WellPlate

Red Wine Braised Beef Short Ribs with Rustic Herb Jus

Ingredients:

4 lbs beef short ribs
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 cups dry red wine
3 cups beef stock
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tsp kosher salt
1 tsp black pepper
1 tbsp butter (optional)

Directions:

Preheat the oven to 325°F (165°C).
Pat the short ribs dry and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the short ribs on all sides until deeply browned. Remove and set aside.
Add onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
Stir in the garlic and tomato paste and cook for 1 minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pot.
Simmer for 5 minutes to slightly reduce the liquid.
Add beef stock, rosemary, thyme, and bay leaves.
Return the short ribs to the pot, ensuring they are mostly submerged.
Cover and transfer to the oven.
Braise for 3 hours, or until the meat is fork-tender and falling off the bone.
Remove the short ribs and strain the sauce if desired.
Simmer the sauce on the stovetop until slightly thickened. Stir in butter for extra richness if preferred.
Serve the short ribs over mashed potatoes, polenta, or roasted vegetables with the braising sauce spooned over the top.

Prep Time: 20 minutes | Cooking Time: 3 hours 15 minutes | Total Time: 3 hours 35 minutes

Kcal: 690 kcal | Servings: 6 servings

Golden Garlic Butter Chicken Drumsticks in Rich Southern Style Gravy

Recipe

Ingredients:

8 chicken drumsticks
3 tablespoons butter
2 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon flour
Fresh parsley for garnish

Directions:

Pat the chicken drumsticks dry and season with paprika, garlic powder, onion powder, salt, pepper, and thyme.
Heat olive oil and butter in a large skillet over medium heat. Add the drumsticks and brown them on all sides until golden.
Remove the chicken and add minced garlic to the same skillet. Cook for 30 seconds until fragrant.
Sprinkle flour over the garlic butter mixture and stir well to create a smooth base for the sauce.
Slowly pour in chicken broth and heavy cream while stirring until the sauce becomes creamy.
Return the chicken drumsticks to the skillet and coat them with the garlic butter sauce.
Cover and simmer for 25–30 minutes until the chicken is tender and the sauce is rich.
Spoon the creamy garlic butter sauce over the drumsticks and garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 520 kcal | Servings: 4 servings

Rustic Garlic Herb Roasted Chicken with Golden Potatoes and Crisp Green Beans

Ingredients:

4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
12 oz fresh green beans, trimmed
3 tablespoons olive oil
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon lemon juice
Fresh parsley, chopped, for garnish

Directions:

Preheat oven to 425°F (220°C).
In a large mixing bowl, combine olive oil, garlic, thyme, rosemary, parsley, paprika, onion powder, salt, pepper, and lemon juice.
Add the chicken thighs and potatoes to the bowl and toss until evenly coated.
Arrange the chicken and potatoes on a large sheet pan or oven-safe skillet.
Roast for 25 minutes.
Remove the pan from the oven and add the green beans around the chicken and potatoes.
Drizzle any remaining herb mixture over the green beans.
Return the pan to the oven and roast for an additional 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Broil for 2–3 minutes if desired for extra crispy chicken skin.
Garnish with fresh parsley and serve immediately.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 520 kcal | Servings: 4 servings

Strawberry Cheesecake Stuffed Donut Holes

Ingredients:

For the Donut Holes

1 can (16 oz) refrigerated biscuit dough

Vegetable oil, for frying

For the Strawberry Cheesecake Filling

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1/3 cup strawberry jam or puree

1/4 cup finely chopped fresh strawberries

For the Glaze

1 cup powdered sugar

2-3 tbsp milk

1 tsp vanilla extract

Instructions

Prepare the Filling:

In a medium bowl, beat the cream cheese until smooth.

Mix in powdered sugar, vanilla extract, and strawberry jam until creamy.

Fold in the finely chopped strawberries.

Transfer the filling to a piping bag fitted with a small round tip and refrigerate.

Make the Donut Holes:

Cut the biscuit dough into small pieces and roll each into a ball.

Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

Fry the dough balls in batches for 2-3 minutes, turning occasionally, until golden brown.

Remove and drain on paper towels.

Stuff the Donut Holes:

Once cool enough to handle, use a skewer or small knife to create a hole in each donut hole. Pipe the strawberry cheesecake filling into each.

Glaze the Donut Holes:

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Dip each donut hole into the glaze, allowing the excess to drip off.

Serve and Enjoy:

Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Brownie Pecan Pie

Ingredients:

- 1 unbaked pie crust

- 1 box brownie mix (plus ingredients called for on the box)

- 1 cup chopped pecans

- 1/2 cup corn syrup

- 1/2 cup sugar

- 2 eggs

- 1/4 cup butter, melted

- 1 tsp vanilla extract

Garlic Chicken Stir-Fry with Rice

A quick and flavorful meal with tender chicken and crisp veggies!

Ingredients:

For the Chicken Stir-Fry:

1 lb (450g) boneless chicken breast, cut into strips

1 tbsp olive oil

1 tsp garlic, minced

½ tsp salt

½ tsp black pepper

½ tsp paprika (optional)

For the Vegetables:

½ cup broccoli florets

½ cup julienned carrots

¼ cup baby corn, sliced

¼ green bell pepper, sliced

For the Sauce:

1 tbsp soy sauce

1 tsp oyster sauce

½ tsp sesame oil (optional)

For the Rice:

1 cup jasmine rice

2 cups water

Step by Step:

Cook the Rice:

Rinse the rice and cook it with water until soft and fluffy.

Prepare the Chicken:

Heat olive oil in a pan over medium-high heat.

Add chicken, season with salt, pepper, paprika, and garlic.

Stir-fry until golden brown and cooked through.

Sauté the Vegetables:

Add carrots, broccoli, baby corn, and bell pepper to the pan.

Stir-fry for 3-5 minutes until slightly tender but still crisp.

Add the Sauce:

Pour in soy sauce, oyster sauce, and sesame oil.

Stir well to coat everything evenly and cook for another 2 minutes.

Assemble & Serve:

Plate the chicken stir-fry alongside the fluffy rice.

Serve hot and enjoy!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Calories: ~400 per serving | Protein: ~35g per serving

Sticky Mongolian-Inspired Caramelized Beef with Garlic, Ginger, and Glossy Sauce

Ingredients:

1 lb flank steak or sirloin, thinly sliced
2 tablespoons cornstarch
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/3 cup low sodium soy sauce
1/4 cup brown sugar
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar

Honeyed Pistachio Baklava Cheesecake

Ingredients:

For the Crust:

2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

For the Pistachio Cheesecake Filling: