Recipes From Down Under

Whats for dinner?

Nachos July 22, 2010

Filed under: Beef,Main Dish — Aussies Kitchen @ 1:40 PM
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Quick and easy meal to make when you don’t have alot of time.

Beef Nachos:

Ingredients:

  • 1lb Ground Beef
  • 3 Garlic cloves, crushed
  • 1 packet taco seasoning
  • 1 can Rotel
  • Shredded Cheese
  • 1 tomato, diced
  • 1 small onion, diced
  • 1 avocado, diced
  • Sour Cream
  • Jalapeños
  • Tortilla chips or Doritos (I use tortilla chips with a hint of lime)

Directions:

Brown beef in a skillet with the garlic. Drain off any fat once browned. Add can of rotel with half the juices and taco seansoning. Stir well. Allow to simmer for about 5-7 minutes.

Place desired amount of chips on a plate. Cover with the beef. Then some diced onion. Sprinkle generously with cheese and then melt in microwave for about 45 seconds.

Sprinkle more onion (I love onion), the tomatoes, avocado and jalapeños. Top with sour cream.

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Frosting

Filed under: Dessert — Aussies Kitchen @ 1:21 PM
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Vanilla Bean Cream Cheese Frosting:


Ingredients:

  • 8 oz cream cheese, room temp
  • 8 tablespoons unsalted butter, room temp
  • 1 teaspoon vanilla extract
  • 1 vanilla bean pod
  • 3-4 cups powdered sugar

Directions:

Slit your vanilla bean in half and use the tip of your knife to scrape the vanilla bean paste from each side of the pod.

Whip cream cheese in a mixing bowl until smooth. Add butter and beat to combine. Add vanilla and vanilla bean paste. Beat in powdered sugar a little at a time until frosting is as thick and sweet as you’d like.

Adapted from Chaos.

 

Cupcakes

Filed under: Dessert — Aussies Kitchen @ 1:15 PM
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Red Velvet Cupcakes:

Ingredients:

  • 3 1/2 cups cake flour
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs, at room temperature
  • 6 tbsp or 3 oz (3 bottles) red food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda

Directions:

Preheat oven to 350°F.

Grease and lightly flour your cupcake pans.

Sift the cake flour into a bowl. In a large bowl, beat together butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. If the mixture isn’t combining set it aside for a minute then re-whisk.  Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are just incorporated.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake approximately 15-20 minutes, fitting two pans in the oven at once on the top third and lower third.  Rotate the pans after 10 minutes and check for doneness with a toothpick after 15 minutes.

Allow to cool and then apply your favourite frosting. I used Vanilla Bean Cream Cheese Frosting.

Adapted from Chaos.

 

Ice Cream July 19, 2010

Filed under: Dessert — Aussies Kitchen @ 6:49 PM
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Totally forgot that we received an ice cream maker for one of our wedding gifts (Thanks Moe and Clarissa!). This poor maker has been sitting in the cabinet for a year and a half and never been used. However, now that I know it’s super easy to make my own ice cream, gelato, sorbet and frozen yogurt, i’m sure it’ll get plenty of use.

Homemade Vanilla Ice Cream:

Ingredients:

  • 1 1/2 cups whole milk
  • 1 1/8 cups sugar
  • 3 cups heavy cream
  • 1 1/2 tablespoons vanilla extract

Directions:

Combine milk and sugar in a bowl and mix on low speed until sugar is dissolved. Stir in the heavy cream and vanilla.

Add mixture to your ice cream maker and make according to your machines directions.

Adapted from my cuisinart cookbook.

 

Fruity Sangria

Filed under: Drinks — Aussies Kitchen @ 3:58 PM
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I have always wanted to make sangria but never really knew how to do it. So after some research I came up with this delicious little combination. Hope you enjoy it because I sure did!

White Wine Sangria:


Ingredients:

  • 1.75 liter White Wine (I used Chardonnay)
  • 1/2 cup Coconut Rum (I didn’t have regular rum)
  • 1/2 cup Triple Sec
  • 3/4 cup simple syrup
  • 1 can frozen lemonade
  • Can of pineapple chunks in pineapple juice
  • 1 apple, chopped
  • 1 orange, sliced
  • 1 lemon, sliced
  • 5-6 strawberries, sliced

Directions:

In a large pitcher combine wine, rum, triple sec, syrup and lemonade. Stir to combine. Then add pineapple, apple, orange, lemon and strawberries. Stir to combine.

Place in the refrigerator for a few hours or overnight to allow for a more fruity flavour.

Adapted from wineintro.com.

 

Simple and Easy July 15, 2010

Filed under: Appetizers,Beef,Main Dish — Aussies Kitchen @ 1:41 PM
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Beef Kabobs:

Ingredients:

  • 1 lb beef for grilling, cut in cubes
  • 1 white onion, sliced
  • 1 green bell pepper, sliced
  • 3 jalapeño, cored and sliced
  • 1 yellow zucchini, sliced
  • skewers for grilling

Directions:

Preheat grill.

Add ingredients to the skewers alternating between the beef and vegetables.

Grill until meat is cooked to desired liking.

You can also use chicken, pork, lamb, shrimp and any type of vegetable that will will hold on the skewers while grilling. Try a chicken, pineapple, onion and garlic one. YUMO!

Also, if you wish you can marinate your meat the night before in your favourite marinade to give some more flavour. There are many possibilities with this easy dinner.

 

Jalapenos

Filed under: Appetizers — Aussies Kitchen @ 1:12 PM
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Jalapeño Poppers:

Ingredients:

  • 12 large jalapeños
  • 8 oz cream cheese, softened
  • 1 block of your favourite cheese, I use Colby jack, cubed
  • 12 slices of good quality bacon
  • Toothpicks

Directions:

Preheat BBQ grill.

Remove tops of jalapeños and soak in ice water for about 20-30 minutes.  Remove jalapeños from water and de-seed and remove little membrane inside. This works well or just use a small knife. If you want a spicier jalapeño then leave some of the seeds and membrane.

Add scoops of cream cheese to half of your jalapeños and then the other half fill with the cubed cheese. Once jalapeños are filled then wrap the bacon around each jalapeño and secure with a toothpick.

Lay jalapeños directly on grill and grill until bacon is cooked and cheese starts to melt. Or use a jalapeño holder like this one we use.