This is one of our most favorite reset dinners. There are only so many nights in a row we can indulge in rich meals before J and I begin craving simple, vegetable-heavy dishes. While this dish is at its peak in spring, if you can find leeks year round, don’t be afraid to try it out of season. The original recipe is from Genius Kitchen and is one my mom sent me years ago. We make it so often, I’ve forgotten to document our changes until this week!
For the last three years, we have Prime Rib for Christmas dinner. My mom has a fail-proof recipe that turns out perfectly every single time. I’ll eventually get it posted here. When it isn’t Christmas and the prime rib is a distant memory this au jus is just as delicious over a filet or even a pot roast.
Christmas Prime Rib Red Wine Au Jus
The perfect finishing touch to a decadent and rich prime rib.
2 cups beef broth
1 cup cabernet sauvignon (or whatever you are drinking with the meal)
1/2 cup prime rib roast drippings (we use as much as we can pour off, it is worth it, I promise)
2 Tbsp unsalted butter
1 sprig fresh rosemary
1 pinch ground sage (fresh works really well, as does rosemary)
salt & pepper (to taste)
DirectionsCombine all ingredients in a medium saucepan and bring to a rolling boil over medium-high heat. Reduce heat to low and allow to simmer for at least 10 minutes, taste and simmer for an additional 5-10 minutes if you would like a stronger au jus. Remember the sauce is designed to be thinner than gravy. Add salt & pepper, to taste, when the au jus is your desired flavor. The original recipe suggests straining the au jus, we don’t bother.
I love salads, especially in the summer. J made this the other night for dinner with a seared flank steak and chimichurri sauce. Don’t get me wrong, the steak was delicious but the corn stole the show. Plus, it’s simple enough for a weeknight dinner. He got the recipe here.
4 ears of corn 3 cups cooked kernels
1/2 cup red onion diced, ¼-inch dice
1/2 cup red bell pepper ¼-inch dice
1/2 cup cucumber ¼-inch dice
1 avocado ¼-inch dice
1 clove garlic minced
1 jalapeño minced (we accidentally left this out the first time and didn’t miss it)
1 tablespoon cilantro chopped, plus more for garnish
1/2 cup queso fresco or cotija cheese (cotija is our preferred!)
1/4 cup greek yogurt non-fat, plain
2 tablespoons lime juice and zest of one lime
1/4 teaspoon chipotle pepper ground, more to taste
1/4 teaspoon cumin ground
1 tablespoon olive oil
1/4 teaspoon kosher salt
black pepper freshly ground, to taste
Lightly brush each corn cob with olive oil and sprinkle salt and pepper. We roasted ours in the oven under the broiler. Cook about 2-3 minutes on each side, flipping for about 12 minutes total. You want to achieve some char marks on each side. Set corn aside and allow to cool enough to handle. Carefully cut the corn kernels off the cob on a cutting board. In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro and ¼ cup of cheese.
For the dressing, whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt. Slowly drizzle in olive oil and whisk into dressing until smooth. Taste dressing and add more salt and pepper as desired.
We served the salad and the dressing and extra cheese on the side. You can also add some avocado and more cilantro if you’d like. You can also serve with a side of tortilla chips and eat it like a dip. Delicious!
I was so sad when it was all gone. Luckily, we still had some dressing left over, which made an excellent chicken breast marinade!
I’ve never liked brussel sprouts. I can recall once that I’ve eaten more than two in one sitting. It was at a local restaurant and the roasted brussel sprouts were covered in marinara sauce and mozzarella cheese and came as an accidental side to the dish I’d ordered. Then one day Miss A’s best friend’s mom introduced me to these magical, delectable, drool-worthy brussel sprouts. I’ve eaten them four times in the last two weeks. The leftovers are even good microwaved the next day!
1 package brussel sprouts
4-6 slices of your favorite bacon
white wine or chicken stock (can also use vegetable stock)
salt and pepper
Preheat the oven to 425. Cook the bacon until crisp in an oven proof pan. While the bacon is cooking, rinse the brussel sprouts under cool water. Chop off the ends and peel off the outer leaves. (I have no idea why you do this, you just do.) when the bacon is cooked, remove it from the pan leaving the drippings. Then crumble the bacon. If you don’t think you have enough drippings *add a bit of the olive oil. Over medium to medium-high heat, sautee the brussel sprouts until they start to caramelize, stirring occasionally. Use white wine or chicken stock to deglaze the pan. Add the brussle sprouts to the oven. Cook for about 15-20 minutes stirring occasionally. If you think the brussel sprouts are getting too done, add some more of the white wine or stock. Remove the brussel sprouts and while the pan is still hot drizzle maple syrup over the cooked brussel sprouts. Stir again. Salt and pepper the brussel sprouts. Stir. Add the crumbled bacon. Stir. Serve warm.
I really, really, really like this dish. It’s very hard not to eat the whole pan in one sitting.
We’ve been using our crockpot quite a bit lately. We’ve also discovered the wonderful boneless skinless chicken thighs from one of our favorite grocery stores (or go-see store as our toddler calls them). The benefit of cooking the thighs in the crockpot is they dry out less and are more flavorful than the traditional chicken breasts. Cooking Light’s crockpot recipes have become a go-to source. I did not expect this recipe to be as good as it was. Even the toddler ate some of it!
1/2 cup water
1 tablespoon all-purpose flour
2 cups unsalted chicken stock (such as Swanson)
1/2 cup white wine (or chicken stock)
1/4 cup chopped fresh oregano (we ended up using dried)
1/4 cup drained capers
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper (we left this out because the toddler was eating with us)
8 garlic cloves, chopped
1 (28-oz.) container diced tomatoes (such as Pomì) (I accidentally used only the 14.5 ounce can)
1 (8-oz.) pkg. cremini mushrooms, quartered (the grocery store was out of these, so we just left them out)
8 (6-oz.) bone-in chicken thighs, skinned (about 3 lb.) (we only had three boneless ones left, it worked fine)
2 tablespoons extra-virgin olive oil
12 ounces uncooked spaghetti, broken in half
5 ounces baby spinach
2 ounces Parmesan cheese, grated (about 1/2 cup)
Combine 1/2 cup water and flour in your favorite crockpot, stirring with a whisk. (Note: You can also use corn starch, which we will do next time.) Stir in stock and next 8 ingredients (through mushrooms). Add chicken thighs to the stock mixture; submerge in liquid. Cover and cook on LOW 7 1/2 hours (ours cooked about 9). Remove chicken. Leave whole or chop if using boneless skinless. If using bone-in, wait for them to cool, then remove bones.
Add oil and pasta to slow cooker sauce; cover and cook on HIGH 15 minutes or until pasta is done to your liking. (It took a little longer than 15 minutes for us.) Stir in spinach until wilted. Divide pasta mixture and top evenly with chicken. Sprinkle with Parmesan cheese.
I didn’t expect the capers to add so much to the dish. It was the right amount of salt and sweet from the tomatoes. The pasta cooked perfectly. Next time, I will use the corn starch and reduce the amount of liquid a little for the initial cooking phase. If we need more to cook the pasta, I’ll add more at that time. All in all a good, flavorful dish that is perfect for a weeknight.