Saturday, May 5, 2018

Grilled Steak With Blue Cheese Butter

Grilled Steak With Blue Cheese Butter
Recipe from: blogchef
Image credit: Bobby

Grilled Steak With Blue Cheese Butter

You can use whatever type of steak you want for this recipe but I recommend a cut that is good on the grill such as New York strip or rib-eye.Bobby
Ingredients:
4 rib-eye steaks (about 1 ½ inch thick)
Kosher salt
Ground black pepper
Olive oil
Blue Cheese butter:
1 stick unsalted butter (softened)
1 teaspoon Dijon mustard
1 ½ tablespoons chopped fresh chives
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
2 ounces crumbled blue cheese
Directions:
Place the softened butter into a medium mixing bowl.
Beat until lightly and fluffy using a fork.
Add chives, mustard, salt and pepper.
Mix in well using a fork.
Add the blue cheese and gently mix until it is incorporated into the butter.
Place the butter into the center of a sheet of plastic wrap.
Form a log by rolling the bottom half of the plastic wrap over the butter and continue rolling until it is closed.
Twist the ends of seal the log.
Refrigerate until hardened (about 2 hours).
Once it is hardened you can remove the plastic wrap and slice it for the steaks.
Brush the steaks with olive oil and season on both sides with salt and pepper.
Heat a grill to medium-high heat.
Add the steaks and cook turning once until they are done to your liking.
Remove the grill and immediately top with a slice of the blue cheese butter.
Allow it to melt as the steaks rest.
Read more and enjoy this amazing recipe and many more when visiting blogchef

Salty Chihuahua

Salty Chihuahua
Recipe from: hamptonroadshappyhour
Image credit:hamptonroadshappyhour


Salty Chihuahua

“Shakespeare once penned, "What's in a name?" (Romeo and Juliet), which leads me to ponder the profound and often humorous names given to cocktails.  With this drink, my guess would be that the "Salty" certainly refers to the salted rim, and the "Chihuahua" (a state, and city, in Mexico) refers to some of the award winning Tequila distilled in that state.  But whatever the origin of the name, we're left with a tasty drink that's definitely worthy of being our featured cocktail... Salty Chihuahua.  Cheers!” hamptonroadshappyhour

Ingredients:

4 oz. Grapefruit Juice (any variety)

Grapefruit slice to garnish

Coarse Salt

Directions:

To salt the rim:

Wet the rim of any cocktail glass, invert, and tap into the Coarse Salt, set upright, and fill with ice. 

For the cocktail:

Combine the 2 spirits and Grapefruit Juice in an ice filled cocktail shaker. 

Cover, shake well, and strain into your glass. 

Garnish with a slice of Grapefruit

Insert a couple of sipping straws, and start enjoying your delicious... Salty Chihuahua. 

Bottoms up!

Read more and enjoy this amazing recipe and many more when visiting hamptonroadshappyhour



White Chocolate and Walnut Scones

White Chocolate and Walnut Scones
Recipe from: thibeaultstable
Image credit: Ann

White Chocolate and Walnut Scones

“This recipe is very versatile and can be adapted by adding fresh or dried fruit, chocolate, nuts, poppy seeds, etc....” Ann

For the Brown Butter Glaze:

Just melt 3 tablespoons of butter until it starts to brown. 

Add a cup of powdered sugar to a bowl,

Pour the butter over the sugar and add a bit of cream. 

Stir well. 

Add a teaspoon of vanilla and more cream if needed.

Scones:

2 1/4 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 Tbsp. cold butter

1 cup heavy cream  (Option: Substitute Buttermilk and add 1/2 teaspoon of baking soda)

3/4 cup frozen raspberries (blueberries, blackberries, red currants, etc..)

extra cream and sugar

Glaze (Optional):

2 teaspoons softened or melted butter

1/2 cup of powdered sugar

few tablespoons cream or milk

1 teaspoon vanilla

Mix all ingredients together. 

Thin with additional cream or milk if necessary.

Instructions:

Preheat oven to 425°F.

Mix together the flour, sugar, baking powder and salt.

Cut in butter until it resembles coarse meal. 

Stir cream in to flour mixture.

Mix quickly with fork just until dough starts to come together.

Tip out on to lightly floured surface. (Will look shaggy)  

Using hands gently pat mixture to flatten.

Now fold dough like an envelope.

Turn and fold again. 

Do this at least three to four times.

Before the last turn, push frozen fruit (Raspberries, Blueberries, Red Currants, etc.. ) into 
dough.

Finish with final fold and turn and roll dough into round. 

Cut into six or eight triangles.

Dough can also be cut in half and rolled into two smaller rounds. 

Cut each round into 6 to 8 smaller scones.

Or use a biscuit cutter to cut round scones. 

This whole step should only take 30 to 45 seconds.  

Do not over-handle.  (Folding forms layers which makes for a very flaky scone).

Bake for 15 to 18 minutes.

Option:  Drizzle with glaze.

Tip:  An easy way to cut in the butter is to use a box grater.

The large side of the grater makes the perfect size pieces of butter.

Note: When adding fruit to the scone mixture, make sure the raspberries

or blueberries are frozen.

Otherwise you end up with crushed fruit.

Still tastes as good, but not as pretty.

Read more and enjoy this amazing recipe and many more when visiting thibeaultstable


Wednesday, September 6, 2017

Keto No Bake Frozen Cheesecake with Chocolate Ganache

Keto No Bake Frozen Cheesecake with Chocolate Ganache
Recipe from: richestoragsbydori
Image credit: Dori
Keto No Bake Frozen Cheesecake with Chocolate Ganache

“Super easy and super yummy.” Dori

Ingredients:

Cheesecake Filling:

 4 oz Philadelphia Cream Cheese

 2 Tbsp Sour Cream

 1/4 erythritol (I use Trivia)

Ganache:

 2 oz Unsweetened Bakers Chocolate

 1/2 cup Heavy Whipping Cream - splash of water if needed for consistency.

Instructions:

Use a hand mixer and mixed together cream cheese, heavy cream, sour ream and Trivia 
until creamed together.

Melt bakers chocolate in the microwave for about 1 minute.

Add whipping cream and combine well. Takes a couple minutes.

Dollop the filling into cupcake pan and top with Ganache.

Cover with plastic wrap.

Put in freezer for 2-3 hours.

Enjoy! Serve topped with strawberries (optional)

Read more and enjoy this amazing recipe and many more when visiting richestoragsbydori


Grilled Maple Bacon Pork Tenderloin

Grilled Maple Bacon Pork Tenderloin
Recipe from: twoluckyspoons
Image credit: Blaine
Grilled Maple Bacon Pork Tenderloin

“Pork tenderloin, wrapped in bacon, basted in Mom's Maple Glaze ( click the link to get the 
recipe), and grilled to perfection. “ Blaine

Ingredients:

one 2 lb pork tenderloin

1 recipe Mom's Maple Glaze recipe below

12 oz bacon

Instructions:

Prepare your grill for indirect grilling.

On a gas grill, light the outer burners and leave the middle burner off.

On a charcoal grill, place lighted coals on either side of the grill, with no coals in the middle.

While the coals are getting hot, prepare Mom's Maple Glaze.

Prepare a bacon weave by laying out 6 slices of bacon side by side, and weaving in an 
additional 6 slices of bacon perpendicular to the first six.

Brush Mom's Maple Glaze to the pork tenderloin liberally , then wrap the bacon weave 
around the pork tenderloin and apply the glaze to the bacon as well.

Place on the center of the grill and grill indirectly for 20 to 30 minutes or until the internal 
temperature reaches 145 degrees.

Let rest, tented with foil for 5 minutes.

Slice and serve.

Or you can broil it:

 Mom's Maple Glaze for pork tenderloin

“My mother's tried and true maple glaze graced many a table in my youth. It's still one of my 
favorite things to put on a pork tenderloin. “ jodiemo

Ingredients:

1 cup Maple Syrup the real thing

3 Tablespoons orange juice conc. frozen

3 Tablespoons Ketchup

2 Tablespoons Soy Sauce

1 Tablespoon Dijon Mustard

1 Tablespoon Worcestershire

1 teaspoon Curry powder

1 garlic clove minced

2 green onions I use white or yellow onions, minced

1 Tablespoon sesame seeds opt., toasted

Instructions:

Combine in saucepan, bring to a boil over medium heat.

Reduce heat and simmer for 15 minutes, stirring occasionally.

It will thicken slightly.

It can be stored in the frig in a jar for a few days.

Use it on all kinds of pork and serve some on the side.

It can also be used on chicken.

There you go, it's easy to make and tastes good.

To make the pork tenderloin, brush a tenderloin with glaze.

Place under broiler.

Cook for 12-15 minutes, turning and basting a couple of times.


Let rest for a few minutes before slicing.

Read more and enjoy this amazing recipe and many more when visiting twoluckyspoons



Sunday, September 3, 2017

The Frenchy

The Frenchy
Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour
The Frenchy

“This luscious libation falls into the "Are you sure there's alcohol in here?" category.  The subtle melding of Pear, Pineapple, and Cranberry, delivers a smooth cocktail that will complement any Happy Hour.  It's simple to make, and easy on the palate.  We hope that you'll give it a try, our featured cocktail... The Frenchy.  Cheers!” hamptonroadshappyhour

Ingredients:

2 oz. Pear Vodka

3 oz. Pineapple Juice

1 oz. Cranberry Juice

Cherry (or Pear wedge) to garnish

Directions:

Add the Vodka and Juices to an ice filled cocktail shaker.

Cover, shake well, and strain into your favorite ice filled cocktail glass. 

Add a couple of sipping straws, garnish accordingly, and enjoy!

Read more and enjoy this amazing recipe and many more when visiting 



Chocolate Chip Banana Cake

Chocolate Chip Banana Cake
Recipe from:chichoskitchen
Image credit: Cherine

Chocolate Chip Banana Cake


Ingredients:

1 cup 1/4 all purpose flour

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup sugar

1/2 cup vegetable oil

3 bananas mashed

1/2 cup dark or milk chocolate chips

Instructions:

Mix flour, baking soda, and salt in a bowl.

In a large bowl, mix bananas, eggs, sugar and oil.

Add the flour mixture until just combined.

Stir in chocolate chips.

Spread batter into a greased 9x5 inch loaf pan.

Bake at 350 degrees for 40 minutes or until toothpick comes out clean with no batter


Read more and enjoy this amazing recipe and many more when visiting chichoskitchen

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