Braised Short Ribs

recipe by The Pioneer Woman

Arroz con Pollo

original recipe found here

Southwestern Chili

Southwestern Chili

Adapted from Real Simple magazine

INGREDIENTS:

• 2 tablespoons olive oil
• 3 large carrots , diced 
• 1.5 large white onions, chopped
• 2 green peppers, diced
• 3 cloves garlic, minced
• 1 pound ground beef
• 5 tablespoons tomato paste
• 2 (15 oz) cans black beans, rinsed
• 1 (15 oz) can kidney beans, rinsed
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons kosher salt (to taste)
• 2 teaspoons fresh ground black pepper (to taste)
• 1/2 cup frozen corn kernels
• grated Cheddar for serving

DIRECTIONS:

1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onions, and peppers-- cook, stirring occasionally, for 5-7 minutes.  Add garlic for 1 more minute.
2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Stir in the tomato paste and cook for 1 minute.
4. Stir in the beans, corn, chili powder, cumin, 5 cups water, salt, and pepper.
5. Simmer over medium heat until the vegetables are tender, 20 minutes minutes.
6. Serve topped with cheese.

William Sonoma's Salmon with Spring Vegetables

Salmon with Spring Vegetables
from William Sonoma's One Pot of the Day (2012)



INGREDIENTS:

• 1 cup dry white wine
• 1/2 cup vegetable broth
• 1/2 small yellow onion, sliced
• 3 sprigs fresh tarragon
• salt and freshly ground pepper
• 4 salmon fillets, about 6 oz each
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 2 leeks, white and pale green parts, cut into 2-inch matchsticks
• 2 cups (10 oz) fresh or thawed frozen peas
• grated zest and juice of 1/2 lemon
• minced fresh chives for garnish

DIRECTIONS:

1. In a slow cooker, combine the wine, broth, onion, and tarragon.  Stir in 1/2 cup water, 1/2 tsp salt, and several grindings of pepper.  Cover and cook on the low setting for 30 minutes.  Add the salmon, re-cover, and cook for 1 hour.  The fish should be opaque throughout, firm, and very tender.  
2. About 15 minutes before the fish is ready, bring a saucepan of salted water to a boil.  Add the asparagus and cook until just tender, about 6 minutes.  Drain and refresh with cold water, and drain again.  
3. In a large frying pan, melt the butter with the oil over medium heat.  Add the leeks and saute for 2 minutes.  Add the peas and cook for 1 minute, then add the asparagus and saute until heated through, 1-2 minutes.  Stir in the lemon juice and remove from the heat.  
4. Transfer the salmon to a platter.  Use the braising liquid to moisten the fish, if desired.  Arrange the vegetables around the salmon.  Sprinkle with the lemon zest and chives, and serve.

-Derek

Tyler Florence's Chicken Noodle Soup

Original recipe found here

Chicken Noodle Soup

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 4 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

DIRECTIONS:

1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 
2. Pour in the chicken stock and bring the liquid to a boil.  Add the noodles and simmer for 5 minutes until tender.  
3. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock
yields 2 quarts

INGREDIENTS:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

DIRECTIONS:

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

-Alyssa

Chili and Cornbread

"Simple, Perfect Chili" recipe repeat (found here)

Cornbread recipe repeat (found here)

-Alyssa

Sweet Sausage with Peppers & Onions

Sweet Sausage w/ Peppers and Onions

Original recipes found here and here

INGREDIENTS:

• 4 Italian sweet sausage links 
• 2 tablespoons olive oil
• 1 green bell pepper, sliced into long strips
• 1 red bell pepper, sliced into long strips
• 4 garlic cloves, sliced into slivers
• 2 yellow onions, sliced
• 1 small (15 ounce) can of crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 cup red wine
• 1/2 teaspoon red pepper flakes
• 1/2 cup chopped fresh basil leaves
• 2 tablespoons tomato paste
• 4 Italian sub rolls
• Kosher salt

DIRECTIONS:

1. Heat the olive oil over medium heat in a large pan or Dutch oven that has a lid.  When the oil is hot, add the sausages and brown them slowly.  If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear.  Cook for 7-10 minutes, turning them occasionally so they brown on all sides.  When the sausages are browned, remove from the pan and set aside.
2. Increase the heat to medium-high and add the onions and peppers.  Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often.  You want some blackening.  Once the onions and peppers soften, sprinkle some salt on them.  Cook for 5-7 minutes.  Add the garlic and cook for an additional minute.
3. Add the tomato paste and stir.   Add the Marsala wine, tomatoes, basil, oregano, and red pepper flakes; stir well to combine.  Add the sausages back in.  Bring to a simmer then reduce the heat to low.  Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
4. Toast sub rolls and use for serving.

-Alyssa

Braised Beef Short Ribs with Penne

Giada's original recipe found here

Braised Beef Short Ribs with Penne

INGREDIENTS:

• 4 pounds beef short ribs
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, coarsely chopped
• 5 Roma tomatoes, cut into eighths
• 1 cup red wine, such as Cabernet Sauvignon
• 3 tablespoons Dijon mustard
• 2 cups low-sodium beef broth
• 1 pound penne pasta
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
2. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
3. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor (or use an immersion blender to process the mixture). Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

-Alyssa

Rigatoni with Chicken & Broccoli

Original recipe found here

Rigatoni with Chicken & Broccoli

INGREDIENTS:

• 1 pound of ziti or rigatoni
• 1 tablespoon olive oil
• 4 skinless boneless chicken breasts, sliced into bite-size pieces and seasoned on all sides with salt and pepper
• 5 cloves of garlic, minced 
• 1/2 cup dry white wine
• 1 cup of chicken stock
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup grated cheese (a combination of romano + mozzarella works well)
• 2 cups of broccoli florets
• 2 tablespoons parsley, finely chopped

DIRECTIONS:

1. Boil the pasta according to package directions.  Drain and set aside.  
2. In a small pot of boiling, salted water, add broccoli.  Boil for 2 minutes and then move to a bowl filled with ice water.  
3. In a large saute pan or Dutch oven, heat the olive oil. Add the chicken pieces and saute until brown on all sides. Add the garlic and saute lightly.  Add the white wine and chicken stock. Bring to a simmer.
4. In a separate small saucepan, melt the butter.  Add the flour and mix well, cooking for 1 minute.  Add this flour mixture to the chicken/garlic/liquid.  Stir well to avoid lumps.  Add the grated cheese, broccoli, and pasta.  Stir well.  
5. Sprinkle with fresh parsley. Season to taste with salt and pepper.

-Alyssa

Boiled Chix Lobsters and Homemade Clam Chowder

Boiled Chix Lobster

INGREDIENTS:

• 4 chix lobsters
• 1/2 cup (1 stick) butter
• kosher salt

Add kosher salt to large pot of simmering water.  Once the water is just below boiling, add the lobsters. Keep water just below boiling for 8-10 minutes.  In a small sauce pan over low heat, melt butter.  Serve on the side with your lobster.

Homemade Clam Chowder

from The Oprah Magazine Cookbook (2008)

serves 6

INGREDIENTS:

• 2 medium russet potatoes (about 1 lb.), peeled and cut into 1/2-inch cubes
• 2 tablespoons unsalted butter
• 2/3 cup diced white onions
• 2/3 cup diced celery
• 1/2 cup all-purpose flour
• 4 (6 1/2 oz) cans chopped clams, juice and clams reserved separately
• 2 (8 oz.) bottles clam juice
• 1 oz piece salt pork
• 1 cup light cream
• 1/2 teaspoon salt

DIRECTIONS:

1. Put the potatoes and enough water to cover in a large saucepan; bring to a boil.  Reduce heat to a simmer, cover, and cook 10 minutes, until tender; then drain and set aside.
2. In another large saucepan, melt the butter over medium heat.  Add the onions and celery; saute until tender, about 4 minutes.  Stir in the flour.  Reduce heat to low and cook 10 minutes, until the flour is just golden; remove from heat.
3. In the same pan used fro the potatoes, mix the clam juice from the drained clams, the bottled clam juice, and the salt pork and bring to a boil.  SImmer the mixture 1 minute.  Gradually whisk the hot clam juice into the flour-and-vegetable mixture until smooth.  Return the pan to medium-high heat.  Add the potatoes, cream, and salt; bring to a boil, stirring often.  Stir in clams and just heat through, about 1 minute.

-Derek

Veal Marsala

Giada's Veal Marsala recipe (*chef's note: someone threw out the mushrooms :x)

-Derek

Ina Garten's Meatballs and Pasta

Barefoot Contessa's Recipe

Meatballs and Pasta

INGREDIENTS:

For the meatballs:

• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

DIRECTIONS

1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
2. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
3. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

-Alyssa

Pioneer Woman's Mac and Cheese

Ree Drummond's Macaroni & Cheese recipe

-Alyssa

Carnitas Tacos

Pioneer Woman's Spicy Shredded Pork recipe

-Derek

Spicy Fall-Apart Ribs

Spicy Barbecue Ribs

INGREDIENTS:

• 3 lbs. pork baby back ribs
• 5 tablespoons of balsamic vinaigrette dressing
• 1 1/2 ketchup
• 1/2 cup Frank's Red Hot Sauce
• 3 tablespoons Dijon mustard
• 2 teaspoons crushed oregano flakes
• 3/4 cup brown sugar
• salt and pepper

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Wash the ribs and trim as much fat off as possible.  Season ribs with salt and pepper.  Place in a shallow baking pan. Brown in oven for 13-14 minutes.  Then, turn over and brown the other side for another 13-14 minutes.   Separate ribs in single-boned pieces or pairs. Place pieces into the slow cooker or crock pot.
3. In a medium bowl, mix together all the other ingredients.  Pour sauce over the ribs in the crock pot and toss ribs until all pieces are coated with sauce. 
4. **In a slow cooker: cover and cook on LOW for 6-7 hours.  Carefully toss the ribs occasionally, every 2 hours.
5. **In a dutch oven: cover and cook at 325 degrees F for 1 hour 30 minutes.

-Alyssa

Pioneer Woman's Simple Chili

recipe found here

-Derek

Pioneer Woman's Pot Roast

recipe found here

-Derek

Ree's Rigatoni and Meatballs

My turn for Rigatoni and Meatballs

-Alyssa

Giada's Linguine with Clams and Mussels

Spicy Linguine with Littlenecks and Mussels

Tacos and Italian French Dip

Taco night

Pioneer Woman | Hot & Spicy Italian Drip Beef

:)

-Alyssa & Derek