Tag Archives: recipes

TWSM Recipe Review ‘Cucumber and Radicchio Salad’


Cucumber and Radicchio Salad

I was missing the summer weather so I figured I would put together a summer salad as a side. If you are not familiar radicchio it is in the chicory family. Raw it has a bitter and spicy taste to it. It is fantastic when paired with something sweet or salty, the bitter balances out the flavors. A great addition to this salad would be cherry tomatoes and capers.

Prep Time: 5 minutes           Assemble Time: 2 minutes


  • 1 large cucumber
  • Half a head of radicchio
  • Fresh dill
  • Good quality Italian dressing
  • Fresh parsley
  • S&P
  • 2 cloves garlic
  • A small shallot
  • Olive oil
  • Lemon juice
  • Grated parmesan

First slice your cucumbers into half-moons, then cut the radicchio to the same size or smaller than the cucumbers. Now mince the fresh dill and add it to the bowl with the vegetables.

Now how much dressing you make will completely depend on your taste. I absolutely drowned mine, so I will not include the measurements. Roughly you will need 1.5 cups of the Italian dressing shaken, ½ cup of lemon juice, a hand full of parsley, the garlic and shallot, 1/3 cup of the parm, and S&P then blend it all together. You want it to be as thick as Caesar, if it is to lose add more oil or to thick add caper juice, lemon juice, or white balsamic. Once you have the desired texture taste it then adjust seasonings. Now just pour over the veggies and serve immediately. If you want to save some DO NOT dress all the salad. Only dress what you will serve then you can save and serve again with out it being watery.

~The Prosperous Plate

‘Experiencing the world one bite at a time.’

TWSM Recipe Review ‘Quick Braised Short Ribs’

‘Quick’ Braised Short Ribs 

This is one of the best cold weather recipes to start this holiday season. With most people still stuck at home with family or their pets, this recipe can feed a group of four or one. There are a variety of ways you can alter this recipe for a more traditional French, classic Italian, warming Indian, etc. Below I have taken a twist on a Korean braised short rib also known as Galbi-jjim. I wanted to keep those traditional flavors while making it easy for a home cook to replicate. This recipe has some kick to it so if spice isn’t your thing, I recommend making the gochujang 1 ounce instead. The only necessary item for this recipe is a cooking vessel that can handle 500 degrees Fahrenheit such as cast iron, a good quality metal, or a high-quality ceramic. If you would like to see other variations of this recipe or a full length braised short rib recipe, comment below or email my blog. Thank you and enjoy:)

Prep time: 15 mins                 Cook time: 4 hours roughly



  • 1 medium onion
  • 1 medium piece of ginger
  • 3 cloves of garlic
  • 1 pear
  • 2.5 ounces of soy sauce
  • 2 ounces of mirin AKA rice cooking wine
  • 2.5 ounces gochujang (The paste NOT flakes)
  • 2 ounces orange juice
  • 1.5 ounces of rice wine vinegar
  • 2 ounces sesame oil
  • A pinch of S&P
  • Secret Ingredient, 2.5 ounces of tomato paste


  • 2 pounds of short rib

 As I stated before there are many ways to start this recipe. Here’s how I did it… I started the day before and washed my ribs off. Then I soaked them overnight in water. Only plain water, yes you can make this a salt brine, but I wanted a “Cleaner” taste in my meat. You can also just soak the ribs for 4 hours instead. Don’t be alarmed when the water looks “bloody” that is normal. It is myoglobin, a protein that’s found in the muscle tissue of meat.

The next day preheat your oven to 500 degrees and place your cooking vessel in the oven while it preheats. While this is preheating remove the ribs from the water and rinse them off. Then pat them dry and season them heavily with salt and pepper. Next let them sit while you make the sauce. It’s very simple put every ingredient into a blender and blend together until you have a uniform sauce.

Next taste it and take a minute to see if you want to add anything else or adjust seasoning. You want the sauce to have almost a cake batter consistency, if it is too thin add more oil. If it is too thick add water.

Remove the pan from the preheated oven and place a small amount of oil in the pan then the ribs and quickly put back into the oven. It is going to smoke some wait about 10-15 minutes until the meat is lightly seared. Now remove the meat from the oven and pour the sauce over the meat.

Cover the pan with tinfoil and put back into the oven for 30 minutes. After 30 minutes drop the oven temp to 450 for 30 minutes. After 30 minutes drop the oven temp to 400 for an hour.

After an hour drop then the temp to 350 for 2 hours. Now after the last hour check the ribs if they are not falling off the bone cook another hour until they are.

Serve over rice and enjoy!

~The Prosperous Plate

TWSM Cheesy Shrimp & Grits Recipe Review

Cheesy Shrimp & Grits

On our first date, River and I got to know each other over a big plate of shrimp and grits at the local “date place” restaurant. We quickly bonded upon discovering we both enjoyed the dish as a favorite. Since then he and I have sampled shrimp and grits together at multiple restaurants in multiple cities. And no two dishes of shrimp and grits have been the same. I’ve wanted to discover a simple recipe for the dish that could be served as written or could be adjusted to include different flavors all with the same base so River and I could cook it together at home.

After trying several recipes, Self Proclaimed Foodies’ version of Cheesy Shrimp and Grits is the clear winner. It’s simple, but not simplistic, with full flavor from the cheese, shrimp stock, lemon juice, and Worcestershire sauce. I’ve made this recipe both with white wine and cooking sherry in the water to cook the grits and have discovered I like the richness from cooking sherry slightly more. Although choice either is delicious. I also used locally sourced and ground grits. While I know those might be challenging to find, a recipe like this really calls for the highest quality ingredients you can find and afford.

This recipe for shrimp and grits makes four servings. For date night, we only needed two servings, especially with a kale salad on the side. So River and I cut the recipe in half. This worked well, except we both felt it needed slightly more sauce. I’d encourage you to make the full amount of sauce. Any leftovers could be used for another dish later. I bet it’d be great on a lovely piece of sauteed cod! We also used bacon fat to sear the shrimp, opting to impart the smokiness bacon fat provides. The entire dish paired nicely with a dry prosecco. A crisp riesling would also be delicious.


TWSM Smoked Salmon Flatbread Pizza Review

Smoked Salmon Flatbread Pizza

One of the things I’m discovering about working from home is how nice it is to take a break and pop into my own kitchen to make my lunch. All the ingredients I may want are there. I don’t have to prep something at 6:30am. If I decide on something different or have a craving for something, it’s easy to change my mind. I can also take my lunch on the deck on nice days and enjoy fresh air while recharging for the afternoon tasks.

As a result I’ve been on the search for cool, easy to prepare, and tasty meals that may not have been considered for a lunchbox meal when I was working in an office away from home. Smoked Salmon Flatbread Pizzas by Three Many Cooks absolutely fit the bill. Even though this recipe is pricier than I would normally invest in, it was well worth the extra money. And because I prepared the flatbread only for myself (Dylan generally doesn’t care for seafood), I’ve been able to make the ingredients work for other meals as well. Smokey, salty, lemony, creamy… The smoked salmon flatbread with a lovely blend of flavors in the cream cheese, hit all the notes for me.

The recipe calls for using naan as the base for these flatbreads, which I think would be perfect. I’m in love with a gluten free pizza crust from a local bakery, so I used it instead. Otherwise, I followed the recipe exactly. Be sure to enjoy this with a cold glass of sparkling water and a squeeze of lemon to help cut the fattiness and richness of the cream cheese and smoked salmon. Or if serving this with a brunch, prosecco would be lovely. And we all know how much I love a good brunch. Leftover cream cheese spread is good on crackers for an afternoon snack. Extra smoked salmon would be nice on a personal charcuterie board for lunch another day.

TWSM Beer Braised Pork Review

Beer Braised Pork Review

Shortly after my ex-husband and I went our separate ways a few years ago, I discovered craft beer and local breweries. And we have a lot of them in Virginia. Heading out to a brewery for an hour or two to grab a beer and listen to live music became a past time I could do while my son Dylan was at Boy Scouts, or since he’s old enough to be alone a few hours, with a friend after dinner on occasion. Hanging out at breweries a couple times a month, I began following their Facebook and Untapped pages so I could time my visits with bands or releases of brews I’ve grown to enjoy. One of those breweries posted a link to Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce and suggested their imperial porter as a good choice for the braising liquid.

Upon trying this recipe once, I was hooked. It’s a staple now in my recipe binder and in my freezer. Often, I’ll make a double batch of this when pork loin or pork butt goes on sale. (The last time I had two dutch ovens going with meat!) I have indeed, tried the imperial porter suggested, which is my go-to, although I recently discovered a stout with a hint of orange I feel complements this dish well. And this pork works so well with so many things!

Because I don’t often eat bread, I’ve never made this dish with the suggested cheese sauce on a slider or sandwich. Dylan likes it spiced up a little more with extra of the spice rub mixed in the shredded pork while reheating as a large, stuffed quesadilla or taco (see pictured quesadilla with my homemade barbeque sauce and cheddar cheese). One of my favorite treatments is pork over grits with a mushroom gravy made with some of the braising liquid and beef broth. We also enjoy it as pulled pork sandwiches, in omelets, in homemade mac and cheese, on flatbread, and once I even made an eggy sort of casserole with the beer braised pork, cheese, egg, and heavy cream.

Yes, the braised pork freezes extremely well either once cooked and still in large pieces or shredded and stored in 2 cup servings. I’ve also transferred the pork loin or butt to a slow cooker after searing in the dutch oven. Dylan and I discovered quite by accident when we mixed up two jars in the pantry that the spice rub makes an excellent seasoning for chicken tacos as well. Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce is so easy and so versatile, answering “What’s for dinner?” during this time of uncertainty is one less question you have to stress about.


Slime! You’re Welcome :)

Ok-so in follow-up to the discussion on Snow Days-I mentioned the ever popular slime that my 7 year old is so fond of. There has been a lot of talk about the borax recipes burning young children and a lot of “safe” alternatives have come out.  I wanted to post some of those for you. Now keep in mind the slime is nowhere on my scale of things I enjoy doing BUT it’s cheap, easy, and certainly a boredom burner at my house!

This site has some great recipes for all kinds, sparkle, edible, unicorn, mermaid…. Check it out!


Enjoy! Love to All-Kim