Red Wine-Braised Shortribs

Last nights shortribs were the best I've EVER made. Even the leftovers I just had were AMAZING! If you are planning on making these, give yourself 4-5 hours from start to finish. For the recipe, I do make a few adjustments.  Instead of chopping the onion, carrot and celery, I purchase 2 containers of mirepoix from Trader Joe's.  Also, it says to use 1 tbls of tomato paste, I use more like 4oz.  But try it as is first and then decide if you want to add more next time.

Since it was Father's Day, I also made bacon-wrapped asparagus.
Coat asparagus in olive oil
Sprinkle with pepper
Take 5-6 stocks of asparagus and wrap with a slice of bacon
Place on foil lined baking sheet
Bake 15 minutes at 400.

Enjoy!!

http://www.epicurious.com/recipes/food/views/Red-Wine-Braised-Shortribs-367736

Brunch - Egg & Ham Cups

Need a quick and easy brunch idea! This one will impress everyone and you can make a very large batch for bigger parties.

Heat the oven to 400 degrees
Spray muffin tin with non-stick spray
Make a cup with a thin slice of ham in each slot in the muffin tin
Crack an egg in each cup
Salt and pepper
Bake for 12-15 minutes depending on how runny you want your eggs
Top with scallions and grated Parmesan cheese
Serve HOT!

Roast Chicken Breast with Garbanzo Bean, Tomatoes and Paprika

This is one I've been cooking for a few years now but have made my own edits. I prefer to use chicken thighs, almost always! I pan sear the chicken thighs in an iron skillet with olive oil and butter until the skin is crisp. Then I follow the recipe minus the yogurt sauce. It's good but I was dairy free for so long, it didn't make sense to make it for one person. :)

http://www.epicurious.com/recipes/food/views/Roast-Chicken-Breasts-with-Garbanzo-Beans-Tomatoes-and-Paprika-242113

Soy-glazed Salmon with Cucumber-Avocado Salad

When I started making this one, I wasn't sure about it.  Even started questioning why I bothered printing it out. But after the first bite, I was pleasantly surprised and can't wait to make this again!!! It is a perfect summer meal. Refreshing, light and full of flavor.

http://www.foodnetwork.com/recipes/food-network-kitchens/soy-glazed-salmon-with-cucumber-avocado-salad-recipe/index.html

Lemon Chicken with Artichoke Hearts

I was in search of quick week night dinners and this one looked like it had potential.  It was just OK and I'm not sure if I would make it again.  Can't really pinpoint what I didn't like, just wasn't a huge fan.

http://www.foodnetwork.com/recipes/aida-mollenkamp/lemon-chicken-with-artichoke-hearts-recipe/index.html

Surf 'n Turf Paella

This was a PERFECT Sunday meal after a great weekend.  I won't lie, I was actually dreading spending this much time in the kitchen but after the 1st bite, I knew it was worth every minute.  Since Sophia eats what we eat, I did cut back on the saffron and in it's place I added cumin.

Since you cook the steak first, I pre-heat the over to 250 degrees and place it in there to rest and stay warm.  As you can see, it did not overcook it, keeping the perfect red center. I'm pretty excited to eat my leftovers today too!!

http://www.foodnetwork.com/recipes/food-network-kitchens/surf-n-turf-paella-recipe/index.html

BBQ Chicken

Earl got the recipe from an old co-worker that I've taken and made my own.  Takes some time but it's so worth it!!!

4 boneless/skinless butter-flied chicken breasts
Salt & Pepper
3 tbls of EVOO
4 thick slices bacon, chopped
1 medium red onion, finely chopped
2 cloves of garlic, finely chopped
2 sprigs of rosemary, finely chopped
1/4 cup balsamic vinegar
3 tbls brown sugar
1 tbls worcestershire sauce
1 cup tomato sauce
1/2 cup chicken stock
1 cup white all-purpose flour
1 tbls italian seasoning
4 eggs

Preheat oven 300 degrees

Heat 2 tbls of EVOO in a medium skillet and cook bacon until crisp.
Add onions, garlic and rosemary. Cook 5 minute or until well softened and then add the vinegar, sugar, worcestershire sauce, tomato sauce and chicken stock. Reduce heat to low and let sauce simmer 15 minutes or until thickened.

Take a laddle of sauce and pour it into a high sided backing dish making sure to coat the bottom of the dish.

Place flour, salt pepper, italian seasoning in a quart size plastic sealable bag. In a separate bowl, beat eggs until well blended.
Heat a non-stick skillet with some EVOO.
Put the chicken in the flour bag and shake until well coated, dust of excess flour and dip into eggs and gently place in hot oil.  Cook about 5 minutes on each side or until golden brown.

Place the cooked chicken into the sauce lined baking dish in a single layer.  It's OK if the over lap a little if needed.  Once all chicken is cooked pour the remaining sauce over the top.

Bake chicken for 30 minutes.  Serve with your favorite sides!