Amazing garlic roast

So I don’t usually go out of my way to cook a nice Sunday meal – but mum used to. I think all mums do, or did and I felt like my man deserved something that he would really enjoy – a nice hunk of meat πŸ™‚

So this week while doing my grocery shopping, I slowly sauntered down the meat cooler and settled on a small boneless piece of prime rib roast. I don’t like to buy huge cuts of meats because I only like certain leftovers. I know, picky picky, but that’s just me.

This 4 pound piece of meat was enough to feed Chris and myself, as well as a friend we had over for dinner last night, with a small slice leftover for Chris’ lunch while I’m at work. I served the roast with roasted carrots and potatoes [that I cooked separately] and peas and I was quite satisfied and almost didn’t have room for the pecan pie the boys picked up!

Let me tell you now just how delicious this roast made my home smell for the couple hours it was cooking…and I’m not a huge red meat fan but I actually enjoyed my roast! I would definitely recommend it for first time roasters πŸ˜› I got this recipe from allrecipes.com, my absolute favorite place to go for new recipes!!! I followed a few tips posted by other reviewers and reduced the initial cook temp by 40 degrees to avoid burning and it turned out perfectly πŸ™‚

Garlic Roast

  • Five lb prime rib roast
  • 8-10 cloves garlic minced, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary, which the recipe didn’t call for, but I thought it needed.
  1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper, thyme and rosemary. 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.
  2. Preheat the oven to 460 degrees.
  3. Bake the roast for 12 minutes in the preheated oven at 460 degrees, then reduce the temperature to 350 degrees and cook for 10 minutes then reduce to 325 degrees and continue cooking until roast reaches an internal temperature ofΒ  160 degrees for medium rare – USE A DIGITAL THERMOMETER AND IT WILL TURN OUT PERFECT!
  4. Allow the roast to rest for 10 or 15 minutes [in a tinfoil boat] before carving so the meat can retain its juices.
My perfect roast before it hit the oven

My perfect roast before it hit the oven

Sliced and ready to enjoy

Sliced and ready to enjoy

Roasted Garlic Hummus

This Delicious roasted garlic hummus is super easy to whip up, and good for you too! Roasting the garlic gives it such a wonderful flavor, and takes away some of that pungent taste you sometimes get with raw garlic! It also covers the taste of the tahini (which is essential to hummus) which some people seem not to like… We love it around here and I think YOU will too πŸ™‚

Hummus with fresh veggies

Hummus with fresh veggies

Roasted Garlic Hummus

  • 2 cups cooked chick peas
  • 1 large head of roasted garlic – RECIPE BELOW
  • 2 TBSP tahini (sesame seed paste)
  • 3-4 TBSP Extra Virgin Olive Oil (add extra Olive Oil when roasting garlic so the oil has that extra garlic taste!)
  • Juice of one lemon
  • 1/4 TSP Sea Salt
  • 1/8 warm water (if needed to thin hummus)
  1. Rinse chick peas and add all ingredients to food processor or blender. Scrape down sides as needed. Transfer to serving dish when well blended.
  2. Sprinkle with paprika, and garnish with some parsley if you feel the need πŸ˜›

HOW TO ROAST GARLIC

  1. Pre-heat oven to 350 degrees.
  2. Cut top quarter of garlic off so garlic is exposed.
  3. Place in a tinfoil boat in an oven safe container and add about 4 TBSP of OLIVE OIL so that you will have plenty to use for this recipe. Make sure garlic is covered with tinfoil, but not sealed.
  4. Cook for about 30 minutes or until you smell the delicious garlic aroma.
  5. Let cool and squeeze out garlic and pour out oil.

You can store this roasted garlic in the fridge for up to a week!

Enjoy with cut up veggies, crackers and cheese, hunks of pita or on whatever you like.

Whenever I make this recipe I split the dip into two tubs when I’m done and throw one of them into the freezer. This way I have a delicious snack ready to go if I know people are coming over. Just take out a few hours prior to use to allow it to defrost.

Caramel-Walnut, Strawberry and Blueberry Cheesecake MINIS!

I have been wanting to try this recipe for quite some time since we’ve had a giant tub of cream cheese lingering in the back of the fridge, nearing expiration, but have always been a little stand offish when it comes to cheesecake recipes from past ‘not so great’ experiences.

I went ahead and tried a cream cheese related recipe – CRESCENT CREAM CHEESE DANISH ROLLS. They rolls were AMAZING
and it gave me the confidence needed to whip up these cheesecake minis!

I used the Strawberry Jam that Momma and I made the other day, Caramel Ice Cream topping and Walnuts, and a Blueberry glaze that I whipped up from some fresh berries πŸ™‚

After Chris stopped making giddy lil’ kiddie noises, he gave me a big smile and thumbs up on all the flavours. [Although I made him pick his favourites for future reference…he said Blueberry and Strawberry, while I really liked the Caramel Walnut!]

The recipe DOES NOT call for a “minis” springform pan, just a paper and tin baking cup!

Caramel Walnut, Strawberry and Blueberry Cheesecake MINIS!

It is really important for this recipe that you take the cream cheese and egg out of the fridge a few hours prior to the commencement of baking. Cheesecake works best when cream cheese and egg are at room temperature. Another thing to remember is not to overbeat your batter. Batter is done when a smooth and creamy texture is reached [on LOW SPEED]. If a few lumps still remain, let batter sit at room temperature for 10-15 more minutes and then beat again.

For a full list of cheesecake tips and techniques I found this great website! Check it out before you begin! Cheesecake 101

Caramel, Blueberry and Strawberry Cheesecake Minis!

Caramel, Blueberry and Strawberry Cheesecake Minis!

For Approximately 24 Cheesecake Minis:

Crust:

1 Cup Graham Cracker Crumbs

1/4 Cup Butter, Room Temperature

1/4 Sugar

  1. Mix all ingredients until all crumbs are incorporated. Should look darker and damp.

Crust in the making

Filling:

1 1/4 Cup Cream Cheese

1/2 Cup Sugar

1 Egg

1/2 Teaspoon Vanilla

I also added a big spoonful of sour cream for some extra kick!

1. In a mixing bowl, beat room temperature Cream Cheese and Sugar on low until smooth.

2. Add egg and Vanilla and beat again on low until smooth.

3. Scrape down edges of bowl periodically so that all batter hits blades.

Smooth Creamy Batter
Smooth Creamy Batter
  1. Preheat oven to 350 degrees. Line tin cups with paper cups.

  2. Place a bit of Graham Cracker into each cup and press firmly into bottom. [Probably around a Tbsp. or so. If Crumbs are not pressed firmly, crust will fall apart]. Make sure to save a bit of Graham Cracker crumbs to sprinkle on top of finished minis.

  3. Once all crumbs are pressed down spoon batter into cups almost to the top.

  4. Bake for 15-20 minutes depending on your oven time and keep a close eye on cheesecake in the last 10 minutes of baking. [While baking cheesecake will look shiny, when it’s finished it will look dull].

Enjoy!!! πŸ˜‰

Cool for a few hours or even overnight and top with preferred topping.

Another way to tell if cheesecake is done: if you tap cups and batter jiggles they are not done, or if the center of cheesecake falls when cooled. Cheesecake is DONE BEFORE IT CRACKS! It also continues to cook for a few minutes [much like meat] when you first take them out of the oven because of the residual heat…if cheesecake looks “done” in pan, it will overdone on your plate.

I decided to whip up a BLUEBERRY GLAZE for some of my minis and here is THAT recipe! [You can use this for Strawberries as well].

1 Cup Berries

1/2-3/4 Cup Sugar

1 Cup Water

3 Tbsp. Cornstarch

Blueberry Glaze thick and bubbly
Blueberry Glaze thick and bubbly
  1. Crush berries and cook [med-high heat] in water for two minutes.

  2. Add Sugar and Cornstarch and stir until thick and bubbly [increase heat as needed

For strawberries add a few drops red food colouring.

More Cups before they hit the oven and my reserved crumbs for sprinkling.
More Cups before they hit the oven and my reserved crumbs for sprinkling.
Cooking cups look SHINY
Cooking cups look SHINY
Finished cups look DULL
Finished cups look DULL
Pretty Carmel-Walnut, Strawberry and Blueberry Glaze Mini Cheesecakes
Pretty Carmel-Walnut, Strawberry and Blueberry Glaze Mini Cheesecakes

This recipe is a definite keeper <3
This recipe is a definite keeper ❀

BE CREATIVE and pick whichever flavours you like best! Crush up some Oreoes, or Nilla Wafers to use for Crust instead of Graham Crackers. And be sure to let me know how it works out for you πŸ™‚

Healthy Homemade Pesto Pizza

Asiago, Chicken and Broccoli Pesto Pizza

Pesto, Asiago, Chicken PIZZA [a mini]

  • One whole Wheat Pizza Dough

  • Fresh Pesto for Sauce

  • Asiago and Mozzarella Cheese – Shredded to taste

  • Cooked, Seasoned, Chicken – In strips, to taste

  • Broccoli, Chopped – To taste

  1. Preheat oven to 450 degrees and Flour Ball of Dough. Let it rise about 20 minutes before rolling and bakingβ€”doing so makes a big difference in the texture.

  2. Stretch out Pizza Dough to desired size on Cookie Sheet or Pizza Pan. Fresh dough sticks to EVERYTHING and flour alone is not enough to keep it from sticking [lesson learned]. A sprinkle of cornmeal on the pan seems to work.

  3. Spread Pesto on first like a sauce and then sprinkle with the Mozzarella Cheese. Then top with with Chicken and Broccoli [we also used Green Onions] and sprinkle with the remaining Asiago Cheese. This holds all the ingredients to the dough better!

  4. Insert Pizza into preheated oven and cook on bottom rack for 8-10 minutes for a crispier crust, or on middle rack for 9-11 minutes for a softer crust.

Remove pizza from oven and let stand 1 minute before cutting.

ENJOY

Last week Chris made up a delicious batch of Fresh Pesto!

We eat PASTA quite often, so this time we decided to try it on something a little different…PIZZA!

And what a great idea! We made a Whole Wheat, Asiago, Chicken and Broccoli Pesto Pizza and it was just DELICIOUS!!!We bought a fresh, Whole Wheat, Pizza dough from the Local Supermarket and split the larger piece into 3 smaller portions so that we could try 3 different, smaller pizzas [I find that we don’t eat A LOT at any one time so it’s best not to make tons of food that sometimes sits in the fridge for a week, uck].

We did notice that it was a tiny bit sharp for our tastes, so next time I would use Mozzarella cheese for the base and then sprinkle Asiago on top to give it that extra flavour. All in all a great pizza that I would definitely try again ❀

I only usually like to eat out when I know that I can’t make comparable food at home [my ‘eat out’ of choice is fish&chips *melts*] but this Pizza was ten times better than any Asiago, Chicken Pizza I have ever tried and I think that is because we made it very unique by adding the pesto layer! Definitely a great recipe and super easy to “spin up” on a Friday night ❀

Chris is a professional Pizza maker, watch him SPIN THAT SOUGH <3

Chris is a professional Pizza maker, watch him SPIN THAT DOUGH ❀

Pizza Before it hit the oven, I love the colour!

Pizza Before it hit the oven, I love the colour!

Homemade Caesar Salad Dressing with a twist!

We recently had a friend over for the night before she was off to Germany [LUCKY ;)] and we spent a little time in the kitchen cooking up a storm πŸ™‚

I decided I would like to make a Caesar Salad and instantly started gathering different recipes for the dressing!

Much to my surprise many of the recipes called for ANCHOVIES [yuck!] or ANCHOVY paste, which I’m just not down with, and neither was Chris. I did a little research and the original Caesar Salad by Chef Cardini Caesar http://www.kitchenproject.com/history/CaesarSalad/index.htm apparently had no anchovies in it, just Worcestershire Sauce [made from fermented anchovies, vinegar etc.] which gave it that distinctive taste.

A lot of recipes also either called for raw egg, or coddled egg [an egg which has been cooked in it’s shell in boiling water for only 45 seconds and then removed] http://whatscookingamerica.net/Eggs/CoddledEgg.htm.

I finally found a suitable looking recipe that called for neither Anchovies or Raw [or nearly raw] Egg and it turned out great! We modified it quite a bit and used a honey Dijon mustard instead of regular Dijon, as well as less garlic and it turned out wonderfully! Tangy and delicious and a little bit different than most I’ve tasted, and even better the next day [and day after ;)]


Homemade Caesar Salad Dressing Recipe

Homemade Caesar Dressing with a twist!

Homemade Caesar Dressing with a twist!

2 garlic cloves

3/4 – 1 cup Mayonnaise

1+ tsp honey Dijon mustard

1/2 tsp English Mustard (the dry powder)

2 1/2 – 3 tbs red wine vinegar

2 tsp Worcestershire sauce

1/2 – 3/4 cup freshly grated Parmesan cheese

Salt and pepper to taste

All of these ingredients are to taste, so have some fun with it!!!

  1. Combine and process all above ingredients in food processor until thoroughly blended.

  2. Then add to the mixture in a thin stream 1/4 cup light olive oil, while continuing to process.Β  Process until mixture is emulsified.

  3. Toss [Chopped & Washed] Romaine Lettuce with delicious mixture and serve with a lemon slice.Β  You can also top your salad with cooked Bacon, Cooked Seasoned Chicken, Croutons, Tomatoes, Onions or whatever else you like! ENJOY!

Stores for about two weeks in the fridge!

Caesar Salad and Sangria

Caesar Salad and Sangria

Close up of the delicious Chicken and Bacon Caesar Salad with our homemade Dressing

Close up of the delicious Chicken and Bacon Caesar Salad with our homemade Dressing

Yummy Peanut Butter, Butterscotch, Marshmallow Squares <3

So easy to make and turn out great EVERY TIME!

I made a makeshift double boiler to show you how it’s done if you don’t happen to have one! πŸ™‚

I usually make a half batch in a glass bread pan since it’s so sweet..I can’t eat more than a tiny piece at a time! But I have provided the full recipe below!

Peanut Butter, Butterscotch, Marshmallow Squares

Peanut Butter, Butterscotch, Marshmallow Squares

Peanut Butter, Butterscotch, Marshmallow Squares

1/2 Cup Butter

1/2 Cup Peanut Butter

2 Cups or 12 oz. Butterscotch Chips

3 Cups Mini marshmallows

Buttered 9 X 9 Inch Glass Baking Dish

  1. In a double boiler mix Butter, Peanut Butter and Butterscotch Chips until JUST MELTED! REMOVE FROM HEAT.
  2. Fold in Mini Marshmallows and transfer to Buttered Dish and top with extra Marshmallows.
  3. Refrigerate for at least one hour. Cut and ENJOY with a big glass of milk πŸ™‚

These always pop up around Christmas time. I used to love going anywhere for Christmas and pigging out on these delicious squares πŸ™‚

Very few ingredients and Prep time :)

Very few ingredients and Prep time πŸ™‚

Makeshift double boiler. A metal Bowl on top of a pot with a small amount of boiling water.

Makeshift double boiler. A metal Bowl on top of a pot with a small amount of boiling water.

Yummy Squares just like Grandma made<3

Yummy Squares just like Grandma made<3

Oven Baked Cheese and Bacon or Veggie Potato Skins

This recipe originally called for about 2 cups of oil to fry the potato skins in. I modified it and by cooking the potato skins in the oven coated in oil I was able to reduce the amount down to around one teaspoon!!! Much healthier if you stick with the veggie skins and SOOO delicious. We went out to a Restaurant last week and ordered Potato skins to compare and the ones that I made were soooooo much better!

Restaurant quality potato skins in your own home!

This recipe is enough for an appetizer for two. Double up as needed, they go fast!!!

Cheese and Bacon Potato Skins

Cheese and Bacon Potato Skins

Potato Skins

6 Small, Round, New Potatoes WASHED

Cheese shredded, your choice to taste

OPTIONAL

Bacon or Ham cooked and diced, to taste

Green Onions diced, to taste

Broccoli diced, to taste

Sour Cream to dip

  1. Preheat oven to 400 degrees.
  2. Wrap pricked and washed potatoes in tinfoil and place in preheated oven for about 45 minutes. WHY PRICK POTATOES? http://food.ivillage.com/cooking/0,,33n,00.html
  3. After 45 minutes removed potatoes from oven and remove tinfoil. Let cool briefly.
  4. Cut each potato in half and scoop out inside leaving a thin edge of potato. [This is best done when potatoes are still slightly warm as they are easier to scoop! I use a rounded metal measuring Tsp. Cuts through the potato really easily and the extra potato can be saved for potato pancakes :0 ]
  5. After you have scooped each potato place flat side down on tinfoil lined cookie sheet. Rub each potato skin with a small amount of oil until all are completely covered.
  6. Place back in oven for 10-15 minutes until they begin to crisp up.
  7. Remove skins from oven again and fill with different mixtures of Cheese, Bacon, Green Onions and Broccoli, or whatever you like. Leftover Chili makes a great potato skin!!!
  8. Stick back in oven until cheese melts, approximately 4-5 minutes.
  9. Let cool slightly and serve with sour cream or your choice of dip.

Scoop out inside leaving a 1/4 inch layer of potato. Lay down on covered cookie sheet and cover with a tiny amount of oil

Scoop out inside leaving a 1/4 inch layer of potato. Lay down on covered cookie sheet and cover with a tiny amount of oil

Cook oil covered potato skins in oven about 10-15 minutes until desired crispiness is reached

Cook oil covered potato skins in oven about 10-15 minutes until desired crispiness is reached

Potato skins stuffed with yummy cheese and bacon. Mmmm

Potato skins stuffed with yummy cheese and bacon. Mmmm

Finished Potato skins. ENJOY!

Finished Potato skins. ENJOY!

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