Feast on: *Crock Pot* Beef Short Ribs with Kale Salad

*Crock Pot* Beef Short Ribs with Kale Salad

Larger boned ribs.  Beef short ribs are all different sizes depending on the grocery store and the butcher.

 Have you ever eaten beef short ribs out at a restaurant?  They are SUPER delicious.  Unfortunately, they are also very expensive and you only get, like, 1 rib in a restaurant [insert: that's what she said]. I'm interested in more than just 1 rib [insert: adam and eve joke] and want the ease of making this without heating up the grill.

Here's an easy week night recipe for beef short ribs and you can make them in the crock pot!!!

 Beef Short Ribs

1 Crock Pot Liner
3-6 Beef Short Ribs- note, these do come in different lengths and they shrink when cooked
1 Onion
1/3 Cup Beef Stock
Rib Rub or other Meat Rub
BBQ Sauce

Step 1: Remove the membrane from your short ribs.  Also known as the 'silver skin' this is located on the back of the rib next to the bone.  You should be able to grab a corner and rip, it's that easy.  If you don't remove the membrane your ribs will not tenderize.

Step 2: Use rib rub or other meat seasoning to thoroughly coat your ribs.RUB ALL SIDES OF YOUR MEAT.   If you do not season your ribs they will not tenderize well.

Step 3: Lightly coat ribs with BBQ sauce. (if prepping for the week, wait until placing into the crock pot prior to putting on BBQ sauce).

Step 4: Roughly chop onion to place into crock pot with ribs.  The onion may be eaten with the ribs.

Step 5: Place onions and beef stock into crock pot with ribs.  Make sure to STAND your ribs UP to cook in the crock pot.  They should lean against the sides of the crock pot.

Step 6: Place on low for 8 hours or high for 4-5 hours.

Step 7: Place ribs onto foil baking sheet and top with additional BBQ sauce.  Place in oven under broiler if desired.

Kale Salad

1 Bunch Kale Salad- Tuscan Kale works exceptionally well for this
1 Red Pepper
Pecorino Cheese
1 Lemon
1 Tablespoon Extra Virgin Olive Oil

 Step 1: Rise and chop kale by first de-veining the leaves.  Kale stems are very bitter so it's best to cut them out.

Step 2: Rinse and chop red pepper.  Add pepper to kale.

Step 3: Add 1 tablespoon of olive oil to salad with the juice of 1/4-1/2 of fresh lemon.  This is to taste, so if you want more lemon this is go for it!  Mix with greens.

Step 4: Add the cheese.  Notice that there is no measurement for this part, however, it's best with 1/8-1/4  cup cheese.

 

LAST STEP: FEAST ON BEEF SHORT RIBS with KALE SALAD

Delicious with french fries from your grocer's freezer.

Feast on: Lentil Peanut Butter Cookies

Lentil Peanut Butter Cookies

These cookies defy all that should be within the realm of cookies.  They are delicious and pack a lot of extra protein via the amazing lentil.  For those of you who are unfamiliar with the lentil family- they are of the dried peas and beans group.  Lentils come in three different colors including red, green, and brown.  Lentils are very versatile for their texture and ability to be re-hydrated.  Lentils are not a popular cooking ingredient for mainstream chef or eater.  However, lentils are a staple of the vegetarian, vegan and gluten free groups of the world.  To be clear, I am not vegetarian, vegan, or gluten free and neither is anyone else in my household (not even the dogs).  Cooking with lentils is intriguing because it is an ingredient that is not often used or showcased due to what I would assume comes from a lack of confidence on how to cook them.  If I can do one thing with this recipe it is to change a mind or too on how delicious, easy, and cheap (like a phenomenal first date) lentils are to integrate into your diet.  And besides, everyone loves cookies.


Lentil Peanut Butter Cookies

1.5 Cups cooked brown lentils (about 3/4 Cup dried)
1 Cup Peanut Butter
1/2 Cup - 1 Cup Honey
1 Tablespoon Baking Powder
1 Tablespoon Vanilla
A Food Prep Machine-A Cuisinart if you have it
1 ice cream scoop
Baking sheets
parchment paper


Step 1: Rinse and drain lentils-pick out and discard any non-lentil items.

Step 2:  Cook lentils in water until fully hydrated.  This can take between 20-30 minutes depending on water temp, your stove and the type of lentils.  Please read the package.


Step 3: Let lentils cool.  Pre-heat over to  350 degrees.

Step 3: Drain lentils. Place lentils into Cuisinart with peanut butter, honey, vanilla, and baking powder.  Blitz all ingredients until ingredients are combined and mixture is pliable.  Do not over blitz.

Step 4: Use an ice cream scoop to place peanut butter cookie balls onto parchment paper.

Step 5: Place in oven at 350 degrees for 12 minutes.

Step 6: At 12 minutes, take a fork and smash down the peanut butter balls into flat cylinders.  Continue baking for another 10-15 minutes.

Step 7: Take out of oven and sprinkle with sugar or Truvia if desired.  This step is not necessary-they taste great without the sugar.

Step 8: Feast on Lentil Peanut Butter Cookies!!!

Feast on: *Crock Pot* Mexican Chicken

*Crock Pot* Mexican Chicken

Mexican Chicken

1 Crock Pot Liner
3-4 Chicken Breast
1 Large Jar of good Chunky Salsa
1 Can of Corn Drained
1 Can of Black Beans Rinsed & Drained
1 Brick of Cream Cheese (we use the grocery store 1/3 less fat and you may also use 1-2 cups sour cream)


****Serve Over Brown Rice


Step 1:  Place chicken breasts in crock pot liner.

Step 2:  Pour salsa, corn, and black beans over chicken breasts.  Place cream cheese on top.

Step 3: Cook on low for 8 hours.  Chicken will shred during cooking process.

Step 4: Feast on Mexican Chicken over brown rice, in a hard/soft taco shell or tortilla chips.  Top with avocado.

Feast on: Spring Vegetable Tian

Spring Vegetable Tian

Layers of delicious vegetables-Tian

You may be thinking..."what in the hell is a Tian?"  Me too.  I had to do some research on this to find out that it is indeed a popular french vegetable side dish that has been around for a long time.  It's just a very fancily cut up veggie dish with color and a lot of fresh flavor.  I've never heard of it, but I needed a new side dish to bring to a family member's birthday party. "Happy Birthday Tian" sounded even better.  This Tian includes tomato, yellow squash, green squash, potato and onion.  It's incredibly easy and worth the effort.  Try it- you will love it.



Spring Vegetable Tian

1 Yellow Squash
1 Green Squash or Zucchini
1 Onion
1 Large Tomato
1 Large Potato
1/4 Cup Pecorino OR Parmesan cheese
*2 Tablespoons Garlic
1 Tablespoon Olive Oil for saute of onions and garlic
1 Baking Dish
Cooking Spray or oil for dish

** optional ingredient (not used in this recipe)


Step 1: Chop onion and garlic (if desired) and saute over olive oil. Pre-heat oven to 375 degrees.

Step 2: While onion is cooking, chop squashes, tomato and potato in vertical slices. See below.

Rainbow veggies.

Step 3: Take cooked onion mixture and place in baking dish.

Step 4: Arrange vegetables into a spiral varying each vegetable. Tomato, Potato, Yellow Squash, Zucchini, Repeat. See below.

Step 5: Cook uncovered for 30 minutes at 375 degrees.

Step 6: After initial 30 minutes, sprinkle top of Tian with cheese.  Place tin foil over cheese and cook for another 20-30 minutes (oven heat can vary).

Step 7: Feast on Spring Vegetable Tian.

Fully baked Tian.

Delicious on its own.

Feast on: Easy *Crock Pot* Beef Stroganoff

*Crock Pot* Beef Stroganoff

This is one of my favorites.  It's a super easy week night supper that hits exceptional flavor notes with none of the effort.  This recipe can feed the hungriest of men and is an old school classic, so what's not to like?  Oh, and if you are really busy (or ran out of ingredients), skip the onion and Worcestershire sauce- it will still taste amazing.

Beef Stroganoff Ingredients-Not pictured, 1 onion.

Beef Stroganoff

1 Crock pot liner
1.5-2 pounds Beef Stew Meat (this feeds 3-4 people or 1 Lulu + 1 John, for dinner)
1 can of Cream of Mushroom soup
1 Brick of Cream Cheese softened (we use the 1/3 light grocery store brand- you may also swap this for 1-2 cups sour cream

1 white or yellow onion chopped
2- 4 tablespoons Worcestershire sauce
1/4 cup Beef broth (we use low sodium grocery store brand)
1 Container Fresh White Sliced Mushrooms (washed & drained)

Served Over

Egg Noodles


Step 1: Place beef stew meat in bottom of crock pot liner

Beef in liner...that's what she said!

Step 2: Chop onion and place over beef. Rinse & drain mushrooms and place over onions.

       






Step 3: Mix together cream cheese, cream of mushroom soup, Worcestershire, beef broth and delicately dump over beef stew meat.

All ingredients in crock pot liner-ready to go!

Step 4: Cook on low for 8 hours in the crock pot.

Step 5: When ready to serve, boil egg noodles in water (don't forget to salt your water after it starts to boil) and cool slightly.

Step 6: Feast on *Crock Pot* Beef Stroganoff by serving the mixture over noodles.

Final product-yum.