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.

Impossible Cheeseburger Pie

                                                                                                           

1lb ground turkey
1envelope dry onion mix
1 c shredded cheddar cheese
1/2 c Pioneer baking mix
1 c milk
2 eggs

Preheat oven to 400 degrees. Spray 9-inch pie plate with cooking spray.
In 10-inch skillet, cook turkey and onion soup mix over medium heat 8-10 minutes, stirring occasionally, until turkey is brown, drain. Spread in pie plate and sprinkle with cheese. You can add sliced tomatoes.
In small bowl, mix remaining ingredients with fork or wire wisk until well blended. Pour in pie plate.
Bake 25 minutes or until a knife inserted in center comes out clean.

ORANGE FLUFF

                                                                                                                             

 

 

 

 

 

 

 

1 (16 ounce) cottage cheese
1 (6 ounce) package orange gelatin
1 (16 ounce) crushed pineapple
1 (4 ounce) Cool Whip
½ cup chopped pecans

Add dry gelatin to cottage cheese and stir. Add fruit; fold in Cool Whip. Stir nuts into mixture or sprinkle them over the top of salad. Serve immediately.

White Wine Lemon Butter Shrimp

                                                                                                               

1 bag frozen cooked cleaned shrimp tail on 26-30 count

2 T butter

1 onion, diced

1 t garlic, minced

2 T olive oil

½ c lemon juice

½ c white wine

1 T dried or fresh parsley added at end of cooking

Sauté onion and garlic in olive oil and butter until both are tender. Add the white wine and lemon juice, reduce to half. Add the shrimp, tail on, simmer 5 minutes, covered. Add parsley. I serve over basmati rice!! Yum!! This is my daughter Gina’s recipe!!