Crock Pot Apricot Glazed Short Ribs

An apricot and its cross section

Image via Wikipedia

So excited about this recipe, its a bit of a challenge with the flavors Em trying out..But Im hoping for the best! I loved the Marmalade Sesame Orange Chicken I made in the crock pot, so I was trying to think what else I could do with these preserves I found. So I came across the same brand again..and it was in Apricot..For some reason BBQ short ribs came to mind, and then I thought why not glaze them in the Apricot preserves and then serve BBQ sauce on the side?! So here it is!

3 lbs of beef short ribs

2 small onions sliced thick

1 tbsp molasses

1/4 red wine vinegar

1/4 cup water

1 tbsp cornstarch ( set aside for later)

salt and pepper

Season short ribs with salt and pepper, sprinkle lightly with flour. Brown in pan on med high with 2 tbsp extra light olive oil.  Place onions in the bottom of the crock pit, add molasses, red wine vinegar and 1/4 cup water. Place short ribs on top of the onions. Pour Apricot preserves all over short ribs. Cover and set on low for 6 hours.

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Greek Pasta Salad

Small tomatoes in Korea

Image via Wikipedia

1 box of whole wheat penne or rotini

8oz package of reduced fat or fat free feta cheese crumbled

small jar of red roasted peppers drained and chopped

1 package of grape tomatoes halved

1 small red onion diced

1 english cucumber diced

1 small jar of sliced pepperchionis ( I pour some of the juice into the pasta salad too)

1 tbsp dried oregano

sea salt and pepper

optional: kalamata olives sliced or diced

1/4 cup EVOO

1/4 cup red wine vinegar

Boil pasta drain and rinse with cold water. In a large bowl add all the ingredients and mix well. Season with salt and pepper.

So much better if made night before and chilled over nite in fridge. In am stir pasta and add additional parts of EVOO and red wine vinegar if dry.

Published in: on September 4, 2010 at 9:17 am  Leave a Comment  
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Labor Day BBQ Easy Marinade

The long BBQ weekend has arrived! What are you planning on grilling?
Try my Citrus Baslamic Vinegrette Marinade

2 oranges
2 lemons
2 limes
Zested and squeezed into a bowl
1/4 cup EVOO Olive oil
1/4 cup Baslamic vinegar
Sea salt and pepper

Whisk together and pour over chicken, pork chops,or fish and marinate for atleast 1 hour ( overnite best).

You can marinate any veggies too! And skewer them and grill them too! I use red onions, cherry tomatoes and summer squash .

Published in: on September 3, 2010 at 11:22 am  Leave a Comment  
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Grilled Rommaine Hearts

lettuce

Image by Muffet via Flickr

Take a clean rinsed rommaine hearts and slice into half lenghtwise leaving the heart intact. Open up and drizzle with olive oil and salt and pepper. Grill on medium high heat 3-4 minutes each side. Serve with a drizzle of basalmic vinegar. ( if you have an Italian meal your serving this with add a little parmesean cheese too)

Published in: on September 1, 2010 at 11:58 am  Leave a Comment  
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Salmon Cakes

1 can of pink salmon

3/4 cup panko plain bread crumbs

1 egg beaten

1/2 lemon squeezed

1 tbspn Dijon mustard

2 tbspn reduced fat mayo

1/2 onion chopped

1 tbspn paprika ( or if you have Old bay seasoning or any kind of Cajun spice)

salt and pepper

Preheat oven to 350. Drain salmon and place in bowl. Add all ingredients and form into 3-4 cakes. I brown them quickly in a pan first. bake 20-25  minutes. Let sit for 5min before serving.

I like to serve it over a bed of fresh  Spinach that is quickly sauteed and slightly wilted in olive oil and 2 garlic cloves diced in pan over medium heat. Place salmon cake on top and drizzle with Balsamic vinegar or glaze.

Published in: on August 31, 2010 at 10:12 pm  Leave a Comment  
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