Pork/Beef/etc
Mozzarella & Pecorino Romano “Stacked” Shells with Beef, Carrots and Celery
I’m known for never making the obvious and never doing the same thing everyone else does. I try to get creative every time I cook and this recipe is no exception. I started cooking without a game plan — I simply started to chop up a few veggies and let the rest happen naturally. It’s a bit scary to cook this way, but sometimes the stars align and this is the beautiful and delicious end result. S…
Asain Braised Short Ribs w. Cranberry Teriyaki Glaze
This is a decadantly rich Asian inspired recipe for short ribs. This is a perfect Sunday Supper dish! From the original site: Two Words.Short Ribs Not just any short ribs, but ones that have cooked down long and slow in a fantastic broth flavored with soy and cranberry. Then generously lacquered with a deliciously sticky and sweet cranberry teriyaki glaze. And finally served upon a luscious fluffy mound o…
Smoky Baby Back Ribs in the Crock-Pot
I’m a fan of low and slow when it comes to pork ribs, and I usually do them in the oven at 300 degrees for 3 hours. But why not the Crock-Pot? That’s practically the definition of low and slow. Indeed. These turned out succulent, and were no fuss. A win! From the original site: Low and slow is the way to go with baby back ribs, and the Crock-Pot or slow cooker does them perfectly. Finish these Smoky Baby Back Ribs with…
Fresh Beet Fettucine with Sausage and Greens
Rich rosemary-scented lamb sausage and the subtle earthiness of fresh beet fettuccine deliciously complement each other in this quick and easy pasta dish. The small amount of lamb fat that is used for sautéing the vegetables gives this simple sauce just the right amount of richness without being too heavy. Tomatoes round out the flavors nicely, but this is by no means a tomato sauce and you could omit them…
Sweet n’Sour Pork
This is my dad’s recipe that he’s used for as long as I remember. It’s a unique twist to the Chinese classic and when you use chilies, has a great bite! From the original site: He cooked his version of Sweet and Sour Pork, which is my favourite version (I guess it just goes that way when your parents cook!). I definitely encourage adding red hot chilli to the sauce or even using chilli vinegar…
Dairy Free / Gluten Free Swedish Meatballs
I find this recipe a nice change of pace from Spaghetti and Meatballs in tomato sauce. It makes soft and delicious meatballs in a thick and creamy gravy that others will never know are gluten and dairy free. Comfort food at its very best! From the original site: If you can have dairy replace the almond/hemp milk with heavy cream. If you are DF don’t use rice milk as it is too thin. If you have to, then you may want to…
Tamales!
Tamales are a special treat reserved only for three holidays in Latin households – Thanksgiving, Christmas, or New Year’s Eve. Tamales are delicious and are also surprisingly cheap and easy to make as well. Every country and family has their own version of tamales. Because my husband is from El Salvador, my version is typical of tamales found in El Salvador. I like to fill my tamales with gree…
Japchae – Korean Sweet Stir Fry Noodle with Beef and Vegetables
All family member waiting this dish to be serve…This is one of our comfort food :) From the original site: Japchae is one of korean favorite traditional dishes, it’s a sweet stir fry noodle with vegetables and beef. Japchae often serve as side dish on korean house, if japchae serve only with rice in a bowl then call japchae-bap. This traditional dish is a comfort food for all korean house since o…
Kabocha Pork Stir Fry
Kabocha (Japanese pumpkin) pork stir fry with garlic soy sauce. From the original site: It’s the beginning of fall and various pumpkin recipes are starting to appear on websites and magazines. It made me think of sharing this easy and quick Kobocha recipe today. Kabocha is sometimes referred to as Japanese pumpkin or Kabocha squash in the US. It has very hard, deep green skin and the inside is intens…
Mandu – Korean Dumpling
I loves this recipe because is a tasty way to enjoy tofu and mushrooms From the original site: My son & hubby loves this korean dumpling so much, so… I always makes a lot of it when there is time for making mandu. Moreover this is another way to enjoy tofu and shitake mushrooms in a great way! Husband and son? They don’t know it until I said so! Haha ha! ;)
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