Big Man, Little Kitchen

Bon Appetit has done it again! This time with a delicious gluten-free chocolate brownie cookie. This is one of the best cookies I have had in long time.

Not only are they really good but only have about 5 ingredients! Easy to make and not very time consuming. I did find the batter to be a little runny when I made this for the first time but it all turned out good. The recipe says this will make 2 dozen but I had enough batter for about 18 cookies. These just melt in your mouth and go great with a big glass of milk!! Enjoy!

INGREDIENTS
3 cups gluten-free powdered sugar
¾ cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate, chopped
3 tablespoons cacao nibs

INSTRUCTIONS
Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).

Nothing says Christmas dinner like a nice piece of Prime Rib! This year is was just Kris and myself so I bought a small chunk of prime rib, about 1.5 lbs. My “perfect prime rib” method was not going to work on a piece this small so I just roasted the meat at 375 degrees for about an hour. Took it out of the oven when the internal tamp reached 145.For prime rib you just need to keep it simple. After all the meat is the prize of this meal. Simply rub with garlic, drizzle with olive oil and season with slat an pepper to taste. Toss it in your preheated oven and roast until done.Once out of the oven, let the rib rest for 15 minutes before slicing. We added a side of mashed potatoes and the meal was complete. Enjoy!

Ingredients:

1.5 – 2 lb prime rib
2 cloves garlic, cut in half
olive oil
salt
pepper

Directions:

Preheat oven to 375 degress. Take prime rib out of the refrigerator and let rest 30 minutes, you want it to be about room temp.
Rub the sliced garlic all over the meat. Drizzle with the olive oil on all sides. Season with salt and pepper.
Place in oven and raost for about 45 minutes to 1 hour. For medium rare you want the internal temp to be 140. Remove from oven and let rest 15 minutes before slicing.

It has become a tradition in our family to draw names and then make that person a homemade gift. This year I drew my sister’s name and put together a Big Man, Little Kitchen cookbook! I picked some of my favorite recipes from the past year and the book turned out great. I created the book at Blurb.com, a great site for making books and quite easy. It was a learning experience and I think Volume 2 will be even better. I hope my sister enjoys her new book.

Well my shoulder is recovering nicely and I am able to do a few things with my right hand so can actually cook again! So tonight I found some shrimp in the freezer and came up with a spicy shrimp and rice dish. Not only is this tasty but it is super easy as well.

Gather up your ingredients and get cooking. First you will want to heat the oil and butter in a skillet over medium-high heat. Add the onion and cook for about 5 minutes. Now toss in the garlic and cook another minute.The kitchen will be smelling really good at this point. Add the shrimp and Cajun seasoning. Stir and cook for about a minute, until the shrimp starts to curl. Season with salt and pepper.Add the tomatoes, prepared rice, and a 1/4 cup of water. Cook a few minutes until rice is warmed through and shrimp are opaque. Last step add some fresh chopped parsley to freshen up the dish. Enjoy!!

Ingredients
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
1 can diced tomatoes, drained – reserve ¼ cup of the liquid
3 cups cooked white rice
3 tablespoons chopped fresh parsley

Directions
Heat the butter and olive oil in a large skillet over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for another minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes, prepared rice, and a 1/4 cup of water. Cook a few minutes until rice is warmed through and shrimp are opaque, about 3 more minutes. Stir in the parsley and serve.

As you may have noticed, we have not been around for awhile. I had rotator cuff surgery last week and am recovering. It is tough to cook with one arm in a sling! Kris has been doing the cooking and is doing a great job.

We will be back to cooking and posting soon.