Baked Camembert Wreath

Happy Holidays!!!

Cheers!

The Tree is Trimmed…so it must be time for Prosecco, Pear Nectar, Ginger Liquor and Pomegranate Arils.…a delicious concoction….Try It IMMEDIATELY, you won’t be disappointed!

 CHRISTMAS EVE RUDOLPH PANCAKES

These Rudolph Pancakes for the kids Christmas Eve Breakfast were a hit!!!  And pretty simple to make.  Bacon Antlers, Banana and Blueberry Eyes and a cute Strawberry (or Raspberry) Nose <3

Happy New Year to You and Yours!!!

I don’t know about you, but my Holiday was a whirlwind of crazy, happy, exhausting fun.  We ate too much, we drank too much….but, lucky for you, I was constantly making cocktails, apps, food and desserts….it felt like,  24/7.  On the plus side, now I can share them with you!  First, my most requested recipe: Camembert Holiday Ring.  Not only is it stunningly gorgeous, it is simple to make and beyond delicious……..one of my biggest party hits this season!  I hope y’all enjoy it as much as we did…a few times!!!  Feast your eyes upon this, and imagine the amazing smells……

Baked Camembert Wreath with Rosemary, Garlic, Honey and Pomegranate Arils

I mean, you have absolutely no idea what a hit and a super huge crowd pleaser this is!  Give it a shot.  The prep is super easy, but the rolls take a LONG time to rise.  Make sure you give yourself 3 HOURS to let the frozen rolls rise, or 2 HOURS if the rolls are thawed.

Trust me, it is worth the wait!!!

 

Ingredients

Camembert Cheese in box
Frozen Parkerhouse Style Yeast Rolls
Garlic Slivers
Honey to drizzle over the cheese
Fresh Pomegranate Arils

Organic Rosemary sprigs
Organic Cracked Black Pepper

Maldon Sea Salt

Instructions:
Cover a large baking pan with parchment paper (or use a baking or pizza stone). Place the Camembert IN THE BOX in the center of the baking pan. Arrange frozen dough balls into 2 Circles surrounding the Cheese….be sure to leave about a little space in between the rolls and between the circles.  Remove Cheese and Refrigerate until ready to bake. Thaw Rolls in a warm, draft-free area for a hour. Then, allow rolls to rise (double in size) for another 2 hours.
When the rolls are almost ready, its time to prepare the cheese!  Cut slivers into the cheese and stud with garlic slices. Poke small Rosemary branches into the cheese. Drizzle with honey, EVOO, and Fresh Black Pepper. When the rolls have risen and you are ready to bake, brush rolls gently with melted butter. Place Prepared Camembert into the middle of the wreath of Rolls in the cheese box it came in!  Bake 375° for 13 – 15 minutes or until Camembert is melted and Rolls are golden brown. Using parchment paper, slide wreath off onto serving platter, or go for the rustic look and serve as is!  To Serve: Brush Rolls with Butter (yes, again!!!) and sprinkle with Maldon Sea Salt, Pomegranate Arils, and Fresh Chopped Rosemary and a drizzle of fresh Honey (if desired).  TIP: Let Cool for at least 5 minutes before cutting into the cheese….so it has time to set back up a bit and is not too runny.

 

~ Impress Your Guests, Relax, pour some Prosecco and Enjoy ~

 

I hope you make this and knock it out of the park!  This does serve a bunch of people, so if it is a small dinner party or cocktail party, you can always use half the amount of rolls and cut the baking time a bit.  Don’t be fooled by the little bitty frozen rolls….they really proof and rise and turn into a generous sized yeast roll!

 

Can’t wait to share more with you all!

                Merry Merry & Happy Everything!!!

Kari

www.eatdrinkbe.com

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

www.eatdrinkbe.com

@eatdrinkbe

@eatdrinkbeKari

Asparagus Bundles

Asparagus Bundles

Asparagus BundlesAsparagus, Prosciutto & Honey-Dijon

Asparagus Bundles

I Bunch Asparagus
1 Package Prosciutto de Parma
3 T Dijon Mustard
1-2 T Honey
EVOO
Crushed Black Pepper

*Wash and Trim (snap) Asparagus. Mix Dijon and Honey together in a small bowl. Lay out 1 piece of Prosciutto. With a Pastry Brush, lightly coat one side of the Prosciutto (or simply spoon a small amount of HoneyMustard onto the Prosciutto and smear). Add Asparagus in a bunch at one end of the prosciutto and roll it up. (I used 7 asparagus per bundle). Place on Parchment Paper, drizzle with EVOO and Fresh Black Pepper. Bake 400° 10-15 minutes or until desired crispness.

Bundled Up and Heading for the Oven!!!

Bundled Up and Heading for the Oven!!!

The Asparagus is tender-crisp with the tops perfectly roasted.  Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

The Asparagus is tender-crisp with the tops perfectly roasted. Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

www.eatdrinkbe.com

@eatdrinkbeKari

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Feel like doing almost nothing for dinner?  Then it’s best to plan ahead!  That’s right, I’m talking Crock Pot Style!!!  And, I’m keeping it nice and Skinny!  By using lean Pork Tenderloin instead of a fattier shoulder or butt, we are cutting way back on calories and fat!  Plus, the marinade has such intense flavors, we won’t need a fattier cut of meat!

Gather Ingredients

Gather Ingredients

Worcestershire, Balsamic Vinegar, Broth, Allegro, Honey, Crushed Red Pepper, Shallot, Garlic

Dijon and Balsamic Mixture

Dijon and Balsamic Mixture

Add all Ingredients. Chop Shallot and Garlic.  Mix.

Nice and Lean 3 lb. Pork Tenderloin

Nice and Lean 3 lb. Pork Tenderloin

Spray CrockPot and add Pork.  TIP: Bring your meat to ROOM TEMPERATURE!

Simple Seasonings

Simple Seasonings

Sprinkle with Sea Salt and Fresh Ground Pepper

Holy Mother of Pork!

Holy Mother of Pork!

Pour Over Pork Loin.  TIP: Try and keep some Shallots and Garlic on top of Pork so the flavor seeps into the meat!

You can just tell this is gonna be good!

You can just tell this is gonna be good!

Be sure to coat the pork in some of the Dijon as well!  Cover and Cook.  TIP:  NO PEEKING!!!  That’s right, I repeat, Step AWAY from the CrockPot. The meat does NOT need to be moved or messed with or basted in the marinade. Do NOT open the lid!!! It drops the temp WAY DOWN and takes forever to get back up.  Plus, that defeats the whole simplistic purpose of the crockpot!

Use Tongs to get this bad boy out! Garnish with Fresh Parsley.

Garnish with Fresh Parsley

Using Tongs, Remove from CrockPot.  Place and platter and let sit a few minutes so the lovely juices can redistribute into the pork. TIP: While the Pork is resting, pour all the gorgeous drippings into a pan and reduce by about half for an intense flavorful jus/gravy.

Dinner Is Served!

Dinner Is Served!

This Balsamic Mustard Pork has the perfect flavor pairings.  Absolutely Divine.

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

I served mine with Thyme Roasted Veggies and QuickFire Kale & Arugula.  Yes.  Oh YES!

Skinny Balsamic Mustard CrockPot Pork Tenderloin

*Mix together all ingredients. (I used the entire small box of chicken stock….it should have been low sodium!) Spray Crockpot and Place Pork in.  Season with salt and pepper.  Pour marinade over top.  (coat with mustard and keep shallots and garlic on top!).  Cook on High 4 hours or Low 6 – 8 hours.

 

Leftovers, Baby!!!!

Leftovers, Baby!!!!

Hummm…now wondering what to do with the leftovers?  Shred it.  Then you could make it into BBQ for the next night.

Or…..

Skinny Pork Carnitas.

That’s right.  I said it: SKINNY PORK CARNITAS

Doesn't get any easier than this!!!

Doesn’t get any easier than this!!!

This is blow-your-mind simple

AND slap-yo-mama-TWICE delicious!!!!

Orange, Lime & Cumin Kick It Up!

Orange, Lime & Cumin Kick It Up!

Skinny Slap-Yo-Mama-TWICE Pork Carnitas

  • 1 Organic Orange (juice & zest)
  • 2 Organic Limes (juice & zest)
  • 2 TBS Organic Cumin
  • Handful Organic Cherry Tomatoes

*Toss Leftover Pulled Pork with Orange, Lime and Cumin.  Spread out on 9 x 13 baking sheet covered in foil and sprayed with nonstick cooking spray.  Add tomatoes throughout.  Place under broiler until ends start to crisp.  Take out and stir.  Pop back under broiler for another minute or so until ends are brown and crispy.  Do not walk away….this happens FAST!!!

I served mine in La Tortilla Factory Hand Made Corn and Wheat Tortillas with Green Chiles.  They are AMAZING.  Check it out!  I also served it with leftover Brown Rice from my dinner a few nights before.  My CopyCat Hibachi.  Check it out.  That stuff is GOOD!  I wish I had cilantro and avocado, as they would have been delicious additions as well.  So, if you’re planning ahead…and that to your list.  The lime juice was a definite plus that brightened the flavor.  TIP: I also cut one lime in half and broiled that as well.  Broiling fruit intensifies the flavor and it was bursting with juice!!!  Then, a dollop of greek yogurt or sour cream on top!  Enjoy

Skinny Pork Carnitas

Skinny Pork Carnitas

Brown Rice, Pork, Tomatoes & Lime Juice

Delicious

Sorry for the shiny pic!

Delicious

Delicious

And, as always, PLEASE use Organic, Local, Non-GMO ingredients when possible.

I would not recommend using the citrus zest if it wasn’t Organic.

eat.drink.be

Kari

*Follow me on Twitter: @eatdrinkbeKari

*Follow me on FaceBook: Eat, Drink & Be Kari

*Follow Me on Instagram: @eatdrinkbe

www.eatdrinkbe.com

Healthy Organic Whole Wheat Ginger-Pumpkin Chia Bread

Also good drizzled with Local Honey or Warmed with Cream Cheese

Delicious drizzled with Local Honey or Warmed with Cream Cheese

Healthy Organic Whole Wheat Ginger-Pumpkin Chia Bread

1 1/2 Cups Whole Wheat Flour (King Arthurs)

3 T Chia Seeds

2 Eggs

1/2 Cup Applesauce (I used Cinnamon)

1/3 Cup Honey

1/3 Cup Coconut Sugar (or Brown Sugar)

2 T Madagascar Bourbon Vanilla Bean Paste (or Vanilla Extract)

2 t Cinnamon

1 t Fresh Grated Ginger or Ground Ginger

1/2 t Fresh Grated Nutmeg

1/8 t Ground Cloves

Pinch Salt

Dash Cayenne

Chopped Crystalized Ginger (awesome addition if you have on hand)

1 t Baking Soda

1/4 t Baking Powder

1 can Pumpkin

Combine Dry Ingredients in large bowl (Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Ground Ginger, Nutmeg, Cloves, Cayenne).  Mix to Combine.  Create a Well in the Center.  Add Wet Ingredients (Eggs, Applesauce, Honey, Vanilla, Fresh Grated Ginger).  Mix.  Stir in Pumpkin and Chia Seeds. Bake 325-350, in prepared Loaf Pan lined with Parchment, 35 mins to an hour. 18-20 mins for Muffins.

Wet Ingredients in the Well

Wet Ingredients in the Well

Bake in Prepared Loaf Pan or make Muffins!

Bake in Prepared Loaf Pan or make Muffins!

<3

Quickly Devoured with a dab of Local Homemade Butter

Moist & Delicious

Moist with Pumpkiney Goodness

This is definitely a recipe that can be easily adjusted to your tastes.  If you don’t care for a quiet kick, OMIT THE CAYENNE.

If you hate Cloves…LEAVE ‘EM OUT.

I used Fresh, Ground AND Crystalized Ginger.  How’s that for taking it up a notch?!?!  Most people will probably not have all 3 on hand.  No worries.  Just use the one you have.  A little goes a long way, but my family really loves the spice.  If you are not sure, Start with only 1 tsp of GROUND Ginger.  Add in from there for the next loaf.  Ginger packs a good little spicy kick, and you might want to see the amount that you prefer.

Also, if you don’t have any Applesauce, you can substitute 1/3 cup Oil (vegetable, safflower, canola…something light).  I was just trying to keep it on the healthy side by omitting all oil.  TIP: You can sub in applesauce for oil in baking most every time!!!  Keep the measurement the same and it should swap right out for ya!

If you don’t have a Whole Nutmeg to grate, you can use ground nutmeg.

Madagascar Bourbon Vanilla Bean Paste.  Wow, oh wow.  You really need to buy this stuff.  It is AMAZING.  Seriously.  The flecks of the Vanilla Bean are just simply sinful.  Devine.  You can use a GOOD QUALITY Vanilla as well.

As for the Sugar…You can sweeten it a tad more with this or you can just use a 1/2 cup of honey total.  I am in love with Organic Coconut Sugar right now and am using it in everything (coffee, baking, etc).  You can always use light brown sugar or dark brown sugar.

And, as always, use Organic Ingredients when possible.  And, be sure all your other ingredients are of the highest, most natural quality you can find.  Remember:  Your Food Is Only As Good As Your Ingredients!

eat.drink.be

Kari

Even the Kids will LOVE it!!!

Even the Kids will LOVE it!!!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

SuperFruit Salsa

SuperFruit Salsa

With a few healthy, delicious ingredients, you can make a refreshing, revitalizing SuperFruit Salsa.  The sweetness of the pineapple paired with the heat from the jalapeño will tantalize your tastebuds with it’s cool, crisp texture.

20130827-122733.jpg

20130827-122753.jpg

Be sure to use Fresh, Organic Ingredients! Local, when possible!!!

Ingredients:

Pineapple, diced

Papaya, diced

Red Onion, diced

Jalapeño, diced

2 Cloves Garlic, minced

Cilantro, leaves AND stems chopped

Organic Lemon Zest & Juice (I had an Organic Meyer!!! Oh Happy Day!!!!)

3 Sweet Peppers, diced (I had a Red, Yellow & Orange…such a pretty combo!!!)

1-2 T Local Honey (depending on heat of pepper and sweetness of fruits)

Dash of Fresh Ground Sea Salt & Fresh Ground Pepper

…….and…….

sssshhhhhhhhhh…………………….

My Secret Ingredient

A Dash of………….

……………………waitforit…………………..

CINNAMON!

That’s right.  Cinnamon.  Just Remember: a LITTLE goes a LONG WAY!!!!  But, it is a divine addition!  And the numerous health benefits of cinnamon are always a tasty plus! You will thank me for this later.

(quick side note about Cinnamon: this delightful spice is also very tasty in Rum Punch! Really. Try It. You will thank me later for this one too!!!)

20130827-122811.jpg

Chop and Dice and Throw It In a Bowl!

20130827-122852.jpg

Add Gorgeous Organic Lemon Zest and Juice

20130827-122912.jpg

Don’t forget our little secret!!! A Dash of Cinnamon with the Salt and Pepper

20130827-122937.jpg

The colors are absolutely stunning.

20130827-123000.jpg

Mix In the Chopped Cilantro and Drizzle Honey

20130827-123015.jpg

Toss with a Fork to Combine.

20130827-123042.jpg

I served mine over a Ponzu Marinaded Flank Steak with a side of Grilled Onions. Yes, it was delicious.

20130827-123110.jpg

Steak turned out just right!!! No complaints from the Hubby!!!

20130827-123126.jpg

Leftovers for Lunch the next day! Whole Wheat BLT with SuperFruit Salsa and Stacy’s Naked Pita Chips. So good!!! No complaints from the hubby on this one either!!!!

This is a really tasty way to get those fruits in to the kiddos, too!  They LOVED it!!!!

If you don’t have Papaya around (I just like to buy crazy unique fruits at the market when I can find them, especially when they are organic or local!!!!!  The kids love cutting into them and tasting them.  Do this with your kids…you will be surprised with how much they like!!!  Starfruits and Kiwi are always big hits!)  Anyway, as I was saying…….If you don’t have Papaya around, feel free to substitue mango, kiwi, melons, etc This is a pretty basic recipe that you can’t really mess up!  I’ve made it with Mango numerous times!!!

XOXOX

Here’s to Eatin’ Clean in the Dirty South!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

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

CrockPot Honey Balsamic Roast Beef

HONEY BALSAMIC ROAST BEEF

delicious served over mashed potatoes, polenta, grits or just on its own!

delicious served over mashed potatoes, polenta, grits or just on its own!

 

HONEY BALSAMIC ROAST BEEF

2 – 2 1/2 lb Chuck Roast

3/4 cup Balsamic Vinegar

1/2 cup Beef Broth or Stock (i used low sodium…use 3/4 cup if you have a bigger roast)

2 T Local Honey

also makes a great French Dip for leftovers!

also makes a great French Dip for leftovers!

2 T Worcestershire

1 T Grainy Mustard

1 T Soy Sauce (low sodium)

1/2 tsp Crushed Red Pepper Flakes

3-5 cloves garlic, crushed and thrown on top

Mix all ingredients together, minus the garlic.  Put Roast in Crockpot after spray with nonstick cooking spray.  I DID NOT sear the Roast before cooking, as I usually do.  It turned out great without that step!!!!  What a timesaver!  Dump the mix over the roast.  Throw garlic in on top.  Turn on LOW for 7 hours….DO NOT PEEK!!!!!  NEVER take a lid of a Crockpot unless you have to add an ingredient and the recipe says to…..it lowers the temp too much and takes too long to get back to the right temp.

also, be sure to use a good quality Balsamic Vinegar…..that makes ALL THE DIFFERENCE!!!!!!

 

DINNER IS SERVED!

 TWITTER: @eatdrinkbeKari

PINTEREST: eatdrinkbeKari

btw...this broccoli is to die for.  will post soon....