Inspired by The Spruce Eats.

 Ingredients:

  • 3 pounds beef short ribs, cut into 6-8 chunks
  • Dash Kosher salt
  • Dash ground black pepper
  • One pound carrots, peeled and cut into 1” pieces
  • 8 ounces baby button mushrooms, wiped clean and halved
  • 1/3 cups of shallots
  • 1 can-(28 ounce) can diced tomatoes, with juice
  • 6 ounces tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cider vinegar
  • Mashed potatoes or buttered noodles

 

Directions:

Place an oven rack 6 inches under the heat source and preheat the broiler. Place short ribs on a sheet pan covered with aluminum foil. Once oven is hot, brown the short rib under the broiler, turning until each side is evenly browned. (12-15 minutes total)

Season the

I got the night off. My hubby got creative. Here is his version.

Serves: 2

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 tablespoon vegetable oil
  • 2 teaspoon chili powder
  • 1-1/2 teaspoons cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon seasoned salt
  • 1 (15 ounce) can diced tomatoes with green chilies (Rotel)
  • 1 medium onion, sliced
  • ½ red bell pepper, cut into strips
  • ½ orange bell pepper, cut into strips

Directions:

Preheat oven to

 Ingredients:

  • 1-pound Sweet Italian Sausages (or whole link)
  • 2 small onions
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow pepper, thinly sliced
  • 1 small orange bell pepper, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt         
  • ½ teaspoon ground pepper

 

Directions:

Preheat air fryer to 350 degrees.

Cut onions in half and slice thin. Slice peppers thin. Combine onions and peppers in a medium bowl and add olive oil and Italian

 Yields: Serves 6

Ingredients:

  • 1-1/4 lbs ground turkey
  • 1 cup coarsely grated zucchini
  • ¾ cup sweet onion, finely chopped
  • ½ cup dry seasoned breadcrumbs or panko crumbs (or 3 slices bread, torn and soaked in milk)
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2-3 large garlic cloves, minced
  • ¼ cup peach preserves (or apricot)
  • 4 teaspoons Dijon mustard (I used French Grainy)

** optional ¼ cup chopped fresh parsley

** optional few leaves of fresh basil

 

 Ingredients:

  • 1 pound sea scallops, diced
  • 1 stick butter
  • 3 cloves garlic, minced
  • 3 shallots, diced
  • 2 pieces roasted (jar) red pepper, minced
  • 1 cup breadcrumbs
  • Salt
  • Pepper
  • Nutmeg
  • Parsley
  • 4 tablespoons Olive Oil

18 - 20 Cleaned Scallop Shells (2" - 3")

 

Directions:

Preheat oven to 425 degrees.

Melt butter and add shallots. Cook until transparent.

Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper.

In a separate bowl, combine

 Serves: 4

Ingredients:

 

  • 1-1/2 pounds of ground beef
  • 1-1/2 -2 pounds (about 3 large potatoes), quartered
  • 8 tablespoons butter
  • 1 medium onion, chopped (about 1-1/2 cups)
  • 5-6 cloves, minced garlic
  • 1-2 cups mixed vegetables (you can use frozen and microwave them first)
  • ½ cup beef broth
  • 1 teaspoon Worstershire sauce
  • Salt, pepper and other seasonings as you like

Directions:

Boil the potatoes and cook until fork tender. Mash with a masher or fork. Add 4 tablespoons butter.

Melt

 Ingredients:

  • 1 pound chicken cutlets (I like mine thin)
  • 1 tsp EACH cumin, basil, oregano and parsley
  • ½ tsp EACH thyme, rosemary and tumeric
  • 1/4 tsp red pepper and ginger
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • ¼ cup rice chex, crushed (I used plain panko crumbs as I was out of rice chex)

Directions:          

Preheat oven to 400 degrees.

In a small bowl, combine all spices.

Melt butter and olive oil.

Place chicken cutlets on a greased cookie sheet. Drizzle with the oil and

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