PW's Braised Short Ribs with Bacon Cheddar Mashed Potatoes

Do you know the Pioneer Woman?  You should, she's a World Famous Blogger.  A gifted photographer.  And soon to be even more mainstream...because she's having a movie made about her right now.  Being played by none other than Reese Witherspoon.  Ree Drummond is also an INSANELY good cook.  I know.  I just made her Braised Short Ribs.  You should too. 



PW's Braised Short Ribs w/ Bacon Cheddar Mashed Potatoes

Here's what I used:

8 whole Bone-in Beef Short Ribs
1/4 AP Flour, for dredging
6 pieces pancetta, diced (I used bacon)
2 tbsp Extra Virgin Olive Oil
1 whole medium onion, diced (I used 2)
2 shallots, peeled and finely minced
3 regular carrots, unpeeled, diced
2 cups red or white wine (I used Barefoot Merlot)
2 cups Beef broth
2 sprigs fresh Thyme
2 sprigs fresh Rosemary

4 peeled russet potatoes
1/2 cup colby jack cheese, shredded
1 tsp garlic powder
1/3 cup sour cream
bacon crisps from Braised Short Rib recipe above

Here's what I did:

Preheat oven to 350 degrees.

Season ribs w/ S&P, and dredge in flour.

In a large dutch oven, cook pancetta (or bacon) on medium until crispy and then remove (and set aside for mashed potatoes).  Add olive oil to pancetta/bacon grease and raise heat to high.  Brown ribs on all sides for 1-2 minutes per side, and remove.  Turn heat to medium and add onions, carrots and shallots to pan.  Cook for several minutes and then add wine.  Deglaze pan (scrape bits off bottom) with cooking spoon to get the yummy bits into the mix and off the bottom of the pan.  Boil for 2 minutes.

Add broth, 1/2 tsp salt and fresh ground black pepper.  Taste and adjust seasoning as needed.  Add ribs, thyme and rosemary (whole).

Put lid on pot and cook for 2 hours in the oven.  Reduce heat to 325 and cook another 35-45 minutes.  Ribs should be falling off the bone.

While ribs are cooking, set a large pot to boil with potatoes.  Cook until soft.  Add potatoes and the last 4 ingredients together and mix with hand mixer in large mixing bowl until smooth.  Add S&P as desired.

Plate with mashed potatoes on the bottom, 1-2 ribs on top, and then drizzle/heap sauce/vegetables on top and around the plate or bowl. 

This dish definitely has a "fall/winter" vibe, but we weren't complaining.  It was decadent, delicious and surprisingly simple for what you get as a result.  Yummm.

South Beach Turkey Chili

I really, really, really love my South Beach Cookbook. Everything I find in that book is delicious, gourmet-tasting (without gourmet effort) and above all, HEALTHY. This Chili recipe is no exception. Its one of my top 5 recipes from this book (I have it linked in my Favorite Cookbooks Widget on the right-hand panel). The weather yesterday, and today, has been overcast, chilly, misty and gloomy...perfect CHILI weather. By 10am yesterday I knew exactly what I would be making for dinner.

South Beach Turkey Chili

Here's what I used:

1 lb ground turkey (naturally low fat)
2 sweet onions (vidalia), chopped
2 green bell peppers, chopped
2 garlic cloves, minced
2-3 tbsp good olive oil
15 oz can chopped tomatoes
2/3 can tomato paste
3 cups chicken broth (I used bullion, and added water)
1 can black beans (drained, rinsed)
1 can navy beans (drained, rinsed)
1 can dark kidney beans (drained, rinsed)
2 tbsp chili powder
1 tbsp cumin
2 tsp salt
1 tsp pepper

Topping:
2 tbsp sour cream
handful of shredded sharp cheddar cheese

Here's what I did:

In large stock pot, I added the olive oil and then onions. Once the onions had softened (about 5 minutes) I added my garlic and turkey. I allowed the turkey to cook for about 8-10 minutes, and then added my bell pepper and spices. I allowed the bell pepper to cook for another few minutes and then added my canned tomatoes (with juice!), tomato paste and chicken broth. Stirred to fully incorporate and smooth out any lumps made by the tomato paste. Finally, I added all the beans.

Once all ingredients have been incorporated, check the seasoning. If you like more heat, add a pinch of cayenne pepper. I used a little bit of Tony Chacheries, which is a cajun seasoning. If you can find some at your local market, pick it up...its hard to find where I live. We often have to order from www.cajungrocer.com.

I allow the chili to simmer on low heat for about 20 or so minutes, this lets all the ingredients really meld together, and the sauce to thicken a bit.

Served in a large soup bowl, and topped with a small handful of cheddar cheese and sour cream (Disclaimer: This part is NOT SOUTH BEACH, and does add calories).

On to reviews: The hubbs really liked the chili. He added a touch of tabasco to his, but I left mine alone. He did say it was one of the best chili renditions I've done, and I think that's due to the fact that I allowed it to cook down for so long. It made the mixture much more rich and delicious. Can't wait for these leftovers. This recipe easily made enough for 6 people.

Mia's Chicken Enchiladas

Fall is starting to appear. Crisp air in the morning and a chilly breeze remind me that the leaves will change soon, and sweater weather will be here in no time at all. With that comes heartier meals like stews, casseroles....mmmm...some of my very favorites. One of those is my grandmother's Chicken Enchiladas. I have been enjoying this recipe since I was a child...and now enjoy making it for my own family.

Mia's Chicken Enchiladas

Here's what I used:

1 package corn tortillas
3-4 boneless/skinless chicken breasts
1 bag/block shredded cheddar cheese
2 cans cream of chicken soup
2 cups chicken stock (I used bullion cubes and water)
1 can Rotel (spicy tomato/green chilis)
2 tsp cumin
S&P
1/2 tsp cayenne pepper
1 onion, diced
1 clove garlic, minced
1 stick butter
2-3 tsp olive oil

Here's what I did:

First I prepared my chicken for a quick sear, by seasoning with S&P (both sides) and 1 tsp cumin. Then I added olive oil to a non-stick skillet and seared my chicken for 3 minutes per side on med-high heat. This adds a layer of flavor that boiling would not.

Meanwhile, I cut all corn tortillas into halves, and lined the bottom of a large glass casserole dish with the tortillas, I used about 8 tortillas, halved, to cover the bottom of the dish.

Once the chicken was seared, I removed them to a plate to rest. Added the butter to the same skillet that the chicken was in, and added my diced onions and minced garlic. I allowed them to soften, cooking about 8 minutes. Once translucent, I added my chicken stock, Rotel (juice too!), cumin and cream of chicken soup, stirring to remove any lumps. I allowed this mixture to cook down on high heat for about 20-25 minutes. You want to achieve a silky, gravy-like texture prior to adding to casserole dish. At the very end, once texture looked good, I added my chicken (chopped/torn into 1"ish pieces) into the mixture.

Now it was time to assemble the enchiladas. I added 1/3 of my chicken/sauce mixture to the casserole dish, and then topped with 1/3 of the shredded cheese. Then I laid another layer of halved corn tortillas, another 1/3 of the chicken/sauce, and then an other 1/3 of cheese. Finally, I added the third layer of corn tortillas, the remaining chicken/sauce and topped with cheese.

Cooked at 350 for 15-20 minutes, until bubbly and slightly browned on top.

The hubbs and my dad both agreed that this was my best rendition of this family classic. I attribute it to the use of the Rotel (the original recipe only calls for a small can of green chilis, but I used a large can of tomatoes/chilis instead) and the cayenne. This dish had a great Kick, and I can't wait to enjoy it a second time for lunch - I'm sure it will taste even better!!