SUNBURN RELIEF

 

3 TBL coconut oil or aloe vera

15 drops lavender essential oil

15 drops peppermint

Mix all together in a 2-3oz jar

NOODLES AND SPINACH

8 oz pasta of your choice

3 tablespoons butter

2 cloves garlic, minced

6 cups packed baby spinach

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Add the pasta to a large pot of boiling salted water and cook until al dente. Drain the pasta, reserving ½ cup of the pasta water. Set pasta aside.

Using the same pot, melt the butter over medium heat. Add the garlic and cook for 2-3 minutes. Add in the pasta and spinach. Gently toss and cook until spinach leaves are wilted. If the pasta starts to dry out, add in some of the reserved pasta water. (we usually add about ⅓ cup). 

Stir in ¼ cup of the Parmesan cheese and toss until combined. Season with salt and freshly ground black pepper, to taste.

Pour pasta into a large bowl. Garnish with additional Parmesan cheese and serve immediately.

Optional -

Add in a little lemon juice or lemon zest, chickpeas, chicken or red pepper flakes. to jazz it up.

GARLIC BUTTER GREEN BEANS

2 cans green beans or fresh, just boil fresh beans 5 minutes first

3-4  TBLS butter

4-6 cloves garlic minced or 1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

Drain one can of green beans of liquid.

Melt butter in pan over medium heat.

Add garlic and let cooking until garlic becomes fragrant and starts to brown.

Add beans, salt and pepper (adjust seasoning to taste.)

Simmer for ~10 minutes, stirring every few minutes until beans are tender and most of their liquid has cooked off.

Serve and enjoy!

Optional for serving: sprinkle with bacon, blue cheese or parmesan.

FRESH BERRY SALAD

2 blackberries

2 cups strawberries, quartered or sliced

2 cups blueberries

2 cups raspberry

2 Tbsp. honey

Juice of 1 lime (about 2 Tbsp.)

Zest of 1 lime (about 2 tsp.)(optional)

Combine fruit in a large bowl.

Add honey, lime juice, and lime zest (if using).

Stir gently to coat.

I've also added grapes, poppy seed and pistachios for a change and it was yummy.

FLAVORED CREAM CHEESE

Deli style WHIPPED cream cheese

8oz cream cheese

2-3 TBL ginger ale, club soda or sprite

Whip cream cheese on high until fluffy.  Add in soda.  Start with 2 TBL and if you want it thinner add the last TBL a little at a time until you get your desired thickness.

FUNFETTI

1 batch whipped cream cheeses

¾ cup confetti cake mix

CHEDDAR-PENO

1 batch whipped cream cheese

2 or more oz. diced jalapenos

1/4 cup extra sharp cheddar cheese , shredded

CHERRY ALMOND

1 8oz block cream cheese

1 tbsp Honey

1 tsp Almond extract

1/3 cup Maraschino cherries

1 tbsp Maraschino cherry, juice

If you want it thinner, add a TBL at a time, cream, milk or ginger ale.

GARLIC BUTTER CREAM CHEESE

1  clove Of garlic minced finely, large

1/4 tsp Black pepper

1/2 tsp Italian seasoning

1/4 tsp Salt

1/4 cup Butter

4 oz Cream cheese

PINK LEMONADE RICE KRISPY TREATS

6 cups Rice Krispy Cereal
16 oz. bag or 9 cups mini marshmallows
4 tbs. salted butter
3/4 teaspoon lemon extract
Pink food coloring
Sprinkles

In a large pot, melt butter and 7 cups of mini marshmallows on medium heat. Make sure you stir every 15-30 seconds until the two ingredients are combined.

Mix in a few drops of pink food coloring and lemon extract.

Add in Rice Krispy cereal and mix until everything is coated in the marshmallow mixture.

Let sit for 1 minute to cool.

Add remaining marshmallows 1 cups at a time. Stir after each addition.

Spray a 9x13" pan with non-stick cooking spray and then pour mixture into pan.

Spray non-stick cooking spray on your hands and press mixture down into the pan.

Add sprinkles all over the top and lightly press down.

SALTED CARAMEL RICE KRISPY TRESTS

BARS --
3 tablespoons butter
14 unwrapped caramels or 2.5 cups bits
4 cups miniature marshmallows (6.6-7oz)
1 tsp sea salt (kosher or flake)
1 tsp vanilla
6 cups Rice Krispie cereal

OPTIONAL CARAMEL TOPPING –
1/8 Cup Butter, melted
1/4 Cup Sugar
1/4 Cup Brown Sugar
1/4 Cup Corn Syrup
1/4 Cup Sweetened Condensed Milk
Pinch of Salt
1/8 tsp vanilla

TO MAKE BARS

In a medium sauce pan melt butter and caramel pieces over medium heat for 3 minutes stirring with a wooden spoon.

Add marshmallows and salt. Continue to stir until marshmallows and caramel are melted down.

Remove from heat add vanilla and cereal. Blend well.

Line a 9×13 pan with parchment paper. Transfer hot mixture to pan, pressing down evenly using another piece of parchment paper.

Top with Caramel if desired (see below)

Allow to cool for 20 minutes.

TO MAKE CARAMEL TOPPING –

In an 4 cup or larger microwave safe bowl mix together all topping ingredients except vanilla.

Microwave on high 2 minutes
Stir

Again, Microwave on high 2 minutes
Stir

Take temp of caramel should be between 235-240 to stay soft.

If not quite there, go 30 seconds at a time.  It'll turn fast and you don't want to burn it.

Add in: 1/8 Teaspoon Vanilla Extract
Stir

Pour over bars
***if desired, sprinkle with chocolate, salt, nuts, etc. 

BERRY SALAD WITH VANILLA SIMPLE SYRUP

Yield: 8-10 Servings

6 to 8 c. fresh berries ~ a mix of strawberries, blueberries, blackberriesand raspberries
1/4 c. granulated sugar
1/4 c. water
1/2 tsp. vanilla extract, paste or 1/2 of a vanilla bean, split open & seeds scraped

INSTRUCTIONS:

IF USING VANILLA EXTRACT or PASTE

Place sugar and water in a small saucepan over medium heat. Bring mixture just to the simmer point {there will be small bubbles beginning to form}; stir until sugar is dissolved. Remove from heat and cool for 5 minutes. Stir in vanilla extract or paste. Chill completely in the refrigerator.

IF USING VANILLA BEAN FOR THE SYRUP

Place sugar, water, and vanilla bean seeds in a small saucepan over medium heat. Bring just to the simmer point {there will be small bubbles beginning to form}; stir until sugar is dissolved. Reduce heat to low and simmer for 7 minutes. Remove from heat a let cool slightly; then chill completely in the refrigerator.

Rinse berries. 

Just before serving, drizzle berries with vanilla simple syrup and toss gently to coat. You may not need to use all of the syrup.

HONEY LIME FRUIT SALAD

2 cups green grapes (halved if large)
2 cups strawberries, quartered or sliced
2 cups blueberries
2 Tbsp. honey
Zest of 1 lime (about 2 tsp.)
Juice of 1 lime (about 2 Tbsp.)

Combine fruit in a large bowl.
Add honey, lime juice, and lime zest (if using).
Stir gently to coat.

INDIVIDUAL BEEF WELLINGTON

FOR THE FILET MIGNON

4 (6-ounce) filet mignon steaks, about 1 1/2 inches thick

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon olive oil

FOR THE MUSHROOM DUXELLES

10 ounces cremini mushrooms

1 tablespoon unsalted butter

1 small shallot, minced

1 clove garlic, minced

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 1/2 tablespoons dry sherry, or vermouth

FOR THE WELLINGTON

1 sheet puff pastry, thawed

1 large egg beaten with 2 teaspoons water

1 1/4 cups red wine sauce

FOR THE RED WINE SAUCE 

(this is great with any beef dish you make)

4 tablespoons unsalted butter, divided

2 tablespoons finely chopped shallots

2 cloves garlic, minced

1/2 teaspoon oregano

3 tablespoons tomato paste

2 cups dry red wine

1 dash kosher salt, or to taste

1 dash pepper, or to taste

4 ounces gorgonzola, optional

PREPARE FILET MIGNON

1.  Sprinkle both sides of the filet mignon steaks with salt and pepper.

2.  Heat oil in a heavy skillet on medium-high heat.  Sear steaks for 1-3 minutes per side.

3.  Transfer to a plate, cool, then refrigerate until ready to assemble.

PREPARE THE DUXELLES

1.  Clean, stem, and finely chop the cremini mushrooms.

2.  Sauté the butter, shallot and garlic for for 1 minute over med-high heat.

3.  Add the mushrooms, salt, and pepper. Stir often, until the mushroom liquid has evaporated and the mushrooms begin to brown around the edges.

4.  Take the skillet off the heat and stir in the sherry.

5.  Return to the heat, and cook until the liquid has again evaporated. 

6.  Transfer to a plate and cool completely.

PREPARE THE RED WINE SAUCE

1.  In the pan the meat was seared, over med-high heat, melt 1 tablespoon of butter. Place the remaining 3 tablespoons of butter in the refrigerator until you need them. Sauté the shallots until tender—about 4 to 5 minutes.

2.  Add the garlic and sauté for about 1 minute longer.

3.  Add the oregano and tomato paste. Cook, stirring, for 1 minute.

4.  Add the wine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by about half and thickened—about 8 to 10 minutes.

5.  Place a fine mesh strainer over a bowl and strain the sauce. Discard the solids.

6.  Return the sauce to the pan over low heat. Cut the remaining 3 tablespoons of cold butter into small pieces. Whisk the butter pieces into the sauce a few at a time.

7.  Whisk in gorgonzola if using.

8.  Taste and season with salt and pepper, as needed.

ASSEMBLE THE WELLINGTON

1.  Preheat the oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray.

2.  Roll out the puff pastry on a lightly floured board to a 14-inch square. Cut into four 7-inch squares.

3.  Remove the seared filets from the refrigerator. Using a paper towel, gently dab them dry to remove any accumulated juices.

4.  Compactly press an equal amount of the mushroom duxelles on top of each filet.

5. Lay a filet, mushroom-side down, on a puff pastry square. Using a pastry brush, brush the egg wash along the edges of the pastry square.

6.  Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Press together the other two sides to seal the pastry. Put the Wellington, with the seal-side down onto the tray. Do the same for the other three Wellingtons.

7.  Brush more of the egg wash over the top and sides of each Wellington.

8.  Bake for 20 minutes, or until the pastry is golden brown. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes.

SERVE

Spoon a little of the sauce onto each plate. Transfer a Wellington on top of the sauce. Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves. Serve and enjoy.

TIPS AND HINTS

Why Does Beef Wellington Get Soggy?

As it bakes, the puff pastry will soak up any juices from the filet mignon and mushroom duxelles, and this can result in a soggy beef Wellington. To prevent that, be sure to cook the mushrooms until all of the liquid evaporates and pat the steak dry before assembling the Wellingtons.

Use a good quality red wine, one you enjoy drinking, for this sauce. A cheap or low-quality wine could produce a rather bitter sauce. Commonly used red wines for cooking include those that are a little lighter, such as Merlot, Pinot Noir, or Chianti, but if you prefer a Cabernet Sauvignon, pick one a little on the lighter side. Whatever you choose, those flavors will come through in your sauce. Opt for one that's on the younger side, with lighter, fruitier notes—those will be accentuated in the sauce, and a welcome taste.

What Does Wine Do To Beef?

Wine adds a ton of flavor in cooking; it can enhance, accent, and intensify both the flavor and aroma of food. The alcohol cooks off, and the flavor compounds are left behind. More specifically, wine is acidic and tenderizes the outside of the meat.