Succulent Braised Short Ribs

Ingredients:

6 Bone-in short ribs (about 5-6 lbs)

1-2 TBSP olive oil

1 large sweet onion

1 celery heart, thinly sliced

2 carrots, peeled and thinly sliced

2 cloves garlic, minced

2 TBPS tomato paste

3 cups Port wine

1-2 cups beef broth

4 sprigs fresh thyme-tied with twine

1 tsp salt and pepper

Directions:

1. Heat oil in a large, heavy pot, such as a cast iron or Dutch oven, over high heat

2. Pat ribs dry and season the ribs with salt and pepper

3. Add the ribs to the oil and sear to a dark brown color on all sides

4. Remove from pan and set aside

5. Lower  heat to medium and add vegetables to remaining oil

6. Stir and cook until onions are soft and golden (about 15 minutes)

7.  Add tomato paste and continue cooking and stirring occasionally for 10 minutes

8.  Stir in wine and reduce by half

9.  Preheat oven to 375°

10.  Add broth and thyme

11.  Nestle the ribs back in the pot

12.  Cover and bake 2 hours

13.  Remove lid and cook 30 more minutes to reduce and thicken sauce

14.  Serve with braising liquid and caramelized vegetables on a bed of mashed potatoes

Recipe Notes:  These are succulent and scandalously good!  The meat is tender, but I could not stop eating the caramelized vegetables; they were so sweet.  It may seem like a long and intimidating recipe, but once I put them in the oven, I forgot about them until it was time to make the sides.  We had some nice crusty bread that sopped up the sauce beautifully. 

Posted by Buffie

Tender Slow Cooker Wings

Ingredients:

1/2 cup packed dark brown sugar
1/4 cup soy sauce
4 garlic cloves, peeled
1/2 teaspoon cayenne pepper
4 pounds chicken wings, halved at joint

Jars of Wing Sauce (your choice of flavors)

½ - 1 stick of butter.

Directions:

1.    Add 1/2 cup of the brown sugar, ¼ cup soy sauce, chopped garlic and 1/4 teaspoon cayenne pepper to the bowl of a food processor.  Pulse until everything is finely ground and a paste-like mixture results. 

2.    Place the paste like mixture into the bottom of the slow cooker. 

3.    Rinse and pat dry the wings and then add the wings to the slow cooker, toss to coat them with the paste.

4.    Cook on low until the chicken is tender, 3-4 hours. 

5.    Line baking sheet with foil and place wire rack on foil.  Spray the rack well with nonstick cooking spray.

6.    Remove the wings and place them on wire rack.  Let the wings cool.  Wings can be placed in the refrigerator if you would like to finish up later.

7.    When you are ready to finish the wings, preheat your broiler and position one of the oven racks about 10-12 inches from the broiler.

8.    Melt ½ stick of butter in sauce pan and add ¾ cup of your favorite wing sauce to heat.

9.    Place sauce in a bowl and add wings, toss and coat and return to wire racks.

10. Broil the wings until the wings become browned and slightly charred, 10 – 15 minutes.  Using a brush, add more sauce and turn the wings over. Continue cooking and adding sauce until both sides are browned.   Place on a tray and Enjoy!

Note:  Try different wing sauces to add variety to your wings.  I divided the wings and did a traditional buffalo wing with one tray and a milder barbeque wing with the second tray.

 Posted by Belinda

The Dark Side - Chocolate Truffles

Ingredients:

2- 4oz bars dark chocolate
½ cup heavy cream
1 tsp vanilla extract
2 TBSP cocoa powder
1 TBSP powdered sugar

Directions:

1. Heat cream in a small sauce pan until scalded (do not bring to a boil)
2. While cream is heating, chop chocolate bars and place in a heat proof bowl
3. Add cream and whisk slowly until completely combined
4. Add vanilla
5. Pour into an 8x8 baking dish and set aside to cool to room temperature, then chill 1 hour in the fridge
6. While chocolate is chilling, combine cocoa powder and powdered sugar by sifting into a pie plate
7. Once chilled, form chocolate into balls using a melon baller or small spring action scoop
8. Roll balls in cocoa sugar mixture
9. Place on a wax paper lined baking sheet to set
10. Store in an air-tight container in the fridge

Recipe Notes: I have a sickness for dark chocolate (not weakness because it's sick how much I adore it). Some would say I'm in love with it, which is not too far off base. Chocolate actually contains the same chemical your body produces when you fall in love. No wonder people are known to say "I need a chocolate fix!".  It's my drug of choice :)


Posted by Buffie

Easy Eggs Benedict

Ingredients:

4 large fresh eggs

2 English muffins, split and toasted

1 tsp plain, rice or white wine vinegar

1 package Canadian bacon or leftover baked ham

½ cup shredded or sliced cheddar cheese

1 package hollandaise sauce

½ stick butter

1 cup milk

1 tsp lemon juice

Directions:

1. Fill a shallow pan half way with water, add vinegar and bring to a simmer
2. While waiting for water to boil, crack eggs into a small bowl
3. Slowly add eggs one at time to water holding the bowl as close to the water as possible
4. With a slotted spoon, gently push the outer edges of the whites closer to their yolk
5.  Simmer 4-5 minutes, depending on desired doneness of yolk
6. Meanwhile, heat Canadian bacon in a non stick pan on medium
7. Add cheese and let melt
8. Follow directions on package to prepare sauce

Assembly:

1. Place 2 toasted muffins on each place
2. Add a slice of cheese covered bacon to each
3. Scoop each egg out of pan with a slotted spoon and place on muffin
4. Pour sauce over to serve

Recipe Notes:  This is my family's all time favorite breakfast, however, we eat it for dinner, too!  I am mad about making breakfast for dinner, or ‘Brinner’ as it’s called in my house.  I cheat and make packaged hollandaise sauce because I think it tastes just as good as the fresh (and pain in the rear) sauce.  There have been many debates about what brand is best.  If you ask one of my sisters, she would say a jarred brand that the name escapes me at the moment.  I like Knorr and always add the suggested lemon juice.  It gives it a bit of zip!

Video: How to Poach an Egg

Posted by Buffie

Roasted Cauliflower Soup

Ingredients:

1 head cauliflower, cut into florets

2 gloves garlic

1 shallot, finely chopped

1 TBSP olive oil

2 cups chicken broth

1 bay leaf

1 tsp each salt, pepper, thyme and tarragon

2 cups heavy cream

Directions: 

1. Preheat oven to 425°
2. Toss cauliflower, garlic, shallots and oil in a bowl
3. Place on a baking sheet  and season with salt and pepper
4. Roast for 20-25 minutes or until browned and tender (a little char is okay; it will add more flavor to the soup)
5. After roasting, transfer the veg to a soup pot and cover with broth
6. Add remaining seasonings
7. Simmer, uncovered, over medium heat for 30 minutes
8. Remove and discard bay leaf
9. Puree with an immersion or traditional blender
10. Stir in cream and heat thoroughly, but do not let come to a boil
11. Taste for seasoning and add more salt and pepper if desired
12. To serve, drizzle olive oil or thinned our sour cream over the top

Recipe Notes:  Okay, I know most people don’t like cauliflower, and my family won’t touch it with a ten foot pole, but that’s because I live with boys!  Surely you know how hard it is to get them to eat their veggies?!  I like it, so I make myself some of this every once in a while.  It’s rich and creamy and different from all of the other boring soups you get from a can.  I like to eat it with crusty French bread smothered in butter.  Doesn’t that make everything taste good?  Try it, maybe you'll discover you like something you never thought you would. 

Posted by Buffie

Hot Crab Rangoon Dip with Crispy Won Ton Chips

Ingredients;

Dip

·        2 8oz packages cream cheese

·        2 cans lump crabmeat, drained and shredded

·        1/4 cup sour cream

·        1 tsp Worcestershire sauce

·        2 tsp lemon juice

·        2 tsp soy sauce

·        4 scallion, finely chopped (reserve a few for the top)

·        1/2 cup parmesan grated cheese

Won Ton Chips

·        1 pkg won ton wrappers (found in the refrigerated produce section)

·        Canola or peanut oil

·        salt to taste

Directions:

1. Combine all ingredients in sauce pan and stir to combine

2. Heat over med to low heat until bubbly

3. Top with reserved scallions and serve warm with Won ton chips

For the Won Ton Chips

1. Heat 2 inches of oil in fryer to 350 degrees.

2. Cut won ton wrappers in triangles, and add it oil to fry lightly

3. Remove from oil and let drain on paper towels

4. Season with salt while hot.

Note:

·        Won Ton chips cook very quickly in the oil.  Remove as soon as they start to turn brown.

·        Won Ton chips may also be made by spraying won ton triangles with cooking spray and baking at 350 until crisp.  These chips are more dense but still good.

Are You Nuts?

Ingredients:

2 cups mixed whole nuts (almonds, cashews, pecans, walnuts, Brazil, macadamia, hazelnuts or peanuts)

2 TBSP unsalted butter

1 TBSP finely chopped fresh rosemary

1 TBSP brown sugar

1 tsp kosher or sea salt

¼ tsp cayenne pepper

¼ tsp cinnamon

Directions:

1. Preheat oven to 350°

2. Mix chosen nuts together and place on a baking sheet

3. Roast until golden brown and fragrant–about 10 minutes
4. Meanwhile, melt butter in a small saucepan on medium

5. Add spices and stir until sugar is dissolved

6. Pour over nuts and toss until well coated

7. Serve warm

Recipe Notes: Part of our Superbowl Spread.  People are always saying I'm a little crazy, so I guess this recipe it fitting.  I really do love nuts, and these are 'sense'sational!  Salty, sweet,  scicey and warm.  They hit all the spots!  The biggest plus is they are fast and easy.  Everyone will think you are a genious ;-)

Posted by Buffie

Tortilla Soup

Ingredients:

6 boneless chicken breasts

2 cans original Rotel tomatoes

1 12 oz can cream of chicken soup

1 26 oz can Ranch Style Beans

2 15 oz cans tomato sauce

1 12 oz can chicken broth

1 bag frozen corn

1 medium onion – finely chopped

¼ cup fresh cilantro - chopped

½ tbsp garlic powder

1 tsp ancho chili powder

1 tsp chipotle chili powder 

1 tsp salt & pepper

1 tsp cumin

Toppings: shredded jack cheese, sour cream, avocado and tortilla chips

Directions:

1. In a large soup pot, boil chicken with all seasonings until fork tender 
2. Remove chicken and shred using two forks 
3. Add chicken back to both 
4. Add remaining ingredients and stir well
5. Simmer at least 1 hour - the longer, the better!
6. Serve with shredded jack cheese, sour cream, avocado and  tortilla chips.

Recipe Notes: This is one of my most requested and personal favorite recipes. It's my go-to comfort food.  It not only warms the body; it warms the soul. To me, it’s ‘winter’ fare. I usually make it on the first cold, rainy day of the season.  It originally came from my sister and has changed many times in the past 20 or so years. I believe I’ve finally perfected it. It’s easy and delicious!  I hope you try it.

See below for other ideas: 

v  I don’t like to measure ingredients; I like to throw things into a pot and taste to see what it’s missing. ALWAYS taste your cooking before you serve it to others! 

v  If you like it spicier, add more chili powder or a hotter version of Rotel; more timid peeps can use less chili powder and the mild version of Rotel.  

v  'The Lazy Way' - use fresh boxed or frozen chopped onions and a couple of bags of pre-cooked, grilled or even a pair of rotisserie chickens.

v  'The Over-Acheiver' - use bone-in chicken; the broth is richer. Fresh corn off the cob is amazing!  Fresh garlic in always is better…sometimes I add both J

Posted by Buffie

Ultimate Baked Potato Soup

Ingredients:

6-8 lg. Yukon gold potatoes, peeled and cubed

1 lb pound bacon, chopped into squares

2 stalks celery, finely diced

1 medium onion, finely diced

3 cloves garlic, minced

4 cans chicken stock, or enough to cover potatoes

4 TBSP butter

¼ cup flour

1 pint heavy cream

1 tsp dried tarragon

3 tsp chopped fresh cilantro

1 tsp each salt, pepper, paprika

½ tsp red pepper flakes

1 pkg. cubed ham chunks (optional)

Toppings:

Crumbled bacon

Shredded cheddar cheese

Chives, finely chopped

Sour Cream

Directions:

1. In a large stock or soup pot, cook bacon over medium-high heat until crisp. Remove bacon from pan and place on a plate lined paper towel to drain.

2. Drain off all but 3 TBSP of the grease.

3. In the bacon grease remaining, sauté the celery and onion on medium heat until translucent. Add garlic and continue cooking 1-2 minutes. Add potatoes and toss to coat. Sauté for 5 minutes.

4. Pour chicken stock over potatoes until covered. Add spices. Turn heat to medium, cover and simmer until potatoes are tender (½ hour).

5. In a separate pan, melt butter over medium heat. Whisk in flour. Cook stirring constantly for 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring to a boil and let cook, stirring constantly until thickened. Stir cream mixture into the potatoes.

6. Puree ½ of the soup with a hand emulsifier or blender.

7. Add ham

8. Simmer until heated through

9. Spoon into large bowls and top with shredded cheddar, bacon, chives, and sour cream.

Posted by Buffie

Strawberry Apple Crisp

Ingredients:

Filling:

2 large granny smith apples, pealed and cubed

2 cups frozen strawberries, thawed

1/2 cup brown sugar

2 TBSP flour

Topping:

1/2 cup flour

1/2 cup quick oats

1/4 sliced almonds

1/2 cup brown sugar

1 tsp cinnaman

1/4 tsp sea salt

1 stick unsalted butter, cut into cubes

Directions:

1. Spray 8x8 inch glass baking dish with Pam or coat with butter
2. Toss berries, apple, brown sugar and flour in a bowl
3. Pour into prepared dish
4. Add all topping ingredients in a food processor and pulse until butter bits are peas size
5. Sprinkle topping onto fruit
6. Bake at 375 for 35 minutes
7. Serve with Romanoff sauce, vanilla ice cream or whipped cream

Posted by Buffie