Strawberry Yogurt Popsicles

The fresh strawberry flavor and creamy Greek yogurt in these homemade popsicles are out of this world. They're a tasty and healthy treat for hot summer days or any time you want something sweet and cool.

Ingredients:

• 2 cups fresh strawberries, hulled
• 1 cup Greek yogurt
• 2-4 tablespoons honey or maple syrup, to taste

Instructions:

Using a blender, blend the strawberries until they are smooth

Mix the Greek yogurt, honey or maple syrup, and strawberry puree in a bowl until everything is well mixed

Sticks should be put into the popsicle molds, and the mixture should be frozen for at least 4 hours, or until it is solid

Warm water should be run over the molds for a few seconds, and then the popsicles should be carefully taken out

Have fun with these tasty Strawberry Yogurt Popsicles!

Magic Cookie Bar Cupcakes

Magic Cookie Bar Cupcakes combine all the flavors of the classic magic cookie bars into a delightful cupcake form. These cupcakes are a sweet treat that's perfect for parties or satisfying your sweet tooth cravings.

Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons melted butter
• 1 cup semi-sweet chocolate chips
• 1 cup shredded coconut
• 1/2 cup chopped pecans
• 1 can 14 ounces sweetened condensed milk
• 1 package 12 count vanilla cupcake liners

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a bowl, combine the graham cracker crumbs and melted butter, mixing until it resembles coarse sand

Spoon a tablespoon of the graham cracker mixture into each cupcake liner and press down to create a crust

Layer each crust with chocolate chips, shredded coconut, and chopped pecans, distributing evenly among the cupcakes

Pour sweetened condensed milk over the top of each cupcake, ensuring all ingredients are covered

Bake in the preheated oven for 20-25 minutes or until the cupcakes are golden brown and the edges are bubbling

Remove from the oven and allow the cupcakes to cool in the tin for about 10 minutes

Transfer the cupcakes to a wire rack to cool completely before serving

Enjoy your delicious Magic Cookie Bar Cupcakes!

Baked Sweet and Sour Chicken with Quinoa Alida's Kitchen

Enjoy a delicious and healthier twist on sweet and sour chicken by baking it with nutritious quinoa. This recipe combines crispy baked chicken with a tangy sweet and sour sauce, pineapple, and bell peppers, served over fluffy quinoa.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1
• 5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper to taste
• 1 cup cornstarch
• 3 eggs, beaten
• 1/4 cup vegetable oil
• 1 cup pineapple chunks, drained
• 1 bell pepper, diced
• 1/2 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Sesame seeds for garnish
• Green onions, chopped, for garnish

Instructions:

Warm the oven up to 190C 375F

Mix quinoa and water in a saucepan

Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed

Add salt and pepper to the chicken pieces

Coat each piece of chicken evenly by dipping it in cornstarch and then in beaten eggs

Put the vegetable oil in a big skillet and heat it over medium-high heat

Fry the chicken until it turns golden brown

Take it out and set it aside

Put pineapple chunks and diced bell pepper in a bowl and mix them together

Mix the ketchup, soy sauce, rice vinegar, brown sugar, garlic powder, and ginger powder in a different bowl using a whisk

Put the cooked quinoa, fried chicken, pineapple-bell pepper mixture, and sauce mixture in a baking dish

Mix everything well so that it's all covered

Heat the oven and put the dish in it

Bake for 20 to 25 minutes, or until the chicken is done and the flavors blend

Before serving, top with chopped green onions and sesame seeds

Gordon Ramsay's Ultimate Burger

Enjoy the best burger ever made by Gordon Ramsay. Three types of meat are mixed together to make this burger taste and be juicy, and classic toppings give it the perfect balance of tastes and textures.

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 lb ground veal
• Salt and pepper to taste
• 4 brioche burger buns
• 4 slices cheddar cheese
• 4 lettuce leaves
• 4 tomato slices
• 4 red onion slices
• 4 pickles
• Ketchup and mustard for condiments

Instructions:

Preheat grill or stovetop griddle to high heat

In a bowl, combine ground beef, ground pork, and ground veal

Season with salt and pepper

Mix gently, avoiding overhandling the meat

Divide the meat mixture into 4 equal portions and shape them into burger patties

Place the burger patties on the grill or griddle and cook for about 4-5 minutes per side for medium-rare doneness, or longer if desired

During the last minute of cooking, add a slice of cheddar cheese to each patty and cover to melt the cheese

Toast the brioche buns on the grill or griddle until lightly browned

Assemble the burgers by placing lettuce leaves on the bottom buns, followed by the cooked patties with melted cheese, tomato slices, red onion slices, and pickles

Spread ketchup and mustard on the top buns and place them on top of the assembled burgers

Serve immediately and enjoy!

Summer Peach Crisp

This vegan summer peach crisp is a delightful dessert bursting with the flavors of ripe peaches and a crunchy oat topping. It's perfect for enjoying during warm summer evenings.

Ingredients:

• 6 ripe peaches, sliced
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

Preheat the oven to 350F 175C

In a mixing bowl, combine sliced peaches, coconut sugar, and cinnamon

Toss to coat evenly

Transfer the peach mixture into a baking dish

In another bowl, mix rolled oats, almond flour, melted coconut oil, and salt until crumbly

Spread the oat mixture over the peaches in the baking dish

Bake for 30-35 minutes, or until the topping is golden brown and the peaches are bubbling

Remove from the oven and let it cool for a few minutes before serving

Serve warm, optionally with vegan ice cream or coconut whipped cream

Fluffy Almond Flour Pancakes

These fluffy almond flour pancakes are a delicious and gluten-free breakfast option. They are paleo-friendly and can be made dairy-free with simple substitutions. Enjoy a stack of these pancakes with your favorite toppings for a nourishing and satisfying meal.

Ingredients:

• 2 cups almond flour
• 2 tsp coconut sugar
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 large eggs or egg substitute for DF
• 1/2 cup unsweetened almond milk or DF milk of choice
• 2 tbsp coconut oil, melted or DF oil of choice
• 1 tsp vanilla extract
• Optional toppings: fresh berries, sliced bananas, pure maple syrup

Instructions:

In a mixing bowl, combine almond flour, coconut sugar, baking soda, and sea salt

In a separate bowl, whisk together eggs or egg substitute, almond milk, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until well combined

Heat a skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray

Pour 1/4 cup of pancake batter onto the skillet for each pancake

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Serve the pancakes with your choice of toppings, such as fresh berries, sliced bananas, or pure maple syrup

Enjoy your fluffy almond flour pancakes!

Paleo Sweet Potato and Kale Salad

Enjoy a tasty and nutritious Paleo Sweet Potato and Kale Salad to start the new year. This salad, loaded with flavors and nutrients, is ideal for detoxing and sticking to your health regimen. The kale adds a punch of green goodness and the sweet potatoes give a natural sweetness. A tasty, nourishing, and simple-to-make dinner!

Ingredients:

• 2 sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Set the oven temperature to 400F 200C

Spread the sweet potato cubes out on a baking sheet after tossing them in a tablespoon of olive oil, salt, and pepper

Roast for 25 to 30 minutes, or until crispy but still tender

Dried cranberries, chopped pecans, chopped kale, and red onion should all be combined in a big bowl

To make the dressing, combine the remaining olive oil and balsamic vinegar in a small bowl

Before adding the cooked sweet potatoes to the salad bowl, allow them to cool slightly

After adding the dressing to the salad, toss to mix

To taste, add salt and pepper for seasoning

Enjoy and serve right away!

Hot and Spicy Thai Fish Cakes

Because they are made with red curry paste, chili, and fragrant herbs, these Thai fish cakes are very hot and spicy. For people who want to try Thai food, these are great as an appetizer or as a main dish.

Ingredients:

• 500g white fish fillets, such as cod or tilapia, roughly chopped
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 kaffir lime leaves, finely shredded
• 1 red chili, finely chopped
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 egg
• 1/4 cup breadcrumbs
• Vegetable oil, for frying

Instructions:

Mix the fish, red curry paste, fish sauce, soy sauce, brown sugar, kaffir lime leaves, chili, cilantro, and garlic in a food processor until everything is well mixed

Put the mixture in a bowl and add the egg and breadcrumbs

Mix the ingredients together until they are spread out evenly

Form the mixture into small patties while your hands are still wet

In a pan, heat vegetable oil over medium heat

Fry the fish cakes one at a time for three to four minutes on each side, or until they are golden brown and fully cooked

Put it out hot and dip it in Thai or sweet chili sauce

Fresh Guava Jam with Garlic and Zest

This unique vegan jam combines the tropical sweetness of fresh guavas with the savory kick of garlic and the bright zestiness of lemon. It's a delightful spread that adds a burst of flavor to your breakfast or snack time.

Ingredients:

• 1 kg fresh guavas, washed, peeled, and seeds removed
• 400g granulated sugar
• Juice of 1 lemon
• 3 cloves garlic, minced
• Zest of 1 lemon

Instructions:

Cut the guavas that have been peeled into little chunks

Dice the guavas and put them in a large saucepan

Add the sugar, lemon juice, minced garlic, and lemon zest

Stir the mixture often over medium-low heat for about 15 to 20 minutes, or until the sugar melts and the guavas break down

Take the mixture off the heat when it gets thick enough to jam consistency

Give the jam a little time to cool down before putting it in clean jars

Before putting the jars in the fridge, make sure the lids are tight and let them cool completely

You can put the fresh guava jam with garlic and zest on crackers, toast, or use it as a tasty topping!

THE BEST BAKED TOFU - Balanced Mixed Plate

This recipe for baked tofu is ideal for assembling a well-balanced mixed plate. Its flavor is savory-sweet and goes well with a wide range of sides. It is crispy on the outside and tender on the inside. This tofu will be a hit whether it is served with salad, grains, or veggies.

Ingredients:

• 1 block extra firm tofu, pressed and drained
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• Sesame seeds and chopped green onions for garnish

Instructions:

Set oven temperature to 400F 200C

Pressed tofu should be chopped into cubes and added to a big mixing bowl

Mix the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a different bowl

After pouring the sauce over the tofu, gently toss it to coat it evenly

To ensure uniform coating, sprinkle cornstarch over the tofu and toss again

Place the tofu cubes in an even layer on a parchment paper-lined baking sheet

Bake for 25 to 30 minutes, rotating the tofu halfway through, or until it becomes crispy and golden

Before serving, garnish with chopped green onions and sesame seeds

Spiced Linzer Cookies with Clementine Marmalade

Delight in the warmth of spiced Linzer cookies that encase a burst of tangy clementine marmalade. These sandwich cookies are a perfect blend of flavors and textures, making them a joyful treat for any occasion.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup ground almonds
• 1/2 cup clementine marmalade

Instructions:

Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy

The vanilla extract should be added

Add the all-purpose flour, ground cinnamon, ground cloves, salt, and ground almonds to a different bowl and mix them together using a whisk

Slowly add the dry ingredients to the wet ones, mixing just until everything is combined

This will make the cookie dough

Separate the dough into two equal parts

Make a disc shape out of each half and cover it with plastic wrap

Put it in the fridge for at least an hour

Warm the oven up to 350F 175C and put parchment paper on baking sheets

On a lightly floured surface, roll out one disc of chilled dough to about 1/8-inch thick

Cut out cookies with a pretty shape in the middle using a Linzer cookie cutter

Use the ready baking sheets to put them on

For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the cookies

Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way

Put a little clementine marmalade on top of the solid cookies

Sprinkle powdered sugar on top of the cookies with the cutouts in the middle for decoration

To make sandwich cookies, put the cookies with the sugar on top of the cookies with the marmalade on top

Do it again with the rest of the dough and marmalade

Serve and have fun!

Easy Keto Beef Chili

This Easy Keto Beef Chili is a hearty dish that will warm you up on a cold night. It tastes great and is low in carbs, so it's a good meal for people on the ketogenic diet.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups beef broth
• 1 tablespoon olive oil
• Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions:

In a large pot, heat olive oil over medium heat

Add ground beef and cook until browned, breaking it apart with a spoon

Add diced onion, garlic, and bell pepper

Cook until softened

Stir in diced tomatoes, tomato paste, chili powder, cumin, paprika, oregano, salt, and black pepper

Pour in beef broth and stir to combine

Bring the chili to a simmer, then reduce heat to low and let it cook for 20-30 minutes, stirring occasionally

Taste and adjust seasoning if needed

Serve hot, garnished with your favorite toppings

Black Bean & Corn Salsa

This bright salsa made of black beans and corn is full of new tastes and textures. You can eat it as a snack or put it on tacos, salads, or grilled vegetables. It's also quick and easy to make!

Ingredients:

• 1 can 15 ounces black beans, rinsed and drained
• 1 cup corn kernels fresh, frozen, or canned
• 1 large tomato, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeo pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

In a large bowl, combine black beans, corn, tomato, red onion, cilantro, and jalapeo pepper

In a small bowl, whisk together lime juice, olive oil, salt, and pepper

Pour the dressing over the salsa and toss gently to combine

Refrigerate for at least 30 minutes before serving to allow flavors to meld

Serve chilled and enjoy!

Homemade Ranch Dip

You can eat this homemade ranch dip with fresh vegetables, chips, or crackers. It's creamy and tastes great. This recipe is simple and great for parties, get-togethers, or just snacking at home.

Ingredients:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped dill
• 1 tablespoon fresh chopped chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste

Instructions:

Put mayonnaise, sour cream, and buttermilk in a bowl and mix them together

Then add the dill, chives, garlic powder, onion powder, and dried thyme that have been chopped up

Combine well

To taste, add salt and black pepper

Put it in the fridge for at least 30 minutes before serving so the flavors can mix

Mix it up and serve it cold with chips, crackers, or your favorite vegetables

Pineapple Baked Chicken

The sweet and savory flavors in pineapple baked chicken go well together. With the pineapple, the chicken gets a tropical twist, and the marinade gives it a sour taste. This dish is simple and tasty, and it's great for dinner during the week or when you have guests over.

Ingredients:

• 4 chicken breasts
• 1 cup pineapple chunks
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• 2 tablespoons chopped cilantro optional

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put soy sauce, honey, garlic, and ginger in a bowl and mix them together

Salt and pepper the chicken breasts before putting them in a baking dish

Cover the chicken all over with the soy sauce mixture

Put pineapple chunks around the chicken in the baking dish

Bake in an oven that has already been heated for 25 to 30 minutes, or until the chicken is fully cooked

Use the sauce to baste the chicken every 15 minutes

Before you serve it, take it out of the oven and let it cool down for a while

If you want, you can add chopped cilantro as a garnish before serving

Beef Stew

A hearty and comforting beef stew cooked low and slow until the meat is tender and the flavors meld together.

Ingredients:

• 2 lbs beef stew meat
• 4 potatoes, diced
• 4 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1/4 cup tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

In a slow cooker, combine beef, potatoes, carrots, onion, and garlic

Mix beef broth, tomato paste, thyme, rosemary, salt, and pepper in a bowl, then pour over beef and vegetables

Cover and cook on low for 8 hours or high for 4 hours, until beef is tender

Coconut Flour Bread

This is a tasty, gluten-free, paleo-friendly recipe for coconut flour bread that is ideal for people on a paleo diet. It's delicious as a snack or an addition to breakfast because it's moist and mildly sweet.

Ingredients:

• 1/2 cup coconut flour
• 6 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup for sweetness
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp apple cider vinegar

Instructions:

Preheat your oven to 350F 175C

Grease a loaf pan with coconut oil or use parchment paper for easy removal

In a mixing bowl, whisk together the coconut flour, baking soda, and salt

In a separate bowl, beat the eggs, then add in the melted coconut oil, honey or maple syrup, and apple cider vinegar

Mix well

Pour the wet mixture into the dry mixture and stir until you have a smooth batter

Transfer the batter into the greased loaf pan and smooth the top with a spatula

Bake in the preheated oven for 35-40 minutes or until a toothpick comes out clean when inserted into the center

Allow the bread to cool in the pan for a few minutes, then remove it from the pan and let it cool completely on a wire rack

Slice and enjoy!

Chocolate Chip Cookie Ice Cream Bars

These Chocolate Chip Cookie Ice Cream Bars combine the classic flavors of chocolate chip cookies and vanilla ice cream into a delicious frozen treat. Perfect for satisfying your sweet tooth on a hot day!

Ingredients:

• 1 cup chocolate chips
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 quart vanilla ice cream

Instructions:

Warm the oven up to 175F 350C

A 9x13-inch baking pan should be greased

Melt the chocolate chips and butter together in a bowl that can go in the microwave

Stir the mixture until it is smooth

Allow to cool a bit

In a different bowl, mix the egg, vanilla extract, and sugars until they are smooth

Slowly add the melted chocolate mixture to the sugar mixture while stirring all the time

Mix the flour, baking soda, and salt together in a different bowl

Slowly add to the chocolate mixture and mix until a dough forms

Fill the baking pan with half of the dough and press it into the bottom

For 12 to 15 minutes, or until just barely golden

Allow the cookie layer to cool all the way down

On top of the cooled cookie layer, spread vanilla ice cream that has been softened

Lightly press the rest of the dough crumbles on top of the ice cream layer

It will take about 4 hours or overnight for the food to get firm after being frozen

Cut into bars and serve once it's hard

Espresso Banana Muffins + Chocolate Espresso Glaze

These Espresso Banana Muffins with Chocolate Espresso Glaze taste great because they have a strong coffee flavor, sweet bananas, and rich chocolate. These are great for a treat in the morning or as a snack.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup brewed espresso, cooled
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips
• For the Chocolate Espresso Glaze:
• 1/2 cup semisweet chocolate chips
• 2 tablespoons brewed espresso, cooled
• 1/4 cup powdered sugar
• 1/4 teaspoon instant espresso powder optional, for extra coffee flavor

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Put the mashed bananas, brewed coffee, vegetable oil, granulated sugar, egg, and vanilla extract in a mixing bowl

Mix everything together well

Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones while stirring them together

The semisweet chocolate chips should be carefully mixed in

Around two thirds of the way full, put batter into each muffin tin

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Melt the semisweet chocolate chips in the microwave for 20 seconds at a time, stirring between each time until the mixture is smooth

While the muffins cool, make the Chocolate Espresso Glaze

Add the sugar, instant espresso powder, and brewed coffee and mix until the glaze is smooth and shiny

Add the glaze to the muffins after they have cooled

Have fun with your tasty Chocolate Espresso Glazed Espresso Banana Muffins!

Penne With Braised Short Ribs

This hearty and comforting dish features tender braised short ribs in a rich tomato and red wine sauce served over al dente penne pasta. Perfect for a cozy family dinner or entertaining guests.

Ingredients:

• 2 lbs beef short ribs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup red wine
• 2 cups beef broth
• 1 can 14 oz diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lb penne pasta
• Grated Parmesan cheese, for serving

Instructions:

Season short ribs with salt and pepper

Heat olive oil in a large pot over medium-high heat

Sear short ribs until browned on all sides

Remove and set aside

In the same pot, add onion, garlic, carrot, and celery

Cook until softened, about 5 minutes

Return short ribs to the pot

Pour in red wine, beef broth, diced tomatoes, thyme, and rosemary

Bring to a boil

Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone

While the ribs are braising, cook penne pasta according to package instructions until al dente

Drain and set aside

Once the ribs are done, remove them from the pot and shred the meat using two forks

Discard bones and any excess fat

Return shredded meat to the pot with the sauce

Serve the braised short rib sauce over cooked penne pasta

Garnish with grated Parmesan cheese before serving