Monique's Sexy Recipes - Mustard Glazed Beef Steak Salad

Mustard Glazed Beef Steak Salad


Ingredients

PAM® Original No-Stick Cooking Spray
1 pound boneless New York strip beef steaks
2 tablespoons Gulden's® Spicy Brown Mustard
1/4 teaspoon coarse ground black pepper
1 pkg (9 oz each) torn mixed salad greens
12 cherry or grape tomatoes, cut in half
1/2 cup light Italian dressing
1/4 cup crumbled blue cheese
4 slices (3/4 inch thick) French bread


1.Preheat broiler. Spray rack of broiler pan with cooking spray. Place steaks on rack.
2.Spread half of mustard over top of steaks. Broil 4 inches from heat 10 minutes or until browned. Turn steaks; spread with remaining mustard and sprinkle with pepper. Broil 5 minutes more or until medium done (160°F). Remove from broiler. Cover with foil; let stand 5 minutes.
3.Divide salad greens between 4 shallow salad bowls. Top with tomatoes and drizzle with dressing. Cut steaks diagonally across grain into thin slices. Top salads with steak; sprinkle with cheese. Serve with bread slice.




Monique
ShesDaily.com


Disclosure: the above recipes is for informational purposes only. Recipe adapted by readyseteat.com - Image source google. Image reflects actual recipe.

Post Title → Monique's Sexy Recipes - Mustard Glazed Beef Steak Salad

Cupcakes - The Newest Sweet Treat Trend

Cupcakes - The Newest Sweet Treat Trend

By Denny Phillips

Have you been to an event recently and been surprised that instead of a regular cake, you were treated to an elaborate cupcake display? Cupcakes seem to be all the rage nowadays. Cupcakes seem to be the trendy thing to serve at any gathering, from baby showers to weddings, or birthday galas to Super Bowl parties. Cupcakes are easy to eat, full of delicious flavor and exciting eye-catching delights. It seems everyone loves those sweet little concoctions. But, are they really just cute little miniature cakes, or are they a wonderfully flavorful dessert deserving their own title?

The origins of cupcakes are controversial. Some believe that cupcakes were invented by people baking cakes in little teacups, so that the little cakes would not take so long to bake and would cool faster. Others believe that cupcakes were named by the way the ingredients were measured (1 cup of flour, 2 cups of sugar, etc.) Whatever the origin, the cupcake has come down through history as a delightful treat that everyone can enjoy.

Cupcakes are making a surprising reappearance in today's society and are becoming extremely popular and trendy. They are sweet little treats that are easy to make, satisfy everyone's sweet tooth and can be made in various eye-catching ways.

Cupcakes can be served as a dessert for an everyday supper, at birthday or special occasion parties, or today can even replace the traditional wedding cake. They are great at baby showers, as Halloween treat give-aways, for Christmas buffet tables, or as a sure money-maker at bake sales and church bazaars. Cupcakes can even be served at masculine events, or at a sports party-like the Superbowl! And, what can be sweeter than a cupcake as an individual Valentine's Day love offering?

The variety of flavors you can use to create a cupcake are varied and many. You can have delicate white cake cupcakes, velvety chocolate cupcakes, light lemony cupcakes, marble-cake cupcakes or many other combinations of flavors. Cupcakes can even have good-for-you ingredients like applesauce, shredded carrots or zucchini in them to help them stay moist.

Cupcakes are generally frosted as are most cakes, with vanilla, chocolate, orange-flavored, or any other flavor that compliments the small cake underneath. Cupcakes can also sport various toppings, like rainbow or chocolate sprinkles, coconut, miniature chocolate chips, candies, pieces of gumdrops or even can be glazed. You can decorate the tops with faces, create tiny animals or flowers, make them into butterflies or simply place a nut in the centre.

Cupcakes can be used on stands to create a unique display. In today's world it is not uncommon to see a cupcake display in lieu of a wedding cake. Cupcakes can take a significant role on a dessert table placed on a tiered cake plate at Christmastime. If you line cupcakes up, circling round on a covered board, you can create a 'caterpillar' effect for a child's birthday party. There are many ways cupcakes can be used for special occasions.

You can even have filled cupcakes. Doesn't a chocolate cupcake filled with sweet vanilla crème sound fantastic? How about a cupcake with a chocolate 'kiss' treat or a caramel in the centre?

Cupcakes are easy to eat. They are small enough to eat with your hands, without needing the use of a fork or a spoon. Often they come in their own little ridged paper cup, which helps make them beautiful as well as tasty. The paper cups are often white, but can come in any color-and even sometimes in gold or silver papers for those extra special occasions.

Why not try your hand at making these sweet little cakes tonight? Join the trend and become a cupcake fanatic!

Article by Dee Phillips, author of the newest cupcake recipe book 25 Yummy Cupcake Recipes now available on Kindle.

Article Source: http://EzineArticles.com/?expert=Denny_Phillips http://EzineArticles.com/?Cupcakes---The-Newest-Sweet-Treat-Trend&id=6137504

Image source: Google

Post Title → Cupcakes - The Newest Sweet Treat Trend

LWC - Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto

Lisa's Weekly Coffee

Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto
Asparagus are in Season and you will love these two recipes I've chosen to feature. The Easy cheesy asparagus bake is a delish, it's easy and fun to make. I like the combination of red peppers with asparagus I feel it completely brings out the sweetness in the asparagus. Then we have the cheese, which I feel makes this dish a special and unique meal for the entire family to enjoy. Give them something new to try! As for the Mushroom and Asparagus risotto I say: " no other two vegetables could bring out the best in a classic risotto".

Easy Cheesy Asparagus Bake courtesy cook.com

1 (10 1/2 oz.) can Del Monte tender green asparagus cut spears or fresh cooked
1/4 c. red pepper, chopped
1/3 c. mayonnaise
1/3 c. mild Cheddar cheese, shredded
1/4 c. green onions, sliced
1 egg white, beaten until stiff

Drain asparagus, reserving a few pieces for garnish, (if desired) and place remaining asparagus in shallow 1 quart baking dish with red pepper. Combine mayonnaise, cheese and green onions. Fold in egg white. Spread over asparagus. Bake at 350 degrees for 20 minutes or until heated through. Makes 4 servings.

Mushroom and Asparagus Risotto courtesy formerchef.com

1 cup arborio rice

1/2 cup white wine

32 oz vegetable stock (or water or chicken stock)

1 onion, small diced (about 8 oz)

1 clove garlic, minced

10 oz mixed mushrooms, sliced (I used button mushrooms, shiitakes, and portobellos)

1/2 lb asparagus spears, cut into 2" pieces

1 Tbsp plus 2 Tbsp olive oil

1.5 Tbsp Earth Balance vegan butter (or real butter) for finish

Yield: 4 ea-8 oz portions

Heat the stock in a small stock pot to a simmer. You will want it hot when you add it to

the rice, but it does not need to be kept boiling.

Saute the mushrooms in a hot pan with 2 Tbsp of olive oil. I did this in two batches so as

not to crowd the pan and allow the mushrooms to get nicely browned. If you put too

many mushrooms in the pan at one time, the pan will not stay hot, and the

mushrooms will release all their water, effectively poaching instead of roasting to a nice

brown color. Set aside for later.

Quickly blanch the asparagus pieces, about 2 minutes, until they are cooked, but still

firm. Set aside.

Heat 1 Tbsp. olive oil in a large heavy bottomed saute pan or pot. Add in the onions and

cook until they are soft, about 4-5 minutes. Don't let them get too brown. Add in the rice

and cook it with the onions until it becomes lightly toasted, but again, not brown. Add the

minced garlic and cook for 1 minute more. Add the wine and stir until it is completely

absorbed and evaporated (the rice absorbs the flavor and the alcohol cooks off).

Ladle in 1 cup of warm stock and stir. Reduce the heat to low and continue cooking until

the stock is absorbed. Continue adding the stock, slowly, 1/2 cup at a time, as the rice

cooks and absorbs it. Keep stirring every few minutes to help release the starch and

develop the creamy texture. This will also prevent it from sticking to the bottom of the

pan. As it gets dry, add more stock.

Once most of the stock is absorbed, check the texture of the rice. It should be al dente,

slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more

stock or water.

Fold in the cooked mushrooms and asparagus. Add in the vegan (or real butter). Season

with salt and freshly ground black pepper. If you'd like to add some freshly grated

parmesan, go ahead. Enjoy!

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. The above recipes have been adapted from other sites and credit has been given to the sites in which the above recipes are featured. Image source google and may or may not reflect the actual recipes.

Post Title → LWC - Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto

Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad

Arugula Avocado Asparagus Salad
This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling

Ingredients:

• 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry
• 1 avocado
• 1 bunch pencil asparagus, steamed for 3-4 minutes
• Juice of ½ lemon
• 4 tablespoons toasted pistachio nuts
• For the Basil Vinaigrette:
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped shallot
• 3 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper
• 2 tablespoons chopped fresh basil

Preparation:

Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts.

Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately.

Serves 4 as an appetizer or 2 as a main course

ShesDaily.com

Disclosure: The above recipe adapted by marcrobioitc,about.com.

Post Title → Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad