Heat oven to 350 degrees. Line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix salt, thyme, garlic powder and pepper until well blended. Sprinkle and press herb mixture on roast.
For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until meat thermometer inserted in center reads 135 degrees.
For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until meat thermometer inserted in center reads 150 degrees.
Cover roast loosely with foil; let stand 15 to 20 minutes before carving. Enjoy.
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Preheat the oven to 350 degrees. Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish or baking pan. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar. Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top. Cover with aluminum foil and bake for 20 minutes then uncover and bake for an additional 20 minutes. ENJOY! (Mahalo mom for this recipe!)
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Cook the beef over medium-high heat, seasoned with salt and pepper, until well browned. Darin out any excess oil. Stir in the soup and picante sauce and cook until hot. Season to taste. Spoon about 1/3 cup beef mixture down the center of each tortilla. Top with the lettuce. Fold the tortillas around the filling. Enjoy with favorite fillers like sour cream, guacamole, salsa, etc.
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In a large skillet over medium high heat, sauté chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
Preheat oven to 350 degrees. Then transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly. Enjoy.
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Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides (make sure the skillet is hot before adding the chicken to prevent sticking). Remove the chicken from the skillet.
Reduce the heat to medium. Add the onion and cook until lightly browned. Add the garlic and red pepper and cook and stir for 1 minute. Add the stock and soup and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is done. Stir in the lemon juice. Season to taste. Sprinkle with chopped fresh parsley and serve with hot cooked noodles or rice.
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