Prime rib can be an intimidating dish – it’s not cheap. It makes a spectacular presentation when carved tableside. Ryan and Gina love this easy to prepare recipe that requires only a little preparation and always get a lot of compliments.

INGREDIENTS

• Butter
• Grey Poupon
• Garlic
• Black pepper and salt
• Liquid smoke
• Prime Rib (ask your butcher for recommendation on pounds per person)

DIRECTIONS

Coat meat with Grey Poupon and sprinkle with garlic powder, black pepper, and salt. Add a few drops of liquid smoke (depending on size of dish). Melt 4-5 tablespoons of butter and coat the meat. Cook at 325° until internal temperature is 135°-140°. Allow dish to rest for five minutes and then remove from pan.

Once the meat is out, transfer the pan to the stovetop on medium heat. Add a small amount of red wine and beef broth to the pan and reduce. Your goal here is to loosen up the leftover juices that stuck to the bottom of the pan while baking. Continue to stir the wine/broth while lightly scraping the bottom of the pan. Add salt, pepper, and garlic powder until the taste is to your liking.  Serve as au jus.

Cubby’s Aunt Marion always made this for the family back in Dallas. They’re delicious and always bring back wonderful childhood memories for him. 

INGREDIENTS

• 1 pound ground sirloin
• 1 tablespoon olive oil
• 1 onion, chopped
• 6 cloves of garlic chopped OR Spice World minced or chopped garlic in the jar
• ¾ cup uncooked instant rice
• ¾ cup water
• 1-14.5 ounce can peeled and diced tomatoes with juice
• 1-14.5 ounce can stewed tomatoes, chopped
• 1 cup of green chile
• 1 jigger of red wine
• Salt and pepper to taste
• 6 large green bell peppers
• 1-16 ounce Prego jar spaghetti sauce

DIRECTIONS

1. Preheat oven to 325°. In a large stock pot add olive oil and cook onions until translucent.
2. Add sirloin and cook until brown, drain any fat.
3. Add the onions, rice, water, diced tomatoes, and stewed tomatoes into the stock pot. Season with salt and pepper. Simmer until rice is tender.
4. Cut the tops off the bell peppers and clean out the seeds and membrane.
5. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.)
6. Fill peppers with meat mixture.
7. Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like.
8. Served topped with spaghetti sauce and Monterey Jack cheese.

This recipe was given to me in Dallas by my dear friend, Lulu. She first tasted this dish at Central Market grocery store and found herself unable to resist a second and even a third sample! Living out in New Mexico, we got ahold of it and added our New Mexico kick. Enjoy!

INGREDIENTS

• 1 pound ground sirloin
• ½ large or 1 small yellow onion, diced
• 1 tablespoon minced garlic OR Spice World, minced or chopped garlic in the jar
• ½ green bell pepper, chopped
• 1 – 13 oz. carton of Hatch chopped, hot or mild chile… OR 8 green chile’s – 4 mild and 4 hot green chile’s – roasted, seeded and chopped
• 1 – 15 oz. can of Trader Joe’s tomato sauce
• 1 – 14½ oz. can of Trader Joe’s diced tomatoes OR with zesty mild green chiles
• 1 – 15 oz. can of Trader Joe’s organic pinto beans, drained & rinsed
• 1 – 15 oz. can of Trader Joe’s organic black beans, drained & rinsed
• 1 – 16 oz. bag of Trader Joe’s frozen roasted corn
• ¼ to ½ teaspoon cumin to taste
• Sea salt and fresh ground pepper to taste
• 1 bunch of fresh cilantro leaves, chopped. Place into the pot the last 10 minutes

OPTIONAL

Costco chicken sausage with roasted red pepper & spinach by Casual Gourmet®, made with all natural chicken, fully cooked, pork free, gluten free, no MSG, no nitrites and has only 5g of fat per link. Comes in a 3 lb. package (three packages of five). When making this dish, I use one package of five, sliced.

DIRECTIONS

1. Brown the ground sirloin in a large stock pot
2. Add onion and cook 5 minutes
3. Add garlic and chilies, cook 2 more minutes
4. Add remaining ingredients and cook another 15 minutes
5. Add cilantro at the last 10 minutes of cooking
6. Serve topped with Mexican four cheese blend and jalapeno cornbread