Blueberry Balsamic Short Ribs

It's blazing hot here in scenic Middle America, so I decided that Saturday Dinner should involve some meat, some beer and plenty of patio time.  Hubs and I were in Lawrence a few weeks back and did some balsamic vinegar & olive oil tasting at Extra Virgin... I was instantly addicted to their Blueberry Balsamic.  Problem was, up until now I had no idea what to use it with other than drizzling it over some toscano cheese every now and again.  Cue an "aha" moment when I was contemplating what ingredients to use with some delicious short rib and jalapeño mashed potatoes... sweet blueberries just sounded fantastic.  Anyways, here's the recipe:

Ingredients
3 pounds boneless short rib, cut into 3 inch sections
2 TBSP extra virgin olive oil
1 large shallot, sliced
1 fennel bulb, sliced
1/3 cup blueberry balsamic vinegar (or another high quality BV)
1 TBSP light agave syrup
2 C veal broth (or veggie... just DON'T use beef broth... it just tastes terrible.  You can find veal broth at boutique butcher shops - if you're in KC, McGonigle's has it)
2 C red wine (cab or dry red but ALWAYS cook with a wine that you will drink!)
1 TBSP minced garlic
1 TBSP dried rosemary
1 bay leaf

Directions

1. Preheat oven to 325 degrees
2. Heat 1 TBSP of olive oil over in a dutch oven on the stove
3. Brown meat on all sides, set aside and remove any remaining oil from the pan
4. Add fennel and shallot, cook until opaque.  Add garlic and cook for another minute
5. Add broth, balsamic vinegar, wine, remaining spices and agave syrup to the dutch oven and bring to a simmer
6. Place the browned meat into the dutch oven, cover and place in the oven for about 3 hours.  Check the meat often to make sure the liquids do not burn off  -  this is very important so that the meat stays moist and fork tender
7. Serve with your choice of sides (and the remaining red wine)

Linguini with Clam Sauce (and shrimp)

Spring has finally sprung in Kansas so I wanted to make a dinner that was light but hearty.  I was enjoying my new patio furniture with a glass of sauvignon blanc and thought that a seafood linguini sounded amazing.   I had clam juice hanging out in the pantry (you can always substitute water and a sprinkle of salt for the juice if you do not share my odd habits in stocking a pantry) and shrimp in the freezer so I went to work. The end result is a sweet light sauce with a little kick of spice that my Hubs raved about.

Ingredients (serves 2)

• 1/4 package linguini - do yourself a favor and use on a product that is made with Durum Wheat.  It just TASTES better and the Italian government actually requires that all pasta made there is made with it.
• 1 TBSP olive oil
• 2 cloves garlic, sliced
• 1/2 bottle clam juice (or about half cup of water with a pinch of salt)
• 1/2 tsp crushed red pepper
• 2 TBSP basil
• 1 TBSP parsley
• 8 large shrimp, deveined and detailed
• 1 can clams, drained
• 1/4 cup dry, drinkable white wine
• 1 TBSP lemon juice

Instructions

1. Cook linguini according to the package instructions.  This is usually about 10-12 minutes which is just enough time to make your sauce (not  counting water boil time).
2. In a large skillet, combine olive oil and sliced garlic.  Cook until garlic is opaque, approximately 2 minutes
3. Add red pepper and clam juice.  Allow mixture to come to a boil and then bring the sauce to a simmer. Cook 5 minutes
4. Add basil, parsley, wine, lemon juice, clams and shrimp then stir.  Let simmer a minute and a half, then flip the shrimp.  Continue cooking another 2 minutes.
5. Serve over a bed of linguini, sprinkle with parmesan cheese and enjoy with the rest of the white wine you used while cooking :)

Dessert for Breakfast? Healthy Carrot Cake Pancakes with plenty of protein :)

I am a carrot cake fiend (in case you couldn't tell with my last carrot cake inspired recipe).  I had originally planned to make these for Easter but had a little glitch in our original plans.  Anyways, this recipe has greek yogurt, protein powder AND healthy oats for a breakfast that will tickle your sweet tooth and satisfy you for hours.

Ingredients (serves 2-3 people)

For the batter

• 1/2 cup gluten free flour (I used Better Batter)
• 1/2 cup gluten free rolled oats
• 1/4 cup vanilla protein powder (you can omit this, just add more flour if you do)
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp kosher salt
• 1/2 tsp baking powder
• 1 tsp light agave syrup (you can use regular sugar but you'll need about one and a half tsp)
• 1/2 cup grated carrots
• 1/2 cup water
• 1/2 cup plain or vanilla greek yogurt
• 2 egg whites

For the delicious cream cheese sauce

• 1/3 cup low fat cream cheese
• 1/4 cup grade A maple syrup (don't skimp on yourself with the fake stuff... it's just not the same)

Carrot Cake Pancakes with Maple Cream Cheese Sauce

Directions

1. Preheat your skillet.  
2. Add all batter ingredients to a blender.  
3. Blend well.  
4. Pour about 1/4 cup of batter into your preheated skillet and allow to cook until you see bubbles coming from the center of the pancake.  Flip and cook to your desired doneness (about 2 minutes).  
5. While you have your pancake line going, add cream cheese and maple syrup to a smaller blender (I have a ninja and find that the three different blender options come in handy) and combine.  If you do not have a small blender, heat the cream cheese up in the microwave on low for about 30 seconds and mix the maple syrup in.
6. Find your prosecco and orange juice in the fridge, then make your mimosa side dish.  Enjoy!

Carrot Cupcakes with Greek Yogurt Cream Cheese Frosting (gluten free! and raisin free)

Kansas City was hit by Snowmageddon the other day and unfortunately I had such a wicked craving for Carrot Cake... usually I just go over to Whole Foods when that predicament happens but since my driveway was covered with 11 inches of fresh snow, I opted to try to whip up a healthy version at home.

Ingredients

Cake (makes 6 cupcakes)

• 3/4 cups Better Batter flour (or regular cake flour if you opt for a gluten cake)
• 1 tsp baking powder
• 1/8 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp kosher salt
• 1 large egg
• 1/3 c granulated sugar
• 2 TBSP brown sugar
• 1 TBSP orange juice (pulp free!)
• 1/2 tsp vanilla
• 2 TBSP canola oil
• 2 TBSP non-fat greek yogurt
• 3/4 cup carrots

Frosting

• 3 oz neufchatel cheese (lower fat cream cheese)
• 1/4 cup greek yogurt
• 1/2 cup confectioners sugar

Directions

Cake

1. Preheat the oven to 350 degrees
2. In a small bowl, sift flour, baking powder, nutmeg and cinnamon, then add salt and set aside.
3. In a mixing bowl, combine sugars and egg until well mixed and creamy
4. Add vanilla, O.J., Oil and greek yogurt (just the 2 tbsp) to the mixing bowl and set on a low setting.
5. Slowly add the flour mixture to the mixing bowl and mix until wet
6. Fold in the carrots (that you have either sent through the food processor or manually grated)
7. Spoon the mixture into 6 sprayed cupcake tins then bake for 20-25 minutes

Frosting

1. In a mixer, combine all ingredients for the frosting.  Please note that the frosting will be more of a glaze consistency but if you would like to make it thicker, simply add another spoonful of confectioners sugar
2. Spoon on top of cooled cupcakes.

Enjoy (with or without your favorite bubbles)


Nutrition: per cupcake 240 calories/9g fat/25g sugar/5g protein

Date Night Deep Dish Cookies

My husband is a peanut butter cup fiend.  He prefers the holiday shaped varieties because (according to him) they have the ideal peanut butter to chocolate ratio.  My mother-in-law gave him a huge bucket filled with football shaped ones (which look suspiciously like the Easter egg variety) for Christmas so I've been "helping" him drain the contents.  The other night I had a wicked craving for a deep dish gooey pizza cookie so I decided to put some of those "football" cups to use.  I placed them in the freezer for about 15 minutes so that I could chop them up into pieces and went to work.

You can substitute the candy in this recipe for your chocolate/toffee/other sweet of choice.

Date Night Deep Dish Cookies

Ingredients

• 2 Tbsp non-fat plain greek yogurt
• 2 Tbsp butter
• 1/2 C chopped peanut butter cups (if gluten intolerant, use a belly friendly candy!)
• 1/2 C flour (I use Better Batter, a gluten free blend)
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 tsp cinnamon (optional)
• 3 Tbsp light agave syrup (or 1/4 C brown sugar)
• 3 Tbsp white sugar
• 1 tsp vanilla
• 1 egg white

Directions

1. Preheat oven to 350 degrees.  Spray two ramekins with non-stick spray and set aside.
2. Mix flour, salt, cinnamon and baking soda in a small bowl.  Set aside.
3. Beat butter, yogurt and sugars in a mixing bowl for approximately one minute on a low-medium speed. 
4. Add egg white and vanilla then blend for another 30 seconds
5. Slowly add the flour mixture to the mixing bowl.  Make sure the ingredients are blended together, approximately 1 minute on low-medium.
6. Fill each ramekin just over halfway full
7. Bake for approximately 17-20 minutes, depending on how gooey you like your cookie
8. Remove from the oven and serve with your favorite vanilla ice cream :)