Saturday, February 1, 2014

Texas Style Short Rib Chili


Texas Style Short Rib Chili 

INGREDIENTS:

·         1½ - 2lbs boneless short ribs, trimmed of fat and cut into 1 inch cubes
·         1 large onion, diced
·         2 green peppers, diced
·         2 jalapeno peppers, de-seeded and finely diced
·         2-3 Chipolte chiles in adobo sauce,de-seeded and finely diced
·         1 can Red Kidney Beans (can use whatever beans you like)
·         8 clove garlic, minced
·         2 oz tomato paste
·         12 oz beer (I used Sam Adams Lager or Modelo)
·         1 cup beef stock
·         1½ Tbsp Chili powder
·         1½ Tbsp smoked paprika
·         1 Tbsp Cumin
·         1 Tbsp Oregano
·         Kosher salt and black pepper (to taste)
·         1-2 Tbsp Unsweetened cocoa powder or brown sugar (to calm heat if needed)
·         2-3 Tbsp Cornmeal (to thicken if needed)

DIRECTIONS:

1.     Season beef liberally with kosher salt and black pepper
2.     Heat a saucepan on med- high heat with olive oil, and place all short ribs in. Sear the meat on all sides until brown.
3.     Add tomato paste and let it all simmer for 5 min…pour into crock pot with beans
4.     In same skillet, add more oil and saute onion & green pepper for about 5 mins.
5.     Add rest of peppers and garlic and cook over medium heat for another 5 mins
6.     Add the beer with spices and let the mixture reduce for a few mins…transfer to crock pot.
7.     Add beef stock
8.     Cover and cook in Crockpot 4-6 hrs.
9.     If need adjusted, in last hour… add cocoa or sugar. Spoon a few ladles into bowl, add cornmeal and return to crockpot if need to thicken.

10.  Garnish with cheese then top with lime juice, sour cream and scallions. Serve with chips or cornbread.

Some of my favorite photos

An amazing sunrise from the third floor.


A clear day at the beach.


Enjoying nature.


Relaxing in the Bahamas


Fireworks from the Disney Dream.


Monday, July 1, 2013

Sunday, March 31, 2013

Rogue Incandescent Moon




When ashen shades swallow the sky
Dismal hues tantalize my eyes
My pupils adjust like a wolf
Senses cautious I stand aloof
I spot a glimmering marble
It gleams like one in a fable
It ignites the dismal heavens
With a trickle of redemption
I reach it with all of my might
Like the rusty tree in my sight
It appears so far out of reach
My soul it does ever beseech
This Phoebus fire I will touch
When my ill fate decides as such
Until then my sore heart will swoon
At the rogue incandescent moon

© 2011 Donna J. Sanders

Buffalo Shrimp



















Ingredients:

1lb large shrimp, peeled and deveined
2 tbs olive oil
2 cloves garlic, minced
1 lemon, juiced
1 tsp smoked paprika
1 tbs worcesteshire sauce
1 tbs hot sauce (I used Crystal Hot Sauce)
Dash of black pepper

Combine ingredients, whisk to blend and toss with shrimp. Marinade for about 20-30 mins in refrigerator. Grill or saute until shrimp are cooked. 


Pimento Cheese Dip

Looking for a quick appetizer idea? Try this tasty and unique pimento cheese dip. Pair with an assortment of crackers or vegetables for a superbowl party or a simple afternoon get together. 



















Ingredients:


1 (3-ounce) package cream cheese, room temperature

1 cup grated sharp cheddar

1 cup grated Monterey Jack

1/2 cup mayonnaise

2 to 3 tablespoons pimentos, smashed

1 teaspoon grated onion

Dash of pepper, paprika & garlic powder

Chives (chopped)




Directions:

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining 

ingredients (except chives) and beat until well blended. Pour into bowl and top with chopped 

chives.


Can be used as a dip for crudite or as a sandwich filling.



I served with crackers, triscuits, celery and endives or you could use any assortment of veggies or crackers desired. 



This recipe is a modification of Paula Deen's Pimento Cheese  Dip:
http://www.foodnetwork.com/recipes/paula-deen/bobbys-pimento-cheese-recipe/index.html



Wednesday, March 20, 2013

My Testimony



Sometimes I feel as though I’m sliding off
a deflated world, where skeletal vines suspend
me, the abyss beneath, a wormhole to the Devil’s lair.

As misfortunes grow, leaving me hollow,
exhausted, destitute as a third world country, my
feet exposed to jagged dirt depleting the sanguine fluid

that nourishes, barbed wire tightens its grip
with vengeance. I sob rivers of albumen when
rigid skin harvested over years of excessive cultivation

crack like egg-shells, but only small enough
to contain my yolk. Even though my internal fluids
ferment, this core refuses to be petrified, not even Pompeii’s

fury can coat me with sediment to obstruct
time, partially exposed to treasures out of reach.
Eyes ascend, knees dismounted, and hands unburdened

to catch omnipotent benevolence, I see the
fluorescent journeys, chateaus where transparent
spirits reign, on this battleship of immense infatuation.


© 2013 Donna J. Sanders