Braised Short Ribs

4 Beef Short Ribs
1 1/4 oz Oil
Brown the ribs and set in a deep baking pan

2oz onion diced very small
1oz carrots diced very small
1oz celery diced very small (I don't like celery so I used 1/2 tsp celery powder)
2 garlic gloves chopped or minced
saute them in the oil til lightly browned

1oz bread flour
stir in flour to make a roux cook until roux is browned

1 3/4 cup beef stock
1 oz tomato paste
1 bay leaf
mix together and add to the roux. Let simmer until the sauce thickens and salt and pepper to taste.
Pour over steaks and cover with foil and leave in the oven at 300* for about 2-2 1/2 hours
Pour sauce into a gravy separator and pour over steaks (optional)

1/2 cup french onions...Saute in a pan to heat them up and pile on top of the steaks


This is really really good but make sure that you have everything done and ready to go before you start cooking.

St. Louis Toasted Ravioli

2 tablespoons milk
1 large egg, beaten
3/4 cup dry Italian seasoned breadcrumbs
1/2 teaspoon salt (to taste)
13 3/4 ounces frozen cheese ravioli, thawed
vegetable oil
grated parmesan cheese
spaghetti sauce or pizza sauce

Directions
1. Combine milk and egg in a small bowl.
2. Place breadcrumbs and salt in a shallow bowl.
3. Dip ravioli in milk mixture, and coat with breadcrumbs.
4. Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees.
5. Fry ravioli, a few at a time, 1 minute on each side or until golden.
6. Drain on paper towels.
7. Sprinkle with Parmesan cheese, and serve immediately with warm spaghetti or pizza sauce.

I made these last night, they are super good and super easy to make. I used the Costo Raviolis in the Green bag.

Smoky Sausage Jambalaya

Ingredients
2 tablespoon Butter or margarine
1 medium Onion chopped
1/3 cup Bell pepper chopped
2 cloves Garlic minced
1 pound Smoked sausage cut into 1/4 inch slices-see note
2 cups Chicken broth
1 14 1/2 ounce Canned diced tomatoes drained
1 cup Converted rice Brown or white
1 tablespoon Cajun seasoning see note
Pickled jalapeno slices optional-to taste
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Preparation
Melt butter in heavy, large lidded skillet over high heat. Add vegetables and garlic and saute for 5 minutes. Add all of the other ingredients, mix well, and bring to a boil. Lower heat and simmer for 25 minutes or until the rice is done. Remove from heat and allow to sit for 5 minutes before fluffing with fork and serving.

Kitchen Casserole

I am calling this Kitchen Casserole because I have no idea what else to call it. As I looked around my kitchen last night trying to figure out a new direction to go with my chicken here is what I came up with. Please add to it and see what variations we can come up with.

2 baked chicken breasts (I seasoned with Mrs Dash Onion & Herb)
2-3 pieces cooked Bacon crumbled
6-7 baby carrots cut and caramelized with butter and slivered garlic
2 cups cooked wide egg noodles
1 cup White Gravy (I would use more though it dried out a little)
pour the gravy on top and mix everything together in a casserole dish
Top with French's Fried Onions and bake til onions are crispy

Chicken Pot Pie

Ingredients
2 tbsp olive oil
1 tbsp butter
1 lb boneless skinless chicken breasts, diced
2 cloves Garlic minced
1 medium Onion chopped
1 package frozen mixed vegetables 10 oz
1/3 cup whole wheat flour (or regular flour)
2 cups fat free chicken broth
2/3 cup 1% milk
1 Salt & pepper to taste
2 Pillsbury 9” pie crusts

Preparation
In a large pan, sauté chicken, garlic and onion in olive oil and butter until chicken is no longer pink and onion is clear. Add mixed vegetables. Cook and stir until blended. Stir in flour and cook 2 min. until “pasty”. Add chicken broth, milk, salt and pepper. Bring to a boil over medium-hi heat, stirring every few minutes, until “cooked down” and is thickened, about 15 min. While chicken mixture is cooking, remove Pillsbury pie crusts from refrigerator, let stand 15 minutes on counter. Remove pan from heat. Place one pie crust in pie plate. Add chicken and vegetable mixture. Place second pie crust over pie, fold over edges and pinch with fork. Cut top crust to vent. Bake at 350 degrees for 30-35 minutes, or until crust is golden. Cool for 10 minutes before cutting.