Crab Corn Chowder With A Crab Crostini

Crab Corn Chowder With A Crab Crostini
Difficulty: Easy

Ingredients
1 1/2 cups jumbo lump crabmeat
4 cups milk
2 cups chicken stock
1/2 cup heavy cream
1 1/2 cups frozen sweet corn
2 tbsp flour
3 tbsp butter
2 tbsp of lemon infused olive oil (ready made)
2 tsp Old Bay seasoning
1 tsp dried thyme
salt
pepper

Directions
In a large stock pot, add oil and butter on low heat.  Stir in flour to create a blond roux, do not let brown, whisk for few minutes to cook out the raw flour taste.
Whisk in milk and chicken stock and raise the temperature to medium heat, whisk until roux starts to dissolve.  Add old bay seasoning, thyme, salt and pepper (adjust taste at very end of cooking time)  Once the liquid starts to thicken; stir in crab and corn, then reduce temperature to a simmer and cook for 10-15 minutes. Add the heavy cream and cook for additional 5 minutes.  Serve in a bowl with a crab crostini on top.
Serves 6

Crab Crostini
Ingredients
6 slices of French bread, 1 inch thick slices on a angle
1 package of herb garlic Boursin cheese
1/2 cup jumbo lump crabmeat
lemon infused olive oil ( to drizzle on top)
Directions
Preheat oven to 350 degree F.  In a mixing bowl, mix Boursin and lump crab meat until well incorporated.  Spread mixture onto French bread slices, and place on baking sheet.  drizzle some olive oil on top of each crostini and bake for 15 minutes.  Place on top of Crab Corn Chowder.



Grilled Caesars Salad

Grilled Caesars Salad
Difficulty: Easy

Ingredients
3 whole romaine lettuce hearts, slice in half.  keep the core intact, washed and dried
1/2 cup shaved parmesan
1 cup large crouton (optional)
6 anchovy fillets
1 tbsp olive oil for coating

Directions
Coat washed and completely dried split romaine with a little olive oil on cut side.  Preheat grill pan until very hot.  Place romaine cut side down for about 2 minutes or until a good sear.  Place on a serving platter and spoon on Caesar dressing then anchovy fillets and parmesan shaving.  Add croutons before serving.

Ingredients Caesars Dressing
6 cloves garlic, mashed and minced
1 tbsp Dijon mustard
1 tbsp vinegar
2 tbsp mayonnaise
1/2 cup olive oil
salt
pepper
lemon juice
minced anchovy fillets  

Directions
Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier taste.

Serves 6 

Root Beer Float Cupcakes And Jar Cakes

Root Beer Float Cupcakes And Jar Cakes
Difficulty: Easy

Ingredients
1 (18 1/4 ounce) yellow cake mix with pudding
1 (5 1/8 ounce) box vanilla instant pudding mix
1 1/4 cups root beer
1/2 cup vegetable oil
1/4 cup butter melted
4 large eggs

Root Beer Glaze
2 cups confectioners' sugar
3-4 tbsp root beer

Directions
Preheat oven to 350°
For muffins; line muffin pan with muffin foils.  For mason jars; spray nonstick butter flavored spray in the interior of jar.
In a large bowl, combine cake mix, pudding mix, root beer, vegetable oil, melted butter and eggs.
Beat at medium speed with an electric mixer until smooth.
Spoon batter into prepared pan, and bake for 18-20 minutes for muffins; 30-35 minutes for jars, or until a wooden pick inserted in the center comes out clean.
Let cool in pan for 10 minutes.
Remove from pan and let cool completely on a wire rack.
Spoon glaze over cooled cakes. (mix sugar and root beer until smooth to create glaze).
Cook Note:  If preparing in mason jars, fill only half of jar with the mixture.  Place filled jars in a large roasting pan and fill up 1/4 of the way up the jars with boiling water (Bain Marie).

Serves 12 cupcakes or 6 jar cakes

 



Banana Bread

Banana Bread
Difficulty: Easy

Ingredients
1 cup granulated sugar
8 tbsp. (1 stick) unsalted butter, room temperature
2 large eggs
4 ripe bananas
1 1/2 tbsp milk
1 tsp ground cinnamon
1/2 tsp allspice
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

 

Directions
Preheat the oven to 325 degrees F.  Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk. In another bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and allspice.
Add the banana mixture to the creamed sugar and butter mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Serves 12 slices


Restaurant Re-Do: Red Lobster Cheddar Biscuits

Restaurant Re-Do:  Red Lobster Cheddar Biscuits
Difficulty: Easy

 

Ingredients

2 ½ cups Bisquick baking mix

3/4 cup cold whole milk

4 tbsp cold butter (1/2 stick)

1/4 tsp garlic powder

1 heaping cup grated cheddar cheese

Butter Top:
3 tbsp butter, melted
1/2 tsp garlic powder
pinch salt

Directions
Preheat your oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 tsp garlic. Mix by hand until combined, but don't over mix.
Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 3 tbsp butter in a small bowl in your microwave. Stir in 1/2 tsp garlic powder and salt. Use a brush to spread this garlic butter over the tops of all the biscuits.  Makes one dozen biscuits.
Serves 6



Herb Quiche With A Spring Salad

Herb Quiche With A Spring Salad
Difficulty: Easy

Serve With A Spring Salad!

Ingredients
1 1/2 cups ricotta cheese
1 cup monterey jack cheese shredded
1/2 cup parmesan cheese grated
6 eggs
1/2 cup heavy cream
1/2 cup whole milk
1/4 tsp fresh grated nutmeg
1/2 tsp salt
1/4 cup chives, minced
2 heaping tbsp of fresh herbs
Directions
Place all ingredients except herbs into a mixing bowl, whisk until well incorporated.  Place mixture in a already blind baked pie dough in a spring form pan.( Recipe below).  Sprinkle the herbs on top of the mixture,  Bake at 350 degree F for 50 minutes until center is set.  Cool for 45 minutes before you slice.
Serves 6

Ingredients for Pie Crust
2 cups OO flour
1 stick of shortening (1 cup) cubed
1/4 to 1/2 cup cold water
pinch of salt
1 tsp sugar
Directions
Place flour and shortening, salt and sugar in a mixing bowl, cut in shortening with a pasty cutter or fork.  Drizzle in cold water slowly and mix well, it should start pulling away from the bowl. Form a disk shape, wrap in plastic wrap and place in refrigerator for at least 1 hour.  Roll out dough on a floured surface to fit a 9 inch spring form pan.  Blind bake crust at 350 degrees F for 20 minutes.

Arroz Con Pollo

Arroz Con Pollo
Difficulty: Easy

Ingredients
8 chicken thighs (about 1 1/2 pounds), skinned
1 cup smoked sausage (Andouille, chorizo, spicy kielbasa) sliced
1/2 tsp  salt 
1/4 tsp freshly ground black pepper 
1 1/2 tsp dried oregano, divided 
1 tbsp vegetable oil 
2 tbsp fresh lime juice 
1 cup chopped onion 
1/2 cup chopped green bell pepper 
2  garlic cloves, minced 
1 tsp  ground turmeric 
3/4 tsp  ground cumin 
1 1/2 cups  uncooked long grain rice
2 1/4 cups, less-sodium chicken broth 
1   (14.5-ounce) can whole tomatoes, undrained 
1/2 cup  frozen petite green peas, thawed 
3/4 cup pimiento-stuffed green olives

Directions
Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice, cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken and sausage, nestling into the rice mixture. Cover, reduce heat, and simmer 30 minutes or until liquid is almost absorbed. Stir in peas and olives; cover and cook 3 minutes. Remove from heat; let stand, covered for 10 minutes.
Serves 4

Gwa Pao With A Sweet Soy Pork Belly

Gwa Pao With Sweet Soy Pork Belly
Difficulty: Moderate

Ingredients
Gwa Pao Steam Buns (frozen) found in Asian markets
1lb pork belly (whole)
6 cups water
1/2 cup soy sauce
1 cup mirin ( rice wine)
4 cloves garlic split in two
5 star anise
10 peppercorns
5 scallions cut into 2 inch length

Directions
In a stock pot, add water, soy sauce, mirin, garlic, anise, peppercorns and pork belly.  On a low simmer, cook pork belly for 2 1/2 hours, keep the pork covered fully with liquid, adding water if needed.  Remove pork belly from liquid and place on a cutting board to cool until easy handling.  Slice pork belly into 1/2 inch slices.  Discard cooking liquid.  In a non stick frying pan on medium heat canola oil, mirin, soy sauce and palm sugar (Sweet Soy Glaze) until sugar melts and start to caramelize, add pork belly slices.  Cook for a few minutes on each side, set aside on platter.  In a steamer, line with parchment paper for each bun 2x2 inch sheets should work good.  Steam buns according to package instructions.  Place sweet soy glazed pork belly in the bun with 2 pieces of scallions.
Serves 4

Ingredients for Sweet Soy Glaze
1 tbsp canola oil
1/2 cup soy sauce
1/2 cup palm sugar or light brown sugar
3 tbsp mirin (rice wine)

Tropical Bread Pudding With Dolce De Leche

Tropical Bread Pudding With Dolce De Leche
Difficulty: Easy

Ingredients
3 cups Hawaiian Bread, cut into 1-inch cubes (recommended: King's)
1 1/2 cups pineapple chopped
1 cup golden raisins
1/2 cup almond slices
1/2 cup sweetened coconut flakes
1 (12-ounce) can coconut milk
1/2 cup dark rum
1 cup pineapple nectar
1 cup brown sugar
5 large eggs
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp salt
2 tbsp butter, cut into small pieces

Dolce De Leche
1 can Sweetened Condensed Milk

Directions
In a large bowl, combine bread cubes, pineapple, raisin, coconut flakes, almonds.
In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, vanilla and salt. Pour over bread mixture. Stir until well combined and bread is saturated.  Transfer to greased baking dish.  Dot with butter. Cook in a preheated 350 Degree F for 45 minutes to 1 hour.  Set aside to cool for 20 minutes, so it sets.  Cut a serving piece to a plate and spoon some dolce de leche sauce on top.
Serves 6-8
Directions for Dolce De Leche
Preheat oven to 350 Degree F.  Place unopened sweetened condensed milk (remove label) in a oven proof deep pan, fill with water 3 inches above the can!!
Cook for 3 1/2 hours.  ( check periodically to make sure can is covered with water)  Remove from oven, let cook until the can, can be handled, open with can opener.



Chicken Parmesan

Chicken Parmesan
Difficulty: Easy

Ingredients
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1 cup flour
1 egg
1/2 cup milk
1 1/2 cup seasoned bread crumbs
5 tbsp olive oil
1 1/2 cup mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
1/2 cup Parmesan cheese
1 tsp of dried basil
1 box linguini (cook, follow direction on box)

Directions
Whisk together the egg and milk. Dip the chicken breasts in flour then in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Spread mozzarella cheese on chicken breast. Pour 1/2 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella, basil and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with linguini, (use the other 1/2 jar of sauce for the linguini noodles) and garlic bread.
Serves 4

Ahi And Avocado Poke

Ahi And Avocado Poke
Difficulty: Easy

Ingredients
1 Ahi tuna fillets (sushi grade)
1 avocado, ripe but firm
1 tsp sesame oil
1 tbsp light soy sauce
pinch of sesame seeds
Wasabi Mayo
1/2 cup mayo ( I use miracle whip)
1 tsp wasabi (prepare according to directions) premade is available.

Serve as an appetizer

Directions
In a small bowl, mix mayo and wasabi and set aside in refrigerator. ( use less wasabi, if you don't like spicy.)
Slice tuna into 1/2 inch cubes, place in a bowl, add sesame oil and light soy sauce and mix until Ahi tuna is well coated.  Slice avocado into 1/2 inch cubes and fold gently into tuna mixture, not to mash avocado.  Place tuna avocado mixture in martini glasses, sprinkle with pinch of sesame seeds, and drizzle with the wasabi mayo.
Serves 2

 

Soft Scramble And Apple Jelly Bacon Croissant

Soft Scramble And Apple Jelly Bacon Croissant
Difficulty: Easy



Ingredients
4 croissant
6 eggs
1/2 cup whole milk or half and half
8 slices bacon
1/2 cup apple jelly
2 tbsp butter
salt
pepper

Directions
Prepare bacon by laying the bacon on a rack (cooling rack can be used) place on top of a sheet pan (prevents the bacon from sticking and the fat will drip away).  Spread apple jelly on the top side of the bacon.  Bake at 375 degrees F for about 25 minutes or until caramelized.  Crack the eggs in a mixing bowl, add milk, salt, peeper and whisk.
Melt butter in non stick frying pan on low heat.  Add the whisked egg, cook low and slow until it is a soft scramble. (don't overcook). Remove bacon from oven and cool slightly.  Slice croissant length wise, place soft scramble on croissant then bacon and then the top half of the croissant.
Serves 4

Ginger Ale Brisket With Colcannon

Ginger Ale Brisket With Colcannon
Difficulty: Easy

Ingredients
1 (3 -4 lb.) beef brisket
1 cup ketchup
1 (1 1/4 ounce) packet onion soup mix
4 medium onions, sliced
1 (10 ounce) bottle ginger ale
1/2 cup red wine

Directions
In the bottom of a Oven proof Dutch Oven, slice the onions and place brisket on top of them.
Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat, cover with oven proof lid or tin foil.
Note: If you want more gravy, you can add more ginger ale.
Cook for 7-8 hours  in a 350 degree F. oven.
Cool and slice against the grain.  Serve with Colcannon (recipe below)
Serves 6

Ingredients For Colcannon
3 pounds potatoes, skin peeled cut in halves
1 sticks butter
1 cup hot milk
1/2  cup heavy cream
Freshly ground black pepper
salt
1 head cabbage, cored and chopped
1 cup onion chopped
5 slices bacon

Directions
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 30 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, sauté the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk, cream, butter and season with salt and pepper. Fold in the bacon, cabbage, and onions. Serve immediately.
Serves 6

Bloomin Pesto Garlic Bread

Bloomin Pesto Garlic Bread
Difficulty: Easy

Ingredients
1 Round Tuscan Bread
1 jar ready made pesto
1/2 cup olive oil
2 tbsp of butter melted
1 1/2 cups mozzarella cheese shredded
salt
pepper

 

Directions
Cut bread 1inch slice wide almost all the way down to the bottom (do not cut through the bottom!)make the slices across length wise as well as width wise.
In a mixing bowl, place the ready made pesto, olive oil and melted butter, mix.  Spread the mixture in all the cracks and crevices of the cut loaf, spoon will work fine.  Add the mozzarella cheese in all the crevices, make sure you wedge it down, so the cheese does not melt out during baking.  Bake at 350 degrees F for 20 minutes.  Serve by pulling each cube and dipping into olive oil and balsamic vinegar (optional).
Serves 6

Plum Puff Pastry

Plum Puffs Pastry
Difficulty: Easy

Ingredients
6 plums, ripe but firm (sliced)
1 package puff pastry dough, thawed
1/2 cup fine sugar
2 tbsp lemon juice

Directions
Preheat oven to 400 degrees F.  In a bowl, place the plum slices and toss with lemon juice to coat.  Cut thawed pastry into 4 equal rectangles and place on non stick baking sheet.  Line two rows of the sliced plums on each rectangle puff pastry, sprinkle each tart with sugar equally.  Bake for 30-40 minutes or until done.
Serves 4

Muffaletta With Split Pea Soup

Muffaletta With Split Pea Soup
Difficulty: Easy

Ingredients
1 large round sourdough bread loaf
1- 1 1/2 cups Creole Olive Salad, recipe follows
4 ounces mortadella, thinly sliced
4 ounces each of cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces mozzarella, thinly sliced
4 ounces provolone, or fontina, thinly sliced
Pickled pepperoncini, garnish
Creole Olive Salad:
1/2 cup pitted brine-cured black olives, such as Nicoise, sliced
1/2 cup large (queen) pimiento-stuffed olives, sliced
1/2 cup peppadew chopped
1/4 cup extra-virgin olive oil
1 tbsp minced shallots
1 tbsp finely chopped celery
1 tbsp minced fresh flat-leaf parsley
1 tsp minced garlic
3/4 tsp freshly ground black pepper

Directions
Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread about 1 cup of the olive salad and its oil on the bottom, spreading to saturate the bread with oil. Alternately layer the bottom bread with the meat, cheese, and remaining olive salad to taste.
Wrap tightly in butcher's paper or plastic wrap. Let sit for 90 minutes in refrigerator for the flavors to marry and the oil to soak into the bread. Unwrap, cut into wedges and place on a large serving plate with the pepperoncini.
Serves 4-6

Ingredients for Split Pea Soup
1 tbsp olive oil
2 cups yellow onions chopped
Salt
black pepper
Crushed red pepper flakes
1 tbsp chopped garlic
1 bay leaf
1 pound dried green split peas, picked over and rinsed
8 cups chicken broth
1 cup milk

Directions
In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Sauté for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held immersion blender, process until smooth. Serve hot.
Serves 6

 



Tuna Noodle Casserole

Tuna Noodle Casserole
Difficulty: Easy

Ingredients
butter, for greasing
Noodles:
salt
1 bag of wide egg noodle
Sauce:
2 cups milk
3 tbsp butter
1 large white onion, chopped
1 cup celery, chopped
3 tbsp all-purpose flour
1/2 cup chicken stock
1 cup grated Parmesan
1 cup velvetta cheese
1 tsp fresh thyme leaves, minced  or 1/2 tsp dried thyme
1/2 tsp garlic powder
salt
pepper
pinch nutmeg
11 ounces vacuumed packed white tuna or 2 cans of tuna
Topping:
2 cups panko breadcrumbs
1 cup grated Parmesan
4 tbsp butter, melted
1 tsp of Herb de Provence
Salt
pepper

Directions
Preheat the oven to 350 degrees F. Butter 4 to 6 ramekins or a casserole dish. Set aside.
For the noodles: Put a pot of salted water on to boil. Drop in egg noodles. Cook to al dente according to package directions. Do not overcook, drain and set aside.
For the sauce: Put the milk in a saucepan over medium heat and bring just before boiling. Remove from the heat.
In a large skillet or saucepan, sweat the onions and celery in 3 tablespoons of the butter. Do not allow to brown. Add the flour to form a paste. Cook until a pale blonde color, 3 to 4 minutes. Add the scalded but cooled milk to the roux a little at a time, whisking to keep from clumping. Add the chicken stock, whisking it in a little at a time. Cook for 15 to 20 minutes over medium-low heat, stirring almost constantly and scraping the bottom to prevent scorching. Reduce the heat to low. Add the Parmesan and velvetta. Add more milk if the sauce is too thick, whisking in a little at a time. Remove from the heat. Stir in the garlic powder, thyme, salt, pepper, nutmeg and tuna.
For the topping: Put the breadcrumbs, 1/2 cup Parmesan, butter, Herb de Provence and salt and pepper to taste into the bowl to combine well.
In a large bowl, combine cooked noodles with the sauce until well combined.  Place noodles in the individual greased baking bowls or one large baking dish.
Place the topping on the noodles and bake for 30 min. Watch to make sure the topping does not burn.
Serves 4-6

Chocolate Guinness Cake

Chocolate Guinness Cake
Difficulty: Easy

Ingredients
1 cup Guinness extra stout
10 tbsp unsalted butter
3/4 cup unsweetened cocoa
1 1/2 cups superfine sugar
1/2 cup dark brown sugar
3/4 cup sour cream
2 eggs
1 tbsp pure vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda
1/4 tsp salt

Direction
Preheat the oven to 350°F. Grease a 8 or 9-inch spring form pan or 6 single serving spring form pans with butter and line the bottom with a round of parchment paper.
In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.
In another bowl beat together the sour cream, eggs, and vanilla extract until very well combined. Add to the butter-beer mixture and whisk together.
In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes.  Less cooking time for individual serving pans. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the spring form.

Ingredients Irish Whisky Whip Cream
2 cups heavy cream
2 tbsp of sweet cocoa powder
2 tbsp Irish whisky
Direction
Place everything  in bowl and whisk until stiff
*chocolate shavings on top (optional)
Serves 6

 

Banana Brulee French Toast With Smokey Hollandaise Hash

Banana Brulee French Toast With Smokey Hollandaise Hash
Difficulty: Moderate

Serve with your favorite smoked sausage

Ingredients for French Toast
1 cup half-and-half
3 large eggs
2 tbsp honey, warmed in microwave for 20 seconds
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tbsp butter
Directions to make French Toast
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, salt, vanilla and cinnamon. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 200 degrees F. ( to keep French toast warm while bananas are being prepared)
Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.  Place toast on clean sheet pan then place in a warm oven until serving.

Ingredients for Banana Brulee
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, sliced on angle 3/4 inch thick
1 tsp rum extract
Directions for Banana Brulee
In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately. Two Toast per/person.

Ingredients for Hash & Fried Egg
4 cups red skin or golden potato diced
3/4 cup onion diced
1/2 cup green pepper diced
1/2 cup red pepper diced
1 tsp of garlic minced
1/4 tsp smoked paprika
salt
pepper
4 tbsp olive oil
3 tbsp butter
4 large eggs

Directions to make Hash & Fried Egg
In a nonstick frying pan, place 2 tbsp butter and 3 tbsp of olive oil, heat pan at medium heat but not to burn the butter.  Add diced potatoes and toss around in the butter and oil.  cook with lid on pan and check often to make sure the potatoes are evenly cooking.  Half way through the cooking, place onions, green pepper, red pepper, garlic, paprika, salt and pepper.  Cook until tender, and then for a minute cook on high to get it slightly crispy. Remove from heat and keep warm.
In a separate skillet place 1 tbsp of butter and 1 tbsp of olive oil until hot.  Crack the 4 eggs into the skillet reduce to medium heat and cook for about 2 minutes then gently flip egg and cook an additional minute.
Divide potato hash into serving dishes and place a fried egg on top and ladle some Smokey Hollandaise sauce on top of egg.  Serve immediately!
Serves 4

Ingredients for Smokey Hollandaise
2 large egg yolks
1 tbsp warm water
1 tbsp fresh lemon juice
1/2 tsp coarse salt
1/2 cup (1 stick) unsalted butter
1/4 tsp smoked paprika
pinch of cayenne pepper
Directions:
In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified
Serves 4

 

Vietnamese Beef Pho

Vietnamese Beef Pho
Difficulty: Moderate

Ingredients

For the broth:

2 beef shanks with meat on them (about 2 1/4 pounds total)

3 large yellow onions, halved

1 6 -inch piece ginger, halved lengthwise

1 head garlic, halved crosswise

2 tablespoons vegetable oil

Kosher salt

2 cinnamon sticks

4 star anise pods

3 tablespoons black peppercorns

3 quarts low-sodium beef broth

1/3 cup fish sauce

For the soup:

1 pound flat rice noodles

4 cups bean sprouts

1 large bunch Thai basil or mint, leaves torn

2 jalapeno peppers (red and/or green), thinly sliced

1 large red onion, thinly sliced

Hoisin sauce and/or Sriracha (Asian chili sauce), for serving

Directions
Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
Add the beef broth, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
Slice the meat from the shanks, discarding any bits of cartilage, then set aside and keep warm. Discard the bones.
Cook the noodles as the label directs. Divide the broth among bowls, then add the noodles and beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha

.

Serves 4 

Moscow Mule

Moscow Mule
Difficulty: Easy

 

Ingredients
Ice cubes 
1/4 cup vodka 
1 tablespoon fresh lime juice 
1/2 cup chilled ginger beer
1 tbsp simple syrup
2  lime wedges
mint leaves

 

Directions
In a cocktail mixer, muddle 1 lime and couple of mint leaves.  Add vodka, lime juice. ginger beer, simple syrup and ice.  Shake and strain into a cocktail glass or a copper mug.  dress with a mint leaf and wedge of lime.


Jamaican Guava BBQ Chicken With Sweet Potato Hash And Red Bean Stew

Jamaican Guava BBQ Chicken With Sweet Potato Hash And Red Bean Stew
Difficulty: Moderate

 

Ingredients
1 Whole chicken - quartered & cleaned
1 – 2 tbsp Mild Jerk Seasoning
4 tbsp Goya Guava Jam
1 tbsp - olive oil
1 1/2 cups orange juice
1 tsp fresh Jamaican ginger - minced
1 clove garlic - minced
1 tsp fresh thyme leaves
1 tbsp tomato ketchup
salt
pepper

Directions
Rub chicken with Jerk Seasoning and olive oil, allow to marinate for 1 hour (preferably overnight)
To make tropical guava BBQ sauce - combine remaining ingredients into a sauce pan and simmer on medium heat for 15 minutes
Cook chicken on BBQ grill for 45 minutes until cooked through, Baste chicken repeatedly during the final 10 minutes of cooking.

Sweet Potato Hash
Ingredients
2 tbsp canola oil
1/2  large onion chopped
1 red pepper chopped
2 medium sweet potato, peeled and cut into 1/2-inch dice
2 large garlic cloves, minced
1 jalapeno pepper, seeded and minced (optional)
2 tsp ground cumin
1/2 tsp salt
1/2-3/4 cup water
3/4 cup frozen corn kernel
1 tbsp fresh cilantro, chopped
pepper, to taste

Directions
Heat oil in a large cast-iron skillet over medium-high heat.
Add onions, red peppers and sauté until browned in spots, 3 to 5 minutes.
Add sweet potato and cook, stirring, until it starts to brown in spots, 8 to 10 minutes.
Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
Add water and cook, scraping up any browned bits, until liquid is absorbed, 5-7 minutes.
Stir in corn, cook until heated through.
Stir in cilantro and season with salt and pepper.


Red Bean Stew
Ingredients
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 (15 oz) can diced tomatoes, drained
1 can tomato puree
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
2 tbsp sugar
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed*
1/2 cup coconut milk
1/2 cup chicken stock
Optional: 1/4 tsp salt or to taste

Directions
Pour the oil into a dutch oven pot or similar. Add the  oil and garlic and put the lid on the pot while you prepare the rest of the ingredients.
To the pot, add tomatoes and tomato puree. Stir in the curry powder, thyme, red pepper flakes, allspice, sugar and salt and pepper to taste.
Add the beans, coconut milk, and broth.
Serves 6

 

St. Barts Salad

St. Barts Salad
Difficulty: Easy

Ingredients
1 bag Mache Greens (rinsed and dry)
2 ripe mangos sliced
3 medium red tomatoes, sliced in wedges
Directions
Place all the ingredients in a salad bowl and toss with the poppy seed dressing.
serve immediately
Serves 4-6

 

Ingredients for Poppy seed Dressing
1/3 cup  white vinegar
1 tsp  kosher salt
1/4 tsp pepper
3/4 cup  sugar
1 tsp  mustard 
1/2 cup  vegetable oil
1 tsp  poppy seeds
Directions
Place everything in a mixing bowl and whisk.  Place in a jar and in the refrigerator until use.

Tropical Fruit Salad with Honey Ginger Yogurt

Tropical Fruits Salad With Honey Ginger Yogurt
Difficulty: Easy

Ingredients
*grocery stores sell fruit already precut, saves on time.
1 cup pineapple cubed
1 cup mangos cubed
1 cup papaya cubed
1 cup blackberries
1 cup raspberries
1/2 cup blueberries
1 cup kiwi peeled/sliced
1/2 cup sweetened coconut flakes
1 cup walnuts

Directions
Place all ingredients into a serving bowl and mix gently.  Place honey yogurt into a small serving bowl, then put plenty of the tropical fruit mixture on top.
Serves 4-6

Ingredients for Honey Yogurt
1 large tub of plain Greek yogurt
1/2 cup lavender honey plus extra for drizzle on top of fruit
1 tsp of finely grated ginger
zest of 1 lemon
1 tsp of fresh lemon juice
Direction
Place all ingredients in a bowl and mix.  Set aside in refrigerator until ready to eat.

Island Teriyaki Pulled Pork Sandwich

Island Teriyaki Pulled Pork Sandwich
Difficulty: Easy

Ingredients
4 cups cooked pulled pork
1 1/2 cups of Soy Vay Island Teriyaki Sauce
1 can of Dole pineapple rings
1/2 cup reserved pineapple juice from can
1 1/2 cup shredded red cabbage
4 pretzel buns ( or your favorite buns)

Directions

Heat 1 1/2 cup of the teriyaki sauce with 1/2 cup of reserved pineapple juice.  Stir in the pulled pork, heat until sauce thickens and the pork is heated through.

Dry the pineapple of any liquid, and place the on a very hot grill pan, sear on each side for about 2 minutes.  Place cooked pork on the pretzel bun and top with shredded red cabbage and then pineapple ring.

Serves 4

Banana Cream Pie

Banana Cream Pie
Difficulty: Moderate

 

Ingredients For Filling
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
6 bananas sliced
1 tbsp fresh lemon juice
1 ready made pie crust

Directions
In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Prepare the whipped cream (recipe below) refrigerate until read to assemble the pie.
Blind bake the pie crust in a pie pan for 20-25 minutes at 375 degrees F, cool completely before assembling pie.
Slice bananas and place in bowl, toss gently with lemon juice.  put some filling at the bottom of pie pan to start, add a layer of bananas.  Alternate layers of filling and bananas with the filling being the last.  Top with fresh whipped cream.

Ingredients For Whipped Cream
1 1/2 cups of heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
DirectionsPlace cold cream into a mixing bowl, use a electric mixer on med to start then to high until soft peaks form.  Add vanilla and sugar and whip until stiff peaks, but be careful not to over whip or you will have butter!

 

Chicken A La King

Chicken A La King
Difficulty: Moderate

Ingredients
3 tbsp butter
1 cup fresh mushrooms sliced
1/2 cup onions chopped
1 cup carrot sliced
1 cup celery sliced
1/4 cup green onion sliced
1/2 cup fresh parsley chopped
1/4 cup flour
2 cups milk or half-and-half
2 cups chicken broth
3 cups cooked chicken (Rotisserie chicken is best) rough chop
1/4 cup chopped pimiento
salt
pepper

Directions

Melt butter in a large saucepan. Add carrot, celery, onions until slightly tender, then add mushrooms and green onions; cook for 5 minutes, until tender. Blend in flour, salt, and pepper. Gradually add milk or half-and-half and the chicken broth, stirring constantly. Continue cooking over low to medium-low heat, stirring, until mixture is hot and thickened. For thicker sauce, mix 2 tablespoons of cornstarch with about 1/4 cup of cold water and stir into the mixture at this point. Cook for a few more minutes; add chicken, parsley and pimiento and heat thoroughly. Serve over biscuits

Serves 6

Ingredients For Biscuits
1 3/4 cup of Loveless flour or your favorite biscuit flour
1/3 cup of buttermilk and reserve additional 1/3 cup ( if the flour is to dry)
2 tbsp. of melted butter
Directions
To start on biscuits, Preheat oven to 400 degrees F.  In a large mixing bowl add flour and the buttermilk, use a spoon or your fingers to incorporate ( the dough will be sticky, but not wet) add buttermilk in small amounts to get the right texture.  Put onto a well floured surface and with a floured rolling pin roll out the dough.  the thickness should be about 1/2 thick to 3/4 inch thick.  With a 2 inch biscuit cutter, this should yield about 4 large biscuit, a small cutter will yield about 6.  Use some of the melted butter to line the pan, place biscuits on sheet pan then with a pastry brush, use the rest of the melted butter for the tops of the biscuits. Cook in the oven for 12-14 minutes.

Sweet Ricotta & Hazelnut Crepe

Sweet Ricotta And Hazelnut Crepe
Difficulty: Easy

Ingredients For Crepes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter ( you will also need butter for frying crepes)
1 tsp vanilla extract
2 tbsp fine sugar 

Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.  Roll up like a cone(closed on one end and wide opening on the other side) Fill with cheese filling and place on serving plate and drizzle with the sweet balsamic reduction glaze. Garnish with some roasted hazelnuts.

Ricotta Mascarpone Filling
2 cups ricotta cheese
1 cup mascarpone cheese
3/4 cup roasted hazelnuts
(rough chop) plus 1/4 cup for garish
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 tsp grated nutmeg

Directions
Place all ingredients except hazelnuts into a mixing bowl, whip until smooth, fold in 3/4 cups of toasted hazelnuts.  set aside in refrigerator for 1 hour, before serving.

Ingredients For Balsamic Glaze
1/2 cup balsamic vinegar
1/2 cup brown sugar
Directions
Place vinegar and sugar in a sauce pan, simmer to melt sugar and reduce down to make syrup.
cool before using.

Homemade Harvest Granola Bars

Homemade Harvest Granola Bars
Difficulty: Easy

Ingredients
2 cups old-fashioned rolled oatmeal
1 cup sliced almonds
1 tbsp sesame seeds
1/4 cup sunflower seeds
1/4 cup shredded coconut, loosely packed
3 tbsp unsalted butter
2/3 cup honey
1/2 cup light brown sugar, lightly packed
1 1/2 tsp pure vanilla extract
1/4 tsp kosher salt
1/2 cup chopped dried papaya
1/2 cup raisins
1/2 cup chopped dried apricots or mangos
1/2 cup dried cranberries

Directions
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the raisin, papaya, apricots, and cranberries, sesame, sunflower seeds and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares or rectangles. Serve at room temperature.
Serves 12 bars

 

Shrimp and Cheddar Cheese Grits

Shrimp And Cheddar Cheese Grits
Difficulty: Easy

Ingredients
Grits:
4 cups chicken broth
1/2 cup whipping cream
1 cup quick cooking grits
Salt and freshly ground black pepper
1 tablespoon butter
1 cup cheddar cheese, shredded
Shrimp:
2 tbsp butter
2 tbsp olive oil
1/4 cup seafood stock
1/2 medium onion, chopped
2 cloves garlic, sliced thin
1/4 cup green onion sliced
1/4 cup fresh parsley chopped
1/2 pound smoked Andouille sausage sliced
1 pound 16/20 count uncooked large shrimp, peeled and deveined
1/2 cup dry white wine
5 Roma tomatoes chopped with pulp and seeds removed
parsley leaf for garnish
salt
pepper

Directions
In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering, whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and cheddar cheese. Season, to taste, with salt and pepper.
Heat a large sauté pan over medium-heat. Melt butter and olive oil and sauté onions, garlic.  Sauté until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp, green onion, parsley and sauté for about 2 minutes. Add white wine, seafood stock and chopped tomatoes. Simmer, about 5 minutes. Season with salt and pepper.
Serve over the Cheddar cheese grits. Garnish with parsley leaf.
Serves 4

Roast Chicken Provence With Mushroom Risotto

Roast Chicken Provence With Mushroom Risotto
Difficulty: Easy

Ingredients
4 chicken leg quarters
1 tsp herb de provence
1/4 tsp of garlic powder
1/4 tsp onion powder
1 tbsp of olive oil
salt and pepper  

Directions  

Preheat oven 375 degrees F. Drizzle chicken quarters with olive oil and the spinkle seasonings to cover all the chicken.  Place in oven and bake 1 hour to 1 hour and 15 min, depending on how large the legs are.

 

 Mushroom Risotto

Ingredients
1/2 pound fresh porcini and cremini mushrooms
5 cups chicken stock
6 tbsp (3/4 stick) unsalted butter
1 tsp garlic minced
1/2 cup chopped shallots (3 shallots)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup heavy cream
salt
pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

Directions
In a small saucepan, heat the chicken stock and bring to a simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute shallots over medium-low heat for 5 minutes. Add the cremini and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus salt, and pepper. ( the chicken stock will already have salt so be careful not to over salt) Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, about  35-40 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the cream and Parmesan cheese. Serve hot in bowls with extra cheese.
Place the cooked Roast Chicken Provence on top of Risotto and serve.
Serves 4

 

Fried Green Tomato With A Crab Salad

Fried Green Tomato With A Crab Salad
Difficulty: Moderate

 

Ingredients
Oil for Frying
4 Green Tomatoes (cut 1/4-inch thick)
Salt and freshly Ground Pepper to taste
2 cups Flour
1/4 teaspoon Cayenne
1/2 teaspoon Paprika
4 Eggs (beaten)


For Yogurt Dressing
1 cup greek yogurt
2 tbsp. fresh dill
1 tbsp. fresh lemon juice
salt
pepper




For Crab Salad
1 lb. jumbo lump crab meat
1/4 cup fresh mint minced
4 tsp chives (sliced thinly)
1/4 cup scallions (sliced thinly)
1/2 tbsp. jalapeno (seeded and minced) optional
juice and zest of 1 lime
2 tbsp. olive oil
1/2 cup frozen corn, thawed
salt and pepper

Directions
In a deep fryer, preheat your oil to 350 degrees. Season the sliced tomatoes on both sides with salt and set aside on a paper towel-lined plate for 10 minutes. In a rimmed baking dish, whisk together the flour, cayenne and paprika and season with salt and pepper. Place the beaten eggs and flour in separate rimmed baking dishes.
Dredge the tomatoes in the seasoned flour, followed by the eggs then flour again, shaking off any excess. Add 3 to 4 tomatoes at a time to the fryer filled with canola oil, cooking until golden brown and crisp, 2 to 3 minutes. Remove to paper towels and serve with the yogurt dressing and crab salad.
For the Yogurt Dressing: Whisk together all ingredients and refrigerate until ready to use.
For the Crab Salad: Gently stir together all ingredients and yogurt dressing and season with salt and pepper. Refrigerate until ready to use.
Assemble fried green tomato and crab salad in alternating layer.  serve immediately.
Serves 4



Moroccan Spice Ribs

Moroccan Spice Ribs
Difficulty: Easy

Ingredients
8 garlic cloves(crushed)
2 tsp ground cumin
1/2 tsp ground allspice
2 tsp ground paprika
3 tsp ground turmeric
1 1/2 tsp salt
2 tbsp vegetable oil
2 cup tomato puree
1/2 cup palm sugar or dark brown sugar
1 slab of pork ribs or beef ribs or county style ribs

Direction
In a small bowl mix spices, sugar  together with tomato sauce.
Pour 1/2 of sauce over ribs and use a pastry brush to coat thoroughly. Place in refrigerator for 2 - 8 hours before grilling.
Grill meat until done, baste the ribs with the left over sauce the last 10-15 minutes.
Serve with roasted potato and jalapeño cornbread.
Serves 2

Eggs Benedict Florentine With Loveless Biscuits

Eggs Benedict Florentine With Loveless Biscuits
Difficulty: Easy

Ingredients
4 eggs
1 bag of frozen spinach leaves
1 3/4 cup of Loveless flour or your favorite biscuit flour
1/3 cup of buttermilk and reserve additional 1/3 cup ( if the flour is to dry)
3 tbsp olive oil
2 tbsp of melted butter
salt
pepper

Directions
To start on biscuits, Preheat oven to 400 degrees F.  In a large mixing bowl add flour and the buttermilk, use a spoon or your fingers to incorporate ( the dough will be sticky, but not wet) add buttermilk in small amounts to get the right texture.  Put onto a well floured surface and with a floured rolling pin roll out the dough.  the thickness should be about 1/2 thick to 3/4 inch thick.  With a 2 inch biscuit cutter, this should yield about 4 large biscuits, a small cutter will yield about 6.  Use some of the melted butter to line the pan, place biscuits on sheetpan then with a pastry brush, use the rest of the melted butter for the tops of the biscuits. Cook in the oven for 12-14 minutes.
While biscuits are baking, in a frying pan heat to medium, add 2tbsp of olive oil and frozen spinach, salt and pepper to taste.  Cook until all moist is gone, the set aside in a warm place.  Prepare the Hollandaise sauce (Ingredients and directions below).  In a frying pan on medium heat add the rest of the olive oil and fry the eggs.  2 minutes on one side then flip, then a minute on the other.
Once the biscuits are done, slice each biscuit in half, place some spinach mixture on the bottom half of the biscuit, place 1 fried egg on top of spinach, the spoon some Hollandaise sauce on top.  Use the top half of the biscuit for the cap.  Serve immediately
Serves 4

Easy Hollandaise
Ingredients:
2 large egg yolks
1 tbsp warm water
1 tbsp fresh lemon juice
3/4 tsp coarse salt
1/2 cup (1 stick) unsalted butter

Directions:
In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Serves 4

 

Sukiyaki

Sukiyaki

Traditional Japanese Dish Served Nabemono Style!
Difficulty: Moderate

Prep Time: 30 minutes

Cooking Time: 15 minutes

Ingredients
1 tsp oil
1 lb. ribeye steak, thinly sliced in strips
1 tsp sugar
1 bunch green onion (2-inch lengths)
2 cups bean sprouts
2 large onions, sliced
2 cups yam noodles, drained (found in Asian markets)
1 cup Inoki mushroom
8 ounces tofu, cut in 1-1/2-inch squares
1/2 Chinese cabbage, chopped, not too large, or baby bok choy

Cooking Tools 

Hot Pot or shallow cast iron pot

                                                                                                          

Sukiyaki Sauce 

Ingredients
1/3 cup soy sauce
1/2 cup mirin
1 cup water
1 1/2 cup beef broth (low sodium)

Directions
Slice vegetables and arrange on large platter. Mix sukiyaki sauce in hot pot until heated and slow simmer. Add vegetables and noodles separate from each other around the pot. Add beef towards the end  Cover, bring to boil and cook 2 minutes. Simmer until all ingredients are softened.
Add egg in center of pot to cook. One pot can feed two adults.

 

Everthing Bagel With Smoked Salmon And Triple Onion Cream Cheese

Everything Bagel with Smoked Salmon And Triple Onion Cream Cheese
Difficulty: Easy

Ingredients
4 everything bagel
1 package smoked salmon (found in refrigerated section of the seafood dept.)
1 container whipped Philadelphia cream cheese
1 small bunch fresh chives small slices
2 green onions small slices
1 small shallots small dice
1/4 cup drained capers rough chop
2 hard boiled eggs sliced
salt

Directions
Prepare cream cheese mixture by placing cream cheese, chives, green onion (save some extra for garnish) in mixing bowl and mix.  Set aside.
Toast bagel, cool slightly before putting on the cream cheese mixture.  Place some smoked salmon on top of cream cheese (a little or a lot!)
Place a few sliced hardboiled eggs on top of smoked salmon, then garnish with capers and a few green onion.  Salt and pepper to taste.
Serves 4

Profiteroles

Profiteroles
Difficulty: Easy

Ingredients
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tbsp honey
2 tbsp prepared coffee
3 tbsp nutella
Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Directions
Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 2 inches wide and 2-inch high or (1 inch wide and 1 inch high for smaller profiteroles, make about 16) onto a baking sheet lined with parchment paper. You should have about 8 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey, nutella and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
Serves 8

Carrot Cake Oatmeal To Go

Carrot Cake Oatmeal To Go
Difficulty: Easy

Ingredients
4 cups water
1 cup steel-cut oats
1 apple - peeled, cored, and chopped
3/4 cup shredded carrot
1/2 cup raisins
1/2 cup sweetened shredded coconut
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp ground ginger  or fresh grated ginger
1 pinch salt
1 tsp butter
1 tbsp honey

For Walnut Sauce
3/4 cup chopped walnuts or pecans rough chop
2 tbsp butter
1/2 cup brown sugar
1/2 cup honey

Directions
Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats uncovered until they begin to thicken, about 20 minutes; mix in the apple, carrot, raisins, coconut, allspice, cinnamon, nutmeg, ginger, and salt, butter and honey.  Cover with lid, let the oats simmer until tender, about 20 more minutes.  Make sure you stir on occasion so it does not burn on the bottom.
While the oats are simmering,  For the Walnut sauce, melt butter in a skillet over medium-low heat, and stir in the walnuts or pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and honey and stir until sugar has melted and coated the walnuts.
Place the cooked oatmeal in mason jars, not to overfill.  Each topped with about 2 tablespoons of the walnut mixture.  Eat immediately  or set aside and cool completely, place lid on jars and place in refrigerator for next day.  To reheat, remove lid and place jar in microwave for 1 minute, then serve.
Serves 4