Dinner
The calendar says spring but we are having some serious weather issues in NH! One day it’s snowing the next it’s 50 degrees! I usually make this kind of dish on a cold snowy day. Although it’s spring it was snowing when I made this! Welcome to NH! This recipe comes from Martha Stewart, so I knew it was going to be good and it was…very tender with lots of flavor! A delicious comforting dish. I served this with a side salad and garlic mashed potatoes.
INGREDIENTS
5 Tablespoon vegetable oil, divided
4 pounds bone in beef short ribs, cut into 3 inch pieces (8-12 pieces total)
Salt
Pepper
1 yellow onion, cut into wedges
3 garlic cloves, peeled and smashed
10 sprigs of thyme
1/4 cup flour
3 cups pomegranate juice
1 cup dry red wine, merlot
1/2 cup pomegranate seeds for serving, optional
DIRECTIONS
Preheat the oven to 275 degrees. In a large heavy pot with a tight fitting lid heat 2 Tablespoons of oil over high heat. Season short ribs with salt and pepper. In batches brown ribs on all sides. Transfer ribs to a plate, pour off oil and scrape to remove loose bits out of pot. Reduce heat to medium-high and add the remaining 3 Tablespoons of oil to the pot. Add onion, garlic and thyme. Cook scraping up any browned bits with a wooden spoon until onion is soft. About five minutes. Add flour and stir to coat. Whisk in pomegranate juice and wine, bring to a boil stirring frequently. Return ribs to pot, cover and transfer to the preheated oven. Bake until the ribs are easily pierced with the tip of a paring knife. About 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain liquid into a fat separator, let sit briefly and return to pot discarding the fat, or skim fat off with a spoon. Bring to a boil over medium high heat and cook until reduced to a sauce like consistency, 10 minutes. Strain through a fine strainer, season with salt and pepper and pour over ribs. Garnish with pomegranate seeds if desired.
Enjoy!
Jim was looking for something for lunch one day. I did not have anything planned but as I looked to see what I could throw together I came up with this simple sandwich that you could have for breakfast, lunch or dinner! This is a messy, but hearty sandwich so have your napkins ready. Jim did not only have one sandwich he had two, and it’s easy enough…he could make it for me next time!
INGREDIENTS
Amounts make one sandwich
1 English muffin
4-5 slices of roast beef
1 slice of provolone cheese
1 egg
1 Tablespoon of pre-made hollandaise sauce
DIRECTIONS
In a large skillet sprayed with non stick spray. Crack the egg into the pan and fry until the egg white is white but you still want the yolk to be runny when placed on the sandwich. While the egg is frying, add the roast beef to the pan beside the egg and top with the cheese. You want to warm the roast beef and slightly melt the cheese. Toast your muffin and warm the hollandaise sauce. To assemble the sandwich, place the bottom of the muffin on the plate top with the roast beef and cheese, add the egg and finally drizzle with the hollandaise sauce and top with the other half of the English muffin.
Enjoy!
This is a one pan dinner that comes together in no time. You can serve this over pasta, over rice, in a lettuce wrap or in a tortilla for a quick dinner. You can easily change up the vegetables to whatever your family enjoys. I love the one pan dinners, don’t you? Clean up is such a breeze!
INGREDIENTS
3 boneless skinless chicken breasts, cut into one inch pieces
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 small head of broccoli, chopped
1/2 cup real maple syrup
3 Tablespoons low sodium soy sauce
Optional for serving
Cooked rice
Cooked pasta
Lettuce leaves
Tortilla’s
DIRECTIONS
Preheat your oven to 400 degrees. In a small bowl mix the maple syrup and soy sauce and set aside. In a large bowl combine your chicken pieces and all of your vegetables, add the maple syrup mixture and stir to coat all of the ingredients. Place all of the ingredients on a baking sheet in an even layer and bake for ten minutes. Stir and bake an additional ten minutes or until chicken is cooked through. Serve in a tortilla or anyway you choose!
Enjoy!
This recipe is so easy and delicious! Dinner came together so fast. I added a salad and dinner was done. You get nice flavor from the barbecue sauce and a great crunch from the fried onions. We really enjoyed this dish and I will be making it again! This is simple enough for your teen to make!
INGREDIENTS
1/2 cup of your favorite barbecue sauce
1 1/3 cup canned French fried onions, crushed
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
4 boneless skinless chicken breast
DIRECTIONS
Preheat oven to 400 degrees. Place the barbecue sauce in a shallow bowl. In another bowl combine the crushed fried onions, cheese and ground pepper. Dip both sides of the chicken in the barbecue sauce, then dip one side of the chicken in the onion mixture. Place chicken crumb side up on a baking sheet coated with non-stick spray and bake for 22-27 minutes or until chicken is cooked through.
Enjoy!
This is a great Taste of Home recipe, but guess what? I did not make it. My Mom, Lydia, made it! We were lucky enough to get some of it for dinner one night! How lucky are we?! She made a couple small changes but otherwise followed the recipe as written below! I especially enjoyed how flavorful the broth was, not to mention all of those delicious vegetables. Perfect on a cold New Hampshire day!
LYDIA’S CHANGES TO THE RECIPE
Lydia used elbow pasta, packaged slaw (for shredded cabbage) and added shredded zucchini.
INGREDIENTS (Serves 11)
2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 Tablespoon olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 cans (14.5 ounces each)reduced sodium chicken broth
2 cans (8 ounces each) no salt added tomato sauce
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.)chickpeas, rinsed and drained
1 1/2 cups shredded cabbage
1 Tablespoon dried basil
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
1/2 cup or so of grated Parmesan, to top soup
DIRECTIONS
In a large saucepan sauté the carrots, celery and onion in oil and butter until tender. Add garlic and cook one minute longer. Stir in the broth, tomato sauce, beans, cabbage, basil, parsley, oregano,and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add macaroni and continue to cook uncovered for 6-8 minutes or until macaroni and vegetables are tender. Ladle soup into bowls, sprinkle with cheese and serve.
FREEZER OPTION
Before adding cheese, freeze cooled soup in containers. When ready to use-partially thaw in refrigerator over night. Heat through in a saucepan stirring occasionally adding a little broth if needed.
Enjoy!
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