Monday, April 27, 2015

Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes


We really enjoyed this dinner. You could easily use a good beer instead of a zinfandel to create a great flavor combo.

Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes

(Adapted from Bon Appetit)


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3 tablespoons room-temperature butter, divided

83- to 4-inch-long meaty beef short ribs (about 4 pounds)

Coarse kosher salt

2 1/2 cups chopped red onions

2 cups 1/2-inch cubes peeled parsnips

6 garlic cloves, chopped

2 tablespoons chopped fresh rosemary

1750-ml bottle Zinfandel

2 cups low-salt beef broth

1 tablespoon all purpose flour


Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large ovenproof pot over medium-high heat.




Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl.




Add 1 tablespoon butter to pot. onions; sauté until brown, about 6 minutes. parsnips; sauté until beginning to color, about 6 minutes.




Mix in garlic, then rosemary.




Add wine and broth; bring to boil, scraping up browned bits.




Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.




Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste.




Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer.




Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.


3 pounds russet potatoes, peeled, cut into 1-inch cubes

1 pound large parsnips, peeled, peeled, cut into 3/4-inch cubes

1 cup whole milk

6 tablespoons(3/4 stick) butter

1 tablespoon chopped fresh rosemary


Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.




Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.




Drain potato mixture and return to pot.




Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.



Transfer ribs and gravy to large shallow bowl. Serve short ribs with mashed potatoes.



Wednesday, April 22, 2015

Apple Pie Cheesecake Bars

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I made these for our Easter dinner party. They are simple to do ahead of time and tasted really good. I used a baking dish since my pans are limited a the lake, which was a larger size then what I needed so my filling part is a little thinner than it should be. It still tasted really good.

Apple Pie Cheesecake Bars

(Adapted from Jen’s Favorite Cookies)


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1½ cups Honey Bunches of Oats with Almonds

½ cup sliced almonds

½ cup butter, melted

½ cup sugar

½ cup flour


 In a food processor or high speed blender, process cereal and almonds together, just until lightly crushed.


Combine cereal mixture with melted butter, sugar, and flour.


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Press into the bottom of a 9x9 pan. Bake at 350F for 20-22 min.


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8 oz. cream cheese, softened

¼ cup sugar

1 egg

½ cup apple pie filling

½ tsp. cinnamon


While crust is baking, whip cream cheese and sugar until well combined and soft. Add egg and mix well.


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Add pie filling and cinnamon and mix well.


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Pour over crust, return to oven and bake about 30 minutes, until top is lightly browned.


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Let cool before cutting and serving.

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Monday, April 20, 2015

Slow Cooker Spicy Asian Beef Short Ribs

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Using up the last of our steer meat I chose to make this recipe. The flavor is really nice and simple and the sauce made a great coating on the meat. I decided to cut up the ribs before adding to the crockpot which I think I’ll do from now on. It made the plating nicer and I didn’t have to worry about cutting up hot meat to serve it.

Slow Cooker Spicy Asian Beef Short Ribs

(Adapted from Hip Foodie Mom)


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¼ cup beef broth

¾ cup hoisin sauce

3 to 4 scallions, diced + some for garnish

2 tablespoons gochujang (Korean hot pepper paste)

1 teaspoon honey

2 to 3 lbs. beef short ribs, bone-in or boneless

salt and pepper

serve with white rice


Whisk together the beef broth, hoisin sauce, diced scallions, gochujang and honey in the slow cooker.


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Season your short ribs with salt and pepper on both sides and nestle into the slow cooker ensuring the gochujang mixture is covering your beef.


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Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on high.


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Transfer short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more diced scallion greens. Serve with white rice.

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Friday, April 17, 2015

Cheesy Garlic Zucchini Bread

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I love making bread and this one turned out really good. It also freezes well if you want to make some mini loaves in advance. My son ate this one up and enjoyed helping momma in the kitchen to make it. We ate it with some tomato basil soup, but really you can have it with anything.

Cheesy Garlic Zucchini Bread

(Adapted from Emily Shares)


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Preheat oven to 350 & prep a loaf pan (I used a mini-loaf pan)


Whisk together your dry ingredients:

- 3 c all purpose flour

- 4 tsp baking powder

- 1 tsp salt

- 1/2 tsp baking soda

- 1/2 tsp garlic powder


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Then add:

- 1 c shredded zucchini

- 3/4 c shredded cheddar cheese

- 1/4 c of finely chopped green onion

- 1 Tbs fresh dill (or 2 tsp dry dill)


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Toss and coat the above ingredients with the flour mixture.

In a separate bowl, whisk together the following:

- 2 lg eggs

- 1 c buttermilk

- 4 Tbs (1/2 stick) of melted butter (salted)


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Add the wet ingredients to the flour mixture, and gently mix until just moistened.  The batter will be lumpy.


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Pour it in your loaf pan and put it in the oven.  If baking in a regular-sized loaf pan, cook for about 50 minutes, or until it passes the toothpick test.


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(*edit: I've had several questions about the mini loaf pan and cook time, etc. To clarify, I used a mini loaf pan that contains 8 "slots" in one large pan (like this one). This batter makes multiple small loaves. It's been so long since I made these, but I would set the oven timer to 20-30 minutes and then watch for browned edges, wait until they smell done, and test them to see if a toothpick comes out cleanly; these are clues to let you know they're done.