St. John's Stout Braised Beef Ribs

St. John's Stout Braised Beef Ribs

I don't know that there is a better comfort food than slow braised beef ribs with good mashed potatoes. These are a particular favorite of mine, taking inspiration from a great stew I created using a local microbrewery stout beer; St. John's Stout Stew.

I've used the same method and flavorful ingredients to create these perfect, tender, rich tasting, slow cooked ribs that create their own gravy as they slowly braise to unparalleled deliciousness. This will make an amazing weekend meal  to share with family and friends. If you prefer to use red wine instead of beer, that is also very delicious. Burgundy or Canernet Sauvingon work well.

You can use short ribs here but most often I use ribs trimmed from a prime rib roast. I find that when  cooking prime rib roast, the ribs are often wasted when the meat is carved or left behind on the plate as people generally concentrate on the succulent rib eye portion of the cut. I prefer to buy the roast whole and then easily separate the ribs from the rib eye portion. This is very easy to do with a sharp knife by following the natural structure of the meat. The rib eye roast then becomes a great prime rib dinner like our Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy. The ribs get frozen to use later in some of the most fall-apart tender and delicious braised beef ribs you can ever eat (recipe below). The ribs saved from two large roasts can easily feed 4-6 people.

Let's face it , prime rib ain't cheap, but I am! We always buy standing prime rib when it's on sale, always buy a roast that's larger than we need, and always plan for leftovers, like:

Prime Rib Beer and Bacon Chili

Boeuf au Jus French Dip Sandwich

Prime Rib Beer and Bacon Chili Dogs
or

Prime Rib Hash for Brunch

And of course you can always turn leftover prime rib or any roast beef into a terrific

Simple Beef Barley and Tomato Soup

For the braised ribs you will need:

• 4-5 lbs beef ribs 

Cut into individual ribs. Season the ribs with salt and pepper then dredge them in plain flour before browning them in some canola oil in a large frying pan. Work in small batches so as not to crowd the pan. This will make browning the ribs easier. Transfer the browned beef ribs to a large covered roasting pan, I use a large enamel covered turkey roaster. To the roasting pan add:

• 12 ounces Yellowbelly St. John’s Stout Beer (or other quality beer or red wine)
• 4 cups good beef stock. (If not using homemade, choose a good quality brand, low sodium stock)
• 4 slices crisp cooked, crumbled bacon
• 1/2 cup orange juice
• 1/2 whole nutmeg grated
• 1 tsp cracked black pepper
• 4 tbsp cup chopped fresh rosemary
• 2 tbsp fresh thyme
• 1/4 tsp ground cloves
• 3 cloves chopped garlic
• 1 small red onions, minced

Place the covered roaster in a 300 degree F oven for about 2 1/2 -3 hours or until the meat easily pulls away from the bone. In the last 1/2 hour of cooking time you can add

• 1 cup sliced fresh mushrooms (optional)

Once fully cooked remove the ribs from the roasting pan and skim the fat from the gravy/jus. I find that a gravy strainer (fat separator) works very well for this. Serve with mashed potatoes and steamed vegetables.

St. John's Stout Braised Beef Ribs

I don't know that there is a better comfort food than slow braised beef ribs with good mashed potatoes. These are a particular favorite of mine, taking inspiration from a great stew I created using a local microbrewery stout beer; St. John's Stout Stew.

I've used the same method and flavorful ingredients to create these perfect, tender, rich tasting, slow cooked ribs that create their own gravy as they slowly braise to unparalleled deliciousness. This will make an amazing weekend meal  to share with family and friends. If you prefer to use red wine instead of beer, that is also very delicious. Burgundy or Canernet Sauvingon work well.

You can use short ribs here but most often I use ribs trimmed from a prime rib roast. I find that when  cooking prime rib roast, the ribs are often wasted when the meat is carved or left behind on the plate as people generally concentrate on the succulent rib eye portion of the cut. I prefer to buy the roast whole and then easily separate the ribs from the rib eye portion. This is very easy to do with a sharp knife by following the natural structure of the meat. The rib eye roast then becomes a great prime rib dinner like our Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy. The ribs get frozen to use later in some of the most fall-apart tender and delicious braised beef ribs you can ever eat (recipe below). The ribs saved from two large roasts can easily feed 4-6 people.

Let's face it , prime rib ain't cheap, but I am! We always buy standing prime rib when it's on sale, always buy a roast that's larger than we need, and always plan for leftovers, like:

Prime Rib Beer and Bacon Chili

Boeuf au Jus French Dip Sandwich

Prime Rib Beer and Bacon Chili Dogs
or

Prime Rib Hash for Brunch

And of course you can always turn leftover prime rib or any roast beef into a terrific

Simple Beef Barley and Tomato Soup

For the braised ribs you will need:

• 4-5 lbs beef ribs 

Cut into individual ribs. Season the ribs with salt and pepper then dredge them in plain flour before browning them in some canola oil in a large frying pan. Work in small batches so as not to crowd the pan. This will make browning the ribs easier. Transfer the browned beef ribs to a large covered roasting pan, I use a large enamel covered turkey roaster. To the roasting pan add:

• 12 ounces Yellowbelly St. John’s Stout Beer (or other quality beer or red wine)
• 4 cups good beef stock. (If not using homemade, choose a good quality brand, low sodium stock)
• 4 slices crisp cooked, crumbled bacon
• 1/2 cup orange juice
• 1/2 whole nutmeg grated
• 1 tsp cracked black pepper
• 4 tbsp cup chopped fresh rosemary
• 2 tbsp fresh thyme
• 1/4 tsp ground cloves
• 3 cloves chopped garlic
• 1 small red onions, minced

Place the covered roaster in a 300 degree F oven for about 2 1/2 -3 hours or until the meat easily pulls away from the bone. In the last 1/2 hour of cooking time you can add

• 1 cup sliced fresh mushrooms (optional)

Once fully cooked remove the ribs from the roasting pan and skim the fat from the gravy/jus. I find that a gravy strainer (fat separator) works very well for this. Serve with mashed potatoes and steamed vegetables.

reade more... Résuméabuiyad

The Unblogged Files: April 2013

Here's my Unblogged Files for April! I can't believe it's May already!

This month: super busy. Schnitz chips. Lots of.

Schnitz chips

I baked a batch of incredible banana chocolate and peanut butter muffins, recipe from Mad about Muffins, via Panda & Cakes. These were so good! They're super-moist and decadent, containing mashed banana, melted chocolate and peanut butter in the batter, as well as chocolate chips and a creamy peanut butter centre. I've been meaning to make these ever since I read the original blog post, and am so glad I finally did!

Banana chocolate and peanut butter muffins

I had a great time at Shellie's Retro Party, celebrating Shellie's, April's and hubby's birthdays. My contribution to the party was some old fashioned cocktails, and there was so much delicious retro food!

Retro Party

I took my cousin to the launch of Circa's Pop-Up Yakitori Bar on a Friday night. It was sooo crowded in there and we didn't get to try many of the nibbles going around (although I did enjoy the sticky pork belly and mango bao that I tried!) However, after the event, we popped into Acland Street Cantina for some snacks and were really impressed! We had some baja fish tacos and they were super delish! (Later in the month, I was lucky enough to win a $95 voucher to Acland Street Cantina in a Twitter competition, so I'm looking forward to going back soon!)

Baja Fish Tacos - $14

I made this salmon pastry one weekend for lunch and was surprised by how nice it was! I just put a piece of salmon on a sheet of puff pastry, and topped it with a mixture of feta and a bunch of chopped, cooked bok choy. I wrapped the lot up and baked it for 20 mins at 200C. Bam!

Salmon feta pastry

I made Ottolenghi's baby spinach and date salad to accompany a steak for a light dinner. The recipe is in the book Jerusalem (or just google it, loads of people have republished the recipe verbatim). It's so very good. I knew I was onto a winner when the first step was "fry almonds and pita bread in butter". Yum!

Rare steak, Ottolenghi's baby spinach and date salad

I had a great lunch at Koko Yee on Lonsdale street (it's the new, revamped version of Es Teler 77). I loved the deep fried chicken smothered in chilli sauce, and my friend enjoyed the deep-fried beef balls.

Lunch at Koko Yee

This beauty is the Greenslade, from Beatrix. Buttermilk-fried chicken, mashed potato, gravy, onion rings and coleslaw on ciabatta. Incredible!

The Greenslade

We visited the new Dumpling King on Glenferrie road for a quick dinner on a cold weeknight. A taste of Box Hill in Hawthorn - definitely a level above the other Chinese restaurants in the area!

Dumplings!

I treated myself to brekky at Porgie and Mr Jones one weekday morning. Totes love the table - so very instagrammable!

Chocolate croissant, cappuccino at Porgie & Mr Jones

For a weekend baking project, we had a go making passionfruit macarons (from the Adriano Zumbo packet). The flavour was okay but not fantastic (they tasted a little fake), but the instructions were very easy to follow, and we were able to get some very pretty results!

Macaron making kit

Passionfruit Macarons

And the last day of the month was my birthday! Woo-hoo! On the Saturday before my birthday, we had a gigantic chilli fest at Dainty Sichuan, then drinks at New Gold Mountain. We had a great time! Totally loved the espresso martinis, and even though it was table-service, the staff were really good about letting us all pay separately.

Cocktails: espresso martinis; "calva dose"; "Italian leather"

They also do a "dessert degustation" which is pretty awesome: you get five mini cakes (from The Premises in Kensington) and two cocktails for $50. There were hazelnut and chocolate brownies, a pistachio and lemon syrup cake, a vegan chocolate cupcake and a lemon cake with passionfruit icing.

Dessert degustation - $50 for the platter plus 2 cocktails

And on my actual birthday...

I had coffee at Coffeehead with my family...

Double espresso with Green Cauldron beans by gun-barista Alan Chan

 ...then mee swa birthday noodles and sashimi at home...

Mee Swa

Sashimi!

... a fab spa treatment at East Day Spa...

East Day Spa

...and dinner at Spice Temple! Their deep-fried chicken wings with heaven facing chillies are The Best!

Deep-fried chicken wings with heaven-facing chillies

And that was April! May's going to be really, really busy. I'm actually starting a new job next week, which I'm really excited about, and then we're off to Germany for a holiday! I'm looking forward to German cakes, bread and sausages; watching Law & Order: SVU dubbed in German; and taking advantage of their super-fast internet! Yay!

Here's my Unblogged Files for April! I can't believe it's May already!

This month: super busy. Schnitz chips. Lots of.

Schnitz chips

I baked a batch of incredible banana chocolate and peanut butter muffins, recipe from Mad about Muffins, via Panda & Cakes. These were so good! They're super-moist and decadent, containing mashed banana, melted chocolate and peanut butter in the batter, as well as chocolate chips and a creamy peanut butter centre. I've been meaning to make these ever since I read the original blog post, and am so glad I finally did!

Banana chocolate and peanut butter muffins

I had a great time at Shellie's Retro Party, celebrating Shellie's, April's and hubby's birthdays. My contribution to the party was some old fashioned cocktails, and there was so much delicious retro food!

Retro Party

I took my cousin to the launch of Circa's Pop-Up Yakitori Bar on a Friday night. It was sooo crowded in there and we didn't get to try many of the nibbles going around (although I did enjoy the sticky pork belly and mango bao that I tried!) However, after the event, we popped into Acland Street Cantina for some snacks and were really impressed! We had some baja fish tacos and they were super delish! (Later in the month, I was lucky enough to win a $95 voucher to Acland Street Cantina in a Twitter competition, so I'm looking forward to going back soon!)

Baja Fish Tacos - $14

I made this salmon pastry one weekend for lunch and was surprised by how nice it was! I just put a piece of salmon on a sheet of puff pastry, and topped it with a mixture of feta and a bunch of chopped, cooked bok choy. I wrapped the lot up and baked it for 20 mins at 200C. Bam!

Salmon feta pastry

I made Ottolenghi's baby spinach and date salad to accompany a steak for a light dinner. The recipe is in the book Jerusalem (or just google it, loads of people have republished the recipe verbatim). It's so very good. I knew I was onto a winner when the first step was "fry almonds and pita bread in butter". Yum!

Rare steak, Ottolenghi's baby spinach and date salad

I had a great lunch at Koko Yee on Lonsdale street (it's the new, revamped version of Es Teler 77). I loved the deep fried chicken smothered in chilli sauce, and my friend enjoyed the deep-fried beef balls.

Lunch at Koko Yee

This beauty is the Greenslade, from Beatrix. Buttermilk-fried chicken, mashed potato, gravy, onion rings and coleslaw on ciabatta. Incredible!

The Greenslade

We visited the new Dumpling King on Glenferrie road for a quick dinner on a cold weeknight. A taste of Box Hill in Hawthorn - definitely a level above the other Chinese restaurants in the area!

Dumplings!

I treated myself to brekky at Porgie and Mr Jones one weekday morning. Totes love the table - so very instagrammable!

Chocolate croissant, cappuccino at Porgie & Mr Jones

For a weekend baking project, we had a go making passionfruit macarons (from the Adriano Zumbo packet). The flavour was okay but not fantastic (they tasted a little fake), but the instructions were very easy to follow, and we were able to get some very pretty results!

Macaron making kit

Passionfruit Macarons

And the last day of the month was my birthday! Woo-hoo! On the Saturday before my birthday, we had a gigantic chilli fest at Dainty Sichuan, then drinks at New Gold Mountain. We had a great time! Totally loved the espresso martinis, and even though it was table-service, the staff were really good about letting us all pay separately.

Cocktails: espresso martinis; "calva dose"; "Italian leather"

They also do a "dessert degustation" which is pretty awesome: you get five mini cakes (from The Premises in Kensington) and two cocktails for $50. There were hazelnut and chocolate brownies, a pistachio and lemon syrup cake, a vegan chocolate cupcake and a lemon cake with passionfruit icing.

Dessert degustation - $50 for the platter plus 2 cocktails

And on my actual birthday...

I had coffee at Coffeehead with my family...

Double espresso with Green Cauldron beans by gun-barista Alan Chan

 ...then mee swa birthday noodles and sashimi at home...

Mee Swa

Sashimi!

... a fab spa treatment at East Day Spa...

East Day Spa

...and dinner at Spice Temple! Their deep-fried chicken wings with heaven facing chillies are The Best!

Deep-fried chicken wings with heaven-facing chillies

And that was April! May's going to be really, really busy. I'm actually starting a new job next week, which I'm really excited about, and then we're off to Germany for a holiday! I'm looking forward to German cakes, bread and sausages; watching Law & Order: SVU dubbed in German; and taking advantage of their super-fast internet! Yay!

reade more... Résuméabuiyad

Gearhart's chocolate giveaway!

It's no secret that I love chocolate. I love chocolate bars, chocolate flavored ice cream (and gelato, water ice and other frozen treats), chocolate covered raisins and just about anything else that doesn't include nuts. That's why I'm excited to let you know that I've partnered with Gearhart's Chocolate for a fabulous giveaway at the end of this post.

Tim Gearhart, Gearhart's master chocolatier, trained at the prestigious Culinary Institute of America and owns and operates two storefronts in Virginia. Gearhart's chocolate uses the finest Criollo Cacao from Venezuela, other top-quality ingredients and infuses it with local butters and cream to handcraft each individual chocolate creation. Their work has been featured on several print publications and on The Today Show. Take a look at the attention to detail in each chocolate - each piece truly is a work of art.

I recently tried 8 of Gearhart's premium line of chocolates, including (pictured clockwise from upper left corner): Kauai, Brown Butter Caramel, Michigan Cherry, Vanilla Bean Brulee, Criolla, Earl Grey, Pistachio Toffee Orange and Maya.

My husband loved the Earl Grey for its bittersweet ganache infused with Earl Grey tea. The ganache is then covered with a dark chocolate exterior and decorated with its signature gold, chocolate and white stripes.

I had a hard time choosing a favorite. I loved the Michigan Cherry for its semi-sweet chocolate interior that had a hint of cherry liquor and garnished with a dried Michigan cherry. My other favorite was the Vanilla Bean Brulee, which basically was a decadent creme brulee in chocolate form.


If you are a chocolate lover like I am, then I hope you'll hop over to the Gearhart's Chocolate website and order some for yourself.  Their chocolates would make a fantastic gift for any occasion, like birthdays, anniversaries, promotions and other celebrations.

And now for the giveaway!  One (1) winner will receive a mailed gift certificate that is redeemable towards a 16 piece assortment from Gearhart's Chocolate (value of $30). Enter by submitting your information via the Rafflecopter widget below. The widget might take a little bit of time to load, so please be patient.

a Rafflecopter giveaway
Rules:

• Giveaway runs from May 1 (at midnight) through May 8th (at midnight); no late entries will be accepted
• Entries are only taken via the Rafflecopter widget (no exceptions)
• No purchase necessary to win
• Giveaway is valid in the United States only (sorry, no U.S. territories or international readers)
• Winner will be contacted via email
• If the winner does not respond and provide a postal address after 48 hours, a new winner will be chosen
• Gift certificate cannot be redeemed for cash or other items
• Winner may incur shipping costs if residing outside the central Virginia area

And of course, some lovely disclaimers from yours truly:

• I was not compensated or provided samples of chocolates for publishing this post (I purchased an 8-assortment box at my own expense)
• Gift certificate is available courtesy of Gearhart's Chocolates
• All opinions and statements above are 100% my own

Good luck!

It's no secret that I love chocolate. I love chocolate bars, chocolate flavored ice cream (and gelato, water ice and other frozen treats), chocolate covered raisins and just about anything else that doesn't include nuts. That's why I'm excited to let you know that I've partnered with Gearhart's Chocolate for a fabulous giveaway at the end of this post.

Tim Gearhart, Gearhart's master chocolatier, trained at the prestigious Culinary Institute of America and owns and operates two storefronts in Virginia. Gearhart's chocolate uses the finest Criollo Cacao from Venezuela, other top-quality ingredients and infuses it with local butters and cream to handcraft each individual chocolate creation. Their work has been featured on several print publications and on The Today Show. Take a look at the attention to detail in each chocolate - each piece truly is a work of art.

I recently tried 8 of Gearhart's premium line of chocolates, including (pictured clockwise from upper left corner): Kauai, Brown Butter Caramel, Michigan Cherry, Vanilla Bean Brulee, Criolla, Earl Grey, Pistachio Toffee Orange and Maya.

My husband loved the Earl Grey for its bittersweet ganache infused with Earl Grey tea. The ganache is then covered with a dark chocolate exterior and decorated with its signature gold, chocolate and white stripes.

I had a hard time choosing a favorite. I loved the Michigan Cherry for its semi-sweet chocolate interior that had a hint of cherry liquor and garnished with a dried Michigan cherry. My other favorite was the Vanilla Bean Brulee, which basically was a decadent creme brulee in chocolate form.


If you are a chocolate lover like I am, then I hope you'll hop over to the Gearhart's Chocolate website and order some for yourself.  Their chocolates would make a fantastic gift for any occasion, like birthdays, anniversaries, promotions and other celebrations.

And now for the giveaway!  One (1) winner will receive a mailed gift certificate that is redeemable towards a 16 piece assortment from Gearhart's Chocolate (value of $30). Enter by submitting your information via the Rafflecopter widget below. The widget might take a little bit of time to load, so please be patient.

a Rafflecopter giveaway
Rules:

• Giveaway runs from May 1 (at midnight) through May 8th (at midnight); no late entries will be accepted
• Entries are only taken via the Rafflecopter widget (no exceptions)
• No purchase necessary to win
• Giveaway is valid in the United States only (sorry, no U.S. territories or international readers)
• Winner will be contacted via email
• If the winner does not respond and provide a postal address after 48 hours, a new winner will be chosen
• Gift certificate cannot be redeemed for cash or other items
• Winner may incur shipping costs if residing outside the central Virginia area

And of course, some lovely disclaimers from yours truly:

• I was not compensated or provided samples of chocolates for publishing this post (I purchased an 8-assortment box at my own expense)
• Gift certificate is available courtesy of Gearhart's Chocolates
• All opinions and statements above are 100% my own

Good luck!

reade more... Résuméabuiyad

My #1 Tip for Rolling Cookie Dough

DO NOT FEAR THE FLOUR!!!

Yep.  That's all there is to it. 

Flour your rolling surface, rolling pin, cookie cutters.  Heck, before I start rolling, I even dust my cookie dough with a little flour.  If your dough starts sticking to your rolling surface, throw on a little more flour.

I PROMISE this will not make your cookies dry.  I've made thousands and thousands of cut-out cookies this way using this cookie recipe.  If I'm using a chocolate cut-out recipe like the Chocolate-Hazelnut cookies in the book, I use a combination of flour and cocoa powder.

So, don't worry about rolling between layers of wax paper, or rolling in sticky powdered sugar.  Flour away!

Works for me!

---

DO NOT FEAR THE FLOUR!!!

Yep.  That's all there is to it. 

Flour your rolling surface, rolling pin, cookie cutters.  Heck, before I start rolling, I even dust my cookie dough with a little flour.  If your dough starts sticking to your rolling surface, throw on a little more flour.

I PROMISE this will not make your cookies dry.  I've made thousands and thousands of cut-out cookies this way using this cookie recipe.  If I'm using a chocolate cut-out recipe like the Chocolate-Hazelnut cookies in the book, I use a combination of flour and cocoa powder.

So, don't worry about rolling between layers of wax paper, or rolling in sticky powdered sugar.  Flour away!

Works for me!

---

reade more... Résuméabuiyad

May Blogging Challenge

I've mentioned this before, and I know I'm not alone - once you get out of the habit of blogging, finding your rhythm again is HARD! 

But I'm committed to blogging.  After all, some of my very best friends live in the computer.  :-)

When I saw April's blogging challenge for the month of May - I knew I had to jump in and play along.  I hope to get my bloggy mojo back, and make a few new friends along the way!

I've mentioned this before, and I know I'm not alone - once you get out of the habit of blogging, finding your rhythm again is HARD! 

But I'm committed to blogging.  After all, some of my very best friends live in the computer.  :-)

When I saw April's blogging challenge for the month of May - I knew I had to jump in and play along.  I hope to get my bloggy mojo back, and make a few new friends along the way!

reade more... Résuméabuiyad

Red Pepper Sauce over Chicken

     This has been a lazy week for me.  I've had time to relax, catch up on some reading, and find some new recipes.  I've done a lot of cooking and have really enjoyed some time just chilling.  I have even been making more relaxed, simple dinner this week.  Last night we had chicken with red pepper sauce.

    I put some simple seasonings on the chicken breast and sauteed it in a pan.  The red pepper sauce is made from a combination of red peppers, seasonings, white wine, and chicken broth.  The color really pops against the chicken.  The sauce is slightly spicy and a little bit sweet.  It's delicious and perfect with a side of vegetables.

Red Pepper Sauce over Chicken  (adapted from Tasty Trials)
2 T. olive oil, divided
3 c. chopped assorted red peppers (I used 2 red bell peppers and 2 red poblano peppers)
2 T. chopped shallot
2 garlic cloves, minced
1 t. cumin
1/2 t. red pepper
1/2 t. black pepper
1/2 t. salt
2/3 c. chicken broth
1/4 c. dry white wine
1 lb. chicken breasts
1 t. paprika
1 t. salt
1 t. black pepper
1 t. oregano

1.  Heat 1 tablespoon of olive oil in a saucepan over medium heat.  Saute the shallots for 2-3 minutes.  Add in the garlic and saute for an additional 30 seconds.

2.  Add in the chopped peppers and saute for 5 minutes.  Stir in the spices, chicken broth, and white wine.  Bring to a simmer and cook for 15 minutes.

3.  Meanwhile, sprinkle the chicken breasts with paprika, salt, pepper, and oregano.  Heat the remaining olive oil in a skillet over medium heat.

4.  Cook the chicken breasts for 5-7 minutes per side or until they are cooked through.

5.  Pour the cooked pepper mixture into a food processor and process until almost smooth.

6.  Place the chicken on a plate and spoon red pepper sauce over top.

     This has been a lazy week for me.  I've had time to relax, catch up on some reading, and find some new recipes.  I've done a lot of cooking and have really enjoyed some time just chilling.  I have even been making more relaxed, simple dinner this week.  Last night we had chicken with red pepper sauce.

    I put some simple seasonings on the chicken breast and sauteed it in a pan.  The red pepper sauce is made from a combination of red peppers, seasonings, white wine, and chicken broth.  The color really pops against the chicken.  The sauce is slightly spicy and a little bit sweet.  It's delicious and perfect with a side of vegetables.

Red Pepper Sauce over Chicken  (adapted from Tasty Trials)
2 T. olive oil, divided
3 c. chopped assorted red peppers (I used 2 red bell peppers and 2 red poblano peppers)
2 T. chopped shallot
2 garlic cloves, minced
1 t. cumin
1/2 t. red pepper
1/2 t. black pepper
1/2 t. salt
2/3 c. chicken broth
1/4 c. dry white wine
1 lb. chicken breasts
1 t. paprika
1 t. salt
1 t. black pepper
1 t. oregano

1.  Heat 1 tablespoon of olive oil in a saucepan over medium heat.  Saute the shallots for 2-3 minutes.  Add in the garlic and saute for an additional 30 seconds.

2.  Add in the chopped peppers and saute for 5 minutes.  Stir in the spices, chicken broth, and white wine.  Bring to a simmer and cook for 15 minutes.

3.  Meanwhile, sprinkle the chicken breasts with paprika, salt, pepper, and oregano.  Heat the remaining olive oil in a skillet over medium heat.

4.  Cook the chicken breasts for 5-7 minutes per side or until they are cooked through.

5.  Pour the cooked pepper mixture into a food processor and process until almost smooth.

6.  Place the chicken on a plate and spoon red pepper sauce over top.

reade more... Résuméabuiyad

Cheesy Italian Bread Sticks in Just 30 Minutes

CLICK FOR RECIPE

We are pizza eating machines at our house! Pizza, bread sticks and marinara sauce pretty much will make us all happy any day of the week. Take out is not my idea of happiness, so I have been working on this incredible dough. You can have pizza and bread sticks in just 30 minutes with this fabulous recipe.

So, how do you make bread sticks that go from prep to plate in just 30 minutes? Check out our new article on Parade Magazine.
Continue Reading »

CLICK FOR RECIPE

We are pizza eating machines at our house! Pizza, bread sticks and marinara sauce pretty much will make us all happy any day of the week. Take out is not my idea of happiness, so I have been working on this incredible dough. You can have pizza and bread sticks in just 30 minutes with this fabulous recipe.

So, how do you make bread sticks that go from prep to plate in just 30 minutes? Check out our new article on Parade Magazine.
Continue Reading »

reade more... Résuméabuiyad