If there’s one thing I can always find leftover in my refrigerator, it’s white rice. A few weeks ago I blogged one of my favorite ways to use it. Well, this, ladies and gents, is the other. Rice pudding is one of the best desserts out there in my book. Rich and filling, homey and comforting.

This version is made on the stove top, and it came together in no time flat. I usually have all the ingredients required on hand, so I can see myself  making this for the nights I want to have dessert – but, don’t want to put forth too much effort. I topped it with a dab of homemade whipped cream, and some fresh ground cinnamon. A perfect, easy dessert for Christmas Eve this year! For an extra kick, soak the raisins in a bit of rum before adding them to the pudding.

Also, tomorrow is the last day to enter the Red Pack giveaway! Leave a comment here to enter.

We haven’t been eating a lot of beef recently. I usually only buy steaks and roasts when they are on sale, and it’s been a while since I’ve come across a good deal.  Beef can be so expensive, but it’s something everyone in the house really enjoys and looks forward to. Enter, the eye of the round roast. At around $3.00 per pound, it’s a very affordable cut. I love a beautiful tenderloin as much as the next person, but they’re very pricey!

This is a great option for nice dinner of roasted beef, that doesn’t cost an arm and a leg. Would also be great for entertaining for the Holidays (roast beast, anyone?). It requires a bit of forethought, with the salt marinade overnight, but otherwise it’s pretty effortless. If you don’t have a digital probe thermometer, I highly recommend getting one. To achieve proper medium-rare results with beef, it’s an essential piece of kitchen equipment. Makes roasting meats of any kind a “no-brainer”. I served it sliced, as is. But, it’s also wonderful with a bit of horseradish – or, a jus made from the pan drippings. Leftovers make a fabulous french dip or roast beef sandwiches the next day. Put this on your menu for Sunday dinner this week!

I’m embarrassed to admit it, but in the past I’d always bought my pizza sauce in a jar. I had tried a couple of times to make a version at home, but it always tended to turn out a bit watery. A couple of weeks ago, the good people at Red Pack offered to send me an assortment of their products. While I love fresh tomatoes with all of my heart, a cook always needs a stash of good quality canned tomatoes in their pantry. I’ve long been a fan of Red Pack products, ever since Cook’s Illustrated named their canned whole tomatoes #1 in it’s category.  Needless to say, I was much obliged!

The first thing I made when my package arrived was this pizza sauce. It is definitely a winner! It only takes 5 minutes, and the flavor is unparalleled. I used a can of pureed tomatoes, which I think is the key. Before I had used diced tomatoes, and pureed them myself…which, is what I think what led to the water-logged sauce. Less water content from the “get go” is a good thing. I add a bit of chili pepper flakes to my sauce, as we like a little kick of heat. This makes enough for 2-3 large pizzas, depending on how saucy you like your pies. It’s also a great simple tomato sauce for something like meatballs.

Thanks to Red Pack, I have a lovely canned tomato assortment to pass along to one of my lucky readers! Who couldn’t use some staples for the winter months ahead? Read on for the fine print.

I hate to admit it, but I used to dislike cilantro. I thought it tasted like soap. Thankfully, I’ve since come around and now I can’t get enough of the stuff. One of my favorite uses for it, which I find myself making often around here, is pico de gallo. Obviously, it’s a great condiment for any Mexican dish. But, it is also a wonderful accompaniment to serve on top of broiled fish or grilled chicken. Not to mention it’s totally figure friendly.

I’ve found that I get pretty decent results year-round with Roma tomatoes. Of course this summer is at it’s prime with summer tomatoes, but it’s nice to be able to have a fresh tomato salsa in these dreary winter months that is edible! I like a more predominant onion flavor in my salsa, so I use white onions. If you like a milder onion flavor, try using red onion or scallions instead. If you don’t like things spicy, remove the “ribs” and seeds from the jalapeno before chopping. Or, if you want to kick the heat up a notch, try using a serrano or habenero pepper in place of the jalapeno.