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Peanut Butter Shortbread

Peanut Butter Scottish Shortbread

Peanut Butter Scottish Shortbread

 

 

 

 

 

 

I’m in an experimental mode trying out this new recipe format and I needed a quick recipe to post so I broke out my great peanut butter shortbread recipe.  The recipe format didn’t work so here’s my standard recipe format for my great Peanut butter Scottish shortbread.

Ingredients for Peanut Butter Scottish Shortbread

  1. 16 oz butter
  2. 16 oz peanut butter
  3. 1 cup caster sugar
  4. 3 cups flour
  5. 1 cup rice flour

Preheat oven to 325°

In the bowl of the mixer put the butter, peanut butter and sugar and cream until completely combined.

In a separate bowl put the two flours and whisk to blend.  Slowly the flour add to the creamed butters and sugar.  Continue to mix until completely combined.  Use a #40 scoop or a tablespoon to form balls and place on an ungreased baking sheet.  Use a fork or a cookie stamp to flatten slightly.  Bake for about 28 minutes until lightly browned.  Remove from the oven and let sit for a few minutes before removing to a wire rack to cool completely.

 

Here’s a few items to help prepare this recipe
OXO Good Grips Medium Cookie Scoop
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Sheet, Silver

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Peanut Butter in a shortbread cookie, Sheer Genius ! 5 paws for sure!

 

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Peanut Butter Shortbread
Yields 60
A great cookie
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 16 oz butter
  2. 16 oz peanut butter
  3. 1 cup caster sugar
  4. 3 cups flour
  5. 1 cup rice flour
Instructions
  1. Preheat oven to 325°
  2. In the bowl of the mixer put the butter, peanut butter and sugar and cream until completely combined.
  3. In a separate bowl put the two flours and whisk to blend. Slowly the flour add to the creamed butters and sugar. Continue to mix until completely combined. Use a #40 scoop or a tablespoon to form balls and place on an ungreased baking sheet. Use a fork or a cookie stamp to flatten slightly. Bake for about 28 minutes until lightly browned. Remove from the oven and let sit for a few minutes before removing to a wire rack to cool completely.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

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copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

 

 

 

Posted on

Tri-Tip Steak Marinated and Broiled

Tri-Tip Steak
Tri-Tip Steak

 

 

 

 

 

 

Tri-Tip Steak

I have for a very long time now butchered a lot of my own steaks and meats.  From the local  bulk market, I buy a whole Top Sirloin and make my own steaks and chop meat from it.  On the top of this piece of meat under a layer of fat is a beautiful triangular piece of meat called a Tri-Tip.  It is a perfect grilling piece of meat and I liked to marinate it, and then broil it.  Sliced on a bias, against the grain, the slices of this cut are tender and moist and delicious.

Tri-Tip Steak Marinade

  1. 1 bottle San-J Szechuan Hot & spicy marinade
  2. 1/2 cup soy sauce
  3. Lawry’s seasoning salt
  4. 2 -4 Tbs Demerara or raw sugar
  5. 1- 2 Tbs grated fresh ginger

 

I  love to experiment with different marinades and tonight I found a great one.  I started with a bottle of San-J Szechuan hot & spicy marinade and Sauce.  To this I added soy sauce.  To the steak I sprinkled a little Lawry’s seasoned salt, Demerara sugar and spread a little freshly grated ginger over both sides.  Rotating the piece of meat about every 1/2 hour I marinated it for 3 -4 hours.  I also use my carving fork, which is very pointed, and I “Jacquard” the piece of meat by puncturing it all over and then ladling the marinade over the top.

Tri-tip marinading

 

 

 

 

 

 

Another little trick I have perfected is to limit the clean up. Since we weren’t grilling outside I had to use the broiler in the oven and this method certainly soils the broiler pan.  Simple remedy to make a lighter clean up is to line the top and bottom of the broiler pan in aluminum foil.

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Broil Tri-Tip Steak

Take the marinated steak place on you grill or broiler pan and cook.  If using oven, place the rack in the top third of the oven, but not on the highest rung.  When cooked to your desired doneness, remove from oven and place on a cutting board or plate, and let rest for about 10 minutes.  Slice against the grain on a slight bias.

Tri-Tip Steak
Tri-Tip Steak

 

 

 

 

 

 

 

Here are a few items to help with this recipe.
OXO Good Grips 12-Inch Stainless-Steel Locking Tongs
Zwilling J.A. Henckels Four Star II 2-Piece Carving Set
Range Kleen Porcelain Broiler Pan with Porcelain Grill

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s a steak, what else can I say, I love it forever and a day!  5 paws for this recipe

 

IMG

 

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

Tri-Tip Steak & Marinade
Serves 6
Write a review
Save Recipe
Print
Prep Time
4 hr
Cook Time
20 min
Total Time
4 hr 20 min
Prep Time
4 hr
Cook Time
20 min
Total Time
4 hr 20 min
Ingredients
  1. 1 tri-tip steak
For the Marinade
  1. 1 bottle San-J Szechuan Hot & spicy marinade
  2. 1/2 cup soy sauce
  3. Lawry's seasoning salt
  4. 2 -4 Tbs Demerara or raw sugar
  5. 1- 2 Tbs grated fresh ginger
Instructions
  1. sprinkle the Lawry's salt the sugar and the ginger on both sides of the steak and place into the spicy marinade and soy sauce turning it every 30 minutes, Marinade it for about 4 hours.
  2. Take the marinated steak place on you grill or broiler pan and cook. If using oven, place the rack in the top third of the oven, but not on the highest rung. When cooked to your desired doneness, remove from oven and place on a cutting board or plate, and let rest for about 10 minutes. Slice against the grain on a slight bias.
Notes
  1. I also use my carving fork, which is very pointed, and I "Jacquard" the piece of meat by puncturing it all over and then ladling the marinade over the top.
  2. Another little trick I have perfected is to limit the clean up. Since we weren't grilling outside I had to use the broiler in the oven and this method certainly soils the broiler pan. Simple remedy to make a lighter clean up is to line the top and bottom of the broiler pan in aluminum foil.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Posted on

Chicken Marsala with Bow Tie Pasta

Chicken Marsala
Chicken Marsala with Bow Tie Pasta

 

 

 

 

 

Chicken Marsala

Chicken Marsala is a simple recipe that never fails to garner compliments.  Three main ingredients chicken, mushrooms, Marsala wine, almost so simple you can’t go wrong.

Preparation for Chicken Marsala

INGREDIENTS for Dinner for 2

  1. 1 Chicken breast butterflied one ½ per person
  2. 1 cup Marsala wine
  3. 8 oz button mushrooms
  4. approximately ¼ diced red onion or 1 shallot
  5. 4-5 tbs flour seasoned with garlic salt and pepper
  6. 6 tbs butter
  7. 4 tbs olive oil
  8. ¼ – ½ cup chicken stock if necessary
  9. ¼ – ½ cup heavy cream

Cooking directions for Chicken Marsala

Begin by taking the shallot or red onion and dicing finely.  Thinly slice the mushrooms.  I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise.  My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.

Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened.  Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.

Remove the mushrooms to a bowl and set aside.

Dredge the chicken in the seasoned flour.  Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.

Add the Marsala to the pan and deglaze.  Let the wine reduce by about ½ until it becomes slightly syrupy.  When reduced add the cream and combine.  Put the mushrooms back into the sauce to heat.  Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over.  If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve.  If there isn’t enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.

Chicken Marsala
Chicken Marsala with Bow Tie Pasta

 

 

 

 

 

 

 

Here are a few items to make doing this recipe easier
Japanese Stainless Steel Egg Slicer Cutter #7527
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife

 

Print
Chicken Marsala with Bow Tie Pasta

Ingredients

  1. INGREDIENTS for Dinner for 2
  3. 1 Chicken breast butterflied one ½ per person
  4. 1 cup Marsala wine
  5. 8 oz button mushrooms
  6. approximately ¼ diced red onion or 1 shallot
  7. 4-5 tbs flour seasoned with garlic salt and pepper
  8. 6 tbs butter
  9. 4 tbs olive oil
  10. ¼ - ½ cup chicken stock if necessary
  11. ¼ - ½ cup heavy cream

Instructions

  1. Begin by taking the shallot or red onion and dicing finely. Thinly slice the mushrooms. I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise. My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.
  2. Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened. Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.
  3. Remove the mushrooms to a bowl and set aside.
  4. Dredge the chicken in the seasoned flour. Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.
  5. Add the Marsala to the pan and deglaze. Let the wine reduce by about ½ until it becomes slightly syrupy. When reduced add the cream and combine. Put the mushrooms back into the sauce to heat. Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over. If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve. If there isn't enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.
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https://www.rantsravesandrecipes.com/chicken-marsala-with-bow-tie-pasta/

 

 

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved