Honey flavored greek yogurt
Honey
Crushed raw almonds
Blackberries
Balckberry wine
Soak blackberries in wine for atleaset an hour. Layer yogurt, berries, almonds & honey in a decorative glass dish. Enjoy.
June 26, 2008
Super Easy Parfait
Italian Stuffed Eye of Round
This was one of those recipes that evolved. I bought a piece of meat on my way home from work, but I didn’t really have anything in my fridge to go with it. The meat lent itself really well to stuffing. I cut an “x” into the middle of the meat and filled it.
2 lbs of beef eye of round
1 cup of chevre
1/3 cup of sun dried tomatoes in oil coarsely chopped
Salt
Pepper
Balsamic vinegar
Slide a knife into the middle of the meat going all the way through, Turn the meat and repeat, creating an “x” in the middle. Mix Chevre with tomatoes and stuff in the meat. Season outside with salt & pepper. Place in a rotisserie or into an oven at 350°. After 10 minutes pour some balsamic vinegar over the top of meat. Repeat once more. Remove meat from oven when you have reached the level of doneness you prefer, test using a meat thermometer. Let the meat rest for 5-10 minutes before carving. Slice meat into 3/4 inch slices.
Medium rare- 130°-135°
Medium- 140°-145°
Medium Well-150°-155°
Beef Brisket with all the trimmings
I saw something on TV that sparked my creative streak. It turned out so well that my picky meat hating husband said it was “good”…high praise indeed. The best thing was the prep time was only 10 minutes and clean up was a breaze: a frying pan, cutting board, knife and the baking dish did double duty holding the left overs in the fridge.
This isn’t exactly a “recipe,” it’s more like suggested guidelines. I cook for 2-3 people, so if you have a larger family please feel free to increase the portions.
Preheat oven to 350 degrees
1 1/2 pounds of beef brisket
1 medium yellow onion sliced
1 1/2 cups of whole baby carrots
8-10 small red potatoes cut in half
Salt
Pepper
Flour
4 tablespoons of olive oil
1 1/2 cups red wine
1 1/2 cups water
Unwrap meat and let sit out for 30 minutes (it’s better to sear room temp meat than cold meat) Season the meat with salt & peper. Coat with flour. Heat olive oil in a large skilliet. When the oil is sizziling hot (just starting to smoke…it’s best not to use teflon which would be putting off dangerous fumes at this point). Shake excess flour off and put meat in oil. Sear both sides and place in a baking dish with at least 4 inch sides and a lid (I use corning ware) while pan is still hot deglaze it with 1 1/2 cups of water (or broth if you’re feeling fancy) let it cook while you chop and place potatoes, carrots, and onion around meat. Pour wine over meat and add enough of the pan gravy to bring liquid to be even with the top of the meat. Cover and cook until meat is tender and sauce is thickened. Enjoy…