No crumble😂
Made this golden nugget last night! This IS the recipe for the perfect standing rib roast. Leftover thin-sliced roast, sautéed in Worcestershire sauce & butter, with smothered provolone & sandwiched in a pillowy potato roll! I seasoned the roast with a combo of 2 tbsp each: garlic powder, sea salt, black pepper & coy boy rub. Liberally rub the 1/2 cup of seasoning all over the SRR for an amazing crust! Xo j 💚 http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe.html So, my hair-brained idea happened. 10 buttered phyllo sheets molded in a tart pan 3/4 cup toasted & chopped walnuts over phyllo 8 1/2 inch long slices of Brie over nuts 2 thin sliced apples (with skins on) fanned over the Brie Bake 350F/25-30 minutes 3 tbsp honey butter (2 tbsp & 3 tbsp honey melted) pour over crisp apples 1 cup chopped (pre-broiled & set aside bacon) sprinkled over top 2 tbsp caramelized shallots (1 large shallot) strewn over bacon 2 tbsp honey butter over onions Let Cool & Serve! Happy Cooking! Xo j 💚 Pull out the canning jars....and, send the leftovers home! Had to pause the tv for this pic. Great idea! Xo j 💚 *cookingchanneltv.com/goodtoknow commercial 😉🍴* Farfalle Pesto Shrimp Shiitake Goodness! Sautee seasoned shrimp & set aside. Sautee 3 packs of mushrooms in 1/3 cup olive oil, 2 tbsp butter, 1 tsp seas salt 1/2 tsp black pepper, 1 tbsp garlic paste, 2 tbsp basil pesto & 3/4 cups pasta water (while the pasta is boiling, scoop out 3/4 cup & add to mushrooms to thicken the sauce). Boil 2 lbs farfalle for 9 min. Strain, add shrimp, mushrooms & dust with Parmesan cheese. Enjoy! Xo j 💚 Servings....? Well, my boys alone can eat 1 lb of pasta. So, 2 lbs should serve 8! Unless, you are feeding growing lil ones! Quick & easy! 17 min (10 uncovered @350F & broil for the remaining 7 min) Season with salt & pepper & a drizzle of olive oil & a splash of a juiced lemon. In a food processor: Dill (3 sprigs...or with leaves & stem), 2 tbsp lemon juiced, 1/3 cup olive oil, salt & pepper) mix & set aside. Cut up 2 tbsp scallions & sprinkle over top with 1 tsp smoked paprika. Spoon over salmon & enjoy! Xo j 💚 But, I didn't go hog-wild this year. I bought five. That should be plenty....I end up with a huge casserole pan & one spoonful scooped out. You love 'em or hate 'em! Me loves! Xo j 💚 Post thought...love the serving board. Wood planks, tree stumps😉 &/or boards are the new black for serving food these days & I love it. Although, it does beg the almighty "bacteria" question. That's the nurse in me. I never knew exactly how to clean my wood cutting board...so, I scrapped it & went plastic. |
Decadent can be healthy....
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