Lemon Herb Butter Steak @deissofficial #giveaway

Posted on June 24, 2020 by Cindy Kerschner

I was given a Deiss Kitchenware PRO Digital Meat Thermometer and one to giveaway. I received no further compensation.
Lemon Herb Butter Steak serves tender rib eye topped with a fragrant multi-herb butter sauce. Great steak choice for grilling July 4th or any time you break out the grill!
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I know some people are hesitant to grill steak. I totally get that feeling. How hot should the grill be for steak? When do you flip it? When is it done?
Deiss Kitchenware can help.
deiss thermometer
Using a good thermometer to measure internal meat temperature is key. The best way to gauge doneness is to know at what temperature to pull your steak.
Medium rare steaks should temp out to between 135 and 140 and be light red in the center.
It is important to know that meat will continue cooking off the heat. Pull your steaks to rest about 5 to 10 degrees before reaching that optimal degree of doneness.
Remember to let your cooked meat rest 5 to 10 minutes for juices to redistribute before cutting.

steak and deiss

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Lemon Herb Butter Steak

Lemon Herb Butter Steak

5 from 1 vote
Print Recipe
Servings 2 people

Ingredients
  

  • 2 each 6 to 8 ounce steaks (rib eye or strip)
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 1/2 cup butter, clarified
  • 1/2 cup mixed chopped herbs (I used basil, thyme, parsley, chives)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon minced garlic

Instructions
 

  • Lightly coat both sides of steaks with oil. Season both sides with salt and pepper.
  • Preheat grill to medium high setting. Add steaks to preheated grill.
  • Grill steaks approximately 4 to 5 minutes per side for medium rare. Use thermometer to temp steaks to 130-140 for medium rare to medium.
  • Move steaks to plate or cutting board to rest for approximately 10 minutes. While steaks rest, prepare sauce.
  • Heat clarified butter, herbs, garlic, and lemon juice in a small saucepan or fry pan to a simmer over medium heat, stirring constantly. Reduce heat and simmer for 10 minutes until herbs cook and absorb some butter. Butter may begin to brown, that's okay reduce heat, do not let burn. Spoon finished sauce over steaks.

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Posted in beef, giveaway, grill, herbs, steak, What's For Dinner? | 8 Comments

Blueberry Lemonade #BerryWeek

Posted on June 19, 2020 by Cindy Kerschner

Blueberry Lemonade. Tart lemon and sweet blueberries collide to form a delicious summer drink.

Blueberry Lemonade

Welcome to day 5 of Berry Week 2020!

I’m joining 15 other berry loving food bloggers for a week of sharing recipes that celebrate all berries!

This week is all about berries! Blueberries, raspberries, strawberries, huckleberries, boysenberries, blackberries, any kind of berry. Share a new to your blog sweet or savory recipe using one or more berries.

It’s summertime, well almost, and lemonade is on people’s shopping list.

Iced tea and lemonade are so easy to make. I never understood why more people don’t make these at home. Unsweetened tea and herbal teas are just tea and water. The sweetened varieties are just as easy to make with a simple syrup.

I found by boiling water and sugar together, not just stirring in sugar after tea is finished works so much better.

The same holds true for lemonade.

Blueberry Lemonade
I boil the sugar, blueberries and lemon juice together. Strain out blueberry pulp and then add water. Easy and so good!

Hint: I use a potato masher to smash blueberries in the pan while they cook.

Blueberry Lemonade

Blueberry Lemonade

Print Recipe
Servings 6 cups

Ingredients
  

  • 1/2 cup sugar
  • 1 cup lemon juice, fresh squeezed
  • 1/2 cup blueberries, fresh or frozen
  • 6 cups water

Instructions
 

  • In a 1-quart saucepan, whisk to dissolve sugar in lemon juice. Add blueberries and bring to a boil, stirring constantly. Smash blueberries as they soften. Cook about 4 to 5 minutes until most of the blueberries are pulp. Remove from heat, strain and cool.
  • Add water to cooled mixture. Serve over ice.

Thanks Christie from A Kitchen Hoor’s Adventures, Heather from Hezzi-D’s Books and Cooks and Ellen from Family Around the Table for hosting our event!

Blueberry Lemonade

Friday Berry Week Recipes

Posted in blueberry, drink, summer, What's For Dinner? | Tagged | 15 Comments

Berry Pretzel Dessert #BerryWeek

Posted on June 17, 2020 by Cindy Kerschner

Berry Pretzel Dessert serves cool strawberry jello, fresh sliced strawberries, and cheesecake on a crushed pretzel crust. Salty-sweet cool, fun treat for summertime.
Jello Pretzel Dessert

Welcome to day 3 of Berry Week 2020!

I’m joining 15 other berry loving food bloggers for a week of sharing recipes that celebrate all berries!

This week is all about berries! Blueberries, raspberries, strawberries, huckleberries, boysenberries, blackberries, any kind of berry. Share a new to your blog sweet or savory recipe using one or more berries.

Today I’m sharing a recipe I’ve been wanting to make for a long time. I’ve seen many versions of a pretzel crust topped with a cream cheese layer and jello. Some have fruit mixed in the jello. I’ve adapted this recipe from one I’ve seen at Taste of Home.

jello pretzel dessert

Crunchy salty pretzel pieces get mixed with butter and sugar.
jello pretzel dessert

Cream cheese and whipped topping make a light cheesecake layer. Top that with fresh strawberry slices.
jello pretzel dessert
Next add the slightly hardened jello.

jello pretzel dessert
Chill until set.
I like to set this dessert out at room temperature a few minutes before serving to easily cut through the crust.
jello pretzel dessert

Here’s Monday’s berry recipes in case you missed it! Mixed Berry Bread.

Mixed Berry Bread

Thanks Christie from A Kitchen Hoor’s Adventures, Heather from Hezzi-D’s Books and Cooks and Ellen from Family Around the Table for hosting our event!

Berry Pretzel Dessert

Berry Pretzel Dessert

Print Recipe
Servings 9 people

Ingredients
  

  • crust
  • 1 cup crushed pretzel pieces
  • 1/2 cup butter, melted
  • 2 tbsp sugar
  • filling
  • 1 cup whipped topping
  • 4 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup fresh strawberry slices
  • jello topping
  • 1 3 ounce package strawberry gelatin
  • 1 cup boiling water

Instructions
 

  • Combine pretzel pieces, melted butter and sugar in a medium-sized bowl. Spread and press mixture into an 8x8-inch baking dish. Bake at 350 degrees for 10 minutes. Cool on rack before adding next layer.
  • Cream together sugar and cream cheese in a bowl until smooth. Spread over pretzel layer. Top with strawberry slices. Chill until set.
  • Dissolve gelatin in boiling water. Chill. When partially set, spoon over dessert. Chill at least 4 hours until firm. Allow to set at room temperature about 4 to 5 minutes before cutting to serve.

Enjoy these great berry minded recipes from our berry loving group!

Wednesday Berry Week Recipes

Posted in berries, dessert, strawberry, What's For Dinner? | Tagged , | 12 Comments

Mixed Berry Bread #BerryWeek

Posted on June 15, 2020 by Cindy Kerschner

Mixed Berry Bread serves strawberries, raspberries, blackberries and blueberries in a quick bread enriched with wheat bran and pecan flour. Layer the top with fresh strawberry slices for a lovely breakfast, brunch or snack.
Mixed Berry Bread

Welcome to Berry Week 2020!

I’m joining 15 other berry loving food bloggers for a week of sharing recipes that celebrate all berries!

This week is all about berries! Blueberries, raspberries, strawberries, huckleberries, boysenberries, blackberries, any kind of berry. Share a new to your blog sweet or savory recipe using one or more berries.
I’m a berry snob sometimes, depending on the dessert.
I like strawberries and blueberries in pies.

Like Mile High Strawberry Pie…
Mile High Strawberry Pie

and Blueberry Almond Meringue

Blueberry Cream Pie with Almond Meringue_edited-1 (550x550)

Raspberries alone need to be paired with chocolate.

Raspberry Mousse Chocolate Cakes.
Raspberry Mousse Topped Chocolate Cakes

When it comes to quick breads, any berry is game! Today’s version used mixed berries. I use fresh or frozen. This particular bread has both. There is no need to thaw the berries before adding to the batter. Remember to toss any berries in flour before adding to keep the color from running and hold it’s cute berry color.

Mixed Berry Bread

Sliced fresh strawberries on top make a beautiful presentation.
Mixed Berry Bread
Use one, two, three, four or more kinds of berries. The more the berrier! 🙂
Mixed Berry Bread

Mixed Berry Bread

5 from 1 vote
Print Recipe
Servings 12 slices

Ingredients
  

  • 3/4 cup sugar
  • 2 tbsp shortening
  • 1 tbsp honey
  • 1 each egg
  • 1 1/2 cups milk
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour, divided
  • 1/2 cup whole wheat with bran flour
  • 3/4 cup pecan flour
  • 4 tsp baking powder
  • 1 cup berries, fresh or frozen
  • 1/2 cup fresh strawberry slices

Instructions
 

  • Preheat oven to 350 degrees. Grease a 5x9-inch loaf pan. Set aside.
  • Toss berries in 1/4 cup of the all-purpose flour. Set aside.
  • Cream together sugar and shortening in a large mixing bowl.
  • In a separate bowl, whisk together milk, egg and extract.
  • In a separate bowl, Stir together remaining all-purpose flour, whole wheat flour, pecan flour and baking powder.
  • Alternate adding liquid and flours to the creamed sugar to form a thick batter. Fold in berries and any remaining flour.
  • Pour batter into pan. Dot down the center with fresh strawberry slices. Bake at 350 for approximately 60 minutes until an inserted toothpick comes out clean.
  • Cool bread in pan for at least 30 minutes before removing bread. Allow bread to completely cool on rack before slicing.

 
Thanks Christie from A Kitchen Hoor’s Adventures, Heather from Hezzi-D’s Books and Cooks and Ellen from Family Around the Table for hosting our event!

Enjoy these great berry minded recipes from our berry loving group!

Monday Berry Week Recipes

Posted in berries, blueberry, bread, breakfast, brunch, raspberry, snacks, strawberry, What's For Dinner? | Tagged , | 15 Comments