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November 27, 2020

Jalapeno Horseradish Pimiento Cheese – Beck Eats World

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Whether you spell it “pimiento” or “pimento”, this classic cheese spread is a cornerstone of southern cooking. Since southern food has seen a recent revival and culinary celebration in the past decade, I feel like I see pimiento cheese on every menu in some form! It’s rightfully earned that place because of the versatility of the dish. You can put it on a burger, fry it in balls and serve it with a sauce, you can make a grilled cheese out of, use it in grits, or just serve it with crackers! The options are endless.

Everyone has their own version of pimiento cheese, but what most southern cooks can tell you is – most of the store bought pimiento cheese brands are not worth eating. There’s something about freshly shredding your own cheese that makes home-made pimiento cheese better than anything you can purchase factory made.

My personal recipe has evolved a lot over the years, but this version is what I most commonly put in mine – the basics with the addition of chopped jalapeno and a bit of prepared horseradish. Both of these ingredients pack a punch that goes so well with the creaminess of the cheese. I also use cream cheese in mine. This is to achieve a desired consistency and tang. As long as you use cheddar in some form, you can get crazy with additional cheeses all you want. I’ve seen people add goat cheese, smoked gouda, white cheddar, whatever you can think of!

Whatever you choose to put in your pimiento cheese, I have one rule that I live by – you MUST use Duke’s Mayo. My dad would disagree with me on this, but Duke’s is the only acceptable mayo to use in my opinion! Because it’s more vinegar heavy than other mayos, it always adds a little something to each dish that makes it the better choice. But that’s just my 2 cents 😉

There isn’t much of an explanation needed on how to make pimiento cheese, because you basically just stir all the ingredients together. But I do always shred my cheese first then add all the other ingredients on top of that so I’m not wasting any more clean bowls. As far as the jalapeno, I usually leave in about half the seeds. As the rules go, leave in all the seeds for more spice and no seeds for no spice!

Once you mix it up, you’ll be ready to go! I hope you like my version of pimiento cheese. It keeps well in the fridge so you can make it in advance. Although it probably won’t last long once you taste it! 😉

  • 8 oz sharp cheddar block
  • 4 oz cream cheese, softened
  • 4 oz jar pimientos
  • 1 large jalapeno
  • 1/2 cup Duke’s Mayo
  • 1 tsp prepared creamy horseradish
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Shred the cheddar cheese in a medium bowl. Finely chop jalapeno and leave in no seeds or all of them, depending on how spicy you’d like it.
  • Slightly drain excess water off pimentos. Combine all ingredients in the bowl and mix to combine. Adjust for taste if necessary. Serve immediately or refrigerate.

November 26, 2020

Grilled Pork Tenderloin with Chimichurri Sauce – Beck Eats World

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Did I mention how much I love grilling? Did I mention how much I love all things pork? These tenderloins are the BOMB.COM and the best part is, it’s quick and easy! You don’t have to marinate them and it only takes about 20 minutes to grill them up.

I’ve had a lot of pork tenderloin in my life. I’ve cooked a lot of pork tenderloin in my life. It’s a tricky meat because it dries out really fast but it’s most likely to dry out in the oven than any other cooking method. That’s why I love grilling pork tenderloin because this one gets a nice crispy charred outside but remains really tender and juicy on the inside.

The chimichurri sauce is an Argentinean meat sauce made of fresh herbs, garlic, olive oil and red wine vinegar. To me, it’s like the latin version of pesto. But I definitely prefer chimichurri! It has so much flavor and bite. You can put it on pretty much any grilled meat.

First I make the chimichurri sauce to set aside for later. The easiest way to do this is to put all the ingredients into a food processor. If you don’t have a food processor, you are wasting so much time in the kitchen! It’s a life saver.

Then I prep my tenderloin by rubbing a spice and oil mixture on the pork to give it some flavor. This one is made out of brown sugar, lemon zest, and spices.

Now you’re ready to grill them up! I grill these tenderloins for about 20 minutes on high. If I feel like they are blackening up too quick, I’ll turn the grill down to medium-high. They are ready when the internal temp reads 145-150 degrees. Remember, after you grill pork tenderloin, it continues to cook while it’s resting. Don’t dry it out by cooking to too long or it will be tough.

Seriously they look amazing already!

Let them rest for 10-15 minutes, slice, and top with the chimichurri sauce or serve it on the side. Sit back and admire your cooking skills while eating this amazing dish!

  • 3 lb pork tenderloin, about 1.5 lbs each
  • 4 tbsp brown sugar
  • 1 1/2 tbsp ground mustard
  • 3 tsp smoked paprika
  • 2 tsp ground cumin
  • zest of 1 lemon
  • 2 tsp kosher salt
  • 3 tbsp olive oil

Chimichurri Sauce:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup fresh parsley
  • 1/4 cup fresh basil
  • 2 tbsp fresh rosemary
  • 4 green onions
  • 3 cloves garlic
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • Make the chimichurri sauce by combining all ingredients in a food processor and blend until you have a sauce texture. Set aside.
  • Prepare the tenderloin rub by combining all ingredients then adding the olive oil to make a paste. Spread the paste all over both tenderloins. Grill tenderloins on high heat for 20 minutes until the internal temperature with a meat thermometer reaches 145-150 degrees.
  • Let the meat rest for 10-15 minutes. Slice horizontally and top with chimichurri sauce or serve the sauce on the side.

November 26, 2020

Frosted Angel Food Cake with Summer Berries – Beck Eats World

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I love Angel Food cake but it can be a little tricky to make from scratch. I think it’s totally worth the effort though because it has such a delicious subtle almond flavor and the cake itself is not very heavy. The texture is soft and spongy and it has a slightly crisp outer layer.

The trouble with making this cake from scratch is the fragility of the egg whites. What makes Angel Food cake distinct is that the sole rising agent of the cake is whipped egg whites. They can collapse easily so you have to be patient and careful when baking and handling this one. But with a few helpful tips, I promise you can do it!

After you fold in the dry ingredients at the end, I recommend using a metal serving spoon to spoon the batter into an angel food bundt pan. Here’s what it looks like:

Then I smooth the top out gently and bake. You always bake an Angel Food cake in an ungreased pan. In order for it to rise, the cake needs to be able to cling to the sides of the pan.

Next is the trick for cooling the cake. I know this seems crazy, but you should always cool an Angel Food cake upside down! I put mine on top of a bottle. Until the cake is completely cooled, the spongy texture has not set. Cooling it upside down ensures that the cake doesn’t collapse.

Once it has cooled upside down for an hour, you can release the cake from the pan by sliding an offset metal spatula around the sides and carefully wiggling that sucker out. It’s ok that it looks a little crumbly. That’s how it’s supposed to be! Plus, you’re covering it with frosting, so who cares?

I think cream cheese frosting knocks this recipe out of the park and that’s what I always frost this cake with. The sweet but tangy flavor of the frosting goes well with the flavor of the cake.

I frost this cake with an offset metal spatula and since the nature of Angel Food cake is a crumbly surface, you will have a few crumbs showing in your frosting. That’s ok! You could crumb coat it with half the frosting, refrigerate, and frost it again, but honestly that’s just too much. Perfection is boring. Sometimes a perfectly un-perfect home-made dessert just shows how much love you put into it.

After that, you can decorate to your heart’s content with summer berries, dust with powdered sugar, and you will have a beautiful dessert that is both impressive and delicious. This would be perfect for July 4th with it’s patriotic colors. This is also a great cake to make anyone who loves strawberries or lighter desserts.

Look how beautiful! Man, I love this cake. It’s so pretty and tastes so darn good. I hope you enjoy it as much as I do!

For the Cake:

  • 1 1/4 cup cake flour
  • 1/2 cup granulated sugar
  • 1 1/2 cups egg whites, about 12
  • 1/4 tsp salt
  • 1 1/4 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/3 cup granulated sugar

For the frosting:

  • 8 oz cream cheese, softened
  • 5 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 5 cups powdered sugar
  • 2 tbsp heavy cream
  • 3 cups strawberries, raspberries, and blueberries
  • Preheat oven to 375 degrees.
  • Sift together the cake flour and 1/2 cup sugar. Set aside.
  • In a stand mixer with a metal bowl and whisk attachment, combine egg whites, salt, cream of tartar, vanilla, and almond extract. Whip until soft peaks start to form. Add the rest of the sugar in 4 separate additions, blending until each addition is absorbed. Do not scrape the sides of the bowl.
  • Add the flour mixture in 4 seperate additions, FOLDING it into the batter with a metal serving spoon. Using the same metal spoon, spoon the batter into an ungreased metal angel food bundt pan. Gently smooth out the top and run a knife through the middle of the batter to give it room to expand.
  • Bake for 35 minutes or until a wooden toothpick inserted in the middle comes out clean. Invert the cake pan upside down onto a bottle and cool for at least an hour upside down.
  • Once the cake is cool, prepare the frosting in a mixing bowl with a hand mixer. Using an offset spatula, frost the cake. Top with summer berries as desired.

strawberry

November 26, 2020

Steak Salad with Roasted Sweet Potatoes & Balsamic Vinaigrette – Beck Eats World

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I love grilling in the summer! It gets me outdoors for at least a little while after being cooped up in the office all day. Grilling is also a pretty quick dinner solution which makes it ideal for a weeknight. I love a juicy grilled steak but in the heat of summer I don’t want the usual heavy accompaniments like mashed potatoes or mac and cheese. With this recipe I can have my steak and toss it in a fresh salad with tons of flavor.

First, I just want to discuss grilling with the ladies out there. Ladies, you CAN grill! It’s so easy. I challenge you to try doing so on your own and you’ll be surprised by how simple it really is. I was years into cooking before I tried to grill anything because I thought it was a guy’s thing and I wouldn’t be good at it. Once I tried it, I regretted not doing it sooner!

For this recipe, I start by peeling and cutting the sweet potatoes for roasting. This element of the salad takes the longest to cook so I do it first. Cut them into small bite sized chunks that make them easy to put in a salad without making people cut them up after they’ve been roasted. I toss them in a bit of cinnamon and olive oil to bring out the sweetness in the potatoes.

Don’t take them out of the oven until they look like this:

I love using locally grown sweet potatoes. They are a huge part of North Carolina agriculture and are quite the versatile vegetable. Once they are in the oven, you can quickly mix together this super easy balsamic vinaigrette. Let me tell you, this dressing MAKES this salad. You probably already have most of the ingredients and it’s 100% worth the effort to make it versus buying a bottled dressing.

Then you can start grilling the steak. You can season your steak however you’d like. For this recipe, I kept it super simple with a pre-made steak seasoning I bought. I grilled my steak till it was about medium-well. That’s my personal preference for this particular recipe, but you can cook it any way you’d like.

It’s very important to let steak rest before serving it or slicing it up for the salad. It needs to have time to re-absorb it’s own juices. Slicing it right off the grill can make it more dry and chewy. This is a perfect time to check the sweet potatoes, chop the tomatoes, and prep the fried onions for this recipe.

Finally, you can assemble the salad and serve! I love how colorful this salad is. It’s got crunchy and soft elements, sweet and savory, and a delicious steak to top it off. This is another healthy weeknight meal you can enjoy without feeling guilty. Let me know how you like it!

  • 2 sweet potatoes
  • 1 tsp olive oil
  • 1/4 tsp ground cinnamon
  • 2 8 oz. sirloin steaks
  • 10 oz. spring mix
  • 2 cups chopped tomatoes
  • 1/2 cup chopped pecans
  • 1 cup French’s crispy fried onions
  • 1/2 cup bleu cheese crumbles

For the Balsamic Vinaigrette:

  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 garlic clove, minced
  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • Preheat the oven to 425. Peel and chop sweet potatoes into small bite size chunks and toss in a bowl with olive oil and cinnamon. Spread on a parchment lined baking sheet and bake for about 25-30 minutes until browned on the outside but not burnt.
  • While potatoes are baking, whisk together all the vinaigrette ingredients in a bowl and refrigerate until you’re ready to assemble the salad.
  • Grill the steaks with your desired seasoning to desired doneness. I cooked mine medium-well. Once cooked, let them rest for at least 5 minute before slicing.
  • Once the sweet potatoes are done, spread the french’s crispy onions on a small baking sheet and bake in the same preheated oven for 3-5 minutes until they are browned and crispy but not burnt.
  • Assemble the salad with spring mix, roasted sweet potatoes, chopped tomatoes, chopped pecans, bleu cheese crumbles, crispy onions, and sliced steak. Top with balsamic vinaigrette and serve immediately.

November 25, 2020

Jalapeno Bacon Deviled Eggs – Beck Eats World

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Ya’ll…. these are absolutely divine. The best deviled eggs ever. Yep I said it. Growing up, deviled eggs were a family event staple. They are easy to make ahead and the perfect thing to snack on while whoever is cooking inevitably runs late and you’re getting hangry.

This is a dish I helped my mom make growing up, so it’s something really easy you can get your kids involved in if they are a little older. I used to peel all the eggs for my mom. Now that I’m an adult, I understand why she gave me that job – because it’s really annoying and tedious!

When it comes to deviled eggs, you either love them or hate them. I have one brother who wouldn’t touch them if you paid him. The rest of us love deviled eggs and I have to hide them at family functions I host so that they won’t go mysteriously missing.

You might think these would be too spicy for you, but if you take out all the seeds and membranes of the jalapeno, it’s actually not spicy at all, they just add a little “kick”. Leave the seeds and membranes in if you prefer them spicy like I do.

Here’s my best tips for this recipe: don’t use super fresh eggs. If they have been sitting in your fridge for a week or two, they will peel much easier. Second – I feel like I shouldn’t have to say this – but use Duke’s Mayo. I am wildly opinionated about this, there is really no other acceptable mayo brand in my book except Duke’s. There’s a reason why their marketing slogan is “The secret to great food”… it is truly such.

I like to pipe the filling back into the egg whites because it looks cleaner and it’s a lot less messy. I use a piping bag with no tip for this. You could also use a thick gallon Ziploc bag!

Although I still love the traditional recipe with paprika on top, these are my favorite to make when I have people over. The flavor from the bacon and jalapenos really make these pop. And they look really colorful and pretty on a platter. Enjoy!

  • 1 dozen large eggs
  • 6 slices bacon
  • 1 jalapeno finely chopped, seeds and membranes removed
  • ¾ c. Duke’s Mayo
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. sweet pickle relish
  • ½ tsp salt
  • ¼ tsp each: pepper garlic powder, onion powder
  • 1/8 tsp chili powder
  • Paprika and chives for garnish
  • Place eggs in a large pot with enough water to cover the eggs. Turn the eye on high until you have a rolling boil, then turn it off and let the eggs sit for 15 minutes to finish cooking.
  • While the eggs are cooking, either fry the bacon in a skillet and set aside or cook your bacon in the oven at 400 degrees for about 10-15 minutes, flipping once until the bacon is crispy. Set aside.
  • Once the eggs are cooked, rinse them in cold water, peel and slice in half. Remove yolks carefully into a medium bowl. Lay the remaining egg whites in a serving dish open side up. Add all other ingredients to the bowl with yolks and stir until well mixed. Place mixture in a piping bag and pipe into the empty egg whites. Crumble the bacon and top each egg with bacon bits, chopped chives, and a sprinkle of paprika.

November 25, 2020

Goat Cheese & Thyme Biscuits – Beck Eats World

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Is there really anything more southern than a hot, fresh, home made biscuit? You can eat them for breakfast, an afternoon snack, at 2 AM when no one’s looking, I don’t care. Just make them fast because you’re going to want to keep this recipe around!

Growing up, my dad had a few specialties that he was known for cooking. Cherries-in-the-snow dessert, French Toast with Hawaiian bread, and scratch biscuits were the top 3. If dad was making biscuits, he was definitely in a good mood, which meant we were totally going to beg him to take us somewhere or give us something.

I’ve taken the idea of scratch made biscuits and added fresh thyme leaves and crumbles of tangy goat cheese. Yess!! These are so good. Soft and fluffy on the inside with crisp edges. The goat cheese crumbles sort of melt into the dough and make it taste really creamy and smooth. I dare you to eat just one.

A word to the wise on making biscuits: DO buy a legitimate biscuit cutter, and DON’T use a rolling pin to roll them out. Using a rolling pin or using a glass as a makeshift biscuit cutter will give you flat biscuits that don’t rise. It’s all about being careful with the dough and patting it into shape before quickly cutting it with a sharp biscuit cutter. This will give you the rise and height you’re looking for.

These biscuits are perfect with a little butter or jam. I like the simplicity of a buttered biscuit, but my husband prefers strawberry jam with these. Customize it how you like. You could make large biscuits and use them for breakfast sandwiches, or use them to make eggs benedict instead of the traditional english muffin. Get creative!

  • 2 cups All Purpose Flour
  • 1 1/2 tbsp Baking Powder
  • 2 tbsp Granulated Sugar
  • 3/4 tsp Salt
  • 1/2 tsp Fresh Ground Black Pepper
  • 5 tbsp Unsalted Butter very cold
  • 1 tbsp Fresh Thyme Leaves
  • 4 oz Goat Cheese crumbled
  • 1 1/4 cup Heavy Cream
  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
  • In a large bowl combine flour, baking powder, sugar, salt, and pepper. Use a cheese grater to shred the butter and then combine with the dry mixture. USe your fingertips to rub the butter into the mix until it resembles course meal.
  • Stir in the fresh thyme leaves then add cheese and all heavy cream except one tablespoon. Mix with a fork until a sticky ball forms.
  • Turn the dough out onto a generously floured surface and knead with floured hands until the dough has been worked into a ball (about 4 or 5 times). Pat the dough out into a 1 ” thick round and use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps.
  • Place the biscuits on the prepared baking sheet and brush each one with the remaining heavy cream. Bake for 18-20 minutes or until golden brown. Serve hot with butter and/or jam.
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