Beef Short Ribs & Gravy With Mascarpone Polenta

There’s nothing better than spending a Sunday doing things you love and having dinner cook itself.  Last Sunday, I made this fall apart it’s so tender short ribs and an easy to throw together Mascarpone polenta.

 

 

Crock Pot Short Ribs & Gravy

1.5# boneless short ribs

12 oz beer, use your favorite

1 cup beef broth

2 shallots, cut in half

Season and brown the short ribs in 2 tbsp of extra virgin olive oil.  Place into the crock pot with the beef broth, beer and shallot.  Cook over medium low heat for 8 hours.  Remove the meat to make a gravy.  In a plastic container with a tight lid, place 2 tbsp flour and ½ cup water.  Put the lid on and shake until the there’s no lumps.  Turn the crock pot on high and stir into the juices.  Return the meat to the crock pot and it should thicken in 10 minutes.  Taste to see if it needs any additional salt and pepper.  Serve over mashed potatoes or polenta.

 

Mascarpone Polenta

3 cups water

½ tsp salt

1 cup polenta

½ cup Mascarpone

½ cup Parmesan, freshly grated

Bring the water and salt to a boil.  Stir in polenta and keep stirring for 3 minutes.  Add in Mascarpone and Parmesan and stir until it’s fully incorporated.

Peach Bellini Jam

Peaches and Prosecco...a match that is made in heaven.  I combined the two a few months ago to make an ice cream topping.  I decided to pair them up again to make jam.  I did not use any pectin.  I just allowed the jam to gently boil until it thicken naturally.  I froze the extra containers instead of canning.

Peach Bellini Jam

2# peaches, I used frozen and thawed
3 cups sugar
1/2 cup Prosecco
2 tbsp lemon juice

Chop the peaches into small pieces in a food processor.  Place in a large saucepan with the sugar, Prosecco and lemon juice.  Bring to a boil, stirring frequently.  Skim off foam from the top.  Continue to boil until it thickens.  Place into containers that you can put in the freezer. Allow to cool completely before putting covers on containers and placing the freezer.

Crock Pot Mashed Apple Sweet Potatoes

This is the easiest side dish and will make the entire family happy.  They'll think they are getting a sweet dish but there is no added sugar in the potatoes.  They are sweetened naturally with the sweet potatoes, apple and apple juice (I used an organic apple juice).  Just a little cinnamon was added in at the end.

Crock Pot Mashed Apple Sweet Potatoes

3 sweet potatoes, peeled and sliced into 1/2" pieces
1 apple, peeled and cut into slices
3/4 cup apple juice

Place the above ingredients into your crock pot and cook over medium for 4 hours, stirring occasionally.  When tender, mashed with a hand potato masher and stir in 1/4 tsp sea salt and 1/2 tsp cinnamon.  

Raspberry Lemon Muffins

I'm still loving the plump, juicy raspberries in the grocery store these days.  I bought another 2 containers....one for baking and another for snaking.  Yesterday I made this moist and tasty muffins with a tangy lemon glaze.

Raspberry Lemon Muffins

2 cups flour
1 cup sugar
1 tbsp baking powder
1 tsp lemon zest
1/2 tsp salt
1/2 cup plain yogurt
1/4 cup canola oil
1 tbsp lemon juice
2 large eggs
1/3 cup milk
1 1/4 cups fresh raspberries

Glaze

2 tbsp lemon juice
1 cup powdered sugar

In a medium bowl, sift together the dry ingredients and lemon zest.  Add in the milk, yogurt, eggs, canola oil and lemon juice.  Fold in the raspberries.  Using an ice cream scoop, place 1 scoop in each cup of a greased muffin tin.  Bake for 22 minutes at 350°.  Let cool.  In a small bowl, mix together lemon juice and powdered sugar.  Spoon over the muffins.  Makes 12 muffins.

Chicken Alfredo

The aroma of garlic and a creamy Parmesan sauce top noodles and chicken in this tasty casserole.  Winter hasn't made it's departure so comfort food was needed to battle the bitter wind and chilly temperatures and what better way than with a cheesy baked pasta dish.

Chicken Alfredo

2 chicken breasts, cooked and shredded

8 oz of your favorite pasta, I used Pasta Artigianale

1 tbsp extra virgin olive oil

1 clove garlic, minced

3 tbsp flour

1 cup milk

1 cup low-sodium chicken broth

1 cup Parmesan cheese

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 tbsp parsley

In a medium saucepan, heat olive oil.  Cook the minced garlic in the olive oil for 1-2 minutes.  Stir in 1/4 cup of the milk and whisk in the flour.  Allow to cook for a couple minutes before whisked in the remainder of the milk and broth.  Cook until it thickens and add in seasonings and Parmesan cheese.  Toss in pasta and chicken and pour into a greased casserole.  Top with 1 cup of shredded mozzarella cheese and bake for 30 minutes at 325°.

Lemon Berry Trifles

Berries were on sale.  They are so juicy and sweet they can be eaten alone but I decided to create a simple dessert with them (ok, I did snack on a few during the layering process).  I've always liked lemon with both berries that I used, so I went with a mild lemon sponge cake and a lemon mascarpone cream.

Lemon Berry Trifles

Cake -

3 eggs, separated
1/4 tsp salt
1/2 cup cake flour
1/2 cup sugar
3/4 tsp baking powder
1 tbsp water
1/2 tsp lemon zest

In a medium bowl, whip together the egg whites and salt until soft peaks form.  In another medium bowl, sift together the cake flour, sugar and baking powder.  Add in the egg yolks, water and lemon zest.  Gradually fold in the egg whites.  Be careful not to over mix.  Line a 9" cake pan with greased wax paper.  Bake for 25 minutes at 350°.  Let cool before turning out and cutting into small cubes.

Lemon Cream

8 oz mascarpone, room temperature
1/4 cup sugar
1 tsp lemon zest
1/4 cup lemon juice

Mix all the ingredients together in a small bowl.

Layer

Cake Cubes
Lemon Cream 
Berries - I used blackberries and raspberries

Chicken Orzo Soup

It's a chilly day outside - still in the 20's at noon which is unusual for this time of year.  I was out doing projects and decided to make a pot of soup to help warm me up.  I had a Parmesan rind in the freezer so I threw that in for extra flavor and then topped the soup with some freshly grated Parmesan for an extra salty bite.

Chicken Orzo Soup

6 cups organic, salt-free chicken broth
2 chicken breasts, cooked and shredded
2 carrots, peeled and sliced thin
1 tbsp celery flakes
1/4 tsp thyme
1/4 tsp freshly ground black pepper
1 Parmesan rind
1 cup peas
1 cup Orzo pasta
Salt to taste

In a soup kettle or dutch oven, heat broth.  Add in the shredded chicken, carrots, celery flakes, thyme, pepper and Parmesan rind.  Cook over medium heat until carrots are tender.  Stir in peas and Orzo and cook for another 10 minutes.  Taste and add in salt.