Maple Dijon Steak Bites

Sweet, savory and quick to make.

Maple Dijon Steak Bites

Ingredients
1 1/2 pounds beef tenderloin, cut into bite-sized pieces
2 tablespoons olive oil
Salt and pepper, to taste
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon thyme leaves
1/4 cup beef broth
Rice, for serving

Directions
Preheat a skillet over medium-high heat. Add olive oil. Season tenderloin with salt and pepper. Sear in the hot skillet for 2 to 3 minutes per side until browned. 

In a small bowl, whisk together Dijon, maple syrup, apple cider vinegar, garlic and thyme. Add the mustard-maple mixture over the beef in the skillet. Add broth and stir to coat.

Reduce heat to medium, Cover and simmer for 5 to 7 minutes until beef is cooked to desired doneness and sauce is slightly thickened. Serve immediately over rice, spooning extra sauce over the beef. Garnish with fresh thyme if desired.

Peach Cream Cake Cocktail

Sweet, creamy and potent.

Peach Cream Cake Cocktail

Ingredients
1 ounce peach schnapps
1 ounce amaretto
1 ounce Irish cream
1 ounce heavy cream
Peach slice, for garnish

Directions
Combine peach schnapps, amaretto, Irish cream and heavy cream in a cocktail shaker with ice. Shake until well chilled. Strain into a coupe glass. Garnish with a peach slice.

Lemon Zest Cupcakes with Lemon Curd Filling

The lemon curd is the perfect balance of sweet and tart and it's surrounded by a light tangy cake.

Lemon Zest Cupcakes with Lemon Curd Filling

Ingredients
For cupcakes:
1 cup butter
2 cups sugar
2 tablespoons lemon zest
4 eggs
3 teaspoon vanilla extract
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup lemon juice

For lemon curd:
4 egg yolks
2/3 cup sugar
1 tablespoon lemon zest
1/3 cup lemon juice
1/8 teaspoon  salt
6 tablespoons butter, cut into pieces

Powdered sugar, for garnish
Mint leaves, for garnish

Directions
Preheat oven to 350. Make sure all cupcake ingredients are at room temperature.

In a stand mixer, cream the butter, sugar and lemon zest. Add eggs and vanilla, and then beat on medium-high speed until just combined.

In a separate bowl, mix the flour, baking powder and salt. Add the dry ingredients to the mixer and beat on low speed. Slowly pour in the milk and lemon juice. Beat until just combined.  Pour the batter into cupcake pan lined with paper muffin cups. Bake for 18 to 21 minutes 

Cool completely before filling and frosting. 

To make the lemon curd, fill the bottom of a pot with 1 to 2 inches of water. Set a bowl  Ensure that the water is not touching the bottom of the bowl. Cook over high heat until the water begins to boil. Then reduce the heat to low to keep water at a simmer.

Place egg yolks, sugar, lemon zest, lemon juice and salt into the bowl. Whisk while the curd cooks, about 10 minutes until it thickens.  Add the sliced butter into the curd and whisk until until fully incorporated.

Pour curd into a bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. Allow tot fully cool before using.

Scoop out a hole at the top of each cupcake. Fill with lemon curd. Top with sifter powdered sugar, if desired.

Bacon Three Cheese Meatloaf

The layers of cheese add richness for a flavorful meatloaf.

Bacon Three Cheese Meatloaf

Ingredients
1 pound ground beef
1 pound ground pork
8 ounces smoked bacon, chopped
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup blue cheese, crumbled
1 cup breadcrumbs
2 large eggs
1/2 cup milk
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 cup parsley, chopped

Directions
Preheat oven to 375. Lightly grease a loaf pan and set aside.

Cook the bacon in a skillet over medium heat until crispy, about 5 to 7 minutes.

Combine ground beef, ground pork, bacon, breadcrumbs, eggs, milk, onion, garlic, Worcestershire, salt, pepper, paprika and parsley in a large bowl. Press one third of the meat mixture into the bottom of the prepared pan. Top with half the cheddar and half the mozzarella.

Cover the cheese with half of the remaining meat mixture, pressing gently to seal the edges. Top with the remaining cheddar, mozzarella and the blue cheese. Use remaining meat mixture to cover the cheese, sealing the edges to prevent cheese from leaking.

Bake for 60 to 70 minutes or until a thermometer inserted into the center registers 160. Rest for 15 minutes before slicing.

Cheddar and Chive Mashed Potatoes

These masked potatoes don't need gravy - they have enough flavor on their own.

Cheddar and Chive Mashed Potatoes

Ingredients 
3 pounds russet potatoes, peeled and diced
1 tablespoon salt
4 tablespoons butter, softened
3/4 cup milk, warmed
2 cups sharp cheddar, shredded
2 tablespoons chives, chopped

Directions  
Place potatoes in a large pot and cover with cold water and salt. Bring to a boil over medium-high heat, and cook until potatoes are fork-tender, 15 to 20 minutes. Drain well and return to the pot.

Using a potato masher, mash potatoes in the pot until smooth: Add butter and milk, stir to combine. Add more milk, if needed. Stir in cheddar cheese and chives. Mix until the cheese is melted and fully incorporated. Season with salt and pepper.

Chocolate Banana Milkshake

A perfect balance of banana and chocolate for a sweet treat.

Chocolate Banana Milkshake 

Ingredients
1 banana, peeled and sliced
1 cup milk
2 scoops chocolate ice cream
2 tablespoons chocolate syrup
Whipped cream, for topping)=

Directions
Place the banana, milk, ice cream and chocolate syrup into a blender. Blend on medium speed until smooth and creamy. Pour the shake into a tall glass. Top with whipped cream and an extra drizzle of chocolate syrup..

Banana Milkshake

Sweet, creamy and cool. 

Banana Milkshake

Ingredients

2 ripe bananas
1 cup milk
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
1 teaspoon lemon juice
3 large scoops vanilla ice cream
Whipped cream, for garnish

Directions
Slice the bananas into 1 inch slices. Add to the bottom of a blender Pour in milk, vanilla, cinnamon and lemon juice. Top with ice cream. Blend until very smooth and creamy. Pour into two glasses and serve garnished with whipped cream.