Let's just say it was delicious!!
Happy New Year!
Xo j
💚
0 Comments
Breakfast---3 lbs devoured!! With a few strips left over, we garnished the guacamole!! Happy Tuesday! Xo j 💚 All you need: Stock pot Leftover rib roast bones 8 cups water 1 tbsp "steak seasoning" of choice (since my rib roast was heavily seasoned to begin with) Bring to a boil & let simmer for 2 hours. Take the bones out & strain the liquid. Portion as desired & freeze for a later date. Happy Cooking! Xo j 💚 2 large red onions (thin sliced with a mandolin) 1 (dry mix) au jus pack 6 cups water 1 cup Chardonnay 3 whole cloves garlic (slightly pressed/crushed) 1 tbsp garlic powder 1 tbsp black pepper 1.5 tbsp course sea salt 3 tbsp butter (for sauteeing) 3 tbsp butter (for buttering both sides of bread) 2 tbsp olive oil White bread for croutons (1 per bowl) Swiss cheese slices (2 per bowl) Step one: in a large skillet, sautee onions, butter & olive oil. Season with garlic powder, pepper & salt. Step two: in a stock pot, add dry au jus mix, water, garlic cloves & bring to a boil. Add the wine & sautéed onions & let simmer. Step three: butter both sides of bread, season with garlic powder, place on an elevated rack on your baking sheet. Bake 350F/8 min. Step four: (take 3 garlic cloves out)- fill your soup crocks, top with crouton, 2 pieces of Swiss cheese & broil until golden & bubbly! This batch made 7 bowls. 45 min start to finish Happy Cooking! Xo j 💚 So random....but, I love it! I only use Bare Minerals... Honestly, Santa's getting Lofthouse cookies!! Which happen to be MY favorite! So, it worked out ;) But, for the ambitious..... http://www.epicurious.com/recipes/food/views/Tiramisu-Yule-Log-51142210 |
Decadent can be healthy....
Archives
February 2019
Categories |