Category: RECIPES

BRAISED BEEF SHORT RIBS — like grandma’s pot Roast, only better

There is nothing quite so decadent and flavorful as the perfectly braised beef short rib.  Add some candles and you can have a romantic dinner in. As with everything during this quarantine time, I worked with what I had on hand. I substituted sake for white wine and it tasted great!  I was also out of beef broth, but quickly made some from a jar of Better Than Beef Bouillon I keep on hand just for reasons like this.

BRAISED BEEF SHORT RIBS — like your grandma’s pot Roast, only better
serves 4-6 depending on rib size

8 whole beef short ribs
FRESH ground sea salt and black pepper
1/4 cup wonder flour
3 slices bacon, diced (OPTIONAL)
2 tablespoons avocado oil
1 medium onion, Diced
3 LARGE carrots, Diced
2 shallots, minced
2 cloves garlic, minced
1 celery rib, THINLY sliced
3/4 cup white wine
1 tablespoon Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
1 tablespoon apple cider vinegar
2 1/4 +/- cups beef broth
3-4 sprigs thyme

    • Preheat oven to 350°.
    • GENEROUSLY salt and pepper ribs, then dredge in flour, shake off excess. Set aside.
    • In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered.
    • With a slotted spoon remove the bacon pieces and set aside.
    • Add the avocado oil to the bacon grease, and increase heat to high.
    • Quickly brown the ribs on ALL sides, including the ends, DO NOT OVER SEAR. You just want a good coloring and crisp edge.  Remove ribs and set aside.
    • Turn heat down to medium.
    • Add onions, carrots, celery and shallots to pan and cook for 2 minutes.
    • Add remaining dredging flour and stir until blended.
    • Pour in wine and scrape bottom of pan to release all the bits of flavor.
    • Bring to a quick boil and cook 2 minutes.
    • Add broth, Worcestershire sauce, liquid aminos and GENEROUSLY season to taste with FRESHLY ground sea salt and black pepper.  When you’re happy with the seasoning, add the ribs into the broth so they are mostly covered by the broth.
    • Add bacon pieces and thyme sprigs to the top.
    • Put on the lid and place into the oven, cooking for 2 hours, undisturbed.
    • Reduce heat to 325° and cook for an additional 30 to 45 minutes. Ribs will be fork-tender and should be falling from the bone.
    • Remove pan from oven and allow to rest for 15 minutes, lid on, before serving.
    • Just before serving, skim fat off the top of the liquid. (see note)
    • Serve with mashed potatoes and carrots.
    • Ladle a bit of the gravy over the top.

NOTE: I use stale bread pieces to soak up the grease from the top just before serving.

BAKED PINEAPPLE CASSEROLE

This is an oldie, but goodie right out of the grandma archive of recipes. I bet most of you have the ingredients right in your pantry.  The pineapple cooks up through the cracker crumbs and bonds with the cheese creating a ‘stuffing’ like texture.

BAKED PINEAPPLE CASSEROLE
2 large cans crushed pineapple DO NOT DRAIN
1 cup sugar
2 1/2 cups Ritz cracker crumbs* (see note)
6 tablespoons butter, melted
2 cups grated cheddar cheese
1/2 cup chopped pecans or walnuts, optional

  • Preheat oven to 350°.
  • In a small saucepan combine pineapple, juice and sugar, whisking until sugar is dissolved and pineapple is heated through. Remove from heat. Set aside.
  • In a small mixing bowl use a fork to combine cracker crumbs and melted butter until well combined. Set aside.
  • In baking dish or individual ramekins evenly layer the pineapple mixture.
  • Top that with an even layer of the cracker crumb mixture.
  • Evenly top with shredded cheese.
  • Top with nuts, if using.
  • Bake uncovered 20 minutes until bubbly and golden brown.

*NOTE: Keebler club crackers can be substituted, but it does alter the flavor a bit. You do need a cracker with a bit of a buttery flavor to them.

CARROT RAISIN SALAD or APPLE RAISIN SALAD

CARROT RAISIN SALAD or APPLE RAISIN SALAD Yields 6-8 servings
8-10 whole carrots or 5 large Granny Smith apples*(see note)
3/4 cup golden raisins
1 large can crushed pineapple, drained WELL
1/4 cup mayonnaise
1 teaspoon sugar
2 tablespoons pineapple juice

  • Shred carrots into large mixing bowl. If using apples, peel, core and small chop.
  • Whisk together the mayonnaise, sugar and pineapple juice.
  • Fold in mayonnaise mixture, pineapple and raisins until well coated.
  • Chill several hours until ready to serve.

NOTE:

  • If using apples alone, be sure and toss them with lemon juice to prevent browning.
  • This also makes a good combination to use both carrots AND apples.

PINEAPPLE ORANGE ROAST HAM with APPLE BUTTER GLAZE

PINEAPPLE ORANGE ONION ROAST HAM with APPLE BUTTER GLAZE
1 LARGE navel orange
1 medium red onion
1 pineapple, rind removed, halved
7 pound fully cooked bone-in ham
1/4 cup ginger beer
1/2 cup packed brown sugar
1 tablespoon Bragg’s liquid aminos
1/2 cup apple butter (see note)
2 tablespoons QUALITY honey

  • Preheat oven to 375°.
  • Cut half of the pineapple into slices and the other half into chunks.
  • Arrange orange slices, onion slices and pineapple rings in roasting pan.
  • Pour 1/4 cup of ginger beer over ham.
  • Cover with foil, sealing edges.
  • Bake 60 minutes.
  • While ham is baking puree pineapple chunks with the apple butter and honey.
  • Transfer puree to a saucepan over medium heat.
  • Add brown sugar and liquid aminos, blending well. Simmer 30-45 minutes, stirring frequently until syrupy and reduced to about 1 cup.
  • Remove ham from oven, uncover and brush 1/3 cup of syrup over ham and return to oven for 5 minutes.
  • Brush another 1/3 cup of syrup over ham for another 5 minutes.
  • Brush with remaining glaze and return to oven uncovered for final 10 minutes.
  • Use an immersion blender on the remaining pieces in the drippings to build a gravy from if desired.

NOTE: This recipe also works with orange marmalade or apricot pineapple jam.

PASTA with CREAMY ARTICHOKE RAGU


PASTA with CREAMY ARTICHOKE RAGU serves 4
2 LARGE jars marinated artichoke hearts
2 slices sourdough bread
1 tablespoon butter
6 LARGE white mushrooms, sliced thin
1 small shallot, sliced thin or small diced
2 cloves garlic, minced
1/3 cup dry white wine
2 tablespoons heavy cream
FRESH ground sea salt and black pepper
12 ounces campagnelle pasta, prepared per package directions and reserving cooking water
1/4 cup FRESH minced parsley
FRESH grated Parmesan cheese
avocado oil

  • Cut leaves from artichoke hearts. Trim and discard any leaves that are stiff or dried out. Cut hearts into quarters. Drain on paper toweling.
  • Pulse bread in food processor until finely ground.
  • Heat butter in skillet until melted.
  • Add bread crumbs and cook, stirring constantly until crumbs begin to color.
  • Add 2 tablespoons grated Parmesan cheese and cook another couple minutes until golden and toasted. Remove from heat. Pour bread crumbs into a small bowl and set aside.
  • Add oil to skillet over medium high heat until shimmering.
  • Add shallots, garlic, artichoke hearts, mushrooms and leaves, cooking 5-7 minutes.
  • Add wine to de-glaze pan.
  • Lower heat to medium and add cream, stirring to blend and coat well, cooking 2-3 minutes.
  • Add drained pasta and Parmesan cheese, blending well.
  • Add pasta water as necessary to desired sauce consistency.
  • Season to taste.
  • Top with bread crumb mixture and parsley.

NOTE: Hubby hates mushrooms so I actually make 2 separate pans for this recipe.  I also often add pieces of shredded roasted chicken as a protein, but it’s just as easy to sear up a couple boneless, skinless chicken thighs to shred into it.

SNICKERDOODLE THUMBPRINTS for EASTER

I don’t know about you, but I have been watching A LOT of television during this pandemic lock down.  Or at least I have had it on to keep me company.  I had a Hallmark movie on the other day while I was cutting quilt pieces and they mentioned a cookie that I had all but forgotten about and can’t even remember the last time I made.  So, I dug out the recipe and made a batch for Easter.  I hope you are enjoying your Easter as best as you can and enjoy these cookies too.

SNICKERDOODLE THUMBPRINTS yield: 4 dozen

2¼ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1⅔ cups sugar, divided
2 egg yolks
1 teaspoon PURE vanilla extract
1+ 1 teaspoon QUALITY ground cinnamon
1 cup prepared apple butter

  • Preheat oven to 350°.
  • Line baking sheets with silpats or parchment paper.
  • In a medium bowl, sift together flour, cream of tartar, baking powder, baking soda, 1 teaspoon cinnamon and salt.
    In a large mixing bowl, combine butter and ⅔ cup sugar. Beat at high speed with a mixer until light and creamy.
  • Add egg yolks and vanilla extract, beating until combined.
  • Add flour mixture, beating until incorporated.
  • In a small bowl, combine remaining 1 cup sugar and 1 teaspoon cinnamon, stirring to blend.
    Using a levered 2-teaspoon scoop, drop dough into cinnamon-sugar mixture, tossing to coat.
  • Place dough balls 2 inches apart on prepared baking sheets.
  • Using your thumb or the back of a rounded measuring spoon, press an indentation into the center of each dough ball.
  • Fill each indentation with ½ teaspoon apple butter.
  • Bake for 7 minutes.
  • Remove pans from oven, and fill each indentation with an additional ½ teaspoon apple butter.
  • Bake another 6-8 minutes until edges of cookies are golden brown.
  • Transfer cookies to wire cooling racks, and let cool completely.
  • Store in a single layer in airtight containers, and refrigerate for up to a day.

CHICKEN TETRAZZINI ala MEMORIES aka CHICKEN SPAGHETTI made from leftovers

When I was a kid, tetrazinni was a dish made from leftovers. In our house it could be from left over roast chicken, turkey or ham.  The cheese back then was not of my liking either, usually Velveeta or American singles – YUCK!!  Personally I only like it made with chicken and I prefer it with fresh seared chicken not the traditional boiled or stewed. 😀  One of the recipes I found was a much newer version that used “canned” products that I discarded immediately to lean towards the old fashioned version of scratch.

I have seen a bunch of recipes in old recipe files and brand name pamphlets for canned chicken.  I even found one that must have come from a lunch lady’s files as it called for 20 cups of cooked chicken, 24 ounces of spaghetti noodles…  honestly I quit reading at that point since I knew it would never for for the 2 of us and was giving me a headache to try and convert it to serve 2!  I ended up taking the parts I liked from each recipe AND my memories to make my new one!

CHICKEN TETRAZZINI ala MEMORIES serves 4-6
8 ounces uncooked spaghetti, broken in half
4 boneless, skinless chicken thighs
3 tablespoons butter
1 LARGE stalk celery, sliced thin
1 shallot, diced
1 small (mini) red pepper, chopped
3 tablespoons Wondra flour
3/4 cup chicken broth
1 teaspoon sweet paprika
1 cup heavy cream
2 tablespoons apple cider vinegar
1 tablespoon Cream Sherry
2-3 sprigs thyme, leaves only
3/4 cup grated sharp cheddar cheese
1/4 cup grated Mozzarella
FRESH ground sea salt and black pepper

  • In a large skillet, heat oil over medium heat.
  • Generously season chicken pieces and sear 3-4 minutes per side in hot oil until cooked through and golden brown.
  • Remove chicken and small dice OR shred. Set Aside.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick baking spray.
  • Prepare noodles per package directions.
  • Add butter to skillet.
  • When butter is sizzling add celery, shallots and peppers to skillet and saute 2-3 minutes.
  • Add flour to skillet, stirring to coat until golden.
  • Add chicken broth and bring to a boil.
  • Reduce to a simmer and stir in the heavy cream, apple cider vinegar, cream sherry and thyme leaves.   Simmer until starting to thicken and slightly reduced.
  • Stir in cheeses, reserving a small amount for garnishing.
  • Fold in spaghetti noodles and chicken pieces.
  • Season to taste.
  • Transfer to baking dish.
  • Top with remaining cheese.
  • Bake 20 minutes until heated through and all cheese is melted.

NOTE:  I have been known to throw in a can of drained petite peas 😀 to make it an all in one dish.

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT serves 4-6
1 can cream of mushroom soup
1 envelope Lipton onion soup
1 1/2 cups sour cream
1/2 cup milk
4 boneless, skinless chicken breasts
Prepared mashed potatoes, egg noodles or white rice

  • Whisk together sour cream, soup , milk and soup mix.
  • Spray insert of slow cooker with non-stick spray.
  • Add soup mix to insert.
  • Submerge chicken pieces into soup mix.
  • Cover and cook on HIGH 1 hour.
  • Reduce to LOW and cook 4-5 more hours until chicken is cooked through.
  • Remove chicken, shred and return to sauce, stirring to coat well.
  • Serve over mashed potatoes, noodles or rice.

FIESTA DROWNED EGG SOUP

This is one of those recipes that became COMPLETELY altered by the Corona virus pandemic because I had to work with what I had on hand.  And I am so glad!!!!  This turned out fantastic and NOTHING like the original. 

FIESTA DROWNED EGG SOUP serves 4
14.5 ounce can Hunt’s fire roasted tomatoes with garlic
1 small can chopped green chiles
10 ounce can Green Chile Enchilada Sauce
2 cups chicken broth
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1 tablespoon butter
4 LARGE egg yolks
Bread bowls (optional)
Grated Cheddar Cheese (optional)
Chopped green onions (optional)

  • Combine fire roasted tomatoes, green chiles, chicken broth and enchilada sauce in slow cooker.
  • Using an immersion blender, blend until the bigger chunks are reduced to amanageable size.
  • Set slow cooker to low and cover for 4 hours.

 

  • At the 4 hour mark, generously season the chicken breasts with FRESH ground sea salt and black pepper.
  • Melt butter in cast iron skillet over medium heat.
  • Add chicken breasts and sear each side 4 minutes or until cooked through.
  • Shred chicken and add to slow cooker.
  • Gently drop egg yolks evenly into soup.
  • Cover and cook for 30 minutes.
  • Serve in bread bowls with shredded cheese and green onions.  I added a dollop of Daisy too 😀

ORANGE RICOTTA PANCAKES with MAPLE INFUSED ORANGE SLICES

ORANGE RICOTTA PANCAKES with MAPLE INFUSED ORANGE SLICES
MAPLE INFUSED ORANGE SLICES
4 navel oranges
2 tablespoons orange juice
2 tablespoons lemon juice
1/4 teaspoon sugar
1/4 cup real maple syrup

  • Zest oranges and set aside for the pancakes.
  • Peel oranges making sure to remove pith.
  • Slice each orange into 5-6 slices and place into a microwave safe bowl.
  • Whisk together the orange juice, lemon juice, sugar and syrup.
  • Pour over orange slices.
  • Microwave 15 seconds before serving.

PANCAKES
1 3/4 cups part-skim ricotta cheese
1/3 cup sugar
1 tablespoon orange zest
2 tablespoons orange juice
2/3 cup flour
2 LARGE eggs
3-4 (1+1+…) tablespoons butter

  • Whisk together ricotta, sugar, zest, juice, flour and eggs until smooth.
  • Melt 1 tablespoon of the butter in a non-stick skillet over medium-low heat.
  • Pour 1/4 cup of batter for each pancake. Cook 3 minutes until bubble form along the edge and
  • batter appears dry. Flip and cook another 3 minutes until golden.
  • Melt 1 additional tablespoon of butter as needed for each batch of pancakes.
  • Serve with butter and orange slices on top of each plate of pancakes.

INSTA-POT TEXAS BEANLESS RED CHILI

Between the weather and the isolation of the sheltering in place, we were craving some comfort food last week on a cold, rainy, windy day so I decided to make chili and cornbread. I went in search of a new beanless recipe and found this! Personally, I’m wimpier than they are and have made it MUCH milder, but we LOVED the results! I borrowed and altered, trading for what I had on hand from BUTTER-N-THYME who fantastically shared the recipe for their award winning Texas Red Chili. Any good Texan knows there are NO beans in chili! 😀
INSTA-POT AWARD WINNING TEXAS BEANLESS RED CHILI
serves 6 and only 45 minutes total time

2 poblano peppers, diced
2 1 Serrano Peppers, diced
1 Fresno chile
1 Habanero Pepper
2 Thai Chiles
1 large Jalapeno Pepper
1 Anaheim pepper, diced
1 large red bell pepper, diced
1 Guajillo or Mexico Dried Pepper
1 Dried Ancho Chile, crushed

The level of HEAT will be controlled by how you handle the fresh chile peppers. I ALWAYS remove the seeds AND the ribs most of the time. YOUR 3 HEAT Options are:

  • Low/Medium Heat – remove the seeds and the ribs
  • Medium – only remove the seeds
  • HOT – Only remove the stem from the chili pepper

CREATING YOUR BASE
1 tablespoon San Antonio Chili Powder
1 Large Vidalia Onion, chopped – reserve 1 tablespoon
6 cloves garlic, minced
2+ cups Beef stock
1.5 tablespoon Chipotle Chili Powder
1 tablespoon Ancho Chili Powder
1.5 tablespoon New Mexico Chili Powder
2 tablespoons Ancho chili powder
2 tablespoons smoked paprika

  • Using food processor pulse the garlic and onions several times until you have a finely diced mixture.
  • Add peppers, pulsing again to your desired consistency.
  • Add dried pepper, but cover with a dish towel to prevent any mess.
  • Reserve several tablespoons for garnish.

SEASONINGS
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon FRESH Ground black pepper
1 tablespoon + 1/2 teaspoon ground cumin
2 tablespoons dried oregano
Shaved Mexican chocolate – amount of your liking – OPTIONAL
6 ounces Shiner Bock beer – OPTIONAL

MEAT MIXTURE
1 pound cubed chunks of quality beef (I used chuck roast)
FRESH ground kosher salt
1/2 pound ground pork
2+ tablespoons of avocado oil

ASSEMBLY

  • Turn the Instant Pot Saute feature on.
  • Sprinkle kosher salt all over the beef and rub into meat.
  • Add 2 tablespoons avocado oil to insta-pot and allow to heat up.
  • Add beef chunks to insta-pot.
  • Sear the beef then remove from Instant Pot and reserve in a bowl.
  • Clean out the Instant Pot pot.
  • While still on saute, add the BASE to the pot and cook.
  • Add the seared beef and ground pork to the pot with the cooked BASE, stirring to coat.
  • Cook for around 5 minutes or you can see that the BASE has tightened up/thickened UP.
  • Add the dry seasonings, spices and chocolate if using.
  • Add the beef stock and beer if using.
  • Stir everything together and cook for 3 minutes.
  • Place the Instant Pot cover on. Make sure the plastic circle ring/gasket is installed on the cover.
  • Turn to exhaust value to sealing.
  • Press the Pressure Cook button and set the timer for 30 minutes. Make sure the Heat setting is set to “Normal” and the pressure setting is set to “High Pressure”.
  • After 30 minutes
 do a quick release until the small metal PIN drops the pressure has left the Instant Pot.
  • Garnish and Enjoy!

NOLAN RYAN MEATLOAF aka BASEBALL PITCHER RANCHER MEATLOAF

If you like baseball you’ve heard the name, but ANYONE from south Texas REALLY knows the name Nolan Ryan.  What you may NOT know is that his first passion was raising QUALITY beef and he has some of the best beef around!

NOLAN RYAN MEATLOAF with LAVA MUSTARD BBQ SAUCE

MEATLOAF
2 pounds ground sirloin, NOLAN RYAN beef where possible
3 eggs, beaten
1 cup FINE bread crumbs
4 cloves garlic, minced
1 red onion, chopped
2 tomatoes, seeded and diced
1 SMALL red pepper, FINELY diced
1/2 cup chopped cilantro
1/4 cup Worcestershire sauce
3/4 cups shredded Jack cheese
3/4 cup shredded sharp cheddar cheese
2 teaspoons Frank’s original hot sauce
1/2 cup packed brown sugar
FRESH ground sea salt and tri-color pepper

  • Preheat oven to 350°.
  • In a large bowl use your hands to combine all the ingredients until well mixed.
  • Place mixture in a greased loaf pan.
  • Bake 45 minutes.
  • Increase oven to 425° and cook 10 minutes more.
  • Top with sauce and bake 5 minutes more.
  • Serve immediately.

LAVA MUSTARD BBQ SAUCE
¼ cup unsalted butter
½ yellow onion, finely chopped
¼ cup Kentucky bourbon
1 cup barbecue sauce of your choice (I  use Sweet Baby Rays)
½ cup apple cider vinegar
½ cup brown sugar, packed
1 tablespoon QUALITY honey
1 tablespoon COLEMAN’S dry mustard
1 teaspoon cayenne pepper

  • Melt the butter in a small saucepan over medium heat.
  • Add the onion and sauté for 3-4 minutes, but don’t allow the onion to turn brown.
  • Add the bourbon and cook off the alcohol, 1-2 minutes.
  • Add the barbecue sauce, vinegar, brown sugar, honey, mustard and cayenne. 
  • Simmer for 30 minutes, stirring at regular intervals.

NOTE:  I have to leave out the mustard due to allergies and find the sauce is still awesome!