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
Tried this recipe?Let us know how it was!

 

 

 

 

 

 

 

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
Tried this recipe?Let us know how it was!

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
Tried this recipe?Let us know how it was!
Breakfast, Scones

Lemon Blueberry Scones

I cannot take full credit for this recipe. I learned this basic format years ago and it’s never failed.

Whoever you are that so generously gave the tip to freeze the scone dough, you’re a genius.

Lemon Blueberry Scones

Two of the best flavors of summer.....for breakfast
Prep Time: 15 minutes
Cook Time: 15 minutes
Freeze Time: 10 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: British, English
Keyword: blueberry, cuppa, Harney & Sons, Kerrygold, lemon, scones
Servings: 8
Calories: 469kcal

Equipment

Ingredients

  • 8 oz unsalted butter very cold, cut into cubes
  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup blueberries washed and dried
  • 2 tsp lemon zest heaping / divided
  • 1 cup heavy cream divided
  • 1 tbsp demerara sugar

Instructions

  • Cut ice cold butter into cubes ( I swear by Kerrygold for scone baking)
  • Blend together with a pastry cutter until it looks like little peas are forming. Don't overwork the dough. Freeze for 10 minutes
  • Preheat oven to 450°
  • Take bowl out of freezer and add most of (about 3/4 cup) of the heavy cream. Mix gently.
  • Fold in the blueberries and 1 tsp of the lemon zest
  • Make a cross out of wax paper and cover the bowl. Gently tip over the bowl with the wax paper on the top. Fold the sides up and mix the dough with your hands for about 30 seconds. Be very gentle.
  • Spoon the dough into a scone pan and gently pat into the corners. Drizzle the remaining cream on top.
  • Add 1 tbsp of demerara sugar
  • Top with remaining lemon zest.
  • Bake for 15-20 minutes.
  • Let fully cool before removing from the pan.

Notes

Let these fully cool.  These are loaded with blueberries which will add extra moisture.  I promise, they're worth the wait.

Nutrition

Calories: 469kcal | Carbohydrates: 38g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 465mg | Potassium: 79mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1156IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Main Dish, Meatless Monday

Cannellini Beans and Wilted Arugula Topped with Poached Egg

We are trying to do some more Meatless Mondays at our house. This is filling and hearty, but not heavy.

Cannellini Beans and Wilted Arugula Topped with Poached Eggs

Creamy beans, slow cooked to perfection, topped with a poached egg. Meatless Mondays - elevated
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Soak Time: 8 hours
Total Time: 10 hours 45 minutes
Course: Main Course
Cuisine: Italian
Keyword: meatless Monday, poached egg, slow cooked
Servings: 6
Calories: 144kcal

Equipment

  • large bowl
  • 5.5 quart heavy bottomed pot
  • medium sized pot
  • slotted spoon

Ingredients

Cannellini Beans

  • 1 lb dried cannellini beans
  • 2 stalks celery chopped
  • 1/2 cup fresh rosemary sprigs
  • 1/2 cup fresh thyme sprigs
  • 32 oz vegetable broth
  • 2 shallots peeled, and end trimmed
  • 3 preserved lemons seed removed and coarsely chopped
  • 9 cups water divided
  • 3 cups baby arugula packed
  • 1 1/2 tbsp red pepper flakes

Poached Eggs

  • 6 eggs
  • 2-3 cups water
  • 1 tbsp white vinegar
  • 1 tsp kosher salt

Instructions

  • In a large bowl, add six cups of water and dried beans (should be enough water to cover beans)
  • Soak for eight hours (I changed the water after four hours, but this is optional)
  • Drain beans
  • Chop celery
  • Peel and trim shallots
  • Chop preserved lemons, removing seeds and set aside
  • In a heavy pot, add beans, celery, shallots, rosemary and thyme sprigs, vegetable broth and 3 cups of water
  • Bring to a boil, then lower heat and simmer for 1 hour
  • Add preserved lemons and red pepper flakes and simmer for another 1 1/2 hours or until beans are fork tender. Add the arugula and stir to wilt. Take off heat and set aside
  • In a separate medium sized pot, bring water to a low boil. Add salt and vinegar
  • With slotted spoon, stir water until a small funnel appears in the middle. Crack eggs into a small bowl (I do them individually, because in spite of having a food blog, I haven't mastered making multiple poached eggs at the same time)
  • Get the small bowl close to the water and drop into the center where the swirling is from the slotted spoon.
  • Gently stir to set egg. Poach for about 3 minutes.
  • Ladle out the beans into a bowl and top with poached egg (remove gently with slotted spoon).

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1247mg | Potassium: 208mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1249IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 4mg
Tried this recipe?Let us know how it was!