ASPARAGUS AND MUSHROOM STIR FRY
1 Lb Asparagus
1 Lb Whole Mushrooms, cut into quarters
2 Tbsp Sesame Oil
½ Cup Vegetable Broth
2 Tbsp Soy Sauce
1 Tsp Sesame Oil
2 Garlic Cloves, Minced
In bowl, add all sauce ingredients and stir. Set aside.
Cut mushrooms into quarters and cut asparagus into 1-2 inch pieces.
In large skillet or wok over med-high heat, add 2 Tbsp sesame oil. When hot, carefully add mushrooms and cook about 2 minutes. Add asparagus and cook another 3-4 minutes, stirring often.
Add the sauce and cook a few more minutes until the vegetables reach your desired tenderness.
If you want the sauce thicker, you can add a tbsp. of cornstarch.
OVEN ROASTED SAUSAGE AND POTATOES
1 package of smoked sausage, sliced into rounds (I used Green Onion Sausage, so use the sausage of your choice)
1 Onion, Chopped
3 Large Russet Potatoes, peeled and chopped into cubes
Dried Thyme – just a small pinch
Preheat the oven to 400.
Line a large baking sheet (with sides) with foil, and drizzle with olive oil. Set aside.
Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a 2-3 Tbsp of olive oil and season to taste with salt, pepper, paprika and dried thyme (light on thyme, just a pinch). Toss together with your hands until everything is evenly mixed. Pour mixture onto the baking sheet, and spread evenly.
Place into the preheated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender.
BANANA WALNUT CHOCOLATE CHIP COOKIES
1 ½ Cup Flour
1 Tsp Salt
½ Tsp Baking Soda
1 ½ Sticks Butter, Softened
½ Cup Sugar
½ Cup Packed Brown Sugar
1 ½ Tsp Vanilla
1 Ripe Banana, Mashed
1 Cup Oats
1 Cup Semi-Sweet Chocolate Chips
½ Cup Walnuts, Chopped
Preheat oven 375
In bowl, mix together flour, salt and baking soda.
In mixer bowl with paddle attachment, mix butter and both sugars on medium speed until fluffy. Reduce to low and add egg and vanilla. Mix in banana. Slowly add flour mixture until just combined. Stir in oats. Fold in chocolate chips and walnuts.
Using 1 ½ inch scoop, drop dough onto baking sheet lined with parchment paper or foil, spacing 2 inches apart. Baking cookies for 12-13 minutes until golden brown. Let cool for 5 minutes and then transfer to wire rack to completely cool.
CARAMELIZED ONION AND BARLEY SOUP
2 Tbsp Olive Oil
1 Onion, Chopped
Few Squeezes of Honey
A Dash of Red Wine Vinegar
1 Tbsp Tomato Paste
½ Tsp Dried Rosemary
½ Cup Pearled Barley
1-2 Carrots, Chopped
5 Cups Beef Broth
In pot, add olive oil and heat on medium. Add onions. Mix onions with heated oil and then squeeze in some honey and a dash of red wine vinegar. Mix well. Continue cooking onions, stirring frequently, until they are very soft. Once your onions are soft and brownish, add tomato paste and stir to mix. Add rosemary and mix to combine. Add broth and carrots. Once your broth comes to a boil, add barley and cook over med-low heat for about 20 minutes until barley is soft like al dente pasta.
Soup is actually better the longer it sits because the barley will absorb the broth and will thicken up.
ROAST BEEF PRIME RIB ROAST WITH HORSERADISH SALT CRUST
1 (3 rib) prime rib beef roast, about 6 pounds
5 Garlic Cloves, Smashed
¼ cup Prepared Horseradish
Needles from 2 Fresh Rosemary Sprigs
½ Cup Sea Salt, don’t use table salt use sea/kosher
¼ Cup Black Pepper
½ Cup Olive Oil
*Serve with Whipped Cream Horseradish (recipe follows) and Au Jus for dipping
Preheat oven 350.
Lay beef in large roasting pan with bone side down.
In small bowl, mash together garlic, horseradish, rosemary, thyme, salt, pepper and olive oil to make a paste. Massage paste generously over the entire roast.
Put pan in oven and roast the beef uncovered for about 1 ½ to 2 hours for medium-rare (approximately 20 minutes per pound). Check internal temperature in several places (thickest best) with instant read thermometer until it reaches 125 degrees. If you want more medium, cook a little longer. Once you reach the temperature you want, remove beef to carving board and let rest for 20 minutes before slicing. Break off crust before slicing.
WHIPPED CREAM HORSERADISH
1 Cup Whipping Cream
¼ Tsp Garlic Salt or Seasoned Salt
2 Tbsp Prepared Horseradish
Pinch of Tony’s Chachere
Dash of Tabasco
In mixer with whisk attachment, whip cream on med-high until stiff peaks form. Fold in garlic salt, horseradish, Tony’s and Tabasco until well mixed.
TWICE BAKED POTATO
Bacon, Cooked and Crumbled
Salt, Pepper to Taste
Preheat oven 350
Scrub potato with water in sink and poke several holes in potato with knife. Wrap potato in plastic wrap and place in microwave 5 minutes and then flip over and put on another 3-5 minutes depending on size of potato. Once potato is soft, remove and place on cutting board.
Carefully cut potato in half long ways. Carefully scoop out potato without breaking the skins. Place scooped out portion in bowl.
Add butter to bowl and mix until creamy. Add whatever toppings you desire (bacon, cheese, sour cream, green onions, etc.). Add Salt and Pepper to taste. Mix well.
Spoon mixture back into your potato skins until full and all mixture used.
Place a pat of butter on top of your potatoes and bake in oven until top browns a little.
ROASTED GARLIC MUSHROOMS
16 Mushrooms, stems removed
3 Tbsp Vegetable Oil
8 Tbsp Butter, Softened
3 Cloves Garlic, Minced
2 Tbsp Fresh Thyme, Chopped (1 Tbsp Dried)
1 ½ Tbsp Lemon Juice
Salt and Pepper to taste
½ cup Italian Bread Crumbs
Preheat oven 400.
Add vegetable oil to fry pan and heat. Once oil is hot, add mushrooms and lightly fry cap side down for 20 seconds. Remove and arrange cap side up in shallow roasting pan.
In a small bowl, mix together butter, garlic, thyme, lemon and seasoning. Spoon mixture into each mushroom cap. Lightly sprinkle breadcrumbs on top of each cap.
Bake 10 minutes.