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Date

February 06 2016

Written By

Cherie Schenker

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ASIAN SWEET & SPICY RIBS

Written By Cherie Schenker - February 06 2016

Asian Sweet & Spicy Ribs --

  • Total Recipe Time: 2-1/2 to 2-3/4 hours
  • Makes 4 servings

YOU WILL NEED

  1. 1-1/2 to 2 pounds Beef Short Ribs
  2. 1 cup sweet rice wine
  3. 1/2 cup sweet chili garlic sauce
  4. 1/2 cup water
  5. 1/4 cup agave nectar or honey
  6. 1/4 cup light brown sugar
  7. 1 teaspoon minced fresh ginger
  8. 1 tablespoon fresh lime juice
  9. 1 tablespoon reduced-sodium soy sauce
  10. Hot cooked rice (optional)

DIRECTIONS FOR ASIAN SWEET & SPICY RIBS

  1. Preheat oven to 325°F. Combine wine, sweet chili garlic sauce, water, agave nectar, brown sugar and ginger in stockpot over medium heat stirring occasionally until sugar dissolves. Place beef ribs in stockpot; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 1-3/4 to 2 hours or until beef is fork-tender.
  2. Remove beef; keep warm. Skim fat from cooking liquid. Bring to a boil; reduce heat and cook 12 to 15 minutes or until sauce is reduced by half. Stir in lime juice and soy sauce. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally.
  3. Serve ribs with rice and remaining sauce, if desired.

TIPS:

  • To cook in a slow cooker, combine wine, sweet chili garlic sauce, agave nectar, brown sugar and ginger in 4-1/2 to 5-1/2 quart slow cooker, stirring until sugar dissolves.  Place beef ribs in slow cooker.  Cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is fork tender.  (No stirring is necessary during cooking.) Remove beef; keep warm. Skim fat from cooking liquid. Transfer cooking liquid to a sauce pan and bring to a boil; reduce heat and cook 12 to 15 minutes or until sauce is reduced by half.  Stir in lime juice and soy sauce.  Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally. Serve ribs with rice and remaining sauce, if desired.
  • Sweet chili garlic sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Chili garlic sauce is available in Asian markets and the Asian section of most supermarkets.

Enjoy!

    Date

    February 02 2016

    Written By

    Cherie Schenker

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    BEEF BREAKFAST BURRITO

    Written By Cherie Schenker - February 02 2016

    Beef Breakfast Burrito -- Ground Beef, peppers and onions are quickly sautéed and wrapped up with scrambled eggs. Serve with lime-cilantro cream and salsa.

    Total Recipe Time: 20 to 25 minutes

    • Makes 4 servings

    YOU WILL NEED

    1. 12 ounces Ground Beef 
    2. 1 medium red bell pepper, chopped
    3. 1 small onion, finely chopped
    4. 2 teaspoons ground ancho chile powder
    5. 1/2 teaspoon ground cumin
    6. 4 eggs, beaten
    7. 2 tablespoons water
    8. 1 tablespoon finely chopped fresh cilantro
    9. 1/4 teaspoon salt (optional)
    10. 1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
    11. 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
    12. Salsa
    Lime-Cilantro Cream (optional):
    1. 1/2 cup reduced-fat dairy sour cream
    2. 1 tablespoon fresh lime juice
    3. 1 tablespoon finely chopped fresh cilantro

    DIRECTIONS FOR BEEF BREAKFAST BURRITO
    Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Set aside.
      Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chili powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.
        Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
          Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.
            TIP: Cooking times are for fresh or thoroughly thawed Ground Beef. NEVER thaw any meat in the microwave.  It will make the meat tough & rubbery.

            Date

            January 31 2016

            Written By

            Cherie Schenker

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            WILD RICE AND PORK SOUP

            Written By Cherie Schenker - January 31 2016

            YOU WILL NEED:

            • 2 BONELESS PORK CHOPS, CUT INTO 1/2-INCH CUBES
            • 1 TEASPOON OIL
            • 1/2 CUP ONIONS, CHOPPED
            • 2 TEASPOONS GROUND CUMIN
            • 1/4 TEASPOON GARLIC POWDER
            • 1 CUP WILD RICE, COOKED
            • 1 15 1/2-OZ CAN GREAT NORTHERN BEANS, DRAINED
            • 1 15 1/2-OZ CAN CHICKPEAS, DRAINED
            • 1 4-OZ CAN DICED GREEN CHILES, DRAINED
            • 1/8 TEASPOON HOT PEPPER SAUCE
            • 1 14 1/2-OZ CAN CHICKEN BROTH
            • FRESH PARSLEY, CHOPPED
            DIRECTIONS

            • In 4-quart saucepan sauté onions and pork in oil over medium-high heat until onions are soft and pork lightly browned, about 5 minutes. Stir in all remaining ingredients except parsley; bring to a boil, lower heat and simmer 20 minutes. Serve garnished with parsley.

              Serves 6.

            Date

            January 19 2016

            Written By

            Cherie Schenker

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            How to Make Easy Chicken Stock

            Written By Cherie Schenker - January 19 2016

            How to Make Easy Chicken Stock

            Ingredients:

            Bones from 1 chicken or 3-4 lbs. of chicken necks or feet
            1 large onion

            2 carrots
            2 stalks of celery
            3 to 4 garlic cloves
            1 leek (optional)
            Spices

            Directions:

            1. Place the chicken feet or bones into a  large pot.

            2. Cut the onion into quarters and the carrots and celery into approximately  1-inch pieces.  Peel the cloves of garlic. If you have a leek on hand, it can add extra flavor  to your stock. Clean it thoroughly and then cut it into  chunks.

            3 Add the peeled garlic cloves and the chopped onion, carrots, celery and leek  to the pot containing the chicken. Add spices of your choice. Typically, these  spices include whole black peppercorns, bay leaves, parsley or thyme; however  you can vary the selection based on what you have on hand and your personal  flavor preferences.

            4 Fill the pot with enough water to completely cover the chicken and all the  other ingredients. Bring the water to a rolling boil, and then skim the liquid.  Reduce the heat to bring the mixture to a simmer.

            5. Simmer the broth for approximately 90 minutes. Skim it frequently during this  time. When it is done, strain the stock.

            Notes: 

            1. The pieces of chicken from the necks make an excellent chicken salad, chicken & noodles, stir fry, etc.

            2. The stock can be pressure canned for use at a later time.  We put up several pints each year to enjoy all Winter.

            3. We DO NOT sell chicken broth or stock.  We DO sell amazing pastured poultry that make wonderful chicken stock and broth. ~Cherie

              


             

            Date

            January 01 2016

            Written By

            Cherie Schenker

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            Sweet Sesame Beef Kabobs

            Written By Cherie Schenker - January 01 2016

            You'll Need:

            1 pound Grass-fed Beef Kabobs
            1 medium red bell pepper, cut into 1-inch pieces
            1 medium zucchini, cut lengthwise in half, then crosswise into 1-inch pieces
            16 canned pineapple chunks, drained
            Salt and pepper
            Uncooked quick-cooking brown rice

            Marinade:
            3 large cloves garlic, minced
            2 tablespoons sesame seeds
            2 tablespoons fresh lime juice
            2 tablespoons honey
            2 tablespoons soy sauce

            Directions:

            1. Combine marinade ingredients in a small bowl. Remove and reserve 1/4 cup in a small saucepan. Place beef and remaining marinade in large bowl; stir beef kabobs to coat. Cover and refrigerate at least 30 min. up to 2 hours.
            2. Remove kabobs from marinade; discard marinade. Alternately place beef, bell pepper, zucchini and pineapple evenly onto eight 10-inch metal skewers. (Chunks of red onion can be used too for extra flavor.)
            3. Place the kabobs on a cast iron grill pan or BBQ grill. Grill, covered, 8 to 10 minutes, turning once. Kabobs should be a little pink inside when finished. Never cook all of the pink out of grass-fed beef or it will be overdone and tough. Season with sea salt and cracked black pepper, to taste.
            4. Cook rice.
            5. Place the reserved marinade in a saucepan. Bring to a simmer and stir. 
            6. Serve the kabobs over the rice. Drizzle with the hot marinade.

            These are easy to make and super delicious. We prefer brown rice or wild rice to compliment them along with a fresh salad.

             

            *Original recipe adapted from National Beef Board to meet our family's taste, budget & healthy food choices.

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