Wrap Ground Beef Around 5 Babybels – Just Wait Until You See What Happens Next!
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Recipes in this Video
4 recipes
Ingredients
- ●2 cups diced watermelon
- ●1 lb boneless, skinless chicken breasts
- ●1/4 cup soy sauce
- ●2 tbsp honey
- ●1 tbsp olive oil
- ●1 tsp garlic powder
- ●1/2 tsp black pepper
- ●1/4 tsp salt
- ●1/4 cup chopped fresh cilantro (for garnish)
Instructions
- 1In a bowl, combine soy sauce, honey, olive oil, garlic powder, black pepper, and salt to create a marinade.
- 2Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
- 3Preheat the grill to medium-high heat.
- 4Remove the chicken from the marinade and discard the marinade.
- 5Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
- 6While the chicken is grilling, prepare the watermelon by cutting it into cubes.
- 7Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
- 8On a serving platter, arrange the grilled chicken slices and top with diced watermelon.
- 9Garnish with chopped fresh cilantro before serving.
Equipment
grillmixing bowlcutting boardknifeserving platter
Ingredients
- ●3 lbs pork loin roast
- ●1 cup breadcrumbs
- ●1/2 cup chopped spinach
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped sun-dried tomatoes
- ●2 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp olive oil
- ●2 tbsp fresh rosemary, chopped
- ●1.5 lbs baby potatoes
- ●1/4 cup chicken broth
- ●1 tbsp olive oil (for potatoes)
- ●1 tsp salt (for potatoes)
- ●1/2 tsp black pepper (for potatoes)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a bowl, combine breadcrumbs, chopped spinach, Parmesan cheese, sun-dried tomatoes, minced garlic, salt, and pepper. Mix well to create the stuffing.
- 3Using a sharp knife, make a lengthwise slit in the pork loin roast to create a pocket for the stuffing.
- 4Stuff the pork loin with the breadcrumb mixture, pressing it in firmly. Secure the opening with kitchen twine or toothpicks.
- 5Rub the outside of the pork roast with olive oil, salt, and pepper. Sprinkle chopped rosemary over the top.
- 6Place the stuffed pork roast in a roasting pan and pour chicken broth around it.
- 7Wash and halve the baby potatoes, then toss them in olive oil, salt, and pepper. Arrange them around the pork roast in the pan.
- 8Roast in the preheated oven for about 1.5 hours, or until the internal temperature of the pork reaches 145°F (63°C).
- 9Baste the pork and potatoes with the pan juices halfway through cooking.
- 10Once cooked, remove the roast from the oven and let it rest for 10-15 minutes before slicing.
- 11Serve the sliced pork roast with the roasted rosemary potatoes.
Equipment
roasting panmixing bowlknifecutting boardkitchen twine
Beef Wellington is a classic British dish, often associated with festive occasions and fine dining. Its origins are debated, with some attributing it to the Duke of Wellington, celebrating the victory at Waterloo. This dish represents culinary sophistication, combining tender beef, rich mushrooms, and flaky pastry. Today, it's a popular centerpiece for holiday dinners and special celebrations, enjoyed by many around the world.
Ingredients
- ●beef tenderloin
- ●puff pastry
- ●mushrooms
- ●prosciutto
- ●Dijon mustard
- ●egg yolk
- ●thyme
- ●garlic
- ●onion
- ●butter
- ●salt
- ●black pepper
- ●flour
Instructions
- 1Sear beef tenderloin in a hot skillet until browned on all sides, about 2-3 minutes per side.
- 2Remove beef from skillet and let it cool before spreading Dijon mustard over it.
- 3Finely chop mushrooms and sauté in the same skillet until moisture evaporates, about 5-7 minutes.
- 4Add minced garlic, chopped onion, thyme, salt, and pepper to the mushrooms, cooking for another 2-3 minutes.
- 5Lay out prosciutto slices on plastic wrap, slightly overlapping them.
- 6Spread the mushroom mixture over the prosciutto evenly.
- 7Place the beef on top of the mushroom layer and roll tightly using the plastic wrap, refrigerate for 15-20 minutes.
- 8Roll out puff pastry on a floured surface, ensuring it's large enough to wrap the beef.
- 9Remove the beef from the plastic wrap and place it in the center of the pastry.
- 10Wrap the pastry around the beef, sealing the edges with egg yolk.
- 11Brush the outside of the pastry with egg yolk for a golden finish.
- 12Preheat the oven to 400°F (200°C).
- 13Bake the wrapped beef for 25-30 minutes, or until the pastry is golden brown.
- 14Let the Beef Wellington rest for 10 minutes before slicing and serving.
Ingredient Alternatives
beef tenderloin
Healthier: chicken breast
Cheaper: sirloin
Chicken breast is lower in fat and more affordable.
prosciutto
Healthier: turkey bacon
Cheaper: ham
Turkey bacon is leaner and ham is often less expensive.
puff pastry
Healthier: phyllo dough
Cheaper: homemade pastry dough
Phyllo dough is lower in calories and homemade dough can be cost-effective.
Dijon mustard
Healthier: whole grain mustard
Cheaper: yellow mustard
Whole grain mustard offers similar flavor with added texture.
Techniques
sautéingbakingsearing
Equipment
skilletplastic wrapbaking sheetovenrolling pin
🌶️🌶️🌶️Lowglutenegg
Also Known As
WellingtonBeef in Puff Pastry
Ingredients
- ●2 lbs beef tenderloin
- ●1/2 cup unsalted butter, softened
- ●4 slices cooked bacon, chopped
- ●2 cloves garlic, minced
- ●1 tsp fresh rosemary, chopped
- ●1 tsp fresh thyme, chopped
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a bowl, mix the softened butter with the chopped bacon, minced garlic, rosemary, thyme, salt, and black pepper until well combined. Set aside.
- 3Heat olive oil in a large oven-safe skillet over medium-high heat.
- 4Season the beef tenderloin with salt and pepper on all sides.
- 5Sear the beef tenderloin in the skillet for about 3-4 minutes on each side until browned.
- 6Once seared, transfer the skillet to the preheated oven and roast for about 20-25 minutes for medium-rare, or until desired doneness.
- 7Remove the skillet from the oven and let the beef rest for 10 minutes.
- 8Slice the beef tenderloin into medallions and serve topped with a generous dollop of the homemade bacon butter.
Equipment
ovenskilletmixing bowlknifecutting board
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