RSS

Tag Archives: Recipes

Honey & Mustard Rib of Beef

A bottle of Hannaford store brand Dijon mustard.

Image via Wikipedia

Honey & Mustard Rib of Beef

Barbecue Recipe - Honey & Mustard Rib of Beef

1 tbs Schwartz Mustard Seed
2 tbs Dijon mustard
2 tbs runny honey
1.5 kg (3 lb 4 oz ) rib of beef on the bone
1 packet Schwartz Mix for Classic Roast Beef Gravy
Sea salt and black pepper

Place the meat on the grill and cook for 20 minutes. Meanwhile, mix together the Mustard Seeds, Dijon mustard and honey. Season well. Remove the joint from the grill and spread half the mustard mixture over the meat.

Cook the meat uncovered for 30 minutes. Remove the joint from the grill and spoon over the remaining mustard mixture and baste with the cooking juices. Cook for a further 15 – 30 minutes.

For rare beef, reduce this cooking time to 45 minutes. For medium cooked beef, cook for 1 hour. For well done beef, increase the cooking time to 1 hour 15 minutes. Remove the cooked joint from the grill and cover with foil and a clean cloth and leave to stand for 15 minutes before carving. Make up the Gravy Mix following packet instructions and serve with the beef.

Makes 4 servings.

Makes 6 to 8 servings.


 

 
 

Tags: , , , , , , , , , , ,

Holiday Beef Tenderloin

Garlic Cloves This isn't garlic this is onion ...

Image via Wikipedia

Holiday Beef Tenderloin

Holiday Beef TenderloinWrap a tender beef roast in garlic, rosemary, and pink peppercorns and you’ve got a dinner party. Hint: You can roast the garlic a day or two ahead of time while you are grilling something else.

 

For the paste:

1 whole head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 beef tenderloin, 3-1/2 to 4 pounds
3 tablespoons whole pink peppercorns
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

 

To make the paste: Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminium foil and drizzle 1 teaspoon of the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.

 

Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.

 

In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.

 

Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 30 to 40 minutes.

 

Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4- to 1-inch slices and serve warm.

 

Makes 8 to 10 servings.

 

 
Leave a comment

Posted by on March 29, 2011 in Barbecue, Beef, Super Bowl

 

Tags: , , , , , , , , , , , ,

Betty’s Version of Cheesy Peas

Velveeta Cheese

Image via Wikipedia

In this video, Betty demonstrates how to make her version of Cheesy Peas. This recipe was inspired by our recent trip to Michael’s Restaurant in Ravenna, Kentucky. I have made almost every item that we found on the salad/buffet bar in bettyskitchen. I also have Blakemore peas in bettyskitchen, which is a vegetable side dish that is a little more elaborate than this simple version of Cheesy Peas, and you may prefer it.

Ingredients:

12-oz. package frozen green peas
8-oz. package Velveeta cheese product, cut into cubes
2-oz. jar sliced pimientos, undrained

Steam a 12-oz. package of frozen green peas, until they are crisp-tender. (They should retain their bright green color. If you don’t have a steamer, you may boil the peas until crisp-tender and then drain.) While the peas are being steamed, prepare your cheese sauce. In the top of a double boiler, place 8 ounces of Velveeta cheese, cut in cubes. Add a 2-ounce jar of undrained sliced pimientos. Stir continuously, until cheese is melted. Do not overheat. By the time the cheese sauce is melted, the peas will probably be steamed to the appropriate degree of doneness. Combine the peas and the cheese sauce. Stir thoroughly and pour your Cheesy Peas into a nice serving bowl. This makes a great side dish that goes with just about anything! I hope you enjoy the recipe! Love, Betty 

 

Tags: , , , , , , , , , ,

Betty’s Classic King Ranch Chicken Casserole

Capsicum annuum (green bell pepper). Location:...

Image via Wikipedia

In this video, Betty demonstrates how to make a Classic King Ranch Casserole. This dish has been around a long time in the U.S., and this is a simple, basic version. The recipe is influenced by Southwestern cooking, and the dish is quite a lot like an enchilada casserole.

Ingredients:

12-oz. package frozen 3-pepper and onion blend (You may substitute 1 chopped onion plus ½ chopped green bell pepper, ½ chopped red bell pepper, and ½ chopped yellow bell pepper.)
2 tablespoons extra virgin olive oil
3 cups cooked chicken, chopped or shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added– and then chopped and shredded them.)
10 ¾-oz. can cream of chicken soup
10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can chicken broth
10-oz. can diced tomatoes and green chiles, undrained (Rotel brand is quite often used.)
1 teaspoon chili powder
½ teaspoon garlic salt
(10) 6-inch corn tortillas, cut into 1-inch squares
2 cups shredded sharp Cheddar cheese
cooking oil spray

Heat 2 tablespoons olive oil in a deep saucepan over medium heat. Add frozen 3-pepper and onion blend and sauté until softened. Drain and transfer to a large mixing bowl. Stir in 3 cups cooked chicken, a 10 ¾-oz. can cream of chicken soup, a 10 ¾-oz. can cream of mushroom soup, a 10 ¾-oz. can chicken broth, a 10-oz. can diced tomatoes and green chiles, 1 teaspoon chili powder, and ½ teaspoon garlic salt. In a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray, ladle 1/3 of the chicken and soup mixture. Evenly spread 1/3 of the 1-inch corn tortilla squares over the top. Sprinkle 1/3 of the shredded Cheddar cheese on top of tortilla squares. Repeat these 3 layers twice, ending with shredded Cheddar cheese on top. Bake in a 350 degree (F) oven for 30 minutes, or until bubbly and beginning to brown. Remove from oven and serve immediately. YUM!!! I hope you enjoy this recipe! Love, Betty ♥

 
 

Tags: , , , , , , , , , , ,

Mini Spiced Apple Tarts with Chocolate

Apples are an all-American success story-each ...

Image via Wikipedia

It’s that time of the year where Christmas lights start going up and families plan their Thanksgiving feasts. A big part of the holidays are apples, more specifically apple pie.. YUM. There’s nothing that can be wrong with a hot, fresh, flaky and juicy apple pie. And what’s better than just a slice- a tart! Just as flaky and yummy but smaller and with CHOCOLATE. Plus at the Thanksgiving table theres GOING to be that family member(s) that doesn’t want to eat too much dessert, or a big slice or they’re watching their weight. So this is the PERFECT addition to your dessert spread!

Petite decadent pastry shells filled with moist apples, brown sugar, spices and zest topped with lucisious chocolate and the only things left to complete the deal is your hand and mouth! I swear by Williams & Sonoma Basic Pastry Dough recipe because it’s easy, fast and super tasty. I just tweek it a bit of course!

OF COURSE I used my AMAZING Babycakes Machine and the tarts  they came out so cute and petite! However, these can be done in regular mini-muffin tin pans.

Basic Pastry Dough:

Spiced Apple Filling:

  • 4 green apples- peeled and cubed small
  • 2/3 cups firmly packed dark brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • pinch salt
  • 1 tsp cinnamon powder
  • 1/4 tsp freshly grated nutmeg (fresh is so much better!)
  • 1 tsp lemon juice
  • 1 tbsp fresh orange zest
  • pinch clove powder
  • PAM Baking Flavor

Chocolate Drizzle:

  • 3-4 bittersweet chocolate squares (I used Ghiradelli)
  • 2-3 tbsp half & half (I used fatfree Land-o-Lakes)
  • 2-3 tbsp warm water

Before Chocolate..

For the Pie Dough:

1. In a food processor add the flour, salt and sugar and pulse until blended. Add the cubed butter and pulse until the butter chunks are small pea sized. While pulsing, slowly dribble in the cold water. Add enough water until the dough has turned into a rough mass.

2. Place dough mixture on a floured counter and form into a 1-2 inch thick disk. Wrap with plastic and place in the fridge for AT LEAST 2 hours.

For the Apple Mixture:

1. In a bowl mixture together all the ingredients listed above. Place aside.

Putting it together..

**If using a conventional oven, preheat to about 375. Spray the muffin tins.

1. After 2+ hours, remove the dough from the fridge onto a floured surface. Using a rolling pin, roll out into a thin pastry sheet (just before its thin enough to see through! Using a round 3 inch cookie cutter or a knife, cut out circles. Regardless of whether you’re using the babycakes machine or regular muffin tins, make sure to SPRAY them. Line each cup with the circles of dough pressing lightly into the cup to create a tart shell. If using babycakes machine, use the pie tart tool to press into the cups. Bake for about 5 minutes or until the shells are slightly cooked and slightly golden.

2. Remove the tins from the oven/ open the babycakes machine lid. Add enough apple filling to come over the top of the tin a little. Bake for another 8-10 minutes, or until apples are soft and crust is golden brown and crispy. Remove each tart from the tin/babycakes machine and let cool on a rack.

Pouring the Drizzle..

1. Heat chocolate in a microwave safe bowl for about 45 second. Pour in milk and 1 tbsp of water. Heat for another 30-40 second. Stir and if not melted, add another tbsp hot water and heat for another 30 second. Stir until smooth and glistening. You want the consistency to be a bit thin so you can drizzle the tarts.

2. Using a small whisk or spoon (I used a spoon) drizzle the tarts in a fast back and forth motion until tops are covered. Cool until chocolate is hardened.

Makes about 20 tarts

Serving Suggestions:

Hot with fresh whip cream and chocolate curls

Hot with fresh vanilla or dulce de leche ice cream

Hot with a nice cup of coffee

Wanna See More Recipes Using the Babycakes Machine?

 

 
3 Comments

Posted by on March 25, 2011 in Baking, Chef Priyanka, Fruit, Sweets

 

Tags: , , , , , , , , ,

Creamy Maharashtrian Chole

Small tomatoes in Korea

Image via Wikipedia

Chole is a classic Indian dish. However, not many people know that chole is made differently across different parts of India. For example there’s Gujurati style chole, which is served in a traditional ‘thali,’ South Indian Chole, which uses curry leaves, and Maharashtrian Chole, which is served in parts of Mumbai. Traditionally, Chole is made with Ghee (India clarified butter) and oil/butter, but that’s not very healthy or necessary to obtain an authentic taste. Plus the addition of reduced-fat sour cream adds a rich creamy taste without the excessive amount of fat!
We usually make 2 types of Chole at home- a creamy version and a more sauteed version. This is the Creamy Chole recipe, which I prefer, because it tastes so heavenly and you feel like you’re eating something that took hours to cook, but its so easy, you can make it every week!
  • 1 can chick peas (I use Goya)
  • 1 medium sized onion- diced
  • 1 beefsteak tomato- diced
  • 1 tbsp black mustard seeds
  • 1 tbsp garam masala
  • 3 cloves garlic- crushed and minced
  • 1/2-1 tbsp freshly grated ginger
  • 1/4 cup sour cream (I used reduced-fat Breakstones Brand or use Vegan Substitute)
  • 1 tbsp turmeric
  • 1 tbsp chili powder (or to taste)
  • couple tbsp water
  • salt- to taste
  • coarse black pepper- few grinds
  • half bunch cilantro- minced
  • 1 red onion- cut into thick rounds (for garnishing)
  • 3-4 sweet peppers- for garnishing (optional)
  • PAM- original
  • 1 tbsp vegetable oil

Tools: Medium/Large non-stick skillet, spatula

1. In the skillet over medium-high heat spray with PAM and pour oil. Add mustard seeds, and cook until they are fragrant and “pop” about 30 seconds to a minute. Add onions, garlic and ginger and saute for about 2-3 minutes until slightly brown/golden. Add the diced tomatoes and saute for a few more minutes. Add garam masala, turmeric, chili powder. Once the onions are caramelized and the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well coated.

2. After about 2-3 minutes add the sour cream and cook until everything is well combined. Add salt and pepper, taste. Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala. If it’s too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).

3. Once the gravy has thickened, chickpeas are cooked well and you’ve tasted for salt/masala, remove from heat and mix in 3/4 of the reserved chopped cilantro. Clean the pan and set back on medium-high heat. Spray with PAM and the thick red onion slices and small sweet peppers. Saute on medium-high heat until onions are charred and soft (without breaking circular shape). Place chole in a nice serving dish and top with remaining cilantro, onions and peppers. Serve with Basmati rice, chapati or naan.

Serves 4-6

Nutrition:

The 2 ingredients in this Chole that contribute the fat/calories to this dish are: 1 tbsp oil (14 grams of fat/140 calories)

1/4 sour cream (3.5 grams of fat per 1 tbsp/40 calories)

Want to see more recipes using Garama Masala?

Indian Sloppy Joe (Pav Bhaji Recipe)- Vegan

 

Tags: , , , , , , , , ,

Vegetarian Thanksgiving Menu with Some Exotic Flavors

A slice of homemade Thanksgiving pumpkin pie s...

Image via Wikipedia

Thanksgiving, historically and traditionally, is about giving thanks to friends, family (and back in the day God) for everything that we have. There is nothing in there that says- to display your thankfulness eat a turkey. Therefore, the concept of Thanksgiving is not about the bird, it’s about being thankful for what you have and giving back to people. What’s the best way to express that than saving a birds life and making your Thanksgiving vegetarian (or vegan)?! After hearing my menu, you won’t even realize that the turkey is missing, cause the selections are just that good! Take a look at what I’m making (full recipes & pictures coming Friday!):

My Vegetarian Thanksgiving Menu-

  1. Roasted Garlic Mashed Potatoes with Rosemary, Chili & Chives (can be made Vegan)
  2. Baked Sweet & Spicy Sweet Potato Fries (Vegan)
  3. Herbed Brioche Stuffing with Walnut & Figs (and I’m baking a fresh loaf of Brioche!)
  4. Individual Acorn Squashes stuffed with Indian Biryani & Caramelized Onions (for those picky eaters AKA my Daddy) (Vegan)
  5. Homemade Dulce de Leche Ice Cream- drizzled with Fresh, thick Caramel
  6. Poached Pears with Brandy & Cranberries (Vegan)
  7. Pecan Pie
  8. Pumpkin Pie

I can’t WAIT to get started! It’s going to be a yummy and healthy Thanksgiving! So put your bib on, cause there’s going to be a lot of eating goin’ on! Oh, also notice that half of my menu items are vegan/can be made vegan! YUM :)

 

 
Leave a comment

Posted by on March 25, 2011 in Chef Priyanka

 

Tags: , , , , , , , , ,

 
Follow

Get every new post delivered to your Inbox.

%d bloggers like this: