DAILY RECIPE JANUARY 31ST: RED WINE BRAISED SHORT RIBS

Red Wine Braised Short Ribs


4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
3 Tbs. vegetable oil
Kosher salt
Ground black pepper
2/3 cup medium-diced carrots
2/3 cup medium-diced celery
2/3 cup medium-diced onions
2 whole dried bay leaves
1 Tbs. finely chopped garlic
2 cups dry red wine
3/4 cup lower-salt beef broth
1 to 2 tsp. red-wine vinegar




Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves and garlic and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the beef broth, and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

Serve the ribs with the sauce spooned over.
Make Ahead TipsIt's best to braise short ribs a day (or at least several hours) ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.

DAILY RECIPE JANUARY 26TH: BACON AND POTATO SOUP

Bacon and Potato Soup
Servings: 6


"Onions, carrots, celery and potatoes are cooked in chicken broth before grated cheddar cheese and crumbled bacon are added to this hearty winter soup."
Ingredients:
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped 4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt

Directions:
1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

DAILY RECIPE JANUARY 24TH: BACON-HERB WRAPPED PORK TENDERLOIN

Bacon-Herb Wrapped Pork Tenderloin



Prep Time: 20 min Inactive Prep Time: 20 min Cook Time: 1 hr 10 min Level:
Intermediate Serves:
4 to 6 servings Ingredients
1 head garlic, top sliced off
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary leaves
12 fresh sage leaves
1 tablespoon chopped fresh thyme leaves
12 (1/4-inch thick) slices bacon
2 tablespoons olive oil
Directions
Preheat oven to 300 degrees F.

Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.

Heat oven to 375 degrees F.

Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

DAILY RECIPE JANUARY 23RD: GRILLED LAMB CHOPS

Grilled Lamb Chops


Serves:
6 servings

Ingredients
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
Directions
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

DAILY RECIPE JANUARY 17TH: SLOW COOKER TEXAS PULLED PORK

Slow Cooker Texas Pulled Pork

Prep Time: 15 Minutes
Cook Time: 5 Hours Ready In: 5 Hours 15 Minutes
Servings: 8



Ingredients:
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast ( dont not use a better roast you will not get the flavor as you would using s pork shoulder plus its cheaper)
1 cup barbeque sauce( MAKE MY OWN)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard 1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split( I don't like using hamburger buns they are too soft use a roll like a keiser)


Directions:
Brown the roast in vegetable oil first( I always brown my meat first.
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

DAILY RECIPE JANUARY 14TH: MEDITERRANEAN FETTUCCINI

Mediterranean Fettuccini



4 ServingsPrep/Total Time: 30 min.
Ingredients
1/2 cup vegetable broth
8 sun-dried tomatoes (not packed in oil), halved
6 ounces uncooked fettuccine
1 medium sweet yellow pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup chopped green onions
2 garlic cloves, minced
1 tablespoon Pure Olive Oil
10 Greek olives, pitted and coarsely chopped
1/4 cup minced fresh basil
1 tablespoon capers, drained
1 teaspoon dried oregano
1 package (4 ounces) crumbled feta cheese
Directions
In a small saucepan, bring broth to a boil. Remove from the heat; add
tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices
and return to broth; set aside.
Cook fettuccine according to package directions. Meanwhile, in a
large nonstick skillet coated with cooking spray, saute the peppers,
onions and garlic in oil for 3-4 minutes or until tender. Reduce
heat. Stir in the olives, basil, capers, oregano and reserved tomato
mixture; heat through.
Drain fettuccine; place in a large serving bowl. Add the feta cheese

I like to also add chicken breast to make a full meal. about 4 chicken breast( boneless and browned)

DAILY RECIPE JANUARY 10TH: SWEET CREAM CHEESE FRIED WONTONS

Sweet Cream Cheese Fried Wontons


13 large wontons
1 egg
1 (8 ounce) Philadelphia Cream cheese, at room temperature
1/2 cup sugar
13 egg roll wraps (or a package of wonton wrappers)
1 cup water
oil (for frying)
Heat oil in a small pot.
Beat egg.
Mix cream cheese and 1/2 cup of sugar with egg..
Spoon mixture into center of wonton wrapper.
Moisten the edges of the wrapper with water and fold into whatever shape you desire.
Make sure to seal the edges so the cream cheese mixture doesn't escape during frying.
Drop into hot oil and brown both sides.
Serve with your favorite sauce or just eat 'em alone! ( I like to use a plum sauce)



Plum Sauce

Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Servings: 10


"Plum jam is cooked with vinegar, brown sugar, garlic and spices to create a sauce that you can serve hot or chilled, with egg rolls, pork or chicken."
Ingredients:
3/4 (16 ounce) jar plum jam
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion 1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon ground ginger

Directions:
1. In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

DAILY RECIPE JANUARY 8TH SAVORY SANDWICH RING

Savory Sandwich Ring

I first made this alternative to a submarine sandwich for a party. It looks appetizing and tastes great! Now it's a mainstay on my menu plan for gatherings or when my family is tired of ordinary meat-and-cheese sandwiches.

8-10 ServingsPrep: 20 min. Bake: 25 min. + cooling
Ingredients
2 tubes (11 ounces each) crusty French bread dough
2 teaspoons Crisco® Extra Virgin Olive Oil or Canola Oil
3 garlic cloves, pressed
1/2 teaspoon Italian seasoning
1/3 cup Italian salad dressing( I use Beano's submarine dressing instead)
1/2 pound thinly sliced deli ham
1/4 pound sliced process American or Swiss cheese, halved
1/4 to 1/2 pound thinly sliced deli roast beef or turkey( I like to use Both Ham and turkey or Ham and roast beef, I use like like to make half on one side and half on the other that way people that just want turkey can just get turkey)
2 cups shredded lettuce
1 medium red onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium tomato, thinly sliced
Directions
Place both loaves of dough seam side down on a greased 14-in. pizza
pan, forming one large ring; pinch ends to seal. With a sharp knife,
make eight 1/2-in.-deep slashes across the top of dough; lightly
brush with oil.
Spread garlic over oil; sprinkle with Italian seasoning. Bake at
350° for 25-30 minutes or until golden brown. Cool for 10
minutes before removing from pan to a wire rack to cool completely.

To assemble, cut bread in half horizontally. Brush salad dressing
© Taste of Home 2009 2 of 2
Savory Sandwich Ring (continued)

Directions (continued)
over cut sides. Layer the bottom half with ham, cheese, beef,
lettuce, onion, green pepper and tomato; replace top. Serve
immediately. Refrigerate leftovers. Yield: 8-10 servings.

DAILY RECIPE JANUARY 7TH; CHAMBORD BALLS

Chambord Balls





Ingredients:
1 cup semisweet chocolate chips( You can also melt down some good chocolate like Godiva or dove, just make sure you use a dark chocolate)
1/2 cup white sugar
3 tablespoons corn syrup
1/2 cup chambord 2 1/2 cups crushed vanilla wafers
1 cup chopped walnuts (optional)(Pecans are good too)
1/3 cup confectioners' sugar

Directions:
1. Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
2. Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.

DAILY RECIPE JANUARY 4TH BEEF & BLACK BEAN CHILI WITH CHIPOTLE & AVOCADO

Beef & Black Bean Chili with Chipotle & Avocado
Serves four.

--------------------------------------------------------------------------------

3 15-oz. cans black beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 medium chipotle plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
2 Tbs. extra-virgin olive oil
1 lb. 85% lean ground beef
Kosher salt
1 large red onion, finely diced
1-1/2 Tbs. chili powder
2 tsp. ground cumin
1 lime, juiced
1/2 cup chopped fresh cilantro
Freshly ground black pepper
1 ripe avocado, cut in a medium dice


--------------------------------------------------------------------------------

Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.
Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.
Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.
Serving Suggestions
Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping, I also have side dishes of shreded pepper jack cheese, and sour cream