Pineapple cupcakes with fresh cream cheese frosting

I use boxed Betty Crocker yellow cake mix and substitute water or milk for Pineapple juice.
1 Box of Yellow Cake mix
1 15 oz. Can of chunk Dole Pineapple drained with the juice reserved
Follow the direction on the cake mix and substitute the reserved Pineapple juice for the liquid add water if there is not enough juice. Once mixed add the pineapple to the mixture and distribute evenly in to muffin tin.

Next the Frosting.
1 Package of Cream Cheese that has been brought to room temperature.
1/2 stick of butter also room temperature
1 Cup of powdered sugar
1 teaspoon of Lemon zest and a small squeeze of the juice to taste.

Beat the Cream Cheese and butter until it is fluffy and soft the fluffier the better! add the powder sugar and gently mix until it is blended then add the zest and juice and beat it on high for 2-3 minutes. Place in it the fridge until the cupcakes are cool and frost.

** for another spin add a small amount of cherry pie filling to the top of the cupcake before placing in the oven.

Elote a spin on a traditional classic style corn

Almost everyone has seen the guy or gal pushing the shopping cart down the street honking the bike horn here is how to make "Elotes" or corn. Not everyone likes corn on the cob so this is a simplified version using a bag of frozen corn.

What you will need:
A bag of frozen 16 ounces
1 Tablespoon of butter or margerine
2 Tablespoons of Best Foods Mayonnaise (it really needs to be name brand since there are so few ingredients)
3 Tablespoons of ground Parmesan Cheese or Cotija if you are near a Mexican market they are interchangeable in just about any recipe.
a pinch of kosher salt
Microwave safe dish

Place corn in the microwave for 2-4 minutes until defrosted and slightly warm I start at 2 minutes and stir every 30 seconds until warmed. once corn is defrosted drain any water and mix in the butter or margarine until melted if the butter is not melting pop everything in the microwave for 30 more seconds. once butter is melted in add pinch of  salt mix in the mayo and 2 of the tablespoons of the parm. Even out the corn mix and top the corn with the remaining parm and put back in the microwave until hot 3 minutes or so depending on your microwave. You don't have to follow it exactly these are just guidelines if you like one ingredient more than another use more it is totally to your taste!

Bruchetta!

This recipe is simple quick and easy not to mention delicious!
I get all of my ingredients from Fresh & Easy but you can get them from any high quality distributor.
6-8 Roma style tomatoes I like the ones on the vine that smell like tomatoes. This is very important that they smell like tomato or they won't have enough flavor.
2 or more whole cloves of garlic grated fine preferable with a rasp(tool used to zest a lemon)
6-8 leaves of fresh Basil I used the potted basil plant from F & E
Fresh cracked black pepper to taste
Kosher salt to taste
Extra Virgin Olive oil

Cut all the tomatoes in half and take out the seeds. Place them in a food processor and pulse until slightly chunky or chop them finely by hand. Add salt to taste at this point it will make the tomatoes lose some of their water you can leave or drain depending on what consistency you like.
Grate the garlic and snip the basil in to the tomato as well or slice in thin strips (chiffonade)
add the fresh pepper taste. It should be a little spicy from the garlic, pepper and basil start with less garlic and basil and add more in to make it to your taste. once you have the flavor that you like add a drizzle of olive oil and mix in.
Slice a baguette thinly and bake at 425 until light golden brown and crunchy. Rub with a clove of fresh garlic. Top the baguette with the bruchetta!
You can also use the bruchetta as a pasta topping as well boil some spaghetti and add bruchetta while it is warm sprinkle with Parmesan cheese.

Steakhouse meal made easy

Steak with grilled asparagus and Caprese salad

Steak Rub:
2 parts Kosher Salt
1 part ground black pepper
1 part garlic powder
1 part onion powder

Let the steak lose their chill by taking them out of the fridge appx 30 mins before grilling or pan frying. Pat meat dry sprinkle meat liberally with the rub.

Prep the asparagus by snapping the ends off place in the microwave wrapped in a moistened paper towel for one minute. Next in a small bowl place 2 tablespoons of butter and 1 teaspoon to 1 and a half teaspoons of the steak rub in the microwave and cook for 2 mins or until melted.

Preheat your grill for 10 mins or until it is 500 degrees.

Spray or wipe the grill grates with canola oil

Place steaks on the hottest part of your grill let cook for 4-7 mins per side depending on the doneness you like and the thickness of your steaks.

Once you place the steaks on the grill place the asparagus on as well and grill until the tips are slightly browned turning often.  When the asparagus are done toss in the butter mixture.

For the Caprese get your favorite
pesto mine is from Fresh and easy
grape tomatoes
fresh mozzarella balls
a pinch of kosher salt
5-10 grinds of fresh cracked pepper
mix everything in a bowl

I get my steaks from Costco they are really great quality!

Chimichurri sauce for the first time

So, I am sitting here at work.... and I know that when I get home the Question is going to be What's for Dinner?

 So... Here is my Dinner idea for the night

I am going to Pick up a flank steak or skirt steak( they cook fast and have great flavor!) Rub it with garlic powder, onion powder, kosher salt, Fresh ground pepper.

Grill it on really high heat 5-7 mins total.

Then, I am going to make white rice with cilantro and black pepper(just a little)

Chipotle’s Cilantro Lime Rice

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Then I am going to top the steak with Chimichurri.

 Chimichurri:

• 1 bunch fresh parsley, chopped
• 8 cloves garlic, minced
• 3/4 cup olive oil
• 1/4 cup sherry wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper

Pictures to come!

So you may or may not know I used to work for Black Angus and if you did not know their cheesy bread is pretty amazing so here is the easy recipe:

BA Cheesy Bread

1 loaf French bread
1/2 cup butter, softened
1 cup shredded Asiago cheese (or Parmesan)
1 cup shredded jack/cheddar cheese or you can use colby jack from costco!
1 cup mayonnaise
1 bunch green onions, chopped thinly
2 cloves garlic, pureed (or garlic powder)

Split French bread loaf into halves horizontally. Mix butter, cheeses,mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

Lemon Garlic Chicken

Slow-Cooker Lemon Garlic Chicken

3 to 4 pound chicken (labeled fryer or roaster)
Seasoning:
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
2 sprigs thyme, leaves stripped and minced
Poaching liquid:
3 tablespoons fresh lemon juice (about 1 lemon), reserve the rinds
2 tablespoons soy sauce
1/4 cup chicken broth
1 whole lemon, quartered
1 head garlic, cloves separated, but left in their individual skins
2 chicken bouillon cubes
2 sprigs thyme
2 sprigs rosemary


Remove the bag of gizzards and discard (or reserve for stock). Wash the chicken thoroughly inside and out with warm water. Pat dry with paper towels.
For the seasoning: Mix all the seasoning ingredients together in a bowl. Using your fingers, gently slide your fingers between the meat and the skin, entering at either end. Without tearing the skin, separate the skin from the meat of the breast, thighs, and legs of the chicken. Grab a handful of the seasoning and rub half of the mixture between the skin and meat. If you get a good dollop under the skin, you can lay the skin back down and use your fingers to massage the outside of the skin and work the seasoning across the surface of the meat. Rub the remaining mixture inside the cavity of the chicken.
Heat a large skillet to medium-high heat and coat with non-stick cooking spray. Pan-sear the chicken on all sides for 6-8 minutes until the outside is browned. Transfer the chicken to your slow cooker--breast side up.
For the poaching liquid: Combine lemon juice, soy sauce, and chicken broth. Put the pan used to sear the chicken back on medium-high heat, pour in half of the poaching liquid and let sit until just boiling. Use a spatula to scrape up any browned bits stuck to the pan. Once the pan is deglazed, pour mixture over the chicken in the slow-cooker.
Put lemon rinds (reserved from squeezing the juice), one whole bouillon cube, and a few of the garlic cloves inside the cavity of the chicken. Arrange lemon quarters, the remaining garlic cloves, and the sprigs of thyme around the chicken toward the edges of the cooker. Crumble the other bouillon cube over the chicken and rub it into the skin.
Place the lid on the cooker and cook on HIGH for 4 hours. (Note: This recipe is best when done on HIGH, but can also be done in 6-8 hours on LOW.)
Twenty to thirty minutes before the time is done, pour reserved lemon juice mixture over chicken and add the rosemary sprigs. (Rosemary tends to get bitter and antiseptic tasting if cooked the entire time in the slow-cooker.)
Remove chicken from the slow-cooker and allow it to rest on the carving board (or handy cookie sheet) for about 20 minutes. The meat actually continues cooking during this resting period and the juices will redistribute through the meat. When ready to serve, tear off the skin and discard. Use your fingers to pull off the legs--the bones should come apart with a gentle tug, but if they don't, use a carving knife to wedge them apart. Keep using your fingers to work over the chicken, placing the meat on a serving platter and reserving the bones for another use (like home-made chicken broth!). Serve immediately!

Crock Pot Bolognese sauce

 

Slow-Cooked Bolognese Sauce
Makes 6 cups
1 Tablespoon olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2-3 cloves of garlic, minced
1-2 pounds ground beef
1/8 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk (whole or 2-percent)
1 cup white wine
2 28-ounce cans of whole peeled tomatoes, drained and finely chopped (juices reserved)
1 cup reserved tomato juices
Heat the olive oil in a dutch oven over medium heat. Add the onion, celery, and carrot and cook until the onion is translucent and all the vegetables have softened. Add the garlic and cook until fragrant, about 30 seconds. Add the beef, breaking it apart with your spoon and cooking until it is just browned. Season with nutmeg, salt, and pepper.
Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Transfer the beef mixture to the slow cooker.
Add the chopped tomatoes and one cup of the reserved tomato juices to the slow cooker. Stir to combine. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
In the last half hour of cooking, remove the lid to allow any excess liquid to evaporate and reduce the sauce. The finished sauce should be chunky and creamy without being soupy.
Serve over spaghetti with a hunk of crusty bread for mopping up the sauce!

Amazing Margarita!

Tequila Blanco(anything cheap works perfect because it is not providing the main flavor)
Fresh limes (smooth skin they should feel a little squishy)
Agave syrup ( you can get it at fresh and easy or bevmo)
Blue Curacao (bevmo or any grocery store if  you have orange liquor that will work too)
Ice lots of it
a little bit of lemon or lime aid or sweet and sour

1 750 bottle
10 Limes halved and juiced
1 Bottle agave
1/4 bottle Blue Curacao
1 Cup of S and S

Place all of the ingredient in a pitcher and stir you can even leave the lime half's in the mix pour over an over full glass of ice and enjoy!

Attempting to recreate!

So for my Birthday this year we went to Dinner at Roy's at the Garden-walk in Anaheim if you don't know me I kind of like anything Hawaiian! So we ordered dinner and I decided to be adventurous and get cedar smoked Salmon ( I now know that I do not like the taste of cedar) Chad got amazing short ribs. So I decided to investigate a little and remade the recipe.

Red Wine Braised Beef Short Ribs
2lbs Beef
Chuck cut into four equal portions
1 medium white onion
1
small carrot
1 stalk celery
5 cloves garlic
2 Tbs. tomato
paste
1 cup red wine (I used Blackstone Merlot)
4 cup beef stock
4 sprigs fresh
thyme
1 sprig fresh basil
light virgin olive oil
S & P
Heat heavy bottom pot on the stove at medium high heat and add a little oil. Season the beef with salt & pepper then add to the pot when it just begins to smoke. Brown all sides, then add the Onion stir for 30 seconds and add the carrot and celery stir to incorporate again and toss in the garlic last so it doesn't burn and get bitter and allow to caramelize. Turn the heat to medium and add the tomato paste, cook gently for a couple minutes stirring frequently so it doesn't burn. Next add the wine and reduce by half, then the stock and herbs. Bring the liquid to a slow simmer and cook for about 1-1 ½ hours until tender. Remove the Short Ribs to a dish, strain the liquid and ladle over the top of the beef.