Slow Cooked Short Ribs

We have a small, local organic market here in our small town and I just love it.  One (of the many!) cool things they offer are bimonthly produce boxes and monthly meat boxes.  I love these boxes not only for the fresh, organic ingredients, but also because they force me to try new things.

Short ribs were new to me.  So new that I had no clue where to start!  After a little research, I decided that short ribs, red wine, thyme and a crock pot seemed like the way to go!

I know there are some crock pot haters out there, but I was told these turned out amazing!  The meat was tender and the sauce was nice and hearty.

Slow Cooked Short Ribs

 

Ingredients:

2lbs beef short ribs (about 4 large)
1/2 cup all purpose flour
1 tsp Kosher salt
1/2 tsp black pepper
8 oz mushrooms, sliced
1 onion, chopped
2-4 tbsp olive oil
1/2 cup dry red wine
1/2 cup beef stock
1 tsp thyme
1 tbsp tomato paste

Directions:
 

1.  Heat olive oil over medium high heat in a large skillet. Combine the flour, salt and pepper in a shallow dish.  Coat the short ribs on all sides in the flour and place in the hot oil.  Brown short ribs on all sides, about 1 minute per side and place in the crock pot.  Lower skillet heat to medium and add the remaining olive oil.

  

 

 

 

2.  Add onions, mushrooms and thyme to the pan.  Sauté until beginning to soften and brown; 5-8 minutes.  Slowly add the red wine and beef stock.  Scrape any bits off of the bottom of the pan and bring stock and wine to a simmer; stir in the tomato paste.  Allow to simmer for about 5 minutes until it has reduced and thickened.

 

 

3.  Pour the sauce over the short ribs and cook on low for 6-8 hours.  Serve and enjoy!

Shepherd's Pie

Jason requested this for dinner weeks ago.  Every week it would be written on our Weekly Menu, but for one reason or another, it would get pushed into the next week.  Finally, I got around to making it and it was a hit!

Shepherd's Pie

Serves 6

 

Ingredients:

Potatoes:

1 1/2 lbs Russett potatoes, peeled and chopped small

2 tbsp unsalted butter

1/4 cup milk

1 egg yolk

1/4 cup grated Parmesan

Black pepper

Pie:

1 tbsp olive oil

2 large (about 1 cup) carrots, peeled and diced small

1 small onion, diced small

1 1/2 lbs lean ground beef

1 garlic clove, minced

1 cup fresh green beans, chopped

1 cup corn kernels

1 tsp marjoram

1 tsp thyme

1 bay leaf

3 tbsp all-purpose flour

1 tbsp tomato paste

3/4 cup low sodium broth 

1/4 red wine (no wine? Just use more broth)

Salt and pepper

Directions:

1.  Place potatoes in a large pot and cover with cool water.  Cover and simmer until potatoes are tender, about 20 minutes.  Drain and return to the hot pot.  Warm the milk and butter in the microwave until butter is soft and the milk is just slightly warm.  Carefully whisk in the yolk (make sure your milk isn't too hot or the yolk will cook).  Mash the milk mixture into the potatoes.  Mix in the cheese and pepper.  Set aside.

2.  While the potatoes are cooking, heat the olive oil in a large skillet over medium-high heat and preheat the oven to 400.  Once oil is near shimmering, add the carrots and onions.  Sauté until they begin to soften, 5-10 minutes.  Add beef and garlic and cook until beef is no longer pink.  Drain beef mixture.

3.  Return the beef to the pan and add the green beans, corn, marjoram, thyme, bay leaf and flour.  Stir until everything is combined and the flour has been absorbed.  Add the tomato paste, broth and wine.  Let the filling simmer until the sauce begins to thicken, about 10-15 minutes.

4.  Remove bay leaf and season to taste with salt and pepper.  Pour mixture into an 8x11 baking dish. Top with prepared mashed potatoes, ensuring the potatoes reach the edges.

5.  Place baking dish on a cookie sheet and bake until potatoes begin to brown, approximately 25 minutes.  Remove from oven and allow to cool for at least 15 minutes.  Serve and enjoy!!

Crock Pot Jambalaya

When we went on our family vacation last March, my future sister-in-law made a Jambalaya for everyone.  Jason really liked it so I got her recipe and then (of course) made some changes to make it my own.  You can make this as spicy or as mild as you'd like.
 

Jambalaya

Serves 4

Ingredients:

1 lb chicken breasts (about 2 large)

6-8 oz andouille sausage

1 bell pepper

1 onion

4 celery stalks

28 oz diced tomatoes

1 1/2 tbsp Cajun seasoning

1 tsp Worcestershire sauce

2 garlic cloves, minced

1 jalapeño, diced
Hot sauce (optional)

1/2 lb shrimp

Rice, for serving

Directions:
1.  Chop the chicken, sausage, bell pepper, celery and onion into large, bite size pieces and place into a crock pot.  Add in everything else except the shrimp and rice.  Cover and cook on low for 6 hours. 

2.  Twenty minutes before serving, stir in the shrimp.  Cook uncovered until shrimp is warmed through.  Serve over rice.  Enjoy!

Beef and Noodles

I'm always amazed at how many types of noodles I find in my pantry when I clean it out (last time I had seventeen different kinds!).  When I decided to clean it out once again late last week, I found a brand new bag of whole wheat egg noodles.  My first thought was to use them in soup, but it's still a little too warm for soup.  It's been so long since I've made Beef and Noodles for Jason I decided on that instead!  He loves this recipe!

Beef and Noodles

4-6 servings

Ingredients:

2 tbsp olive oil

1 1/2 lbs stew meat, cut in chunks

2 tbsp all purpose flour

1 tbsp cornstarch

1 tsp kosher salt

1/4 tsp pepper

8 oz mushrooms, sliced

1 medium onion, chopped

2 garlic cloves, minced

1 cup red wine

1 tbsp marjoram

2 cups low sodium beef broth

1 lb whole wheat egg noodles, cooked and drained

Directions:

1.  Heat oil in a large Dutch oven or a heavy pot over medium-high heat.  Evenly coat the meat with the flour, cornstarch, salt and pepper.  Once the oil is hot and near its smoking point add in the meat.  Cook the meat for 10-12 minutes, just until brown.  Work in batches if your pan is too crowded.

2.  Remove the meat and add the mushrooms, onion and garlic to the pan.  Sauté the onions and garlic just until they begin to soften, about 10 minutes.

3.  Remove the mushrooms, onions and garlic and add the wine to the pot.  Cook the wine for about 5 minutes, scraping all of the bits off the bottom of the pan.  Add the beef, mushrooms, onions and garlic back to the pot and sprinkle with the marjoram.  Add in two cups of the beef broth and bring to a simmer.

4.  Lower heat, cover and simmer for 1 1/2 hours, until the meat is tender.  During the last 30 minutes, cook your egg noodles and drain.  Serve beef and gravy over noodles.  Enjoy!

Eggplant Parmesan

Eggplant Parmesan could quite possibly be my favorite meal.  Crispy eggplant, melted cheese, pasta, what's not to love!?  After many attempts, I have finally figured out how to get a crunchy, crisp exterior without frying.  When I make this for myself, I make Chicken Parmesan for Jason.  

Eggplant Parmesan

Serves 2-4

 

Ingredients:

1 medium eggplant

1 cup Italian Panko

1/3 cup freshly grated Parmesan

1-2 eggs, beaten

1/2 cup marinara sauce

4 oz fresh mozzarella

Kosher salt

Directions:

1.  Cut the eggplant into 1/2 inch slices.  Place the slices on a wire rack and sprinkle each slice with kosher salt.  Allow to sit for at least 30 minutes, flipping halfway and wiping excess moisture off.

 

2.  Preheat oven to 375.  Line a baking sheet with parchment paper and spray the paper with cooking spray.  Combine the breadcrumbs and Parmesan in a shallow dish.  Place the beaten egg in another shallow dish.  Dip the eggplant slices in the egg, dredge in bread crumbs and place on prepared baking sheet.  Bake for 30 minutes, flipping halfway through. 

3.  Once eggplant is crispy and tender, remove from oven.  Place 1 tbsp marinara and mozzarella on each slice of eggplant.  Place under the broiler for 2-4 minutes; until cheese is melted.  Carefully remove from the oven and enjoy!

Chicken Parmesan

This is one of Jason's favorites. Before I learned how to make Beef Wellington, this was the meal he would always request for special occasions.  Then, when I was pregnant with Ashlyn, I craved Eggplant Parmesan all the time.  Luckily for him, when I make Eggplant Parm for myself, I make Chicken Parm for him.

Chicken Parmesan

4 servings

 

Ingredients:

4 boneless, skinless chicken breasts

1 cup Italian Panko

1/3 cup freshly grated Parmesan

1-2 eggs, beaten

1/2 cup marinara sauce

4 oz fresh mozzarella

 

Directions:

1.  Preheat oven to 375.  Line a baking sheet with parchment paper and spray the paper with cooking spray.  Combine the breadcrumbs and Parmesan in a shallow dish.  Place the beaten egg in another shallow dish.  Dip the chicken breast in the egg, dredge in bread crumbs and place on prepared baking sheet.  Bake for 30-40 minutes, flipping chicken halfway through. 

2.  Once chicken is cooked through, remove from oven.  Place 1/4 cup marinara and 1 oz mozzarella on each chicken breast.  Place under the broiler for about 5 minutes; until cheese is melted.  Carefully remove from the oven and enjoy!

Rigatoni & Ricotta Pie

This dish wasn't nearly as time consuming as it looks.  In fact, it was really simple.  I used homemade marinara and sliced fresh mozzarella - you could easily use jarred sauce and pre-shredded mozzarella to save even more time!

Rigatoni & Ricotta Pie 

Serves 6

 

Ingredients:

1lb rigatoni pasta

16 oz marinara

15 oz part skim ricotta cheese

8 oz fresh mozzarella

Extra marinara for serving

Directions:

1.  Preheat oven to 350. Cook rigatoni just shy of al dente.  Drain and rinse with cold water. While pasta is cooking, mix pasta sauce and ricotta cheese until ricotta is incorporated.

2.  In an 8 inch springform pan, arrange the cooked and cooled rigatoni standing upright.  Top with sauce smoothing it as you go to be sure the rigatoni is filled with sauce.

3.  Top pasta with fresh mozzarella and bake for 30-40 minutes.  Remove from oven and allow to cool for 10-15 minutes.  Remove from pan, slice and top with additional pasta sauce.  Enjoy!

Balsamic Glazed Meatloaf

This is my twist on the American classic; meatloaf.  I load it with veggies and top it with a simple glaze. You could definitely mince or chop the veggies up finer if you're trying to trick picky kids (or spouses!). It's not something I make too often, but Jason loves it when I do.  Goes great with mashed potatoes or leftover as a sandwich.

Balsamic Glazed Meatloaf

Serves 2-4

Ingredients:
For the meatloaf:
1 lb ground chuck
1 bell pepper, chopped
1/2 large onion, chopped

2 large or 4 small Roma tomatoes, chopped 
1 egg, slightly beaten
1/3 cup panko bread crumbs
2 tbsp ketchup
2 cloves garlic, minced
2 tsp Worcestershire
Black pepper

For the glaze:
1 tbsp ketchup
1 tbsp A1
2 tsp balsamic vinegar

Directions:
1. Preheat oven to 375. Combine meatloaf ingredients in a large bowl and combine well (best way is with your hands). Shape into a loaf and place on a baking dish. (I like to bake mine on a wire rack over a foil-covered dish. Easy clean up and the meatloaf is less greasy.)

 

2. Combine the ingredients for the glaze in a small bowl. Brush over the meatloaf coating the top and sides. Bake in the oven for 50-60 minutes. Let cool for 10 minutes and enjoy!