Prime Rib

I generally make this around Christmas time, but I had a friend request the recipe recently and so I am posting it on here for all the world to see.

prime rib roast (I usually go big like 10 pounds...what can I say we like the leftovers. and yes I realize that it will cost a pretty penny for that large a roast, so go with whatever size you need)

McCormick Grill Mates Montreal Steak Seasoning

1 pound bacon slices, uncooked

coarse salt to cover enitre roast (I buy a huge bag of the kind for a water softener and it will usually be enough for 2 roasts)

Place a good layer of salt (an inch or 2) in the bottom of a large roasting pan. Set aside. Rub roast liberally the Montreal Steak Seasoning. After seasoning the WHOLE roast (top, bottom and sides) place in roasting pan on the layer of salt. Lay bacon slice on the top and sides of the roast. Use remaining salt to completely cover the roast. Please be careful, your pan will weigh a ton! Place in 350* oven until roast reaches 150* internally. Remove from oven, break open salt crust and bacon (discard the bacon it is not good...trust me we tried it) and remove roast. Allow salt to cool before pouring into the trash can...or you will melt it, want to know how I know that? Slice as desired. Serve with some tasty creamy horsradish or mustard.

leftovers make an awesome sandwich or salad.


We have this for Christmas Eve every year now. My Father-in-law says it is the best he has ever eaten. I just get lucky. I always use an internal meat thermometer during the whole cooking process set to a timer that alerts when it hits the proper temp. It is not an expensive device (thought they can be) and I got mine at Target. It means no guessing if it is done or not.

Black Beans and Rice

I needed a side dish for dinner last night, so I got on allrecipes.com and found the original of this recipe. I made a few modifications and came up with this recipe. It is super yummy and not terrible for you.



1 tsp. olive oil

1 onion, chopped finely

2 cloves garlic, minced

3/4 c. uncooked white rice (not instant)

1 (14oz) can reduced sodium chicken broth

1 tsp. ground cumin

1/4 tsp. chili powder

1 (15oz) can black beans, drained

2 tbsp lime juice, or to taste

1 tbsp fresh cilantro, chopped




1. in a stockpot over med heat saute oil, onion, and garlic for 5 minutes or until tender. add rice and saute a 2-3 min. more.



2. add the chicken broth, bring to a boil and reduce heat, cover and simmer 20 min. Add the spices, black beans and lime juice.


This turned out so good. The kids ate it with no problems. And I am sure the leftovers would have been good too, but I gave them to the neighbors, who said they were tasty too.