Citrus Sparked Short Ribs

When you braise short ribs, you can really tailor your main dish to other sides. Do it with Southwestern chiles and spices or go Italian.

It's just that easy.

This is a meal that cooks long and slow in the oven or crock pot and gives you a delicious and company-loving dish at the end of the day.

I did this in a cast iron pot which went into the oven. You can do the same or switch to a slow cooker to do the job.

In any case, you might want to try it.




INGREDIENTS:

• 8 5–6” English-style bone-in beef short ribs (about 6 pounds)
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 2 heads of garlic, halved crosswise
• 4 celery stalks, chopped
• 2 medium carrots, peeled, chopped
• 2 tablespoons tomato paste
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 6 chiles de árbol, or 1 teaspoon crushed red pepper flakes, plus 1 chile, for serving
• 4 sprigs oregano
• 4 wide strips orange zest, plus some thin strips for serving
• 1 cup plus 2 tablespoons fresh orange juice
• 2 limes, halved
• ½ cup fresh cilantro leaves with tender stems

INSTRUCTIONS:

Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, at least 2 hours (ribs are even better if you can do this a day ahead).

Preheat oven to 325°. Heat oil in a large heavy pot over medium. Working in batches, cook short ribs until evenly browned, about 5 minutes on each side. Transfer to a platter; pour off pan drippings between batches.

Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Place onions, garlic, celery, carrots, tomato paste, coriander seeds, cumin seeds, and chiles or red pepper flakes in pot; season with salt and pepper and stir to coat. Increase heat to medium-high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10–12 minutes.

Add oregano, wide strips of orange zest, 1 cup orange juice, and 6 cups water to pot, scraping up any browned bits; season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they’re completely submerged. Cover pot and braise ribs in the oven until meat is tender and falling off the bone, 4–5 hours.

Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat.

To serve, drizzle short ribs with remaining 2 tablespoons orange juice and squeeze limes and crush remaining chile over. Top with cilantro and thin strips of orange zest.

SERVES: 8

NOTES: Change the spices to fit the dish you wish to make.

SOURCE: Bon Appetit

Skillet Jalapeno Popper Dip

I love jalapeno popper stuff, dips and on chicken breasts. It goes with a lot of stuff. This recipe is quite easy, made in a cast iron skillet (easiest), it is simply grand.

Do give it a go.

INGREDIENTS:

• 2 slices thick cut bacon
• 1/4 cup finely diced jalapenos
• 1 (8 ounce) package cream cheese
• 1 cup shredded cheddar cheese (or your favorite blend)
• Freshly diced tomatoes or salsa
• Diced jalapenos
• Freshly chopped cilantro

INSTRUCTIONS:

1. Heat a skillet over medium heat and cook 2 pieces of thick sliced bacon to just starting to crisp. Remove the bacon from the pan and drain all but 1 tablespoon fat from the skillet.
2. Saute 1/4 cup finely diced jalapenos in the bacon fat for about 30 seconds until they just start to soften. Add 1 (8 ounce) package of cream cheese to the skillet. Stir to combine with the jalapenos. Mix in most of the crumbled bacon, reserving about a tablespoon for garnish.
3. Spread 1 cup of your favorite shredded cheese blend over top of the cream cheese mixture, and place the skillet under the broiler until the cheese is melted and lightly browned. Remember to leave the oven door ajar when broiling and watch it closely! It will burn quickly.
4. When the cheese is lightly browned to your liking, remove it from the oven and garnish with freshly sliced tomatoes or salsa, diced jalapenos, the reserved bacon crumbles and some freshly chopped cilantro. Enjoy!

SERVES: 4

NOTES: Works well with crackers or taco chips as well. Should work fine with raw veggies. 

SOURCE: Our Life Tastes Good

Crawfish Etouffee

Oh my, oh, my. You may have thought you had died and gone to heaven with this dish. It is so very good.

There are hundreds of recipes for etouffee and they are all pretty similar. You may have your own personal twist to add to this basic by delicious recipe.

You really have to try this one.

Be sure to make plenty, because it will go fast.



INGREDIENTS:

• Make a roux. Melt 3 tbsp of butter in a saute pan. Add 3 tbsp flour. Stir and then cook slowly until the mixture has turned a peanut butter color. Turn off and set aside. 
• 1 c of chopped onion.
• 1/2 c each of sweet pepper and celery, diced. 
• 3 roma tomatoes, finely diced
• 3 cloves of garlic, minced.
• 2 tbsp butter
• 3 scallions, minced
• the juice of one lemon
• the meat of about 2 lbs of crawfish, (about a cup and half)
• 1/2 c white wine
• 1/2 tsp each basil, oregano, marjoram, thyme, tarragon
• 2 tbsp hot sauce of your choice
• salt and pepper 
• 2 c seafood stock
• 1 tbsp worcestershire sauce
• 1/3 c chopped parsley

INSTRUCTIONS:

1. Melt the butter in a large saute pan. Add the onions, sweet pepper, celery and garlic. Cook until the vegetables are softened. 
2. Add the roux and stir in. 
3. Add the white wine and herbs and then the seafood stock, stirring up the bottom of the pan well as you mix. Add the hot sauce. Simmer until vegetables are well done and the sauce has thickened. Add the tomatoes. Add the worcestershire sauce.  Adjust with additional stock until it is a somewhat thinner gravy than you would normally want.
4. Add the crawfish and if uncooked, simmer for about 5 minutes. If cooked, just stir in the heat through. 
5. Add the lemon juice, chopped parsley and chopped scallions. 
6. Serve over rice. 

SERVES: 3

NOTES: This is your basic etouffee. You can add as you desire, shredded chicken, sausage (andouille is wonderful), shrimp. A firm fish would also work. 

SOURCE: Adapted from Chef JD's Cuisine and Travel

Brussel Sprouts au Gratin*

You know I just love Brussels sprouts. I'm always looking for new ways to fix it.

This one turned out really good and it's quite easy to put together.

I have toned down the fat in this a bit, only because it tasted a bit too rich as is.

It's also low carb since the topping is crushed pork rinds instead of bread crumbs.

Hope ya like it.


INGREDIENTS:

• 15-20 Brussels sprouts, outer leaves removed, and sliced fairly thin.
• 1/2 tsp red pepper flakes
• salt and pepper
• 1 1/2 C shredded cheddar cheese
• 2 oz cream cheese, softened
• 1/4 c cream
• 3 tbsp butter
• 1/2 c Parmesan cheese, shredded
• 2/3 c crushed pork rinds

INSTRUCTIONS:

1. Place the sprouts in a small casserole dish, 8 x 8 or smaller.
2. Add the red pepper flakes and the salt and pepper and stir.
3. Add the cheddar cheese and stir in. 
4. In a small bowl add the cream cheese, cream, and butter and microwave in 30 second turns until you can wish it smooth. 
5. Pour over the sprouts and mix thoroughly.
6. Sprinkle the Parmesan cheese over the top.
7. Just before going in the oven, spread a layer of crushed pork rinds over the top.
8. Place in a 375 degree oven for about 30 minutes until bubbly and the top has started to brown. 

SERVES: 4

NOTES: Change the cheese to something other than cheddar. Gruyere or Gouda maybe? 

SOURCE: Unknown

Pasta With Sausage, Leeks and Fontina

We tried this one last night and it was a clear winner.  

It's quick to put together.

INGREDIENTS:

6 quarts water

2 1/2 teaspoons salt, divided

1 pound uncooked whole wheat penne or rigatoni

1 tablespoon olive oil

1 (4-ounce) link sweet Italian sausage

2 cups chopped leek

4 cups shredded Savoy cabbage (about 9 1/2 ounces)

1 cup fat-free, less-sodium chicken broth

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) shredded fontina cheese

INSTRUCTIONS:

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.

While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.

Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.

SERVES: 4

NOTES: You can vary the cheese, and vary the type of sausage as you desire

SOURCE: My Recipes

Charred Salsa Verde

This is a really good recipe if you like tomatillos and some heat.

Usually I wouldn't use so many chiles for this recipe, but roasting them seems to reduce the heat substantially as does removing the seeds and membranes.

If you are unsure, I'd roast a lot of chiles and then add them one at a time until you achieve the right balance.

Any unused chiles can be frozen and used in another dish.

INGREDIENTS:

• 1 1/2 lbs tomatillos, husks removed and sliced in half if large. 
• 1 medium onion, sliced in large chunks
• 2-4 Serrano or jalapeno chiles
• 10-15 sprigs of cilantro
• 1 tbsp olive oil
• Salt and pepper to taste

INSTRUCTIONS:

1. Place the tomatillos, onion and chiles on a foil or parchment lined pan.  Put under a broiler until blistered well, about 6-12 minutes, depending on how close the food is to the heating elements.
2. Pour all into a food processor (or blender) and add the cilantro and pulse, until roughly chopped.
3. Put the oil in a saute pan and bring to shimmering. Add the salsa and cook until it has reduced and thickened a bit more.
4. Add salt and pepper as desired and cool to then serve. 

SERVES: 2 Cups

NOTES: you can use other chiles if you wish, depending on your heat desires. 

SOURCE: Serious Eats

Cauliflower Mac and Cheese with Green Chiles*

There are a zillion manifestations of mac and cheese.

This is another one.

I have this asterisked as a "low carb" dish, because you replace half of the macaroni with cauliflower. You sincerely can't even notice it, yet it lightens the carb load considerably, by half!

You can of course change this up quite a good bit.


INGREDIENTS:

• About 1/2 of a head of cauliflower, cut up into bite size pieces
• 1 c of elbow macaroni, or other pasta that you like
• 1 1/2 c milk
• 2 tbsp butter
• 3 tbsp flour
• 1 tsp dried mustard
• 3 tbsp of cream cheese
• 1 lg poblano chile, roasted, seeded and chopped
• 3 tbsp hot sauce of your choice
• 2 c shredded cheese (sharp cheddar)

INSTRUCTIONS:

1. Bring salted water to a boil and add the pasta. About half way through the cooking, add the cauliflower. Cook until the cauliflower is fork tender and the pasta is al dente. Remove, strain.
2. To a large saucepan, add the butter and melt. Then the flour and mix into a roux, cooking about 2 minutes after it has been incorporated. Add the mustard. Add the milk and warm until it comes to a low boil and thickens. Add the cheese.  Add the chile. Sit aside.
3. Add the cauliflower/pasta to the saucepan. 
4. Add the mustard and cream cheese. Stir until melted and incorporated. Add the hot sauce and stir in.
5. Salt and pepper if necessary.

SERVES: 6

NOTES: You could substitute any veggie you like in place of the cauliflower or in addition. You can leave out the chile and add sliced green beans for instance. Leave out the hot sauce, or use less. Use other cheeses besides cheddar. 

SOURCE: Sherry Peyton

Cheesy Spaghetti Casserole

Comfort food? Yes indeed it is. And it works so well as a nice weekday meal.

You can shorten your time on this one by using some commercial spaghetti sauce of your choosing or spend a bit more time, and make your own sauce to add to this.

In either case, it will be a favorite of kids and others who like spaghetti in all it's permutations.

So give it a go.



INGREDIENTS:

• 1 pound ground chuck
• 1 medium onion, diced
• 2-3 cloves of garlic 
• 2 1/2 C of spaghetti sauce
• 1 tablespoon garlic powder
• 12oz spaghetti noodles, cooked al dente
• 8oz cream cheese
• 2 tablespoons butter
• ¼ cup all purpose flour
• 2 cups milk
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

INSTRUCTIONS:

1. Preheat your oven to 350 degrees.
2. In a large skillet, brown the ground chuck with the diced onion & garlic. Drain off any grease that forms. Mix in the spaghetti sauce,  & garlic powder. Cook on low for 10 minutes.
3. Cook the spaghetti noodles until al dente. Drain off the water, & then stir in 8oz of softened cream cheese. Stir the noodles into the sauce - the heat will melt any un-mixed cream cheese.
1. Meanwhile, make the Mozzarella cheese sauce. In a saucepan, melt 2 tablespoons of butter. Whisk in ¼ cup of all purpose flour. Cook on medium heat for about 60-90 seconds, stirring occasionally. Whisk in 2 cups of milk. Cook, whisking often, on medium heat until it’s thickened enough to lightly coat your whisk – about the thickness of heavy whipping cream. Add in 8oz of shredded Mozzarella cheese. Whisk until the cheese is completely melted & thoroughly combined.
4. Spray a 9x13 casserole dish with nonstick cooking spray. Spread half of the spaghetti mixture into the bottom of the dish. Top with half of the cheese sauce & half of the shredded Parmesan cheese. Top the cheese with the other half of the spaghetti - and then finish up with the rest of the cheese sauce & Parmesan cheese.
5. Bake at 350 for 30 minutes. Cool for 5 minutes before serving.

SERVES: 6

NOTES: You could jazz this up with some sauteed mushrooms or add some olives of your choice chopped. You can of course vary the cheese sauce to any type of cheese you prefer.

SOURCE: Mrs. Happy Homemaker

Cuban Melts

I dearly love hot sandwiches that have been pressed and sauteed. I just love them. This is one of the better ones.

Go the Caribbean way and give one a try. You will enjoy it I promise.

INGREDIENTS:

• 6 cloves of garlic, lightly smashed with the back of a chef's knife
• ¼ teaspoon red pepper flakes
• 2-3 tbsp of olive oil
• 1.5 pound pork roast (I used a sirloin)
• garlic salt
• pepper
• oregano
• 1 medium to large onion, sliced
• 1.5 cups orange juice
• 1 large lime, juiced
• 1 cup low-sodium chicken broth
• 3 bay leaves
• ½ pound of thinly sliced ham
• Dijon mustard
• Sliced dill pickles
• 12 to 18 slices of Swiss cheese (depending on if you make 6 or 8 sandwiches, 2 per sandwich)
• sliced sourdough bread

INSTRUCTIONS:

1. Place the pork roast into a saute pan with olive oil. Salt and pepper the roast and brown on all sides. 
2. Remove to a slow cooker. 
3. Add oregano to the roast, the onion, orange juice, lime and chicken stock. Add the bay leaves. Cook on medium for 4-5 hours or until meat is fork tender and breaks apart easily. 
4. When finished, cool and slice.
5. Construct the sandwich by spreading Dijon mustard on both slides of bread, then place Swiss cheese on both slides, then the pork, then ham then pickles. 
6. Melt a couple of tbsp of butter in a small saute pan. Lay the sandwich on the melted butter and saute until nicely browned and cheese is melting. Turn over and brown the other side. Serve. 

SERVES: 6 sandwiches

NOTES: The pork could also be cooked in a dutch oven in the oven for somewhere around 2- 2 1/2 hours. 

SOURCE: Mrs. Happy Homemaker

Polish Kielbasa, Potato Cabbage Soup

As winter winds down here in the Southwest, it can still get chilly enough for soup. In fact, in the summer, we find time for soup. Because nothing says nothing like something from the recipe book of soup.

This is hearty, very tasty, and so comforting. If it rains, if it snows, grab a bowl and snuggle in a blanket and enjoy.

INGREDIENTS:

• 1 tbsp oil
• 4-5 pieces of bacon, cut in 1 inch pieces
• 1 pkg of Polish Kielbasa
• 1 medium onion, diced.
• 1 carrot, diced
• 1 small head of cabbage, shredded
• 1 15 oz can of sauerkraut, UNDRAINED
• 8 c chicken stock
• 2 bay leaves
• 1/4 c fresh dill
• 1 potato diced
• 1/2 tsp paprika
• salt and pepper to taste

INSTRUCTIONS:

1. Bring oil to a shimmer, and then add bacon and kielbasa, cooking until fat has been rendered. 
2. Add onion and carrot and cook until both are softened.
3. Add cabbage and stir, cooking until wilted.
4. Add the balance of the ingredients and simmer until potato is done.
5. Serve with some good bread

SERVES: 8

NOTES: You could replace the potato with turnips or parsnips if desired.

SOURCE: Serious Eats

Chile Meatballs With Black Beans and Tomato Sauce

This is a bit labor intensive, but makes a really spicy and delightful dish that can go well over pasta, potatoes, or rice.

Don't be intimidated by the ingredients or steps. It's worth it.

INGREDIENTS:

• 1 ounce  large dried red chiles of your choice. About 4-6.
• 1/2 cup boiling water
• 1 cup fresh white breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 egg
• 2 cloves garlic, crushed
• 1/2 cup cilantro leaves, finely chopped
• 2 teaspoons ground coriander seeds
• Sea salt and cracked black pepper
• 1/4 cup extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, crushed
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon malt vinegar
• 1/2 cup beef stock
• 2 (14-ounce) cans chopped tomatoes
• 2 (14-ounce) cans black beans, drained and rinsed
• 1 tablespoon smoked paprika
• 2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped, or use Mexican chorizo of either beef or pork variety.

INSTRUCTIONS:

1. 1.Preheat oven to 400°F. Place the dried chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
2. 
   
3. 2. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
4. Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5–7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.
5. 3. Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5–6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.(If using Mexican chorizo, remove from casings and saute until done and crumbly.)

SERVES: 6

NOTES: You could use Pinto or Red beans instead of the black beans, and as I said, serve with anything you like. Egg noodles to pasta and anything in between...Would also work well with say baked eggplant slices, or something of that nature. 

SOURCE: Epicurious

Dirty Mashers*

You love mashed potatoes, and so do I. Yet, I try to avoid too much because of the carb count. Here's a way to make them wonderful while cutting down the carbs.

A million variations come off this, so do be inventive when you make them. Add your favorites.

INGREDIENTS:

• 4-5 Yukon Gold, or 10 or more fingerling potatoes (I use these only because I'm told newer potatoes have a bit less starch and thus carbs)
• a head of roasted garlic
• 2 parsnips, 1 turnip (alternately add a bit of carrot or rutabaga) 
• chives
• 1/2 c or more caramelized onions 
• 4 strips bacon, fried very crisp. 
• salt and pepper
• 1/3 c sour cream
• 6 tbsp butter, divided
• milk if needed to loosen

INSTRUCTIONS:

1. Roast the garlic in a 425 degree oven. Wrap in foil, drizzle with olive oil. Roast until softened.
2. Wash the potatoes and other vegetables and rough chop into dice. Place in salted water and boil until soft. Drain.
3. Slice onion into narrow slices and saute in 3 tbsp butter. Work slowly, stirring often until onions are browned, and soft. Cool and then rough chop.
4. Fry the bacon until crisp, then drain and cool and break up into small pieces. 
5. When potatoes are done and drained, mash lightly with masher, then add butter and sour cream, and continue mashing until just a few lumps remain. Taste and adjust with salt and pepper as needed. 
6. Add the onions and bacon and stir in. Serve. 

SERVES: 4

NOTES: You could add cheese of any kind to this, scallions, bits of olive, just about anything you wish. Alter the vegetables, to include cauliflower. Add flavorings such a roasted red pepper in small quantities, or Hatch chiles roasted and chopped. Be inventive depending on whether you are serving with a gravy or alone. 

SOURCE: Sherry Peyton

Maurice, Maurice Salad

This is an old favorite of mine. I saw it on Facebook, and googled around to make sure that the recipe was authentic.

Then I made it, and tasted it.

Sure enough it reminded me fully of sitting in J L Hudson's dining room and eating it in downtown Detroit.

It was a favorite of mine, and of countless others, given the ease of finding this recipe just about anywhere.

Hope you enjoy it.

INGREDIENTS:

2 teaspoons white wine vinegar
1 1/2 teaspoon fresh lemon juice
1 1/2 teaspoon white sugar
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon dry mustard
1 1/2 teaspoon white onion, finely grated with juice
1/4 teaspoon kosher salt
1 egg, hard-boiled, peeled and chopped
1 cup mayonnaise
1 Tablespoon fresh flat leaf parsley, finely chopped
3 cups iceberg lettuce, shredded
1/4 C deli ham, diced
1/4 C deli turkey, diced
1 heaping Tablespoon sweet gherkins, diced
1/4 C Swiss cheese, diced
1/4 C green olives

INSTRUCTIONS:

• To make dressing, whisk together first 7 ingredients (vinegar thru salt). Whisk until sugar dissolves. Stir in egg and mayo and pulse in a food processor until smooth. Stir in parsley. Cover and refrigerate at least 1 hour before serving. Stir well before serving.
• To make salad, pile lettuce on a plate. Top with ham, turkey, gherkins, cheese, and olives. Drizzle with dressing.

SERVES: 1

NOTES: I've taken a bit of liberty with the proportions. You can too. 

SOURCE: What KP's Cooking