Place rib roast on a plate and bring to room temperature, about 4 hours.
Preheat an oven to 500 degrees F (260 degrees C).
Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
1 (30 or 32 ounce) package (diced OR shredded) hash brown potatoes
salt and pepper
1 pound bulk breakfast sausage
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 small onion, diced
1 and 1/2 cups shredded Monterey Jack cheese (packed)
1 and 1/2 cups shredded sharp cheddar cheese (packed)
8 large eggs
1 and 1/3 cups half and half, cream, evaporated milk, or whole milk*
1 teaspoon seasoned salt
1/2 teaspoon kosher salt (1/4 teaspoon if using table salt)
1/2 teaspoon black pepper
1/4 teaspoon dry mustard, optional
Instructions
Preheat the oven to 400 degrees F.
Make the potato layer. While it’s heating up, add 1/2 cup butter to a 9×13 inch casserole dish. Place in the oven so that it melts.
When the butter is melted, take it out and tilt the pan around so that the edges of the pan are greased. Add a 30 ounce package of frozen (diced or shredded is fine) hash browns. You don’t have to thaw them first.
Mix it together with the butter so everything is coated. Sprinkle with salt and pepper.
Place the pan back in the oven and bake at 400 for 30-35 minutes, until the potatoes are mostly cooked and some are starting to lightly brown. Remove from the oven. Lower the oven temperature to 350.
Prepare the sausage layer. Meanwhile, chop up 1/2 a green pepper and 1/2 a red pepper. Chop half of a small onion (no more than 3/4 cup or less). Make sure all the veggies are chopped small. (If you want, you can skip all the vegetables entirely! No need to make any adjustments.)
Add 1 pound breakfast sausage (I used Jimmy Dean Regular, the bulk kind) and all the veggies to a skillet set over medium high heat. Break up the sausage and saute for 5-7 minutes, until the sausage is browned and the onion is getting soft. Drain the grease if there is any.
Add the cooked sausage mixture on top of the baked hash browns. You can spread it out so that it is a layer on top of the potatoes, or you can stir it in so everything is evenly distributed. (I like to stir.)
Add cheese. Sprinkle 1 and 1/2 cups Monterey Jack and 1 and 1/2 cups cheddar cheese over the top.
Make the egg mixture. In a large bowl or stand mixer (or you can use a blender!), use a whisk to stir together 8 eggs, 1 and 1/3 cups half and half,* 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/4 teaspoon dry mustard.
Pour the egg mixture over the casserole, making sure to distribute evenly. (See notes for overnight instructions!)
Bake at 350 (remember to lower the oven temperature) for about 35-45 minutes, until the edges are browned and bubbly, and the center doesn’t jiggle a lot when you shake the pan.
Take out of the oven and let set for 5 minutes before serving.
Store leftovers in the fridge. They will keep for about 5 days.
Overnight Instructions:
After you pour the egg mixture over the casserole in step 11, cover the casserole tightly and refrigerate overnight. The next morning, get the casserole out of the oven and let it hang out on the counter for a bit while you preheat the oven to 350. When the oven is nice and hot, bake at 350 for 40-45 minutes until the edges are browned and bubbly, and the center doesn’t jiggle too much when you shake the pan. Let set for 5 minutes before serving.
*You can use half and half, cream, evaporated milk, or milk. The higher the fat content, the richer your casserole will be.
We love of a schmear of goat cheese, but any spreadable cheese will work. Try Boursin or a triple cream Brie.
Total time: 30 min.
1/4 cup all-purpose flour
1-1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1 cup boiling water
1 cup yellow cornmeal
1 Tbsp butter, melted
1 slightly beaten egg
Milk (optional)
Goat cheese or Quark (European-style fresh cheese)
1 batch Berry-Fig Chutney
Fresh blueberries, blackberries, and/or mint leaves
In a small bowl, combine flour, baking powder, sugar, and salt, set aside.
In a medium bowl, whisk boiling water into cornmeal. Whisk in melted butter until smooth; whisk in egg. Add flour mixture and whisk just until combined. If necessary, whisk in milk (up to 4 Tbsp) to thin batter.
Heat a greased griddle or skillet over medium heat. Drop rounded tablespoons of batter onto griddle. Cook 2 to 3 minutes or until golden brown, turning once. Transfer to a platter. Cover; keep warm. Repeat with remaining batter. Top with cheese, Berry-Fig Chutney, berries, and mint. Makes 16 cakes.
Berry-Fig Chutney
In a medium saucepan, combine 2 cups blueberries and/or blackberries, 3 Tbsp balsamic vinegar, 1/2 cup finely chopped dried figs, 1/2 cup finely chopped red onion, 1 Tbsp honey, and 3 sprigs fresh thyme. Bring to boiling; reduce heat. Simmer uncovered, 8-10 minutes or until thickened, stirring occasionally. Remove from heat, stir in 1/2 cup fresh blackberries and/or blueberries. Cool. Remove; discard thyme stems. Makes 2 cups.
Spread a thin layer of sour cream on top of the guacamole.
Mix remaining sour cream with the taco seasoning and spread on top of the sour cream.
Top with the shredded cheese, as much as you like.
Top with green onions, then tomatoes and olives.
Refrigerate for at least 30 minutes before serving.
Depending on how thick you want the dip will determine what size dish to use. 9×9 is probably appropriate, 9×13 will be a bit large until the recipe is doubled.
Place onion slices into the bottom of a large crock pot. Dot roast with cloves; place roast in crock pot along with water. Cover and cook at least 8 hours (or overnight). Take roast from crock pot, remove cloves, and shred pork. Discard liquid and onions from crock post. Place shredded pork, barbecue sauce and sugar in crock pot and cover. Cook at least 2 more hours. Serve on toasted buns.
4 boneless, skinless chicken breasts, cut in 1/2 inch strips
1 package (16 oz) frozen stir fry vegetables
Preheat oven to 450° or grill to medium-high. Combine brown sugar, soy sauce, garlic powder and cayenne pepper. Add chicken and vegetables, toss until evenly coated.
Center 1/4 of chicken mixture on each sheet of foil.
Bring up foil sides, double top fold and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake 15 to 18 minutes on a cookie sheet, or grill 12-14 minutes in a covered grill.
Heat oil in large pot. Saute onions until they are clear (a couple of minutes), stirring to avoid sticking.
Add ground beef to onion and brown meat, breaking it into small pieces.
When meat is browned, add the beans and tomato paste. Fill one bean can 3/4 full with water and pour water back and forth between the two bean cans, rinsing out the spices. Add spice water to the pot.
Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
Bake at 325° for 1 hour and 15 minutes or until toothpick inserted into the center comes out clean.