Braised Short Ribs

Braised Short Ribs

Braised Short Ribs, these baked short ribs are fall off the bone tender in a hearty tomato sauce. Talk about one heck of a Sunday gravy! Braised short ribs…. the name just sounds comforting, doesn’t it?! Short ribs are one of those dishes that seems super fancy to me. A lot of the time you will find them in a hearty stew or paired with a red wine reduction sauce. This version, I mixed it up a bit. To me, there is no better “gravy” or pasta sauce than one cooked with some form of beef. That way, you get all those yummy flavorful juices that run off the beef right into your sauce. It just adds a depth of flavor you can’t find in a regular marinara. I saw these short ribs on sale at the store (score!), so I picked up a pack and decided to try them in a tomato sauce. I was really craving some pasta that day… can you blame me?! Braised Short Ribs and Tomato Sauce Directions: • In a dutch oven, sear seasoned short ribs on all sides until golden brown. • Remove from pan, deglaze with white wine (swoon), add onions and garlic and cook down. • Add tomato paste and sauce, add ribs back into the pan and bake until fall off the bone tender. • Serve over pasta, mashed potatoes or rice and dig in! You HAVE to sear the ribs first. Have to. DO NOT SKIP THIS STEP. It adds another dimension of flavor. That’s what we are doing here, adding layers of flavor and that’s what makes...
Pumpkin Banana Muffins

Pumpkin Banana Muffins

These pumpkin banana muffins are light, fluffy, and perfect for the Fall.  They are meant for breakfast, but don’t be surprised if you’re tempted to eat them for every single meal throughout the day.  I made a batch this morning and my three year old wanted them for every meal AND snack!  He’s now in bed with a stomach full of these deliciously fulfilling healthy pumpkin banana muffins. This is my VERY most favorite time of the year.  It’s right before the holiday season kicks off with Halloween, the weather is starting to cool, leaves are changing, AND it’s prime time for comfort food.  I’m already a huge fan of quick breads and have a special weakness for banana pumpkin recipes.  I created these Chocolate Pumpkin Banana Muffins a couple years ago and have not looked back since.  If there’s a potential recipe where I can continue to combine banana and pumpkin, create I will. I know I repeat myself, however I love sneaking healthy ingredients in recipes without anyone knowing.  Fabulously healthy grains like chia seeds and flaxseed are easy to add into muffins such as these.  Also, I have tried several different whole wheat flours and now only use Bob’s Red Mill whole wheat pastry flour.  It keeps your baked good light, fluffy, and healthy.  Trust me.  It’s a must try.   SO if you’re wanting to keep this pumpkin banana muffin healthy, you can spread coconut oil instead of butter over fresh-out-of-the-oven muffins and drizzle pure honey on top.  You can thank me later.  Now hurry and go bake these addicting banana pumpkin muffins. Print Pumpkin Banana Muffins...
Easy Low Carb Baked Jalapeno Poppers

Easy Low Carb Baked Jalapeno Poppers

Weight loss is hard. I’ve struggled with it a lot. It’s very hard to find the balance between indulgence and discipline. It can be tricky to remain eating healthy. It takes a change in your life style to make it happen. Last year, I counted calories for a period of time, so I could control what I was eating better. And I was shocked to see how easy it is to pack in the calories. I realized sometimes I was easily eating 3000 or more calories in one day! Specially since I bake so much. Counting calories was a learning experience. It forced me to look for substitute ingredients in my recipes that would provide me with delicious food that wasn’t as caloric. It actually went beyond that, it made me understand how certain ingredients affect a recipe. For example, I found out I could use apple sauce or bananas for a good egg substitute in baking, because they act as binders. AND they add flavor as well! When you are counting calories, you pay attention to everything you eat, because you are trying to get the best out of every single ingredient. That’s when I came up with a bunch of low calorie recipes, and this low calorie jalapeño poppers recipe was one of them. I LOVE jalapeño poppers more than life itself. Everything about it is just right! And, trust me, sometimes I am just going to have a breaded and fried jalapeño popper, as it should be. But that will be my indulgence. And since the number of times I want to eat a jalapeño popper...
Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake

Make this pumpkin ricotta cheesecake and fall in love with the smell as it bakes! You will hardly be able to wait for it to cool! It is so delicious; you won’t regret making it! When making this you can make your own home-made ricotta and you can make your own pumpkin puree. When making your own puree you can scrape out the seeds, rinse them and then bake them for a healthy and delicious treat later. It’s always so fun to make things from scratch! Now, this pumpkin ricotta recipe is unique because it uses ricotta! The ricotta adds a creamy texture that is out of this world! A friend called this cheesecake a super creamy pumpkin pie. Sounds amazing to me! The crust is made of nuts and adds to the richness of the dessert. It’s crumbly and nutty and just plain delicious! You will definitely want to give this a try! This week my husband and I are going to Colorado to watch our dear friends get married!!!! Not only am I excited to go to a wedding and see lots of friends from college, but we get to go to Colorado! I’ve been to Colorado several times, to go rafting, to speak at a conference, I’ve experienced Denver and its large amounts of delicious foods, and I’ve experienced the Black Canyon of the Gunnison but I’ve never been to the Boulder area and that’s where we are headed next week! (PS Everyone should check out the Black Canyon of the Gunnison- it is amazing!) Where are your favorite places to go in Colorado? I’m going to take...
Corn and collard greens salsa

Corn and collard greens salsa

Corn and collard greens salsa, a unique take on a classic condiment! Salsa is just one of those condiments I can’t get enough of! Going out to my favorite local restaurant, I could just eat chips and salsa and I’d be one happy camper. But, traditional salsa can get a little boring sometimes. So, why not mix it up yourself at home?! This easy corn salsa recipe is made with the simplest ingredients but it packs a huge flavor punch! Corn. Collard Greens. Jalapeno. Red Onion. Lemon Juice. EVOO. and a touch of salt… that’s it! This recipe for corn salsa is super simple and super delicious. I personally recommend either grilling or roasting your corn first to give the salsa a nice smokey flavor, but it really isn’t necessary. If you want, you can boil your ears of corn until cooked but not overly done. You want the corn to still have a nice, crisp texture. 10 minutes max in boiling water, then take them out and let them cool completely. Or, if you are roasting them, you can do so under the broiler. Make sure to keep an eye on it, and rotate it every so often so it gets golden brown on all sides. Or, you can do what I did. I put a grilling pan on my stove top. Heated it up under medium heat and grilled it that way! You need to cut the corn off the cob first, so make sure it is nice and cool to the touch. Then, you just mix it with your chopped onion, jalapeno, collard greens and other...
Brazilian Gluten Free Cheese Bread or Pão de Queijo

Brazilian Gluten Free Cheese Bread or Pão de Queijo

Pão de queijo is very traditional in Brazil, where I come from. It’s a gluten free cheese bread. Pão means bread and queijo means cheese. We eat it for breakfast, as a snack during the day or with our afternoon coffee. It’s everywhere. At every bakery, supermarket, coffee shop, at the table at your grandma’s house. There’s even a fast-food chain dedicated to it. Hot and freshly baked is how you want to enjoy these babies. They can be eaten a few hours after baking as well, but they start to lose quality as they sit. If you’re eating a day old pão-de-queijo you should probably toast it first but honestly, you will hardly ever have that problem as your leftovers will probably be nonexistent. I’ve been living in America for over 5 years and pão-de-queijo is still one of the things I miss the most about Brazil, right after my family. It goes: 1)my family 2) pão-de-queijo 3) my friends (sorry, guys!). I can still have pão-de-queijo here in the US, I make it all the time, since I can’t just walk into any establishment and buy it. I make a big batch and freeze them so anytime I want some, or have company coming over, I throw some in the oven for a quick and delicious snack. It’s gluten free because it’s made with manioc flour- sour or sweet, though I prefer the sour. Sometimes I buy the manioc flour on amazon, we call it polvilho azedo and amazon sells a Brazilian brand. But in all reality, tapioca flour does the trick just fine and it’s easier...

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