Browse Category by Mom
Beef, Dad, Mom, Slow Cooker or Instant Pot

Braised Short Ribs

3 pounds bone-in beef short ribs
salt, pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 10-ounce can beef broth
4 fresh thyme sprigs
1 bay leaf

2 onions, cut into 1/2-inch wedges
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup dry red wine
1 cup chicken broth

4 teaspoons cornstarch
3 tablespoons cold water

Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a slow cooker. Add carrots, beef broth, thyme and bay leaf to ribs.

Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine and chicken broth. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.

Gravy
Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with ribs.

Dad, Eggs and Pasta and Legumes, Mom

Sticky Rice

2 cups of sticky rice (also called sweet rice or glutinous rice)
3-1/2 cups of water
1/2 teaspoon salt

  1. Measure rice and water into a large pot. Let the rice soak for at least half an hour or as long as four hours.
  2. Add 1/2 teaspoon of salt and stir.
  3. Place the pot over high heat and bring the water to a boil.
  4. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Cook for 10 minutes. DO NOT stir the rice while cooking!
Dad, Elaine Walker, Mom, Salads

Waldorf Salad

3 tablespoons mayonnaise
3 tablespoons vanilla yogurt
1 tablespoon lemon juice
2 sweet apples, cored and chopped
1 cup seedless grapes, sliced in half
1 cup celery, diced
1 cup chopped walnuts
lettuce (optional)

In a medium sized bowl, whisk together the mayonnaise, yogurt and lemon juice. Stir in the apple, celery, grapes, and walnuts.

If desired, serve on a bed of fresh lettuce.

Dad, Dawn Butler, Mom, Vegetables

Lighthouse Inn Potatoes

2 ounces Parmesan cheese, grated on a rasp-style grater (to make 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted
6 tablespoons unsalted butter, not melted but cut into 6 pieces
2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream (or heavy cream but do not use half-and-half)
⅛ teaspoon baking soda
salt
pepper

  1. Adjust oven rack to middle position and heat oven to 375 degrees.
  2. Combine Parmesan, panko, melted butter, and 1/4 teaspoon salt in bowl; set aside.
  3. Bring potatoes, 2 ½ cups cream, baking soda, 2 teaspoons salt, and 1 teaspoon pepper to boil in large saucepan over medium-high heat. Reduce heat to low and cook at bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.
  4. Turn off heat. Stir remaining 1/2 cup cream and remaining 6 tablespoons butter into potato mixture until butter has melted, about 1 minute.
  5. Transfer potato mixture to 13 by 9-inch baking dish. Sprinkle Parmesan-panko mixture over top. Bake, uncovered, until bubbling around edges and surface is golden brown, 15 to 20 minutes.

Let cool for 15 minutes before serving.

Dad, Dawn Butler, Mom, Vegetables

Easy Parmesan Baked Potatoes

6 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
8 red* potatoes (about 2-3/4 pounds), washed, unpeeled, halved lengthwise

Pour butter into a 13×9-in. baking pan.
Sprinkle Parmesan cheese over butter.
Place potatoes with cut sides down over cheese.
Bake, uncovered, at 400° for 40-45 minutes or until tender.

*Only use red potatoes for this recipe. They are the most tender.

Dad, Dorothy Lamalie, Liked by, Mom, Poultry

Mom’s Chicken and Herb Dumplings

3 boneless, skinless chicken breasts, cubed (about 2 pounds)
6 cups chicken broth (low fat, reduced sodium)
Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth)
2 cups flour
2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish
1 tablespoon baking powder
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
1 cup whole milk
3 tablespoons butter
1 tablespoon canola oil
1 onion, preferably Vidalia, chopped
3 large carrots, cut into 1/2-inch rounds
1 cup peas
1 clove garlic, finely chopped

To poach the chicken, in a large saucepan, add the breasts and the chicken broth to cover. Add the bouquet garni. Bring to a boil over high heat, then decrease the heat to low. Simmer, skimming off the foam occasionally, until the chicken is tender, 10 to 15 minutes. (If the stock is cloudy, don’t worry; it’s simply protein clarified from the stock. Just ignore it or strain it out.) Transfer the poached chicken to a warm plate; reserve the broth. Cover with a lid and set aside.

To prepare the dumplings, in a bowl, combine the flour, cheese, baking powder, parsley, and ¾ teaspoon of the salt. In a small saucepan, bring the milk and butter to a simmer over low heat; season with black pepper. Add the milk mixture to the dry ingredients and stir to combine.

In a second large saucepan, heat the oil over medium heat. Add the onion, carrots, and peas. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the reserved broth and bring to a boil over high heat. Decrease the heat to low. Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock. Cover and simmer until the dumplings are cooked through and the vegetables are tender, about 20 minutes.

To assemble, add the reserved chicken and cook just until heated through, about 5 minutes.

To serve, ladle into shallow bowls and garnish with additional cheese; serve immediately.

Dad, Dawn Butler, Mom, Salads

Green Salad with Blue Cheese and Pears

1/4 cup pear preserves
1/3 cup white wine vinegar
1 small glove garlic, crushed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
2 tablespoons pear preserves
8 cups loosely packed Bibb and Romaine lettuce
2 Bartlett pears, chopped
4 ounces blue cheese, crumbled
1/4 cup walnuts, chopped and toasted in a skilled with a little sugar

Process the 1/4 cup preserves and the next five ingredients (vinegar, garlic, mustard, salt, pepper) in a blender and process for one minute. Gradually blend in the olive oil and process until smooth. Transfer to a small bowl and gently stir in the 2 tablespoons of preserves.

Place the lettuce in a large serving bowl. Top with pears, blue cheese, and walnuts. Drizzle with the salad dressing.

Dad, Dorothy Lamalie, Mom, Poultry

Parmesan Chicken Tetrazzini

2 teaspoons butter
1/2 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon ground black pepper
1/2 salt
1/2 pound mushrooms, washed and sliced
1/4 cup white wine
1/3 cup flour
1 and a half cans of chicken broth (21 ounces broth, total)
1 cup (4 ounces) shredded fresh Parmesan cheese, divided
1/4 cup (2 ounces) cream cheese
3-1/2 cups of cooked vermicelli (about 8 ounces of uncooked pasta)
2 cups chopped cooked chicken breast (about 3/4 pounds)
1/4 cup breadcrumbs

  1. Preheat oven to 350F and grease one 8-inch square baking dish.
  2. Melt butter in a large stockpot. Add onion, celery, pepper, salt and mushrooms and saute for about 5 minutes or until mushrooms are tender.
  3. Add white wine and cook for 1 minute.
  4. In a small bowl, whisk flour into the chicken broth, then gradually add to the stockpot of celery & onion. Bring to a boil, stirring constantly.
  5. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat.
  6. Add 3/4 cup Parmesan cheese and all the cream cheese. Stir with a whisk until the cream cheese has melted.
  7. Stir in cooked pasta and chicken.
  8. Spoon into baking dish.
  9. Combine breadcrumbs with remaining Parmesan cheese and sprinkle over casserole.
  10. Bake at 350F for 30 minutes or until lightly browned.
Beef, Dad, Dorothy Lamalie, Mom

Prime Rib

1 3-rib standing beef rib roast (about 6 pounds)
3 small gloves of garlic, minced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 teaspoon thyme
1/2 teaspoon rosemary
2 teaspoons salt
1/2 teaspoon pepper

Place beef in shallow baking dish on top of a wire rack. Pat dry. Allow to sit at room temperature for one hour.

Combine remaining ingredients and brush all over beef.

Roast at 450*F for 30 minutes, then reduce heat to 350 and roast for an hour or until beef reaches 125 in center for medium-rare.

When done, remove from oven, cover with foil and let it rest for 30 minutes before serving. If desired, serve with Bearnaise sauce.

Beef, Dad, Elaine Walker, Mom

Unstuffed Cabbage Roll

Ingredients
1 pound ground beef
1 small onion, chopped
1/2 small head cabbage, chopped
1 (14.5 ounce) can diced tomatoes
1/2 c. tomato sauce
3 slices bacon, cooked & crumbled

1/2 c. rice, uncooked
1-1/4 cup water
1 clove garlic, minced
1 teaspoon sugar
1 teaspoons salt
1/2 teaspoon ground black pepper

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Add cabbage, tomatoes, tomato sauce, rice, bacon, water, garlic, sugar, salt, and pepper and bring to a boil.

Cover skillet, reduce heat, and simmer until cabbage is tender, 30-45 minutes.