Crock Pot Short Ribs

I have to write this down while I remember.  For some reason, I've been wanting to make short ribs for some time now.  I've had a hard time finding them at the store.  I finally did this week and, lo and behold, I couldn't find the recipe I had been wanting to use.

I scoured the internet.  I never did find one that I liked.  So, I winged it.  I tried to use spices that I would use on a standing rib roast.

1 large onion, diced in small pieces
Minced garlic
Beef short ribs (around 5 lbs)
Flour
Salt
Pepper
Olive oil
Paprika
Rosemary
Garlic powder
Onion powder
Ground red pepper
white wine

Directions:

1.  Brown onion in olive oil.  Add garlic and saute a short time.  Make sure there is enough oil that there is some left.  (I probably used 1/4 c).  Remove garlic and onion from pan.
2.  Add some salt and pepper to the flour.  Dredge the ribs lightly.
3.  Brown ribs in olive oil, making sure to turn to get all sides browned.  Remove from pan, retaining remaining juices.
4.  Place garlic and onions in bottom of crock pot.  Add ribs.
5.  Combine garlic powder, onion powder, salt, pepper, ground red pepper and paprika in small bowl.  Add  spice mix to juices in pan and combine well, heating for about 2 minutes.  Add a small amount (1/4 c) of white wine.
6.  Pour wine/spice mixture over ribs.
7.  Cover and cook on low 8-10 hours.

Chocolate Cake with Chocolate Whipped Frosting

This cake recipe is "Sandy's Chocolate Cake" from allrecipes.com.  This makes a three layer 9" cake.

The whipped topping came from several places on the internet.  It holds up really well.

Ingredients

• 3 cups packed brown sugar
• 1 cup butter or margarine, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups sour cream
• 1 1/3 cups boiling water

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.


Chocolate Whipped topping

2 c heavy whipping cream
2 t vanilla extract
5 T  white sugar
5 T unsweetened cocoa powder

Place all ingredients in a large bowl and stir to combine.  Cover and chill bowl and beaters for at least 30 minutes.  When chilled, beat until stiff peaks form.  Use immediately.

Paula Deen's Sausage and Bacon Gravy

This year for Thanksgiving, I cooked desserts to take to my in-laws house.  They were basically done ahead of time, which left me free on Thanksgiving morning to fix breakfast for my family,  Doug requested biscuits and gravy.  Although I could have fixed them without a recipe, I decided to see what was out there.  This is what I found.  I followed the recipe pretty much to the letter...except that I added a little cream (in addition to the half-and-half) just to make the gravy a better consistency.

This might be the best biscuits and gravy that I've ever had.

Servings: 12 Servings
Prep Time: 10 min
Cook Time: varies (depending on your stove heat)
Difficulty: Easy

Ingredients

1 lb ground sausage
4   slices thick-cut bacon
1/2   onion, diced
2   garlic cloves, minced
3 tablespoon all-purpose flour
1 teaspoon salt
2 teaspoon ground black pepper
2 cup half-and-half
2 tablespoon butter
12   freshly baked biscuits (use your favorite recipe or you can use store-bought

Directions

In a large skillet, combine sausage, bacon, onion, and garlic. Cook over medium heat, until sausage is browned and crumbles. Stir in flour, salt, and pepper; cook 1 minute, stirring constantly. Gradually stir in half-and-half. Cook over medium heat, stirring constantly until mixture is thickened. Stir in butter.

Butternut Squash Bisque

Another yummy fall soup recipe!

• 1 tablespoon olive oil
•  3 tablespoons unsalted butter
•  3/4  cup diced onion
• 1/2 c chopped celery
• 1/2 teaspoon fresh, chopped thyme
• 1/2 teaspoon fresh, crushed rosemary
• 1 fresh sage leaf, finely chopped
• 3/4 cup diced carrots
• 4 cups peeled and cubed butternut squash
• 3 cups chicken stock
• salt and ground black pepper to taste
• ground nutmeg to taste
• 1 cup heavy cream

In a large saucepan over medium, melt butter and add olive oil.  Sauté the onion, celery, thyme, rosemary, and sage  for 5-7 minutes, until the vegetables turn tender. Add the nutmeg, salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.

Add the butternut squash, carrots and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.
Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through.

Creamy Chorizo and Chicken Soup

 I got this recipe from healthyhomerecipes.com.  I made a couple modifications, which are included here.  If you like chorizo, you'll love this.  It is really yummy!


2 tbs olive oil
2 tbs butter
4 skinless boneless chicken thighs, cut into 2-inch cubes
2 tbs Worcestershire sauce
1 tsp garlic salt
black pepper to taste
2 cloves garlic, minced
1/2 lb chorizo sausage, casings removed
1 medium onion, diced (or whatever size pieces you prefer)
4 cups chicken stock
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 cups heavy cream
salt to taste
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/4 cup sour cream, for topping


Heat the olive oil in a large pot over high heat, then add the butter. 

Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.

Using the same pot, cook the chorizo until it becomes a dark golden brown, breaking up the large pieces,  over medium-high heat.  The more the chorizo crumbles, the better.  Add onion and saute with chorizo until translucent.

Stir in the chicken stock, tomatoes, and reserved chicken with juices. 

Reduce heat to medium-low and simmer for 20 minutes.

Stir in heavy cream and simmer for another 5 to 10 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.

Paula Deen's Gooey Butter Cake

I've had and made various versions of this cake.  But this was the best.  Very rich.  I followed the recipe exactly.

Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions:
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 
Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Best Buttercream frosting

I made cupcakes for a family function and wanted to pipe the frosting.  I found this recipe at http://www.all-about-cupcakes.com.  It's easy and yummy.

1 stick butter
3 cups confectioners sugar, sifted
2 tablespoons milk

1. Have butter and milk at room temperature.

2. Place butter in small bowl of electric mixer and beat until butter is as white as possible.

3. Gradually add about half the sifted icing sugar, beating constantly.  Add milk.

  4. Beat in the remaining icing sugar.

5. Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.

Allrecipes "The Best Rolled Sugar Cookies"

A few weeks ago, I about went into a severe panic.  I had lost my go-to sugar cookie recipe.  You have to understand, I am famous for my sugar cookies.  So, not being able to find the recipe had me very concerned.  Fortunately, just a couple days ago, I found it stuck up in one of my kitchen cabinets.  I've decided I must store it in multiple places so it won't get lost!

This recipe comes from allrecipes.com.

 

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Meal ideas

Sausage stroganoff
Crock Pot Kalua pork (Gina's Skinny recipes)
Grilled Flank Steak and Onions (weight watchers)

Paula Deen's Chicken Kabobs with Grilled Onions

I made these for the first meal with our new grill.  Everyone raved and now they are a favorite of my family and friends...we make a lot because they are the main course, not an appetizer.  I think the key is the marinade.

3 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons teriyaki sauce
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
Pinch pepper
Pinch salt
1 pound chicken tenders, cut in half
1 bunch green onions
Special equipment: 10 wooden skewers, soaked in water for 30 minutes

Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.
In a large resealable plastic bag, combine the garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, Worcestershire sauce, pepper, and salt. Add the chicken. Seal the bag and chill for 1 hour.
Drain the chicken, discarding the marinade. Thread the chicken onto the skewers. Arrange the skewers on the grill, and grill until the chicken is done, about 3 minutes on each side. Grill the green onions until browned, about 1 minute on each side. Arrange the green onions on a serving platter. Top with the chicken. Serve immediately.

Weight Watchers update -- and recipes

Well, it's about week four of weight watchers for Doug and I.  We're doing pretty well.  There have been a few struggles but we're working through them.  It's hard cooking for a family and staying within our points regimen.  everything takes longer because I spend so much time figuring out points, etc.  I think I make it more difficult than necessary.

But we've had a lot of successes also.  First, I took my Spicy Basil Chicken recipe and weight-watcher-ized it.  I'll post it soon.  But today's recipe is my own version of a burger.

Rene's Weight Watchers Turkey Burger

1 pound ground turkey (93%lean)
3 T dried bread crumbs
1 clove minced garlic
1 T chopped parsley
1/2 c red onion, diced very finely
1 egg white
1/4 c lowfat beef broth

Dice red onion very finely.
Spray skillet with cooking spray and cook onions over medium heat until they are soft.

After onions cool slightly, combine all ingredients.

Form into four patties.

Cook in non-stick skillet sprayed with cooking spray.

Turn after about 5-10 minutes.

To prevent drying out, I added about 1/4 c beef broth and covered the skillet while the burgers finished cooking.

4 servings.  5 Points plus points each

These were really awesome.  I served them with a slice of lowfat pepper jack cheese, which was an extra point.

weight watchers

Well, Doug and I have decided to do weight watchers.  I'll try to put our update, lower calorie versions of recipes on here too...and let you know how they compare.  Wish us luck!

Miscellaneous recipes

I've been cooking quite a bit lately and I have some recipes that I don't want to lose track of.

The first one is something that Doug and the kids loved.  I'm not a big ham eater so I didn't really care much one way or the other.  I will say that anything that I can put in the crock pot and have done when I get home is a winner with me.

This recipe is from allrecipes.com

Slow Cooker Ham

2 c packed brown sugar
1 cured (8 pound) bone-in picnic ham

Spread about 1 1/2 c brown sugar on the bottom of the slow cooker crock.  Place the ham, flat side down, into the slow cooker.  (You may have to trim it a little to make it fit).

Use your hands to rub the remaining brown sugar onto the ham.

Cover and cook on Low for 8 hours.


Cream Tarragon Chicken

2 T butter
4 boneless, skinless chicken (about 1 1/3 pounds in all)
3/4 t salt
1/4 t fresh ground pepper
2 T chopped onion
1 c mushrooms, sliced
1 T flour
1 c dry white wine
1/2 t dried tarragon or 1 1/2 t fresh tarragon
1/2  c heavy cream

In medium frying pan, heat the butter over moderate heat.  Season chicken  with 1/4 t of the sat and the pepper.  Add it to the pan and cook the chicken until brown  about five minutes.  Turn over and cook just unitl done, about five minutes longer.  Remove chicken from pan and keep warm.

Reduce the heat to moderatly low.  Stir in the onion and cook until starting to soften, about 2 minutes.

Add mushrooms and cook until done.

Sprinkle flour over the onion and stir to combine.

Increase heat to moderate. Whisk in wine and the tarragon and cook until sauce starts to thicken.

Stir in the ream, the remaining 1/2 t salt and any accumulated chicken juices.

Serve the sauce over the chicken.

French Onion Soup

One of the Christmas presents that I received from my wonderful husband and sons is a copy of Julia Child's Mastering the Art of French Cooking.  The first recipe I tackled was something I'd been wanting to make anyway -- French Onion Soup.

Today is January 2.  The boys got home from visiting their dad yesterday.  Doug and I have been sick the whole time they've been gone.  And Doug got considerably worse yesterday.  And it's about 15 degrees here.  So today seemed like a good day for soup.

The instructions for this recipe are from Julia Child.   I've put the exact ingredients that I looked.

5 medium onions, sliced (about 1 1/2 pounds)
1 stick butter
2 T oil  (I used peanut oil because it was sitting next to the stove)
1 t salt
1/4 t sugar (helps onions to brown)\
3T flour
4 cans beef broth
4 cubes beef bouillon dissolved in 1 cup water
1/2 c dry white wine ( I used Chenin Blanc)

Cook onions slowly with butter and oil in covered saucepan for 15 minutes.

Uncover, raise heat to moderate, and stir in salt and sugar.  Cook for 30 to 40 minutes stirring frequently until the onions have turned and even, deep, golden borwn.

Sprinkle with flour and stir for 3 minutes.

While onions are cooking, heat broth/bouillon to boiling.

off heat, add onions to boiling liquid.  add the wine and season to taste.  Simmer partially covered for 30 to 40 minutes.

Serve in soup crocks, covered with a piece of crusty bread and cheese.

(I used the combination of cheeses that we used for fondue -- Gruyere, Jarlsberg, Emmental and smoked gouda.)