Swedish Meatballs

inspiration: all-recipe's.com
prep: 30 minutes
cook: 1 hour
serves: 8-10


Description: If your lucky to be near an IKEA store you can always stock up on their famous Swedish meatballs. If you're not near a store than you'll have to make them yourself. They are worth the effort and freeze really well!

 Ingredients:
2 slices day-old white bread, crumbled1/2 cup heavy cream
1 teaspoon butter
1 small onion, minced
2/3 pound ground beef
1/3 pound finely ground pork
1 egg
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1 tablespoon butter
1/4 cup chicken broth
3 tablespoons all-purpose flour, or as needed
2 cups beef broth, or as needed
1/2 (8 ounce) container sour cream
 1 large bag of egg noodles, cooked and rinsed. 


Directions:

1. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. 
2. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. 
3. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. 
4. Lightly mix in the bread crumbs and cream to the meat mixture.
5. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls.( or use a small ice cream scoop) 
6.  Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. 
7. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
8. Bake at 350 until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
9. To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. 
10. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. 
11. Pour the cooked and drained egg noodles into a large serving dish. Put the meatballs on top and pour the gravy over the whole dish.

Burrito Bowl

inspiration: Chipotle
prep: 30 minutes
cook: 30-60 minutes
serves: up to 10

Description: This is a great dish to use leftover shredded chicken or beef. If you're making this meal on a busy weeknight using a few tricks will also get this dish on the table quickly.  This is also a fantastic dish to serve at a party. It is totally customizable. It can be heavy on the meat, meatless, no rice, spicy or mild. Yumm!

Ingredients:

For a party:

1 lb of crock-pot shredded chicken
and or/
1 lb of shredded beef or pork
6 cups of white or brown rice
4 tbs chopped cilantro
zest and juice of 1 lime
3 cups of black beans (2-3 cans)
5 tsp minced garlic
2 tsp cumin
1 green, red, and yellow peppers, sliced in long strips
1 onion sliced in long strips
1 bag of frozen corn, thawed and patted dry
2 minced jalapeno
Salt and Pepper

toppings:
1 pre-made guacamole box, found near bagged salads
sour cream
shredded Monterrey jack cheese
salsa
olives
etc.

I would also have chips and a few different dips, margaritas, etc

For a family of four 

1/2 lb of leftover shredded chicken, pork, or beef
2 cups of white or brown rice (short cut: buy the rice already cooked in a bag)
2 tbs cilantro
zest and juice of 1 lime
1 can of black beans
3 tsp minced garlic
1 tsp cumin
1/2 green, red, and yellow peppers sliced in strips
1/2 onion sliced in long strips
1/2 bag of frozen corn (or one can)
1 minced jalapeno
Salt and Pepper

toppings:
1 packet of pre-made guacamole packet
sour cream
shredded cheese
salsa
olives
etc.
*adjust the recipe measurements accordingly

1. For the rice: Cook the rice according to the package directions. Toss the rice with 2 tbs cilantro and lime zest. Set aside.

2. For the black beans, drain and rinse. Warm the beans in a medium sauce pan over medium low heat, then season with 1 tsp garlic, 1 tsp red pepper, and 2 tsp cumin.keep warm on the stove.

3. For the vegetables: In a skillet over medium heat, add olive oil. Once hot, add the vegetables, season with a pinch of salt, and toss to coat. Cook until vegetables have softened, about 3 to 5 minutes.

4. For the corn salsa: Toss the corn, 1 minced jalapeno, 1 clove minced garlic, juice of 1 lime, 2 tbs cilantro, a pinch of salt and a pinch of pepper together. 

5. Have your meat cooked, warmed,  and ready to serve

6. Put everything in serving platters and line the food up buffet style. Start with the rice, beans, meat, vegetables, corn salsa, then toppings.

Dry Rub Rib Eye with mushroom gravy

 Inspiration: Worst cooks in America

Prep: 10 minutes 

cook: about 45 minutes

serves: 2 large steaks

Description: My family is addicted to this show. I find it hilarious and my kids are actually learning a lot of techniques and, "what not to do." So in celebration of the new season of this show we have been cooking some of the dishes from the 2nd season with chef Robert Irvine. My son begged me to cook this recipe and even though he's not a mushroom fan, he thought this meal was a 10.  

 Ingredients:
 1 tbs kosher salt
1 tsp brown sugar
1/2 tsp cayenne pepper
1 tsp garlic powder
2 bone-in rib eye steaks
olive oil
1 small shallot, minced
Kosher salt
1 clove garlic smashed and finely chopped
6 cremini mushrooms, stems removed, sliced
1 oz brandy
1 can of french onion soup, undiluted
2 fresh sage leaves, finely chopped
1 tablespoon finely chopped fresh chives
Extra-virgin olive oil


Directions:

1. For the steak: Combine all the dry ingredients in a bowl.  Rub the outside of each steak generously with the rub. Let sit for a few minutes.

2. Preheat a saute pan or cast iron skillet over high heat.
3. Lightly oil the steaks. Place the steaks in a very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare.
8. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
9. For the mushroom sauce: Drain the fat from the pan. Add the shallots and bring the pan to a medium heat and season with salt.
10. Cook the shallots for 3 to 4 minutes and add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
11. Add the mushrooms, season with salt, and stir to coat with oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
12. Add the brandy and cook until it has reduced by half.
13. Add the french onion soup. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy.  If it is still thin, let it simmer for another couple of minutes until it does thicken.
14. Slice the steak on the bias across the grain leaving a few bites of meat on the bone. Serve slices and meat on the bone.

Tips and Tricks:
I had dried mushrooms, so I put the french onion soup in a small sauce pan and threw the mushrooms in until they re-hydrated.. I reduced the soup so it became thick and more gravy like, then added it back into step 13. 

Crock Pot French Dip

Inspiration: my fitness pal
Prep Time: 5 minutes
Cook Time: 8 hours
Makes: 7 servings

Description: This is a really yummy & easy french dip recipe. Serve it with rolls and the sauce on the side. Next time I'm going to add onions to the dip to give it more flavor. I quickly toast the bread and put together a salad, and dinner is on the table.

Ingredients
3 lbs whole chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth



Cooking Instructions
1. Combine all ingredients including the roast in the crock pot.
2. Cook on low for 8 hours.
3. Shred the meat and serve on rolls with the sauce on the side.


Tips and Tricks
Do not dilute the soups.
I like to remove the sauce from the crock pot and reduce it a little in a sauce pan.

Lasagna Cups

Inspiration: myfitnesspal recipe index
Prep: 30 minutes
Cook: 15 minutes
Serves: 12 muffin cups

Inspiration: I was browsing the recipe section of my fitness pal (food tracker) and someone had posted this meal. I thought it would be fun for the kids and I to make. It was a big hit last night and the kids did most of the work! These are much lower in carbs than traditional lasagna and still tasted fantastic.

Ingredients:

1/2 lb of favorite lasagna meat (ground turkey, ground chicken, ground beef, sausage, etc)
1 cup of spaghetti sauce
1 1/2 part skim ricotta cheese
S&P
1/2 cup of Parmesan
24 wonton wrappers
1 1/2 cups of shredded cheese

Directions:

1. Brown meat in a large skillet over medium high heat. Drain if necessary.
2. Add spaghetti sauce to meat and stir to combine.
3. In a large bowl, combine the ricotta, S&P, Parmesan and stir to combine.
4. Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup.
5. Take half the ricotta mixture and divide it among the 12 cups.
6. Top with half of the meat sauce, and sprinkle with the shredded cheese.
7. Place another wonton wrapper over the cheese and repeat the layers.
8. Bake at 375 degrees for 10-15  minutes until the cheese is melten and the wrappers are golden.
9. Cool for 5 minutes before serving.

Meatball Subs

Inspiration: leftovers
Prep: 15 minutes
Cook: 15 minutes
Serves: 4

Description: Whenever my family sees that I have bought meatballs they always ask..."Is that for sub sandwiches?" This recipe is excellent for leftover meatballs and a quick weeknight meal. Serve it with a crisp salad and you'll be the hero of the night.

Ingredients:

1 small bag of meatballs (around 16 or so)
1 package of mozzerella, sliced into 1/4 inch slices
4 hoagie rolls
1 cup of spaghetti sauce
S&P
Butter

Directions:
1. Cook meatballs to package directions, or if using leftovers heat them up.
2. Warm up spaghetti sauce on the stove. When meatballs are warm add them to the sauce.
3. Butter 4 hoagie rolls and lay them butter side up on a cookie sheet.  Put them in the oven on broil to brown.
4. When rolls are lightly browned, add the sliced mozzarella and put back into the oven. Keep an eye on the hoagie rolls, they will crisp very quickly.
5. When mozzarella is melted to your liking take them out of the oven.
6. Add the warm meatballs and sauce. (I do about 4 a roll)
7. Serve hot and be prepared to make more!

Stuffed Meatballs

Inspiration: Robert Irvine
Prep: 2 hours
Cook: 30 minutes
Serves: makes around 50 meat balls

Description:  These originally had marinara and spaghetti as the stuffing, but I was thinking mozzarella as the surprise in the middle. They didn't disappoint. I like how this makes a TON of meatballs and they froze and reheated really well!

Ingredients:
1 pound of ground pork
1 pound of ground veal
1 pound of ground beef
S&P
4 garlic cloves, minced
1/4 cup chopped parsley
2 tsp chopped thyme
4 tsp chopped basil
6 cups of bread crumbs
6 eggs, beaten
1 cup of milk
1 log of fresh mozzarella, chopped into squares
1/2 cup of Parmesan

Directions:
1. In a ridiculously large bowl combine the pork, veal and beef and season with salt and pepper, to taste.
2. Mix in the garlic, parsley, thyme, basil, Parmesan and bread crumbs until well combined.
3. When thoroughly mixed, slowly add the beaten eggs and mix well.Add in the milk and again mix.
4. Let rest, covered in the fridge for 1 hour.
5. Remove the meat from the fridge and form into 2 ounce portions. Flatten the meatball and add a small square of mozzarella. Wrap the meat around the filling to form and enclosed meatball. Repeat until all the meat has been used.
6. Return the meatballs to the fridge for another hour and allow to rest.
7. In a large skillet heat oil over medium heat and begin to fry the meatballs until brown on all sides. Transfer into a oven proof dish and bake at 350 for another 15 minutes.

8. Serve with spaghetti and sauce if desired. There good appetizers if served hot.

Nutrition:

calories per meatball-146

Carbs-11

Fat-7

Protein-9

Sugar-2

Fiber-1

Tips and Tricks:
To reheat the meatballs allow them to thaw, put them in the oven at 350 for another 10 minutes and you'll never know they were frozen.

Mini Quiches

Inspiration: Various Sources
Prep time: less than 30 minutes
Cook time: about 25 min
Makes: 24 mini pops

Description:   I call these POPS, because you can just pop them in your mouth. This is the first of many variations I'm experimenting with!

                                      

                                                     
Ingredients
1 cup ground chicken or beef
taco seasoning
5-6 eggs
2-3 Tbsp of milk
S&P
1/2 finely chopped onion 
finely chopped olives
salsa
shredded cheese
mini muffin tin


1. Brown the meat in a saute pan and generously coat it with taco seasoning.
2. Spray your mini muffin pan with cooking spray.
3. Add 1 Tbsp of seasoned meat to each muffin mold.
4. Add 1 tsp of olives, salsa, onions, or whatever you like to each spot.
5. Add a pinch of shredded cheese to each muffin mold.
6. Whisk your eggs, milk, and S&P in a small bowl.
7. Pour egg mixture over each muffin. (Make sure the meat is cooled, you don't want scrambled eggs!)
8. Bake in 350 degree oven for 20 to 25 minutes. To test for denseness, the center should be puffy and firm.

Tips and Tricks
This is a perfect way to use leftover ground meat.

Variations

Sausage: crumbled sausage, red and green peppers, cheese, onion, egg mixture
Ham: cubed ham, Swiss cheese, egg mixture

Cabbage Rolls

Inspiration: adapted from Emeril
Prep time: 30 minutes
Cook time:1 1/2 hours
Makes: serves 6-8

Description: I had a large head of cabbage from my CSA box and wanted to do something classic with it. I took out a good old cookbook and found a recipe for cabbage rolls. I then went on the internet and found Emeril's version. Instead of cooking the meat with the dish I opted to cook and then stuff the cabbage leaves. I had family over for dinner and didn't have any leftovers.

                                            

Ingredients

Sauce:

2 tsp butter

1 cup chopped yellow onions

1 tsp minced garlic

1 (28-ounce) can tomato sauce

3/4 to 1 cup cream

1 Tbsp apple cider vinegar

1 Tbsp sugar

1 head cabbage, cored and scalded in hot water until soft and easy to separate

Filling:

2 tsp unsalted butter

1 cup chopped yellow onions

2 tsp chopped garlic

1/2 lb ground beef

1/2 lb ground pork

1 cup cooked long-grain white rice

2 tsp Emeril's essence

1/2 tsp salt

1/4 tsp ground black pepper

1 egg

Preheat the oven to 350 degrees

Directions:

1. Melt the butter in a saucepan over medium-high heat. Add the onions and cook, stir, for 3 minutes. Add the garlic and cook, stir, for 1 minute. Add the tomatoes and cream and reduce to a simmer, stir occasionally, for 5 minutes.
2. Add the vinegar and sugar and simmer until the sauce thickens, stirring occasionally, about 5 minutes. Remove from heat and adjust the seasoning to taste.
3. Separate the cabbage leaves and remove the hard spine from each leaf. Spread the leaves on paper towels and pat dry. Set aside.
4. To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stir, until the onions are very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute.  Add ground meat and cook until no longer pink. Remove from the heat and let cool slightly.
5. Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. In a large bowl, combine the beef, pork, rice, Essence, salt, pepper, egg, and cooked onions. Mix well.
6. One at a time, spoon about 1/4 cup filling into the center of the cabbage leaves, depending upon the size of the leaves. Roll each cabbage leaf into a neat cylinder and place in the sauced baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary.
7. Pour the remaining sauce over the rolls, cover tightly with aluminum foil, and bake at 350 degrees until the rolls are tender, about 1 hour.
8. Remove from the oven, spoon the remaining sauce over the top, and serve.

Bolognese Sauce

inspiration: Beginning Cooking Series
prep: 15 minutes
cook: 1 1/2 hours
serves: 5 cups of sauce



Description: This is one of the 5 mother sauces we learned in cooking class. It's a hearty slow cooked sauce that is warm and comforting. The only negative is smelling the sauce bubble away on the stove and not being able to dive in for 2 hours. Serve it over your favorite pasta and you've got a rib sticking meal!

                                             

Ingredients:
2 tbs olive oil
2 tbs butter
1 onion, chopped fine
1 carrot, chopped fine
1/2 lb ground chuck
1/2 lb ground pork
1 cup of milk
pinch of nutmeg
1 cup dry white wine
32 ounce whole tomatoes including juice
1 tbs tomato paste


Directions:
1. Heat oil and butter over high heat until foam subsides.
2. Saute onion, carrots, and celery about 2 minutes.
3. Add beef and pork and cook until no longer pink
4. Season with S&P
5. Add milk and nutmeg. Stir until most milk is evaporated, about 10 minutes.
add wine and cook, stirring occasionally, until liquid is evaporated another 10 minutes
6. Blend, puree, or smash can of tomatoes and stir into sauce (I dump the can in and smash with a spoon)
7. Cook sauce at a bare simmer, 1-1 1/2 hours. Stir occasionally. Season to taste Serve with penne, rigatoni, fusilli, or orecchiette pasta.

Red Wine Demi Glaze

inspiration: intermediate cooking series
prep: 5 minutes
cooks; 20 minutes
serve: 6-8

Description:  This is my go to gravy for any steaks.Sometimes I will add onion, mustard, shallots, or seasonings from the dish I'm making. This recipe is for a large group. Adjust accordingly for your needs.

                                                        

Ingredients:
20 oz of beef stock/beef consume/french onion soup
8 oz red wine
1 tbs butter
S&P

Directions:
1. Over medium heat reduce stock and red wine to about 1/3 of starting amount. It should thinly coat the back of a wooden spoon.
2. Before serving add butter and swirl the pan until it is incorporated.

Flank Steak Pinwheels

Inspiration: Guy Fieri

Prep time:

Cook time:45 minutes

Makes: 4-5 servings

Description:

Stuffing Ingredients

Steaks on the bbq

Ingredients

1 lb flank steak, butterflied along the grain

S&P

6 oz asiago cheese shredded

4 oz spinach leaves, washed, patted dry

6oz feta cheese, crumbled

6 oz sun dried tomatoes, chopped

toothpicks or cooking twine

1. Spread flank steak out so that the grain is running left to right.
2. Combine the S&P, spinach, tomatoes, and cheeses in a bowl.  Place the mixture on top of the flank steak.
3. Carefully roll the flank steak away from you forming a roll.
4. Secure the roll with toothpicks or cooking twine.
5. Grill pinwheels until desired doneness about 15-20 minutes at medium high heat.

Tips and Tricks

If concerned about doneness on the inside of the pinwheel, leave the pinwheel on the grill with the burner underneath turned off and leave another burner on to provide heat for a few extra minutes.  

Variations

Sliders

Inspiration: my genius mind
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 16 sliders

Description: I love these mini hamburgers. There are tons of ways to make this your own. They are always a hit at parties. My kids request them for birthday parties too. The hawaiian roll gives some softness and sweetness to the savory meat and condiments. 

Ingredients
4 large beef patties 
1 package of Hawaiian rolls
1 bottle of spiced mayo/sandwich mayo/or chipolte mayo

favorite burger condiments such as:
tomatoes
cheese
lettuce
pickles
sauteed onions
ketchup
mustard
etc....

Directions:
1. Grill hamburgers and cut them into 1/4ths.
2. Spread mayo mixture on the Hawaiian rolls.
3. Add desired toppings to hamburger.
4. Put hamburger patty on roll and try not to eat to many!



Variations
For the hamburger patties, you can use turkey, chicken, or Boca patties.

Taco Soup

Inspiration: Paula Deen
Prep time: 15 minutes
Cook time: 1 hour
Makes: 16 servings

Description: This soup has so many depths of flavor it is amazing. The low and slow transforms this simple soup to a mouthwatering one. I always add shredded cheese and a good dollop of sour cream. It makes plenty for leftovers and for freezing.

Ingredients

2 lbs ground beef
2 cups diced onions
2 cans pinto beans
1 can corn
1 can stewed tomatoes
1 can diced tomatoes
1 can tomatoes with chile's
1 can black olives sliced
1/2 cup sliced green olives
1 package taco seasoning
1 package ranch salad dressing mix
garnish: chips, sour cream, cheese, green onions, or pickled jalapenos


Directions:
1. Brown ground beef and onions transfer to dutch oven or crock pot.
2. To the dutch oven or crock pot, add the beans, corn, tomatoes, olives, taco and ranch seasoning.
3. Cook in dutch oven 1 hour or crock pot 6-8 hours.

Tips and Tricks
I like to use whole stewed tomatoes to make the soup chunky.

Variations
I don't always add the green sliced olives.

Beef Stroganoff

Inspiration: Intermediate cooking series
Prep time: 30 minutes
Cook time: 1 hour
Makes: serves 10 people

Description: This is such a classic old fashioned  dish. I made it for the first time in my cooking class. A few months later we were staying at a beach house in march (Oregon coast....so cold) This was a perfect dish to make. Warm, comforting, and yummy.

Ingredients
1 1/2 lbs chuck roast cut into strips 
1 c flour
1 Tbsp oil
1 onion sliced
1 lb cremini mushrooms sliced
3 garlic cloves sliced
16 oz beef stock
S&P
1 1/4 c sour cream
1 lb COOKED egg noodles

1. Season beef strips with S&P. Dust beef lightly in flour and shake off excess.
2. In dutch oven or large pot, melt butter and oil over medium high heat.
3. Brown beef on all sides, remove.
4. Add onions, garlic and mushrooms to the same pot. Cook until soft.
5. De-glaze with stock. Scrape off the bottom of pan to release the crusty bits.
6. Add browned beef back to the pot.
7. Turn heat to low, cover and let cook 1 hour until tender.
8. Once beef is tender and sauce is slightly thick turn off heat and stir in sour cream.
6. Season with S&P. Serve over cooked egg noodles.


Variations
You can use top round as an alternate beef cut

Weeknight Shepherds Pie

Inspiration: Morning talk shows
Prep time: 30 minutes
Cook time: about an hour, if cooking meat and potatoes. Around 30 minutes if using leftovers.
Makes: Serves 8+ people

Description: This is an "Americanized" version of the classic shepherds pie. We use ground beef instead of lamb. Many times I make a double batch and stick one in the freezer for one of those crazy nights I'm to busy to cook. The kids like this dish a lot.

                                                          

Ingredients
1 lb of ground beef
1 can of beef gravy
1 bag of frozen vegetables
1 diced onion
Mashed potatoes (1 box or about 5 mashed potatoes)

1. Brown ground beef in skillet.
2. Saute onions once the meat is cooked.
3. Layer cooked meat and onions in bottom of casserole dish.
4. Add frozen vegetables.
5. Pour gravy over the two layers and lightly stir.
6. S&P well.
7. Layer mashed potatoes over top.
8. Bake at 350 degrees for about 30 min.

Tips and Tricks
Using leftovers makes this dish even quicker.
If you don't have gravy, you can use cream of mushroom as a substitute.
Variations
Use shredded roast in place of hamburger.
Use mixed vegetables, beans, peas or whatever vegetables you like.

Beef Bowtie Pasta

Inspiration: Kraft foods
Prep time:15 minutes
Cook time: 45 minutes
Makes: 8+ servings

Description: This dish is great for a crowd. I like to make it when family is visiting. It's hearty on it's own and doesn't take to much time to make. The leftovers seem to get better the next day. You can easily make the noodles in a separate pot and then add them towards the end. Either way it's easy and tasty.

Ingredients
2 lbs ground beef
2 cloves of garlic minced
1 can diced tomatoes, undrained
1-2 can of beef broth ( I normally use more than one can)
1 cup of water
2 cups of bow tie pasta
1 cup of veggies: zucchini, squash, etc or a bag of frozen veggies
6 oz tomato paste
1 Tbs Italian seasoning

Directions:

1. In a large skillet, brown meat. At the end of browning, add the garlic.
2. Add diced tomatoes, 1 can of broth, and water. Mix and bring to boil.
3. Add pasta and veggies, mix well.
4. Cover and reduce heat to medium simmer until pasta is tender.
5. Stir in tomato paste and seasonings.
6. If mixture seems dry, add more broth.
7. Taste and adjust S&P, as desired.

Braised Chipotle Beef Short Ribs

Inspriation: beginning cooking series

Prep time: 45 minutes
Cook time: 2 hours
Makes: Serves 8+

Description: This is a great slow Sunday afternoon dish. Made with korean beef ribs and a big dutch oven. My son is a rib fanatic and asks me to make these a lot. Homemade mashed potatoes compliment this rib sticking dish....get it? rib sticking....

Ingredients
dutch oven
3 lbs beef short ribs (separate and trimmed of fat)
1 tsp salt
1/2 tsp pepper
2 Tbsp oil or bacon fat
1 diced onion
2 Tbsp chopped garlic
1/2 tsp cumin
1 c beef stock +
1 14 oz can diced tomatoes
1/2 can chipotle pepper in adobe seeded and chopped
1 bay leaf
cilantro

1. With heat on high, add seasoned short ribs to the dutch oven, brown on all sides, and remove.
2. Reduce heat to medium, remove excess fat but leave 2 Tbsp in pan.
3. Add onions and sweat 5 min.
4. Add garlic and cumin and cook till fragrant (1 min).
5. Deglaze with stock, add tomatoes, chipotle, and bay leaf.
6. Bring to a boil.
5. Return beef to pan, cover.
6. Put the pot in the oven and cook covered at 350.
7. Stir every 30 minutes tell meat is pulling away from bone, about 2 hours.

Tips and Tricks
Add stock if liquid is evaporating to rapidly.
Try to get Korean cut ribs for meatier ribs.