December dinners

6 mounds bars (the small ones) (dark chocolate) How can I eat tonight. Toooo many calories. Everyone is baking cookies! How can I be rude and not try! ? ;0)


I have to find time to make the stuffoli for Christmas.

But I had to clean the beams in the kitchen when I saw the cobwebs.

Why can't I be a normal person and ignore that sort of stuff when pinched for time. I could do it all year - but notice it when I am running around like chicken without a head.

I will fix hubby chicken salad. I also think there is some two day mu shu pork from his fav chinese restaurant. Two days is ok, no?

Oh yeah, Jan, come pick me up!

We kinda know the way.

Made Cole slaw to go with the pork and baked some butternut squash. Pretty good

Anyone have a good way to do a rib roast? Have been looking, but then had a brainstorm...why don't I ask you all? So I just asked

Yes, Rosie....2 days are OK....I always preheated my oven to 450 for a rib roast, then turned it to 350 after the roast was in 10 min. Just seasoned it with salt & pepper....always seemed to turn out fine.....

An easy meal with kid appeal in this busy time: store bought corn nachos dabbed with a can of refried beans topped by skillet cooked hamburger, onion, peppers etc. then shredded mozzarella and baked for 10 minutes in 350 oven.

Made rib roast a few times this way it is FABULOUS!!!!!!!!!!!!!!
Rib eye Roast

Ingredients
• 1 (3 to 4-pound) bone-in rib-eye roast
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
Gravy:
• 1 large shallot, finely chopped
• 1/2 bottle drinking red wine, such as Malbec
• 5 cups beef stock
Directions
Preheat oven to 400 degrees F.
Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
Gravy:
Pour off excess fat from the Dutch oven and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

Give me the 1/2 bottle of wine and spam will taste great!

Been eating a lot of red meat lately, went out for prime rib tonight, usually make tenderloin beef roast for Christmas Eve dinner.

Carnivore! Preparing for winter, Deb?? ^_^

I don't know, I usually only eat beef once a month or so.

mmmm, MEAT


had sausage and peppers/onions tonight

That roast sounds yummy, as long as the meat turns out well done...don't like any pink in my meat. Good recipe for brisket in today's paper, made with porter and coffee.....may do that for New Year's.....of course, first I have to figure out what porter is......

We like ours mooing

So do we!

I like mine medium rare.

meatloaf tonight.

Salt and pepper the rib roast really well.
Pre heat oven to 450. VERY important to get rib roast to room air before it goes in the oven. Never put a cold roast in the oven.

roast goes in the oven for 10 minutes to sear (seer??)

Turn down the oven to 300-325 depends on your oven (slow roast ) and take out when meat thermometer tells me to.

I have it written down (the temp) and can't remember here at work but I want to say 130 for rare.

Remember it will cook after you take it out. IMPORTANT to let it rest so it reabsorbs moisture and it will taste great!

Make it with popovers to fill with gravy and you will have a winner.

pulled the christmas roast out. It's now in the fridge to thaw.

chicken and Spanish rice .. seemed like a thing to do

Open hot roast beef sandwiches, mashed potatoes and snap beans

Quick one - hot dogs! Little one has his chorus concert.

Chinese....spicy beef & vegetable lo mein.......

Baked tater(loaded), broiled T-Bone, pea's w/pearl onions in a garlic butter sauce and crescent rolls.

Fried chicken from Acme

Pepperoni pizza with a couple of friends. Fun night!!!

Seared scallops, risotto and sauteed broccoli rape. Guests for dinner.

My son & his kids will be over tonight for dinner, letting my DIL wrap presents in peace.....making ham & scalloped potatoes.....if the kids don't like it, they can have Chinese leftovers......

Chicken with tortellini and I think Brussel sprouts.

Bought a whole 5 lb beef tenderloin today for $35, almost half the price as usual. Went a couple towns over, worth the trip.

Ordering Chinese. Too busy.

baked ziti.. figured it is good leftover food

Quiche and cold cuts from the produce market, and money for supper to the girls driving off to another college interview.

What about breakfast? Fried bologna, lettuce and mayo sandwich with potato chips! Actually pretty good. Havent had one in like ummm who knows - 10 years.

Chicken fetuccini alfredo and green salad

Leftovers....grandkids didn't eat the scalloped potatoes & ham....what a surprise.

I just baked :
3 loaves of cranberry-orange
3 of cranberry-orange-nut
3 of Maine Blueberry
2 dozen Peanut Butter Blossoms
9lbs. of chicken wings
3 Tourtière Pies
3lbs of raw redskin peanuts blanched, dried, and fried. This is where I burnt my self on the hot peanut oil so im quitting for tonight. Have 2 blisters on my ring finger where oil splashed. DH made me take off my wedding rings because I was starting to swell and one of the blisters popped. So they will have to eat what ever they can find unless they want cold sandwiches, im done cooking for the night. I hate burns!!! They throb forever!!!!

Oh, no! Did you put aloe on right away? Ice cube helps too, but has to be right when you get the burn.....the breads sound very yummy!

Oh, dear! Burns do throb. Hoping it heals quickly.

Everything sounds scrumpdillyicious!

Leftovers and also Brussel sprouts. 3 Grandies are coming for a sleepover. Woohoo!

Somehow I lost this thread but glad I found it again.

Made a cabbage casserole last night for supper. Had left-over cabbage casserole and kielbasa tonight. Bardzo smaczne (Polish for "very tasty") ☺

Ouch - I hate burns too. Feel better. Get a prescription and keep Silvadene cream on hand.

Going to get some Silvadene, Victor. I'm not familiar with it, but I always come away with burns when I'm doing lots of cooking. Thanks

No, I never heard of it either, but sounds like something to have on hand.....bringing potato salad to the party tonight, then I'll get to the 10:00 service......