Braised Beef Ribs in Red Wine Sauce

Braised Beef Ribs in Red Wine Sauce

  • Dutch Oven
  • Oven
  • 1 rack St. Luis style ribs (cut into individual ribs)
  • 3 tsp. Kosher Salt (divided)
  • 1 tsp. Black Pepper
  • 1 Tbsp. Tomato Paste
  • 3 Tbsp Garlic (minced)
  • 750 ml (1 bottle) Red Wine (I used Cabernet Sauvignon but any red wine you prefer as long as it is 750 ml (3 cups))
  • 4 Cups Beef Broth
  • 6 sprigs Thyme (Fresh)
  • 4 sprigs Rosemary (Fresh)
  • 4 sprigs Oregano (Fresh)
  • 2 Bay Leaves
  • 1 Large Onion (Diced)
  • 2 Large Shallots (Diced)
  • 1 small bag Baby Carrots (whole)
  • 5 stalks Celery (chopped into ½ inch pieces)
  • 3 Tbsp. All Purpose Flour
  1. Season ribs on both sides with salt and pepper (to taste) covering all sides of the meat.

  2. Heat the oil in large Dutch Oven over medium heat and sear ribs in batches. 1-2 minutes each side until lightly browned. Transfer to plate and set aside to rest.

  3. Meanwhile, preheat oven to 350°f.

  4. Next, add the celery, onions, shallots, and carrots to the Dutch oven and saute until soft and translucent, about 5-6 minutes.

  5. Add in the flour, mustard powder, salt, garlic red pepper flakes and tomato paste. Stir frequently until the tomato paste deepens in color and the flour is incorporated well, about 1-2 minutes.

  6. Add in the bottle of red wine and deglase the pan by scrapping the bottom and getting all the "browned bits" this is called fond.

  7. Add the ribs back to the pot and spoon the wine over them, allow to simmer for about 20 minutes over medium low heat.

  8. Add in the beef broth and the herbs then cover Dutch oven and place in oven on lowest rack, and bake for about 90 minutes. Check and stir everything together.

  9. Place back in oven, covered and bake for another 45- 60 minutes until the meat is falling off the bone.

  10. Once done, remove the herbs and bay leaves. I serve with mashed potatoes and or cilantro rice.

Dinner, Game Day, Holiday, Lunch, Soup
Beef, Ribs, Wine

Chicken and Chorizo Pozole

Chicken and Chorizo Pozole

Mexican chicken and chorizo soup with hominy

  • Dutch Oven
  • 1 Tbsp Vegetable Oil
  • 2 medium onion (diced (2 cups))
  • 6 Garlic Cloves (sliced)
  • 11 oz Mexican Chorizo
  • 2 Tbsp. mexican chili powder
  • 8 cups Chicken stock
  • 28 oz crushed tomatoes
  • 2 15 oz cans hominy
  • 2 boneless boneless skinless chicken breasts
  • 2 limes
  • 1½ Tbsp salt
  • 1 Tbsp. cumin
  • 1 Tbsp. corriander
  • 1 Tbsp. Ancho Chili Powder
  • 1 Tbsp. Chili de arbol


  • Cabbage (sliced)
  • Jalapeños (diced)
  • radishies (diced or sliced)
  • Cilantro (chopped)
  1. Heat oil in pan, once slightly smoking

  2. Add in onions, garlic, chorizo and spices. Cook until the porks is done and onions are translucent. 5-6 minutes

  3. Add chick stock, crushed tomatoes, and hominy cook until simmering.

  4. Meanwhile, cut the chicken into thin strips, add to a bowl and add a pinch of salt and the lime juice from the limes. Let marinate until soup comes to a gentle simmer.

  5. Add chicken to the soup and continue to simmer for 20-30 minutes, season with salt.

  6. Get yourself a serving and add any of the toppings that you like, you can also add avacado, but this time i didn't buy any 😉

without toppings.


With toppings ;) 

Dinner, Game Day, Holiday, Soup
Chicken, chorizo, hominy, Mexican, Pozole

Seafood Linguine in a Creamy white CLAM sauce WITH GARLIC AND HERBS


  • Sauce Pan
  • Large Skillet
  • 1 Bag Seafood Mix
  • 1 16 oz linguine
  • 2  tbsp. butter
  • 1 tbsp. Vegetable Oil
  • ⅓ cup panko Bread crumbs
  • ⅓ cup Parmesan cheese (shredded)
  • 1 tsp.  lemon peel ( grated)
  • 2 tbsp Basil (chopped)
  • 2 Garlic Cloves (minced)
  • ½ cup Small Yellow onion (chopped)
  • ⅓ cup Dry White Wine
  • ¼ cup Heavy Whipping Cream
  • ¼ tsp. Red Pepper Flakes
  • 2 15 oz. cans Progresso™ white clam sauce with garlic & herb
  1. Thaw frozen seafood mix in the sink with water for about 10 minutes.

  2. In 4-quart saucepan, cook linguine as directed on package; drain

  3. Meanwhile, in 10-12-inch skillet, melt butter over medium heat. Add bread crumbs; cook 2 to 3 minutes or until browned. Remove from heat. Stir in Parmesan cheese, lemon peel and 1 tablespoon of the basil; set aside.

  4. In same pan add seafood mix and oil and cook on medium heat until cooked through, about 5-10 minutes.

  5. Stir in garlic and onion; cook 1 to 2 minutes, stirring occasionally, until tender. Stir in clam sauce, wine, whipping cream and pepper flakes. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally to blend flavors.

  6. Add linguine and remaining 1 tablespoon basil; toss to coat. Transfer pasta to serving platter; sprinkle with bread crumb mixture.

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Dinner, Game Day, Holiday, Lunch
Calamari, Clam, crab, garlic, herbs, linguine, Mussels, Pasta, Sauce, Seafood, shrimp, Squid



  • Crock Pot
  • 1.5  lbs. Red Potatoes (cut in half)
  • 1 lb. smoked sausage (cut into 1 inch pieces)
  • 4 Corn on the cob (cut into 3 inch pieces)
  • 2 lbs. Shrimp (with shells on)
  • 1 Large Onion (cut into quarters)
  • ¼ Old Bay Seasoning
  • 1 12 oz Beer (or vegitable broth)
  • 4 Garlic Cloves (minced)
  • 2 Lemon (cut in half)
  • 3-5 cups water (as needed)
  1.  Add in water, beer, Old Bay Seasoning, and garlic. Stir until well combined in slow cooker.

  2. Place potatoes, onion and celery in slow cooker and squeeze lemons over mixture in slow cooker. Place lemon halves to slow cooker.

  3. Cover the crockpot and cook on Low heat setting 5-6 hours. Add sausage and corn, cover and cook 2 hours longer.

  4. Increase heat setting to HIGH and add in your shrimp. Your crockpot will be very full, so do your best to stir a little and squeeze your shrimp in.  Cover and cook 30-40 minutes or until shrimp are pink. Serve hot

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Dinner, Game Day, Holiday, Lunch
Corn, Potatoes, sausage, shrimp

Broccoli and cheese patties

Broccoli and Cheese Patties

  • Rimmed Baking Sheet Pan
  • Silicone Baking Mat
  • Food processor
  • 1 head Broccoli
  • 2 Garlic Cloves
  • ½ Small Yellow onion
  • ¾ cup panko Bread crumbs
  • 1 cup Cheddar Cheese (shredded)
  • ⅓ cup grated parmesan cheese
  • 2 Eggs
  • Salt and Pepper (to taste)
  1. Heat oven to 400° F

  2. Add all ingredients to the food proccessor, blend until fine, but not completely smooth. You want to see small chuncks of broccoli

  3. Once preccessed, form into patties and place on silicone mat, on rimmed baking sheet.

  4. Bake in preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy. Serve hot.

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Appetizer, Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes, Snacks
Broccoli and cheese, patties, Quick & Easy

Grilled baby potatoes with Herbes De Provence

Grilled baby potatoes with Herbes De Provence

French flavored baby potatoes

  • Flat top griddle
  • Medium Mixing bowl
  • 2 lbs. baby potaotes (sliced in half)
  • 2 lbs. fingerling potatoes (sliced in half)
  • 1 Tbsp. Vegetable Oil
  • 1 tbsp. Herbes De Provence
  1. Heat grill to medium high, add 1 tsp. oil and heat for 15 minutes until slightly smoking.

  2. Add potatoes to medium mixing bowl, add the rest of the oil and the herbs, stir to combine.

  3. Once grill is slightly smoking add potatoes and turn grill down to low and cook on flat side for 10 minutes. Flip and cook on other side 5-10 minutes until fully cooked. Serve hot.

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Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes
American, French
Grill, herbs, Potatoes

cilantro white rice with serranos

Cilantro rice with serranos

Spicy white rice with cilantro

  • Dutch Oven
  • 1 cup Long Grain white Rice
  • 2 Serrano Chilies (cut in half)
  • 1½ cups Cilantro (chopped)
  • 2 cups Chicken Broth/Stock
  • ½ Large Onion (diced)
  • Salt and Pepper (to taste)
  • 1 tbsp. Vegetable Oil
  1. Heat Dutch oven over medium high heat, add oil once hot.

  2. Add diced onions and rice and cook until shiny about 5-6 minutes

  3. Add broth and serranos and put lid on pot. cook for 15-20 minutes until rice is tender, adding more broth if needed. The last 3 minutes add cilantro and then fluff with fork and serve hot.

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Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes
cilantro, Rice, spicy

Nopales con tomates estofados y cebollas

Nopales con tomates estofados

Cactus with stewed tomatoes and onions

  • Dutch Oven
  • 1 jar Nopales
  • 1 28 oz Stewed Tomatoes
  • 1 Small Yellow onion (diced )
  • 1 tsp. Ground Cumin
  1. Preheat dutch oven over medium heat.

  2. Add diced onions and cook about 4-5 minutes until translusent.

  3. Add stewed tomatoes and nopales and simmer over medium low for 20- 30 minutes.

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Dinner, Game Day, Holiday, Lunch, Side Dishes, Snacks
Cactus, Nopales, onions, tomatoes

Salmon with remoulade and zucchini, squash, and asparagus


  • Rimmed Baking Sheet Pan
  • Silicone Baking Mat
  • 1 salmon
  • 4 Medium zucchini (sliced into rings)
  • 4 Medium yellow squash (sliced into rings)
  • 1 bottle Remoulade sauce
  • 1 bunch Asparagus (trimmed)
  • 2 tbsp. Vegetable Oil
  1. Preheat oven to 400°F

  2. Place salmon diaganolly on the sheet pan, place on both sides the trimmed asparagus.

  3. On the second sheet pan add all the sliced zuchinni and squash.

  4. Add the vegetable oil on top of all the veggies and mix.

  5. Add the remoulade sauce on top of the salmon.

  6. Cook for 30 minutes, until the salmon is flaky and the asparagus is tender.

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Dinner, Game Day, Grill, Holiday, Lunch
asparagus, remoulade, salmon, Squash, Zucchini

Smoked Serrano Boneless Pork Chops

Smoked Serrano Boneless Pork Chops

Boneless pork Chops in a smoked serrano sauce

  • Cast Iron Skillet
  • Silicone Basting Brush
  • 12 Boneless Pork Chops (If you use bone-in you will have to add more cooking time)
  • 1 bottle Smoked Serrano Sauce
  • Salt and Pepper (to taste)
  • 1 tsp Vegetable Oil
  • 1 tsp Garlic Powder
  1. Preheat Cast iron pan to medium heat. Once hot add oil until slighlty smoking.

  2. Salt and Pepper both sides of all pork chops then add garlic powder.

  3. Working in batches 3 or 4 at a time, cook pork chops on each side until golden brown, about 2-3 minutes.

  4. Once both sides are nice and have color, start brushing on the smoked serrano sauce. Adding as much as you prefer on each side. (note, the more you put on, the spicier it will be) flipping every 1 minute until the sauce has formed a lovely spicy crust on each side. Total cook time should be about 4-5 minutes on each side until temp is 145°f

  5. Let rest 5 minutes on a plate, then serve.

I served with red skin mashed potatoes and broccoli and cheese.
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Dinner, Game Day, Grill, Holiday, Lunch
American, Mexican
Pork Chop, Serrano, spicy