Monique's Sexy Recipes - Mustard Glazed Beef Steak Salad

Mustard Glazed Beef Steak Salad


Ingredients

PAM® Original No-Stick Cooking Spray
1 pound boneless New York strip beef steaks
2 tablespoons Gulden's® Spicy Brown Mustard
1/4 teaspoon coarse ground black pepper
1 pkg (9 oz each) torn mixed salad greens
12 cherry or grape tomatoes, cut in half
1/2 cup light Italian dressing
1/4 cup crumbled blue cheese
4 slices (3/4 inch thick) French bread


1.Preheat broiler. Spray rack of broiler pan with cooking spray. Place steaks on rack.
2.Spread half of mustard over top of steaks. Broil 4 inches from heat 10 minutes or until browned. Turn steaks; spread with remaining mustard and sprinkle with pepper. Broil 5 minutes more or until medium done (160°F). Remove from broiler. Cover with foil; let stand 5 minutes.
3.Divide salad greens between 4 shallow salad bowls. Top with tomatoes and drizzle with dressing. Cut steaks diagonally across grain into thin slices. Top salads with steak; sprinkle with cheese. Serve with bread slice.




Monique
ShesDaily.com


Disclosure: the above recipes is for informational purposes only. Recipe adapted by readyseteat.com - Image source google. Image reflects actual recipe.

Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad

Arugula Avocado Asparagus Salad
This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling

Ingredients:

• 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry
• 1 avocado
• 1 bunch pencil asparagus, steamed for 3-4 minutes
• Juice of ½ lemon
• 4 tablespoons toasted pistachio nuts
• For the Basil Vinaigrette:
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped shallot
• 3 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper
• 2 tablespoons chopped fresh basil

Preparation:

Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts.

Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately.

Serves 4 as an appetizer or 2 as a main course

ShesDaily.com

Disclosure: The above recipe adapted by marcrobioitc,about.com.

Monique's Sexy Recipes: Flirty Fresh Sexy Salad with Raspberry Sauce

Flirty Fresh Sexy Salad

with Warm Raspberry Sauce

Ingredients

• 
  
• For the Saladshopping list
  
  
• Baby Spring Leafy Green Mix
• 2 fresh pears or 4 Halves of Canned Pears
• 1 Small Can mandarin oranges, drained (reserve the liquid)
• Bleu cheese Crumbles
• Handful pecan halves
• 1 Tbsp butter
• Handful dried cherries
• For the Dressing
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp raspberry jam
• 1 Tbsp Reserved juice from mandarin oranges(or)
• Splash balsamic vinegar

How to Make it

---

• For the Salad:
• Place greens in individual salad bowls.
• Quarter the pears and place 4 quarters on each salad in a circular pattern over the greens.
• Place Mandarin Orange sections, about 6 or 8, over the greens.
• Sprinkle with Bleu Cheese Crumbles - amount varies to your taste - I am very generous with mine!
• Top with Dried Cherries - about 6 or 8 chopped on each salad.
• Melt butter in saute pan and saute pecans for about two minutes then set pecans aside to cool while you make the dressing.
• Dressing:
• With the same saute pan melt 1 1/2 Tbsp butter.
• Add the jam, juice, and vinegar and mix together until jam and butter dissolve.
• Add pecans to salad, about 6 or 8 for each salad.
• Drizzle warm dressing over the top!
• Be prepared for your taste buds to sing!

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. Monique's Sexy Recipes is bought to you by Monique Gibbs a person passionate about food and romance. She has extraordinary passion for collecting recipes and even add her own sexy touch to them. The above recipe has been adapted by grouprecipes.com

LWC - Sweet and Sour Zucchini Salad

Lisa's weekly Coffee - Sweet and Sour Zucchini Salad
By Lisa Sandrino






source: allrecipes.com

Ingredients

• 1 (1 ounce) package dry onion soup mix
• 1/2 cup white wine vinegar
• 3/4 cup white sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/3 cup vegetable oil
• 2/3 cup cider vinegar
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 7 small zucchinis, thinly sliced

Directions

1. In a mixing bowl, soak onion soup mix in wine vinegar. Let stand 5 minutes.
2. Combine the onion soup mixture with the sugar, salt, pepper, oil, cider vinegar, bell pepper, celery and zucchini. Chill 4 to 6 hours, stirring occasionally. Drain off any extra liquid before serving.

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. Credit has been given to recipe source. Image source google and may or may not reflect the actual recipe.

LWC - Grapefruit Cucumber Salad

Lisa's Weekly Coffee: Grapefruit Cucumber Salad
By Lisa Sandrino

Recipe Source: cooks.com

1 med. cucumber
1/2 c. salad oil
1/2 c. tarragon vinegar
3 tbsp. sugar
1/2 tsp. dried dill weed
1/4 tsp. dried thyme, crushed
2 lg. grapefruit
3 c. shredded lettuce

Score unpeeled cucumber with tines of fork; cut into thin slices. Combine salad oil, tarragon vinegar, sugar, dill weed and thyme. Pour over sliced cucumbers; cover and refrigerate 4 to 6 hours. Peel, section and drain grapefruit, reserving juice for another use. Place lettuce on serving platter. Drain cucumbers, reserving dressing. Arrange cucumber and grapefruit atop lettuce. Drizzle additional dressing over top. Makes 4 or 5 servings.

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. Credit has been given to the recipe source. Image courtesy of google and may or may not reflect the actual recipe.

LWC - Minty Melon Salad

Minty Melon Salad source: wholefoodsmarket.com

Serves 4

Inspired by the chile-and salt-sprinkled pineapple found in the fresh fruit stalls of Mexico, this amazing melon salad is delightfully refreshing. Salt and tangy lime juice and spicy chili powder enhance the sweetness of fresh summer melon while fresh mint adds a cool finish.

Ingredients

1 medium ripe cantaloupe or honeydew melon, peeled, seeded and cut into bite-size pieces 2 tablespoons chopped mint Juice of 1 lime 1 to 3 teaspoons chili powder, or to taste 1/4 teaspoon sea salt

Method

Combine all ingredients in a serving bowl and toss well. Taste and adjust seasoning with chili powder then serve.

Lisa Sandrino

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only and images may or may not reflect the actual recipe. Images source google. Credit has been given to the source of the recipe.

LWC: Zazzy Raspberry

Lisa's Weekly Coffee: Zazzy Raspberry

Since I was a little girl I've always loved raspberries, funny but I use to call them zazzy. Don't know why, I guess it was easier for me them to call it that way. Raspberries are one of my favorite berries and their peak season is from June to October, though I always find them all year round.

It isn't much appreciated with savory dishes than it is with desserts and drinks. Though lately I've seen and tasted many savory dishes with raspberries and I really enjoyed them alot.

In this weekly coffee publication I'm sharing 2 of my favorite raspberry salads ,one of my favorite desserts and 2 awesome drinks, one is a cocktail and the other a non alcoholic drink. Oh!! I sure don't want to leave out a delicious, healthy and refreshing smoothie: Lemon -Raspberry smoothie.
Have you ever had a cold raspberry soup? Well I have and I absolutely recommend it.

Raspberry Chicken Salad Source:allrecipes.com


Ingredients
1 chicken breast, skinned
Sea salt and pepper
2 (5 ounce) bags prepared mixed greens
1 1/2 cups Newman's Own® Lighten Up® Raspberry & Walnut Salad Dressing
2 medium oranges, peeled and sliced
1 pink grapefruit, peeled and sectioned
1 avocado, halved, seeded, peeled and sliced
2 green onions, thinly sliced
Fresh red raspberries

Directions
1.Rinse and trim chicken breast. Grill on each side 5 to 7 minutes and remove from heat. Let stand for 5 minutes then slice into strips. Salt and pepper to taste.
2.Rinse and dry mixed lettuces and place in a large bowl along with green onion. Lightly dress with Raspberry & Walnut Salad Dressing, and arrange lettuces on dinner plates.
3.Arrange orange and grapefruit sections, avocado and onion slices, and chicken on top of lettuce. Drizzle additional Raspberry & Walnut Salad Dressing to taste.
4.Garnish with fresh raspberries.



Asparagus Salad With Raspberry Vinegrette source:justberryrecipes.com

2 lb Fresh asparagus, washed well and cut into 1" pieces
1 Red pepper, seeded and cut into 1/4" x 1" pieces
1 Red onion, chopped
1/2 c Raspberry vinegar
1/2 c Water
1 T Sugar or honey
1 t Parsley


Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain.


Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables. Adjust seasonings if desired (may want to add more sweetness). Stir, cover and refrigerate for at least 24 hours. Stir every so often.


Serve cold as a side salad.







Cold Raspberry Soup source:justberryrecipes.com

1 1/2 tsp. unflavored gelatin
1/3 c. cold water
3/4 c. hot water
3 (10 oz.) pkg. frozen raspberries, thawed
3 1/2 c. sour cream
1 1/3 c. pineapple juice
1 1/3 c. half-n-half
1 1/3 c. dry sherry
1/3 c. grenadine
2 tbsp. lemon juice


Dissolve gelatine in cold water; 5 minutes. Stir in hot water and continue to dissolve over low heat. Push raspberries through a strainer to remove seeds; puree raspberries. Combine all ingredients, cover and refrigerate overnight. Leftovers can be frozen for a yogurt-like snack. Serves 12.

Raspberry Lemon Smoothie source: recipezaar.com

cups frozen raspberries
24 ounces lemon yogurt
1 1/2 cups low-fat milk (2% fat)
1 tablespoon pure vanilla extract
Directions
1Combine all the ingredients in a blender & process for about 30 seconds or until smooth.
2Pour into 2 glasses & enjoy!


Frozen Mango Raspberry Terrine source:epicurious.com

For raspberry sorbet
2/3 cup sugar
1 cup water
15 ounces fresh raspberries (3 cups)
1 1/2 tablespoons fresh lemon juice

For terrine
2 pints mango sorbet
2 pints superpremium mango ice cream






Tartini source: mixshakeandpour.com


Mix
2 shots of Raspberry Vodka
0.5 shots of Black Raspberry Liqueur
1.5 shots of Cranberry Juice
12 Raspberries


Shake
Gently muddle the Strawberries with the Raspberry Vodka in the mixing tin, add the other ingredients and lots of ice, shake and fine strain.

Pour
Serve in a Martini glass and garnish with two raspberries.


Tornado Twist source: allrecipes.com

12 fluid ounces cranberry-raspberry juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
Directions
1.In a pitcher, mix cranberry-raspberry juice with lemon-lime soda. Pour over

ice and serve.


Lisa
LWC - ShesDaily.com



Disclosure: the above publication is for entertainment purposes. The above recipes are based on Lisa's own personal online research and credit has been given to the source of the above recipes. Images are source of google and may or may not reflect the actual recipe

LWC - Spring in the Zucchini

Spring in the Zucchini ! As spring is blooming so are zucchini. They are a very popular vegetable but not a favorite to many. I love zucchini therefore I thought I'd share a few delicious recipes that are sure to be tempting: Salad - Entree Dish and Dessert .







Quick and Simple Zucchini Salad

Cook sliced zucchini in salted water, then drain and allow to cool. Dress them with olive oil, anchovies, oregano and pepper.











Zucchini Loaf

Ingredients

1lb. 12 oz. zucchini
1/2 onion
1 clove garlic
8 tbsp. extra virgin olive oil
1 bunch of parsley
3 medium potatoes
4 eggs
4 tbsp. grated Parmesan cheese
nutmeg
marjoram
salt
pepper
breadcrumbs




Preheat oven to 380 degrees. Clean the zucchini and cut them in thin rounds. Finely chop the onion and garlic. Heat the oil in a deep frying pan and lightly brown the onion and garlic. Add the zucchini. Mix well. Cover the pan and cook over low heat for about 15 minutes. Chop the parsley and sprinkle over the zucchini. Mix well and remove from the heat. Pour the zucchini in a large soup bowl. Boil, drain, peel and puree' the potatoes, then add them to the zucchini. Add the eggs, parmesan, a pinch of each nutmeg and marjoram. Blend well. Season with salt and pepper. Smear the bottom and sides of a baking dish with olive oil and sprinkle with breadcrumbs. Pour the zucchini-egg mixture and baste with Olive oil. Bake at 380 degrees fro about 40 minutes. Serve ( can be served warm or cold)
















Summer Penne with Apple Aroma


Ingredients for 6


1lb. penne
3 zucchini
2 onions
2 tomatoes
2 red apples
1/2 sweet pepper
6 2/3 tbsp. extra virgin oilve oil
10 small basil leaves
1 tbsp. chopped parsley
salt
pepper





Clean the zucchini, onions, tomatoes, apples and sweet pepper and cut into small cubes. Put the cubes in a blender ad reduce to puree' adding oil to secure a creamy consistency. Season with salt and pepper. Chop the basil and parsley and blend with puree. Pour the mixture into a large soup bowl. Cook the pasta until al dente. Set aside several tablespoons of water, drain the penne and combine with the sauce. stirring in a few spoons of water. Serve immediately.
















Zucchini Cake




Ingredients

2lb. zucchini
1 oz. raisins
2 tbsp. sugar
salt
1 tbsp pine nuts
1 tbs. candied citron
1 oz. cooking chocolate
1 oz. dry sweet biscuits ( plain biscotti)
2tbsp. breadcrumbs
6 eggs
butter




Heat oven to 350 degrees. Cut the squash in thick slices and bake them in the oven until they are soft. Remove the skins and pass the zucchini through a sieve or food mill. Soak the raisins in a bit of warm water. Add the sugar, pinch of salt, the raisins and pine nuts to the puree. Cut the citron and chocolate into small pieces, crumble the biscuits and add them to the puree, along with the breadcrumbs and eggs. Blend well. Cover the bowl with a towel and let the mixture sit for about 30 minutes.





Butter a mold with a well in the center (bundt pan) and fill it with the batter, which should come up virtually to the rim. Put the mold in a pan partly filled with hot water. Put the cake in the oven ( 350 degrees) and bake for 40 minutes. Remove from the oven and allow the cake to cool before removing it from the mold.

Tip: the cavity can be filled Zabaione cream or any other creamy preparation.











Lisa
LWC for
ShesDaily.com

Disclosure: the above publication is for entertainment purposes. The above recipes are based on Lisa's own personal online research . Images are source of google and may or may not reflect the actual recipe.