Recipes

Cauliflower Steak: A tasty vegetarian meal

Ingredients:

1 Large head of Cauliflower
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Lemon wedges (optional)

Instructions:

Preheat oven to 400°F (200°C) for a conventional oven or 375°F (190°C) for a convection oven.
Cut the Cauliflower into thick slices, about ½ inch thick.
In a small bowl, mix together olive oil, garlic powder, onion powder, salt, and pepper.
Brush both sides of Cauliflower slices with the mixture and place them on a baking sheet.
Roast in the preheated oven for 20-25 minutes or until the Cauliflower is tender and crispy around the edges.
Serve with lemon wedges if desired.

A carnivore likes the veg stuff too!

As a meat-lover, I never thought I’d enjoy a vegetarian dish as much as I enjoy this Cauliflower Steak. It’s savory, filling, and so delicious. My girlfriend has dietary restrictions, so I’ve been on the lookout for good vegetarian recipes that we can both enjoy, and this one has become a staple in our household.

The key to this recipe is to make sure you cut the Cauliflower into thick slices so that it holds up in the oven. The olive oil, garlic powder, onion powder, salt, and pepper mixture gives it so much flavor and the lemon wedges add a nice tanginess to the dish.

I love how easy and quick this recipe is to make. It’s perfect for a weeknight meal when you don’t have a lot of time or energy to cook. Plus, it’s a great way to get in some extra vegetables into your diet.

Overall, this Cauliflower Steak recipe has become one of my favorite vegetarian dishes. It’s hearty, savory, and so satisfying. Give it a try and see for yourself how delicious it is!

Further Resources on Cauliflower Steak:

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1 May 2023 by Denny Recipes 0

Vegetable Stew: Savory and Flavory

Ingredients:

1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and chopped
4 stalks celery, chopped
2 potatoes, chopped
1 cup green beans, trimmed and chopped
1 cup corn kernels
1 can diced tomatoes
4 cups vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp olive oil

Instructions:

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
Add the carrots and celery and continue to cook for another 5 minutes, stirring occasionally.
Add the potatoes, green beans, corn, diced tomatoes, vegetable broth, thyme, and rosemary. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes until the vegetables are tender and the flavors have melded together.
Season with salt and pepper to taste.
Serve hot and enjoy!

Happiness in a giant pot

In my opinion, there’s nothing better than a hearty and savory vegetable stew. As a lover of gardening, I’ve been inspired to create this recipe as I’ve been harvesting fresh vegetables from my own garden. The flavors are amazing and the textures are chunky and satisfying.

The great thing about stews is that they are so versatile. You can use any vegetables you have on hand and adjust the seasoning to your liking. I particularly enjoy using herbs like thyme and rosemary to add depth to the flavor.

This recipe is also perfect for meal prep. You can make a big batch and have leftovers for the week. It’s a great way to ensure that you’re getting your daily dose of vegetables and it’s filling enough to keep you satisfied.

Although this is entirely my opinion, mashed potatoes and white rice both make great sides/additions to this dish. Personally, I like to put one or the other at the bottom of my bowl and then ladle stew on top. Turns stew into an entire meal!

~Denny

Ideas to go with your Stew!

https://www.sidechef.com/collections/1505/21-ideas-and-42-recipes-for-best-side-dishes-to-serve-with-stews/

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30 April 2023 by Denny Recipes 0

Homemade Biscuits and Gravy

Ingredients for Biscuits:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup buttermilk

Ingredients for Gravy:

1 lb breakfast sausage
1/3 cup all-purpose flour
4 cups milk
Salt and pepper to taste

Directions:

Preheat oven to 425°F (218°C) for conventional oven or 400°F (204°C) for convection oven.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add buttermilk and stir until just combined. Turn the dough out onto a floured surface and knead lightly. Pat or roll the dough to 1-inch thickness.
Use a biscuit cutter or round cookie cutter to cut out biscuits. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
While the biscuits are baking, cook the sausage in a large skillet over medium heat until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate.
Sprinkle flour over the sausage drippings in the skillet and whisk until combined. Gradually add the milk, whisking constantly to prevent lumps from forming.
Cook the gravy over medium heat, whisking frequently, until it thickens to your desired consistency. Add salt and pepper to taste.
To serve, split the biscuits in half and top with the sausage gravy.

A tasty breakfast right form the skillet

I absolutely love cooking breakfast, especially on my trusty cast iron skillet. There’s something about the sizzle and aroma of cooking sausage and making biscuits that makes me happy. And biscuits and gravy is the ultimate comfort food for me. Making it from scratch is not only easy, but also much more delicious than the packaged stuff.

To start, preheat your oven to 425°F (218°C) for conventional or 400°F (205°C) for convection. Then, in a large bowl, mix together flour, baking powder, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs, then add in milk and stir until a dough forms. Roll out the dough and cut it into circles, then place on a baking sheet and bake for 12-15 minutes.

For the gravy, cook breakfast sausage in a skillet until browned and cooked through. Then, stir in flour to make a roux and gradually add in milk, stirring constantly until the gravy thickens. Season with salt, pepper, and any additional spices you like, such as sage or thyme.

Serve the hot biscuits topped with the warm gravy and enjoy! This recipe is also easily customizable – for a vegetarian option, use mushroom or vegetable gravy instead, or add in crumbled bacon for extra flavor.

~Denny

For the Love of Biscuits:

Homemade Biscuits and Gravy

https://www.budgetbytes.com/country-sausage-gravy/

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30 April 2023 by Denny Recipes 0

Chicken (or tofu) Pad Thai

Ingredients:

8 oz. Pad Thai noodles
2 tbsp. oil
1 small chicken breast, cut into small pieces (or 1 cup tofu)
2 cloves garlic, minced
1 egg, lightly beaten
1 cup bean sprouts
2 green onions, sliced
2 tbsp. chopped peanuts
Lime wedges, for serving

Sauce:

3 tbsp. fish sauce
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tbsp. rice vinegar
1/2 tsp. red pepper flakes
1/4 tsp. ground ginger

Instructions:

Cook the noodles according to package directions. Drain and set aside.
In a small bowl, mix together the ingredients for the sauce and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and garlic and stir-fry for 2-3 minutes, until the chicken is cooked through. If using tofu, add it to the pan and stir-fry for 2-3 minutes.
Push the chicken or tofu to one side of the pan and add the beaten egg to the other side. Scramble the egg until cooked and then mix it in with the chicken or tofu.
Add the cooked noodles, bean sprouts, green onions, and sauce to the pan. Toss everything together until well combined and heated through.
Serve hot, garnished with chopped peanuts and lime wedges.

A Take-Out classic I brought to my own kitchen:

I have always been a big fan of Pad Thai and it’s one of my go-to dishes for takeout. However, I wanted to try making it at home and see if I could get it just right. One of the things I like about this recipe is that it includes the option of using tofu instead of chicken, which is great for my girlfriend who is a vegetarian.

To start, I cook the noodles according to the package directions and set them aside. Then, I mix up the sauce, which includes fish sauce, brown sugar, soy sauce, rice vinegar, red pepper flakes, and ground ginger. This gives the dish a nice balance of sweet, salty, and spicy flavors.

Next, I stir-fry the chicken (or tofu) and garlic in a large skillet or wok. Once the chicken is cooked through (or the tofu is heated through), I push it to one side of the pan and add a beaten egg to the other side. I scramble the egg and mix it in with the chicken (or tofu) for added texture and flavor.

Finally, I add the cooked noodles, bean sprouts, green onions, and sauce to the pan and toss everything together until well combined and heated through. I like to garnish the dish with chopped peanuts and lime wedges for added freshness.

This Chicken or Tofu Pad Thai recipe is a great way to satisfy your craving for takeout at home. With a little bit of prep work and some cooking time, you can have a delicious and healthy meal in no time.

~Denny

Coconut Shrimp with Sweet Chili Thai Sauce

Ingredients:

1 lb of large shrimp, peeled and deveined
1/2 cup of all-purpose flour
1 tsp of salt
1 tsp of black pepper
2 eggs, beaten
1 cup of shredded coconut
1/2 cup of panko bread crumbs
1/2 cup of sweet chili sauce
1 tbsp of sriracha sauce
1 tbsp of soy sauce
2 tbsp of rice vinegar
2 tbsp of honey
1 tbsp of fresh lime juice
1 tbsp of chopped fresh cilantro
2 tbsp of chopped fresh basil
1 tsp of chopped fresh ginger
1 tsp of chopped fresh garlic
Vegetable oil for frying

Instructions:

Preheat the oven to 400°F (conventional) or 375°F (convection).
In a bowl, mix the flour, salt, and black pepper.
Using another bowl, whisk together the eggs.
In a third bowl, mix the coconut and panko bread crumbs.
Dip each shrimp in the flour mixture, then in the egg mixture, and finally in the coconut mixture, pressing the coconut mixture onto the shrimp to make sure it sticks.
Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook until golden brown and cooked through, about 3-4 minutes per side.
Transfer the shrimp to a baking sheet lined with parchment paper and bake for 5-7 minutes until fully cooked.
In a small saucepan, combine the sweet chili sauce, sriracha sauce, soy sauce, rice vinegar, honey, lime juice, cilantro, basil, ginger, and garlic. Cook over medium heat until the sauce thickens, about 5 minutes.
Serve the coconut shrimp hot with the sweet chili Thai sauce on the side.

hors d’oeuvres to die for!

I really enjoy making this coconut shrimp with sweet chili Thai sauce recipe as an appetizer or hors d’oeuvre. My friend introduced me to this recipe after serving them at a cocktail party, and I nearly ate all of them. The combination of the crispy coconut coating and the sweet and spicy sauce is addictive.

Sometimes I like to add other herbs and spices to the sauce, such as lemongrass, mint, or coriander, depending on my mood. It’s a versatile recipe that allows for a lot of creativity.

Overall, this coconut shrimp with sweet chili Thai sauce is a crowd-pleaser and a great addition to any party or gathering.

-Denny

If you want to dig a bit deeper on Coconut Shrimp or Sweet Chili Thai Sauce

https://more.ctv.ca/food/recipes/coconut-shrimp.html

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29 April 2023 by Denny Recipes 0

Shephard’s Pie: a Hardy Favorite

Ingredients:

1 lb ground beef or lamb
1 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp tomato paste
2 tsp dried rosemary
1 tsp dried thyme
1 tsp dried oregano
2 cups mixed vegetables (carrots, peas, corn)
2 cups mashed potatoes
Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C) for conventional or 350°F (175°C) for convection.
Heat olive oil in a large skillet over medium-high heat. Add onions and garlic and sauté until softened.
Add ground beef or lamb and cook until browned.
Stir in tomato paste, rosemary, thyme, oregano, and mixed vegetables. Cook for 5-7 minutes until vegetables are tender.
Season with salt and pepper to taste.
Pour the mixture into a baking dish and spread the mashed potatoes evenly on top.
Bake in the preheated oven for 20-25 minutes until the top is golden brown and the filling is bubbling.

A hardy meal for while you tend your flocks

Shepherd’s pie is a classic dish that I really enjoy making. I like to mix it up by using different herbs and spices. One of my favorite herbs to use in my shepherd’s pie recipe is rosemary. It adds a delicious earthy flavor that really compliments the meat and vegetables.

Sometimes I also like to experiment with other herbs and spices, like thyme, oregano, or even a little bit of paprika for some extra kick. This is the beauty of shepherd’s pie, it’s a traditional meal, but allows for a lot of variations on the recipe.

One of the things I love about this dish is that it’s perfect for meal prep. I make a big batch on Sunday and then have it for breakfast or lunch throughout the week. It’s filling, nutritious, and delicious. Plus, it’s a great way to get in some extra veggies.

Overall, this shepherd’s pie recipe is a staple in my kitchen. The combination of meat, vegetables, and mashed potatoes makes for the ultimate comfort food. Plus, it’s easy to make and can be customized to your liking.

~Denny

Classic Quiche: Easy and Delicious

Ingredients:

1 pre-made pie crust
6 large eggs
1 1/2 cups milk
1/2 cup heavy cream
1 cup shredded cheddar cheese
1 cup diced ham
1/2 cup sliced mushrooms
1/2 cup diced onions
2 cloves minced garlic
Salt and pepper to taste
1 tablespoon butter

Instructions:

Preheat the oven to 375°F for conventional ovens or 350°F for convection ovens.
In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Add salt and pepper to taste.
In a skillet over medium heat, melt the butter and sauté the onions, mushrooms, and garlic until tender.
Add the diced ham and continue cooking for another 2-3 minutes, or until the ham is slightly browned.
Add the ham and vegetable mixture to the egg mixture, along with the shredded cheddar cheese. Stir to combine.
Pour the mixture into the pre-made pie crust.
Bake for 45-50 minutes in a conventional oven or 35-40 minutes in a convection oven, or until the quiche is set and the top is golden brown.
Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.

Quiche: A classic for the ages

Quiche is one of my favorite recipes to make, especially for brunch or breakfast. It’s easy to prepare and can be made with a variety of ingredients, making it a versatile dish. I usually make a large quiche and eat it for breakfast for the next few days. This way, I can save time and still have a healthy and filling breakfast.

One of the great things about quiche is that you can put pretty much anything in it. My personal favorite is spinach and mushroom, but I have also made quiches with bacon, sausage, and various vegetables. I like to experiment with different ingredients to keep things interesting. No matter what you put in it, the quiche always turns out delicious.

I also love how quiche can be served hot or cold, making it a perfect dish for any time of day. It’s great to have in the fridge for a quick breakfast or snack, and it’s easy to heat up if you want it warm. Overall, quiche is a recipe that I will always keep in my repertoire. It’s a classic dish that’s simple to make but always impresses.

-Denny

Some different angles of Quiche:

Easy Quiche Recipe

https://www.eatingwell.com/gallery/7938023/best-quiche-recipes-for-every-meal/

Curious to know more about the UpFront Foodie? Check out our “About” section to learn more!

25 April 2023 by Denny Recipes 0

Grilled Cheese and Tomato Soup: Denny style

Grilled Cheese Sandwich Recipe:

Ingredients:

8 slices of bread
8 slices of your favorite cheese
1 large onion, thinly sliced
2 tablespoons of butter
2 tablespoons of olive oil
Bread and butter pickles, thinly sliced
Salt and black pepper, to taste

Instructions:

Heat a large skillet over medium-high heat. Add butter and olive oil to the skillet.
Once the butter has melted, add the sliced onions to the skillet. Cook the onions for 15-20 minutes, stirring occasionally, until they become caramelized and golden brown. Remove from heat.
Heat another skillet over medium heat. Place a slice of cheese on each slice of bread.
Divide the caramelized onions and bread and butter pickles among four slices of bread. Top with the remaining slices of cheese and bread.
Place each sandwich onto the skillet and cook for 2-3 minutes per side, or until the bread is golden brown and the cheese has melted.
Remove the sandwiches from the skillet and serve hot.

Homemade Tomato Soup Recipe:

Ingredients:

1 tablespoon of olive oil
1 onion, diced
3 cloves of garlic, minced
2 cans of whole peeled tomatoes (28-ounces each)
1 cup of vegetable or chicken broth
1 teaspoon of sugar
Salt and black pepper, to taste
1 teaspoon of dried basil
1/2 teaspoon of dried thyme
1/2 cup of heavy cream (optional)

Instructions:

Heat olive oil in a large pot over medium heat. Add the diced onion and garlic to the pot and sauté for 5-7 minutes, or until the onion is translucent.
Add the canned tomatoes, broth, sugar, basil, thyme, salt, and pepper to the pot. Stir to combine.
Increase the heat to high and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the tomatoes have broken down and the soup has thickened.
Remove the pot from heat and let it cool for a few minutes.
Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
Return the soup to the pot and heat over low heat. Stir in the heavy cream, if desired. Serve hot.

Taking Grilled Cheese and Tomato Soup to the next Level:

Grilled cheese and tomato soup is a classic pairing that I love, but I’ve always felt it could be more than just a simple meal. Once I had a similar recipe at a local sandwich shop, which featured caramelized onions and bread and butter pickles in the sandwich, and it completely changed the game for me. Now, I make this gourmet version of grilled cheese and tomato soup regularly, and it’s always a hit.

To make this gourmet grilled cheese, I start by caramelizing some onions in a pan until they are golden brown and sweet. Then, I roll up some sliced bread and butter pickles in the cheese and sandwich them between two slices of buttered bread. I grill the sandwich until the cheese is melted and gooey, and the bread is golden brown and crispy. The result is a decadent, savory sandwich with a tangy, crunchy twist.

For the tomato soup, I like to make it from scratch using fresh, ripe tomatoes, onion, garlic, and a few simple herbs and spices. I start by sautéing the onions and garlic until they’re soft and fragrant, then I add the tomatoes and let them simmer until they’re tender and juicy. I use an immersion blender to puree the soup until it’s smooth and creamy, then I season it with salt, pepper, and a pinch of sugar to balance out the acidity of the tomatoes. Served alongside the grilled cheese, this soup is the perfect complement to the rich, cheesy sandwich.

~Denny

Some More Grilled Cheese Ideas:

https://www.erinliveswhole.com/easy-creamy-tomato-soup-with-grilled-cheese/

https://www.yummly.com/dish/006234/how-to-make-a-killer-grilled-cheese-sandwich-with-tomato-soup-to-match

Curious to know more about the UpFront Foodie? Check out our “About” section to learn more!

25 April 2023 by Denny Recipes 0

Chicken Parm Pasta! A great dinner dish

Ingredients:

1 pound spaghetti
2 boneless, skinless chicken breasts, pounded to an even thickness
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
2 large eggs
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh rosemary
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 can (28 ounces) crushed tomatoes
1 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup chopped fresh basil
8 ounces fresh mozzarella cheese, sliced

Instructions:

Cook the spaghetti according to package directions until al dente.
Preheat the oven to 375°F.
Cut the chicken breasts in half horizontally to create four thin cutlets.
Using a shallow bowl, mix together the flour, some salt, and black pepper.
In another shallow bowl, whisk together the eggs.
In a third shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, rosemary, garlic powder, and cayenne pepper.
Dip each chicken cutlet in the flour mixture, then the egg mixture, and finally the breadcrumb mixture.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken cutlets and cook until golden brown on both sides, about 3 minutes per side.
Remove the chicken from the skillet and set aside.
Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 30 seconds.
Add the crushed tomatoes, sugar, salt, and black pepper to the skillet and bring to a simmer. Cook for 5-10 minutes, stirring occasionally, until the sauce has thickened.
Stir in the chopped basil.
Transfer the cooked spaghetti to a large baking dish.
Arrange the chicken cutlets on top of the spaghetti.
Pour the tomato sauce over the chicken and spaghetti.
Top with the sliced mozzarella cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!

You can adjust the amount of rosemary to your liking, but it adds a delicious herbaceous flavor to the dish. Enjoy your chicken parmesan pasta with a side salad or garlic bread for a delicious and satisfying meal.

A great stovetop dinner:

My sister gave me this recipe, and it’s one of my go-to meals for a great dinner. It’s a cheesy pasta dish, but it also has enough protein to make it heartier. Plus, I love that it’s quick and easy to make, which makes it perfect for busy weeknights.

One of the best things about this recipe is the combination of tender chicken, tangy marinara sauce, and gooey melted cheese. The fresh rosemary adds a fragrant and earthy flavor that complements the other ingredients perfectly. It’s a great way to add a little bit of sophistication to an otherwise simple dish.

I usually serve this chicken parmesan pasta with a simple side salad or some garlic bread to round out the meal. But it’s also great on its own, especially if you’re looking for something quick and satisfying. It’s the perfect comfort food, and I always feel happy and full after eating it.

Overall, this chicken parmesan pasta is one of my favorite recipes to make at home. It’s simple, delicious, and always a crowd-pleaser. Plus, it’s versatile enough that you can customize it to your liking by adding different vegetables or switching up the cheese. Give it a try – I’m sure you won’t be disappointed!

Braised short ribs: melt in your mouth

Ingredients:

4 pounds beef short ribs
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 tablespoon tomato paste
2 cups beef broth
2 cups dry red wine
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 bay leaves

Instructions:

Preheat the oven to 350°F (175°C) for a conventional oven or 325°F (160°C) for a convection oven.
Season the short ribs with salt and black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Add the short ribs and cook until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set aside.
Add the onion, carrots, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1 minute more.
Pour in the beef broth and red wine, and bring the mixture to a simmer.
Add the thyme, rosemary, and bay leaves to the pot.
Return the short ribs to the pot, cover with a lid, and transfer the pot to the oven.
Bake for 2 1/2 to 3 hours in a conventional oven, or 2 to 2 1/2 hours in a convection oven, or until the meat is tender and falling off the bones.
Remove the pot from the oven and let the short ribs rest for 10 minutes before serving.
Skim any excess fat from the surface of the sauce and discard the bay leaves and herb sprigs.
Serve the short ribs with the sauce and your desired side dish.

Note: You can use either a dry or a sweet red wine for this recipe, depending on your preference. A dry red wine will give the dish a more acidic flavor, while a sweet red wine will lend a slightly sweeter taste.

I absolutely LOVE braised short ribs

Braised short ribs have been one of my favorite dishes for the last few years. Whenever I go to a nice restaurant, I tend to look to see if they have short ribs on the menu. Naturally, I’ve wanted to try making them at home. After some searching and experimentation, I came to this recipe and I’m pretty confident in it. Of course, like all recipes, there’s always room for improvement.

One thing I love about this recipe is the use of fresh picked rosemary. I have a large rosemary plant in my garden which I feel duty-bound to try to use up! It really adds a nice depth of flavor to dishes. As for the wine, I’ve always heard that using a dry red wine is best for cooking, but some recipes call for a sweeter wine. After some experimentation, I’ve found that a dry red wine really helps to balance out the richness of the short ribs. It also gives the dish a nice depth of flavor that you just don’t get with a sweeter wine.

When it comes to cooking the short ribs, the most important thing is patience. You really want to let them braise low and slow for a few hours to get that fall-off-the-bone tenderness. I’ve included cook times and temperatures for both conventional and convection ovens, so no matter what kind of oven you have, you can make these delicious short ribs.

In the end, braised short ribs are a classic dish that will never go out of style. They’re perfect for a fancy dinner party or just a cozy night in. And with this recipe, you can impress your guests or simply treat yourself to a gourmet meal.

~Denny

More about braising and short ribs

“The Art of Braising: An Essential Cooking Technique” – Serious Eats: https://www.seriouseats.com/the-art-of-braising-an-essential-cooking-technique-4176519
“What Are Short Ribs and Where Do They Come From?” – The Spruce Eats: https://www.thespruceeats.com/what-are-short-ribs-4685146
“Wine Pairing: Braised Short Ribs” – Wine Enthusiast: https://www.winemag.com/2018/11/08/wine-pairing-braised-short-ribs/
“10 Perfect Side Dishes for Braised Short Ribs” – Food & Wine: https://www.foodandwine.com/meat-poultry/beef/braised-short-ribs-side-dishes

Curious to know more about the UpFront Foodie? Check out our “About” section to learn more!

22 April 2023 by Denny Recipes 0

Recipes

Ingredients:

Instructions:

A carnivore likes the veg stuff too!

Further Resources on Cauliflower Steak:

Ingredients:

Instructions:

Happiness in a giant pot

Ideas to go with your Stew!

Ingredients for Biscuits:

Ingredients for Gravy:

Directions:

A tasty breakfast right form the skillet

For the Love of Biscuits:

Ingredients:

Sauce:

Instructions:

A Take-Out classic I brought to my own kitchen:

Further reading:

Ingredients:

Instructions:

hors d’oeuvres to die for!

If you want to dig a bit deeper on Coconut Shrimp or Sweet Chili Thai Sauce

Ingredients:

Instructions:

A hardy meal for while you tend your flocks

Further reading on Shephard’s Pie

Ingredients:

Instructions:

Quiche: A classic for the ages

Some different angles of Quiche:

Grilled Cheese Sandwich Recipe:

Ingredients:

Instructions:

Homemade Tomato Soup Recipe:

Ingredients:

Instructions:

Taking Grilled Cheese and Tomato Soup to the next Level:

Ingredients:

Instructions:

A great stovetop dinner:

Other great reads:

Ingredients:

Instructions:

I absolutely LOVE braised short ribs

More about braising and short ribs