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Chipotle Shrimp Po’ Boys
October 4, 2022

Chipotle Shrimp Po’ Boys

Chipotle Shrimp Po’ Boys are one of our favorite seafood dinners. I start these po’ boy sandwiches by mixing up a creamy chipotle mayonnaise. Then, I deep fry the shrimp and pile them into hoagie rolls along with lettuce and tomato. We like these po’ …

seafood
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by Sharon
Baked Cheesy Chicken Taquitos
October 3, 2022

Baked Cheesy Chicken Taquitos

Baked Cheesy Chicken Taquitos are one of our favorite Tex-Mex dinners. I start this dish by braising chicken thighs in tomatoes, cilantro, chipotle peppers, and chicken stock. Then, I shred the chicken and mix it with cream cheese and cheddar cheese. Next, I roll up …

chicken
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by Sharon
Cider Braised Short Ribs
October 2, 2022

Cider Braised Short Ribs

Cider Braised Short Ribs are one of our favorite fall dinners. Here in New York’s Hudson Valley, it’s apple picking season. So that means, it’s time to cook and bake with apples. I start this dish by braising hearty short ribs with apple cider, carrots, and chicken stock. Then, I serve the baked beef ribs on top of creamy Boursin Cheese Mashed Potatoes. We like these beef ribs for several reasons. First of all, I like that I can make this dish ahead of time. I like to make this early in the day, and then reheat it on low heat in the oven. Secondly, I like that this is a complete meal. I don’t need to make a single side dish. And, lastly, we all love the rich ribs and thick gravy and the fluffy potatoes.

The Equipment I Used

  • A Dutch Oven- I used an enameled cast iron Dutch oven to make my short ribs. But you could also use a deep casserole dish with a lid or covered tightly with aluminum foil.

The Ingredients Needed for Cider Braised Short Ribs

  • Beef Short Ribs- Use bone in short ribs. The bones add lots of flavor.
  • Boursin– You can find this with the gourmet cheeses.
  • Chicken Stock- I always use homemade chicken stock. My recipe is below.
  • Apple Cider- Use regular cider, not hard cider. I like to use the extra cider in my smoothies.
  • Potatoes- I used red potatoes, but you can also use russet potatoes or Yukon Gold potatoes.

How I Made my Ribs and Potatoes

  • First, I browned the ribs. Take care not to burn them.
  • Then, I added the cider and stock. You don’t want the liquid to cover your ribs, it should just come up about half-way to the top of the ribs.
  • Finally, I baked the ribs and made the potatoes.

If you like apple cider, you need to try these tender and tasty Cider Braised Short Ribs.

Cider Braised Short Ribs
Cider Braised Short Ribs
Cider Braised Short Ribs

Cider Braised Short Ribs

Cider braised short ribs, with carrots. Served with Boursin cheese mashed potatoes.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 550 kcal

Ingredients
  

For the Cider Braised Short Ribs:

  • 3 pounds beef short ribs
  • ½ cup all- purpose flour
  • 2 tbsp. olive oil
  • ¼ tsp. each kosher salt and black pepper
  • 6 large carrots, peeled and halved
  • 1 large shallot, chopped
  • 2 cups onion, chopped
  • 6 cloves garlic, chopped
  • 1 cup celery, sliced
  • ¾ cups apple cider
  • 1¾ cups chicken stock
  • 4 sprigs fresh thyme
  • 1 dried bay leaf

For the Boursin Mashed Potatoes:

  • 4 cups red potatoes, peeled and cut in two- inch cubes
  • 4 tbsp. salted butter
  • 5.2 ounces Boursin cheese
  • ¼ tsp. black pepper
  • ¼ cup whole milk

Instructions
 

  • Preheat the oven to 325 degrees.
  • Dry the ribs off well with paper towels, and then sprinkle them well the salt and pepper. Next, roll them around in the flour until they're dusted all over 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, carrots, shallots, garlic, and celery to the pot and cook them for five minutes. Then, add the cider and chicken stock and let them simmer for five minutes. Add the ribs back to the pot along with the thyme, bay leaf and a half teaspoon more of both the salt and pepper. Bring the pot to a simmer, and then cover and bake it for two and a half hours.
  • If you like, refrigerate the pot for an hour. Then, remove the fat that congeals on the top and reheat on medium heat before serving.
  • While the ribs bake, make the Boursin Mashed Potatoes: Put the potatoes and salt in a three- quart saucepan and cover with them with three inches of water. Bring the pot to a boil and cook uncovered for about ten minutes or until the potatoes are fork tender.
  • Drain the potatoes and then add them back to the pot. Let them dry for a few minutes and then mash them with the rest of the ingredients.
  • Serve the ribs and carrots along the gravy and mashed potatoes.

Nutrition

Calories: 550kcal
Keyword beef
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
beef
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by Sharon
Cheddar Cheese Stuffed Burgers
October 1, 2022

Cheddar Cheese Stuffed Burgers

Cheddar Cheese Stuffed Burgers are one of our favorite quick and easy dinners. I start these burgers by making a cheese filling that I stuff into the burger patties. Then, I make a Creamy Burger Sauce. Finally, I grill the burgers and serve them on …

beef
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by Sharon
Garlic Shrimp and Pepper Stir-Fry
September 30, 2022

Garlic Shrimp and Pepper Stir-Fry

Garlic Shrimp and Pepper Stir-Fry is one of our favorite quick dinners. I start this quick dish by making a light stir-fry sauce. Then, I cook lots of bell peppers and. Finally, I cook plump shrimp in lots of garlic butter and toss everything with …

Uncategorized
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by Sharon
Pork Tenderloin and Mushroom Marsala
September 29, 2022

Pork Tenderloin and Mushroom Marsala

Pork Tenderloin and Mushroom Marsala is one of our favorite fall dinners. I start this pork dish by browning some pancetta and tender pork tenderloin. Then, I make a rich and creamy mushroom marsala sauce. Finally, I serve the pork topped with the lush marsala wine sauce. We like this dish for several reasons. First of all, I like that this meal can be made ahead of time. I like that the pork and sauce reheat so nicely in the microwave. Secondly, I like that I can make this hearty dish in just one hour. And, lastly, we all love the tender pork and the rich sauce.

The Equipment I Used

  • A Skillet- I used a cast iron skillet to make the pork and sauce. But you can use any large skillet.
  • A Meat Thermometer- Use an instant read meat thermometer to check the temperature of your pork.

The Ingredients Needed for Pork Tenderloin and Mushroom Marsala

  • Heavy Cream- I like to use a good quality heavy cream in this dish. I really like the Organic Valley brand. Use heavy cream, not half and half or light cream.
  • Pancetta- I like to buy my pancetta at the deli counter, thinly sliced.
  • Mushrooms- I used cremini mushrooms, but you could also use white mushrooms.
  • Marsala Wine- Use sweet marsala wine.
  • Oil- Use extra virgin olive oil. I like the California Olive Ranch brand.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Tomato Paste- I really like the Muir Glen tomato paste.

How I Made my Pork

  • First, I browned the pork and pancetta. Take care to not burn these.
  • Then, I cooked the mushrooms and made the sauce.
  • Finally, I topped the pork with the creamy sauce.

If you like pork, you need to try this rich and delicious Pork Tenderloin and Mushroom Marsala.

pork tenderloin ad
Pork Tenderloin and Mushroom Marsala
Pork Tenderloin an

Pork Tenderloin and Mushroom Marsala

Pork Marsala featuring a creamy mushroom sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 tbsp. extra virgin olive oil
  • ¼ pound pancetta, thinly sliced, and chopped
  • 3 tbsp. unsalted butter
  • 1 shallot, minced
  • 1 pound cremini mushrooms, wiped clean and sliced
  • 3 tbsp. vegetable oil
  • 1½ pounds pork tenderloin, cut into 8 even slices
  • ¼ cup all purpose flour
  • ½ tsp. each kosher salt and black pepper
  • 2 tsp. each tomato paste and minced garlic
  • 1¼ cups sweet Marsala wine
  • ¼ cup heavy cream
  • 1 tbsp. each lemon juice and chopped parsley

Instructions
 

  • Heat a large cast iron skillet on medium heat, heat the olive oil. Cook the pancetta until crisp and then remove it to a plate.
  • Add the butter and cook the shallot on medium heat until tender. Add the mushrooms and cook until browned and all the liquid has evaporated. Remove from the pan and cover to keep warm.
  • Now add the vegetable oil to the pan. Sprinkle the pork with the salt and pepper and then dredge it in the flour. Cook half the pork on medium heat in the oil on both sides until it's brown and cooked through. It should be 140 degrees inside and will continue to cook outside of the pan. Repeat with the rest of the pork. Remove it to a serving platter and cover to keep warm.
  • To the pan add the tomato paste and garlic and cook for one minute. Remove the pan from the heat. Add the Marsala and simmer until it's reduced by half. While it simmers, scrape the bottom of the pan. Stir in the cream and simmer for five minutes on low heat. Add the rest of the salt and pepper, and the lemon juice and parsley. Also, add the pancetta, mushrooms, and pork back to the pan. Cook for one minute and then serve.
Keyword pork
Tried this recipe?Let us know how it was!
pork
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by Sharon
Pork and Pumpkin Pot Stickers
September 28, 2022

Pork and Pumpkin Pot Stickers

Pork and Pumpkin Pot Stickers are one of our favorite fall appetizers. I start this recipe by making a hearty pot sticker filling. Then, I wrap the pumpkin filling in gyoza wrappers and fry and steam the pot stickers until they’re golden brown. Finally, I …

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by Sharon
Chai Spiced Honey Cake
September 27, 2022

Chai Spiced Honey Cake

Chai Spiced Honey Cake is one of our favorite fall cakes. I start this cake by beating together a quick and easy cake batter. Then, I bake the cake for just about thirty minutes. After it cools, I either serve it just as it is, …

dessert
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by Sharon
Shrimp and Fresh Corn Grits
September 25, 2022

Shrimp and Fresh Corn Grits

Shrimp and Fresh Corn Grits is one of our favorite summer dinners. I start this dish by browning some rich andouille sausage. Then, I make a rich and buttery Creole sauce full of peppers, onion, and garlic. Next, I cook plump Gulf shrimp right it that delicious sauce. Finally, I serve this on top of creamy grits full of fresh corn. We like these shrimp and grits for several reasons. First of all, I like that I can make this whole meal in less than an hour. Secondly, I like that this dish can be made ahead of time. I like to make it early in the day and reheat it in the microwave right before serving it. And, lastly, we all love the rich and delicious flavors in this dish.

The Equipment I Used

  • A Saucepan- I use a three-quart saucepan to cook my grits.
  • A Dutch Oven- I like to use and enameled cast iron Dutch oven to cook the shrimp and sauce. But you can use any four quart or larger pot.

The Ingredients Needed for Shrimp and Fresh Corn Grits

  • Grits- I use the Bob’s Red Mill white corn polenta grits.
  • Shrimp- Use Gulf shrimp if you can find them.
  • Corn- Fresh corn on the cob is essential here.
  • Andouille- Use a good quality andouille sausage. You can store the extra andouille in the freezer.
  • Chicken Stock- I always use my homemade chicken stock. The recipe is below.
  • Hot Sauce- I like to use Tabasco sauce.
  • Lemon Juice- Use freshly squeezed lemon juice.

How I Made my Shrimp and Grits

  • First, I made the roux. It’s important to stir the butter and flour mixture until it’s the color of peanut butter. Take care not to burn it.
  • Next, I added the shrimp and cooked them until they were just cooked through.
  • Finally, I served the shrimp on the grits.

If you like shrimp, you need to try this rich and delicious Shrimp and Fresh Corn Grits.

Shrimp and Fresh Corn Grits
Shrimp and Fresh Corn Grits
Shrimp and Fresh Corn Grits

Shrimp and Fresh Corn Grits

Southern shrimp and grits, featuring fresh corn grits.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Southern
Servings 4

Ingredients
  

  • 1 cup chopped andouille
  • 4 tbsp. unsalted butter
  • 2 tbsp. all purpose flour
  • 1 cup each chopped onion and bell peppers
  • 2 tbsp. minced garlic
  • ¼ tsp. each kosher salt and black pepper
  • ½ cup chicken stock
  • 1 tbsp. each Worcestershire sauce and hot sauce
  • 2 tbsp. lemon juice
  • 1 tbsp. each fresh parsley and thyme
  • 1 tsp. paprika
  • 1 pound peeled and deveined Gulf shrimp

For the Fresh Corn Grits:

  • 2 ears fresh corn on the cob, husked
  • 2 cups each whole milk and water
  • 1½ tsp. kosher salt
  • 1 cup white corn grits (not quick cooking grits)
  • 2 tbsp. unsalted butter

Instructions
 

  • Begin by making the Fresh Corn Grits: Place the corn on a plate. Cover with a paper towel and microwave for six minutes. Cut the kernels off the corn. In a four-quart Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter and corn. Cover the pot and set aside until the shrimp are ready.
  • In a second Dutch oven, cook the andouille on medium heat until it's lightly browned. Remove the andouille to a plate with a slotted spoon and set aside.
  • To the pan add the butter. Cook on low heat until the butter melts, then add the flour and cook and stir until the roux is the color of peanut butter.
  • As soon as you achieve this color add the onion, peppers, garlic, and salt, and pepper. Cook on medium heat for about 12 minutes, until the veggies are soft and tender. Add the chicken stock and simmer for two minutes. Stir occasionally.
  • Add the shrimp, Worcestershire, hot sauce, lemon juice, paprika, parsley, thyme, and the cooked andouille. Cook on medium heat for about six minutes, or until the shrimp turn pink and are cooked through. Serve over the grits.
Keyword pork, seafood
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Salsa Verde Chicken Quesadillas
September 24, 2022

Salsa Verde Chicken Quesadillas

Salsa Verde Chicken Quesadillas are one of our favorite summer dinners. I start these quesadillas by braising boneless skinless chicken thighs in my homemade Salsa Verde. Then, I shred the chicken and put it into flour tortillas along with lots of Colby Jack cheese. Finally, …

Uncategorized
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by Sharon