Perfect Ribeye Steak With Garlic Herb Slather

Perfect Ribeye Steak With Garlic Herb Slather

Ingredients

· 2 bulbs garlic, ends cut to expose cloves plus 2 large cloves, finely chopped

· EVOO – Extra Virgin Olive Oil, for drizzling

· Kosher salt and pepper

· 1/3 cup dry sherry

· 4 tablespoons butter, softened

· 2 tablespoons finely chopped parsley

· 1 tablespoon thyme, finely chopped

· Yields: 2 servings

· Preparation

· Preheat oven to 425°F. Drizzle garlic bulbs with oil and season with salt and pepper. Wrap tightly in foil and roast to tender, 45 minutes. Add cast-iron pan to oven to preheat.

· Squeeze cloves from bulbs garlic into the bowl of a food processor. Add sherry, butter, parsley, thyme, salt and pepper. Pulse process into a paste and reserve.

· Bring meat to room temperature, 30 minutes to 1 hour. Pat meat dry and rub with a drizzle of oil. Season aggressively with salt and pepper. Remove hot cast-iron skillet from oven and place over medium-high heat. Add steak to hot pan and brown 3 minutes on each side. Transfer to oven and cook 6 minutes more for medium-rare, turning once. Remove meat and let rest before carving.

· Slather steak with garlic sherry butter,

Everything-but-the-Kitchen-Sink Cookies

Makes 1 1/2 dozen

Ingredients

1 cup unsalted butter, at room temperature

1 cup sugar

1/2 cup packed light-brown sugar

2 tsp vanilla extract

1 egg, plus 1 egg white

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup of your favorite sweet add-ins (I like peanut butter chips, sweetened coconut flakes and dark chocolate chips)

1 1/2 cups of your favorite salty snacks (I use fritos, potato chips and pretzels)

Directions

Preheat oven to 375°F.

Line 2 large baking sheets with parchment paper and set them aside. Cream the butter and both sugars on medium speed for a few minutes, until they look light and fluffy. Add the vanilla and eggs and continue to beat on low speed until well combined, scraping down the sides of the bowl as needed.

In the meantime, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture in two batches, beating slowly after each addition, until fully incorporated.

Pour your sweet mix-ins into the bowl. Break up the salty snacks into smaller cookie-friendly pieces and dump those in as well. Use a spatula to stir them together. It should look like a ton of mix-ins. That's good.

Portion 2 heaping tablespoons of dough at a time into imperfect balls and place them at least 2 inches apart on the lined baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 16 to 18 minutes. Transfer to a wire rack to cool.

Variation: Here's a list of tasty mix-ins you can stir into the cookie dough. Mix and match your favorite snacks!

Honey-roasted nuts

Whole espresso beans

Sprinkles

White chocolate chips

Tortilla chips

Cheese puffs

Toffee bits

Maple candies

Yogurt raisins

Asian snack mix

Wasabi peas

Chocolate shavings

Breakfast cereal

Cool Ranch Doritos

Granola

Salted corn nuts

Chocolate-covered peanuts

SESAME CRACKERS

SESAME CRACKERS

Ingredients:

2 tbsp. toasted sesame seeds, ground

6 oz. grated cheese (1 1/2 cups)

2 tbsp. vital wheat gluten

¼ cup oat flour

2 tbsp. wheat bran

1 tsp baking powder

4 oz. softened butter (1 stick)

1 egg

1 tsp garlic powder

1 tsp onion powder
1/8 t salt

Preparation:

Mix all ingredients together in a kitchen machine, pulsing until you get a stiff dough. Form dough into a sausage, wrap in plastic wrap and chill until firm. Cut thin slices off the sausage and lay on a baking sheet. Bake at 375 F, about 15 minutes, until golden brown and crunchy.

Let them cool on a rack and store in an airtight container in a cool place.

Crock Pot Caramel Apple Butter

Peel and cut up 3 lbs of apples.

Puree the apples using a blender or food processor

Add the apples to the crock pot with 2 cups of sugar. Cook until butter consistency. (3-4 hours)

Stir in 1/4 tsp ginger, 1/2 tsp cloves, 1 tsp cinnamon and 20 caramels.

Heat to 156 degrees, and then spoon into jars.

Chocolate Éclair Cake

Chocolate Éclair Cake

Serves: 12

Ingredients

· 1 (14.4-ounce) box honey graham crackers (see Tip)

· 2 (4-serving) packages French vanillainstant pudding mix

· 3 cups milk

· 1 (12-ounce) container frozen whipped topping, thawed

· 1 (16-ounce) container ready-to-spread chocolate frosting

Instructions

1. Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.

2. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

3. Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours.

Tip

One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent dessert

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken

Ingredients:

1 (16 ounce) jar salsa 1 (1.25 ounce) package dry taco seasoning mix 1 lime, juiced

3 tablespoons chopped fresh cilantro 3 pounds skinless, boneless chicken breast halves

Directions:

1.

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Swedish Meatballs - Just like IKEA!

Almost-Famous Swedish Meatballs

Prep Time: 15 min

Inactive Prep Time:--

Cook Time: 35 min

Level: Easy

Serves: 45 meatballs

Ingredients

For the meatballs:

· 1 cup breadcrumbs

· 2 tablespoons unsalted butter

· 1/3 cup minced white onion

· 2 cloves garlic, minced

· 1/4 teaspoon ground allspice

· Kosher salt and freshly ground white pepper

· 1/2 cup milk

· 1 teaspoon Worcestershire sauce

· 3/4 pound lean ground beef

· 1/2 pound lean ground pork

· 1 large egg plus 1 egg white, beaten

· Vegetable oil, for brushing

For the gravy:

· 2 tablespoons unsalted butter

· 2 tablespoons all-purpose flour

· 1 1/2 cups low-sodium beef broth

· 1 teaspoon Worcestershire sauce

· 1/4 cup heavy cream

· Kosher salt and freshly ground black pepper

· 2 tablespoons chopped fresh parsley (optional)

· Lingonberry jam, for serving (optional)

Directions

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

Recipe courtesy Food Network Magazine