Pasta with Braised Short Rib Ragu

Pasta with Braised Short Rib Ragu

The hardest part in training for the half marathon is adjusting my nutrition, specifically when it comes to eating carbs. Over the years my diet consisted of few carbs, high fiber, good fat and lean protein, now I’m struggling to convince my conscious self otherwise. It’s like my body is telling me one thing but my brain refuses to listen.

Pasta with Braised Short Rib Ragu

Since we are on the subject of carbs let’s talk about this delicious dish. Pasta, a delicious carb,  covered in slowly braised short rib ragu is the latest rage around here. Seriously short ribs, aromatics like herbs, onion and carrots simmered in tomatoes and vermouth is sinful. Sinful dishes like such are a complete allowance once a week, since the rest of the week we eat super healthy.

Pasta with Braised Short Rib Ragu

If you’ve been following my blog for a little while then you know I don’t like to take it easy on Sundays specifically when it comes to food. Sundays are for family. Sundays are for comfort. Sundays are for delicious suppers, allowing indulgence and satisfaction. After all who wants to be “good” all the time. Not this gal and not on a Sunday. I think my husband would divorce me if I didn’t cook his favorite dinners on Sundays. Well maybe not divorce but he would certainly complain a lot and since making him happy pleases me, I don’t mind cooking dishes as such. I know… I’m so selfish.

Pasta with Braised Short Rib Ragu

Pasta with Braised Short Rib Ragu

We’re supposed to get some major snow here in Jersey this weekend. Secretly I welcome it. I love watching Briana play in the snow. She gets so happy.

Pasta with Braised Short Rib Ragu

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 2½ lbs short ribs, bone in
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 9 baby bella mushrooms, sliced
  • 2 tbs extra virgin olive oil
  • 15 oz can organic crushed tomatoes
  • 1 tsp dry rosemary
  • ½ cup dry vermouth (or white wine)
  • 1 cup chicken stock (or more if needed)
  • salt to taste
  • red pepper flakes to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a Dutch Oven. Season short ribs generously with salt, brown on each side for a few minutes (about 3 min per side). Do not overcrowd the pot. Do this is two batches, removing the ribs to a plate.
  3. To the same pot add onion, carrot, celery, garlic, mushrooms and herbs. Add red pepper flakes if using. Season with a little salt. Cook until veggies are soft.
  4. Pour in vermouth and let cook for about 5 minutes on low.
  5. Nestle the ribs into the veggie mixture. Top with tomatoes and chicken stock. Gently stir, cover and bring to a simmer.
  6. Transfer the pot to the oven and braise for about 1 hr 45 min.
  7. Serve over penne.

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Turkey Enchilada Loaded Nachos

I am so excited to share that I am officially training for my first Half Marathon. It’s an exciting feeling but I know what lies ahead of me. It’s not going to be easy but it is certainly going to be rewarding and thrilling. I feel as if this is the beginning of something new. A beginning of a new addiction and hopefully many more races will follow. I am a week into my training, feeling great and having a sense of accomplishment. Excitement and exhaustion lies ahead.

Turkey Enchilada Loaded Nachos

Let’s talk about these loaded nachos. Ground turkey simmered in enchilada sauce makes an excellent addition and is much healthier too. I layered the nachos so that there is flavor in every bite. Refried beans, enchilada turkey and habanero cheddar cheese layered in whole grain tortilla chips, then topped with avocado, corn, tomato and jalapeño is football food made in heaven. This is a dish that will surely make your guests happy during the big game.

Turkey Enchilada Loaded Nachos

Being insane hot sauce addicts we can handle some pretty spicy sauces so naturally this entire skillet got smothered in one of our favorites. Hot sauce is a must with any nacho dish. I added hot sauce to the enchilada turkey and the refried beans as well. Of course you can adjust to your liking.

Turkey Enchilada Loaded Nachos

Turkey Enchilada Loaded Nachos

Have a delicious week! Eat, smile and be happy!

Turkey Enchilada Loaded Nachos

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 5 oz multigrain tortilla chips
  • 1 lb ground turkey
  • 1 tsp dry oregano
  • 10 oz can enchilada sauce (msg free and preferably organic or home made)
  • a few good dashes of your favorite hot sauce
  • ¾ cup habanero cheddar cheese
  • 7 oz (1/2 can) refried black or pinto beans
  • 7 oz (1/2 can) canned corn, drained
  • ½ avocado, cut into chunks
  • 1 medium tomato, chopped
  • handful cilantro, chopped
  • 1 jalapeño, sliced
  • 2 tbsp olive oil
Instructions
  1. Turn the oven on to broil.
  2. Heat olive oil in a skillet, add ground turkey and cook until no longer pink. Stir in enchilada sauce and oregano, cook covered until the sauce reduces by third. Season with hot sauce. Remove from heat.
  3. Pour refried beans into a small sauce pot, allow to come to a simmer. Remove from heat.
  4. At the bottom of a cast iron skillet arrange half of the tortilla chips. Top with half of the turkey mixture, half of the refried beans and half the cheese. Arrange the rest of the tortilla chips on top. Once again top with the rest of the turkey, refried beans, corn and cheese.
  5. Broil until the cheese is melted, about 5 minutes. Keep an eye on it.
  6. Before serving top with jalapeño, avocado, tomato and cilantro.
  7. Enjoy with hot sauce.

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Asparagus & Peas Made Simple

 “Positive thoughts generate positive feelings and attract positive life experiences”

Asparagus & Peas Made Simple

I am a naturally happy person but life can deliver tests and challenges upon us. How we learn to overcome and manage those challenges is up to us and our attitude.

A positive outlook is a major step for a happy life. The same goes for our bodies. What you eat translates to  your body and the way you feel. What you put inside your body reflects on your skin, energy and overall outlook on life.  When I eat better I feel better so I try to eat better all the time limiting my intake of sugar, fried or processed foods and cooking as much at home as I can. That gives me satisfaction all on its own.

Asparagus & Peas Made Simple

What helps me achieve my goals is simple dishes. I love recipes like this asparagus. Topped with eggs, peas and herb dressing this is an easy dish to prepare and eat, especially when served with salmon. Have I mentioned that I love salmon?! But you just have to try it for yourself and let me know what you think.

Asparagus & Peas Made Simple

If you’re eating healthy this is a three for one kind of meal. Dinner, leftover lunch (because it’s really good cold for lunch) and breakfast snack with extra hardboiled eggs. Have you ever tried a hardboiled egg with either ranch dressing or hot sauce for a snack? If you haven’t then here is your chance.

Asparagus & Peas Made Simple

Happy almost weekend my friends. Thank you for all your support, thank you for reading my blog but most of all, thank you for making my dishes. Love ya’ll!

Asparagus & Peas Made Simple

Rating 

Ingredients
  • 1 bunch of asparagus, end trimmed
  • 2 hardboiled eggs, chopped
  • a few shavings of parmesan
  • ½ cup frozen, thawed peas (or steam in a packet peas)
  • ⅓ cup fresh parsley
  • ½ cup fresh cilantro
  • 1 tbsp vinegar
  • pinch of salt
  • ⅛ cup olive oil plus 2 tbsp more for roasting
  • 1 garlic clove
Instructions
  1. In a blender combine parsley, cilantro, garlic, salt, vinegar and ⅛ cup of olive oil. Blend until chunky smooth.
  2. Preheat over to 400 degrees.
  3. Spread asparagus on a baking sheet, top with 2 tbsp olive oil and season with salt. Roast for 15 min. Cool and cut into 1 inch pieces.
  4. Stir in thawed peas. If using steamed peas prepare according to the microwave instructions.
  5. Add a little dressing, stir to coat. Top with eggs and parmesan cheese. Serve with extra dressing on the side.

 

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