Author: mamasheenas

Dinner · Meat

Braised Beef Short Ribs

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Ingredients: 

6 beef short ribs
4 whole carrots peeled, chopped and halved
4 celery stalks chopped into 2 inch pieces
4 garlic cloves smashed and chopped
1 bag frozen perl onions
2 cups red cooking wine
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 bay leaves
salt and pepper
olive oil
1/2 white onion chopped
1 pack polenta
1 garlic bulb 

First  preheat oven to 325 degrees. Place ribs onto cutting board and drizzle with olive oil. Sprinkle with salt and pepper and rub into meat.
In a dutch oven drizzle with olive oil and heat to hot. Place ribs into pot and sear each side for about a minute and half on each side. Remove and place onto plate.
Crush and dice the garlic cloves and dice the half of white onion. Add into same dutch oven on medium heat so you dont burn the garlic. Saute until soft about a minute. Then add in the carrots that are peeled, chopped into 3 inch chunks and sliced in half. Do the same with the celery. Saute for another minute. Then add in wine and beef broth and bring to a boil. Add the ribs back into pot. Then add in fresh rosemary, thyme and bay leaves. Pour int he pearl onions and mix. Make sure all the meat is submerged. Then place lid on and place into oven for 3 hours.
For roasted garlic slice tops of bulb off to expose top of each garlic clove. Then drizzle with olive oil and sprinkle with a little salt. Wrap in tin foil and place into oven for an hour with the short ribs. (not in pot) 

For polenta I like to slice into thin pieces and heat in a skillet adding a little milk at a time until creamy. Once garlic is done squeeze out 3-4 garlic cloves and mash with fork. Then add to polenta. Add fresh thyme and sprinkle with salt and pepper to taste. 

When ribs are done. Remove the ribs and veggies and place onto platter. With the remaining liquid add in 1/4 cup water with 2 tbsp corn starch and bring to a boil. Stir and boil until it becomes a thick gravy.
To assemble place polenta in bottom of bowl place ribs on top with veggies and cover with gravy. Enjoy! 

Chicken · Dinner · Lunch · Meat · Soups · Uncategorized

Gumbo

mamasheenas1 Comment

You’ll need:

1 large chicken breast cooked and diced

2 links smoked sausage cut into 2 inch slices

1 lb uncooked shrimp tail on

1 cup celery

4 garlic cloves minced

1/2 pablano pepper diced

1 yellow onion diced

1 tsp dried thyme

1 14oz can diced tomatoes

1-2 Cajun style flavor cube McCormick (in seasoning isle)

6 cups water

1/4 cup flour

1/4 cup butter

Green onions chopped

2 cups uncooked brown rice

First chop all veggies and slice meats. In a Dutch oven add in chopped onions and minced garlic and drizzle with olive oil. Sauté until soft the. Add in chopped pepper and celery. Cook for a few minutes until they are soft then remove and place into bowl. Add in butter and melt and then slowly add in the flour and make a past. As soon as paste forms add in water slowly stirring until you have all water in. Add flavor cube and stir. Start with one cub and once gets boiling taste of you need to add a second one do that after it has been boiling for at least 10 minutes. Add in all veggies, seasoning, can tomatoes, cubed chicken and sliced smoked sausage. (Don’t add shrimp at this time) Bring everything to a boil and let boil for 12-15 minutes stirring occasionally. Cook rice as directed separately. After boiling for 15 minutes add in shrimp and boil another 3-5 minutes remove from heat. If it doesn’t have enough spice you can add some Cayenne pepper and salt and pepper to taste. Then to serve place rice in bowl and top with gumbo sprinkle on chopped fresh green onions and enjoy!!!

Dinner · Soups

Venison chili

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You’ll need:

2 lbs ground venison

4 cans chili beans

2 peppers diced

2 14.5oz cans diced tomatoes

1 yellow onion chopped

4 cloves garlic

1 48oz tomato juice

1 cup water

4 tbsp chili powder

1 tsp cumin

Salt and pepper

1 tsp Garlic salt

Fist brown your venison. Then chop onions and mince garlic then add to browned meat. Sprinkle in the garlic salt and sauté until onions and garlic are soft and fragrant. Once soft add in the diced tomatoes and let simmer a few more minutes. Dice your peppers and open cans of beans and drain. Then in pot add beans, tomato juice, water and pour meat mixture in. Add in seasonings and stir. Bring to a boil and let boil for 15 minutes stirring occasionally. Reduce heat and simmer for 5-10 minutes longer. Taste and add salt and pepper as needed or more chili powder if you would like a little spicier! Serve with sour cream, and shredded cheddar cheese! Make a pan of corn bread and you have a perfect fall meal!

Uncategorized

Chickpea & cucumber dill pita

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You’ll need:

Pita pocket

1 15oz can chick peas drained

1 tsp Dry dill weed

1/2 Tsp Paprika

Salt

1/2 English cucumber finely diced

1 1/2 cup Greek yogurt

3 tbsp fresh dill chopped

2 garlic cloves minced

Fresh spinach

2 Roma tomatoes diced fine

2 tbsp fresh basil chopped

First you’ll need to open and drain the chick peas. Pat dry with paper towel and place into a baking sheet. Sprinkle with salt, dry dill and paprika. Place into a preheated oven at 425 and roast for 8-12 minutes until they become a little crispy.

In a blender or food processor add in yogurt, dill and garlic and pulse until creamy then add in the diced cucumber. Add a little salt to taste and for a little extra zing you can add a dash of lemon juice.

Dice tomatoes and chop basil and drizzle with a little olive oil and a few sprinkles of salt. Mix and let sit for a few minutes.

To assemble open pita pocket and stuff the bottom with spinach. Add a little of the cucumber sauce then top with the chickpeas then tomatoes and the. With the cucumber sauce again. Top with fresh dill for garnish and enjoy!!!

Dinner · InstaPot · Side Dishes · Veggies

Stuffed acorn squash

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You’ll need:

2-3 small acorn squash

2 cups uncooked wild rice blend

1 10.5oz can cream of mushroom

1 7oz can chipotle peppers

2 cups Gouda cheese shredded

1/2 cup dried cranberries chopped

1 tbsp fresh thyme

4 cups chicken stock or vegetable stock

Salt and pepper

Fresh thyme for garnishing

First cook the wild rice as directed but use the chicken or vegetable stock to add flavor. I do mine In my pressure cooker and it’s done in a flash! Next slice the acorn in half lengthwise and scoop out the seeds and guts. Then drizzle the flesh with olive oil and sprinkle with salt and pepper. If your baking bake in oven at 375 degrees for 30-40 minutes. Place into pan flesh side down with a tad bit of water. Bake until soft. Then remove and turn over.

For middle take the cooked wild rice and add in the cream of mushroom, Gouda, cranberries, thyme and salt and pepper. Dice 3 of the peppers and add. You can add more sauce to get more heat if you would like. Mix well then stuff the middles of the acorns.

Raise the oven temp to 425 and bake another 10-12 minutes until the tops are bubbling. Remove and sprinkle with fresh thyme and a few cranberries! Enjoy as a main dish or use as a beautiful side!

Appetizers · Lunch · Side Dishes · Veggies

Cranberry Jalapeño Hummus

mamasheenas1 Comment

You’ll need:

1 15.5 oz can garbanzo beans (chick peas)

1 14 oz can whole cranberry sauce

2 jalapeños

Salt

1 tbsp olive oil

4-6 tbsp water

First drain and rinse the garbanzo beans. Then pour into blender or food processor. Slice the tops off the jalapeños and cut in half and place into processor. The. Add in 3/4 cup while cranberry sauce. Add the olive oil and 5 turns of salt. Turn on pulse and began to mix it all together. It will be thick add in water one tbsp at a time until a nice smooth texture. Then enjoy! Use as a dip with bread or crackers or use as a spread in sandwiches! Turkey with cheddar cheese, arugula and the spread o. A pita pocket is amazing!!!

Uncategorized

Radish & thyme butter

mamasheenas1 Comment

You’ll need:

Baguette sliced

1/2 stick no salt butter

1/3 cup small diced radishes

1 tsp fresh thyme

1/2 lemon squeezed

1/2 tsp salt (3 clicks of fresh salt)

Directions:

Slice bread and toast in oven at 350 with a little butter so it crisps.

In bowl add soft butter with diced radish, lemon juice, thyme and salt. Mix well and then top hit bread and enjoy!

Uncategorized

Stuffed Pork Chops

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You’ll need 4-6 thick cut pork chops bone in or out your choice

2 boxes of cornbread stuffing

1/2 cup dried cranberries chopped

1/4 cup almond slivers (toasted)

1 tbsp Dried thyme

1 tbsp dried oregano

1 tbsp dried rosemary

Salt and pepper

Olive oil

1 lb fresh green beans

First:

Mix all the dried herbs into a small bowl.

Place chops on cutting board and with a sharp knife place your palm flat on the chop and slice a nice size pocket into chop (don’t cut sides clear through you want a pocket)

Then salt and pepper chops and season.

Make the stuffing as directed the. Mix in the cranberries. To toast almonds place into a hot pan with a little butter for a few minutes. Then add I to stuffing and mix.

The. Stuff each chop with stuffing.

In a cast iron pan heat olive oil so it’s hot then place chop into pan and let get a nice browning in one side. About 4 minutes. Then remove and place into a 9 by 13 pan with the unseared side down. Do this to all chops.

Then bake in preheated oven at 375 for 12-15 minutes.

Then cut ends of beams off and steam them on stove for 4-6 minutes in a little water until they began to soften. Drain water and the. Add in a tbsp butter and a sprinkle of garlic salt or Parmesan cheese! Enjoy!!

Uncategorized

Chicken wild rice soup

mamasheenasLeave a comment

You’ll need:

1 quart heavy cream or half & half

6 cups chicken stock

3 large chicken breast baked and diced

3 celery stalks washed and diced

12 baby carrots cut into chunks

4 garlic cloves crushed and chopped

1/4 cup flour

4 tbsp butter

2 cups cooked wild rice

Salt and pepper

First bake the chicken in oven or in insapot until cooked through then dice.

Chop veggies and set aside.

In a stock pot melt the butter then add in garlic and sauté a few minutes not on high because you don’t want it to burn. Once garlic is soft add in the flour and make a Rue. Then slowly add in the chicken stock 1/2 cup at a time then Add in veggies, rice, and chicken bring to a boil. Let boil for 20 minutes covered in a medium heat stir occasionally so rice doesn’t stick to bottom. The rice should began to cook or and veggies are soft. Then add in salt and pepper a few pinches. Lastly add in the heavy cream and bring to a low boil and allow to boil another 10 minutes or until the rice is cooked. Taste to see if you need to add salt or pepper than serve with crusty bread for dipping! Enjoy!

This makes one extra large stock pot! So it is perfect to for freezing half and having for a busy weeknight to take out and have ready to eat!!!