The southwest flavor of these Romaine Shrimp Tacos are so simply amazing that you’ll think you ran to the border to get them. The spices of the cumin, old bay and chili powder gives it just the perfect kick. Classic ingredients that infuses the shrimp […]
Braised Beef Short Ribs
- 6 bone-in short ribs
- 1 teaspoon smoked paprika
- 2 cups beef cooking broth or beef broth
- 2 tablespoons flour
- 1/4 cup water
- 1 tablespoon tomato paste
- 3 tablespoons canola oil
- 1 medium yellow onion diced
- 2 tablespoons worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 garlic cloves diced
- 3 sprig fresh rosemary
- Preheat oven to 350°. Season short ribs with salt, pepper and smoked paprika. Heat canola oil in a large Dutch oven over medium-high. Brown short ribs on all sides, about 1-2 minutes each side. Place ribs on a plate with drippings and set aside but reserve about 3 tbsp of drippings from the pot to saute onions and garlic.
- Add onions and sauté for a 2 minutes, then add garlic until fragrant, approximately 1 minute. Stir in beef stock and worcestershire sauce.
- Whisk flour and water together in a small bowl until lumps disappear and combine with stock mixture. Add tomato paste, stirring continuously as sauce begin to thicken, add short ribs with any leftover juices into the pot.
- Add rosemary to pot, laying each spring over two short ribs, cover an oven safe dish and transfer to oven and bake for 2 to 2 1/2 hours. Serve over mashed potatoes or vegetables.
Thick-cut chops and steaks are an impressive center to any meal. Pork is notorious for easily becoming dry and tough if it’s overcooked, and working with an extra-thick cut of meat only compounds this dilemma. So how do you cook it to perfection? A perfectly […]
All white everything… of course not. Except those CREAMY, CAJUN RED BEANS. If you’re from New Orleans, you know exactly what brand they are. Red kidney beans are as ubiquitous a symbol of New Orleans as the fleur-de-lis, a rite as common as Carnival. The city’s culinary connection to the lowly red bean is mighty, stretching over centuries, across distant cultures and peoples around the globe.
Creamy Cajun Red Beans and Rice
- 1 1-pound package Camellia Brand Red Kidney Beans
- 1 pound smoked turkey wings sliced
- 8-10 cups chicken broth
- 1/4 stick of butter
- 2 cups chopped seasoning blend onions, celery, green bell peppers, parsley flakes
- 2 cloves garlic chopped
- 2 bay leaves
- Salt and freshly ground pepper to taste
- cajun seasoning to taste
- hot cooked rice
- Soak beans in 6-8 cups of water overnight
- Rinse and sort beans
- In large dutch oven, render sliced turkey meat in 2 tablespoons canola oil for 5 minutes.
- Add chopped seasoning blend and garlic to cooked turkey, along with 1/4 stick butter, and continue to cook until onions are translucent.
- Add beans, water, and bay leaves
- Bring to rolling boil for 30 minutes, stirring every 10 minutes.
- Reduce heat, simmer for 1-2 hours, stirring occasionally, until beans are desired tenderness.
- Add salt, pepper, cajun seasoning to taste.
- Serve over hot cooked rice.
Chicken Pesto Pasta
- 3 boneless skinless chicken breasts cubed
- 1 16 oz package bow tie pasta
- 1 tablespoon canola
- 3 cloves garlic minced
- 1 teaspoon seasoning salt
- 1 teaspoon crushed red pepper flakes
- 1/3 cup oil-packed sun-dried tomatoes drained and cut into strips
- 1/2 cup pesto sauce
- 1 tablespoon parmesan cheese
- 1/4 lemon juice freshly squeezed
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with salt, pepper, seasoning salt and pepper flakes.
- Cook chicken throughout 5 minutes each side.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes, lemon juice and pesto sauce. Toss to coat evenly.
- Sprinkle with Parmesan cheese and garnish with fresh basil . Serve hot