Braised Short Ribs with Cheesy Grits


For the Short Ribs:

  • 3 tablespoons vegetable oil
  • 5 pounds beef short ribs
  • 1 onion, finely chopped
  • 3 carrots, peeled and cut into ¼-inch slices
  • 4 stalks celery, cut into ¼-inch slices
  • 4 garlic cloves, thinly sliced
  • 5 thyme sprigs
  • 4 cups chicken stock
  • 4 cups dry red wine (example: cabernet sauvignon)

For the Cheesy Grits:

  • 4 cups water
  • 1 cup corn grits
  • 3 tablespoons unsalted butter
  • 6 ounces smoked cheddar cheese, shredded
  • 2 ounces smoked gouda cheese, shredded
  • Salt and pepper, to taste


1. Prepare the Short Ribs: Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering. Season the short ribs liberally with salt and pepper, then add half of the short ribs to the skillet until a brown crust forms on all sides, about 2 to 3 minutes per side. Remove the short ribs to a 9×13-inch baking dish and repeat with the remaining short ribs. All of the short ribs should now be in the baking dish in a single layer.

2. Reduce the heat to low and add the onion, carrot, celery and garlic to the now-empty skillet and cook, stirring occasionally, until the vegetable are very soft and lightly browned, about 20 minutes. Add the wine and thyme and bring to a boil over high heat. Pour the hot mixture over the short ribs and allow to cool to room temperature, then cover and refrigerate overnight, turning once.

3. The next morning, remove the short ribs from the marinade and place in a 6-quart slow cooker. Transfer the marinade to a medium saucepan, add the chicken stock, and bring to a boil over high heat. Pour over the short ribs, place the lid on the slow cooker and cook on low for 8 to 10 hours.

4. Prepare the Grits: About 30 minutes before planning to eat, begin to prepare the grits. Bring the water to a boil, then slowly stir in grits. Reduce the heat to low and cook, stirring occasionally, until thick and creamy, about 20 to 30 minutes. Remove from the heat and stir in the butter and shredded cheeses until both are melted and incorporated into the grits. Season with salt and pepper.

Bacon-Tomato Linguine

Total: 25 min
Active: 25 min
Yield: 4 servings
Level: Easy


Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.

Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.

Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.

Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

Optional Ideas:

Made the Bacon-Tomato Linguine today.
added 1 lb sliced mushrooms browned in with the bacon.
also cooked 6 links of sweet Italian sausage, cooked and cut into 1 inch pieces.
all else was according to the recipe.
had enough food, I could have fed 8.
Had some friends over for dinner.
The aroma hit you at the door like a New York Italian restaurant.
The layers of flavor where just incredible.
every one wanted some to take home for tomorrow.
best Linguine I ever made.
it was just Wonderful.

Moroccan Harissa Chicken Wings

Moroccan Harissa Chicken Wings are coated in flavorful, mildly spicy harissa, a North-African condiment with a beautiful brick-red color

Total: 2 hr 40 min
Active: 45 min
Yield: 6 to 8 servings
Level: Easy



Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight.

Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 4 cups boiling water over the chiles and let stand until softened, about 20 minutes.

Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside while you finish the wings.

Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes.

For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes.

Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use.

Let us know what you think of Moroccan Harissa Chicken Wings.


Whiskey and bacon come together for a killer pasta dish in this Jack Daniel’s Bacon Mac and Cheese!

If you’ve never mixed booze and bacon together, you are missing out my friends.  It’s a like a happy dance of awesomeness.  And not just for the hipster hype of it all.    Done right, they’re totally besties.  Especially when whiskey is involved.

The idea for this pasta dish came from one of my co-workers, and it’s the perfect way to get my fix for cooking with booze.  He had been out of town for a new store opening.  When he got home he told me how he was stuck up there, seeing all the  food sneak peaks I was posting on instagram, and hated that he was missing out on the goods.  I’m known for bringing in goodies at work.  A girl’s got to do something with all those baked goods.

He told me about this Bourbon Bacon Mac and Cheese he had at a restaurant, and that I needed to figure out.  Challenge accepted!  After some questioning, I found out the bourbon was more in the bacon than the pasta, but I wanted to kick it up a little.  I made Jack Daniel’s candied bacon, a Jack Daniel’s Cheese sauce, and bliss happened.  The sweet, salty bursts of flavor from the bacon are simply wonderful, and the sauce is creamy and rich.  The whole thing reheats really well too, which is always a challenge, and this pasta does it!


Preparation 10 mins
Cook Time 30 mins
Total Time 0:40

Whiskey and bacon come together for a killer pasta dish in this Jack Daniel’s Bacon Mac and Cheese!


Whiskey Candied Bacon

  • 10 slices bacon
  • 1/2 cup Jack Daniel’s Tennessee Whiskey (or whiskey of your choice)
  • 1 cup brown sugar
  • 1 teaspoon cayenne pepper


  • 1 pound macaroni pasta
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1 tablespoon Jack Daniel’s Tenessee Whiskey
  • 2 cups milk
  • 3 cups medium or sharp cheddar cheese
  • 4 slices provolone cheese
  • 1/2 teaspoon paprika
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and coat with non-stick cooking spray.
  2. In a small saucepan, bring ½ cup Jack Daniel’s to a boil. Reduce heat to medium, and simmer until reduced to 2 tablespoons. Remove from heat. On a plate, combine brown sugar and cayenne. Dip bacon into Jack Daniels and then press each side into brown sugar mixture to coat. Place on prepared baking sheet.
  3. Bake for 7 minutes, then flip and bake for about 5 minutes. Watch the bacon so it doesn’t burn!! (The sugar will run all over the pan, and the bacon with have a shiny lacquered look.)
  4. Remove the bacon to a plate coated with non-stick cooking spray to cool completely. Chop bacon; set aside.


  1. Bring water to a boil in a large pot. Add macaroni and cook until al dente. Drain pasta; set aside.
  2. While pasta is cooking, melt butter in a medium sauce pan over medium-high heat. Add flour, and whisk to combine. {You will have a very tight roux.} Add 1 tablespoon Jack Daniel’s and whisk into roux. Whisk in 1 cup milk until combined. Add remaining milk. Whisk frequently until sauce thickens and begins to bubble. Add cheeses; whisk until cheeses melt and sauce is smooth. Add paprika and salt and pepper to taste. Pour sauce over pasta, and add bacon. Stir until pasta is completely coated in sauce. Add more salt and pepper if desired.

by Julie Kotzbach


Watch your bacon like a hawk! The sugar can go from awesome to burnt quickly if you’re not paying attention.

One-Pan Whiskey-Flavored Pork Chops

Be it Irish, Scottish (Scotch) or American (Bourbon), a splash of the spirit called whiskey can add a touch of elegance–and a kick in the pants–to cocktails, savory sauces, and sweets.

One-Pan Whiskey-Flavored Pork Chops

One-Pan Whiskey-Flavored Pork Chops Recipe
Comfort cooking doesn’t get much simpler. Start out browning pork chops and mushrooms on the stovetop. Next, deglaze the pan with whiskey. Finally, cover with sour cream and bake one hour. Dinner is served, but the best part: there’s just one pan to clean.
Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce)
This one-dish pork chop entree features bone-in pork chops smothered in a whiskey-and-mushroom pan sauce.  Serve with mashed potatoes for a complete meal.


  • 2/3 cup fat-free sour cream
  • 1/2 cup water
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) bone-in center-cut pork chops, trimmed
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 (8-ounce) package presliced mushrooms
  • 1/2 cup whiskey
  • How to Make It
  • Step 1

    Preheat oven to 300°.

    Step 2

    Combine the first 6 ingredients in a small bowl.

    Step 3

    Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.

    Step 4

    Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.

    Give it a try and let us know what you think.


Grilled Molasses Flank Steak with Watermelon Salsa

Grilled Molasses Flank Steak with Watermelon Salsa


  • 3/4 cup molasses
  • 1/3 cup soy sauce
  • 1/4 cup canola oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons grated fresh ginger
  • 3 garlic cloves, minced
  • 1 teaspoon dried crushed red pepper
  • 1 (2-lb.) flank steak
  • Watermelon Salsa

How to Make It

Step 1

Place first 8 ingredients in a 2-gal. zip-top plastic freezer bag; squeeze bag to combine. Add steak; seal bag, and chill 4 to 12 hours. Remove steak from marinade, discarding marinade.

Step 2

Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes. Cut diagonally across the grain into thin slices. Season with salt and pepper to taste. Top with Watermelon Salsa.

Give it a try and let us know what you think.

Mary Allen Perry, 

Mac And Cheese With Buffalo Chicken




  • 2 1/4 cups all purpose flour
  • 1 1/2 tablespoons cayenne pepper
  • 1 1/2 tablespoons paprika
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons ground coriander
  • 2 cups whole milk
  • 3 large eggs, beaten to blend
  • 4 cups cornflakes, ground to crumbs in processor
  • 1 pound chicken cutlets, cut crosswise into 1-inch-wide strips
  • Canola oil (for deep-frying)


  • 1 pound small elbow macaroni
  • 2 cups chopped green onions (about 8 large)
  • 2 tablespoons chopped fresh oregano
  • 8 tablespoons (1 stick) butter, divided
  • 3 cups chopped onions
  • 2 large garlic cloves, chopped
  • 1/2 cup all purpose flour
  • 4 cups whole milk
  • 1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
  • 8 ounces provolone cheese, coarsely grated (about 2 cups packed)
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup hot pepper sauce (preferably Frank’s RedHot Original)



    Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl. Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.

    Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.


    Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano.

    Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.

    Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Serve, passing remaining butter and hot-sauce mixture separately.

    Tell us what you think at

Cheeseburger Biscuit Pie


  • 1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Homestyle Buttermilk Biscuits
  • 1 lb lean (at least 80%) ground beef
  • 1/4 cup chopped onion (1/2 medium)
  • 1/3 cup ketchup
  • 3 tablespoons yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 7 slices (3/4 oz each) American cheese


  1. Heat oven to 400°F. Grease 9-inch pie pan with shortening. Separate dough into 10 biscuits. Press 6 biscuits in bottom and up side of pie pan to form crust. Cut remaining 4 biscuits into quarters; set aside.
  2. 2In 10-inch skillet, cook ground beef and onion over medium heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in ketchup, mustard, salt and pepper. Cook uncovered until bubbly. Spoon into biscuit-lined pan.
  3. 3Arrange cheese slices on top of beef mixture. Place biscuit quarters, point side down, around edge of hot beef mixture.
  4. 4Bake 15 to 17 minutes or until biscuits are golden brown.


Bacon Wrapped Sweet Chicken Breast

Steak Fajita Grilled Cheese Recipe


  • 2 tablespoons Olive Oil
  • 2 Tablespoons Worcestershire Sauce
  • Juice of 1 Lime
  • 2 cloves Garlic , crushed
  • 1 teaspoon ground Cumin
  • 1/2-1 teaspoon crushed red Chili/Pepper Flakes (adjust to your tastes)
  • Salt to your tastes
  • 1 teaspoon brown sugar
  • 1 (500g | 16oz) Beef Fillet Steak (Rump, Eye Fillet, or Scotch Fillet), sliced into 4 pieces
  • 1 Onion , sliced
  • 1/2 Red Capsicum/Bell Pepper , Deseeded and Sliced
  • 1/2 Yellow/Orange Capsicum/Bell Pepper , Deseeded and Sliced
  • 1/2 Green Capsicum/Bell Pepper , Deseeded and Sliced
  • 8 slices day-old sourdough bread
  • 1 whole , ripe avocado, sliced
  • 8 slices Mozzarella cheese
  • 1/4 cup salsa Dip
  • 1/2 cup Greek yoghurt/sour cream
  • Fresh Coriander/Cilantro Leaves


  1. In a large shallow dish, whisk together the olive oil, Worcestershire, lime juice, garlic, cumin, chili/pepper flakes, salt and sugar until combined. Pour half of the marinade over the beef fillets, turning them to coat evenly. Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately OR marinade for 1-2 hours in the refrigerator (or over night) for a deeper flavour.
  2. Prepare bread, avocados, cheese, salsa, Greek yogurt/sour cream, and cilantro.
  3. Heat a pan (cast iron) or heavy skillet over medium-high heat and drizzle in 2 teaspoons oil. Add the capsicums/peppers and onion and fry for a few minutes, until they’re cooked but still crunchy and vibrant in colour and have nice chargrilled marks on them. Remove to a warm plate and set aside.
  4. In the same pan over high heat, add a little extra oil (to prevent sticking), and fry the meat in batches until cooked to your liking. Remove and allow to rest on a cutting board for 5 minutes, and then slice thinly.
  5. Preheat grill/sandwich press, and prepare sandwiches with the capsicums/peppers and onions, steak slices, Greek yoghurt/sour cream, avocado slices, cheese and coriander/cilantro leaves. Place them into the grill/press and cook until warm and cheese has melted through.
  6. Serve with limes, extra Greek yogurt/sour cream and salsa!