Saturday, October 15, 2016

Abuelo Sparkler

Abuelo Sparkler
Recipe from: whattodrink
Image credit: whattodrink

Abuelo Sparkler

Ingredients you need:

2 oz. Ron Abuelo Añejo

4 oz. Sparkling Wine

Ginger Ale

How to make a Abuelo Sparkler:

Fill a tall glass with ice and pour in the Ron Abuelo, then the sparkling wine.

Top with ginger ale to taste, and serve.

Type of drink:


Recommended glass:

Cocktail Glass

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

Swedish Meatballs

Swedish Meatballs
Recipe from: blogchef
Image credit: Bobby
Swedish Meatballs

Swedish meatballs are a classic dish that consists of meatballs that are fried in the pan and served with a homemade gravy over mashed potatoes or egg noodles.Bobby


1 lb ground beef

¼ cup panko bread crumbs

¼ cup milk

½ cup chopped onion

1 clove garlic, minced

1 tablespoon fresh oregano chopped, or 1 teaspoon dry oregano

1 egg

1 tablespoon olive oil

5 tablespoons butter

3 tablespoons flour

2 cups beef broth (warmed up)

1 cup heavy cream

½ tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

½ teaspoon kosher salt

½ teaspoon ground black pepper


In a small bowl mix and panko breadcrumbs with milk.

Let sit until the breadcrumbs have soaked up the milk, about 10 minutes.

In a large skillet heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Add onions and saute for about 5 minutes, add garlic and oregano and saute for an 
additional 1-2 minutes.

In a large bowl mix together ground beef and sautéed onion, garlic and oregano.

Mix in salt, pepper and egg.

Combine until the egg is mixed in.

Add the breadcrumbs and milk to the meat mixture and mix well using your hands.

Shape into equal sized meatballs.

Heat the skillet used to saute the onion and garlic, adding a bit more olive oil and butter as 

Heat the skillet to medium heat.

Add the meatballs to the skillet in batches and brown on all sides, turning carefully so that 
they do not break apart.

Transfer the meatballs to a baking sheet and keep warm in the oven.

Add 4 tablespoons of butter to the skillet.

When the butter has melted whisk in the flour and cook until golden brown.

Slowly stir in the heated beef broth, cook at a temperature that keeps the sauce at a slow 

Add in the heavy cream, Worcestershire sauce and Dijon mustard.

Simmer until the sauce thickens a bit.

Add the meatballs to the sauce, cover and simmer on low heat for about 10 minutes or until 
the meatballs are fully cooked, the internal temperature has reached 160 degrees F.

Serve over egg noodles or mashed potatoes.

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

Adapted from Art and the Kitchen.

Chinese BBQ Pork (Char Siu)

Chinese BBQ Pork (Char Siu)
Recipe from: favfamilyrecipes
Image credit:  Erica
Chinese BBQ Pork (Char Siu)

“Most Chinese restaurants will serve Chinese BBQ pork as a side dish or appetizer.”  Erica


1 (2 Lb) pork tenderloin (or 2 Lbs pork tenderloin tips)

1/2 c. teriyaki sauce (we used Mr. Yoshidas)

1/2 c. chicken broth

1/4 c. soy sauce

1/4. c. ketchup

2 Tbsp. Hoisin sauce

4 cloves garlic

1 tsp. Chinese 5 spice powder (optional)

a few drops red food coloring (optional, it just gives it that Chinese BBQ pork look)


Place pork in a large Ziploc bag.

Combine all remaining ingredients in medium-sized bowl and pour into Ziploc bag with the 

Press out all the air from the bag, seal tightly, and refrigerate.

Marinade 4+ hours or overnight (the longer the better).

Remove pork from fridge about 20 minutes before cooking to allow pork to reach close to 
room temperature.

Drain marinade choose cooking method below:

To smoke the pork (preferred method):

Set smoker/pellet grill to "high smoke" (220-degrees F) and remove when internal 
temperature reaches 147-degrees F , this should take approx 1 hour.

 Remove from smoker and wrap in foil.

Allow to rest for 5 minutes before serving.

To grill:

Grill over medium heat until internal temperature reaches between 147-160 F (medium rare 
to medium).

Remove when desired temperature is reached, wrap in foil.

To Oven Roast the Pork:

Preheat oven to 375 F.

Roast for approx 1 hour or until internal temp reaches at least 147 degrees.

To serve:

Slice into 1/4" slices and serve immediately.

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

You can find everything about their recipes here

Monday, October 10, 2016

Black Martini

Black Martini
Recipe from: whattodrink
Image credit: Whattodrink

Black Martini


2-1/2 oz. Black Vodka

1/2 oz. Blackberry Brandy

1 Olive

How to make a Black Martini:

Combine liquid ingredients in a cocktail shaker filled with ice.

Shake for fifteen seconds.

Strain into a well chilled martini glass or serve on the rocks in an old-fashioned glass.

Garnish with skewered black olives.

Type of drink:


Recommended glass:

Cocktail Glass

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

Pineapple Upside Down Cake with Rum Caramel Sauce

Pineapple Upside Down Cake with Rum Caramel Sauce
Recipe from: joyouslydomestic
Image credit: Angela
Pineapple Upside Down Cake with Rum Caramel Sauce

“The brown sugar/butter "sauce" can be totally made without the addition of rum, if desired. It will still taste amazing and turn out wonderfully.” Angela


Non-stick spray

1 white or yellow cake mix {16.25 ounces}

3 whole large eggs

1/3 cup vegetable or canola oil

1/2 cup plus 2 tablespoons 100% pineapple-orange or 100% pineapple juice

1/2 cup plus 2 tablespoons whole milk

1/2 cup butter

1 cup dark brown sugar

1 tablespoon dark rum

1 fresh pineapple, peeled, cored, quartered and cut into thin slices {NOTE: Only about half 
of the pineapple is needed for this recipe.}


Preheat oven to 350 degrees.

Coat a 9" round (or similar) cake pan with non-stick spray.

Set aside...

In a medium...

Serve warm or at room temperature.

NOTE: The "look" of this cake (presentation-wise) is best if served immediately. However, 
the flavors are more-developed and the cake continues to take on some of the moisture 
from the pineapple/sauce once allowed to "sit" after inverted onto serving platter for a few 
hours. So, the choice for service time is completely up to you. Cake is best eaten within 24 

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

Loaded Chicken and Potatoes

Loaded Chicken and Potatoes
Recipe from: navywifecook
Image credit:  Mercedes J.

Loaded Chicken and Potatoes

Source: Adapted from Singing Through The Rain


1 lb chicken tenders, cubed

6-8 medium red potatoes cut in 1/2″ cubes

1/3 cup olive oil

1 1/2 tsp salt

1 tsp black pepper

1 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp hot sauce or 1/2 cup BBQ Sauce


2 cups Mexica blend cheese

1 cup crumbled bacon

1 cup diced green onion


Heat oven to 400 degrees.

Spray a 9 x 13″ baking dish with cooking spray.

In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and BBQ 
sauce (or hot sauce).

Add the potatoes and chicken and stir to coat.

Spread evenly into the prepared baking dish.

Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until crispy, and browned on the outside.

Once the potatoes and chicken are fully cooked, remove from the oven and top with the 
cheese, bacon, and green onion.

Return casserole to the oven and bake for 5 minutes or until cheese is melted.

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

Smoked Salmon And Tapenade Pasta

Smoked Salmon And Tapenade Pasta
Recipe from: ferdakost
Image credit: Marion
Smoked Salmon And Tapenade Pasta

For me, this pasta belongs to a rare category of comfort food, the kind that seems familiar and new at the same time.Marion


2 tbsp. olive oil

1/2 yellow onion, finely chopped

4 cloves garlic, minced

2 tsp. dried thyme

3 tsp. herbs de Provençe

100 ml. (1/2 cup) white wine

100 ml. (1/2 cup) tomato sauce 

200 ml. (1 cup + 1 tbsp) heavy cream (or oat cream)

4 tbsp. tapenade (preferably of green olives)

60 g. (2 oz.) black olives, pitted and sliced in half

300 g. (10 oz.) smoked salmon, cut into cubes

3 tbsp. fresh oregano, chopped

3 tbsp. fresh basil, chopped

450 g. ( 1 lb.) pasta

Salt and Pepper, to taste

Oregano or basil, for garnish (optional)


In a casserole, heat the oil over medium heat and caramelize the onion.

Add the garlic and olives and sauté for one minute.

Add the tomato sauce, dried thyme and herbs de Provence and let cook for a minute or two.

Next, add the wine, cook, then the cream and tapenade.

Let simmer, and stir in the smoked salmon, salt and pepper.

Finally, add the fresh herbs.

Simmer until the sauce is semi-thick, about 5 minutes.

Feel free to add more salt and pepper if needed.

Cook the pasta in a casserole of boiling salted water until just al dente.

Drain the pasta, and pour some olive oil on the pasta, making sure it coats evenly.

Pour the sauce on the pasta, and garnish with fresh oregano or basil.

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