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Posts Tagged ‘recipe

This recipe is so delicious and hearty that the whole family will love it! And what makes it even better is that it’s inexpensive and uses the ingredients you probably already have in your kitchen.

Shepherd’s Pie Recipe
Ingredients
1 1/2 lbs ground round beef
1 onion chopped
1 cup peas *we prefer fresh diced green beans (1/4 inch) instead
1 cup diced carrots
1 can corn
1 1/2 – 2 lbs potatoes (4 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Method

  1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes)
  2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan
  3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots and/or green beans in with the onions. Add corn either at the end of the cooking of the onions, or after the meat has initially cooked.
  4. Add ground beef and sauté until no longer pink. Add salt, pepper and Worcestershire sauce.  Then add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist
  5. Mash potatoes in bowl with rest of butter, season to taste (you can add sour cream or cheese to the potatoes if you’d like)
  6. Place beef mixture into baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
  7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

In a groundbreaking study about Super Bowl parties which came out nearly a decade ago, Pace found that the Super Bowl had become as much about the food as it is about football. 

In preparation for Super Bowl XLIV (taking place Feb. 7 in Miami), here is one of Pace Kitchens’ favorite recipes, to help make your party more festive and memorable:

Sweet & Spicy Chicken Wings
Prep: 10 min.
Bake: 35 min.
Makes: 24 pieces

Ingredients:
12 chicken wings or 24 chicken drumettes
1 cup Pace® Picante Sauce
1/4 cup honey
1/2 tsp. ground ginger

1. Cut off chicken wing tips and discard. Cut chicken wings in half at joint. Place chicken into foil-lined shallow baking pan.
2. Stir picante sauce, honey and ginger in large bowl. Toss chicken with 1/3 cup of picante mixture.
3. Bake at 500°F. on lowest oven rack 35 min. or until crispy and cooked through, turning chicken over once halfway through baking. Remove chicken and toss with remaining picante mixture.

With the holidays fast approaching, it’s time to start planning your party menu.  Make celebrating a cinch with these easy-to-mix cocktails from Ketel One vodka, Bushmills Irish Whiskey, and Baileys Irish Cream.  These drinks are sure to get your guests in the holiday spirit:

Sugar and Spice
Ingredients
1 ounce Ketel Citroen Vodka
1 ounce Cranberry Juice 1/2 ounce Lime
3/4 ounce Honey syrup
Dash of St. Elizabeth All Spice Dram

Preparation
1.  Add all ingredients to a cocktail shaker.
2.  Add ice and shake vigorously.
3.  Strain into a sugar rimmed martini glass.

Bushmills Maple Nut Egg Nog
Ingredients
1 1/2 ounces Bushmills Irish Whiskey
1/2 ounces Hazelnut Flavored Liqueur
1 1/2 ounces Cream
1 ounces Maple Syrup
1 Whole Egg

Preparation
1.  Add all ingredients to a cocktail shaker.
2.  Add ice and shake vigorously.
3.  Strain into a Collins glass and garnish with grated Nutmeg.

Baileys Peppermint Cream
Ingredients
2 ounces Baileys with a hint of Mint Chocolate
4 ounces hot chocolate
Fresh whipped cream
Candy cane
Mint leaf

Preparation
1. Crush candy cane with the back of a spoon.
2. Pour hot chocolate and Baileys into a coffee mug.
3. Top with a dollop of whipped cream.
4. Sprinkle crushed candy cane on top.
5. Garnish with mint leaf?

Also, do you need a last minute gift for a spirits enthusiast this season? Cross them off your list by picking up a Ketel One gift set complete with a bottle of Ketel One and a stainless steel cocktail shaker for a suggested retail price of $23.

The last night of Chanukkah is approaching, and if you’re looking for a delicious dish to celebrate the holiday, look no further.  This traditional latke recipe from Bon Appetit is marvelous!  The combination of smoked salmon, sour cream, potato and chives is simply brilliant!

Ingredients
1 pound russet potatoes, peeled, cut into 1 1/2-inch pieces
1 medium onion, peeled, quartered
1 2-inch cube peeled celery root (celeriac)
1 medium Granny Smith apple (unpeeled), quartered, cored
1 large egg
1 green onion, finely chopped
1 tablespoon chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all purpose flour
Vegetable oil (for frying)

Garnish
1 8-ounce container crème fraîche or sour cream
2 tablespoons drained prepared white horseradish
8 ounces thinly sliced smoked salmon
Chopped fresh chives

Preparation
Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour.

Pour enough vegetable oil into heavy large skillet to cover bottom. Heat oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.

Mix crème fraîche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon. Sprinkle with chives and serve.

Here’s something delightful to serve during the holidays from the Food Channel.  A traditional dish served during the days of Charles Dickens.

Ingredients
8 red apples (gala or rome beauty)
2 tablespoons fresh lemon juice
½ cup finely chopped dried apricots
4 tablespoons chopped pecans, toasted
4 tablespoons packed dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons softened unsalted butter
4 tablespoons unsalted butter cut into 2 pieces
1 cup apple cider

Preparation

  1. Preheat oven to 350°F.
  2. Core apples. Peel about 1/3 down the apple. Stand apples up in a large ceramic or glass pie plate and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside and outside of peeled apple with lemon juice.
  3. Toss together apricots, pecans, brown sugar, cinnamon, and nutmet in a bowl. Rub softened butter into dried fruit mixture with your fingers until combined well. Pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider around apples and cover pie plate tightly with foil.
  4. Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 45 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20-30 minutes more.
  5. Transfer to serving dishes and spoon sauce over and around apples.

Why try? This holiday sweet is packed with wholesome goodness of fruits and nuts.

Foodie Byte: Try placing the apples on the turkey platter for a lovely and tasty garnish.

The holidays are here and who isn’t looking for a festive snack to celebrate the occasion?  When my good friends, Brinton and Charlotte Colburn, said these cookies were fantastic and their three kids loved them, I knew I had to share the recipe with Marvelous Girl readers.  Here’s the recipe from About.com

Ingredients:

2 1/2 cups flour, all purpose
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups granulated sugar
3/4 cup butter, room temperature
1/2 cup purchased eggnog
1 1/2 teaspoons vanilla extract
2 large egg yolks
2 to 3 teaspoons ground nutmeg

Preparation:
Preheat oven to 300°. In a bowl combine flour, baking powder, cinnamon and nutmeg. Blend well with a whisk and set aside. In a large mixing bowl cream sugar and butter with an electric hand-held mixer. Add eggnog, vanilla and egg yolks; beat at medium speed until smooth. Add the flour mixture and beat at low speed just until dry ingredients are moistened. Drop by rounded teaspoons onto ungreased baking sheets, about 2 inches apart. Sprinkle lightly with nutmeg. Bake for 20 to 25 minutes, or until bottoms are lightly browned. Remove to a flat surface with a spatula.

Cook Time: 20 minutes

Makes about 3 dozen

If your family isn’t into nutmeg, Charlotte substituted cinnamon on her cookies instead.  Another option is using canned icing.   Whatever you do, make the recipe your own.   Then you’ll have a special treat your family will look forward to every holiday.

Thanks again to the Colburns for this marvelous recipe!!

The holiday party season is in full swing and with it comes mistletoe, tree lightings and of course cocktails! When planning celebrations, Hood River Distillers recommends making the drink menu creative and seasonal with concoctions that highlight a party’s theme and set a festive tone:

SnowPak: This layered cocktail packs in three distinct flavors to warm guests up. Select your favorite tall, narrow, clear glass, preferably a liqueur glass, chilled carefully. Layer in this order:

1/2 ounce Monarch coffee liqueur
1/2 ounce Knickers Irish Cream
1/2 ounce ULLR Nordic Libation

spaghetti squash recipeFall is here and if you haven’t tried cooking with spaghetti squash then you’re missing out!  This recipe will let you enjoy a spaghetti meal without the dreaded pasta carbs:

Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2.Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3.Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

4.Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

*This meal is wonderful paired with a Riesling wine. 

For more on this recipe, visit http://allrecipes.com/Recipe/Spaghetti-Squash-I/Detail.aspx

chambord cocktail recipes fashion weekNot everyone is fortunate enough to get into the tents at Fall Fashion Week.  But at least you can have a taste of the event with a Chambord cocktail.
 
Chambord is the official liqueur of Mercedes-Benz Fashion Week for the fourth consecutive year in the Bryant Park tents. So, mix up your own batch of your favorite fashionable cocktail, kick up your stilettos and enjoy the shows  from your computer!
 
Chambord® French Martini
1½ oz vodka
½ oz Chambord
3 oz pineapple juice
Shake ingredients with ice
And strain into a martini glass.
Garnish with a lemon twist.
 
Chambord® Lemonade
1½ oz vodka
½ oz Chambord
3 oz sugar free lemonade
Shake ingredients with ice and strain into a tall glass.
Garnish with fresh berries or a lemon.
 
Chambord® Velvet Elvis
2 oz Jack Daniel’s® Tennessee Whiskey
1 oz Chambord
2 oz sweet and sour
Shake ingredients with ice and strain into a martini glass.  Garnish with a lemon twist.

sassy water flat belly dietWe’ve all heard that we need to drink at least eight glasses of water a day, but perhaps the most important benefit of hydration is how it helps maintain your body’s proper fluid balance and guard against water retention. It also helps prevent constipation, which can cause bloating.

Well the Sassy Water Diet uses this concept to help you get a flatter belly.  The recipe, created by prevention nutrition director Cynthia Sass, requires drinking one full recipe of Sassy Water a day. But the ingredients aren’t just for flavor: The ginger also helps calm and soothe your GI tract.

Here’s the recipe:

Sassy Water
2 liters water (about 8 ½ cups)
1 teaspoon freshly grated ginger
1 medium cucumber, peeled and thinly sliced
1 medium lemon, thinly sliced
12 small spearmint leaves.

Combine all ingredients in a large pitcher and let flavors blend overnight. Drink the entire pitcher by the end of each day.


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