- 1/2 cup panko breadcrumbs, optional
- 1 package lobster ravioli
- 2 tablespoons butter
- 1 shallot, minced
- ½ cup dry white wine
- 2 cups whipping cream
- 2 pinches saffron threads
- 1/2 teaspoon ground turmeric, optional
- Salt and pepper to taste
- lobster chunks, if desired
- Fresh chives, for garnish
Tag: Butter
Grilled Striped Bass with Bacon Vinaigrette Red Smashed Potatoes and Sauteed Butter Thyme Mushrooms
2 (8-ounce) striped bass fillets
salt, divided
freshly ground black pepper, divided
4 slices center-cut bacon
2 large shallots, finely chopped and divided
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon sugar
4 tablespoons olive oil, divided
1 pound red potatoes
2 garlic cloves, halved
1/4 cup 2% reduced-fat milk
2 tablespoons butter, divided
2 (8-ounce) packages presliced baby bella mushrooms
1/3 cup dry white wine
4 teaspoons chopped fresh thyme
By now your water will hopefully be boiling. Reduce heat for the pasta pot and simmer for 15 minutes or until the potatoes are fork tender.
Go back to the saute pan. Add a 1/2 teaspoon salt and the mushrooms to the pan, stirring occasionally. Cook for 13 minutes or until the mushrooms are brown and the liquid has evaporated.
Add the crumbled bacon and 2 tablespoons shallots back to the pan, cooking over medium heat for 1 minute stirring frequently.
Remove from heat and stir in the vinegar, Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon sugar.
Back to the mushrooms. Add the wine to the pan and cook for 2 minutes or until the liquid almost evaporates.
Stir in the thyme and cook for 30 seconds and remove from heat.
Flip the fish and cook for another 4 minutes.
Serve drizzled with the bacon vinaigrette.
Bunny Carrot Cake
Ingredients:
- ¾ cup butter, melted and browned
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 4 large eggs, at room temperature
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups loosely packed grated carrots (about 5 carrots)
- 1/2 cup golden raisins
- 2 (8oz packages) cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
Additional ingredients:
- 1 bag of coconut flakes
- green food dye
- jelly beans
Tools needed (paid links):
- grater
- electric mixer (hand mixer or stand mixer)
- 10-inch round cake pan
- 5 in round cake pan
Mussels in White Wine Garlic Sauce
- 1 dozen mussels, scrubbed and debearded
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 2-4 garlic cloves, minced (depending on how much you want to offend those around you)
- 1 shallot, minced
- Chopped parsley
- 2 tablespoons butter
Sugar Cookies
Ingredients:
Cookies:
2 1/2 cups all-purpose flour (about 11 1/4 ounces)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
10 tablespoon butter, softened
1 1/2 teaspoons vanilla extract
2 large eggs
Icing:
2 cups powdered sugar
2 tablespoons skim milk
1/2 teaspoon vanilla extract
Decorations:
Cookie cutters
Sprinkles
Other edible decorations
Skinny Iced Pumpkin Cookies & Review of Melt Buttery Spread
Kelly from Eat Yourself Skinny recently had a post trying out a new buttery spread called Melt with rave reviews. Luckily, Melt graciously sent me two packages of their organic buttery spread for me to try out as well!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 cup Melt buttery spread
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
Icing, for drizzling:
- 1/2 cup and 1 tablespoon confectioners’ sugar
- 2-1/2 teaspoons 2% milk
- 3/4 teaspoon melted Melt buttery spread
- 1/4 teaspoon vanilla extract
Continue reading Skinny Iced Pumpkin Cookies & Review of Melt Buttery Spread
Garlic and Dill Smashed Potatoes
1 tablespoon chopped dill (plus more for garnish)
Top Sirloin Steak with Crispy Buttered Garlic
Ingredients: (I just made one serving)
1 top sirloin steak
2 garlic cloves, minced
1 teaspoon olive oil
1 tablespoon butter
Salt and pepper, to taste
Begin by setting your oven to broil. Brush the steak with the olive oil and season with salt and pepper. Place a piece of aluminum foil on the bottom rack in the oven to catch drippings. Place the steak straight on to the middle rack.
Broil for 6 minutes. Turn the steak over and broil for another 6 minutes.
While the steak is cooking, melt the butter over medium heat in a saute pan. Add the garlic.
Cook until it begins to brown and remove from heat.
Remove the steak from the oven and top with the crispy garlic.
Grilled Corn with Chipotle-Lime Butter
After reading just the title, how could you not be excited for this recipe? Grilled corn is one of my favorite treats in the summer, and I refuse to let my city dwelling keep me from it! I cooked this on a counter top grill and loved it, so I can only imagine how delicious this is on an actual outdoor grill.
Begin by shucking your corn. Take care to remove as much of the silk as possible.
Side note: this was probably the most stressful part of the process for me. I was using corn from my CSA share and had read a post from another CSA share member, One Curly Fry in a Box of the Regular, about the horror she found under the husk. Oh the joys of organic produce. Thankfully, I had a bit more luck than she did. Look how wonderful that corn looks!
Preheat your grill. I set mine for medium-high. Coat the grill with cooking spray and add the corn.
Cook until grill marks begin to appear, about 10 minutes (closer to 8 minutes for a normal grill). Turn the corn frequently to allow it to evenly cook.
While the corn is cooking, place the butter in a microwave-safe bowl. Microwave for 30 seconds or until the butter has melted. Add the chile powder, zest, pepper and salt.
ok. It’s not much to look at, but it tastes good! |
I loved the subtle smokiness of the chipotle chile powder with the corn. We had some leftover limes from the kebobs and took full advantage of the lime juice on the corn, which really worked well with the butter mixture. I honestly had trouble taking photos of this, because as soon as it was done, we couldn’t control ourselves and scarfed it down! Definitely a keeper.
Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes
I had a bunch of raspberries and blackberries left over from the Berry Sangria and Berries with Lemon Mint Syrup, so I thought I’d attempt to recreate the recipe, adapting it into this Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes.
Ingredients for Salmon
- 2 eight ounce salmon fillets, with the skin still on
- 1 tablespoon olive oil
- Salt and pepper, to taste
Ingredients for Blackberry-Raspberry Butter Sauce
- 1/4 cup raspberries
- 1/4 cup blackberries
- Juice from 1 lemon
- 1 teaspoon sugar
- 1/3 cup white wine
- 1 garlic clove, minced
- 1 shallot, minced
- Salt and Pepper, to taste
- 1 stick unsalted butter, cut into chunks
Ingredients for Roasted Red Bliss Potatoes
- 2 cups Red Bliss potatoes, quartered
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and Pepper, to taste
- Cooking Spray
Continue reading Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes
Seared Scallops with Garlic-Parsley Butter
Ingredients:
6 oz of larger sized scallops
Salt and Pepper
1 tablespoon olive oil
2 1/2 tablespoons unsalted butter
2 teaspoons minced spring garlic
1 tablespoon minced shallot
1 package shiitake mushrooms, rinsed, stemmed, and thinly sliced
1/2 cup chicken broth
3 tablespoons chopped parsley
2 tablespoons canned crushed tomatoes
2 tablespoons dry white wine
2 teaspoons lemon juice
Ingredients for Yukon Gold potato puree:
1 pound Yukon Gold potatoes, peeled and cut into 1 inch chunks
1/4 cup chicken broth
2 tablespoons whipping cream
Salt and Pepper
Bring 2 to 3 quarts water to a boil. Peel the potatoes and cut into 1-inch pieces.
Add potatoes to the pot and cook until tender when pierced, 15 to 20 minutes. Drain and put in a bowl.
Rinse the scallops and pat dry.
Sprinkle with salt and pepper.
Prepare your mushrooms. Remove the stems and discard. Thinly slice the caps.
Stir often until mushrooms are browned, about 5 minutes.
Add remaining 2 tablespoons butter, chicken broth, parsley, tomatoes, white wine, and lemon juice.
Bring to a boil and cook for 1 to 2 minutes.
Lemon-Dill Salmon
Ingredients:
1 lb salmon
1 lemon, zested and squeezed
1 tablespoon freshly chopped dill
1 tablespoon butter, melted
1 tablespoon olive oil
Salt and Pepper, to taste
There are two lemons, but I only used one |
Zest the lemons into a bowl. Cut the lemon in half and squeeze the juice of the lemon into the bowl. Add the melted butter and mix.
Add the tablespoon of dill and mix.
Heat one tablespoon olive oil over medium-high heat. Season the salmon with salt and pepper.
Pour the lemon-butter-dill mixture over the salmon.
Barbuzzo’s Salted Caramel Budino
- Salted Caramel:
- ¼ cup granulated sugar
- 1 tablespoons light corn syrup
- 3 tablespoons water
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon flaky sea salt, plus more for garnish
- ½ teaspoon pure vanilla extract
- Pudding:
- 2 tablespoons pure maple syrup
- ½ cup dark brown sugar, packed
- ¼ cup water
- 1 teaspoon kosher salt
- 2½ cups half-and-half
- 1 large egg plus 2 large egg yolks
- 3 tablespoons cornstarch
- Whipped cream, for serving
Guinness Cupcakes with Baileys Frosting
Guinness cupcakes are chocolate cupcakes that use a dark stout to enhance the flavor.
To keep with the theme, I decided to also make Bailey’s frosting.
Ingredients (makes 24 cupcakes)
Guinness Cupcakes:
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 12 oz bottle of Guinness (or any other dark stout) – if your bottle is more than this, just measure out 12 oz
- 1 (4 oz) stick of butter, melted and cooled to room temperature
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
Baileys Frosting:
- 2 (4 oz) sticks of butter, softened
- 1 tablespoon vanilla extract
- 1/2 cup Bailey’s Irish Cream
- 1/4 tsp salt
- 8 cups powdered (confectioners) sugar
Pumpkin Walnut Muffins
VisitPhilly.com’s Philly Homegrown section recently posted fall recipes from local eateries in Philadelphia. All of them sounded amazing and I hope to try them all in the coming weeks, but my pumpkin obsession took priority. Metropolitan Bakery’s Pumpkin Walnut Muffins were calling me. I’ve adjusted the recipe a bit, but the general idea is still very much there.
The recipe made two dozen large muffins, or 4 dozen cupcake-sized muffins. Your friends and coworkers will like you a whole lot after you make this recipe!
Ingredients:
- 4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 1/4 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 2 cups granulated sugar
- 2 cups lightly packed brown sugar
- 10 tablespoons unsalted butter
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups pumpkin puree, canned
- 3/4 cup milk
- 2 cups chopped walnuts