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For Women Who Want The Ballerific Life!
Comfort Food Sundays...Whip a Sinfully Sumptuous Dinner for Your Baller Short Ribs & Twice Baked Potato
Hey Ladies,
It has been a while since I posted a recipe but I am back in the kitchen and this meal is a sure fire hit! This is comfort food a keep your man in the house, give him the "itis" meal. I hope you & your man enjoy as much as we do!
Peace & Love,
Siren
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Braise Shirt Ribs in the Slow Cooker
Ingredients:
2 tablespoons Olive oil
3 1/2 pounds Beef short ribs
Salt and fresh ground black pepper
4 medium Potatoes
1 cup Baby carrots
2 Stalks Celery
1 large Onion 1 can tomato sauce
1/2 cup Beef Stock
1/2 cup red wine
Fresh thyme
3 bay leaves
1 tablespoon Paprika
1 teaspoon Chili powder
1/2 teaspoon oregano
1/2 teaspoon Garlic powder
1 teaspoon Worcestershire Sauce
1 teaspoon Salt
Optional Thickener
1 tablespoon Cornstarch
1/4 cup Water
Preparation:
Season Short Ribs with Salt & Pepper. Heat olive oil in a 12-inch skillet (I prefer Cast Iron gives you the best color)over medium-high heat until hot. Add ribs to skillet. Cook ribsuntil well browned on all sides(2-4 mins each side),
turning occasionally.
Meanwhile, place potatoes and carrots in a 5- to 6-quart slow-cooker
pot; top with the onion wedges. Transfer ribs to slow cooker on top of
vegetables.
Meanwhile, place potatoes and carrots in a 5- to 6-quart slow-cooker
pot; top with the onion wedges & celery. Transfer ribs to slow cooker on top of
vegetables.
Deglaze skillet with red wine and pour drippings and wine into crockpot.
In a small bowl, combine remaining ingredients & spices & pour mixture over ribs in slow cooker.
Cook On Hi Setting for 3-4 hours or low setting for 6-8 hours
With tongs, transfer ribs to deep platter; discard bones if you like.Skim fat from sauce in slow cooker and discard fat.
If a thickened gravy is desired, transfer the juices to a saucepan, skim off fat and simmer for 5 minutes. Combine the cornstarch with 1/4 cup
water, stirring until the mixture is smooth. Pour into the simmering
juices and cook, stirring, until thickened, about 1-2 minutes.
Twice Baked Potato Recipe
Ingredients:
4 Large Baking Potatoes
Extra Virgin Olive Oil, to coat potatoes
4 slices bacon (Optional)
1 pound large shrimp, peeled and deveined, tails removed
1 1/2 teaspoons Cajun seasoning
Salt
4 green onions, (chopped, reserve some of the ends for garnish)
1 cup grated Cheddar (I use a combo of white & yelow sharp)
6 tablespoons butter, softened
1/3 cup sour cream
3/4 teaspoon freshly ground black pepper
Preparation:
Preheat the oven to 450 degrees F.
Rub the potatoes with Olive Oil and put them directly on the rack. Bake the potatoes until tender, about 1 hour.
While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer the slices to a paper towel-lined plate to drain, then crumble. Pour off all but 3
tablespoons of bacon grease from the skillet. (if not using bacon just add 2 tbsp EVOO & 1 tbsp butter)
Cut the shrimp into thirds. Reheat the bacon grease over medium-high heat. Add the shrimp, Cajun seasoning, and a pinch of salt.
Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes.(DO NOT OVERCOOK they are going back in the oven)
When the potatoes are done, let them cool slightly (leave the oven on)
Slice off the top third of each potato and carefully scoop out the flesh into a bowl.
Scoop out the potato from the top third, and add that to the bowl.
Leave about 1/4-inch border of potato inside the skin.
Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, and black pepper.
Stuff the potato skins with the filling, mounding any extra on top.
Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon& some extra cheese
Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes. Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.
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Comment by Tracy on September 27, 2010 at 10:19am -
I'll be trying it this weekend!! Happy to have you back in the kitchen and sharing!!! Looking forward to the cookbook (HINT, HINT)
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Comment by Siren on September 27, 2010 at 10:30am -
Thanks Tracy i am getting back in the swing of things...Honeymoon is over well not really but dying down and I amslowing down on my "nesting" ...temps are dropping and I am back in the house a little bit more.
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Comment by Siren on September 27, 2010 at 10:58am
-
This is my Dinner from Last night...not the best pic taken with my camera phone but you get the jist of it!
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Comment by OLD $PICE PINE NEEDLE on September 27, 2010 at 11:14am -
Recipe added to my collection. Adopt meeee! lol
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Comment by CCD is Workin on a baller 4 she on September 27, 2010 at 11:35am -
Ok, $picey that's what I'm saying! I am house trained and I come with a paycheck! :-)
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Comment by Ms. Ashley Banks on September 27, 2010 at 11:41am -
F*ck veganism! I want a potato with shrimp in it! *drools*
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Comment by Tracy on September 27, 2010 at 11:47am
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I'm already dustin' off the slow cooker....lol
@Ashley, can I ask are you vegan, and more specifically what is it about being a vegan that appeals to you? You would call me a Pesco-Pollo Vegetarian - I eat, poultry, fish, dairy and eggs but no red meat.
(I'll be taking Sunday off to try this recipe)
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Comment by Tracy on September 27, 2010 at 1:43pm
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It's lunchtime and I went down to the cafe, but nothing there looks like this......:(
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Comment by Siren on September 27, 2010 at 1:59pm
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Tracy I am mad I left my lunch sitting in the fridge... I know I shouldn't but I want to go to the grocery and make more potatoes!!!! I eat ligh most of the week but I am a believer that Sundays are all about comfort food...and Mondays are all about the leftovers!
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Comment by Siren on September 27, 2010 at 2:00pm
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Tracy I am mad I left my lunch sitting in the fridge at home... I know I shouldn't but I want to go to the grocery and make more potatoes!!!! I eat light most of the week but I am a believer that Sundays are all about comfort food...and Mondays are all about the leftovers!
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