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Thursday, December 28, 2017

Lucky New Years Black-eyed peas






 Black-eyed peas are supposed to bring you luck if you eat them on New Year’s Day, and it is traditionally eaten with collard greens.
 note that many things may affect the cooking times of the peas. They could take anywhere from 30 minutes to 2 hours to cook to tenderness, depending on their age, where they were grown, the water you are using.

Ingredients

  • 1/3 pound bacon, or 1 ham hock plus 2 Tbsp oil
  • 1 celery stalk, diced
  • 1 small yellow onion, diced
  • 1 small green pepper, diced
  • 2 garlic cloves, minced
  • 1/2 pound dried black-eyed peas, about 2 cups
  • 1 bay leaf
  • 2 teaspoons dried thyme
  • 1 heaping teaspoon Cajun seasoning
  • Salt
  • 2 cups long-grain rice
  • Scallions or green onions for garnish


Method

1 If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot. Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.
2 Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
3 While the black-eyed peas are cooking, cook the rice separately according to package instructions.
4 When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.



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Tuesday, December 26, 2017

Chicken Fajitas Recipe




  • Prep time: 1 hour, 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
  • Salt
  • 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
  • 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
  • 3 bell peppers of various colors, sliced into 1/4-inch strips
Marinade
  • 2 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup chopped cilantro
Extras
  • 8-12 flour tortillas
  • Salsa
  • Sliced avocado
  • Sour cream
  • Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar




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Friday, December 22, 2017

Apple Stuffed Pork Loin Holiday Meal



cranberry Apple Stuffed Pork Loin Recipe

 
  • Prep time: 25 minutes
  • Cook time: 1 hour
  • Yield: Serves 6 to 8
Chilling the pork roast before cutting will make the roast easier to cut.

Ingredients

  • 1 boneless pork loin (about 3 to 4 pounds)
  • Sea salt and freshly ground pepper
  • 1/2 cup panko or homemade breadcrumbs
  • 1/2 cup chicken stock
  • 1 cup peeled, chopped tart green apples
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts, toasted
  • 1/4 cup minced shallots
  • 2 Tbsp pure maple syrup
  • 1 teaspoon minced rosemary
 
1 Preheat oven to 450°F.
2 How to butterfly the pork loin: Place the pork loin roast fat side down on a cutting board. Note that one long side of the pork loin roast will be thicker, and one side thinner.
Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45° degree angle, stopping a half inch from reaching the bottom of the roast.
Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line.
As you cut, you can open up the top part of the roast like a book. Keep making slow, even cuts until you have "rolled" the roast out completely.
3 Pound the butterflied roast to an even thickness: With the pork roast unfolded, cover with 2 layers of of plastic wrap.
Pound with a meat mallet to flatten to a somewhat even thickness. Remove plastic wrap. Sprinkle the pork with salt and pepper and set aside.
4 Make the filling: Place the panko and stock in a small bowl and stir to combine.
Stir in the apples, walnuts, cranberries, shallots, maple syrup and rosemary.
5 Roll up pork roast with filling: Spread the filling over surface of the pork, leaving an inch margin around all sides except for the fat layer side—with that side leave a 2-inch margin.
Starting with the end of the roast rectangle that does not have the fat layer on the bottom, roll up the roast.
6 Secure with kitchen string. Tie the roast in 1 to 2 inch intervals with cotton kitchen string.
At this point you can wrap in plastic wrap and refrigerate if you are making ahead.
7 Bake: Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 450°F for 15 minutes to brown the top, then reduce the oven temperature to 325°F. Cook uncovered, for about 30 to 40 minutes, or until the pork reaches an internal temperature of 140°F.
8 Rest and serve: Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve.
Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy.
 




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Saturday, December 16, 2017

Eggnog Donuts





  I wanted to mash-up the holidays and celebrate with one glorious, spiced hybrid: eggnog donuts. I added dark, sweet rum to the glaze, but of course you can leave it off and just use store-bought eggnog. Or even plain milk.

Ingredients

For the dough:
2 Tbsp dry yeast
½ cup lukewarm water
¼ cup plus 1 tsp sugar
2 ½ cup all-purpose flour
2 eggs
½ tsp ground cinnamon
¼ tsp nutmeg
2 tsp salt
2 Tbsp butter, softened
Vegetable oil for frying
Special equipment: wooden skewer, piping bag, round piping tip
For the glaze:
1 1/2 cups confectioners sugar
1/4 tsp nutmeg
2 tsp dark rum (optional)
2-3 Tbsp eggnog
For the filling:
1 package vanilla pudding mix


Directions

Prepare the vanilla pudding according to directions on the box. Place in refrigerator to set and chill.
To make the dough: In a small bowl combine yeast and warm water. Sprinkle sugar on top and mix lightly. Allow to sit until foamy, around 10 minutes.
When yeast mixture is ready, in a large bowl combine it with flour, cinnamon, nutmeg, salt, eggs and butter, using a wooden spoon until a sticky dough forms.
On a floured surface knead dough until it is smooth, shiny and bounces back when touched, around 8-10 minutes. Place in an oiled bowl and allow to rise 1 ½-2 hours, or until doubled in size.
To assemble: On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or glass, cut rounds. You may have to roll out dough a few times. Cover with plastic wrap and let rise another 20-25 minutes.
Heat oil in a pot on medium heat until a thermometer measures 370 degrees. If you don’t have a thermometer, raise the heat to low-medium heat and test one of the doughnuts. If the oil immediately starts bubbling and the donut begins browning, it is the right temperature. If it doesn’t bubble at all, heat needs to be higher. If the oil splatters or the doughnut starts browning too quickly, heat needs to be turned down.
Using a slotted spoon, place 3-4 donuts into the oil. Allow to fry on each side around 40 seconds or until golden brown. Remove from oil and place onto a plate lined with paper towel. Once excess oil has been removed, place donuts on a drying rack to cool.
When all the donuts have been fried and cooled, begin to fill.
Fill pastry bag with prepared vanilla pudding. If you don’t have a tip, you can just snip the corner of the pastry bag with a scissor.
Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2-3 Tbsp worth of pudding in each donut. Repeat with remaining donuts.
In a medium bowl whisk together confectioners sugar, rum if using, nutmeg and 2 Tbsp eggnog. If the glaze is too thick, add additional eggnog 1 tsp at a time. Dip each donut in the eggnog glaze. Allow to set.
Fresh donuts are best eaten the same day they are fried.





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Sunday, December 10, 2017

Lemon Garlic Shrimp Pasta

 

One-Pot Lemon Garlic Shrimp Pasta Servings: 4

 INGREDIENTS
 8 ounces linguine
 2 tablespoons olive oil
 8 tablespoons (1 stick) unsalted butter
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 ¼ pounds large shrimp Salt and pepper to taste
1 teaspoon dried oregano
 4 cups baby spinach
 ¼ cup parmesan
 2 tablespoons parsley, chopped
1 tablespoons lemon juice

 PREPARATION
 1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
 2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
 4. Toss in shrimp, salt and pepper to taste, and stir until shrimp are turning pink, but not fully cooked.
5. Add oregano and spinach, cook until wilted. 6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. 7. When the shrimp is cooked, add lemon juice, mix once more, then serve while hot. 8. Enjoy!



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Wednesday, December 6, 2017

S’Mores Mug Cake Recipe




There aren’t many reasons to mess with the classic s’mores flavors of graham crackers, chocolate, and marshmallows … except when cake is involved. Thanks to a gluten-free baking mix and a few pantry staples, this dessert-in-a-mug can be whipped up in no time and cooked in 1 minute flat. It’ll definitely give you those campfire vibes without leaving the kitchen.

S’Mores Mug Cake

Yield: 1 single-serve mug cake
Active Time:

Ingredients

6 tablespoons Simple Mills Chocolate Muffin & Cupcake Mix
1 egg
2 tablespoons water
1 tablespoon coconut oil
⅛ teaspoon sea salt
½ teaspoon vanilla extract
1 tablespoon Simple Mills Organic Chocolate Frosting
2 Simple Mills Cinnamon Cookies, crushed
3 large marshmallows

Instructions

Stir the cake mix, egg, water, coconut oil, sea salt, and vanilla in a microwave-safe mug until smooth. Place frosting in the center of the cake and push it into the batter to cover. Sprinkle crushed cookies on top of the batter, then gently arrange marshmallows on top of the cookies. Microwave for 55 to 60 seconds. Using a torch, heat the marshmallows until golden and charred. Let cool for a few minutes before eating.
Recipe credit: Angela Gaines

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Monday, December 4, 2017

Cranberry Glazed Meatballs

Cranberry-glazed meatballs. Holiday party anyone? I don’t know about you, but I love party appetizer meatballs.

Ingredients

Cranberry Glaze
  • 1 cup sugar
  • 1 cup water
  • 1 12-ounce bag of cranberries, fresh or frozen (no need to defrost)
  • A pinch of salt
  • 1 teaspoon orange zest
  • 1 teaspoon minced ginger
  • 2 teaspoons apple cider vinegar or white vinegar
  • 1/8 to 1/4 teaspoon cayenne, to taste
Meatballs
  • 2 large slices white bread, crusts removed, bread torn into small pieces (approximately one cup, packed, or 2 ounces of bread, can sub 1/2 cup of plain breadcrumbs)
  • 2 Tbsp milk
  • A generous 1/4 cup ricotta cheese
  • 1 egg
  • 1 1/4 pounds ground turkey
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons dried thyme
  • 1 scant teaspoon fennel seeds
  • Flour for dusting (optional)
  • Vegetable oil

Make the cranberry glaze by mixing all the glaze ingredients except the cayenne in a small pot. Mix well and simmer until most of the berries have burst, about 15 minutes.
 Strain mixture through a fine mesh strainer into a bowl, pressing the cranberry mush against the strainer with the side of a rubber spatula. (Be sure to scrape the outside of the sieve with the spatula.) Add cayenne to taste.

 2 Prepare the meatballs: While the cranberries are cooking, prepare the meatballs. In a small bowl, put the torn bread and sprinkle it with the milk. Use a fork to pulverize the bread a bit. In a large bowl, use the same fork to whisk together the ricotta and the egg until smooth. Add the ground turkey, salt, thyme, fennel seeds and milk-sprinkled bread.

 gently mix with your (clean) hands until the ingredients are all incorporated. Don't overwork the meatball mixture or the meatballs will become too dense.3 Gently roll out small meatballs about an 1 inch wide with the palms of your hands and set them on a baking sheet or large plate.

 4 Brown the meatballs: Heat 2 Tbsp vegetable oil in a wide sauté pan on medium heat. Working in batches, add the meatballs, taking care not to crowd the pan, and brown all over. Use a fork to gentle nudge the meatballs, turning them.

 Note that the meatballs will probably be a bit on the wet side, which may cause some splattering as you cook them in the oil. To reduce that, you may want to sprinkle some flour on the meatballs, or roll them in flour, before they go in the pan. Add more oil to the pan as needed.

5 Add glaze and simmer: Once the meatballs are browned and the glaze has been strained, add the glaze to the pan with the meatballs. Let simmer, uncovered, until the glaze reduces a bit and the meatballs cook through, about 5 minutes.

 Remove the meatballs to a serving dish. Pour over remaining cranberry glaze. If the glaze during this process is too thick, add a little water. If too thin, let simmer a little longer.



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Friday, December 1, 2017

Crab Cakes




Prep time:                    5 minutes
Cooking time:         10 minutes
Yields:                             6 people


Ingredients: 
1 lb lump crab meat
1 avocado
juice of 1/2 a lemon (aprox 3 tbsp)
1/4 bell pepper, diced (any color but red would pop)
1 tsp anchovy paste
1 tsp parsley flakes
1 tsp smoked paprika
1 tsp mustard powder
1/4 tsp fresh ground pepper
2 scallions, sliced thinly
1/2 tsp chipotle powder (optional)
olive oil for cooking


Directions: 
In a mixing bowl crush avocado with a fork. Fold in all other ingredients until fully incorporated
 but without mashing the crab meat to much.
 Heat a skillet with 2 tbsp of oil over medium heat. With your hands make patties aprox 4" in diameter and 3/4" thick.
 Place patties in pan (may only be able to fit 3 or 4 depending on the size of your skillet). Cook for 5 minutes or until edges start to brown, flip and cook other side. 
  When serving squeeze some lemon juice over the top and sprinkle with a pinch of salt.  

If you are cooking in batches then I suggest putting in 1-2 tbsp of oil as you might need to add more oil to cook as the crab cake will soak in some. 

Notes: 
Substitutions-
anchovy paste- worchestire sauce
smoked paprika & ground pepper- Old Bay Seasoning







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