Wow! This recipe has beautiful presentation and should work for even the pickiest eater. I took this, again, from http://www.allrecipes.com/, with some of my own variations.
3 kiwis, peeled and diced
1-2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar (I would make this by combining 2 cups sugar with 3 or so tablespoon cinnamon, or to taste)
Directions
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Wednesday, June 30, 2010
Filet Mignon with Gorgonzola Cream Sauce
My absolute FAVORITE way to eat filet mignon! (except from Ruth's Chris Steakhouse)
This recipe comes from the http://www.allrecipes.com/ website.
Keep in mind that this recipe is only for two people. Double it for company.
Ingredients
4 cups heavy cream
3 ounces crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
4 (8 ounce) fillets beef tenderloin
1 pinch lemon pepper
1 pinch garlic powder
1 pinch onion powder
salt and ground black pepper to taste
12 slices thick sliced bacon, chopped
4 green onions, chopped
Directions
1. Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
2. Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.
Alternative: Wrap the filets in bacon
This recipe comes from the http://www.allrecipes.com/ website.
Keep in mind that this recipe is only for two people. Double it for company.
Ingredients
4 cups heavy cream
3 ounces crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
4 (8 ounce) fillets beef tenderloin
1 pinch lemon pepper
1 pinch garlic powder
1 pinch onion powder
salt and ground black pepper to taste
12 slices thick sliced bacon, chopped
4 green onions, chopped
Directions
1. Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
2. Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.
Alternative: Wrap the filets in bacon
Pear & Feta Cheese Salad With Balsamic Vinegrette
A very easy, fancy salad! Bring it to a 4th of July BBQ this weekend and you'll impress your friends & family!
Salad Ingredients:
1/2 head green leaf lettuce, torn into bite-sized pieces
1 cup crumbled feta cheese
1 Bosc pear, cored and cut into bite-sized pieces
1 Asian pear, cored and cut into bite-sized pieces
Dressing Ingredients:
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar (I used red because that's what I had on hand)
1 clove crushed or chopped garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
Directions
1. Toss together salad ingredients.
2. Dressing: In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
3. Add 1/2 cup dressing (no more!) to salad. Toss to coat.
Salad Ingredients:
1/2 head green leaf lettuce, torn into bite-sized pieces
1 cup crumbled feta cheese
1 Bosc pear, cored and cut into bite-sized pieces
1 Asian pear, cored and cut into bite-sized pieces
Dressing Ingredients:
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar (I used red because that's what I had on hand)
1 clove crushed or chopped garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
Directions
1. Toss together salad ingredients.
2. Dressing: In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
3. Add 1/2 cup dressing (no more!) to salad. Toss to coat.
Frozen Coconut Caramel Pie
My husband and I LOVE this recipe. It takes about a half hour to prepare (and a few hours to freeze)--not bad for such a gourmet dessert!
Ingredients:
2 tablespoons butter or margarine
1 cup flaked coconut
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 cup whipping cream
1/4 cup sugar
2 cups crushed graham crackers
3 tablespoons butter, melted
3 tablespoons sugar
1 (12 ounce) jar caramel ice cream topping
Directions:
1. Mix graham crackers, melted butter and sugar. Place in bottom of pie pan. Bake at 350 degrees for 10 minutes. Set aside to cool.
2. In a skillet, melt butter; add coconut. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside.
3. Place whip cream and sugar in mixing bowl. Mix until stiff peaks form.
4. In a mixing bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crust. Drizzle with caramel topping (as much as you can get on there); sprinkle with coconut mixture. Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.
Ingredients:
2 tablespoons butter or margarine
1 cup flaked coconut
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 cup whipping cream
1/4 cup sugar
2 cups crushed graham crackers
3 tablespoons butter, melted
3 tablespoons sugar
1 (12 ounce) jar caramel ice cream topping
Directions:
1. Mix graham crackers, melted butter and sugar. Place in bottom of pie pan. Bake at 350 degrees for 10 minutes. Set aside to cool.
2. In a skillet, melt butter; add coconut. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside.
3. Place whip cream and sugar in mixing bowl. Mix until stiff peaks form.
4. In a mixing bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crust. Drizzle with caramel topping (as much as you can get on there); sprinkle with coconut mixture. Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.
Subscribe to:
Posts (Atom)