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Homemade Cranberry Sauce

Posted by Douglas Brown on Fri, Nov, 20, 2015 @ 07:11 AM

 

Forget the store bought cranberry sauce!   Surprise your guests with delicious homemade cranberry sauce by following this simple recipe, it will make all the difference! 



Ingredients:
1 Pound Fresh Cranberries

4 Fluid Ounces Orange Juice
2 Teaspoons Cinnamon, ground
1/8 Teaspoon Nutmeg, ground
1/8 Teaspoon Cloves, ground
4 Ounces Brown Sugar
4 Ounces Granulated Sugar
½ Teaspoon Ginger, ground
1 Tablespoon Water
1 Tablespoon Cornstarch

Instructions:
1. Combine the cranberries with the orange juice, sugar and spices
2. Simmer for about 45 minutes over low heat
3. In a separate container combine the water and the cornstarch
4. Add the cornstarch mix into the cranberries and thicken
5. Cook over low heat for 5 more minutes
6. Chill

Enjoy!

 

Gingerbread S'mores

Posted by Douglas Brown on Fri, Nov, 13, 2015 @ 06:11 AM


These gingerbread s'mores are especially fun around holiday time and can be served as an amazing and fun after dinner treat!  


For the Gingerbread

Ingredients:
5 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Nutmeg
1 Teaspoon Salt
1 Tablespoon Ginger
1 Cup Sugar
1 Cup Shortening
1 Cup Molasses

Instructions:
1. Cream together the sugar and the shortening in a mixer for about 2 minutes at medium speed
2. Sift together the flour, baking soda, nutmeg, salt and ginger
3. Add the flour mixture to the shortening and mix
4. Add the molasses
5. Chill the dough for 30 minutes
6. Roll the dough about ¼ inch thick
7. Cut into desired shapes (circles or triangles)
8. Bake at 350 degrees for 6-8 minutes or until brown


For the Marshmallow

Ingredients:
6 Ounces Confectioners Sugar
4.5 Ounces Pasteurized Egg Whites

Instructions:
1. Mix egg whites and sugar in a mixing bowl
2. Place over a double boiler and cook until it reaches 145 degrees
3. Place bowl on the mixer with the whip attachment and whip until cool

For the Chocolate Sauce

Ingredients:
4 Fluid Ounces Heavy Cream
8 Ounces Chocolate, Semisweet *(Better Chocolate = Better S'more)

Instructions:
1. In a saucepan bring the heavy cream to a boil
2. Pour the heavy cream over the chocolate and mix until smooth

 


 

Fig and Honey Glazed Chicken

Posted by Douglas Brown on Thu, Nov, 05, 2015 @ 20:11 PM


Chicken makes for a delicious and healthy meal, follow this recipe to make your ordinary chicken breast even more delicious and enjoyable.



This recipe will make a delicious meal for 2

For the Glaze

Ingredients:
1 T Olive Oil
1 T Garlic, minced
¼ Cup Yellow Onion, diced
1 Cup Dried Black Mission Figs
¼ Cup Honey
2 T Balsamic Vinegar
Zest of 1 Orange
Zest of 1 Lemon
1 Cup Water

Instructions:
1. Heat the oil and sweat the onion and garlic
2. Add the remaining ingredients and bring to a boil
3. Let steep for 30 minutes
4. Puree the mixture in a blender


For the Chicken

Ingredients:
1 T Olive Oil
2 6oz Chicken Breasts
Salt and Peppers
2 T Fig and Honey Glaze

Instructions:
1. Season the chicken breast with salt and pepper
2. Heat the oil and sear the chicken breast on one side
3. Flip the chicken breast and brush with the fig glaze
4. Finish in the oven


 

Toasted Pumpkin Seed Guacamole

Posted by Douglas Brown on Mon, Oct, 19, 2015 @ 10:10 AM


Fall is a great time for a cozy get together with friends and family and nothing brings people together like some delicious snacks.   

Whether it’s a Sunday football watching party or a night of Netflix with some close friends, the key is to put your own Fall twist on the dishes you serve.



This recipe will make 2 and a 1/2 cups of guacamole

Ingredients:

3 large avocados
1/2 small red onion, diced
1/2 to 1 fresh serrano chile, seeded and finely chopped
2 tablespoons fresh chopped cilantro, plus a few leaves for garnish
2 tablespoons fresh lime juice
3/4 cup pumpkin seeds, hulled, toasted, and salted, plus a few extra seeds for garnish
Salt to taste

Instructions:

1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl.
2. Coarsely mash the avocado with a large fork or potato masher. 
3. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.
4. Scoop the pumpkin seeds into a food processor and pulse until finely ground. Scrape down the sides of the processor bowl, then run the processor until the seeds are a chunky-looking paste.
5. Mix the paste into the avocado mixture. 
6. Taste and season with salt. 
7. When you're ready to serve, scoop guacamole into a serving bowl and garnish with a sprinkling of pumpkin seeds and cilantro sprigs.

If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate - preferably for no more than a few hours.


 

Awesome Paella Recipe

Posted by Douglas Brown on Fri, Oct, 09, 2015 @ 12:10 PM


INTRODUCTION:

Paella is a great dish for the Fall and Winter.  I love it because it is pretty simple to prepare and can all be made in one pan.  Most of the preparation can be done in advance which makes it a great dinner dish for entertaining friends.  This paella recipe incorporates sausage, chicken and shrimp but you can substitute whatever you like. Enjoy.      



This recipe should make enough for about 4-6 ppl

For the Paella

1 tbsp Olive Oil
1/4 cup Yellow Onion, diced
1.5 tsp Garlic, minced
1 cup Tomatoes, diced
8 oz Chorizo, ground
8 oz Chicken Breast, diced
12 ea Shrimp, 21-25, peeled
5 cups Calapsarra Rice or Short Grain Paella Rice
10 cups Chicken Stock
Pinch of Saffron
1 tbsp Thyme, fresh chopped
1 tbsp Oregano, fresh chopped
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tbsp Butter
1/4 cup Frozen English Peas, thawed 

 

1. In a paella pan, heat the oil and cook the chorizo
2. Remove the chorizo from the pan and with some of the remaining fat, sear the chicken and remove
3. Set the chorizo and chicken to the side
4. In the same pan with about 1 tbsp of the chorizo fat, saute the onions and garlic for about 2 minutes
5. Add the tomatoes and cook for 1 more minute
6. Add the rice and toast the rice lightly while continuing to stir, about 5 minutes
7. Add 8 cups of the stock, saffron, salt, pepper and butter and simmer slowly moving the rice around every few minutes
8. After about 10 minutes, add the chorizo and chicken mixture
9. Simmer and after about 10 more minutes, add the shrimp and fold into the rice
10. Continue to stir gently cooking the shrimp and finishing the rice
11. The rice should be Al Dente so add more liquid if needed
12. Finish with the fresh herbs and peas and mix
13. Let rest a few minutes and serve

 






 

BBQ Beef Brisket Meatballs

Posted by Douglas Brown on Thu, Feb, 07, 2013 @ 17:02 PM

Beyond the Box is proud to be one of the top Dallas caterers.  For a little change of pace, try this awesome recipe for BBQ meatballs from Beyond the Box Catering.  Want to try these meatballs but don't feel like cooking?  Have them catered to your home or office.  We deliver!

Dallas Caterer

 

BBQ Beef Brisket Meatballs

 

For the Meatballs:

  • 1 T Olive Oil
  • 4 oz Yellow Onion Chopped Finely
  • 1/2 oz Garlic Minced
  • 1.25 lbs Groung Beef
  • 1.25 lbs Ground Pork
  • 1/2 Cup BBQ Sauce
  • 1/2 lb Fine Bread Crumbs
  • 3 Eggs
  • 1.5 t Garlic Powder
  • 1.5 t Onion Powder
  • 1 T Kosher Salt
  • 1.5 t Black Pepper
  1. Heat the olive oil in a saute pan and sweat the onions and garlic
  2. In a bowl, mix the breadcrumbs with the salt, pepper and spices
  3. Combine all ingredients unitl mixed well
  4. Measure into 2 oz balls and roll tighly

For the Cooking Liquid

  • 2 Cups BBQ Sauce
  • 1 Cup Water
  1. Combine

To Cook

  1. Place the meatballs in a single layer in a shallow pan.
  2. Cover with the cooking liquid and bake at 350 degrees for 30 minutes or until completely cooked in the center

Beyond the Box

Beyond the Box is a full service catering and event company located in Dallas, Texas.  Beyond the Box services homes, offices and event spaces all over the DFW area.  

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