Tater Tot Casserole

Okay, so this week I decided to do a little throw back to some old school recipes. Nothing fancy or gourmet. Just yummy, soul satisfying food. Today, Tater Tot Casserole. Yum! Simple, sassy and satisfying! Ha!! Notice I did not say healthy. LOL! If you like meat and potatoes, then I bet you will like this. Here ya go!

Tater Tot Casserole:
serves 4-6

1 Bag frozen Tater Tots 32oz
1 1/2-2lbs ground beef
1 small onion, diced
2 garlic cloves, minced
1 can Fiesta Nacho Cheese Soup
1 can Cream of Mushroom Soup
1 can Rotel tomatoes
Worcestershire sauce (to taste)
salt and pepper
2c. Shredded cheddar or pepper jack cheese

Heat oven and cook Tater tots according to package directions. While they are baking, brown your ground beef over medium heat, and add in your onion and garlic. Cook until beef is browned and cooked through, and onions are tender. Season the meat to taste with Worcestershire sauce, salt and pepper. Stir in the soups and Rotel and let simmer while the Tots are cooking. When the Tots are done baking remove from oven and reduce heat to 350. Spray a 9x9" pan with nonstick spray and line the bottom with tots to make a nice crust. Pour in your beef mixture over the tots, and cover with remaining tots. Top with the cheddar cheese and bake for 15-20 minutes until the cheese is melted and bubbly. I garnished mine with some sliced scallions and served with a side of salsa.

Braised Short Ribs with a Rosemary infused Balsamic & Red Wine Reduction

I'm baaaaack! Sorry for the prolonged break, but it's kinda hard to blog on a phone. My laptop bit the dust a while back. Have no fear my new laptop is here! Haha!! Today I have an awesome main meat course for you. These short ribs are so tender, juicy and flavorful!! Best part? They cook in the crock-pot all day! That's right! With just a few minutes of prep in the morning, you can come home to a house that smells phenomenal. All you have to do is just reduce the sauce and make a few sides to go with it. I opted for Sauteed Brussels sprouts and Mashed Potatoes. Yum! So I'll stop rambling now so you can read the recipe. Y'all enjoy!

Braised Short Ribs with a Rosemary infused Balsamic & Red Wine Reduction:Serves 6

1T Olive oil
4-5lbs Bone-in Beef Short Ribs
4 cloves of garlic, minced
1/2c dry red wine (not cooking wine) something you would drink
1/3c balsamic vinegar
2-3 sprigs of fresh rosemary
salt and pepper to taste

In a large skillet, heat the oil over medium-high heat. Pat the ribs dry and brown them well on all sides in the skillet. You will probably have to do them in a couple of batches, so you don't overcrowd the pan. Place the browned ribs into the slow cooker, season with salt and pepper to taste, and add your rosemary sprigs. Drain off all but 1 Tablespoon of oil from your pan. Add your minced garlic and saute for about one minute. (don't let it burn.) Pour in your wine and vinegar, to deglaze your pan, scraping any yummy brown bits off the bottom. Bring sauce to a simmer and pour over the ribs in the slow cooker. Cover and cook on low for 8 hours or until ribs are very tender.
Remove the ribs from the slow cooker, discard any loose bones and the rosemary. Cover the ribs and keep them warm. Skim off the fat from the liquid, and pour the sauce into a saucepan and cook over medium-high heat until the sauce reduces and is slightly thickened. Spoon sauce over ribs and serve.