Friday, February 26, 2016

Veal Chops with Mint-Cherry Pan Sauce

Veal Chops with Mint-Cherry Pan Sauce
Recipe from: thehautemeal
Image credit: Stephanie
Veal Chops with Mint-Cherry Pan Sauce

“The veal chops are tender and juicy, but the mint and cherry sauce is the real starStephanie


2 veal blade steaks (1 per person)

1 tbsp olive oil

Kosher salt and fresh ground pepper

1/3 cup red wine

1/3 cup beef stock

1/4 cup cherry preserves

1 tbsp balsamic vinegar

1 tbsp unsalted butter

2 tbsp chopped fresh mint


Take the chops out of the refrigerator about an hour before you plan on cooking them and 
prep them: sprinkle both sides generously with salt and pepper and leave the chops out to 
come to room temperature.

In a large skillet, heat the oil over medium-high heat.

Add the chops and let them cook undisturbed for 3 to 4 minutes, until nicely browned.

Turn the chops and repeat on the other side.

Work in batches if necessary, but don’t crowd the pan.

When finished, remove the chops from the pan and keep warm.

Add the wine and stock to the pan to deglaze, scraping up the crispy browned bits on the 
bottom of the pan.

Bring to a simmer and cook until reduced by half.

Add the preserves and vinegar, and stir until the preserves have melted.

Taste for salt and pepper, then remove from the heat and stir in the mint and butter.

Serve immediately, with a little (or a lot) of the sauce over each chop.

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

Monday, February 22, 2016

Turkey, Leek, and Bacon Pot Pie

Turkey, Leek, and Bacon Pot Pie
Recipe from: thehautemeal
Image credit: Stephanie

Turkey, Leek, and Bacon Pot Pie

“Tender turkey breast, vegetables, and bacon in savory gravy, wrapped in flaky pastry. This is perfect comfort food!” Stephanie



3 cups all-purpose flour

1 tsp salt

1¼ cup butter-flavor shortening

1 egg, beaten

1 tbsp white vinegar

4 tbsp cold water


4 slices bacon, cut into 1/2" pieces

2 leeks, washed and sliced

1½lbs turkey tenderloin

2 cups turkey stock (or chicken stock)

1 medium carrot

1 stalk celery

1 tbsp fresh thyme

1 tsp Worcestershire

2 tbsp dry vermouth

¼ cup unsalted butter

½ cup all-purpose flour

1½ cups milk (low fat is fine)

Kosher salt and fresh ground pepper


Place a pizza stone on the lowest rack in the oven (optional).

Preheat the oven to 425°F.

For the crust:

In a large bowl, stir together the flour and salt.

Cut in the shortening.

In a small bowl, combine the egg, vinegar, and water.

Drizzle the wet mixture into the flour mixture, stirring together with a fork until fully 

Pat into a ball and cover the bowl with plastic wrap.

Refrigerate until ready to roll out.

For the filling:

In a small Dutch oven, add the turkey tenderloin and stock or broth, and cover.

Bring to a simmer over medium heat, and cook until the turkey is just cooked through, about 15 minutes.

Place the tenderloins in a large bowl, and pour the cooking liquid into a separate small bowl 
or measuring cup.

Using two forks, shred the turkey into bite-size pieces (you can do this while the vegetables 
are cooking).

Increase the heat to medium-high and add the bacon to the pot.

Cook the bacon until it's nearly crisp and has rendered most of its fat, stirring often, then 
add the carrots and celery.

Continue cooking for 2 to 3 minutes, and then add the leeks and thyme to the pot.

Continue to sauté the vegetables in the bacon drippings until the leeks are wilted and 
beginning to brown.

Add the Worcestershire and vermouth, scraping up any fond from the bottom of the pot, and continue to cook until the liquid has evaporated, just a minute or two.

Add the vegetables to the bowl with the turkey.

Over medium heat, melt the butter and stir in the flour.

Let the mixture cook for about a minute, toasting it lightly, then add the reserved turkey 
stock and milk, whisking constantly to keep it smooth and prevent lumps.

Bring the mixture to a bubble, letting it thicken completely, then fold in the turkey and 

Taste for seasoning, and add salt and fresh pepper as needed.

Remove from the heat and set aside.

Divide the prepared pie dough into two even balls, and roll out one ball of dough to line a 9" 
pie pan.

Line the pie pan, allowing the dough to fit into the bottom and over the sides.

Fill the crust with the turkey filling, and then roll out the remaining dough to a 9" circle and place over the top.

Trim the edges, then press together, crimping with a fork.

Bake on top of the pizza stone on the bottom rack of the oven until golden brown and 
bubbling, about 35 to 45 minutes.

If the edges of the crust start to brown too much, cover them with foil.

Allow the pie to rest on a wire rack for 10 to 15 minutes before serving.

The filling will set as the pie cools.


You can make the crust in advance and keep it refrigerated until you're ready to roll it out.

Refrigerating it can also make it a little easier to work with.

Baking the pie on a pizza stone provides even, direct heat to the bottom of the pie, and 
helps keep the crust from getting soggy.

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

Friday, February 19, 2016

Bean Burrito

Bean Burrito
Recipe from: blogchef
Image credit: Bobby
Bean Burrito

“Here is a quick and easy way to make your basic bean and cheese burrito.” Bobby


1 (16 oz) can refried beans

1 cup rice (cooked)

1 cup salsa

2 cups shredded cheddar cheese (divided)

12 (6 inch) flour tortillas

Tomatoes (diced, to serve)

Sour cream (to serve)

Cooking Instructions:

Arrange burritos in a greased baking dish, and top each burrito with cheddar cheese.

Cover and place into the oven.

Bake at 375 degrees for 25 minutes.

Serve with tomatoes, sour cream and lettuce if desired.

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

Thursday, February 18, 2016

Lamb Chops with Smoky Breadcrumbs

Lamb Chops with Smoky Breadcrumbs
Recipe from: thehautemeal
Image credit: Stephanie

Lamb Chops with Smoky Breadcrumbs

“I prefer my chops on the rare side, but if you prefer them to be more done, just brown them a little longer before you put the breadcrumbs on.” Stephanie


2 lbs of lamb loin chops, at least 1½” thick

¼ cup olive oil, plus 1 tbsp, divided

3 large cloves of garlic

1 tbsp smoked paprika

2 slices of soft sandwich bread

Small palm full of flat-leaf parsley, about 1/4 cup

Kosher salt


(Optional) Liberally salt the chops, and let them rest for at least an hour, but preferably seal 
them in a large plastic bag and refrigerate overnight, if you have time.

Let the chops sit at room temperature for about an hour prior to cooking.

Preheat the oven to 450°F.

Heat a tbsp of the olive oil in a large, heavy pan over medium-high heat.

Pat the chops dry and sprinkle them chops liberally with salt (only if you skipped the 
overnight salting), then immediately place the chops in the pan, browning them lightly on 
both sides, about a minute per side.

Then transfer the chops to a roasting dish, and set aside while you prepare the crust.

In the bowl of a food processor, add the garlic cloves, parsley, remaining olive oil, paprika, 
and bread.

Pulse until the bread is reduced to crumbs, and the oil and paprika are distributed 

Pile the seasoned breadcrumbs on top of the chops, distributing it evenly over the meat, and 
roast for about 10 to 15 minutes, or until the breadcrumbs are browned and crunchy.

Allow the chops to rest for about 5 minutes before serving.

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

Licensed under a Creative Commons Attribution-Share Alike 3.0 Unported License

Tuesday, February 16, 2016

Chinese Broccoli Beef

Chinese Broccoli Beef
Recipe from: blogchef
Image credit: Bobby
Chinese Broccoli Beef

"Chinese broccoli beef (or broccoli and beef) is a stir fry dish consisting of fresh broccoli, slices of steak in a delicious sauce.” Bobby


1lb flank steak

4 tablespoons soy sauce

2 tablespoons dry sherry

1 teaspoon cornstarch

1 bunch fresh broccoli (sliced into florets)

2 garlic cloves (minced)

2 slices fresh ginger (finely minced)

2 tablespoons vegetable oil

Cooking Instructions:

Slice steak against the grain thinly into strips.

Place steak in a bowl or sealable bag.

Combine soy sauce, dry sherry and cornstarch.

Mix well, and pour mixture over steak strips.

Marinate for 15 minutes to a half hour.

Heat the wok and add oil.

Add minced garlic and ginger root and stir fry over medium-high heat for about 20 seconds.

Add beef and stir fry stirring constantly for a couple minutes.

Add broccoli and stir fry for 5 minutes or until broccoli is cooked but still crispy and dark 

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

Monday, February 15, 2016

Cuban Breeze

Cuban Breeze
                            Recipe from: thegardeningcook
Image credit: Carol
Cuban Breeze

“Looking for a refreshing drink that gives a tropical feeling when you drink it?  The Cuban Breeze cocktail combines Amaretto, vodka and pineapple juice for a refreshing tropical style drink with just a hint of almonds.” Carol


1 oz vodka

1 oz Amaretto

3 oz Pineapple Juice



Put the ice...

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

Tuna Salad Niçoise,

Tuna Salad Niçoise
Recipe from: thehautemeal
Image credit: Stephanie
Tuna Salad Niçoise

Fresh, flavorful salad with homemade vinaigrette. Perfect for lunch or dinner!Stephanie


2 small new potatoes, boiled until tender, quartered

4 oz haricot verts, blanched

6 cherry tomatoes, halved

½ cup Niçoise or kalamata olives (about 12 olives)

1 hard-boiled egg, quartered

1 4-oz can good quality tuna, packed in olive oil (drain, but reserve oil for dressing)

1/2 cup cucumber, sliced (peel if desired)

1 tbsp capers, drained

Sliced scallions

Dressing (enough for about 2 salads):

⅓ Cup olive oil (use the reserved tuna oil, plus more to equal ⅓ cup)

1 clove of garlic, minced

2 tbsp fresh lemon juice or about 1 medium lemon

1 tbsp Dijon mustard

1 tsp fresh dill, chopped

1 tsp fresh chives, chopped

Kosher salt and fresh cracked pepper, to taste


For the dressing:

Combine the garlic, herbs, mustard, and lemon juice in a small bowl.

Drizzle in the oil, whisking until combined.

Season to taste with salt and pepper and set aside.

For the salad:

Arrange the first 7 ingredients in rows on a plate (if serving more than one, use a large 

Drizzle the dressing generously all over the salad.

Sprinkle the capers on top of the salad, and garnish with the sliced scallions.


Make sure you use good canned tuna for this.

Trust me; this is no time for the usual cheap can of chunk light.

If you don't have dill and chives for the dressing, you may substitute whatever herbs you 
have on hand, such as oregano or tarragon.

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

Sunday, February 14, 2016

Ribbon Finger Sandwiches

Ribbon Finger Sandwiches
Recipe from: favfamilyrecipes
Image credit: Erica
Ribbon Finger Sandwiches

“These can be served immediately but in my opinion they taste best when refrigerated at least 3-4 hours– they will easily keep if made a day ahead of time.”  Erica


2 loaves white bread (I like to find the largest size I can find), or 36 large slices

1 lb. sliced deli ham (I used a roasted honey ham)

1/2 c. mayonnaise

1 (12-16oz) jar Cheez Whiz (the spreadable kind in the glass jar)


Lay out 3 rows of 12 slices of bread.

In a food processor, process ham (in batches if needed) until ham is well chopped.

Place ham in a medium-sized bowl and stir in mayonnaise until smooth and well combined.

On 12 slices of bread, spread about 2 Tbsp. of Cheez Whiz (like you would peanut butter).

On another 12 slices, spread the ham mixture.

Top the cheese slice of bread with the ham spread slice, and then top with the plain slice of 

Repeat with all bread slices.

Using a sharp knife gently cut away the crust from each "sandwich".

Cut each square in half and then half once again in the same direction (making long 
rectangles as seen in the picture).

Place finger sandwiches (trying not to overlap) in large Ziploc bags and refrigerate until 
ready to serve.

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

Valentine Chocolate Strawberry Cupcake With Strawberry Mascapone Frosting

Valentine Chocolate Strawberry Cupcake With Strawberry Mascapone Frosting
Recipe from: dailydelicious
Image credit: dailydelicious

Valentine Chocolate Strawberry Cupcake With Strawberry Mascapone Frosting

“I really love all the simple chocolate and candy bars.” dailydelicious


Chocolate Strawberry Cupcakes

100 g Unsalted butter

160 g Granulated sugar

2 Eggs

A pinch of salt

150 g Cake flour

40 g Cocoa powder

2 tsp Baking powder

160 g Crème Fraîche

1 tsp Chocolate extract


Strawberry Mascapone frosting:

200 ml whipping cream

35 g Sugar

50 g Mascarpone cheese

½ tbsp Lemon juice

1 tsp Strawberry extract

Red food coloring

* You will need 2 batch of this frosting if you make 14 cupcakes.


Small chocolate bar, Kitkat or anything you think they're sweet enough


Preheat the oven to 170 °C

Place the baking paper in to the cupcake tins.

Sift the flour, cocoa powder and baking powder together.

Beat the butter, salt and sugar until light and fluffy, add the chocolate extract and beat to 

Put the egg in to the batter and beat until combine.

Divide the flour mixture into 3, put 1/3 of the flour mixture into the batter, stir with a spatula, 
when combine, add half of the Crème Fraîche, follow with 1/3 of the flour, stir again then 
add the rest of the Crème Fraîche.

Finish with the rest of the flour, mix to combine.

Scoop the batter into the tins; add the strawberry half in the center.

Bake for 20 minutes (for standard muffin cake) or 25-30 minutes (for large cupcake), or until 
the cake is spring when touch lightly.

Let the cake cool completely before frosting it.

Strawberry Mascapone frosting

Beat the entire ingredient together and put the frosting into a piping bag.

Frost the cake with the frosting and decorate as you wish.

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

Saturday, February 13, 2016

Crab Rangoon

Crab Rangoon
Recipe from: blogchef
Image credit: Bobby
Crab Rangoon

Most crab Rangoon is just cream cheese, crab, and green onions.Bobby


12 ounces of cream cheese (at room temperature)

50 wan ton wrappers

1 cup imitation crab meat (or canned)

2 green onions (minced)

¼ teaspoon garlic powder

½ teaspoon soy sauce

1 egg (beaten)

Oil (for frying)

Cooking Instructions:

In a bowl cream the cream cheese, soy sauce, green onions and garlic powder.

Stir in the crab meat (if using imitation crab it should be chopped into pieces).

In a separate bowl beat 1 egg.

Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just 
below the center of each wrapper.

Brush the opposite corners of the wanton wrapper with the egg mixture.

Fold over the edges of the wrapper to form a triangle and seal tightly.

Deep fry in batches at 375 degrees for 2-3 minutes or until golden brown.

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

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