Tuesday, February 2, 2016

Slow Cooker Korean Short Ribs


Last week I was in the mood for something simple for dinner.  Brown Eyed Baker had just posted this recipe and it was the simplicity I was seeking.  The meat completely fell off the bones and the recipe was deemed a keeper by Mr. Dally.  I will definitely make these again.  I served mine with steamed jasmine rice.  I did ask for rib selection assistance at my local Albertson's butcher block and the butcher was most helpful in the selection of ribs for the slow cooker.


Slow Cooker Korean Short Ribs
By:  Brown Eyed Baker


Ingredients:

6 pounds bone-in beef short ribs
1 pear (any variety), peeled, cored and coarsely chopped
½ cup soy sauce
6 garlic cloves, peeled and coarsely chopped
3 scallions, sliced
2-inch piece of fresh ginger, cut into two pieces
1 tablespoon rice vinegar
2 teaspoons fish sauce
1 cup chicken broth
3 tablespoons instant tapioca
Salt and pepper, to taste
2 tablespoons minced cilantro


Directions:

1. Preheat the broiler and arrange an oven rack about 6 inches below the heating element. Line a large baking sheet with foil.
2. Season the short ribs with salt and pepper on both sides. Place the short ribs bone-side-up on the prepared baking sheet and broil for 5 minutes. Flip them over and broil for 5 additional minutes.
3. Meanwhile, add the pear, soy sauce, garlic, scallions, ginger, vinegar and fish sauce to a blender or food processor and puree until completely smooth, about 1 minute.
4. Spray a 6-quart slow cooker with non-stick cooking spray. Pour the pear puree into the bottom of the slow cooker. Stir in the chicken broth and tapioca to combine. Nestle the short ribs into the slow cooker (I set them on their sides so they could all fit in a single layer). Cover and cook on low for 9 to 11 hours.
5. Remove the short ribs from the slow cooker, place on a serving platter and tent with foil. Allow the liquid in the slow cooker settle for 5 minutes, then skim off the fat with a large spoon. Season with salt and pepper and stir in the cilantro. Pour 1 cup of the sauce over the short ribs and serve with the remaining sauce.

Crispy Parmesan Baked Potatoes



In addition to the Ultimate Meatloaf I also made Crispy Parmesan Baked Potatoes.  Although my potatoes were a little larger than the recipe called for (2 inches recommended) it was easy to bake them a little longer than the recipe called for to adjust for the size.  These were delicious and it would be easy to add some of your favorite herbs and spices to the recipe if desired.  It is also a very easy recipe to double.

Crispy Parmesan Baked Potatoes

1/2 cup KRAFT Grated Parmesan Cheese
1 tsp. garlic powder
8 small Yukon gold potatoes (1-3/4 lb.), cut lengthwise in half 
3 Tbsp. butter, melted

Heat oven to 400ºF.

Combine cheese and garlic powder in shallow dish.

Dip cut-sides of potatoes in butter, then in cheese mixture. Do not cover the baking sheet with foil since the cheese mixture will stick to it.  However, I used parchment paper and it worked fantastic.  Place, cheese sides down, on baking sheet; drizzle with any remaining butter. 

Bake 30 to 35 min. or until potatoes are tender. 

Recipe from KRAFT.

Mr. John's Ultimate Meatloaf



I made this meatloaf last night and aside from the chili sauce being too spicy (on top) for both Anthony and I the actual meatloaf was moist with a unique bold flavor.  If you like heat I would go ahead and put the chili sauce on top.  The next time I make this I will probably look for a milder alternative but otherwise the recipe is a keeper. Mr. John was Emeril's father and he would make this recipe when Emeril was growing up.  The chorizo was the special hidden ingredient.  I like the Creole Seasoning recipe below as it can be used in lots of recipes.

Mr. John's Meatloaf - Everyday with Emeril Lagasse

  • 1 lb chuck (ground)
  • 1/2 lb ground pork
  • 2 large eggs (lightly beaten)
  • 1 onions (medium, finely chopped)
  • 1 cup dry bread crumbs (plain)
  • 1 green bell pepper (ribs and seeds removed, finely chopped)
  • 1/2 cup heavy cream
  • coarse salt
  • ground pepper
  • 1 tbsp creole seasoning (see below)
  • 8 oz chorizo sausage (fresh, not smoked)
  • 1/2 cup bottled chili sauce 
The chorizo sausage nestled in the center of the meatloaf really sets this dish apart. If you cannot find fresh chorizo, substitute any fresh, spicy sausage.   Prep Time:  15 Minutes.  Total Time: 1 1/2 hours.


  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil; set aside. In a large bowl, combine beef, pork, eggs, onion, breadcrumbs, bell pepper, cream, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, and Creole Seasoning. Gently mix to combine (do not over-mix).
  2. Place half of meat mixture on prepared sheet; form into a 9-by-4-inch loaf. Using a paring knife, remove casing from chorizo (keeping the shape intact). Place chorizo lengthwise down center of loaf. Cover with rest of meat mixture, enclosing the chorizo and patting to adhere.
  3. Brush chili sauce over meatloaf. Bake, basting occasionally with pan juices, until an instant-read thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let rest 15 minutes before serving.
Emeril's Creole Seasoning

Combine 3 Tablespoons paprika, 2 Tablespoons each coarse salt and garlic powder, 1 Tablespoon each ground black pepper, onion powder, cayenne pepper, dried oregano and dried thyme.  Store in an airtight container up to 3 months.  Makes 3/4 cup.
 

Sunday, January 31, 2016

Glassed Pumpkin Patch Cards







There are 274 days until Halloween.   Good thing I am on top of my Halloween card making.  I have been itching to play with this Inkadinkado Glass Pumpkin Patch Rubber Stamp.  Although I think the image lends it's self easily to being colored I decided to stamp and emboss each image on patterned Halloween inspired paper by Pink Paislee.  I did also stamp, emboss and trim a second image of the Pumpkin Patch sign for each card on a different patterned paper and adhered with double sided mounting tape to give it a little depth.

The other item that I christened this weekend is the Cricut Potions and Spells cartridge that Kelly Reed gave to me.  I absolutely love the images that you can cut and each card has a subtle Potions and Spells element added to it.  Although the cartridge should have been straight forward as I own quite a few already this was the first cartridge I have even encountered without a keyboard overlay.  What on Earth?  Although it has a very tiny instruction book I was pretty baffled.  The image inside the instruction book of the keyboard is so small that you cannot read it so I was guessing and trying to figure out which keys would cut the images I was interested in.  After quite a few very frustrating attempts (over an hour) I was back on the computer trying to figure out what I was working with.  Search after search on the Cricut site did not yield anything but I finally did an image search and low and behold there is now a universal overlay.   It can be used with any cartridge launched after August 1, 2013. Because the universal overlay works with all new cartridges, there's just one overlay to learn, organize and store instead of a specific overlay for every cartridge.  I had no idea.  I guess it has been a while since I have purchased a new cartridge.  Next thing you know I am on Amazon Prime ordering one.  I am a little bummed about this change in the handbooks and overlays as the specific overlays that are customized for each cartridge make it so easy to use.  Now it's like learning a second cutting system.  Although not complicated just more to know and work with.  I appreciate simplicity and am not thrilled about the change but I will adapt.  It should be here in a couple of days (thank you Amazon Prime) which will make using the cartridge in the future so much easier than the hit and miss method I was using this weekend.

I also used some Chill's and Thrills rub-on's from Stampin'Up on each card.  I am not sure how long I have had them but it was fun to sneak the rub-on's into the designed too.
    

Wednesday, January 13, 2016

Christmas Carol Card with Gift Tie Embellishment






Christmas cards in January?  If you work full-time like I do then yes it is Christmas in January at the Dally household.  I can take my time creating cards for Christmas 2016 now instead of trying to make cards that are rushed (or I may never get to) in December.  I picked up a small Graphic 45 (Hampton Art) Christmas Carol 6 x 6 paper pad and 2 sets of Christmas Carol (1 & 3) cling mount stamps in November to create with.  And there they all sat in my craft room until this week.  I also purchased two sets of small wooden gift ties with the plans of using them on cards vs. on gifts.  Usually when you purchase wooden embellishments they are plain wood and unpainted or treated.  With these two sets (aside from the Christmas tree) they are all already decorated with either paint or glitter.  A total bonus!  They were inexpensive and each small box contains 24 gift ties which I can use without or without the bakers twine in place.  A complete steal in my book.

The above card is my first card creation utilizing the stamps, paper and gift ties.  Since the paper pad is small I may need to see if I can track down a 12 x 12 pad or individual sheets of card stock so I can work on a whole collection of cards utilizing the coordinating papers, stamps and gift ties.  More cards to come soon.  Merry Christmas! 

Thank You Card for Raisins Veterianarian Kathi Berman




Raisin was a patient at Eagle Animal Clinic since her very first vet appointment as a baby Pei.  The clinic has had some turnover since she entered the world but we were so fortunate in the staff that they have brought on over the years.  Although all the veterinarian's have been good with Raisin it was Dr. Kathi Berman who Raisin really took a shine to when she joined the clinic in 2013.  I always felt that Raisin was en exceptional judge of character giving everyone the evil eye of judgement before deciding how she felt about them and with Kathi she loved her from the moment they met.  And that was saying a lot (and very uncommon) coming from The Raisin.  Kathi had this amazing acceptance of Raisin and who she was and what she was about.  Kathi really "got her" which is not always an easy task with an alpha female Chinese Shar-Pei.  Trust me I have never had a furry family member who took their job as protector, guardian and watch dog more seriously than Raisin did.  I knew 100% if I was ever in danger or if there was an question of my safety that Raisin would have my back at the expense of her own life.  Raisin was the most stoic dog I have ever met and she had the true heart of a warrior.

Kathi had this remarkable way with Raisin and you could see that she loved, cared for and appreciated Raisin and her unique attitude and disposition as much as we did.  It was Kathi with her wonderful kindness and love that eased Raisin from this world on December 9th, 2015.  Raisin drifted from us surrounded by love from not only her family (Anthony, Alex and me) but from Kathi as well.  I could not have asked for more for Raisin's passing.

Raisin's final remains are at Eagle Animal Clinic and I am hoping to pick them up on Friday or Saturday.  I have been dragging my feel a bit as I know how hard it will be to pick them up.  Although I have a beautiful customized box for her ashes picking up the remains is such a final step.  It is important for me to have a handmade card to drop off in return to thank Kathi for her kindness and so I created the simple card pictured above that includes one of my favorite pictures of both Raisin and Jay.  I have also included a gift card to Starbucks as a small token of thanks.  I can't imagine how difficult it was for Kathi to share with me Raisin's terminal lung cancer diagnosis on December 5th and then to take time to talk with me each day before our final appointment on the 9th.  I know that Kathi's heart broke right along with all of ours.
 
I put together the card with sei - Park Buddies - Dog Run paper.  I then made 3 additional generic dog cards to put into some raffle baskets I am very slowly putting together for a Shar-Pei rescue.  The cards feature the Inkadinkado - Gem Stone Dogs stamps.         

Sunday, January 3, 2016

Frightful Ephemera Halloween Themed Cards





I received a package of Tim Holtz idea-ology Frightful Ephemera in October from a co-worker via inner office mail.  What fun!  If only all my inner office mail was filled with such goodies.  What I really appreciate is the thoughtfulness because you know when someone really gets you.

The bottom two cards I created in November 2015 and today is my first time back in my art studio and I picked up where I had left off creating the final two cards of the set.  What is unique here is these cards are considered to be a different point of view.  I selected one stamp from Graphic 45 (the Witches Brew Stamp) to feature on each of the four cards.  Although I used papers from My Mind's Eye, Authentique and Graphic 45 each of the cards prominently features the Frightful Ephemera images and the stamped and embossed bottle of witches brew.  Each of these cards actually has quite a bit of depth as the items are layered with double sided mounting tape.  The depth does not always show up on the scanned cards but in person you can really see the layers stand out.  I love the challenge of taking limited stamps or embellishments and playing with them to see what I can create.      

Saturday, January 2, 2016

Colorado Carnitas with White Belgian Wheat Beer



I have always loved Pork Carnitas but to find moist flavorful Carnitas is almost impossible.  Usually when I am lucky enough to actually find them on a menu I am disappointed in how dry they are and often the flavors are not developed.

Anthony got me this great Craft Beer Cookbook at a brewery while we were on our trip to Utah earlier this year.  I was skimming through it today and found a recipe from Avery Brewing Company in Boulder, Colorado for Colorado Carnitas.  The recipe as described by the cookbook:

Carnitas means "little meats"; the bite-size pieces of pork in this traditional Mexican dish are usually served with soft tortillas.  This version of carnitas takes on some Colorado flavoring with the addition of Avery's White Rascal Belgian Wheat.  The recipe requires some patience and restraint, as the meat should go untouched for nearly two hours.  The end result is worth the wait! 

Although I was unable to locate Avery's beer a my local grocery store I easily substituted with a comparable wheat beer.  These carnitas are so moist and delicious that you just can't stop eating them.  I served ours with corn chips, guacamole, tomatoes and handmade whole wheat tortillas.  You can also serve them with sliced avocado, cilantro or even fresh minced jalapeno pepper.

Colorado Carnitas

2 pounds boneless pork shoulder or ribs, cut into 2-inch cubes, taking care to keep fat intact
1 (12 oz) bottle or can Avery White Rascal Belgian Wheat Ale or similar beer
1/2 cup orange juice
1/4 cup lime juice
2 garlic cloves, crushed
1 teaspoon kosher salt
Water, as needed
Small corn or flour tortillas

Optional Fixings:  sliced avocados, cilantro, diced tomatoes, fresh minced jalapeno pepper, etc.

Combine the pork, beer, orange juice, lime juice, garlic and salt in a soup pot.  Add enough water so the liquid barely covers the pork.  Bring to a boil, and then reduce the heat to medium-low and simmer uncovered intil fork-tender, about 2 hours.  Do not turn or move the pork.

Increase the heat to medium-high and cook the pork while occasionally stirring and turning the pieces until all of the liquid has evaporated, leaving only the rendered pork fat, 10 to 15 minutes.

Continue cooking the pork in the pork fat until brown on all sides, turning the pieces gently so they won't fall apart.  Serve the pork in the tortillas, topped with desired accompaniments.

Makes 8-10 servings.

Avery Brewing:  http://averybrewing.com/

Friday, January 1, 2016

Caramel Apple Cheesecake


My favorite kind of cooking and baking is trying new recipes.  It is painful for me to make the same things over and over and over again.  I discovered this Caramel Apple Cheesecake recipe on Taste of Home.  The caramel is both on the bottom and over the top of the cheese cake which is quite delicious.  I cut the apples very thinly and small to help evenly distribute them throughout the cheesecake.

Caramel Apple Cheesecake
Taste of Home:  http://www.tasteofhome.com/

1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
3/4 cup sugar, divided
1/4 cup butter, melted
1 package (14 ounces) caramels   
2/3 cup evaporated milk
1/2 cup chopped pecans, divided (I used more than the recipe calls for)
2 packages (8 ounces each) cream cheese, softened
2 tablespoons all-purpose flour, divided
2 eggs, lightly beaten
1-1/2 cups chopped peeled apples
1/2 teaspoon ground cinnamon

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.

In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.

In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.

Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.      
       

Friday, December 25, 2015

Christmas Breakfast Sausage Casserole








This is a mix and match breakfast casserole I have been making since 2008 for Christmas morning.  I call it a mix and match recipe because I like to play with what flavors of sausage, bread and cheese I use.  This Christmas I have put together two baking dishes of Christmas Breakfast Casserole.  One features maple pork sausage and the other sage pork sausage.  I also used a blend of breads in both and a three cheddar cheese blend in each.  Since you make these the night before it leaves your Christmas morning completely free for gift exchanges, snowy walks and warm drinks.    
 
Christmas Breakfast Sausage Casserole
1 pound ground sage or maple pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
5 eggs, beaten
2 cups milk
6 slices white, wheat or sourdough bread, toasted and cut into cubes
8 ounces mild cheddar cheese or cheese blend of your choice, shredded

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
 

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