I made a wonderful little discovery with this quick easy and healthy recipie. These little tasty guys are good on their own or with some Vanilla icecream. This little taste of heaven is made with simple ingredients, and definitely worth a try.
Rum – Glazed Pear Slices
Prep Time: 5 min
Cook Time: 15 min
• 3 Pears, red Anjou Pears
• 1 Tbsp Butter
• 2 Tbsp Agave Nectar
• 2 tsp Rum, Sailor Jerrys
• 1 tsp Lemon Juice
• Nutmeg, pinch
1. Peal and core the pears, cut into thick wedges
2. In a large skillet, melt the butter over medium heat. Add the pears and cook until browned on bottom, about 3 to 5 minutes. Turn and cook until brown on top and softened through out, about 3 to 5 minutes more. Timing may vary depending on ripeness of pears. Remove pears to dish.
3. Add the Agave syrup, rum, lemon juice and nutmeg to the pan and cook until bubbly all over about 1 to 2 minutes. Return pears to the pan and cook, tuning until the pears are coated.
Serve and and enjoy. Can be served on its own or over ice cream.
Any one that knows me will be able to tell you that I love to eat. One item that I like to make for my family is Mexican Rice. It takes a little bit of prep time but the result is oh so worth it. You can get all of these items for less than twenty bucks and it fills you up. I hope enjoy my video, and please let me know what you think.
• 12 ounces tomatoes, very ripe and cored
• 1 medium white onion
• 3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken broth
• 1 tablespoon tomato paste (may omit if using canned tomatoes)
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 lime
1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately