Slow-Cooker Braised Beef Short Ribs with Ginger and Soy

Ingredients:

• 3 lb. beef short ribs, (I mixed with and without bones so I got the flavor boost of the bone while not paying for a lot of bones)
• 1 bunch green onions, white and light green portions, chopped
• 5 garlic cloves, minced- or 1 1/2 tbs minced garlic
• 1/2 oz. fresh ginger, peeled and minced
• 1/2 cup tamari or soy sauce (Tamari is Gluten Free)
• 1/4 cup honey
• Juice of 1 lime (2 Tbs lime juice)
• 1 tsp. sesame oil(or olive oil)
• 1 cup water
• 1 Tbs. olive oil
• 3 large carrots, peeled; cut into 1-inch pieces 
• 1 Tbs. cornstarch 
• Steamed Rice

In a bowl, combine half of the green onions with the garlic, ginger, tamari, honey, lime juice, sesame oil and water. 

Heat 1 tbs oil in a skillet . Add the short ribs and brown on all sides, about 5 minutes. Lightly grease slow-cooker.  Arrange short ribs on their sides in bottom of cooker.  Add carrots in and around ribs.  Pour sauce over ribs and cook for 6 hours on high.

Using a slotted spoon, transfer the ribs to a cutting board; if desired, remove the bones. Transfer sauce to the skillet or small pan and skim the fat off the sauce. Heat the sauce to a simmer and thicken with cornstarch.  Transfer the ribs, carrots and sauce to individual bowls and garnish with the remaining green onions. 

Serve immediately with steamed rice. (I used Jasmine rice - Basmati would also be good) Serves 4.

Slow-Cooker Chicken-Zucchini Lasagna

3 cups chopped cooked chicken 

3 cups shredded zucchini (4 small zucchini)

2 cups matchstick carrots

2 (10-oz.) packages refrigerated Alfredo sauce (I used Buttoni)

1 can cream of mushroom soup (Use cream of chicken if preferred)

1/2 cup chicken broth

1/2 teaspoon garlic powder

3+ cups  shredded Italian cheese blend, divided (keep 1+ cup separate)

9 uncooked lasagna noodles  (do not use the 'no-boil' kind as they will not stand up to slow-cooking)

1  can diced tomatoes (lightly drained)

1/8 cup basil

Stir together zucchini, chicken, next 5 ingredients, and 3 cups Italian cheese blend in a large bowl.

Spoon one-fourth of chicken mixture into a lightly greased 6-qt. slow cooker. Arrange 3 noodles over chicken mixture, breaking to fit.   Repeat layers twice.

Top with remaining chicken mixture and 1/2 cup cheese, spread tomatoes on top of cheese; sprinkle with basil and then cover with remaining cheese.

Cover and cook on LOW 4 hours or until noodles are done, mixture is bubbly, and edges are golden brown. Uncover and cook on LOW 30 minutes.  Let stand 10 minutes before serving.

Cowboy Stew

The simplest ever chili recipe.  You can increase the chili powder if you like more spice.  This is fantastic for a cold day.  Add a pan of cornbread and you are all set.

1 lb. ground lean beef

1 cup chopped onion

1 cup chopped green pepper

1 jar diced chili peppers

1 can diced tomatoes

1 large can Bush’s baked beans

2 14.5 oz jars Bush’s pinto beans

1 tbs chili powder

2 tsp cumin ground

1 tsp diced garlic

Pepper to taste

Hot sauce to taste

Sauté onion in Olive oil until it softens.  Add bell pepper and cook 5 mins. Add beef into and tomatoes and cook until it is not quite browned.  Add remaining ingredients and cook 2 – 3 hours.  Check level of liquid during cooking to make sure it does not get too low.

This can also be cooked in a slow cooker after you have browned the beef.  Cook on low for 6 - 7 hours.

Story behind this recipe:  This is a New England style chili recipe.  But, my Texan husband won't eat anything called "chili" if it has beans in it.  So, 'Cowboy Stew' was born.  He loves it by the way....men...

Quick and Easy Brunswick Stew

 Brunswick Stew is a Southern Favorite.  You can find many variations on the recipe.  This recipe is a quick and easy solution to the weeknight question of “what’s for dinner”.

Whether you cook it in a slow-cooker or on the stove, it is sure to please!

INGREDIENTS

3 cups chicken broth

2 cups chopped cooked chicken

1 lb barbecued shredded pork

1  frozen vegetable gumbo mixture

1  package frozen corn

1/2  package frozen petite lima beans

1/2 cup ketchup

 

INSTRUCTIONS

Bring all ingredients to a boil in a Dutch oven over medium-high heat, stirring often. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes or until thoroughly heated.  This can also be cooked in a slow cooker.  Place all ingredients in crock-pot.  Cook on low heat setting for 8-9 hours.

This can be served with cornbread and a green salad for a superb home cooked meal on a cold, Winter day.

Roast Vegetable Medley

A great addition to any cookout or cook-in!  This easy vegetable medley stars potatoes and peppers - how can you lose?

 

Link

Ingredients

 

8 - 12 small red potatoes
1 green bell pepper

1 yellow bell pepper
2 small zucchini

2 small yellow squash
3 or 4 spring onions (or 1 sliced onion)
Olive oil
Salt and pepper
1 - 2 sprigs fresh rosemary (optional)

 

 

Preparation

Wash and cut all vegetables into chunks. Toss in a grill-safe or oven safe dish (I like foil casserole pans) drizzle approx 1 tablespoon of olive oil and toss to coat. Add salt and pepper and rosemary. Cover with foil and cook on grill (or bake in 350 degree oven) for at least 1 hour.

Pecan Buttermilk Bundt Cake

Ingredients
·         1 package white cake mix  (For GF – use Pamela’s Cake Mix; for regular – use Betty Crocker)
·         1 cup buttermilk
·         1/2 cup melted butter
·         5 large eggs
·         3 tablespoons light brown sugar
·         2 teaspoons ground cinnamon
·         1/2 cup chopped pecans
·         Crisco Shortening
·         1 tablespoon granulated sugar
·         Buttermilk-Vanilla Glaze

Directions

1.      Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.

2.     Stir together brown sugar, cinnamon and pecans in a small bowl.

3.     Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.

4.     Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

5.     Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.

Buttermilk Glaze

Ingredients
·         1 cup powdered sugar
·         1 tablespoon melted butter
·         1 teaspoon vanilla extract
·         1 to 2 Tbsp. buttermilk
 

Stir together first 3 ingredients and 1 Tbsp. buttermilk until smooth, adding additional 1 Tbsp. buttermilk, if necessary, for consistency.

Crawfish Ettouffee over Brown/Wild Rice

1 pound Crawfish Tail Meat
1 stick Butter
1 1/2 T Flour
1 C Chopped Spring Onion
1 C Chopped Bell Pepper
2 T minced Garlic
1 Can Diced Tomatoes
Cayenne pepper - to taste

 

Preparation

Cook 1/2 c wild rice. Cook 1 c brown rice. Mix together and keep warm.

Melt 1/2 c butter in a heavy bottom skillet. Add chopped onion, pepper and garlic and saute until softening. Add 1 1/2 T flour and stir until the sauce turns a pretty copper color. Add 1+ c water and stir until thickening. Add tomatoes and crawfish. Simmer until bubbling (10 minutes)

Serve over Wild/brown rice mix