Ham and Broccoli Egg Casserole
The perfect dish for Christmas brunch! We used the leftovers from our Christmas Eve ham and prepped the night before so the bread can properly soak up the egg mixture. We popped in the oven while opening up presents and it was ready in 50 minutes. We enjoyed it with a few mimosas while watching A Christmas Story.
3 cups of cubed sourdough bread
1 cup shredded extra sharp cheddar
1 cup of chopped broccoli
1 cup of sliced green onions
1 cup of chopped ham
2 cups of half & half
salt and pepper
Prime Rib Roast
Saw this on sale at Rouses and we went for it. It was my first time cooking prime rib. It was a steal for under $12!
Semi-boneless Prime Rib Roast (standing rib roast), at room temperature (very important)
Step 1Take the prime rib out of the refrigerator one to two hours before you plan to cook it. Blot it dry with paper towels, then pat sea salt or coarse kosher salt all over its surface; set it aside on the kitchen counter. This time period serves two important purposes: One, it brings the meat to room temperature so it cooks more evenly; two, it allows adequate time for moisture to be reabsorbed into the meat after the salt pulls it out and flavors it.
Step 2Set an oven rack one tier below the middle so your rib roast is approximately centered in the oven during cooking. Set your oven to 200 degrees Fahrenheit to preheat during the last 15 minutes of its time sitting on your counter.
Step 3Coat the surface of the beef to taste with freshly cracked black pepper or other desired seasonings, or let the flavor of the beef stand on its own. Other ingredients to use include dried rosemary or thyme, garlic or onion powder or a pre-mixed meat rub.
Step 4Place the prime rib on the rack of a sturdy roasting pan with the ribs down and the fat-side facing up. Put it onto the pre-set oven rack. Cook it for about 3 to 4 hours, with the cooking time varying considerably, depending upon the size of your rib roast. Starting at about 2 1/2 hours in for a three-rib roast or 3 hours in for a six-rib roast, monitor the internal temperature of the beef with an instant-read meat thermometer. Remove it from the oven as soon as it hits 135 F to cook it to medium, with a final temperature of 145 F, as recommended by the U.S. Department of Agriculture.
Step 5Turn the oven temperature up to its highest setting — 500 or 550 F — while resting the semi-boneless rib roast on a serving platter. During resting, its temperature continues to rise, and its internal juices settle.
Step 6Put the meat back on the rack of the roasting pan and return it to the middle of the oven after about 20 minutes. Cook it for about 6 to 10 minutes, just until the outside develops a crisp browning. Take it out and return it to the platter before serving.
- Some cooks prefer to cook a semi-boneless beef rib roast to a different temperature than that recommended by the USDA. If you want yours rare, take it out of the oven the first time at 110 F for a final temperature of 120 F; for medium-rare, take it out initially at 120 F for a final temperature of 130 F; for medium-well, take it out at 140 F for a final temperature of 150 F; and for well-done, take it out at 150 F for a final temperature of 160 F.
- Use the meat’s drippings in the bottom of the roasting pan for flavoring a sauce or gravy.
- “Semi-boneless” refers to the fact that a prime rib cut contains the rib bones but not any part of the backbone.
- 1 medium cauliflower (approx 1lb/450g)
- 2 oz butter
- 2 oz all purpose/plain flour
- 1 level tsp mustard powder (optional)
- Large pinch salt
- 1 pint milk
- 2 oz cheddar cheese or similar, grated plus extra for sprinkling on top
- 1/4 cup sherry
- Freshly ground pepper
- Heat the oven to 400F
- Remove the green outer leaves from the cauliflower, cut a deep cross in the bottom of the stem then steam whole over a pan of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool. The cauliflower should not be cooked thoroughly, just lightly steamed and beginning to soften.
- Place the butter and flour into a large saucepan. Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated. Add the salt and mustard powder (if using) and continue stirring for 2 minutes.This is to cook out the floury taste and to soften the starch grains in the flour ready to make the sauce.
- Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes) If the sauce is very thick add a little more milk, add sherry. The sauce should be thick but still a little on the runny side. Add the grated cheese and stir until melted. Remove from the heat.
- Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces. Place the florets in a greased baking dish large enough to hold all the florets in one layer.
- Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered. Sprinkle with grated cheese and a good twist of black pepper.
- Bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes.
Butter Chicken Curry Naan Pizzas
Butter Chicken Curry (we recommend Shan Butter Chicken Curry Mix)
1) Preheat oven to 400 degrees.
2) Bake naan bread on cookie sheet for 12 minutes.
3) Remove naan bread from oven and cover it with butter chicken, then mozzarella, goat cheese crumbles, and diced tomatoes.
4) Return pizzas to oven for another 12 minutes.
5) When done, cut into halves or quarters and serve.
Spinach and Cheese Ravioli in a Butternut Squash Sage and Brown Butter Sauce
Package of frozen spinach ravioli
1 medium butternut squash, about 2 pounds
1 large sweet onion, coarsely chopped
1 scant teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 to 4 tablespoons olive oil
4 tablespoons unsalted butter
2 dozen sage leaves
2 medium cloves garlic, minced
salt and pepper, to taste
1/2 cup shredded Parmesan, plus more for garnish
Heat oven to 375°.
Using a vegetable peeler, peel the squash. Scoop out seeds and cut into 1/2- to 1-inch cubes. Combine squash, chopped onion, and 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil. Toss to coat and spread out in a large jelly roll pan or roasting pan.
Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.
Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.
In a large saucepan or skillet over medium-low heat, cook butter and sage leaves until the butter begins to brown. When the sediment turns medium brown, add the garlic and continue cooking for about 1 minute. Do not let the butter burn. Remove from heat and remove the sage with a slotted spoon; use a spoon to crumble. Add the cooked and drained pasta to the butter mixture, along with the crumbled sage and roasted butternut squash and onions. Put back on the heat and continue cooking stirring, until pasta and squash are hot. Taste and add salt and pepper, as needed. Toss with the 1/2 cup of shredded Parmesan cheese just before serving. Garnish with more Parmesan.
Serves 4 to 6.
Inspired by: http://southernfood.about.com/od/wintersquashrecipes/r/r91115a.htm
Cauliflower and Potato Cheese Soup
1 medium head cauliflower, broken into floretS
1 medium carrot, shredded
2 potatoes, chopped
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional
- In a large bowl, combine the cauliflower, potatoes, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).
Inspired by: http://www.tasteofhome.com/recipes/cauliflower-soup
Margarita Marinated BBQ Shrimp Caesar Salad
After riding our bikes from Midcity to Greek Fest, Scott and I were sun-burned and tired from our canoe ride on Bayou St. John. We had riden along Lake Ponchatrain and I started craving Gulf shrimp. We luckily had some in the freezer so when we got home, Scott threw them in the marinade and I made Caesar dressing for this perfect dish on a HOT New Orleans Sunday.
24 large head on shrimp
1/4 cup of margarita mix
2 tbsp lemon juice
2 tbsp lime juice
1 tsp of salt
2 ounces of tequila
One head of romaine lettuce
1/2 Packet of Cajun King BBQ Shrimp Seasoning
Directions for Shrimp
Skewer and grill marinated shrimp about 10 minutes (depends on heat of grill). Remove from skewers and finish on stove top with 2 tbsp of butter and 1/2 packet of bbq shrimp seasoning mix.
1 egg yolk
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
5 garlic cloves, minced
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 olive oil
2 tablespoons red wine vinegar
1/4 cup shredded parmesan
Add salt and pepper to the salad bowl. Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and grind them into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Toss with a couple of chopped heads of romaine. Place grilled shrimp on top of greens.
Inspired by: http://www.epicurious.com/recipes/member/views/AUTHENTIC-CAESAR-SALAD-DRESSING-50000232#ixzz2Vm3u3iXA