CRAZY GOOD Prime Rib

This is the absolute perfect prime rib.  I'm over the moon from how good this turns out... Better than ANY restaurant I've had it at!  Do not worry that cooking at 500 will burn the roast, it creates that yummy crust created by the garlic and thyme.

8 Pound Prime Rib Roast
6 T. Minced Garlic
2 T.Olive Oil
5 T. Kosher Salt
2 T. Black Pepper
2 tsp. Thyme 
2 tsp Rosemary

Preheat oven to 500 degrees

Place the roast in a roasting pan with the fatty side up.

Mix together the garlic, olive oil, salt, pepper, rosemary and thyme. 

Spread the mixture over the fatty layer of the roast

Let the roast sit out until it is at room temperature, no longer than 1 hour. 

Bake the roast for 20 minutes in the oven

Reduce the temperature to 325 degrees F 

Continue roasting for an additional 60 to 75 minutes. 

The internal temperature of the roast should be at 135 degrees F  for medium rare.

Remember the roast continues to cook as it sits

Remove the roast and tent with aluminum foil...do not bunch the foil around it or it will get soggy

Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Place the roast on a cutting board with a groove around the outside to catch juices.

Roasted Muscovy Duck

This duck is amazing and SUPER easy to make. 
Just rub on the seasonings and throw it in the oven. 
I used a Muscovy duck, but any duck works for this recipe. 
I find a savory duck is far more popular in a group dinner rather than the sweet duck you usually have.

The day before...

Rub  
2 tsp. Seasoning Salt 
1/2 tsp. Accent
2 tsp. Minced Garlic
1 tsp. Pepper
2 tsp. Paprika 
into the skin and the cavity of the duck.
*Add a halved lemon or orange inside the duck for added flavor(optional) 
Keep the duck covered in refrigerator until ready to roast.

The day of cooking...

Preheat oven to 400 degrees. 

Slice or poke holes in the duck's skin. Not the meat, only the skin, this is very important.

Place duck in a roasting pan.

Roast duck in preheated oven for 1 hour.

Reduce  oven heat  to 350 degrees.

Spoon pan juices over bird, and continue cooking for 45 more minutes.

Baste duck again, and cook for 15 more minutes, or until golden brown.

                               ENJOY!!!

For Duck with Sauerkraut ...
*When your duck is almost done, after you have turned your oven heat down to 350 degrees... pour off most of the fat,  and add 1 jar of  rinsed sauerkraut and seasonings if you desire(I like caraway seeds, paprika and a bay leaf).Bake as directed the rest of the way. Spoon sauerkraut around the plated duck.

*Another way is to just season your rinsed sauerkraut, and fill your duck cavity with it, This is a bit greasier kraut, but the  taste is DIVINE!

Instant Pot Taco meat from Frozen Ground Beef

• Place a trivet in the bottom of your Instant Pot.
• Add 1/2  cup water for every pound of meat and seasoning.
• Add frozen ground chuck on top of the trivet, in one big frozen chunk.
• Lock the lid, close the sealing valve, and select 20 minutes of pressure cooking on high (manual button) per pound of meat.
• Open lid after releasing pressure. Use saute' setting to finish cooking meat breaking it apart.
• Add more water if needed depending on how moist you like your meat.

Please note...this recipe is using ground chuck . If your beef is not super lean you will have to drain the fat off, so do not add your seasoning until after the 20 minute processing time.I would add it when you saute' the meat..

Low Carb Salmon Patties

You’ll love the taste of these salmon cakes because it takes a different approach at making salmon taste even better. If you love salmon but have grown tired of the same old presentation, give these salmon cakes a try and you’ll find that they’re easy to make and even easier to eat!

I get this bread at Walmart, and it is a life saver! You can use any flavor you like. The white bread has 35 calories and 6 net carbs per slice, wheat has 35 calories and 5 net carbs per slice and are fantastic tasting.  No High Fructose Corn Syrup. I practically skipped out of the store the first time I found this!

When shopping, be certain to check the sell-by date so that you know you are getting the freshest bread possible. Store bread in a room temperature setting, away from heat sources like microwave ovens and stoves.Just be warned this is not a gluten-free product and you’ll likely have to play around with your insulin dosing based on how you respond to high-fiber counts if you are diabetic.

VIDEO HERE....

1. 1 Can Salmon
2. 1/2 tsp. Old Bay Seasoning
3. Diced green pepper to taste
4. Diced onion to taste
5. 1 tsp. Dill
6. 4 T. Mayo
7. 1/2 tsp. Dijon Mustard
8. 1/2 tsp. Worcestershire Sauce
9. 1 Egg
10. Dash smoke flavor or 1 tsp. Bacon Grease
11. 1/2 Cup low carb bread crumbs
12. Rip 3 slices of Healthy Life bread into small pieces, and toast lightly in oven to get as much moisture out as possible. Then crumble before adding to salmon mixture.
13. I used fresh cooked salmon for these, but almost always I use canned salmon, your choice...
14. Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.
15. Add onion, bread crumbs, green pepper, Old Bay, dill, mayonnaise,Worcestershire, Dijon mustard, smoke flavor/bacon grease and egg. Stir until well blended.
16. Shape the mixture into patties about the size of an average burger or less.
17. Cook in oil {I use 2 T. Olive oil, and 2 T.Butter} in skillet over medium heat until browned on each side. Turn only once while frying, or they may fall apart.
18. Note: The mayonnaise helps the patties hold their shape, adds flavor, and keeps them from being too dry.
19. Sauce....Mix 5 T.Mayo, and 2 T. ketchup and a dash of mustard....Delish!!

Tipsy Chicken {beer can chicken but better}

 Video

Preheat  grill for medium-high heat, about 375 degrees F (190 degrees C). Place the full can of wine in any empty can  in the center of a plate.

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of wine with the legs on the bottom; keep upright. Sprinkle seasoning all over top , sides and cavity of the chicken. 

Place the chicken, standing on the can, then on a pie plate , casserole dish or dutch oven. I like a high sided pan, so she doesn't fall over drunk...lol. Then place on  the preheated grill. Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An  thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the  can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.


I hope hubby has a sense of humor tonight for dinner...she was dancing on the hot coals sippin' wine...

Bacon Burger Bombs

Can I just say these are THE BOMB ! 
Meatballs inside an onion...wrapped in bacon, grilled  crisp...then slathered in sauce....

Ingredients

• 2 pounds ground beef
• 2 eggs
• ½ cup bread crumbs 
• ½ cup Parmesan cheese or/and shredded cheddar
• 1 tsp. soy sauce
• 1 tsp. Worcestershire sauce
• 1/2 cup ketchup
• 1 tsp. minced garlic
• 3 large yellow onions 
• 1 package bacon
• ½ c. favorite BBQ or teriyaki sauce

Instructions

1. Mix first 8 ingredients in a large bowl well, kneading it with your hands to incorporate all the ingredients.
   
2. Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into layers. Use the  3 larger outside layers.
   
    
3. Take a  handful of your meat mix and put it inside one onion layer, add as much needed to fill the onion . 
   
4. Continue with the rest. Amounts can vary based on onion sizes.Also don't worry if they are not perfect...the bacon will cover it.
   
5. Wrap each "bomb" with 3 slices bacon and secure with toothpicks if needed.

  Bake or grill on a rack with a pan underneath to catch grease at 450 for approx 50 minutes .

Brush your desired sauce all over and bake an additional 5  to 10 minutes and enjoy!

Pork Chops with Mushroom Gravy Low Carb~ No Canned Soup

When I think of comfort food, pork chops and gravy always come to mind. This is my twist on one of my mother's favorite dishes to prepare for the family when I was growing up. We all loved her smothered chops. This meal reminds me of home and love.

Pork Chops with Creamy Mushroom Sauce. They turn out juicy and fall apart tender. Serve with your favorite vegetable or side salad and you have a winner.Best thing is no canned soup used here and is low carb !

Ingredients

• 3 tablespoons olive oil
• 4 T. butter
• 6`8 pork chops,  about 1/2"  thick
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 1 medium onion, diced
• 1/2 green pepper diced
• 10 oz mushrooms, sliced
• 1 can evaporated milk (NOT SWEETENED CONDENSED)
• 3 garlic cloves, minced
• 1 container chicken broth 32 0z.

Directions

 Heat large skillet over medium  heat. Add 4 tablespoons butter and gently saute mushrooms, garlic, green pepper and onions until onions are translucent but not brown. 

Remove from pan along with any drippings and set aside.

Use paper towel to pat pork chops dry, season with salt and pepper, and arrange in hot skillet with the olive oil in single layer. Cook until brown on first side, flip and brown on second side. 

Remove pork chops and layer in a deep casserole dish .

Add onions and mushroom mixture  including an drippings over the top of all the chops

Add chicken broth to the skillet that you just browned your pork chops in. Bring to boil, reduce heat to low, and  simmer 30-40 min. until  it is reduced by half or maybe a bit more. Make sure to scrape all the brown goodness off the bottom of your pan as this will add awesome flavor, and give your gravy  a great golden brown color.  

Turn off heat and let cool for 15 minutes. Add your evaporated  milk , stir well. This is your gravy.

Pour gravy over pork chops and mushroom mixture . Cover casserole dish with a lid or aluminum foil and bake at 350 for 45 minutes. 

*Extra gravy may be served in a bowl on the side. (Recipe makes 5 cups gravy.)

                                                          ****** OR ******

 I freeze  half  of mine for soup later. I just saute some meat and veggies then add the gravy and simmer on low for 20 minutes. Very yummy.Be careful not to boil this gravy on high, as it could curdle on you due to the milk in it.