Saturday, October 22, 2016

Slow Cooker Short Rib Stew And White Rice

This is for a lazy man like me...Well Not so much lazy as tired after a hard days work...and looking for a simple ,but filling meal to fix..


  • 4 1/2 lb. short ribs, bone-in (about 3 large short ribs)
  • kosher salt
  • 1/2 c. flour
  • 2 tbsp. unsalted butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp. chopped fresh thyme
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 c. chopped potatoes (Yukon Gold or new potatoes)
  • 1 tsp. Worcestershire sauce
  • 3 tbsp. tomato paste
  • 2 c. beef broth
  • 2 c. red wine
  • 28 oz. crushed tomatoes
  •  2 c. wild rice
  1. In a large mixing bowl, pat all short ribs dry with a paper towel. Salt generously and dredge in flour until evenly coated.
  2. In a large dutch oven, melt butter over medium-high heat. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
  3. Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with 1 tablespoon salt and cook on low, 8 hours. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.
  4. Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.
Incredibly easy right..? Well as long as you have the right ingredients..It is..

Enjoy! Eat Well My Friends!

Thursday, October 6, 2016

Creamy Mashed Potatoes

Haven't heard from me in a few days and I come back with what? Creamy Mashed Potatoes..A Side Dish..

Yes, maybe...but depending on what the meat item is...The most important side dish!

  • 2 pounds Yukon gold potatoes
  • ¼ cup chicken broth
  • ¼ cup whipped cream cheese with chives
  • ¼ teaspoon salt + more to taste
  • pepper to taste
  • Fresh herbs for garnish (parsley, chives, thyme)
  1. Wash and cut potatoes into large chunks
  2. Place in slow cooker and fill with water to cover
  3. Cover and cook on high for 2-4 hours or low for 4-8 (depends on how large you cut potatoes, smaller will cook faster)
  4. Carefully drain potatoes into a colander and return to crock
  5. Add broth, whipped cream cheese, salt and pepper
  6. Using handheld mixer mix on medium high speed until whipped to desired consistency
  7. Adjust seasoning if desired, garnish with herbs and serve
MMM, Enjoy! Eat Well My Friends!

Friday, September 30, 2016

Carribean Beans & Rice

Hey babies..Last post for the month of September...Rice and beans is a dish that is loved around the world and it's easy to see why: it's nutritious, inexpensive, and extremely versatile! This Caribbean version featuring an entire Scotch bonnet pepper will certainly spice up your weeknight dinners! Check it out-

  • ¼ cup canola oil (or canola)
  • 2-3 garlic clove, minced
  • ½ medium onion, diced
  • 2 teaspoons creole spice
  • 2 cups uncooked long grain rice
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • 13.5 oz can (1¾ cups) coconut milk
  • 15.5 oz can red kidney beans, rinsed and drained
  • 2 small bay leaves
  • salt and fresh ground pepper, to taste
  • 2¼ cups chicken broth or water (see notes)
  • 1 teaspoon chicken bouillon (optional)
  • 1 whole scotch bonnet pepper.
  • 1 teaspoons paprika(optional)
  1. Wash rice until water runs clear. Drain water.
  2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
  3. Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
  4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
  5. Serve warm
Check The Technique-

  • For a really moist rice and beans use 3 cups of water/broth . If you want your rice to look just like in the picture then use 2 cups water or broth
  • In the recipe I used paprika and creole salt to enhance the flavor of the rice. It’s not traditional, if it is tradition you are after then omit paprika and in place of creole salt use regular salt.
  • Feel free to switch the coconut milk with 2 cups of water
ENJOY! Eat Well My friends!

Tuesday, September 20, 2016

Slow Cooker Char Siu Pork Roast

Hey Babies...I'm Back...It's been a few days hasn't it...

This is a Chinese version of barbecue, this moist, tender pork roast pairs well with rice and stir-fried vegetables such as snow peas, baby corn, and water chestnuts.

It's made with a Boston butt pork roast (sometimes labeled pork shoulder roast), an inexpensive, tough cut that cooks to tender perfection over the long, slow cook time.

 A sweet and salty marinade of soy sauce, hoisin sauce, honey, and Chinese five-spice powder reduces into a rich sauce that coats the fork-tender pork. For a fun departure from tradition, try making fusion tacos by stuffing the shredded pork in corn tortillas with crunchy cabbage.

So check this recipe out....

1/4 cup lower-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
1 (2-pound) boneless pork shoulder (Boston butt), trimmed
1/2 cup fat-free, lower-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag.

Add pork to bag; seal.

Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker.

Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker.

Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Ummmmmm, Enjoy!  Eat Well My Friends!

Monday, September 12, 2016

Cous Cous With Harvest Vegatables

Hi Everybody...I have a dish to share today with a little International Flair...This dish is from Africa.

Cous Cous with Harvest Vegatables...

This Moroccan dish features the harvest season's most beautiful vegetables. For perfect couscous, roll with butter between your hands to make the grains light and fluffy.


1 tablespoon olive oil
4 links (about 1 pound) lamb sausage, such as merguez, cut into 1-inch slices
1 large yellow onion, sliced
2 garlic cloves, minced
1 1/2 teaspoons salt, divided
1 teaspoon ground cinnamon
1 teaspoon paprika
1 tablespoon fresh grated ginger
1 small pumpkin (about 12 ounces), peeled, seeded, and diced into 1- to 2-inch cubes*
4 carrots, halved lengthwise and cut into thirds
2 turnips, cut into 2-inch pieces
1 cup golden raisins
5 cups chicken stock or chicken or vegetable broth
1 zucchini (about 1/2 pound), halved lengthwise and cut into fourths
1 (15.5-ounce) can chickpeas
1 (10-ounce) package couscous
Garnish: fresh cilantro or mint leaves


1. Heat oil in a large heavy pot over medium heat. Add sausage, and cook about 5 minutes. Add onion and garlic; sauté 5 minutes. Add 3/4 teaspoon salt and next 7 ingredients; stir well. Add stock, and bring to a boil; reduce heat, and simmer 20 minutes or until pumpkin is tender when pierced with a fork. Stir in zucchini and chickpeas; simmer about 10 minutes more or until zucchini is tender but not falling apart.

2. Cook couscous according to package directions with remaining 3/4 teaspoon salt. Fluff with a fork; keep warm until ready to serve.

3. Pile warm couscous on a large platter. Remove sausage and vegetables from pot with slotted spoon, and place around couscous. Garnish, if desired. Pour broth into a serving bowl. Invite guests to serve themselves individual portions of couscous, vegetables, and broth.

*Substitute 1 butternut squash or large sweet potato, if desired.

Enjoy!  Eat Well My Friends

Saturday, September 10, 2016

Fast Cooking Chicken Cacciatore

Hey Folks..Happy September...If you live where I do...It's still Summer Like Temperatures out and you may feel like fixing something fast and good.

So here is my recipe for Fast Chicken Cacciatore.

Lean chicken breasts cook quickly--in just 15 minutes compared to the hour-long braise in most cacciatore recipes. If you'd like more heat in the sauce, kick up the crushed red pepper to 1/2 teaspoon.

1 1/2 tablespoons olive oil, divided
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon finely chopped garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1 (8-ounce) package presliced cremini mushrooms
1/2 cup dry red wine (such as Chianti)
1/2 cup coarsely chopped fresh basil, divided
1/4 teaspoon crushed red pepper
1 (15-ounce) can crushed tomatoes


1. Combine 1 1/2 teaspoons oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk. Rub oil mixture evenly over chicken.

2.Heat a large skillet over medium-high heat.

3.Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side (chicken will not be cooked through).

4.Remove chicken from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell peppers, and mushrooms; cook 4 minutes, stirring occasionally.

5.Add wine; cook 1 minute or until liquid is reduced by half.

6. Stir in 1/4 cup basil, crushed red pepper, and tomatoes; cook 1 minute.

7.Return chicken to pan; turn to coat.

8. Reduce heat; cover and simmer 15 minutes or until chicken is done.

9.Sprinkle with remaining 1/4 cup basil.

ENJOY!  Eat Well My Friends!

Food Safety Tips
Protect yourself against food-borne illnesses.

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website

Cavier & Vodka
Courtesy of The Lady (Bug) of the Household