Haroset-Braised Short Ribs

Passover begins tonight so I wanted to share a recipe I found from Martha Stewart that is Passover-friendly. The recipe can be made ahead of time and reheated but I just made it all in one day (this is definitely a recipe that involves some time to make– 5-ish hours. It might work well as a slow cooker dish. I will have to try that in the future!) The short ribs are braised in Manischewitz wine and then served with a deconstructed Haroset, resulting in a really delicious dish! Ingredients: 2 pounds boneless beef short ribs Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, divided 5 small carrots (about 1 pound), 1 roughly chopped, 4 halved lengthwise and reserved 1 celery stalk, roughly chopped 1 medium onion, roughly chopped 3/4 teaspoons ground cinnamon 4 cups Blackberry Manischewitz wine 3/4 cups red-wine vinegar 1/4 bunch fresh thyme 1/4 bunch fresh curly-leaf parsley, plus sprigs for garnish 1 bay leaf 1/2 cup walnut halves, for garnish 1 Granny Smith apple, cored and cut into wedges

Stuffed Mushrooms

Stuffed mushrooms are one of my favorite appetizers, they always hit the spot! So when Jimmy Dean contacted me about their new Fully Cooked Sausage Crumbles, I knew I wanted to use the crumbles in stuffed mushrooms. I adapted this recipe from one I found on the Jimmy Dean website. It comes together very quickly, in about 30 minutes. It’s simple enough to whip up when you need an appetizer in no time! Ingredients: 12 oz medium sized mushrooms, stems removed 1 package Jimmy Dean® Sausage Crumbles, Original 1 garlic clove, minced 2 eggs ¾ cup dry Italian bread crumbs, divided ½ cup (2 ounces) grated Parmesan cheese, divided ¼ cup chopped fresh parsley 1 tablespoon olive oil #spon: I’m required to disclose a relationship between our site and Jimmy Dean. This could include Jimmy Dean providing us w/content, product, access or other forms of payment.

Salmon and Snow Pea Brown Rice Bowls

Brown rice can take a while to cook but it makes for a great base for a yummy meal. If you don’t want to wait for traditional brown rice to cook, you can always use the microwave pouches to get this dinner ready in no time. This recipe is from Cooking Light. Ingredients: 6 oz salmon fillet, skinless 1 tablespoon olive oil Salt and pepper, to taste 1 cup snow peas 1 ½ cups cooked brown rice 1 tablespoon crème fraiche 2 teaspoons chopped fresh dill ½ cup chopped orange sections 1 tablespoon chopped fresh parsley 2 tablespoons crumbled goat cheese

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