Month: March 2022

Sheet-Pan Burrata Caprese Gnocchi – Delish (Video)

Gnocchi and burrata – what a wonderful combination! This is one of the new recipes I received in my quarterly Delish magazine, and it is definitely a keeper. Adding in the colorful peppers made this a beautiful dish to present to the family, and roasting the gnocchi gave it a lovely crisp outer layer. Topping off with the burrata and the balsamic glaze made it perfection. Let’s jump right in!

Ingredients

  • 4 red, orange, or yellow bell peppers, roughly chopped
  • 1 (12-oz.) package fresh gnocchi
  • 3 cloves garlic
  • 3 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 4 oz. burrata, torn into pieces
  • 1/2 c. fresh basil leaves, torn
  • 1 1/2 tbsp. balsamic glaze (1/4 c. balsamic vinegar simmered for about 10 minutes)

Instructions

Preheat oven to 425⁰.

Peel and chop garlic, dice peppers into chunks. 

Combine 12-ounces gnocchi, peppers, garlic, 2 tablespoons oil, salt, black pepper and red pepper to taste.

Bake for 30 minutes, turning halfway through until peppers are softened and gnocchi is beginning to brown.

Meanwhile, simmer ¼ cup balsamic vinegar until reduced to about 1 ½ tablespoons.  This should take around 10 minutes.  Remove sheet pan from oven.  Add torn burrata and basil, then drizzle with balsamic glaze.

That’s it!  What an easy and beautiful weeknight dinner.  Please let me know if you try this and what you think.  I loved it, and want to try to make something similar, with a few changes to the ingredients, switching out cherry tomatoes for the peppers. 

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Sheet-Pan Burrata Caprese Gnocchi!

Delicious and easy, this beautiful dish filled with pillowy gnocchi and creamy burrata comes together in 30 minutes, perfect for any weeknight dinner!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Servings 4 servings

Equipment

Half Sheet Pan
5-inch Santoku Knife
Large Grooved Cutting Board
Glass Mixing Bowl Set
Mini Mix "N Scraper
Salt and Pepper Grinder Set
Petite Measure All Cup
Manual Food Processor
Garlic Peeler

Ingredients
  

  • 4 red,orange, or yellow bell peppers, roughly chopped
  • 1 12-ounce package fresh gnocchi
  • 3 garlic garlic, peeled and chopped
  • 3 tbsp extra virgin olive oil, divided
  • kosher salt
  • Fresh Black Pepper, to taste
  • pinch red pepper flakes, or to taste
  • 4 ounces burrata, torn into pieces
  • ½ cup fresh basil, torn into pieces
  • 1 ½ tbsp balsamic glaze (1/4 c. balsamic vinegar, simmered for about 10 minutes)

Instructions
 

  • Peel and chop garlic, dice peppers into chunks.
  • Combine 12-ounces gnocchi, peppers, garlic, 2 tablespoons oil, salt, black pepper and red pepper to taste.
  • Bake for 30 minutes, turning halfway through until peppersare softened and gnocchi is beginning to brown. 
  • Meanwhile, simmer ¼ cup balsamic vinegar until reduced to about 1 ½ tablespoons.  This should take around 10 minutes. 
  • Remove sheet pan from oven. Add torn burrata and basil, then drizzle with balsamic glaze.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef2 Comments

Bolognese Sauce – Marcella Hazan (Video)

Marcella Hazan was born in 1924 in a town named Cesenatico in Emiglio-Romana. Her cookbook is one of only two that I actually own, the other one you will hear about in another recipe in the future. Future. She was an amazing cook, and her recipes are tried and true, and this one has been called the “Gold Standard” Bolognese sauce. 

This is another recipe where my personal preference is to use ground beef, ground veal and ground pork in combination with the Italian sofrito, which is the onion, carrots and celery. The key to this recipe however, is the nutmeg. Never before would I have thought to put nutmeg into an Italian sauce recipe. In fact, when I first read it, I almost didn’t do it. Needless to say, I am so glad that I did, this has become our family’s absolute favorite sauce. I usually quadruple this recipe, and then once it cools, I freeze it into quantities for each dinner.

The other ingredient in this recipe that I was very hesitant about using was milk. I mean, this sauce is tomato-based and it has meat in it.

WHY USE MILK? I found out that the reason is milk contains calcium which may have an effect on an enzyme in the meat itself that breaks down the proteins, this information comes from Shirley Corner at “Fine Cooking”. that tenderize the meat when cooking.

Trust me, this sauce is simply the best Bolognese sauce ever. I haven’t found anything quite like it, and I hope that you’ll give it a try. Let’s jump right in.

Ingredients

  • 1 pound ground beef
  • ¼ pound veal
  • ¼ pound pork
  • 2 tbsp olive oil
  • 6 tbs butter plus 1 for tossing pasta
  • 1 cup diced onion
  • 1 1/3 cup diced celery
  • 1 1/3 cup diced carrots
  • 2 cups milk
  • ¼ tsp nutmeg
  • 2 cups wine
  • 3 cups tomatoes

Instructions

Chop carrots, celery and onions.

Cook Onion in oil and butter over medium heat until translucent.  Add carrots and celery, cook 2 minutes more, stirring to coat vegetables.

Add the ground beef, veal and pork, salt and pepper to taste. Cook until meat is no longer pink.

Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely.

Add in wine and nutmeg, stir well. Let simmer until the wine has evaporated.

Add the tomatoes and stir thoroughly to coat all ingredients well. When the mixture begins to bubble, turn the heat down so low that the sauce is barely simmering, and cook for @ 3 hours.

It should be very thick when done. 

You can separate any fat that remains before serving over tagliatelle or your preferred pasta. 

That’s it!  This sauce freezes incredibly well, and I always make at least double the amount for just that reason.  Please let me know if you try this delicious recipe.

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Bolognese Sauce

A combination of incredible flavors that meld together to create the most delectable Bolognese sauce you will ever taste! Serve this luscious sauce over tagliatelle pasta, you’ll leave the table satisfied!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 3 hrs
Course Main Course
Cuisine Italian
Servings 6 servings

Equipment

6-qt. Enameled Dutch Oven
Rapid-Prep Mandoline
Large Grooved Cutting Board
8 inch Chefs Knife
Manual Food Processor
Easy-Read Measuring Cup Set
1-cup Prep Bowl Set
3-cup Prep Bowl Set
4 Quart Plastic Mixing Bowl
Mix N Chop
Mini Mix "N Scraper
Salt and Pepper Grinder Set
Measuring Spoon Set
Small Stoneware Bowl Set
Scoop and Serve Spatula

Ingredients
  

  • 1 lb lean ground beef
  • ¼ lb ground veal
  • ¼ lb ground pork
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 1 cup diced onions
  • 1 ⅓ cup diced carrots
  • 1 ⅓ cup diced celery
  • 2 cups milk
  • ¼ tsp nutmeg
  • 2 cups red or white wine
  • 3 cups canned San Marzano tomatoes

Instructions
 

  • Chop carrots, celery and onions. Cook onion in oil and butter over medium heat until translucent.  Add carrots and celery, cook 2 minutes more, stirring to coat vegetables.
  • Add the ground beef, veal and pork, salt and pepper to taste. Cook until meat is no longer pink.
  • Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely.
  • Add in wine and nutmeg, stir well. Let simmer until the wine has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the mixture begins to bubble, turn the heat down so low that the sauce is barely simmering, and cook for @ 3 hours.
  • It should be very thick when done.  You can separate any fat that remains before serving over tagliatelle or your preferred pasta. 
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef1 Comment

Teriyaki Salmon with Baby Bok Choy – Feasting at Home (Video)

We have salmon at least twice a month, if not more. Between the nutritive value, with omega-3 fatty acids and vitamin B12, plus the fact that it’s delicious, we try to eat it more often when we can.

I found this recipe from Feasting at Home and decided to give it a try because we do like teriyaki sauce, but I had never had Bok choy before so I figured I should try it out. This blog was created by Sylvia Fountaine, and it looks quite nice, with lots of different options for seasonal, healthy food. I am learning about paleo, and was excited to note that she has a large section on that, which I will be returning to review. You can learn more about Sylvia here. The recipe was really easy to put together, I love that it was a sheet pan recipe, so everything went right on the pan, which makes for easy clean up. The hardest thing to do was make the marinade, which was not hard at all. It was really delicious as well, and I hope you will like it, so let’s jump right in!

Ingredients

  • 2 salmon fillets, 8-16 ounces each
  • 4 baby Bok choy cut into quarters
  • 4 ounces shiitake mushrooms (optional)

Teriyaki Marinade

  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey, maple or brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon grated fresh ginger
  • 1 finely minced garlic clove
  • Salt and pepper to taste
  • Orange zest (optional)
  • Toasted sesame seeds
  • Scallions for garnish
  • Sriracha or chili flake

Instructions

Preheat oven to 350⁰ F. Grate ginger and press garlic.

Combine, soy sauce, rice wine vinegar, honey, sesame oil, olive oil, ginger and garlic in small bowl. Mix well.

Season salmon with salt and pepper and orange zest (if using).  Place salmon, Bok choy and mushrooms on a sheet pan. Spoon marinade over salmon and vegetables.

Bake for 10 minutes, then check for desired temperature, and bake more as necessary, the Bok choy should still be crisp but nice and green. Remove salmon to a small pan and broil for 3-4 minutes.  

Sprinkle with toasted sesame seeds, scallions, and chili flakes or sriracha for heat.

That’s it!  Really a very easy recipe that has lots of flavor, especially with the earthy mushrooms.  Please let me know if you give this a try.

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Teriyaki Salmon with Baby Bok Choy

Easy sheet pan Salmon with crisp Bok choy and delicious shiitake mushrooms will have dinner on your table in under 30 minutes!!
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Servings 2 servings

Equipment

Adjustable Double Grater
Garlic Press
1-cup Prep Bowl Set
Cutting Board
Modular Sheet Pans
Stainless Steel Mini Whipper
Adjustable Measuring Spoons
Entertaining Platter Set

Ingredients
  

  • 2 salmon fillets, 8-16 ounces each
  • 4 baby Bok choy, quartered
  • 4 oz shiitake mushrooms optional
  • Orange zest (optional)
  • Toasted sesame seeds
  • Scallions for garnish
  • Sriracha or chili flake

Marinade

  • 4 tbsp low sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp honey, maple or brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 garlic clove, pressed

Instructions
 

  • Preheat oven to 350⁰ F. Grate ginger and press garlic.
  • Combine, soy sauce, rice wine vinegar, honey, sesame oil, olive oil, ginger and garlic in small bowl. Mix well.
  • Season salmon with salt and pepper and orange zest (if using).  Place salmon, Bok choy and mushrooms on a sheet pan. Spoon marinade over salmon and vegetables.
  • Bake for 10 minutes, then check for desired temperature, and bake more as necessary, the Bok choy should still be crisp but nice and green. Remove salmon to a small pan and broil for 3-4 minutes.  
  • Sprinkle with toasted sesame seeds, scallions,and chili flakes or sriracha for heat.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef1 Comment

The BEST Meatballs – Food Network (Video)

When I first started making meatballs, I used to make them with only ground beef. While they were edible, I always found them to be a bit dry. I learned that using a combination of ground beef, ground pork and ground veal would create an overall higher quality meatball that was juicier and full of flavor. 

I found this recipe that uses the above combination from Food Network, although they state the recipe is courtesy of Rao’s, which also happens to be my favorite jar sauce.

These meatballs are DELICIOUS.  You can double this recipe if you need more, or would like to freeze some.  Did you know that you can freeze the meatballs raw, and when you are craving a few (or six!) take out only what you need to cook for that night.  I’ve tried baking them, and they came out fine, but I would recommend cooking them in olive oil on the stove-top or, the BEST way really is to cook them in the air fryer.  I cannot recommend this method of cooking enough, as you do not need any oil (except for spritzing the trays a tiny bit), you do NOT have to stand by the stove to keep an eye on them, and they taste FANTASTIC! The only changes I’ve made to the recipe are to the number of garlic cloves used and the breadcrumbs.  I use store-bought breadcrumbs; the recipe calls for you to make your own.  The recipe calls for ½ small garlic clove, I use, um, well, much more than that.  You can certainly adjust the garlic to your personal preference.  Okay, enough said, let’s jump right in!!

Ingredients

  • 1 pound ground lean beef
  • ½ pound ground veal
  • ½ pound ground pork
  • 2 large eggs
  • 1 cup freshly grated Pecorino Romano cheese
  • 1 ½ tablespoons chopped flat-leaf parsley
  • ½ small garlic clove, peeled and minced, optional
  • Salt and pepper, to taste
  • 2 cups bread crumbs, method follows
  • 4 cups lukewarm water
  • 1 cup extra virgin olive oil

Instructions

Grate cheese, chop parsley, peel and chop garlic cloves.

Combine beef, veal, and pork, eggs, cheese, parsley, garlic and salt and pepper to taste and bread crumbs. Slowly add water in to mixture, mixing well after each addition. It will be very moist, but that is what you want.

Use medium or large scoop to shape into balls. 

FREEZING:  To freeze the meatballs raw, place them in a freezer safe zip top bag and lay flat in freezer, so they do not stick together.  You can then take out what you need for cooking later. 

STOVE-TOP:  Heat oil in a large sauté pan. When oil is very hot but not smoking, cook meatballs in batches, do not overcrowd the pan. Sauté 2-3 minutes per side, then reduce heat and cook 10-15 minutes more, flipping occasionally, until cooked through.  Alternatively, you can put them in a pot of sauce after they are nicely browned for 15 minutes on low heat until cooked through.

OVEN: Preheat oven to 400⁰ F; place meatballs on stone or sheet pan, and bake 20-25 minutes, until cooked through.

AIR FRYER (BEST and EASIEST Method): 

Place meatballs on air fryer trays spritzed with olive oil. Set to AIR FRY, 18 minutes, press START.  Switch trays at the halfway time.  If you like them crisper, adjust the time accordingly.

IF YOU ARE AIR FRYING FROZEN MEATBALLS:  Adjust the time to 25 minutes.

That’s it!  These are a staple in our home, and I hope that you will give them a try.

The BEST Meatballs!

Tasty meatballs filled with cheese and garlic, these meatballs are delicious, easy to make, and will become a family favorite!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 12 meatballs

Equipment

Food Chopper
Adjustable Coarse Grater
Garlic Peeler
Manual Food Processor
4 Quart Plastic Mixing Bowl
1-cup Prep Bowl Set
Easy-Read Measuring Cup Set
Large Scoop
Air Fryer
Large Serving Spatula
Small Stoneware Bowl Set
Large Grooved Cutting Board

Ingredients
  

  • 1 lb lean ground beef
  • ½ lb ground pork
  • ½ lb ground veal
  • 2 eggs
  • 1 cup Freshly grated Pecorino Romano cheese
  • 1 ½ tbsp flat parsley, chopped
  • 1-5 cloves garlic, chopped
  • kosher salt and pepper, to taste
  • 2 cups bread crumbs
  • 4 cups lukewarm water
  • 1 cup extra virgin olive oil only if cooking on stove

Instructions
 

  • Grate cheese, chop parsley, peel and chop garlic cloves.
  • Combine beef, veal, and pork, eggs,cheese, parsley, garlic and salt and pepper to taste and bread crumbs. Slowly add water in to mixture, mixing well after each addition. It will be very moist, but that is what you want.
  • Use medium or large scoop to shape into balls. 
  • FREEZING:  To freeze the meatballs raw, place them in a freezer-safe zip top bag and lay flat in freezer, so they do not stick together.  You can then take out what you need for cooking later. 
  • STOVE-TOP:  Heat oil in a large sauté pan. When oil is very hot but not smoking, cook meatballs in batches, do not overcrowd the pan. Sauté 2-3 minutes per side, then reduce heat and cook 10-15 minutes more, flipping occasionally, until cooked through. Alternatively, you can put them in a pot of sauce after they are nicely browned for 15 minutes on low heat until cooked through.
  • OVEN: Preheat oven to 400⁰ F; place meatballs on stone or sheet pan, and bake 20-25 minutes, until cooked through.
  • AIR FRYER (BEST and EASIEST Method): 
    Place meatballs on air fryer trays spritzed with olive oil. Set to AIR FRY, 18 minutes, press START.  Switch trays at the halfway time.  If you like them crisper, adjust the time accordingly.
    IF YOU ARE AIR FRYING FROZEN MEATBALLS:  Adjust the time to 25minutes.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

ImapampchefLeave a comment

Chicken Madeira – Natasha’s Kitchen (Video)

After researching SO many Chicken Madeira recipes, there were none that appealed to me as much as this one from Natasha over at Natasha’s Kitchen. My goal is to find the best recipes out in the blogosphere and, to be honest, some of the recipes I looked at called for ingredients that weren’t necessarily bad, just things that my family probably would not enjoy. You can learn more about Natasha here, and you should DEFINITELY read my post about here AMAZING grilled cheese recipe here. It’s the best!!! One things for certain, the recipes I’ve tried from Natasha so far, are excellent and easy. This one does take a bit of prep, but I believe that you’ll agree it was totally worth it. Let’s jump right in!

Ingredients

  • 1 lb Chicken Breasts
  • 1 lb asparagus, blanched
  • ¾ tsp sea salt, divided, and black pepper to taste
  • 3 Tbsp Unsalted Butter, divided
  • 2 Tbsp olive oil, divided
  • 16 oz button mushrooms, thickly sliced
  • 1 small or 1/2 medium yellow onion, finely diced
  • 2 large garlic cloves, minced
  • 2 Tbsp fresh parsley, finely chopped, plus to garnish
  • 1½ cups Madeira Wine
  • 1½ cups beef stock or broth
  • ½ cup heavy cream
  • 1 cup mozzarella cheese, shredded

Instructions

Slice mushrooms, press garlic and chop onion and fresh parsley. 

Remove stems from asparagus by snapping in half (they will break at the natural point), and add them to a large pot of boiling salted water for 2-3 minutes until bright green but still crisp.  Drain and drop in ice water to stop cooking, drain again and set aside.

Grate one cup fresh mozzarella cheese.  You can certainly substitute pre-shredded cheese, but the fresh mozzarella takes this dinner up a notch and, in the long run, it’s cheaper!!

Slice chicken breasts in half and, if not thin enough (mine were fine), you can pound until it is the correct thickness. Season with salt and pepper.

Sauté mushrooms for 5 minutes in 2 tbsp butter and 1 tbsp olive oil over medium-high heat. Add onion, cook 3 minutes.  Add garlic, parsley, ¼ tsp EACH salt and pepper, then cook an additional 2 minutes.  Remove mushroom mixture from skillet and set aside for now. Wipe the skillet clean with a wet paper towel. 

Sauté chicken in the same skillet over medium-high heat with 1 tbsp EACH butter and olive oil.  Cook 3-4 minutes per side, then remove from pan and set aside.

Add 1½ cups Madeira Wine to pan to de-glaze, scraping to collect any of the delicious browned bits. Boil vigorously for @ 5 minutes, until reduced by half.

Add 1½ cups beef stock and boil for @ 10 minutes until reduced to approximately 6 ounces.  Reduce heat to medium and add 1/2 cup heavy cream. Simmer @ 2 minutes, until sauce thickens.

Add chicken, mushrooms and asparagus back to the sauce.  Top with the grated mozzarella.  Broil for a few minutes, just to melt the cheese. 

That’s it!!  You can garnish with parsley if you like, but my family devoured it before I got to the step.  This was an amazing recipe, and I hope that you will give this a try. 

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Chicken Madeira

Delicious chicken and asparagus smothered in a creamy mushroom and Madeira wine sauce that is sure to become a family favorite!
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Servings 4 servings

Equipment

Quick Slice
Manual Food Processor
Garlic Press
Large Grooved Cutting Board
6-qt. Enameled Dutch Oven
Adjustable Double Grater
Close and Cut Set
Enameled Cast Iron Skillet with Lid
Glass Mixing Bowl Set
1-cup Prep Bowl Set
Food Chopper
Scoop and Serve Spatula
Large Chef's Tongs
Easy-Read Measuring Cup Set
Measuring Spoon Set
Sauce Whisk
Salt and Pepper Grinder Set
Mini Mix and Scraper

Ingredients
  

  • 1 lb boneless chicken breasts
  • 1 lb asparagus
  • ¾ tsp salt
  • black pepper to taste
  • 3 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • 16 oz button mushrooms, thickly sliced
  • 1 small onion, diced
  • 2 garlic cloves, pressed
  • 2 tbsp flat parsley, finely chopped, plus more for garnish
  • 1 ½ cups Madeira Wine
  • 1 ½ cups beef stock
  • ½ cup heavy cream
  • 1 cup mozzarella cheese

Instructions
 

  • Slice mushrooms,press garlic and chop onion and fresh parsley. 
  • Remove stems from asparagus by snapping in half (they will break at the natural point), and add them to a large pot of boiling salted water for 2-3 minutes until bright green, but still crisp.  Drain and drop in ice water to stop cooking, drain again and set aside.
  • Grate one cup fresh mozzarella cheese. 
  • Slice chicken breasts in half and, if not thin enough, you can pound until it is the correct thickness. Season with salt and pepper.
  • Sauté mushrooms for 5 minutes in 2 tbsp butter and 1 tbsp olive oil over medium-high heat. Add onion, cook 3 minutes.  Add garlic, parsley, ¼ tsp EACH salt and pepper, then cook an additional 2 minutes.  Remove mushroom mixture from skillet and set aside for now. Wipe the skillet clean with a wet paper towel. 
  • Sauté chicken in the same skillet over medium-high heat with 1 tbsp EACH butter and olive oil.  Cook 3-4 minutes per side, then remove from pan and set aside.
  • Add 1 ½ cups Madeira Wine to pan to de-glaze, scraping to collect any of the delicious browned bits. Boil vigorously for @ 5 minutes, until reduced by half.
  • Add 1 ½ cups beef stock and boil for @ 10 minutes until reduced to approximately 6 ounces.  Reduce heat to medium and add 1/2 cup heavy cream.Simmer @ 2 minutes, until sauce thickens.
  • Add chicken,mushrooms and asparagus back to the sauce. Top with the grated mozzarella. Broil for a few minutes, just to melt the cheese.  Garnish with parsley before serving.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Braised Short Ribs – The Pioneer Woman

I realize my love for the Pioneer Woman and her wonderful recipes centers around beef! Her pot roast is divine, and I knew what I wanted to make short ribs for the first time, that she would be the one who would have the best recipe.

I found that I love this recipe, not least because she added something that I had not seen anyone else add to this recipe before, which is pancetta. For those of you who are not familiar with pancetta, It is Italian cured meat made from pork belly. You can certainly eat it raw, but I like It best in recipes such as vodka, sauce and this one. It adds a nice, salty depth of flavor that you can’t find with regular bacon. Not that I’m knocking Bacon, it’s one of my favorite foods!

I featured another one of Ree Drummond’s recipes here and you can learn more about her here. Enough said, let’s jump right in!

Ingredients

  • 8 whole beef short ribs
  • Kosher salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 3 oz diced pancetta
  • 2 tablespoons olive oil
  • 1 whole medium onion diced
  • 3 whole carrots diced
  • 2 whole shallots, peeled and finely minced
  • 2 cups red or white wine
  • 2 cups beef or chicken broth
  • 2 sprigs thyme
  • 2 sprigs rosemary

Instructions

Dice or julienne carrots, press garlic and chop shallots.

Salt and pepper short ribs on all sides, then dredge in flour.

Cook pancetta over medium heat in Dutch Oven until completely crispy and all fat is rendered. Remove pancetta, set aside, but leave fat in pan.

Add olive oil to pan, and raise heat to high. Sear ribs until nicely browned, about 45 seconds per side. Remove ribs and set aside. Turn heat down to medium.

Add onions, carrots, and shallots to pan; cook for 2 minutes. Pour in wine and scrape bottom of pan to release any browned bits. Bring to a boil and cook 2 minutes more.

Add broth, 1 tsp. Kosher salt, and freshly ground black pepper to taste. Add ribs, thyme and rosemary sprigs and cooked pancetta to the liquid. Cover with lid place in oven. Cook a 350° f for 2 hours, then reduce heat to 325° f and cook for an additional 30 to 45 minutes. Ribs should be fork tender and falling off the bone.

Remove from pan, remove pan from oven and allow to sit for at least 20 minutes with the lid on prior to serving.  I served over mashed potatoes; it was delicious!! Please let me know if you give this a try and definitely go visit Ree Drummond over at https://thepioneerwoman.com.

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Braised Short Ribs

Amazingly tender, these short ribs are surprisingly easy to make. The combination of wine and pancetta gives this recipe incredible flavor that is oh, so delicious!!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs
Course Main Course
Servings 4 servings

Equipment

6-qt. Enameled Dutch Oven
Large Grooved Cutting Board
Large Chef's Tongs
Rapid-Prep Mandoline
Manual Food Processor
Salt and Pepper Grinder Set
Coating Trays and Tongs
Nylon Tool Set
Adjustable Measuring Spoons
Easy-Read Measuring Cup Set
Mix 'N Scraper
Entertaining Platter Set

Ingredients
  

  • 8 whole beef short ribs bone-in
  • kosher salt and pepper, to taste
  • ¼ cup all-purpose flour
  • 3 oz diced pancetta
  • 2 tbsp olive oil
  • 1 whole medium onion, diced
  • 1 carrots, julienne or dice
  • 1 shallots, minced
  • 2 cups red or white wine
  • 2 cups beef or chicken broth
  • 2 springs fresh thyme
  • 2 sprigs fresh rosemary

Instructions
 

  • Dice or julienne carrots and chop shallots.
  • Salt and pepper short ribs on all sides, then dredge in flour.
  • Cook pancetta over medium heat in Dutch Oven until completely crispy and all fat is rendered. Remove pancetta, set aside, but leave fat in pan.
  • Add olive oil to pan, and raise heat to high. Sear ribs until nicely browned, about 45 seconds per side. Remove ribs and set aside.Turn heat down to medium.
  • Add onions, carrots, and shallots to pan; cook for 2minutes. Pour in wine and scrape bottom of pan to release any browned bits.Bring to a boil and cook 2 minutes more.
  • Add broth, 1 tsp. Kosher salt, and freshly ground black pepper to taste. Add ribs, thyme and rosemary sprigs and cooked pancetta to the liquid. Cover with lid place in oven. Cook a 350°F for 2 hours, then reduce heat to 325°F and cook for an additional 30 to 45 minutes. Ribs should be fork tender and falling off the bone.
  • Remove from pan, remove pan from oven and allow to sit for at least 20 minutes with the lid on prior to serving.  Serve over mashed potatoes.
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