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Charred Brussels Sprouts Crostini

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Hi, friends!  How was your weekend?

 

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Ours was pretty challenging and exhausting, so we’re keeping things short on this Monday.

 

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We had an emergency situation again with Chris’ dad who requires 24/7 care.

 

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So, we’re just going to ease into this Monday with a simple Charred Brussels Sprouts Crostini appetizer that’s totally easy and says everything festive holiday party to me!  At least everything that doesn’t involve cookies,  sugar, and butter.

 

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I happened to be watching the Food Network (shocking, I know) a couple of weeks ago and Giada was doing some kind of holiday business.  She made these Brussels crostini with cranberries and ricotta and I was totally sucked in.

 

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I really loved the idea of slicing the sprouts really thin and charring them under the broiler.  I can do that now that I have my new (Jan 2015) oven that has a broiler in the oven instead of the janky one I used to have that had a drawer and fire situation.  That thing was so not cool.

 

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Anyway, this crostini was delicious and you should totally add it to your holiday appetizer menu!

 

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Have a fantastic week, y’all!

 

Charred Brussels Sprouts Crostini
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Charred Brussels Sprouts Crostini

Ingredients

  • 1/4 cup sugar
  • 1/4 cup Champagne vinegar
  • 1/3 cup dried cranberries
  • 1 pound Brussels sprouts shaved or sliced into very thin slices
  • 1/4 cup olive oil plus 1-2 tablespoons for crostini
  • 1 teaspoon salt
  • pinch red pepper flakes - or more if you like things spicy
  • 1 1/4 cups ricotta
  • 24 1/2 inch thick slices baguette

Instructions

  1. Combine sugar and vinegar in a small saucepan and bring to a simmer over medium heat until sugar is dissolved, 2-4 minutes
  2. Remove from heat, add cranberries, and set aside
  3. Combine Brussels sprouts, 2 tablespoons olive oil, 3/4 teaspoons of the salt, and red pepper flakes, toss to coat and transfer to a parchment paper lined baking sheet
  4. Broil in top 1/2 of oven for 6 minutes, stirring halfway through and rotating pan if necessary to get all browned
  5. Remove from oven, toss in bowl with the cranberry mixture, set aside
  6. Heat oven to 400
  7. Transfer bread slices to a baking sheet, use 1-2 tablespoons of the olive oil to brush all the bread slices
  8. Toast in oven for 5-6 minutes, until golden brown and toasty
  9. Stir together ricotta, 1/4 teaspoon, and remaining 2 tablespoons olive oil until well combined
  10. Spread each bread slice with ricotta, top with Brussels and cranberry mixture

Adapted very slightly from Giada DeLaurentiis

Note:  Giada topped hers with pine nuts.  I left them off because I don’t like them, so either add them, leave them off, or I think some toasted almonds would be great too.

Hearty Holiday Breakfast Frittata

by 30 Comments

 

Good Morning, Sunshine!

 

 

No joke.  I mean that in the most literal way.  While I adore each and every one of you and y’all are totally my sunshine, it got pretty dang gloomy around here. I don’t know what in tarnation happened, but thank goodness the sun has been returned after another two weeks of rain, darkness, and really bad hair days.

 

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The sun is back and has been in full force for a solid 4 days now and believe you me we are happy here in NC.

 

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Those dark days were a buzzkill to my motivation, but since I’m a glass half full kind of girl I’ve been busy focusing on the the bright side of my laziness.

 

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You are no doubt relieved to know that I am once again up to date on General Hospital and DWTS. And oh my are things heating up and getting interesting in Port Charles!  Oh – and that last elimination (no spoilers) was a total disappointment to me.  I didn’t see that one coming.

 

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Even though I sometimes need indulgent GH binge marathons when work is stressful or the weather is the pits, there is no rest for the wicked these days.  We’re full on in holiday mode over here!

 

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We’ve had some sides and desserts lately, but what about breakfast?  I don’t know how you do things, but in our family we never have Thanksgiving dinner before 2:00 and it’s usually closer too 3:00 or 4;00 before we sit down at the table. We need a heavy breakfast or brunch then some appetizers in the early afternoon to hold us for the big event or we are all just going to pass out from starvation and intoxication anticipation.

 

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A frittata is a perfect solution.  You can clean out your fridge, throw anything in, and make it ahead of time for an easy to reheat holiday morning breakfast or brunch.  After all, we don’t want to have Aunt Gloria passing out from too many cocktails falling out from lack of sustenance while waiting for her Turkey Day dinner!

 

If you haven’t already, don’t forget to enter the giveaway! (CLOSED)

 

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Hearty Frittata

Ingredients

  • 2 pieces thick cut applewood smoked bacon
  • 2 small red potatoes sliced thinly
  • 5 small precooked sausage links crumbled (thawed if packaged frozen)
  • 1 cup mushrooms sliced
  • 1 cup kale roughly chopped
  • 1 cup rainbow chard
  • 8 eggs
  • 1 cup plus 1/4 coup shredded extra sharp cheddar
  • 1 jalapeno sliced - optional

Instructions

  1. Cook bacon in cast iron or nonstick skillet until crispy, drain on paper towel lined plate, crumble
  2. Reserve 1 tablespoon of the bacon drippings and discard the rest
  3. Heat reserved bacon drippings over medium, add potato slices in a medium layer, cook about 2 minutes or until browned on one side, the flip to brown the other side
  4. Add mushrooms and cook about another 2 minutes
  5. Stir potatoes and mushrooms
  6. Add kale and rainbow chard
  7. Stir and cook until greens are mostly wilted, 3-4 minutes
  8. While greens are wilting, whisk eggs together in a bowl
  9. Add 1 cup of the cheddar to the eggs and whisk to combine
  10. Stir the vegetables to be sure they are evenly distributed
  11. Pour eggs over the vegetables, add bacon and sausage, stir to combine
  12. Layer jalapeno (if using) over the top
  13. Cook 7-9 minutes or until sides are set
  14. Turn on oven broiler
  15. Sprinkle remaining 1/4 cup cheddar cheese over the top
  16. Transfer skillet to oven and broil until top is set and fluffy and cheese is melted and bubbly, about 4-6 minutes
  17. Remove from oven and let sit for 3-4 minutes
  18. Cut and serve

Note: We all know that I do not like the jalapeno, but Chris loves them, so I only added them to half of the frittata.

Note:  Because of the bacon and sausage going on in here, I chose not to add any salt, but feel free to add salt and pepper to your taste.

Bacon and Gorgonzola Brussels Sprouts

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I know that we’ve been talking about some unsexy veggies, but dudes, we are into the second week of November and we need to be riding the side dish train.  Thanksgiving’s a coming!  I don’t know about y’all, but Thanksgiving for me is not so much about the turkey – although it’s good on the smoker!  I’m all about the sides.  OMG! #Stuffing!

 

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I have to confess.  I could make the whole meal out of stuffing and Brussels sprouts.  Oh.  And I can’t forget my one true love – potatoes.  Mashed.  With butter, roasted garlic, and gravy.  I would’t turn down some goat cheese either.  I digress.  And confess.  I have not been a lover of the Brussels for very long. I’ve said it before, but it’s worth repeating.  Don’t be a Brussels hater.  If they’re done right you’ll love them.

 

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Now that I love the sprout, we have this little veggie a lot.  We don’t hide it in the closet until the holidays.  It’s always a hit at dinner parties, so we usually bust out the bacon, gorgonzola, and Brussels for both regular dinners and special occasions.  It’s that good and that flexible.  It fits in anywhere with those events that are appropriate for either old blue jeans or the LBD.

 

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I first fell in love with the Brussels at a restaurant in Hickory, NC about a year ago.  We went to Hickory for a beer judging event and had dinner at The Station.  These Bacon Gorgonzola Brussels were on the sides menu.  I did my best to recreate them.  We love them.  So when I was thinking about what I want on my TG table and what sides I can share with you, these BS were at the top of the list.

 

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I shared them about a year ago right after I discovered that I actually like the Brussels when made right, but the pics were lost when I relaunched my website.  So we are doing this thing again.  I also saw the error of my ways and changed the recipe to one skillet and cooking them up in some of the bacon grease.

Give BS a chance with bacon and gorgonzola or try some others:

Brussels Sprouts with Roasted Chestnuts and Cider Vinaigrette by Beer Girl Cooks

Caramelized Brussels Sprouts with Browned Butter Drizzle by Ciao Chow Bambina

Brussels Sprouts and Pearl Onion Gratin by No Spoon Necessary

Roasted Brussels Sprout, Apple, and Quinoa Salad by Veganosity

Brussels Sprouts with Cranberries, Pecans, and Balsamic Drizzle by The Local Vegan

Creamy Roasted Brussels Sprout and Quinoa Gratin by Cookie and Kate

Miso Glazed Brussels Sprouts and Cranberries by Life Made Sweeter

Here’s a roundup by Cooking LSL

Shaved Broccoli Brussels Sprouts and Kale Salad with Truffle Parmesan Dressing by Blogging Over Thyme

Roasted Brussels Sprouts  with Horseradish Honey-Mustard Glaze by The Beach House Kitchen

 

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Bacon and Gorgonzola Brussels Sprouts

Ingredients

  • 3 pieces of thick cut applewood smoked bacon cut into 1/4 inch pieces
  • 16 ounces Brussels sprouts cleaned, trimmed, tough outer leaves removed, and cut in half lengthwise
  • 1 - 2 tablespoons gorgonzola crumbles

Instructions

  1. Heat a cast iron skillet over medium heat, add bacon, and cook until crispy, 3-5 minutes
  2. Remove bacon to a paper towel lined plate to drain
  3. Discard all the bacon grease except 2 tablespoons - leave in pan
  4. Heat the bacon grease up to medium high and add Brussels sprouts, cook for 5 minutes, stirring often
  5. Reduce heat to low, cover and cook until softened, but still with texture, not soggy, stirring every few minutes
  6. Add gorgonzola and bacon pieces, cover and cook another couple of minutes until cheese is melted
  7. Stir and serve

Honey Roasted Peaches with Mascarpone

by 39 Comments

Happy Monday, friends!  I’ve missed you!

 

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I’m sorry I didn’t warn you about my staycation.  I actually fully intended to continue posting on this here blog during my vacay, but I changed my mind because I was in serious need of some good ole R&R.

 

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Corporate America kicked my butt in the weeks leading up to my vacation and my fellow blogger friends know that blogging is also a full time job.

 

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Don’t get me wrong – I’m totally not complaining here.  I LOVE this here website and I LOVE LOVE LOVE all of you!

 

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Sometimes you just need to take a break from life, right?

 

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While I would not refuse another week of paid vacation, I am feeling rested, refreshed, and recharged.  I almost completely disengaged from all things internet and work related.  I finally saw Fargo in its entirety, went to a party, hosted a dinner party, took a nap, slept in, and saw Van Halen in concert.

 

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I also went for a bike ride without injury – those of you that have followed this here website know that’s a miracle in and of itself and worthy of a vacation.

 

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My vacation may be over and the transition to fall is becoming more obvious, but I’m hanging on to vacation mentality and the spirit of summer for a little while longer.  We have delicious summer peaches, my tomato plants are troopers and still producing new fruit (we are in the south afterall!), even though my pumpkin patch is growing out of control – we are the epitome of contrasts and contradictions over here.

 

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Cheers to taking time to center yourself when needed and to a fantastic week ahead!

 

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Roasted Peaches with Mascarpone

Ingredients

  • 4 peaches halved and pitted, cut a little more out from where the pit was to make room for more mascarpone
  • 8 ounces mascarpone at room temperature
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon cinnamon
  • 3 tablespoons honey
  • 5 tablespoons melted butter
  • Fresh tarragon and chopped pistachios for garnish optional

Instructions

  1. Preheat oven to 350
  2. Stir together mascarpone, vanilla bean paste and cinnamon and refrigerate at least 30 minutes
  3. Brush a baking dish with 1 tablespoon of the butter and arrange peaches in the baking dish cut side up - you can slice of a small piece of the back for them to sit flat in the dish
  4. Whisk together honey and butter and pour over the peaches, use a pastry brush to make sure they are covered all over
  5. Roast until softened and somewhat browned, 25 - 30 minutes
  6. Fill each of the peach halves with the mascarpone mixture
  7. Garnish with chopped tarragon leaves and pistachios, if using
  8. Serve immediately

Adapted from Bobby Flay

Heirloom Cherry Tomato Pesto Pizza

by 23 Comments

Hey y’all!  I’ve been so dang busy and I’ve missed you!  I also know that I haven’t posted a pizza in at least 4 days and 12.6 hours, so I thought it was time.

 

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Not to mention – why do people say that?  I’m totally mentioning the fact that I am a lunatic crazy woman at the farmer’s market and had about a bazzillion heirloom cherry tomatoes, 47 ears of corn, 6 bushels of basil, and 23 pounds of pesto that needed to be consumed.

 

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Can you blame me?  I mean look at these tomatoes!

 

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They’re friggin’ gorgeous!  Stunning!  Breathtaking!

 

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Throw on some cheese…..

 

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And more cheese….

 

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And corn, man.  Seriously, Jennifer?  Getting me hooked on this pizza corn business? Sooooo not cool. Next time keep your dirty little secrets to yourself, k?

 

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So I covered up the dirty little corn secret with some more pesto.  I wish I could forget.  But I can’t.  Corn. On. Pizza. Yesssssss!  It’s so good.  Do it!

 

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Sorry for the peer pressure.  I’ve been corrupted.

 

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Blame Jennifer.  I’m glad we had this little talk.

 

 

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Heirloom Cherry Pesto Pizza

Ingredients

  • 1 pizza dough ball
  • 1/4 cup plus 2-3 tablespoons prepared pesto divided
  • 1 pint heirloom cherry tomatoes halved
  • 1 8 ounce ball fresh mozzarella
  • 4 ounces goat cheese
  • 1 ear of fresh corn on the cob kernels removed
  • 6-8 large basil leaves rolled and sliced into ribbons

Instructions

  1. Preheat oven to 425
  2. Stretch dough over a pizza stone or baking sheet
  3. Spread pesto over the dough
  4. Add tomatoes, top with mozzarella, goat cheese, and corn
  5. Drizzle remaining pesto over the top of pizza
  6. Bake 15-17 minutes until crust is crispy and cheese is melted
  7. Top with basil ribbons

Note: I used a store bought pizza dough and I didn’t love it, so use your favorite pizza dough recipe or store bought.

Note: I don’t have a go to pesto recipe – I just throw everything in the food processor and keep adding and tasting until it’s right to me

Note: Pesto can be overwhelming, so you can use as much or as little you want

Stuffed and Bacon Wrapped Figs

by 40 Comments

Jennifer is making me come clean.  Peer pressure.  Maybe I’ve been bullied?  Either way – I have a confession to make.

Jennifer is a pain in my ass.

That isn’t my confession, but it needed to be said.

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I can’t button my pants.  Seriously.  It’s a problem.  We talked about how I blew the button off my pants. Thank goodness I have found my safe place on the internet and can share this without being judged or anyone knowing that I said this.

 

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So I have put myself on strict instructions to not eat any animal products during the week.  Yes. Basically, I just confessed to being a weekday vegan while showing you pictures of bacon and cheese. Welcome to my world of contrary contradiction crazy town.  I don’t know about y’all, but whenever I need to lose some lubs, the vegan way is the way for me.  I wish I had the will power to do it all the time because it’s totally healthy.  But seriously, I LOVE cheese.  It’s my jam.  And my downfall.  And the reason my pants don’t fit.  But Gaaahhhhh it’s so delicious!

 

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I digress.  And I sincerely hope that my vegan friends don’t judge me for hijacking the vegan way for a weight loss plan.  I do love animals.

I’m fairly certain that I’ve never told you that I spent several years as a vegan and then some outside of that as a vegetarian.  No worries.  This is not s public service announcement.  It’s just me blabbing.  I just have no will power to do it all the time.  We talked about my cheese downfall.  And then there was law school.  Yeah.  The macaroni and cheese was my undoing.  I have no shame.  I would mow down my own granny for some mac and cheese.  Throw in some law school stress?  I just couldn’t hold my head up.

Don’t judge me.

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So here we are.  In pants that don’t button.  With my friends wanting to go to lunch and me brown bagging some animal free lunches.

And please don’t think that I make light of the vegan way or animal rights.  I respect you.  I just can only hold myself back 5 days a week at the moment.  I am weak.  I love animals and have 4 rescue dogs and no will power.

 

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And this post is not intended to offend my vegan and vegetarian friends by including meat and cheese here.  Although I love them both, I am trying to cut them out as much as possible during the week.  On the weekend?  I look forward to bacon and cheese – in moderation.  At least until my pants fit again

 

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I really and sincerely hope that happens soon!

 

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Stuffed and Bacon Wrapped Figs

Ingredients

  • 8 or more figs
  • 1/2 piece of uncooked bacon per fig
  • 1/8 ish? teaspoon of gorgonzola, goat, or cheese of choice per fig

Instructions

  1. Preheat oven to 425
  2. Slice off top step of figs and cut an x across the top - careful not to cut all the way through
  3. Stuff approximately 1/8 teaspoon (more or less according to taste) into opening of each fig
  4. Wrap bacon around outside of the fig and secure with a study toothpick
  5. Line a baking sheet with parchment paper or aluminum foil
  6. Transfer the bacon wrapped stuffed figs to baking sheet and bake at 425 for 15-20 minutes, until bacon is on the crispy side and cheese is melted

Note: I really like the gorgonzola in here, but Chris was on the fence.  He thought it was too earthy.  The second time I made it we used goat cheese.  That was good too and Lisa approved.  I also think smoked gouda would be delicious!

 

Baked Brie and Pesto

by 46 Comments

We’re going to just ease on down the road into this Monday.

 

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I don’t know about y’all, but work last week was brutal for me and my weekend was about 5 days to short for my recovery.

 

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I started out Sunday with a day drinking beer judging event from Women’s Brew and ended it with more day drinking a pedicure and dinner with friends.

 

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Seriously, I had so much fun!  So much fun that I’m sharing not so much a recipe as a fun flavor combo that makes a great appetizer or gluttonous dinner for one.  Do it!  The fat kid inside you will be so happy!

 

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Have a fantastic week, y’all!

 

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Baked Brie and Pesto

Ingredients

  • 1 baguett cut into 1/2 inch slices
  • 1 round package of brie
  • 1/2 cup prepared pesto
  • basil leaves for garnish if desired

Instructions

  1. Preheat oven to 350
  2. Unwrap brie and transfer to a small baking dish
  3. Bake brie for 12-15 minutes - if you cook it too long the cheese will explode - trust me
  4. Transfer to serving plate
  5. Top with pesto
  6. Arrange baguette slices around baked brie
  7. Garnish with basil, if using

Grilled Watermelon Caprese Salad

by 33 Comments

Hello Summer!  I’ve missed you, old friend.

 

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Nothing says summer more than a caprese salad.  Well, maybe watermelon and grilling.  I had so much watermelon and I already pureed it and added booze so what’s left to do?  Throw it on the grill.

 

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Now we all know that I tend to make things janky rustic and that’s the way I’m rolling here.

 

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I could have done some precision artistry with my big ole knife and made uniform shapes or some business like that.

 

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But I didn’t.  The truth is that I started to and just got over it.  I was ready to get my grill on with this watermelon caprese.

 

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And it was time for dinner.

 

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Grilled Watermelon Caprese Salad

Ingredients

  • 1/2 cup balsamic vinegar
  • 8 or so cups of watermelon pieces
  • salt according to taste
  • 8 ounces mozzarella
  • 15 or so basil leaves

Instructions

  1. Bring balsamic to a boil in a small sauce pan, reduce to medium and reduce by about half and thick
  2. Salt watermelon according to tase - I used about 1/4 teaspoon on all the watermelon and found it to be a bit insufficient
  3. Grill watermelon 2-3 minutes each side - you can do this on a grill or use a grill pan on the stove
  4. While watermelon is grilling, cut up the mozzarella into slices, then quarters
  5. Let the watermelon cool and drain a bit so it doesn't get soggy
  6. Arrange watermelon on a platter, top with mozzarella and basil
  7. Drizzle with balsamic reduction
  8. Serve immediately

Note: I think grilled peaches and/or plums would be a nice addition with the watermelon.

Ham, Gruyere, and Asparagus Tartine

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Yes.  I’ve basically made you a ham sandwich.  But it’s a fancy French one!

 

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I actually made this some time ago and held onto it because I thought it might be stupid to post a ham sandwich – even if it is a fancy French one.  But variety is good, right?  And sometimes it’s refreshing to get back to basics or class up and modernize an old favorite.

 

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This was inspired  by a place in Charlotte called Amelie’s French Bakery.  I think they are actually a chain with some other locations.  They have several types of tartines on the menu and the ham and gruyere is by far my favorite.

 

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I totally had an insane craving for a tartine and wanted to go to Amelie’s.  What a bummer that we were snowed in and working from home.  By Charlotte standards that means 2 snowflakes. Fortunately,  like everyone else around here we stocked up at the grocery in anticipation of another snowpocalypse, so I was able to improvise and throw together a copycat.  I added roasted asparagus and topped it with arugula for a little sumpin’ sumpin’ extra.

 

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If you happen to live near Amelie’s French Bakery, I recommend you rush over there and try a tartine.  If not, just whip one up at home and enjoy the spring weather with no more snow!

Inspired by Amelie’s French Bakery

Note: Measurements are not exact because the intent is to be free-handed to make the tartines according to personal preference.  Adapt to what makes you happy.

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Ham, Gruyere, and Asparagus Tartine

Ingredients

  • 15 - 18 asparagus spears
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 loaf of french bread
  • 1/2 pound deli ham shaved
  • 1.5 cups gruyere shredded
  • 1 cup arugula
  • 2-4 tablespoons Dijon amount depends on preference
  • 2-4 tablespoons mayonaise amount depends on preference

Instructions

  1. Preheat oven to 400
  2. Toss asparagus with olive oil and salt and pepper to taste on a baking sheet
  3. Roast asparagus 5-6 minutes, depending on size (you don't want it completely soft because it will be broiled in the tartine), set aside
  4. Mix equal amounts of mayo and Dijon together
  5. Cut bread into thirds and slice pieces in half lengthwise
  6. Increase oven to broil, place bread pieces on baking sheet and broil 2 minutes
  7. Spread mayo/Dijon mixture on bread
  8. Put 2-3 asparagus spears on each piece of bread, top with a few pieces of ham and a bit of shredded cheese
  9. Broil tartines 8-10 minutes
  10. Toss some arugula on top of each

 

Stuffed Leg of Lamb – Pinot Noir Soaked Fig and Dates with Gorgonzola and Pistachios

by 4 Comments

I highly recommend that you ask the butcher to butterfly your lamb for you.  I speak from experience here.

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I tried to figure it out, consulted Google, and watched a video.  No luck.  Chris had to do it.

 

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He doesn’t mind though.  It makes him feel all cave-manly to cut meat and wield a knife.

Speaking of meat – it never looks as good in pictures as it does in real life.  At least not in my pictures.  I’m not going to burden you with ugly meat pictures with unappetizing juices leaking out. I’m just going to tell you to make this dang roast.  It’s totally awesome.

You don’t care for lamb, you say?  Well, big whoop?  It’s all about this booze-soaked fig and date stuffing with Gorgonzola and Pistachios anyway.  Don’t get me wrong – it’s fantastic with the lamb, but it would be good in just about any other kind of meat you like.  I think it would be awesome in pork chops or a pork loin too.

If I were going to stuff this into a pork chop, I would probably just cut a pocket and jam it in there. For a pork loin, I’m thinking maybe the way to go would be to butterfly it have Chris butterfly it, pound it out flat, stuff it and roll it. No matter what kind of meat blows your dress up, this stuffing is totally awesome.  You need to do this!

 

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And that’s all I’ve got to say about that.

 

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Stuffed Leg of Lamb – Pinot Noir Soaked Fig and Dates with Gorgonzola and Pistachios

Ingredients

  • 4.5 pound leg of lamb butterflied (do yourself a favor and have the butcher do it)
  • 1/2 cup bread crumbs
  • 5 garlic cloves
  • 1/2 cup salted pistachios
  • 2 tablespoons olive oil plus more to rub on lamb
  • 3-4 ounces Gorgonzola crumbled
  • 6-8 dried figs soaked in Pinot Noir for at least 4 hours, chopped
  • 6-8 dried dates soaked in Pinot Noir for at least 4 hourschopped
  • 4-5 sprigs fresh rosemary
  • 2-3 sprigs fresh thyme
  • salt and pepper

Instructions

  1. Preheat oven to 350
  2. In the bowl of a food processor combine dates, figs, Gorgonzola, pistachios, garlic and bread crumbs. Pulse until combined and nuts and garlic are roughly chopped.
  3. Drizzle in olive oil and pulse until combined and the mixture is sort of damp and pasty
  4. Spread stuffing mixture on inside of lamb fold top of lamb over, tie with kitchen twine to keep together, rub outside of lamb with olive oil, salt, and pepper.
  5. Roast at 350 15-20 minutes per pound, until rare or preferred temperature