Faux Prime Rib

Every year we do a Grinch themed dinner party and invite lots of friends over for a fun Grinch night!  Since the people of Who-ville are eating a "Who Roast Beast" that's what I have to make.  Well in my mind a "Roast Beast" is prime rib and feeding a large crowd (mostly kids) prime rib is just not in the budget.  So I found an awesome way to take a cheap roast and cook it like a prime rib...making it taste AMAZING and very prime rib-esq...for mere pennies of the cost of a real prime rib.  The perfect scenario!!

So for the most perfect roast beast...

1 3lb eye of round roast
Montreal Steak Seasoning

Preheat oven to 500...no cheating, wait until it is completely preheated.  Place roast in a roasting pan and completely cover with steak seasoning...rub pretty liberally all over the roast.  When oven is preheated place in the oven and reduce temperature to 475 degree.  Cook for 7 minutes per pound (21 minutes if your roast is 3lb).

When the timer goes off turn off the oven and resist any urge you might have to open the oven door...this is critical!!  Leave the roast to continue roasting for 2 1/2 hours.  Then enjoy!!  Slice thick and serve with Au Jus and horseradish.  So yummy!!!

Crockpot Beef and Broccoli

I have always LOVED beef broccoli from Safeway.  As a kid I would ride my bike down the street to the local Safeway and use all my babysitting money buying beef broccoli and fried rice; it's a wonder that I wasn't fatter!  There was just something about the broccoli soaking in all that wonderful juice and heated to the perfect "under the lamp" temperature.  I have never needed to learn to make it because I have always lived by a Safeway (or a Chinese restaurant), and why reinvent the wheel?!  Well now I find myself in Okinawa with no Safeway or Chinese restaurant to be found!!  What's a girl to do!!

There are a lot of copycat recipes out there, but none of which holds even the slightest candle to my beloved Safeway!  They left some pretty big shoes to fill.  Well low-and-behold the other day I came across the real deal.  I was reluctant to try it...but am so glad that I did!!  It also happens to be a crockpot recipe which is an even bigger bonus in my book.  The way the chuck roast soaks up all the saucy goodness, and the broccoli added at the end makes for a perfect crispy goodness that completes the whole dish! 

2 lbs thinly sliced boneless chuck roast
2 cups beef broth
1 cup low sodium soy sauce
2/3 cup dark brown sugar
1 tbsp. sesame oil
5 minced garlic cloves

4 cups steamed broccoli
cooked white rice

Combine all ingredients expect broccoli and rice, in a crockpot and cook on low for 4-6 hours, or until the beef is cooked through and tender.  Remove the meat and pour the sauce into a large cast iron skillet.  Boil the liquid until it is reduced by half, or until the consistency is a thick syrup (you should be left with about 1- 1 1/2 cups of liquid). 

Add the beef and the broccoli to the sauce and toss.  Serve over white rice. 

Citrus Cilantro Slaw

I'm not a huge fan of coleslaw; partially because it is usually the last thing sitting at potlucks in a vat of mayonnaise, and partly because coleslaws that I have had in the past are really just a vehicle for mayonnaise consumption...not appealing in the least!!  Well I made this coleslaw for a fish taco recipe and fell in love.  There is still a bit of mayonnaise but this is just for a bit of creaminess and is definitely not the star of the show.  The dressing is light and fresh and the cilantro adds that perfect flavor that makes your tummy scream, "YUM!"  I have found this recipe to be my go to for any slaw...tacos, pulled pork, or a stand alone side dish.  Lots of veggies and it is so delicious!!

4 cups cole slaw mix - (green and purple cabbage with some carrots - I like the angel hair one the best)
1 cup chopped cilantro
1/4 cup thinly sliced red onion
1/4 cup fresh squeezed orange juice
1/4 cup mayonnaise
3 tbsp. fresh lime juice
2 tbsp. sugar (can omit...I like the little pop of extra sweetness)
1 tbsp. olive oil
1/2 tsp salt
1/4 tsp pepper

In a small bowl combined slaw mix, cilantro, and purple onion.  Wisk together the rest of the ingredients and pour over the top of the slaw mix.  Refrigerate for an hour or so and serve cold. 

Coconut Swedish Pancakes

This recipe is a family secret recipe from my Swedish side of the family.  They immigrated from Sweden in the 1800's and settled in the Pacific Northwest.  In the cookbook there are several recipes that frequent my kitchen table, but these pancakes (more commonly known as crepes) are among the most common.  I adapted the recipe slightly...not the actual pancake base, but the cooking method.  I love the flavor that the coconut oil gives and the crispy coconutty essence in the final product.  Crepes are so versatile and can be served sweet, savory, and for practically any meal of the day.  As long as you have the base recipe...the meal can become a choose your own adventure...the world is your oyster...or the world is your crepe...because lets be frank...oysters are nasty!!

2 eggs room temperature
2 1/2 cups milk, lukewarm
1/2tsp salt
1/2tsp baking soda
2T sugar
2tsp vanilla
1 cup flour
Coconut oil for cooking

In a large bowl, whisk the eggs and then add milk. Whisk in the salt, baking soda, and sugar.  Gradually add the flour, whisking until smooth.  Lastly add the vanilla.  Pour into a blender and blend until smooth.

Heat a 10" skillet over medium heat.  Put 1tsp coconut oil down and wait until hot.  Pour 1/4 cup of batter into the center of the pan, and turn and tilt the pan in a circular motion until the bottom is evenly coated with batter. 

Cook for about 1 minute or until the edges are golden and the top is no longer runny but still undercooked.  Run a rubber spatula around the edge of the crepe to loosen.  Slip the spatula under the crepe, and gently flip in one swift gesture.

Cook for an additional minute or until the bottom is slightly brown.  Transfer to a plate and repeat with the remaining batter.

Optional toppings: banana and nutella, strawberry and whip cream, jam and powdered sugar, peaches and cream, ham and cheese, spinach and cheese, etc...again...world meet oyster!!!!!

Cilantro Lime Rice

I LOVE this rice!!  It is easy, tasty, and goes with just about anything!!  I usually have cilantro on hand, always have lime, and butter is a constant staple.  This rice frequents our dinner table and everyone enjoys!  Gotta love side dishes like that!!

1 cup cooked long grain white rice
1/4 c salted butter
1/2 cup cilantro, chopped
Juice of 1/2 lime
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

garnish with scallions, optional

As soon as the rice is done cooking, add butter and let melt.  Toss in your cilantro, lime juice, salt, pepper, and garlic powder and mix all together.  Taste and then add more seasonings according to your preference.  Toss some scallions on the top for an extra pop of flavor, or just eat as is.  Enjoy!

Honey Lime Chicken Fajita Bowl

So its no secret that I'm a lover of all things Mexican...okay, well Mexican food primarily!!  The flavor profile is explosive and there are endless opportunities!  So...I will continue to create masterpieces in as many variations as possible!!  This dish is no exception!!

1/4 lime juice
2 tbsp. honey
1 tbsp. olive oil
1 tbsp. white vinegar
1 tbsp. soy sauce
2 tsp liquid smoke
2 tsp chipotle chili powder
1 tsp cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper
2 tsp garlic powder
1 tsp salt
1/4 tsp pepper


Mix all ingredients together and split marinade in 1/2.

1 1/2 lbs boneless skinless chicken breasts - Use 1/2 the marinade with the chicken and put in a Ziploc bag.  Let marinate for 6-10 hours.

Remaining marinade
1/3 cup honey
1 yellow onion, sliced
2 peppers, sliced (I like red and green, but any combo would work)
1 1/2 cups sweet corn (frozen or fresh is best)
1 can black beans, drained and rinsed

Mix together and let marinade for at least 30 minutes

1 cup sour cream
2 tbsp. lime juice
2 tsp chipotle chili powder
1/2 tsp salt
dash of cayenne
1/2 cup cilantro, finely chopped

Mix together and let chill in fridge while the rest of the food is marinating.

Serve with cilantro lime rice, Monterey jack cheese, pico de gallo, guacamole, crushed tortilla chips, etc...

To finish the meal off, grill the chicken and veggies until the meat is cooked through, and the veggies are charred and tender.  Let the meat rest for 10-15 minutes and then slice.  To assemble, place rice in a bowl and top with veggies and chicken, sprinkle cheese over the top and then slather with cilantro lime crema.  Use additional toppings to finish the whole she-bang off!!  Enjoy!!

Sweet Pork Burritos

This recipe is the best Café Rio copycat recipe I have found to date.  I have found that the recipe really is measured though by the quality of meat you buy.  I like pork butt the best and have found it to be the closest in quality and flavor to Café Rio...so long story short...go big or go home.  You can't use a cheap Pork sirloin and expect it come out tasting succulent and moist...please use the fatty goodness of the butt!!  You won't be sorry!!

3-4 lbs pork butt
2 cups green salsa
1/4 cup brown sugar
1 12 oz can sprite
1 tbsp liquid smoke

Put pork into crockpot fat side up and pour ingredients over the top.  Cook on low in the crock pot for 6-8 hours or until the pork can be easily shredded. **after 6 hours check the roast, remove skin/fat if possible and mix ingredients up and over the pork. Remove from crock pot and let rest for 15 minutes...Shred and then return to the juices.  Serve with Cilantro-lime rice, black beans, pico de gallo, guacamole, shredded lettuce, and some delicious cilantro-lime ranch!!  Sooooo good!!!

Breakfast Burrito

These burritos are amazingly simple and delicious.  I always make 12 at a time (typically how many tortillas come in a pack) and in twenty minutes I have 12 pre-made breakfasts for TJ and I to pop in the microwave before work.  They are quick, easy, and taste delicious; just my style!

12 flour tortillas (I like the medium size...not too small, not too big)
1 pepper, chopped (I like red, for color...but any color will do)
1 yellow onion, chopped
1 jalapeno, minced (if spicy is your thing...if not then leave it out)
10 large eggs
1/4 cup milk
1 tbsp. seasoning salt (sometimes I use taco seasoning instead)
Choice of meat (all precooked): 12 strips bacon, 12 sausage patties, or 3 cups cubed ham
3 cups shredded cheddar cheese
1 cup chopped cilantro

In a large skillet heat 1 tbsp. olive oil over medium high heat.  Sauté the onions, peppers, and jalapeno until tender and translucent.  While the veggies are cooking, scramble the eggs, milk, and seasonings until well incorporated. 

When the veggies are done, pour the eggs over the top and cook until the eggs are fully scrambled and no longer runny.  Remove from heat.

To assemble the burritos, warm the tortillas in the microwave and lay on the counter in a single layer.  Place the meat on the tortilla followed by the egg mixture, the cheese, and then the cilantro.  If I eat them right away I also put salsa on the inside for that extra little umph!  If I am planning on saving for a later date then I omit the salsa and add it later.  Wrap the burritos up by folding in the sides and then rolling like a burrito with the top coming up and around.  Wrap the burrito up in some saran wrap or foil and enjoy!!! 

I have frozen these before but I make sure to pull them out the night before so they are defrosted when I reheat them.  You can also make these a healthy option by using ham, egg whites, and whole wheat tortillas :)