Country Style Beef Ribs

We got some chuck beef ribs and decided to try a new recipe.  So glad that we did!  This was delicious.

Country Style Beef Ribs

Ingredients

Rub:

4 Tablespoons packed light brown sugar
4 teaspoons chili powder
3 teaspoons garlic powder
3 teaspoons ground cumin
3 teaspoon kosher salt
2 teaspoon onion powder

2 teaspoon coriander

1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes (optional)

2 tbsp oil (just enough to make a wet rub that will stick to the meat)

4 pounds country style beef ribs
2 Tablespoons water
2 Tablespoons apple cider vinegar
1 cup BBQ sauce

Directions

To a small bowl, add the rub ingredients. Add just enough oil to make a wet rub that will stick to the meat. Mix together, then set aside.

Place ribs on a wire rack on a baking sheet and sprinkle with salt and pepper (or Montreal).  Sprinkle half the rub over the ribs on all sides. Massage then rub into the ribs with your fingers. Flip the ribs over and repeat on the other side.  Let sit in fridge, uncovered, for 24 hours.

Preheat the oven to 300F.

Add the ribs to a 9x13 casserole dish in a single layer. Pour the water and apple cider vinegar into the dish (not directly on the ribs to avoid rinsing the rub off). Tightly cover the dish with aluminum foil.

Bake in the preheated oven for 2 hours. After 2 hours, remove the ribs from the oven and check for tenderness by twisting the meat using a fork - it should twist apart easily. If the ribs still aren't tender yet, cover and bake for an additional 30 minutes. Once tender, turn the oven temperature down to 275F, remove the foil, and drain away the liquid.

Generously brush the ribs with BBQ sauce, then place back into the oven, uncovered, for another 30 minutes.

Remove from the oven, brush with more BBQ sauce (if desired), and serve.




Original link:

https://keytomylime.com/country-style-beef-ribs-recipe/

Sauteed Oyster Mushrooms with Garlic

This side dish was so delicious.  The mushrooms ended up golden brown and almost crispy.

Sauteed Oyster Mushrooms with Garlic

Ingredients

10 ounces (284 g) oyster mushrooms
1 tablespoon (15 ml) extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons (30 g) butter
1 clove garlic, finely chopped or grated
¼ cup (15 g) fresh Italian parsley leaves

Directions

Prep the mushrooms: Gently pat the mushrooms with a clean towel to absorb any excess moisture. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces, using your hands or a knife.

Place a large (10-12-inch) nonstick pan over medium-high heat. When a drop of water sizzles and evaporates on contact, add the oil to the pan. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp. Sprinkle with salt and pepper to taste and toss. *Note: If the mushrooms don't fit in one layer in your pan, cook them in 2 batches, adding a little more oil as needed.

Transfer the mushrooms to a serving platter. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant.
Pour the garlic butter over the mushrooms and serve.

Original link:
https://familystylefood.com/sauteed-oyster-mushrooms/

Indian Spiced Roasted Cabbage

I was making chicken tikka masala, and was trying to find a side dish to go with it.  This was delicious and super easy!

Indian Spiced Roasted Cabbage (Sheet Pan Kobichi Bhaji)

Ingredients

1/2 medium green cabbage, sliced into thin shreds

1/2 medium red onion, thinly sliced
2 tbsp of neutral cooking oil
Salt, to taste
1 tsp turmeric
1 tsp cumin seeds
1 tsp red chili powder, to taste (optional for desired level of heat)

1 tsp coriander

1 tsp paprika
1 tsp garam masala
4-5 sprigs of cilantro/coriander leaves, chopped, for garnishing

Directions

Preheat oven to 400 °F.

Transfer cabbage and onion to a baking sheet lined with parchment paper and drizzle the oil.

Sprinkle salt followed by turmeric, cumin seeds, red chili powder (if using) and garam masala.

Toss well to combine and spread it out in an even layer.

Roast in the oven for 20-25 minutes, tossing once half way through (see Variations)

Garnish with chopped cilantro/coriander.

Serve hot on the side of rotis, raita, dal or rice or on its own as a warm salad.


Original link:
https://signatureconcoctions.com/recipes/spiced-roasted-cabbage-sheet-pan-kobichi-bhaji/#tasty-recipes-7618

Southwest Chicken Salad

Way too much lettuce in the garden! This salad also contains an excellent chicken marinade recipe.

Southwest Chicken Salad

Ingredients

For chicken and marinade:

4 boneless skinless chicken breasts
2 tablespoons olive oil
1 lime, juiced, and zested
1/4 cup cilantro leaves, chopped
3-4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

For Salad:

4 cups packed romaine lettuce or 1 large head, chopped
2 cups cherry tomatoes, halved
8 ounces black beans, one can, rinsed and drained
8 ounces corn, one can, rinsed and drained
1 red onion, thinly sliced
1 large avocado, chopped
1/4 cup cilantro, chopped

Dressing:

1/4 cup olive oil
1 lime, juiced and zest
2 cloves garlic, minced
kosher salt and ground black pepper, to taste

Directions

Place the 4 boneless skinless chicken breasts in a shallow dish and add 2 tablespoons olive oil, 1 lime juice plus zest, 3-4 cloves garlic, and seasonings (1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 cup cilantro leaves, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper). Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.

Meanwhile, combine all dressing ingredients (1/4 cup olive oil, 1 lime, 2 cloves garlic, and kosher salt and ground black pepper) into a small bowl and whisk until smooth.

Pat the chicken dry. Heat a cast iron pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.

While the chicken cools, add all the salad ingredients to a bowl. 

Top with juicy chicken and drizzle the dressing over.  Toss to combine then serve. Enjoy!



Original link:

https://healthyfitnessmeals.com/southwest-chicken-salad/#wprm-recipe-container-53710

Broccoli Cheddar Soup

Broccoli cheddar soup is great in bread bowls.  Can't imagine eating it any other way.

To take this soup to the next level, grab a parmesan rind and throw it in while simmering.

Broccoli Cheddar Soup

Ingredients

6 tablespoons butter
½ medium onion, chopped
4-5 cloves garlic, minced

1 carrot, chopped finely

1 celery rib, chopped finely
6 tablespoons flour

3 cups broccoli florets, or 1 large head, cut into small pieces
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
4 cups low sodium chicken or vegetable stock

1 1/2 cups heavy cream

1 1/2 cups whole milk
10 oz block grated cheddar cheese

Directions

Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook until softened and light gold. Add the carrot and celery, and cook until softened.  Add the garlic and saute until fragrant.

Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Add the broccoli florets and saute for a few minutes.  Add seasonings and cook until fragrant.

Pour in the chicken stock. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli is cooked through.

Stir in milk, cream, and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

Serve with toasted crusty bread or in a bread bowl if desired.

Original link:

https://gimmedelicious.com/broccoli-cheddar-soup/

Easy Bolognese

The original recipe linked below is meant to be a quick version of bolognese, a dish that can sometimes take up to 6 hours of cook time. The final result is still delicious, but I felt it erred a bit on the too simplified side - not enough cook time for the veggies to fully meld, and some key ingredients missing.

I found another traditional bolognese recipe, and decided to find a happy medium between the two.

Bolognese is best over pappardelle pasta, but in a pinch is good over any flat pasta (like egg noodles).

Easy Bolognese

Ingredients

2 tablespoons extra-virgin olive oil

1 medium carrot, grated
2 ribs celery, minced
1 medium yellow onion, finely minced
1 pound 85/15 ground beef
1 pound ground pork

½ cup dry red wine

1 (24-ounce) jar store-bought marinara
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1-2 whole bay leaves

½ cup heavy cream
1 pound wide noodles, such as pappardelle or tagliatelle, cooked, for serving
Freshly grated parmesan cheese, for serving

Directions

Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the carrots, celery, and onion and cook, stirring, until tender and onions are translucent. 

Add the ground beef and ground pork and cook, breaking up the meat with a spoon, until the meat is browned, about 8 minutes.  (Note: If using a ground beef with a higher fat content, you may want to drain some of the fat at this point)

Once the meat has browned turned the heat up to high and add the wine.  Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated.

Decrease the heat to medium low and stir in the marinara sauce, salt, pepper, and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for 1-2 hours (the mixture should not boil).  Stir occasionally.  (Note: Cooking time above 30-60 minutes depends on preference.)

Remove the bay leaf.  Stir in the heavy cream and heat thoroughly.

Serve the bolognese over the cooked pasta and sprinkle with the Parmesan.




Original link:

https://themodernproper.com/easy-bolognese

https://anitalianinmykitchen.com/bolognese-sauce/

Beef Flanken Ribs

There are two different cuts for short ribs.  English cut short ribs are cut along the ribs, so each cut is a bone with meat around it.  Flanken style is cut across the ribs, so you end up with a thin slice of meet (like bacon) with small bones across the top.  English cut works well for slow and low recipes, but flanken style works well with fast and hot, like this recipe.

This recipe was insanely good.  This Asian-inspired marinade is to die for.  I served them up with some white rice and baby bok choy.

Beef Flanken Ribs

Ingredients

2 lbs. Flanken Beef Short Ribs
1 small Yellow Onion sliced into thin pieces
Sesame Seeds for garmish
Green Onion for garnish

Marinade

1.5 cup Soy Sauce
1/2 cup Mirin
1 cup Water
1/3 cup Brown Sugar
2 tbsp. Honey
4 cloves Garlic minced
1 tsp. Fresh Ginger

Directions

Preparation/ Marinade:

Remove the flanken ribs from the packaging and pat them dry to remove excess moisture.

Place the beef ribs into a shallow dish or container and set this aside.

Make the marinade by adding all the ingredients together into a bowl and whisk to combine. Set aside about 1/2 cup and store in a seperate container.

Pour over the beef flanken ribs and make sure they are fully coated.

Add in the sliced onion and mix everything together, cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Searing/ Grilling:

In a small pot on the stove, cook down the saved 1/2 cup of marinade and let it reduce in half on low heat. Remove from the burner and set aside.

Remove the flanken ribs from the marinade and discard the remaining liquid. Pat the flanked ribs dry and prepare them for searing.

Heat a large cast iron griddle over medium high heat or heat a grill to medium direct heat.

If searing on the cast iron griddle, add a little sesame oil and then sear each side of the flanken ribs for 2-3 minutes. If grilling, add a little oil directly to the beef ribs instead to prevent them from sticking and cook for 2-3 minutes per side as well or until your desired level of doneness (I prefer a medium-rare around 135 F.)

When they are cooked, place them on a platter and brush them with the reduced marinade, garnish with sesame seeds and green onions and serve!

Notes
If you don’t want to sear on the stove or use a grill, you can try broiling these on high as an alternative. Be mindful and flip them halfway through for even cooking!



Original link:

https://www.bonappeteach.com/beef-flanken-ribs-recipe/