Monday, January 20, 2014


I cooked these in the oven. They were delicious. If you're not an experienced braiser, don't make the mistake of thinking that you want the liquid to cover the meat and vegetables. Not so!

Time is the magic ingredient here. Get these in the oven or slow cooker and then go for a hike, plant a garden, paint the bathroom, or go to lunch with a friend. Dinner will be ready when you are.

Modified from Wiliams-Sonoma version

Serves 6

3 pounds boneless beef short ribs
Salt and freshly ground pepper, to taste
3 tablespoons olive oil
2 yellow onions, diced
3 carrots, peeled and diced
2 celery stalks, diced
6 cloves garlic, sliced
2 to 3 cups stout
6 fresh flat-leaf parsley sprigs for garnish

1.   Season the short ribs generously on all sides with salt and pepper.

2.   In 4-quart Dutch oven over medium-high heat, warm the oil until almost smoking.

3. Working in batches without overcrowding, brown the ribs on all sides, 3 to 5 minutes per side. As browned, transfer ribs to underside of  Dutch oven’s lid or to a plate.

4. In the same pan over medium heat, add the onions, carrots, celery, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.

5. If using a slow cooker, transfer browned short ribs and vegetables to slow cooker and add the stout. Cover and cook on low until the meat is very tender, about 6 hours.

    If using an oven, heat it to 300°F. Add browned short ribs to the vegetables in the Dutch oven and add the stout. Cover the pot with aluminum foil and place the lid on top. Bake until the meat is very tender, about 4 hours.

6. Transfer the ribs to a large bowl and cover with aluminum foil.

7. Skim the fat off the sauce in the pan.

8. Using an immersion blender, puree the sauce until smooth.

9. Transfer the ribs to individual bowls. Spoon the sauce on top and garnish each serving with a parsley sprig. Serve immediately.

NOTE: Serve with mashed or other potatoes.

Saturday, January 18, 2014


2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
  • Preheat oven to 425˚.
  • Grease 6 six ounce ramekins.
  • Place ramekins in a 13x9 baking dish.
  • In a large bowl combine eggs and cream.
  • Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
  • Pour mixture evenly into ramekins.
  • Place baking dish on center rack in the middle of the oven.
  • Add 1 inch of boiling water to the baking dish.
  • Bake for 30-35 minutes or until a knife inserted comes out clean.
  • Remove ramekins from water and serve on plates.

Sunday, January 12, 2014


The beauty of making individual omelets is that you can truly have what you want.  Hubs hates mushrooms and I love them.  He likes his with more salt and I like more pepper.  You see where I'm going with this?  It's all about what YOU want.  They also take half as much time to bake as a whole casserole would.
The one on the left is rotisserie chicken, mushroom, onion, fresh ground pepper and nacho cheese.  The one on the right is pot roast, onion, green Tabasco, salt and pepper with sharp cheddar cheese. These are a good place to use up some leftovers!
BASIC EGG MIXTURE - per person
2 eggs
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste
  • Preheat oven to 350 ˚.
  • Spray ramekins with cooking spray,
  • Fill bottom with your favorites.
  • Whisk together the eggs, sour cream and milk.
  • Pour over fillings.
  • Bake 30 minutes or until cooked through.
  • Let sit 5 minutes.
  • Invert onto plate and enjoy.
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