Friday, June 26, 2015
Thursday, June 25, 2015
HONEY GLAZED SALMON
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield4 servings
The easiest, most flavorful salmon you will ever make. And that browned butter lime sauce is to die for!
INGREDIENTS
- 4 salmon filets
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons all-purpose flour
- 4 tablespoons honey
- 2 tablespoons olive oil
- Zest of 1 lime
- 6 tablespoons unsalted butter
- 2 cloves garlic, pressed
- 1 tablespoon honey
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
FOR THE BROWNED BUTTER LIME SAUCE
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
- Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
- Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
- Place into oven and bake until completely cooked through, about 8-10 minutes.
- Serve immediately with browned butter lime sauce and lime zest, if desired. http://damndelicious.net/
How To Make Nutella French Toast Rolls In 10 Minutes
Looking for a ridiculously decadent dessert that takes around 10 minutes to make? OnePotChef has one – Nutella French Toast Rolls! You take sandwich bread, smother it with Nutella and then fry them up and cover them with cinnamon and sugar. These hazelnutty chocolatey snacks definitely look naughty but delicious!
Here’s the ingredients:
6 Slices of Sandwich Bread
1/2 Cup of Nutella (Chocolate Hazelnut Spread)
1 Egg
1 Tablespoon of Milk
Butter (for frying)
2 Tablespoons of White Sugar
1 Teaspoon of Ground Cinnamon
1/2 Cup of Nutella (Chocolate Hazelnut Spread)
1 Egg
1 Tablespoon of Milk
Butter (for frying)
2 Tablespoons of White Sugar
1 Teaspoon of Ground Cinnamon
First cut the crusts off a slice of white bread and roll it flat with a rolling pin. Next spread Nutella on the slice and gently roll it up into a tube. Mix white sugar with the ground cinnamon in a bowl.
Put the egg and the milk in a separate bowl and whisk them together.
Melt the butter in a pan. Dip the prepared bread rolls into the egg mixture and fry them in the butter until they are golden and crisp. Finally, roll or sprinkle the French Toast rolls in the cinnamon sugar. They’re now ready to eat!
Share this recipe with your friends and family who like desserts!
Read more at http://www.reshareworthy.com/nutella-french-toast-rolls/#9PvkvC5CJw6odXmd.99
http://www.reshareworthy.com/
GodFruits
“When I was about eight or nine, my mom burnt some toast.
One night that stood out in my mind is when she had made dinner for us after a very long and rough day at work, She placed a plate of jam and extremely burned toast in front of my dad. Not slightly burnt but completely blackened toast.
I was just waiting to see if anyone noticed the burnt toast and would say anything. But Dad just ate his toast and asked me if I did my homework and how my day was. I don’t remember what I told him that night, but I do remember hearing my mom apologizing to dad for burning the toast. And I’ll never forget what he said:
“Sweetie, I love burned toast.”
Later that night, I went to tell my dad good night and ask him if he really liked his toast burned. He put his arm on my shoulder and said,
“Your momma put in a very long day at work today and she was very tired. And besides, A burnt toast never hurts anyone but you know what does? Harsh words!”
Then he continued to say “You know, life is full of imperfect things and imperfect people I’m not the best at hardly anything, and I forget birthdays and anniversaries just like every other human. What I’ve learned over the years, is that learning to accept each others faults and choosing to celebrate each others differences, is one of the most important keys for creating a healthy, growing, and lasting relationship. Life is too short to wake up with regrets. Love the people who treat you right and have compassion for the ones who don’t.”
One night that stood out in my mind is when she had made dinner for us after a very long and rough day at work, She placed a plate of jam and extremely burned toast in front of my dad. Not slightly burnt but completely blackened toast.
I was just waiting to see if anyone noticed the burnt toast and would say anything. But Dad just ate his toast and asked me if I did my homework and how my day was. I don’t remember what I told him that night, but I do remember hearing my mom apologizing to dad for burning the toast. And I’ll never forget what he said:
“Sweetie, I love burned toast.”
Later that night, I went to tell my dad good night and ask him if he really liked his toast burned. He put his arm on my shoulder and said,
“Your momma put in a very long day at work today and she was very tired. And besides, A burnt toast never hurts anyone but you know what does? Harsh words!”
Then he continued to say “You know, life is full of imperfect things and imperfect people I’m not the best at hardly anything, and I forget birthdays and anniversaries just like every other human. What I’ve learned over the years, is that learning to accept each others faults and choosing to celebrate each others differences, is one of the most important keys for creating a healthy, growing, and lasting relationship. Life is too short to wake up with regrets. Love the people who treat you right and have compassion for the ones who don’t.”
Enjoy Life Now and Praise God!
Wednesday, June 24, 2015
Bifanas de Vendas Novas
Ingredientes
- 1 Papo-Seco por bifana
- Lombo de porco
- Alhos
- Vinho branco
- Colorau (uma pitada)
- Louro
- Sal
- Pimenta
para fritar:
- Margarina vegetal ( é utilizada uma quantidade superior à do óleo)
- Óleo
O verdadeiro segredo das bifanas de Vendas Novas é a qualidade da carne (lombo de porco) e a forma como esta é batida.
Preparação:
Limpa-se muito bem o lombo de porco retirando-se todas as peles e gorduras. Cortam-se bifes com cerca de um centímetro de espessura e batem-se muito bem dos dois lados com um martelo de bater a carne.
É neste processo que está o verdadeiro segredo. Os bifes têm de ficar transformados numa fina película de carne, rendilhada pelos bicos do martelo.
Esmague muito bem os alhos, reduzindo-os a uma massa. Coloque os alhos esmagados numa tigela, e adicione o vinho branco ( muito pouco é só para dar um leve gosto), uma pequena pitada de colorau, o louro, o sal e a pimenta moída na hora.
Mergulhe os bifes muito bem batidos nesta marinada e deixe repousar pelo menos meia hora para tomarem gosto.
Cubra com óleo o fundo de uma frigideira grande e leve ao lume adicionando a margarina.
Quando a gordura estiver quente, retire os alhos e o louro que estiverem agarrados à carne e frite os bifes dos dois lados. Coloque a carne num prato e reserve.
Adicione à gordura que fritou as bifanas, os alhos o louro e o resto do vinho que ficou na tigela da marinada, deixe ferver um bocadinho para a gordura ficar com o sabor dos ingredientes que se adicionaram.
Leve os papo-secos abertos ao meio a tostarem em forno bem quente. Quando retirar o pão do forno passe ligeiramente a parte do miolo pelo molho que fritou as bifanas (este é mais um dos segredos).
Coloque o bife dentro do papo-seco e sirva de imediato!
A mostarda é o molho mais indicado para se adicionar às bifanas de Vendas Novas, pois faz realçar os seus temperos.
http://viajardemochilaascostas.blogspot.pt/
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