Ice Cream Sandwich Cloud

ice cream sandwich cloud layer cake

Ice Cream Sandwich Cloud

Ice Cream Sandwich Cloud

this will be the easiest, tastiest, loveliest layer cake you’ll ever make!  so simple, that my kids did most of it!!!

 

As promised, I’m getting this recipe out for the upcoming Holiday weekend.  This simple showstopper will be a HIT at your 4th of July Cookout with both kids and adults.  You can also customize the cake in tons of ways!!!  Set up a cute little topping stations with:  Chopped Nuts, Caramel, Hot Fudge, Strawberries, Cherries…just set the toppings out and let the partiers go wild!!!  You can also make it smaller or larger by adding more Ice Cream Sandwiches…just be sure to buy a little more Cool Whip as well!  The hardest part of this cake is to make sure you have enough room in your freezer to store it.  I put mine on foil on a baking pan to make it and transfer it back and forth.  That worked perfectly.  Just make sure there is room in our freezer for it to sit straight!  I used our deep freezer.  Ok, so this is going to be a quick, basic recipe blog post because I don’t have time to edit and take quality photos.  The Cloud was demolished so quickly, I’m going to have to remake the cake to take better pics.  These are the ones I snapped along the way with my iPhone.  They will do for now, so my lovely readers can get ready for the weekend!

It cuts beautifully and is a fun presentation!

It cuts beautifully and is a fun presentation!

Layered Ice Cream Cloud Cake

INGREDIENTS:

1 box Ice Cream Sandwiches (12 Sandwiches)

1 Large Container Cool Whip (16 oz)

2 tsp Vanilla Extract

Assorted Toppings

*Cover Baking Sheet with foil.  Lay another LONG sheet of foil on top with enough excess foil to lightly cover and protect your cake!  Unwrap 4 Ice Cream Sandwiches and lay them side by side, touching.  Open Cool Whip and add 1 tsp Vanilla.  Lightly fold in top half of Cool Whip with a spatula.  (TIP: This is what makes the flavor POP a bit more and makes the Cool Whip taste more homemade!!!)  Add a few dollops of Cool Whip on top of 4 Sandwiches.  Drizzle light layer of Hot Fudge on top.  Place in freezer for 10-15 minutes to let the first layer of Cool Whip and Hot Fudge harden on the Ice Cream Sandwiches.  Take out of freezer and add 4 More Ice Cream Sandwiches on top.  Repeat with Cool Whip and Hot Fudge.  Put back in freezer for 15 minutes.  Take out of freezer and add remaining 4 Ice Cream Sandwiches.  Now, drizzle a bit of Hot Fudge on the last layer of Ice Cream Sandwiches.  You should have about a 1/2 carton of the Cool Whip left.  Add your  other teaspoon of Vanilla to the Cool Whip and fold in with spatula.  Carefully Coat the ENTIRE CAKE with the remaining Cool Whip.  Its fun, its simple….just make it look like a fluffy cloud.  Pop back in the freezer until ready to serve!!!!  Enjoy!

 

let me break it down for you!

Lay out 4 Ice Cream Sandwiches

Lay out 4 Ice Cream Sandwiches

 

Add 1 tsp Vanilla to Cool Whip and gently fold in with a spatula

Add 1 tsp Vanilla to Cool Whip and gently fold in with a spatula

 

Add a layer of Cool Whip and drizzle of Hot Fudge

Add a layer of Cool Whip and drizzle of Hot Fudge, then pop in freezer for 10 minutes

Add 4 More Ice Cream Sandwiches on too (making sure you always layer them the same way!!!!)

Add 4 More Ice Cream Sandwiches on too (making sure you always layer them the same way!!!!)

 

Repeat: Cool Whip, Hot Fudge Drizzle, Freezer

Repeat: Cool Whip, Hot Fudge Drizzle, Freezer

 

Add last 4 Ice Cream Sandwiches for the last, top layer

Add last 4 Ice Cream Sandwiches for the last, top layer

 

I didn't get a pic of this step, so instead I'm showing y'all my lovely helpers!! But, here you add a drizzle of Hot Fudge directly ON the sandwiches BEFORE you do your final coat of Cool Whip and create the "Cloud" effect

I didn’t get a pic of this step, so instead I’m showing y’all my lovely helpers!! But, here is where you add a drizzle of Hot Fudge directly ON the sandwiches BEFORE you do your final coat of Cool Whip and create the “Cloud” effect

Flavor the last half of the Cool Whip with 1 tsp Vanilla

Flavor the last half of the Cool Whip with 1 tsp Vanilla

 

CAREFULLY coat the entire cake with the remaining Cool Whip then freeze for a few hours or until ready to serve!

CAREFULLY coat the entire cake with the remaining Cool Whip then freeze for a few hours or until ready to serve!

 

Ice Cream Sandwich Cloud

Ice Cream Sandwich Cloud

It cuts beautifully and is a fun presentation!

It cuts beautifully and is a fun presentation!

 

I cut the large pieces into half for the kids and let the go wild with their toppings of choice!

I cut the large pieces into half for the kids and let the go wild with their toppings of choice!

 

Happy 4th Of July to you and yours!!!  I hope y’all enjoy this as much as my kids and our friends did!  Get the kiddos in the kitchen for this one and let them help!!!

Dash just couldn't help himself!!!

Dash just couldn’t help himself!!!

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Eat, Drink & Be Kari

@eatdrinkbe

@eatdrinkbeKari

 

Sun-Dried Tomato Arugula Pesto

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

SunDried Tomato Arugula Pesto

 

Ingredients:

1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.  Season with Salt and Pepper.   Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.

 

let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes & Garlic

SunDried Tomatoes, Garlic, Salt & Pepper

 

Add Arugula.

Gorgeous, Green Peppery Arugula

Gorgeous, Green Peppery Arugula

 

Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

 

Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor

 

Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Add Seasonings and adjust as needed

 

Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

A Killer Flavor Combination

 

 

ENJOY!!!

ENJOY!!!

 

Perfect with Chicken, Pork, Pasta, or as an appetizer...the possibilities are Endless!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

 

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@eatdrinkbeKari

Eat, Drink & Be Kari

 

 

Grilled Pineapple with Honey Sriracha Sauce

Grilled Pineapple with Honey sriracha sauce

 

Fresh Lime Juice and Cilantro really brighten this up!

 

Grilled Fruit.  Any Grilled Fruit.  But, especially grilled PINEAPPLE….

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Fruit.  One of my favorite things to eat in the Summer.  The heat of the grill pulls out the natural sugars in the fruit, letting the flavors come alive with a caramelized sweetness that is explosive.  It’s the best.

Sweet & Simple.

Hit it wish some fresh aromatic Cilantro & acidic Lime……. Perfection.

And the Results are AMAZING!!!

And the Results are AMAZING!!!

 

Ingredients

Ingredients

 

Honey Sriracha Sauce

*Put all Ingredients into a smallMason Jarand Shake It, Baby!!!

 

Grilled Pineapple

  • Preheat Grill Pan Med High
  • Core and Slice Fresh Pineapple into thick rings
  • Lay on paper towel to absorb excess moisture and pat dry
  • When grill is hot, lightly spray sliced Pineapple Ring with Coconut Oil Spray and place spray side DOWN on grill pan
  • Repeat with all slices
  • Let sit 1-2 minutes until char mark has formed and they lift easily off the pan
  • Spray other side with Coconut Oil
  • Flip pineapple rings and grill the other side for a minute
  • When ready, remove and plate immediately (or slice) and drizzle the sauce over so it can absorb into the warm pineapple
  • Garnish with Fresh Cilantro Leaves and Grilled Lime Wedges

 

Fresh off the Grill

Fresh off the Grill

 

I also serve it sliced with Grilled Mushrooms mixed in!!!

I also serve it sliced with Grilled Mushrooms mixed in!!!

This is a super crowd pleaser!!!  Make this dish for your Memorial Day Cookout.  You will NOT be disappointed…..I promise!!!  Even the kids like it.  You can always tone down the heat some by adding less Sriracha.  Always Season to YOUR Taste!

Dinner is Served

Dinner is Served

 

Tonight, I served my Grilled Pineapple along with Grilled Citrus Chicken, Peppers & Onions, Coconut Cardamon Rice and garnished with Fresh Chopped Cilantro and Fresh Grilled Lime.  And, perhaps, just a little extra Honey Sriracha sauce on the side! 🙂

Eat, Drink & Be Kari

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@eatdrinkbe

@eatdrinkbeKari

Skinny Grilled Lemon Haricot Verts

Haricot Verts

Haricot Verts

 

Haricot Verts

Here is a super simple, basic recipe for Haricot Verts.  Sounds fancy, right??? But, they are simply French Green Beans….longer and skinner than regular green beans, and I ADORE them!  They are so easy to prepare and delicious to eat.  Just be sure not to overcook them, as they will get mushy.  I like mine just cooked enough to still have a slight bite/snap to them!  (think asparagus)

All you have to do is simply rinse, set in foil, season & cook.  Doesn’t get any easier than that!

Since they are in foil, you can roast them in the oven OR throw them on the Grill!

Grilled Haricot Verts

Grilled Haricot Verts

 

Grilled Lemon Haricot Verts

1 lb  Organic Haricot Verts

1 T Organic EVOO (Organic Extra Virgin Olive Oil)

1 Clove Organic Garlic, finely minced

Organic Lemon Slices

2 Bay Leaves

1/2 tsp Organic Crushed Red Pepper Flakes

Sea Salt

Fresh Ground Pepper

*Lay Haricot Verts on Foil.  Drizzle with EVOO.  Top with Garlic.  Add 2 Bay Leaves & Organic Lemon Slices.  Season with Red Pepper, Salt & Pepper.  Wrap in Foil.  Grill 5-10 mins until tender crisp! (Grill time really depends on the temperature of your Grill.  They really do NOT take long…be sure to check them after 5 mins so you don’t overcook.  Practice makes perfect!)

 

***TIPS***

You can change this up a million and one different ways.  From the cooking process (Roasting or Grilling) to the seasonings.

Lemon really makes this POP and give some serious flavor.  You can always use 2 tsp of Vinegar (Red Wine, Balsamic, Champagne, Citrus, Tarragon) instead of the Lemon.

If you don’t like heat, leave out the Red Pepper Flakes!

Add Aromatics.  Any aromatic herb would work nicely…Rosemary, Thyme, Basil, Mint, Marjoram.

You can also do an Asian Twist and add 2 tsp Soy Sauce, 1 Clove Minced Garlic, 1/2 tsp Grated Ginger.

eat.drink.be

Kari

@eatdrinkbeKari

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Better Burgers!!!

How to Build a Better Burger!

yummmy

Who Says Girls Can’t Cook Burgers?!?!?

10 Tips to Make a Better Burger

Burgers are one of the most versatile foods out there.  You can change up EVERYTHING.  From meat (beef, lamb, chicken, turkey, ostrich, buffalo…) to toppings (regular onions, caramelized onions, ketchup, mayo, mustards a million, lettuce, bacon…holy crap, this could go on all day.) You even have options for buns as well as size (huge whopper of a burger, or a simple slider). And, the age old quesion: To Cheese or Not to Cheese.  And, now, more and more frequently: To Stuff or Not to Stuff.  So many options, why not make them different all the time?!?!?!  That’s what we do!  Lord knows if I can EVER repeat a recipe….I don’t really follow them in the first place, so it’s pretty difficult to duplicate.  Toppings and Ingredients are up to you.  Change it up, have Fun with it.  GET CREATIVE!!!  Here are a few tips I have learned over the years:

10 TIPS TO MAKE A BETTER BURGER

  1. Don’t overwork your patty.  Combine COLD meat and any extra ingredients GENTLY.  Shape and Form Patty.  Refrigerate to Set (at least 30 mins).
  2. Use Wet Hands to form the Patty.  Keeps moisture in the meat by keeping the fat from sticking to your hands.
  3. Using your Thumb, put a dent 3/4 inch deep in the Middle of the Patty (about the size of a quarter) to keep it from “puffing up” when cooking.
  4. Do Not, I repeat DO NOT SMASH IT DOWN WITH A SPATULA and squish out all that yummy greasy juice.  That’s where the flavors at!
  5. Don’t flip the everliving hell out of it.  If you are grilling, you only need to flip it once or twice.  NOT CONSTANTLY!!!
  6. When using Raw Onions to Mix into the Meat, GRATE IT!!!  The onion juice packs amazing flavor, while not breaking up the meat mixture or making your burger fall apart because of onion pieces that are too big.
  7. Best Time to Season your Patty is RIGHT BEFORE GRILLING (or cooking). Do NOT salt your meat when mixing and forming patties.  Wait until patties are formed to salt, or right before grilling.
  8. Keep Burgers COLD until they hit the heat.  Other meats, you need to cook room temp, NOT BURGERS!
  9. Get the Grill (oven) Really Hot to sear the outside.
  10. LET YOUR BURGER REST.  Just like any other meat.  The juices need to redistribute.

 

Slammin' Sliders

Slammin’ Sliders

 eat.drink.be Kari

@eatdrinkbeKari

Grillin’ Season

So, the weather is warming up and we wanted to grill out.  Whenever we use the grill, we like to be economical.  That means Grill EXTRA so you have some leftover.  I love a meal that can fill you up one night and be delish in a totally different way the next.  I love leftovers that don’t TASTE like leftovers!!!!  So, with the leftover Chicken, I made a super healthy VEG-OUT Chicken Salad served over Lettuce the following night for Dinner.  The next day I put it in a Spinach Wrap for Lunch!!!  3 Meals in 1!!!  That’s what I’m talking about!!! Now, I know that Chicken on the Grill is that way to go….but how to keep it moist and not under or over cook it can be tricky.  Well, the under/over for cooking is really in your hands…….but, I CAN help you get a super moist, flavorful piece of meat if you can cook it right!  Lucky for me, I have a Hubby who knows how to Man the Grill!

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Tonight’s Menu

  • Organic Buttermilk Grilled Chicken
  • Organic Mashed Sweet Potatoes with Dried Cherries
  • Faux Wedge Salad: Organic Grilled Romaine w/ Pinot Grigio, Cucumber & Feta Dressing
  • Spring Onion & Jack Organic Grilled Sourdough 

First things first.  Make the chicken marinade and let marinade for AT LEAST 24 HOURS (if possible)!!! I did this one that morning, and it was still delish, but I really think overnight brings something even tastier to the table!  The Buttermilk Marinade is super easy and doesn’t really require too many ingredients.  I bought an Organic Grilling Pack of Chicken at Kroger.  (Private Selection, maybe?) It came with 2 breasts and 4 legs.  Skin On & Bone In. Perfect for Grilling.  Then I mixed up the marinade and threw the chicken into a glass bowl, covered it & let it sit in the fridge all day.  Every now and then I would come by and toss it around a little.  Make sure all the sides were getting some time in the bath!

Buttermilk Marinade

Buttermilk Marinade

I didn’t have any actual Buttermilk, so I made my own.  I’m sure you can use regular Buttermilk if you have some….its a great way to use up Buttermilk that you need to get rid of!  Or, to make your own Buttermilk:

3-4 cups of Organic 2% Milk into a glass bowl

Add 3 T Organic Lemon Juice (or white vinegar)

Stir Gently

Let Sit for 5 Min before adding any other ingredients

Now that the Buttermilk is done, it’s time to add some flavor!

Again, this is a BASIC RECIPE….

Alter to YOUR TASTE!! If you like garlic…add more.  If you like it spicy…add a LOT MORE!!!

BEST BUTTERMILK CHICKEN BATH

  • 3-4 cups Organic Buttermilk
  • 3-7 cloves chopped Organic Garlic
  • 3-5 Organic Bay Leaves
  • 2 T – 1/2 bottle Hot Sauce of Choice (depends on your spice level)
  • 2 T Organic Dry Mustard
  • Kosher Salt & Organic Crushed Black Pepper or Whole Peppercorns
YUMMMMYYYY

YUMMMMYYYY

So, that’s it.  KISS: Keep It Simple Stupid sometimes IS best.  This is basic and can be added to or subtracted from at any time.  Pull it out of the fridge about an hour before grilling to get meat to room temperature.  DO NOT PLACE COLD MEAT ON A HOT GRILL!!! or you just wasted a day of work!!! Same goes if you were cooking it in the oven, btw.  Now, the tastiness is in the hands of the griller.  Good Luck!  Grill until juices run clear, but don’t poke and stick the everliving hell out of it.  Also, let it rest 15 mins after coming off the grill so the juices can redistribute.

Now, On to the Sweet Potatoes.  These are probably the easiest thing on the plate.  Cook the SP in the oven.  Peel. Mash. Serve. Enjoy.

Sweet Potatoes with

Dried Cherries

Bake Organic Sweet Potatoes (or Yams) in the oven 350 for 45 min to 1 hour.  Let Cool a bit.  Slide out of peel into bowl.

Melt 1/2 stick organic butter, 3 T Organic 100% Pure Maple Syrup, 2 T Organic Cinnamon & Pinch Salt

Butter, Syrup, Cinnamon & Pinch Salt

Butter, Syrup, Cinnamon & Pinch Salt

Pour Over Sweet Potatoes and Mash/Mix together.  Add in a handful (1/3 cup) organic dried cherries.

IMG_4491

the Faux-Wedge

grilled romaine w/

pinot grigio, cucumber &  feta dressing

Now, there’s nothing quite like a Classic Wedge Salad, am I right?  You know what I’m talking about.  The half (literally) head of crummy iceberg lettuce with blue cheese dressing…maybe a few tomatoes tossed on for color, and if you’re somewhere fancy…maybe even some bacon?!?!?!?!  Well, I thought the Classic Wedge needed a little Updating and Pizzaz added to it.  The Hubs loves the original wedge, let’s see if I can Karify it some…..so, to change it up I:

  1. Change the lettuce from crummy-no-healthful-benefits Iceberg to Yummy Lovely Organic Romaine
  2. Still Cut the Head in Half, but this time I’m gonna throw that bad boy on the GRILL
  3. Change the Dressing. Adding a little wine to the mix seemed to dress it up a bit!
  4. Top it with beautiful fresh, organic tomatoes & cucumbers
  5. CHOP IT BABY! Instead of serving the entire half, which does make for extremely pretty presentation…but is much more difficult to eat, I chopped the heads of Romaine after Grilling to make it easier to eat
Slice Romaine In Half, Drizzle EVOO S&P, throw "facedown" on grill until edges have slight charr

Slice Romaine In Half, Drizzle EVOO S&P, Grill “facedown” until edges have slight charr

Chop Romaine

Drizzle with an AMAZING Dressing (recipe to follow)

Top with Fresh Chopped Organic Grape or Cherry Tomatoes and Cucumbers

The Classic Wedge, Kari-Style

The Classic Wedge, Kari-Style

TIP! Be sure to cut your tomatoes & cucumbers ahead of time, lay on a paper towel, and SALT.  This will help draw out excess moisture and keep the dressing/salad from getting soggy

TIP! Be sure to cut your tomatoes & cucumbers ahead of time, lay on a paper towel, and SALT. This will help draw out excess moisture and keep the dressing/salad from getting soggy

 

Slicing the Cucumbers is pretty easy.  First wash and pat dry.  Peel it or not…your choice. I suggest peeling if its not organic and not peeling if it is organic and a softer skin variety.  Lots of good vitamins and nutrients in the peel!

Halve the Cucs lengthwise and scoop out the seeds.  i've found that a babyspoon is the PERFECT tool for this!

1. Halve the Cucs Lengthwise and Scoop Out the Seeds (I’ve found a Baby Spoon is the PERFECT Tool!)

Then Julienne into long strips

2.Then Julienne into Long Strips (repeat for both sides)

 

Chop into Pieces

3. Keep Lined Up & Chop into Bite-Sized Pieces

salt paper towel

4. Lay on Paper Towel and Salt to help release excess water

 

Now, Let’s Get Dressed!!!

I just concocted this dressing with ingredients I had on hand…..and it turned out absolutely AMAZING!!!  I tried to lighten it up by using greek yogurt, adding cucumbers….and adding wine???!!!???  I leave the cucumbers on the paper towel draining, and mix them in right before serving the salad.

1. chop garlic, shallots and add greek yogurt

1. chop garlic, shallots and add greek yogurt

other ingredients

Lemon Juice, Pinot Grigio & Champagne Vinegar

kfjgkkjhjh

Organic Lemon Zest, Salt & Pepper

Holy Yummers!!!

Feta, Salt & Pepper on Top. Holy Yummers!!!

 

Pinot Grigio, Cucumber & Feta Dressing

  • 1/3 Cup Organic Greek Yogurt
  • 2 Shallots, minced
  • 3-4 Cloves Garlic, minced
  • rest of glass of Pinot Grigio (1/4 cup)
  • 2 T Champagne Vinegar
  • 1 T Lemon Juice
  • Organic Lemon Zest
  • 1/3 Cup Crumbled Feta
  • Salt & Pepper
  • Add a little over 1/3 Cup Chopped Cucumber before Dressing Salad

NOW ONTO THE BREAD!!!

Spring Onion & Jack Organic Grilled Sourdough

Organic Butter & Scallions

Organic Butter & Scallions

Take a loaf of Organic Sourdough and slice lengthwise.  Drizzle with EVOO.  Combine half stick organic butter with 1/3 cup chopped spring onion (chives or  scallions would work as well!) Salt & Pepper.  Mix.  Spread over both sides of bread.  Add layer of Monterey Jack Cheese.  Put bread back together (sandwich style).  Wrap in Foil….throw on Grill! Tastetacular!!!!!

Slice Bread and Drizzle EVOO

Slice Bread and Drizzle EVOO

Smear Butter/Onion Mix

Smear Butter/Onion Mix

Layer Cheese

Layer Cheese

Wrap in Foil

Wrap in Foil

Ooey, Cheesy, Oniony

Ooey, Cheesy, Oniony, Smokey

 

……and Dinner is SERVED!!!!

IMG_4501

IMG_4503

*Stay Tuned for the VEG-OUT CHICKEN SALAD RECIPE

Even Story Liked It!!!

 

eat.drink.be

Kari

Karinade

KARINADE

best.

marinade.

ever.

Amazing with PORK

Amazing with PORK

So, this one is for my wonderful brother, Rhett, who thinks that the name of this marinade is fantastic. Or ridiculous. Or fabulous…..or completely ridiculous. Mostly just ridiculous. (but i think deep down he secretly thinks it is absolutely fabulous!!!!)

INGREDIENTS:

Allegro Original Marinade
Worcestershire Sauce
Soy Sauce
Garlic (fresh if possible)
Horseradish
Dijon Mustard and/or Whole Grain Dijon Mustard
Crushed Red Pepper Flakes
Sea Salt
Coarse Ground Black Pepper
(Local Honey, Organic Honey or Agave if you want it a bit sweeter)
*Fresh Scallions (if I have them on hand)

 

Guess what….I don’t have measurements.  I did list them in order of largest quantity used.  I make more or less depending on the amount of food marinading and more/less of particular ingredients (i.e.. horseradish, garlic) depending on what protein I am using and what company I am entertaining.

 

Let’s say a basic recipe would be:

1/2 cup Allegro

1/3 cup Worcestershire Sauce

3 T Soy Sauce

5 Cloves Fresh Garlic

2 heaping T Horseradish

2 heaping T Dijon Mustard (or Grainy)

1/2 tsp Crushed Red Pepper Flakes

salt and pepper to taste

honey, agave  1-3 T optional

Scallions, greens and white

mix it all together and pour, or just toss in the ingredients as you go!

Simple as that!

*try and marinade overnight or at least 4 hours*

 

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

yummmmm…..STEAK…..

Delicious on Beef as well!

Delicious on Beef as well!

cuz sometimes you just have to cook inside

cuz sometimes you just have to cook inside in your Cast Iron❤️

Dinner Time!!!

Dinner Time

You can really use

it on a variety of

different proteins.

Choose your Favorite!

Hope you enjoy as much as we have over the years!!!!

www.eatdrinkbe.com

@eatdrinkbeKari

@eatdrinkbe