ربيان حار مشوي مع صلصة الأفوكادو

ربيان حار مشوي مع صلصة الأفوكادو

< مقادير التتبيلة

- ملعقة ثوم مدقوق صغيرة

- ملعقة بهار بابريكا صغيرة

- 4/3 ملعقة ملح صغيرة

- نصف ملعقة كمون صغيرة

- ربع ملعقة فلفل أسود صغيرة

< مقادير صلصة الأفوكادو

- 3 حبات فلفل حار مقطعة بالطول

- حبة افوكادو متوسطة الحجم مقشرة

- ربع كوب كريما حامضة

- ربع كوب مايونيز

- ملعقتا شبت (بقلة) كبيرتان مقطعتان قطعا كبيرة

- فص ثوم مدقوق كبير

- نصف ملعقة ملح صغيرة

- ربع ملعقة فلفل أسود صغيرة

< الطريقة

1 - تحمّى الشواية على درجة حرارة متوسطة.

2 - تشوى حبات الفلفل الحار حتى تصبح طرية وتتحول إلى اللون الأسود (12 دقيقة تقريباً).

3 - يوضع الفلفل في طبق ويغطى بورق بلاستيكي ويترك حتى يرتفع منه البخار لمدة 10 دقائق، ويترك حتى يبرد ثم تزال البذور من الداخل والساق الصغيرة.

4 - يوضع الفلفل في الخلاط الكهربائي مع الأفوكادو والكريما الحامضة والملح والفلفل الأسود والثوم والمايونيز والشبت، ويخلط الجميع بالخلاط جيداً حتى تصبح الصلصة طرية (إذا كانت الصلصة متماسكة يضاف القليل من الماء) ثم تسكب في طبق.

5 - يخلط الثوم مع بهار البابريكا والملح والكمون والفلفل الأسود في وعاء صغير(التتبيلة).

6 - تصف 7 قطع ربيان متساوية الحجم في أسياخ خشبية، وتدهن بالزيت ثم بالتتبيلة.

7 - توضع اسياخ الربيان على الشواية على درجة حرارة مرتفعة لمدة 4 دقائق من الجانبين أو حتى نضوج الربيان.

8 - تقدم مع صلصة الأفوكادو.

Shepherd's Pie Stuffed Potatoes

Servings: 4


Ingredients


4 large russet potatoes, scrubbed clean
3 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
Salt
1/2 red bell pepper, seeded and chopped
1 medium onion, chopped
1/2 cup sour cream
1 tablespoon smoked paprika
1 cup shredded smoked Gouda cheese
Black pepper
1 pound ground sirloin
1/2 pound button or cremini mushrooms, quartered
2 garlic cloves, finely chopped or grated
2 tablespoons butter
2 tablespoons all-purpose flour
11/2 cups beef stock
2 tablespoons spicy brown or Dijon mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce


Cooking Directions

Preheat the oven to 400ºF.

On a rimmed baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt. Bake until tender, about 1 hour, then let cool. Turn off the oven and switch on the broiler.

While the potatoes cool, heat 1 tablespoon of the EVOO in a medium skillet over medium heat. Add the bell pepper and half of the onions and sauté to soften for 5 minutes, then set aside to cool.

When the potatoes are cool enough to handle, cut a thin top slice off each potato. In a mixing bowl add the bell pepper and onion mixture, the sour cream, smoked paprika, half of the Gouda, salt, and pepper. Scoop in the potato flesh and mash to combine. Reserve.

Meanwhile, place a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the ground sirloin to the pan and brown for 5 to 6 minutes, stirring occasionally to break up the lumps. Add the mushrooms and cook until they start to turn golden brown, 4 to 5 minutes more. Add the remaining onions and the garlic and cook for another 5 minutes. Push all of the ingredients to the edges of the pan and add the butter to the middle of the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Whisk in the stock, mustard, soy sauce, and Worcestershire. Bring up to a bubble, combine with the meat mixture, adjust the salt and pepper, and simmer until thickened, 2 to 3 minutes.

Fill the potato shells with the beef and veggie mixture, then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the remaining cheese. Pop the potatoes under the broiler until the cheese is melted and the tops are golden brown, a minute or two.

Hot and Spicy Tuna Melt Panini

Serves 4

Ingredients:

2 cans solid white tuna, drained
1/4 cup mayonnaise
1 celery stalk, diced
1/4 red onion, finely diced
1 teaspoon minced jalapeno pepper
1/2 teaspoon chili powder
2 teaspoons lime juice
4 panini buns, halved
4 slices Monterey Jack cheese with hot peppers


Method:

1. Mix tuna, mayonnaise, celery, onion, jalapeno, chili powder and lime juice in a bowl.
2. Spread about a quarter of the mixture over each panini bottom, top with cheese and close the sandwich.
3. Cook in a panini press on medium until buns are toasted and cheese is melted, about 6 minutes.

Mini chocolate pudding cakes

serve six


2 cups devil’s food cake mix
½ cup milk
3 Tbsp oil
½ cup granulated sugar
2 Tbsp cocoa
1 cup boiling water
1 Tbsp powdered sugar

Preheat oven to 350°F. Grease two 3-inch ramekins. In a large bowl, combine the cake mix, milk, and oil, mixing well. Spoon batter into ramekins, filling them only halfway.

In a small bowl, combine the granulated sugar and cocoa. Spoon mixture over batter in each dish, then shake each one slightly to even out the sugar topping. Place the ramekins into a larger dish to catch any batter that may spill over.

Bring one cup of water to a boil, and pour into each ramekin, covering the sugar mixture. Bake at 350°F for 25 minutes or until the topping is crusted over and hard. A toothpick inserted into the center of each cake will not come out clean.

Remove from oven, sprinkle powdered sugar through a sieve over each cake, and serve immediately. Serve with a scoop of ice cream or whipped cream, if desired.

Brownies

•2/3 cup butter or margarine

•5 ounces unsweetened baking chocolate, chopped into pieces
•1 3/4 cups sugar
•2 teaspoons vanilla
•3 large eggs
•1 cup all-purpose flour

1.Position one of your oven racks in the middle of the oven. Preheat the oven to 350F degrees. Grease a 9-inch square baking pan with nonstick cooking spray or shortening.

2.In a small saucepan, melt the butter and chocolate over low heat, stirring frequently. Remove from the heat and cool slightly, about 5 minutes.

3.In a large bowl beat the sugar, vanilla, and egg with an electric mixer on high speed for 5 minutes, scraping down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.

4.Beat in the chocolate mixture with the mixer on low speed, scraping the bowl occasionally as necessary.

5.Add the flour and beat on low speed just until blended.

6.Spread batter into the prepared pan.

7.Bake 40 to 45 minutes or just until the brownies begin to pull away from the sides of the pan and center is set.

8.Remove from the oven and place the pan on a wire rack to cool completely, about 2 hours.

***

Magnolia's Vanilla Buttercream

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

•1 cup (2 sticks) unsalted butter, softened
•6 to 8 cups confectioners’ sugar
•1/2 cup milk
•2 teaspoons vanilla extract
•1 teaspoon almond extract (this is my modification, not Magnolia's original recipe)

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

RED VELVET CHEESECAKE

RECIPES


Cookies:

Ingredients

•1-½ cup Butter (I Use Unsalted)
•2 cups Sugar
•2 whole Eggs
•2 whole Eggs Yolks
•4 teaspoons Vanilla Extract
•2 teaspoons Almond Extract
•4 cups All-purpose Flour
•1 teaspoon Salt
•1 teaspoon Baking Powder


Preparation Instructions

In a mixer, beat butter and sugar until well combined, about 2 minutes. Add in 2 eggs and 2 egg yolks and mix until combined. Add in vanilla and almond extract; mix until combined.

In a separate bowl, sift together flour, salt, and baking powder.

Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.

I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.

Put dough on some Saran wrap and refrigerate for at least one hour.

When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.


Icing:

Ingredients

•1 cup Confectioners Sugar (powder Sugar)
•1 Tablespoon Milk
•1 drop Lemon Juice (fresh Or Processed)
•1 Tablespoon Light Corn Syrup


Preparation Instructions

Combine powder sugar, corn syrup, and lemon juice in a bowl.


******This next step is important!******

If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.

If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.

If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same.

If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.

If you want more SHINE, use more corn syrup and less milk.

This frosting will stay good for days in the fridge

Chocolate Cupcakes

3 tablespoons butter, softened

1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt

Preheat oven to 350 degrees. Prepare muffin tins with cupcake liners.

Sift together flour, baking powder, baking soda, cocoa, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add vanilla. Combine. Add flour mixture alternately with the milk, mix well. Fill the muffin cups 3/4 full.

Bake for about 15 minutes.