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Filet Mignon with Spicy Bearnaise Disclaimer: This post is sponsored by Kitchen Play and Safest Choice Eggs. Part of Kitchen Play’s Progressive Party fun is a contest for food bloggers to get in on the action. Classic Bearnaise gets a bit of a spicy kick and tops a tender Filet Mignon for a meal worthy of any special occasion. Bearnaise isn’t too hard, especially when put together in the blender. And to make it easier for you to create one of this month’s recipes, here’s a link to three $1.00 coupons for Safest Choice Eggs. Filet Mignon (Whole tenderloin was on sale so I had the butcher slice it up into 1 1/2 inch thick pieces. Mince the shallots and snip the herbs. In a small heavy saucepan, combine the wine, vinegar, shallots, herbs and cayenne. Meanwhile, separate the eggs and whirl the yolks in the blender. Add the wine mixture and give it another whirl. In a small saucepan, heat the butter until it’s bubbling but not brown. Set the sauce aside and keep it warm. Now on to the beef. Arrange the steaks but don’t overcrowd.

Honey Bourbon Filet Mignon I rarely freeze meat because I tend to forget it’s there until I find a frosty, crystallized, freezer-burnt disgusting mess months later. This time, even though these were a great bargain, I was determined not to let them go to waste. I pulled them out and while they were thawing in the fridge I came up with this sauce. It’ll go great with any good piece of beef and I’ll be adding it to a pork dish before long. Because serving filet makes any meal a celebration, I invited the whole family over. Filet Mignon or your favorite cut, 8Butter, 1/2 cupBourbon 1 1/2 cupsHoney, 1/2 cupCream, 1/2 cupCoarse Ground Salt/Pepper In a small, heavy saucepan bring bourbon to a low boil and let it simmer until it’s reduced by about a third. Add the honey and stir until it’s dissolved. In a large skillet or saute pan, heat the butter over medium-high to high heat until it just begins to brown. Once the underside is nice and brown, turn them only once and cook until they’re done to your liking.

Two Tiny Kitchens Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Dangerous and delicious (you know what I mean). One little bite, so much to experience. Peanut Butter Pretzel Bites recipe courtesy Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.

Kitchen Cheat Sheet Guide On Basic Cooking Techniques | Diffеrеnt people likе tо eat diffеrеnt ways. Yоu саn spend tens оf thousands оf dollars оn kitchen equipment, оr уоu саn spend a couple hundred bucks, thеn lеt уоur cooking style dictate hоw tо expand уоur collection. Yоu’ll spend mоrе timе in preparation thаn асtuаl cooking.The wау уоu prepare food hаѕ a direct impact оn hоw it cooks. Onсе in a whilе уоu might make a blunder thаt renders ѕоmеthing inedible. But оnе оf thе joys оf working in thе kitchen iѕ thаt nоt оnlу dо уоu learn frоm уоur mistakes, thеу nеvеr lаѕt lоng еnоugh tо haunt you. (And уоu саn uѕuаllу eat thеm anyway.) Thе ability tо improve uроn аn оld recipe оr create аn exciting nеw recipe iѕ a talent a vеrу ѕресiаl fеw саn accomplish with littlе оr nо training, but аlmоѕt аnуbоdу with thе proper training аnd a genuine interest in excellent food аnd itѕ preparation саn bесоmе аn exceptional imaginative chef. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. Food News Around the Web Foxnews 2.

The Best New Way to Bring Your Lunch I’ll admit it—my workday lunches can get pretty boring. I always think I’m going to finally make use of all those delicious recipes I’ve been pinning away, but then nighttime rolls around and I’m too busy watching really important things like The Bachelorette and Vampire Diaries. And then morning comes, and I’m running around like a headless chicken and I’m lucky if I remember my keys and bus pass on the way out the door, let alone find time to throw a tasty lunch together. But with a teensy amount of planning, delicious lunches can be just a few easy steps away. Why mason jars, you might ask? There really are only two rules to the mason jar salad: Start with the dressing or sauce, and end with the lettuce and herbs. The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! To get you going, check out three of my favorite recipes, ingredients listed in layering order. Caprese Pasta Salad 1 cup cherry tomatoes

Pots de Creme Okay, first of all, here’s how you do NOT pronounce Pots de Creme: “Pawts deh Creem.” Here’s how you DO pronounce Pots de Creme: “Po de Krehm”, or, if you want to get really technical, “Po de k(insert phlegmy, back-of-the-throat crackly French sound)ehm”. Okay, now that we have that life-altering issue under control, let’s talk about this delightful dessert! Folks, I can’t begin to express to you how monumentally easy this Pot de Creme is to prepare, and how truly delicious it is. Short of sticking a spoon in a pint of Haagen Dazs and throwing it at my dinner guests, this is definitely the easiest dessert in my arsenal. Now, it does need to chill for 3 to 4 hours before serving, so it does require a tiny bit of planning. Hypothetically speaking, of course. Let’s make Pots de Creme! The Cast of Characters: Semi Sweet Chocolate Chips, Eggs, Vanilla (OR Cognac, Grand Marner, etc.), and Strong Hot Coffee. See this? Not really on the rage part. Crack in four eggs… Add 2 teaspoons of vanilla. 1.

printer From the molten yolk and bacon crunch of a hand-held breakfast, to the gooey charm of grilled cheese for lunch, nothing matches the simple pleasures of well-made sandwiches. They're quick to assemble, infinitely adaptable, easy to eat, and immediately satisfying—the very definition of good food. The 25 sandwiches you're about to meet can be thrown together during the average basketball halftime or, with practice, during the seventh-inning stretch. (Who needs hot dogs, anyway?) Use each recipe as a basic road map, but bring your talent for finding creative routes. Think BLT, but better. More on 20 Ways to Stick to Your Workout 2. Layer pieces of ciabatta or a sturdy sandwich roll with grated fontina or mozzarella cheese, thinly sliced prosciutto, sliced figs, and arugula. More on 100 Ways to Live Forever 3. In a bit of olive oil, fry a good-quality sweet Italian sausage until it's crisp and brown. More on 33 Simple Ways to Turn Her On 4. 5.

Recipe for pea soup with pasta and parmesan In the house where I grew up, gigantic bags of frozen peas and carrots filled the freezer and, all too often, found their way to the dinner table. I detested everything about them: the artificially-enhanced color, the uniform shape of the carrots, the bland flavor, the fact that they were always overcooked. Or undercooked. Pea soup with pasta and parmesan Serves 4; can be doubled. Ingredients 1 tsp extra-virgin olive oil1 tsp butter1 large shallot, minced2 cloves garlic, minced2-1/2 cups frozen baby sweet peas, divided (do not defrost)1 tsp dried oregano3 cups chicken or vegetable broth3/4 cup tiny pasta3 Tbsp grated Parmigiano-Reggiano cheese, plus extra for garnishCoarse sea salt and fresh black pepper, to taste Directions In a 4- or 5-quart Dutch oven or heavy sauce pan, combine the olive oil and butter over medium heat. Remove the pot from the heat and, with an immersion blender, puree until smooth. Stir in the remaining 1/2 cup of peas, and the pasta. Print recipe only.

Cheesecake Stuffed Strawberries. What? Yes! - SugarBlog Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake. Of course you can!!! Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife.... I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Now fill the strawberries, leaving just a bit coming out the top... then sprinkle with graham cracker crumbs.

27 Ways To Make Your Groceries Last As Long As Possible The 34 Simple Two-Ingredient Recipes | Crazy Food Posted by admin on May 22, 2013 in Recipes | 0 comments Cooking doesn’t get much easier than this. BTW, these are mostly desserts. I hope you’re OK with that. I know that you will enjoy in this amazing food tricks. Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.

Sweetcorn Fritters, Crispy Bacon & Guacamole This is my all time favourite brunch. A big, delicious pile of goodies, packed full-a-flavour, colour and everything you need to defeat the rest of the day/weekend. Sweetcorn fritters are a great breakfast alternative to pancakes & much easier than you might imagine. Make them for someone this Sunday, I promise it'll knock their socks off. You could eat these with ketchup if you wanted... but if you're up for trying something a little bit different, a little bit wild, you can have what I have. Tabasco & maple syrup. Ok, so it's not for the faint hearted but I'm all about having salty/sweet/sour/hot all in one mouthful. Trust me, it's epic. To feed 2 (hungry) mouths you'll need: 100g / 3½oz plain flour 1tsp baking powder salt and freshly ground black pepper 1tsp smoked paprika 2 free-range eggs 75ml / 2½fl oz milk 350g / 12oz sweetcorn 1 avocado Handfull cherry tomatoes Small fist of fresh coriander (cilantro) Juice of 1 small lime Pinch of rock salt 6 pieces streaky bacon Maple syrup Hot sauce