Blackened Prime Rib

Note: This was one of those disaster meals!  One of those days when nothing went right. At least the neighbors didn't call the fire dept when the smoke alarms went of 3x. 8-} I didn't like the coating that much.  Maybe apply less.  It has potential - I'll have to play with the ingredients some more.

Ingredients

• 1/2 cup brown sugar
• 2 teaspoons ground cumin
• 2 tablespoons ground black pepper
• 2 tablespoons ground coriander
• 1/4 cup chili powder
• 2 tablespoons kosher salt
• 1/4 cup soy sauce

• 1/2 cup chili powder
• 3 tablespoons Cajun-style blackened seasoning
•  1 teaspoon Jalapeño powder
• 1 tablespoon Mrs Dash Extra Spicy seasoning

• 6 pounds prime rib roast, bone in
• 2 cups water

Directions

1. In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce.
2. In a separate small bowl, mix together 1/2 cup chili powder, Mrs Dash Extra Spicy seasoning and blackened seasoning. Set aside.
3. Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight.
4. Preheat the oven to 500 degrees F (260 degrees C).
5. Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the center

Ranch Chicken

• 4 chicken breasts cut in fourths
• 1 cup half-half or butter milk
• 1/2 cup mayonnaise or substitute plain yogurt
• 1 Tablespoon Dijon mustard
• 1 Tablespoon chopped chives
• 1 teaspoon dried dill
• 1/2 teaspoon Mrs Dash Garlic & Herb
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper
• 1/4 teaspoon tarragon
• 1/2 teaspoon Ranch  Dressing powder

Combine all ingredients and stir until well blended.  Put chicken and marinade into a large, sealable plastic bag and marinate for 45 minutes to 24 hours.

Heat 2 Tablespoons Olive oil in a frying pan and brown chicken until thoroughly cooked.

Indian Spiced Squash

• 8 pounds butternut or buttercup squash, halved lengthwise and seeded
• 1/3 cup plus 1 tablespoon vegetable oil, plus more for drizzling
• Salt and freshly ground pepper 
• 1/2 teaspoon Mrs Dash Original Blend 
• 2 tablespoons black mustard seeds
• 4 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon crushed red pepper
• 1/4 cup water 

1. Preheat the oven to 400°. On 2 large, rimmed baking sheets, drizzle the cut sides of the squash with oil and season with salt and pepper. Turn the squash halves cut sides down and roast for about 45 minutes, or until tender.
2. Meanwhile, in a large pot, heat 1 tablespoon of the oil. Add the mustard seeds and cook over moderately high heat, shaking the pot, until they pop, about 1 minute. Transfer the seeds to a small bowl. Add the remaining 1/3 cup of oil to the pot. Add the garlic and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the coriander, turmeric and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
3. Using a large spoon, scrape the squash flesh from the skins into the pot. Add the water and cook over moderately high heat, stirring and lightly mashing the squash, until blended and heated through. Season the squash with salt and pepper. Transfer to a bowl, top with the toasted mustard seeds and serve.

Make Ahead The mashed squash can be refrigerated overnight. Reheat in a microwave oven before serving.

 

Chicken Curry

• 1/2 stick butter
• 2 teaspoons olive oil (optional)
• 2 yellow onions, halved and sliced thin
• 1-2 jalapeños halved, seeded and sliced thin
• 1 cup of frozen green beans (pre-cook in microwave until cooked and hot)
• 1/2 red or yellow pepper sliced thin
• 2-1/2 Tablespoons curry powder
• 2 large chicken breasts cut into large pieces
• 2 cups heated chicken stock
• 1 Tablespoon cornstarch
• 2 Tablespoons water
• 1/4 cup heavy cream
• 1/4 cup coconut milk (optional)
• 1/2 teaspoon Mrs. Dash Garlic & Herb
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 4 oz can sliced black olives, drained (optional)
• chives for garnish (optional)

Note: Stick close to times and temperatures, so not to over cook the vegetables.  Remember they are thin cut and cook fast.


Note: Next time ... Cook the chicken in a separate pan in olive oil for 5 minutes and then add it to the chicken the chicken broth step.  Add the jalapenos and red pepper in the same step.  Reduce the chicken broth step cooking time to 6 minutes.  Maybe add 2-3 whole, fresh basil leaves toward the end.

Heat butter in large frying pan.  You can add a little olive oil, as well if you wish.  When hot, add onions and cook 5 minutes over medium heat.  Stir occasionally.

Reduce heat to medium-low and mix in curry powder and cook 2 minutes.

Add chicken, red pepper and jalapeños and stir.  Season with Mrs Dash Garlic & Herb seasoning.  Cook 3 minutes over medium heat.

Pour in heated chicken stock and bring to a boil.  Lower heat to medium-low and cook 10 minutes. Stir occasionally.

Add warm green beans.  Mix cornstarch with water and stir into sauce.  Cook 1 minute while stirring sauce.

Pour in cream and coconut milk (optional) and bring to a boil.  Lower heat to medium and cook 2 minutes. Adjust seasoning (add the salt in this step).

Decorate with sliced black olives or chives and serve over yellow rice. 

Corny Cajun Shrimp

• 1 bag frozen corn kernels
• 1/2 large onion coarsely chopped
• 2 ribs celery coarsely chopped
• 1 can (14.5 oz) diced tomatoes with green chiles
• 1 Tablespoon fresh Thyme
• 1 teaspoon creole seasoning
• 8 oz frozen, peeled cooked shrimp
• 1/4 teaspoon Mrs Dash Extra Spicy

1. In a medium saucepan, combine corn, onions, celery, tomatoes, tyme and creole seasoning.  Cover and cook over medium heat until the vegetables are almost tender (about 10 minutes).
2. Stir in shrimp and Mrs Dash seasoning.  Cook covered until shrimp are heated through (about 2 minutes).  Season with salt, as necessary.