Winter's Greatest Comfort Food, Red Wine Short Ribs

The Winter can be tough and we need something warm in our tummy to give us the deep down, in our core comfort, to get us through.... Read More  

My Shepard's Pie: Old Fashioned Comfort Food at it's best!

I love a good Old Fashioned Shepard's Pie. It warms the soul. It tempts ya with a crisp topped layer of homemade mashed potatoes and then you get to the smooth of the potatoes where they meat the Beefy gravy! Just heavenly! I eat this in any kind of weather, it just comforts me. Lets me know all is right with the world even if it's just for now in this bowl of Shepard's Pie!  Enjoy!

Old Fashioned Shepherd's Pie

1 lb. Ground Beef

(80/20 Ground Chuck is perfectly fine here)

Salt & Pepper

1 ½ cups Frozen Mixed Vegetables

8-10 oz. Onion Gravy

(Jar, packet or recipe at bottom)

2 tbsp. Fresh Thyme

(If using dry; 1-2 tsp.)

Prepared Garlic Mash

(May use store bought, or homemade)

Heat non-stick skillet on Medium High Heat

Add in Ground Beef

Sprinkle with Salt and Pepper.

Saute until brown.

Remove beef from skillet and set aside.

Prepare gravy as directed below.

If using Jarred or packet Onion Gravy, keep beef in pan and add gravy.

Add thyme.

Bring to boil.

Add frozen vegetables.

Lower heat to Medium - Medium/Low

Cover and simmer until vegetables are heated through.

Pre-heat Oven to 375° f

In an Oven proof dish add the ground beef.

Top with Mash.

Sprinkle Salt and pepper at top.

*May sprinkle with Paprika for added color.

Bake at 375°f for 35-40 minutes or until edges of potatoes appear bubbling, brown and crisp.

Serve.

Share the comfort with your friends Won't You?? <give it a Pin>

Comfort Food 101: Red Wine Short Ribs for Thursday's Supper

I am tired!! The News and the reports of the tragedies is exhausting. My mind is buzzing. Comfort Food just lets me sigh a little and know that no matter what comes at me or at us or at all of us, we will remain strong. Food brings me back to a safe place. Home and Family that's all we need. 

With a fall apart, melt in your mouth Short Rib and Creamy texture of a Polenta or Mash. How can you go wrong? Have a GREAT Night Everyone! Enjoy Every Moment!

Red Wine Short Ribs


4 lbs. Beef Short Ribs
3 cups Red Wine (or 1 cup Red Wine vinegar)
1 cup Beef Stock (3 cups if not using Wine)
½ cup Water
3 cloves Garlic minced
1 medium Onion
Salt and Pepper
1 Tbsp Olive Oil (to prepare skillet)

On a plate: Salt and pepper Ribs liberally.
Heat nonstick skillet to Medium High Heat
Heat 1 tbsp. Olive Oil in skillet
Add Short Ribs to skillet.
Brown Ribs on all sides.
Once browned, remove Ribs from skillet and add to Crock Pot.
Add Onion and Garlic to skillet.
Saute until slightly softened and golden from rib renderings
Add contents of skillet to crock pot. (Renderings, juices, onions and garlic)
Add wine, broth and water to crock pot.
Set the Crock Pot to Low. Cook ribs for 6-8hrs.
If setting on High; Cook for minimum of 4 hours
** If you choose not to do the crock pot: Brown ribs in a Dutch oven. Remove as instructed. Brown onions and garlic as directed. Add Ribs back to Dutch oven and add all other ingredients as instructed. Cover and braise over medium low heat for 3-4 hours or until meat is falling off the bone. Or put Dutch oven in a 350° f oven and braise there for 4 hours until meat is falling off the bone.

Gravy: Remove 1 cup – 1 ½ cup of the juices from the crock pot. Heat the juices in a small sauce pan over medium heat, until reduced by ½. Whisk in 2-3 tbsp. butter. Pour over Ribs and accompaniment as desired.
Serve: I served here over leftover Polenta from Monday, but you can serve over, Noodles, Mashed Potatoes, Mashed Cauliflower, or Rice.

Comforting Traditional Dishes: Portuguese Stew

This is a page from the Grandmother's Unwritten Cookbook.

Readers you will be tasting my heritage and genuine spirit in this dish.

When preparing it, I thought about how different it is when looking at my normal "Comfort Food" Dishes. While I truly love this dish, I know there are readers who will question the ability of the ingredients to meld into a true Entree.
Please believe me when I say it does and it does WELL!!

My Grandparents came from the Azores. A group of islands off of coast of Portugal. 

To most in the Northeaster US,  the Azores is what they think of when they say they are "Portuguese". When I moved to South Florida, I quickly realized that "being Portuguese" did not necessarily mean the Azores. I now for the first time in my adult life, have to differentiate myself by saying I am an Azoreana. In South Florida there are an abundance of cultures who identify themselves "Portuguese". Mainland Portuguese, Brazilian, some Argentinian and Cape Verdean are just the beginning of the melting pot that is "Portuguese" here.

So now when I speak about food, I can no longer assume someone of Brazilian descent, knows the dishes I am referring to. While the flavors and bold tones may be similar, the products, ingredients and preparations can be very different. I can only distinguish my Portuguese "Traditional" dishes as what I have learned them to be. The handed down to me versions I received from my Azorean Grandmother.

Now, the "Comforting" factor of these dishes, comes from eating (always eating) in my VoVo's kitchen any chance I could get. To her, cooking was her expression of love.

 "Ah mi vida, mi coração, o que tu quer comer? Que você comeu? Vir aqui e comer." LOL

 Translated looseley: "My life, my heart, What do you want to eat? Did you eat? Come here and eat."
She would say all 3 of those sentences as if they were one. There was no answering, and even if you did, she was making something or putting out a plate. even before you could mutter out a word.

Those memories play in mind every single time I prepare something that even remotely resembles her food. The warmth, the hugs, the great big Smile whenever I entered the room, were all the beginning of a very beautiful life of love. She really knew how to make someone feel loved.
I was truly Blessed.

Today I share with you a recipe that is very traditional.

It's called "Cozida Portugues" or Portuguese Stew.

While I went away from the "stewing" part of the recipe. I kept the ingredients fairly the same and made it my own. I decided to Roast it rather than stew it. The reasoning behind this is because I never liked the idea of drowning my Chourico in tomato sauce. I just didn't like the texture.

Roasting everything brings out the flavors so separately that each ingredient can be well identified and contributes it's own merit to the dish! 

Portuguese Stew

3-4 Medium to Large White Potatoes (large dice) May sub (8-10) baby red bliss potatoes

Olive Oil for bottom of pan (2-3 tbsp)

1 lg Yellow Onion Sliced (Cut onion in half then slice and separate.

1/2 Green Pepper diced small

2 tsp Salt

1 tsp Black Pepper

3 tbsp Garlic chopped

2 tbsp Red Crushed Pepper (Sub: 2 tsp Dry Red Pepper flakes)

*Garlic and Red Pepper together before adding.

1 lb Linguica or Chouriço (can sub Good Italian Sausage or Polish Sausage)

1 lb Fresh Green Beans (cleaned and ends cut) *important, do not use canned beans too mushy.

3/4 cup Chicken Stock (or White Wine or Beer)

1/2 cup Tomato Sauce (or leftover marinara sauce)

Heat oven to 400°f

In a Baking dish add 2 -3 tbsp Olive oil to coat bottom.

Add Potatoes, Onion & Green Peppers.

Sprinkle with the Salt and Pepper.

Top with  1 lb Chouriço or Linguiça 

Cut into bite size pieces.
(remember it shrinks so not too small)
You want the Chouriço / Sausage on top of the potatoes, because as it roasts, the juices from the sausage with drip down over the potatoes flavoring them. Yum!!

Dot the whole mixture with dabs of the Garlic and Red Pepper mixture.

Oven Roast at 400° for 30-35 minutes.

Add: 1 lb FRESH Green Beans

Combine:

3/4 cup Chicken Stock (or Beer or White Whine, your preference)

1/2 cup Tomato Sauce (can sub leftover marinara)

Pour over top .

Toss everything together. Combine as best as you can.

Top with 2 tsp Cilantro chopped or Flat Leaf Parsley chopped (Your preference)

Roast for additional 30 minutes or until Beans and potatoes are Fork Tender.

Serve with crusty bread and ENJOY!!!

A Perfect Friday Meal: Caldeirada Bacalhau (Codfish Stew)

Friday's of my childhood were always Fish Fridays. Well into my adulthood I kept with the tradition. I love Fish on Fridays for whatever reason. Maybe because it's what I'm used to but if it's Friday and I'm not eating fish, it's just doesn't seem like Friday.

Portuguese Codfish Stew

Ingredients:

1lb to 1.5 lb Salted Cod 

*I used the boxed kind, but your Seafood guy may have something else. Now, if you;d like to use a sturdy "white" fish (haddock, tilapia etc...that works too, just add salt to the broth to accommodate)

*2 Nights before preparing the dish: Take Cod from it's packaging and place in a shallow dish that give it room (not too tight fitting. 

Add enough water to the dish to completely submerge the fish.

Soak the fish for 2 days. (changing water at least twice per day. I do it 3 times, but I don't work outside the home)

On the day of prep : drain the water from the fish if the water is still cloudy rinse the fish again, and soak it until ready to prepare.

Remaining Ingredients:

Olive Oil (for bottom of the pan)

1 Small Onion (diced small)

1 Large Onion (preferably spanish onion) Sliced in "strands"

(Cut the onion in half, then slice the onion in slices and separate the pieces into strands)

3 cloves Garlic (chopped finely) (or 2 tbsp already chopped garlic)

2 tbsp Red Pepper

 (I use Pimenta Moida or wet crushed red pepper. You can use 1 tbsp dry pepper flakes if it's what you have)  

1/4 cup Apple Cider Vinegar

1 tsp Paprika (I use "Saffroa" in the same amount)

2 (10oz) Cans of Diced Tomatoes

1 cup White Wine

1 cup Seafood Stock (may substitute 4 oz Clam juice and 4 oz water)

2 lbs Potatoes (peeled and sliced)

( I used 3 medium russet potatoes)

1 tsp Parsley

Instructions:

In a large heated Pot, add the olive oil, "diced" Onion, Garlic, Red Pepper and Paprika. Saute until the onion is translucent. Once translucent, add the slices of the Large Onion, the Tomatoes and the Vinegar. Simmer over medium heat until all comes to a boil. Add Wine and Stock, bring to simmer again. 

Taste. Does it need salt, pepper? Anything? If so, add it now.

Add the Potatoes. Arrange evenly around the pot. so it looks like a layer of potatoes floating in the sauce.

Add Cod on top of Potatoes. Be sure there is stock enough to just cover the fish. If not, add water to the stock.

Cover and simmer on medium to medium low heat for 40 mins.

Once potatoes are cooked through, the dish is done.

The Cod should be flaking and ready, add the parsley & stir through. Leave in the covered pot, on a warm stove until ready to serve.

Serve Family Style with Crusty Bread to soak up that seafood juicy goodness.

This is a very traditional dish for Azoreans and very close to my heart. 

I hope you enjoy it as much as I did sharing it with you.

If you have any questions at all, let me know here or on Facebook.

And if you just Love it please Pin it for your friends!

Good Old Fashioned Comfort Food: Chicken Lasagna

This is my First post of 2013 and it is a wonderful belly warming Comfort Dish you are going to love!!!

O-M-G is it good! 

I'm Back , What a Looong Holiday season it's been!  Let's take the ride together!!!

Watch out waistlines.... Laurie's bringing back the kitchen table!! Let's do this!!!!

Our First dinner for the Year is something my Hunny described as "too good to bring to work". He said "I kept looking around for a glass of chardonnay"  This is a Fast & Easy Meal you can easily convert to a Dinner for Company or Sunday Supper! Enjoy!!

Chicken Lasagna

Ingredients:

1/2 of a Whole Rotisserie Chicken deboned and cut in strips

1 container "Philly" Cooking Creme (I used the Italian cheese and herb)

3 tblsp Sour Cream

1/4 - 12 cup Half & Half

1/2 stick Butter

1 cup chopped frozen Broccoli

1/2 cup chopped Mushrooms

1 pkg Oven Lasagna Noodles

1/2 -3/4 Cup Parmesan Cheese

This recipe couldn't be easier.  Just a note: If you don't have frozen broccoli in the house use whatever "frozen veggies" you have. Anything will work here (except maybe okra) LOL Frozen carrots, asparagus, mixture of frozen stir fry veggies, spinach would be awesome! The Mushrooms can be switched out for pearl onions.. or chopped green onions...Do what works for you! Don't make it hard....whatever you have on hand... I promise it will work! Just don't use canned veggies as they might be a bit too mushy...(maybe canned carrots or peas in a pinch) but try to avoid them if at all possible.

How to put it together::

Combine all of the "Sauce" ingredients in a sauce pan...reserving half of the butter.

Whisk everything together and bring to a simmer. Let simmer until the sauce looks cohesive and starts to thicken "a bit". It will thicken more when in the oven. Once everything looks combined taste it. Does it need salt? Does it need pepper? Maybe a bit of cayenne to give it a kick... whatever you think. I just added salt and pepper. Once you have the sauce just where you want it set aside 3/4 - 1 cup of the sauce for later.

Add the remaining butter, chicken and the veggies to the pan of sauce and stir everything to combine. Remove from heat and let stand until you are ready for it.

Pre-heat the oven to 375°

In an 8x8 pan (Square brownie pan)

Place 3 - 4 Tblsp of the sauce at the bottom of the pan.

Top with 2 lasagna noodles (lay them side by side)

Top the noodles with the "Meat & Veggies Sauce"

Try to get a good amount of sauce with the Chicken and Veggies.

Sprinkle some Parmesan Cheese over the top of the Chicken.

Top with 2 More Noodles and repeat process.

Ending with 2 Top Noodles.

Pour reserved Sauce over the top layer of Noodles.

Sprinkle remaining Parmesan Cheese.

Salt and Pepper to taste.

Cover pan with foil.

Place Pan on cookie sheet (in case of spill over)

Bake at 375° for 30 minutes.

Remove foil and bake until noodles are golden brown and crisp at the edges.

(about 15 more minutes)

Serve with crusty bread and a nice Spring Greens salad!

Oh Boy are you going to love this!!!

Enjoy!
Love it???  <PIN it!>

Making Stuffed Cabbage tonight!

I'm making an Old Fashioned Favorite!! Stuffed Cabbage!!

 I love a good old fashioned Dinner sometimes!!

It's just warms me up from the inside out. Good old Comfort Food!

Yum!!!

Stuffed Cabbage Recipe

Homemade Mac n Cheese

The other day my friend "Jackie" @ "Syrup and Biscuits", posted on her Facebook page a "Hunt for the Best Mac N Cheese". "She says that she has many recipes for Mac n Cheese but none that are outstanding!" I have to admit, mine is not the "Southern Method" Mac n Cheese. Mine is more a Comfort Food...had it this way for my whole life kinda Mac n Cheese.
The version depends on my delivery method. Do I want it baked and crisp on top or do I want it ooey and gooey?  Do I want it as a side dish or do I want it as a Main Course? I usually opt for the "side dish" version.
My "BF" (hate that term at my age)...but I digress...My BF was a staunch "Kraft" Mac n Cheese guy. He said before he met me, his daughters only knew Boxed Mac n Cheese. (I shutter to think). Now don't get me wrong. I'm not a Mac n Cheese snob...but I don't for the life of me understand why you would make boxed mac n cheese when the real deal is so easy to make and not expensive. The only expense really is the cheese...and even if you use store brand "sliced" processed cheese. (yes darlings...I have it in my fridge too) it's still better than that boxed orange who knows what powder.
Essentially Homemade Mac n Cheese is Butter, Flour, Milk and Cheese. If you'd like to add nutmeg, good for you. Salt and pepper (know your cheese first). Maybe you think it should be baked, then you would need a topping choice. But as a simple comparison of apples to apples, Mac n cheese for mac n cheese...the side dish version is what we're comparing.
My Mac n Cheese is Awesome. My family loves it. It is simple...straightforward and very easy to make. But the comfort food factor is top of the chart!

Homemade Mac n Cheese

Ingredients:

1 lb Pasta (preferably one with a cavity to hold cheese; ie: shells, elbows, penne)

1 stick butter

3 tbsp Flour

2 cups Milk (or half n half)

2 cups shredded or cubed Sharp Cheddar Cheese

May sub Gruyere(yum) or whatever cheese you know melts and you like the flavor of.

Pepper Jack would be awesome too!

1 tsp Nutmeg

Salt & Pepper to taste

Topping:

1 cup crushed Ritz Crackers or Seasoned Bread Crumbs

3 tblsp. melted Butter or Olive Oil

Instructions:

If baking,  Preheat oven to 400°

In Large Pasta Pot bring 3 quarts salted water to boil, add pasta,  cook 8 minutes after water comes back to boil, or until "Al Dente". Drain and replace in warm pot.

In Medium Sauce Pan:  Melt butter.

Add flour to melting butter and combine until thickened. (making a roux)

Add Milk, bring to a boil.

Stir consistently until mixture has thickened.

Once Mixture is thickened add cheese and remove from heat. Continue to stir until cheese is fully melted and thoroughly combined. Add nutmeg and salt and pepper to taste.

If serving as side dish: Pour over "drained" pasta and serve.

If baking : In mixing bowl combine melted butter and Cracker crumbs.

Pour pasta into buttered baking dish. Pour sauce over Pasta. Cover Pasta and sauce with buttered cracker crumbs and bake for 20-25 minutes until golden and bubbling.

Serve.