Sunday, March 19, 2017

Beef Rollups with Asparagus


Thin sliced beef filled with fresh blanched Asparagus then topped with crumbled blue cheese
is a real fancy dish that looks delicious and tastes even better
try it

Serves 4

what you need:
Salt(go easy)
12 thin spears asparagus (1/2 bunch), trimmed into pieces 7- to 8-inches long
12 scallions (1 bunch), trimmed of roots and tough tops to pieces 7- to 8-inches long
1 1/4 pounds flank steak, thinly sliced against grain on an angle into pieces 1 1/2 to 2 inches wide and 1/4- to 1/8-inch thick
Olive oil for drizzling plus 1 tablespoon
Coarse black pepper
1/2 cup sake
1/3 cup Tamari/soy sauce
1/4 cup Mirin
2 large cloves garlic, crushed
1 2-inch piece ginger, grated
1 tablespoon Olive oil
blue cheese crumbled for topping

How to make it:
Set up an ice bath with cold water in a large bowl.
Bring a few inches of water to a boil. Add salt then cook asparagus 2 minutes; cold-shock and dry.

Arrange the meat on parchment or plastic in a single layer with a bit of space between each slice. Top with plastic or parchment and gently pound to 1/16-inch thick; season with pepper.
Working on cutting board, single/layer 3 or 4 slices of meat to form a 7- to 8-inch square. Place 3 asparagus on each square and roll them up in the meat; secure each roll with 2 or 3 toothpicks then roll more rolls.
Combine sake, Mirin, Tamari, ginger and garlic in a shallow dish. Add beef rolls and marinade 15 minutes, turning them occasionally to coat all over with sauce.

Heat a large, cast-iron skillet over medium-high heat with oil, 1 turn of the pan. Shake off any excess marinade and add rolls to skillet. Cook 5-6 minutes for medium-rare center and crispy outer layer; remove to cutting board. Add marinade to pan and reduce 1-2 minutes to form a syrupy sauce.
Let cool 5 minutes, remove toothpicks, slice and serve topped with blue cheese crumbles.



Thursday, March 16, 2017

Strawberry Vinaigrette Dressing



I love Strawberries and using strawberries in a variety of ways, including featuring them in this pretty, sweet-tart dressing. Fast to make up too. Now just make a good healthy salad, this one has fresh red kale, leafy lettuce, spinach, red onions, mushrooms, fresh chunks of blue cheese too. Oh together this is SO GOOD

MAKES: About 20 servings
What you need:
4-5 fresh strawberries
6 tablespoons lemon juice
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons olive oil
1/8 teaspoon poppy seeds(Optional)

How to make it:
Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. Mix your oil and vinegar together then, slowly add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a bottle or jar; cover and store in the refrigerator. Yield: 2-1/2 cups.

Nutritional Facts
2 tablespoons equals 31 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 5 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.

OVEN ROASTED PARMESAN GARLIC PURPLE CAULIFLOWER


 I saw purple Cauliflower on a show and I thought that's so pretty but where do we find it? Well guess what I have found it at our new Sprouts Food Market and I was so happy and best of all it's good for us not only pretty(Purple is my favorite color so why not purple food) Oh btw you can use any color Cauliflower


What you need:
1 head of cauliflower (any color will do)
2 tbsp butter
1 tbsp garlic powder
salt and pepper to taste
¼ cup shaved Romano


How to make it:
Preheat oven to 450-degrees.
Place a baking sheet with the butter on it in the oven for a few minutes
or until butter is melted and bubbly.
Cut the cauliflower in thin slices for easy cooking or into slightly larger than bite size pieces that each
have a flat side to them.
Lay the cauliflower on the pan and roll it around so it's covered with butter. Make sure the flat side ends up facing down on the sheet pan.
Season with salt, pepper and garlic powder and place into the oven.
Roast for 12-15 minutes or until knife goes through the cauliflower stem is tender
Sprinkle with fresh grated Romano cheese while still hot.

Tuesday, March 14, 2017

Garlic Shrimp with Mushroom Alfredo



Just Imagine Shrimp in an Alfredo sauce, with garlic portobello mushrooms with lots of pepper well now try my recipe and you will think you're dreaming of the best Alfredo ever.This is way better than Olive Garden

serves 4
what you need:
8 ounces pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1/2 pound portobello mushrooms, diced
1-2 pound medium shrimp, peeled and deveined
1 pint half and half or cream
2 tbs cream cheese
1/2 cup grated Romano Parmigiano cheese
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley

How to make it:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Next Stir in the shrimp, and cook until firm and pink, then pour in half and half or cream, Romano cheese, and cream cheese; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Chicken Fajita Soup


This soup is easy to make, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with shredded cheeses, sour cream, green onions and crumbled tortilla chips how you like it!

What you need:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into cubes
1 tsp fajita seasoning(I make my own)
1 red bell pepper, diced
1 green bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper diced
1 large onion, diced
4-5 cloves of garlic, diced
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans(drained and rinsed)
1 (15 ounce) can of corn, drained
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste
Shredded cheese, sour cream, sliced green onions for toppings

How to make it:
Heat oil in a large soup pot over medium heat. Place chicken,onions and garlic in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, and toppings of your choice

Sunday, March 5, 2017

ONE-PAN CHERRY TOMATO AND MOZZARELLA CHICKEN



This is a mediterranean dish that is easy to make. The cherry tomatoes are sweet with a little  bite, makes the chicken oh so tasty

What you need:
a large drizzle of olive oil (about 1.5-2 tablespoons)
4 cloves garlic, chopped finely
2 chicken breasts(if thick slice thin)
1 package fresh cherry tomatoes sliced in half
a drizzle of balsamic vinegar(easy)
a handful of fresh basil
salt and pepper
1 mozzarella ball, sliced  to serve (I shredded mine)


How to make it:
Drizzle the oil into a frying pan/skillet, then heat it up (on a medium heat). Cook the chicken together with the garlic for about 2 minutes on each side.
Pour the cherry tomatoes into the pan with the balsamic vinegar, most of the basil, and plenty of salt and pepper. Let simmer for about 5 minutes, then turn the chicken over and simmer for another 5 minutes.
Check that the chicken is cooked all the way through, then top each piece with the mozzarella slices. Pop the pan under the broiler/grill until the cheese is melted and bubbling.
Divide the sauce between two plates, then top with the chicken and garnish with the rest of the basil. Serve with the vegetables and bread
Notes
You can add a bit of parmesan over the mozzarella before broiling/grilling.
preparing the ingredients
fresh garlic and cherry tomatoes
Plated, Now doesn't that look so good
I wish you could smell this



Real Corned Beef



Have your priced corned beef packets? Have you wondered what is in that packet? Yeah me too
and so with some research and thinking I have made my own homemade corned beef out of a beef brisket. It take 3-5 days to Brine it and then you cook it just like any corned beef you buy but it's all natural and tastes so good. You control the spices salt and sugar and no artificial ingredients either.

Ingredients
One 4- to 5-pound beef brisket (grass-fed if possible)

For the brine:
2 quarts of water
1 cup of salt (I use Himalayan pink Salt and  sea salt both)
½ cup raw cane sugar or organic brown sugar (don't worry, the residue
sugars in the finished product are minimal)

1 stick of cinnamon or about ¼ tsp cinnamon powder
1 TBSP mustard seeds
1-2 TBSP of black peppercorns
½ tsp whole cloves (about 8-10 individual cloves)
1 tsp allspice berries (optional)
1 TBSP coriander seeds (optional)
1 tsp juniper berries (optional)
½ tsp dried ginger powder or about 1 tsp fresh minced ginger
½ tsp dried thyme leaf
5 garlic cloves, crushed or ½ tsp garlic powder
2-3 bay leaves, crushed
¼ cup beet juice or juice from homemade sauerkraut made with purple
cabbage (optional)

These are the salts and spices ready for the liquid
Instructions
Put the water, salt, sugar, and spices (except beet juice or sauerkraut
juice) in a large pot and heat, stirring frequently, until sugar and salt
dissolve. Cool liquid, using 2 cups of ice if needed, and place in fridge
until very cold. It is very important that the brine is cold before it
comes in contact with the meat.

For the 3-5 day brining process, you can either place the brisket in a
large 2-gallon bag and add the brine, or place the brisket in a large
glass container with a lid and add the brine. Either way, you want the
brisket to be completely submerged and surrounded with the brine. Add the
beet juice or sauerkraut juice (if using) at this point once everything
is cooled.

Place in the fridge (put inside another dish if you just use the plastic
bag in case it leaks) and leave it there for at least 3 days (5 days if
possible). Each day, flip it over and move the brine around. After 3-5
days, remove from the brine, rinse well with cool water, and cook as you
normally would a corned beef brisket.

We made corned beef Reuben Sandwiches and Corned Beef and Sauerkraut is always a favorite too around here