Memories and healthy recipes for your dinner table.

Recent Posts

Double Chocolate Brownies

Valentine’s Day would not be the day of love without celebrating with some form of chocolate. For the ultimate chocolate Valentine’s Day dessert I highly recommend molten lave cakes. They may seem a little intimidating but are well worth the adventure. It is true Moten […]

Ways to Say I Love You! on Valentine’s Day

Valentine’s Day is not far afoot. What do you have planned to surprise your little, and big, cuties on the day of LOVE? We have a few ideas to tickle your loved ones pink come the 14th.

Garlic Prime Rib

The common consensus regarding the proper way to season Prime Rib is a little salt and pepper. The meat is so flavorful that nothing else is needed. I agree. The worst experience I had with prime rib was at a restaurant whose chef covered the slab of beef with an assortment of herbs; most influential was rosemary. However, I have to vere away from traditional opinion and recommend this recipe for garlic crusted prime rib.

Lets talk meat. First the word Prime refers to the grade of meat not the cut. Prime meats are only sold to restaurants. You will not find a package labeled prime rib at the local supermarket. If you do not have a local butcher shop it is possible that warehouses such as Costco or Sams will carry Prime Rib. Otherwise you can use a Rib-Eye Roast from the supermarket. Choose between a bone in roast, called a standing rib roast, or boneless. When choosing a boneless roast ask the butcher to tie it for you.

Source: Chef Mike
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 125 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Do not cover with aluminium foil.

February Website Review: ChessJam

ChessJam began as a “What If?” idea in February of 2009 in response to an archaic cache of online chess websites. According to the ChessJam site the founders Greg and Sean, two avid chess players, wanted to determine which of the two was the uno supreme […]

Barbecue Chicken Pizza

When I was little I loved Pizza Hut pizza. The crust was so thick and crunchy on the outside and so soft and warm on the inside. Each slice had the perfect ratio of sauce to cheese. Of course if it was not a special […]

Pesto Chicken French Bread Pizza

Super Bowl Sunday is set for February 6th. If you are not heading to the Cowboys Stadium then it is time to plan your home turf game menu. This year we’ve got a pizza bar theme. The two contending teams are the Gourmet Pesto Chicken French Bread Pizza and my personal favorite the BBQ chicken pizza.

Source: Stolen Moments Cooking
1/2 – 1 lb. boneless, skinless chicken breasts
Salt and pepper or type of poultry seasoning
2 loaves French bread, halved lengthwise
1 – 1 1/2 cups pesto
2 cups Italian or pizza blend cheese
1 large tomato, sliced

Season chicken breasts to taste. Bake at 350 degrees until fully cooked, about 30 minutes. Let cool and cut into thin slices.

Spread pesto on each of the four halves of bread. Evenly layer the chicken pieces on top of the pesto.

Cover completely with cheese and bake at 350 degrees for about 10 minutes, until cheese is completely melted and lightly golden brown.

Family Togetherness: Winter Olympics

The first winter Olympics took place on this day in 1924 in Chamonix, France. The olympics used to be a major highlight when I was a child. I loved watching the daring athletes perform amazing feats to compete for the gold. What an exhilarating feeling to know […]

Shrimp Linguini Alfredo

I had a pint of heavy cream left over from a Slovian nut roll I made for Three Kings Day. I really hate it when I have to throw expired goods away. Like the four pears that ended up in the trash because I kept […]

Family Togetherness: New Year Treasure Box

Photo and Art of decoupage box by: Haru

It is a brand new year with many amazing possibilities. The kids and I spent New Year’s weekend going through a box of my belongings from long ago that my mom sent to me for Christmas. The box was filled with old letters from another lifetime and volumes of classic literature. The kids were delighted by the colorful array of cards. The New Year Treasure Box is a fun way to hang on to all the treasures and maybe even a few nuggets of coal.

During the month of January gather the family together to decorate envelopes or small boxes to hold their personal treasures.

Treasures can be the recording or lyrics to a favorite song, tickets to a memorable concert, a journal entry, pictures, art, trinkets from a vacation or outing, a dream, a wish…. anything that makes a memorable impression.

At the end of the year on New Year’s Eve or New Year’s Day during a scheduled family time give everyone the spotlight to share their favorite treasures. The New Year treasure box gives us, the parents, a clear view of our children’s interests by what they view as treasures. We may even find that what we thought was a treasure at the beginning of the year is of no interest later on. Pick a few of the most treasured pieces to reamin in the box. The rest may be disposed of or placed in a separate remembrance binder or box.

*This activity can also be done by hanging a string on the wall. Clip the treasures to the string.

Shepherds Pie with Mashed Cauliflower and Potatoes

Shepherds Pie is a meat pie dating back to the Middle Ages. Traditionally “Mutton Pie” was made using lamb or mutton and vegetables baked in a thick pastry shell called a “coffyn”. The pastry was thick, tough and inedible. The “coffyn” was a type of […]