RECIPES & COOKING TIPS

Some tasty ideas for a cold winter night!

Braised Chianti Short Ribs

3-4 lbs boneless beef short ribs	1/2 teaspoon salt
1/2 teaspoon pepper	2 teaspoons extra virgin olive oil
1-2 medium yellow onions, chopped	10 oz pkg baby portabella mushrooms, sliced
4 large garlic cloves, chopped	2 cups Chianti wine
32 oz crushed tomatoes	2 teaspoons fresh rosemary, chopped
3 cups beef broth

Pat short ribs dry with paper towels and season with salt & pepper. Coat a large, deep skillet with the olive oil. Saute the short ribs over medium high heat for approximately three minutes on each side or until browned. Remove ribs from the pan and place in a large dish or bowl.

In the same skillet, add the chopped onions and saute over medium heat about three minutes or until translucent. Add the garlic to the onions and cook for one minute stirring constantly. Stir the portabella slices into the onions and garlic. Now add to the mixture the Chianti, rosemary, beef broth and tomatoes one at a time, allowing the liquid to evaporate a bit between each ingredient.

Return the short ribs to the skillet. On low heat, cover and simmer 3-4 hours or until the ribs become fall-apart tender. Remove the ribs once again and boil the liquid until it is reduced by half. Lower the temperature and return the ribs to the pan and cook until heated. Sprinkle with parsley upon serving, if desired.

Great with mashed potatoes or risotto!

White Chicken Chili

2 whole boneless, skinless chicken breasts, cubed	1/2 teaspoon salt
1/4 teaspoon pepper	1 medium onion, chopped
4 oz can diced green chiles	2 teaspoons dried oregano
1 teaspoon ground cumin	2 tablespoons olive oil
4 garlic cloves, minced	two 15 oz cans cannellini beans
3 cups chicken broth	11 oz can mexicorn
shredded cheddar cheese

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, chiles, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are tender. Add garlic, cook 1 minute longer.

Transfer meat mixture to a crock pot. In a small bowl, mash 1 cup of the beans and add 1/2 cup chicken broth. Stir until blended. Add to the slow cooker with the remaining beans and broth, plus the can of mexicorn. Cover and cook on low for 3 to 3 1/2 hours or until heated through.

Sprinkle each serving with cheddar cheese and serve with a garnish of sour cream and cilantro if desired.

Serves: 6

For a little added color and spice, add a can of Ro-tel to the slow cooker during the initial preparation!

Oh, So Easy Tortellini Soup

8 oz frozen cheese tortellini	2 tablespoons unsalted butter
6-8 cloves garlic, minced	4 cups low salt chicken broth
14 oz can diced tomatoes, undrained	10 oz fresh spinach, washed, stemmed and coarsely chopped
8-10 fresh basil leaves, coarsely chopped	grated parmesan cheese

Melt butter in large saucepan over medium high heat. Add garlic and saute until fragrant, about 2 minutes. Add chicken broth and bring to boil. Add tortellini and cook about 5 minutes. Add the undrained tomatoes, reduce heat and simmer about 5 minutes more -- until pasta is tender. Stir in spinach and basil and cook until wilted, 1 to 2 minutes. Serve with grated parmesan cheese.

Serves: 4

Serve with a green salad and fresh baked rolls! Delicious!

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USDA/FDA Meat Temperature Guide:

Beef & Pork -- 145F
Poultry -- 165F
Ground Meats (Beef, Pork) -- 160F
Stuffed Meats -- Stuffing must reach an internal temperature of 165F
Fish & Seafood -- 145F

All Meats --Once the desired temperature is reached, let the meat rest for 3 minutes before carving or consuming.

Beef Roast Cooking Tips

Rare: Remove from oven at 125F. Temperature will rise to 135 F in 10-15 minutes.

Medium rare: Remove from oven at 130F. Temperature will rise to 140F in 10-15 minutes.

Medium: Remove from oven at 140F. Temperature will rise to 155F in 10-15 minutes.

Medium Well: Remove from oven at 145F. Temperature will rise to 155F in 10-15 minutes.

Use these times as a guideline in addition to using a meat thermometer inserted into meat not in an area touching bone. Cooking times for the following are based on medium rare doneness, except for the Pork Roast, which should be cooked to 145F for perfect doneness.

Beef Tenderloin: Season the tenderloin by rubbing with Casey's Perfect Blend "Basic Roast Seasoning" or your favorite seasoning. Place in a shallow roasting pan with or without a rack and roast in a 425F oven for 45 minutes. Remove from oven, let rest 10-15 minutes, carve and serve.

Rib Roast: Stand on bone in roasting pan. Cook in 325F oven for 20-25 minutes per pound. Remove from oven, let rest 10-15 minutes, carve and serve.

Rib Eye Roast: Season to taste with Casey's Perfect Blend "Basic Roast Seasoning" or your favorite seasoning. Place on rack in shallow roasting pan in a 325F oven for 20-25 minutes per pound. Remove from oven, let rest 10-15 minutes, carve and serve.

Crown Roast of Pork: Season with Casey's Perfect Blend "Holiday Pork Seasoning" or your favorite seasoning. Place in shallow roasting pan in a 325F oven. For roast with fewer than 16 ribs, roast for 25 minutes per pound. For roast with 18 ribs or more, roast for 20 minutes per pound.