New Years Eve Dinner

It is really nice to have friends who get a discount at New Seasons, love amazing food and really know how to cook meat!  How does the first slice of a rib roast look to you?  Amazing?  Well, if you'd actually gotten to enjoy it, you would know that amazing doesn't even start to describe it.  I'm not exactly sure what all went into the rub...  I know there was EVOO, salt, pepper and paprika but also a couple of other things as well.  The crust was the best I've ever tasted - super crispy and flavorful! 

Of course, we didn't just eat the most amazing beef ever...  we also enjoyed perfectly sauted brussel sprouts and smashed red potatoes with lots of garlic.  Served with some good beer, it was the perfect New Years Eve dinner with great friends.  After dinner, we turned on Episode 7 of Game of Thrones and half of us promptly fell asleep... 

After a long ten hour sleep, we all awoke famished...  so Ty whipped up a little leftovers breakfast of steak bites, smashed potato patties and garlic Romano bread.  Yeah, it was all just as good the next morning with a fresh cup of piping hot coffee.  Could 2012 have gotten off to a better start? 

Quinoa Porridge

I found this recipe in Trail Runner magazine and it is delish!

1 cup quinoa
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 cup milk
1 apple, peeled, cored and diced
1 cup walnuts
1 cup raisins or dried cranberries
2 tablespoons maple or agave syrup
1 cup blueberries or other berry

In a medium saucepan, combine the quinoa and 2 cups of water.  Bring to a boil, reduce heat and simmer covered for 12 minutes.  Add cinnamon, nutmeg, salt and milk and simmer covered for an additional 10 minutes.  Stir in apple, walnuts, raisins and syrup.  Cover and let rest 10 minutes.  Serve topped with blueberries. 

I had red quinoa at home so that's what I used.  I also used 1/2 golden raisins and 1/2 cup dried cranberries since that was about all I had of each.  Ty added Tabassco to his and really enjoyed it. 

Breakfast

Oven roasted fingerling potatoes and zucchini topped with heirloom tomato, garlic, cheddar, mozzarella and smoked salmon.