BRAISED SHORT RIBS ala TAMY with Creamy Mashed Yukons & Sesame Snow Peas

BRAISED SHORT RIBS ala TAMY adapted from ANTON & MICHEL with CREAMY MASHED YUKONS & SESAME SNOW PEAS

RIBS
3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
2 tablespoons avocado oil
1 large shallot, sliced
10 garlic cloves, minced
1/2 inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces Sierra Nevada Pale Ale
3 tablespoons rice wine vinegar (or flavor of your choice)
1 cup hoisin sauce

  • Season the ribs generously with salt and pepper.
  • Heat the oil in a heavy Dutch oven over high heat.
  • Brown the ribs on all sides, in batches if necessary.
  • Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  • Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes.
  • Add the ribs back to the pot.
  • Add the beer and the vinegar.
  • Stir well, cover and simmer for 2 1/2 hours.
  • Preheat the oven to 300°.
  • Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
  • Remove ribs and ginger from sauce.
  • Discard ginger.
  • Strain fat from the top of the pot so that you’re left with just the good stuff.
  • Serve with Creamy Mashed Yukons and Sesame Snow Peas – recipes below.

MASHED POTATOES
3 pounds Yukon gold potatoes, peeled
4 tablespoons butter, melted
1 cup half-and-half
FRESH ground salt and pepper, to taste
1 bunch chives, chopped

  • Boil potatoes until fork tender.
  • Heat the butter and half-and-half over medium heat until hot, but not boiling.
  • Drain the potatoes, return them to the pot and mash with a hand masher or use a ricer.
  • Add hot liquid to potatoes and whip with an electric hand mixer until smooth.
  • Season, to taste, with salt and pepper.
  • Add chives and mix before serving.

SESAME SNOW PEAS
1 pound snow peas
2 tablespoons avocado oil
1 tablespoon dark sesame oil
1 teaspoon sesame seeds
Salt and pepper

  • Rinse the peas and trim off the ends.
  • In a large saucepan over medium-high heat, add the oils and heat.
  • Add snow peas and saute until bright green, about 2 to 3 minutes.
  • Season with salt and pepper, to taste.
  • Sprinkle with the sesame seeds and toss.

COWBOY GOULASH

COWBOY GOULASH
1/2 pound ground beef
1/2 pound ground pork
1 large carrot, small chopped
1 red bell pepper, finely chopped
1 small onion, chopped
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil
4 cups beef broth
1 can original Rotes tomatoes
1 small can green chiles, drained well
1 tablespoon Worcestershire sauce
sour cream

  • Heat oil over medium high heat.
  • Add beef and brown.
  • Drain off grease.
  • Add carrot, onion, garlic and bell pepper sautéing until soft.
  • Season with salt and pepper.
  • Add broth and hot sauce.
  • Cover and bring to a FULL simmer for 20 minutes.
  • Add Worcestershire sauce, tomatoes and green chiles.
  • Return to a simmer for another 20 minutes.
  • Serve with warm tortillas or corn bread and a dollop of sour cream.  Sometimes we serve it over pasta, rice or mashed potatoes.

 

LEMON SHRIMP FETTUCCINE

LEMON SHRIMP FETTUCCINE

3/4 pound medium shrimp, cleaned and deveined
1 small fennel, cleaned, halved and sliced – save chop fronds and keep separate
12 ounces fettuccine, prepared al dente (save 1/4 cup hot pasta water)
2 egg yolks
1/2 cup heavy cream
2 tablespoons avocado oil
1 cup sugar snap peas, trimmed and halved
2 Meyer lemons, Juice of LARGE Meyer Lemon + slices for garnish
FRESH ground sea salt and black pepper

  • Whisk together the cream, lemon juice and egg yolks.
  • Season with salt and pepper. Set aside.
  • Heat avocado oil in skillet over medium heat.
  • Saute shrimp for 90 seconds. Remove shrimp and set aside to keep warm.
  • Add the fennel pieces and saute for 2 minutes.
  • Add the snap peas and saute another 3 minutes until peas are tender and fennel is browned.
  • Add cream, 1/4 cup pasta water, prepared fettuccine and shrimp into pan.
  • Turn off heat and stir together until well blended and sauce thickens.
  • Season to taste.
  • Garnish with fennel fronds and lemon slices.
  • Serve immediately.

NOTE: Meyer lemons are a bit sweeter than regular lemons so if you can’t find a Meyer lemon, use half of a regular lemon and half of a tangerine.

FRENCH ONION PASTA BAKE

This recipe is for recipe experiment night.  I was looking for a tasty alternative that I could also use as leftovers for my lunches.  I am happy to report that it was a success!
FRENCH ONION PASTA BAKE
6 ounces penne pasta
1 tablespoon butter
1 tablespoon avocado oil
8 ounces button mushrooms, 1/4 inch slices
1 large shallot, halved and sliced
2 cloves garlic, minced
2 tablespoons Better than Chicken bouillon
4 ounces heavy cream
2 tablespoons Marsala Wine
3-4 FRESH thyme sprigs
3/4 cup seasoned croutons, crushed
4 ounces shredded Mozzarella

  • Preheat oven to 400°.
  • Spray baking dish with non-stick cooking spray.
  • Prepare pasta al dente.
  • Drain pasta WELL and set aside.
  • In a large skillet melt butter and avocado oil.
  • Add mushrooms, onions and garlic. Season with FRESH ground salt and pepper, stirring and cooking 10-12 minutes until caramelized and deep brown.
  • Whisk together the Marsala wine, cream, two-thirds of the thyme, and the bouillon base.  Add to the mushroom mixture stirring and blending together until heated through.
  • Fold in the pasta and then half the cheese.
  • Spread into prepared baking dish.
  • Top with remaining cheese and crushed croutons.
  • Bake 10-15 minutes until cheese is melted and golden.
  • Top with remaining thyme.

NOTE: Penne pasta works best, but any other similar sized pasta would work well too.

BAKED SOUTHWEST PORK CHOPS

BAKED SOUTHWEST PORK CHOPS
6 -8 boneless pork chops
1 tablespoon butter
1 tablespoon avocado oil
1 small red onion (I use the purple because it gives it more flavor), halved and thinly sliced
1 can Campbell’s cream of sweet corn soup
1 small can green enchilada sauce
1 small can chopped green chiles, DRAINED WELL
1 can shopper corn, DRAINED WELL
4 ounces sour cream
1 package Laura Scudder’s green onion dip mix
FRESH ground sea salt and black pepper, to taste
2 large white potatoes, peeled and thinly sliced
sliced mini peppers

  • Generously season pork chops with FRESH ground sea salt and black pepper.
  • Melt butter and avocado oil in skillet over medium high heat.
  • Sear your pork chops in a skillet.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream and enchilada sauce.
  • Fold in the corn and green chilies.
  • Spread half the sauce on the bottom of the baking dish.
  • Top with the potatoes slices.
  • Top with a thin layer of the sauce.
  • Place browned pork chops in the baking dish in a single layer on top.
  • Top with the sliced onions.
  • Pour remaining sauce over the top and spread even.
  • Top with sliced mini peppers.
  • Bake in the oven for about 60 minutes or until potatoes are tender.
  • Serve hot.

CHEDDAR CHICKEN POT PIE

Making this recipe as individual pies you can taste the homemade pastry and rich cheddar flavored sauce in EVERY bite. You can make this as rustic or as elegant as you’d like by cutting the crust into cute little decorative shapes or leave it as a single layer. We like to invert the individual pies so the crust is on the bottom absorbing all the yummy gravy.

CHEDDAR CHICKEN POT PIE – serves 6
CRUST
1 cup soft flour
1/4 teaspoon baking soda
1/2 teaspoon FRESH ground sea salt
5 tablespoons unsalted butter, cut into small pieces
3 tablespoons cold vodka

  • 5 minutes before you begin the crust place the vodka and butter cubes in the freezer.
  • Combine flour, baking soda and salt in a mixing bowl.
  • Cut in butter until crumbly.
  • Gradually add vodka, mixing until forms a ball.
  • Cover with plastic wrap and refrigerate AT LEAST 30 minutes.

FILLING
1 1/2 cups chicken broth
2 cups cubed peeled potatoes
1 cup sliced carrots
1/2 cup sliced celery
1 can petite peas, drained WELL
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup Wondra flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced rotisserie chicken
FRESH ground sea salt and black pepper, to taste

  • Bring the broth to a SLOW boil over medium high heat in a large saucepan.
  • Add vegetable and simmer 10-15 minutes until tender.
  • Whisk together the milk and Wondra flour.
  • Stir milk mixture into broth mixture and simmer 10 minutes more or until desired thickness.
  • Stir in cheese and chicken.
  • Fold in peas.
  • Season to taste.

ASSEMBLY

  • Spoon filling into baking dish(es). Set aside.
  • On a floured pastry mat roll crust 1 inch larger than baking dish.
  • Ease crust over dish, sealing the edges to the side of the dish.
  • Make several slits in the dough for steam to escape through.
  • Bake uncovered, for 40 minutes or until golden.

NOTE: DO NOT forget to cut slits in the crust to allow the steam to escape.

PEASANT CHICKEN


PEASANT CHICKEN – serves 4
1 1/2 pounds chicken tenders
1/4 cup WONDRA flour
FRESH ground sea salt and black pepper, to taste
3 carrots, peeled and diced
1/2 pound green beans, trimmed and cut
2 shallots, sliced thin
2-3 cloves garlic, minced
1 tablespoon avocado oil
1 tablespoon butter
1 cup chicken broth
Juice of 1 lemon
rice or pasta, prepared per package directions using chicken broth as your water ingredient for more flavor

  • Heat oil and butter in large saute skillet over a medium-high heat.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Dredge chicken pieces in flour.
  • Add chicken pieces to skillet browning 2-3 minutes per side.  Remove chicken to platter and tent to keep warm.
  • Add carrots to pan and saute’ 5 minutes until beginning to soften.
  • Add green beans and saute’ 2-4 minutes more.
  • Add shallots and saute’ 2 minutes more.
  • Add garlic and saute’ 2 minutes more.
  • Stir in broth and lemon juice.
  • Add chicken back into skillet, simmering 5 minutes until chicken is cooked through and sauce is beginning to thicken.
  • Serve over rice or pasta.

 

CHICKEN & RICE CASSEROLE

I’ve been making this recipe for many years. It’s a really easy and delicious meal that can be pulled together quickly! It’s really great comfort food for a cool evening – warm, tasty, creamy AND crunchy!  My copy was handed down by grams and was probably a Campbell’s Soup label recipe originally that was shared by her grandmother’s club.  I’ve been seeing versions of it pop up around social media and pinterest A LOT lately.  My version has been changed up A LOT, but hubby ALL but licks his plate when I make it.

WEEKNIGHT CHICKEN CASSEROLE
3 cups of diced rotisserie chicken
1 can cream of chicken soup or soup substitute
2½ cups cooked rice
½ cup sliced almonds or cashews
½ cup mayonnaise
1/4 cup Frank’s Hot Sauce (optional)
¾ cup diced celery (about 3 stalks)
2 medium carrots, peeled and diced
3/4 cup crushed potato chips (see notes) OR corn flakes, crushed into small pieces
2-3 tablespoons butter, melted

  • Preheat oven to 350°.
  • Toss chicken pieces with hot sauce.
  • Place carrots in a microwave safe bowl and add 2 tablespoons of water.  Cook 1 minute so carrots begin to soften.
  • Combine all ingredients together a spread into a greased 9×13 baking dish.
  • Combine the crushed chips with the melted butter and sprinkle evenly over the casserole.
  • Bake for 30-40 minutes or until casserole is heated through.

NOTES:

  • You can really change up the flavor by using different flavored rotisserie chicken or different flavored potato chips. I also like to use sweet potato chips 😀 or sometimes, crushed saltines or rice krispies or ANY combo of the above!
  • We like to serve it with either shoepeg corn or green beans to round out the veggies 😀

CHICKEN BLT CASSEROLE

CHICKEN BLT CASSEROLE serves 6
12 ounces Barilla cellentani or rotini pasta
6 slices bacon, chopped, cooked until crispy
3 cups rotisserie chicken pieces
2 cups alfredo sauce (homemade or jar** – your choice)
2 cups cherry tomatoes, halved
1 1/2 cups micro arugula
2 large green onions, sliced thin
FRESH ground sea salt and black pepper, to taste
1 1/2 cups shredded sharp cheddar cheese

  • Preheat oven to 350°.
  • Spray 3 quart baking dish with non-stick cooking spray.
  • Cook pasta al dente per package directions. Drain well.
  • In a large mixing bowl toss pasta with chicken pieces.
  • Add alfredo sauce and toss until well coated.
  • Season to taste with FRESH ground salt and pepper.
  • Fold in green onions, bacon pieces and tomatoes.
  • Cover and bake 25 minutes.
  • Top with cheese and return to oven uncovered for 5-10 minutes until cheese is melted and bubbly.
  • Enjoy.

NOTES:

  • This recipe is good leftover. BUT is BEST FRESH because of the lettuce and tomato. 
  • RAGU makes a basil alfredo that is super yummy!

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

These two recipes go hand in hand for us.  The marinade on the chicken makes it sooooooooo tender and flavorful too. The tomato potato casserole is good, but add the sauce and it ALL comes together as GREAT & YUMMY! 😀

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

ITALIAN DEVIL CHICKEN
1 pound Chicken tenders
2 ounces avocado oil
3 cloves garlic, minced
Juice of 1 LARGE lemon
2 tablespoons Frank’s Original Hot Sauce
FRESH ground sea salt and black pepper
Wondra flour for dredging
1 tablespoon butter

  • Whisk together the avocado oil, lemon juice, garlic and hot sauce.
  • Season chicken tenders generously with FRESH ground salt and pepper.
  • Add chicken pieces to a shallow dish and pour marinade over top.
  • Cover and chill 4-8 hours or overnight.

 

  • Melt butter in skillet over medium heat.
  • Drain marinade off chicken pieces.
  • Dredge chicken pieces in flour and add to skillet.
  • Sear chicken pieces 2-3 minutes each side until golden and cooked through.
  • Remove chicken pieces and keep warm while preparing sauce.

SAUCE
4 ounces tomato pesto
1 cup Marsala wine

  • In the same skillet add wine being sure to scrape up all the browned bits.
  • Whisk in tomato pesto and simmer on medium high 5-6 minutes until heated through and slightly reduced.
  • Serve sauce over chicken pieces.

TOMATO POTATO CASSEROLE
potatoes, peeled and sliced thin
Italian Roma tomatoes, sliced thin
Vidalia onion, sliced thin
FRESH ground sea salt and black pepper
Parmesan Cheese, grated
FRESH basil leaves, torn, to taste
5-6 tablespoons Avocado oil
1/4 cup water

  • Spray baking dish with non-stick cooking spray.
  • Arrange potatoes in a layer, followed by a layer of onions and then a layer of tomatoes.
  • Sprinkle with basil leaves, to taste.
  • Season each layer to taste.
  • Repeat layers ending with the Parmesan cheese.
  • Sprinkle oil over cheese layer evenly.
  • Pour water over top.
  • Bake covered for 30 minutes.
  • Bake for another 30 minutes or until tender and cheese is golden.

DUCHESS POTATO CASSEROLE

Duchess potatoes in the traditional sense can be a lot of work to make them look right so this casserole is a real time saving alternative that looks just as pretty!
DUCHESS POTATO CASSEROLE
3 1/2 pounds Yukon gold potatoes, peeled and sliced 1/2 inch thick
2/3 cup half and half
1 LARGE egg separated plus 2 egg yolks
10 tablespoons unsalted butter, melted
Pinch of ground nutmeg
1 3/4 teaspoons FRESH ground sea salt
Pinch of FRESH ground black pepper

  • Preheat oven to 375°.
  • Grease a 13×9 baking dish.
  • Place potatoes in a large saucepan covered 1 inch by cold water. Bring to a simmer over medium-high heat and simmer 20 minutes or until tender.
  • Drain potatoes.
  • Whisk together the half and half, egg yolks, salt, pepper and nutmeg. Set aside.

 

  • Rice the potatoes into the sauce pan.
  • Stir in 8 tablespoons of the melted butter.
  • Stir in half and half mixture.
  • Transfer the potatoes to the prepared baking dish and spread into an even layer.
  • Combine the egg white with the remaining 2 tablespoons of melted butter and pinch of salt.
  • Pour over potato mixture, spread smooth. At this point you can draw a pattern or just leave plain.
  • Bake 45-50 minutes until golden brown. Rotate baking dish half way through.
  • Cool 10 minutes before serving.

ULTRA CREAMY MASHED POTATOES & FLAVORFUL GRAVY

I start the prep for my gravy 2 days before the holiday. I use whatever green veggies I have in my crisper to begin my gravy.

ULTRA CREAMY MASHED POTATOES & FLAVORFUL SCRATCH GRAVY

ULTRA CREAMY MASHED POTATOES
3 pounds russet potatoes, peeled and cubed
1 cup chicken broth
1/4 cup heavy cream
6 tablespoons butter, softened
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper

  • In a large saucepan add potatoes, chicken broth and enough water to cover the potatoes.
  • Bring to a boil.
  • Reduce heat and simmer uncovered 15-20 minutes until potatoes are tender.
  • Drain.
  • In a large bowl combine the butter and cream.
  • Add potatoes to bowl and whip until creamy.
  • Season with salt and pepper.
  • Serve immediately.

SCRATCH GRAVY
Turkey parts from the cavity
4 cups chicken broth
1 tablespoon lemon juice
2 medium carrots, chopped
2 celery stalks, chopped
1 large onion (skin on), chopped
1 shallot (skin on), chopped
2-4 cloves garlic (skin on), crushed
1 large bunch thyme
1 large bunch oregano
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
any other greens (asparagus, snap peas…)
1/4 cup cornstarch
1/4 cup COLD water

  • In a large stock pot add all the above and bring to a SLOW boil.
  • Reduce heat and simmer 3-4 hours.
  • Strain broth and discard all bones and remnants.
  • Return broth to pan.
  • In a small bowl whisk together the cornstarch and water.
  • Whisk cornstarch mixture into the broth until thickened.
  • Season to taste.