O.M.G. Beef Short Ribs with Root Mash ‘n Gravy

  NOT even playing with the “OMG” part of this recipe. I mean once & a while friends we have to eat something that makes us feel indulgent & even a bit guilty BUT OH SO SATISFYING that we don’t care! That said, this IS that good … but it’s not that bad! Capisce?? (Said…

Cast-Iron Ratatouille

The history of ratatouille has it’s origins in France  (in Provence & Nice) & was peasant food due to the availability of vegetables out of the garden.  It means “stirred up” or “mixed up” essentially. Traditionally it was often more stew-like & is still very practical & affordable to make. The way we arrange the…

Chile Verde Chicken Street Tacos (Instant Pot)

So, I really don’t have a lot of extra to say about tacos today — I mean TACOS ARE LOVE, right?? I just want to share a great recipe that I through together recently. We love Mexican food of all kinds. G.R. tends to go a little more TexMex & I tend more towards authentic…

Chicken Bone Broth

  Bone broth is really all the “craze” these days, isn’t it? So… what is it & what’s all of the hype? Well, I am not a medical professional so I have found some great information to share with you. According to Medical News Today, the following are some (6) of the top benefits of consuming…

Tuscan Baby Lima Bean Soup

I love beans & I love soup.  One dish that marries the two is rich & creamy ham ‘n beans; it has always been a comfort food for me.  When I make old-fashioned ham ‘n beans I always use the big ham bone usually left after the holiday ham. I often freeze it to use…

Soy-Lime Grilled Flank Steak

I LOVE grilled steak. Generally speaking we will pick a rib eye (bone-in if they have it) for traditional steak dinner. That said, I choose flank (or skirt)  just as often because it is so diverse & flavorful! This one recipe marinates only about 1-4 hours. You could marinate it over night, but I would…