Braised Red Wine Short Ribs

 

HOW TO MAKE BRAISED SHORT RIBS

There are tons of different ways that you can flavor braised short ribs, but the steps to making them remain the same. To start, pat the meat dry and season with salt, pepper, and whatever other spices you want to include. Then you can proceed with browning the meat in a pot with some oil. Patting the meat dry before adding to the pot helps to get a good sear and encourage browning. One important tip with this step is to not overcrowd the pan as doing so makes it difficult to get the nice brown crust that we want.

Next, the meat gets set aside and we move on to aromatics, herbs, and whatever else you might want to include. I keep it simple with onion and thyme in the recipe below, but some other things you could add are leeks, fennel, garlic, tomato paste, carrots, celery, rosemary, mushrooms, potatoes, etc. (Lots of options, obvi.)

After the flavor agents have had some time in the pot, I add a bit of flour. This will help to thicken the liquid that we add later to result in a luscious sauce. As you can see in the photos, the sauce at the end of the braising process isn’t super thick with just 1 teaspoon of flour, so feel free to use more if you prefer a thicker gravy.

Speaking of liquid, this recipe simply calls for beef stock, but some other ingredients to consider are wine, whiskey, beer, tomato sauce/purée, milk, or even cola. (I also add in a few bay leaves to the mix, but don’t sweat it if you don’t have any in your pantry.)

Braised Red Wine Short Ribs

Ingredients:

• 2 tablespoons kosher for Passover vegetable oil

• 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)

• Kosher salt and freshly ground pepper

• 1 large onion, finely chopped

• 2 carrots, chopped

• 3 celery ribs, sliced

• 6 garlic cloves, smashed

• One 750-milliliter bottle kosher for Passover dry red wine, such as Cabernet Sauvignon

• 4 thyme sprigs

• 1 rosemary sprig

• 3 cups chicken stock

Instructions:

1. In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
2. Add the onion, carrots, and celery to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes. Add the garlic and cook for another 5 minutes. Add the wine and herbs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
3. Preheat the oven to 350°. Transfer the ribs and marinade to a large casserole, preferably cast-iron. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
4. With a slotted spoon or spider, transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups. Keep warm in a saucepan over the lowest possible heat.
5. Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.

 

Cajun Shrimp and Andouille Nachos

Cajun Shrimp and Andouille Nachos recipe is a twist on traditional nachos, plus it lighter and perfect for warm-weather meals and entertaining.

• Prep : 15 mins
• Cook : 15 mins
• Total : 30 mins
• Yield : 6 servings

Ingredients :

1. ½ pound andouille sausage, sliced
2. 1 small yellow onion, diced
3. ½ red bell pepper, diced
4. ½ green bell pepper, diced
5. 1 celery rib, diced
6. 1 (12 ounce) bag tortilla chips
7. 12 ounces raw peeled and deveined shrimp
8. 1 tablespoon olive oil
9. 2 teaspoons seafood seasoning (such as Old Bay®)
10. 1 (8 ounce) package shredded Colby Jack cheese

Instructions :

1. Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
2. Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
3. Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
4. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.
5. Enjoy !!

 

Baked Turkey Wings Recipe

These baked turkey wings, not fried. But super crispy and rich tasting. Then use the leftovers to make the best turkey stock ever... perfect for homemade soup or freeze it ahead for holiday cooking. 

• Course : Main Course 

• Cuisine : American  

• Servings : 4

Ingredients :

• 5 turkey wings
• 1 small onion, chopped (Optional)
• 1 teaspoon seasoned salt
• 1 teaspoon poultry seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
• 1 ½ cups water, divided
• 1 (10.5 ounce) can creakm of mushroom soup

Instructions :

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish and cover.
3. Bake in the preheated oven until browned, 1 hour.
4. Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings in the casserole dish and return to the oven, uncovered.
5. Continue baking until brown and tender, 1 more hour.

Enjoy !!

 

Salmon & Shrimp Alfredo Recipe

This salmon and shrimp alfredo recipe is creamy and full of flavor. If you've been around this site for very long, you know I love a good pasta dish.

Ingredients

• 1/2 pound raw Shrimp, peeled/deveined
• 2 salmon fillets (4-6 ounces)
• 6-8 oz parmsean cheese,grated 
• 1 pint heavy whipping cream 
• 1 tbsp Prego Basil Pesto 
• 1 stick of butter 
• 2 tbsp seasoning salt
• 2 tbsp old bay
• 1/4 pepper 
• 2 tbsp garlic powder 
• 2 tbsp onion powder 
• 3/4 box penne pasta 
• 2 tsp minced garlic 
• 1/8 tsp chili powder 
• fresh parsley, finely chopped 

Instructions

1. Wash shrimp and salmon then pat dry. Season the shrimp and salmon with seasoning salt, pepper, onion powder, garlic powder, chili powder, and old bay seasoning. 
2. For the pasta, cook according to the instructions on the back then drain it and set it aside.
3. Add 1 tbsp of butter to a clean pan on medium heat and add your shrimp. Cook them for about 3 to 4 minutes on each side until their pink yet golden brown. Remove them and set aside.
4. In a clean pan add 1 tbsp of butter on medium heat. Add the salmon to the pan and cook for about 7-8 minutes on each side or until done and golden brown. 
5. In a clean pan, melt 6 tbsps of butter on medium heat. Add the minced garlic cook for about a minute until fragrant. Add the heavy whipping cream and mix. Add the pesto mix again. 
6. Add Parmesan cheese and continuously mix. Season the sauce heavily. Mix until sauce starts to thicken (3-5 mins)
7. Add the noodles to the sauce and make sure the noodle are coated. Season with salt, pepper, onion powder, garlic powder, and old bay seasoning.  Add a pinch of fresh parsley and mix thoroughly.
8. Grab a plate and add the noodles. Top with salmon and then shrimp. Garnish with parsley and parmsan cheese.

Enjoy!!

Fully Loaded Baked Potato Salad

 

I love those recipes that we all grew up with, they are just too good to miss out on.Soo bomb !! This scrumptious FULLY LOADED BAKED POTATO SALAD is a great side dish for your summer BBQ plus it can feed a gang of hungry party people LOL, just give it a go!! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

To make it I used:

5 large potatoes.

1 white chopped onion.

2 cups of cooked bacon.

2 tbsp mayonnaise.

2 cups cheddar cheese.

1 cup sour cream.

1 tsp salt.

1 tsp pepper.

 

INSTRUCTIONS :

Step 1:

I cut potatoes into bite-sized pieces and boil it for about 20 minutes on low heat.

Step 2:

In a mixing bowl, I mixed sour cream, mayonnaise, onion, and cheddar cheese and pour it over cooked potatoes.

Step 3:

For topping add more shredded cheese and cooked bacon.

P.S: For Seasonings feel free and be creative with your spices.

ENJOY.

German chocolate pecan pie bars

 

These delicious bars made with Gold Medal® flour are a mixture of rich German chocolate cake and gooey, nutty pecan pie, combined into one irresistible dessert.
Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

 

Ingredients :

1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted
1/4 cup packed with light brown sugar
1 1/4 cup all-purpose flour (spoonful and flat)
Salt 1/2 tsp
3 large eggs
3/4 cup corn syrup
1/2 cup grainy sugar
1 pack semisweet chocolate chips
2 cups coarsely divided pecans

Directione :

Preheat oven to 350 degrees. Line the bottom and sides of the 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 room temperature butter, brown sugar, flour, and salt until coarse crumbs form. Cast blending to a prepared pan; Press firmly to the bottom.

Baking until brown, 26-31 min . Permit cooled , 11 min .

Meantime, in a big bowl, blend eggs, corn syrup, granulated sugar and melted butter until ingredients are well mixed. Add chocolate chips and walnuts. It spreads over the shell. Bake until set, 25-30 minutes. Cool totaly in the pan before raising it (using foil to lift). Cut into 32 strips (8 rows by 4 rows).

Lemon loaf

 

Fluffy, tender, and flavorful, this Vegan Lemon Loaf is delicious and easy to make. It’s a lemony, and sweet dessert that’s sure to impress.
This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !

 

Ingredients

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
LEMON ICING

1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.

2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

 

Instructions

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9×5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.