Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.
Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.
What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.
Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.
When I make this recipe, I think of my aunt. Her dad was a chef and she said this was one of her favorite meals that he made. It is no wonder since beef short ribs are fall-apart, tender with rich flavor since they are braised for several hours in a red wine sauce.
Short ribs are a meaty cut of beef but can also be fatty. This is the reason they need to be prepared properly — seared first on all sides and then cooked long and slow. The recipe also calls for ‘soffritto’ the Italian word for the vegetable flavor-base of onions, carrots, celery and garlic, diced small. The soffritto is sautéed until slightly brown and then tomato paste added. They are finished in a covered pot with the seared beef on low temperature while cooking in the red wine and broth liquids. Your kitchen will be aromatic with the wonderful flavors as the ingredients begin to blend.
This is pure comfort food but can also be an elegant dinner party entrée. It does take many steps and several hours to make but it is worth it in the end and will become a family favorite!
Red Wine Braised Short Ribs served over Cauliflower Mash
Red Wine Braised Short Ribs
Ingredients:
6 – 8 beef short ribs
Salt and ground pepper
3 TBSP olive oil
3-4 garlic cloves, minced or smashed
1 large onion, chopped
3 celery ribs, chopped
2 carrots, chopped
3 TBSP tomato paste
2 cups dry red wine (your choice, I prefer Cabernet Sauvignon, Burgundy/Pinot Noir or Zinfandel)
3 cups beef stock or broth
3 sprigs thyme
3-4 bay leaves
2 TBSP all-purpose flour
1 TBSP heavy cream
Handful of parsley chopped for garnish
Directions:
Sprinkle beef with salt and ground pepper on both sides. Let rest for about 30 minutes at room temperature.
Heat oil in a large pot or Dutch oven over high heat. Once a drop of water dances on the surface, add the 4 beef ribs to the pan. Brown 5-7 minutes on each side. Remove and repeat with remaining ribs. Place the seared beef ribs on a plate and set aside.
Turn down the heat to medium, add the onion and garlic to the pot and cook about 3 to 4 minutes.
Add the carrots and celery. Cook for another 5 minutes until softened.
Add the tomato paste and blend, cooking for another 2 minutes.
Add the wine, stock, thyme and bay leaves. Blend the mixture completely until the tomato paste is dissolved.
Return the seared beef ribs to the pot and nestle into the liquid.
Cover with the lid and cook on the stove top for up to 2.5 hours, or until the meat falls apart from the bone.
Remove the beef ribs carefully from the pot to a cutting board. Cover with foil to keep warm.
At this point, you can either strain the liquid in the pot pressing the juice out of the vegetables and then discarding them; returning the liquid back to the pan. Or, keep the vegetables (as I do) and proceed in thickening the sauce.
To thicken the sauce, add the flour and heavy cream in a small bowl and mix until the flour is completely dissolved. Then, add a spoonful of the cooking liquid from the pan to the bowl to blend and heat up the flour mixture. Add this to the vegetable mixture and stir until combined thoroughly. Bring the mixture to a simmer for about 3-5 minutes.
Place the beef on a serving platter or directly into individual serving bowls. Spoon the vegetable sauce over. Garnish with chopped parsley.
Normally, I’d serve this over mashed potatoes or polenta but to keep it low carb I used Cauliflower Mash instead. Whatever you choose, it will be delicious!
Mac and Cheese is a comfort food that both children and adults enjoy and there are so many variations to make! Earlier this year, I posted my Lobster Mac and Cheese recipe that I learned to make while living in New England. Today, I’m posting a recipe for a basic homemade Mac and Cheese that our kids request often. It is super easy and loaded with Gruyere, that is a Swiss or Alpine-type cheese making it both sweet and slightly salty, and Cheddar that gives it a sharp, tangy flavor. Topping the macaroni with the Ritz Cracker crumble puts this recipe over the top making it a family favorite.
Homemade Mac & Cheese (Vegetarian)
Ingredients:
1 pound elbow macaroni or cavatappi pasta (which means corkscrew in Italian)
1 quart milk
1 stick unsalted butter, divided plus 1/4 cup melted butter
1/2 cup flour
4 cups Gruyere cheese, grated
2 cups extra-sharp Cheddar cheese, grated
1/2 tsp ground black pepper
1/2 tsp nutmeg
3/4 cups Ritz Crackers, about 17-18 crackers crumbled
Directions:
Preheat oven to 375 degrees F.
In a large pot of boiling salt water, add a drizzle of oil. Add the macaroni and cook according to the directions on the package, usually 7-8 minutes. Drain well. Set aside.
In a small saucepan, heat the milk on medium to low heat until hot but not boiled.
In a large saucepan over medium to low heat, melt 6 TBSP butter. Add the flour. Cook for 3 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 3-4 minutes until thickened and smooth. Turn off the heat, add the Gruyere and Cheddar cheeses, 1 tsp salt, pepper and nutmeg. Combine thoroughly. Add the cooked macaroni and stir well.
Pour the macaroni mixture into a 3-quart baking dish.
Melt the remaining 1/4 cup butter and combine thoroughly with the crushed Ritz Crackers. (I place the crackers in a plastic bag and use a rolling pin to crush them beforehand.). Sprinkle the cracker mixture over the macaroni. Bake for 30 to 35 minutes, until the cheese is bubbling and the top of the macaroni is browned.
I served this with Oven-Baked Baby Back Ribs and Corn Muffins for a true Southern dinner that everyone thoroughly enjoyed!
One of our traditions is to let our kids pick their birthday menu. Chicken Saltimbocca was my step-daughter’s request for her celebration dinner. I’ve made this since 1999 and have shared it with many friends and family because it’s always a favorite. This time, I served it alongside Roasted Broccoli with Carrots and some Cauliflower Mash topped with toasted panko.
We learned from my son-in-law who is from Naples, Italy that “saltimbocca” means “to jump in (your) mouth.” I think that’s the perfect description for this delicious, versatile Italian chicken dish that was originally made with veal, sage and slices of ham.
Chicken Saltimbocca (Low Carb/Keto/Gluten-Free)
Ingredients for 6 servings:
3 large chicken breasts, cut lengthwise and flattened
Salt & ground pepper
3 TBSP olive oil
3 cloves of garlic, minced
3 sprigs of rosemary, remove the needle-like leaves and chop fine
3-4 ounces of goat cheese
3 ounces of cream cheese
6 slices of proscuitto
Directions:
Pre-heat the oven to 375 degrees F.
Cut the 3 chicken breasts in half lengthwise. Between two pieces of wax paper flatten each chicken breast with a mallet. Season the 6 chicken breasts on both sides with salt and ground pepper. Set aside.
In a bowl, add the olive oil, goat cheese, cream cheese and rosemary. Using a fork combine the mixture thoroughly.
On a cutting board or work surface, lay a chicken breast down and spread a layer of the cheese mixture over the surface. Make sure to divide up the cheese evenly to have an equal amount for all 6 pieces.
Roll-up the chicken breast and then wrap each one with a piece of prosciutto. If needed, use a toothpick to hold the chicken wrapped prosciutto breast closed. Lay the chicken seam side down in a baking dish. Repeat with each chicken breast.
Bake for 35 to 40 minutes until the chicken is 165 degree F.
The chicken is done!
Notes: You can have a butcher prepare the chicken breasts outlined in number 2. Then, you’ll just need to season with salt and pepper before moving to numbers 3 through 6 in the directions.
We have a house of teen and young adult children, which means I try to be creative in our low carbohydrate meal options. My goal is delicious dishes that are not boring or repetitive for any of us. This Baked Cheesy Meatball recipe fits all requirements. It is a cheesy topped casserole with a tangy, sweet tomato sauce that couldn’t be easier to make or more delicious.
2 cups tomato sauce such as Yo Mama’s Foods Keto brand, Cento Tomato Sauce or Barilla Vero Gusto Sauce
3 cups shredded mozzarella cheese
Directions:
Preheat oven to 400 degrees F with rack positioned in the middle. Butter or spray a casserole dish. Set aside.
In a medium skillet, add olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and sauté for one more minute. Set aside.
In a large bowl, combine the ground beef, Italian sausage, breadcrumbs or panko, parmesan, 1/2 cup parsley, eggs, fresh herbs, salt and ground pepper to taste. Then, add the sautéed onions and garlic. Combine all ingredients thoroughly. (I use my clean, washed hands to kneed the mixture and combine completely.)
Use a spoon to scoop out enough meat to make 1 1/2″ round balls. You can also use a cookie scoop but I like to form them in my hands and roll into balls that are all the same size. Place the meatballs in the prepared casserole dish. This will make about 25 to 30 meatballs.
Bake them for 15 to 20 minutes until fully-cooked and brown. Remove from the oven and drain the grease.
Then, top the meatballs with the tomato sauce and shredded cheese.
Place the casserole dish back in the oven and cook for 5 additional minutes until the cheese is fully melted.
Garnish with the remaining parsley.
Meatballs Ready to Bake!
This serves 6. I added a side of steamed broccoli. The kids got to top these delicious Baked Cheesy Meatballs over a bed of pasta. You can also add a side salad for a complete meal.
It’s New Year’s Eve and even though we’re having a small dinner with our children I wanted it to be special. Cornish Game Hens with Wild Rice and Sausage Stuffing alongside Roasted Tri-Color Carrots and Broccoli came to mind as a fancy, elegant and impressive meal.
Ingredients:
For the Rice:
1/2 cup uncooked wild rice, rinsed
2 cups water
1/4 tsp salt
For the Stuffing & Game Hens:
3 TBSP olive oil
1 medium yellow onion, chopped
3 celery stalks, chopped
1/2 tsp salt and ground pepper
3 garlic cloves, chopped or minced
1/2 pounds ground pork sausage
4 ounces white button mushrooms, chopped
2 TBSP fresh thyme, chopped
2 TBSP fresh sage, chopped
6 Cornish Game Hens such as Patti Jean
3 TBSP butter
1/2 cup chicken stock
Directions:
Bring 2 cups of water to boil in a large saucepan, add rice and salt. Continue boiling and place a lid on the pan. Turn the heat down to a low simmer and cook for 40 minutes (or according to the package). Uncover and remove from the heat.
In a large sauté pan over medium heat add 3 TBSP oil. Add chopped onion, celery, 1/2 tsp each of salt and pepper. Sauté for 8 to 9 minutes. Add the garlic and cook one minute more.
Add the sausage and saute 5 minutes breaking up the meat with the spoon. Cook until browned. Then, add the mushroom, thyme and sage for another 3 minutes.
Fold in the wild rice and remove from the heat. Let cool completely before stuffing the hens.
To prep the game hens, remove them from their packaging and rinse. Drain any liquid and pat dry inside and out with a paper towel. (This part can be done ahead. Then, let the hens sit in the refrigerator uncovered for 30 minutes to 4 hours. It’ll help the skin crisp easier.)
Stuff each bird with the cooled stuffing mixture. Using kitchen twine tie the legs together. Rub softened butter over the entire hen and then season well with salt, pepper and any other fresh or dried herb seasoning you choose (Ms. Dash, Herb D ‘Provence, etc.). Place in a roasting pan.
Roast for 30 minutes at 425 degrees F, then reduce temperature to 350 degrees F for 30 to 40 minutes more. Baste the chicken with the broth and pan juices every 10 minutes. The chicken is done when a meat thermometer reads 165 degrees F from the middle of the breast.
Remove the hens from the oven and transfer to another baking pan. Turn the heat of the oven up to 500 degrees F with the drippings in the original pan.
Transfer the drippings and liquid to a glass measuring cup and allow the fat to rise to the top. Remove the fat then add the liquid to a sauté pan. Bring to a simmer over medium heat for 6-8 minutes. The sauce should thicken.
Return the game hens to the oven for 5 minutes to heat up and turn their skin golden.
Serve the game hens with a drizzle of sauce. Then, pass the remaining sauce in a gravy boat for everyone to add more on their own.
Cornish Game Hens Ready to Roast!Roasted Tri-Colored Carrots with Broccoli
The cheese, sauce and noodles are bubbling in the oven!
Lasagna is something I’ve made endlessly over the years for my family. It can be made ahead and even frozen until you’re ready to cook. This is another recipe committed to memory, which prompted me to write everything down while I made it tonight. My advice is to use the best ingredients and the thinnest lasagna noodles available, which usually are not found in a box.
Although, I’m pretty confident in my lasagna-making ability, I will never serve it to my son-in-law from Naples, Italy since his family’s Italian restaurant makes the best I’ve ever tasted…hands down! It’s his nonna, Mamma Carmela’s recipe. Her lasagna is layers of thin homemade noodles with the most incredible sauce and cheese. It’s something we order whenever we go to their restaurant because it is a delicacy for any lasagna lover.
Although, mine is not nearly as good, here’s my version that begins with meat sauce that cooks all day and thin, fresh, store-bought lasagna noodles (someday I’ll learn to make my own)!
Classic Meat Lasagna
1 pound ground beef
1 pound Italian sausage
1 medium onion, chopped
1 carrot, diced small
3 garlic cloves, chopped
1 TBSP olive oil
1 28 ounce can of San Marzano Style Whole Peeled Tomatoes
1 15 ounce can tomato puree
1 6 ounce can tomato paste
1/4 cup red wine
1 tsp oregano
1 tsp basil
1 tsp salt
1 tsp pepper
16 ounce fresh mozzarella cheese, sliced (such as Bel Gioioso or Galbani)
12 ounces shredded mozzarella or Italian blend cheese (the one I used tonight was for Pizzas)
16 ounces ricotta cheese (such as Bel Gioioso, Galbani, Lucerne or Maggio)
1/2 cup grated Parmesan cheese
1 egg
16 ounces lasagna pasta (I use thin flat sheets of fresh pasta)
Directions:
Preheat oven to 350 degree F.
In a large pan or Dutch oven, heat olive oil and add chopped onions, carrots and sliced garlic. Sauté for 5-6 minutes until the onion is translucent.
Add the ground beef and Italian sausage and cook until completely browned. Drain fat and return to pan.
Add whole peeled tomatoes, tomato puree, tomato paste, red wine, oregano, basil, salt and pepper. Bring to boil then reduce heat to low. Cover and simmer for 3 to 4 hours, stirring occasionally. At this point, I emulsify the sauce to thin out the meat but that’s optional and not necessary.
Slice the mozzarella log or purchase pre-sliced.
In another bowl, mix the ricotta cheese, egg, Parmesan cheese, parsley, salt and pepper until combined. Set aside.
In a 14 x 11 1/2 baking dish you will begin to assemble the lasagna ladling some of the pasta sauce on the bottom. Top this with the 2 fresh lasagna noodle sheets (you do not need to cook the noodle if it is fresh. If you are using a box lasagna noodle, follow the instructions to cook before this step). Add another layer of sauce, then dollops of the ricotta cheese mixture that you’ll smooth over the meat. Next, you’ll add the sliced mozzarella cheese in three rows of three. You will repeat these steps two more times. After the final layer you’ll add the shredded mozzarella cheese and remaining slices of mozzarella. Finally, sprinkle with some Parmesan.
Cover the lasagna with foil and cook for 50-60 minutes on top of a baking sheet (to catch any sauce that may bubble over). Remove the foil and cook for an additional 10 minutes until the top is slightly browned.
Serve with Caesar Salad and garlic or sour dough bread. Serves 6 – 8.
When I was a child, my thoughts about Split Pea Soup were not good. It was something my grandparents ate from a can. It didn’t look appealing at all because really what kid wants anything green? Then, when I was a young adult, I tried a fabulous lady’s Split Pea Soup because she was my mother-in-law and I didn’t want to hurt her feelings. Also, I knew she was an excellent cook. That’s when the skies opened up and I realized Split Pea Soup was a comfort-food delight if made from scratch.
It became a regular dinner after the holidays in our house that my kids ate not realizing it was something to turn their nose to. My oldest asks me to make Split Pea Soup when she comes to visit.
You can use the left-over ham bone from your holiday dinner to get every last bite. Not to mention, Split Pea Soup is packed with protein and fiber. If you leave out the ham and use vegetable broth, it is a perfect Vegan dish that is hearty and packed with flavor.
ham bone (preferably with meat still on it. I finely chop an extra piece or two of ham that I save) or one pre-packed ham steak, diced. You can omit the ham altogether for a Vegan recipe.
Chopped parsley for garnish (always optional)
Directions:
Heat olive oil in a large stock pot on medium heat (again I use my Dutch oven for everything). Add the onion, celery and carrots and sauté for 6 minutes. Add the garlic and sauté another 1 minute.
Pour in the broth and water. Add the split peas, bay leaves and thyme. Season with salt and pepper to taste (lightly if you’re adding the ham, which is naturally salty)
Add the ham bone and extra cut ham to the soup pot (omit this step for a Vegan recipe). Bring the mixture to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the peas are tender about 1 to 1 1/2 hours.
Remove the ham bone from the soup mixture and let cool. Then, shave off any extra meat and add it back to the pot. Discard the ham bone.
Season with salt and pepper (I’d taste it before this step because it may not need it) and top with parsley for garnish.
Eat with crusty bread or Saltines like my grandparents!
The American Thanksgiving tradition is a great day to spend with family and friends giving thanks for everything that makes life great. Many also enjoy Thanksgiving for the coveted left-overs!
Left-over turkey on your favorite bread with mayo, salt and pepper or cranberry sauce the next day (or later that night) is a great treat and childhood memory. Getting one more scoop of mashed potatoes with gravy or a piece of Pumpkin Pie the next day makes Thanksgiving memories and flavors last.
Throwing away the turkey carcass once the festivities are done and the food almost gone can be disappointing. One solution is a wonderful pot of Day (or two) After Thanksgiving Turkey Soup. You can even freeze it for a winter meal another day.
Day (or two) After Thanksgiving Turkey Soup
Ingredients for Turkey Stock:
1 turkey carcass
cold water
1 large onion quartered
2 carrots diced
1 celery stalk diced
small bunch of parsley, 2 tsp thyme, 3 bay leaves
salt and pepper to taste
Ingredients for Soup:
turkey stock
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 onion chopped
2 TBSP butter
1 TBSP olive oil
3 TBSP parsley chopped
3 garlic cloves minced
2 tsp sage, thyme or poultry seasoning
4 cups leftover shredded or cut turkey meat
salt and pepper to taste
8 ounces thick egg noodles (or pasta of your choice)
Directions:
Put turkey carcass, vegetables, seasonings, salt and pepper in a large stock pot and completely cover with cold water (but only enough to cover the ingredients)
Bring the ingredients for the stock to a boil on high heat then lower to a simmer for 3 1/2 hours partially uncovered. Periodically, skim off any foam from the surface.
Strain the stock through a mesh sieve or strainer into a large bowl and set aside until needed. Discard the remaining vegetables. This makes about 3-4 quarts.
In a large saucepan or Dutch oven, sauté carrots, onions and celery in butter and olive oil on medium high until onions are translucent and soft about 7 to 10 minutes.
Add garlic, parsley, seasonings and turkey stock to the pot. Bring to a simmer for about 7-10 minutes.
Add the left-over shredded turkey meat and pasta noodles. Cook according to the pasta noodle instructions; usually no more than 12 to 15 minutes.
Season with more salt and pepper to taste.
Note: You can use 3-4 quarts of store bought chicken or vegetable stock if you want to forego the stock process. You’ll begin at #4 making this super easy!
Thanksgiving and the holidays in America are synonymous with turkey and many families have their own tradition for preparing theirs. During a meeting today, a co-worker said he was using his Traeger to smoke his turkey while another mentioned brining and roasting theirs. I even know a few people that are ordering their turkey from their local market and are completely happy.
Every turkey seems to be different for me since I like variety. I’ve Cajun injected and fried several turkeys, which I learned to do when I lived in the South. I’ve also done a variety of turkey brining, roasting (in and out of bags), dry rubbing, citrus marinating and even Spatchcocking (fancy way to write butterflying, which makes it cook quicker). I must write that I never made a dry bird (which is the goal) and every year is an adventure.
This year, we are barbecuing our turkey since our celebration will be smaller. Here’s a simple Grilled Turkey recipe that anyone can master!
Best Grilled TurkeyEver
Ingredients:
1 whole turkey (15 to 18 pounds with giblets removed)
Kosher salt and fresh cracked pepper
2 onions, quartered
2 lemons, quartered
1 bulb garlic, top sliced off
fresh, sage, rosemary, thyme and oregano, chopped
8-12 TBSP unsalted butter, at room temperature
2 cups chicken stock
Directions:
The night before grilling your turkey, remove any giblets. Pat dry your turkey completely. Place the turkey in a large baking dish or foil pan in the refrigerator overnight, uncovered (this is key since the open air will allow the turkey skin to crisp and harden).
Remove the turkey from the refrigerator one hour before grilling.
Preheat the grill to medium-high heat about 450 degrees.
Stack 2-3 foil plans together (one is not enough when using the barbecue)
Place the turkey in the prepared pan, breast-side up. Fill the cavity with 1 halved onion, 1 lemon, the garlic bulb and the fresh herbs. Tie the legs loosely together with kitchen twine. Tuck the wings under the turkey.
Rub the entire turkey with the softened butter. Sprinkle it generously with the salt, pepper and herbs of your choice (dried thyme, sage, rosemary, oregano, marjoram).
Pour 1 to 2 cups of the chicken stock in the bottom of the roasting pan. Add the remaining onions and lemon.
Place the roasting pan on the grill and turn to medium-low about 425 to 450 degrees. Close the grill.
Grill for 2.5 to 3 hours checking periodically. You can baste with the juices, but only keep it open during short intervals.
The turkey will be done when it’s internal temperature reaches 180 degrees. (Don’t overcook — there’s nothing worse than dry turkey!)
Remove from the grill and let rest 30 minutes before slicing.
Jill's Cooking 