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...
Basil Pesto

Basil Pesto

I love making fresh Basil Pesto!  I figured out an easy trick so both you and I can always have pesto available whenever needed for a recipe. I simply make a big batch of pesto, spoon it into ice trays and freeze it. Once frozen, I remove the pesto cubes from the tray and transfer them into a big Ziploc bag and keep in my freezer. When I need a little bit of pesto, I just grab a cube and add to my pasta, sandwich, chicken dish, you name it!  Instant basil pesto sauce. Classic pesto usually consists of basil leaves, garlic, toasted pine nuts, olive oil and parmesan or pecorino cheese (or a blend of those two). This pesto sauce is so versatile and I am excited to help you get creative and play around with making different kinds of pesto simply by adjusting a few ingredients perfectly to your liking and curiosity. I say curiosity because I am always curious how recipes with turn out with tweaks of ingredients. I also share an easy recipe where you can follow exactly or change up the ingredients if you’re like me and want to experiment. Let’s start with the leaves. Basil is obviously the main character in any pesto sauce. BUT that doesn’t mean you can’t experiment with adding other leaves. I like to add arugula, even spinach or kale which are nice dark green leaves you could mix with the basil to make your sauce. I usually tend to go 50/50 or 60/40 basil/other green leaves. Another nice alternative is garlic scapes pesto. If you’ve never had garlic...
Roasted Red Pepper Tomato Sauce

Roasted Red Pepper Tomato Sauce

 Roasted Red Pepper Tomato Sauce, an easy and hearty roasted red pepper sauce! Some of my favorite meals end up being just simple, hearty, and well… comforting! Comfort food is where it’s at, my friends. Give me a bowl of noodles with this red pepper sauce and I’m in heaven! (And, a side of whole wheat bread doesn’t hurt either!) When you think of a classic marinara you probably wouldn’t think of a roasted red pepper sauce. But, you HAVE to try this version. Roasting the red bell peppers gives this sauce such a unique flavor. I love to use it as is over pasta, in a lasagna or even as a dipping sauce! Our family has a long history of good spaghetti sauce. Normally it takes hours to cook. But, this version of roasted red pepper sauce is just as flavorful from those amazing charred peppers! If you’re in a pinch and can’t wait long enough for the peppers to char in the oven you can use store bought roasted red peppers. Or, another alternative is to use the broiler. Prepare the peppers the exact same way as the recipe states but just place them under the broiler on high. Be sure to keep a close eye on them, they char pretty quickly! Then, just go about the recipe as is! I really hope you enjoyed this red pepper tomato sauce. What are your favorite roasted red pepper recipes? For even more yummies, please visit my blog This Silly Girl’s Kitchen! See you there! Print Roasted Red Pepper Tomato Sauce Ingredients 2 red peppers halved length-wise, stemmed and...
Homemade Ricotta

Homemade Ricotta

Stop what you’re doing. Drop everything right now and go make this homemade ricotta cheese! Your life will never be the same after you’ve done this once! I always want to make everything homemade. There are several reasons why. Number one: making food fascinates me. Grabbing a couple simple ingredients and turning into something stunning is an art form. It soothes me. Number two: I know exactly what is going into my food. I know that when I make bread at home, I use flour, yeast, salt and water, sometimes milk or olive oil. It’s a few simple ingredients, not fifteen which include 5 ingredients I have no idea what they even are. Number three: I like to impress my guests. Let’s face it. When you say you’ve made stuffed manicotti with homemade ricotta, your guests will stopping eating and oooh and ahhh even more over the food they’re eating. And my final reason: It. Just. Tastes. Better! SO much better! I dare you to make this homemade ricotta cheese recipe just once and compare it to the store bought one and then let’s talk. Now about making ricotta… I have two different versions I make.  One takes whole milk and heavy cream which is much richer and thicker because of the fat content. The other takes 2% milk which has less fat and less calories. Even though it’s a little thinner consistency, the taste is still incomparable to store-bought ricotta. You bring milk almost to a boil. Add vinegar to curdle. Let it sit, strain and then enjoy. That’s it! It doesn’t get any easier than this. Both...
Cranberry Relish

Cranberry Relish

Please do your turkey a favor and DO NOT use canned cranberry sauce on it.  The jelly texture gives me the heebie-jeebies and does anyone even know what’s in it?   Fresh cranberry relish is the best way to magnify your juicy turkey.  Tart cranberries, sweet applesauce, juicy oranges with a little kick from a jalapeno?!?!  Your turkey will never be complete again without it!  The vibrant colors of this dish are decoration enough… BUT, I have fallen in love with this white pumpkin bowl.   I can’t wait to serve my cranberry relish in it!  There are also matching salt and pepper shakers.   I love Thanksgiving!    Print Cranberry Relish Ingredients 1 12-oz. package fresh or frozen cranberries 1 Tbs orange zest 1 navel orange peeled and coarsely chopped 1/2 cup unsweetened applesauce 1 jalapeño pepper seeded and coarsely chopped 2 Tbs chopped fresh cilantro Instructions Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl. Pulse next 5 ingredients in food processor 3 to 5 times or until orange, pepper, and cilantro are finely chopped. Stir into cranberries; cover and chill 2 to 24 hours. I’ve only begun building your Thanksgiving feast!  Don’t forget about these side dishes.   Apple Sausage Stuffing     Creamy Mashed Potatoes...

Avocado Ranch Dressing

Print Avocado Ranch Dressing This creamy and tangy version of ranch dressing will become your new favorite dressing with an added bonus that it's healthy! Ingredients 2/3 cup coconut milk 1/2 cup plain Greek yogurt 1 medium ripe avocado peeled and pit removed 1 tsp Worcestershire sauce 2 Tbs lemon juice 1/2 tsp onion powder 1/2 tsp dried onion flakes 1/2 tsp garlic powder 1/2 Tbs fresh dill chopped 1 Tbs fresh parsley chopped Sea salt and freshly ground pepper to taste 1 Tbs fresh chives finely chopped Instructions Add all ingredients, except chives, into blender or food processor. Blend for 30 seconds to a minute until blended well. STIR in chives. Enjoy with vegetables or a...

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