Ensalada Mixta

                                                                                                                                              

This salad would be good with any grilled meat or fish added!!

1 head of Romaine lettuce

2 tomatoes cut into 8 pieces

1 cucumbers, peeled and sliced

1/2 cup green olives, stuffed with anchovies

1 can (approximately 15 oz.) white asparagus

1 red or yellow pepper, sliced in long thin strips

1/4-1/2 yellow or red onion, sliced thin

•1 carrot, grated

2 hardboiled eggs, peeled and cut into quarters

1/2 c Zesty Italian dressing

salt to taste

Optional:

1 15 oz. can baby corn, drained

1 15 oz. can artichoke hearts, drained

Hard boil the eggs. Allow to cool in cold water. Then, peel and cut into quarters, or slice in thick slices.

Cut the lettuce head in half. Rinse the lettuce under cold water and allow to drain. While lettuce is draining, cut the tomatoes. Peel and slice cucumbers and slice the red peppers. Grate the carrot.

Open the cans of the other ingredients and drain each one.

Break up the lettuce into small pieces for a salad. Make a bed of lettuce on a large platter. On top of the bed, place the tomatoes, cucumbers, onions, peppers and carrots. Place the egg slices, asparagus, olives and baby corn ears and artichoke hearts on top.

Dress with Zesty Italian dressing and sprinkle with salt to taste.

Carrot Raisin Salad(Chick-Fil-A)

                                                                                                                                   

4 cups finely shredded carrots

1 can (20 oz.) crushed pineapple, with juice

1 cup raisins

3/4 cup mayonnaise

1 tbsp. sugar

1/2 tbsp. fresh lemon juice

Chill all ingredients except sugar at least 30 minutes. Dissolve the sugar in the pineapple, combine everything gently in a large bowl. May be refrigerated up to 72 hours. Serves 8.

**NOTE: Fresh carrots are the secret, according to Chick-Fil-A.

Gina's Braised Beef Short Ribs

                                                                                                                                          

Boneless beef short ribs (6 pack from Costco)

Dry red wine (cabernet sauvignon-Tormenta Chilean Red wine)

Beef stock

Worcestershire sauce

Bay leaf

White pepper

Crushed red pepper

Onion

Carrots

Tomato paste

Pat beef dry with a paper towel and then salt and pepper the beef. Lightly flour and shake off excess flour. Pour small amount of veg oil in Dutch oven and get the oil hot. Sear the short ribs well on both sides (about six minutes, then flip to other side for six minutes). Remove meat from pan. Add one onion and a handful of chopped carrot and salt a bit. Cook until soft and yummy. Add a squirt or two of tomato paste, white pepper, crushed red pepper flakes, bay leaf, and big dash of Worcestershire. Add half a bottle of red wine and about two cups of beef stock. Cook until liquid reduces by about half. Add short ribs back to the liquid (should almost cover the meat) and cook in oven with lid on at 350 for about 2&1/2 hours. You can add carrots, mushrooms and potatoes for the last half hour to round the meal out. Yum!

Gi Gi's Inspired Wine Braised Boneless Beef Short Ribs

                                                                                                                                                  

8 boneless Beef Short Ribs

Kosher Salt to taste

White pepper to taste

1/4 cup Flour

6 pieces Pancetta, Diced

2 T Olive Oil

1 Onion, Diced

1 t garlic, minced

small pgk. mushrooms, sliced

3 ribs of celery, diced

2 c White Wine

2 c Chicken Broth (enough to Cover Ribs)

1T Thyme

1T Rosemary

Salt and pepper ribs, then dredge in flour. Set aside. In a large Dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium. Add onions, mushrooms and celery to pan and cook for 2 minutes. Add minced garlic, cook 1 minute. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Put on the lid and place into the oven. Cook at 350 for 2 hours, reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender. Remove pan from oven and allow ribs to sit for at least 20 minutes, lid on, before serving.

Chiles Rellenos Casserole

                                                                                                                              

1 lb. ground turkey

1 tsp. ground cumin

1 1/2 tsp. oregano leaves

1/2 cup water

2 Tbs. Chili powder

salt to taste

1 onion, finely chopped

2 Tbs. olive oil

2 cloves garlic, minced

1 small can of diced green chilies drained

2 roasted poblano peppers, chopped

1 lb. Monterey Jack cheese, shredded

1/2 lb. of mild cheddar cheese, shredded

4 eggs

1 1/2 cups of milk

1/4 cup flour

Pam spray

9 x 13 baking dish

Directions:

In olive oil, sauté onion until golden brown. Add garlic and peppers and sauté an additional 4 minutes. Set aside in a bowl. Brown the turkey in the same pan and salt to taste. Add the water, cumin, oregano, and chili powder and stir till well mixed. When turkey is almost done add the onion, garlic mixture and mix all ingredients well. Coat the baking dish with Pam spray. Now layer the green chilies on the bottom of dish then the cheese and then the turkey. Repeat these layers one more time. Finish with cheese on top. In a medium size bowl mix the eggs and milk with a whisk. Add the flour a little at a time to avoid lumps. Pour the egg mixture over the chile, turkey and cheese. Bake in a 325 degree oven for 35 to 40 minutes.

This Mexican casserole recipe is delicious topped with guacamole and salsa.