Tag Archives: sauce

Chocolate Fondue in the Slow Cooker from Everyday Good Thinking, the official blog of @HamiltonBeach

 

If you want to do something memorable for your sweetheart this Valentine’s Day, but want to avoid the crowds and overpriced menus, consider making a romantic dinner for two at home with a special chocolate dessert. Fondue is a fun, whimsical dessert that is perfect for an intimate dinner because it can be prepared in advance and kept warm while you eat.

Chocolate Fondue in the Slow Cooker from Everyday Good Thinking, the official blog of @HamiltonBeach

 

If you don’t have a fancy fondue set, you can still enjoy this decadent dessert using a small slow cooker. Dip your fruit or pound cake right into the slow cooker or scoop the chocolate mixture into a bowl and surround it with assorted dippers like strawberries, pineapple, banana, angel food or pound cake, pretzels, marshmallows or cookies. Don’t forget to share! Fondue is the perfect dessert for trading sweet bites with your Valentine.

Chocolate Fondue in the Slow Cooker from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 


Slow Cooker Chocolate Fondue
SERVES: 16

Ingredients
8 ounces semi-sweet chocolate, broken into pieces
8 ounces unsweetened chocolate, broken into pieces
6 ounces white chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk,
1 1/2 cups whole milk
1/4 cup coffee or almond flavored liqueur
Instructions
Stir chocolates, sweetened condensed milk, milk and liqueur in slow cooker crock until well blended.
Cover and cook on HIGH for 45 minutes. Use whisk to stir very well.
Reduce slow cooker temperature to LOW. Serve immediately or keep warm as desired.
Notes
Suggested foods for dipping: Strawberries, pineapple chunks, banana chunks, angel food or pound cake cubes, pretzels, marshmallows and coconut macaroon or other cookies.
We recommend using a 3- to 4-quart slow cooker.
If fondue begins to thicken while serving, whisk in an additional 1 to 2 tablespoons of milk.
Refrigerate leftovers and use as chocolate sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Chicken Satay with Peanut Sauce from Everyday Good Thinking, the official blog of @HamiltonBeach

 Are you tired of the same baked chicken dish week after week, but don’t know how to change things up without spending a ton of time, money and effort? We completely understand. It’s easy to fall into a family dinner rut when we feel rushed, tired or uninspired. It’s simple, but interesting, and that’s why this chicken satay with peanut sauce is the perfect recipe to share. The chicken can be grilled on your outdoor or indoor grill, and the peanut sauce comes together easily while it’s cooking. Serve it with rice and veggies and for a complete meal that just might find it’s way into the recipe rotation.

 Grilled Chicken Satay with Peanut Sauce from Everyday Good Thinking, the official blog of @HamiltonBeach 

Grilled Chicken Satay with Peanut Sauce
SERVES: 6

Ingredients
1 1/2 pounds boneless, skinless chicken breast halves, cut into strips
3/4 cup plain yogurt
2 teaspoons curry powder
1 clove garlic, minced
1 cup chunky peanut butter
1/2 cup low sodium soy sauce
1/3 cup hot water
1/4 cup sliced green onions
2 Tablespoons lime juice
2 Tablespoons sugar
1 Tablespoon sesame seeds
1 teaspoon dried red pepper flakes
Instructions
Place chicken, yogurt, curry powder and garlic in a large zipper bag. Press air out of bag; seal. Gently shake bag until mixture is combined. Refrigerate 3 hours.
Soak wooden skewers at least 1 hour.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain skewers. Remove chicken pieces from bag; thread onto skewers.
Grill chicken covered, 4 to 5 minutes on each side or until juices run clear and meat is no longer pink.
Stir peanut butter, soy sauce, hot water, green onion, lime juice, sugar, sesame seeds and red pepper flakes in a medium bowl. Serve with chicken.
Everyday Good Thinking http://everydaygoodthinking.com/

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Every now and then, you eat something that makes you pinch yourself because you think it’s too good to be true. That’s how I feel about this beef rib roast. We splurged a little on a prime rib roast and asked the butcher at the grocery store to trim and tie it for us, which made prep that much easier.

Peppered Prime Rib Beef Roast with Wasabi Cream Sauce from Everyday Good Thinking, the official blog of @HamiltonBeach

The recipe below seems so simple, doesn’t it? With a good cut of meat and proper technique, you really don’t need a lot of spices or steps to add flavor. The beef will do that on its own, so stick with the classic “salt and pepper” when preparing your rub. It will turn into a deliciously spicy crust by the end of the cooking time. The inside of your rib roast will be juicy and sumptuous – so tender you won’t need a steak knife.

The wasabi cream sauce is a clever play off the traditional horseradish served with beef roasts. It offers a special bite and a twist of flavor to the savory beef. If you have leftovers, the sauce is delicious drizzled over grilled vegetables.

Peppered Prime Rib Beef Roast with Wasabi Cream Sauce from Everyday Good Thinking, the official blog of @HamiltonBeach

 

This recipe is perfect for New Year’s Eve, Valentine’s Day, a birthday or to celebrate a promotion. The beef almost tastes buttery and smooth because it melts in your mouth and has a luscious quality that makes it feel like an epicureal experience rather than dinner.  Pair it with simple sides and a full-bodied red wine and you’ll have people talking about this meal for ages.

Peppered Prime Rib Beef Roast with Wasabi Cream Sauce from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Peppered Beef with Wasabi Cream Sauce
SERVES: 8

Ingredients
2 garlic cloves, thinly sliced
5 pound boneless rib-eye beef roast
1 Tablespoon vegetable oil
1 Tablespoon kosher salt
1 Tablespoon cracked black pepper
Instructions
Cut 1-inch slits in beef roast for each slice of garlic; insert garlic slices.
Place roast on a rack in roasting pan. Rub roast with oil, salt and pepper.
Preheat oven to 350°F.
Roast beef 2 to 2 1/2 hours or until meat thermometer registers 145°F.
Carefully move roast to carving board. Place aluminum foil loosely over roast; let rest 15 to 20 minutes before slicing.
Serve with Wasabi Cream Sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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Wasabi Cream Sauce
YIELDS: 1 serving

Ingredients
1 can (1 oz.) wasabi powder (1/4 cup plus 1 Tablespoon)
3 Tablespoons rice vinegar
2 garlic cloves
1 cup sour cream
1/2 cup mayonnaise
1 pkg. (.75 oz.) fresh chives, cut in 2" pieces
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Instructions
Stir wasabi powder and rice vinegar together in a small bowl until blended; let stand 5 minutes.
Place garlic in food processor bowl and pulse until minced.
Add sour cream, mayonnaise, chives, salt, pepper and wasabi paste. Puree until well blended.
Cover with plastic wrap and refrigerate until ready to serve.
Notes
If you prefer a more traditional horseradish sauce with roast beef, substitute 1/4 cup grated horseradish for the wasabi.
Everyday Good Thinking http://everydaygoodthinking.com/

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