Tag Archives: holidays

Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach

We’ve been talking about moms a lot lately because Mother’s Day is right around the corner. Whether you’re going out to celebrate, making brunch or having a nice family dinner, it’s the thought that counts. (But gifts never hurt, right?) If you’re planning to make dinner, we suggest getting outside while the weather is mild and firing up the grill. To help, we’ve prepared a menu that is light and flavorful. Pour some white wine in mom’s glass, and gather everyone for a perfect spring feast.

Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach


Grilled Orange-Marinated Swordfish with Orange Pineapple Salsa
SERVES: 4

Light and citrusy, this marinade offers a little tang from the orange and a little sweetness from the pineapple. Swordfish is a sturdy fish, so it holds up well on the grill. It’s good with white wine, and perfect for the spring and summer grilling season.
Ingredients
1 orange, peeled, sectioned and chopped
1 (20 ounce) can pineapple tidbits, in own juice
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
3 Tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup orange juice
1 Tablespoon olive oil
1 teaspoon grated orange zest
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, minced
4 (6 ounces each) Swordfish fillets
Instructions
For Orange Pineapple Salsa, stir the orange, pineapple, cilantro, onion, vinegar, salt and pepper in a large bowl. Cover with plastic wrap and refrigerate until ready to serve.
For Marinade, mix orange juice, olive oil, orange zest, salt, pepper and garlic in a small bowl. Place swordfish in glass baking dish. Pour marinade over fish, cover with plastic wrap and refrigerate 1 hour.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Drain fish; discard marinade.
Grill swordfish covered 4 to 6 minutes, on each side. Serve with Orange Pineapple Salsa.
Everyday Good Thinking http://everydaygoodthinking.com/

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Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach


Grilled Potatoes with Leeks and Rosemary
SERVES: 4

These rosemary flavored potatoes with leeks are very tender because they are grilled in a foil packet, keeping all the moisture and steam inside.
Ingredients
1 1/2 pounds small red potatoes, quartered
1/4 cup sliced leeks
2 Tablespoons olive oil
1 Tablespoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, minced
Instructions
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Set
Place potatoes, leeks, oil, rosemary, salt, pepper and garlic on large sheet of foil. Bring up sides of foil; double fold at top and ends, leaving room for heat circulation inside.
Grill packet in covered grill, 25 to 30 minutes or until potatoes are tender.
Everyday Good Thinking http://everydaygoodthinking.com/

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Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach


Grilled Pears with Vanilla Bean Ice Cream
SERVES: 6

This dessert is naturally sweet and light. The pears caramelize on the grill, adding a ton of flavor. Cook the pears so they are tender but not mushy.
Ingredients
3 pears, halved with seeds removed
3 Tablespoons almond flavored liqueur
6 crisp almond flavored cookies, chopped
6 scoops vanilla ice cream
Instructions
Place pears skin side down in a glass baking dish; drizzle with almond flavored liqueur. Cover with plastic wrap and refrigerate 30 minutes.
Preheat grill to LOW heat or GRILL ZONE (YELLOW).
Grill pears covered 8 to 10 minutes on each side.
Top each warm pear half with vanilla ice cream and chopped cookies.
Everyday Good Thinking http://everydaygoodthinking.com/

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Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach



Best-Ever Sugar Cookies from Everyday Good Thinking, the official blog of @HamiltonBeach

You probably have all the ingredients for these delicious sugar cookies in your pantry already, which makes them incredibly easy to pull together. They can be eaten plain or they can be decorated in any number of ways. You can hand form the dough or you can roll it out and cut it into shapes with cookie cutters. You can even roll it into a log, chill it, and cut slices to lay on the cookie sheet and bake. The versatility of the sugar cookie is one of the reasons this is my favorite cookie.

The key to our Best Ever Sugar Cookies is the secret ingredient: nutmeg. Ground nutmeg will certainly do, but whole nutmeg keeps longer, tastes richer and can be freshly ground with a grinder (we like to keep a separate grinder just for spices), zester or grater. The nutmeg adds a sweetly spiced flavor to what would otherwise be a basic cookie. If you pass these out for the holidays, you will certainly have people asking for your secret.

Best-Ever Sugar Cookies from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Best-Ever Sugar Cookies
YIELDS: 48 servings

To make these delicious cookies, we recommend using the Hamilton Beach Eclectrics® Carmine Red All-Metal Stand Mixer with paddle attachment.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup milk
Instructions
Preheat oven to 375 degrees F.
Mix together flour, baking powder, baking soda, salt, nutmeg and set aside. Using flat paddle, cream butter on high speed until light and fluffy.
Reduce speed to lowest setting. Add sugar, egg, and vanilla, mixing thoroughly. Gradually add dry ingredients and milk; continue mixing until thoroughly mixed.
Form cookie dough into 1 1/2-inch (2.5 cm) diameter balls and arrange balls on ungreased baking sheets.
Flatten balls slightly with the bottom of a drinking glass.
Bake in oven for 6 to 7 minutes or until lightly golden around edges. Cool on wire racks.
Everyday Good Thinking http://everydaygoodthinking.com/

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Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach

If you are celebrating Hanukkah (or maybe you just really love potatoes), we hope you are making these delicious potato latkes for breakfast, lunch and dinner – or at least as often as possible. They are truly a crowd pleaser. After all, who doesn’t like fried potatoes?

Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach

Personally, I prefer my latkes topped with sea salt, sour cream, chives and a little squeeze of lemon, but you might like them topped with something sweet. Applesauce is very popular, but I bet they’d be good topped with Apple-Pumpkin Butter, Apple Ginger Compote with Toasted Walnuts or even this Lime Cilantro Avocado Sauce. You could also try cottage cheese, creme fraiche, caviar, scallions, pesto, lox, malt vinegar or hot sauce. The possibilities are endless. You could even create a latkes bar and let everyone make their own.

Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach

We sliced the potato strips perfectly thin in our Stack & Snap™ 10 Cup Food Processor (70720). Use a russet potato for a nice, firm texture in your potato strands. You could make these with a healthful twist by adding sweet potatoes or zucchini in with the potatoes.

There are many ways to enjoy this delicious potato dish. What’s your favorite way to eat latkes? Tell us in the comments.

Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach 


Potato Latkes
SERVES: 6

Ingredients
1 1/2 pounds potatoes, peeled
1 small onion, finely chopped
3 large eggs, beaten
1/4 cup matzo meal or all-purpose flour
1/2 teaspoon black pepper
1/2 cup vegetable oil
Salt to taste
Instructions
Using shredding blade, with food processor running, add potatoes to food chute. Process until shredded. Use paper towels to squeeze shredded potatoes until very dry.
Stir shredded potatoes, onion, egg, matzo meal and pepper in a large bowl until well blended.
Heat oil in large skillet over medium-high heat.
Using a 1/3 cup measure, carefully add latkes to preheated oil. Cook about 3 minutes on each side until crispy and golden brown.
Drain on paper towels. Sprinkle with salt to taste.
Serve with sour cream or applesauce, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Holiday Gift Guide 2013 from Everyday Good Thinking @HamiltonBeach



Halloween cupcakes from Everyday Good Thinking @HamiltonBeach

It’s finally October, a month full of costumes, parties, tricks and treats. The kids will be invited to parties and they will be excited to show off their favorite sweets. Make these entertaining Halloween-themed cupcakes as a family for a spooky and sweet activity. Check back on Friday for detailed information on How to Frost a Cupcake!

Halloween cupcakes from Everyday Good Thinking @HamiltonBeach

 


Spooky Owl Cupcakes
YIELDS: 16 servings

Place a bite-size peanut butter cup in the center of each cupcake just before baking. This will result in a peanut butter center once the cupcakes are baked. Frost with peanut butter frosting for an added peanut lover’s treat!
Ingredients
1 1/3 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup unsweetened cocoa powder
4 tbsp butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
1 cup whole milk
16 chocolate sandwich cookies
32 candy-coated chocolate candies
16 small jelly beans or oblong candies
Instructions
Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
Sift the flour, baking soda, baking powder, salt and unsweetened cocoa. Set mixture aside.
In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until incorporated.
Add vanilla, flour and milk. Beat until combined.
Fill muffin tins 2/3 to 3/4 full.
Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Frost cupcakes with chocolate frosting.
Use a small round decorating tip to create feathers and a leaf decorating tip to create ears.
Cut chocolate sandwich cookies in half. Place on cupcakes, white side up, to make eyes.
Press chocolate candies in white part of cookies to make eye balls. (Add a drop of frosting to make hold in place.)
Add the jelly bean or oblong candy for the beak.
Everyday Good Thinking http://everydaygoodthinking.com/

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Black Cat Cupcakes
YIELDS: 16 servings

Use either a Hamilton Beach Hand Mixer or Stand Mixer to make these fluffy and delicious cupcakes that are sure to make any cat lover smile this Halloween.
Ingredients
1 1/3 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup unsweetened cocoa powder
4 tbsp butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
1 cup whole milk
32 mini candy-coated chocolate candies
1 tube orange decorating frosting
1 tube purple decorating frosting
2 large chocolate bars
Instructions
Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
Sift the flour, baking soda, baking powder, salt and unsweetened cocoa. Set mixture aside.
In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until incorporated.
Add vanilla, flour and milk. Beat until combined.
Fill muffin tins 2/3 to 3/4 full.
Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Frost cupcakes with chocolate frosting.
Use a small round decorating tip to make facial features and whiskers.
Add small candies for eyes. Break chocolate bars into small pieces for ears.
Everyday Good Thinking http://everydaygoodthinking.com/

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Fall Pumpkin Cupcakes
YIELDS: 18 servings

These gorgeous orange pumpkin cupcakes are sure to be a crowd-pleaser for any fall gathering. Use your favorite Hamilton Beach Hand Mixer or Stand Mixer to make fluffy batter and creamy frosting.
Ingredients
1 can (15 oz.) pureed pumpkin
1 1/2 cups sugar
3 eggs
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon salt
Orange food color
Coarse sugar or orange sprinkles
16 pretzels or pieces of green licorice twists
Instructions
Preheat oven to 350 degrees. Line muffin tins with paper or foil liners.
In a large bowl, combine pumpkin, sugar, eggs and vegetable oil.
Add flour, baking powder, pumpkin pie spice, cinnamon and salt. Stir until blended.
Fill muffin tins 2/3 to 3/4 full.
Bake 18 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Tint frosting orange. Frost cupcakes; roll in coarse sugar.
Add a pretzel stick or piece of licorice for the stem.
Everyday Good Thinking http://everydaygoodthinking.com/

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