by Dana | Oct 20, 2017 | Beef, Dressings and Sauces, Recipes
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...
by Dana | Sep 29, 2017 | Beef, Breakfast, Recipes
Breakfast Enchiladas are a hearty, filling delicious meal made from good-for-you ingredients. Mexican breakfast recipes are so popular! I mean… what’s not to love?! You get all the goodness of your favorite cuisine… for breakfast! But, in all honesty, you can make this breakfast enchilada casserole for lunch or dinner too, it’s that good and filling. Plus, perfect for leftovers! Whole wheat tortillas (store-bought is fine or try our recipe for homemade tortillas!) are stuffed with seasoned ground beef and eggs. Topped off with a delicious homemade cheese sauce and avocado salsa! Your family will be begging for more! What I really love about this breakfast enchiladas recipe is you can split up the different elements of the dish to use other ways. The seasoned beef would be so good for just Taco Tuesday or over nachos. The same with the cheese sauce, there is a hint of jalapeno in it so it’s great for nachos or even as a side dipping sauce for your fries! OR, you can really mix it up. Skip the whole wheat tortillas and still make the beef filling, eggs, and cheese cause. Top your favorite tortilla chips with everything and BAM… huevos rancheros nachos…. you’re welcome! That’s what I really love about recipes like these, they are so versatile! For even more yummy recipes, please check out my blog, ThisSillyGirlsKitchen.com! 5 from 1 vote Print Breakfast Enchiladas Ingredients For the filling ½ lb ground beef 1 tablespoon olive oil 1 onion finely chopped 2 garlic cloves minced ¼ cup scallions chopped (plus more for serving) 1 1/2 teaspoon salt divided Freshly ground pepper...
by Camila | Sep 11, 2017 | Beef, Recipes, Slow Cooker, Uncategorized
What I present to you today is a versatile recipe that can be adjusted in so many ways. You can make it as a quick weeknight meal, when you are short on time and still want to bring something delicious and nutritious to the table. You can turn it into a romantic dinner and pair with some red wine. It can be comfort food for the family to enjoy on a Sunday lunch. No matter the type of meal you are looking for, you are sure to find in this basic stew recipe, a way to make it happen! This simple stew recipe calls for beef broth, tomato juice, garlic, sweet potatoes, carrots, beef, and spices. There are actually two ways you can make this stew in the instant pot; the easy way that’s ready in about 40 minutes, or the slightly longer (but even yummier!) version. The easy version: throw everything in the instant pot, cook for 30 minutes and then serve. That’s the quick way out. It provides your family with a great meal that wasn’t a hassle to put together. 30 minutes cooking plus 10 minutes prep time, I’d say that’s as practical as stew gets! The longer version takes a couple of backroads (but totally worth it!), and let me tell you, it will transform a simple stew into a hearty meal, layered with flavors! Here are the ways we can build those layers of flavor: -Sprinkle salt and pepper over the meat and sear in some hot olive oil over medium high heat in a frying pan until just browned. Remove the meat and...
by Kami | May 3, 2015 | Beef, Gluten-Free, Recipes, Turkey
Since my stuffed zucchini recipe, I intently assess every vegetable with hopes of eventually stuffing it. Veggies stuffed with other veggies smothered with cheese. Sign me up! Bell peppers obviously beg to be stuffed since they form a little bowl once hollowed out. Now… let’s go stuff these bad boys with some good stuff. My husband is not exaaaaactly a quinoa enthusiast. Shame. However, I always get a little burst of excitement when he doesn’t like something. It’s like an intense game of chess where I move one ingredient here and another there and before you know it… checkmate! He’s falling in love with something he previously hated like these sneaky quinoa scrumptious stuffed peppers. Why did I use a chess analogy? I’m seriously horrible, and he always beats me. I’m way too competitive to admit my subpar chess abilities to him…. so let’s just keep this between you and me. For my fellow quinoa admirers, do not pass go, do not collect $200, and go directly to my balsamic quinoa salad! Now that it’s finally warming up (I kid you not… we had a foot of snow dumped two weeks ago), you’ll want to whip up this recipe the first time you fire up the grill for the season. Okay… chess? Monopoly? I’m getting way off track. Peppers, Kami. Talk about the amazingly delicious stuffed bell peppers! Okay, just a couple parting tips before you get to the recipe. Depending on how large and how much you stuff your peppers, you may need to adjust the baking time. You only need to bake long enough until the ground beef or turkey is thoroughly cooked....
by Kami | Apr 22, 2015 | Beef, Gluten-Free, Recipes
I’m spoiled. I mean COMPLETELY spoiled. Not only have I been able to travel to several countries, but I also have lived in Hong Kong and Taiwan. For my fellow Americans, we’re being robbed. Robbed of true authentic Chinese food! They have luscious fruits and vegetables that are not even found in the States! **Moment for my pity-party** Okay, let me reel it in a little bit. I love me some true Chinese food. It sparks memories of an amazing, unique culture that I’ve grown to love. That’s why lots of love went into this colorful Steak Stir Fry recipe. As for my HHFC (Handsome Husband Food Critic), I think I caught him licking his plate when I started cleaning up after dinner. Okay, I can’t hold back my food photography inner-nerd. Tasty Food Photography… what have you done to me?!?! Look at all the colors! Bell pepper… red and in your face! Broccoli… you green crunchy little devil. Steak… oh you juicy, medium-rare steak… get in my belly! Not only are there lots of contrasting colors, there are lots of complimenting flavors. When eating a stir fry in Taiwan, I enjoyed the textures and natural flavors of the vegetables accented by a mild sauce. Don’t worry. You’ll still get the saltiness you crave from soy sauce, but why insult our vibrant friends… the veggies, I’m talking about the veggies… by smothering them in a sauce that’s more like a gravy? Okay, I think it’s time. Pull up a chair and let’s discuss rice. Rice is NOT made equally. It ranges from grainy to sticky. If you’ve attempted chopsticks, you know grainy is a no-go. Sticky. We...
by Kami | Mar 27, 2015 | Beef, Gluten-Free, Recipes, Turkey
This is one of my all time favorite quick dinners. It takes 30 minutes to prepare and these stuffed zucchini boats are juicy and packed with the perfect savory combination of flavors. Like I said, I’ve thrown this dinner together too many times to count. Here’s a couple quick tips. At this point, it’s become second nature to wash my vegetables prior to cooking or eating. It sounds pretty strenuous and annoying to take time to wash every single fresh vegetable, right? Nope. It only takes 20 seconds and absolutely worth it to get the grime, dirt, wax, and who know what else off. Check out this post where you can visible see the difference between rinsing and washing your vegetables. I love my Fit Vegetable Wash! So… scrub those zucchinis prior to preparing. Once you’ve scooped out the insides, you can either discard them or throw them in a smoothie for dessert! Sometimes I keep some leftovers of the meat mixture on purpose. I love using it for quick burritos or scoop it on top FSTG tortilla chips. Nom nom. It’s super tasty. Your family will love this one. It passed my husband and 3 year old daughter taste test. You’ll understand why we make this frequently on those busy days. Print Stuffed Zucchini Ingredients 1 lb ground turkey/lean ground beef browned 1 15 oz can organic diced tomatoes, drained 1 15 oz can black beans, drained and rinsed 1 and 1/2 cup frozen sweet corn 1 Tbs parsley 1 Tbs basil 1 tsp salt 1 tsp black pepper 3 organic zucchini washed and cut lengthwise...
