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Prepare homemade ribs for the big game

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In 2016, more than 111 million viewers in the United States tuned in to watch the Carolina Panthers play the Denver Broncos in Super Bowl 50. The viewership numbers are even more impressive when international figures are added.

Simply put, the Super Bowl is one of the most popular sports and entertainment events of the year. Many people celebrate with parties filled with friends and, of course, food. Hosts who want to feed and impress their guests with some home-cooking for this year’s big game can try their hands at the following recipe for “Red Chili Braised Short Ribs” courtesy of “Jon Bonnell’s Texas Favorites” (Gibbs Smith).

Red Chili Braised Short Ribs

Serves 8 to 10

Red Chili Sauce

1 yellow onion, diced

2 ribs celery, diced

5 cloves garlic, peeled and chopped

1 tablespoon butter

3 cascabel chiles

3 guajillo chiles

3 pasilla chiles

1 ancho chile

2/3 cup dry red wine

31/2 cups chicken stock

11/2 teaspoons kosher salt

1/2 teaspoon cracked black pepper

1/4 teaspoon ground coriander

1/2 teaspoon sweet smoked paprika

1 cinnamon stick

Pinch of ground cumin

2 tablespoons tomato paste

Short Ribs

8 to 10 thick-cut large beef short ribs

1 teaspoon salt

1 tablespoon vegetable oil

1/2 cup dry red wine

In a medium-size soup pot, sauté the onion, celery and garlic in butter until the onion softens. Remove the stems and seeds from the dried chiles and add them to the pot. Add the remaining sauce ingredients and cook for 1 hour at a light simmer, covered. Remove the cinnamon stick and puree the entire mixture until smooth, then strain out the solids and discard. Set the sauce aside.

Season the short ribs with salt. In a Dutch oven, heat the vegetable oil on high heat and brown the shorts ribs over very high heat on all sides. Once the ribs are very brown, deglaze the pot with red wine, then pour in the Red Chili Sauce and cover with a tight-fitting lid. Place the pot in a preheated 250 F oven and cook for 5 hours. Once finished, the meat should be falling-off-the-bone tender and the sauce incredibly flavorful.

EDIBLES

Easy, creamy spring goodness

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(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.

Creamy Asparagus Soup

Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2 asparagus bundles
  • 3 tablespoons butter
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 3 cups broth of choice, divided
  • 4 ounces cream cheese
  • 1 cup Parmesan cheese
  • 2 teaspoons celery salt
  • 2 teaspoons Italian seasoning
  • 1/2 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • chicken salad croissants, for serving
  1. Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
  2. Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
  3. Season with salt and pepper, to taste. Serve with chicken salad croissants.


SOURCE:
Culinary.net

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EDIBLES

Springtime twist on classic chicken soup

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(Family Features) Chasing away those final cool days in the spring can be done in a cinch: just turn classic chicken noodle soup into a fresh, lemony meal. This Lemon Chicken Orzo Soup calls to mind those classic brothy soups from when you were a kid but with a flavorful spring twist. Serve with fresh cucumber sandwiches for a veggie-forward meal and find more soup inspiration at Culinary.net.

Lemon Chicken Orzo Soup

Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2 carrots
  • 2 celery stalks
  • 3 tablespoons butter
  • 2 cups cooked, chopped chicken
  • 1/3 cup lemon juice
  • 2 teaspoons lemon pepper
  • 6 cups broth
  • 1 cup orzo
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon thyme
  • 1 tablespoon sugar
  • 1 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • cucumber sandwiches, for serving
  1. Chop carrots and celery. In pot, saute with butter.
  2. In bowl, mix chicken with lemon juice and lemon pepper then set aside.
  3. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
  4. Add salt and pepper, to taste. Serve with cucumber sandwiches.


SOURCE:

Culinary.net

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EDIBLES

Enjoy a light summer lunch

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(Family Features) Watermelon, strawberries, corn and green beans get all the fresh produce love in the summer, but don’t forget broccoli as a warm-weather staple. Instead of dunking in dressing or smothering with melted cheese, go for a lighter dish with this Broccoli Salad – an ideal light lunch or simple summer side. Visit Culinary.net to find more veggie-inspired salad ideas.

Broccoli Salad

Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2 medium heads broccoli
  • 2 apples
  • lemon juice
  • 1 carrot
  • 1 cup blueberries
  • 1 cup dried cranberries
  • 1 cup sunflower seeds
  • 1 cup pecans
  • 1 package (2 1/2 ounces) real bacon pieces

Dressing:

  • 1 cup mayonnaise
  • 1/3 cup milk
  • 1/3 cup apple cider vinegar
  • 2/3 cup sugar
  • 2 tablespoons poppy seeds
  1. Coarsely chop broccoli and place in large bowl. Coarsely chop apples and brush with lemon juice to prevent browning; add to bowl. Shred carrot and add to bowl with blueberries, cranberries, sunflower seeds, pecans and bacon.
  2. To make dressing: Mix mayonnaise, milk, apple cider vinegar, sugar and poppy seeds. Pour over broccoli salad and mix well.


SOURCE:
Culinary.net

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