Magnificentduo

Dijon Mustard Cranberry Cream Cheese Appetizer Recipe.

Cranberry cream cheese tarts blends nicely with mustard. For this recipe dijon mustard was the choice of use,but you can replace them with some horseradish or wasabi.

The choice of mustard is an important factor to consider for trying out your recipe. Dijon mustard is far spicier compared to the yellow mustard. The yellow mustard is fairly mild in flavor,so if your not a fan of spicy foods,you can opt for the yellow mustard.

For the yellow mustard you can try it out with a few spoons of mayonnaise. This might not necessarily give you the flavor,but it will maintain the thickness.

Good news about these dijon mustard is that it can be used for dressing, i prefer to use them as syrup for my lemon panna with a few drops over it. I also tried them together with my tasty mango salsa recipe and it just turned out great.

This special dijon mustard cranberry cream cheese appetizers, was inspired from Tasteofhome.com. So in this recipe i used fresh chives and mixed the some horseradish along with dijon mustard for cream. I prefer the both mixture because they seemed to go well together.

Equipment.

Measuring spoon.
Measuring cup.
Food processor.
1 Large mixing bowl.
Piping bag.
Ladle spoon.

Ingredients.

½ Cup of fine sugar.
1 Cup of water.
12 ounce of fresh frozen cranberries.
1 Tablespoon of horseradish.
1 Tablespoon of Dijon mustard.
½ Cup of brown sugar.
18 Ounce of packaged cream cheese.
4 Tablespoon of chopped chives.
Mini crackers.

Directions.

In a large saucepan,add water,fine sugar and brown sugar and boil over medium heat for about 10-15 minutes.
Once it as boiled properly add cranberries and boil for another 5-8 minutes,stirring occasionally until mixture becomes thickened.
Stir in horseradish and mustard. Transfer to a large bowl and refrigerated for a while until chilled.
In a food processor,add chopped chives and cream cheese and run until mixture becomes smooth and well mixed.
Using a piping bag,spread cream cheese over crackers and top with a bit of cranberry mixture.
Serve along with some chilled peanut butter banana cream.

Recipe Note.

You can adjust the sweetness by reducing the quantity of sugar to be used.
To reduce sour taste or acidity from Dijon mustard you can blend a little bit of avocado along with it will processing sauce.

Coonect with us on various social media like Facebbook,Twitter,Instagram and Pintrest. Send us a picture of the recipe if tried by including the #magnificentduo along with it before posting it. I'lld be glad to have your recipes featured on the bog.

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Cream Cheese Appetizer Dips With Grape Tomatoes.

These creamy yet appetizing cheese dips can be used along with spreadable chive and cream cheese. This perfect and easy to make appetizer idea will please a range of people and keep your time in the kitchen super short.

Looking for a great spring appetizers ideas,here one you should try out!! They are a lot quicker to put together than the barbecued meatballs. They also lend themselves perfectly to delicious treats like lemon-panna with berry syrup [served chilled] and some pea-nut butter banana chilled cream to go with.

These cream-cheese appetizer dips,scream spring flavors and a re easy to make. These cream cheese appetizers are beautiful simply because they simply dont need you to soften a brick of cheese hours in advance. Secondly because they an instant flavor that comes from the chive and onions,together with a couple of fresh garnishes and its ready to serve.

For this recipe i stirred in some sour cream to the flavor to mellow it out a little bit. For topping i used slices of grape tomatoes and some vegetables for this particular cream cheese appetizer dip,i choose cucumber and some sliced parsley leaves.

Equipment.

A small mixing bowl.
Knife.
1 Measuring spoon.
I Medium-sized wooden mixing spoon.

Ingredients.

1 Cup of spreadable chive and onion cream cheese.
2 Tablespoon of chopped fresh dill.
4 Tablespoon of chopped fresh parley.
30 Mini phyllo shells.
3 Small cucumber,thinly sliced.
2 Large radishes,thinly sliced.
½ Tablespoons of black pepper.
7-8 Pieces of grape tomatoes,thinly sliced.
¼ Cup of sour cream.

Directions.

In a small mixing bowl,add the chive and onion cream cheese,dill,sour cream,parsley and pepper, stir properly. Adjust salt and pepper according to taste.
Fill each phyllo shells with about 1-2 spoon of cream mixture.
To with thin slice of cucumber,grape of tomatoes and some radish. Sprinkle additional dill if desired.
Serve immediately along with some yummy sweet corn tortilla soup!!

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Delicious Paleo Sweet Potato and Bacon Soup.

Sweet potatoes are very handy all around the year but especially during winter seasons. Although potatoes can be used generally in variety of dishes,they still go well in preparing soups.

Potatoes in generally are inexpensive and are majorly significant in being used for producing natural remedies for lots of health issues and undernourishment.

This starchy components is also loaded with lots of vitamins and minerals especially vitamin B₆,C and D. In minerals they are highly rich in Iron,potassium and magnesium- which helps to inhibit the action of sodium and they are helpful in treatments of diabetes.

Although this comforting soup has all flavors of most stews that simmer for hours,it requires limited time to prepare the steps are also simple. Here you only need to just follow some precise and elaborate trick to achieve a creamy and hearty soup.

Firstly,you should cook some bacon,saute bacon together with onion and garlic in a large saucepan.

Add potatoes and some chicken broth,puree and simmer for a while and your delicious cozy soup is ready to serve. You can combine this paleo Sweet potato and bacon soup together with some freshly prepared lemon-pumpkin soup.

Equipment.

Large saucepan.
Large measuring spoon.
I big bowl.
Knife.
1 ladle spoon.
Blender.

Ingredients.

3 Large potatoes,peeled and nicely sliced.
1 Medium-sized onions,diced.
4 Cloves of garlic,minced.
1 Tablespoon of coriander powder.
½ Teaspoon of salt.
¼ Teaspoon of turmeric powder.
½ Teaspoon of cumin.
Pinches of cayenne pepper.
4 Slices of bacon.
4 Cups of chicken broth.
¼ Teaspoon of ground pepper.
3 Tablespoons of bacon fat.

Directions.

On a large skillet add about 1 tablespoon of vegetable oil. Place bacon and cook until crisp. Remove from heat source and place clean place,shred bacon in pieces and set aside.
Add one tablespoon of bacon fat on a large saucepan,add onions,garlic,turmeric powder,cumin,coriander,ground pepper,and cayenne pepper. saute for about 6-8 minutes until onions becomes softer before adding chicken broth.
Allow broth mixture to simmer,then add sweet potatoes to mixture and simmer for another 5-10 minutes until potatoes become tender. Adjust salt and pepper to taste.
Garnish with shreds of bacon,some coriander leaves and onions . Serve along with some sparkling yellow lemonade or barbecued meatball.

Recipe Note.

Food when served hot provides the absolute savory of soup taste. Also you can chose any kind of potatao for soup choice.

If you loved this post or tried it you can reach us on Facebook,twitter and instagram. Also share us the recipe if you tried it wigh hashtag #magnificentduo

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Traditional Brown Rice Bibimbap Recipe Idea For Dinner .

This Korean brown rice bibimbap bowls is traditionally served in stone bowls filled with white rice crisp. This mixed rice version is topped with fresh vegetables and fried eggs or meat,pickles and chili sauce.

For this recipe i avoided using meat because i wanted this to have a more traditional vibe to it! Our choice of rice was the brown rice instead of the usually rice that's normally used.

I absolutely love the bibimbap brown rice recipe because they go together with some of my favorite dishes like my Japanese radish soup-which is definitely one of the most mind-blowing soups to take especially during summer and my perfect cheese lasagna.

The last time we made this recipe it was in a family gathering,that was sometime last year and we ate this delicious brown rice bibimbap recipe along with some shrimp and scallop dumplings and it was absolutely one of the most satisfying dinners we had in any of the family gatherings ever called for.

Equipment.

1 Large skillet.
Measuring spoons.
1 Wooden ladle spoon.
1 Medium sized bowl.

Ingredients.

2½ Tablespoon of groundnut oil.
1 Tablespoon of toasted sesame oil.
2 Tablespoon of chopped peanut.
3 Tablespoon of soy sauce.
4 Tablespoon of chili sauce.
5 Ounce of mangetout.
3 Ounce of pickled red cabbage.
4 Ounce of shiitake mushroom.
3 Cloves of ginger,sliced.
5 Ounce of shredded carrot.
2 Bulbs of finely and thinly sliced onions.
2 Large cans of sweetcorn.
4 large eggs.
2 packs of 250gram brown rice.

Directions.

For Rice.

Pre-boil rice on fire according to instruction on pack. But rice should be taken out before it's completely boiled-soft and tender.
Mix rice with preferred ingredients like salt,ground pepper and some spice.
On a large skillet add 2 tablespoons of groundnut oil,add rice on the heated pan with oil in it and allow to heat without turning for about 2-3 minutes. Flip over and repeat the same thing on the other side.

For Mushrooms.

In a large skillet,heat 1 tablespoon of groundnut oil. Add mushrooms and fry for 2-3 minutes. Add ginger and 1 tablespoon of soy sauce,fry for another 2-3 minutes and set aside to make warm.

For Eggs.

In a clean medium skillet,add 1 tablespoon of groundnut oil,crack 2 eggs and fry over medium heat until the whites become set and solid. Remove eggs from pan gently with a slotted spoon and set aside to make warm.

For sweetcorn.

Add 1 tablespoon of groundnut oil to the sweetcorn,season and mix properly before placing them on a baking tray.
Grill on a medium-high heat for 6 minutes turning on every 9 seconds. until evenly brown.

For Mangetout.

Add mangetout in a pot of simmering water,blanch it out for about 2 minutes,until tender. Before draining the water out from it.
Add 1 tablespoon of soy sauce and sesame oil to if and set aside.

For Serving.

On a clean ceramic bowl,add prepared rice neatly,Shred sweet corn kernel from cobs over the rice.
In a separate bowl mix the carrot strands with 1 tablespoon of soy sauce and peanuts. Add over to the bowl of rice.
Add the rest of veggies,red cabbage and mushroom in segments to the bowl. Top with fried eggs,spring onions and chili sauce.
You can serve along with some delicious lemon panna with berry syrup.

Recipe Note.

For vulnerable people like,sick children,old aged,weak and sensitive people,cook the eggs until it's completely boiled.

Connect with us on Facebook,Twitter,Instagram and Google+. Send us a recipe if you tried it out with the #magnificentduo.

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Barbecued Steak And Avocado Salad Recipe With Honey Sauce.

Barbecued steak and avocado salad is especially one of my favorite take!!! whats even exciting about this special appetizers is that they can be combine with just about any thing.

My special barbecued steak and avocado salad when combine with some smashing lemon-pumpkin cocktail just does a great job in keeping you satisfied for as long as 8 hours or more.

Today's recipe was inspired by buzzfeed. I came a cross one of their deliciously prepared steak and avocado salad recipe and then i decided to try it out,fortunately it turned out well that's why i decided to share it with you today.

Like always,sometimes it's hard to pick out the perfect recipe for some certain occasions or gatherings. But this barbecued steak and avocado salad has always been my well-to-go recipe,its less time consuming and packed with a great variety of nutrients that just makes it one of my top recipe on my salad list.

Compared to Japanese radish salad i talked about on one of my previous post,this steak and avocado provides more nutrients and i recommend this for those looking for fitness hacks for weight loss.

For this recipe i used some tricks and ingredients like sirloin steak,ceaser for dressing and of course some avocados and veggies.

Equipment.

Ingredients.

3 Teaspoon of vegetable oil.
1 Teaspoon of salt.
1 Pound of sirloin steak.
1 cup of spinach,spliced.
3 hard boiled egg, diced.
3 Ounce of tomatoes,sliced.
3 avocado sliced.
1 teaspoon of black pepper.
2 Ounces of honey.
2 tablespoon of lemon juice.

Directions.

For Steaks.

Place few drops of vegetable oil and heat. Add steak on hot pan and heat until slightly smokey turning from one side to another occasionally.
season steak with salt and pepper. To taste.

For Honey Sauce.

Add spoons of honey on a small bowl,mix together with some lemon juice. You can add little bit of sugar if you want.

For Salad.

On a medium ceramic tray pan, spread spinach leaves evenly on the bottom of the tray.
Arrange sliced tomatoes,diced boiled eggs,avocados and slice steak. Sprinkle some ceaser for dressing and serve.

For Serving.

Serve together with some strawberry smoothies or pumpkin cocktail.
Serve along with honey sauce.

Recipe Note.

Season steaks properly so that it's tasty and pinkish when sliced.
Salad can be refrigerated and warmed before serve. It's better served immediately.

Let me know how you enjoyed if you tried it. you can send us a message on our contact form and connect with us on Facebook and Google+ or Bloglovin'

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Smashing Lemon-pumpkin Soda Drink.

Lemon pumpkin soda drink is an easy yet smashing drink you can prepare at home!!! For so many it's called the pumpkin cocktail because they literally blow minds. What's even more interesting is that it's easy to make if you have the right and perfect ingredients and of course some pumpkins.

A based rum and allspice liqueur add some warming contrast to this drink,making it a perfect way to incorporate the seasons favorite squash in your cocktails.

I love family gatherings, most times i get confused on what drink to quickly get together that's,nutritive and as well satisfying. Lemon-pumpkins seemed to work great and each time i made those,i always received pleasant compliments from them. so i decided to share this recipe and am also sure that you will definitely love this recipe.

For my delicious lemon-pumpkin soda drink,i usually prefer to used my awesome pyrat rum, yo can find that hopefully in nearby stores. I also used some extra spices to enhance the taste. Don't worry if you cant get them around you you can pick them out in my store.

For my smashing lemon-pumpkin soda drink,i usually take them together with some freshly prepared grilled chicken shawarma whenever i prefer to eat light. But when i use them with some basic meals they go so well with some delicious chicken parmesan soup or shrimp and scallop dumplings.

So lets get started!!

Equipment.

Food processor.
Medium strainers.
Measuring spoons.
Knives.
large bowl.
Collins glass cups.
Co₂ cartridge.
Soda siphon.

Ingredients.

1½ Ounce of pyrat rum.
½ Ounce of all spice liqueur.
12 Ounce of pureed pumpkin.
4 Ounce of lemon juice.
2 Ounce of water.
1 Bay leaf.

Directions.

Lemon-Pumpkin Soda.

Add pureed pumpkin in a large bowl,mix together with some lemon juice and water.
Pour mixture into a soda siphon and charge with a Co₂ cartridge for 5-10 minutes.

For Lemon-Pumpkin Cocktail Drink.

In a Collins glass cup,add some cubes of ice,rum and all spice liquere. Stril using a teaspoon.
Add the lemon-pumpkin soda to rum-all spice liqueuer mixture and garnish with bay leaves. serve when cooled.

Recipe Note.

If your drink turns out to be too acidic add some more puree pumpkins to reduce acidity.

If you tried this recipe out dont for get to drop your comment on how it turned out. connect with us on Facebook,Google+ and send us a message on Twitter. I would love to hear your opinions on this recipe.

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Perfect Layered Cheese Beef Lasagna Recipe.

The creamy cheese lasagna recipe is a classic and such a delicious meal for serving the crowd. Its an easy to make dish that you can quickly prepare ahead and also easy to warm before it is served.

I personally love to entertain friends and family,especially when my family is a complete one that's usually during the holidays. having the whole family brings lots of joy and laughter plus it's always,always, good for food.

As for me when it comes to the get together family-thing being able to prepare it ahead of time means much more to me,because i definitely dont like to be caught up in the mad-gush hour just before the family arrives that's why i always pick my creamy cheese lasagna for dinner.

In search of a few good-to-go dishes to prep ahead of time,lasagna would be the perfect recipe to go for. lasagna is totally great and dependable because of how easy they are to prepare,their preservable awesomeness and their limited need for stress especially in making them,from your side.

Equipment.

Large dutch oven.
Parchment paper.
Laddle spoon.
Measuring spoons.

Ingredients.

1 Large onions chopped.
4 ounces of red wine.
50 ounces of canned tomatoes.
1 teaspoon of oregano.
½ Teaspoon of basil.
12 Lasagna noodles.
½ Teaspoon of ground black pepper.
1 Large egg.
16 ounce of ricotta cheese.
1 teaspoon of dried parsley.
1 cup of grated Parmesan cheese.
3-4 bay leaves.
1½ Pounds of shredded mozzarella cheese.
1 teaspoon of koshers salt.
1 pound of sausage;ground.
3-4 tablespoons of garlic powder.

Directions.

Sauce making.

Place browned sausage in a large dutch oven or pot over medium heat.
Add chopped onions,stir until soft then add red wine,crushed tomatoes,oregano,basil,bay leaves,½ teaspoon of garlic powder,salt and pepper.
Stir and adjust seasoning to taste,reduce heat and cook for 20-30 minutes,stirring occasionally.

Lasagna Directions.

Preheat the oven to 375⁰f.
Cook lasagna noodles according to package instruction,,drain and set aside.
Combine ricotta cheese,eggs,Parmesan cheese,remaining ½ teaspoon of garlic powder,parsley,and salt and set aside.
Evenly spread about 2-3 cups of meat sauce in the bottom of a deep 13/9 inches baking pan. Arrange 4 lasagna noodles over meat sauce and spread ⅔ cups of ricotta/eggs/parmesen mixture over top.
Spread meat sauce and shredded mozzarella cheese over initial topping;repeat layers.
Top again with another 4 lasagna noodles and repeat sauce technique.
Cover with aluminium foil and bake in 375⁰f oven for 30 minutes.
Remove foil, and sprinkle with parmesan cheese. Bake uncovered for another 10-15 minutes. let it cool for 10 minutes before serving.

Recipe Note.

When covering with foil,remember not to press the foil to hard on the lasagna. so that it's easy to remove.
For serving you take together with some great permesen soup, or some refreshing sparkling lemon lemonade.

If you loved this recipe let us know,leave a comment below or sent us an email and i'll be sure to reply as soon as am done clearing the sink!!. Follow us on Facebook and Google+

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