Marys Community Corner

Ingredients 3  pounds  bone-in beef short ribs 2  tablespoons  vegetable or high smoking point oil Salt Freshly ground black pepper 1  large onion, sliced 4  cloves  garlic, minced 3  cups  liquid, such as beer, wine, or low-sodium broth 2 to 4  sprigs  fresh herbs, such as rosemary or thyme Equipment Pastry or basting brush Dutch oven or deep sauté pan with a lid Tongs Instructions Heat the oven and season the meat.  Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper. Brown the short ribs.  Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ...

Ingredients   2 large eggs 1 cup dried Italian style bread crumbs 3/4 cups freshly grated parmesean 4 (1/2 to 3/4 inch thick) center cut pork chops salt and pepper freshly ground 6 tbs olive oil lemon wedges for serving   Directions Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

INGREDIENTS 1 large sweet potato, peeled and cubed 2 apples, sliced 2 tbsp. olive oil, divided 1 tbsp. chopped fresh rosemary kosher salt Freshly ground black pepper 6 bone-in, skin-on chicken thighs, trimmed 2/3 c. apple cider 2 tbsp. honey 1 tbsp. Grainy mustard 1 tbsp. butter 3 rosemary sprigs, for skillet DIRECTIONS Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined. In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze. To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around th...

INGREDIENTS 1 tbsp. olive oil 1 lb. skin-on, bone-in chicken thighs 2 tbsp. butter 1/2 c. fresh cranberries 1/3 c. balsamic vinegar 2 cloves garlic, minced 6 sprigs rosemary 2 tsp. thyme leaves 1 tbsp. brown sugar Zest of 1 orange DIRECTIONS Preheat oven to 325°. In a large ovenproof skillet over medium high heat, heat olive oil. Add chicken skin side-down and cook until the skin is golden and crispy, about 4 minutes. Remove chicken from heat and place on plate, skin side-up. Melt butter in the same skillet then add cranberries, vinegar, garlic, brown sugar, and orange zest. Return chicken to skillet and scatter herbs all around. Simmer until the liquid begins to thicken and the cranberries start to soften, 5 to 10 minutes. Transfer to oven and cook until the chicken thighs are cooked through, 18 to 25 minutes more. Serve warm.

INGREDIENTS 1/2 c. all-purpose flour 1 tbsp. lemon pepper seasoning 1 tsp. kosher salt 2 lemons, divided 1 lb. Boneless Skinless Chicken Breast 2 tbsp. extra-virgin olive oil 1/2 c. low-sodium chicken broth 2 tbsp. butter 2 cloves garlic Chopped parsley, for garnish DIRECTIONS Preheat oven to 400°. In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon. Toss halved chicken breasts in the flour mixture until fully coated. Slice 1 lemon into thin rounds. In a large skillet over medium high heat, heat olive oil. Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip chicken breasts. To the same skillet, add the chicken broth, butter, garlic and lemon slices and transfer skillet to the oven. Bake until the chicken reaches an internal temperature of 170° F and the sauce has reduced slightly, 10 to 15 minutes. Spoon sauce on top of chicken. Garnish with parsley.

INGREDIENTS 1 tbsp. extra-virgin olive oil 6 bone-in or boneless chicken thighs kosher salt Freshly ground black pepper 1/2 c. low-sodium soy sauce 1/2 c. ketchup 1/4 c. honey 3 cloves garlic, minced 1/2 oz. freshly chopped ginger 2 tbsp. sriracha Juice of 1 lime Cooked rice, for serving Freshly chopped cilantro, for garnish DIRECTIONS In a cast-iron skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer chicken thighs to slow cooker. Whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss to combine. Cover and cook until no longer pink, on low for 6 hours or high for 2 hours. Serve with rice and garnish with cilantro.

Ingredients 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon Mexican Spice Blend 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chilies, seeded and coarsely chopped 4 canned chipotle chilies, seeded and minced 1 (28-ounce) can stewed tomatoes 1/2 teaspoon all-purpose flour 16 corn tortillas 1 1/2 cups enchilada sauce, canned 1 cup shredded Cheddar and Jack cheeses Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes Directions Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Sauté onion and garlic in chicken drippings until tender. Add corn and chilies. Stir wel...