Mangoes w/ Rum & Vanilla Ice Cream are the dream dessert for any or all occasions

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September 15, 2020

Mangoes w/ Rum & Vanilla Ice Cream are the dream dessert for any or all occasions

Mangoes with rum and vanilla ice cream are the dream dessert for any or all occasions. Easy to prepare, delicious, and sinful all in one. Who does not like that?

The fresh mangoes are a wonderful summer fruit. Marinating them with the rum is just delightful. The longer they marinate the better the mangoes are infused and they will taste. The lime juice with the sugar will uplift the flavor. The lime zest intensifies with the rum and the sugar sharing a mild flavor to the other ingredients

Ingredients

2 ripe mangoes

3 tablespoons sugar

2 tablespoons dark rum

3 tablespoons lime juice

1 tablespoon grated lime zest

Preparation

1 Peel the mangoes making sure that all green-colored flesh is removed. Remove all the mangoes around the pit and slice the mango into ½ inch thick pieces. Discard the pit.

2 Combine the sugar, dark rum, grated rind and lemon-lime juice in a bowl and mix well. Add the mango pieces to it and gently mix.

3 Chill for an hour or more. Serve alone in chilled glasses or over vanilla ice cream.

Credit :Giangi Townsend

Raspberry-Lime Vodka Cooler refreshing go-to for summer

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September 15, 2020

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Raspberry-Lime Vodka Cooler refreshing go-to for summer

Raspberry-lime vodka cooler; a simple refreshing go-to for summer.

Ingredients

1/4 cup fresh raspberries

1 ounce freshly squeezed lime juice

1/2 teaspoon raspberry jam

1-1 1/2 teaspoons agave

2 1/2 ounces vodka

3-4 ounces tonic water (depending on your preference)

lime wedge, for garnish

Preparation

1 Fill a lowball cocktail class with crushed ice and set aside.

2 In a cocktail shaker add the raspberries and using a muddler, muddle the berries well. Add the lime juice, raspberry jam, agave, vodka and handful of ice. Shake vigorously for 30 seconds. Double strain into the prepared cocktail glass.

3 Garnish with a lime wedge and serve.

Credit : Simmer + Sauce

Easy Chorizo Breakfast Burrito Chorizo, egg, potato and avocado breakfast

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September 15, 2020

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Easy Chorizo Breakfast Burrito Chorizo, egg, potato and avocado breakfast

Chorizo, egg, potato and avocado breakfast burritos with ranchero cheese and salsa verde. See original breakfast burrito recipe.

Ingredients

6 large eggs

10 ozs. Mexican chorizo spicy pork sausage

1 large white potato

1 medium white onion

1 small bunch spring onions

6 ounces ranchero cheese queso ranchero

2 medium avocados

4 large or 6 medium flour tortillas

Preparation

1 Prep the Chorizo

2 Cut the chorizo in half.

3 Remove the casing with your fingers and discard.

4 Break the chorizo into chunks and set aside.

5 Cooking the Burrito Filling

6 Chop the onions and potatoes into 1/4â€³ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.

7 Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.

8 Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.

9 Beat the eggs with 1/2 tsp.. salt and pour them into the pan with the chorizo, potato and onion.

10 Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.

11 Rolling the Burrito

12 Cut the avocado into 1/4” pieces. Slice the spring onion into very thin rings including the 2” of the green stem.

13 Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don’t let the tortilla become crispy which makes it difficult to roll.

14 On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.

15 Fold the bottom of the tortilla up about 1â€³ then fold the sides of the tortilla in about 1”.

16 Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.

Credit : Mexican Food Journal

Basil Pesto Sauce Easy, homemade basil pesto you can make year-round

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September 14, 2020

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Basil Pesto Sauce

Easy, homemade basil pesto you can make year-round.

Ingredients

2 cups fresh basil (no stems)

1/3 cup pine nuts (or pine and walnuts)

2 cloves garlic

2/3 cup Extra-Virgin olive oil

1/4 cup Parmesan Regigian

1/4 cup Pecorino cheese

1/2 teaspoon freshly grated lemon zest

salt and black peppe

Preparation

1 Using and food processor such as a popular, fitted with a metal attachment, mix the basil leaves, pine nuts and garlic and process till finely minced.

2 With the food processor running, gradually in a slow steady stream, add the olive oil and process till smooth.

3 Add the Parmesan, Pecorino and lemon zest, pulse to blend. Adjust the seasoning to taste.

Mu Shu Pork

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September 14, 2020

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Mu Shu Pork

Ingredients

2 tablespoons vegetable oil, divided

1 large egg, beaten

2 tablespoons water

1 tablespoon plus 1 ½ teaspoons sweet bean sauce

1 tablespoon oyster sauce

1 tablespoon Shaoxing wine or dry Marsala wine

1 tablespoon soy sauce

6 mu shu pancakes (see note)

2 stalks green onions, roughly chopped

4 cups thinly sliced green cabbage, loosely packed

â…“ pound Chinese barbecued pork, julienned (about 1 ½ cup)

1 cup bean sprouts

¼ teaspoon sesame oil

â…› teaspoon white pepper powder

3 teaspoons hoisin sauce, for serving

Preparation

1. Preheat a wok over medium-high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it starts to shimmer. Add the egg and scramble it, cooking until the curd is just set, about 1 to 2 minutes. Remove the wok from the heat, transfer the egg to a small bowl, and set aside.

2. In a small bowl or measuring cup, put the water, bean sauce, oyster sauce, wine, and soy sauce, and stir to combine. Set aside.

3. Set up your steamer to steam the pancakes. Steam the pancakes for 5 to 7 minutes, or until heated through and softened.

4. While the pancakes are steaming, heat the wok over high heat until wisps of smoke rise from the surface. Add the remaining 1 tablespoon vegetable oil and the onions, and stir-fry for 10 to 15 seconds. Add the cabbage, pork, and bean sprouts, and stir to combine. Add the bean sauce mixture, using a spatula if needed to scrape down the sides of the bowl. Stir-fry the filling together for 1 to 2 minutes, or until the cabbage has softened. Add the sesame oil and pepper, and stir and toss again to combine. Remove the wok from the heat.

5. Spread ½ teaspoon hoisin sauce into the middle of each pancake. Add about ½ cup of the filling to each and roll the pancakes up like a burrito to serve.

6. NOTE: Mu shu pancakes are typically sold frozen. Let them defrost in the refrigerator overnight before steaming.

Tequila Shrimps. with Prosciutto and Basil delicious taste

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September 14, 2020

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Tequila Shrimps. with Prosciutto and Basil

About

They taste as delicious as they look. Jumbo shrimps, or prawns if you wish, marinated with tequila, olive oil, and basil. Then wrapped in a basil leave and thinly sliced prosciutto di Parma. Grilled to perfection in a few minutes.

Very easy recipe to prepare. It can be enjoyed as a single appetizer or a main course with salad

Ingredients

1 cup tequila

1 cup olive oil

½ cup freshly squeezed lemon juice

2 tablespoons Dijon mustard

½ cup freshly chopped basil

a few rounds. of fresh cracked pepper

24 large shrimps, peeled, deveined and tails off

24 whole large basil leaves

24 thinly sliced prosciutto

Preparation

1

Combine tequila, olive oil, lemon juice, mustard, chopped basil, and pepper and pour over the shrimps in a shallow bowl to cover them. Marinade in the refrigerator for a couple of hours. If the marinated does not cover them fully, turn the shrimps once

2

On the stove heat up a grilling plate over high heat.

3

Remove the shrimps from the marinade and reserve the marinade. Wrap the middle of each shrimp first with a leave of basil and then with the prosciutto. Thread 4 shrimps lengthwise on each of 6 metal skewers. (if no metal is on hand, use bamboo skewers that you will have submerged in water for a couple of hours so they will not burn when grilling).

4

Grill the shrimps basting with the marinade for several minutes on each side. Serve immediately.

“Bacon Chicken Thighs” Crispy chicken thighs with mushrooms, cream, bacon, and lemon

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September 14, 2020

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Bacon Chicken Thighs

We all have staples in our kitchen, and bacon is one ingredient that is never missing. I believe that everything tastes better with bacon. And here is a recipe just to prove that point.

Crispy chicken thighs with mushrooms, cream, bacon, and lemon. Where should I start to describe this dish? and did I mention you will be using only one pan to make this incredible dish? Yes! That is what I love the most, less cleaning in the kitchen.

Ingredients

4 slices thick bacon

4 large bone-in, skin-on chicken thighs

salt and pepper

1 small red onion, peeled and finely chopped

8 large white caps mushrooms, stem removed and sliced

2 garlic cloves, peeled and minced

¾ cup sodium-free chicken stock

¾ cup heavy cream

â…“ cup of grated parmesan cheese

1 small bunch of fresh thyme

juice of ½ lemon

fresh parsley for garnish (optional)

Preparation

1 In a large skillet over medium heat, cook the bacon until crispy, about 8 minutes. Drain the slices over a paper towel-lined plate and reserve about 2 tablespoons of the fat rendered in the skillet

2 Season generously with salt and pepper the chicken. Increase the heat to medium-high, then add the chicken, skin-side down. Cook until golden, about 5 -7 minutes per side. Skin needs to be crispy golden. Remove the chicken from the skillet and set aside.

3 Add onions and cook until soft. Stir in the mushrooms and season with salt and pepper. Cook until golden, about 5 minutes. Stir in garlic and then the chicken stock, cream, parmesan cheese, thyme and lemon juice. Bring mixture to a simmer and cook for another 5 minutes.

4 Return the chicken to the skillet and simmer until chicken is cooked through, about 10 more minutes more. Chop the bacon and add it to the sauce.

5 Garnish with fresh thyme or chopped parsley.

Tasty and spicy Harissa Chicken

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September 14, 2020

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This Lemon Harissa Chicken with Peppers and Onions is a tasty way to spice up your weeknight chicken dinner!

Ingredients

FOR THE CHICKEN AND MARINADE:

3 tablespoons extra virgin olive oil

4 garlic cloves, minced

2 tablespoons freshly squeezed lemon juice

2 tablespoons fresh rosemary, finely chopped

2 tablespoons paprika

2 tablespoons spicy Harissa

1 teaspoon salt and pepper

4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes

3/4 cup plain Greek yogurt

Parsley, finely chopped for garnish

Sliced green and black olives for garnish, (optional)

Capers for garnish, (optional)

FOR THE ROASTED VEGETABLES:

2 tablespoons olive oil

1 yellow pepper

1 red pepper

1 red onion

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

Preparation

1 For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together.

2 Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.

3 Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes.

4 While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes.

5 Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers.

How to make the Best Salted Caramels

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CWEB Staff

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September 13, 2020

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Salted Caramel

Ingredients

2 cups sugar

1/4 cup water

1/2 cup light corn syrup

1 (14-ounce) can sweetened condensed milk

1/2 cup unsalted butter, cut into pieces

1 1/2 teaspoons vanilla extract

1/2 teaspoon kosher salt

flaky sea salt, for sprinkling

vegetables oil, for greasing pan

Preparation

1 Line a 8â€³x8â€³ pan with parchment leaving overhand on all sides. The best way to do this is to cut two long strips and cross them. Lightly grease with vegetable oil and set aside.

2 In a medium saucepan add the sugar, water, and corn syrup. Bring to a boil, stirring occasionally till the sugar is completely dissolved.

3 Once boiling, reduce the heat to medium, swirling only occasionally, until the mixture is a nice amber-brown, about 10 minutes.

4 Remove the pan from the heat and carefully and slowly mix in the sweetened condensed milk and butter. Note: the mixture will bubble a good amount, this is completely normal. using a heat-safe spatula, mix well until smooth.

5 Place the caramel back over a medium-low heat and while stirring continuously, until a thermometer registers 240 degrees F. Remove the caramel from heat and stir in the vanilla, and kosher salt. Mix to incorporate.

6 Carefully pour the hot caramel into the prepared pan. tap the pan lightly on the counter to remove any air bubbles.

7 Gently sprinkle sea salt over the top, and let cool for about 1 hour before cutting.

8 To portion, run a slicing knife under very hot water, dry and slice. Clean your knife after each cut to avoid sticking. Wrap the small caramels in unbleached wax or parchment paper and keep unrefrigerated.

Source: Foodista

Perfect Cupcakes Every Time and Best Ever Buttercream Recipe

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CWEB Staff

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September 11, 2020

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Perfect Cupcakes Every Time and Best Ever Buttercream Recipe

Kelsey Ganes

Cupcake Baking Tips - Perfect Cupcake Every Time

If you’re like me, baking cupcakes can be an anxiety inducing affair. I never know if my cupcakes are going to become round mounds of cakey goodness, or fall flat and sulk in their little paper liners. Frosting can only fix so much before you end up with a mound of whipped sugar that’s taller than your cupcake! Here’s an amazing Vanilla Bean Buttercream Dream Frosting by way of the lovely Kelly Neil, a quick and easy demo for creating perfectly mounded cupcakes every time, and Ina Garten’s Coconut Cupcake Recipe – wowza!

Perfect Buttercream Frosting
Read the full tutorial from Kelly Neil here.

2 cups unsalted butter, softened at room temperature
1 lb icing sugar, sifted
1 tsp vanilla
1/8 tsp salt

Mix all ingredients, but take care to not over mix. For a firmer texture you may use shortening instead of butter.

Here are some of our other favorite Frosting recipes!

Cake Batter Frosting