Roasted French Style Boneless Beef Short Ribs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 26:3-4

    [3] You keep him in perfect peace

        whose mind is stayed on you,

        because he trusts in you. 

    [4] Trust in the LORD forever,

        for the LORD GOD is an everlasting rock.

2 lbs Boneless Beef Short Ribs (Costco) season beef with coarse salt and coarse black pepper set aside to come to room temp

1/8 c olive oil

4 large carrots, 2 inch cuts

1 Leeks, chopped 

2 cloves Garlic

1 stalk Celery 

1 c Beef broth (or more)

1/2 c Cotes Du Rhone (French red wine)

1 t Thyme (I used dried)

1 t Rosemary (I used dried)

1 T Butter

Salt and pepper to taste

Using a large Dutch oven, sear seasoned meat in oil until seared and slightly crusted 

Add veggies and seasoning except carrots

Sauté until tender

Add wine, sauté 3 minutes 

Add seared meat and butter 

Add broth, add water if necessary to just be even with the beef

Place carrots around the edge 

Cover

Cook 2 hr and 15 minutes in a preheated 350 degree over

Remove carrots and beef

Make gravy

Gravy

Pan drippings 

1/8 c Flour

1/2 c Cotes Du Rhone (French red wine)

Re-season if necessary ( I had to add more salt, pepper and sugar for my desired taste)

Stir until flour is absorbed 

Add beef and carrots back for serving

Serve with garlic mashed potatoes 

DIY Full Fat Ricotta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 13:24

    [24] 

    Whoever spares the rod hates his son,

        but he who loves him is diligent to discipline him.

Line a colander with cheese cloth and place in large bowl

Set aside

Use non reactive pot and utensils 

8 c cold whole pasteurized milk (not ultra pasteurized)

3 T (or more if necessary for curdling) white vinegar  

Salt according to your preference (I used 1/2 t)

Over medium low heat bring milk to 185 degrees, stirring constantly

This takes about 20 minutes 

Add vinegar, lightly stir, reduce heat to simmer 

Curds should form immediately 

Simmer 1 minute 

Remove from heat

Salt

Cover

Let sit 20 minutes 

Use slotted spoon to remove most of the curds

Carefully pour liquid into cheese cloth covered colander 

Lift up cheese cloth

Carefully drain liquid from bowl

Add curds back to cheesecloth 

Replace cheese cloth in colander and drain an additional 10 min

Remove ricotta to bowl with lid and refrigerate 

Use within 3 days for maximum flavor

You will make the best Lasagna or Rigatoni ever!!

Skillet Walnut Apple Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Isaiah 2:22

    [22] Stop regarding man

        in whose nostrils is breath,

        for of what account is he?

Fruit

2 T butter

7-8 apples, peeled and sliced 1/4 inch 

3 T packed light brown sugar

1 T fresh squeezed lemon juice

1 T AP flour

1&1/2 t ground cinnamon

1/4 t ground allspice

1/4 t ground nutmeg

1/4 c water

1 c chopped toasted walnuts

Cake Topping

6 T butter, melted

1 c granulated sugar

1 c buttermilk

2 t pure vanilla extract

1&3/4 c AP flour (spooned & leveled)

2 t baking powder

1/2 t salt

1 T granulated sugar + 1/2 t cinnamon, for sprinkling

9 or 10 inch butter greased cast iron skillet 

Preheat oven to 350°F 

Melt 2 T of butter in skillet

Add the apple slices, brown sugar, lemon juice, flour, and spices

Add water

Cook on low, stirring, for 3-5 minutes, or until the apples are coated and begin to soften

Add toasted walnuts

Make the topping: 

Whisk the melted butter and sugar together in a medium bowl

Add the buttermilk, vanilla, flour, baking powder, and salt, and whisk until combined fairly smooth

Spoon dollops over apples 

Spread the batter over the apples

Sprinkle cinnamon-sugar evenly over the top

Using a whisk gently swirl the topping as best you can

Bake on the center rack for 50 minutes or until the topping is golden 

Spoon serving in bowl, drizzle caramel over top and add vanilla ice cream

Creamy Baked Jalapeño Mac and Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 45:12

    [12] I made the earth

        and created man on it;

    it was my hands that stretched out the heavens,

        and I commanded all their host.

1/2 box bronze cut cavatappi pasta, cook al dente (around 8 minutes) 

1 t chicken base seasoning 

Water to cover

Cook drain set aside

Cheese blend

8 oz cheddar blend

8 oz mozzarella 

4 oz Gouda 

8 oz Italian cheese blend

Reserve 1/4 of the blend for top

Mix set aside

Liquid blend

2 oz spreadable cream cheese 

1/8 in thick chunk of Velveeta 

1 can evaporated milk

1/2 c half and half 

Seasoning blend

1 t salt

1/2 t onion powder 

1/2 t dry mustard 

1/2 t white pepper 

1/2 t smoked dried pepper blend

1/2 t Aleppo pepper

Cooking 

2 T butter

1 diced Jalapeño 

Melt butter and sauté Jalapeño 

Add seasoning blend

Add liquid blend 

Add cheese blend

Simmer until fully melted and slightly thickened 

Toss in pasta

Top with the set aside cheese

Bake 350 for 20 minutes 

Toast top under broiler

Serve

Cheater Lemon Pepper Wings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 61:1-2

    [1] The Spirit of the Lord GOD is upon me,

        because the LORD has anointed me

    to bring good news to the poor;

        he has sent me to bind up the brokenhearted,

    to proclaim liberty to the captives,

        and the opening of the prison to those who are bound; 

    [2] to proclaim the year of the LORD’s favor,

        and the day of vengeance of our God;

        to comfort all who mourn;

Sometimes you just don't want to break down raw wings and do them from scratch. This is an easy, fast and delicious way to get them to your gang!

Your desired amount(I used 20 plain fried 

from Publix deli) 

3/4 stick butter

2 t lemon pepper seasoning 

Melt butter in microwave 

Add lemon pepper seasoning 

Stir well 

Place flats and drums on a foil covered low side pan

Drizzle butter/seasoning over chicken 

Air fry 10-12 minutes 

Serve