Doughnut Puffs

My neighbor surprised me with a fryer for Christmas (yes I know some pretty terrific people).  I think she was just sick of me borrowing hers all the time.   As soon as we opened the fryer my husband says, "Oooo you have to make doughnut puffs".  I had no idea what those were.  I called my mother in law for the recipe.  They remind me of apple fritters with out the apple.  I should also mention I do not know how to make this without a bread machine.

Ingredients:

2 1/2 cup flour
1 pkg dry yeast or  2 1/4 tsp dry yeast
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup sugar
1/2 cup warm milk
1/4 cup warm water
1/4 cup softened butter or margarine
2 eggs

For coating combine:
1/2 cup of sugar
1 tsp cinnamon

Place ingredients into the bread machine and run the dough setting.  My bread machine takes about an hour and a half to finish.

Once machine is done, heat oil to 350 degrees (enough to deep fat fry).  Once the temperature of the oil is reached dip a tablespoon into the oil and then use that tablespoon to drop dough into hot oil.  Make sure to dip the spoon each time.   Fry for about 1 to 2 minutes turn and fry until golden.
Drain puffs and roll in cinnamon sugar coating.

Coming Soon!

I am currently working on a Pho recipe that can be made at home.  What is Pho?   It is a fabulous Vietnamese noodle soup made with bone broth, rice noodles and meat.

The first recipe I did, while it was good, lacked some flavor.  I am working on amping up the flavor of ginger, anise, and clove without having them over power the dish.
 

Tetrazzini

With Thanksgiving just around the corner, this is a good recipe for leftover turkey.  I made this version with boneless skinless chicken breasts.  Most recipes have mushrooms as part of the ingredients, but  my daughter is not a big fan of them so I omitted them and added carrots and peas instead.


Ingredients
2 boneless skinless chicken breasts, cut into 3/4 inch pieces
2 tbs soy sauce (low sodium or regular)
5 ounces of spaghetti, broken in half
1 tbs unsalted butter
1 onion chopped fine
1 tbs all purpose flour
2 tbs dry sherry
1 cup unsalted chicken stock or broth
3 ounces cream cheese (regular or 1/3 less fat) softened
1 cup Parmesan cheese
1 cup frozen peas and carrots
1 cup panko bread crumbs (toasted)
salt and pepper


Combine chicken and soy sauce in a Ziploc bag or covered bowl to marinate for 30 min to an 1 hour in the fridge.

Preheat oven to 400 degrees.

Bring 2 quarts water to a boil in a large pot.  Add pasta and 1.5 tsp of salt.  Cook, stirring often until pasta is al dente (for Barilla it's 11 min).  Reserve 1 cup of the cooking water and drain the remaining pasta.

In a 12 inch skillet, melt butter over medium heat and add onions and 1/2 tsp salt and 1/2 tsp pepper and cook until browned.  Stir in flour and cook until golden.
Whisk in broth, sherry, and reserved pasta water.  Gently scrape the bottom of the pan to get all the browned bits.  Whisk in cream cheese and 1/4 cup Parmesan cheese.  Simmer until lightly thickened.

Stir in marinated chicken, peas and carrots.  Simmer for 1 to 2 minutes( chicken will not be fully cooked).

In a casserole dish or 8 x 8 baking dish, combine mixture and pasta.  Toss toasted panko and remaining Parmesan and sprinkle over top.  Bake until hot about 12-14 minutes.  Let cool slightly before serving.

Shipwreck Stew

This is a meal my husband requested. His mother gave him the recipe when he went away to college so that he would eat.  When I first looked at this recipe I was not too sure about it.  The ingredients list did not look like the most appetizing combination.  With that being said, it tasted pretty good (I should know not to doubt my mother in law).  There are not many spices in this recipe so if you want to add some chili flakes to kick it up feel free.

Ingredients:
2 lb Bison or Beef (ground)
1 lb red potatoes washed and sliced
2 onions sliced
1 can mushroom soup
1 can tomato soup
black pepper to taste


Preheat oven to 350
In a 12 in skillet brown meat.  Combine all ingredients and place in a 9 X 9 casserole dish.

Bake 45 min to an hour until potatoes are tender.

Serve with Sour cream and medium cheddar.

Chicken burgers with Goat Cheese and Sun dried Tomato

I am trying to find alternatives to using beef all the time.  This recipe can either use chicken or turkey but I used ground chicken.  I bought the store brand goat cheese and it was not as strong as other goat cheeses.  When I make it again I will probably add more goat cheese unless I buy a different brand.

Ingredients
4 Hamburger buns
1/3 cup oil-packed sun-dried tomatoes (drained and julienned)
1 tbs oil from sun-dried tomatoes
2 tbs fresh basil chopped
1 shallot finely chopped
1 lb ground chicken
2 oz crumbled goat cheese
1/2 cup panko
1/2 tsp salt
1/4 tsp of pepper

In a large bowl mix panko, salt, pepper, sun-dried tomatoes, basil, and shallot.  Incorporate ground chicken and goat cheese into the bowl.  Knead mixture until it becomes uniform.  Divide to make 4 patties, about 1 inch thick.

Heat the oil reserved from the tomatoes in a 12 inch skillet over medium heat.  Place patties into skillet and cover.  Cook for about 3-4 minutes until slightly brown.  Flip patties and continue to cook until second side is browned.  Reduce heat and cook until burgers register 160 degrees, about 8-10 minutes (flip them half way).

Serve on your favorite bun.  

Fudge Puddles round 2

When I make fudge puddles I  normally use a peanut butter cookie base.  However, my daughter now goes to a nut free school so I had to come up with another base so that I can take them as a treat for the teachers and kids.  I decided to use the base of a chocolate chip cookie.  I know it would just be easier to make chocolate chip cookies but they just do not look as festive.

Ingredients for the cookies:
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 egg
1 cup butter softened
1 tsp vanilla
2 1/4 all purpose flour
1 tsp baking soda
1/2 tsp salt 

Ingredients for the Fudge:
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 14 oz can sweetened condensed milk
1 tsp vanilla extract


Heat oven to 375 degrees.
Mix sugars, butter, vanilla and egg in a large mixing bowl.  Once combined mix in flour baking soda and salt.  Drop about 1 rounded tablespoon in greased mini muffin tin.

Bake 8 to 10 minutes or until light brown.
Remove from oven and immediately make wells.  I use a hot sauce bottle and wrap with foil or cling wrap.  Take the bottle and press the center down lightly.  Cool 5 minutes, remove carefully to a cooling rack.

To make the fudge combine all the ingredients in a microwave safe bowl.  Heat for 20 seconds and then stir.  Then heat for 10 seconds and stir.  Continue this process until the filling is smooth.  
Then pipe the fudge into the wells.  Let set for about 2 minutes.  

Rhubarb Crisp

I found Rhubarb in the freezer section of our grocery store the other day and that made my husband all excited.  Growing up he used to have Rhubarb growing in his back yard and he remembers eating it.  For those of you who have not had Rhubarb it has a nice tart flavor.

Ingredients

Filling:
2 lbs Rhubarb (chopped, I used frozen that was pre cut)
1 cup sugar
1/4 cup all purpose flour


Topping:
1/2 cup all purpose flour
1/2 cup cold unsalted butter (cut into pieces)
1/2 cup packed light brown sugar
1 cup rolled oats
1/2 tsp cinnamon (optional)

Preheat oven to 400 degrees

For filling:
In a 9 by 13 baking dish combine Rhubarb, sugar and flour.  Stir and set aside.

For topping:
In a food processor with a dough attachment, combine flour and butter.  Pulse until the butter pieces are pea-size.  Add brown sugar, oats and cinnamon.  Pulse to combine.  Sprinkle over Rhubarb.

Bake 35-40 minutes until rhubarb is tender and topping is golden.

Pear and Gorgonzola Salad

The other day I bought a salad kit.  I decided I did not like the dried candied pears or the vinaigrette that supposedly had Gorgonzola in it.  So here is my fresh version of the salad.


Ingredients
1 pear diced
4oz crumbled Gorgonzola
5 oz spring mix salad
3 tbs Champagne vinaigrette
Sprinkling of Candied Pecans (optional).

Combine diced pear, gorgonzola and 1 tbs of champagne vinaigrette.  Set aside.
Toss salad with remaining 2 tbs dressing.

Combine salad and pear/gorgonzola mixture and serve.

Tarragon and Dijon Chicken Breasts

Decided to try the mustard and tarragon marinade using chicken instead of flank steak.  I think it turned out really well.  


Ingredients
Chicken Breasts 1 to 2 lbs
1/3 cup Chardonnay (or another dry white wine)
1/3 cup olive oil
1/3 cup country dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 tsp dried tarragon leaves
Salt and pepper to taste


In a gallon size ziplock bag combine all ingredients and seal.  Keep in refrigerator for at least 2 hours.
Remove from refrigerator 30 minutes before grilling.

Grill 6 to 8 minutes on each side or until breasts reach 165 degrees.
Remove from grill and tent with foil and let rest at least 5 minutes.

Dijon Mustard Flank Steak

We usually make fajitas out of the flank steaks, but I wanted something different and quick.  This is is a nice light marinade and the steak can be cut up and served in a salad or on its own.


Ingredients
Flank Steak 2 to 3 lbs (The package I used was 3 lbs with 2 flank steaks)
1/3 cup Chardonnay (or another dry white wine)
1/3 cup olive oil
1/3 cup country dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 tsp dried tarragon leaves
Salt and pepper to taste

In a gallon size ziplock bag combine all ingredients and seal.  Keep in refrigerator for at least 2 hours.
Remove from refrigerator 30 minutes before grilling.

Grill 6 to 8 minutes on each side for medium-rare (130-135 degrees).
Remove from grill and tent with foil and let rest at least 5 minutes.

Blackened Pan Roasted Duck Breasts

We went to the farmers market and they had some great looking Duck breasts.  Usually I make Red Duck Curry, but thought I would try something new.

Ingredients:

4 duck breasts 

4 tsp Essence of Emeril's Spice Mix

1 tbs olive oil 

Preheat oven to 400 degrees

Pat duck breasts dry with paper towel.  Sprinkle 1 tbs of Essence spice mix on each side of the breast sets.

In an oven safe pan, heat oil over medium heat.  When the oil is hot, score breasts and place skin side down.  Cook for 6 to 8 minutes or until they look seared.

Turn breasts over and place in oven for 8-10 minutes or until internal temp is 160 degrees.

Marble Cake with Vanilla Butter cream

My daughter's and my father in-law's birthdays are a week a part so I combined them and made them a cake.  My father in-law's request was a marble cake and Curious Georgie is my daughters favorite character, hence the cake below .

Ingredients for the cake
3 cups all purpose flour(sifted)
1 tbs baking powder
3/4 tsp salt
1 cup milk (at room temp)
2 tsp pure vanilla extract
1 1/2 sticks unsalted butter, softened
2 cups sugar
4 large eggs
4 oz bittersweet chocolate(melted and cooled)

Ingredients for the Frosting
2 sticks (16 oz) of unsalted butter at room temp
5 cups powdered sugar
2 tbs vanilla extract


Preheat oven 350 degrees.  Butter two 9 in spring form cake pans and dust with flour.  If you don't have spring form pans line the bottom of the pan with parchment paper.


Mix all your dry ingredients (Flour, baking powder, and salt).  In a cup combine milk and vanilla extract.

Using a standing mixer or a hand held mixer, beat the butter at medium speed until light and creamy.  Incorporate sugar until mixture is fluffy.  Beat in the eggs one at a time, scrapping the bowl after each addition.

Incorporate dry ingredients in 3 batches, alternating with the milk/vanilla.  Beat until everything is well incorporated.

Remove 2 cups of the batter and mix in the cooled bittersweet chocolate.  Place the remaining batter into the pan.  Place multiple "blobs" of chocolate batter on top of the vanilla batter.  Take a knife and swirl through for a marble effect.

Bake for 35 minutes until a toothpick stuck in the middle comes out clean.
Let cool for 15 minutes and invert onto a wire rack to cool completely.

Using a wire whisk, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bottom and the sides of the bowl .  Reduce the speed to low and slowly add the powdered sugar 1/2 cup at a time.  Add the vanilla and mix until everything is incorporated.  I added green food coloring for effect. 
  

Yellow Cake with Raspberry Filling and Chocolate Butter Cream

It was my husband's birthday this weekend and decided to make him a cake. I am not much of a baker but this recipe was really easy.

Ingredients Cake:
2 cups sugar
3 1/4 cups all purpose flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup unsalted butter (room temp)
1 1/2 cups Milk
1 tbs vanilla extract
4 large eggs


Ingredients Raspberry filling:
2 cups frozen raspberry
1 tbs cornstarch
2 tbs lemon juice
1/4 cup sugar


Ingredients Chocolate Butter Cream:
2 cups unsalted butter (room temp)
5 cups powdered sugar
2 tsp vanilla extract
8 ounces semi sweet chocolate melted and cooled


Preheat oven 350 degrees.  Lightly grease the bottom and the sides of pan(s) ( I used 2- 9 in round cake pans).  In a large mixing bowl whisk together sugar, flour, baking powder and salt.   Cut the butter into pieces and add to the mixture.  Beat with electric mixer on low speed.  Add the milk and vanilla and continue mixing on low.  Scrape the bottom and the sides of the bowl.  With the mixer running on slow add 1 egg at a time.  Increase the speed to medium for 30 seconds for each egg.
Scrape the bottom and sides of the bowl to make sure everything is incorporated.

Transfer the batter into the pans and bake until the edges are golden brown and a toothpick inserted into the center comes out clean.    Remove cake from the oven and cool for 5 minutes and then turn it out into a rack to cool completely.


While the cake is cooling:  In a medium sauce pan combine all the ingredients for the raspberry filling and bring to a low boil.  Continue to simmer until it begins to thicken.  Turn off  heat and allow to cool completely.

Using a double boiler (I use a sauce pan with boiling water with a glass bowl on top).  Melt the chocolate.  Allow to cool.

Using a wire whisk, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bottom and the sides of the bowl .  Reduce the speed to low and slowly add the powdered sugar 1/2 cup at a time.  Add the vanilla and mix until everything is incorporated.  Add the melted chocolate and whip at medium-high speed until light and fluffy.

Once the cake and raspberry filling are cooled build your cake.
I piped a ring of chocolate so the filling would not ooze out of the sides.
Decorate as desired.

Peach Pie

I guess I have just been in a pie mood these days.  I had planned on making a peach pie for Easter with some fresh peaches and when I went to go cut them they were rotten on the inside.  I defaulted to canned peaches that day.  I finally found some bags of frozen peaches and tried making the pies with them.

Ingredients

1 pkg frozen peaches (4 cups) or 3 12 oz cans sliced peaches reserve 1/4 juice
3/4 cup sugar
3 tbs flour
1 tsp cinniamon
1 tsp lemon juice
1/8 tsp salt
2 tbs butter

Preheat oven to 425 degrees.
Line an 9 inch pie plate with one pie crust.  Press firmly to the plate.

If using frozen peaches:

In a large bowl gently combine peaches with other ingredients.  Layer peaches into prepared pie plate and sprinkle remaining sugar mix on top.  Dot with 2 tbs butter.   Top with second crust and fold excess under the bottom crust edge.  Press edges together to seal (I fluted this particular pie).  Cut vent slits on the top.  Cover edges with 2 inch wide strips of foil and bake 25 minutes.  Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.


For canned peaches:
On the stove top combine sugar, cinnamon and 1/4 reserved juice.  Bring to a simmer and add Lemon juice and salt.   Mix with drained peaches.  Layer peaches in prepared pie plate.  Dot with 2 tbs butter.   Top with second crust and fold excess under the bottom crust edge.  Press edges together to seal (I fluted this particular pie).  Cut vent slits on the top.  Cover edges with 2 inch wide strips of foil and bake 25 minutes.  Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.

Apple Pie

We buy large bags of apples because our daughter LOVES them.  She eats most of them but towards the end of the week we usually have about 4-6 apples.  They start getting brown spots and just need to be used quickly.  What better way to use them then to make an apple pie?



Ingredients
Pillsbury 9 inch ready made pie crust (2 crusts)
4 large apples or 6 medium to small (peeled and thinly sliced)
3/4 cup sugar
1 tsp cinnamon
2 tbs flour
1 tbs lemon juice
1/4 tsp salt

Preheat oven to 425 degrees.
Line an 9 inch pie plate with one pie crust.  Press firmly to the plate.  In a large bowl gently combine apples with other ingredients.  Layer apples into prepared pie plate.  Top with second crust and fold excess under the bottom crust edge.  Press edges together to seal (I use the back of a fork).  Cut vent slits on the top.  Cover edges with 2 inch wide strips of foil and bake 25 minutes.  Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.

Allow to cool at least an 1 hour before serving.

Stromboli

I have tried making Calzones a few times but my dough always came out soggy.  Therefore I removed  the pizza sauce and made Stromboli instead. You can use any fillings, just make sure you do not over fill because then it makes it harder to roll.


Ingredients

2 lbs pizza dough (divided)
1/4 lb sliced Pepperoni
1/4 lb sliced Hot Capicola
1 cup sliced black olives
2 cups shredded Mozzarella
1/4 lb sliced Provolone
1 cup finely grated Parmesan
1 large egg beaten with 2 tbs water (egg wash)


Preheat oven to 375 degrees

Roll out the pizza dough into 2, 10x14 rectangles.

Leaving 1/2 an inch border, start layering half the Pepperoni, Capicola, black olives, Mozzarella and Provolone.   Using a pasty brush, egg wash the 1/2 inch border and roll into a cylinder pinching the ends as you go.  Place on baking sheet and repeat with second piece of dough.  Brush the tops of each with egg wash.  Bake until tops start becoming golden brown, about 20 minutes.  Sprinkle tops of each Stromboli with Parmesan cheese and bake an additional 5 minutes until cheese melts.  Remove from oven and let stand 10 minutes.

Serve with your favorite pizza sauce.

Bacon Wrapped Chipotle Chicken Thighs

The first time I made this recipe I did not render the bacon.  I found that the chicken was greasy and the bacon was not crispy by the time the chicken was done.


Ingredients

1tsp Chipotle Powder
1tsp Smoked Paprika
1tsp Onion Powder
1/2 tsp Kosher salt
1/2 tsp Black Pepper
1/2 tsp cinnamon powder
4 skinless chicken thighs
8 slices of bacon

Combine all the spices and the chicken thighs in a large resealable plastic bag and marinate for 1 to 2 hours.

Preheat oven to 375 degrees
In a sauté pan over medium heat render the bacon for a few minutes.  Make sure the bacon is not cooked all the way through.  Let Bacon cool enough to handle.

Wrap each chicken thigh with 2 slices of bacon.  Place on a wire wrack over a sheet pan.

Bake 40 minutes or until chicken registered 160 degrees.