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Recipe of the Week

Braised Short Ribs

Our Braised Short Ribs are so delicious, full of flavor. It makes such a succulent meal. These ribs are the kind of food that will have you licking your lips in anticipation.

Ingredients

  • 3 ½ pounds of short ribs, bone in
  • ½ cup of all purpose flour
  • 1 tablespoon of Slap Ya Mama seasoning (Cajun Seasoning)  
    • Salt and freshly ground pepper
    • 1/4 cup of vegetable oil
    • 1 yellow onion, peeled and sliced
  • 2 cups of baby carrots
  • 2 tablespoons of tomato paste
  • 6 cloves of garlic, chopped
  • 2 cups of beef stock
  • 2 bay leaves
  • 3 sprigs of thyme

Method

Preheat oven to 350°F

 Season ribs to taste with the Slap Ya Mama, salt and pepper

 Heat oil in a large, heavy bottomed ovenproof pan over medium high heat

Dredge ribs in flour, shaking excess flour off

 Add ribs and brown on all sides

 Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).

 Transfer ribs to a plate  

Add the onions and carrots to the pan and sauté, stirring often, until lightly browned, about 8 minutes

Add tomato paste and cook, stirring constantly for about 3 minutes

Add Garlic and cook for about 1 minute

Remove vegetables, set aside

Increase the heat to medium high heat 

 Then add the beef stock to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan

 Reduce liquid until thick and slightly syrupy, about 15 minutes.

 Return the ribs to the pan; add enough water or more beef stock to cover the ribs

Add thyme and bay leaf

 Bring to a boil, cover with foil, and place in the oven

 Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours

 During the last 1/2 hour of cooking, add back in the vegetables

Skim grease off the top before serving.  Serve over a bed of rice. 

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Cookies, Cookies and even More Cookies

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Yesterday at work,  the Easter Seals Gang and I made cookies for the fundraiser for Megan’s House.  We made several different types of cookies and lots of them.  I wanted to share with all of you one of the recipes and some pictures from yesterday.  We had such a great time baking.  The clients love it and I do too.  For several years now the crew at Easter has baked pound cakes for the Bass Tournament.  The fishermen are always so excited to get a slice of the great cake.  The clients love to get in the kitchen and cook and bake and I love it too. My dream is to have a restaurant/catering service and employ people with disabilities to help me run it.  The Easter Seals gang works so hard and they are so dedicated to their jobs. It is amazing what they can do if given the chance. 

We had a lot of compliments on the chocolate chip and the peanut butter and butterscotch cookies.  Psssssss- I’ll tell you a secret – I use Swan cake flour and all my ingredients are at room temp.  It really makes a difference. They are GREAT!  I hope you and your family will enjoy this recipe. 

Ultimate Chocolate Chip Cookies

  • 2 ½ cups of Swan Cake Flour (sifted)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 1 ¾  cup Nestlé’s milk chocolate chips
  • 1 cup finely diced walnuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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White Chili and Beach Bread

We are finally going to get some cool weather this weekend.  I am so excited!  We sure do need a break from this South Georgia heat. I am so sick of it.  My mood seems to change with the weather. According to the weather report I should be in a great mood this weekend.  I love to cook and eat soups and stews but I don’t like to cook them when it is so hot outside.  I have been super stoked about fall. My plan for the weekend is to relax and cook.  I thought it would be a perfect weekend for White Chili and Beach Bread.  Both of these recipes are “Get in my Belly Good”!  I hope you and your family will enjoy it.  This recipe can also be done in your crock pot.   

White Chicken Chili

5 chicken breasts

1 large onion, chopped               

2 tablespoons of olive oil

1 tablespoon of cumin

1 ½ teaspoon of chili powder   

½  teaspoon garlic powder

1 16 ounce envelope of spicy ranch seasoning mix

1 4 ounce can of green chilies

1 can of rotel tomatoes

Cup of diced fresh tomatoes

2 Cans of great northern beans

1 can white kidney beans

32 ounces of chicken broth

4 ounces of cream cheese

Directions:

 Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder.

 Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked.  Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth.   Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. 

Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.   

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama  

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely 

Cut bread into individual portions.  Use bread for dipping and sopping.

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Yummy Meatloaf

Meatloaf

Ingredients

  • ¾ pound ground chuck
  • ¾ pound of ground pork
  • 1 teaspoon of Worcestershire sauce
  • ½ teaspoon of garlic powder   
  • 1 ½ teaspoons salt
  • ¼  teaspoon ground black pepper
  • ¼ teaspoon white pepper
  • ¾  cup chopped onion
  • ¾  cup chopped bell pepper
  • ½ cup of mayo
  • 14.5 ounces canned diced tomatoes with roasted garlic and onion, drained
  • 1/2 cup panko crumbs

Topping:

  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 ½  tablespoon coarse ground mustard
  • ½ tablespoon of Worcestershire sauce

Directions

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:

Mix ingredients and spread on loaf. Bake for 1 hour.

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Shrimp and Crawfish Casserole

Ingredients:

  • 8 oz. of cream cheese
  • 1 stick of real butter
  •  lb. of fresh peeled Louisiana crawfish tails
  • 1 lb of fresh peeled shrimp
  • 1 cup of white onion chopped
  • 1/2 cup celery, chopped
  • 1 green bell pepper chopped
  • 1/3 cup of cream of mushroom soup
  • 1/3 cup cream of shrimp soup
  • 3 cups of cooked white rice
  • ½  teaspoon of  Slap ya mama Seasoning (or Cajun Seasoning)
  • 1 teaspoon of Louisiana hot sauce
  • 1/2 teaspoons of white pepper
  • 1 1/2 cups of Velveeta cheese, grated
  • 1 cup of fried onion rings from a can
  • 2 tablespoons of butter

Instructions:

  • Use a double broiler to melt the 1 stick of butter and cream cheese.
  • In a separate skillet, melt the 2 tablespoons of butter and sauté the crawfish and shrimp. Add the onions, celery and bell peppers to the pan and cook for an additional 5 minutes.
  • Add the rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well.
  • Pour into a greased 9x13x2 casserole dish.
  • Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
  • Bake  at 350 degrees for 30 minutes
2

Nutella

I was introduced to Nutella by my friend Anna.  We were on a girls beach trip and she brought a jar.  She dipped bagel chips into the Nutella.  I was totally disgusted until she made me try one.  I wish I would have never tried Nutella.  I am totally addicted to it and had to stop keeping it at the house.  Nutella is good for you but it is not so good for the girlish figure (LOL).

A friend of ours that is a chef asked me if I had ever tried making rice krispie treats with Nutella.  I had not tried it and again I wish I had not ever made them.  They are soooo yummy. These treats are easy and inexpensive to make.  

I have tried several desserts with Nutella and I have loved them all.   Another one of my favorites is crepes with Nuttella and strawberries.  This is a must try.  We have not formulated a recipe for this but we will post it as soon as we do.  

I hope you enjoy the Nutella Treats as much as we do

Ingredients:

4 tablespoons salted butter

1 package (10 oz.) regular marshmallows 

1 cup Nutella

6 cups Rice Krispies cereal 

Directions:

Melt butter in a large saucepan over low heat 

Add marshmallows and stir until completely melted

Stir in Nutella

Add cereal

Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch or 8 x 8-inch pan.

 

 

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Chicken New Orleans (Crock Pot )

  • 2 (1 ounce) packages bearnaise sauce mix
  • 1/2 cup dry white wine
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon garlic powder
  • 3 shallots, minced
  • 1 green bell pepper, chopped
  • 1 lb red potatoes, cut in 1/2 inch cubes
  • 1 can of artichokes, halves
  • 8 ounces of fresh mushrooms
  • 2 lb chicken breast tenders

Directions:

Turn crock pot on high while preparing ingredients.

In crock pot, mix together both packages of bearnaise sauce mix, wine, tarragon and garlic powder until well blended.

Add shallots, green pepper, potatoes, artichokes, mushrooms and chicken. Stir gently.

Cover, reduce heat setting to low and cook 6 hours

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French Vanilla and Brown Sugar Cake with Walnuts

A couple of years ago a client at work brought me a piece of cake that her mother had made and it was delicious.  A couple of days ago I asked her mother for the recipe. The recipe called for sour cream, regular vanilla pudding and pecans.  I didn’t those things so I made some substitutions.  I used whipping cream, walnuts and French vanilla pudding.  It turned out great.  Andy and I both loved it.  I hope you will enjoy this recipe too. 

French Vanilla and Brown Sugar Cake with Walnuts

1 pkg. (2-layer size) yellow cake mix

1 pkg. 3.4 ounce French Vanilla Instant Pudding

4 eggs

2/3 cup whipping cream  

1/3 cup water

1/2 cup oil

1 cup packed brown sugar

1 cup chopped walnuts

1 ½ tablespoon of granulated sugar

¼ tsp ground cinnamon  

2 tsp. powdered sugar 

HEAT oven to 350ºF.

BEAT first 6 ingredients with mixer until well blended. Add brown sugar and nuts; mix well.

Sprinkle sprayed pan with sugar and cinnamon.

POUR into 3-L fluted tube pan or 10-inch tube pan.

BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.

2

Fruit Salad

Fruit Salad

  • 2 bananas sliced
  • 1 apple cubed
  • 1 avocado sliced
  • 1 can of mandarin oranges, drained
  • ½ cup sliced strawberries
  • ½ cup of grapes cut in half
  • ¼ cup of toasted pecans

Dressing

  • 1/4 cup orange marmalade melted
  • ½ teaspoon of splenda
  • 2 tablespoons of orange juice
  • 3 tablespoons of vegetable oil
  •  Juice from 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground mustard

Combine the fruit, raisins, and nuts in a glass bowl. Combine ingredients for dressing. Add the dressing and stir gently. Serve on a bed of salad greens.

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