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Grilled Peach and Prosciutto Salad with Creamy BBQ Dressing

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There’s a little angel who lives on one of my shoulders, whispering, Be a good girl, Amy. Eat the apple instead of the brownie. Put down that fifth glass of wine. Nothing tastes as good as skinny feels. 

There’s a little devil on the other shoulder. He woos me with sexy little suggestions like, Come on, Amy…life’s too short to not enjoy delicious food. You’re not that much overweight. That chocolate will taste even better than skinny will feel. And wine is good for you…scientists say so. Trust me. Trust me. 

I was never ‘overweight’ until I had my babies. As a child, I was one of those featherweight gals who could scarf down remarkable quantities of lemon Italian ices, yodels, and meatball subs without a care. My hunger was infinite. In high school, I gained height without weight and bordered on scrawny. I sobbed like there was no tomorrow over my flat-chested fate. In college, I quickly gained the freshman fifteen (or twenty) on a diet of pizza, beer and Lucky Charms. It filled me out and gave me the curves I’d craved so badly in my youth. I slimmed down by the end of my college days. From there on out, I maintained a healthy weight, with barely an effort. I haven’t been ‘skinny’ since my high school days. But I was healthy and trim.

And then I had my boys. I gained a little more than I should have with each pregnancy. I lost most of the weight between pregnancies with a bit of discipline, but still started each pregnancy five pounds heavier than the one before. And now, here I sit, over a year after the birth of my third son, still struggling to get my weight down. It’s been harder this time. I’m not that far out of a healthy weight range for my height, but those pounds make a difference.

I started this year pumped full of motivation to lose the baby weight, just like millions of others who make grand new year resolutions and swear they’ll stick with them. I actually had a really successful start and quickly lost 15 or so pounds early in the year. And then I got lax and the number on the scale started creeping up again. I’ve been playing the yo-yo game ever since. Lose a few, gain a few, lose a few, gain a few. Lather, rinse and repeat. It would be so much easier if I didn’t love food so darn much!

The funny thing about those little guys on my shoulders is that, in my mind, the angel is blissfully plump. The devil is thin and decrepit. I secretly think that the angel wants me to enjoy the chocolate. He wants me to enjoy the beautiful world of delicious food…just in moderation, of course.

Thankfully, there’s no shortage of drool-worthy food out there which can still be enjoyed within the framework of wanting to shed a few pounds. And there’s no better time than the summer, when produce is at its peak and the hot weather naturally inclines us to eat lighter, to achieve those healthful goals. Take advantage of the season’s bounty to enjoy fresh salads full of vibrant summer flavors, like this grilled peach and prosciutto salad in a creamy barbecue-inspired dressing. Ripe peaches, at their summer best, get grilled to bring out even more of their natural sweetness. Combine that with crisp red onion slices, savory prosciutto, and salty gorgonzola, drizzled with a slightly-spicy BBQ dressing, and you’ll be singing summer’s praises.

Grilled Peach and Prosciutto Salad with Creamy BBQ Dressing

Ingredients

  • 3 peaches, sliced
  • 8 slices prosciutto, chopped
  • 1/2 red onion, very thinly sliced
  • 8 cups mixed spring greens
  • 3/4 cup gorgonzola cheese, crumbled
  • Vegetable oil, for rubbing the grill

For the Creamy BBQ Dressing:

  • 1/3 cup ketchup
  • 1/4 cup mayonaisse
  • 1 tablespoon brown sugar
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper

Directions

Wipe your grill with a bit of vegetable oil to help prevent sticking. Preheat the grill at medium heat. Place the peach slices on the preheated grill and cook for a couple minutes on each side, until tender. (The peaches can be used hot off the grill or chilled.)

To prepare the dressing, stir the ketchup, mayo, brown sugar, mustard, worcestershire sauce, vinegar, onion powder, and cayenne pepper together until smooth. Refrigerate until using.

To assemble the salad, place about 2 cups of the spring greens on each plate. Scatter the onion slices over the greens. Arrange the peaches in the center. Top with the prosciutto and gorgonzola. Drizzle with the dressing.

Makes 4 Entree-Sized Salads

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Southwest Chicken Salad and a Chicken Salad Round-Up

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My oldest son is about to turn five. He is named William, after his great grandfather on my husband’s side. His middle name is James, after my father and other loved members of my family. William James. It’s a good name. But he was almost named Jack Bauer.

I’m not even joking. I’d been in labor for 25 hours by the time my first son was born. I hadn’t eaten. I hadn’t slept. Then, sometime during the last few hours, 24 came on the hospital tv. My husband and I were really into 24 at that point in time. We watched, using Jack Bauer’s escapades to distract us from our own 24+ hour adventure. Desperate for a quick finish to a long labor, we agreed that should our son be born before the end of the show, we would name him Jack Bauer. We would have done it. But he was born a few hours after 24 ended and we named him William James.

Asian-Style Chicken Salad

Sometimes I still think it would’ve been sort of awesome to have named him Jack Bauer. I mean… people don’t get much cooler than Jack Bauer. They say that Jack Bauer sleeps with a night light because the dark is afraid of him. And he once won a game of Connect 4 in 3 moves. When he was a kid, Jack Bauer made his mother finish his vegetables. And the word on the street is that Superman wears Jack Bauer pajamas.

Chicken Bacon Ranch Chicken Salad

And the name would have been appropriate for our little guy. I mean, our oldest son really is a little Jack Bauer.  Nothing phases him. The kid could fall off the roof and he would just stand up, brush the dirt from his pants, and run off making an offhanded comment about how inconvenient that fall was. And he thrives on being busy. Down time is not a part of my son’s vocabulary. As his mother, this is very exhausting. By 8:00 am on any given day, he’s asked me at least 15 times what we’re going to do next. I’m in a constant scramble to keep my little Jack Bauer sufficiently busy.

Autumn Harvest Chicken Salad

Last week, the boys were on their spring break from school, which meant that I needed to work overtime at keeping everyone occupied. Part of my plan for the week included a trip to the zoo. I had it all figured out. I picked the nicest day of the week to go. We’d arrive when the zoo opened and spend a leisurely morning enjoying the sunny day as we gazed at lions, tigers, and bears. (And monkeys. I love the monkeys.) I packed a few snacks, some juice boxes, and my camera. Then, off we went.

Our adventure started as planned. But it took on a very Jack Bauer-esque pace. As excited as the boys were to be at the zoo, my oldest barely glanced at any animal before asking what was next. When can we see the tiger? When will we see the penguins? Where is the wolf? All the while asking about the snack, which he somehow spied me packing. Whoa, Nelly! Slow down and enjoy the elephant standing in front of you. Or the snow leopard, who in twenty-five visits to this zoo, I have never once seen. The snow leopard, with his piercing blue eyes, who is currently nose to nose with you, save for the pane of glass between.

But we booked it through that zoo, barely stopping to glance at each animal. Somehow, I managed to put the snack off to the half-way mark…the snack which he gobbled up too fast to taste, in order to get to the juice boxes that he spotted with his laser vision. The kid misses nothing.

Curried Chicken Salad

Or does he miss everything? I mean, I spent the entire zoo trip telling him to slow down. Relax. Just enjoy the flamingos for a minute. Let’s not rush things. And then I had a revelation, about this whole idea of living in the moment. I admit, I don’t fully buy into the concept of living in the moment. I get it, in theory. But I’m a planner. To me the idea of living in the moment feels a bit reckless. I mean, what about preparing for the future?? If I wanted to live today like it was my last, I certainly wouldn’t be sitting on this couch writing a blog post. I’d be in Disneyworld eating at least eight of those chocolate-dipped Mickey Mouse rice krispy treats. Or swimming with sea turtles in Barbados, with a glass of rum punch waiting on the beach. Or on a lounge chair in the middle of a winery in Napa, with dinner reservations scheduled at French Laundry. But we’ve got kids’ college savings to think about, and retirement accounts that need feeding, and a home that needs tending. Sometimes we need to make choices today based on our hopes and dreams for tomorrow. Those things are important too. If only it were so easy to just live for right now…

Waldorf Chicken Salad

But I recognize that striving to live in the moment does not mean to live recklessly, ignore responsibilities, or neglect planning for future goals. Rather, it’s a reminder to savor each day, be with the ones you love, and make each moment count. It’s the thing my oldest made me consider at the zoo. Slow down. Stop rushing. Stop thinking about the penguins when the flamingos are standing right in front of you. 

As a parent, it’s easy to want to rush through some things. I’m in a rush for the baby to walk, because my arms get tired carrying him. But I know that someday I’ll miss the security of being able to keep him safely within my arms.  I’m in a rush for the kids to do their own laundry, though someday, when they’re grown and off at college, I’ll longs for the days of folding their tiny t-shirts and briefs. I’m in a rush for the baby to sleep through the night, yet I know I’ll panic the first time he does. I’m in a rush for my living room not to be covered in small cars and trains, but I know they will only be replaced by lacrosse sticks and smelly gym bags. I need to slow down. Enjoy the evidence of small children dripping all over my house. Enjoy the snuggles. Pause to savor the giggles and try to find satisfaction in working through tantrums and tears. Enjoy the flamingos for all their beauty and imperfection. Worry about the penguins when we get there.

Tropical Chicken Salad

I’m acutely aware that this blog seems like The Chicken Salad Blog lately. Things have been busy around here and I’m scrambling (in between savoring each moment). As I’ve mentioned before, chicken salad is my go-to easy dinner. Pretty certain that there’s a direct correlation between how full our calendar is and how often we eat chicken salad. Between birthday party planning, spring break, doctor’s appointments, play set building, holidays, and the normal business of a tending to a family with three young kids, it’s been a chicken salad month.
Our most recent chicken salad was this tasty southwest style chicken salad; tender chunks of chicken in a spicy dressing, tossed with sweet corn kernels, black beans, and red bell pepper. Serve it over a bed of greens, wrapped in a tortilla, or stuffed in a pita pocket. And if the southwest inspired flavors of this chicken salad don’t inspire you, check out a few of my previously posted chicken salad recipes. Love ’em all! Fast, easy, and delicious…leaving more time for savoring the things that really matter.

Southwest Chicken Salad

Southwest Chicken Salad

Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 2 tablespoons diced chiles (or diced jalapeño pepper)
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (for mild/medium spice)
  • 1 teaspoon garlic, minced
  • 1 pound chicken breast, cooked and chopped
  • 1/2 red bell pepper, diced
  • 3/4 cup corn kernels
  • 3/4 cup black beans (from a can, drained and rinsed)
  • Salt and pepper

Directions

Combine the mayonnaise, mustard, diced chiles, chili powder, cayenne pepper, and garlic. Pour the dressing over the chicken, red bell pepper, corn, and black beans. Toss to combine. Taste and adjust seasoning with salt and additional cayenne pepper, as desired.

Links to previously posted Gourmand Mom chicken salad recipes:

Waldorf Chicken Salad

Tropical Chicken Salad

Chicken Bacon Ranch Chicken Salad

Curried Chicken Salad

Asian-style Chicken Salad

Autumn Harvest Chicken Salad

Mini Crustless Quiche Lorraines

Some days, I wish I could go back in time to my fifteen year old self and shake myself silly. The fifteen year old self who thought her chest was too small and her hips too wide for her too thin waist and flat as a washboard stomach. Oh you silly, silly girl. Why in the world are teenage girls programmed to despise themselves so?? What I would give to go back in time to appreciate the beautiful body I never knew I had.

And now I sit here, in my mid-thirties, after having had three kids over the course of four years, wishing my hips were only as wide as they were twenty years ago or that my chest were nearly as small or my stomach as flat. Oh, the lessons we learn too late.

And while I may never be as small as I was then, I am confident that I will regain a healthy and strong figure; a body I am proud of as much for the way it looks and feels as I am for how it has grown, birthed, and nourished my three beautiful babies. It’ll just take a little effort to get there.

I’m 17 days into my New Year’s diet; a diet which I intend to stick with, long past the one month expiration date which many people’s New Year’s resolutions seem to have. Because it’s more than a diet. It’s a shift to healthier living and a healthier, more confident me. I’m feeling motivated and optimistic. Over the past few weeks, we’ve eaten so many delicious meals; cut out the junk we shouldn’t be eating anyway and replaced it with tons of fresh veggies, lean proteins, and healthy fats. We’re eating like kings around here and our extra pounds are falling off.

I’ve got a growing list of new healthy recipes to share with you, but for now, here’s a quick recipe for a delicious, protein-rich, low-carb breakfast or snack.  These mini quiches hold well for a few days in the fridge and take only a few seconds in the microwave to reheat. You can even freeze half the batch for later use! I added swiss cheese, tender, sweet onions, and crumbled bacon for a tasty play on quiche Lorraine, but the options are endless. Try different combinations of cheese, veggies, and meats to create your personal favorite mini quiches!

Mini Crustless Quiche Lorraines

Ingredients

  • 1 small onion, chopped
  • 1/2 tablespoon butter
  • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • Black pepper
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup swiss cheese, shredded
  • 4 slices bacon, cooked until crispy and chopped

Directions

Preheat oven to 375 degrees. Spray two mini muffin tins with non-stick cooking spray.

In a small pan, heat the butter over medium heat. Add the chopped onion and cook for 7-10 minutes, until tender and golden.

In a large measuring cup or bowl, whisk together the eggs, milk, salt, pepper, and parsley. Set aside.

Place a pinch of the cheese, onions, and bacon in the bottom of each muffin tin. Then, carefully pour the egg mixture into each tin, just to the top.

Place the trays on the middle oven rack and bake for about 15 minutes. They will look puffed and golden when done.

Makes 24 mini quiches

*Quiches can be served immediately or refrigerated or frozen for later use. A few seconds in the microwave will do the trick for reheating.

Diet Day: 17    Weight Loss: 11    Motivation: Let’s do this!

Snickers Caramel Apple Dip

Last year, I wanted to be a bumble bee for halloween. I was a few months pregnant at the time and thought it would be cute to be a big, round bumble bee. But the only costume I could find was for a “sexy bumble bee”. When did bumble bees become sexy??

So, I let the boys pick my costume instead. They picked out a cowgirl costume. It didn’t say it on the package, but it was a “sexy cowgirl” costume. I had to wear it with a pair of jeans underneath.

Seriously, when did Halloween become a holiday for dressing in expensive, provocative clothing?? I object! Bring back the cheap, plastic ET, Darth Vater, and Strawberry Shortcake masks or the homemade scarecrow, bum, and clown costumes (the funny kind of clown…not the creepy kind).

The older two boys are dressing as ghostbusters for halloween. They know the theme song. I giggle every time they sing it and wait with eager anticipation for the part when they scream, I ain’t afraid of no ghost,which follows an extended period of them singing, do, do, do, do, do, do, do, do.

My husband has been assigned the role of “ghost”. If I’d been thinking, I would have ordered myself a Stay Puft Marshmallow Man costume…the regular version, not the “sexy” one.

While my husband takes my two little ghostbusters around the neighborhood to collect their treats, my sister will hang at home with me and my littlest munchkin to pass out candy to the ghosts, ghouls, and miscellaneous sexy bugs who come to my door. We’ll be dining on Connecticut Supper and snacking on this sweet dip; a perfect way to use up some of those extra Snickers bars you may have on hand after tonight’s festivities!

Happy Halloween, my friends!

Have fun. Be safe. And by all means, eat more candy than you ought to. 

Snickers Caramel Apple Dip

Ingredients

  • 1 8-ounce bar cream cheese, softened to room temperature
  • 2/3 cup plus 2 tablespoons prepared caramel dip
  • 1/4 cup finely diced nuts (walnuts or peanuts)
  • 6-7 fun-sized Snickers bars, chopped
  • Sliced apples

Directions

Combine the cream cheese with 2 tablespoons of caramel and the chopped nuts, until well-blended. Spread the mixture into the bottom of a serving dish. Spread the remaining caramel on top of the cream cheese layer. Top with chopped Snickers. Serve at room temperature with freshly-sliced apples.

Creamy Chicken, Bacon, and Mushrooms

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Happy Cinco de Mayo!! Time to dress in your best sombrero and put your basic level Spanish to good use! Dos cervezas, por favor, should suffice. Celebrate the day with some delicious, spicy Mexican food and a frosty margarita! Heck, have one for me while you’re at it; perhaps something frozen and mango flavored, no salt please…

Had I been thinking ahead, I would have prepared some delectable Mexican dish to celebrate this festive occasion; perhaps some spicy chorizo tacos or tender carne asada or maybe some sweet, cinnamon-coated churros… But, thinking ahead has not been my strong suit of late. We’re in full baby-waiting mode around here, completely preoccupied with last minute preparations and eager anticipation. Soon enough though, soon enough…

In the mean time, you might say that cooking has taken a place on the back burner. Pun fully intended.

But the family still needs to eat, so our kitchen remains semi-operational; just keeping things quick and simple. And recently, one of my younger readers contacted me with a request, which provided the perfect inspiration for a super easy, delicious weeknight meal. Her request was simple; something involving chicken and bacon. I admit that I’m guilty of neglecting chicken recipes. It just rarely occurs to me to cook chicken. Now, bacon, on the other hand, is a completely different story. When am I ever not thinking about cooking with bacon??

So, in answer to my young reader’s chicken and bacon request, here is a delightfully simple, creamy and flavorful meal. It’s hard to go wrong with a dish involving bacon and cream, which is served over hot buttered noodles!

Enjoy!

Creamy Chicken, Bacon, and Mushrooms

Ingredients

  • 12 ounces bacon, chopped
  • 1 1/2 pounds chicken breast, chopped into chunks
  • 1/4 cup flour
  • 2 cups mushrooms, sliced
  • 1 cup chicken broth
  • 1/2 cup light cream
  • 2-3 tablespoons fresh parsley
  • Salt and pepper
  • Hot, buttered egg noodles

Directions

Cook bacon in a pan over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the bacon grease in the pan. Season the chunks of chicken with salt and pepper. Then, toss with the flour until evenly coated. Add the chicken to the bacon grease in the pan and cook over medium heat for a few minutes on each side, until mostly cooked through. (The chicken will finish cooking in the simmering sauce.) Add the chicken broth, cream, and mushrooms to the pan. Bring to a simmer and cook for about 10 minutes. (This would be the perfect time to cook the noodles.) The sauce should thicken as it simmers. Return the cooked bacon to the pan. Stir in the parsley. Taste and adjust the seasoning with salt and pepper, as desired.

Tropical Chicken Salad

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Thankfully, the temperatures have finally started to rise around here, allowing us some much-awaited walks and outdoor playtime. After living in two urban areas, where most of our needs could be met within a few minutes walk, I can’t even begin to express the value I place on our proximity to a well-stocked, walking-distance grocery store in our current suburban neighborhood. Had I never become accustomed to walkable grocery access, it might not matter so much. But to me, our ability to walk to our grocery store is worth more than any other feature of our home.

Once walk-friendly weather arrives, daily trips to the grocery store become part of our routine. I plan our meals in the morning. Then, the kids and I walk down to the store to gather the ingredients. It’s practically like living in Provence, making daily trips to the outdoor market for freshly picked produce, meats, and fine cheese! Well…maybe not quite like Provence, but we’ll take what we can get!

So, on a recent bright, sunny, morning, the boys and I set out for our grocery walk. My four-year -old had suggested chicken salad for dinner. The addition of tropical fruit flavors was my contribution to the dish. Not only do the sweet fruits add a delicious accent to our salad, but tropical fruits, such as the pineapple, mango, and kiwi I selected, contain an enzyme which has been shown to help prepare a woman’s body for labor. And at this point, barely a week from my due date, I’ll gladly give nature a helping hand.

I hadn’t initially planned for this meal to become a family cooking activity. The boys were happily playing in the living room when I began cooking. But, as soon as my little men caught the sight and smell of the fruits, they were at my side like glue, begging bits of mango and pineapple. Moments later, they were asking to help with “the steps”. So, after a quick trip to the sink to wash their hands, my little chefs joined me in the kitchen.

This recipe is ideal for young chefs of any age. Older chefs can prepare the entire dish independently, from start to finish, especially if you start with precooked chicken. Younger chefs will need more support, but with child-safe cutting tools, there are plenty of ways for them to get involved. Chopping fruits, measuring ingredients, and mixing are ideal activities for little chefs. It’s also a great opportunity to taste new fruit flavors, which may be less familiar than the more common apples, bananas, and berries many kids are accustomed to.

Tropical Chicken Salad

Ingredients

  •  2 1/2 cups cooked chicken, chopped or shredded*
  • 2 green onions, sliced
  • 1/3 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1/2 cup salted cashews, coarse chopped
  • 1 kiwi, diced
  • 1/2 cup mango, diced (Click here for my photo guide on How to Dice a Mango)
  • 1/2 cup pineapple, diced (Click here for my photo guide on How to Chop a Pineapple)
  • Salt and cayenne pepper, to taste
*You can use pre-cooked chicken, packaged or pulled from a rotisserie chicken. Alternately, you can cook boneless, skinless chicken breasts by placing them in a pot of water, bringing to a boil, and simmering for approximately 10-15 minutes, until cooked through.

Directions

Combine the chicken, green onions, mayonnaise, mustard, and cashews in a large container. Stir until well blended. Gently fold in the fruit. Season with salt and cayenne pepper, as desired. Refrigerate until serving.

Serve on doughy bread with avocado, if desired.

Fusilli with Braised Beef and Oven Roasted Tomatoes

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The closer I get to my due date, the slower all of my movements become. I’m normally quick and efficient at most tasks. I am now painfully slow and awkward. My every movement is choreographed to a soundtrack of grunts and other sounds of physical exertion.

Ok…thankfully it’s not quite that bad, though I’m definitely better suited to sitting on my couch writing this little post than bopping around the kitchen preparing meals these days. I suspect we’ll be enjoying a lot of takeout during these next few weeks.

With my due date rapidly approaching, I just don’t have the time, energy, or motivation to deal with lengthy ingredient lists and complicated cooking steps. As I waddle my very pregnant body around the kitchen, with two active toddlers running circles around me, simplicity is essential. Heck…I’ve got a low tolerance for lengthy, complicated recipes even on my best days!

Thankfully, mouthwatering dishes with fantastic depth of flavor don’t require long, complicated ingredient lists or intricate culinary techniques. A few well-chosen ingredients and a simple slow-cooked technique can produce an extremely satisfying meal with intense flavors.

Fusilli with Braised Beef and Oven Roasted Tomatoes

Ingredients

  • 1/2 package fusilli pasta (or other pasta)

For the Beef:

  • 2 pounds beef short ribs (about 4-6 ribs)
  • 2 tablespoons olive oil
  • 2 1/2 cups beef stock
  • 1 6-ounce can tomato paste
  • 2 teaspoons garlic, minced
  • Salt and pepper

For the Tomatoes:

  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper
  • Parmesan cheese and fresh parsley, for garnish
Directions
  • Preheat oven to 350 degrees.
  • In a large oven-safe pot or dutch oven, heat olive oil over medium heat. Season the short ribs with salt and pepper. Place the short ribs in the hot oil and cook for 1-2 minutes on each side until lightly browned. Add the beef stock, tomato paste and garlic to the pot. Stir to combine. Cover and place the pot on the middle rack of the oven. Allow to cook, covered, for 1 1/2 hours. Then, partially uncover a corner of the pot and cook for 30 minutes more.
  • For the tomatoes, toss in a bit of olive oil, salt and pepper. Arrange the tomatoes in a single layer on a baking sheet. Place in the oven for the last 35-45 minutes of the beef’s cooking time.
  • Once the beef has cooked, remove the pot from the oven. Remove the short ribs from the sauce and set aside to cool slightly. Pour the sauce into a large measuring cup. (You should have about a cup or so of sauce.) Allow the sauce to settle for a few minutes. The excess oil and fat will rise to the top. Pour off the excess fat or use a spoon to skim away the excess fat. Taste the sauce and adjust the seasoning with salt and pepper, as desired.
  • When the beef is cool enough to handle, cut off any excess fat or cartilage. Then, use your fingers or a fork to pull the meat apart.
  • To serve, cook the pasta al dente, according to package directions. Toss the pasta with the sauce. Place some of the shredded meat and several roasted tomatoes on top of the pasta. Garnish with parmesan cheese and fresh parsley.

Serves 2-4


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