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Sunday Dinner Short Ribs Asparagus Potatoes

Potato recipe
1 pound sack heirloom baby potatoes
5 tbsp butter melted (not burned butter not cooked butter)
1/3 cup fresh grated Parmesan cheese(do not use the pre shredded cheese for this recipe)
Salt and pepper to taste
Zest of two lemons or two tbsp lemon zest

Preheat the oven to 350 degrees. Slice the potatoes down the middle In half. In a bowl combine the butter Parmesan lemon zest salt and pepper, mix to combine. Pour the mixture over the potatoes and transfer to the oven and bake until the potatoes are tender and the cheese around the edges are nice and crisp

Asparagus Recipe
2 pounds fresh asparagus
2 Roma tomatoes
1/4 cup chopped scallions
2 tbsp fresh dill chopped
3 tbsp fresh lemon juice
1/4 tsp ground coriander
Salt and pepper to taste

In a bowl combine all ingredients except asparagus. Mix thoroughly in a bowl so the flavors can combine, cover and refrigerate until ready for use.
Bring a pot of water to a boil, add the asparagus and boil for no longer than 90 seconds. As this is happening fill a big bowl with ice water . Once the 90 seconds are up strain the asparagus and immediately add the asparagus to the ice bath(ice water) . This will allow the asparagus to keep its bright color and not over cook. Remove asparagus from cold water and pat dry. Transfer to a plate and top with the tomato mixture all over the asparagus being sure to get the juicies accumulated all over the asparagus.

Roasted blueberry Chipotle Shortribs
2 pounds short ribs
5 large garlic cloves finely chopped
2 heaping tbsp keith Lorren steak seasoning
1/2 tsp cayenne pepper(this is more of to taste so less or more will not hurt)
Salt and pepper to taste
4 tbsp butter
1 1/2 cups water
1 cup store bought Fischer Wieser Roasted Blueberry Chipotle Sauce

Seasoning the short ribs with the steak seasoning,cayenne, garlic and salt. Allow to marinate 2 hrs or up to over night. Preheat the oven to 375 degrees . Remove the short ribs from the refrigerator 15 minutes before cooking to get the chill off. Transfer the short ribs to a baking pan along with the butter. Cover and transfer to the oven and bake until tender. Next remove the short ribs from the oven Pour off the juices made from the short ribs into a bowl and add the store bought blueberry chipotle sauce to the juicies. Mix thoroughly to combine and baste the ribs with this sauce . Transfer the ribs back to the oven and bake another 10 minutes. Remove from the oven transfer to a plate and enjoy!

Moroccan Stew Chicken

2 medium sized bone in chicken breast cut into chunks
1 tsp ground coriander
1tsp cumin
1 tsp ground ginger
Handful of cilantro 1/2 cup
1/2 tsp smoked paprika
1/2 tsp cayenne
1/4 tsp cinnamon
One 16 oz can chicken broth
1 cup dry white wine
1 medium onion chopped
1 medium red bell pepper chopped
1 medium green bell pepper chopped
2 tbsp golden raisins
Salt and pepper to taste

Season the chicken with the coriander,cumin,ginger,paprika,cayenne, onion ,  salt and pepper, allow to marinate 4 hrs or up to over night.
In a heated skillet add 2 tbsp vegetable oil make it really hot. Add the chicken to the hot pan and brown all sides, this does not have to be perfect. Deglaze the chicken with the white wine then reduce it by half. Add the cinnamon and chicken broth. Mix to combine reduce the heat to medium low, cover and allow to simmer 30 minutes. After 30 minutes add the peppers and golden raisins . Turn the heat up to medium high and allow sauce to thicken. ALWAYS TASTE FOR SALT AND PEPPER. . This should take another 10 minutes. After 10 minutes stir in the cilantro and turn the heat off. Meat should be very tender sauce thickened and cilantro still nice and bright. Enjoy!