Braised Short Rib Ragu

My favorite dish at Macaroni Grill is the Braised Beef Rigatoni. I crave this dish often, mostly when I was pregnant with Stella, but even during the cold winter months. I made this last weekend, and it was pretty close to the real deal, and it turned out delicious! Enjoy!


Ingredients.

2 cans of plum tomatoes (crush yourself) I used Organics Brand
1 large can crushed tomatoes (use 3/4) I used S & W brand
2 tbsp tomato paste, I used Organics brand
5 garlic cloves, crushed, peeled and coarsely chopped
1 onion, diced
2 carrots, peeled and sliced
red wine (for deglazing) about 1/4 - 1/2 c
sugar about two tablespoons, again to taste
2 lbs. short ribs on the bone
EVOO about 2 tablespoons
Rigatoni Pasta - cooked according to directions
salt and pepper to taste

DIRECTIONS.
Pour 2 tbsp EVOO in a sauce pot, heat over high heat. When hot, place salt / peppered short ribs in pot and cook over high heat for two minutes on each side. Ribs should be a dark brown on each side. Remove ribs and place on plate. Turn burner down to medium high heat, saute onion, garlic and carrots. Add tomato paste. When soft, add red wine and turn heat to high, deglaze the pot. Turn down to medium high and let most of the alcohol evaporate. Return ribs to pot, add tomatoes and sugar and turn bring the sauce to a boil. Once boiling, reduce heat down to low and simmer all day. When ready to serve, remove ribs to a cutting board and remove meat from bones. Discard bones and return meat to sauce. Serve over rigatoni.

Slow Cooker Sweet Potato Turkey Chili

Fall is here and when it starts getting chilly my favorite thing to do is cook comfort food. I love comfort food but hate all the calories that the word "comfort" entails. Therefore I have been looking for recipes that are still cozy, just not totally fattening. I made this chili last night and it definiately satisfied the comfort craving.

INGREDIENTS.

Pam

1 onion, chopped

Ground Turkey

2 tsps of chili powder

1 -2 cups of chicken broth

2 sweet potatoes (yams) peeled and cut

1 can of Mexican style stewed tomatoes

Cilantro (for top) chopped

1 orange cut in half

salt / pepper

brown rice

DIRECTIONS.

1. Brown Turkey until it is no longer pink. Drain. Add to crockpot.

2.Combine chili powder, chicken broth, sweet potatoes, onion, tomatoes.

3. Cook on Low 8 hours.

When ready to serve, add salt / pepper to liking and spoon over brown rice. Squeeze orange over top of dish. Top with cilantro.

Healthy Frozen Bananars. Strawberry English Muffins.

With school starting, I have been searching for quick and easy breakfast meals that are healthy and can be made and eaten in rush....I am always late :) I came across this recipe for frozen bananas that I fell in love with because I find that it makes such a convenient and easy breakfast. The Strawberry English Muffin recipe seems like a no brainer, but I would have never invented it on my own.

FROZEN NANERS

INGREDIENTS:
Vanilla yogurt
Bananas
Granola
Skewers
Wax Paper

DIRECTIONS:
Stick skewer into bottom banana. Dip banana in yogurt and then roll in granola. Wrap in wax paper and freeze 2-3 hours.

STRAWBERRY MUFFINS

INGREDIENTS:
Whole grain or whole wheat English muffins
Whipped Cream cheese
Honey
Sliced strawberries

DIRECTIONS:
Toast muffins and spread cream cheese, drizzle honey and then top with strawberries. ENJOY!

Sassy Ham Tailgate Sandwiches

I found this recipe in the Taste of Home magazine and decided to try it because it looked so different than the normal run of the mill ham sandwich. Although these are rich, I find that one tiny sandwich is probably enough to fill you up. Two is always better, though! Enjoy!

Ingredients

• 1 pkg. (12 count) Hawaiian bread rolls
• 1 lb. shaved Black Forest ham
• 12 slices Gruyere cheese
• 1 tub (8 oz.) Philadelphia® Chive & Onion Cheese Spread
• 1/2 cup butter, melted
• 1 Tbsp. Worcestershire sauce
• 1/2 Tbsp. dried minced onion
• 1/4 cup grated Parmesan cheese

Directions

• Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
• Place equal amounts of ham on each roll bottom. Top with Gruyere.
• On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
• In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
• Place sandwiches, covered in foil, in a preheated 350°F oven. Bake for 20 minutes or until warmed through. Enjoy! Yield: 12 servings.

Goat Cheese Pesto Pasta Salad

Yesterday I called my brother on the way to the food store and asked him to google what goes good with Pesto Sauce. I picked up a jar of Pesto sauce from Costco and since I don't really make Pesto often, I needed an idea of what flavors go well. Anyway, I made this dish as a warm one without the goat cheese last night and it was awesome but then had it cold today and sprinkled goat cheese on the top and it was amazing cold and as a pasta salad. Therefore, I found you can make it either way, but I will for now on make it just as a side dish and I will definitely make again because it was awesome!

INGREDIENTS

1 jar pesto sauce

1 bottle sun dried tomatoes, with the oil strained

1 cup of fresh broccoli, steamed and chopped

1 lb. farfalle pasta, cooked according to instructions

1 log of goat cheese, crumbled to top the pasta

DIRECTIONS

1. Cook pasta according to instructions and Drain

2. Steam broccoli

3. In a sauce pan heat broccoli, sun dried tomatoes, pesto and parmesan cheese

4. Place pasta in sauce pan with sauce and mix

5. Refrigerate until cold

6. Serve with crumbled goat cheese

Dijon Asparagus Chicken Rolls

We had this chicken dish for dinner last night and it was really, really good. Whenever I roll chicken, I find that it stays much more moist. Mia helped me prepare dinner last night so I let her sprinkle on the Panko breadcrumbs and mix all the ingredients in the bowl. She also helped me snap the asparagus, so therefore, she basically licked her plate because she helped cook.

INGREDIENTS:

5 chicken breasts

About 15 asparagus spears (fresh, snapped and boiled to soft)

5 pieces of Havarti cheese

5 tbsp dijon mustard

3/4 can mushroom soup

3 tbsp parmesan cheese

2 tbsp butter (melted)

Panko Breadcrumbs- enough to cover chicken breasts

Salt and Pepper to taste

DIRECTIONS:

1. Cook asparagus until soft, we steamed ours, but you could also microwave

2. Salt and pepper chicken and place about 3 asparagus spears that are cut and a slice of Havarit cheese. Roll up and secure with toothpick.

3. Mix the dijon mustard, mushroom soup, parmesan cheese and butter to make a dressing. Spread the dressing over the chicken breasts and then dredge the top with Panko Breadcrumbs.

4. Put in the fridge until ready to eat.

5. Heat the oven to 475 and cook for 35 minutes.

Sweet and Spicy Shrimp Marinade

We love, love, love Siracha in this house and use it as a compliment to almost every dish. This recipe is so good, and the best part about it is that the marinade can be made to your liking. I honestly just eyeball the ingredients and put it in a freezer bag for a couple hours. I then soak the skewers and put the shrimp on the skewers (through the body and tail to make sure they stay on the skewer) and cook the shrimp about 1-2 minutes on each side over high heat or just until they turn pink.

1 pound frozen shrimp with tails on (thawed)

1 ziplock bag

4 tablespoons of honey

1 tablespoon of lime juice

5 tablespoons siracha

2 tablespoons soy sauce

2 tsp of cinnamon

1 tsp salt

1 tablespoon dijon mustard

1 tsp cayenne pepper

2 tablespoons of vinegar

Combine ingredients in a freezer bag in fridge for two hours. Cook shrimp over high heat. Either serve over rice or on corn tortillas, cheese, cabbage and salsa verde to make tacos.

Egg Casserole : The BEST RECIPE EVER!

I had this recipe at a shower recently, and I must admit this egg casserole is awesome! The mixture is so moist and not dry like other casseroles. As you can see, it is not the healthiest of casseroles, either.... probably why it tastes so darn good!

Egg and Cheese Casserole

1 stick of butter

6 eggs

1 lb. Jack cheese

1 lb. cottage cheese

1 c. Bisquick

1 c. milk

1-2 teaspoons of Lawry's seasoning salt (less if using salted butter or cheddar cheese)

optional: chopped sausage

Preheat oven to 350 degrees. Put the stick of butter in a 9X13 pan and melt butter in the oven. In a large bowl, combine eggs, cheeses, Bisquick, milk, and seasoning salt. Grease the pan with the butter and pour extra butter into the egg mixture. Optional: add sausage to egg mixture. Bake at 350 degrees for 45 minutes (sometimes one hour to fully cook).

BEST OF: French Bull / Entertaining Plates

LOVE, LOVE, LOVE! I can not get enough of French Bull's Tabletop Collections! SO perfect for summer and I love these fun designs. I feel like these plates are so festive that they would go so great mixed and matched with our white plates. Here are some of my FAVES from www.frenchbull.com:

*Had to add something for the kiddos, aren't those princess plates adorable?

Artichoke Chicken

Super easy and so flavorful! This is such a cheap, great weeknight dinner. We make this recipe pretty often. When I first read this recipe, I almost didn't make it because I thought that it sounded really bland, BUT, it was anything but bland... Enjoy!!!

INGREDIENTS

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 pinch garlic pepper
• 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

BEST OF: Claro's Italian Markets,

Our anniversary was on Tuesday and as a surprise, Elijah found a tiny gourmet Italian Market that is just like the markets on the East Coast. He brought home some of the most amazing foods and I must say, the food at this market totally tasted authentic, and totally like East Coast Italian. For dinner, we snacked on kalamata olives and brine black olives, all kinds of meats, the best provolone cheeses (one was sharp) and havarti cheese. He also brought home a bag of fresh breadsticks that were unbelievably good. If you have not been to this market yet, it is definiatly worth checking out!

WEBSITE: http://store.claros.com

BBQ Pasta

So flavorful, and so different! Love this pasta because it is super easy and super kid friendly.

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

1 lb thin spaghetti noodles

4 Tablespoons extra virgin olive oil

1/2 large red onion, peeled and finely chopped

2 Tablespoons dry Ranch Dressing Mix

3/4 Cup chopped fresh cilantro leaves

Shredded BBQ Chicken Click HERE For Homemade Recipe

1. Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking. Place olive oil into a large pot over medium heat. Saute red onions until softened and golden. Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves. Season with a pinch of salt and pepper to taste. Place noodles onto serving plates and top with warm shredded BBQ chicken. Garnish with cilantro leaf and serve.

COMPLIMENTS, Picky Palate

Some More Smore's Cake Please!

Happy Birthday, KK! Last night was Mia's aunt's birthday and she was allowed to choose the cake she wanted to make. Of course she chose the cake with marshmallows because they are her absolute favorite! This cake is nothing less then AMAZING! The center was so moist and the marshmallow fluff and the chocolate coating made it so rich. You could not tell that this cake used a box of yellow cake mix because it is made two days ahead, to give the fluff and the chocolate time to absorb into the cake. This recipe is definitely a keeper.

...ingredients...

For the cake:

One Box of Duncan Hines Yellow Cake Mix (cooked and prepared according to the box with the ingredients on the box- egg, water, vegetable oil)

For the filling: Marshmallow fluff

For the chocolate glaze:

8 oz. semi sweet Bakers Chocolate ¼ cup heavy cream 2 tbsp. unsalted butter cut into 4 pieces, at room temperature 2 tbsp. light corn syrup

For decoration: 3 tbsp. unsalted butter, softened ½ cup marshmallow fluff ¾ cup confectioners’ sugar, sifted 2 tsp. heavy cream or milk Small rectangles of graham cracker and milk chocolate, for garnish

...directions...

Bake the cake according to box instructions. And flip on to drying racks.

Once the cake has cooled completely, transfer one of the cake layers to a cardboard cake circle and place on a serving platter. Carefully spread a layer of marshmallow fluff over the cake to the edges. This will allow your marshmallow to come down over the sides. Top with the remaining cake layer and refrigerate overnight or until cold.

To make the milk chocolate glaze, combine the chocolate, cream, butter and corn syrup in a heatproof bowl set over simmering water. Heat until the chocolate has melted, then whisk the ingredients together until completely smooth. Pour glaze over the top of the chilled cake, allowing it to run down the sides in some places. Return to the refrigerator overnight or until chilled.

To make the marshmallow frosting for decoration, combine the butter and marshmallow fluff in the bowl of an electric mixer. Beat on medium speed until smooth. Beat in the confectioners’ sugar until well combined. Stir in the cream or milk to smooth the frosting out a bit, adding a tiny bit more liquid if necessary. Transfer the frosting to a ziplock bag and cut a corner. This will become your pastry bag. Pipe dollops of frosting around the edges of the chilled cake and decorate with segments of graham cracker and milk chocolate. Store in the refrigerator until ready to serve. Allow to sit at room temperature about 20 minutes before serving.

Better than *** Cake

Lindsay, my sister in law, just shared her Aunt Steph's awesome cake recipe that I have been begging her for!!! Thanks, Mrs. B!

Bake one box of German Chocolate Cake Mix.
When done, and still hot, poke ALOT of holes in it with a meat fork.
Pour one can of evaporated milk in.
Pour 1/2 jar of caramel sauce. (You can find this with the ice cream
toppings in the g-store.)
Top with 2 containers of cool whip && 6 crushed Heath bars!
Refrigerate.

Whole Wheat Rotini Pasta with Roasted Tomatoes, Garlic and Basil

My favorite flavor combination in the world is tomatoes with basil. I love roasted tomatoes as well, but find that I always forget to make them when I am thinking of recipes for dinner. This pasta was really easy, but you have to remember that the tomatoes take a full 45 minutes to roast, so put those in first. We will definitely make this again!

...ingredients...

Whole Wheat Rotini Pasta (1 box) cooked al dente our box was for 7 minutes in boiling water

2 boxes of cherry tomatoes

5 cloves of garlic

EVOO

Balsamic Vinegar

Salt

Pepper

Basil (chiffonade about 2 tablespoons) basically means to stack, roll then slice

Parmesan cheese to taste

Red pepper flakes

...directions...

Set oven to 375. Chop cherry tomatoes in half and put in bottom of baking dish, add whole garlic cloves that are peeled. Top with salt and pepper and drizzle a little olive oil on top. Put in oven for 45 minutes. When cherry tomatoes are done cooking add an equal drizzle of balsamic and also add basil.

Cook pasta according to directions. When pasta is done, instantly drain and add to baking dish. Mix. Top with a little parmesan and red pepper to taste.

Newlywed Pork Tenderloin, Love Lindsay B.

My sister in law shared this recipe.  She is a great cook and so far her Better Than Sex cake is my favorite dessert ever but I don't have her recipe(Hint, Hint)!!! They were just married in June, hence the embarrassing Newlywed title.  Enjoy!

Such good and tender pork, you guys will love it.

...ingredients...
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

...directions...
Place pork tenderloin in a slow cooker with the contents of the soup
packet. Pour water, wine, and soy sauce over the top, turning the pork
to coat. Carefully spread garlic over the pork, leaving as much on top
of the roast during cooking as possible. Sprinkle with pepper, cover,
and cook on low setting for 4 hours. Serve with cooking liquid on the
side as au jus.



love,
mrs. lindsay b.

Moan-day Night Mango Salsa and Honey Orange Salmon Salad

All I have to say is, this was A*mah*zing. The fish was so fresh and all the ingredients were so light that after eating you feel great. I basically just created this dish with ingredients we had in the fridge, and since tomorrow is food shopping day, I basically tried to use all of our fresh ingredients that needed to be used before the new shopping trip.

NOTE about the Salmon-

We bought a big slab of salmon from Costco and it was very fresh and did not taste fishy at all. Please edit your cooking time to the size of your fish (salmon normally is cooked at 350 for 15 minutes) but this salmon was huge.

...ingredients...

FOR SALMON:

salmon

orange juice enough to cover salmon

honey enough to glaze over salmon

salt and pepper to taste

1 tablespoon apple cider vinegar

2 tsp. cayenne pepper

FOR SALAD:

Mixed greens spring mix

Feta Cheese

1 large cucumber, peeled and diced

FOR MANGO SALSA:

Jalapeno slices to preference

3 mangos, peeled and cubed

1/2 yellow onion, diced

1 tablespoon OJ

1 tablespoon EVOO

3 cloves of garlic

2 tablespoons cilantro

2 tsp. cayenne pepper

For Dressing

1 part Balsamic Vinegar

1 part EVOO

....directions...

Marinate salmon for 2 hours in OJ and apple cider vinegar enough to cover fish. Take fish out, dump OJ, glaze with honey and top with cayenne pepper, salt and pepper. Cook according to size of fish. I bake our large piece for 15 minutes and 350 and then broiled on low for 6 minutes.

Prepare salad and put in bowl with feta cheese and cucumbers.

Dice mangos, garlic, onion and chop cilantro. Combine in bowl, top with jalapenos, OJ and EVOO, salt and pepper. Mix, top with cayenne.

To serve put greens on plate, top with salmon, then salsa. Dress your salad with EVOO and Balsamic.

Delish!

BEST OF: Margaritas!

In the spirit of Mike the Spike, I thought I would share my favorite margarita mix. I love Costco's and I am SOOOOO picky when it comes to margaritas. Margaritas are not all created equal. There are so many factors like the sour mix burns my throat, is too sweet, too tangy or any other mild disturbance that comes with a not so great margarita. Try the mix at Costco, you need to still add tequila. These make the most easy and most perfect margarita! Enjoy!

HAWAIIAN CASSEROLE: HAM, SHRIMP, PINEAPPLE RICE

Usually I don't cook on Friday nights, but since my daughter has been sick I have been trying to prepare her meals where she will eat large portions. I found any dish I prepare with fruit, she loves. Therefore, last night I made this casserole and this recipe is now going to become a staple in our house because not only was it easy to prepare, but my daughter ate 3 plates! Nothing better than when your sick little one starts to eat after a full week of having no appetite. Elijah and I ate this dish with Siracha on the side, but a can of diced jalapenos would be a really good addition to this dish if you enjoy spicy food.

...ingredients...

• 2 tbsp chicken broth
• 1 bag Instant Brown Rice
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1 medium green pepper, julienned
• 2 tablespoons EVOO
• 2 teaspoons soy sauce
• 1 teaspoon fresh ginger
• 1-1/2 pounds cooked medium shrimp, tails removed and peeled
• 1 cooked ham slice, cubed
• 3/4 cup pineapple tidbits, drained

...directions...

• Cook rice in microwave according to packet instructions
• Meanwhile, in a large skillet, saute the garlic, onion and green pepper, salt and pepper (to taste) in oil until tender. Stir in chicken broth, soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
• Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving. Yield: 8 servings.

BRAIN FOOD: Introducing your new BFF, Blueberry.

A new University of Michigan Cardiovascular Center study suggests that blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome. They also have the highest antioxidant capacity of all fresh fruit and actually build your immune system and prevent infections.

Blueberries are so great for you and thank you to my sister in law, Jo, who introduced me to Frozen Blueberries. Frozen blueberries are amazing and we eat them on absolutely EVERYTHING! We pack them in ziplock bags to take to the pool during the summer because they stay cool so long. I love the fact that they take seconds to thaw and honestly, I just throw them on in the morning and surprisingly they are never hard. They are half the price of fresh blueberries and they are so taste great when they are so cold. When choosing fresh blueberries, choose shake the container, noticing whether the berries move around freely; if they do not, this may indicate that they are soft and damaged or moldy. Avoid berries that appear dull in color or are soft and watery in texture. When purchasing frozen berries, shake the bag gently to ensure that the berries move freely and are not clumped together, which may suggest that they have been thawed and refrozen.

Easy MOM ways to Use Frozen / Fresh Blueberries in a Rush.

1. Top on any cereal.

2. Top on any oatmeal.

3. Pour vanilla yogurt into a bowl and top with granola and strawberries and blueberries.

4. Top on waffles or pancakes. We love Van's Whole Grain frozen waffles from Henry's. They are amazing!

Revamped Tagliatelle with Prosciutto and Orange

Last night for dinner, we were craving Italian. This is a recipe that I found in Bon Appetit, I was so curious to try it because it sounded so different. We adapted the original recipe because it was the weekday, and usually during the week we eat as healthy as can be so we can splurge a little on the weekends. Anyway, this was very good edited, and I am sure fabulous with the original ingredients.

ORIGINAL RECIPE from

Bon Appétit (May 2011)
Subscribe to Bon Appétit

...ingredients...

* Kosher salt
* 12 oz. egg tagliatelle or fettuccine (preferably fresh)
* 2 Tbsp. (1/4 stick) unsalted butter
* 2 oz. thinly sliced prosciutto, torn into 1" pieces
* Zest and juice of 1 orange
* 1/2 cup heavy whipping cream
* Freshly ground black pepper
* 1/4 cup finely grated Parmesan

...directions...

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.

Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Garnish with remaining zest.

REVAMPED RECIPE

...ingredients...

* Kosher salt
* Bag of Dried Spinach Fetticune
* 2 Tbsp. of Extra Virgin Olive Oil
* 3 oz. thinly sliced prosciutto, torn into 1" pieces
* Zest and juice of 1 orange
* 1/2 cup half and half
* Freshly ground black pepper
* 1/4 cup finely grated Pecorino Romano

...directions...

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.

Meanwhile, heat EVOO in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water, orange juice, half of zest, and half and half; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Garnish with remaining zest.