Chocolate Covered Strawberry Brownies

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3CHOCOLATE COVERED STRAWBERRY BROWNIES (Yield: 16 servings)

Ingredients:

  • 1 box brownie mix, plus ingredients called for on box
  • 1 1/2 c. halved strawberries
  • 2 1/3 c. semisweet chocolate chips
  • 1 c. heavy cream

Directions:

  1. Preheat oven to 350° and line an 8”-x-8” pan with parchment paper.
  2. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes. Let cool completely in pan, then top with strawberries.
  3. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
  4. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the strawberry layer.
  5. Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.

~ Delish.com ~

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Curried Cashew, Pear, and Grape Salad

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3CURRIED CASHEW, PEAR, AND GRAPE SALAD (Serves 4-6)

Ingredients

  • 3/4 cup cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 tablespoon melted butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cayenne pepper
  • Dressing:
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • salt and black pepper to taste
  • Salad:
  • 1 (10 ounce) package mixed salad greens
  • 1/2 medium Bosc pear, thinly sliced
  • 1/2 cup halved seedless red grapes

Directions

  1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
  3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
  5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

~ from AllRecipes.com ~

Garlic-Lime Grilled Pork Tenderloin Steaks

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I have never prepared Pork Loin in this manner. The tenderloin is divided into 4 portions that are then pounded into Loin Steaks. Served here with Loaded Cauliflower Bake and Garlic Sauteed Shitake Mushrooms.

GARLIC-LIME GRILLED PORK TENDERLOIN STEAKS (Serves 4-6)

Ingredients

  • 2 (1-pound) pork tenderloins, trimmed
  • 1 tablespoon grated lime zest plus 1/4 cup juice (2 limes)
  • 4 garlic cloves, minced
  • 4 teaspoons honey
  • 2 teaspoons fish sauce
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup vegetable oil
  • 4 teaspoons mayonnaise
  • 1 tablespoon chopped fresh cilantroFlake sea salt (optional)

Directions

  1. Slice each tenderloin in half crosswise to create 4 steaks total. Pound each half to 3/4-inch thickness. Using sharp knife, cut 1/8-inch-deep slits spaced 1/2 inch apart in crosshatch pattern on both sides of steaks.
  2. Whisk lime zest and juice, garlic, honey, fish sauce, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle oil into lime mixture until smooth and slightly thickened. Transfer 1/2 cup lime mixture to small bowl and whisk in mayonnaise; set aside sauce. Add steaks to bowl with remaining marinade and toss thoroughly to coat; transfer steaks and marinade to large zipper-lock bag, press out as much air as possible, and seal bag. Let steaks sit at room temperature for 45 minutes.
  3. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
  4. Clean and oil cooking grate. Remove steaks from marinade (do not pat dry) and place over hotter part of grill. Cook, uncovered, until well browned on first side, 3 to 4 minutes. Flip steaks and cook until well browned on second side, 3 to 4 minutes. Transfer steaks to cooler part of grill, with wider end of each steak facing hotter part of grill. Cover and cook until meat registers 140 degrees, 3 to 8 minutes longer (remove steaks as they come to temperature). Transfer steaks to carving board and let rest for 5 minutes.
  5. While steaks rest, microwave reserved sauce until warm, 15 to 30 seconds; stir in cilantro. Slice steaks against grain into 1/2-inch-thick slices. Drizzle with half of sauce; sprinkle with sea salt, if using; and serve, passing remaining sauce separately.

~ from CooksIllustrated.com ~

Loaded Cauliflower Bake

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This is yet another recipe that I thought I could use to sneak a little Easter ham in along with the other ingredients. Make sure that you squeeze all of the water out of the cauliflower in a colander. If not, the water will be release during the baking process and it will thin your sauce (as shown above). Lesson Learned!! This method yields a rich flavorful sauce that may be my go-to for other recipes.

LOADED CAULIFLOWER BAKE (Serves: 4)

Ingredients:

  • 2 small heads cauliflower, cut into florets
  • 2 tbsp. butter
  • 3 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 2 c. whole milk
  • 2 oz. cream cheese, softened
  • 1 1/2 c. shredded cheddar, divided
  • kosher salt
  • Freshly ground black pepper
  • 6 slices bacon, cooked and crumbled
  • 1/4 c. Sliced green onions

Directions:

  1. Preheat oven to 350°. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
  2. Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted, then season with salt and pepper.
  3. In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.
  4. Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
  5. Let cool slightly, then serve.

~ Delish.com ~

Paula Deen’s Best Ham Salad

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12I am posting this recipe, but I have to admit that I only used it as a guideline to get started. I was overwhelmed with Easter Ham and Deviled Eggs and desperate to find something different to do with the leftovers. I chopped up the ham as indicated, in addition to the celery, and diced dill pickle, and some minced onion. I chopped up the whites of the eggs and used the filling as a base for the dressing. I added both Dijon and mayonnaise until I reached the right balance and then added a little Sriracha to add some heat. We also decided to try a Muffaletta twist by slicing up some olives that were hanging around the fridge and folding them into the salad after it was mixed.  SPECTACULAR!! Served here with sliced avocado. Read the rest of this entry

Roasted Shrimp and Brussels Sprouts

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2ROASTED SHRIMP AND BRUSSELS SPROUTS (Yield: 4 Servings)

Ingredients:

1 pound Brussels sprouts, trimmed and cut in half
3/4 pound shrimp, peeled, with tails on
4 Tablespoons olive oil, divided
4 garlic cloves, divided, 2 sliced and 2 minced
1 lemon, zested and sliced
parmesan cheese for topping (about one ounce)
pinch red chili flakes
salt to taste
pepper to taste

Directions:

  1. Preheat oven to 425F.
  2. In a small bowl, combine shrimp, 1 tablespoon of olive oil, the zest of one lemon, the minced garlic, a pinch or red chili flakes, salt and pepper. Stir to combine and set aside to marinade for 15-20 minutes.
  3. While shrimp are marinating, toss the brussels sprouts with 3 tablespoons of olive oil, the sliced garlic, a pinch or red chili flakes, salt and pepper on a large sheet pan. Make sure sprouts are completely coated. Turn them so that the flat sides are facing down. Roast for 15 minutes.
  4. Remove from oven and use a spatula to turn the brussels sprouts. Pour the shrimp and marinade onto the sheet pan and stir to coat everything in the marinade. Arrange everything in a single layer. Return to the oven and roast for about 5 more minutes, or until shrimp are cooked through.
  5. When done, remove from oven and squeeze 1-2 lemon slices over shrimp and brussels sprouts, then grate parmesan cheese over everything. Serve with more lemon slices.

~ FoxAndBriar.com ~

Best Chinese Stir Fry Sauce

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1BEST CHINESE STIR FRY SAUCE (Yield: 1 Cup)

Ingredients:

  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, chopped fine
  • 1 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 1/3 cup soy sauce
  • 1/2 cup chicken broth, vegetable broth or even water
  • 1 tablespoon sriracha
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch

Directions:

  1. Combine all ingredients in a small bowl or Tupperware and mix well.
  2. Stir fry about 4 cups any combination of diced vegetables and/or seafood, chicken or beef.
  3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve.

~ TheCookingGuy.com ~