My Country Rib Eye Breakfast Recipes

COUNTRY RIB DELIGHT

Steps:

• Place ribs in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease a baking dish.
• In a bowl, mix the applesauce, syrup, lemon juice, ketchup, paprika, cinnamon, garlic powder, salt, and pepper.
• Place ribs in the prepared baking dish, and brush with 1/2 the sauce. Bake uncovered, basting frequently with remaining sauce, for 1 1/2 hours, until done.

MY COUNTRY RIB EYE BREAKFAST

Steps:

• Season the steaks lightly with black pepper.
• Grill or pan fry the steaks until done to your liking, I myself prefer med.
• Fry the bacon in a skillet, set bacon aside and drain the grease from the skillet, reserving just enough grease to scramble the eggs inches.
• Heat up the chili on the stove top or in a microwave, stirring occasionally.
• Scramble the eggs and just before they are done, crumble the bacon and add to the eggs.
• Plate your steaks, divide the egg and bacon mix in half and add to the top of the steaks, then divide the chili and pour over the steak and eggs.
• Top with shredded cheese.
• You can always add any little goodies, like green onions, chopped green peppers etc, to your liking. Use whatever chili you like or have handy, and depending on the potency you may want to use a bit more or less, just so the chili does not overwhelm the rest of the dish.

BACKYARD RIB-EYE BARBECUE

Steps:

• HEAT grill to high heat.
• BRING first 4 ingredients to boil in small saucepan. Simmer on low heat 10 min., stirring occasionally. Cool.
• COMBINE squash, zucchini, onions and fennel in large bowl. Add 1 Tbsp. oil; toss to evenly coat vegetables with oil. Grill 5 to 7 min. or until vegetables are crisp-tender, turning occasionally. Remove from grill.
• RESERVE 1 Tbsp. of the remaining oil for later use. Brush steaks with remaining oil; season with 1 Tbsp. pepper and salt. Grill 8 to 10 min. on each side or until steaks are medium doneness (160°F). Transfer to cutting board.
• TOSS scallops with 1 tsp. of the reserved oil; season with remaining pepper. Grill 2 min. on each side or until opaque. Remove from grill.
• CUT fennel bulb into thin slices; place in medium bowl. Chop enough of the fennel fronds to measure 2 Tbsp. Add to sliced fennel along with the squash, zucchini, lemon zest, juice and remaining oil.
• PLACE 2 onions in food processor with date mixture; process until smooth.
• CUT steaks and scallops in half; place on platter with tomato slices and remaining onions. Serve with date sauce and vegetable salad.

FIESTA RIB EYE STEAKS

Steps:

• Mix first 4 ingredients together. Place steaks in a glass pan and rub spice mixture into both sides of the meat. Cover with plastic wrap and refrigerate for 2 to 8 hours.
• Just before grilling the steaks, in a skillet sauté peppers in oil for a few minutes. Season with salt and pepper. Set aside. Grill steaks to your liking.
• Sprinkle with both cheeses. Top with peppers.
• Squeeze fresh lime juice op top.
• Serve with salsa, sour cream, and cilantro. Great with tortillas and beans.