Rosemary Portobello Chicken

2 large boneless skinless chicken breast halves
1 ½ teaspoons salt, plus more to taste
½ teaspoon garlic powder
¾ teaspoon ground black pepper
½ cup all-purpose flour
⅔ pound (about 10 ounces) baby portobello mushrooms or cremini mushrooms
1 tablespoon olive oil
4 tablespoons butter, divided in half
1 clove garlic, minced
½ cup rich chicken stock (I used 1/2 cup water with 2 teaspoons of Better than Boullion Chicken)
1 cup heavy cream
1 ½ teaspoons (about 1 large sprig) minced fresh rosemary
2 teaspoons chopped parsley, for garnish (optional)
1. Slice each breast in half horizontally and into 2 pieces— as if you were going to butterfly it, except cutting completely through it. If needed, pound each piece with a meat mallet so all the pieces are of uniform thickness.
2. Season the chicken with the salt, garlic powder and ground black pepper.
Coat the seasoned chicken in flour and shake to remove any excess. Set aside.
3. Slice the mushrooms in half or quarters if they are larger mushrooms, set aside.
4. Heat a large pan over medium-high heat, and add the olive oil and half of the butter. Add the chicken and brown well on both sides, about 2 to 3 minutes per side. Depending on how large your pan is, you may have to do this in batches.
Remove the browned chicken from the pan and set aside.
5. Keep the heat at medium-high and add the remaining butter to pan. Add the mushrooms and season with salt. Cook the mushrooms for about 5 minutes, or until they are nicely browned and softened.
6. Add the garlic and cook until fragrant, about 1 minute.
7. Add the chicken stock to deglaze the pan and cook for another minute. Remove the mushrooms and set aside.
8. Add the heavy cream to the remaining chicken stock and bring to a boil.
Lower the heat to a simmer and add the chopped rosemary. Cook the sauce until reduced by ⅓.
9. Add the browned chicken and mushrooms back to pan, cover, reduce heat, and cook for 5 to 8 minutes, or until the chicken is cooked through.
10. If needed, reduce the sauce further. Coat the chicken and mushrooms in sauce. Garnish with chopped parsley, if desired.

Adapted from:


Oven-Roasted Prime Rib with Dry Rib Rub


1/3 cup kosher salt
3 tablespoons dry mustard
4 teaspoons coarsely ground black pepper
1 tablespoon granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
2 teaspoons ground coriander
2 teaspoons celery seeds
1 tablespoon olive oil
1 4 – 6 – pound beef rib roast


In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.)
Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1×1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn’t touch the bones.
Roast beef in a 350 degrees oven for 1-3/4 to 2-1/4 hours for medium-rare (135 degrees ) or 2-1/4 to 2-3/4 hours for medium (150 degrees ).
Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.)

* At this point, you can cover the meat loosely with plastic wrap and chill up to 24 hours before roasting.

My note: I really liked this rub. It seasoned the meat so good!

Adapted from:

Christmas Peas

1 (16-ounce) package frozen peas, thawed
1 (10-3/4-ounce) can condensed cream of mushroom soup (I make mine)
1 (8-ounce) can sliced water chestnuts, drained
1 (2.8 ounce) can French-fried onions, with 1 cup reserved for topping
1 small red bell pepper, finely chopped
1/4 cup (1/2 stick) butter, melted
1/4 teaspoon black pepper

Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients except the reserved French-fried onions; mix well.

Pour into an 8-inch square baking dish and sprinkle reserved French-fried onions around edge.

Bake 25 to 30 minutes, or until heated through and bubbly.

Adapted from:

Best Rosemary Roasted Potatoes


2 lb. baby potatoes, halved or quartered if large
2 tbsp. extra-virgin olive oil
4 cloves garlic, minced
2 tbsp. freshly chopped rosemary
kosher salt
Freshly ground black pepper
Fresh rosemary sprigs, for serving


Preheat oven to 400º. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary and season generously with salt and pepper.
Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes.
Add more rosemary sprigs for serving.

Adapted from: