How to Make Snack Sushi from Steven Universe
Life is beautiful :') #shorts
GULLY MERCH:
RECIPES on my Discord:
TikTok: @GoldenGully
Join me on Twitch, streaming every night:
Instagram: @Golden.Gully
Twitter: @Gully_Golden
Audio: Steven Universe - L.Dre
My Moms Stuffed Pepper Recipe | The Golden Balance
#shorts
My Moms Stuffed Pepper Recipe????????
For 3 large bell peppers:
1 cup medium grain rice
Washed and soaked for 1 hour
2/3 lb ground beef
2 tbsp ghee or oil
1/3 cup water
1 tsp cumin
1 tsp garlic powder
1 tsp all spice
1 tsp safflower or paprika
1/2 tsp black pepper
1.5 tsp salt
Cover in water
1/4 cup tomato paste
8 cloves of garlic Pounded with 2 tsp salt
2 lemons
2 tsp dried mint
Baked or Smoked Pork Tenderloin with Raspberry Chipotle sauce and Instant pot parmesan risotto
This pork tenderloin recipe is super easy to make and is full of flavor. The raspberry chipotle sauce is divine and the instant pot makes amazing risotto.
____↓↓↓↓↓↓ CLICK SHOW MORE TO GET RECIPE ↓↓↓↓↓↓↓↓ ____
Subscribe to my channel
I love the flavor the rosemary and thyme bring out in the pork loin but the real winner here is the raspberry chipotle sauce. A copycat version of the Fischer and Wieser sauce you can get at Costco, it's easy to make and tastes amazing.
Want to catch more Live recipe videos? Check out my Live Streamed Videos playlist here
PORK TENDERLOIN RECIPE
2 pork tenderloins
2 tsp fresh rosemary
1 1/2 tsp fresh thyme
1 tsp Salt
1/2 tsp pepper
1 Tbsp oil
Wash pork in cool water and pat dry.
Cut off excess fat and silverback.
Mince rosemary and thyme and combine with the salt and pepper
rub over pork and let stand 10 mins.
to Bake
preheat oven to 350
Heat oil in an ovenproof skillet (I like cast iron).
Sear both sides of each tenderloin 2 1/2 mins.
Then place in oven and cook until your meat thermometer reads 145 (about 30 mins).
to smoke
set the temperature of smoker to 225℉ and preheat, lid closed for at least 15 minutes.
Place the pork loin directly on the grill grate and smoke until the internal temperature registers an internal temperature of 145℉, about 2 1/2 to 3 hours.
Let rest 5 minutes before slicing.
RASPBERRY CHIPOTLE SAUCE
2 Tbsp olive oil
1 Tbsp garlic minced
2 serrano peppers minced
2 tsp adobo sauce
2 pints raspberries
1/2 cup apple cider vinegar
1/2 tsp salt
2/3 cup light brown sugar packed
while the meat is cooking heat the oil in a medium saucepan and add garlic and pepper and saute for about 2 mins
add the adobo sauce and stir
bring to a simmer and add the raspberries
stir until the raspberries break down and turn into a sauce
add the apple cider vinegar, salt, and sugar and bring back to a boil
optional - puree some or all of the sauce and strain out the raspberry seeds (I like to do half so there is still some texture but not too much)
INSTANT POT PARMESAN RISOTTO RECIPE
6 Tbsp butter
1 onion chopped
2 cloves garlic minced
2 tsp salt
1/2 tsp pepper
2 C aborio rice or other risotto rice
4 C chicken broth
4 Tbsp butter softened
3/4 C freshly grated parmesan cheese
Press saute on the instant pot
Add the butter, onion and garlic – stir and cook until the onion is transparent
add the salt and pepper and rice and stir – cook until the rice is mostly clear with a small white center in each grain
add 1/2 C broth and deglaze the inner pot
When the bottom of the pot is clean and smooth add the rest of the broth, give it a quick stir and add the lid
clear the saute function and pressure cook on high for 5 mins
Quick release, open the lid and break up the rice
Add the rest of the butter and the parmesan and stir – serve right away while it's still creamy.
MORE LIVE DINNER RECIPE VIDEOS
Homemade Pizza dough
Alfredo chicken lasagna
Beef Chili and Cornbread
Orange chicken and Sesame chicken
Pressure cooker Jambalaya recipe
Copycat Penne Rustica
Monte Cristo
Shepherds Pie
Stacked Red Enchiladas
Broccoli Cheddar Soup
Mac and Cheese
Loaded Baked Potato soup
Alfredo and Breadsticks
Turkey or Chicken Pot Pie
MORE DINNER RECIPE VIDEOS
Baked salmon with instant pot risotto
instant pot tomato soup
instant pot coconut rice and satay chicken
Instant Pot Coconut Curry
Pork Cabbage Gyozas
Honey walnut shrimp
Homemade Tamales
Clam Chowder and Cornbread
ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: ashleemarie.com
Facebook: facebook.com/ashleemariecakes
Pinterest: pinterest.com//follow/ashleemariecake
Instagram: instagram.com/ashleemariecakes
Twitter: twitter.com/ashleemariecake
Late night chorizo grilled cheese
I made a grilled cheese sandwich. The chorizo I keep in the freezer (along with a stick of pepperoni) so that I can grate it on a box grater and add flavor to fillings for things like grilled cheese, quesadillas, or pizza toppings. It's cooked on a Baking Steel Griddle and the tool is a mortaring trowel from home depot, which is my favorite press (and cheap!)
Betty's Jazzed-Up Grilled Pimiento Cheese Sandwiches
Betty demonstrates how to make Jazzed-Up Grilled Pimiento Cheese Sandwiches. The filling is sharp Cheddar cheese, blended with mayonnaise, sour cream, pimientos, green onions and a touch of ground red pepper. It is spread on hearty white bread, topped with tomato slices, and then grilled in butter for a gorgeous and delicious sandwich.
Jazzed-Up Grilled Pimiento Cheese Sandwiches
(Makes 2 sandwiches; you may have some filling left over.)
2-oz. jar diced pimiento, drained
¼ cup mayonnaise
¼ cup sour cream
green tops of 1 green onion, finely chopped
1/8 teaspoon ground red pepper, or less, to taste
8-oz. extra-sharp white cheddar cheese, shredded
4 white or wheat bread slices
1 medium tomato, thinly sliced
2 tablespoons butter, softened
In a large bowl, stir together 2-oz. diced pimientos, ¼ cup mayonnaise, ¼ cup sour cream, finely chopped tops of 1 green onion, and 1/8 teaspooon (or less) ground red pepper. Stir in 8-oz. shredded extra sharp white cheddar cheese. Spread one side of each of two bread slices with softened butter, and place them, buttered side down, in a large skillet or on a griddle. Spread about 1/3 cup of pimiento cheese mixture on top of each slice of bread. Place 2 thin slices of tomato on top of the pimiento cheese, and cap each sandwich with another slice of bread. Butter the top of the bread with softened butter. Place the skillet over medium heat, and then reduce to low, grilling the sandwiches slowly to allow flavors to mingle and cheese to melt. When brown on the bottom side, turn the two sandwiches over and brown the other side. When both sides are brown, remove from skillet and immediately place on a serving plate. I served mine with Kentucky Caviar and Raspberry Tea, both of which you will find in Betty's Kitchen. I hope you enjoy the sandwiches! --Betty
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku: