Carrot & Raisin Salad
2 TBSP lemon juice 1 TBSP extra virgin olive oil 2 TBSP chopped fresh mint leaves 1 TBSP minced fresh chives pure salt to taste 1 lb carrots (about 4 large), peeled & shredded 1/4 cup raisins (or a 1 oz box) In a salad bowl, whisk together the lemon juice, oil, mint, chives, and salt to taste. Add the carrots & raisins & toss well. __________________________________________________________________________________ SIDE NOTES: ~ I’m a big fan of carrot salads, and this is a good one! It’s very easy to throw together, especially if you shoot the carrots through a...
Read MoreEasy Spinach Artichoke Dip
1 14-oz can quartered artichokes packed in water, rinsed and drained 1 cup packed spinach leaves (fresh or frozen) 6 oz cream cheese 1/3 cup freshly grated parmesan cheese 1/4 cup mayo 1/4 cup sour cream 1 TBSP lemon juice 1 tsp crushed red pepper flakes (optional) 1/4 tsp pure salt 1/4 tsp garlic powder Combine everything in an oven proof baking dish. Bake at 375 for 30 mins — give or take — until it’s bubbly and looks good! ________________________________________________________________________________ SIDE NOTES: ~ We munched on this with pieces of warm, sour dough bread while...
Read MoreMexican Hot Chocolate
1/4 cup plus 2 TBSP cold water 2 TBSP natural sugar 4 tsps cocoa or cacao powder 1/4 tsp cinnamon 1/8 tsp ground cloves 1/8 tsp nutmeg pinch of pure salt 1 & 1/2 cups milk 1/2 cup cream 1/4 tsp pure vanilla extract Combine the first 7 ingredients (up to and including the salt) in a small saucepan over medium-low heat, whisking occasionally until everything is dissolved (3 – 5 minutes). Add the milk , raise the heat to medium, and whisk frequently until very hot, but not boiling (about 10 mins). Add the vanilla and cream, continuing to whisk until heated through (about another 5...
Read MoreFool Proof Roast Beef
One boneless chuck-eye or eye-round roast Garlic-Herb-Rub or salt and pepper to taste Preheat the oven to 500 degrees for 20 minutes to get the walls of the oven hot (will hold the heat longer). Place roast in a roasting pan and rub the lean side generously with garlic-herb-rub (or simply season with salt and pepper. Turn the roast fatty side up and season that side as well. Leave the roast fat side up (as the fat melts, it bastes the roast). Place the roast (uncovered) in the preheated oven and reduce the temperature to 475 degrees (do not add water to the roasting pan). Roast for seven...
Read More2-Ingredient Roast Beef Pan Sauce
1/3 cup red wine 1 cup beef broth After removing your roast from the pan, (or while it’s being carved), set the roasting pan over medium-high heat. Add red wine, scraping pan bottom with wooden spoon to loosen brown bits. Simmer until wine reduces to a glaze — about 2 minutes. Add broth and simmer until sauce reduces and thickens slightly — 1 to 2 minutes longer. Cut roast into thin slices, adding meat juices to pan juices. Serve immediately with juices passed separately. So simple, so quick, so delicious! The sauce is from Cook’s Illustrated September 1996 edition, and came...
Read MoreRoast Beef Sandwich Spread
2 TBSP high quality mayo 1/2 TBSP Worcestershire sauce 1 tsp mustard Mix _________________________________________________________________________ SIDE NOTES: The kids are happy when I make roast beef on a Sunday night. That means left over roast beef sandwiches for lunch all week long! And they really like this easy spread I made up on the fly at some point. I’ve been using it for roast beef sandwiches ever since. Hope you enjoy!...
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