Chicken Melanzana

Happy Monday, I hope you all had a wonderful weekend. I was pretty busy as usual chauffeuring the kids to cheering practice; then headed to a cheer competition at a local college for our eldest daughter (they took 1st...YAY!). Hubby and I also took advantage of a last minute family gathering cancellation and went on a date night to The Capital Grille for dinner. Love that place. Great food and the wine list is incredible! We also De-Christmased (I know...it's not a real word!) the house. It was fun while it lasted, but onto bigger and brighter beginnings for 2014.

I'm back in my kitchen in full force and have a LOT of wonderful new recipes to share with you in the coming weeks. We got a Vitamix for Christmas so I'm going to try my hand at some smoothies too so be on the lookout! Just as a reminder, if you don't already follow Carrie's Experimental Kitchen by email, you can sign up in a snap. Just click on this link "Sign Up for Email", and each week you will receive 3-5 new recipes delivered to your mailbox. No more waiting to see what my next experiment will be or missing a post on one of my social media channels (especially since Facebook has been hiding my posts from you with their new algorithms). You will know first hand!

Pomegranate Cabernet Braised Short Ribs

Beef short ribs become extremely tender when braised and I like to use the English Cut; which is when the ribs are separated from one another along the bone and the meat sits on the top. They come in either a long slab or cut in half into 2" pieces; which is what I prefer using as I feel it's easier for portion control. I've made two other variations of short ribs including Braised Short Ribs made with two types of mustard, fresh rosemary and red wine and Beer Braised Short Ribs. Both were phenomenal and it had to do mostly with the cooking method. Low and slow = perfect every time!