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Monday, February 22, 2010

Easy Stovetop Herb Roasted Yukon Potato's

If you love the oven roasted potato's but don't want to heat up that big ol oven try this quick and easy recipe, I'm sure you will be hooked!

It's very simple and takes less time to cook.

Ingredients:

  • Yukon Gold potato's (or your favorite) one per person or more if you have hungry eaters!
  • Small Handful Fresh Parsley (chopped)
  • Two to three 3" sprigs Fresh Rosemary (chopped)
  • One Garlic Clove for 3 people, two for 4 - 5 people (grated or finely chop)
  • Olive Oil
  • Salt
  • Fresh Ground Pepper
Wash and dry your potato's. Cut into fours.

In a large deep skillet or sauce pan heat three tablespoons olive oil to med to med high heat.

Add potato's to hot pan sprinkle in the herbs, salt, pepper and grated garlic. Toss or mix to coat evenly. Cover with lid and cook for 15 minutes or until browned and tender. Shaking the pan every five minutes or so to turn potato's. If you turn with a spatula do so gently to prevent them from breaking up. Keep the lid on this is the "tip" it cooks the potato's in their own steam and browns at the same time ;)


Serve with your favorite main dish like: Cooking The Perfect Steak

Enjoy!

Winter Peppermint Hot Chocolate

Do you have left over candy canes?

We usually do every year after the Holidays are over. What to do with them....

Here is a great "easy" how to use up those candy canes ;)

Winter Peppermint Hot Chocolate

Take a candy cane place in a small plastic bag and smash it up. I use a meat tenderizer very gently.

Make your hot chocolate to your liking add a couple drops of pure peppermint extract, top with whip cream and sprinkle crushed up candy canes!

The kids love them and so do I with a little Rumplemints added!

Enjoy!

Pan Seared Natural Bacon Wrapped Sea Scallops

This dish is so amazing I did have to say I impressed my self as well as my Husband. We could eat this every night if we could ;)

I used natural bacon from one of our favorite farms here is Michigan "John Henry's" of Millington. They deliver our meat and dairy every couple of weeks right to the house.

Pan seared scallops only take a few minutes to cook to get all your sides and ingredients prepped and ready so the last thing you do is put the scallops on the plate and serve nice and hot.

Ingredients:

Package of Natural Bacon
Scallops (5 - 6 pp depending on the size)
Olive Oil
Butter
One Green Onion (chopped)
Two Garlic Cloves (finely chopped)
Sea Salt
Pepper
1/2 Cup Chicken Broth or White Wine
Baby Arugula (washed)
Toothpicks

Prepare the bacon. Layer uncooked bacon on a plate with paper towels lining the plate and in between the layers of bacon. Cook in the micro wave 4 to 5 minutes to "pre cook" the bacon and remove some of the fat.

Prepare your scallops, defrost if frozen, rinse and pat dry with paper towel. They will not sear if they are not dry!

Your bacon will look like this at this point, slightly cooked but not crunchy, you should be able to wrap the scallop easily.

Wrap the scallops secure with tooth pick and cut off extra bacon, set aside.


Season wrapped scallops with salt and pepper (both sides)

Chop up all the left over pieces of bacon and set a side for the sauce.

In a large "hot" skillet/frying pan, add two tablespoon olive oil, two tablespoons butter and 1/2 of the chopped garlic. Stir until butter just starts to turn from yellow to a light brown color "your pan is ready"!

Place scallops in hot pan and sear two to three minutes on each side, don't over crowd the pan, you may have to cook in batches if your pan isn't large enough or use two pans. They will look like the photo below:


Remove cooked scallops from pan and place on a paper towel lined plate, cover with a lid or foil.

To the pan add the chopped bacon pieces, chopped onion and remaining garlic. Stir until the bacon is slightly browned. Add chicken broth or wine, stir to get all the good bits of flavor off the bottom of the pan. Reduce for a couple minutes until the sauce starts to thicken (pan is pretty hot so this shouldn't take long). When sauce is ready add two tablespoons of butter and just swirl the pan to incorporate, this will give it a glaze look to the sauce (if you stir you will not get the same effect).

Plate scallops on top of baby arugula and top with sauce, serve.

You could also serve over buttered rice or noodles.

Enjoy ;)




Karen B's Pan Seared Natural Bacon Wrapped Sea Scallops on Foodista

Tuesday, February 16, 2010

Dine Without Whine - Meal Planning for Busy Families - Sponsored Post


Family Meal Time Top Priority: Please make time to eat your dinner with your children ;)

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Sunday, February 14, 2010

Happy Valentines Day!


Happy Valentines Day!

To all my readers, sponsors and fellow cooks, thank you!

This heart is for all of you out there!

Have a great day ;)

Karen B.

Valentine's Day Butterflied Pesto Shrimp

You can make this great Valentines Dinner for your Valentine in no time at all!

Pesto Shrimp is very very easy and very impressive as well. Make sure to butterfly your shrimp for and even more impressive result ;)

Here are my links to the two recipes you will need, click the titles:

Pesto Shrimp


Have fun, that's what cooking is all about and enjoy ;)

Happy Valentines Day!

Karen B.

Sunday, February 7, 2010

Coupons.com - 100s of free grocery coupons - Sponsored Post

We all love to save... I found this on mylikes... coupons, coupons and coupons... check it out before you head off to the store ;)

Happy Cooking!

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Superbowl Game Day Garlic and Oregano Grilled Pita Bread

Garlic and Oregano Grilled Pita Bread is a great side for dips, sauces, tabbouleh, hummus or any of your party favorites and it's easy!

Click here: Garlic and Oregano Grilled Pita Bread

Enjoy!

Superbowl Game Day Quick and Easy Chopped Artichoke and Salami Antipasti Salad

If you need a Antipasti or hourdouve' for dinner or a party this Chopped Antipasti can be put together in about ten minutes. It's so simple, all you do is chop, toss and serve.

Ingredients (serves four can be easily doubled):
  • One Head Romaine Heart Lettuce - chopped
  • One Jar Marinated Artichoke Hearts in Oil and Spices - lightly chopped - reserve oil
  • 6 oz. good deli Italian Salami - cut into bite size pieces
  • 8 oz. Fresh Buffalo Mozzarella Cheese - cut into bite size pieces
  • Fresh Basil about 1/2 Cup - chopped
  • Six Queen Ann size Olives - sliced
  • Fresh Ground Pepper
  • Salt
In a large wooden salad bowl add all chopped ingredients, drizzle with reserved oil and spices, season with Salt and Pepper, toss and serve.

Enjoy!

Game Day Better Grilled Hot Dogs Indoors Or Out

Here is a great tip for grilling better tasting hot dogs every time!

Cooking your dogs this way prevents over burning on the grill when you are trying to get them cooked and heated in the center.

Ingredients:
  • Your favorite brand of hot dogs
  • Two garlic cloves sliced
  • One tablespoon salt
  • Saucepan with water
In a sauce pan add water, garlic cloves and salt. Bring to a quick boil and reduce to simmer. Add the hot dogs and simmer until cooked and heated through.

Remove hot dogs from water and place on your prepared grill. Grill until desired doneness. You can do this on your outdoor grill or use your indoor grill pan. For a party you can keep the hot dogs in the water until your ready to grill.

Perfect hot dogs every time.

Enjoy ;)

Healthy Coffee - Sponsored Post

Healthy Coffee - www.perkins.organogold.com
Morning's cup o Joe!

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Friday, February 5, 2010

Winners of the Valentines Heart Shaped Wilton Cake Pan Giveaway!


Here are the winners of the Valentines Heart Shaped Wilton Cake Pan from
Luck Leaf Pie Fillings!


Kim Thoren
Jackie Kim
Little Pink Magnolia
Gretchen Klotz
Purple Daisey Jewelry
Suzanne
Wayco
Annalisa
Surburban Princess
Jennifer Nardicco

Congratulations everyone!

Please email me your address to receive your prize asap!

Be sure to enter Lucky Leaf's Baking Contest!

Open to everyone!

Click link to enter:



Happy Cooking ;)

Tuesday, February 2, 2010

Foodoro - Sponsored Post

Foodoro - foodoro.com
Here is a great site for wonderful gifts especially for Valentines Day! LOVE this... love to share with my readers ;)

Happy Cooking!

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Karen Bierley's profile on MyLikes

Prost Productions - Sponsored Post

Prost Productions - www.prostproductions.com
Great new little Hostess gift idea for that bottle of wine you take to your next party ;)

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Monday, February 1, 2010

Valentines Sweetheart Cherry Cake

Here it is! Isn't it beautiful! The Sweetheart Cherry Cake was so easy to make believe it or not ;)

Lucky Leaf sent me over the pan, cherry pie filling and measuring spoons for me to try this cake out!

Ingredients:

Cherry Cake:
  • 1 (18.25) dry white cake mix
  • 2 large eggs
  • 1 tsp. baking powder
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract (optional)
  • 1 (21 oz.) can Lucky Leaf Premium Cherry Pie Filling
  • 1 additional can Cherry Pie Filling set aside
  • Chocolate shavings or ground chips

Buttercream Icing:

1 C. butter, softened
1 tsp. pure vanilla extract
1 tsp. pure almond extract (optional)
4 C. (1 lb.) confectioners' sugar (powdered sugar) sifted
2-4 tbsp. milk

Preheat oven to 325.

Lightly spray heart-shaped pan with vegetable oil spray.

Sift together the white cake mix and the baking powder. Then add eggs, extract and 1/2 of a can cherry pie filling. Mix on medium speed to combine.

Fold into the cake mix the remaining 1/2 can of pie filling. Mix to combine. Batter is quite thick at this point.

Pour into prepared pan, and level with a spatula.

Bake at 325 to 65 to 75 minutes or until a tooth pick inserted in the center comes out clean.

Remove from oven and let cake cool completely in the pan.

For Frosting:

Cream together butter, vanilla, and almond extracts. Slowly add sifted confectioners' sugar, beating well. Add 2 tbsp. milk. Mix well. If needed, continue adding milk 1 tbsp. at a time until frosting is smooth and spreadable.

Decorating the cake:

Invert cake onto serving platter and decorate. At this point I lined the edges of the platter with pieces of wax paper to prevent the frosting from messing up the platter.

I iced the entire cake first with a thin crumb coat. I put it in the fridge to chill the frosting (this helps keeps all the crumbs from showing on the next coat. Frost the cake sides and using a decorating tip pipe on two rows of frosting as shown in the photo. This makes a wall to keep the pie filling from seeping over.

I ground up chocolate chips and put on the sides of the cake. Fill the heart in the middle with the second can of cherry pie filling. I found here I didn't quite use the entire can.

Remove wax or parchment paper, clean up the platter with a damp paper towel.

Substitutions:

You can use a standard 13 x 9 inch pan. Bake at 325 for 40 - 45 minutes.

You can also substitute two 16 oz. cans of prepared frosting instead of making your own.

Enjoy ;)

Don't forget to enter in the giveaway to win the heart shaped pan! You can go to
Luckyleaf.com to get more information on their great products and enter their baking contests!

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