Month: October 2020

Red Miso and Ginger Ramen with Pork Belly
October 6, 2020

Red Miso and Ginger Ramen with Pork Belly

Red Miso and Ginger Ramen with Pork Belly is a main course soup filled with a red miso chicken broth spiced with ginger. In the red miso broth are ramen noodles, tender pork belly, spinach, and carrots. Then, the whole bowl is sprinkled with scallions, …

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by Sharon
Tex-Mex Macaroni and Cheese with Pepper Jack Cheese
October 5, 2020

Tex-Mex Macaroni and Cheese with Pepper Jack Cheese

Tex-Mex Macaroni and Cheese with Pepper Jack Cheese is a baked macaroni and cheese spiced with chili powder, and filled with colorful peppers and spicy jalapeno-dotted cheese. You can bake it in one large casserole or in individual cocottes, or ramekins. The Equipment You’ll Need …

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by Sharon
Chocolate Peanut Butter Blossoms
October 4, 2020

Chocolate Peanut Butter Blossoms

Chocolate Peanut Butter Blossoms are cookies made with chocolate peanut butter and topped with a chocolate kiss. They are a beloved cookie at my house, that I’ve made regularly over the years as after school and after dinner treats.

The Equipment You’ll Need

  • An Electric Mixer or Food Processor- This is for mixing the cookies. It’s a rather stiff dough, so it would be hard to mix by hand.
  • 3 Baking Sheets- You’ll need these for baking the cookies. You could use one sheet three times, just be sure it’s completely room temperature before you use it.
  • A Food Scale- Use this to weigh your white sugar and your flour. I also find it helpful to weigh your dough balls so they are uniform in size.

The Ingredients You’ll Need for Chocolate Peanut Butter Blossoms

  • Chocolate Peanut Butter- The Peanut Butter & Co. Dark Chocolate Peanut Butter is excellent for these cookies.
  • Salted Dry Roasted Peanuts- I rolled my cookies in the Planter’s brand peanuts.
  • Hershey’s Chocolate Kisses- Milk chocolate is the flavor I used.

How I Made my Cookies

  • I used my food processor to make these cookies.
  • First, I carefully measured all my ingredients. I weighed the flour and white sugar. I let the butter come just to room temperature. I cut the stick into teaspoon slices and let them soften on a plate. Just until it felt soft when my finger poked a slice.
  • I also sifted together the dry ingredients.
  • It’s important not too overmix the dough. Just mix until the ingredients are combined.
  • Next, I rolled the dough into 1 inch balls, that weighed 25 grams each.
  • Then, I baked them one sheet at a time, just until the cookies were firm.
  • Finally, I stuck those kisses in right away, as soon as the cookies came out of the oven.

These Chocolate Peanut Butter Blossoms are the perfect cookie to include on a Christmas cookie plate, or to serve as an after school snack. If you love chocolate and peanut butter, these are a must try cookie.

chocolate peanut butter cookies
Chocolate Peanut Butter Blossoms
Chocolate Peanut Butter Blossoms

Chocolate Peanut Butter Blossoms

Peanut Butter cookies made with chocolate peanut butter and topped with a chocolate kiss.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 30 cookies

Ingredients
  

  • ½ cup granulated sugar (100g)
  • ½ cup packed brown sugar
  • ½ cup chocolate peanut butter
  • ½ cup unsalted butter, softened
  • 1 large egg, at room temperature
  • 1 tsp. vanilla
  • 1¾ cups all purpose flour (210g)
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup salted dry roasted peanuts, finely chopped
  • 30 Hershey's chocolate kisses, unwrapped

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a mixer or food processor, cream together the butter and sugars, just until no streaks of butter remain. Add the peanut butter, and process until combined.
  • Next, add in the egg and vanilla and mix until combined.
  • Sift together the flour, baking soda, and salt, and then add them to the rest of the mixture. Blend until just combined.
  • Roll the dough into one inch balls (25 grams each) and roll each one into the chopped nuts, covering the cookies in nuts.
  • Place each dough ball on a parchment lined baking sheet, placed two inches apart. You'll need at least three sheets.
  • Bake one sheet at a time for 10 minutes each, until the cookies are golden.
  • As soon as the cookies come out of the oven, place a chocolate kiss in the center of each cookie. Let the cookies cool on the sheet for two minutes, and then move them to a wire rack to finish cooling.
Keyword chocolate cookie, peanut butter cookie
Tried this recipe?Let us know how it was!
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by Sharon
Plum Tomato and Pesto Pizza with Fresh Mozzarella
October 3, 2020

Plum Tomato and Pesto Pizza with Fresh Mozzarella

Plum Tomato and Pesto Pizza with Fresh Mozzarella is a really fresh tasting pizza with homemade dough topped with a fresh tomato Pomodoro sauce, fresh mozzarella, and fresh plum tomatoes. Then, it’s drizzled with homemade pesto sauce. This recipe makes two pizzas, and should feed …

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by Sharon
Chicken Caprese with Pasta Pomodoro
October 2, 2020

Chicken Caprese with Pasta Pomodoro

Chicken Caprese with Pasta Pomodoro is an Italian meal of fettuccini tossed with a fresh tomato sauce and topped with fried chicken cutlets, fresh tomato, basil and mozzarella. The Equipment You’ll Need A Dutch oven- You’ll need this to cook your pomodoro sauce. If you …

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by Sharon
Short Ribs with Ginger and Shallots and Pickled Squash
October 1, 2020

Short Ribs with Ginger and Shallots and Pickled Squash

Short Ribs with Ginger and Shallots and Pickled Squash is an oven braised dish, perfect for the crisp fall weather. It is flavored with white wine, ginger, soy sauce, and mirin. And, it has plenty of onions, shallots, carrots, and garlic. As a contrast to the rich beef flavor, my short ribs are topped with pickled yellow squash.

The Equipment You’ll Need

  • A Dutch Oven- You’ll need an oven and stove top safe Dutch oven to make this recipe.
  • A Spiralizer- If you want to spiralize your squash, you’ll need a vegetable spiralizer.

The Ingredients You’ll Need for Short Ribs with Ginger and Shallots and Pickled Squash

  • Beef Short Ribs- You’ll need three pounds of beef short ribs for this recipe.
  • Mirin- You can find this in the Asian aisle of your supermarket.
  • Chicken Stock- I always make my own chicken stock. You can find my recipe in Matzo Ball Soup post.
  • Rice Wine Vinegar- You can find this in the Asian aisle of your supermarket.

How I Made my Ribs

  • First, I made sure to dry my ribs off really well.
  • Next, I really took my time browning the ribs on all sides, taking care not to let them burn.
  • Then, I added the rest of the ingredients and baked it.
  • Next, I let the ribs cool a bit and then put them if the fridge uncovered and let the fat congeal on the pot.
  • Meanwhile, I made the pickled squash. I also added some sliced cabbage and red pepper so it would be more of a side dish.
  • Then, I scraped off the fat, and reheated the ribs on low heat, for about twenty minutes. I wanted to serve this with some Korean noodles, but couldn’t find any at the store. So, I served it with white rice, and Macaroni and Cheese, per my daughter’s request. And, you know what? My Short Ribs with Ginger and Shallots and Pickled Squash tasted pretty good with that Mac and Cheese!
short ribs with ginger and shallots
Short Ribs with Ginger and Shallots and Pickled Ginger
short ribs with ginger and shallots

Short Ribs with Ginger and Shallots and Pickled Squash

Beef short ribs braised in white wine, ginger, and soy sauce and topped with pickled yellow squash.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Resting Time (optional) 1 hour
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American, Korean
Servings 4
Calories 550 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 3 lbs. beef short ribs
  • ½ cup all purpose flour
  • 2 tbsp. olive oil
  • ¼ tsp. each kosher salt and black pepper
  • 2 cups peeled, sliced carrots
  • 1 chopped shallot
  • 1 cup chopped onion
  • 6 cloves garlic
  • ½ cup white wine
  • 1 inch chunk peeled ginger
  • 2 tbsp. low sodium soy sauce
  • 2 tbsp. mirin
  • 1½ cups chicken stock
  • 2 cups spiralized yellow squash
  • ⅓ cup rice wine vinegar
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. sugar

Instructions
 

  • Preheat the oven to 325 degrees.
  • Dry the ribs off well with paper towels, and then sprinkle them with salt and pepper. Next, roll them around in the flour until they're completely dusted with flour.
  • Heat a Dutch oven with olive oil, over medium heat. Brown a few ribs at a time, until they're brown all over. Remove browned ribs to a plate.
  • Add the onions, garlic, shallot, and carrots to the pot and cook for five minutes.
  • Deglaze the pan with the wine, and then add the ginger, soy sauce, and mirin.
  • Add the ribs back to the pot along with the stock. Bring the pot to a simmer, and then cover and bake for two and a half hours.
  • For best results, refrigerate the pot for an hour. Then, remove the fat that congeals on the top and reheat on medium heat before serving.
  • Meanwhile, in a bowl, mix together the oil, sugar, vinegar, and squash. Serve the squash on top or along side the ribs.

Nutrition

Calories: 550kcal
Keyword beef short ribs, braised short ribs, Korean short ribs
Tried this recipe?Let us know how it was!
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by Sharon