CherryGems-bake

Popeye’s(™) Red Beans and Rice

Today I have a secret recipe for Popeye’s red beans and rice.  Tasty, velvety-smooth red beans served with seasoned rice.  One bite and you’ll see why this is a Popeye’s favorite.  Enjoy this as a side dish or an entree.  For the most authentic flavor, use a smoked ham hock in this recipe.

You can find more secret recipes from Popeye’s on our forum: Go Here

Enjoy!

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Sinfully Healthy Gourmet Recipes
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New Secret Recipe
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Popeye’s(™) Red Beans and Rice  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

3 cans red beans
1 smoked ham hock or 1/4 teaspoon liquid smoke
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
3 tablespoons lard
1/4 teaspoon freshly ground pepper
Cooked long-grain rice, for serving

Pour 2 of the cans of beans into a 2-quart saucepan and add the ham hock and water. Simmer on medium heat for an hour, until the meat starts to loosen from the bone.

Remove from the heat and cool until the hock is cool enough so you can remove the meat from the bone. Place the meat, beans, and liquid from the pot in a food processor. Add the onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. The beans should be chopped and the liquid thick. Drain the remaining can of beans and add to the processor. Process for just a second or two; you want these beans to remain almost whole.

Pour everything back into the pan and cook slowly on low heat, stirring often, until you’re ready to serve. Serve over a premium long-grain rice.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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CherryGems-bake

Fire Lake Grill Meatballs in Porcini Sauce

Today’s 5 star restaurant secret recipe comes Fire Lake Grill in Minnesota.  Fire Lake Grill House & Cocktail Bar is known for serving regionally grown Minnesota inspired cuisine. They embrace the farm-to-table concept that incorporates fresh and local produce wherever possible in their two locations at Radisson Blu Mall of America and Radisson Blu Minneapolis Downtown.  One of their signature dishes is the meatballs in a porcini mushroom sauce.

Serve this dish with some mashed potatoes by following this recipe on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Fire Lake Grill Meatballs in Porcini Sauce
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Meatballs:
1/2 lb. Ground Beef
1/2 lb. Ground Pork
1/2 lb. Ground Duck (chicken or turkey can be substituted)
2 slices white bread crusts removed
1/4 cup milk
1/3 cup finely chopped onion
1/2 tablespoons clarified butter
1 egg yolks + 1 whole egg
1/4 tsp black pepper
1/4 tsp all spice
1/8 tsp nutmeg
1 tsp kosher salt
1 tablespoons honey

Porcini Sauce:

1/2 shallot minced
1 cloves garlic minced
1/2 tablespoon clarified butter
1 and 1/2 cups chicken stock
1/4 cup heavy cream
1/8 cup roux (flour butter mixture)
1/4 oz. dried porcini mushrooms
Salt & Pepper to taste

Tear bread into small pieces and add to a mixing bowl with milk to soften. Sauté onion in clarified butter over medium. Stir onions until translucent and add to mixing bowl. Add meat and remaining ingredients to mixing bowl and using hands mix all ingredients together to incorporate evenly. Sauté a small amount of the meatball mixture and taste to check seasoning. Adjust if needed.

Using a 1-ounce scoop portion meat and roll into balls. Place on a sheet pan evenly spaced and bake in a preheated 325-degree oven for approx. 10-12 minutes to cook through. 165-degree internal temp. Remove from oven and let rest.

To prepare sauce:

Preheat sauce pan on medium high heat. Add clarified butter, minced garlic, shallot and dried porcini mushrooms. Sauté to caramelize lightly. Deglaze by adding liquid (chicken stock and cream). Lower heat to achieve a simmer. Reduce by 1/3 and season with salt and pepper to taste. Whisk roux into liquid (roux = 2oz butter, 2oz flour – combine over medium heat and stir until light golden brown). Continue to whisk sauce until thickened. Keep warm until service.

To serve sauté meatballs in clarified butter to brown and add sauce to coat meatballs. Traditionally served with mashed potatoes, pickles and lingonberry relish.

Yield approx. 25 meatballs Recommend 5 meatballs per serving.

Have a comment or question about this recipe? Post it here

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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CherryGems-bake

Pan-Seared Halibut with Red Onion Relish

I have some delicious new recipes(below) for you to try that are easy to prepare and loaded with wonderful flavors.  In case you’re like me and trying to eat healthier in the new year, I have a low fat secret recipe for you to try as well.  Pan seared halibut topped with a red onion relish, serve with some steamed vegetables on the side.

This dish is only one of the delicious recipes featured in the “Low Fat Cooking Volume 1” cookbook.  This book features over 100 flavor-packed low fat recipes that you’ll love.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Pan-Seared Halibut

1 Tbs olive oil
4 halibut steaks, skinned, about 6 oz each
1/2 tsp cornstarch mixed with 2 tsp of cold water
2 Tbs snipped fresh chives, to garnish

Red Onion Relish:
2 red onions
6 shallots
1 Tbs lemon juice
2 tbs olive oil
2 Tbs red wine vinegar
2 tbs superfine sugar
2/3 cup fish stock
salt and pepper

To make the relish, shred the onions and shallots thinly, then place in a small bowl and toss in the lemon juice.

Heat the oil for the relish in a skillet over medium heat. Add the onions and shallots and cook for 3-4 minutes, or until just softened.

Add the vinegar and sugar and cook for an additional 2 minutes over high heat. Pour in the stock and season well with salt and pepper. Bring to a boil, then reduce the heat and simmer gently for an additional 8-9 minutes, or until the sauce has thickened and is slightly reduced.

Brush a nonstick ridged grill pan or skillet with oil and heat over medium-high heat until hot Press the fish steaks into the pan to seal, then reduce the heat and cook for 4 minutes. Turn the fish over and cook for 4-5 minutes,, or until cooked through. Drain the fish on paper towels and keep warm.

Stir the cornstarch paste into the onion relish and heat through, stirring, until thickened.Season to taste with salt and pepper.

Pile the relish onto 4 warmed serving plated and place a fish steak on top of each. Garnish with snipped chives and serve.

Servings: 4

Source – Low Fat Cooking Volume 1

Enjoy these great-tasting recipes from our forum:

Tortilla Chip Crusted Tilapia

Skillet Chicken & Vegetables

Slow-cooked Pepper Steak

Find these recipes and many more on our forum: Go Here

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CherryGems-bake

Chi-Chi’s(™) Old West Oven Fried Chicken

Today I have a secret recipe for Chi-Chi’s Old West Oven Fried Chicken.  This chicken dish is flavored with a Tex-Mex twist and is baked in the oven for a slightly healthier alternative to deep frying.  The result is a juicy chicken with a nice and crispy coating that isn’t greasy.  Use crushed red pepper flakes in this recipe for a little extra kick.

Serve your chicken with a side of homestyle macaroni and cheese by following this tasty recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Chi-Chi’s(™) Old West Oven Fried Chicken
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 (8 ounce) jar taco sauce (your favorite)
1 egg
2 cloves garlic, minced
2 cups crushed cornflakes
2 teaspoons chili powder
2 teaspoons cumin powder
1 teaspoon oregano
Dash ground cloves
Crushed red pepper to taste (optional)
2-1/2 pounds chicken thighs
6 tablespoons butter, melted

Preheat oven to 375 degrees F.

In a shallow dish, whisk together taco sauce, egg and garlic.

In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using.

Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan. Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.

Serves 2

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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