Woke up today to find a great article in my inbox rating the best Mac & Cheese dishes in PDX. Some great choices here, but my favorite Lobster Mac & Cheese from Ringside Fish House missed the cut. You can see how your favorite ranked at the link below.
One of the things I look forward to all summer is the start of Fall and all of the rich and warming soups that it brings around our house. I particularly love a nice tomato soup with grilled cheese sandwiches. The combination of the tart tomatoes and rich creamy cheddar cheese are one of the ways I define comfort foods feel.Read More
I love good, old fashioned comfort food, as anyone who has read this blog should realize. One of my favorite foods is a nice Italian specialty that my Dad used to make once in a while (but never as often as I asked for it), sausage and peppers. He would do it on a flat top griddle, with homemade marinara cooked in a separate pot and served over the sausage and peppers on a hoagie roll.Read More
The wife is out of town this week and I was looking for some good old fashioned comfort food for dinner tonight. I decided to go to an old standby, Ribs and Kraut. This is super simple in the Crock-Pot, and is a great tasting dish. Traditionally it is served with mshed potatoes on the side, but I tend to stay away from heavy carbs during the week. This is a winner with the kids, and one of my favorites.
Southern Ribs and Kraut
- 3 lbs. Boneless Country Style Ribs
- 32 oz. jar of Sauerkraut
- Salt and Pepper to taste
- 3 Tbs. Olive Oil
- Add oil to large frying pan and heat to medium-high
- Season ribs with salt and pepper on all sides
- Brown ribs and transfer to crock-pot
- Cook on Low for 5 hours or high for 3 hours
- Drain kraut and add to crock-pot, continue to cook for 2-3 hours
- Serve and enjoy!
I was looking for a new dinner recipe a few weeks ago and stumbled across this great recipe from Rachel Ray for Redeye Mole Chili. The combination of sweet spices from the mole with a classic redeye sauce (a southern specialty featuring coffee) makes a unique and new addition to my recipe box. Give it a try, you won't be sorry.
Redeye Mole Chili
- 3 cups beef stock (if using ground beef) or chicken stock (if using ground turkey)
- 2 ancho chiles, stemmed and seeded
- 1 tablespoon vegetable oil
- 4 slices lean smoked bacon, chopped
- 1 1/2 pounds ground beef sirloin or ground turkey
- 1 large yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- Salt and pepper
- 2 tablespoons tomato paste
- 1 15 ounce can black beans, rinsed
- 1 15 ounce can diced fire-roasted tomatoes
- 2 tablespoons instant coffee
- 1 tablespoon sweet smoked paprika
- 1 tablespoon ground coriander
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 2 cups shredded or crumbled extra-sharp cheddar cheese
- 1 small red onion, finely chopped
- In a large saucepan, bring the beef stock and ancho chiles to a boil. Lower the heat and simmer until softened, about 10 minutes. Transfer to a food processor and puree.
- Meanwhile, in a large Dutch oven or soup pot, heat the oil over medium-high heat until smoking. Add the bacon and cook until crisp, 2 to 3 minutes. Add the beef, increase the heat to high and cook until browned, about 5 minutes. Lower the heat to medium, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper.
- Stir the tomato paste into the chili for 1 minute. Stir in the ancho liquid, black beans, tomatoes, coffee, paprika, coriander, cocoa and cinnamon and simmer for 5 minutes; season with salt.
- Serve the chili in shallow bowls. Top with the cheese and red onion.