FALL-OFF-THE-BONE SLOW COOKED ASIAN SHORT RIBS

Ever since I have been in self-isolation due to COVID-19 I have been cooking up a storm. Yesterday, Adam and I decided to try to make some Asian style beef short ribs in the Le Creuset his parents got us for Christmas and they turned out even better than imagined! Adam said I can definitely make this again! The best part, everything goes into one pot and you just have to let it sit on low. It’s so easy!

INGREDIENTS:

 Serves 2 People

-Short Ribs-
3 LBS of Beef Short Ribs - bone-in, cut crosswise into 2” pieces
1/2 a CUP of reduced-sodium soya sauce
1/2 a CUP beef broth
1/4 CUP of brown sugar
3 Garlic cloves (minced)
1 TBSP Ginger (freshly grated)
1 TSP of Sesame Oil
1 TSP of Crushed Red Chili Pepper flakes (optional)
2 TBSP of Corn Starch
1/4 CUP of Water
Sesame Seeds for garnish
Fresh parsley (chopped finely) for garnish

-Sides-
Sticky Rice

DIRECTIONS:

In a large bowl, combine soya sauce, beef broth, brown sugar, minced garlic, freshly grated ginger, sesame oil, and chili flakes (optional) in a large bowl. Wisk until well incorporated.

Place short ribs (bone down) in Le Creuset and add in the soya sauce mixture. With Le Creuset’s you will need to give each piece of meat a little space, in other words, don’t pack them in too tight. Make sure meat is well coated with sauce - there should be a pool but not necessarily completely submerged.

Cover and bring to a boil on medium before lower temperature to low and allowing to cook on low heat for 5-6 hours.

30 minutes before the meat reaches the end of its cooking time, in a separate small bowl mix cornstarch with 1/4 cup of water and whisk until fully incorporated. Add the cornstarch mixture to the Le Creuset and stir well. Allow meat to cook for the remaining 30 minutes or until the sauce has thickened.

After, start to preparing/cook your sticky rice!

Once meat is finished cooking, garnish with sesame seeds and freshly chopped parsley and serve immediately over sticky rice.

Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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BAKED ITALIAN KETO MEATBALLS!

My mom and I have been on the keto diet for over a year and we are always looking for new keto-friendly recipes to fit our keto-lifestyle. About a month or two ago my mom found this old ‘baked Italian meatball’ recipe on the internet and we decided to give it try, with a couple of our own keto-friendly twists of course. That evening when we sat down to dinner we could not believe how juicy and delicious the meatballs were, and the sauce - a little spicy but so flavorful. For the next three weeks straight we started a Meatball Monday tradition because we honestly couldn’t get enough! My mom and I love this recipe so much we figured It wasn’t fair for us to keep it all to ourselves, so here it is my keto loving friends! I’ve written it out so you can enjoy it too!

Buon Appetito!

INGREDIENTS:

-Meatballs-
1 lbs of medium (15-20% fat) ground beef
2 Italian pork sausages - casing removed and chopped
1 cup of Parmesan - grated
1.5 cloves of garlic - minced
1 cup crushed pork rinds
1 Egg
2 tbsp of fresh, chopped Italian parsley
Salt and Pepper

-Sauce-
3 tbsp of olive oil
1 small sweet onion - chopped finely
2 cloves of garlic - minced
1/2 tsp of oregano
2 tbsp of fresh basil, chopped roughly
1-2 dashes of hot chili flakes (if desired)
1 - 800g (28oz) can of peeled tomatoes (Roma / San Marzano)
Salt and Pepper to Taste

-Toppings-
Fresh Parsley
Parmesan Cheese

-Extras-
Baguette

DIRECTIONS:

Mix all meatball ingredients in a large bowl and form 7-8 large meatballs. Place meatballs on a tray covered in parchment paper and store in a cool place.

In a deep skillet or dutch oven, add olive oil and let it heat up on low/medium heat.

Once hot add onion to skillet and let sweat 3-5 minutes. Add garlic and continue to let simmer stirring occasionally.

Once onion and garlic is translucent add in your spices and continue to cook 1-2 minutes.

Add in the canned tomatoes and chop up any large tomato bits. Mix thoroughly before covering and allowing to simmer at a low temperature for 30 minutes, stirring periodically.

After 30 minutes of simmering pre-heat oven to 350F.

Place meatballs in the skillet or dutch oven on top of the simmering sauce. Sprinkle with a little more Parmesan cheese and add in fresh thyme.

Bake (no lid if you are using a dutch oven) for approximately 20-25 minutes turning meatballs over half way.

Sprinkle with remaining Parmesan cheese and serve immediately.

Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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FOOTBALL PEPPERONI PIZZA PIES

Now that's a real pizza pie. Note that I only did this with pie crust because that's what I had in the fridge. They tasted great but personally as a pizza connoisseur I would have preferred to use pizza dough! I just like that texture better but that's just me. They still taste great it just depends on what you like. You do you! Anyways for Superbowl 50 I would totally add these to my menu. They are easy and filling and dont take to much time or effort to make. Your guest will definitely enjoy these little pizza pies and how they look like little footballs!!!

Yields: 3 Pie's

INGREDIENTS:

200 Grams of Pillsbury Pie Crust (you can also use pizza dough)
Tomato Sauce
Pepperoni Slices
Mozzarella Cheese
Garlic Powder *forgot to add this to ingredients photo

Ingredients for Egg Wash (Optional)
1 Egg (beaten)
1 TBSP of Milk
1 TSP of Salt

DIRECTIONS:

Preheat over to 375 degrees.

Roll out your pie crust and using a bowl imprint your football shape or use it as a guide. Cut out your football shapes - you can get about 6 of them out of 200 grams of dough. (If you need to roll up the dough in a ball and roll it out again to get another piece, do so.

Next add your toppings starting with tomato sauce. I did pepperoni and mozzarella cheese. I also sprinkled the pizza with garlic powder at the end for extra flavor. Using a clean brush use the egg wash along the edge of the football. Place another layer of dough on top and with a fork press down the sides to seal the football.

Egg wash the top of the football before cutting your football laces into the top of the football.

Bake in the oven for 20 minutes before removing and allowing to cool slightly.

Serve with a side of tomato sauce for dipping.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

CHORIZO AND POTATO TACOS

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My sister was the first person to introduce me to chorizo and potato tacos. She made them for a big family gathering and they were an instant hit. Every time I have made these since there hasn't been a single spec of left overs. They are so yummy they are the epitome of "I bet you can't just have one." and will have you saying, "Are you going to finish that? cause I will!" I also find tacos are great for entertaining large groups of people because they have this make you own/style it to your liking that gets other people involved in the meal process. Plus they're super easy to make! BONUS! ...but your guest don't need to know that ;)

Makes 12-14 Tacos

INGREDIENTS:

4-5 Yukon Potato (cubed)
1 TBSP of Lemon Juice
1 TBSP of Olive Oil
1 Sweet or Yellow Onion (chopped)
1-2 LBS of Uncooked Chorizo Sausage (remove chorizo from casing by cutting open the casing)
1-2 Jalapeno Chile (remove seed and chop finely)
Salt and Pepper (as desired)
Tortillas
Suggested Taco Fixings - Salsa, Guacamole, Hot Sauce (I love Valentina's), Bean paste. There is also sour cream, cheese and lettuce but these are not typical Mexican toppings.

*Place your cubed potatoes in a large bowl and cover in water. Add in your lemon juice - this will stop your potatoes from browning while you are prepping everything else.

DIRECTIONS:

Okay so the first thing we are going to do is boil the potatoes (first we boil them then we fry them). So when you're ready get a pot, drain the potatoes existing water and fill it with fresh water. Place the pot on the stove and bring it to a boil on high heat.

Once boiling lower heat and let it continue to cook for 4-6 minutes, drain and set aside.

While the potatoes are cooking, in a large skillet add in the olive oil over medium. Once the oil is warm throw in your onions and lower heat to medium and let your onions start to sweat and release their juices.

When the onions start to soften and become clear throw in your chorizo stirring well to help break up the meat. Cook the chorizo on medium to high for 6-8 minutes.

Next add in the cooked potatoes and jalapenos. You will notice that the potatoes will start to absorb the flavors and oils of the chorizo and turn orange - this is good!!! Continue to cook for about 10-15 minutes stirring occasionally to avoid burning, but it is also great to let the meat and potatoes to get crisp too! You can add salt and pepper to your liking.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

CRACK CHICKEN MARINADE

This is one of my favorite marinades my boyfriends dad uses to make chicken thighs. The chicken comes out moist with a crispy outside layer. It smells and taste delicious and is not overly spicy. I really enjoy this chicken recipe and I'm sure if you like dark meat so will you.

INGREDIENTS

12 Boneless Skinless Chicken Thighs (rinsed)
1-2 TBSP of Olive Oil
1 TSP of Ginger
1 TSP of Celery Salt
1 TSP of Cayenne Pepper
2 TBSP of Soy Sauce

DIRECTIONS

Add all ingredients to a flat bowl and allow chicken to marinate for at least 30 minutes before cooking. Store in cool place while marinating.

Preheat oven to 350 degrees.

Place marinated chicken thighs on a baking tray lined with aluminum foil.

Bake or 30-40 minutes.

If you want them crisp broil them for an additional 10 minutes at the end.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!