Braised Shortribs

I can't believe I haven't posted this recipe yet - this Braised Shortribs recipe is up there in my Top 10 favorite recipes of all time. If you are not sure about trying recipes from random places you find online - this one is an exception for you!  This is a must try, must make, must eat and must share type of recipe.  Invite your neighbors, invite your friends, family, strangers.  It's that good. 

I saw this recipe prepared on our local television Saturday morning show by a chef at a local restaurant called "Wildfire".  At first, I wasn't paying too close attention to what was being made, but as I watched, I remember thinking - "wow, that looks really, really good" and "I think I can make that, too".  My husband was sitting with me and he said "yeah, you should totally make that".  Deal. 

And the rest is history.  It's a great go-to, Sunday night, warm your bones on a cold winter's night kind of meal. 

Oh, and stay tuned for a follow up recipe on how I use leftovers!

Braised Shortribs
Original recipe by Wildfire Steaks, Chops & Seafood

4 - 12 oz cut rectangles of cleaned, boneless short ribs
1 Tbsp kosher salt
1 tsp fresh ground black pepper
2 Tbsp olive oil
1 lb peeled carrots, sliced ½" thick
1 lb cubed onions, 1" square
12 oz sliced celery, ½" thick
¼ cup sliced garlic cloves, 1/8" thick
2 tsp minced, fresh rosemary
2 tsp minced, fresh thyme
2 ea bay leaves
2 cups red wine
1 cup balsamic vinegar
3 cups chicken stock
3 cups beef stock
1 cup diced tomatoes in juice

Make sure short ribs are cleaned of excess fat and silver skin. Season with salt and pepper on both sides.

Place large sauce pan on high heat on stove. Add olive oil and brown meat on both sides. Remove short ribs from pan and add vegetables.

Caramelize vegetables, then add garlic and herbs and cook for two more minutes.

Pour in red wine and balsamic vinegar and cook down until half the liquid has evaporated. Then add chicken and beef stocks and tomatoes. Bring to a boil.

Add short ribs back to pan. Place parchment paper over short ribs, then cover with aluminum foil or pan lid and place in a 370 convention oven. Cook in the oven for two hours, 40 minutes.

Remove pan from the oven and let sit for a half an hour. Remove short ribs from pan and cover with foil to keep warm. Strain sauce. Season with salt and pepper, if needed. Add short rib pieces to sauce, and heat until hot.

My Personal Chef's Note: I take the leftover sauce and vegetables, place it in a food processor and make a gravy.  It is an absolute must do!  Salvage as much of the sauce as possible, as the sauce makes for great leftover meals! 

Serve with roasted root vegetables and mashed potatoes (with sauce, too!). Sprinkle with chopped parsley.

 served on mashed potatoes. . .

What do you think?  No meal screams "H-O-M-E" like a good old meat and potatoes kind of meal.

For a printable version of this recipe, please click here - Kitchen Groovy

Enjoy and live with gusto!

Harvest Salad with Pomegranate Vinaigrette

Happy Day After Thanksgiving!  Happy Black Friday!  Happy Shopping!  Happy Day Off! 

Whatever this wonderful, lovely day is to you - may it be happy!  Hopefully, you are still high off of all the delicious Thanksgiving food you gobbled up yesterday! 

We truly had a feast fit for a Thanksgiving King - my family agreed that I topped myself out.  Aaaahhhh . . . words and feelings I love to hear from my kids and hubs.  I tried a new salad this year - and it was loved by all. 

I wanted to share it with you because not only is it perfect for the holidays, but it's really a great salad at any time during the fall and winter months.  It was DELISH!!!  There were a few ingredients that she listed as "Lunds and Byerly's" - I didn't use them except for the Island Breeze Seasoning.

Harvest Salad with Pomegranate Vinaigrette
Original recipe by Sue Erickson, Byerly's

4 T pomegranate juice
2 T sherry wine vinegar
1 T Lunds & Byerly's Maple Syrup
1 tsp. Lunds and Byerly's Island Breeze Seasoning
1 tsp. fresh lemon juice
1/2 tsp. Dijon Mustard
1/4 tsp. kosher salt
1/8 tsp. pepper
6 T grapeseed or canola oil
2 HoneyCrisp or Braeburn apples, cored, diced
2 - 5oz. packages mixed spring greens
1 C shaved aged Gouda cheese
1/2 C thinly sliced shallots
1 C roasted, salted pepitas
1 C pomegranate seeds

In mixing bowl, whisk together pomegranate juice, vinegar, syrup, lemon juice, Dijon, salt and pepper.  Slowly whisk in oil.

Place diced apples in bowl; pour 1/2 C vinaigreete over, tossing to coat.  Allow to sit for 30 minutes.

Place spring greens in large mixing bowl; pour remaining vinaigreete over, toss to coat.

Arrange tossed greens on 8 salad plates, using slotted spoon to divide apples over each salad.  Garnish with cheese, shallots, pepitas and pomegranate seeds.  Drizzle remaining vinaigrette over each salad.

To prepare ahead: vinaigrette will keep, tightly covered, in refridgerator for up to 3 days.

I could have eaten this all day!  Well, I suppose I could have eaten turkey, dressing, sweet potatoes, apple pie all day too - but you get the picture!

Please click here for a printable version of this recipe - Kitchen Groovy

Also - I'd like to thank Pip & Ebby for passing an award on to me - I am super honored!  This dynamic duo also live in the same area as myself, so it's always fun for me to know that I'm blogging "next" to them! 

But, be sure to check them out (click here to get to their website)- they have amazing recipes and I have tried a number of their recipes and have absolutely loved them!  Thanks Pip!  Thanks Ebby!  xoxo

Enjoy and live with gusto!

Nutella Tart

A dear friend of mine and I went to a cooking class last week, and the menu was to die for - especially this dessert.  I literally wanted to lick my plate, but being that we were supposed to act somewhat civilized, I restrained myself!   

I decided to try it out last night at home, and found that it is probably one of the easiest desserts to make.  Added bonus and perfect for the holidays!!

Nutella Tart
original recipe by Carmela Hobbins
serves 8-12

1 1/2 sticks of unsalted butter
1/3 C granulated sugar
1/2 tsp. pure almond extract
1 1/2 C all purpose flour
1 C Nutella
1/2 C semisweet chocolate morsels
1/2 C white chocolate morsels
1/2 C sliced almonds (I like a lot of almonds, so I used closer to 3/4 C)
Cocoa for dusting
Whipped cream for garnishing

1. In an electric mixer, beat butter and sugar together for about 4-5 minutes until pale and fluffy.  Reduce speed to low and add almond extract, followed by flour.  Mix until combined.

2. Press dough into a 10x1" tart pan with a removable bottom.  Chill until firm, about 30 minutes, or as long as overnight.  Preheat oven to 350 degrees.  Remove tart pan from refrigerator and drop spoonfuls of Nutella evenly over the crust (don't attempt to spread as it might damage the tart).  Bake tart for about 5 minutes, remove from the oven and now spread evenly the softened Nutella over the crust.  Sprinkle chocolate morsels over the Nutella, then top with the sliced almonds. 

3. Bake on the lower rack of the oven until crust is golden, about 20-25 minutes.  Cool, remove side of tart pan and serve at room temperature or warm.  Dust the plate with cocoa and garnish with whipped cream. 

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Steak Fajita Chili

Every year, when the weather turns cool, my husband asks for this meal for dinner.  It's perfect during fall and winter and especially during football season!  I have been making this chili for a few years now - and it's probably one of my favorite varieties of chili. I have to warn you - not all of my kids love this dish, although - there are very few dishes that all three of my kids love.  Regardless, it's definitely blog worthy and I am positive there are many who will make this their favorite, too!  :-)

I found the original recipe from Food Network, but I have adapted it over the last couple of years and while still close to the original recipe, this is my own version.

Steak Fajita Chili
Original Recipe by Food Network Magazines
Adapted Recipe by Kitchen Groovy

Ingredients

• 1 1/4 cups canola oil
• 3-4 pounds boneless beef short ribs
• Kosher salt and freshly ground pepper
• 64 oz. low-sodium beef broth (you will not actually use all of it)
• 1 small onion, finely diced
• 2 red and/or green bell peppers, chopped
• 1 1/2 tablespoons ground cumin
• 2 tablespoons hot chili powder
• 1 1/2 tablespoons chopped fresh oregano
• 3/4 cup all-purpose flour
• 1 C frozen corn kernels
• 2 15-ounce can cannellini beans, drained and rinsed
• Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish

Directions

Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.

Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.

Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!