Beef Short Ribs

The Best Beef Short Ribs

These are the best Beef Short Ribs on the planet! I know, I’m modest but this isn’t my recipe. It’s just a real basic and classic way to cook them. It’s pretty much a Roast Beef recipe with Mashed Potatoes and Gravy. So, I really can’t take credit for it. But I don’t mind showing you the easiest way to do it, from A to Z, to keep it short and simple. Just know that you don’t have to do it exactly the way I do, so feel free to improvise. This recipe can also be done in the oven or crock-pot if you don’t have the time to baby sit a pot on the stove. Also, add your potatoes to the pot if you don’t want to make mashed potatoes.

Braised Beef Short Ribs

These ribs are nothing short of excellent and this really is, pretty much, just a Braised Beef Short Ribs recipe. The only difference is that I don’t dust the ribs with flour, after I salt and pepper. But feel free to do it, if that’s what you prefer. There’s no special reason why I don’t or didn’t. The truth is I just got in a hurry ,between cooking and filming, and I just added them to the pot before I realized. And, as you can imagine, I completely pulled a Homer Simpson with a slap to the forehead and loud, “DOH!” But, hey, can’t be perfect all the time. This is, after all, the Poor Man’s Gourmet Kitchen.

Beef Short Ribs Ingredients:

3 to 4 Beef Short Ribs
Kosher Salt and Pepper

2 tbsp Olive Oil
1/2 Onion, chopped
1 Carrot Stick, chopped
1 Cellery Stick, chopped
2 Garlic Cloves, chopped
1 Sprig Taragon, chopped
1/4 cup Flour
1/2 cup Red Wine
1/2 cup Brandy
2 cups Beef Broth

Garlic Mashed Potatoes Recipe

Be sure to follow the instructions in the Beef Short Ribs video Tutorial and I’ll show you just how easy this recipe is to make.

Chicken and Gravy Slow Cooker Recipe

The Best Chicken Gravy

Chicken and Gravy Recipes really don’t get much easier than this. But don’t let that fool you because this dish is delicious and it has so many different possibilities. This version is the very basic version; just the Chicken and the Gravy. If you want to add just another 5 minutes of your time, to a recipe that only takes 5 minutes to prepare, you could add all kinds of fresh or canned vegetables; onions, mushrooms or peppers, just to name a few. Even olives are terrific. But at least this way you’ve got a real simplified base to work with and you can run with your imagination from there.

Chicken and Gravy Ingredients:

2 Chicken Breasts
2 cans Cream of Chicken Soup (Cream of Mushroom or Broccoli works great too)
1 pkg Cream Cheese
1/2 tsp Black Pepper

Be sure to watch the short video tutorial and I’ll show you exactly how to make this simple and delicious Chicken and Gravy.

Southwestern Chicken Pot Pie

Southwestern Chicken Pot Pie White Lie!

I thought I was a genius when I first came up with the Southwestern Chicken Pot Pie, but as it turns out, I didn’t come up with it. Here I was, making Southwestern Egg Rolls for the family and toying with the notion of filming them, which I didn’t, then later that evening, I was scrolling through Pinterest when I saw a picture of a traditional Chicken Pot Pie made with Grands Flaky Layer Biscuits. Needless to say, that’s the exact moment lightning struck my brain. Southwestern Chicken Pot Pie! I even knew how I was going to make it. But did I do any research before it was done? The answer isn’t just no, it’s Hell No! I was sure my idea was so ingenious that I was just going to pave the way to a new Frontier Pie. Boy was I wrong. The only real reassuring and comforting thing I can say after discovering other recipes for the same thing is that my recipe tasted great, and I didn’t consult with any book or anyone to make it, and it was exactly how I envisioned it! So check out the video and the ingredients below and hopefully you’ll be convinced to try this for yourself next time you’re craving a homemade Pot Pie.

Southwestern Chicken Pot Pie Ingredients:

1 bag Southwest Blend or 2 cups of assorted Black Beans, Corn, Onion and Peppers
3 chopped Boneless Chicken Thighs
2 Puff Pastry Sheets (Puff Pastry sheets should be thawed 40 Minutes in advance)
2 Cups Chicken Stock or Bouillon
1 thawed and strained Frozen Spinach
1 1/2 tsp Chili Powder
1/2 tsp Cumin
1 tbsp Butter
3 tbsp Flour
2 shakes of Garlic Powder (1 for veggies and 1 for the chicken)
Chopped Cilantro and Parsley (optional)
Oil for frying

Combine all the vegetables first and season with Garlic Powder and 1/2 tsp of the Chili Powder. Prepare and Cook the Chicken in 1/8 cup cooking oil and season with the rest of the dry seasonings, then combine the cooked chicken with the Southwest Blend. Using the same skillet melt 1 tbsp butter, add 3 tbsp flour, stir to form a light Roux, then slowly add 2 cups of Chicken Stock to make a gravy, then poor the gravy into the Southwest Blend. Now fit one Puff Pastry Sheet to a well greased pie tin and trim the edges. Add the Southwest Blend to the pie until it reaches the Brim. Fit the Second Puff Pastry Sheet over the top and press the edges firmly in a circular motion around the pie to combine the top and bottom crust. Again, trim the edges, then oil the top or egg wash and cut 3 small slits in the center of the Pastry dough for baking ventilation. Bake the Southwestern Chicken Pot Pie at 425 degrees for 15-18 minutes, or until golden brown, and serve.