone is very lean, but doesn't always have the gusto that I want in my meatloaf, especially when paired with the spicy chipotle chiles. (Go ahead and use all ground turkey if you want a main dish lower in fat. There is nothing wrong with changing a recipe up to suit your own carnivore tastes.) You may not be able to locate the meat in my fridge, but here is some Chipotle Meatloaf On My Plate.

Chipotle Meatloaf

1/2 cup chopped onion

1 chipotle chile in adobo (freeze the rest for another use)
1 teaspoon adobo sauce (from the can of chipotle chiles)...use more, if you like the heat
1/2 cup chopped fresh cilantro
1/4 cup oats
1/4 cup dry breadcrumbs
1/4 cup tomato sauce
2 teaspoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
2 egg whites
1 pound ground beef
1 pound ground turkey
cooking spray
Sauce:
1/4 cup tomato sauce
1 tablespoon ketchup
1/2 teaspoon hot sauce

Preheat oven to 350.
Saute chopped onion in a bit of olive oil or cooking spray.
Chop the chile.
In a large bowl, combine with onions, adobo sauce, and remaining meatloaf ingredients (through ground turkey).
Place meatloaf mixture in a 9x5-inch loaf pan coated with cooking spray.
Bake, uncovered, for 30 minutes.
Combine sauce ingredients in a small bowl and brush over meatloaf.
Cover and bake 30 additional minutes.
Let stand 10 minutes before slicing. (Serves 6)

Sliding Home

Tonight's dinner was actually the same as last night's. Oh! No! The horror! Well, if that shocks, appalls, or offends you, it is probably time to move on to another blog. I make no secret of that fact that I am lazy...and tired. Or, tired and lazy. Today, I will just go with the excuse of being too tired to deal with a new menu. Leftovers were in the fridge, and after going to bed last night and waking up this morning with a headache, subbing in 2nd grade (with a tornado drill this morning, no less...do you know how loud those alarms are when they echo in a concrete block hallway?), and tutoring after school, I was just exhausted. I slid home and onto the sofa for a nap. Real cooking wasn't going to happen.

Thankfully, the main attraction of last night's dinner, Meatball Sliders, provided more than enough tender meatballs and homemade sauce to allow a repeat performance. (Served last night with Roasted Green Beans and tonight with Creamy Coleslaw.)

The original recipe came from Bon Appetit, and while we loved it, not all of the ingredients are available locally. I have altered it to suit our tastes and needs for a simple, casual sandwich. They may be leftover, but I like coming home to Meatball Sliders sliding On My Plate.

Meatball Sliders

1 pound ground beef
1/2 pound ground pork (I used Jimmy Dean HOT sausage for extra flavor.)
1/2 cup panko breadcrumbs
1/2 cup water
8 tablespoons grated Pecorino Romano cheese, divided
1 large egg
1 large egg yolk
1/4 cup plus 2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
2 tablespoons olive oil
1 cup chopped onion
6 garlic cloves, chopped
1/4 cup fresh basil leaves
1 1/2 teaspoons fennel seeds
1 28-ounce can whole peeled tomatoes
1 14.5-ounce can whole peeled tomatoes
Arugula leaves (optional)
18 small soft rolls, split horizontally (I used cocktail buns.)

Preheat oven to 350 degrees.
Mix ground beef and pork together with panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl.
Form into eighteen 2-inch-meatballs.
Place meatballs on a baking sheet (sprayed with non-stick cooking spray) and bake for 20-25 minutes.
Meanwhile, heat olive oil in a medium-large skillet over medium heat.
Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer, stirring occasionally, about 30 minutes.
Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer.
To Serve: Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons. cheese. Cover with tops of rolls. (Serves 6 as meal, or 18 mini burgers as appetizers)

A Modern Buffalo Hunt

Some time ago, I joined the social networking site, Twitter. Throughout my day, I connect with others by submitting small tidbits of my life. The tweets are only 140 characters and can include anything from what I am cooking for dinner, a question for which I am seeking an answer, excitement or outrage over an event, chit chat with another Tweep, or just a random, mundane thought. I even enrolled with TwitPic in order to submit photos when words fail me.

Through Twitter, I have come into contact with other South Dakotans with whom my path might not have crossed. One of these fellow Tweeps is TankaBar, a Native American Natural Foods producer. After several months of exchanging sporadic comments, my food curious self became interested in sampling a Tanka Bar. I checked out the website for the buffalo and cranberry energy bar, found that a store in a neighboring town carried the product, and planned to make a stop on my next trip out of town. However after the hour drive to the Main Street shop, I found it closed.

Now, this is where the story would have ended or been hit with a "to be continued" notice prior to my Twittering days. My quest for the Tanka Bar would have been put on hold until the next road trip. Not so in these technologically charged days. I fired off a Twitter text message to TankaBar asking about locations in the next town in my path. Unfortunately, while Twitter is a real-time service, few users are glued to their computer screens all the time. TankaBar did reply with 2 options in the next town, but I had already passed those suppliers on the way to my final destination.

He was not deterred. Soon, I had text messages rolling in with a variety of store locations carrying the Tanka Bar product in the city to which I was heading. As luck would have it, a couple of the businesses were even already on my list for other errands. With this generous help from a fellow Twitter user, my hunt would be over. The Tanka Bar could and would be mine. True to Twitter spirit, when I finally did make the much sought after purchase, I quickly snapped a photo with my phone and uploaded through TwitPic with the simple statement, "Mission accomplished."

Throughout all of this, other Tweeps were watching the exchange between TankaBar and myself. I was hit with requests for a review of the turkey-and-cranberry-sauce-with-a-jerky-kick snack. The outstanding customer service peaked interests, and more Tanka Bars were sold to new customers. You can't buy advertising like that. Interactive, personalized service through what is considered by many to be a highly self-centered micro-blogging source? Yes. This is the modern way to hunt buffalo.

My epic search across the prairie for the buffalo of the Tanka Bar brought ground buffalo to mind the next time I prepared my favorite meatballs for a simple spaghetti dinner. Why not use this lean meat in place of my usual ground beef? The meatballs already include spinach, and substituting the buffalo gives them another boost of healthfulness. I tried the new combination, and found it to be quite good. Actually, drenched in the Italian seasoned sauce, I don't think anyone would suspect the ground meat switch. The texture and flavor is quite similar to "normal" meatballs. I don't always have ground buffalo on hand, but believe that it is worth the pursuit for another meatball option. If you don't feel up to the chase,no worries; these meatballs never go wrong with ground beef. No Twitter necessary to land Spinach Meatballs On My Plate.

Spinach Meatballs

1 lb lean ground beef or ground buffalo
1 (10 ounce) frozen chopped spinach, thawed and drained well
1 egg, beaten
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup Italian seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 1/2 ounce) jar prepared spaghetti sauce (or your favorite homemade)
8 ounces uncooked pasta
grated Parmesan cheese

Preheat oven to 350°F.
Combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper.
Mix all ingredients well and form into small meatballs.
Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes.
While meatballs are cooking, prepare pasta according to package directions, drain and keep warm.
In a large skillet or sauce pan, heat spaghetti sauce.
When meatballs are fully cooked, remove from oven and place in sauce.
Simmer on medium heat 6-8 minutes.
Serve meatballs and sauce over cooked pasta.
Top with grated Parmesan cheese. (Serves 4)

Ye Ole Sandwich Shoppe

Sunday seemed to be sandwich day here. After preparing the New York Breakfast sandwiches for our brunch, I then decided that a steak sandwich would be just the ticket for dinner. I wasn't into the Philly version loaded with onions, peppers, and cheese. I wanted something more simple, with bold flavors and a few fresh veggies. A recipe borrowed from Rachael Ray fit my desires.

Rachael is known for simple recipes, and Grilled Steak on Bleu Cheese Biscuits couldn't be easier. The biscuits start with a mix, and the marinade for the steak only takes 10 minutes. Thin slices of fresh onion and tomato add lightness, and a dollop of sour cream balances the boldness of the flavor of the bleu cheese. It's the kind of sandwich that makes your mouth crave another bite. Served with Roasted Green Beans for a complete meal, nobody will be complaining about a sandwich supper when Grilled Steak on Bleu Cheese Biscuits lands On My Plate.

Grilled Steak on Bleu Cheese Biscuits

3 cloves garlic, minced
2 tablespoons Mc Cormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
salt
fresh ground pepper
3 tablespoons extra-virgin olive oil
2 lbs flank steaks (I used flat iron steak.)
1 (8 ounce) package Jiffy buttermilk biscuit mix
1/2 cup blue cheese, crumbled
1 tomato
1/2 red onion
1 cup fresh baby spinach leaves
4 tablespoons sour cream

Preheat the oven to 450.
Preheat a grill pan or outdoor grill to high heat.
Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the extra-virgin olive oil. Pour into a glass dish.
Add the steak and coat it evenly in the marinade. Let it stand for 10 minutes.
While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute.
Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board, adding flour to the board to prevent sticking.
Using fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares.
Arrange the biscuits on a foil-lined cookie sheet and bake for 10 to 12 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
Grill the steak for 6 to 7 minutes on each side or to your preferred doneness.
Remove the flank steak from the grill and let rest for the juices to redistribute before slicing.
Thinly slice the tomato and red onion, coarsely chop the spinach.
To serve, thinly slice the rested meat on an angle, cutting against the grain. Split each of the four biscuits in half.
Arrange a slice or two of tomato and some of the rings of the onion on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top with some of the sliced steak.
Top that with a dollop of sour cream and a little of the chopped spinach. Set the biscuit top in place. (Serves 4)

No Time To Cook

Several years ago, a friend gave me an old community cookbook compiled by the local Catholic Church. One of the recipes included was entitled "No Time To Cook Main Dish." The everyday ingredients and simple preparation caught my eye, and the hearty and filling recipe made it into my regular menu rotation when working full-time.

I may not be working full-time any longer, but today was a busy day for us. Work once again has commenced on the never ending kitchen / powder room face lift project. We managed to repair the hardwood flooring of the powder room, sand, stain, and even get several coats of sealer on the wood. All of this was accomplished while tending to my normal Sunday chores, but dinner wasn't a struggle. No Time To Cook Cube Steak with Gravy did its own thing in the oven, and I didn't have to worry. Scrubbing a couple of potatoes to be baked, and steaming some green beans completed the meal with still minimal fuss. It was great comfort food on a cool fall day of home improvement projects.

Cube Steak and Gravy

5 (4 ounce) cube steaks
¼ teaspoon seasoning salt
½ teaspoon fresh ground black pepper
1 medium onion, sliced
½ cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed Golden Mushroom Soup
10.75 ounces water

Preheat oven to 375F.
Season cube steaks with seasoned salt and pepper; place in a 9x13 baking dish.
Layer sliced onions and mushrooms over the steaks.
Combine soup and water; pour over steak, onions and mushrooms in baking dish.
Cover with foil and bake at 375F for 45 minutes, uncover and bake 15 more minutes.
Note: Time may be more or less depending on the thickness of the cube steak. (Serves 5)

Oh Baby!

There is something in the water. Friends and family scattered across the state and nation are expecting. We have due dates ranging from "any minute" to November marking our calendar. Babies are going to take over the world, it seems.

Bite-sized baby burgers are going to take over On My Plate. Grilled little hunks of seasoned beef, topped with melting cheese, and sandwiched with toasted bread, tomato, and pickle are great appetizers for backyard cookouts. Dip them in ketchup and mustard, or eat them plain. Just like real babies, love the little things and enjoy them while you can.

Grilled Baby Burgers

1 pound lean ground beef
2 teaspoons minced dried onions
1 teaspoon parsley flakes
¾ teaspoon seasoning salt
4 slices American cheese, cut into quarters
8 slices bread, toasted and crusts removed, cut into quarters
2 small plum tomatoes, cut into thin slices
16 dill pickle slices

Heat gas or charcoal grill.
Mix together the beef, onion, parsley and salt.
Divide into 16 portions.
Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
Place patties on the grill; cover and cook 8 to 10 minutes or until no longer pink in the middle.
Top each patty with a piece of cheese.
Place each patty on a quarter piece of the toasted bread.
Top the burgers with a pickle slice, a tomato slice and another toast square.
Spear burgers with a toothpick to hold all the layers together.
Serve with ketchup, mustard, mayo and thousand island salad dressing for dipping. (16 portions)

Napoleon Can Keep His Tots

Hubby and I love Napoleon Dynamite. We think that it is an odd, quirky, and hysterically funny movie. Napoleon is dynamite, and we would absolutely "Vote for Pedro." However, I don't share Napoleon's love of tater tots. There is something about the texture of those little potato nuggets that just doesn't do it for me. Usually when Hubby gets a craving for tater tot casserole, I make it and just count that as a diet night for me as I pick at the meal on my plate. Tonight, I think I found a flippin' sweet solution to my tater tot aversion.

Cheeseburger and Fries Casserole starts with the same ground beef and canned soup base as a tater tot casserole, but skips the green beans in favor of a cheesy layer and ends with French Fries on top. It won't win any awards as a culinary work of art, nutritional masterpiece, or gourmet food find, but served with some steamed green beans and a salad, it is a solid meal for a busy week night (and picky people who don't like tots). Gosh!

Cheeseburger and Fries Casserole
1 pound lean ground beef
1 small onion, chopped
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
1 (10.5 ounce) can cream of mushroom soup
½ (10.5 ounce) can cheddar cheese soup
1 pound frozen French fries

Brown the ground beef with the onion, garlic powder, pepper and salt.
Mix in the cream of mushroom soup.
Place meat mixture in a casserole dish.
Top with half of the can of cheddar cheese soup (may use more, if desired).
Top with French fries.
Bake at 400 for 15 to 20 minutes or until the french fries are golden brown and the casserole is heated through.
Great served with ketchup and mustard drizzled on top. (Serves 6)

Prime Time

I ALWAYS do a turkey for Christmas dinner. Turkey, dressing and all of the fixings are such a no-brainer meal for me. Everything can be the same year after year, or I can mix it up with some slight variations of standard recipes. This year, I was on a roll with shaking up my traditional menus. I decided to serve prime rib for Christmas dinner.

Two of Hubby's sisters, their husbands, and my in-laws joined us at our Christmas dinner table for a meal that they claim was fit for a king. I have only prepared prime rib 3 other times, and one of those times I miserably overcooked it. It is a simple main dish, but requires a good meat thermometer and some steady attention to pull the roast from the oven at the right time. This time, I succeeded in producing a perfect medium rare prime that could be cut with a fork. Prime time was on my plate.

Christmas Dinner Menu

SALADS
Green Salad With Pomegranate and Mandarin
dressed with Balsamic Vinaigrette
Strawberry Applesauce Salad

SIDE DISHES
Chiffonade of Brussels Sprouts with Bacon
Spinach Twice Baked Potatoes
Crab Stuffed Potatoes
Dinner Rolls

MAIN COURSE
Prime Rib Roast

DESSERTS
Cranberry Cherry Cheesecake
Frozen Peppermint Cheesecake

A crisp, fresh salad is a great way to start a meal, and the addition of sweet, but tart fruit with a tangy dressing makes even the most boring lettuce stand up and be noticed.

Green Salad with Pomegranate and Mandarin

2 cups torn iceberg or romaine lettuce
2 green onions, finely chopped
2 celery ribs, sliced
½ cup pomegranate seeds
½ cup mandarin orange sections
½ cup balsamic vinaigrette (recipe follows)

Mix all greens together in a large salad bowl, adding more lettuce if need be.
Add pomegranate seeds and mandarin orange pieces.
Drizzle with balsamic vinaigrette to taste.
Toss lightly. (Serves 4)

Balsamic Vinaigrette

½ cup olive oil
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and pepper

Whisk all ingredients together and refrigerate until needed.
Re-shake in container or stir before serving. (Yields 3/4 cup dressing)

Strawberry Applesauce Salad is another bright burst of flavor in what could otherwise be considered a very heavy meal. While I know that jello salads make some people roll their eyes, I like this fruity combination and often add it to my holiday table for a punch of color and its tangy flavors.

Strawberry Applesauce Salad

1 (3 ounce) package Strawberry Jell-O
1 cup boiling water
1 (10 ounce package) frozen strawberries, slightly thawed
1 cup applesauce

Dissolve gelatin in boiling water.
Add frozen strawberries (may slice strawberries, if large-sized).
Stir until berries are thawed.
Add applesauce and mix well.
Pour into serving bowl and chill. (Serves 12)

A salad isn't enough green on my plate to make me happy. Although, sauteing brussels sprouts in bacon fat probably cancels out any of the healthy green aspects of Chiffonade of Brussels Sprouts with Bacon. Originally, I prepared this dish by hand shredding each individual little brussels sprout with a box grater. For just Hubby and I, this was OK, but I would never consider it for a larger meal with guests. Thankfully, last year's Christmas gift, a Cuisinart food processor, works magic with just a pulse of the button.

Chiffonade of Brussels Sprouts with Bacon

2 pounds Brussels sprouts
5 slices bacon, finely diced
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
Shred the sprouts with the coarse shredding attachment of your food processor.
Set aside until about 10 minutes before service.
Cook the bacon over medium-high heat until crisp.
Remove with a slotted spoon to a paper towel to drain.
Set aside.
Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
Saute until crisp-tender and bright green, about 3-5 minutes...if the bacon does not have sufficient fat, you may add some chicken broth at this time.
Add the bacon, salt and pepper, and toss to combine.
Taste, adjust seasonings and serve. (Serves 8)

Twice baked potatoes are an excellent make-ahead side for serving with a Prime Rib dinner. The combinations of ingredients available are endless, and prep really is easy. I chose both Spinach Twice Baked Potatoes and Crab Stuffed Potatoes to add options for my dinner guests. While the "green stuff" in the spinach potatoes might worry some, the flavors are mild with the spinach adding more texture and color than flavor distinction. At our Christmas Dinner, the crab stuffed potatoes were the testers' favorites. I use surimi (imitation crab) in the potatoes because I like the bit of sweetness that it offers.

Spinach Twice Baked Potatoes

4 large baking potatoes, scrubbed well
1 package frozen chopped spinach, thawed
¼ cup butter
¼ cup sour cream
½ cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

Cut a small slit on top of each potato, and place in a 400 degree oven for 1 hour or until completely done.
Cut each potato in half, lengthwise, and scoop out into large bowl.
Place the potato shells on a baking sheet.
Squeeze the spinach to get all the water out of it, and until it is fairly dry.
Set aside.
Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
Fold in the spinach and 1/2 the cheddar cheese.
Fill potato shells with this mixture.
Top with remaining cheddar cheese.
These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
Bake at 350 for about 30 minutes or until heated through and the cheese on top has melted and browned a little. (Serves 6-8)

Crab Stuffed Baked Potatoes

4 large baking potatoes, scrubbed well
¼ cup butter
¼-1/3 cup half-and-half cream
salt and pepper
1 cup shredded cheddar cheese
¼ cup finely chopped green onions
1 package imitation crabmeat, chopped

Bake potatoes at 425 degrees for 45-50 minutes, or until tender.
When cool enough to handle, halve the potatoes lengthwise.
Carefully scoop out pulp into a bowl, leaving a thin shell.
Set shells aside.
Beat or mash potatoes with butter, cream, salt and pepper until smooth.
Using a fork, stir in cheese and onions.
Gently mix in crab.
Stuff shells.
Return to oven for 15 minutes or until heated through. (Serves 6-8)

Living in the middle of cattle country, Prime Rib is the featured weekend special at many area restaurants. I have experienced good prime and bad prime, and felt for a long time that it was a complicated meal not to be reproduced in the home kitchen. I was wrong. As long as one keeps an eye on the meat thermometer, and doesn't second guess themselves about the temps that are reported as Rare, Medium Rare, etc. in the Joy of Cooking (spoken from experience after a very overly cooked prime time), preparing tender, juicy prime rib at home for a family feast is an easy feat. Horseradish sauce is a must for those that like a little sinus clearing kick.

Prime Rib Roast

prime rib roast (at least 4 pounds)
salt and pepper
4 cloves garlic, minced

Combine salt, pepper and minced garlic in a small bowl.
Rub the roast liberally with the mixture and place fat side up in an open roasting pan.
Sear in a very hot over (450-475 degrees) for 30 minutes, reduce heat to 300 degrees and cook as follows:
Rare – 18-20 minutes per pound – 120 to 130 degrees
Medium – 25 minutes per pound – 140 to 150 degrees
Well – 30 minutes per pound – 170 to 185 degrees
Allow to rest out of the oven for 15 to 30 minutes before carving.

Of course, a holiday meal must end with dessert. I had a slight disaster when preparing for my Christmas Dinner. On Christmas Eve day, I began preparations for both a Pumpkin Ginger baked Cheesecake and a Cranberry Lemon Swirled baked Cheesecake. However, it wasn't meant to be. I only used one layer of foil to wrap the spring form pan of the pumpkin ginger cheesecake, and the water bath seeped in and logged the cheesecake. The canned cranberry sauce that I chose for the lemon swirled cheesecake didn't have a deep red color and when swirled with the lemony cream cheese mixture became muddy and inedible looking, instead of the pretty pink that I had envisioned. Those labor and ingredient intensive desserts were soon sent to the trash.

Instead, I shuffled through my to-try list of recipes and found two simple no bake cheese cakes to fill us with one last sweet bite before we left the holiday table. Unfortunately, my bad dessert luck followed me and the Cranberry Cherry Cheesecake didn't set up properly. I served it, but was embarrassed as it slopped onto plates instead of forming perfect wedges of cream cheese goodness. I plan to tweak that recipe to yet find success. It had a great flavor, but presentation was sadly lacking.

Frozen Peppermint Cheesecake makes enough to fill two premade chocolate cookie crusts. It is the perfect light and minty ending to a heavy prime rib meal, and the crushed peppermint candy canes on top are in tune with the holiday season. It was a breath of fresh air to finish Christmas Dinner on my plate.

Frozen Peppermint Cheesecake

8 ounces cream cheese, softened
1 can sweetened condensed milk
1 cup hard peppermint candies, crushed (like candy canes)
3 drops red food coloring
2 cups heavy cream, whipped
2 prepared chocolate cookie crumb crusts

Using an electric mixer on high speed, beat cream cheese until smooth and fluffy.
Add condensed milk, crushed mint candy, and the food coloring.
Mix on low to combine, then on high to beat together well.
With a spatula, fold in whipped cream and pour into the crusts.
Cover and freeze until firm.
Garnish with additional whipped cream and whole pieces of peppermint candy, if desired.