"This was on the table at a potluck party/Christmas party at my wife's last job, and I hunted down the chef and begged her for the recipe. I'm not usually a non desserts kind of person, but this stuff is amazing! Trust me, try it..."
I have served this up a few times and people always ask for me to make it again and again. Once you make it once you will making it throughout the year and not just for pot lucks and holidays.
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Temperatures for steak:
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F
We enjoyed our vacation in Las Vegas. A vacation can always be remembered by the food we had for room service or dining in at our favorite restaurant. The best part about eating something good away from home is that I enjoyed not having to clean up the kitchen after cooking. Upon returning back home I was back in the kitchen to cook up something different and new. So the first day back I cooked up some lemon pepper baked chicken as pictured above with the following recipe
1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. Boneless Skinless Chicken Breast
4 tbsp. extra-virgin olive oil (cooking)
1 cup. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic (Chopped)
Chopped parsley, for garnish
PREP TIME: 0:15
TOTAL TIME: 0:30
Prime Rib & Leftovers Recipes
The unique concept and money saving key to enduring classic recipes is not to just think about one meal but multiple meals that can use the same meat to spread the cost over several days instead of one expenditure.
One of the best experiences I had on active duty was serving as the Dinning Facility Officer (DFO) for Headquarters and Service Battalion, 3rd Force Service Support Group. I was the S-4 Officer and this came with several challenges. I was in charge of two dining facilities feeding 4000 Marines on a daily basis for two years. This would be the third assignment of this type during my career. My first assignment as a DFO was at Camp Fuji while serving with Range Company in 1980-81. I had to learn the ends and outs of the MCO system and that began by reading all of the service regulations. I discovered how to maximize the proper use of meals and that includes using leftovers for enduring meals and not simply throw away things days after. For instance using left over ground beef hamburgers for SOS in the morning with eggs to order. Also, the use of a salad bar to really bring the cost to feed down that enabled my Marines to always have real classic meals and not the imitation stuff.
Enduring Classic Recipes provides ways to enjoy quality meals but save money at the same time.
Prime Rib or Rib Roast is not cheap and if you have a family trying to make ends meet financially then one needs to plan meals and make them spread out. I may spend 35-40 dollars for a 5-7 rib of standing roast but way after the relatives are gone I still have leftover meat and I cutup the remaining meat including the bones and make other meals that will feed the family for at least a week. After three days I place the rest in a storage bag for use during the next few months. My lunches come from these storage bags in the freezer. The flavors when placed in a microwave drive my co-workers crazy. But this secret makes those leftover meals simply the most enjoyable and delicious recipes to always remember. You will never forget the taste and your friends or family will always ask you to make these year after year. So be careful who you share these enduring recipes with in the future. Recipes are forth coming in Enduring Classic Recipes.
Secret #1 - Insert 9 one inch slices in the standing roast while marinating with a dry rub prior to roasting. Insert garlic cloves into the slits and squeeze close to infuse the garlic flavor throughout the roast.
How to cook the perfect prime Rib.
Leftover Ideas - Prime Rib Stroganoff & Prime Rib Mushroom Soup
Classic Ham & Bean Soup with Buttermilk Biscuits
This Christmas Eve party we served ham. Typically every year we seem to always cook more than what is needed. We never run out of food when guess are coming over for the holidays. Many times people tend to through out a lot of food after holiday meals.is needed. I cook the spiral ham and then I cut up the ham and save the bone and the top uncut portions on the ham to save for ham and northern beans. This is a perfect way to use the left overs but this time I wanted a twist because I was craving cornbread. I opened up the pantry and found instead this box of biscuit mix from Zatarins. Of course I never just use anything striaght out of the box so I added some of my favorite things to spice up the flavor and wow! The best cornbread muffins I have ever tasted.
Normally I would just cook the beans with onions and a couple of my spices. But this time I did a search to see what other variations were out there. After an hour I found a Ham and Bean soup recipe. After trying it it just did not go right with the biscuits because the flavors flooded each other. So I modified it and adopted some of the lessons learned from cooking a favorable collard green broth. But instead of broth I would need some chicken stock and chicken broth. The result is the most delicious Ham and Bean Soup Combo.using left over ham and Northern Beans.
Recipe will follow in the book Annapolis Creed: Enduring Classic Recipes