platinumautoservice

Sweetheart Mousse - February 2023

Wed, 01 Feb 2023 18:14:27 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Spice Cake w/ Coconut & Walnut Frosting - November 2022

Wed, 01 Feb 2023 18:10:10 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Strawberries & Cream - May 2022

Mon, 16 May 2022 13:48:45 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Tortellini Salad - April 2022

Thu, 31 Mar 2022 15:25:40 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Corned Beef Hash - March 2022

Thu, 31 Mar 2022 15:18:15 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Jalapeno Cheese Bread - February 2022

Tue, 22 Feb 2022 20:53:51 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Crock Pot Breakfast Casserole - December 2021

Tue, 22 Feb 2022 20:42:35 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Beer Cheese Dip - November 2021

Tue, 22 Feb 2022 20:37:12 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Sweet Potato Spirals w/ Sage Cream Sauce - October 2021

Fri, 24 Sep 2021 11:55:11 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Spicy Shrimp - August 2021

Tue, 27 Jul 2021 14:08:20 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Crowd Pleasing Fried Pickles - June 2021

Tue, 27 Jul 2021 14:03:47 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Spinach and Artichoke Bagel Bites - May 2021

Wed, 28 Apr 2021 13:18:01 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Carrot Cake Bars - April 2021

Tue, 30 Mar 2021 15:13:16 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Irish Potato Bites- March 2021

Tue, 30 Mar 2021 15:09:06 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Slow Cooker French Onion Soup - February 2021

Wed, 27 Jan 2021 17:20:31 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Cranberry Brie Bites with Rosemary - December 2020

Wed, 27 Jan 2021 17:12:37 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Magic Bars - November 2020

Thu, 22 Oct 2020 12:34:09 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Apple Cider Donuts - October 2020

Mon, 28 Sep 2020 14:21:47 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Tomato Pie - September 2020

Mon, 31 Aug 2020 15:17:34 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Greek Style Stuffed Zucchini - August 2020

Wed, 29 Jul 2020 16:12:44 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Grilled Steak Tips - July 2020

Mon, 13 Jul 2020 17:24:57 GMT

Tried and True by the Platinum Crew! Enjoy! - Bianca

Panko Crusted Tilapia - June 2020

Mon, 13 Jul 2020 17:14:10 GMT

Tried and True by the Platinum Crew! Enjoy! -Bianca

Carrot & Pineapple Cake - May 2020

Mon, 13 Jul 2020 17:09:14 GMT

Ingredients

FOR THE CAKE

· 2 cups granulated sugar

· 1 1/3 cups vegetable oil

· 3 extra large eggs at room temp

· 1 teaspoon pure vanilla extract

· 2 ½ cups + 1 tablespoon of all purpose flour- divided

· 2 teaspoons ground cinnamon

· 2 teaspoons baking soda

· 1 ½ teaspoons kosher salt

· 1 cup raisins

· 1 cup chopped walnuts

· 1 pound carrots grated

· ½ cup diced fresh pineapple

FOR THE FROSTING

· ¾ pound cream cheese- room temp

· ½ pound unsalted butter- room temp

· 1 pound confectioners sugar- sifted

· 1 teaspoon pure vanilla extract

Directions

· Preheat the oven to 350 degrees F.

· Butter 2 (8 inch) round cake pans. Line with parchment paper, then butter and flour the pans.

· For the cake: Bea the sugar, oil and eggs together in a bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 ½ cups of flour, the cinnamon, baking soda and salt.

· Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

· Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

· For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

· Place 1 layer, flat side up, on a flat plate or cake pedestal. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple!

Tried and True by the Platinum Crew. Enjoy! - Bianca

Traditional Irish Potato Boxty - March 2020

Mon, 13 Jul 2020 17:01:52 GMT

Ingredients

· ½ cup sour cream

· 2 tbsp chives finely chopped

· 2 pounds Russet potatoes peeled

· 1 large egg

· 1/3 cup all-purpose flour

· 1/2 cup whole milk

· ½ tsp baking powder

· ¼ cup half and half

· 4 tbsp unsalted butter

· Canola oil for cooking the Boxty

· Salt and pepper to taste

Directions

· Whisk together the sour cream and chives in a small bowl. Set aside.

· Preheat the oven to 200° F. Put a wire rack on a baking sheet. Set aside.

· Cut half of the potatoes into slices, place in a medium saucepan. Add 1/2 tablespoon salt, and cover with water. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the potatoes are fork-tender, about 10 minutes.

· While the potatoes for the mashed potatoes are cooking, grate the remaining potatoes using a food processor or the large holes of a box grater. Transfer the grated potatoes to wire strainer set over a bowl. Toss with 1/4 teaspoon of salt and squeeze by hand to remove the liquid. Wrap grated potatoes in a clean dish towel and squeeze to remove as much liquid as possible.

· Whisk together the flour, baking powder, 1 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Add the milk and egg and whisk until smooth.

· Drain the boiled potatoes and return them to the pan. Add the half-and-half and 3 tablespoons of the butter and mash until the boiled potatoes are smooth. Give the grated potatoes one final squeeze and then stir them into the mashed potatoes. Stir the potato mixture into the flour-milk mixture.

· Heat a 12-inch nonstick skillet over medium heat. Add one tablespoon of canola oil and one tablespoon of butter; heat until it begins to shimmer. Working in batches, drop approximately 1/4 cup of the batter into the skillet and spread the batter into 1/4-inch-thick rounds. Cook until the Boxty bottoms are golden brown, 4 to 5 minutes. Flip and cook the other side until golden brown, about 3 minutes longer. Transfer to paper towel lined plate to drain, and then to the prepared baking sheet. Keep warm in the oven while you repeat batches with more oil, butter, and batter.

· Serve the Boxty warm, topped with a dollop of the sour cream and chive topping.

Tried and True by the Platinum Crew. Enjoy! - Bianca

Chipotle Pulled Pork Lettuce Wraps w/ Avocado Aioli - February 2020

Mon, 13 Jul 2020 16:51:17 GMT

INGREDIENTS

For the Chipotle Pulled Pork

· 1 small onion, peeled & cut into chunks

· 3 cloves garlic, peeled

· 1 tablespoon extra light olive oil

· ½ orange, juiced

· 2 limes, juiced

· 3 tablespoons chipotle pepper powder

· 2 teaspoons paprika

· 1 teaspoon oregano

· 1 teaspoon salt

· ½ teaspoon black pepper

· 1 (3-4lb) pork loin

· ¼ cup chicken broth

For the Avocado Aioli

· ½ an Avocado

· 2 tablespoons mayonnaise

· 1 limed, juiced

· 1 clove garlic, finely minced

· Salt & pepper to taste

· Water for thinning (if needed)

For the Lettuce Wraps

· Green Leaf lettuce

· 1 Avocado, sliced

· 2 cups slow cooker chipotle pulled pork, warmed

· Lime wedges & cilantro for garnish

DIRECTIONS

For the Chipotle Pulled Pork

· Combine the onion, garlic, olive oil, orange juice, lime juice, and spices in a mini food processor. Pulse until mostly smooth.

· Place the pork loin into a gallon zip-top bag and cover with marinade. Make sure the pork is coated well. Refrigerate the pork overnight.

· In the morning, place the pork along with marinade into the slow cooker and pour in the chicken broth.

· Cook the pork for 8 hours on low, or until you can easily shred it with a fork.

For the Avocado Aioli and Assembly

· Mash the avocado and then whisk in the mayo, lime juice, garlic, salt and pepper. If the aioli needs to be thinner, add a little bit of water until you can drizzle it easily.

· Pile the pork into the lettuce cups, top with sliced avocado, drizzle with aioli and top with cilantro and lime.

Tried and True by the Platinum Crew. Enjoy! - Bianca

Healthy Apples & Onions Pork Tenderloin - January 2020

Thu, 02 Jan 2020 19:17:28 GMT

Ingredients-

1.5 pound pork tenderloin
2 tablespoons olive oil, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
2 medium yellow onions, peeled and sliced 1/4″ thick
2 medium green apples, cored, peeled and sliced 1/4″ thick
1 cup chicken stock
1/2 cup unsweetened apple juice
2 tablespoons apple cider vinegar

Directions-

Preheat your oven to 425º with the oven rack in the middle. Preheat a cast iron skillet (or your heaviest skillet) over medium high heat.
Pat the pork loin dry, and season with 1 teaspoon salt and 1 teaspoon pepper. Add 1 tablespoon of olive oil to the skillet, and sear the pork loin until golden brown, about 1-2 minutes. Flip and sear all sides. Transfer the pork loin to a plate (it will finish cooking in the oven).
Add the remaining 1 tablespoon of olive oil to the skillet. Add the apples, onions, 1 teaspoon salt and 1 teaspoon pepper. Sautee, stirring frequently, until the apples and onions begin to soften and get some brown spots, about 5 minutes.
Add the pork loin back on top of the apples and onions. Add the chicken stock, apple juice and apple cider vinegar. Transfer the cast iron skillet to the oven and braise until the pork loin reaches an internal temperature of 145º, about 10-15 minutes.
Remove from the oven. Allow the pork loin to rest for 5 minutes, then slice and serve with the apples, onions and braising liquid. Served with your favorite mashed potatoes recipe.

Tried and true by the Platinum Crew. Enjoy! -Bianca

Gingerbread Bars w/ Cream Cheese Frosting - December 2019

Thu, 02 Jan 2020 18:51:45 GMT

Ingredients-

For the Bars

● 3 cups all-purpose flour

● 1 teaspoon baking powder

● ½ teaspoon baking soda

● ½ teaspoon salt

● 1 ¼ teaspoons ground ginger

● 1 teaspoon ground cinnamon

● ¼ teaspoon ground cloves

● ¼ teaspoon ground nutmeg

● 1 ½ sticks unsalted butter, softened

● ½ cup molasses

● 1 large egg

For the Frosting

● 8 ounces cream cheese, softened

● 1 stick unsalted butter, softened

● 2 teaspoons vanilla extract

Directions-

Make the Cookie Bars

● Preheat the oven to 350 F. Grease a 9x13 inch baking pan with nonstick cooking spray and line with parchment paper.

● In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg.

● In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until well combined. Add the egg and molasses and beat until combined. On low speed, slowly add the flour mixture and beat until incorporated.

● Press the dough evenly into the prepared baking pan. Bake for 15 minutes or until cooked through but still moist and soft. Let cool and lift from pan onto a cutting board.

Make the Frosting

● In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy and smooth. On low speed gradually add in the sugar and beat until fluffy.

● Spread the frosting all over the cookie. Cut into squares and serve. Cover and refrigerate any leftovers for up to 3 days.

Tried and true by the Platinum Crew. Enjoy! -Bianca

Roasted Butternut Squash Soup - November 2019

Thu, 02 Jan 2020 18:32:09 GMT

Ingredients-

● 3 cups vegetable broth

● 1 small yellow onion chopped

● 1 shallot chopped

● 2 garlic cloves cut in half

● 1 red delicious apple- peeled/cored/quartered

● 1 large butternut squash peeled and cubed

● 3 carrots peeled and chopped

● ½ small pie pumpkin- seeds removed

● 2 tbsp brown sugar

● 1 tsp salt

● ½ tsp cracked pepper

● ½ tsp cinnamon

● 1/4 tsp cumin

● pinch of nutmeg

Directions-

● Preheat oven to 350

● Drizzle ½ pumpkin with olive oil and place on a foil lined and greased baking sheet- cut side down and bake for 30 minutes. Remove and cool.

● Place garlic, carrots, apple and butternut squash on foil lined and greased baking sheet, drizzle with olive oil and bake for 20 minutes.

● Sautee onions and shallot until translucent, add spices and mix. Set aside.

● Once pumpkin has cooled, scoop out flesh and ass to food processor along with onion mixture and a little broth to thin out, puree and add to pan.

● Place garlic, carrots, apple and squash in the food processor with a little broth and puree until smooth, add to pan.

● Add remaining broth to pan and bring to a boil, stirring constantly. Lower heat and simmer for 10 minutes. Serve warm and enjoy!

Tried and true by the Platinum Crew. Enjoy! -Bianca

Italian Stuffed Squash - October 2019

Thu, 02 Jan 2020 18:25:39 GMT

Ingredients-

● 4 medium-small patty pan squash

● ¾ pound bulk Italian sausage

● 2 tsp extra virgin olive oil

● 1 small yellow onion, diced

● 1 clove garlic, minced

● ¼ cup dry white wine

● ¾ tsp salt

● ¼ tsp freshly ground black pepper

● 1/3 cup freshly grated Parmesan

● 1 14.5oz can petite diced tomatoes, drained

● 1 tbsp fresh chopped Italian herbs (rosemary, thyme, oregano, basil, sage)

Directions-

● Bring a large stock pot of water to a boil and boil the squash for 15-20 minutes until barely fork tender. When cool enough to handle, scoop out the seeds and a little of the flesh to make a cavity for the filling.

● Preheat the oven to 350 degrees

● In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt and pepper. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.

● While the mixture is simmering, prepare the squash. Fill the cavity of each squash with 1/2 of the mixture and top with 3 tablespoons of Parmesan cheese. Place the "lids" on top of each squash.

● Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh. (See NOTE if using a different squash variety)

*** Patty pan squash is a variety of Summer squash. In this recipe it's first boiled and then stuffed and baked. You can also use firmer, Winter squash with a "lid" for this recipe (like acorn squash) but make the following adjustments: Do not boil first. Preheat oven to 400 degrees F and bake about an hour or until a fork can be easily inserted into the flesh.

Tried and true by the Platinum Crew. Enjoy! -Bianca