Tag Archives: garlic

Short Rib Grilled Cheese

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I’ve been meaning to post this for a while now, but haven’t been able to find the time to write it. Now this isn’t exactly the cheapest sandwich out there ( close to 30 bucks for all the ingredients!), but it’s darn worth it if you ask me! Plus, most of the work is done by the trusty ol’ slow cooker, so it’s an easy dinner.

This special sammich is tender, red wine brazed chuck short ribs shredded then topped with caramelized onions and cheddar cheese on your favorite baguette and pressed on a panini press (as I call my George Foreman grill).

*Please ignore the side dish! This was a failed attempt at oven fried green tomatoes! I will be posting a successful recipe for green tomatoes as soon as I get around to it!   IMG_2360

 

 

For the short ribs:

  • 2 Pounds Bone-In Chuck Short Ribs
  • 1 onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 2 carrots, roughly chopped
  • a few sprigs fresh thyme
  • 3 bay leaves
  • a couple cloves of garlic
  • 1 cup red wine
  • Enough beef stock to almost cover the short ribs and veggies in the crock pot, I’d buy the 32 oz size just to be safe!
  • 4 tbsp butter, divided

 

In a skillet, melt 2 tablespoons of butter over medium-high heat, and sear short ribs about 2 minutes on all sides, and remove from skillet. Add remaining butter to the skillet and add veggies, cook until slightly softened, scraping browned bits of meat from the skillet and add to the bottom of the slow cooker. Put short ribs on top of veggies, add seasonings, garlic, wine, and pour the stock over the short ribs until they’re almost covered. Cook in the slow cooker for at least eight hours.

Caramelized onions:

  • 2 large sweet onions, sliced
  • 1/2 a stick of butter
  • 1 tsp salt
  • a few splashes of balsamic vinegar

Melt the butter in a skillet. Add onions and salt and cook and stir for 30 minutes until onions are nice and caramelized. Add a few drops of balsamic to the onions and remove from heat.

 

To put it all together:

Remove short ribs from crockpot and discard bones (or save as a tasty treat for your pup!).  Shred short ribs and set aside.

Take a loaf of French bread or your favorite baguette and slice it in half. Smear the bread with some horseradish sauce or dijon mustard ( or your favorite sandwich spread ) top one side with the shredded beef, then caramelized onions, and sliced cheddar cheese.

Preheat a panini press or your George Foreman grill. Place a piece of foil on the bottom of the grill then put a piece over the sandwich. Press the sandwich and cook until cheese is melted and bread is nicely toasted.

Serve with chips or fries and an ice cold beer!

Bacon Wrapped Mushroom Stuffed Pork Tenderloin

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I’m trying to clean out my freezer and do a little experiment in the process. I have this habit of stocking up on food when things go on sale and putting it in the freezer. What makes it a bad habit is that I forget about thawing something out for dinner and wind up buying more items for dinner, even though I have it in the freezer already!

I came up with this after finding a pork tenderloin in the freezer. I had some fresh spinach and bacon in the fridge I needed to use up, and all I needed to buy extra was fresh mushrooms!

I didn’t really spend time measuring this recipe out like I usually do, so adjust where your taste buds see fit.

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  • 2  1 lb pork tenderloins
  • 3.5 oz shitake mushrooms, finely chopped
  • 4 oz baby portabello mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 1 cup tightly packed fresh spinach, chopped
  • 2 tbsp minced garlic
  • 2 tbsp butter
  • 3 tbsp heavy cream
  • 1 lb sliced bacon

Preheat oven to 400 degrees.

In a medium sized skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Stir in mushrooms and garlic and continue to cook 10 more minutes. Salt and pepper to taste.  Add spinach and cook until wilted. Add heavy cream one tablespoon at a time, you may need a little more or less depending on the moisture in your onions and mushrooms, and cook until mixture forms a paste like consistency. Remove mixture and set aside to cool.

Meanwhile, cut a pocket into both tenderloins making sure you don’t cut through the ends of the tenderloin, it helps to hold in the mixture. On a piece of parchment paper lay out bacon, overlapping each piece, with enough pieces to cover the length of the tenderloin. Stuff the pocket with half of the mushroom mixture and roll the tenderloin up with the bacon. Placed on a greased baking sheet. Repeat with remaining tenderloin.

Bake tenderloins for 30 to 45 minutes until cooked through. Allow to rest 10 minutes before slicing into medallions. Enjoy!

Crab Cakes With Roasted Red Pepper Sauce

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I love crab cakes and hated the thought that I’d have to pass them up due to the whole “gluten free” thing! The tricky part was finding a cracker to replace the saltines that you’d normally use in crab cakes. For this, I’ve used rice crackers that I thought added a richer flavor to the cakes. Of course, if you don’t have to be gluten free, just use plain saltines instead.photo 1

Cakes:

  • 1 pound lump crab
  • 1/2 cup mayo
  • 2 green onions, finely chopped
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp mustard powder
  • 1 tsp zesty cajun seasoning
  • 3/4 cup finely crushed rice crackers
  • 1 tsp dried parsley

Combine all ingredients in a bowl being careful not to over mix or your lumps of crab will become shredded crab. Form into 8 patties and place in the fridge for at least 45 minutes.

While cakes are chillin’, make the red pepper sauce.

Sauce:

  • 12 oz jarred roasted red peppers
  • 3 cloves garlic
  • 5 basil leaves
  • 1 tbsp olive oil
  • 1/2 tsp balsamic vinegar

Combine first 3 ingredients in a food processor and blend until smooth. Blend in oil and vinegar and set aside.

Preheat oven to 400 degrees.

Melt 1 tbsp butter and 1 tbsp olive in a skillet over medium-high heat. Brown cakes 4 at a time for 3 minutes per side until golden brown and transfer to a greased baking sheet. Bake 12 minutes just to finish off cooking the cakes.

To serve, spoon 3 to 4 tablespoons onto a plate and top with 2 crab cakes. I served mine with some rosemary and toasted almond green beans, and garlic mashed potatoes. Just wish I didn’t have to share!

Chicken Cacciatore Over Polenta

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Boneless, skinless chicken thighs with tomatoes and mushrooms served over creamy polenta. This is so easy and inexpensive. The chicken cooks all day in the crock pot so there’s no fuss, and this uses prepared, store-bought polenta that you heat up just before serving. Dinner in no time flat!

I didn’t keep track of the seasoning when I was throwing everything together before work, so adjust to your preference!

  • 8 boneless, skinless chicken thighs, untrimmed
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 1 pound mushrooms, quartered
  • 4 cloves minced garlic
  • 1 28 oz can diced tomatoes, undrained
  • 1 15 oz can tomato sauce
  • 1/2 cup white wine
  • 2 tbsp oregano
  • 1 tbsp basil
  • 1/2 tbsp marjoram
  • 2 tsp salt
  • 1 24oz tube prepared store-bought polenta
  • 2 tbsp butter
  • 1/2 cup milk
  • 1 cup reserved sauce from chicken
  • 2 to 3 tbsp shredded Parmesan cheese

The night before, cut up your onions, peppers, and mushrooms, and place in ziplock baggies in the fridge.

In the morning, place onions and peppers in the bottom of the crock pot, then untrimmed chicken thighs, then mushrooms.

In a mixing bowl, combine diced tomatoes, tomato sauce, garlic, wine, oregano, basil, marjoram, and salt, mix well.  Pour over ingredients in crock pot and let cook for 8 hours on low.

At dinner time, place polenta in a medium sauce pan and break up with a fork. Heat over medium-low heat. Add butter and stir in milk and Parmesan cheese. Slowly stir in reserved cup of sauce from the chicken. *You may need more or less cooking liquid to get the polenta to your desired consistency.

To serve, place 1/4 of polenta on a plate, top with 2 chicken thighs, and desired amount of sauce. Great with a side salad and steamed green beans!

* If you don’t care for polenta, this can be served over pasta or rice!

Pad Thai With Tofu

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My son and I have found a food addiction at Mama Fu’s Asian House (and if you haven’t eaten there, you don’t know what you’re missing!). I had no idea how to even begin making this, so with help of Alton Brown and the recipe on the back of the box of rice noodles, I came up with this recipe that I was lucky to even get one serving of since my son devoured the entire plate, minus my portion! Next time, I think I’ll make this with a half a pound of shrimp, or marinaded chicken and serve with some spring rolls to see if I can stretch it a little further!

  • 8 oz super firm tofu, cubed
  • 1 cup low sodium soy sauce
  • 1 tsp five spice powder
  • 1/2 tsp sesame oil
  • 8 oz package rice noodles
  • 1/2 cup carrots, cut into matchsticks or ribbons
  • 3 green onions, finely chopped
  • 2 cloves minced garlic
  • 1 cup bean sprouts
  • 2 eggs, lightly beaten
  • 2 tbsp canola oil
  • 3 tbsp lemon juice
  • 3 tbsp fish sauce
  • 3 tbsp sugar
  • 1 tbsp rice vinegar
  • 1/4 tsp sriracha
  • crushed peanuts
  • lime wedges
  • 5 green onions, sliced an inch long

Prepare the tofu: Drain liquid from the tofu. Place in a colander, cover with foil or parchment paper. Place two cans ( I used 2 19 oz soup cans) on top of the tofu and allow to drain for 15 minutes to press out excess liquid. While tofu is draining, in a small mixing bowl combine soy sauce, five spice powder, and sesame oil. Pat tofu with paper towels, and place in the marinade. Let stand in the refrigerator for 30 minutes.

When tofu is done marinading, drain off marinade and set aside. Place rice noodles in a bowl of hot water, completely covering noodles and let stand for at least 10 minutes. While noodles soak, prepare the sauce. In another small mixing bowl, combine lemon juice, fish sauce, sugar, rice vinegar, and sriracha, set aside.

Heat a wok over high heat. While wok is heating up, gather all ingredients, as well as a bowl to place cooked tofu in, and a serving plate for the finished Pad Thai, and have them within reach of the stove, as you will need to work quickly to keep your Pad Thai from burning!

Add oil to the wok. While hot, add tofu, and cook and stir until tofu is slightly browned, about 2 minutes. Remove tofu from the wok and set aside. Next, add green onion, carrots, and garlic and cook, stirring continuously, about 5 minutes. Pour in eggs, and allow eggs to firm up before stirring, but don’t stir too soon, or you won’t have those nice chucks of scrambled egg in the Pad Thai. Then add sauce, rice noodles, and bean sprouts. Cook and stir about 2 minutes before returning tofu to the wok to reheat. Leave the Pad Thai on the stove just long enough to get the tofu stirred in, then remove to a serving dish. Serve with lime wedges, and top with sliced green onions and crushed peanuts. Enjoy!

“Crab” And Broccoli Bake

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This is an oldie but goodie! I’ve been making this for years and it never gets old. I love imitation crab meat, I guess that comes from eating so many California Rolls as a kid! This is an easy make-ahead dinner that doesn’t cost a lot, but looks like a fancy gourmet meal!

  • 3/4 lb imitation crab meat
  • 1  12 oz package frozen broccoli florets
  • 1 cup sliced mushrooms
  • 2 tbsp butter
  • 2 cloves minced garlic
  • 2 tbsp flour
  • 1 cup milk
  • 3 tbsp shredded cheddar
  • shredded parmesan cheese
  • crushed buttery crackers

On the day before you plan to serve, place crab meat evenly in 4 oven safe ramekins. Prepare broccoli according to package directions, and distribute evenly on top of the crab in the ramekins.

In a medium saucepan, melt butter over medium heat. Add mushrooms and garlic, and cook until mushrooms are soft. Stir in flour and cook, stirring, for about 2 minutes. Stir in milk. Continue to cook and stir until mixture becomes thick and starts to bubble. Remove from heat and stir in cheddar cheese. Pour evenly over ramekins. Cover ramekins with foil and refrigerate over night.

Preheat oven to 400 degrees. Bake the covered ramekins on a baking sheet for 25 minutes. Sprinkle with parmesan cheese, and crushed crackers. Serve with pasta or a salad. Enjoy!

Super Quick Lemon Garlic Salmon

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This time of year, everyone’s running round, Christmas shopping, and spreading Holiday cheer, leaving little time for a healthy dinner. This dish is ready in 20 minutes and not only fast, but a lot better for you than that drive thru meal you think is all you have time for.

This does require marinating time, but that can be done over night or before you head into work, so all you need do is take it out of the marinade and throw it in the oven. While the salmon bakes, you’ll have plenty of time to fix a box of pasta or slice up some zucchini and cook with a little garlic and butter, or both like I did!

  • 4  8 oz salmon fillets, skin removed
  • 5 tbsp olive oil
  • 6 cloves garlic, minced
  • 2 tsp Lemon Pepper seasoning
  • 1 12 oz bottle Lemon Pepper marinade

In a mixing bowl, combine marinade, olive oil, garlic, and seasoning, and mix well. Place salmon in a large ziplock bag, and pour marinade mixture over fillets. Press air out of bag, and seal. Let marinate for at least 4 hours up to overnight.

Preheat oven to 400 degrees.

Line a baking sheet with foil, and lightly coat with cooking spray. Place fillets about 2 inches apart on baking sheet, and bake for 20 minutes, or until fish flakes easily with a fork. Serve with veggies, and olive oil and herb seasoned pasta. Enjoy!

Filet Burgundy Chili

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Beef tenderloin and Burgundy wine, with peppers, onions, and kidney beans! No, I’m not crazy! It’s the best chili you’ve ever eaten! But I must warn you, few other bowls of chili will ever come close after you’ve had this tasty sensation!

  • 1 lb beef tenderloin, cut into bite size pieces*
  • 2 tbsp olive oil
  • 1/2 lg onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapenos, seeded and chopped
  • 3 cloves garlic
  • 1 tbsp oregano
  • 1 tbsp cilantro
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 2 tsp chipotle powder
  • 2 tsp cayenne
  • 2 cups Burgundy wine
  • 1 15 oz can kidney beans
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce

Heat olive oil in a stock pot over medium-high heat. Add onion, bell pepper, and jalapeno and cook, stirring occasionally, about 10 minutes. Add garlic and cook 5 minutes more. Stir in tenderloin to sear on all sides, about 2 minutes, then add spices. Drain off any grease that may cook out of the meat, then add Burgundy wine, and let simmer 10 minutes, or until wine is reduced by half.

Add tomato sauce, diced tomatoes, and kidney beans. When it starts to bubble, cover the stock pot and reduce heat to low. Let simmer, stirring every now and then, for an hour to let the flavors meld together. Serve with your favorite chili toppings.

*You can also substitute ground chuck, for the filet, and it’s still delicious!

**Chili can be made up to two days in advance. The longer it sits in the fridge, the better it tastes!

Braised Beef Short Ribs

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I never cared for traditional “Pot Roast” , (my hubby loves it), but I’ve found I really like short ribs. This recipe combines pot roast ingredients, with a little something extra to suit my taste, so it keeps everyone in the house happy! It’s warming on a cold, rainy day, and smells wonderful as it cooks!

  • 2 lbs boneless beef short ribs
  • 2 stalks celery, roughly chopped
  • 3 carrots, roughly chopped
  • 1/2 lg onion, roughly chopped
  • 3 cloves garlic
  • 3 tbsp fresh thyme
  • 2 bay leaves
  • 15 oz can beef broth
  • 2 cups red wine
  • 2 tsp tomato paste
  • 2 tbsp butter
  • salt
  • pepper
  • 1 cup reserved cooking liquid

Place celery, carrots, onions, and garlic in the bottom of a slow cooker.

Melt butter in a medium size skillet over medium-high heat. Sear short ribs on all sides, about 1 minute per side, and place over veggies in the crock pot. Add thyme, bay leaves, beef stock, and wine, and cook on low for 8 hours.

After 8 hours has passed, remove veggies with a slotted spoon to a food processor or blender, add tomato paste, and pulse until smooth. Pour mixture into a small sauce pan, and heat over medium-low heat. Add cooking liquid, a tablespoon at a time to veggie mixture while stirring. Add salt and pepper to taste and cook until heated through. Serve short ribs over hot mashed potatoes with veggie sauce spooned on top. Enjoy!