Category: recipes

Beef Short Ribs in the Crockpot

Last night while savoring his short ribs, my husband hummed, “This is so delicious and tender, it’s like eating ‘meat-butter’!” Of course, we both laughed our heads off, but after I tasted it, I had to agree. The meat fell off the bone before I served them and they were simply delicious.

I need to toot my own horn here and say that this was my first experience making short ribs AND eating them. The whole idea came to fruition because we were in the mood to try something new. I’m delighted we did. Not only was it simple to make, this dish is absolutely dinner-party worthy!

The first step is to season the beef on all sides with salt, pepper and granulated garlic. I also used Lawry’s Seasoned Salt, but you can use what seasonings you prefer.

Heat a couple of Tablespoons of olive oil over medium high to high heat. Sear the seasoned beef on all sides until nice and brown.

Place the ribs in the bottom of the crockpot. Make the sauce, pour it in, put the lid on and cook for 6-8 hours on high. Here is what mine looked like:

Ingredients:

  • 4 lbs. Beef Spare ribs (6-8 ribs)
  • 2-3 teaspoons salt, pepper & granulated garlic
  • 2 Tbsp. olive oil
  • 1/4 cup Worcestershire Sauce
  • 2 cups dry red wine (I used Malbec because that’s what we had. Cabernet Sauvignon would have been my first choice.)
  • 2-3 cups beef broth
  • 2 Tbsp. freshly minced garlic
  • 1/4 c. Ketchup
  • 1 cup Barbeque sauce (Use what you love)
  • 2 Tbsp. freshly chopped Rosemary (you can used dried if you have to)
  • 2 Tbsp. freshly chopped Thyme (you can use dried if you have to)
  • 1 Tbsp Trader Joe’s 21 Seasoning Salute (see below if you don’t know what this is.)

Instructions:

  • Season the meat on all sides using salt, pepper & granulated garlic.
  • Heat oil in a skillet (preferably cast iron) over medium high-high heat, then sear the beef on each side until just brown (3-4 minutes per side)
  • Place the seared ribs in the bottom of your crock pot.
  • In a bowl, mix the ingredients for the sauce.
  • Pour over ribs. Sauce should almost cover the ribs but NOT all of the way. You want to see the top of each one.
  • Cover and cook on high heat 6-8 hours.
  • Serve over mashed potatoes or cheese grits! (We paired ours with the potatoes and a side of Parmesan roasted fresh green beans! YUM!)

Trader Joes’s 21 Seasoning Salute Information:

This is one of my favorite spices for just about everything I make. If I want a dish to have an extra bit of pizzazz, this is what I go to. If you don’t have access to Trader Joe’s, you’re in luck. You can order this from Amazon. I’ve linked it below.

Trader Joe’s 21 Seasoning Salute
Trader Joe’s 21 Seasoning Salute

Ten Things I’m Certain Of…

Daily writing prompt
List 10 things you know to be absolutely certain.
View all responses
  1. I know beyond any doubt that we all have angels and mine work double overtime.
  2. Perspective makes an enormous impact on just about everything.
  3. My fear of heights gets worse every year.
  4. The United States FDA is NOT for our benefit.
  5. Most illness can be prevented with whole foods and 100% natural products.
  6. There is no such thing as coincidence.
  7. There are still more good people in the world than there are not.
  8. Miracles are still possible.
  9. God listens and responds.
  10. We all have worth.

Daily Prompt

Daily writing prompt
If you were forced to wear one outfit over and over again, what would it be?
View all responses

Hilarious. It depends on whether I’m still going to work every day. In that case, it would be one of my maxi dresses. If I’m not going to work, it’s definitely my camo leggings, t-shirt and flip-flops!

Brisket in the crockpot. (Best Recipe EVER!)

I grew up on Beef Brisket! It has always been one of my favorite meats, so I guess it makes sense that I love to try all sorts of recipes using it. One thing is a constant: it needs to cook low and slow all day. -The rest is all about creativity.

My husband and father adore anything with Barbeque Sauce, so last week I took a chance with my trusted friend the crock pot to see what I could make happen.

Standing ovation time!

Ingredients

Spice Rub

  • 1 tbsp brown sugar
  • 2 tsp Bourbon smoked Paprika (Seriously the best spice in the Universe! We buy it locally, but here’s a link if you want to order it.)
  • 2 tsp Trader Joe’s onion salt (you can use onion powder if you want, but we like this better.)
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp mustard powder
  • 1 tsp black pepper

Instructions

Mix all of the spice rub ingredients in a bowl. Then carefully pat the rub all over the brisket. If you can do this twenty four hours in advance and let the brisket sit in the fridge for that time, it’s even better. BUT IF YOU CANNOT, it’s totally fine. Even just an hour or two works. It gives the flavors of the rub time to sink into the meat.

  • Pour the entire bottle of BBQ sauce in the bottom of your crock pot. Then put the brisket in. I squished mine down into the sauce so the edges of the meat are partially covered. Put the lid on, set it to low and let it cook for 8 hours. (Your house is going to smell so good!)
  • This next step is what makes it so yummy. After 8 hours, carefully take it out and put it on a sheet pan. Spoon some of the sauce over the top and put it under the broiler for about five minutes. Then repeat until there is a nice little crust on the top.
  • My husband said this was the best brisket I ever made and I have to agree. (It was also the easiest!)
  • When you’re ready to eat, be certain to slice this against the grain.

We paired this with my lemon orzo and some Balsamic mushrooms (recipe coming soon!) It was a wonderful meal! Enjoy!!

Lemon Orzo with Spinach & Veggies

The other night my husband and I were trying to come up with an unusual side dish to pair with a brisket I had cooking in the crockpot and this dish was born.

We wanted something flavorful and bright that could be a little acidic to go with the rich brisket.

This was a hit. It takes a little time, but it’s easy and the result is crazy delicious!

Ingredients

  • 1 onion chopped
  • 2 Tbsp Olive oil
  • 1 red bell pepper diced or 3-4 small bell peppers sliced into small rings
  • 3-4 cloves garlic, chopped
  • 1/2 sliced red onion (OPTIONAL)
  • 1 cup Orzo
  • 32 ounces of chicken stock (use veggie stock if you’re vegetarian)
  • 2 Tbsp. Italian Seasoning (use your favorite-I use the kind that comes in a grinder)
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh chives, chopped
  • 1 container of fresh baby spinach
  • Zest of 3-4 lemons, juice of 1 lemon
  • Salt & Pepper to taste

Instructions

  • In a large skillet over medium-high heat, sauté onion and peppers until the onion is softened but not all the way cooked.
  • Add the garlic, cook until fragrant (only 1-2 minutes).
  • Stir in the orzo to toast it in the pan. (About 5 minutes) At this point you may want to add a splash more olive oil IF needed. Also add the red onion.
  • Season with half the Italian seasoning. Keep stirring.
  • Add 2 cups of the chicken broth. Let it simmer until the broth is absorbed by the orzo. Stir in the zest and juice of 1 lemon. Add 2 more cups of broth, stirring and simmering until all the broth is absorbed. I used the entire box of broth.
  • Stir in more Italian seasoning
  • Off the heat, stir in the fresh spinach, dill, chives and the rest of the lemon zest.
Toasting the orzo in the olive oil prior to adding the liquid.
First couple of cups of broth added. Stir and simmer until the orzo absorbs it, then add more.
Liquid just about absorbed, ready for more.
We served this dish with the best beef brisket ever! That recipe is coming soon!

Cilantro LIME Turkey Burgers, Oh My!

Probably the best turkey burger I have ever created. These burgers are moist, flavorful and packed with protein and veggies! My favorite take-to-work lunch by far!

You’re welcome! I’m not going to make you read a lengthy blah-blah blog about turkey’s and their meat and why ground turkey is a great protein that can often be dry.

Nope. Instead I will just say this recipe is fabulous, flavorful and MOIST, not dry. The grated zucchini really does the trick and you don’t even know it’s there. It just quietly does it’s job. (Thank you, zucchini.)

If you’re in the mood, you can roll these into meatballs and serve them over zoodles, but we’re not here for that today, are we!

Ingredients

  • 1.5 Lb. ground turkey (ground chicken works, too)
  • 1 medium zucchini, grated
  • 3 or 4 large limes (zest and juice)
  • 1 bunch cilantro, chopped
  • 1 medium red onion, diced
  • 1/2 bunch of fresh chives, chopped (more if you love chives)
  • 3 Tbsp olive oil
  • 3 Tbsp soy sauce (skip it if you’re watching your sodium intake)
  • 3 Tbsp Chili Lime Seasoning (use your favorite)
  • 2 Tbsp granulated garlic
  • 1 Tbsp each, salt and pepper
  • 2 Tbsp butter (use REAL butter or I will come to your door and chastise you)
  • 2-3 Tbsp Trader Joe’s 21 Seasoning Salute

Instructions

  • Preheat oven to 375 degrees
  • Mix all ingredients except the butter and 21 Season Salute. Form 12 burgers.
  • Bake for 30 minutes.
  • Remove from oven, slather each burger with butter and sprinkle with the 21 Seasoning Salute.
  • Broil 2 minutes to brown.
Say hello to my little friend!

Curry Chicken Thighs, Oh My!

My husband has been after me to try curry for years and now that I have I’ve decided I need it in my life forever! I mean honestly, what was my problem! Curry is delicious!

This recipe is so incredibly easy, it will make an excellent weeknight dinner! AND the ingredients are so simple, you’ll be able to make it without a recipe!

I know Indian food is usually served with Basmati rice, but I am going through an “I’m sick of making rice” phase so we served this over really good egg noodles. My husband has told me thirty times that noodles were the correct choice. Who am I to argue?

Ingredients:

  • 6 boneless chicken thighs (use bone-in if you like them better)
  • 1-2 Tbsp olive oil
  • 1 large onion thinly sliced
  • 4 carrots peeled, sliced down the center & cut into largish chunks
  • 2 cans chopped tomatoes (I used fire roasted)
  • 1.5 Tbsp minced ginger
  • 2 Tbsp minced garlic (measure with your heart, I always use more)
  • 1.5 Tbsp curry powder
  • 1/2 Tbsp Turmeric (more if that’s your thing. See how nice I am?)
  • 1 cup chicken broth
  • 3/4 cup heavy cream (or coconut milk)
  • 1/4 cup freshly chopped cilantro
  • Salt, pepper, granulated garlic & cayenne pepper

Directions:

  • Season chicken thighs generously with salt, black pepper, granulated garlic & cayenne.
  • Heat oil in a deep sauté pan over medium-high heat. Add chicken, skin side down, and brown 2-4 minutes per side. Transfer to a plate.
  • Add more oil if necessary. Add the carrots then reduce heat to medium-low and cook 4-5 minutes until a little soft & brown in spots. (This means putting them in the pan and not moving them around a lot!)
  • Add the onions and cook 3-4 minutes or until softened.
  • Add curry powder, ginger, Turmeric and garlic and cook about 20 seconds.
  • Add tomatoes, chicken broth and cream (or coconut milk). Return chicken thighs to the pan.
  • Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees. (For a thicker sauce, remove the chicken and simmer uncovered about 30 minutes or until reduced by half. Add the chicken back.
  • Adjust seasoning if desired. Stir in some of the cilantro but save some to garnish with as well.

Butternut Squash Lasagna Rolls -with Spinach, Kale, Sausage & Onion

This is such an unexpectedly light, delicious Fall dish!

I’m about to show you JUST HOW NICE I am! Rather than bore you with a lengthy blog on how to make this delicious recipe, I’m just going to post the photos of the steps and then the recipe. (You can thank my friend and one of Louisville’s most fun radio personalities-JESSE RASMUSSEN from MIX 106.9. -He HATES having to read a long, boring blog just to get to a good recipe!)

Poof! You’re welcome!! Let’s all say it together now, shall we?

THANK YOU JESSE!!!! (cough)

Step ONE: Boil and puree your butternut squash:

Cubed Butternut Squash in Chicken broth.

Okay I lied (just a little bit). When you boil your lasagna noodles don’t forget to salt the water. When they come out, it helps to place them on an oiled sheet pan. I actually rubbed olive oil on my noodles (front and back) so I could layer then on top of each other. It just made everything so much easier to work with AND it keeps them flat.

Freshly boiled lasagna noodles resting on a sheet pan.

Next you make your fillings and set them aside:

Spinach, kale, ricotta, cottage cheese, heavy cream, one egg, lemon zest, S&P, garlic, Italian seasoning.
Sweet Italian sausage & onions. (Let this cool before you start rolling.)

Then coat the bottom of your lasagna pan with about 1/4″ of the butternut squash sauce.

Butternut squash sauce in the bottom of the lasagna pan

Now begin your rollups. First the cheese mixture.

1st layer
Second layer
All rolled up and in the pan.

When they’re in the pan, cover them with sauce and freshly grated Parmesan Cheese. Cover LOOSELY with foil before you put this in the oven. (You will bake it a while and then take it out and add the Mozzarella to the top.

Covered in sauce & cheese, ready to bake now.

Ingredients:

Sauce Ingredients:

1 medium/large butternut squash (peeled & cubed)

32oz. Chicken broth

3/4 cup freshly grated Parmesan cheese

2 Tbsp. Turmeric 

2 Tbsp. red garlic (use granulated garlic if you can’t find red garlic)

2 Tbsp. Italian seasoning

1 Tbsp. Smokey Paprika 

1 tsp fresh cracked pepper


Other Ingredients:

1 box lasagna noodles

1 lbs. Sweet Italian sausage (Leave the meat out to make this a vegetarian dish)

1 medium onion (diced)

1 bunch fresh Sage 

8 Oz. frozen chopped Spinach

8 Oz. frozen chopped Kale

1 egg

Zest on 1 lemon

16 Oz. full fat small curd cottage cheese

8 Oz. Ricotta cheese

1 cup freshly grated Pecorino-Romano cheese

1 cup heavy cream

16-32 Oz. Grated Mozzarella cheese

Directions:

Preheat oven to 375 degrees.

Place the diced squash into a pot and pour in enough chicken stock to just barely cover it. Boil 10-15 minutes until fork tender. Remove from heat. Add in spices and cheese. Using an immersion blender, purée all ingredients. (Yes, you can use a regular blender as well.)

Prepare the noodles according to package directions.

Meanwhile, in a skillet, brown the sausage & sauté the onions. Stir in freshly chopped Sage at the end.  Drain and set aside to cool.

In a bowl, add the cottage cheese, ricotta, heavy cream, egg, Pecorino-Romano cheese, cracked pepper, lemon zest, garlic & Italian seasoning. Drain the thawed, frozen spinach and then squeeze out as much moisture as possible before adding it to the cheese mixture. Combine well.

Carefully drain the pasta and separate the noodles. It helps to coat a sheet Pan in olive oil and then lay the noodles flat on it. You can rub a little olive oil on each to prevent sticking.

Coat the bottom of a 9 x 12 baking dish with the butternut squash sauce. Now begin assembling the rolls. Lay one noodle out flat, coat it with a layer of the spinach/cheese mixture, then sprinkle on a layer of the sausage & onions. Starting from one end, carefully roll the pasta. Place the roll, seam-side down into the baking dish. Keep making the rolls and placing them until the dish is full. (Should make 9 to 12 rolls depending on how much filling is used.)

Once all the rolls are in the dish, coat the top with more of the sauce. Use enough to completely cover the pasta. 

Cover loosely with aluminum foil. Bake 30 minutes. Remove foil. Top with Mozzarella. Bake 5-10 minutes for cheese to melt and brown a little. Garnish with freshly chopped parsley.

Finished Product.

Lemon butter (GARLIC) Scallops

Every time I make scallops I cannot believe I know how to make scallops! They are so expensive and when ordered in a restaurant, there is never enough. (See that photo up there? My husband scarfed the entire thing down in about two minutes and still wanted more. A restaurant usually plates about FOUR scallops per person.)

The secret to this recipe is being prepared. Do ALL of the preparations in advance, including your side dishes. (I made fresh pasta and a side of asparagus.) Scallops cook very quickly, so you’ll want to have everything ready so you can plate them up when they’re ready.

So to recap: zest the lemons, squeeze the juice, chop the parsley and garlic (or use “squeezey” cheater garlic like I did), measure the wine and chicken stock and have your butter handy. Also, have a platter with a lid or a piece of aluminum foil nearby. You will put the cooked scallops in there to hold as you finish them.

Lastly and most importantly, DRY THOSE SCALLOPS WELL before you attempt to sear them. The slightest bit of moisture will prevent a good sear. Get your Pan hot, hot, hot before you start. Also, once you get them in the pan, resist the urge to check them for at least two minutes.

Let me know how it goes! ❤️

INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1.5 pounds scallops
  • Kosher salt and freshly ground black pepper, to taste

FOR THE LEMON BUTTER (GARLIC) SAUCE

  • 2 tablespoons butter (Use real butter. Don’t be a slacker.)
  • 3-4 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup low sodium chicken broth
  • Zest of two lemons
  • Juice of 2 lemons
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons chopped fresh parsley leaves (reserve one tablespoon for garnishing)

DIRECTIONS:

  1. Melt 1 tablespoon butter in a large skillet over medium high heat.
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. (I mean thoroughly. I usually put them between two paper towels and then rest them on a food friendly kitchen cloth. They need to be very dry in order to brown.
  3. Working in batches, add scallops to the skillet in a single layer and sear.  Season with salt and pepper. Turn them over once and leave them until golden brown and translucent in the center, about 2 minutes per side. Set aside and keep warm.
  4. To make the lemon butter (garlic) sauce, melt 2 tablespoons butter in the same skillet. Add garlic and cook, whisking frequently, until fragrant, about 1 minute. Whisk in wine, lemon juice and chicken stock. Season with salt and pepper, to taste. Add in the parsley at the end.
  5. Serve scallops immediately with lemon butter sauce, garnish with a little of the reserved parsley.

Meatloaf Ala Bah Bah (that’s me!)

I think I’ve been working on this meatloaf recipe since I was in my twenties. This is a tad labor intensive but it’s entirely worth it.

By now, we all know I’m a bit of a weirdo (and a perfectionist) when it comes to cooking. The way I make my meatloaf is a tad different than most in that I do not mix my ingredients in a bowl. (This is born from my experience with catering for large groups. It’s impossible to mix the ingredients for meatloaf for 100 in a bowl, so I always use a huge baking sheet.) The first time I tried this method at home, it worked so beautifully, I’ve not used a bowl since. The reasoning behind it is pretty simple. It’s just easier to get the meats and the seasonings uniformly distributed using this method.

This was last year at the start of the Pandemic. Making meatloaf for the masses!

I used to substitute oatmeal for breadcrumbs in my meatloaf recipes until that one time I forgot to put them in and it ended up being the best meatloaf ever. Now I skip them completely. Instead, I use extra eggs to hold everything together. Yes, the consistency going into the oven is slightly more wet, (and more work) but it works out just fine.

Wait. Did she just say, “…more work”? Relax. It’s just a couple of extra steps to siphon out the liquid as it builds up during baking. (Doesn’t that sound appetizing? Here, your turkey baster will be your friend.)

See how much easier it is to sprinkle all of the ingredients evenly?
Oh YES this is DELICIOUS!

Meatloaf Ala Bah Bah

(Serves 6-8)

Ingredients:

1 1/2 lb. ground beef (80/20 for best flavor)

1 lb. ground sweet Italian sausage

1 lb. ground mild Italian sausage

1 Pkg Lipton Onion Soup mix

1 medium onion diced however you like it

1/2 c. minced fresh parsley (Take the time and use the FRESH stuff. It DOES make a difference!

1 Tbsp Italian seasoning

1 1/2 Tbsp olive oil

1/4 cup Ketchup (I like Primal Kitchen’s Sugar free)

3 eggs

1 bottle of your favorite barbecue sauce (Sweet Baby Rays Hickory & Brown Sugar is yummy)

Salt & Pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. On a large baking sheet, break up the ground beef and spread it, then break up the sausages so they are evenly distributed. If a baking sheet scares you, use a bowl, but trust me on this…a baking sheet allows for easier mixing and even distribution of ingredients.
  3. Sprinkle the soup mix, onion, parsley, Italian seasoning, olive oil, ketchup, eggs and salt and pepper evenly over the meat. (Basically everything but the Barbecue sauce.)
  4. Using your hands, mix all of it together and then spread it back out across the baking sheet once more.
  5. Drizzle thin streams of the barbecue sauce over the meat. Salt and pepper once more. Mix again and then form it into a loaf inside a standard loaf pan.
  6. Put the meatloaf into your freezer for 20 minutes.
  7. Put into preheated oven, uncovered for 20 minutes.
  8. Remove from oven, turn temperature down to 375.
  9. Using a turkey baster, remove the juices that have accumulated. Brush on a thin coating of Barbecue sauce. Return to oven for 30 minutes.
  10. Remove from oven, siphon the juices once more, re-apply the barbecue sauce, cook for 5-10 minutes more. Repeat siphoning juices and applying barbecue, then broil on high for two minutes.
  11. Let the meat rest on the counter for 10-15 minutes before serving.

Enjoy!

%d bloggers like this: