Thursday, July 29, 2010

Smoked Prime Rib

If you have been hanging around here awhile, you probably know we are major smokers and grillers! My husband is in love with meat; charring meat, smoking meat, rotisserizing meat, and any other method he can use. At one time we had 3 barbecues on our upper deck, luckily I am down to a Traeger smoker and a huge ass Webber Summit grill.

We have been jonsing to smoke something and hubby found a gorgeous Prime Rib (with bone, the only way to go) and decided to try to smoke it. He found a great recipe on the Traeger web page and went for it! I have to say it was the absolute BEST Prime Rib I have ever eaten!

One 5-7 bone rib roast
2 cups Kosher Salt
4 T Garlic Powder
2 T Black Pepper
2 T Traeger Prime Rib Rub
1 TSP Montreal Beef Seasoning (our add)
1 TBL Rosemary (our add)

In a bowl, combine dry ingredients, adding water to mixture - a little at a time - to make a thick paste.

Lightly mist prime, then add paste in layers to fat cap.

Paste should be approx. 1/2 inch thick.

Wrap meat in plastic and refrigerate overnight.

The next day, start your Traeger on "medium".

Put prime on grill, fat side up.

Place meat thermometer directly into center of the prime rib.

Approx. every 1/2 hour, lightly mist salt crust with water to keep it from drying out.

After 3 hours, switch to "smoke" and cook for 1 hour.

Return to "medium" to finish, or until thermometer reads 145 degrees F.

Remove from grill, tap off salt crust. Allow prime to "sit" for 15 minutes before carving.

Serves 8-12. Recommended pellets: 50/50 mixture of Maple & Hickory

1.Look for balance in fat to meat to bone.
2.Leave fat cap on meat, but trim to 1/8 inch thick.
3.Cook Prime Rib bone side down.
4.For best results, start on "medium". After meat has warmed up, switch to "smoke".
5.Place meat thermometer directly into center of the prime rib.
6.When it reaches 140 degrees, it's ready to pull of the grill.
7.Let your prime rib sit approximately 15 minutes before carving. This allows the juices to settle down.

Tuesday, July 27, 2010

Chicken Pot Pie Topped with Mashed Potatoes

I have been seeing recipes around the blogsphere for Shepard's Pie, I wanted to make it but use a healthier protein. I also wanted to cheat a bit and make it fast and easy. This can be made in less than 30 minutes and is a comfort to any one's tummy!

p.s it makes a huge casserole....

4 cups of diced, cooked chicken meat
5 large carrots
5 celery sticks
1/2 onion
1 potato (you could use more if you wish)
2 cans of cream of chicken soup
1 to 2 cups of mushrooms cleaned and sliced
1/2 cup of frozen peas
2 packages of pre-made mashed potatoes
1/2 to 3/4 soup can of milk
1 tbl butter
salt and pepper to taste
4 fresh sage leaves or dried
2 tbl parsley (dried)
1/2 tbl thyme

Place your meat into a large bowl, add the mushrooms and peas

Peel and slice your carrots, them microwave them for 4 minutes to get a head start on cooking them, then place into the bowl

Scrub your potato and microwave for 2 minutes, let cool, then dice into cubes and place into your bowl

Clean and slice your celery and dice your onion, then combine them in a non stick pan with a pat of butter and saute for 3-4 minutes, then add to the bowl

Add your soups, milk and spices, stir the entire mixture until well combined

Pour into a casserole

Using your pre-made mashed potatoes, layer on the top of the casserole and decorate as you wish

Bake at 350 for 35 to 40 minutes, till bubbly

Serve with a green salad and you have a fabulous meal!

Tuesday, July 20, 2010

Banana Pecan Cake with Cream Cheese Frosting

I know it's a mouthful, but this cake is one of the best ones I have ever created.

Initially I was going to make a Paul Deen recipe, but decided to take a few shortcuts and do it my way!

This is a decadent and super yummy cake, especially if you are a Banana lover like my husband!

1 French Vanilla Cake mix
3-4 very ripe banana's
1 tsp Cinnamon

1/2 chopped Pecans
approximately 20 whole pecans
1 8 oz package cream cheese, room temp
1 cube butter, room temp
1 pound confectioners sugar, sifted
1 tsp vanilla

Make your cake as directed on the package, adding the banana's and Cinnamon to the cake mixture. Bake as directed.

In a bowl blend the cream cheese, butter, gradually add the confectioners sugar and beat till light and fluffy. Beat in the Vanilla.

Frost the first layer top and sprinkle on the chopped Pecans, add the second layer and continue frosting the cake until entire cake is covered.

Carefully place the whole pecan pieces around the edge of the cake

p.s. Don't forget to enter my Giveaway for a SPAM Trivet!

Thursday, July 15, 2010

Chicken and Vegetable Kabobs

I love Kabobs, but for some reason forget how much I love them and end up having them on rare occasion. I was trying to think of something different to have for dinner tonight and I remembered KABOBS!!! Yes indeed.

Two big lessons I have learned over the years in regard to Kabobs are

1. Marinate the chicken or it will be very bland and dry
2. You have to cook the chicken and vegetables separately as they all take various times to cook
3. I almost forgot, soak the wooden kabobs!

I like to use Tomatoes, Zucchini, Mushrooms and Fresh Pineapple, the savory and Sweet combination rocks my world. I serve over Jasmine Rice

Chicken Marinade -Combine the below ingredients with your chicken and let marinade 4 hours up to 24 hours

3 large skinless and boneless breasts
1/2 cup EVOO
1 lemon juiced
6 garlic cloves minced
fresh herbs (whatever you have on hand, I used chives and basil)
salt and pepper
4 tbl red wine vinegar

2 Zucchini cut into 1 inch slices
bunch of mushrooms, stem ends removed
Cherry tomatoes
Pineapple chunks
Cooked rice

Place your vegetables on individual skewers; mushrooms on one skewer, zucchini on another, etc.

Cut your chicken breasts into large chunks and place on skewers (keep these on a separate place so you don't cross contaminate)

Heat up your barbecue and cook the chicken till the juices run clear and the vegetables are to the doneness you like

Serve over rice, with additional sauces, if desired

Tuesday, July 13, 2010

Cheddar Beer Bread

I have been making this bread for sooooo long I actually have no idea who gave me the recipe, I would guess a fellow pre-school teacher back in the day! Whoever you were, thank you, it has served me well!

It is a yummy crowd pleaser, and goes really well with the Tomato Basil Soup I made not long ago, which you can see here! The best part, no yeast, no rising, just one bowl and you are good to go!

3 cups flour A/P or Better for Bread
2 tbs sugar
1.5 tsp baking soda
3/4 tsp salt
dash Cayanne (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1 12 0z beer
1/2 cup sharp cheddar cheese
1/4 cube melted butter

Mix dry ingredients, add beer 1/2 at a time mixing well

Add 1/2 the cheese, mix till blended in

Place in a non-stick, greased loaf pan

drizzle on 1/2 the melted butter

bake at 350 for 30 minutes

remove and drizzle on the remaining butter, top with the remaining cheese and bake an additional 5 to 10 minutes

Next time I am going to add a small can of diced Jalepeno's

How to spatchcock a chicken or turkey!

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