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Drink Gluten-Free How To Recipes

Homemade Eggnog

Homemade Eggnog | Aged & with a Modern Twist | The Foodie Eats

Homemade Eggnog

Aged & With a Modern Twist

Christmastime is my favorite time of the year for sure. And one of the reasons is because of all the treats that are associated with this season. I specifically look forward to eggnog. But I’ve never actually made homemade eggnog until now! So I did a TON of research figuring out what method I’d like to try and what flavors I wanted to use. And the result was nothing less than amazing.

Why This Easy, No-Cook Method is Okay!

Understandably, people have reservations about consuming raw or undercooked eggs. So when I began to see that several methods of making eggnog didn’t use any heat, I did a little research about eating raw eggs. In a nutshell, this is what I learned… The American Egg Board estimates that about 1 in every 20,000 eggs contains traces of salmonella. So that’s a percentage of 0.005% (five one-thousandths of one percent) – meaning the average person in America will come across a contaminated egg about once every 84 years.

My favorite part of this recipe is how simple it is to make. And you only need one dish – a blender! You simply add the ingredients in order one at a time. It really could not be any easier. And in my opinion, with the addition of non-traditional sherry, it’s one of the most delicious eggnogs I’ve ever tasted. I personally find the grocery store choices to be too thick and too sweet.

Here’s a little peace of mind for anyone who’s worried. Because this homemade eggnog recipe contains more than 20% alcohol, any possible traces of salmonella bacteria will be killed the longer you let it age. So that means that if you wait 2-3 weeks, there is no possibility of any bacteria remaining. But, if you’re like me, I’m taking the chance and drinking it today. I mean, what are the odds? Basically, you have a once in a lifetime chance.

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Homemade Eggnog | Aged & with a Modern Twist | The Foodie Eats

5.0 from 1 reviews
Homemade Aged Eggnog
  • 3 eggs
  • ⅓ cup sugar
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup bourbon
  • ¼ cup dry sherry
  • ¼ tsp. nutmeg
  • pinch of salt
  1. In a blender on lowest speed setting - add eggs and blend until fully broken up into a homogenous mixture. Then (while blender is still going) slowly add each ingredient on list, one at a time, in order as listed.
  2. If you wish to age the nog... Pour into tightly sealed container and keep refrigerated for 2-3 weeks. Otherwise... refrigerate for several hours, until well chilled.
  3. Pour into glass and top with freshly grated nutmeg. Enjoy!


Entrée How To Recipes

Thanksgiving Turkey – Juicy Meat & Crispy Skin

Thanksgiving Turkey

Juicy Meat & Crispy Skin

I’ve had a love/hate relationship with turkey my whole life. On one hand, I love it when it’s good. But more often than not, it’s dry, overcooked, and a complete waste of space on my Thanksgiving plate. Last year I discovered the absolute best way to cook a turkey: to spatchcock it! Basically, spatchcocking is butterflying the turkey so that it lays flat on your roasting tray rather than round. Not only does this decrease the cook time, but also exposes most of the skin to direct heat. And let’s be honest, isn’t that the best part? So please enjoy this Thanksgiving turkey recipe. I know my family will for years to come.

How to Spatchcock A Turkey


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Thanksgiving Turkey | The Foodie Eats

Thanksgiving Turkey - Juicy Meat & Crispy Skin
  • 15 lb. young turkey
  • cold water - about a gallon (enough to cover turkey)
  • ¾ cup kosher salt
  • ½ cup sugar
  • 25 garlic cloves - crushed and peeled
  • 12 sprigs rosemary
  • 40 sprigs thyme
  • 2 large onions - roughly chopped
  • 4 lemons - sliced
  • ¼ cup black peppercorns
  • 1 bunch parsley - torn
  • 2 large onions - sliced
  • 4 large carrots - cut into 2-inch chunks
  • 4 stalks celery - cut into 2-inch pieces
  • 1 stick butter - melted
  • kosher salt
  • cracked black pepper
  1. In a very large bowl - mix together the water, salt, sugar, garlic, rosemary, 20 sprigs of thyme, 2 onions, 2 lemons, peppercorns and parsley.
  2. Spatchcock the turkey - Cut out the backbone. Place breast side up, then break the breastbone. Cut out the wishbone. Open up turkey and lay flat.
  3. Place turkey in brine for at least 12 hours.
  4. Preheat oven to 425 degrees.
  5. Place the sliced onions, carrots, 2 lemons, and celery in a roasting pan. Toss with salt, pepper, and 20 sprigs of thyme. Spread around the bottom of the roasting pan and place the turkey on top.
  6. Brush the turkey with the melted butter and season generously with salt and pepper. Then tuck the wing tips under the body of the chicken.
  7. Roast the turkey for 90 minutes, or until internal temp reaches 165 degrees.
  8. Cover with foil and let rest for at least 30 minutes before slicing. Enjoy!

How To

How to Host a Rainy Day BBQ with an Instant Pot

How to Host an Instant Pot Rainy Day BBQ: 5 delicious Instant Pot BBQ recipes! Indoor BBQ | Pressure Cooker | BBQ Chicken | Instant Pot Ribs | Southern Baked Beans | Southern Style Collard Greens | Deviled Egg Style Potato Salad

Dreary forecast messing with your weekend BBQ plans? You may not be able to fire up the grill, but we’ve got you covered with 5 delicious Instant Pot recipes to save your rainy day BBQ plans!
Here in Florida, afternoon thunderstorms are the norm. It’s often too rainy, or too plain hot, to fire up the grill. So, when we visited my in-laws for Memorial Day, rather than hauling along our grill, we brought our Instant Pot and surprised them with an indoor BBQ feast.
For Independence Day, we’re hitting the road and crossing three state lines to visit family. You better believe we’re taking along our Instant Pot, and several of these recipes!

5 Delicious Indoor Rainy Day BBQ Recipes for the Instant Pot:

Make-Ahead Sides:

Unless you own 5 Instant Pots, making a couple of recipes in advance is the way to go. Make these sides the day before, then cook the main dishes the day of!
Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

1. Southern Style Baked Beans:
Impress your BBQ guests by serving southern baked beans cooked from scratch right in your Instant Pot.

Pressure Cooker Potato Salad | The Foodie Eats

2. Potato Salad – Deviled Egg Style:

Deviled eggs meet potato salad in this old family recipe. This dish is sure to be on our table for just about any BBQ, family dinner or holiday.

Pressure Cooker Collard Greens | The Foodie Eats3. Collard Greens – Southern Style in ONE HOUR:

This is by far the easiest collard greens recipe I’ve ever cooked, and yet these collards have all the flavor of slow cooked, stove-top collards. Get the recipe and video demo here.

The Main Dish:

Pressure Cooker BBQ Chicken: 3 Ingredients, 3 Easy Steps! Indoor BBQ | Instant Pot | Pressure Cooker | Easy Summer Recipe

4. BBQ Chicken – 3 Ingredients, 3 Steps:

With just 3 ingredients and 3 easy steps, BBQ chicken has never been easier. And don’t miss the homemade BBQ sauce recipe included in this post.

Pressure Cooker Ribs | The Foodie Eats5. Easy and Amazing Pressure Cooker Ribs:

Perfectly seasoned and tender, this recipe takes all of the guess work out of ribs. Get the recipe and video demo here.

What’s your favorite Indoor BBQ recipe?

And as Always… Please Pin & Share the Love!

How to Host an Instant Pot Rainy Day BBQ: 5 delicious Instant Pot BBQ recipes! Indoor BBQ | Pressure Cooker | BBQ Chicken | Instant Pot Ribs | Southern Baked Beans | Southern Style Collard Greens | Deviled Egg Style Potato Salad

Entrée Gluten-Free How To

How to Make a Happy Wife: Perfect Filet Mignon

How to Make a Happy Wife: Filet Mignon | The Foodie Eats

How to Make a Happy Wife:

Perfect Filet Mignon

It’s true what they say: happy wife, happy life. I am so blessed with both! And one thing that keeps my wife smiling is an occasional filet mignon for dinner. When we first got married, almost four years ago, she was a well-done kinda girl. But I’m happy to report that she has seen the light! She now knows the beauty and perfection of medium rare. I feel so accomplished.

A Cheaper Way to Date Night

Man, I really love going out to eat. But since we started having kids, our date nights look a lot different. By the time we pay for a babysitter, order two meals and a couple drinks, we’re looking at $200 easily. Well, it’s a good thing I like to cook! And that I’m pretty decent at it. It also helps that our kids are usually in bed by 7pm every night. That’s plenty of time to enjoy a great filet, mushroom risotto, and a bottle of Pinot Noir.

The Tools

I only use two tools to cook filet mignon: a Cast Iron Skillet and a pair of tongs. I mean, you will need to baste the steak as it cooks. So you could use a spoon to do that, but I just use the rosemary and thyme like a basting brush. And technically you don’t need to use a cast iron skillet, but no other pan on Earth will give you a sear as great. So just go ahead and get one already!
How to Make a Happy Wife: Filet Mignon | The Foodie Eats

The Method

5.0 from 1 reviews
Perfect Filet Mignon
  • 2 - 8 oz. center cut filet mignons
  • 2 Tbsp. grape seed oil
  • 1 sprig rosemary
  • 3 springs thyme
  • 3 cloves garlic - smashed
  • 2 Tbsp. butter
  • course kosher salt
  • fresh cracked black pepper
  1. Remove filets from refrigerator at least 20 minutes before cooking. Once near room temperature, season well on all sides with salt and pepper.
  2. Preheat oven to 425 degrees.
  3. Heat skillet over high heat. Once it begins to smoke a little, add oil. Then swirl around pan for about 15 seconds.
  4. Add filets to screaming hot pan and sear on all sides (top, bottom, and all around sides), 2-3 minutes each side. After the first turn, add butter, thyme, rosemary, and garlic to pan. Baste steaks constantly during the searing process.
  5. Transfer skillet to oven. Cook times - rare: 5 minutes; medium rare: 6 minutes; medium: 7 minutes; anything else: just don't. Halfway through cook time, turn steak for even cooking.
  6. Remove skillet from oven and transfer filet to plate to rest for at least 5 minutes before slicing.

How to Make a Happy Wife: Filet Mignon | The Foodie Eats

The Reward!

How to Make a Happy Wife: Filet Mignon | The Foodie Eats

Dessert How To Recipes

Pound Cake Recipe – The Secret Formula for Perfection

The Secret Formula for Perfect Pound Cake Recipe | The Foodie Eats

Perfect Pound Cake Recipe

With Berries and Vanilla Cream

Aren’t we always on the lookout for the best pound cake recipe? I know I am. And no matter what’s on the table for our monthly family dinner, we pretty much always have pound cake for dessert. Along with the occasional sweet potato pies!

The Secret Formula

When I was a kid, my mom taught me the secret recipe to pound cake. I never forgot it.

2 + 2 + 2 = 6

2 sticks of butter, 2 cups of sugar, 2 cups of flour, equals 6 eggs. And that’s it – the base for a great pound cake.

The Variations are Endless…

The fun part about this pound cake recipe is making it your own. You get to choose the cheese (if you want any at all) and the flavor. We tend to stick in one of two lanes – cream cheese with vanilla flavor or (my personal favorite) lemon. The easy way is to use a couple teaspoons of extract. But if you want authentic flavor, don’t be afraid of scraping the seeds out of a vanilla bean!
As I’ve started experimenting more, I recently tried something that I loved. I’m planning on changing this is on my family to see if they’ll notice. I’m switching from cream cheese to mascarpone! If you don’t know about it, do your life a flavor and check it out.

This Pan is Amazing!


I’ve cooked with many cake pans in my lifetime. But this was by far the best one. It’s so sturdy and well-made that you’ll feel like a baker for sure. And even better, the grooves in this pan pretty much slice the cake for you. If you slice along the grooves, you will get perfect portions all the way around – half small slices and half large.

Why the Berries and Cream?

I don’t know why, but I’ve always felt like pound cake needs something to go with it. I’m not a big fan of that powdered sugar frosting you see so often. Or even worse, just plain powdered sugar. I also don’t want my cake to become soggy if I need to walk away and refresh my coffee.

So berries and cream is one of my favorite desserts of all time – especially if the cream is custard. But obviously, the custard would be too much to pair with cake. One day, while eating strawberry shortcake, my inner fat kid thought, “Why not combine my two favorites into one dessert?” So that’s what I did. And I’m so glad I did.

Recipe for the Berries and Cream

For the berries…

Take whatever assortment of berries you like and rinse well. Place them in a large bowl and sprinkle with 1/4 cup of sugar. Mix well, then set aside at room temperature (for about 2 hours) to allow berries to release their juices. Mix every half hour.

For the cream…

In a large mixing bowl – add 2 cups heavy cream, 1/2 cup sour cream, 1/2 cup sugar, and 1 Tbsp. vanilla extract. Whisk with hand mixer until peaks form.

Mother's Day Recipes | Pound Cake with Berries and Vanilla Cream | The Foodie Eats

Pound Cake with Berries and Vanilla Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 2 sticks butter - softened, unsalted
  • 2 tsp. vanilla extract
  • 8 oz. cream cheese - softened
  • 2 cups sugar
  • 6 eggs - room temperature
  • 2 cups flour
  • 2 Tbsp. shortening
  1. Preheat oven to 300 degrees.
  2. Grease bundt pan with shortening. Set aside.
  3. In large mixing bowl (I use a hand mixer), mix butter, vanilla, and cream cheese until fully combined.
  4. Add sugar ½ cup at a time.
  5. Add eggs, one at a time.
  6. Add flour ½ cup at a time.
  7. Transfer batter to pan, spreding evenly. (You may need to pat bottom of pan firmly.)
  8. Bake for 90 minutes - or until toothpick comes out clean.
  9. Remove and let cool for 15 minutes.
  10. Place cake place upside down on pan and flip. Allow to cool completely.
  11. Slice, serve, and enjoy!


How To

How To Cook Beef Wellington Like Gordon Ramsay

How To Make Beef Wellington Like Gordon Ramsay | The Foodie Eats

I Could Tell You… but They’d Probably Sue Me

There are few dishes as elegant and luxurious as Beef Wellington. So when I decided to start throwing dinner parties, there was only one thing that had to be on the menu: Beef Wellington! Now, at that point, I had never even eaten it before. But I had seen so many episodes of Hell’s Kitchen that I felt like I knew what it tasted like.

So what did I do? I took to YouTube to watch the man himself make it. Over and over and over again…





I mean, I must have watched those videos 30 times each.

But I was determined to nail it!

And the result…

Beef Wellington (first try) | The Foodie Eats

A mess. But actually, I was so proud of it. I ended up making it 3 or 4 more times, with the same loose, soggy result. Then, as I was watching a more recent season of MasterChef, I noticed something different. They were adding a layer of crepe! I’m not sure when (if ever) GR modified the recipe, but I found no record of it on his website where I got the original recipe (except in the photo, which I noticed while writing this) or in the YouTube tutorials. Until…

This past Christmas, I received the Gordon Ramsay Masterclass as a gift. My family knew this was the perfect gift for me, and I highly recommend the $90 investment. And low and behold, what did I find? The missing steps to the recipe!

It’s all about the crepe. That layer will absorb the moisture and protect your puff pastry from becoming mush. The mushrooms are also prepared differently, which I definitely prefer. Now, I feel like a pro. But don’t get me wrong… It is a lot of work.

Now This is Beef Wellington!

How To Make Beef Wellington Like Gordon Ramsay | The Foodie Eats

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