Slow Cooker Cream and Ale Short Ribs over Polenta

So without exaggeration...this was THE BEST thing I have ever made in my slow cooker. No joke. My husband and our friend Ronnie were circling my kitchen for 8 hours like 2 starving vultures...lol! I served it over polenta but you can change it up with mashed potatoes.



Slow Cooker Cream and Ale Short Ribs over Polenta

6 meaty short ribs (I served 2 short ribs per person)
1 package au jus gravy mix
2 tablespoons brown sugar
1/4 cup flour
2 cups beef broth, divided
1/4 cup water
1/2 teaspoon ground thyme
1/4 cup white wine
1 - 12 oz. can beer (I used Miller Light)
1 small onion, chopped
3 cloves garlic, minced
A few tablespoons oil for browning
1 cup heavy cream
Salt and pepper

Mix the au jus, brown sugar, flour and thyme in a small bowl. Place into your slow cooker. I used a mesh strainer to sift the mixture to make sure that there were no lumps. Add the beer and mix well.

In a large skillet, heat the oil. Sprinkle the short ribs with salt and pepper then brown well on all sides. You will probably have to do this in 2 or 3 batches. Place short ribs on a plate. Deglaze the pan with the 1/4 cup white wine scraping up any browned bits. Add 1/2 cup of beef broth. Add the onions and garlic and cook for about 15 to 20 minutes or until all of the liquid has been absorbed. Add 1/4 cup of water to deglaze again.

Add the onion mixture to the slow cooker. Place short ribs into slow cooker. Add the remaining 2 cups of beef broth. Cover and set on Hi (4 to 6 hours) or Low (8 to 10 hours).

Remove short ribs from slow cooker onto a serving plate. Carefully pour the liquid into a fat separator. Once settled, pour the liquid in a large, deep skillet over medium heat, being careful to get to get as little fat as possible. stir in the heavy cream. Allow to cook for a few minutes to thicken up. Pour gravy over the short ribs and enjoy!!



Creamy Parmesan Polenta

2 cups instant polenta
8 cups chicken stock
6 tablespoons salted butter
1 cup good-quality grated Parmesan cheese
1/2 cup mascarpone cheese
Salt and pepper

In a large pot, boil the chicken stock over medium-high heat. Pour in the polenta, stirring constantly. The polenta should be fully cooked in about 3 minutes. Remove from heat. stir in the butter 1 tablespoon at a time. Then mix in the Parmesan and mascarpone. Seaaon with salt and pepper. Serve immediately.

Slow Cooker Pot Roast with Pureed Vegetable Gravy

My mom makes the best pot roast. Like THE BEST pot roast with AMAZING gravy. She also makes it in a pot. My husband commented that she was the only one he knew that made pot roast in a pot...LOL!! After I had my son, she stayed with us for a week...and pot roast was on my list of favorite foods my mom makes that I requested while she was here. Her trick to her gravy is she purees the carrots and onions so that they blend into the gravy. It gives the gravy a really unique flavor.
I make my pot roast in the slow cooker but I make my gravy the same way she does. YUMMY!!!



Slow Cooker Pot Roast with Pureed Vegetable Gravy

1 - 3 to 4 lb beef chuck
1 1/2 cups petite carrots
1 large yellow onion, chopped
3 tablespoons olive oil
2 beef bullion cubes
2 cups water
1 - 12 oz jar bistro au jus gravy
1 - 12 oz jar savory beef gravy
1 envelope onion soup mix
Garlic powder
Onion powder
Salt and ground black pepper
Wondra, if needed

Season beef chuck with onion powder, garlic powder, salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chopped onions and saute until just starting to turn brown, about 5 to 6 minutes. Remove the onions and set aside (do not clean skillet). In the same skillet, add the chuck roast and sear on all sides.
Place seared chuck into the slow cooker. Top with onions and petite carrots. Add both jars of gravy, onion soup mix, water and bullion cubes. Set slow cooker for 6 hours.
When pot roast is finished, remove from the slow cooker and place on a platter. The meat will fall apart so try to cut it as best as you can.
Pour gravy with the carrots and onions into a large mixing bowl. Using a stick blender, puree the gravy until smooth. If the gravy is too thin, add a bit of Wondra and puree again. Season according to taste. Pour gravy over the pot roast. Serve with mashed potatoes or hot buttered noodles.



Even my 10-month old loved it!

My Updated Version Of My Mom's Sauce...

...complete with my Just Wing It Meatballs!

Sunday Sauce

1 - 28oz. can crushed tomatoes plus 1 can of water
1 - 14.5oz. can crushed tomatoes
1/2 teaspoon tomato paste
1/4 cup good white wine
1 yellow onion, chopped
2 - 3 cloves garlic, pushed thru a press
3 tablespoons olive oil
1 package sweet Italian sausage
1/2 teaspoon of sugar
Salt and pepper, to taste
3 - 4 large basil leaves

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the sausage and cook until well browned well on all sides. Remove from the pot and set aside.
Add the white wine and cook for about 2 or 3 minutes, scraping up all of the browned bits. Add the garlic and cook for a minute then add the onions and cook until tender, about 6 to 8 minutes.
Add the crushed tomatoes, water, tomato paste, sugar and basil, stirring until well blended. Season with salt and pepper.
On very low heat, cover and continue to cook for 45 minutes to an hour.
Add the sausage back to the pot, cover and continue to cook until it has cooked through, maybe a half hour or so.
Serve your sauce with your favorite pasta and enjoy!



Just Wing It Meatballs

So the reason I call them that is because I had never made meatballs before. So on Sunday I thought it would be a great idea to try. No recipe...just throwing things together in a bowl.....and it worked!

2 1/2 lbs. ground beef, veal and pork
1 cup seasoned breadcrumbs (not Italian style)
1/2 cup grated good quality Romano cheese
3 slices white bread, crusts removed, soaked in milk and crumbled
3 - 4 cloves garlic, pushed thru a press
3 large eggs
Fresh chopped parsley
Salt and pepper

Preheat the oven to 375 degrees.
In a large bowl, combine all of the ingredients, smushing it up with your hands until very well blended.
Roll the meat mixture into balls about the size of a golf ball. Place on a cookie sheet.
Bake in the oven for about 15 to 20 minutes or until the meat is cooked through and no longer pink in the middle. You can also finish cooking them in the sauce or fry them up in a pan with olive oil.

Footnote - I cook my meatballs in the oven until they are done then let them just sit in the sauce for 5 or so minutes.

Pork Sirloins with Cherry Peppers and White Wine

Pork Sirloins with Cherry Peppers and White Wine

4 bone-in pork sirloins
2 - 16 oz. jars sweet cherry peppers, torn into pieces and seeds removed
2 cups white wine
5 tablespoons unsalted butter
1/4 cup flour
4 tablespoons olive oil
Salt and pepper
Dried parsley leaves

Season pork sirloins with salt, pepper and flour.
In a large skillet, heat the olive oil. Add the pork sirloins (you may have to fry them in 2 batches). Cook for 3 minutes on each side. Remove from skillet.
Add the cherry peppers to the skillet and cook for about 2 minutes. Add the white wine and scrape up any browned bits from the bottom of the skillet. Let the white wine cook down for about 2 minutes. Add the butter, 1 tablespoon at a time. Continue to cook for 2 minutes more. Add the parsley.
Serve over rice or pasta.

Footnotes - You can use a combination of hot and sweet peppers. Bone-in pork chops also work well with this dish.

Monterey Jack BBQ Burger with Apple-Wood Smoked Bacon and Avocado

Monterey Jack BBQ Burger with Apple-Wood Smoked Bacon and Avocado

3 lbs. ground beef
1/2 cup barbecue sauce - I use Stew Leonard's
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 slices Monterey Jack cheese
1 cup grated Monterey Jack cheese
1/2 small red onion, halved and thinly sliced
1 ripe avocado, sliced thin
12 slices apple-wood smoked bacon, cooked crisp
Hamburger rolls
Ranch dressing, if desired

Preheat grill.
Combine ground beef, barbecue sauce, garlic, chili powder, salt, pepper and grated Monterey Jack cheese in a bowl. Shape into 6 patties about 1-inch thick.
Place burgers on grill and cook to desired doneness, at least 5 minutes per side for medium rare.
Place each burger on a roll. Top each with a slice of cheese, onion, bacon and avocado. Top with Ranch dressing, if desired.

Skirt Steak with Mushrooms and Bacon-Beer Pan Gravy

Skirt Steak with Mushrooms and Bacon-Beer Pan Gravy

1 skirt or flank steak
Salt and pepper, to taste
4 slices, thick-cut bacon
3 tablespoons olive oil
1 8-ounce container sliced mushrooms
2 cups frozen, chopped onions
2 garlic cloves, pushed thru a press
1 12-ounce can of beer (We used Budweiser because that's what we had in a can in the fridge)
1/4 cup sour cream
1/4 cup parsley

Season steak with salt and pepper. We grilled ours on the grill but you can pan-fry or broil it.
Heat the olive oil in a large skillet over medium-high heat; add the bacon. Let it cook until crispy then place onto a paper-towel-lined plate. Keep the pan over the flame from the stove. Crumble the bacon once its cooled. Add the mushrooms to the skillet and cook for about 5 minutes. Add the onions and garlic and season with salt and pepper. Cook for 6 or 7 minutes longer. Add the beer and bring to a simmer allowing the entire mixture to cook until it is reduced to half, about 15 or so minutes.
Once the mixture has reduced, and add the sour cream and stir to combine. Bring it to a simmer again. Season with a little more salt and pepper if necessary. Add the parsley and stir again.
Slice the steak against the grain and place on a serving platter. Pour sauce over the steak slices. Sprinkle with the crumbled bacon. Serve.

Footnotes - You can probably use this sauce on anything, pork, chicken.....you will be licking the plate.

Recipe adapted from Michael Symon - The Chew

Another Skirt Steak Marinade from Billy...

Another Skirt Steak Marinade from Billy...

1 cup soy sauce
1 cup teriyaki sauce
1 cup rice wine
1 cup rice vinegar
1/2 cup sesame oil
1/2 cup brown sugar
1 tablespoon chopped garlic
1 tablespoon Sriracha
1 tablespoon crushed red pepper flakes

Mix all the ingredients in a bowl. Place steak in a zip top bag and pour marinade over the steak. Allow to marinate in the refrigerator for 4 hours or up to 12 hours.
Grill steaks to your liking!

Orecchiette with Hot Italian Sausage and Broccoli Rabe

I always said that the filling for my Stromboli Bread would be excellent on pasta.....and I was right.

Orecchiette with Hot Italian Sausage and Broccoli Rabe

1 bunch broccoli rabe, I remove the stems and only use the top 4-inches
1 lb. orecchiette pasta
1/3 cup olive oil
4 large garlic cloves, pushed thru a press
Pinch of hot pepper flakes
Pinch of nutmeg
1 lb. hot Italian sausage, casings removed
Salt
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
1 cup chopped fresh mozzarella, optional

Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe. Cook for about 5 or 6 minutes. Using tongs or a slotted spoon, remove the broccoli rabe from the pot to a strainer and run under cold water. Once broccoli rabe is cooled, gently squeeze to remove any excess water. Chop coarsely.
Bring the reserved cooking water back to a boil. Add the orecchiette and cook until al dente. Drain, reserving 2 cups of the pasta water.
While the pasta is cooking, heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a fork, until browned and juices form, about 12 minutes. Add the garlic, nutmeg and red pepper flakes and saute until fragrant, about 2 minutes. Add the broccoli rabe and season with salt to taste. Toss the mixture well.
Add the pasta to the skillet. Add the Romano and Parmesan cheese moistening with the reserved pasta water as needed.
Place pasta into a large serving bowl. Toss with the fresh mozzarella and serve!

Billy's Marinade for Flank Steak...

So Billy thought that this would make an awesome marinade for flank steak......yeah...he was right.

Honey-Sriracha Marinade

2 tablespoons honey
1 tablepoon Sriracha
1/4 cup low-sodium soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
Juice from 1 lime

Mix all ingredients in a small bowl. Place a 1 lb. flank steak in a zip-top bag and pour marinade over the steak. Place in the refrigerator for at least 2 hours, turning the bag every 30 minutes or so.

Slow Cooker Brown Sugar and Ale Short Ribs

Slow Cooker Brown Sugar and Ale Short Ribs
3 lbs. beef short ribs
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup flour
1 - 10.5 oz. can condensed french onion soup
1 - 12 oz. bottle dark ale beer

Place the short ribs into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and beer over the beef mixture.
Cover and cook on low for 8 to 9 hours or until the beef is fork-tender. Serve with mashed potatoes.

Creamy Sausage with Shallots and Mushrooms over Rigatoni

Creamy Sausage with Shallots and Mushrooms over Rigatoni
1 lb. rigatoni, cooked according to package directions
1/8 cup plus 2 tablespoons olive oil, divided
2 to 4 cloves of garlic, pushed thru a press
4 large shallots, finely chopped


1/2 lb. white or baby Bella mushrooms, sliced
1 lb sweet Italian sausage, casings removed
1 cup dry white wine
1/2 cup chicken broth
2 1/2 cups heavy whipping cream
1 tablespoon finely chopped parsley
Salt and ground white pepper to taste
1/2 cup grated Romano cheese

In a large skillet, heat olive oil. Add the garlic, shallots and mushrooms. Saute until the vegetables are tender and the garlic is fragrant, about 10 minutes. Set aside.
Add the 2 tablespoons of oil to the same skillet and heat over medium-high heat. Add the sausage and brown, breaking up the pieces into larger chunks, for about 15 minutes or until no longer pink.
Add wine, broth and heavy cream; simmer until thickened, about 10 minutes. Add the shallot mixture and season with salt and pepper to taste. Pour over pasta, mixing well. Top with the parsley and grated Romano cheese.

Footnotes - I sometimes add a few tablespoons of grated Romano to the sauce as it's cooking to thicken it even more and add some more flavor. I am a cheese junkie..so the more, the better!!

Spice-rubbed Flank Steak

Spice-rubbed Flank Steak

1 - 3 lb. flank steak
1 1/2 tablespoons firmly packed light brown sugar
2 1/2 teaspoons ground coriander
4 cloves garlic, minced
2 teaspoons olive oil
1 1/2 teaspoons chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper (optional)

Preheat grill to medium heat.
Combine the brown sugar, ground coriander, garlic, olive oil, chili powder, ground ginger, salt, white pepper and the cayenne, if you are using it, in a small bowl and mix well.
Rub the brown sugar mixture on both sides of the steak. Place steak on the grill for 10 to 15 minutes, or until desired doneness, turning once. Remove steak from grill and allow to rest for about 5 minutes. Slice steak across the grain and serve.

Ground Beef Stroganoff

Ground Beef Stroganoff

1 small yellow onion, chopped
2 tablespoons olive oil
1 lb. ground beef
1 teaspoon garlic powder
1 - 2 teaspoons Gravy Master
1 - 14.5 oz. can beef broth
2 - 8 oz. cans sliced mushrooms, drained
3 cups uncooked egg noodles
1 - 8 oz. container sour cream
1 tablespoon dried parsley
Salt and ground black pepper, to taste

Heat the oil in a large nonstick skillet on medium-high heat. Add the onions and cook until slightly browned, stirring occasionally.
Add the ground beef and brown for about 7 or 8 minutes, breaking up the meat with a wooden spoon. Season with garlic powder, salt and pepper. Stir in the Gravy Master. Add the mushrooms, broth and uncooked noodles. Bring to boil then cover and simmer on medium-low heat 10 to 15 minutes or until noodles are tender. Remove from heat. Stir in the sour cream and sprinkle with parsley.

My first attempt at Beef Youvetsi......

I say it all the time......ask me to make a Stuffed Crown Roast with Herb and Cornbread Dressing and Sauteed Brussels Sprouts with Rosemary White Wine Reduction.....I say "No problem!". Now, ask me to make mashed potatoes......and I freeze. The more complex a recipe it is, the better I am at it. The simplest recipes make me break out in a cold sweat. I find it so funny when people are impressed at a fancy meal I make because to me, its no big deal. And believe it or not, I am jealous of people who make beef stew, chicken soup, even roast beef....because for some strange reason, I am intimidated by simple foods. (Deep breath)...I feel so much better now that I have said that out-loud.
So we were at work the other day and I had asked my mom and Elizabeth about Greek kima (meat sauce) and Youvetsi (beef or lamb stew with orzo pasta). My mom tends to complicate recipes as does my dad so I figured Elizabeth was my best bet. She explained to me, in very simple terms, how she makes youvetsi.
Easy enough. So after work, off to the store I went to get everything I needed for youvetsi. I decided to do beef because I find lamb from the supermarket isn't like lamb from a Greek butcher. It's gamey and tough.
The end result was actually really good which surprised me believe it or not. Billy LOVED it and my mom said it was delicious. So...here it is....MY recipe for Beef Youvetsi.

Beef Youvetsi with Orzo Pasta

2 lbs. beef chuck or shoulder cut into 2-inch cubes
1 lb. orzo pasta
1/2 large red onion, diced small
3 cloves garlic, pushed thru a press
1 - 28 oz. can crushed tomatoes
5 whole black peppercorns
1/2 cup white wine
Ground cinnamon, to taste
Kosher salt and ground black pepper, to taste
Olive oil
Grated Romano or kefalotiri cheese

In a large Dutch oven, heat about 3 tablespoons of olive oil. Add the beef, season with salt and pepper and cook until browned, about 10 minutes. Remove the beef from the pot and place in a dish leaving the juices in the pot. Add another tablespoon of olive oil. Add the red onion, and garlic and cook about 5 minutes. Add the peppercorns and white wine and cook an additional 5 minutes scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes. Let it come to a boil and then lower the heat to medium low. Simmer uncovered for 5 – 10 minutes. Return the beef to the pot along with any juice that collected in the plate. Add about 1 cup of water to the pot. Cover and simmer over medium-low heat for about an hour.
Preheat the oven to 350 degrees.
Stir in the uncooked orzo pasta and another 1/2 cup of water, if needed. Season to taste with salt and pepper. Cover and place in the oven. Cook an additional 30 to 40 minutes, or until the orzo is soft, stirring the pasta once or twice, adding water as needed about a 1/2 cup at a time.
Remove the pot from the oven, season with a little more salt and pepper and add the cinnamon to taste. I add about a tablespoon.
Serve with grated cheese.

Pork Chops with Buttermilk Herb Pan Gravy

Pork Chops with Buttermilk Herb Pan Gravy

4 bone-in pork chops, 3/4-inch thick
1 cup flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 lb. thin sliced mushrooms
1 small onion, thinly sliced
3 tablespoons olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley
Gravy Master, optional

Mix together the flour, onion powder, garlic powder, cayenne, salt and pepper. Place flour mixture in a shallow bowl. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the flour mixture, shaking off the excess.
Heat the olive oil in a large skillet over medium heat and coat with the oil. Add the pork chops to the skillet in a single layer and cook until golden brown, about 3 minutes per side.
As the pork chops are cooking, heat the 3 tablespoons of oil in another skillet. Add the mushrooms and onions and saute until soft, about 8 minutes.
Remove the pork chops from the skillet. Whisk in a few pinches of the flour mixture into the drippings. Add the chicken broth. Add the mushroom mixture. Let the mixture cook down for 5 minutes or until it has thicken slightly. Stir in the buttermilk to make a creamy gravy. Add a drop or 2 of Gravy Master, if desired to make a darker gravy. Return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and sprinkle with the chopped parsley. Serve with mashed potatoes.

Fall Recipe Preview....

I was in AC Moore this morning and all I saw was fall flower arrangements, Halloween decorations and crafts. As much as I love summer, fall is my favorite season. I love decorating for Halloween, trick or treaters, apple picking, cooking Thanksgiving dinner, sitting in front of a fire in my den. So...now that I am all in the mood for fall...LOL.....

Spiced Hot Apple Cider

2 quarts apple cider
2 cinnamon sticks
6 whole cloves
1 teaspoons whole all spice
1/4 cup brown sugar
8 orange slices

Combine all ingredients except oranges in a sauce pan and bring to a simmer. Simmer gently for 5 to 10 minutes. Serve into mugs or glass pitcher. Garnish with orange slices.

Pumpkin Cheesecake

For the crust -
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

For the cheesecake -
3 - 8 oz packages cream cheese, at room temperature
1 - 15 oz can pumpkin puree
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Beef Stew with Barley

2 pounds beef chuck for stew
1 cup barley
1 package mushrooms
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, sliced
4 cloves garlic, minced
1 teaspoon chopped fresh thyme
1 bay leaf
4 cups beef stock
1/2 cup red wine
Salt and pepper

Lightly coat a large dutch oven with oil and place over medium-high heat. When the oil is hot and working in batches, add a layer of meat to the bottom of the pot. Let sear for 2 to 3 minutes until golden-brown. Do the same for all side of the beef cubes. Sear the remaining meat in batches. Place the seared cubes in a dish and keep warm. If there are any dripping in the pot after the last batch is finished, pour it over the cubes.
Heat one teaspoon of oil in the pot and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt and cook until golden-brown. Add the celery and carrots and cook until just softened.
Add the garlic and sauté until fragrant, about 1 minute. Add the thyme and bay leaf.
Pour the wine into the pan scraping up all the browned bits from the bottom of the pan. Let the wine reduce down until almost evaporated.
Add the meat and any drippings back to the pot. Pour in the beef broth and top with enough water to just cover the meat and vegetables. Bring the stew to a boil, then reduce the heat to very low.
Cover the pot and let it simmer for 1 hour. Add the barley and cook for another 45 minutes until the barley is cooked and the meat is almost falling apart. Season with salt and pepper. Serve with crusty Italian bread or over buttered egg noodles.

Butternut Squash Soup

1 butternut squash, peeled, seeded and cubed, about 6 cups
5 cups water
1/2 cup half and half
3 medium potatoes, peeled and cubed
1 large onion, diced
2 chicken bouillon cubes
2 garlic cloves, minced
Sour cream

In a Dutch oven combine the squash, water, potatoes, onion, bouillon and garlic. Bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until vegetables are tender.
Remove from the heat and cool slightly. Using an emulsion blender, puree mixture. Return to a low heat and stir in the half and half, cooking until heated through. Place soup into serving bowls and serve with a dollop of sour cream.

Footnotes - They sell frozen cubed butternut squash in the frozen vegetable section. This saves the time it takes to cook the squash yourself.

Pretty Freakin' Awesome Skirt Steak Marinade

Pretty Freakin' Awesome Skirt Steak Marinade

1 1/2 lbs. skirt steaks, fat trimmed
3 tablespoons olive oil
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1/2 teaspoons crushed red pepper flakes
4 cloves garlic, crushed
Salt and fresh ground pepper

In a small bowl combine the olive oil, lime juice, brown sugar, crushed red pepper flakes and garlic. Place the skirt steak in a large zip-top bag and pour the marinade on top of the steak. Marinade for 30 minutes.
Preheat the grill, when hot remove steak from marinate and season with salt and pepper. Place steak on grill. Cover and cook until seared, about 3 minutes. Flip steak over cook another 3 minutes. Transfer meat to a cutting board, tent with foil and let steak rest 8 minutes before slicing thin against the grain.

Sweet Italian Sausage and Caramelized Onion Bread Pudding

Anyone who knows me knows about my love affair with caramelized onions. I could literally put them on anything and believe me, I have tried.

Sweet Italian Sausage and Caramelized Onion Bread Pudding

4 oz. sweet Italian Sausage links, about 3 links, casings removed and crumbled
5 or 6 small yellow onions, sliced
5 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
8 - 1 oz. slices day old French bread, cubed
3/4 cup shredded sharp cheddar cheese
1/4 cup apple juice
1 large egg white
2 large eggs
1 1/3 cups half and half
1/4 teaspoon dry mustard
1/8 teaspoon salt

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring for 15-20 minutes until very soft. Add sugar and salt. Lower heat to low and continue to cook for 40 minutes until golden, stirring occasionally. Stir in the vinegar and blend well.
Meanwhile, in a large bowl whisk together the half and half, dry mustard, salt, eggs and egg whites. Add the bread cubes and toss gently to coat. Let mixture stand for 20 minutes.
Preheat oven to 350 degrees.
In another small skillet, add the sausage and let brown for 10 minutes. Add the apple juice and cook until reduced to a glaze, about 15 minutes. Add the caramelized onions to the pan with the sausage and stir to combine. Add the sausage mixture to the bowl with the bread and sprinkle with the cheddar cheese. Stir again to combine. Spoon into a greased 8-inch square baking dish and bake for 40 minutes or until set and lightly browned. Let stand 10 minutes before serving.

Marinated NY Strip Steak with Grilled Scallions

Marinated NY Strip Steak with Grilled Scallions

4 - 1-inch thick New York strip steaks - 8 to 10 oz. each, trimmed
Kosher salt and freshly ground black pepper
5 tablespoon canola oil
2 tablespoon reduced-sodium soy sauce
4 teaspoon chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
2 large cloves garlic, minced
10 large scallions, bulbs split in half lengthwise

Sprinkle the steaks with 1-1/4 teaspoons salt and 2 teaspoons pepper.

In a medium bowl, mix 4 tablespoons oil with the soy sauce, 3 teaspoons thyme, the Worcestershire, mustard, vinegar, and garlic. Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.

For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. While the grill heats, set the steaks out at room temperature. Toss the scallions with the remaining tablespoon oil and 1/2 teaspoon each salt and pepper.

Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until desired doneness. Grill the scallions until browned and softened, about 5 more minutes.

Transfer the steaks to dinner plates, top with the remaining teaspoon thyme, and serve with the scallions.

Grilled Honey-Garlic Pork Chops

Grilled Honey-Garlic Pork Chops

1/4 cup lemon juice
1/4 cup honey
2 tablespoon soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
4 - 5 oz. boneless, center-cut pork chops

Combine all ingredients except pork chops in small bowl. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate 4 hours or overnight. Remove pork from marinade. Heat remaining marinade in small saucepan over medium heat to a simmer. Grill pork over medium-hot coals 12 to 15 minutes, turning once during cooking and basting frequently with marinade, until meat thermometer reads 155 to 160F.