Salads

Asparagus with Dill and Burrata

Tangy lemon zest sits atop fresh, crisp asparagus, creamy burrata, cool dill and peppery olive oil in this simple dish

 

Asparagus with Dill and Burrata

Creamy burrata, dill, prosecco vinegar and asparagus dressed simply in olive oil drizzle. Sheer perfection on a plate
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: American
Keyword: asparagus, Burrata, extra virgin olive oil, prosecco vinegar, Spring treat
Servings: 2
Calories: 490kcal

Ingredients

  • 1 bunch asparagus rinsed and trimmed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp prosecco vinegar
  • 1 tsp fresh dill chopped
  • 2 tsp lemon zest
  • 2 tsp olive oil for sautéing
  • 1 pinch sea salt
  • 1/2 cup water
  • 2 pinch crushed red pepper
  • 8 oz burrata bring to room temperature

Instructions

  • Bring burrata to room temperature for 20 minutes
  • Rinse asparagus and trim ends
  • In a Ziploc bag (gallon size), combine fresh dill, 2 tablespoons of olive oil and 1 tablespoon of Prosecco vinegar. Add asparagus and marinate for 20 minutes
  • Heat skillet and add 2 teaspoons of olive oil
  • Throw in asparagus and toss with tongs. Sear on high heat for one minute
  • Add water and continue tossing with tongs
  • Cook for 4 minutes or until you can easily pierce with a knife
  • Remove from heat. Divide the asparagus between two plates.
  • Place 1 piece of burrata on each plate and dust each plate with 1 teaspoon of lemon zest, some crushed red pepper, sea salt and a drizzle of extra virgin olive oil
  • Serve immediately

Notes

Sad little piece of asparagus that didn't make it into the recipe

Nutrition

Calories: 490kcal | Carbohydrates: 9g | Protein: 24g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 81mg | Sodium: 30mg | Potassium: 463mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2529IU | Vitamin C: 15mg | Calcium: 661mg | Iron: 5mg
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Beef, Main Dish

Braised Bourbon and Roasted Garlic Short Ribs

Don’t let the cook time fool you.  A little effort yields a ton of taste in this recipe.  I served this over roasted garlic mashed potatoes and it was a huge hit with my husband. 

 

Braised Bourbon and Roasted Garlic Short Ribs

Fall of the bone tender short ribs bathed in rich, deep, sticky, garlicky bourbon perfection
Prep Time: 6 hours
Cook Time: 3 hours 15 minutes
Total Time: 9 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: bourbon, Jack Daniels, seven barrels, short ribs, Stonewall Kitchen
Servings: 4
Calories: 550kcal

Ingredients

Instructions

  • Generously salt the short ribs and place in a storage container for at least 6 hours.
  • Remove ribs from fridge and pat dry with a paper towel
  • Season with salt and black pepper if desired
  • Preheat oven to 275°
  • Heat vegetable oil in pan and sear ribs on all sides in batches until a nice crust develops on the ribs (about 7 minutes per batch)
  • Once ribs are seared well, set aside on a plate
  • Add beef broth, roasted garlic, 1 tbsp of bourbon vinegar, and the Maple Bacon and Onion jam to pan. Reduce heat to low and stir until well blended. (about 5 minutes
  • Turn off heat complete and stir in the bourbon. Add dried thyme and rosemary
  • Return ribs to the pan.
  • Cover and put in oven to cook at 275° for 3 to 3/12 hours
  • Carefully return pan to the stove top. Remove ribs and set aside on a plate.
  • Over medium heat, add 2 tbsp of bourbon vinegar and black pepper to taste. Add up to 2 more tablespoons of the maple, bacon and onion jam.
  • Boil down until reduced. The mixture will be very thick and syrupy.
  • Return the ribs to the pan and coat in the bourbon mixture.
  • Serve immediately

Nutrition

Calories: 550kcal | Carbohydrates: 20g | Protein: 49g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 147mg | Sodium: 508mg | Potassium: 1005mg | Fiber: 1g | Sugar: 14g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 7mg
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Beef, Meats, Slow Cooker

Miso and Mustard Beef Stew

This stew is packed with hearty vegetables and lots of flavor.

Miso Mustard Beef Stew

The savory stew gets an extra bolt of flavor from miso and coarse ground mustard. Satisfying and simple
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Main Course
Cuisine: Fusion
Keyword: slow cooker
Servings: 4
Calories: 506kcal

Equipment

  • 6 quart slow cooker
  • 9 inch French skillet
  • Large Ziploc bag or paper bag
  • vegetable peeler
  • sharp knife

Ingredients

  • 1.5 pounds stew meat
  • 2 carrots medium
  • 3 stalks celery
  • 1/2 yellow onion large
  • 4 red skin potatoes scrubbed and cubed
  • 8 oz white mushroom remove caps and cut in half
  • 2 tbsp miso paste
  • 1 6 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1 10.5 oz can low sodium cream of mushroom soup
  • 1 11 oz bottle Guinness stout
  • 3 tbsp all purpose flour
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tsp garlic powder
  • 1 tbsp coarse mustard
  • 3 tbsp vegetable oil for browning meat

Instructions

  • Wash celery. Remove ends and cut into bite sized chunks, put in slow cooker
  • Peel carrots. Cut in half and then into half rounds. Put in slow cooker
  • Slice onion into thin slices, add to slow cooker
  • Wipe any dirt from mushrooms with a damp towel. Remove stems and cut in half
  • Scrub potatoes, remove any spots and chunk into bite sized pieces (I used four medium sized red potatoes
  • Make sure all vegetables are added to the slow cooker
  • Add tomato paste, miso paste, tomato sauce, cream of mushroom soup, 3 teaspoons of garlic powder and coarse mustard
  • Cube stew meat into bite sized pieces and pat dry with a towel
  • In a large Ziploc bag, mix together 1 tsp of salt, 1 tsp of black pepper and 3 tablespoons of all purpose flour. Add the beef and shake until coated
  • Brown meat in batches. Add oil as needed until all meat has been thoroughly seared on all sides
  • Pour the bottle of Guinness into the pan and deglaze, boiling until the Guinness has been reduced by about a 1/3
  • Add the beef to the slow cooker and top with the beer and bits from the deglazed pan
  • Cook for four hours on high or six to eight hours on low. Serve with bread

Nutrition

Calories: 506kcal | Carbohydrates: 58g | Protein: 48g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 1462mg | Potassium: 2421mg | Fiber: 9g | Sugar: 12g | Vitamin A: 5907IU | Vitamin C: 33mg | Calcium: 108mg | Iron: 8mg
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Main Dish

Bangers and Mash with Thyme Scented Guinness and Onion Gravy

I’m obsessed with comfort food.  Try this and you’ll see why.

Bangers and Mash with Thyme Scented Guinness and Onion Gravy

Simple. Hearty. Delicious
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: English, Irish
Servings: 4
Calories: 410kcal

Equipment

Ingredients

Mashed Potatoes

  • 2 russett potatoes medium, peeled and cubed
  • 3 Yukon Gold potatoes large, peeled and cubed
  • 2 tablespoons sour cream heaping
  • 3 sprigs thyme
  • 2 tbsp unsalted butter
  • salt to taste
  • pepper to taste
  • 1/4 cup milk

Bangers

  • 1 tbsp olive oil
  • 8 links Irish Bangers pierced
  • 5 sprigs fresh thyme
  • 3 sprigs fresh marjoram

Guinness and Onion Gravy

  • 1 tbsp unsalted butter
  • 2 onions peeled, halved and sliced
  • 2 cloves garlic peeled and minced
  • 3 sprigs fresh thyme
  • 1/2 tsp black pepper
  • kosher salt to taste
  • 11.2 oz Guinness Stout 1 bottle
  • 3/4 cup beef broth low sodium
  • 3 tbsp half and half
  • 3 tbsp flour

Instructions

  • Preheat oven to 400°
  • Mince two cloves of garlic and set aside
  • Peel onions, then halve and slice and set aside
  • Pierce bangers and add to a heavy pot with olive oil and 5 sprigs of thyme and 3 sprigs of marjoram, bake in oven for 25-30 minutes
  • While the bangers are cooking, peel and cube potatoes and add to a 3 quart saucepan
  • Fill with enough water to cover potatoes
  • Season with kosher salt
  • Bring water to a boil and simmer for abut 10 minutes or until you can pierce easily with the tip of a knife. Do not overcook
  • Strain potatoes and return to pot. Add sour cream and butter
  • Mash with potato masher until the potatoes are smooth.
  • Peel the leaves from 3 sprigs of thyme and add to the pot. Add salt and pepper to taste. Add milk slowly, beating on low speed with an electric mixer until creamy. Set aside.
  • When bangers are cooked, remove pan from oven and set on the stovetop. Set the bangers aside on a plate
  • Add butter to the pan and melt over medium heat. Add the onions
  • Stir frequently to avoid the onions burning. You want them to mix with the pan juices and brown up nicely. Reduce heat to low and cook gently for about 10 minutes until tender. Season with kosher salt and pepper
  • Add garlic and mix with the onions. Sprinkle with half the flour and mix to incorporate
  • Add the Guinness and the beef broth
  • Stir until the sauce starts to thicken a bit. Dissolve the rest of the flour in the cold half and half. Add slowly to mixture to further thicken. Once the gravy is thickened to your liking, remove from heat.
  • To plate, start with the mashed potatoes. Top with one to two bangers and top with the gravy. I prefer serving with peas, but feel free to use the vegetable of your choice.

Nutrition

Calories: 410kcal | Carbohydrates: 56g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 213mg | Potassium: 1171mg | Fiber: 6g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 3mg
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