Barbera-Braised Short Ribs with Polenta

This recipe features succulent beef short ribs braised in a rich Barbera d'Alba wine sauce until tender and flavorful. Paired with creamy Parmesan polenta, this dish is a perfect showcase for the bold flavors of the Giacomo Fenocchio Barbera. The wine's acidity cuts through the richness of the beef, while its fruity notes complement the savory flavors of the dish.

Ingredients:

• 4 beef short ribs
• 1 bottle 750ml 2010 Giacomo Fenocchio Barbera d'Alba
• 2 cups beef broth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup polenta
• 4 cups water
• 1 cup grated Parmesan cheese

Instructions:

Turn on the oven and heat it up to 325F 160C

Add a lot of salt and pepper to the short ribs

Put olive oil in a Dutch oven and heat it over medium-high heat

After browning the short ribs on all sides, take them out and set them aside

You can put the onion, garlic, carrots, and celery in the same pot

About 5 minutes of cooking will soften the food

Add the tomato paste and cook for two more minutes

Put the short ribs back in the pot

To the beef broth and wine, add them

Add sprigs of rosemary

Once it starts to simmer, cover it and put it in the oven

Let the meat cook for two and a half to three hours, or until it is soft and falls off the bone

As the ribs are cooking, make the polenta

Bring water to a boil in a different pot

Whisk the polenta in slowly

Turn down the heat and stir the polenta often for about 20 minutes, or until it gets thick

Add the grated Parmesan cheese and season with salt and pepper to taste

Put the short ribs on top of the creamy polenta and pour the braising liquid over the top

If you want, add fresh herbs as a garnish

Homemade Marshmallows

Make fluffy and delicious homemade marshmallows with this easy recipe. Perfect for hot cocoa or s'mores!

Ingredients:

• 3 envelopes unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 2 large egg whites
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions:

Gelatin should be sprinkled over cold water in a mixing bowl and left for ten minutes

Put the corn syrup, salt, and granulated sugar in a saucepan

Stirring constantly, cook over medium heat until sugar dissolves

Next, simmer the mixture without stirring until a candy thermometer registers 240F 115C

While mixing on low speed, slowly pour the hot sugar syrup into the gelatin mixture

Turn the mixer up to high and beat for about 15 minutes, or until the mixture is very thick and stiff

Beat the egg whites in a different bowl until stiff peaks form

Until well combined, fold the egg whites and vanilla extract into the marshmallow mixture

Pour mixture into 9x13-inch pan that has been greased and dusted with powdered sugar

Ensure the top is smooth

After adding more powdered sugar to the top, leave it for at least four hours, or overnight

Cut the marshmallows into squares, then sprinkle more powdered sugar on the cut edges

Savor the marshmallows you made yourself!

Butterscotch Caramel Blondies

Enjoy the rich flavors of caramel and butterscotch in these rich blondies. Just what you need to satisfy your sweet tooth!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup butterscotch chips
• 1/4 cup caramel sauce
• Pinch of salt

Instructions:

Preheat oven to 350F 175C

Grease an 8x8 inch baking pan

In a mixing bowl, combine melted butter and brown sugar

Mix until smooth

Add egg and vanilla extract, mix until well combined

Gradually add flour and salt, mixing until just combined

Fold in butterscotch chips

Spread the batter evenly into the prepared baking pan

Drizzle caramel sauce over the top of the batter

Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean

Allow to cool completely before cutting into squares

Spinach & Artichoke Dip Cups

For parties or get-togethers, these spinach and artichoke dip cups are a fun way to serve the classic dip in bite-sized form. They taste great, are creamy, and are hard to resist!

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 package mini phyllo dough cups

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, minced garlic, salt, and pepper

Mix until well combined

Place mini phyllo dough cups on a baking sheet

Fill each phyllo cup with a spoonful of the spinach and artichoke mixture

Bake in the preheated oven for 10-12 minutes, or until the dip is bubbly and the phyllo cups are golden brown

Serve hot, garnished with additional grated Parmesan cheese if desired

Keto Olive Garden Salad Dressing

This is a tasty and low-carb version of Olive Garden's famous salad dressing that you can use to dress up your salads without going against your low-carb lifestyle.

Ingredients:

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon mayonnaise
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 pinch red pepper flakes optional

Instructions:

In a bowl, whisk together olive oil, white wine vinegar, and mayonnaise until well combined

Add grated Parmesan cheese, granulated garlic, granulated onion, dried basil, dried oregano, dried thyme, dried parsley, black pepper, salt, and red pepper flakes if using

Mix until smooth

Refrigerate for at least 30 minutes before serving to allow flavors to meld

Serve over your favorite salad greens and vegetables

Paleo Crispy Noodles

Instead of regular wheat-based noodles, Paleo Crispy Noodles are easy to make and good for you. They are naturally gluten-free, grain-free, and paleo-friendly because they are made from spaghetti squash. These noodles have a satisfying texture and mild flavor that goes well with a lot of different dishes. They are roasted in the oven until soft and then crisped up in a skillet. You can eat them on their own or with your favorite sauces or toppings.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions:

Preheat your oven to 400F 200C

Slice the spaghetti squash in half lengthwise and scoop out the seeds

Drizzle the olive oil over the cut side of the squash halves and season with salt and black pepper

Place the squash halves cut-side down on a baking sheet lined with parchment paper

Roast in the preheated oven for 30-40 minutes, or until the squash is tender and easily pierced with a fork

Remove the squash from the oven and let it cool slightly

Using a fork, scrape the flesh of the squash to create 'noodles'

Heat a skillet over medium heat and add the spaghetti squash 'noodles'

Cook for 5-7 minutes, stirring occasionally, until the noodles are heated through and begin to crisp up

Serve immediately as a delicious and nutritious paleo-friendly side dish or base for your favorite toppings

Enjoy the crispy texture and subtle sweetness of these paleo crispy noodles!

Pumpkin Butter Bars

These warm spiced pumpkin butter bars are great for fall or any other time of the year. You can make them quickly and enjoy them right away!

Ingredients:

• 1 cup pumpkin butter
• 1/2 cup melted butter
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Powdered sugar for dusting optional

Instructions:

Preheat oven to 350F 175C

Grease a 9x13 inch baking pan

In a mixing bowl, combine pumpkin butter, melted butter, brown sugar, eggs, and vanilla extract

Mix until well combined

In a separate bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger

Gradually add the dry ingredients to the wet ingredients, stirring until just combined

Pour the batter into the prepared baking pan and spread it out evenly

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean

Allow the bars to cool completely in the pan before cutting into squares

Dust with powdered sugar if desired before serving

Crepes Rellenas de Gambas

Crepes Rellenas de Gambas are tasty, savory crepes that are filled with a tasty mix of cheese, cooked shrimp, and vegetables. Great for a fancy dinner or brunch!

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1 1/2 cups milk
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 1/2 pound cooked shrimp, peeled and deveined
• 1/2 cup grated cheese your choice
• 1/4 cup diced onions
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Put the flour, eggs, milk, melted butter, and 1/4 teaspoon of salt in a blender

Mix until it's smooth

Take 15 minutes to let the batter sit

Put the olive oil in a skillet and heat it over medium-low heat while the batter rests

Put in the minced garlic, diced onions, red and green bell peppers, and onions

It will take about 5 minutes of cooking until the vegetables are soft and smell good

Put in the cooked shrimp and cook for another two to three minutes

Add pepper and salt to taste

Put a crepe pan or nonstick skillet on medium-high heat to get it hot

Put a small amount of the crepe batter into the hot pan and swirl it around to cover the bottom evenly

Just wait a minute or two until the edges begin to lift and the bottom of the crepe turns a light golden color

Turn the crepe over and cook the other side for an extra one to two minutes, until it's just barely golden

Do it again with the rest of the batter, putting each crepe on a plate as you go

To put it together, put some of the shrimp and vegetable mix in the middle of each crepe, top with grated cheese, and fold each one in half

Add fresh parsley as a garnish

Enjoy your Crepes Rellenas de Gambas while they are still hot

Southern Chicken & Dumplings

This chicken and dumplings recipe is a classic Southern comfort food that will fill you up. A hearty meal with tender chicken, flavorful broth, and soft dumplings.

Ingredients:

• 2 lbs chicken thighs, bone-in
• 1 onion, chopped
• 3 carrots, sliced
• 3 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup all-purpose flour
• 1/2 cup buttermilk
• 1/4 cup unsalted butter
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1/4 tsp dried parsley

Instructions:

Add the onion, carrots, celery, and garlic to a large pot

Add butter and cook until the vegetables are soft

Put in the chicken thighs and cook them on both sides

Add the chicken broth and season with pepper, thyme, parsley, salt, and more pepper

Turn the heat down to low, cover, and cook for 30 minutes

Make the dumplings while the chicken is cooking

Mix buttermilk, flour, and baking powder in a bowl until you get a sticky dough

You can add spoonfuls of the dumpling dough to the broth that is already simmering

Put the lid on and cook for 15 minutes, or until the dumplings are fully cooked

Take the chicken out of the pot, shred it, and then put it back in the pot

Mix everything together slowly

Enjoy your chicken and dumplings made in the Southern style while they're still hot!

Bean & Bacon Soup

This slow cooker bean and bacon soup recipe is super hearty and flavorful! Perfect for a cozy meal on a chilly day.

Ingredients:

• 6 slices bacon, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 pound dried navy beans, rinsed and sorted
• 2 carrots, diced
• 2 stalks celery, diced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions:

In a skillet, cook bacon until crisp

Remove and drain on paper towels

In the same skillet, saut onion and garlic until softened

Transfer bacon, onion, and garlic to a slow cooker

Add chicken broth, water, beans, carrots, celery, bay leaf, thyme, salt, and pepper

Cover and cook on low for 8-10 hours or until beans are tender

Before serving, discard bay leaf and stir in fresh parsley

Adjust seasoning if necessary

Serve hot and enjoy!

Elegant Charcuterie Platter

Create an impressive and delicious charcuterie platter for any occasion. This combination of cured meats, cheeses, fruits, and nuts is perfect for sharing with friends and family.

Ingredients:

• 200g Prosciutto
• 150g Salami
• 150g Chorizo
• 100g Brie Cheese
• 100g Manchego Cheese
• 100g Gouda Cheese
• 1/2 cup Grapes
• 1/4 cup Mixed Nuts
• 1/4 cup Olives
• 1/4 cup Fig Jam
• 1 Baguette, Sliced
• Fresh Rosemary Sprigs

Instructions:

Get a wooden platter or board ready to serve

The Prosciutto, Salami, and Chorizo should be arranged on the platter in a way that looks good

Put the Brie, Manchego, and Gouda cheeses on the platter and cut them into small pieces

Place olives, mixed nuts, grapes, and other nuts around the meats and cheeses

Put out a small bowl of fig jam so that people can dip their bread in it

Put the sliced baguette on the platter or in a separate basket

Add fresh rosemary sprigs as a decoration to add color and a nice smell

Enjoy your fancy charcuterie platter after you're done serving it!