Prime Rib Roast

Ingredients
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 cup red wine
2 cups rich chicken stock
2 bay leaves
Directions
Preheat the oven to 450 degrees F.

In a small bowl combine the, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.

Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.

Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.

Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.

Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.

Chicken Piccata

Chicken Piccata Recipe- Chicken is not fried in oil and there is no butter added to the recipe.

1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp extra virgin olive oil
2 cloves garlic
1/2 cup onion (diced)
4 4 ounce boneless, skinless chicken breasts
1/2 cup low sodium chicken or vegetable broth
1/4 cup white wine
1 Tbsp capers
1 lemon (juiced)
Preheat the oven to 200°F.

Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini). Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.

Place flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken. Shake all the excess flour off each piece.

Spray a non-stick pan with Pam spray and turn the heat to medium. Place the chicken pieces and cook so each side browns, 4 minutes each side. I do not add butter or oil during this cooking process. When chicken is browned set aside on a plate.

In the same pan that the chicken was cooked in, add the olive oil, garlic and onion. Cook until soft and then add the wine. The liquid should come to a rolling boil and scrap all the brown bits that were on the bottom of the pan. Add the chicken broth, lemon juice, and capers. Stir and place the chicken pieces back into the pan. Place pan in oven for 10 minutes.

Serve with fresh lemon slices as a garnish.

Homemade Dijon Salad Dressing

Dear Readers,

Making homemade salad dressing is really simple and you can control the amount of fat. Many of the bottled salad dressings that are on the shelves contain a lot of additives, oil, and sugar that is unnecessary. The idea of adding sugar to salad dressing is strange. The idea is accenting the vegetables and lettuce not dreading it with high calorie, sugary goop. I make a light and simple salad dressing that is healthy and fresh tasting. Enjoy my recipe.


3 large garlic cloves (minced)
1/2 juice of fresh lemon
2 tbsp champagne vinegar
2 tbsp Dijon mustard
2 tbsp olive oil
pinch salt
pinch fresh ground pepper

Directions:
1-In a blender add the garlic, lemon juice, vinegar, and Dijon mustard. Blend until all ingredients are well incorporated. While blender is on slowly drizzle in the olive oil.

2-Add the salt and pepper. Taste to make sure the flavor is well blended.

3-For a less tart dressing add in another 1 tsp of olive oil. This is optional.

Homemade Apple Sauce- Unsweetened

Dear Readers,

Hope everyone has enjoyed apple picking this year. The season is coming to and end and I am sure many of us have left over apples. One of the best things you can make is home made applesauce. Here is a really simple recipe and doesn't include any added sugar. I feel the flavor with a little fresh lemon and cinnamon is enough for this recipe. Remember, creating great natural apple flavor is the key to this recipe..not sugary fruit. Enjoy!

Ingredients:
5-6 apples (any)
1/2 cup water
1 tbsp lemon juice.
1/2 tsp cinnamon

Directions:
1-Peel, core and cut up 5-6 medium apples into big chunks.
2- In large sauce pan place apples and 1/2 cup water, 1 tbsp lemon juice, and cinnamon.
3- Heat to boiling and then turn heat down to medium low. Simmer the apples until soft. About 10-15 minutes.
4-Remove sauce pan from stove. Use an immersion blender to blend the cooked apples to a smooth consistency. If you do not have an immersion blender you can always use a traditional blender.
5- Serve warm.




This is the immersion blender that I use.
Brand:Cuisinart

Stuffed Mushrooms

Dear Readers,

Below is a simple appetizer of side dish you can make for your holidays gatherings. Traditionally, sweet Italian sausage can be added to the mixture. I added instructions for mushrooms filled and not filled with sausage. If you are calorie conscious omit the sausage. You can always opt for chicken sausage as a replacement.

Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Pam Olive oil Spray
2 sweet italian sausage (optional)



Directions
1-Preheat the oven to 400 degrees F.

2-If you are putting sausage in your crumb mixture than follow this step. If you are not, skip this step. With a small knife lightly cut a slit in the sausage casing. Take out the sausage meat and through the casing away. Cook the meat in a small skillet until brown. When cooked cut up the meat into little pieces and put aside.

3-In a bowl stir the bread crumbs, Pecorino Romano, garlic, parsley, salt and pepper, to taste, and 1 tablespoons olive oil in a medium bowl to blend.

4-If you are deciding to use the sausage then follow step 3 however do not add the olive oil.

5-Spray a heavy large baking sheet with Pam olive oil. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Lightly spray the tops of the mushrooms with Pam spray. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Pumpkin Pie-A Healthier Take

Dear Readers,

Thanksgiving is next week and I am sure you are preparing your menu. Besides the turkey, dessert is one course that all of us look forward to. This pumpkin pie recipe is on the lighter side as compared to the traditional pumpkin pie recipe or store bought one. Below are the comparison between the traditional and healthy version:

Pastry
1/2 teaspoon salt > 1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening > 1/4 cup vegetable oil

Filling
2 eggs > 3 egg whites or 1/2 cup fat-free egg product
3/4 cup sugar > 1/2 cup sugar
1/2 teaspoon salt >1/8 teaspoon salt
1 can (12 oz.) evaporated whole milk > 1 can (12 oz.) evaporated fat-free milk

Each slice is about 230 calories

makes:8 servings

Pastry w/o butter

1 1/4 cups Gold Medal® all-purpose flour
1 tsp sugar
1/4 tsp salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk

Filling
3 egg whites
1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

Directions

1. Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
2. In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
3. Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Traditional Pie Crust

Makes 2 disks for 9" pie pan

Ingredients

All Butter Crust
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 tsp salt
1 tsp sugar
6 to 8 Tbsp ice water

Directions
1 -Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2-Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3-Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4-Follow you pie recipe to finish the pie.