¾ cup red wine, merlot or cab
¼ beef bone broth
3 T. soy sauce (I use Tahari)
2 cloves garlic, minced
2 T. brown sugar (light or dark)
½ t. freshly ground pepper
4 lbs. beef short ribs
2 medium yellow onions, diced
Combine the wine, ketchup, soy sauce, garlic, brown sugar and pepper in the slow cooker and mix until smooth.
Add the ribs, submerging them in the sauce. If you have a round cooker, stack the ribs. Distribute the onions over the ribs. Cover and cook on LOW until tender and meat starts to separate from the bone, 7-8 hours.
Remove meat from slow cooker, allow sauce to cool slightly. Skim the fat before pouring over the meat.
Serve with mashed potatoes or cauliflower mashed potatoes. Spoon sauce over the top.
4 boneless, skinless chicken breasts
Kosher salt & fresh ground pepper
8 ounces mozzarella – I like pre-sliced
4 Roma tomatoes (enough for 8 ½-inch slices)
1 ½ cups loosely packed fresh basil
3T. olive oil
4 garlic cloves, thinly sliced
Pesto for serving – I love Costco’s!
Pat the chicken dry. Cut horizontally into the thick side of each breast but do NOT cut all the way through. Season inside breasts and out with salt and pepper.
On bottom half of open breast lay a single layer of tomatoes, top with a single layer of mozzarella and lastly several basil leaves. Cover with top half of chicken and try and enclose as much of the filling as possible by pulling the chicken over the filling (you can do this much up to 24 hours in advance).
Heat oil on a large grill pan or nonstick pan over medium-high heat. Sauté garlic until just golden and remove for later. Sauté chicken until golden on bottom, about 6 minutes. If they darken too quickly, lower heat. Flip and cook for 4 minutes, cover and cook 2-3 minutes more until cooked through. Garnish with pesto, garlic & basil leaves.
4lbs boneless pork shoulder or butt, trimmed of excess fat and cut in 4 6x6-inch pieces
½ cup packed brown sugar
2 tsp chili powder
4 garlic cloves, chopped
kosher salt and black pepper
1 cup plus 4 TBS cider vinegar
½ cup mayonnaise
½ cup sour cream
1 tsp sugar
½ head of red cabbage sliced (I use the slicer in my food processor)
½ head of napa cabbage sliced - napa has a more delicate ribbony texture than regular cabbage which holds the sauce better. I hand slice this for larger strips.
1 cup shredded carrots
1 bottle BBQ sauce (optional), if using, definitely Sweet Baby Rays!
6-8 fresh Kaiser rolls, split
long sliced pickles, I like Bubbie's dill sandwich slices
1. In a slow cooker, combine the brown sugar, chili powder, garlic, 2 tsp salt and ½ tsp pepper, stir with a fork. Place pork in a 5-6 quart slow cooker and rub with the sugar mixture. Add 1 cup vinegar and 1 cup water.
2. Cook, covered on high for 4-5 hours or on low for 7-8 hours.
3. Meanwhile, in a large bowl, whisk together mayonnaise, sour cream, sugar, 4 TBS vinegar, ½ tsp each salt and pepper. Add the cabbage and carrots, toss to combine; cover and refrigerate until ready to serve.
4. Before serving, transfer the pork to a bowl with a slotted spoon (reserve some of the liquid). Using 2 forks, shred the meat. Here you can either add some of the reserved liquid to add moisture or a few squeezes of Sweet Baby Rays, or both! Build your sandwich starting with a heaping mound of pulled pork on the bottom half of your roll. I add a squeeze of Sweet Baby Rays, then a layer of coleslaw, then the pickles.
Serves 6-8 (or more depending how big your rolls are)
2-3 lbs beef chuck cut in 1 ½ “ cubes
2 TBS of butter (or more)
1 cup boiling water
1 cup red wine
1 tsp Worcestershire sauce
2 or 3 cloves garlic, chopped
1 medium onion, sliced
1 or 2 bay leaves
1 TBS salt
1 tsp sugar
½ tsp fresh ground pepper
½ tsp paprika
dash of allspice or cloves
6 carrots peeled, cut in 2” lengths and quartered
1 lb or 18-24 small pearl white onions
3 peeled and cubed white potatoes
Thoroughly brown meat on all sides in butter turning often.
Add boiling water, wine, Worcestershire, garlic, sliced onion, bay leaves and seasonings. Cover, simmer (don’t boil) for 1 ½ hours, stirring occasionally to keep from sticking.
Remove bay leaves.
Add carrots, onions and potatoes.
Cover and cook 30 minutes more or until vegetables are done to your liking. Season to taste.
Serve over egg noodles, mashed potatoes or rice with a green salad.
For Gravy, Optional:
Remove meat and vegetables and set aside in a bowl.
Thicken the liquid for gravy if desired. I thicken using 1 TBS. flour or cornstarch mixed in ¼ cup cold water, then stir while pouring into the gravy. Return meat and vegetables to pot.
6 pounded chicken breasts
¼ cup of flour
1 ½ tsp garlic salt
¼ tsp paprika
¼ cup butter
3 T water
1 T lemon juice
¼ tsp instant chicken bouillon
4 thin lemon slices
Mix flour, garlic salt and paprika.
Coat chicken with flour mixture. Brown chicken in butter in 10 inch skillet.
Remove chicken from skillet to serving platter and keep warm.
Stir water, lemon juice and bouillon into skillet, loosening brown particles on bottom. Add lemon slices and heat over low heat 1 minute. Pour broth on chicken garnish with lemon and parsley.
1lb ground beef, or any meat, even Beyond Meat
½ tsp coarse Kosher salt
fresh ground black pepper to taste
3Tbs fresh grated parmesan cheese
1/4-½ cup unseasoned bread crumbs
3 Tbs fresh chopped parsley
1 32oz jar of Gramma Napoli Marinara
Preheat oven to 350°
Grease a rimmed baking sheet. Using you hands, combine all ingredients (EXCEPT marinara sauce) in large mixing bowl. Gently make meatballs approximately 2” in diameter. Do not over handle or pack too densely, or else meatballs will be dry and hard to cut. Place on the cookie sheet and cook for 25-35 minutes. Have a pot of red sauce simmering for when the meatballs come out of the oven and transfer the meatballs to the sauce for an additional 20 minutes.
This recipe can be done with any kind of meat. We even love them with Beyond Meat! The key to a great meatball is to not pack it too hard and finish cooking them on the stove in a pot of sauce!
3lbs baby-back pork ribs
Kosher salt and pepper
¼ cup Worcestershire sauce
2TBS Dijon mustard
1TBS dark brown sugar
Horseradish Apple Slaw
¼ cup sour cream
1TBS prepared horseradish
2tsp cider vinegar
½ head Napa or green cabbage, shredded (4 cups)
2 crisp apples (such as Granny Smith) cut into matchstick-size strips
1 bunch scallions (white & light green parts), thinly sliced
Heat grill to medium.
Season the ribs with 1tsp salt and ½ tsp pepper.
In a small bowl, combine the Worcestershire, mustard, and brown sugar.
Place the ribs on grill, cover, and cook 20 to 25 minutes, turning often, until cooked through and tender. Baste with sauce during the last 5 minutes.
Meanwhile, in a large bowl, whisk together the sour cream, horseradish, vinegar, ½ tsp salt, and ¼ tsp pepper. Add the cabbage, apples, and scallions and toss.
20 chicken tenderloins
1 cup flour
½ cup olive oil
2 sweet sausages, removed from casings and crumbled
2 cloves garlic, chopped
2 tsp capers
2 whole cherry peppers, chopped
8oz white wine
8oz chicken stock
1 TSP butter
1 sprig fresh rosemary
In large pan, heat 3 tablespoons olive oil, or enough to cover bottom of pan, on medium high heat.
In batches, coat chicken in flour and sauté both sides until light brown and remove to large bowl for later (can use gluten free flour).
When finished with chicken, sauté sausage, shallots and garlic in the same pan.
Add capers and cherry peppers.
Incorporate chicken back into the pan.
Add wine, chicken stock, butter and squeeze the lemon over the ingredients.
Season with a pinch of salt and pepper.
Sauté for ten minutes. Add sprig of rosemary towards the end for a few minutes then remove before serving. Serve over rice.
For the pork
1 large onion, cut into thin wedges
1T chili powder
2t ground cumin
1t garlic powder
pinch of cayenne pepper
2lbs boneless pork shoulder
1T extra virgin olive oil
1 cup chicken bone broth
For the salsa
1 ripe mango, small dice
¼ cup roughly chopped fresh cilantro
2T finely chopped shallot
½ jalapeno, finely chopped
1 lime, juiced
pinch of salt
10-14 large Bibb lettuce leaves
Make the pork:
Place the onion wedges in a 3 ½ - 4 quart slow cooker. In a large bowl, combine the chili powder, cumin, salt, garlic powder and cayenne. Tri the fat from the pork shoulder. Cut into 2” pieces and add to the spice mixture. Toss gently to coat.
Heat the oil in a large skillet over medium-high heat. Cook the pork, in 2 batches, until browned on all sides. Using a slotted spoon, transfer pork to the slow cooker. Pour the broth over the pork. Cover and cook on low for 8 to10 hours or on high for 4 to 5 hours.
Make the salsa:
In a medium bowl, combine the mango, cilantro, shallot, jalapeno, lime juice, and salt. Cover and chill for up to 2 hours.
Using a slotted spoon, transfer the pork to a cutting board and shred it using two forks.
Spoon pork onto lettuce with mango salsa
2-2 ½ lbs corned beef
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into matchstick julienne
1 cup mayonnaise
3T plain Greek yogurt (I use Sigis plain yogurt)
3T cider vinegar
Kosher salt and fresh ground pepper, to taste
1 ½ T hot pepper sauce, or to taste
12 – 16 small street taco sized flour tortillas, warmed
sliced fresh or pickled jalapeños
Cook corned beef according to slow cooker directions on package. Usually means, put corned beef in slow cooker, fill with water to cover meat, add included spices and cook on high for 6-8 hours.
For the coleslaw, in a large bowl, whisk together mayonnaise, yogurt, cider vinegar, salt, pepper and hot sauce to taste. Add the cabbage and carrots and toss. You can also reserve some of the sauce, but I prefer saucy coleslaw for this particular taco.
When the corned beef is done, remove from the liquid and using two forks, shred it. Serve with the warmed tortillas, sliced jalapeños and the slaw.