Peanut Butter Chocolate Fondue

INGREDIENTS
24 ounces milk chocolate chips
1 cup heavy cream
1/2 cup peanut butter
1 teaspoon vanilla
1 teaspoon sugar
1/3 cup hot water

DIRECTIONS
1. In a fondue pot or saucepan, melt the chocolate with the heavy cream. Mix in the peanut butter, vanilla, sugar, and water. Continue to heat, stirring frequently, until the mixture is smooth. Serve warm with your favorite goodies.

Lobster Tails

INGREDIENTS
2 lobster tails
1/2 cup butter, melted
1/2 teaspoon paprika
salt
pepper

DIRECTIONS
1. Preheat the broiler.
2. With kitchen shears cut the top side of the lobster shells. Pull apart shells slightly, and season meat with butter, paprika, salt, and pepper.
3. Broil lobster tails 10 to 15 minutes, or until butter is melted and lightly browned, and lobster meat is fully cooked.

White Chocolate Raspberry Cheesecake

INGREDIENTS
2 cups Oreo cookie crumbs
6 tablespoons white sugar
1/2 cup butter, melted
10 ounces frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3-8 ounce packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 325 degrees.
2. In a medium bowl, mix together cookie crumbs, 6 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan. Bake for 15 minutes. Remove and let fully cool.
3. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
4. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
5. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
6. Pour half of batter over crust. Spoon 4 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 4 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
7. Wrap foil around the bottom of the spring form pan. Place on a cookie sheet then fill the cookie sheet with water. Bake for 55 to 60 minutes, or until filling is set. Turn off the heat and crack the oven door. Let the cheesecake sit in the oven for another hour. This will allow the cheesecake to not sink. Cover and refrigerate the cheesecake for 8 hours. Serve topped with remaining raspberry sauce.

Asian glazed pork tenderloin with roasted asparagus and finger potatoes

Serving size 2

1 Pork tenderloin
Marinade:
1/2 cup soy sauce
1 orange, juiced
1/4 cup lemon juice
1/2 cup apple juice
1 tablespoon Dijon mustard
1 teaspoon ground ginger
4 clove garlic, diced
1 green onion, chopped
Crushed red pepper, pinch
Pepper

Asparagus:
1 Bundle asparagus
2 cloves garlic, finely sliced
salt & pepper
olive oil to coat

Finger potatoes:
about 20 finger potatoes, cut in half
2 cloves garlic, finely sliced
salt & pepper
olive oil to coat

Sauce:
Cornstarch
water

For pork tenderloin, combine marinade in bag and place pork in. Marinate over night. Preheat oven to 350. Remove pork from refrigerator and allow to come to room temperature. While pork is coming to temperature combine all ingredients for potatoes and place on left side of a cookie sheet. Roast potatoes in oven for 20 minutes. Remove cookie sheet and place pork in center. Combine all ingredients for asparagus and place on right side of pork. Roast uncovered for 40 minutes. While pork is roasting place marinade in small sauce pan and simmer on low for 35 minutes whisking often. At this point mix 1 tablespoon cornstarch with 3 tablespoons cold water. Slowly add mixture a little at a time until sauce thickens enough to coat a spoon. Allow pork to rest about 5 minutes then slice thinly on an angle. Top with a drizzle of your sauce. Pork will be soft enough to cut with a fork or butter knife.

Tuesday's dinner, steak with carmalized onions & garlic, mashies with beef gravy and a caprese red onion salad.

First of all I'm a huge asshole who didn't take a picture even after my husband said are you sure you don't want a picture. But I didn't' because I didn't like the presentation. Yeah I suck I know. This is also another one of those recipes with absolutely no measurements to most of it.

Also the marinade and salad and gravy all tie in so I recommend using my marinade and not your own for this.

Steak
Place on tri tip whole in a large plastic bag add the following (stab it with a knife a few times first)
Balsamic vinegar, umm about a quarter cup
Soy sauce, about the same
5 cloves rough chopped garlic
Lot of pepper
Couple squirts lemon juice
Couple squirts hot sauce
About a tbsp or more of crushed red peppers
about 1.5 cups of water

Allow to marinate on counter for about an hour (on the counter brings the steak to room temperature causing it to be more tender when grilled.)

Throw steak on grill on low heat. I did my outside burners on low and the inside one off. I like to cook slow and steady it taste better and cooks more even.

Mashed potatoes
If you don't know how to make mashed potatoes, I can't help you.

Gravy.
2.5 cups chicken stock
3 beef bullion cubes (I use a lot when its beef because their bullion cubes tend to be less flavorful then chicken.)
Chopped onion, couple tbsp
chopped garlic, couple tbsp
Shit load of pepper
2.5 tbsp butter
2.5 tbsp flour

Bring broth and bullion to a boil and stir until bullion dissolves. Pour into heat safe glass and put butter, onions and garlic in pan and stir over medium heat until bubbly then add in flour and stir until combined and bubbly. Pour broth back in pan, add pepper and stir over high heat until it is almost boiling. Reduce to low heat and stir till it thickens. Keep on low heat and stir occasionally until serving time.

Caramelized onions and garlic
1 Onion sliced into quarter inch rings
lot of garlic sliced
Butter

Throw all this into a pan and allow to saute, being stirred often until onions caramelize. Watch heat level so as not to burn garlic.

Caprese salad with red onions
7 small sweet tomatoes chopped into bite size pieces
1/4 small red onion chopped thin
Basil chopped
about 1.5 cups chopped fresh mozzarella (bite size pieces)
1/2 cup balsamic
couple squirts EVOO
Kosher salt
Pepper

Toss in bowl. Leave on counter to bring to room temp.

When steak is done (about 20 minutes for medium rare) place on cutting board and allow to rest for about 5 minutes. Slice into thin pieces and put on place. Top with onions and garlic. Plate mashies and top with gravy. Add your salad to the side and wala!

Sorry I have no pictures like I said I'm an asshole!