Prepared Rare to Medium Rare, served with Tuscan Potatoes, Farmhouse Vegetables, Au Jus and Horseradish Cream Sauce.

10-Ounce Prime Rib

Delicious cheesecake with white chocolate and raspberry flavors.

White Chocolate Raspberry Cheesecake

Classic Caesar salad with romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

TWO CAESAR SALADS, TWO 10-OUNCE PRIME RIB ENTRÉES Prepared Rare to Medium Rare, with Tuscan Potatoes, Farmhouse Vegetables, Au Jus and Horseradish Cream Sauce, TWO SLICES OF WHITE CHOCOLATE RASPBERRY CHEESECAKE.

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Preheat your oven to 450°F (232°C). Rub the prime rib roast with olive oil, salt, and black pepper. Place it on a roasting rack in a roasting pan.

Prepare the Prime Rib

Roast the prime rib in the preheated oven for 15 minutes to sear the outside. Then, reduce the temperature to 325°F (163°C) and continue roasting for approximately 25-30 minutes per pound for rare to medium-rare, or until it reaches an internal temperature of 130-135°F (54-57°C).

Roast the Prime Rib

While the prime rib is roasting, wash and cut the Tuscan potatoes into wedges. Toss them with olive oil, salt, and herbs (such as rosemary or thyme) and spread them on a baking sheet. Roast them in the oven alongside the prime rib for about 30-40 minutes until golden brown and tender.

Prepare the Tuscan Potatoes

In a separate pan, sauté the farmhouse vegetables in olive oil over medium heat until they are tender, about 10-15 minutes. Season with salt and pepper to taste.

Cook the Farmhouse Vegetables

Once the prime rib is done, remove it from the oven and let it rest for 20 minutes. In the roasting pan, add the beef broth to the drippings and stir to create an au jus. Heat over medium heat until warmed through.

Make the Au Jus

Slice the prime rib and serve it with Tuscan potatoes, farmhouse vegetables, au jus, and horseradish cream sauce on the side.

Serve

Prime Rib Roast

Salt

Black Pepper

Olive Oil

Tuscan Potatoes

Farmhouse Vegetables (e.g., carrots, green beans, zucchini)

Beef Broth

Horseradish Cream Sauce

Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan. In a bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan.

Prepare the crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and beat until well combined. Mix in sour cream and vanilla extract until smooth.

Make the cheesecake filling

Add eggs one at a time, mixing on low speed after each addition. Melt the white chocolate in a microwave or double boiler until smooth, then fold into the cream cheese mixture.

Add eggs and chocolate

Gently fold in the fresh raspberries, being careful not to break them too much.

Incorporate raspberries

Pour the cheesecake filling over the crust in the springform pan. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Bake the cheesecake

Turn off the oven and crack the door open to let the cheesecake cool for 1 hour. Then, refrigerate the cheesecake for at least 4 hours or overnight before serving.

Cool and chill

Cream cheese

Granulated sugar

Sour cream

Vanilla extract

Eggs

White chocolate, chopped

Fresh raspberries

Wash and dry the romaine lettuce thoroughly. Chop it into bite-sized pieces and place it in a large salad bowl.

Prepare the Romaine

Add the croutons and grated Parmesan cheese to the bowl with the romaine lettuce.

Add Croutons and Cheese

Pour the Caesar dressing over the salad ingredients. Toss gently to combine until everything is well coated.

Dress the Salad

Serve immediately in individual bowls or plates, garnished with extra Parmesan cheese if desired.

Romaine lettuce

Croutons

Parmesan cheese, grated

Caesar dressing

Chop romaine lettuce and toss with Caesar dressing, croutons, Parmesan cheese, and lemon juice. Divide into two bowls.

Prepare the Salad

Preheat oven to 450°F (230°C). Season the prime rib with salt, pepper, garlic powder, and fresh rosemary. Rub with olive oil. Roast in the oven for 20 minutes, then reduce temperature to 325°F (165°C) and cook for an additional 40-60 minutes for rare to medium rare.

Season and Cook the Prime Rib

Toss baby potatoes with olive oil, fresh rosemary, minced garlic, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 30-35 minutes until golden and tender.

Prepare and Roast the Potatoes

In a skillet, heat olive oil over medium heat. Add carrots and green beans, seasoning with salt and pepper. Sauté for 8-10 minutes until tender.

Sauté the Vegetables

In a saucepan, combine beef broth, red wine, and Worcestershire sauce. Simmer over low heat for 10-15 minutes.

In a bowl, combine sour cream, prepared horseradish, lemon juice, and salt. Mix well and refrigerate until serving.

Mix the Sauce

Melt the white chocolate. In a bowl, beat cream cheese until smooth, then add melted chocolate, raspberry puree, sugar, and vanilla extract. Add eggs one at a time, mixing until just combined. Pour into graham cracker crust and bake at 325°F (160°C) for 50-60 minutes. Chill before serving.

Prepare the Cheesecake

Romaine Lettuce

Caesar Dressing

Parmesan Cheese

Lemon Juice

Prime Rib (10 ounce per serving)

Garlic Powder

Fresh Rosemary

Baby Potatoes

Garlic Cloves

Carrots

Green Beans

Red Wine

Worcestershire Sauce

Sour Cream

Prepared Horseradish

Cream Cheese

White Chocolate

Raspberry Puree

Sugar

Vanilla Extract

Graham Cracker Crust

Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

Prepare the Quinoa

In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add cherry tomatoes and cook until they start to burst. Stir in fresh basil and balsamic vinegar. Cook for another 2-3 minutes, allowing the flavors to blend.

Prepare the Sauce

Slice the cooked chicken and serve it over the quinoa. Top with the tomato-basil sauce and sprinkle with grated Parmesan cheese. Enjoy your Christmas dinner!

Combine and Serve

Chicken Breasts

Cherry Tomatoes

Fresh Basil

Balsamic Vinegar

Quinoa

Vegetable Broth

In a bowl, mix the olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add the chicken breasts and coat evenly. Let marinate for at least 30 minutes.

Prepare the Chicken

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side or until they reach an internal temperature of 75°C (165°F). Remove from heat and let rest.

In the same skillet, add the trimmed asparagus and cook for about 4-5 minutes until tender. Add the halved cherry tomatoes and cook for another 2 minutes. Season with salt and pepper.

Prepare the Asparagus and Tomatoes

Plate the chicken breasts and serve with the sautéed asparagus and tomatoes. Sprinkle with grated Parmesan cheese.

10-ounce Prime Rib

White Chocolate Raspberry Cheesecake

Caesar Salad

Dinner For A Duo 2023 Christmas

Dinner For A Duo 2024 Christmas

Dinner For A Duo 2024 New Year’s Eve