Friday, August 23, 2013

Friday Fill-ins! we go! Replace my bold words with YOUR words!

  1. Right now I'm coughing, coughing, coughing.

  2. Tardiness is my well known quirk.

  3. Are you following my blog?

  4. Salt first, then pepper!

  5. That's why I'm cool like that.

  6. Parenthood is one of my favorite tv shows ever!

  7. And as for the weekend, tonight I'm looking forward to sleeping better, tomorrow my plans include a birthday dinner and Sunday, I want to chillax at our AFA picnic!
You can get your 'Friday Fill-In' clicking on the title above or using the button in the left ♥FAVORITE SITES column. *or re-post in a comment below!*

Tri-Tip with Pomegranate BBQ Sauce and Caramelized Onions

The key to caramelizing onions is patience! Cook them slowly until they are browned (this takes about 25 minutes) then drizzle with balsamic reduction, sometimes called balsamic glaze.
The recipe: Serves 8
Pomegranate Barbecue Sauce: can be made a day or two ahead
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chili pepper powder (available in the spice aisle)
1/3 cup pomegranate juice
1/2 cup organic ketchup
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon soy sauce,
 if you avoid soy use Bragg’s liquid aminos

1/8 teaspoon liquid smoke (available in supermarkets)
Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add pom juice and simmer 2 minutes. Gently whisk in ketchup, soy sauce (or Bragg’s liquid aminos), and liquid smoke; simmer 2 minutes longer. Take off heat, stir in honey and apple cider vinegar. Refrigerate until use.
Caramelized Red Onions
3 tablespoons butter
4 med red onions, halved, thinly sliced
2 T Balsamic Glaze

2 pinches sea salt
1/2 teaspoon freshly ground black pepper
Melt butter in large pan over medium heat. Add onions and cook until deep golden brown, stirring occasionally. The caramelizing process should take about 25-30 minutes. When onions are nice a brown, sprinkle with a couple pinches of sea salt and a few turns of fresh pepper. Remove from heat and drizzle with balsamic glaze. Stir. Place atop tri-tip.
Garlic powder
Sea salt
Freshly ground pepper
2 1 3/4  pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat (preferably grass fed)
Pomegranate Barbecue Sauce (recipe above)
Caramelized Onions (recipe above)
Chives, chopped for garnish
For tri-tip: Prepare barbecue (medium-high heat). Sprinkle tri-tip lightly with garlic-powder, salt and pepper. Grill tri-tips (lid closed) 5 minutes per side (no sauce) on medium high heat so you get those nice grill marks. Reduce heat to medium-low (375 degrees). Brush both sides of tri-tip with sauce and flip every 7-8 minutes till done, about 30 minutes for medium rare (If using grass fed beef take off about 7-9 minutes). Remember, the tri-tips will keep cooking after they are removed from the grill! So always take them off when they are rarer than what you want! Transfer tri-tips to work surface; cover and let stand 8 minutes (allows juices to redistribute). Slice and place on platter. Top with caramelized onions and chives, serve.

Sunday, August 18, 2013

Candy Sleighs

Save and keep this ideal for all the Christmas parties at work, school, etc.!

Candy Sleighs: 
Hot glue gun, 
1 standard Kit Kat bar, 
2 candy canes, 
10 Hershey bars (stacked 4, 3, 2, 1), 
ribbon & a bow on top! 

Thursday, August 15, 2013

Crockpot Cashew Chicken

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.

*If you'd like extra sauce to pour over the chicken and rice, double the sauce ingredients.

Monday, August 12, 2013

SINGLE Chocolate Chip Cookie!


1 tbsp butter melted 
1 tbsp white sugar 
1 tbsp brown sugar 
3 drops of vanilla 

Add to cup; Mix well then stir in;

1 egg yolk, stir, then stir in;

1/4 cup flour
Pinch of salt  
2 tbsp chocolate chips

MICROWAVE 40-60 SEC IN A CUP (or bowl)
Single serving deep dish chocolate chip cookie!