It’s been a long time since I’ve made a roast. I mean a real roast, in the oven. I did do a 30 Minute Instant Pot Roast, which was fun, but that was way back in January. So when I saw roast on sale this last week I decided it was about time to try another. Now Prime Rib isn’t in my budget, and truthfully, neither is a Standing Rib Roast but here’s my go-to method to take a cheap, grocery store roast and make it taste better, kind of a Poor Man’s Mock Prime Rib. This is a super easy recipe, but it’s a bit different and I’ve taken you through each step; don’t be worried about the length of the post!
It wasn’t until I made my Chicken Cordon Bleu Sliders the other day that I remembered how much I really do love the flavors of Chicken Cordon Bleu. And one of the things I love about Chicken Cordon Bleu is the sauce that’s traditionally served with it. It’s known as a Supreme Sauce, and it’s rich chickeny creamy deliciousness. I promised I’d post a recipe for you to go with those sliders, so here’s the Easiest Supreme Sauce.
There’s nothing like a little Mexican food when you’re just absolutely over Christmas & Christmas leftovers & New Years and New Years leftovers. And then there were the leftovers from the leftovers. So change it up and make enchiladas!
One of my summer/fall favorites is this marvelous Sour Cherry Compote. It’s a little sweet, a little tart and goes so well with so many things. I often make up a batch and can or freeze so I have it to pull out in the winter, too.
I’ve never been a huge fan of Chimichurri; the bold, brash taste of the ones I’ve had or recipes I’ve tried always been a bit off-putting to me. But when I was thinking about something to go with my Coffee Rubbed Steak the other day, my mind immediately seized upon Chimichurri.