Italian Braised Beef Short Ribs with Gnocchi

This recipe is from the Publix Apron series. You need a slow cooker to prepare this dish.

Ingredients
1 medium onion, thinly sliced
1/4 cup sun-dried tomato spread
1 (1.3-oz) packet Parma Rosa sauce mix, divided
1 teaspoon dried Italian seasoning
2 lb beef chuck short ribs
1 (24-oz) jar arrabbiata (or marinara) specialty pasta sauce, divided
1 (14-oz) can low-sodium beef broth, divided
1 (16-oz) package gnocchi pasta
1/4 teaspoon pepper

Prep
Slice onion.
Steps
Combine tomato spread, 1 teaspoon Parma Rosa sauce mix, and Italian seasoning; coat ribs with tomato mixture (wash hands).
Place ribs in slow cooker with onions, one-half of the broth, and one-half of the pasta sauce; cook on HIGH 4–6 hours (or LOW 6–8 hours) or until meat is tender.
Skim any excess fat from meat mixture. Whisk remaining broth, pasta sauce, and Parma Rosa sauce mix until blended; add to slow cooker. Stir in gnocchi; cook 8–10 minutes or until pasta is tender. Serve.

Coconut Chocolate Cake

A must for chocolate & coconut lovers!

cooking spray & flour for cake pans
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cup whole milk
1/2 cup canola oil
2 large eggs
2 tsp. pure vanilla extract
3/4 cup boiling water
1 1/2 cups heavy cream
1/2 cup reduced fat sour cream
1/4 cup confectioner's sugar
2 cups unsweetened coconut

1. Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper; spray the paper. Dust with flour.

2. In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt. In a large measuring cup or bowl, whisk together milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated.

3. Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

4. Meanwhile, using an electric mixer, beat the heavy cream, sour cream and confectioners’ sugar in a large bowl until stiff peaks form. Place one of the cakes on a platter and spread 1 cup frosting over the top. Top with the remaining cake and frost with the remaining icing. Gently pat the coconut all over the cake. Serve immediately or refrigerate, up to 1 day.

Cuban Style Tilapia

This is an easy and delicious way to make tilapia for a quick and tasty dinner.
We like to serve it with black beans & brown rice.

olive oil spray
2 tilapia fillets
2 T. lime juice
1/2 tsp. seasoned salt

Spray the top of the fish with the olive oil spray. Then squeeze the lime juice on top of the fish. Put the seasoned salt on top of the lime juice. Broil in the oven 4-6 inches from the heat for 6-8 minutes.

Arugula and Fig Salad with Prosciutto and Grated Almonds

Serves: 8

1/4 cup plus 2 1/2 tablespoons sherry vinegar
1 teaspoon raw sugar
1/2 teaspoon smoked paprika
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
3/4 cup blanched, roasted almonds
3 ounces arugula greens, large leaves torn into bite-size pieces
12 green fresh figs, quartered
4 1/2 ounces thinly sliced prosciutto

Directions:
1. In a small saucepan, combine 1/4 cup of the sherry vinegar with the sugar and simmer over moderate heat until syrupy and reduced to 1 tablespoon, about 8 minutes.
2. In another small saucepan, warm the paprika over moderate heat until fragrant, 15 seconds. Stir in the honey and the remaining 2 1/2 tablespoons of vinegar and scrape into a bowl. Whisk in the olive oil. Season the dressing with salt & pepper.
3. Using a microplane grater, finely grate 1/4 cup of the almonds over a sheet of wax paper. In a large bowl, toss the greens with 1/4 cup of the dressing and transfer to a platter. Add the figs to the bowl and toss with 1 tablespoon of the dressing, then arrange on the platter.
4. Drape the prosciutto over the greens and scatter the whole almonds around the platter. Sprinkle the grated almonds over the prosciutto and drizzle with the sherry vinegar syrup. Serve the salad, passing the remaining dressing at the table.

Baked Flounder with Tomato Caper Sauce

This is a delicious way to cook flounder. It takes a little bit of time & work, but it is worth it!


For Sauce:
2 tbsp. olive oil
1 medium onion, finely chopped
1 cup finely chopped fennel bulb
1 garlic clove, thinly sliced
1 (14 1/2 oz.)can diced tomatoes, including juice
1/4 cup dry, white wine
2 tbsp. capers, rinsed & drained
1/4 tsp. salt
1/8 tsp. black pepper


For Flounder:
1/2 cup fine, dry, bread crumbs
3 tbsp. unsalted butter, well softened
1/4 tsp. salt
1/8 tsp. black pepper
4 (6 oz.) pieces skinless flounder or sole fillet
2 tbsp. dry, white wine


Make Sauce:
Preheat oven to 425.
Heat oil in 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion & fennel, stirring, until golden, about 8 minutes.
Add garlic and saute, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, & pepper. Then transfer to a 2 quart gratin dish or other wide shallow baking dish.


Prepare Flounder:
Stir together bread crumbs, butter, salt, & pepper with a fork until combined. Season flounder with salt & pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.

Put flounder on sauce and drizzle wine carefully around fish sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20-25 minutes.