tag:blogger.com,1999:blog-58648330495556232002024-03-13T11:02:07.701-07:00Sexy RecipesWith these romantic recipes, who knows where the night will take the 2 of you!Anita Margaritahttp://www.blogger.com/profile/05825267192906023002noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5864833049555623200.post-35848148475523338962009-06-15T23:14:00.000-07:002009-06-15T23:26:54.353-07:00Breast N Thighs - Oh My!!<span style="font-style: italic;font-family:arial;" >Featured Aphrodisiacs: Honey and Mustard</span><br /><br /><span style="font-family:arial;">2 chicken breasts with skin and bone-in<br />2 chicken thighs, halved through the bone</span><br /><span style="font-family:arial;">4 potatoes, quartered</span><br /><span style="font-family:arial;">1 medium onion, cut into 1-inch pieces</span><br /><span style="font-family:arial;">1 large green pepper, cut into 1-inch pieces</span><br /><span style="font-family:arial;">8 ounces button mushrooms, halved </span><br /><span style="font-family:arial;">4 cloves garlic, smashed lightly and peeled</span> <span style="font-family:arial;">(optional)</span><br /><span style="font-family:arial;">1 tablespoon balsamic vinegar</span><br /><span style="font-family:arial;">1 tablespoon honey</span><br /><span style="font-family:arial;"> 2 teaspoons Dijon mustard</span><br /><span style="font-family:arial;">1 teaspoon dried thyme</span><br /><span style="font-family:arial;"> 1/2 teaspoon dried rosemary</span><br /><span style="font-family:arial;">Salt and pepper to taste</span><br /><span style="font-family:arial;">2 tablespoons olive oil </span><br /><br /><span style="font-family:arial;">Preheat oven to 450° F. Place the chicken, potatoes, onions, green peppers, mushrooms and garlic in a 13x9x2-inch baking dish. In a small bowl, mix together the vinegar, honey, mustard, thyme, rosemary, salt and pepper. Add the oil and whisk until well combined. Pour over the chicken and vegetables. Stir to combine. Make certain the breast and thighs are laying skin-side up and well coated with the glaze. Bake, uncovered, until the chicken is cooked and well-browned and the vegetables are tender, about one hour. Stir several times during the baking process, but making certain the chicken remains skin-side up so they brown well. Serve immediately and as always....ENJOY!</span>Anita Margaritahttp://www.blogger.com/profile/05825267192906023002noreply@blogger.com0tag:blogger.com,1999:blog-5864833049555623200.post-68378916411967259022009-05-02T22:50:00.000-07:002009-05-04T14:25:35.726-07:00My Sweet Tenderloin<span style="font-family:arial;">Featured Aphrodisiacs:<br />Oyster, Carrots<br /><br />Start off the evening with a cool <span style="font-weight: bold;">Cexy Ceasar...</span></span><br /><br /><span style="font-family:arial;">3 cubes of ice</span><br /><span style="font-family:arial;">1 part vodka</span><br /><span style="font-family:arial;">1 cocktail glass of Reg Clamato Mix</span><br /><span style="font-family:arial;">3-4 drops of Worcestershire Sauce</span><br /><span style="font-family:arial;">1-2 drops of hot sauce (Frank's Red Hot is recommended)</span><br /><span style="font-family:arial;">Squeeze in some fresh lime</span><br /><span style="font-family:arial;">Sprinkle with Ceasar Rim</span><br /><span style="font-family:arial;">Garnish with Celery or green olives</span><br /><br /><span style="font-family:arial;">Serve up a light tasty side salad</span><br /><br /><span style="font-family:arial;">Crisp Lettuce</span><br /><span style="font-family:arial;">cubed tomatoes</span><br /><span style="font-family:arial;">diced cucumbers</span><br /><span style="font-family:arial;">julienne carrots</span><br /><span style="font-family:arial;">wine vingarette</span><br /><span style="font-family:arial;">sprinkle with herbs</span><br /><br /><span style="font-weight: bold;font-family:arial;" >My Sweet Tenderloin</span><br /><br /><span style="font-family:arial;">1 teaspoon extra virgin olive oil</span><br /><span style="font-family:arial;">1 teaspoon oyster sauce</span><br /><span style="font-family:arial;">1/2 teaspoon cornstarch</span><br /><span style="font-family:arial;">3/4 pound beef tenderloin, cut into 1/4 inch strips</span><br /><span style="font-family:arial;"> 1 teaspoon water</span><br /><span style="font-family:arial;"> 1 teaspoon cornstarch</span><br /><span style="font-family:arial;"> 2 tablespoons oyster sauce</span><br /><span style="font-family:arial;"> 1 teaspoon sugar</span><br /><span style="font-family:arial;"> 1 teaspoon black pepper</span><br /><span style="font-family:arial;"> 1 tablespoon extra virgin olive oil</span><br /><span style="font-family:arial;"> 1/2 onion, thinly sliced</span><br /><br /><span style="font-family:arial;">DIRECTIONS</span><br /><br /><span style="font-family:arial;"> 1. Stir together 1 teaspoon e.v.o oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the fridge for approx. 45 minutes. Remove from the fridge 10 minutes before cooking.</span><br /><span style="font-family:arial;"> 2. Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon e.v.o oil in a large skillet over high heat. Stir in onion, and brown the edges. Add the tenderloin strips, and continue cooking and stirring until the beef is just slightly pink, for about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened.</span><br /><span style="font-family:arial;">I like to serve it with baked mushrooms and a small scoop of creamy, buttery mashed potatoes sprinkled with chives. Serve your lovely dinner guest with a glass of Shiraz with dinner. Enjoy!<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">STAY TUNED FOR THE NEXT SEXIPE...BREAST N THIGHS...OH MY!</span></span><br /><br /></span>Anita Margaritahttp://www.blogger.com/profile/05825267192906023002noreply@blogger.com1