Prime Rib Roast With Au Jus

It was really fun trying a beef roast for the first time ever! I got a nice Prime Rib Roast from our local grocer. And made up a super yummy Rub and Au Jus to go with.

How To Make It

Pick up a Prime Rib Roast, tied with cooking twine. This will help the roast hold it's juiciness. Rub your roast with seasonings. Place on a rack in a roasting pan in a preheated oven at 500 (f). Cook for about 15 minutes per pound at this temperature. Then turn the oven off (do not open the door) and let it sit in the oven another 15 minutes per pound. Mine turned out perfectly medium rare. I've seen other recipes that differ on this, but it worked just right for me. Let the meat sit for a few minutes before cutting into it.

Susan's Rub (or use your own)

• 1 teaspoon each dried oregano, dried parsley, onion powder, garlic powder, ground chili chipotle (yep, I went there)

• 1/2 teaspoon salt

• Fresh ground pepper

Use a mortar and pestle to grind the flavors together. The Chili Chipotle adds a nice little bite, which Michael just loved!

Susan's Au Jus

• 2 tablespoons butter

• 1 tablespoon minced shallots

• 2 cups beef stock

• 2 tablespoons Vermouth (yep, went there, too)

Melt butter in sauce pan. Add shallots and sauté until soft and just browning. Then add the beef stock. Bring to a boil and let reduce for 20 minutes. Add the Vermouth and boil another 5 minutes. Serve!

Lunch Time Lettuce Wrap Tacos

A mini lettuce wrap taco bar makes one of our favorite low-carb, easy and fun lunch time options. After a few experiments, we nailed the lettuce wrap taco experience with these refinements: 1. Artisan Romaine Lettuce (available at Safeway) makes the perfect little shell with structural integrity, and 2. the seasoned taco beef is decidedly less juicy than typical taco beef making the eating experience much less messy.

How to Make It:

Pick up your favorite taco fixin's. Here we had:

• roasted salsa

• shredded Mexican cheese packet

• sour cream

• ground beef and taco seasoning

For the taco seasoning, you can pick up a seasoning packet or make it yourself. If you do pick up a packet, just remember to not as as much water as the recipe typically calls for. Otherwise, you will end up with a messy eating experience.

My taco seasoning recipe:

Brown 1 pound of ground beef. Set to a low simmer and add the following ingredients. Let the flavors simmer together with the beef about 10 minutes and serve!

• 1/4 cup salsa

• 1 teaspoon ground red pepper

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon ground chili chipotle

• 1 teaspoon garlic powder

• salt to taste

Shrimp & Scallops in a Creamy White Wine Sauce

I've been experimenting with sauces lately. Trying to come up with a super yummy sauce that uses white wine as a dominant flavor. I think I got it with this. This sauce really compliments the flavors of the shrimp, scallops and fresh corn! And, bonus, this dish is ready in about 30 minutes!

How To Make It

• 1/2 lb. of shrimp

• 1/2 lb. of scallops

• 1 tablespoon olive oil

• 2 tablespoons minced fresh shallots

• 1 cup dry white wine

• 1 cup heavy cream

• juice of 1/2 fresh lemon

• Salt to taste

• 1/4 cup fresh corn

• 1/4 cup fresh chopped tomato

• 1 teaspoon fresh oregano, minced (plus a piece for garnish)

• 2 large zucchini, spiralized

Sprinkle the shrimp and scallops with salt and then sauté them in olive oil until the shrimp is pink and scallops whiten and just start to brown, about 2 1/2 minutes per side. Be sure to use a sauté pan that's the right size to allow the shrimp and scallops to lay in a single layer in the pan. Once cooked, remove from pan and set aside on a plate. Cover with aluminum foil to keep warm. Sauté the shallots in the same pan until soft and a little browned, just a few minutes should do it. Add wine and stir until the pan is deglazed, about a minute. Add cream, lemon juice and salt. Increase heat to medium high and let the sauce boil (stirring often) until it reduces to a little thicker than you would like (about 10 minutes), because next you will add the corn and tomato and this will add some liquid to the sauce. Reduce heat to medium, then add corn, tomato and fresh oregano and cook about 7 more minutes (add shrimp and scallops back in a couple of minutes before this part is done). While you're cooking, zap the zucchini noodles for 3 minutes on high in the microwave. Dry them with a paper towel or kitchen towel to reduce moisture. Toss with the shrimp and scallops mixture and serve for a delicious, fresh meal in less than 30 minutes!

The Bistro Burger

Oh. Mah. Guhrd. The Snake River Kobe Hamburger at Bistro Aix is truly an amazing burger experience. The meat is juicy and flavorful. The Focaccia bread is delicious. Topped with a fried egg it is truly an over-the-top burger that I intend to go back for again. And again. And again, even.

Crispy Chicken

This recipe was inspired by the Crispy Sonoma Chicken Breast at Bistro Aix, our favorite local restaurant. It was delicious!

How To Make It

• 2 tablespoons butter
• 1 tablespoon olive oil
• Boneless chicken breast, with skin still on
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt & pepper

Heat butter and oil in an oven safe skillet. Season top side of chicken with half the oregano, garlic powder and salt & pepper. Carefully place chicken top side down into the heated oil. Again, carefully, season the bottom side of the chicken. Let it cook until golden brown, about 5 minutes. Turn it over and place the pan into a preheated oven at 350 (f). Bake for 20-25 minutes. Remove from oven and return to stove top.

I used the pan juice and added a little heavy cream and mustard to make a sauce. Tossed with some roasted asparagus and mushrooms and placed the chicken atop. There you go!