weird new roast recipe

Eye of Round Roast (2-8 lbs.)
1 tsp kosher salt
1 tsp black pepper (coarse-ground)
1/2 tsp dried thyme
4-6 cloves garlic, chopped finely

 Mix together your seasonings and set them aside.

 Take out your roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast.

Preheat your oven to 500 degrees. Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound.

Turn off the oven completely and leave the roast in there for 2 1/2 hours. Don’t open the oven door at all during this time!  This is hard for me, being an OCD cook who checks things often.

 After 2 1/2 hours, take the roast out and check its internal temp with a thermometer. The temperature should be between 130-150 degrees – if it isn’t put it back in the oven at 325 degrees and check it every 10 minutes. Put the finished roast on a plate and cover it with tin foil, and allow it to rest for 10 minutes. Carve it into 1/2″ slices and enjoy!


best healthy neato breakfast recipe ever!!!

If you are a girl with an iPad, and on Pinterest, you will obsess over recipes.  (It's science!)  One of the latest obsessions is cooking all kinds of meals in muffin pans.  You can make little meat loaf muffins, or little quiches, or all sort of "little" food.  And girls love cute & tiny food.  Again, it's science!

This recipe is so incredibly easy, and you can adapt it to all sorts of variations.  Next time I want to add some chopped up red peppers or spinach.
Baked Egg Cups
12 Eggs or Eggbeaters
12 thin slices of deli ham (round)
1/2 Cup of your favorite cheese (I used Parmesan & cheddar)
1/2 Cup diced scallions (I used fresh parsley)
Fresh cracked Sea Salt and Pepper
Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.
Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.  Add cheese and parsley.  Bake for another few minutes.
Carefully remove each egg from the muffin tin.  Serve hot!  Yield: 12.  Calories: around 100 per cup.



  • 1/2 cup cornstarch
  • Ground black pepper
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon minced fresh sage leaves
  • 4 thin slices proscuitto, cut into 5- to 6-inch-long pieces to match chicken (about 2 ounces)
  • 4 tablespoons olive oil
  • 1 cup chicken stock
  • 2 tablespoons white wine vinegar
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced fresh parsley leaves

    Combine flour and 1 teaspoon pepper in shallow dish.

Pound chicken breasts until they are a uniform thickness, about 1/2 inch. Dredge chicken in cornstarch, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.

Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until beginning to shimmer. Add two of the chicken breasts to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Repeat for the remaining two chicken breasts.

Pour off excess fat from skillet. Stir in broth, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in vinegar. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over chicken before serving.