Goat Cheese Stuffed Jalepenos & Braised Short Ribs

It’s Super Bowl Sunday next week. And this is a pretty big deal at our house – even if our very favorite team didn’t make the cut. I absolutely love a day of lounging around in my comfiest clothes, eating some great food and rooting for Tom Brady. (Wink, wink). We’re all about the easy appetizer items, spinach and artichoke dip and goat cheese stuffed jalapeños – but I like to make something a little more substantial to add to the mix. Enter Braised Korean Short Ribs. The best part about these is how delicious they are. The second best part about all of these is they are free of gluten, dairy and refined sugar — with great clean ingredients, that not only feel good – but taste good. Friends, I don’t eat like this all the time — it’s all about the balance, right? But when I find something that I crave like I do all the other things, and it’s healthy – it’s in heavy rotation here. I hope you’ll enjoy them as much as I do. Our menu for next week looks something like this – spinach and artichoke dip, Stacey’s Organic Baked Pita chips (I find mine at Costco, amazing. With everything.), goat cheese stuffed jalapeños, braised short ribs and veggies. I’m still decided what sweet treat to make .. I’d love any suggestions!

** I adapted these recipes from True Roots by Kristin Cavallari – which happens to be one of my favorite cook books (another post on favorite cookbooks later) – but everyone should pick up a copy. I’ll include the changes I’ve made too.

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Goat Cheese – Stuffed Jalepenos

1 jalapeño Chile peppers, halved lengthwise

10 ounces goat cheese

8 cloves minced garlic

6 springs thyme, roughly chopped

(original recipe calls for 2/3 cups pine nuts, I like mine nut free)

Preheat oven to 425 degrees. Arrange the chili peppers cut side down on a baking sheet. Roast for 5 minutes or until tender. Let cool to the touch.

In a bowl mix the goat cheese and garlic with your hands – press the cheese mixture into 1 Chile pepper half, until just overflowing. Sprinkle thyme on the top. (If adding nuts, mix them with the thyme and press the Chile, cheese side down into the mix.)

Bake for another 5 minutes or until cheese starts to melt. Turn the oven to broil and cook for another 2 to 3 minutes or until slightly golden brown.

Braised Korean Short Ribs

1/2 cup toasted sesame seed oil

1 cup Tamari

1 tablespoon pink Himalayan salt (orig recipe calls for fish sauce, I CAN’T do the smell.)

1/4 cup chopped chives

2 tablespoons sesame seeds

2 cups lemon sparkling water (I use La Croix)

2 tablespoons lime juice

1 teaspoon lime zest

2 tablespoons grated ginger

1 tablespoon chopped garlic

1 tablespoon Chinese 5-spice powder

1 tablespoon chili paste or hot sauces

10 long cut beef short ribs

In a large bowl whisk together all ingredients.

Place ribs in baking dish. Pour marinade over it and massage the meat to coat. Let marinate in the fridge overnight or for 8 hours.

Preheat oven to 375 degrees.

Add water to baking dish if needed, so the marinade comes up halfway the side of the meat. Cover with foil and braise two hours or until fork tender.

Happy Sunday friends! Xoxo.

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