I know southern Californians are spoiled when it comes to weather, and I know people don’t have a lot of sympathy for us when we complain about it, BUT…this heat is ridiculous!! Come on, 93 degrees in October!! I am dying to cook some yummy, cozy, warming fall dinners, but I can not get motivated when it is so darn hot out.
So, while I pine away for fall weather, here is the Mediterranean salsa recipe that I promised in my last post. It goes great with my Grilled Mediterranean Meatballs.It would also pair really well with chicken, fish, or just as an appetizer with pita chips or tortilla chips. I kept this version pretty simple because I didn’t want to take away from the flavor of the meatballs, but if you added a little crumbled feta, chopped kalamata olives, or both…it would be delicious! Try it as a topping on some crostini and you would have an awesome bruschetta!
Just let me put it out there…I LOVE meatballs! I’m not a huge carnivore, but I will eat a good meatball any day of the week. Meatballs are so versatile and I love that all of the hard work can be done ahead of time. These meatballs have a wonderful Greek flavor profile. Lots of fresh oregano, dill, parsley, and a little mint give them amazing flavor. They are tender and juicy thanks to some plain Greek yogurt and feta cheese. There is a lot of love that goes into these, and it shows through in every bite!
I know we have entered fall and grilling season is behind us, but I lagged just a teeny bit on finishing this post so you are getting it now. Here in southern California, you would NEVER know that summer is behind us. One might think that we are in the DOG DAYS of summer here. Every time I check the forecast, it’s 80’s (and some 90’s) as far as the eye can see. So there is a good chance that plenty of you out there are still in grill mode. If not, be sure and pin this recipe to your “Summer Grilling” board on Pinterest!
I make these ahead of time and put them on a cookie sheet lined with foil and cover them in plastic wrap so that I can keep them in the fridge until dinner. My husband has mastered the art of grilling these to perfection, which is great because all I have to do is drink wine while he cooks them. I served these babies with with some home made tzatziki (I use Ina Garten’s Tzatziki Recipe…It’s my fave!), my Orzo, Kale, and Spinach Salad, some toasted pita bread, and my Mediterranean salsa! I will post the salsa recipe soon!! If you are melting in this heatwave like we are, this dinner won’t have you sweating in the kitchen.
There are tons of fresh herbs in these, so use your food processor to make quick work of all of the chopping. You will also need it for the pine nuts. Yes, pine nuts! You will grind them up in the food processor so that you have a sort of pine nut paste that adds even more yumminess to the meatballs. I suppose you could leave them out if you are opposed to pine nuts, but I can’t guarantee that they will taste as fabulous. The blend of beef, pork, and veal (aka: The Holy Meat Trilogy) is also key in these. I also think buying organic, grass fed beef and good quality ground pork (whenever possible) makes a big difference.
Don’t skip the tzatziki! Buy it already made if you must (Trader Joe’s is pretty good), but don’t skip it – it is so good on the meatballs. It’s their perfect sauce! The Mediterranean salsa I made was really good on the meatballs as well. That recipe is on its way! This recipe feeds a crowd. I had enough for 8 servings with a few left over. The leftovers made the most amazing little sliders!
I cut the left-over meatballs in half and heated them up in a pan. I put them on a toasted dinner roll with tzatziki and some of my Mediterranean salsa and they were SO delicious! My kids went nuts for them! I think these would be perfect game day fare. No need to wait for left-overs…just make your meatballs slightly smaller and give them a little “smash” before grilling. These sliders would be great to serve up to all of your hungry football watchers!
Grilled Mediterranean Meatballs
For a printable version of this recipe, click here
Serves 8 – 10 people
1 – 2 tablespoons of olive oil
1 small onion, chopped small
5 garlic cloves, minced
2/3 cup plain Greek yogurt
3 1/2 teaspoons kosher salt
2 teaspoons fresh ground pepper
2/3 cup toasted pine nuts
1 bunch of Italian parsley
1/4 cup mint leaves (small handfull)
3-4 sprigs of fresh oregano leaves (no stems) OR 1 tablespoon of dried oregano
3-4 sprigs of fresh dill (remove thick stems) OR 1 tablespoon of dried dill
2 pounds lean ground beef
1 pound veal
1 pound ground pork
1 cup plain bread crumbs (I use panko)
1/2 cup crumbled feta cheese
1/2 cup grated parmesan cheese
In a medium pan, saute the onion and garlic until the onion is translucent and tender. Set aside to cool to room temp.
In a large mixing bowl, lightly beat the eggs with a whisk. Add the greek yogurt, salt & pepper, and whisk them all together until smooth.
Add the pine nuts to the bowl of a food processor with a chopping blade (I use my small one, but any size will work). Pulse until they form a thick, course paste (don’t over process them…you don’t want them as smooth as peanut butter). Using a rubber spatula, scrape all of the ground pine nuts from the bowl of the food processor into the mixing bowl with the eggs and yogurt.
Add all of your herbs to the food processor and pulse until they are finely chopped. Add all of the herbs to the mixing bowl.
Add the beef, veal and pork to the mixing bowl along with the bread crumbs, cooled onion and garlic, feta, and parmesan cheese. Break up any large chunks of feta with your fingers.
Time to mix! I like to use my hands for this and I wear these disposable gloves. They are perfect for this! You want to gently combine all of the ingredients and incorporate the 3 meats together without over mixing. Your hands really are the best way to get this done. Keep the gloves on after mixing…you can use them when you form the meatballs!
Once everything is thoroughly combined, form into large meatballs (somewhere between a golf ball and a tennis ball). Keep the meatballs on a cookie sheet or a baking dish in the fridge until you are ready to grill.
Before grilling, drizzle some olive oil over the meatballs and use your hands to make sure they are coated with the oil.
We cook these on a gas grill. Preheat the grill on high and prep your grill by cleaning your grates well and then rubbing them with a paper towel coated in oil. Put the meatballs over direct heat to sear on all sides – DON’T turn your meatballs until they pull away from the grill easily. Once they have a nice crust on all sides, turn the grill down to medium heat and move the meatballs off the direct heat to finish cooking. The goal here is to get that crust on the outside to “seal” the meatball and keep it moist on the inside. You want to cook them all the way through, but not let them get too charred. Depending on your grill this can take anywhere from 20 – 30 min. If you have a thermometer, the proper internal temp is 160 degrees.
Grilling Note: If you are a grilling novice (like me) and you are worried about cooking these directly on the grill, you can use a grill pan like the one below to insure they don’t stick to your grate.
This is a great summer salad that goes well with any backyard barbeque or potluck. It’s perfect to make ahead because the kale and spinach are hearty greens that hold up well with dressing. In fact, I think it tastes even better the next day. I made it to go with my Mediterranean grilled meatballs…that recipe is on the way soon! It would also make a great weeknight dinner with a little grilled chicken on top.
There are a few things that make this dish stand out. The bold flavors of the sun dried tomatoes, olives, and feta really make this salad. I like to buy olives from my grocery store’s olive bar so I can get a couple of different types. It’s nice to be able to buy exactly as much as you need, too. A really good feta also makes a difference.
I love Pastures of Eden which is sold at my local Trader Joe’s. It’s an imported sheep’s milk feta and it is mellow and delicious. Even my husband likes it and he is not a big fan of feta cheese.
This recipe really feeds a crowd. We served it to company and had leftovers for lunch…yum! You can cut it in half or just use less pasta if you don’t need as much. It keeps really well for a few days in the fridge. I promise you, if you serve this salad at your next summer gathering…your family and friends will think you are a culinary genius!
one bunch of dinosaur kale (also called Lacinato or Tuscan kale), ribs removed and chopped
12 ounces baby spinach, chopped
one red bell pepper, diced
3/4 cup of assorted olives of your choice (I used a combo of green and kalamata), sliced
1/2 cup chopped sun dried tomatoes (I like the kind in olive oil)
handful of fresh basil leaves, sliced thin
6 ounces feta cheese, crumbled
1/4 cup grated Parmesan cheese
1/3 cup of toasted pine nuts
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 small shallot, minced
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
fresh ground pepper
1/4 cup good olive oil
Make the lemon vinaigrette first by combining all of the ingredients and mixing well. Slowly whisking in the olive oil at the end makes for a nicely emulsified dressing that won’t separate. But…you can always throw everything in a small mason jar and shake it really well! Just remember to shake it again before dressing your salad.
Cook the orzo in a large pot of salted boiling water until it is just al dente. I like to cook it just a minute less than it needs so that it still has a little bite once it has absorbed the dressing. Drain the orzo, add it to a large salad bowl, and toss it with the 2 tablespoons of olive oil so that it does not stick together. Let it cool down to room temp. Add the rest of the ingredients and the dressing and mix well. I like to save a little cheese and some pine nuts to sprinkle over the top before I serve it.
Oh YUM, this was good! I make corn chowder quite a bit, but this one was the BEST! There are a few things that made it extra delicious. The first is fresh corn. I make corn chowder in the winter as a cozy warm-you-up soup, but I use frozen corn because fresh is not in season. Using really fresh summer corn makes a very different soup. It just tastes like summer. I know soup is not the usual go-to for a summer dinner, but the summer weather here in San Clemente isn’t too hot. We get this “marine layer” thing that keeps it nice and mild. Plus, I just love soup and can’t go a whole season without making it!
Another thing that set this soup apart is simmering the corn cobs in the stock to get a rich and sweet corn flavor that adds so much to the soup. Pureeing some of the cooked corn with some stock in the blender gives a great texture to the soup as well.
Now, last but not least, the final thing that put this soup on a whole other level…drum roll please!!! GREEK YOGURT!
I know this is a simple addition, but it gave the soup a rich, creamy texture without adding the fat that heavy cream does. It also adds a fresh flavor that compliments the fresh corn so well. The trick to cooking with Greek yogurt is tempering it first so that it doesn’t separate in the soup. The high protein content of Greek yogurt can make it react funny in high heat. Whisking a little hot soup into the yogurt before adding it to the pot helps this problem. You also want to add it at the very end with the heat low or off.
Now I know some of you are rolling your eyes thinking, “simmering corn cobs” and “tempering yogurt”…ugh! Yes, these are extra steps to an otherwise simple recipe, but they make such a difference in the flavor. I don’t think I will ever make my corn chowder any other way again.
12 ounces (1 1/2 cups) 2% or full fat greek yogurt (I like Fage)
Fresh chopped parsley for garnish
Grated Parmesan or sharp cheddar for garnish
Preheat your oven to 400 degrees to cook the bacon. Remove the corn kernels from the cobs and set aside. Once the corn kernels are removed, put the cobs in a large stock pot and add all but one cup of the chicken stock (you will need this reserved stock to blend some of the corn later). Bring to a simmer and cook for about 20 minutes. Add 1 1/2 cups of the corn kernels to the pot and simmer for 10 more minutes.
While the corn cobs are simmering, cook the bacon on a cookie sheet lined with heavy duty aluminum foil until crisp (about 15-20 minutes). Drain the bacon on paper towels and set aside to crumble for topping the soup. Reserve 1 tablespoon of the bacon fat.
In a large dutch oven (I used my 5.5 quart Le Creuset), heat the olive oil and the reserved tablespoon of bacon fat on medium heat. Add the onion and cook for 5 – 10 minutes or until golden. Add the celery, red pepper, and the remaining raw corn kernels and saute for 10 more minutes.
Remove the corn cobs from the stock and discard. Using a strainer, strain the stock into the pot with the onions, red pepper, celery and corn and add the cooked corn from the strainer to a blender. Add the potatoes to the pot with the stock and veggies, season with salt and pepper, and bring to a simmer. I used 3 teaspoons of salt with my low sodium stock, but the amount you will need depends on how salty your stock is. Start with 2 teaspoons and add as needed.
Simmer all of the veggies for about 20 minutes or until the potatoes are tender. While the veggies are simmering, add the remaining 1 cup of chicken stock to your blender with the cooked corn and blend until smooth. After the potatoes are tender, add the blended corn to the pot and mix well. In a small bowl, temper the Greek yogurt by whisking in some (about a cup) of the hot soup gradually until it is mixed in well. Turn off the heat and add the tempered yogurt to the soup and mix well.
Serve topped with crumbled bacon, grated cheese, and fresh chopped parsley on top. And of course…good crusty bread!
Yes…it’s true. This Juicy Bites post in front of you is for real. I am ACTUALLY posting a recipe! For those of you that have been eagerly awaiting more juicy bites, I apologize. No real excuses other than the fact that I am too darn lazy to take pictures of my food before it gets gobbled up! I won’t make any promises (I know myself too well), but I will try to keep posting more often than once a season!
Speaking of seasons…even though it is spring, it feels like summer here in Southern California! It is HOT this week. Like 97 degrees HOT! Not our normal spring weather, or summer weather for that matter. Yes…we are spoiled here. I really don’t like this weather and I really don’t like cooking in this weather! Perfect time to try a recipe from my new cookbook “Giada’s Feel Good Food” by Giada De Laurentiis. My sweet hubby and boys bought it for me for Mother’s day. It is filled with light and healthy recipes like this one.
Soba Noodle Salad
This was the perfect dinner for a hot day. I love salads that are filling, hearty, and don’t leave you feeling like you didn’t get a real meal. This is one of those salads! My family loves just about anything with Asian flavors so this was a hit. Of course I had to make a couple of changes to the recipe (I seem to be incapable of following a recipe exactly). I added some grilled chicken for more protein and tinkered with the dressing a little. There is such a nice contrast of textures in this with the crunchy cabbage and the soba noodles that have just the right “chew” to them. I love soba noodles and the brand I buy from my chain grocery store is Hakubaku.
Soba noodles are made with buckwheat flour which gives them a great texture. You can find gluten free soba noodles as well which is great if you have an gluten allergy or intolerance. They are made with all buckwheat flour and are a little darker in color but also delicious. If you can’t find soba noodles, you can substitute any noodle you like in this salad. Whole wheat spaghetti works really well!
For the chicken, I just had the hubs BBQ a couple of boneless, skinless chicken breasts. Left over chicken or rotisserie chicken would be great in this salad…the less cooking the better! All of the prep work (including cooking the noodles) can be done ahead of time so that you only need to assemble the ingredients when you are ready to eat.The creamy peanut dressing in this is soooo good! Oh yeah…that is another change I made. Giada uses almond butter and I went with peanut butter. I think both are great, but my kids prefer peanut butter. If peanut dressing is not your thing or there are peanut allergies in your family, any Asian dressing would be good. Heck, just a mix of soy sauce, rice vinegar, sesame oil and olive oil would be delish!
Lucky for you all (and for me) there were left overs of this salad. That meant lunch for me today as well as a photo opportunity! I could hardly wait to get the pictures done so I could eat!
One 1 ½-inch piece fresh ginger, peeled and coarsely chopped
8 ounces dried soba noodles
12 ounces of cooked chicken (shredded rotisserie chicken or grilled boneless, skinless chicken breasts sliced thinly)
One 1 ½-pound head napa or savoy cabbage, cored and thinly sliced
4 green onions, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
2 carrots cut into matchsticks
1 hothouse cucumber, peeled, halved lengthwise and sliced into ¼-inch-thick half-moon shapes
1/2 cup toasted sliced almonds
2 tablespoons black sesame seeds
For the dressing:
In a blender, combine all of the ingredients and blend until smooth.
For the salad: Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, about 4 minutes. Rinse the noodles in cold water, drain well and place in a serving bowl. Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, carrots, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.
I had to get this banana bread recipe on to Juicy Bites so that I can share how yummy this healthier version is! Its been my go to recipe for a while now because it’s simple to make and my boys love it for breakfast. Who doesn’t love breakfast with a little chocolate in it! It makes our crazy mornings before school a little easier when I have this ready to go. I slather on some peanut butter and they gobble it up. I think the chocolate chips (only a half a cup!) disguise that it is made with such healthy ingredients.
I basically took my regular banana bread recipe and substituted some better options for the white flour. There is still some flour (whole wheat), but I took more than half the flour out to add in things like oats, flax, and almond flour. I love the hearty consistency and texture that has. It is really filling and satisfying!
If you have a well stocked grocery store, you can find all of the ingredients for this without going to a specialty or health food store. My grocery store has a great “Bob’s Red Mill” section where I can get almond flour and flax meal and good quality oats. I like to make my own “oat flour” in the food processor and it just takes an extra minute to do. If you can find oat flour, you can skip this step. I used to use buttermilk in this but now I prefer to use plain kefir, or drinkable yogurt. I never seemed to get through a container buttermilk, but we do use the kefir in smoothies. I also like that the kefir is mostly lactose free and it is easy for me to find organic brands. The sugar that I use in this recipe is coconut sugar. It measures the same as granulated sugar, so you can use that if you want. Coconut sugar looks and tastes similar to brown sugar. I like the way it works in this banana bread and I like that it has much less fructose than regular sugar so it is much easier for your body to metabolize it.
1/3 cup plain organic Kefir (drinkable yogurt) OR buttermilk
1/2 cup coconut oil, melted
3 small or 2 large very ripe bananas
1 teaspoon vanilla
3/4 cup coconut sugar
1 cup whole wheat flour
1/4 cup flax meal
1/2 cup almond flour
3/4 cup PLUS 1/2 cup of whole rolled oats OR 3/4 cup oat flour and 1/2 cup whole oats
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup mini chocolate chips
Preheat oven to 325 degrees F (165 degrees C). Spray one 9×5 inch loaf pan with non-stick spray coating.
Add the eggs, the kefir or buttermilk, the coconut oil, the bananas (cut in thirds), and the vanilla to a blender. Blend on medium until smooth and mixed well
Put 3/4 cup of oats into a food processor and pulse several times until it resembles a course flour (if you are using oat flour, you can skip this step). In a large bowl, stir together the coconut sugar, whole wheat flour, flax meal, almond flour, oats from the food processor (or oat flour) and whole oats, baking soda and salt. Slowly add the mixture from the blender and stir until just combined. Gently mix in the mini chocolate chips.
Pour into prepared loaf pan (I spray mine with plenty of PAM for baking) and bake 1 hour and 20 minutes or until it is cooked through. Mine takes about 1 hour and 25 minutes in a glass baking dish.
I’m sure just about everyone out there has made rice crispy treats, or at least eaten them at some point in their lives, but these aren’t your average ordinary rice crispy treats! These are super delicious, all natural, vegan rice crispy treats with coconut and dark chocolate!! I am not a vegan. In fact I am pretty far from it. If it wasn’t weird to have a bacon and cheese shrine in your house, I might have one. That said, I get a little grossed out at the ingredients in your average marshmallow…gelatin kinda makes me cringe a little. Not to mention the artificial colors and flavors. So when I saw “natural” vegan marshmallows at my local health food market, I immediately thought about making rice crispy treats! Since I was at a health food market, organic brown rice cereal was easy to find. A little coconut oil instead of butter and you have vegan rice crispy treats!
I amped up the yumminess in these by adding some shredded sweetened coconut and topping them off with some melted chocolate. Just make sure that if you want these to be vegan, look for vegan chocolate. If you are not a fan of coconut (which would be weird… just sayin’) you could leave it out and add a couple generous tablespoons of peanut butter. Chocolate LOVES peanut butter! But chocolate may just love coconut more :).
I have to say, I have REALLY been looking forward to that time in the evening when I’m watching my fave DVR’d show with the Hubs and I get to indulge in one of these babies with a slightly larger than normal glass of wine. You could go with milk, but they do compliment a nice Zinfandel perfectly! I completely justify this indulgent treat with the fact that it is all natural, REAL food. That makes dessert perfectly acceptable, right?
1/4 cup of coconut oil plus 1 tablespoon for chocolate topping
6 Cups of Brown Rice Cereal
1 cup of shredded sweetened coconut, plus 1/4 cup for topping
2.5 ounces (about 1/2 cup) of chopped dark chocolate
In a heavy bottomed pot, heat the marshmallows and coconut oil over medium-low heat until completely melted and mixed well. Turn off the heat and add the rice cereal (one cup at a time) and 1 cup of the coconut and gently mix well. Spoon the mixture into a 8×8 pan or a 2 qt Pyrex baking dish that has been lightly greased with coconut oil. Gently press the mixture down flat with the back of a spatula. Cover with plastic wrap and refrigerate for 30 minutes.
In a small heavy bottomed pot over medium low heat, melt the chocolate and 1 tablespoon coconut oil together until smooth. Make sure to stir frequently to avoid burning. Spread the chocolate evenly over the top of the rice crispy mix and sprinkle the 1/4 cup of coconut evenly over the top. Return to the refrigerator. Once the chocolate has set (about 20 minutes), cut into squares. **Tip – It’s easier to cut these if you remove the the entire thing from the pyrex baking dish and cut with a sharp knife on a cutting board.
Store them in an air tight container at for 2-3 days. They stay best stored in the fridge, but let them get to room temp before eating so they are not so hard.
A little sweet, a little spicy, and loaded with flavor!
Last week we had our first real fall weather. As soon as the weather changes I start day dreaming about all of the cozy warm dinners I can make. I love fall and winter comfort food. It’s my favorite to eat and my favorite to cook! Of course now that I am getting around to posting this, it is in the 80’s here!
These short ribs are pretty simple to prepare, but they do require plenty of time. There is something about cooking something slow, low, and long that I love. It’s as if I accomplished some great achievement because I turned a relatively cheap, tough cut of meat into something so tender and flavorful. I always have to pat myself on the back a little when I do this. Even though it’s not hard and really anyone can do it, somehow I think I’m some sort of culinary genius when I do it. I don’t eat much red meat, but I would always choose tender slow braised beef over a steak on the grill. Guess I’m a cheap date that way.
I have made short ribs many times, but usually I do them braised in red wine like in my Short Rib Stroganoff (SO YUMMY!). This flavor profile is totally different, but still so delicious. These babies are braised in mirin, beer, rice vinegar and soy sauce with garlic and ginger. I like serving them over Batsmati rice with some sesame green beans or snow peas.
The green beans are super easy. Just blanch some trimmed french green beans in boiling water for about 2 minutes, shock in some ice water for a few minutes, then drain. Pat them dry and saute them in a hot pan with a little sesame oil. Top with salt, pepper, and some sesame seeds. Even Mr. Picky likes these!I actually had my first “Asian-y” short ribs at my 40th birthday party and they were prepared by the AWESOME caterer that I had (Amy from Delish Dish for you Orange County peeps). They were just dreamy and I was trying to duplicate them. These got close, but I may need Amy back in my kitchen to make hers again soon. I adapted this recipe from one I found on the Food Network by Dave Lieberman. I made a couple changes, like adding the mushrooms. They add something that I really like, but I wouldn’t be heart broken if you wanted to leave them out and save yourself a step. While this recipe does take a LONG time to cook, the hands on time is relatively short and it is so worth it! In fact, I bet you could throw it all in the slow cooker after browning the meat and it would be great. I just never think quite that far ahead!
There are just a few important tips that you want to follow when you cook meat like this. Once you get them down, you can be creative with the flavors.
You need a good Dutch Oven for braising. I love Le Creuset, it’s beautiful and functional! You need something that is heavy for even heat and heat retention and you need a tight fitting lid. It should also be able to go from the stove top directly to the oven. Enameled cast iron is really your best bet.
Make sure you brown the meat first over medium high heat. This is an important part of getting the end result. Even if you use your slow cooker, brown your meat first. You will want to do this in batches so you don’t over crowd your pot or pan, and make sure your meat is well seasoned with salt and pepper before browning. You want that nice “crust” to form when you brown. Think of it as the flavor sealer!
Make sure you have the right amount of liquid. Whether it is wine, beer, or stock, you need enough so that whatever you are cooking is getting a nice little bath. Not completely covered, but enough to keep it moist. With a stew you want more liquid, with a braise it’s less.
TIME! You need a good 2-3 hours to properly braise a tough cut of meat. Keep the temp low and even, and keep the lid on. You can do it on your stove or in the oven, but just make sure it stays at a simmer and not a boil.
2 1/2 pounds boneless beef short ribs, most of the fat trimmed off – *see note below
Salt and freshly ground pepper
vegetable oil for sauteing
6-8 garlic cloves smashed
1-inch piece ginger, peeled and sliced into 1/4-inch slices
1/4 cup mirin (sweet cooking Sake found in the Asian food section)
12 ounces good ale (like Sierra Nevada)
3 tablespoons rice wine vinegar
2 tablespoons of low sodium soy sauce
8 ounces of shitake mushrooms, sliced
1/2 cup hoisin sauce
1 tablespoon Saracha (or more to taste)
chopped scallions for garnish
*Note on short ribs: You can use short ribs with the bone in, just increase the amount to 3 or 3 1/2 pounds. Short ribs with the bone are even more tender and delicious when braised, but they have a lot more fat on them than the trimmed, boneless short ribs. You will also end up with a lot more fat in your braising liquid that you will use as a sauce, so make sure you skim some of that off.
Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Deglaze the pan with the mirin. Add the beer, the vinegar, and the soy sauce. Stir and then cover and simmer on low for 2 1/2 hours. Check the meat every 20 min or so to make sure they are cooking at a simmer.
Once the short ribs are close to being done, saute the shitake mushrooms in a frying pan in a couple tablespoons of vegetable oil for about 5 minutes or until tender.
Preheat the oven to 300 degrees F.
Remove the ribs from the cooking liquid and strain the liquid through a fine mesh strainer. If there is a lot of fat rising to the top, skim some of it off and return it to the Dutch oven. Add the cooked mushrooms to the Dutch oven along with the short ribs. Combine the hoisin sauce and Saracha in a small bowl and pour over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
Serve in a bowl over rice with some of the braising liquid and garnish with the chopped scallions.
JUST when you were beginning to think…I wonder what happened to that juicy blogger girl? Here I am! Ok, so maybe I am flattering myself and no one was really thinking that because you all forgot I existed. I like the first scenario :).
I have a long list of yummy things that I need to get on Juicy Bites…and I am starting with these little guys. My Baked Oatmeal Breakfast Cups. I have seen a lot of different recipe ideas on the web with baked oatmeal. I love the idea for a few reasons – they can be made gluten free, you can throw just about anything in them, they are totally simple to make, AND they are tasty!
My version has lots of organic, gluten free oats, flax meal, chia seeds, and crunchy almonds. I added greek yogurt, bananas, and eggs too keep it all together. They are the perfect package of whole grains, heart healthy omegas, and protein. These can be whipped up quickly (I use my blender!) and they are my go to breakfast all week. My 10 year old loves them in the morning with a smoothie.
I use these gluten free chocolate chips from Enjoy Life. They don’t have any unnecessary ingredients and they are a good quality chocolate.
You can adjust this recipe to suit your taste/diet restrictions. Use 1 cup of almond or coconut milk instead of the greek yogurt if you want them to be dairy free. Also, leave out the nuts if there is an allergy. I love having the nuts for crunch and for some extra protein.
Now don’t get these confused with a yummy, cake-like muffin, because that they are not. There is no flour to speak of, so they are a little on the dense side. There is also no added sugar besides the coconut and chocolate chips, so they are not overly sweet. They get most of their flavor and sweetness from ripe bananas. You can definitely add a little agave, honey, or sweetener of your choice if you want these to taste a little sweeter. I think the chocolate chips and sweetened coconut give them what they need. My 7 year old (Mr. Picky) said he doesn’t care for them and that if I would make them without the oatmeal he would like them better. Well…sorry Mr. Picky, can’t please everyone.
I will be trying some different versions of these soon and I will post if they turn out as good as these. I think they would be great with shredded apple and raisins or with pumpkin. These last about 5 days in my fridge in a zip-lock bag. They also freeze well for longer storage. I throw them in the toaster oven for about 5 minutes to get them warmed up a bit before eating.
Baked Oatmeal Cups with Coconut and Chocolate Chips
1/2 cup milk of your choice (I used unsweetened vanilla almond milk)
1 teaspoon vanilla extract
3 cups oats – not quick cooking (gluten free if desired)
1/3 cup flax meal
3 tablespoons chia seeds
3/4 cup chopped nuts of choice (I used almonds)
1/2 cup shredded coconut (I used sweetened)
1/4 teaspoon of salt
1 teaspoon baking powder
1/2 – 3/4 cup mini chocolate chips, (gluten free if desired)
Preheat oven to 350 degrees.
Combine the bananas (cut them in half), yogurt, almond milk, vanilla, and eggs in a blender and blend until thoroughly mixed and creamy (about 30 seconds on high in my Vitamix).
In a large mixing bowl, combine the oats, flax meal, chia seeds, chopped nuts, coconut, salt, and baking powder and mix well. Add the wet ingredients from the blender and stir to combine. Add the mini chocolate chips and mix well.
Spoon the oatmeal mixture into muffin tins lined with muffin cups (fill them just below the top of the muffin cup). Bake for 25 to 30 minutes, or until tops are starting to brown a little and they are cooked all the way through.
Store in an air tight container in the fridge for up to 5 days.
Get bold Mexican flavors and good-for-you veggies all in one simple dinner!
I’m a sucker for a good casserole. There is just something about cooking a bunch of good ingredients in one dish that I really like. I like the simplicity of serving a casserole. I like that I can sit with a glass of wine while it bakes in the oven rather than hustling around the kitchen right up until dinner is served. I like that I almost always have left overs. I really like that they almost always turn out great. A casserole is pretty hard to screw up! I came across this recipe in one of my old-school binders filled with recipes that I have clipped from magazines. That was long before Pinterest :). This one was from Martha Stewart. I altered it a bit, but kept the same basic idea.
This dish fulfilled all of my casserole dreams. It’s not going to break any culinary records, but I’m sure it will become one of my go-to dinners when I need something simple and tasty to feed the family. We all love Mexican food, and I love a meatless dinner that is still hearty and satisfying. Our Mexican dinners tend to be light on veggies, but this one is filled with them.
Layers of black beans, spinach, zucchini, queso fresco, and salsa are nestled between corn tortillas. The prep is pretty easy on this, just a little chopping here and sauteing there. The salsa is store bought, so no sauce to make.Just make sure you use a good salsa that you know you like. It is a big part of the flavor in this dish.I used a combo of red and green salsa because I didn’t have enough of either one. Either would be great, just go with what you prefer. Then…the oven does it’s magic. All of the yummy flavors meld together and the cheese gets bubbly.
Of course you CAN’T forget the garnishes. You know how I love to garnish! Cool sour cream, olives, green onions, and the ever important avocado. Save some of your green onions to throw on top too. A little extra salsa on the side doesn’t hurt!
1 cup of shredded cheddar or jack cheese (or a combo of the 2)
Avocado, sour cream, and black olives to garnish
Preheat oven to 375 degrees
Use a food processor to make quick work of your chopping – remove the tops of the cilantro (you want mostly leaves and minimal stems) and add them to the food processor (save a little to garnish if you like). Cut the green onions into 1 inch pieces and throw them in with the cilantro. Add the garlic cloves and pulse until chopped small. Add the spinach and pulse a few more times to roughly chop.
In a large frying pan, heat a couple tablespoons of olive oil over medium heat. Saute the grated zucchini for a few minutes until the liquid cooks off. Add the spinach, cilantro, green onion and garlic from the food processor and saute a few more minutes. You want most of the veggies’ liquid to cook off.
Spray the bottom of a large casserole dish (I used an oval 11″ x 9″ CorningWare dish) with non-stick spray (or coat with a little oil). Layer 4 of the corn tortillas on the bottom (Cut them in half if you need to in order to cover the dish). The tortillas will overlap. Add half of the black beans to the tortilla layer, then add half of the veggie mixture, next add one cup of salsa, then one cup of the crumbled queso fresco cheese. Add the next layer of 4 tortillas, then the rest of the beans, veggies, another cup of salsa, and the rest of the queso fresco. Finish with the last layer of 4 tortillas, the last cup of salsa then top with the shredded cheese. Cover with foil and bake for about 30 minutes. Take the foil off and bake another 5 to 10 minutes.
Let cool for about 10 minutes to set and serve topped with sour cream, olives, diced avocado, cilantro and green onions.