Well, here’s to eating healthy in 2017. The Butcher and I are limiting salt and sugar in our diet. It may not be the easiest thing; However, there are still great foods to be eaten. I have fallen in love with grilled onions, peppers, mushrooms and bone-in chicken breasts. This meal can be made in less than an hour and the flavors are well worth the wait. I hope you enjoy this and let me know your experiences as you…
Well , I finally made the plunge–thanks to my friend, Mike Vrobel. (www.dadcooksdinner.com) He has been tempting me with his recipes for years. He is a master of pressure cooking–among other things! He would laugh at me when I told him my fear of the pressure cooker blowing up. These were fears instilled in me by my mother and her mother before her. No one in my family ever had a pressure cooker so I really don’t know where these…
Merry Christmas! Many of you are roasting a beef tenderloin for Christmas. I am also roasting a beef tenderloin for the very first time. I am sharing how I will be roasting my tenderloin. I would really appreciate any tips you may have for me and my readers. Roasted Beef Tenderloin 4 to 5 pounds of trimmed beef tenderloin (available at your local meat market) 4 Tablespoons Olive Oil 1 Tablespoon chopped Rosemary 2 teaspoons fresh Thyme 4 Garlic cloves…
When I am making a Rib Roast I like to cook it according to Betty Crocker. There is something about following Betty Crocker’s instructions that just makes you confident that everything is going to turn out okay. I like to rub Montreal Steak Seasoning on my Rib Roasts prior to roasting. A good Horseradish sauce is a great compliment to the cooked Roast. If you have any leftovers you can enjoy a prime rib sandwich. Rib Roast according to the Betty Crocker Cookbook …