Short Ribs in Tomato Sauce aka Best Thing I've Ever Made/Eaten

Seriously, these are the best thing I've ever made. I was blown out of the water when I had my first bite! A-mazing! Wonderful! Fantastic!

Short ribs are a bit hard to find, but are cheap and make the most delicious, tender anything. If you try anything here, please try these!! A lot of prep time because short ribs have to braise in order to break down the tough connective tissues, but SO worth it!!

Short Ribs in Tomato Sauce

Adapted from PioneerWoman.com

Ingredients

8 whole beef short ribs

2 tbsp olive oil

Salt and Pepper

1 tbsp sugar

4 cloves garlic, crushed

1 whole onion, diced

1 c red wine

1 c (28oz) whole tomatoes

1 c (14oz) tomato sauce

1 tsp salt

1/4 tsp red pepper flakes

1/4 tsp ground thyme

Directions

Preheat oven to 275 degrees.

Heat olive oil in a heavy pot over medium high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in olive oil, about 1-1 1/2 minutes per side. Remove to a plate.

Pour off excess oil. Throw garlic and onions into the pot. Stir to cook for a minute or two, then add tomatoes, tomato sauce, wine, salt, red pepper flakes, and thyme. Stir to combine.

With tongs, set short ribs back into the pot, submerging as much as possible. Cover the pot and place into the oven.

Cook for 3 1/2-4 hours. Short ribs should be tender and falling off the bone. With a spoon, skim off any visible fat and discard.

As they are right now, they're absolutely delicious!!! The sauce is so rich and velvety, almost. To serve, I made some polenta, which was great because it absorbed all the sauce. This is a winner!!

Apple Pie Muffins

Delicious muffins topped with a crunchy apple pie crumble topping! These were a huge hit at work! I think because of the pumpkin pie spice and diced apples, if gave everyone a lovely fall feeling!

Apple Pie Muffins

Adapted from MyBakingAddiction.com

Ingredients

2 1/4 c flour

2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

1 egg

1 c buttermilk

1/2 c butter, melted

1 tsp vanilla extra

1 1/2 c packed brown sugar

2 c peeled, chopped Granny Smith Apples

Topping:

1/2 c packed brown sugar

1/3 c flour

1/4 c oats

1 tsp cinnamon

3 tbsp butter, melted

Directions

Preheat oven to 375 degrees. Line muffin cups with paper liners.

In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 c melted butter, vanilla and 1 1/2 c brown sugar. Stir until sugar has dissolved.

Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large ice cream scoop to fill each muffin well.

In a small bowl, stir together ingredients for the topping. Drizzle 3 tbsp butter, mixing until blended. Sprinkle over the tops of the muffins.

Bake for 25 minutes, or until the tops of the muffin spring back when lightly pressed.

Cool on a wire rack and store at room temp.

Turkey and Black Bean Enchiladas

Yummy! Enchiladas are pretty much my favorite thing ever! I love enchilada sauce, actually. These were a total no brainer and I had everything in my pantry. Must try!

Turkey and Black Bean Enchiladas

Adapted from SkinnyTaste.com

Ingredients

1 lb ground turkey

15.5 oz can black beans, drained

4.5 oz can diced green chilies, undrained

14.5 oz can diced tomatoes

2 cloves garlic

1/4 c chopped onion

1/4 c chopped cilantro

2 tsp cumin

Salt

Tortillas

Mexican cheese

Can/bottled enchilada sauce

Directions

Preheat oven to 400 degrees. Spray a 13x9 inch baking pan with non-stick cooking spray. Set aside.

In a large skillet, brown the turkey and season with salt. When the turkey is brown, add onion, cilantro, cumin, tomatoes, beans, and chilies. Mix well, cover with a lid and simmer on low for 20 minutes. Remove lid and simmer another 5-10 minutes so the liquid can reduce.

Warm tortillas so they are pliable. Fill each tortilla with 1/2 c of enchilada mixture and put seam side down into your pan. Repeat until the baking dish is full. Top with enchilada sauce and cheese. Bake for 20-25 minutes until golden and bubbly. Allow to cool for a few minutes before serving.

Chocolate Coconut Almond Scones

I've decided that I love scones, basically because of their simplicity. You throw the dough together, dump it out, make it a circular shape and then cut into wedges. No cookie cutters, no rolling out, nada. I love things that are supposed to be rustic!

Chocolate Coconut Almond Scones

Adapted from JoytheBaker.com

Ingredients

3 c flour

2 tbsp sugar

3 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 c butter, cold and cut into cubes

1 large egg

3/4 c plus 3 tbsp buttermilk

1/3 c shredded coconut

1/3 c almonds, slivered, chopped (whatever you have)

1/2 c chocolate chips

Buttermilk and sugar for topping before baking

Directions

Preheat oven to 350 degrees. Place shredded coconut and almonds on a baking sheet and toast in the oven for 8-10 minutes. Keep your eye on the coconut, it browns quickly. Remove and allow to cool. Heat oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of pebbles and some the size of oat flakes. Set in the fridge for a few minutes.

Whisk together buttermilk and egg.

Remove the flour butter mixture from the fridge and add coconut, almonds and chocolate chips. Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the mixture out. Bring together the dough with your hands into a 1 1/2 inch disk. Slice into 8 wedges.

Place on your baking sheet. Brush with buttermilk and sprinkle with extra sugar. Bake for 14-18 minutes until golden brown and cooked through. Serve warm!

3 Bean Slow Cooker Chili

The weather has officially turned here (I think). It just felt like the day to toss stuff into the slow cooker and eat a warm meal in a few hours. I really enjoyed this chili because it was pretty mild and had lots of beans and turkey. I hope you'll enjoy it too!

3 Bean Slow Cooker Chili

Adapted from www.SkinnyTaste.com

Ingredients

1 lb ground turkey

1 small onion, chopped

1 can (28oz) diced tomatoes

1 can (16oz) tomato sauce

1 can (4.5oz) diced chilies, drained

1 can (15oz) chick peas, undrained

1 can (15.5oz) black beans, undrained

1 can (15.5oz) kidney beans, undrained

1/2 red bell pepper, diced

1/2 green bell pepper, diced

2 tbsp chili powder

Directions

Brown the turkey in a large skillet. Drain off any excess fat.

Transfer meat to the crock pot. Add all other ingredients. Cook on high 6-8 hours.

When done, serve and top with cheese, onions, cilantro, chips, etc.

Blackberry Peach Crumble

I'm not sure there's anything better than warm sweet baked fruit with a crunchy buttery topping? If I had to pick a dessert, I'll pick something with fruit every time and this totally satisfied all of my requirements for a fruit dessert. And it's a great way to use up that end of summer fruit you might have laying around. Sub any combination of fruits you have!

Blackberry Peach Crumble

Adapted from The Food Network Magazine Sept 2010

Ingredients

3/4 c chopped nuts (walnuts, almonds, pecans etc)

1/2 c rolled oats

3/4 c flour

1/2 c brown sugar

1/2 c white sugar

Salt

8 tbsp butter, softened

4 peaches, pitted and sliced

2 c blackberries

Directions

Preheat oven to 375 degrees. Butter a 2-quart shallow baking dish.

Chop your choice of nuts. Set aside.

Combine oats, flour, salt and brown sugar. Add nuts and 7 tbsp butter. Combine with your fingers, breaking up the butter into pieces. Set aside.

Combine sliced peaches and blackberries with 1/2 c white sugar and 1 tbsp flour.

Transfer the filling to your prepared baking sheet and dot with the remaining butter. Squeeze handfuls of the crumble mix on top of the fruit. Bake until golden and bubble, about 45 minutes. Let s it 10 minutes before serving.

Grilled Steak with Balsamic Onions and Mushrooms with Roasted Potatoes

De-Licious, my friends!! This meal came to be because of a discussion with coworkers. I had some steak to use in the fridge but was feeling uninspired (a feat because you should see the cookbooks and recipe binders I've got lining my shelves). Two awesome gals I work with came up with this out of nowhere! Amazing minds, I know!!

This was SO good and easy to throw together. You probably have the ingredients already.

Grilled Steak

1 petite sirloin steak

Grill Seasoning

To cook, heat a heavy bottom pan (I used cast iron) over medium-high heat. Coat your steak in grill seasoning and a little extra virgin olive oil. Put your steak in the DRY pan (this will help get a good crust). Let cook 5ish minutes on each side for medium well-ish. Transfer to a plate and cover with foil.

Roasted Potatoes

3-4 red potatoes, quartered

Grill seasoning

Garlic salt

Extra virgin olive oil

Heat your oven to 450 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Quarter your potatoes and toss with oil, grill seasoning, and garlic salt. Toss on your baking sheet and throw it in the oven. They should roast in 25 minutes or so, depending on how thick you've cut them. Turn over 1 time in the middle of cooking so they get brown on both sides.

Balsamic Onions and Mushrooms

1/2 yellow onion, sliced

5-6 cremini mushrooms, sliced

1 tbsp Balsamic vinegar

Goat cheese

Heat a saute pan over medium heat. Add a splash of extra virgin olive oil. Slice your onions and mushrooms and add to the saute pan. Cook until softened but not mush. Add a splash of balsamic and let cook until absorbed. Transfer to a plate and top with crumbled goat cheese.

To assemble:

Slice your steak. Add a healthy pile of potatoes. You can top the steak with the mushrooms/onions/goat cheese or just put next to. ENJOY! seriously...

Brown Butter Banana Strawberry Bread

Doesn't this sound interesting? This recipe has been sitting on my self for almost 4 months and today finally was the day to pull it out. I had strawberries and bananas that needed a purpose before they hit the trash and so the stars aligned. Plus, Eric is coming today and I like to have something baked because he eats out all the time and only makes PB sandwiches when he's home. That doesn't say delicious to me but this will definitely give him that feeling!

Brown Butter Banana Strawberry Bread

Adapted from www.JoytheBaker.com

Ingredients

1 1/2 sticks butter, melted and browned to just over 1/2 c butter

2 c flour

3/4 c brown sugar

1 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

2 large eggs

1 tsp vanilla

1/4 c plain yogurt or buttermilk

1 1/4 c mashed banana (I used 3 bananas)

1/2 c diced strawberries (heaping), plus 2 sliced strawberries for topping

Directions

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

Melt butter in a saucepan over medium heat. Butter will begin to foam and crackles as it melts. When the crackling subsides, the butter will begin to brown (this takes longer than you think, so be patient). When brown, remove from the heat and transfer to a bowl so the butter stops cooking. Set aside to cool.

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon.

In a medium bowl, combine eggs, buttermilk or yogurt, vanilla. Whisk in the mashed bananas. When butter is cool, add to the wet mixture.

Add the wet ingredients to the dry all at once. Fold together and add the strawberries. Fold in completely but try not to over mix.

Spoon batter into prepared pan and top with the sliced strawberries. Bake for 50-60 minutes or until skewer inserted into the center of the loaf comes out clean. Remove from the oven and let cool for 15 minutes in the pan, then remove from pan and let finish cooling on a wire rack.

Can't wait to enjoy this one!