Baking is not my thing....too precise for me.

For those of you who know me well, you know I am not a baker by any stretch of the imagination. For me baking is too precise and I am just not that guy. I prefer to throw things together and see what happens. When cooking you can always change and adapt on the fly that is why I enjoy it so much. With baking that just doesn't happen, if you mess it up it's a pretty good guarantee its gonna fail. That being said I have spent the better part of the last year teaching myself to bake, so I am going to start posting recipes that I have been learning and maybe even a few that I came up with just to add another level to my blog. My first true attempt is listed below in the form of Bourbon-bacon chocolate chunk cookies, followed by a baked apple pie that is just amazing. Neither one of these recipes are original to me, but they are a couple of my favorites that I wanted to share so far. As always I hope you enjoy and I look forward to your feedback.  

Apple pie baked in an apple**
Prep Time: 25 minutes
Cook Time: 45 minutes
Cool Time: 5 minutes

5 to 6 Granny Smith apples( can stand on own)
1 TBSP ground cinnamon
1/4 Cup granulated white sugar
1 TBSP brown sugar
1 Can pre-made pie crust.

PREHEAT OVEN TO 375 DEGREES

Cut the top of 4 of the apples and discard. Remove the inside of each apple with a spoon carefully so you don't tear the peel.

If needed peel remaining 2 apples and slice thinly to use as additional filling for your "pies".

Mix apple pieces, with both sugars and cinnamon. Adjust to your taste by adding more or less depending on what you like. When well coated scoop the apple mixture into the hollowed out apples.

Roll out the pie crust and cut into 1/4 inch strips. Cover the top of the apples in a lattice pattern.

Place apples in an 8x8 baking dish and add enough water to cover the bottom of the dish. Cover with foil and bake 20-25 minutes. Remove foil and bake an additional 20 minutes or until crust is a golden brown and apples are soft. Let cool 5 minutes before serving.


** Not one of my recipes, got this one off facebook a little while back and really wanted to try it.

Bourbon bacon and chocolate chunk cookies **

Prep Time: 30 minutes
Cook Time: 9-10 minutes
Rest Time: 5 minutes

3/4 LB thick cut bacon, 1/4 inch diced
2 1/2 Cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/4 tsp baking powder
1/2 Cup room temperature unsalted butter
1/2 Cup reserved bacon fat, chilled
3/4 Cup granulated white sugar
3/4 Cup packed brown sugar
3 TBSP of your favorite bourbon(don't be cheap, good stuff works the best)
1 tsp vanilla extract
2 Large eggs
8 oz dark chocolate, chopped up(Hershey's special dark is my favorite)

PREHEAT OVEN TO 375 DEGREES

In a large skillet cook the bacon pieces until they are golden brown and crisp. Remove bacon from pan onto a paper towel to drain. Reserve 1/2 cup of the bacon fat for use later. Place in refrigerator so it has a chance to solidify until needed.

In a large mixing bowl, whisk together flour, baking powder, salt and baking powder. In a separate bowl use an electric mixer to combine butter, bacon fat, both sugars, bourbon and vanilla. Mix in eggs one at a time until well combined and then beat in flour mixture. Stir in bacon and chocolate chunk pieces until everything is well combined. If you like save a few bacon and chocolate pieces to drop onto the top of the cookies before baking.

Drop by the spoonful onto lightly greased baking sheets about 2 inches apart. Bake 9-11 minutes or until the cookies are lightly browned. Let rest for 5 minutes before removing them from the cookie sheet to cool completely. Store in an airtight container up to 5 days or freeze up to 6 weeks.

**This is not my recipe, it came from one of the many bourbon recipe books I own. But I hope you enjoy all the same.

Leftovers.....and some uses for them

As we all know Thanksgiving is a time of family and food, usually too much food. And after the clean up we have lots of leftovers for the next few days or sometimes weeks it seems. Following are a few recipes I enjoy to use up those holiday leftovers. A couple are the usual standbys but I also included a couple that were a little out of the box and maybe something you would never have thought of and would now consider trying. It's a great way to use up those leftovers but with a somewhat different twist. Here's to hoping all of you have a healthy, happy and safe holiday season.

Turkey Enchiladas
Prep Time: 25 minutes
Cook Time: 30 minutes

3 TBSP plus 1/2 cup vegetable oil
1  1/4 cups white onion, minced
1 28 oz can enchilada sauce(reserve 1/2 cup for dipping tortillas)
5 each Roma tomatoes, finely chopped(reserve 1/4 cup for garnish)
1 1/2 tsp chipotle  peppers in adobo, finely chopped
1 cup fresh cilantro, chopped
3 cups shredded cooked turkey(leftover)
2 1/2 cups shredded Monterey Jack cheese
3/4 cup sour cream
12 each 6 inch corn tortillas
Salt and pepper to taste
3/4 shredded lettuce for garnish(optional)
15 oz can of your favorite re-fried beans(optional)

PREHEAT OVEN TO 350 DEGREES

Heat 3 TBSP vegetable oil in a large skillet over medium heat. Add 1 cup of minced onion and saute until tender. About 5 minutes. Add enchilada sauce, tomatoes and chipotle peppers. Cover, reduce heat and let simmer about 20 minutes, stirring often. Remove from heat and stir in 1/2 cup chopped cilantro. Season with salt and pepper to taste.

In a medium sized bowl mix turkey, 1/4 cup minced onion, 1 1/2 cup cheese mix, 1/4 cup cilantro and sour cream together.

Heat 1/2 cup vegetable oil in skillet over medium heat. Cook tortillas 1 at a time until pliable, about 20 seconds per side. Dip into reserved enchilada sauce to coat. Set aside and repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 X 9 baking dish to coat the bottom. Spoon 1/4 cup of turkey mixture into the center of each tortilla and roll up. Arrange seam side down in baking dish. Spoon 2 1/2 cups of sauce over enchiladas, sprinkle with 1/2 cup cheese mixture and bake until heated through. About 30 minutes.

Reheat remaining sauce over low heat. Transfer to a sauce boat. Serve enchiladas with lettuce and tomato garnish and re-fried beans if desired. Top with remaining cheese and cilantro, pass extra sauce on side. Wine Pairings: Pinot Noir, Malbec or Zinfandel. Beer Pairings: Any of your favorite Mexican beers or a nice IPA to help bring out the spices in the food. 

Turkey Shepherd's Pie
Prep Time: 15 minutes
Cook Time: 15-20 minutes

2 cups chopped leftover turkey
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped white onion
1 tsp dried thyme
1/2 cup corn
1/2 cup green beans
1 cup chicken stock
1 1/2 cups leftover mashed potatoes
1 cup leftover stuffing
Salt and pepper to taste

PREHEAT OVEN TO 400 DEGREES

In a large sauce pan combine turkey, carrots, celery, onion and thyme. Add chicken stock to mixture and bring to a boil. Reduce heat to medium and simmer 5 minutes until liquid reduces slightly.

Remove from heat. Add corn, green beans and leftover stuffing. Add salt and pepper to taste.

Transfer turkey mixture to a shallow baking dish placed on a cookie sheet. Spoon mashed potatoes over the top and using back of spoon make into a nice even layer.

Place into oven and bake 15-20 minutes until top is golden brown and filling is bubbly. Serve with a nice green salad and rolls. Wine Pairings: Chardonnay, Sauvignon Blanc, Cabernet Sauvignon or Zinfandel. Beer Pairings. IPA, Stout or Porter. 

Sweet Potato Pancakes w/ Caramelized Bananas
Prep Time: 15 minutes
Cook Time: 25 minutes

2 cups leftover mashed sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
Caramelized bananas( recipe to follow)

PREHEAT OVEN TO 200 DEGREES

In a medium bowl, mix together flour, baking powder, salt and nutmeg. In a separate bowl combine sweet potatoes, eggs, milk and butter.

Using a hand mixer on low speed combine sweet potato mixture with flour mixture to form a batter.

Preheat a lightly greased griddle or skillet over medium heat. Pour slightly less than a 1/4 cup batter onto hot griddle. Cook until edges are dry. Flip and cook other side until golden brown. Repeat with all the remaining batter, holding pancakes in a 200 degree oven to keep them warm while making the banana topping.

Caramelized Bananas

1/4 cup butter
1 TBSP brown sugar
1 TBSP maple syrup
4 bananas peeled and sliced

Melt butter in skillet over medium low heat. Add brown sugar and maple syrup, stirring until well blended. Gently place banana slices in mixture and cook for about 5 minutes, flipping slices one time. Serve over pancakes, top with maple syrup and toasted pecans.

Mashed Potato Soup
Prep Time: 15 minutes
Cook Time: 20-25 minutes

4 each slices of bacon
4 cups leftover cooked mashed potatoes
1 cup chopped white onion
2 cups sliced/chopped fresh mushrooms
2 each 14 1/2 oz cans of chicken stock
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp paprika
1 cup shredded cheddar cheese
2 TBSP chopped fresh chives(green part only)
4 TBSP sour cream
4 TBSP milk

In a large skillet cook bacon until crisp, turning once, about 10 minutes total. Set aside and let cool, then crumble.

In same skillet, cook onion until softened, about 3-5 minutes. Add chopped mushrooms and cook until soft and onion is golden.

Add chicken stock, salt, pepper, and paprika, stirring to combine. Add mashed potatoes, stirring until all lumps are gone.

Bring soup to a boil, reduce heat to medium and cheddar cheese a little at a time until it is completely melted and smooth. Stir in sour cream and milk.

Continue to stir until soup is heated through but not boiling. Serve in bowls and garnish with chives and bacon bits. Wine Pairings: Chardonnay, Riesling, Gewurztraminer, Pinot Noir or Cabernet Sauvignon.

Chipotle and Sweet Potato Soup
with Honey-Chipotle Pecans
Prep Time: 15 minutes
Cook Time: 15 minutes

2 1/2 TBSP butter
2 TBSP all-purpose flour
2 celery stalks, diced
1 medium white onion, diced
1 carrot peeled and diced
4 tsp of minced garlic
4 cups of chicken or vegetable stock
2 TBSP brown sugar
4 cups cooked sweet potatoes
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
Salt and Pepper to taste
2-3 Chipotle peppers with adobo sauce
1 cup heavy cream
Sour cream
Honey-chipotle pecans(recipe to follow)

In a heavy saucepan over medium heat, saute celery, onion and carrot in 1/2 TBSP of melted butter until soft. About 10 minutes. Add minced garlic and cook for another minute. Set aside.

In same pan over medium heat, melt remaining 2 TBSP of butter, add flour stirring until well combined and roux has a nice caramel color. Add broth and brown sugar, bring to a boil, then lower heat to a simmer.

Stir in sweet potatoes, spices, vegetables and chipotle peppers. Return to simmer for another 5 minutes.

In a blender, puree soup in small batches and return to sauce pan. Add heavy cream and reheat soup, seasoning with salt and pepper to taste. Serve topped with a dollop of sour cream and honey-chipotle pecans. Wine Pairings: Chardonnay, Riesling or Gewurztraminer.

Honey-chipotle pecans

1 TBSP honey
1 TBSP butter
1 cup chopped pecans
1/2 tsp cinnamon
1/4 chipotle seasoning
1/4 tsp salt

In a skillet warm honey and butter until melted over low heat. Add pecans and stir to coat evenly. Add spices to skillet and continue to stir to coat evenly. Cook pecans for about 10 minutes. Let cool 1 minute before adding to soup

Fresh, fresh, fresh produce.....

It amazes me how many people up here have their own gardens. I am forever getting some of the best home grown vegetables I have every had. I mean they are amazing. Large, colorful and full of flavor. I have been given zucchini's as large as my arm, apples, corn, beans, pretty much anything you can think of. And I have enjoyed each and everyone of them. Finally I received some large green tomatoes, straight from one of my cooks gardens, and what best to do with them but to fry them. Below is my version of a fried green tomato appetizer and a nice little sauce to enjoy them with. And to all my garden growers out there, please keep the fresh foods coming for I truly do enjoy all of them. Thank you.

Fried Green Tomatoes w/Spicy Bleu Cheese Dipping Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes

4 Each large green tomatoes
2 Each eggs
1/2 Cup buttermilk
1 Cup all-purpose flour
1/2 Cup cornmeal, fine ground
1/2 Cup dry breadcrumbs
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp kosher salt
1 Quart vegetable oil
1 TBSP butter

Spicy Bleu Cheese Sauce

1/4 Cup Bleu Cheese Dressing
1/4 Cup Mayo
1 tsp cayenne pepper
1 TBSP hot chili sauce

Mix all ingredients together until well blended. Place in refrigerator until ready to serve.

Slice tomatoes 1/4-1/2 inch thick. Discard ends

Whisk eggs and milk together in a medium size bowl or pie dish and set aside.

Combine flour, cayenne pepper and paprika together on a plate. On a separate plate combine cornmeal, breadcrumbs, kosher salt and pepper.

Dip tomatoes into flour to coat. Then dip into egg wash. Finally place into breadcrumb mixture until well coated.

In a large fry pan add enough of the oil so that there is about 1/2 inch in the pan. Add TBSP of butter and heat over medium heat.(to test oil readiness, drop a couple drops of water into pan, if it pops the oil is ready)

Place tomatoes into pan 4 or 5 at a time depending on the size of your pan. Do not crowd tomatoes and they should not touch each other. When tomatoes are browned on one side about 3-4 minutes, flip and fry the other side. Drain excess oil off on paper towels. Place on a plate with dipping sauce and enjoy. Wine Pairings: Pinot Grigio or Chardonnay. Beer Pairings: Lager, Pilsner or Pale Ale.  

Chicken Pot Pie Casserole

Prep Time: 30 minutes

Cook Time: 50-60 minutes

Other Time: 5 minutes

3-4 Boneless chicken breast(2-3lbs),cubed

1 TBSP Olive oil(EVOO)

1 10-12oz package frozen mixed vegetables(without Lima beans), thawed and rinsed

1 10 3/4oz can Cream of Chicken soup

1 10 3/4oz can Cream of Mushroom soup

1/2 Small white onion, diced

2 Each celery ribs, washed and diced

2 tsp minced garlic

Salt and Pepper to taste

Crust 

1 Cup Bisquick

1 Cup milk

1 Stick butter, melted

1 TBSP fresh parsley, chopped

1 TBSP Parmesan cheese, grated

PREHEAT OVEN TO 350 DEGREES

Heat EVOO in a skillet over medium heat. Add diced raw chicken, garlic and salt and pepper. Continue to cook, stirring occasionally until no pink is showing.

Add diced celery and onion, mix into chicken and cook until onions are soft. About 5 minutes. Remove from heat, drain of excess liquid and set aside.

Combine both cans of soup, vegetable mix and cooked chicken together in a large mixing bowl. Pour mixture into a greased 9x13 baking dish.

For the crust combine Bisquick, milk and melted butter and whisk until smooth. Pour batter evenly over top of the casserole. Top with parsley and Parmesan cheese. 

Bake 50-60 minutes, until heated through. For a crispier crust, turn the oven to broil for the last 5 minutes of cooking time. Make sure to keep an eye on it so it doesn't burn. Remove from oven and let rest about 5 minutes before cutting and serving. Wine Pairing: Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc, or a nice soft Merlot. Beer Pairings: Lager, Pilsner or Amber.

Finally.....The return has come

As many of you know I recently relocated to WA state to be closer to my family. In the process of making this move happen I had to sacrifice making any additions to my blog for several months now. During that time I was cooking and playing with different recipes and taking notes so I could add them at a later date when time allowed. That time has finally come. Here are several new recipes that I was working on over the past few months and I have more to follow. I hope to be making regular post again from now on, and as always I appreciate the support and feedback that I have received from many of you along the way.

Chicken Cordon Bleu with Dijon Parmesan Cream Sauce
Prep Time: 15-20 minutes
Cook Time: 30-35 minutes
Other Time: 5 minutes

4 Ea skinless, boneless chicken breast
Salt and Pepper to taste
4 Ea slices of Swiss cheese
4 Ea slices of thinly sliced cooked ham
1/2 Cup seasoned breadcrumbs

Dijon Parmesan Cream Sauce

2 TBSP butter
2 TBSP all purpose flour
1 Cup milk
1 tsp chicken bouillon granules
1/2 tsp salt
1 TBSP Dijon mustard
1/2 tsp Worcestershire Sauce
1/2 Cup grated Parmesan cheese

PREHEAT OVEN TO 350 DEGREES

Spray a 9x13 baking dish with non-stick cooking spray

On a cutting board, place chicken breast, cover with plastic wrap and pound to a 1/4 inch thickness using a meat mallet or rolling pin. This will help ensure the chicken will cook evenly.

Lightly dust each side of chicken with salt and pepper. Place 1 slice of ham and 1 slice Swiss cheese on top of each breast. Roll each breast and secure with toothpicks to hold together while baking. Place toothpick side down in baking dish, and sprinkle chicken evenly with breadcrumbs.

Bake for 30-35 minutes or until chicken is no longer pink. Remove toothpicks before serving and let rest 5 minutes before serving. Top with the Dijon Parmesan Cream Sauce.

While chicken is baking, now is the time to make your cream sauce. Melt butter in a small saucepan over medium heat and slowly add flour, stirring until well combined. Slowly whisk in milk, until smooth, then add chicken granules and salt. Continue to stir until mixture thickens. About 3-5 minutes. Turn heat to low, stir in mustard, Worcestershire sauce and cheese, whisking until cheese has melted. Keep warm until ready to serve. Sauce can either be placed directly on the plate, or drizzled over the top of chicken. Wine Pairings: Chardonnay, Riesling, Pinot Grigio or Pinot Noir. Beer Pairings: Pilsner or Amber..

Hard Boiled Eggs
Cook Time: 15 minutes

Other Time: 15 minutes


As basic as this recipe seems, I get lots of calls and text from family and friends on how to properly boil an egg so I decided to add this recipe for all those of you who have this issue. I hope it helps.

Add eggs in a single layer on the bottom of a saucepan. Cover eggs completely with a couple inches of cold water. Starting with cold water and gently bringing the eggs to a boil will help prevent them from cracking. You can also add a teaspoon of salt if you desire. Some people thinks this helps to peel the eggs easier after cooking. I will let you decide that for yourself.

Turn the burner to high and bring the eggs to a boil. Once eggs have come to a boil remove from heat and cover. Let sit covered for 15 minutes.

At the end of 15 minutes strain the hot water out of the pan and flush eggs with cold water. Repeat this process as many times as needed to cool the eggs enough to handle. At this point you can either peel and enjoy them, or store them covered in your refrigerator until ready to use. For best flavor they should be used within 5 days of cooking.

Parmesan Crusted Tilapia
Prep Time: 10 minutes
Cook Time: 15-20 minutes

4 EA Tilapia fillets(thaw if using frozen fillets)
1 Cup Italian breadcrumbs
2 TBSP grated Parmesan cheese
1/2 tsp garlic powder
1/2 Cup Dijon mustard

PREHEAT OVEN TO 375 DEGREES

Combine breadcrumbs, Parmesan cheese, and garlic powder in a zip lock bag.

Coat both sides of Tilapia fillet with Dijon mustard, then drop into bag with breadcrumb mixture and shake to coat. Repeat with all fillets, making sure all fillets are well coated. Use any leftover breading on top of each  fillet if desired.

Bake in 375 degree oven on foil lined baking sheet , coated with non stick spray for 15-20 minutes, or until fish is cooked through and topping is browned.

If you prefer your fish plain, then just top each fillet with a little dollop of butter, salt and pepper and a fresh lemon wheel and bake for 10-12 minutes. This is such a mild white fish that my usual wine pairings don't apply here because pretty much any wine you like will pair well with this fish.

Green Chile Mac and Cheese
Prep Time: 20 minutes
Cook Time: 45 minutes
Other Time: 5 minutes

1 LB Elbow Macaroni noodles(follow cooking instructions on box)
1 EA fresh jalapeno seeded and minced
1 EA small white onion, minced
4 oz Can diced green chile's, rinsed
2 1/4 Cups shredded cheddar cheese(reserve 1/4 cup for topping)
2 Cups shredded pepper jack cheese
1/4 Cup grated Parmesan cheese
1 LB Velveeta cheese, cubed
3 TBSP melted butter
3 TBSP all-purpose flour
3 Cups of milk
2-3 Dashes of your favorite hot pepper sauce
Salt and Pepper to taste

Crumb Topping

1/4 Cup crushed Goldfish or Cheez-it crackers
1/4 Cup shredded cheddar cheese
1 TBSP fresh chopped or dried cilantro
1 TBSP melted butter

PREHEAT OVEN TO 375 DEGREES

In a large stock pot, bring one gallon of water, and 1 TBSP salt to a boil. Follow cooking instructions on package to cook pasta Al Dente. Drain and rinse under cold water, set aside.

In a large saucepan melt butter over medium-low heat. Add minced onion and jalapeno, saute until soft. About 10 minutes. Sprinkle with flour, stirring constantly until well mixed.

Raise heat to medium, slowly whisk in milk until entire mixture is smooth and creamy looking, being sure to dissolve all lumps of flour. Stir in diced green chile's.

Add cheddar (reserving 1/4 for topping) pepper jack, Parmesan, and Velveeta cheeses to saucepan. Remember to add cheese a little at a time, stirring constantly to make sure cheese has completely melted and sauce is smooth and creamy. Season to taste with salt and pepper and a couple dashes hot pepper sauce.

Grease a 9x13 baking dish with either butter or non stick spray and pour a little of the cheese sauce into the bottom of the dish to coat. Add pasta, pour remaining cheese sauce over the top and stir together until well blended. Bake uncovered for about 35 minutes.

In the meantime, melt 1 TBSP butter in a skillet. Combine 1/4 cup crushed crackers, 1/4 cup cheddar cheese and 1 TBSP fresh chopped or dried cilantro together in skillet until well coated with the melted butter. Set aside. After the first 35 minutes, remove from oven and sprinkle crumb topping over top of mac and cheese. Return to the oven for another 10 minutes until pasta is bubbling and topping is golden brown. Remove from oven and let rest for 5 minutes before serving.

History for me.......

The following recipe is my official 100th recipe since I first began my blog back in March. I really wanted to make it something special, and since it is Christmas time my son Dalton suggested I post my recipe for prime rib. I realize that many of you make this dish this time of year and as always I am not implying mine is any better or worse than the traditions you follow. If you do decide to try my recipe I hope you enjoy it and maybe even decide to make it your tradition going forward.

Thank you to all my followers for your support this past year, and looking forward to 2012 I hope you will continue to follow the blog as it improves and continues to grow world wide. I am very humbled how all of you have allowed my career and passion for food into your homes.

So from my family to yours, have a safe and happy holiday season.

Tim, Alyssa, and Dalton

Prime Rib with Au Jus
Prep Time: 1 hour total
Cook Time: 2 1/2 hours
Other Time: 20 minutes

1 8-10LB boneless prime rib roast

Dry Rub-
1 TBSP onion salt
1 TBSP paprika
1/2 TBSP cracked black pepper
1/2 TBSP dried thyme
4 tsp minced garlic
2 TBSP olive oil(EVOO)

PREHEAT OVEN TO 500 DEGREES. PLACE RACK ON LOWEST SETTING IN OVEN

Combine all dry ingredients well and set aside. Place prime rib in roasting pan fat side up and score with a knife in a diamond pattern about 1/8 inch in depth. Rub minced garlic all over the top of the roast and let it settle into the cuts. Rub EVOO over the entire top of roast, and cover with the dry rub mixture. Set roast aside and let it come to room temperature at least 30 minutes, and no longer than 1 hour.

Place prime rib in oven uncovered at 500 degrees for 20 minutes. After that time reduce heat to 325 and allow to cook another 60-70 minutes. For a medium-rare roast allow 15-17 minutes per pound.

To make sure you are getting the correct temperature on your roast you should start checking the internal temperature after 2 hours of total cooking time, by inserting a meat thermometer into the thickest part of the roast. Once your roast has reached the desired internal temperature remove from the oven and let it rest for 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while resting. This is the time to make your Au Jus, following the recipe below.

Au Jus- 
2 TBSP meat drippings
2 TBSP flour
2 1/2 Cans beef broth
Salt and Pepper to taste

Place the pan you cooked the roast in on the stove over medium-high heat, removing all but 2 TBSP of meat drippings from the pan. Add flour and cook for 5 minutes until it forms a nice roux (almost like a paste).

Pour beef broth into pan and with a whisk combine with roux, until it is smooth, making sure to include the cooked off beef bits from the roasting pan.

Turn heat to high, cooking for 10 minutes until sauce reduces and thickens slightly. Strain, season to taste and serve on the side of prime rib. Wine Pairings: Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon, Zinfandel or Shiraz. Beer Pairings: Ales, IPA, or Porter.

Finally time for some soups......

It's finally chilly enough here in Arizona for me to sit down in front of the computer and actually post some of my favorite soup recipes, without it being in the high 70's outside. I just couldn't bring myself to do it until it was consistently in the 40's-50's at night.

These are some of my heartier, filling, stick to your ribs type of soups that are great for those chilly nights, that keep you inside sitting by the fire. Your family will enjoy these for sure and best of all they don't take all day to make.