Receita
Chudda's Cuisine/Lounge
Feb 14, 2014
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STUFFED BEETS

I know there are a lot of people that are going to be at home like us on Valentine’s Day, but don’t get as excited as we do about cooking.  You still want to eat something different but flavorful and with great presentation. This dish fits it all!! Here is one more option for your Valentine’s Day dinner. You can make most of it ahead of time! I have to confess that beets are not my favorite vegetable, but this combination with savory, sweet and the sautéed  greens is unbelievable! What I love the most about this recipe is that we used a lot of ingredients from a different recipes. Remember that L’orrange Duck (here) we made? We used the same sauce on this plate!! We also used the caramelized pecans that we had made for a salad post and the goat cheese mixture that we had when we made the dates. I always like to add some greens to my  plate and in this case we added the beet leaves and stems! If you’ve  never had it before it’s like a mix of chard and kale. It tastes delicious!! I used golden and red beets to be colorful. Now, attention!! Do everything first with the golden beets, because the red will stain!

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Ingredients

  • 2 medium sized beets
  • 4 tbs soft goat cheese (mixed with fine chopped basil)
  • caramelized pecans for decoration (here)
  • beet leaves and stems, chopped
  • reduced balsamic vinegar (here)
  • salt and pepper

Directions

Place the beets into a large pot and cover with water. Bring to a boil over medium-low, cover, until tender and skin slides off, about 25 minutes. Drain and allow to cool, then remove skin, and cut off roots and stems so that both ends are flat. Scoop out the inside of the beets using a spoon,  about 1/3, not the whole beet.

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Stuff beets with the cheese mixture.

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Place stuffed beets on a tray and broil until the top turns golden brown. When the beets are almost done, sauté the beet leaves with olive oil, salt and peeper.

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To place the plate spread  the orange sauce with a spoon.  Make dots over the orange sauce with the balsamic vinegar.

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And add the caramelized pecans on top of the beets.

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Drink a nice red wine along with this flavorful and colorful meal!!

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Happy Valentine’s Day!

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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