The Makimy Blog

Bacon Cheeseburger Meatballs

Posted by on 7:55 am in Appetizers Recipes | 0 comments

Bacon Cheeseburger Meatballs

Perfect appetizers – meatballs stacked with all of the ingredients for a deluxe bacon cheeseburger!     That crazy busy time of the year is upon us.  Back to school,  with all of the craziness that entails, football and tailgating, then before you know it the holidays will be here.  Us busy parents need help.  Some easy recipes to get us through, some snack hacks!   I baked the Farm Rich Original Meatballs on a cookie sheet.  While they were baking I skewered my tomato, lettuce, pickle and bacon onto a toothpick.  I cut little...

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Caprese Skewers with Balsamic Drizzle

Posted by on 7:41 am in Appetizers Recipes | 0 comments

Caprese Skewers with Balsamic Drizzle

Caprese Skewers with Balsamic Drizzle are perfect bites of freshness. Enjoy this healthy appetizer recipe year round!   Mini mozzarella cheese balls skewered with tender basil leaves and juicy tomatoes, drizzled with tangy-sweet balsamic reduction will knock. Your. Socks. Off.     Each layered is loaded with bold-yet-fresh flavors that combine in a bite that is nearly indescribable. It is SO good!   INGREDIENTS:   1 cup balsamic vinegar cherry or grape tomatoes mini mozzarella cheese balls (could use regular sized...

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How to make the best BBQ marinade

Posted by on 3:59 pm in BBQ Tips and Tricks | 0 comments

How to make the best BBQ marinade

“Most marinades work by using an acid base (vinegar, wine or lemon juice, fruit: papaya or pineapple for example) to weaken the muscle tissue, this makes the meat feel softer and juicier in the mouth. Dairy products, like hung yoghurt and even greek yoghurt are traditionally used as a marinade in northern India. The yoghurt has special tenderising qualities in addition to their mild acidity, making it the perfect accompaniment to any BBQ dish. The best way to marinate a piece of meat or fish is to marinade it twice, something that we do...

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How-to Smoke Ribs on Your Gas Grill

Posted by on 3:41 pm in BBQ Tips and Tricks | 0 comments

How-to Smoke Ribs on Your Gas Grill

Serving up ribs at a backyard barbecue during the summer is one of the true joys of being a pitmaster. Everyone loves ribs (even if they don’t they sure do eat a lot of them when the platter is sitting out), and when they’re cooked right they will bring the masses to their knees. One of the problems we run into from time to time is a customer that has a nice gas grill but no smoker and doesn’t have the budget or want to spend the money to buy a standalone pit. If that’s you, don’t worry, we’ll have you smoking up amazing ribs in no time flat....

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How To Build a Better Burger

Posted by on 3:20 pm in BBQ Tips and Tricks | 0 comments

How To Build a Better Burger

Many grilling enthusiasts take great pride in their hamburger grilling skills. However, for those new to grilling, getting the burgers to come out perfect every time can be a bit of a challenge.   Don’t worry – just grab a cold beverage and view our tips for building a better burger. You can also watch our Hamburger Grilling 101 video to see some of these techniques discussed in action. Happy Grilling!   For Beef Burgers, Use 80/20   The best lean to fat ratio for hamburger is 80/20, steer clear of 90/10 or extra...

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Making Chocolate Curls and Shavings

Posted by on 2:57 pm in Baking Tips and Tricks | 0 comments

Making Chocolate Curls and Shavings

Use chocolate curls and shavings to decorate cakes and other baked goods or to garnish mugs of hot chocolate.   Chocolate Curls Slightly soften a 3 to 4-inch chunk of chocolate in the microwave on medium (50% power). Using a vegetable peeler, scrape the blade lengthwise across the softened chocolate to create pretty, delicate curls. Refrigerate the curls until ready to use.       Chocolate Shavings Use a vegetable peeler or knife to shave flat, thin shavings from a room-temperature block of chocolate.      ...

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Muffin Basics

Posted by on 2:43 pm in Baking Tips and Tricks | 0 comments

Muffin Basics

Muffins and quick breads can be savory or sweet; coffee cakes, crowned with a topping, usually star at the breakfast table. They’re simple to prepare because they rely on chemical leaveners, rather than yeast.   Understanding Leaveners To lighten their batters, muffins, coffee cakes and quick breads use a chemical leavener, such as baking powder or baking soda, and sometimes both, plus the actions of creaming and beating in air.Baking soda, also known as bicarbonate of soda, is used when a batter includes buttermilk, yogurt, sour...

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How & Why to Tie Rib Roast (Beef, Lamb or Pork)

Posted by on 2:28 pm in Cooking Tips & Techniques | 0 comments

How & Why to Tie Rib Roast (Beef, Lamb or Pork)

This simple preparation will ensure that the roast cooks evenly, retains its shape and is easy to carve.     Step 1 Count the ribs on your roast.  Mine has 10.  This means, I will need nine pieces of string (one less than the number of ribs), each long enough to wrap securely around the roast and easily tie.  My lengths today are 18″.  Error on the side of a bit too long.   Step 2 The ribs on this pork roast are about 1″ apart, so, I arranged my lengths of string 1″ apart across the top of a large cutting...

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How to Cook Chicken

Posted by on 2:05 pm in Cooking Tips & Techniques | 0 comments

How to Cook Chicken

Grilling and Pan Frying Chicken breasts are the whitest and leanest part of the meat and are ideal cuts for grilling and pan frying with a little oil. Grilling is a super healthy way of cooking chicken as the grill rack keeps it above any fat, allowing it to drain away. If pan frying, remove the skin from the chicken first and use small amounts of oil.  Always drain on absorbent paper, like paper towel.   Stews and Casseroles The long slow cooking process of stews and casseroles is ideal for the tougher cuts of meat, making them tender...

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Slow cooker secrets

Posted by on 1:41 pm in Cooking Tips & Techniques | 0 comments

Slow cooker secrets

As a time-saving, convenient way to have food on the table at the end of the day, slow cookers are hard to beat. All you need are the right ingredients and some handy tips.   What meat should I use? The great thing about slow cooking is that the tougher (and generally cheaper!) secondary cuts of meat work the best. This is because they’re generally from the ‘harder working’ parts of the animal, so the meat tends to be tougher. They benefit from being cooked for longer and at lower temperatures than leaner meat, as the connective...

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