Pecan Pears with Sherry Vinaigrette
June 20, 2009
Pecan Pears with Sherry Vinaigrette
What You Need:
1 C pecan pieces
4 Bartlett pears, cored but not peeled and cut into sections
1/2 C of blue cheese, crumbled
1 C extra virgin olive oil
4 tbsp sherry vinegar
2 tbsp shallots, chopped fine
1 tsp salt
1/2 tsp pepper
How to Make It:
Place a small skillet over medium heat until the skillet becomes hot.
Add the pecans to the dry skillet.
Cook stirring frequently for 4 minutes or until the pecans are browned.
Set aside to cool.
Place the pears into a large serving bowl.
Sprinkle the cheese evenly over the pears.
Place the olive oil into a mixing bowl.
Whisk in the vinegar until well combined.
Stir in the shallots, salt and the pepper until blended together well.
Pour the vinaigrette over the pears coating them well.
Sprinkle the toasted pecans evenly over the pears.
Makes 8 servings
These tasty pears make a great side dish with grilled steaks or even burgers. Orange segments or apricot halves can also be used this recipe.
Pineapple Cream Cheese Spread
June 20, 2009
[#2: Edit Options>MightyAdsense>Adsense Code]
Pineapple Cream Cheese Spread
What You Need:
1 (3 oz.) pkg. cream cheese, softened
2 tbsp green onions, chopped very fine
1 fresh mushroom, chopped very fine
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
1/4 C crushed pineapple, drained well
How to Make It:
Beat the cream cheese in a mixing bowl with an electric mixer 5 minutes or until fluffy.
Fold in the green onions and mushrooms.
Add the garlic, salt and pepper and stir until well blended.
Fold the crushed pineapple into the spread well.
Makes 1 C
This tasty spread is great served on crackers or even rye bread rounds.
Barbecue Pinquito Beans
June 20, 2009
[#3: Edit Options>MightyAdsense>Adsense Code]
Barbecue Pinquito Beans
What You Need:
1 lb. dry pinquito beans
1 strip of bacon, chopped
1/2 C ham, chopped
1 garlic clove, chopped fine
3/4 C of tomato puree
1/4 C chili sauce
1 tbsp sucanat
1 tsp dry mustard
1 tsp salt
How to Make It:
Place the beans in a colander and rinse under cool water being sure to remove any shriveled beans or small stones.
Place the beans in a large saucepan and cover with water.
Allow the beans to soak over night to soften.
Drain the beans and place back into the saucepan.
Just cover the beans with fresh water.
Place the pan over high heat and bring the water to a rapid boil.
Reduce the heat to medium low, cover and simmer the beans for 2 hours or until tender.
Place the bacon and ham in a small skillet over medium heat.
Stirring often, cook for 6 minutes or until browned.
Stir in the garlic and continue cooking 1 minute.
Fold in the tomato puree and chili sauce.
Blend in the sugar, mustard and salt until well combined.
Remove the pan from the heat.
Drain the liquid from the beans.
Stir the sauce into the beans coating them well.
Place over medium low heat and heat 10 minutes or until completely heated through.
Makes 10 servings
Pinquito beans are similar to pinto beans only smaller. They can be found in many grocery stores in the same department as other dry beans. If you can not find pinquito beans pinto beans will work just as well.
