It’s been cold and rainy this week, so cold that I’ve been craving a hearty, stick-to-your-ribs type of meal. So I turned to this recipe for braised short ribs that my mom made frequently when I was growing up. It’s simple to make, smells amazing while it’s baking, and tastes even better. This recipe is comfort food at its best. I like to serve braised short ribs with mashed potatoes and spoon the vegetables and sauce on top of the potatoes. Look for boneless short ribs at your supermarket if you can find them because it makes eating this dish a bit easier. I grab boneless short ribs as I find them and freeze them for later use. Here are the ingredients you’ll need to make braised short ribs:
Braised Short Ribs Ingredients
- 3 lbs. beef short ribs (preferably boneless)
- 3-4 tablespoons flour (enough to coat the ribs)
- 3-4 tablespoons vegetable oil (enough to brown the ribs on all sides)
- 1/2 cup water
- 1 can (28-oz.) diced tomatoes with juice
- 1/2 cup carrots, thinly sliced
- 1 cup onions, chopped
- 1/2 cup celery tops, chopped (the celery leaves really make this dish)
- 1 clove garlic, minced
- Salt and pepper to taste
- 3 tablespoons additional flour (to thicken the broth)
- Dredge the short ribs in flour and brown them on all sides in a frying pan coated with hot oil.
- Place ribs in a 9 x 13″ baking pan.
- Drain off excess oil from the frying pan, keeping the browned bits on the bottom of the pan. Return the pan to the heat. Add water and bring to a boil, scraping the browned parts off the bottom of the pan.
- Add the remaining ingredients (except flour). Bring to a boil. Combine flour with enough water to make a thin paste. Add slowly to the boiling mixture, stirring constantly until thickened.
- Pour the vegetable mixture over the short ribs in the baking pan. Cover and bake at 350 degrees for 1.5 to 2 hours, or until the meat is fork tender. Serve with hot mashed potatoes or hot cooked rice.
Ladle into a bowl, spoon the vegetables and sauce over the mashed potatoes, and enjoy!
If you like sausage, you’re going to love this savory pasta. This dish is packed full of flavor–with two types of sausage, tons of fresh mushrooms, green and red peppers, onions, garlic, and beef broth, it’s a party in your mouth. I’ve been serving this dish for years and it always receives rave reviews. I found the original recipe in Better Homes and Gardens Magazine but I’ve changed it significantly over the years. Here are the ingredients you’ll need to make bow-tie pasta with sausage and sweet peppers:
- 1 lb. bow tie pasta
- 3/4 lb. spicy Italian sausage, casings removed and cut into bite-sized pieces
- 1 lb. bulk sausage
- 1 medium red pepper, seeded and chopped
- 1 medium green pepper, seeded and chopped
- 1 medium onion, peeled and diced
- 2-3 garlic cloves, peeled and minced
- 2 packages fresh mushrooms, cleaned and sliced
- 1 can beef broth
- 1/4 teaspoon freshly ground black pepper
- Grated parmigiano reggiano cheese
- In a large saucepan cook the pasta according to package directions; drain. Return pasta to the saucepan.
- Meanwhile, remove the casings from the Italian sausage and cut it into bite-sized pieces. In a very large skillet (or wok) cook the Italian sausage, ground sausage, red and green peppers, onions, garlic, and mushrooms over medium-high heat until the sausage and mushrooms are browned. Drain well.
- Stir the beef broth and black pepper into the skillet, scraping the bottom of the pan to loosen the browned bits. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over the pasta. Toss gently to coat. Top with freshly grated parmigiana reggiano cheese.
The first time I made spiced pork chops with fried cabbage and onions (or haluski as my Polish grandmother called it), my boyfriend fell asleep early and I couldn’t wake him for dinner, so my daughter and I ate without him. The meal was so good that we finished our portions and ate his, too. Hey, you snooze you lose, right?
I found the recipe for spiced pork chops in Taste of Home magazine years ago and I’ve made it countless times. It always gets rave reviews and it’s one of my daughter’s favorite meals. Get the recipe here. I got the recipe for haluski from my grandmother. Normally I serve it over egg noodles but I didn’t have any on hand so I improvised and used bow tie pasta instead. Here are the ingredients you’ll need to make fried cabbage and onions:
- 1 head cabbage, core removed and roughly chopped
- 1 large onion, diced
- 1 stick butter (don’t substitute margarine)
- salt and pepper to taste
- hot cooked egg noodles prepared according to package directions
- Melt butter in a large fry pan (I used a wok)
- Add cabbage, onions, salt, and pepper
- Fry over medium heat until the cabbage and onions are golden brown
- Serve over egg noodles
This side dish isn’t fancy, but it sure is delicious.
I promised I’d share my recipe for macaroni salad when I posted my Texas Hot Dog Sauce recipe last week. Homemade macaroni salad is so easy and quick to prepare–it’s ready in about 10 minutes–that there’s no excuse for serving grocery store or deli prepared macaroni salad. Store-bought salads don’t compare in quality, texture, or flavor to homemade macaroni salad and they’re always a disappointment. Here are the ingredients you’ll need to make macaroni salad:
- 1 16-oz. box elbow macaroni, cooked al dente (approximately 6-8 minutes)
- 1 medium onion, peeled and diced
- 1 large tomato, seeds removed and diced
- 1 medium green pepper, diced
- 1 cup mayonnaise (I use Duke’s mayonnaise–it tastes closest to homemade mayo)
- 1/3 cup apple cider vinegar
- 1/3 cup sugar
- salt and pepper to taste
- Prepare macaroni according to package directions (cook it al dente–approximately 6-8 minutes), drain, rinse, and place it in a large mixing bowl.
- Add diced onions, tomatoes, and green peppers.
- Combine mayonnaise, vinegar, and sugar. Stir with a whisk until smooth. Pour sauce over the remaining ingredients. Stir until well combined.
- Add salt and pepper to taste.
I found this recipe for an onion tart on CiaoItalia.com and tucked it away last summer, but it got lost in my ever-growing stack of recipes that I want to try. I had some onions that I needed to use, so I remembered this recipe and pulled it out of my stack. And, boy, am I glad that I did. This recipe was super easy to make, it calls for simple ingredients that are readily available, it looks gorgeous, and it tastes even better. It has a subtle flavor that would satisfy even picky eaters and could be served for breakfast, lunch, or dinner, plus it heats up in the microwave (1 minute per slice) beautifully. I served this onion tart for lunch yesterday with a side salad and then popped it into the microwave and ate it again for breakfast this morning with a cup of coffee–it was that good. Get the recipe here. Doesn’t this look great?
I love hot dogs. I like them with simple toppings like mustard and ketchup; I like them fancy with exotic isle toppings like pineapple, papaya, and cilantro; I like them Chicago style, and I like them Texas style. It seems like whatever I top my dog with the end result is delicious, and this recipe for Texas hot dog sauce is a big hit with my family.
I like to serve Texas hot dogs with macaroni salad and baked beans, like the delicious sausage-spiked baked beans pictured here. What? You want those recipes, too? You know you do. I’ll be posting those recipes next. Here are the ingredients you’ll need to prepare Texas hot dog sauce.
- 1 pound ground beef
- 1 cup chopped onion
- 1 heaping teaspoon prepared mustard
- 2 heaping teaspoons ground cumin
- 1 heaping teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 6 heaping tablespoons ketchup
- 1 teaspoon sugar
- 1 cup water
- salt and pepper to taste
- 1 package hot dogs, cooked according to package directions
- 1 package hot dog buns (I like Martin’s potato rolls)
- Shredded cheddar cheese
- In a large skillet, cook the ground beef and onions over medium heat until the beef is browned and the onions are soft; drain fat.
- Add remaining ingredients; simmer for 30 minutes, adding more water if necessary.
- Serve over hot dogs with additional mustard, finely chopped raw onions, and shredded cheddar cheese.
I’ve been preparing this savory kielbasa and sauerkraut stew for many years. It’s inexpensive, easy to prepare, uses ingredients that are readily on hand, and always gets rave reviews. I often reach for this recipe during inclement weather, like last Wednesday’s snow storm, which blanketed our area with 12 inches of snow and strong winds that chilled us to the bone. I found the original recipe in Taste of Home Magazine, but I’ve adapted it over the years to suit my taste, so I’m reposting the recipe here with my changes. If you like kielbasa and sauerkraut, you’re going to love this simple stew.
- 2-3 tablespoons olive oil
- 4 cups carrot chunks, cut into 2″ pieces
- 4 cups Yukon gold fingerling potatoes, quartered, skins on
- One 14-oz. can sauerkraut, rinsed and drained
- 2 1/2 pounds low-fat polish sausage (I use Healthy Choice), cut into 3″ pieces
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 2 cups dry white wine
- 1/2 teaspoon pepper
- 1/2 teaspoon seasoning salt
- In a large Dutch oven, brown the sausage in olive oil over medium heat.
- Combine all other ingredients.
- Cover and simmer until the vegetables are tender, about 30 minutes.
How easy is that? I’ve also made this recipe in a crock pot. Brown the meat first then add the remaining ingredients and cook on low for 8-9 hours or until the vegetables are tender. This recipe is so easy and delicious. It’s definitely a keeper.
I’ve been collecting recipes on Pinterest for a couple of months, and I’ve tried a number of dishes with mixed results. Of the roughly half dozen dishes that I’ve tried so far, only three recipes are keepers: this sweet and sour chicken with vegetable fried rice that I blogged about several weeks ago and this cashew chicken from SheWearsManyHats.com.
The original recipe is served on lettuce wraps but I wanted a more substantial meal so I served the chicken with steamed white rice. I made some changes to the original recipe to suit my taste. Specifically, I doubled the amount of brown sugar in the sauce and I substituted spring onions for the yellow onion (although the next time I make this dish I would toss uncooked spring onions on top of the completed dish instead of stir frying it with the garlic because the onions wilted immediately). I also doubled the amount of stir fry sauce and I’m so glad I did because the sticky sweet and spicy sauce was fabulous. Heat wise, I give this dish a medium rating, so folks who prefer less heat may want to reduce the amount of ground red pepper in the sauce, though I think it’s perfect. Here are the ingredients you’ll need to make this dish (my changes are included):
For the sauce:
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon fresh ground ginger root
- 2 teaspoons sesame oil
For the cashew chicken:
- 1 pound boneless, skinless chicken breasts, diced
- 3 tablespoons canola oil
- 1 cup spring onions, diced
- 2 garlic cloves, minced
- 1 teaspoon soy sauce
- 1/2 cup cashews, chopped
- Combine the stir fry sauce ingredients in a small bowl; set aside.
- Heat the canola oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink in the center (about 4-5 minutes); set aside.
- Add garlic and 1 teaspoon of soy sauce to the pan; cook for a minute or two then add the stir fry sauce, cooked chicken, and cashews. Saute the mixture and stir to combine; remove from heat. Top with diced spring onions.
I love gyros so when I found this recipe for meatballs with cucumber sauce on flatbreads in the August 2012 issue of Better Homes and Gardens Magazine I just had to try it. The recipe calls for frozen meatballs, which are a real time saver for busy cooks like me. I served these Greek-style sandwiches with a tossed green salad and had dinner on the table in under 30 minutes. Delicious, easy, and quick–that’s a winning combination in my book. Get the recipe at bhg.com.
This bacon, egg, and potato salad is one of my daughter’s favorite salads. It’s my variation of a spinach salad with a hot bacon dressing that my mother served years ago. This salad, however, is served cold and I’ve removed the bacon grease from the dressing. The end result is a sweet and sour, crunchy salad with a feather light dressing that’s truly a party in your mouth. This salad is a bit more time consuming to prepare than most salads since you’ll need to boil the eggs and potatoes and fry the bacon, but it’s well worth the extra effort. Give it a try and let me know what you think.
Here are the ingredients you’ll need to make bacon, egg, and potato salad:
1-2 heads Boston (or butterhead) lettuce, washed and torn into bite-sized pieces
1 medium onion, sliced
1 lb. bacon, cooked and crumbled
6 hard-boiled eggs, chopped
6 Yukon gold potatoes, boiled and sliced (I don’t peel them)
1/4 cup apple cider vinegar
1/4 cup seasoned rice vinegar
1/2 cup sugar
1/2 cup water
Combine the lettuce, onion, crumbled bacon, chopped eggs, and sliced potatoes in a large bowl; set aside. In a medium saucepan, combine the cider vinegar, rice vinegar, sugar, and water. Cook over low heat until the sugar is dissolved. Cool completely and pour over the salad.
Doesn’t this look good?