CHIVE AND GARLIC BUTTER
This is really easy to make and good on steak, bread and vegetables.
Ingredients
1 stick softened butter
1/2 chives chopped, small
1/2 tablespoon garlic powder
1/2 tablespoon pepper
Mix ingredients in a small bowl. Placeon plastic wrap and roll into a log. Chill and serve with whatever you like!
ONION BUTTER
Ingredients
1/2 stick butter softened
4 tablespoons grated onion
4 tablespoons minced parsley
1 tsp. Worcestershire sauce
1/2 tsp salt
1/4 tsp dry mustard
1/2 tsp ground pepper
Prepare as CHIVE AND GARLIC BUTTER
Friday, January 14, 2011
Steak Marinade
This marinade is good with any type of steak. I also use it on stew meat when I'm making shish kabobs.
Ingredients
1/2 cup soy sauce
1 1/2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke
1 tablespoon each: salt, pepper and garlic powder
1 tablespoon red wine vinegar
1/4 cup hoisin sauce*
1 tablespoon dried parsley flakes*
I put all of my ingredients in the large freezer bag that I will be marinating my meat in. It's easier to mix and less to clean up! Combine all ingredients in the bag and mix well. Add meat. Squeeze the air out of the bag, seal and work the meat around in the bag. Place bag in a baking dish and put in the refrigerator. I do this just in case the bag has hole, it won't leak all over the frig. The longer you let it marinate, the more flavorful and tender the meat will be. If you don't have time, allow at least an hour to marinate. Try serving this with my chive or onion butter melted on top!
* Hoisin can be found at any grocery store in the international food aisle.
* Crush parsley flakes in your hand before adding to release flavor. If you using fresh parsley, double the amount.
Ingredients
1/2 cup soy sauce
1 1/2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke
1 tablespoon each: salt, pepper and garlic powder
1 tablespoon red wine vinegar
1/4 cup hoisin sauce*
1 tablespoon dried parsley flakes*
I put all of my ingredients in the large freezer bag that I will be marinating my meat in. It's easier to mix and less to clean up! Combine all ingredients in the bag and mix well. Add meat. Squeeze the air out of the bag, seal and work the meat around in the bag. Place bag in a baking dish and put in the refrigerator. I do this just in case the bag has hole, it won't leak all over the frig. The longer you let it marinate, the more flavorful and tender the meat will be. If you don't have time, allow at least an hour to marinate. Try serving this with my chive or onion butter melted on top!
* Hoisin can be found at any grocery store in the international food aisle.
* Crush parsley flakes in your hand before adding to release flavor. If you using fresh parsley, double the amount.
Wednesday, January 12, 2011
Vaquitas
Vaquita in Spanish means little or small cow. I named these little guys vaquitas because they are just that; small cows. I made these for some of my friends and co-workers and they were a hit. This is a little bit of a tedious process but it is worth it.
Ingredients
2 packages of lil' beef smoky
2 packages of puff pastry
1 8 oz package of cream cheese, softened
1 small can of diced green chilies
1/4 cup bacon bits
1/2 cup sharp cheddar cheese
1 tablespoon red pepper powder
1/2 tsp garlic powder
1 egg
Allow puff pastry to thaw out on the counter before beginning this process. Pre-heat oven to 450. Take each lil' smokey and cut a deep slit from front to back lengthwise. Make sure not to cut all the way through. In a medium bowl, mix cream cheese, chilies, bacon bits, cheese, red pepper and garlic pepper. If you want them more heat add more red pepper of even try diced jalapenos.
Now comes the tedious part. You will need to roll out the pastry slightly. You just want to thin it out a little; about a 14-by-11-inch rectangle. Then, cut the pastry into strips. To do this, I measured how wide each strip should be using one of the smokies. I then cut the strips into about four even pieces each.
Now that you have everything ready, its time to assemble. In order to get the cream cheese mixture in the smokey, I put the mix in a sandwich bag and cut the tip off. You can use a pastry bag if you would like but I only use them if I'm actually using a decorative tip. Fill each smokey with the mix. It should come just slightly above the top of the smokey. Place the smokey cream cheese side down at the edge of one strip. Roll and secure pastry by pinching the ends together. In a small bowl, mix egg with about 1 tablespoon of water and a dash of red pepper powder. This will be used to brush the vaquitas and make them golden brown.Brush with egg wash. Bake for about 20 minutes are until golden brown. These are best when served right out of the oven.
Ingredients
2 packages of lil' beef smoky
2 packages of puff pastry
1 8 oz package of cream cheese, softened
1 small can of diced green chilies
1/4 cup bacon bits
1/2 cup sharp cheddar cheese
1 tablespoon red pepper powder
1/2 tsp garlic powder
1 egg
Allow puff pastry to thaw out on the counter before beginning this process. Pre-heat oven to 450. Take each lil' smokey and cut a deep slit from front to back lengthwise. Make sure not to cut all the way through. In a medium bowl, mix cream cheese, chilies, bacon bits, cheese, red pepper and garlic pepper. If you want them more heat add more red pepper of even try diced jalapenos.
Now comes the tedious part. You will need to roll out the pastry slightly. You just want to thin it out a little; about a 14-by-11-inch rectangle. Then, cut the pastry into strips. To do this, I measured how wide each strip should be using one of the smokies. I then cut the strips into about four even pieces each.
Now that you have everything ready, its time to assemble. In order to get the cream cheese mixture in the smokey, I put the mix in a sandwich bag and cut the tip off. You can use a pastry bag if you would like but I only use them if I'm actually using a decorative tip. Fill each smokey with the mix. It should come just slightly above the top of the smokey. Place the smokey cream cheese side down at the edge of one strip. Roll and secure pastry by pinching the ends together. In a small bowl, mix egg with about 1 tablespoon of water and a dash of red pepper powder. This will be used to brush the vaquitas and make them golden brown.Brush with egg wash. Bake for about 20 minutes are until golden brown. These are best when served right out of the oven.
The BEST Guacamole!
I came up with this recipe during the holidays. Funny time I know. Christmas Eve my little sister was craving guacamole so I went to the kitchen and started throwing stuff together. If you love things with a little kick, then this is for you!
Ingredients
2 Large Avocados
1 or so tsp salt
1 or so tsp pepper
1 or so tsp garlic powder
1 teaspoon lime juice
1/2 small onion diced, small
4 tablespoon good quality salsa ( I use homemade)
1 small jalapeno seeded and diced, small
Remove inside of avocado making sure to keep one core. If you put it in the guacamole after it is made, it shouldn't turn brown on you. Mash avocado then add salt, pepper, garlic powder and lime juice. Mix well. Add onion, salsa and jalapeno. Mix and taste. Add more salt, pepper or garlic if needed. Add the core back in to the container. This makes enough for two or three people to snack on.
Ingredients
2 Large Avocados
1 or so tsp salt
1 or so tsp pepper
1 or so tsp garlic powder
1 teaspoon lime juice
1/2 small onion diced, small
4 tablespoon good quality salsa ( I use homemade)
1 small jalapeno seeded and diced, small
Remove inside of avocado making sure to keep one core. If you put it in the guacamole after it is made, it shouldn't turn brown on you. Mash avocado then add salt, pepper, garlic powder and lime juice. Mix well. Add onion, salsa and jalapeno. Mix and taste. Add more salt, pepper or garlic if needed. Add the core back in to the container. This makes enough for two or three people to snack on.
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