Applebee's Honey Pepper Sirloin

Popular restaurant recipes are sometimes not that complicated :-)

Applebee's recently introduced their honey pepper grill which features a delicious sauce flavored with pure honey and the spice of cracked black pepper.  After trying their honey pepper sirloin, I knew these wonderful flavors could be recreated at home.  You will find the secret recipe for this tasty dish below.

If you like this honey pepper sauce, then you should also try it out on grilled chicken and salmon.  Never be afraid to experiment as sometimes, you might just discover that a certain sauce that you had been religiously pouring over your chicken dish, actually tasted better on fish!

Whatever you do, enjoy.. :-)


Applebee's Honey Pepper Sirloin 

Applebee's Honey Pepper Sirloin

(2) 7 ounce sirloin steaks 
salt & black pepper, to taste
vegetable oil

Honey Pepper Sauce:

1 Cup Teriayki Sauce
1 Cup Water
1/2 Cup Honey
1/4 Cup Brown Sugar
1/4 Cup Red Wine Vinegar
2 Dashes Tabasco Sauce
1 Pinch Cajun Seasoning
1 tablespoon Black Pepper

To make the honey-pepper sauce, combine all but honey and pepper in saucepan and heat to a light boil. Stir in honey and mix well. Add pepper and 
remove from heat. Thicken slightly (till just lightly
coats a spoon) using slurry (cornstarch & water).

Pre heat the grill.

Rub the sirloin with vegetable oil, then season with 
salt and pepper.

Grill the sirloin for 2 to 4 minutes per side or until done.

Serve sirloin with some honey pepper sauce poured over it. 

Serves 2

THE 15 BEST FAT-BURNING FOODS

The melting away of tummy fat can be boosted by eating foods that are rich in protein. Protein-based foods increase your metabolism since it takes more energy to digest protein than other food sources.

In turn, this increased energy need, requires a greater amount of calories to be burned. Burning extra calories helps to melt away tummy fat.

Here is a simple list:

Poultry

Finfish

Read Meat

Egg Whites - yeah..could be tasteless to some but if you care about your waistline, it could be your next best friend :-)

Snacks - oh no...not the sweet kind hehe  You should go for the nutty ones :-). For example, a 1-ounce serving of dry-roasted soybeans (also known as soy nuts) will supply you with 11g of protein. This is the equivalent of meeting 22 percent of your daily nutritional allotment of protein.

A 1-ounce serving of raw soybeans, on the other hand, contains a comparable 10g of protein, according to Nutritiondata.com. Watch your portion sizes, however, since the calories and fat content can add up fast. In small amounts, snacks can contribute to the melting away of tummy fat.

And here it is, the list of 15 Best Fat-Burning Foods that start melting your waistline the moment they leave your plate and enter your mouth. They build muscle, promote fat burning, or simply use energy (i.e., burn calories) just to digest them! You might want to do some shopping ;-)

Almonds and other nuts (with skins intact)
= Build muscle, reduce cravings

Dairy products (fat-free or low-fat milk, yogurt, cheese)
= Build strong bones, fire up weight loss

Eggs
= Build muscle, burn fat

Turkey and other lean meats
= Build muscle, strengthen immune system

Berries
= Improve satiety, prevent cravings

Enova oil (soy and canola oil)
= Promotes fullness, not easily stored as fat

Peanut butter
= Boosts testosterone (a good thing even in women), builds muscle, burns fat

Fatty fish (such as salmon, tuna, mackerel)
= Trigger fullness, fire up fat burning

Grapefruit
= Lowers insulin, regulates blood sugar and metabolism; be sure to eat the fleshy white membranes

Green tea
= Fires up fat burning

Chili peppers
= Spikes metabolism

Spinach and green vegetables
= Fight free radicals and improve recovery for better muscle building

Whole grains (quinoa, brown rice, whole grain cereal)
= Small doses prevent body from storing fat

Beans and legumes
= Build muscle, help burn fat, regulate digestion

Whey
= Builds muscle, burns fat


But hey, whatever shape you are, you must always love yourself...

Cheers..

Four Seasons Crab Meat Cakes, Crisp Beets, and Sweet Potatoes

If you've ever been lucky enough to stay at a Four Seasons hotel, then you know exactly why this chain is rated as one of the top 5-star luxury hotels.  From their rooms to their restaurants, the
attention to detail is impeccable.  Fortunately for you, you don't have to spend a ton of money to enjoy an elegant Four Seasons dish.

Today's 5 star secret recipe will show you how to make one of Four Seasons signature appetizers at home.  Fresh lump crab meat is used to create these gourmet crab cakes which are served with crisp beets and sweet potatoes.

Enjoy the meal...not the bill ;-)

Four Seasons Crab meat Cakes, Crisp Beets, and Sweet Potatoes

12  slices white bread, crust removed
2   beets, peeled and sliced
1   sweet potato, peeled and sliced
1/2  cup all purpose flour
1 1/2 cups vegetable oil
1/2  cup butter
4  tablespoons chicken stock
4  tablespoons milk
1/2  cup Pommeray mustard
Salt
Ground black pepper
2  teaspoons crushed yellow mustard seed
2  teaspoons ground turmeric
2  teaspoons curry powder
1  teaspoon paprika
2   egg yolks
1 1/4 cups mayonnaise
1  dill pickle, finely diced
2  stalks celery, finely diced
2  pounds lump crab meat, shells removed

Chop the bread in a food processor and transfer resulting crumbs to
a large mixing bowl. Set aside.

Slice beets and sweet potatoes and dust with 1/4 cup of the flour.
In a large skillet, heat vegetable oil until very hot, then add
beets and sweet potatoes. Cook until crisp, approximately 30
seconds. Remove from oil and drain. Set aside and keep warm.

Over a low flame, melt 1/4 cup of the butter. Using a wooden spoon
stir in the remaining flour. Add chicken stock and milk and simmer,
approximately 10 minutes. Add Pommeray mustard, salt, pepper,
mustard seed, turmeric, curry powder, and paprika and stir.
Continue simmering for 10 minutes more. Set aside and keep warm.

In a large bowl, combine egg yolks, mayonnaise, pickle, celery, and
crabmeat. Make sure to incorporate every ingredient. Mold about 1/8
of the mixture into a potato-shaped ball. Press gently to be sure
it retains its shape through the cooking process. Roll each crab
cake into the breadcrumbs, pouring more crumbs on top until
thoroughly covered and no longer sticky to the touch.

Over low flame, heat the remaining butter in a large nonstick
skillet. When the butter melts and is evenly distributed, place 8
crab cakes in the skillet. Cook until golden brown, turning twice
to create a three-sided cake.

To serve: Place two crab cakes on a dinner-sized plate. Spoon
mustard sauce between them. Garnish with crisp vegetables.

Serves 4

Grilled Santa Fe Beef Roast

My favorite thing about camping is grilling over an open flame.  Of course there will be hamburgers and hot dogs, but just because I'm not in my kitchen doesn't mean I can't enjoy some delicious gourmet meals.  

Here is a secret recipe for a wonderful grilled Sante Fe beef roast. 

Grilled Santa Fe Beef Roast

3 lb beef round roast
2 Tbs wine, red, dry
2 Tbs vinegar, red wine; or balsamic vinegar
1 Tbs onion flakes
1 Tbs Worcestershire sauce
1 Tbs chili powder
1 tsp oregano
1 Tbs crushed red pepper
1 Tbs horseradish
3 Tbs chili sauce
1/2 tsp salt
3 Tbs all-purpose flour

Combine wine, vinegar, onion, Worcestershire, chili powder,
marjoram, and pepper seasoning in large plastic food-storage bag.
Add beef; push out air; and seal. Marinate refrigerated for at
least 4 hours or overnight, turning bag frequently to distribute
marinade.

To grill, remove roast, and wrap tightly in foil, reserving
marinade liquids. Grill covered for 2 hours.

Prepare basting glaze by adding chili sauce, horseradish, and salt
to marinade liquids. Uncover roast and baste with glaze and grill
for another hour with roast directly on grill rack.

When meat is done, allow resting for 20 minutes then carve onto
serving plates. Meanwhile, prepare the gravy sauce by whisking
flour into 1/3 cup water and put into saucepan. Add any unused
marinade glaze liquids. Simmer, stirring until thickened, about 3
minutes,

Spoon gravy over slices and serve.

Serves 8

Stuffed Chicken Siena

It is hard to find someone who doesn't like chicken :-)

So easy to cook and very versatile.  You can just rub olive oil, salt and paprika on it and grill and it will still taste so good..

But if you feel like being a little bit hardworking today, I have something from Olive Garden that will make your guests begging for a second serving :-)

Olive Garden Stuffed Chicken Siena


CHEESE FILLING/CHICKEN

1/2 cup mozzarella, shredded
2 Tbsp Parmesan, grated
1/2 cup smoked Gouda, chopped
1/4 cup Fontina cheese, shredded
1/4 cup sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 Tbsp green onions, chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 egg
2 Tbsp heavy cream

CHICKEN:
4 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut

FOR SIENA SAUCE/PASTA:
2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
1/4 cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil, chopped
1 lbs pasta (your choice), cooked according to package directions

Pre-heat oven to 450 degrees F. 

CHEESE FILLING:

Mix all cheese filling ingredients in a mixing bowl until well-blended. Divide into 4 portions; refrigerate until ready to use.

PREPARATION FOR CHICKEN:

Place chicken on a cutting board and split to open. Spread cheese filling evenly on both sides.

Fold one side over to the other and repeat with other breasts.

Place chicken in baking pan coated with cooking spray. Bake at 450 degrees F for 20 minutes or until juices run clear.

SIENA SAUCE:

Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.

Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat.

Place one chicken breast and drained, cooked pasta on each plate. Evenly distribute Siena sauce over chicken and pasta. Garnish with chopped basil.

Serves 4

Source : Olive Garden

Rigatoni ala Vodka

Time for a fantastic secret recipe for
rigatoni ala vodka that can be made in under 20 minutes.

Rigatoni ala Vodka

2 tbsp Olive Oil 
1 tsp Butter 
1/4 finely chopped Onion 
2 cloves chopped Garlic 
handful Parsley, chopped
8 slices Italian Pancetta
6.5 ounces Tomato Paste
6.5 ounces Whipping Cream
2 ounces Vodka
1 lb. rigatoni Pasta
Salt
Black Pepper

Pasta preparation:

Boil Water and add Salt

Add Pasta and cook uncovered until done for about 8 minutes.

Cook pasta "al dente" meaning "firm to the bite"

Drain and toss in the sauce right away.

Sauce preparation:

Preheat Pan for about 1 minute.

Heat Olive Oil and Butter on medium for about 1 minute.

Add Onion and cook until golden brown for about 2 minutes.

Add Garlic and Parsley and cook for about 1 minute.

Add Pancetta and cook for 2 minutes.

Add Vodka and wait to evaporate for about 2 minutes.

Add Tomato Paste and cook for about 3 minutes.

Add Cream and wait to bubble about 3 minutes.

Add cooked Pasta and blend for about 2 minutes.

Serve right away.

Optional: Decorate with a Parsley Leaf

Frittata

Combination of artichoke, sun-dried tomatoes, eggs and lots and lots of cheese = a yummy meal :-)

Today's secret 5 star secret recipe is from Gayle's Bakery And Rosticerria in Capitola, California.

Artichoke and Sun-Dried Tomato Frittata

3 cups drained, coarsely chopped canned artichoke hearts (canned in water) 
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
15 eggs
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

In a bowl, toss the artichokes, tomatoes, chives, basil and
parsley, and cheddar and Parmesan cheeses together gently. Spread
evenly in the dish.

Whisk together the eggs, cream, salt and pepper. Pour over
vegetable mixture.

Put the frittata in a larger pan, and add enough hot water to reach
halfway up the side of the frittata dish.

Bake until the top is lightly golden, then cover with foil and
continue baking until the frittata is set (a knife inserted should
come out clean), 40 to 50 minutes. Cool slightly before slicing.
Serve warm or at room temperature.

Serves 12

Source : LA Times

Asian Garlic Grilled Salmon

Summer is here!

So why not get the grill out and have some fun.. :-)  It will be great to enjoy a dinner out in the garden with family and friends on this hot summer evenings.

What I have for you today is a secret restaurant recipe by Red Lobster - Asian Garlic Grilled Salmon served with a sweet and spicy Asian garlic sauce.  You can easily prepare this same recipe using swordfish or mahi-mahi.

Serve your smoke salmon with fresh vegetable salad - recipe at the bottom.

Red Lobster Asian Garlic Grilled Salmon

1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning

Fish Ingredients:

4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Place all sauce ingredients in a microwave safe bowl, stir well.
Cover the bowl with a damp paper towel and microwave on full power
for one minute, stir well.

Preheat the grill or broiler. Spray fish with nonstick cooking
spray and season with salt and pepper. Cook fish 3-5 minutes on
each side or until the fish flakes easily.

Brush the hot fish with the sauce and serve immediately.

Serves 4
Source : Red Lobster


Fresh Vegetable Salad

Serves 8
1/2 cup cider vinegar 
1/4 cup oil
1/2 teaspoon prepared mustard 
1/2 teaspoon salt 
1/4 teaspoon pepper 
2 -3/4 pounds unpeeled medium red potatoes
3 medium carrots, cut into thin 2-inch sticks
3 ribs celery, sliced
3 green onions with tops, chopped
6 radishes, sliced
4 tomatoes, quartered


Combine vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.

Cook potatoes just until tender. Cool 5 minutes. Cut into bite-size pieces.
Combine in large salad bowl with carrots, celery, onions and radishes. Shake dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato wedges.

Crab Stuffed Mushrooms

You know what?  I am an appetizer lover :-)

There were times when I was guilty of ordering two servings of them haha..

One of my favorites - crab stuffed mushrooms are always a yummy treat.  This easy-to-follow recipe will show you how to make your own restaurant quality stuffed mushrooms.


Crab Stuffed Mushrooms

1 cup cooked flaked crab
8 oz cream cheese, softened
1 tsp lemon juice
2 dashes Worcestershire sauce
1/4 tsp basil
1/4 tsp garlic powder
2 green onions, minced
1/8 tsp lemon pepper
24 large mushrooms
1/2 cup Cheddar cheese, grated
2 Tbs freshly grated Parmesan cheese

Wash mushrooms well, remove stems, and set caps aside. Finely chop
about 1/2 the mushroom stems.(Use the remainder in another recipe
or freeze for later use.)

Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire
sauce, basil, garlic powder, onions, and lemon pepper. 

Fill mushroom caps with the crab mixture and place in a large,
lightly greased baking dish. Top with the grated Cheddar and
Parmesan cheeses. (Recipe may be prepared to this point and
refrigerated, covered, overnight.)

Bake at 450 degrees F for 15-20 minutes and serve warm.

Makes 24.

Easy Enchiladas

If you want a quick and easy ( and lazy recipe :-p  ), here's a secret recipe for
ridiculously easy beef enchiladas.  Enjoy :-)

Easy Enchiladas

12 Corn tortillas
1 package enchilada sauce mix
1 lb. ground beef
2 tablespoons instant minced onion or 1/2 cup chopped
fresh onion
2 cups shredded Cheddar or Monterrey Jack Cheese
1/4 cup chopped or sliced black olives

In a medium, saucepan prepare enchilada sauce mix as directed on
the package. 

In a large fry pan, brown the ground beef and onion. Drain excess
fat.

Stir 1/2 cup enchilada sauce into the meat mixture.

To assemble, dip each tortilla into the sauce. Spoon about 2
tablespoons meat mixture and 1 tablespoon cheese down the center of
each tortilla. 

Roll into thirds and place seam side down in a 9 by 13 inch baking
dish. When all the tortillas are assembled, pour the remaining
sauce over the top. Sprinkle with olives and extra cheese. 
Cover with foil; bake for 20 minutes until heated through and the
cheese is melted.

Serves 6

Durty Nelly's Seafood Chowder

Don't know about you, but for me, there's nothing more comforting on my sick days than a bowl of steaming hot, thick and creamy seafood chowder hehe ;-)

2 large boiling potatoes, diced
1 1/2 cups diced onion
1 1/2 cups diced carrot
1 1/2 cups diced celery
1/4 cup plus 2 tablespoons butter, divided
1 quart water
1 1/2 tablespoons fish base, preferably Minor's
1 cup whipping cream
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 cup flour
8 ounces boneless firm white fish fillet, such as haddock or cod,
cut into bite-sized pieces
6 ounces shrimp
6 ounces scallops
Salt and pepper

In a large pot of simmering water, boil the potatoes just until
tender. Drain and set aside.

In a large, heavy-bottomed saucepot, sauté the diced onion, carrot
and celery in 2 tablespoons butter until the vegetables are
softened, stirring constantly to avoid coloring. Add the water and
bring to a boil. Reduce to a simmer and whisk in the fish base. Add
the potatoes, cream, dill, thyme and pepper.

In a separate pan, melt the remaining one-fourth cup butter over
medium heat. Add the flour, stirring constantly, and cook for 2 to
4 minutes to make a roux. Whisk the roux into the chowder and
continue to cook until thickened over medium high heat,
approximately 2 to 4 minutes after the mixture has reached a boil.

Add the haddock, shrimp and scallops to the chowder just before
serving, and simmer until the seafood is fully cooked, about 5
minutes. Season with salt and pepper to taste.

Serves 8

Source : LA Times

Quick 'N' Easy Beef Quesadillas

6 oz thinly sliced roast beef
1 small onion, peeled and thinly sliced
1/4 cup chopped green bell pepper
1/2 cup Salsa, divided
3/4 cup shredded colby-jack cheese
4 (7-in.) flour tortillas

1. Place onion and green pepper in a small microwave-safe bowl.  Cover, venting one corner, and microwave on high for 3 to 4minutes. Stir in 3 tablespoons of the salsa; set aside.

2. Divide cheese evenly among the tortillas. Arrange beef over
cheeses and top with vegetable mixture. Fold tortillas over to
close.

3. Heat a medium nonstick skillet over medium heat for 5 minutes.
Heat two quesadillas in pan about 2 minutes, turning once, to melt
cheese and warm filling. Repeat with remaining quesadillas. Serve
with remaining salsa.

Servings: 4