Pork Manju

Pork Manju
This Recipe Brings Me Back To My Childhood Memory!
Difficulty: Moderate
Prep Time:  4 hours
Cooking Time: 1 hour

 Ingredients
Dough
2 1/2 cups sifted flour + dusting
1 package of yeast
4 tbsp + 6 tbsp warm water, plus additional as needed
2 tsp sugar
1 tsp salt
1 tbsp lard
1/3 tsp baking powder
oil for greasing

Cooking Tools
2 Large mixing bowl
parchment lined sheet pan
Bamboo steamer
Skillet
Parchment paper (8) cut 4" x 4"
Rolling pin
Wok

Directions
In a clean mixing bowl add 4 tbsp of warm water, sugar and yeast.  Activate yeast for about 10 minutes.  Into the mixing bowl, add; flour, lard, salt and 6 tbsp of warm water.  Work flour into ingredients and knead into a dough ball, add additional water as necessary, the dough should pull away from the bowl, place needed dough into a slightly greased mixing bowl and place in a warm location covered to rise for 1 1/2 hours.  Remove risen dough onto a floured + 1/3 tsp baking powder surface and knead dough for an additional few minutes and place back into the greased mixing bowl, cover to rise again for 1 hour.  Remove risen dough onto a lightly dusted surface and divide dough into 8 dough balls. Roll out each dough ball into about 5-6 inches and stuff each round with 2 heaping tbsp of the Sweet Miso Pork Filling (recipe below) into the center, fold up all sides, seal the seams and place each round ball seam side down onto a flour dusted parchment lined sheet pan.  Place covered stuffed dough balls in a warm location and let it rise again for 1 more hour.  Place wok on medium heat and add water, just enough before it hits the bottom of the bamboo steamer.  Place stuffed dough balls on 4" x 4" parchment paper seam side down and place in steamer with lid and steam for 15 minutes. It is best to cook in batches.
Yields 8

 Ingredients
Sweet Miso Pork Filling
1 lb. pork belly, minced
3/4 cup miso
1 cup sugar
3 tbsp sake
1 tbsp ginger, grated
1 tbsp vegetable oil

Directions
On medium low heat, add minced pork belly to the skillet with oil and cook until nice and crispy and the fat has rendered down, about 20 minutes, add the rest of the ingredients and cook on low simmer for additional 15 minutes.  Set aside to cool before stuffing dough.

Lamb Chops & Haricots Verts

Lamb Chops & Haricots Verts 
With A Classic French Demi Glace
Difficulty: Easy
Prep Time: 20 minutes 
Cooking Time: 20-25 minutes

Ingredients
8 lamb chops
8 oz. Haricots Verts (French green beans) trimmed
2 tsp Herb De Provence
Classic French Demi Glace + 4 parts water http://www.morethangourmet.com/pantry-stock-sauces-gourmet-soups/meat-stock-and-sauces/french-demi-glace
1 tbsp parsley, minced
2 tbsp olive oil
1 tsp butter
salt
pepper

 Cooking Tools
Indoor grill pan
Medium skillet with lid
Small sauce pan

Directions
Season lamb chops with Herb De Provence, salt and pepper on both side of chops.  Preheat grill pan on high heat, place chops in pan and cook for a few minutes on each side.  Set aside in a warm place until serving.  In a skillet, add 2 tbsp of olive oil on medium heat.  Toss in Haricots Verts and  sprinkle with salt and pepper.  You can add 1/2 cup of water to the beans and place lid on to steam the beans.  Cook until slightly tender, approximately 10 minutes.  In a small sauce pan, add in Demi Glace and 4 parts water, according to directions. Whisk until dissolved on low simmer, then add in 1 tsp of butter and whisk until blended.
To Assemble: In a serving dish, add in Sauteed Haricots Verts, place grilled lamb chops on top of beans and spoon Demi Glace sauce on top.  Garnish plates with minced parsley.
Serves 2

Chicken & Portobello White Lasagna

Chicken & Portobello White Lasagna 
No Need For Tomato Sauce For This Dish!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45-50 minutes

 

Ingredients
9 lasagna noodles
3 cups of cooking chicken, torn
8 oz. Portobello mushroom, sliced
1/2 red onion, sliced thin
1 cup roasted red pepper, sliced
2 cups canned artichokes, drained and halved
1/2 stick butter
1 tbsp olive oil
1/2 tsp garlic, minced
1/2 tsp Herb De Provence
1 cup Parmesan cheese
1 1/2 cups Mozzarella cheese, shredded
salt
pepper

Cooking Tools
Stock pot
Skillet
Medium saucepan
Lasagna pan or 6 serving size baking dishes

Directions
Preheat oven to 375 Degrees F.  Cook lasagna according to directions. Drain pasta, separate to prevent sticking. In a skillet on medium heat, melt butter and olive oil.  Add in mushrooms, onions and saute until tender. Add in chicken, red pepper, artichokes, garlic, Herb De Provence, salt, pepper and saute for additional few minutes.
To Assemble: Ladle enough Bechamel sauce (recipe below) to coat bottom of baking dish, layer 1/3 of the lasagna noodles, add chicken mixture evenly over the noodles.  Ladle some more Bechamel sauce over the chicken mixture, sprinkle with some Parmesan cheese evenly. Add another layer of cooked noodles and repeat until last layer of noodles, then add enough Bechamel to cover the noodles, top with Parmesan and Mozzarella cheese.  Bake in oven for 30 minutes.  Let cool for 15 minutes before serving.

Bechamel Sauce
Ingredients
5 tbsp butter
4 tbsp flour
4 cups milk
1 1/2 tsp salt
1/4 tsp nutmeg

Directions
In a medium saucepan, heat the butter over low heat until melted. Add the flour and stir until smooth.  Cook until color is slightly golden, about 6 to 7 minutes. Whisk in milk a little at a time, raise temperature to medium heat and continue to whisk until thickened, about additional 10 minutes.  Add in salt and nutmeg and set aside to make Lasagna.
Serves 6

Baked Western Eggs

Baked Western Eggs
A Quick & Easy Breakfast!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

 

Ingredients
1/4 cup green onions, chopped
1/4 cup onions, small dice
1/2 cup cooked ham, small dice
1/2 cup red pepper, small dice
1/2 cup heavy cream
1/4 cup white cheddar, shredded
1 tbsp butter
1/2 tbsp parsley, minced
2 eggs
salt
pepper
toast

Cooking Tools
Small skillet
2 Ramekins

Directions
Preheat oven 375 Degrees F.  In a small skillet melt butter.  Add in ham, onions, green onions, red pepper, cheese and cream.  Cook for 5-10 minutes to reduce down the cream.  Salt and pepper to taste.  Divide mixture into 2 Ramekins and crack 1 egg into each.  Place in oven and bake for about 15-20 minutes.  Cook until the whites of the eggs are cooked and the yolks are still runny.  Garnish with minced parsley, serve hot with toast.
Serves 2

Not Your Father's Root Beer Float

Not Your Father's Root Beer Float
The Perfect Adult Beverage......I Mean Dessert!
Difficulty: Easy
Prep Time: 5 minutes
Cooking Time: No cooking required

Ingredients
2 pint of vanilla ice cream
6 bottles Small Town Brewery, Not Your Father's Root Beer (beer)  http://smalltownbrewery.com/our-beers/year-round/
whip cream
maraschino cherries

Cooking Tools
Ice cream scoop
6 tall beer glasses 

Directions
2-3 scoops of ice cream in the glass, add in beer. Garnish with whip cream and cherries.
Serves 6

Confetti Chopped Salad

Confetti Chopped Salad
A Meal In Itself!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking required 

Ingredients
4 cups mixed baby greens, chopped
1 cup red cabbage, chopped
1/2 cup cooked bacon, chopped
1 cup cooked chicken breast, chopped
3/4 cup carrots, diced
1 cup tomatoes, diced
1/2 cup celery, sliced
3/4 cup cucumbers, diced
3/4 cup jicama, diced
1/2 cup pitted black olives, sliced
1/2 cup frozen corn, thawed
1/2 cup frozen sweet peas, thawed
1/2 cup red pepper, diced
1/4 cup green onions, shopped
1/4 cup red onion, diced
1 avocado, diced
1/2 cup feta cheese, diced
1/2 cup red beets, diced
2 tbsp capers
pinch of pepper
salad dressing of choice, topping

Cooking Tools
Large salad bowl 

Directions
Chop, dice, slice all the ingredients, the cuts should be around the same size.  Place all the ingredients into the salad bowl with the exception of red beets. Toss salad until well blended.  Place into serving bowls and top salad with the diced red beets.  Ladle dressing of choice!
Cook's Note:  I used leftover cooked bacon, or you can make microwave bacon for quick and easy clean-up.  I also used leftover chicken from my Herb Chicken For Everything recipe, July 2015 post!
Serves 4

Upside Down Peach Pullman Cake

Upside Down Peach Pullman Cake
A Whole New Level Of Goodness!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 hour

Ingredients
1 1/2 bags frozen peaches
3/4 - 1 cup brown sugar
1 tsp vanilla extract
1/8 tsp cinnamon
pinch of nutmeg
1/2 stick butter + greasing
whip cream for topping

Cake:
Ingredients
1 box Duncan Hines Yellow Cake Mix
1 box Jiffy corn bread mix
1 cup water
1/3 cup milk
1/3 cup oil
1/2 stick butter, melted
4 eggs

Cooking Tools
Pullman Loaf  http://www.williams-sonoma.com/products/usa-pan-traditional-finish-pullman-loaf-pan/
1 skillet
1 large mixing bowl
Hand Mixer

Directions
Preheat oven 350 Degrees F.  In a skillet on medium heat, add; butter, peaches, brown sugar, vanilla, cinnamon, nutmeg and cook until sugar is melted and peaches are cooked. Set aside peach mixture to cool.  In a large mixing bowl add all the ingredients for the cake batter and use a hand mixer until well incorporated.  Grease Pullman loaf, add peaches and all the juices to line the bottom of the pan.  Pour cake batter gently into the Pullman loaf, not to disturb the peaches.  Place Pullman Loaf lid on and bake in oven for approximately 45 minutes, use a toothpick test in the center of the loaf.  If it does not come out clean, place back in the oven without the lid on. Adjust cooking time.
Let the cake cool slightly and with caution, invert onto a serving platter.  Serve slices at room temperature with whip cream.
Serves 8

Roasted Corn Custard

Roasted Corn Custard
Perfect As A Side Dish Or Just Add Some Ham For An Entree!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20-25 minutes

 Ingredients
1 cup frozen roasted corn kernels, thawed
1/4 cup red onions, diced
1/4 cup pickled jalapeno peppers, diced
1 tbsp cilantro, minced
1 tsp garlic, pressed
2 tbsp sour cream
1/2 stick butter, melted + greasing
1/2 tbsp + 2 tsp Bisquick
1/2 cup Mexican blend cheese, shredded
1 cup whole milk
3 eggs
1/2 tsp salt
1/8 tsp pepper

Cooking Tools
2 medium mixing bowls
2 medium Ramekins
sheet pan

Directions
Preheat oven 400 Degrees F.  In one mixing bowl, add; roasted corn, red onion, jalapenos and coat with 2 tsp of Bisquick.  In the second mixing bowl, add; milk, 1/2 tbsp Bisquick and whisk until no lumps.  Add in eggs, sour cream, garlic, cilantro, melted butter, cheese, salt and pepper, whisk until well blended.  Stir in corn mixture into the egg mixture, mix well.  Place corn, egg mixture into greased ramekin bowls.  Place bowls on a sheet pan and bake for 20-25 minutes.
Serves 2

Prosciutto & Asparagus Crostini

Prosciutto & Asparagus Crostini
Bundles Of Tasty Goodness! 
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 15 minutes

Ingredients
1 French Baguette, 12 slices
12 slice of Prosciutto
24 asparagus spears, cleaned and trimmed to 4 inches
small wedge of double cream Brie
2 tbsp Italian herb seasoning blend
chives for ties
olive oil

Cooking Tools
Sheet pan
Small sauce pan
Small mixing bowl with ice water

Directions
Preheat oven to 375 Degrees F.  Slice French baguette on the diagonal.  Place slices on a sheet pan and drizzle with olive oil and sprinkle with Italian herbs evenly.  Bake for 15 minutes until crispy.  Boil some water in a small sauce pan and place asparagus in boiling water for about 30 seconds and immediately drain and place in ice bath to stop the cooking process and to maintain bright green color. You can also do that with the chives to make it more pliable. Remove from ice water and drain off any excess water. Spread double cream Brie on 1/3 of the Prosciutto and lay 2 asparagus spears on top and roll from from end to the other, creating a pinwheel.  Tie each Prosciutto asparagus wrap with a chive and place each bundle on a cooled crostini.
Yields 12

Stuffed Shells With Cheese

Stuffed Shells With Cheese
Can Also Be Made With A Meat Sauce!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 50-55 minutes

Perfect With A Glass Of Red Wine!

Ingredients
1/2 box jumbo shells (approx. 12-14 shells)
15 oz. Ricotta cheese
1 cup Parrano cheese, shredded
1/2 cup Parmesan cheese, grated + Topping
1 cup six cheese Italian blend cheese, shredded
1/2 tsp garlic, puree
1 tbsp parsley, minced + garnish
pinch of pepper
pinch of nutmeg
4-5 cups marinara sauce

Cooking Tools
Large stock pot
Medium mixing bowl
Baking dish

Directions
Preheat oven to 375 Degrees F. Cook shells in large stock pot according to directions. In a medium mixing bowl, add; Ricotta cheese, Parrano cheese, Parmesan cheese, Italian 6 cheese blend, garlic, parsley, pepper, nutmeg and mix until well blended.  Drain shells and wipe off any excess moisture off the shells.  Stuff each shell with the cheese mixture. Line the bottom of baking dish with 2 cups of the marinara sauce, lay stuffed shells on top and pour the rest of the marinara sauce on top.  Sprinkle with Parmesan cheese and parsley.  Bake in oven for 30-40 minutes.
Serves 4

 Cook's Note: Any leftover cheese mixture, I put on slices of Tuscan bread and bake it in the oven and serve it along side of the Stuffed Shells!

Pineapple Agua Fresca

Pineapple Agua Fresca
A Refreshing Drink For The Hot Days Of Summer!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: No cooking required

Ingredients
1 1/2 lbs. fresh pineapple chunks
1/2 cup sugar
1 cup coconut water
1 1/2 cups sparkling water
lime slices
ice cubes

 Cooking Tools
Blender
Pitcher
Strainer

Directions
Into a blender, add; pineapple, sugar, coconut water, sparkling water.  Blend until smooth, about 1 minute. Pass the Agua Fresca through a strainer into the pitcher.   Refrigerate for several hours to chill.  Place ice into pitcher, right before serving.  garnish with a lime slice.
Serves 4

 

Chicken Satay With Garden Fried Rice

Chicken Satay With Garden Fried Rice
Served With A Peanut Sauce And Asian Pickles!
Difficulty: Moderate
Prep Time: 3 hours 30 minutes
Cooking Time: 30 minutes

Chicken Satay
Ingredients
2 1/2 lbs. chicken tenderloins
1  13.5 oz. coconut milk
2 tsp green curry paste
2 tsp + garam marsala curry powder
4 cardamon pods, cracked
1 cinnamon stick
juice of 1 lime
3 tbsp palm sugar or agave syrup
1 tsp garlic, puree
1 tsp lemon grass, puree
coconut oil for drizzle
1 tsp salt
1/4 tsp pepper
12+ skewers

Cooking Tools
Outdoor grill
Large mixing bowl
2 small mixing Bowls
Sheet pan
Colander
Wok
Chinese take-out containers

Directions
In a large mixing bowl, whisk in coconut milk, green curry paste, curry powder, cardamon pod, cinnamon stick, lime juice, sugar, garlic, lemongrass, salt and pepper. Place chicken tenderloins into the mixture and place in the refrigerator to marinade for about 3 hours.
Remove marinaded chicken from refrigerator and drain chicken with marinade into a colander until liquid is gone.  Skewer each tenderloin and place on sheet pan.  drizzle each chicken skewer with coconut oil and sprinkle more Garam Marsala curry powder on both side of the chicken. Cook chicken on a preheat outdoor grill, about 8 minutes on each side, depending on the thickness of chicken, adjust time accordingly.  Serve with Peanut Sauce, Pickled Cucumber, and Garden Fried Rice.
Serves 4

 Garden Fried Rice
Ingredients
3 cups cooked short grain rice
1 cup broccoli florets
3/4 cup red onion, slices
1/2 cup of snow peas
1 cup carrot, matchsticks
1 cup mushrooms, sliced
1/2 cup frozen peas
1 cup mung bean sprouts
1 tsp garlic, minced
1/2 tsp ginger grated
2 eggs, cooked, scrambled
2 tbsp vegetable oil
1/2 tsp sesame oil
3 tbsp soy sauce
pinch of white pepper
1/2 cup vegetable or chicken stock
salt

Directions
In a wok on high heat, add; oil, broccoli, and carrots and stir fry for a few minutes.  Add into the wok some vegetable stock and place lid on to steam broccoli and carrots until slightly tender, let the stock evaporate.  Toss in red onion, mushrooms, snow peas, peas, garlic, ginger, sesame oil, soy sauce and pepper, cook for additional few minutes, toss vegetables frequently so not to burn. Toss in cooked rice and mung bean sprouts, cooked scrambled eggs and toss until well incorporated. Adjust salt and pepper to taste.

Peanut Sauce
Ingredients
3 tbsp natural peanut butter, smooth
1/4 tsp sesame oil
3 tbsp agave syrup, or palm sugar
1/4 cup coconut water
1/2 cup water

Directions
Place all ingredients in a small mixing bowl and whisk, if the sauce is thick just add more coconut water.

Asian Pickles
Ingredients
1 1/2 cups small pickle cucumbers, sliced
1/4 cup red onions, sliced thin
1/2 cup distilled white vinegar
1/2 cup white sugar
1 tsp lime juice

Directions
In a small mixing bowl, whisk together vinegar, lime juice and sugar until dissolved. Add in sliced cucumbers and red onions. Let ingredients marinade in refrigerator for at least an hour.

Pan Fried Cod With A Pea & Mint Puree

Pan Fried Cod With A Pea & Mint Puree
Topped With A Spicy Chorizo Crumble!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25 minutes

 Ingredients
2  6-8 oz, cod filets
1/2 lb. bulk Chorizo sausage
3 cups frozen sweet peas
1/2 cup onion, diced
1/4 cup green onion, chopped + garnish
6 mint leaves
1 tbsp parsley, chopped
2 cloves garlic, minced
1/4 tsp Herb De Provence
1 cup chicken stock
1/2 cup heavy cream
2 tbsp olive oil
2 tbsp butter
salt
pepper

Cooking Tools
2 skillets
Blender

Directions
In a skillet on medium heat, melt butter.  Add in onions, garlic and saute until translucent.  Stir in sweet peas,  green onions, mint, parsley, Herb De Provence, salt, pepper and saute for about 5 minutes.  Lower the heat and add to the skillet chicken stock and heavy cream, cook until bubbly.  Place the pea mixture into the blender and blend for 1 minutes. ( take caution in blending, place a small towel over the lid, just in case of hot liquid seeps out). Set aside peas in the blender.  Cook Chorizo in a skillet on medium heat and break apart.  Cook the sausage until nice and crispy.  Drain on some paper towel and set aside.  In the same pan that you cooked the peas, wipe off any cooked debris, place on high heat.  Coat each cod filet with olive oil, salt and pepper each side.  Place cod filets on preheated skillet on medium high heat and cook 4-5 minutes on each side, depending on the thickness of the cod fillet.  To assemble:  Place 1 cup of Pea Puree to the bottom of a serving bowl.  Place cod fillet on top and sprinkle with Chorizo crumbles.  Garnish with some green onions.
Serves 2

Pork Tenderloin With A Cherry Demi Glace

Pork Tenderloin With A Cherry Demi Glace 
Served With Apple Juice Braised Kale & Bacon!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Pork Tenderloin With A Cherry Demi Glace
Ingredients
2 pork tenderloins
3/4 cup Amarena Toschi Cherries in Syrup http://www.toschi.it/en/toschi-tradizionale/amarena/amarena-frutto
1.5 oz. Classic Demi Glace + 4 parts water http://www.morethangourmet.com/pantry-stock-sauces-gourmet-soups/meat-stock-and-sauces/french-demi-glace
1/2 tsp dried thyme
1 tbsp Brandy
1/2 cup crushed pistachios
drizzle of olive oil
1 tsp butter
salt
pepper

Apple Juice Braised Kale & Bacon

 Ingredients
16 oz. kale greens, chopped
3 thick slices of bacon, lardons
4 oz. gourmet blend mushrooms
2 cloves garlic, sliced
1 tbsp olive oil
1 tbsp butter
2 tbsp apple cider vinegar
1 cup apple juice +
1 tbsp sugar
salt
pepper

Serve With Some White & Wild Rice!

 Cooking Tools
Sheet pan
Large skillet/ frying pan with lid
Small sauce pan

Directions
Preheat oven 400 Degrees F.  Place pork tenderloins on the sheet pan whole and drizzle with olive oil.  Season with salt, pepper and thyme and place in the oven and cook for 40 minutes, depending on the thickness of the tenderloins adjust cooking time. In a large skillet, place bacon and saute until cooked and browned.  Add into the skillet the kale, mushrooms, garlic, olive oil, butter, vinegar, apple juice, sugar, salt and pepper.  Place lid on pan and on low heat, cook down the kale.  Occasionally stir the kale with the rest of the ingredients.  Cook for approximately 45 minutes, if the liquid has evaporated before the kale becomes tender, just add more apple juice.
In a small sauce pan on low heat, add in the Classic Demi Glace + 4 parts water (directions on the container) and cook until dissolved.  Add in cherries and Brandy and cook down until it starts to thicken.  Salt and pepper to taste.  Whisk in butter right before spooning the sauce over the pork tenderloins.  Place braised kale down on a serving platter, slice cooked pork tenderloins into 2 inch medallions and ladle Cherry Demi Glace on top.  Garnish with some crushed pistachios.
Serves 6

Mexican Chocolate Flan Cake

Mexican Chocolate Flan Cake
Inspired By Mexican Made Easy, Cooking Channel
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 1 hour - 1 hour + 15 minutes 
Cooling Time: 1 hour +

Impressive!

 Ingredients
1 1/2 sticks butter + greasing, room temperature
1 cup sugar
4 eggs, room temperature
1 2/3 cup flour
1 tsp baking soda
3/4 tsp baking soda
1/2 tsp salt
1 1/3 cup buttermilk
1/2 cup cocoa powder
1 tsp instant coffee or coffee liqueur
1/8 tsp cinnamon
2 tsp Tequila
2 tsp Cointreau
1 tsp vanilla extract + 1 tbsp
1  14 oz. can sweetened condensed milk
1  12 oz. can evaporated milk
4 oz. cream cheese, room temperature
1  14 oz. can Dolce de Leche, warmed
1/2 cup chopped pecans


Cooking Tools
Bundt pan
3 medium mixing bowls
Hand mixer
Blender
Flour sifter
Large roasting pan with hot water

Directions
Preheat oven 350 Degrees F, put oven rack in the middle. 
Cake Batter:  In a mixing bowl, add butter and sugar, beat with a hand mixer until fluffy. Add in 1 egg and continue to mix until well incorporated.  In another bowl, sift together flour, baking soda, baking powder and salt.  Mix the buttermilk, cocoa powder, instant coffee, cinnamon, Tequila, Cointreau and  1 tsp vanilla extract into a seperate mixing bowl.  Slowly add small amounts of the flour mixture and buttermilk mixture into the butter, sugar, egg mixture. beat with the hand mixer until all the flour and liquid are well incorporated.
Flan:  In a blender, combine sweetened condensed milk, evaporated milk, cream cheese, 3 eggs, 1 tbsp vanilla extract and blend for about 30 seconds.
To Assemble:  Grease bundt pan and place cake batter evenly around the bottom of pan, then slowly pour the flan liquid over the cake batter.  Place bundt pan in a roasting pan and fill with hot water until at least 1 inch deep.  Carefully place in oven and bake for 1 hour - 1 hour/ 15 minutes.  Check to see if cooked in the middle by inserting a tooth pick and it comes out clean.  Remove cake from oven and from water bath and cool completely.  Run a knife carefully along the edge of the bundt pan and invert to a serving platter.  The flan will be on the top and the chocolate cake will be on the bottom.  Drizzle with Dolce de Leche and sprinkle with chopped pecans.
Serves 8

So Moist And Rich!

Roasted Beet & Fried Goat Cheese Salad

Roasted Beet & Fried Goat Cheese Salad
Served With A Tangy Honey Mustard Dressing!
Difficulty; Easy
Prep Time: 1 hour 
Cooking Time: 8 minutes

 

Ingredients
4 roasted beets, not canned, quartered (can be found vacuum packed)
1 small herb goat cheese log
6-8 cups baby mixed greens
1 cup Panko bread crumbs
1 tbsp dried parsley
2 eggs
1/2 cup olive oil
1 tsp Dijon mustard
1 1/2 tbsp honey
1 tbsp sweet n tangy mustard seeds http://www.tasteelevatedshop.com/our-products/
1 tsp white wine vinegar
oil for frying
salt
pepper

 Cooking Tools
Small skillet/ frying pan
Large mixing bowl
2 small mixing bowls
Small sheet pan

Directions
Slice goat cheese logs into 1 inch slices.  In 1 small mixing bowl, whisk eggs.  In the other small mixing bowl, add the Panko bread crumbs and dried parsley and mix. Dip each cut goat cheese rounds, first into the egg to coat, then into the Panko to encrust.  Place each round onto a small baking sheet and place in the refrigerator for about 30 minutes to set up.  Once goat cheese is set up, in a small skillet on medium heat, add oil.  Fry goat cheese a few at a time, 1- 2 minutes on each side until golden. Drain on some paper towels to remove excess oil.   In a large mixing bowl, add; olive oil, honey, Dijon mustard, sweet n tangy mustard seeds, white wine vinegar, salt and pepper.  Toss in the baby mixed greens and lightly toss and dress the greens.  Place on salad plates equally and place quartered beets around the dressed salad and the place 2 fried goat cheese rounds on top of each. Cook's Note: Whisk the salad dressing and dress the salad, right before serving, do not let it sit, or it will wilt the greens.  Serve immediately.
Serves 4 

Chicken Cacciatore

Chicken Cacciatore 
Served With Creamy Polenta!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour 20 minutes

Ingredients
1 chicken fryer, cut up
1 1/2 cups flour
2 cups baby carrots, left whole
1/2 large onion, chopped
1/2 green pepper, chopped
1 1/2 cups cremini mushrooms, sliced
1 cup large black olives, pitted
1 can whole peeled tomatoes, drained, seeds removed
4 cups marinara sauce
1 1/2 cups Chianti wine
1 tbsp fresh oregano, minced
1 tbsp fresh thyme leaves
3 garlic cloves, sliced
3 tbsp olive oil
1 tbsp parsley, chopped (garnish)
Parmesan cheese, grated (topping)
salt
pepper

Cooking Tools
Large deep skillet with lid
Medium mixing bowl

Direction
Place flour in mixing bowl and dredge chicken parts in the flour to coat all sides, shake off any excess flour.  On medium heat, place oil in skillet and place chicken in pan to brown on all sides, approximately 15-20 minutes.  Once the chicken parts are browned, add rest of the ingredients, mix and cover with the lid and cook for additional 1 hour, stir occasionally so not to burn the bottom.  If the temperature is to high, just lower the heat.  Serve over cooked polenta, rice or pasta, garnish with chopped parsley and Parmesan cheese.
Serves 4

Stuffed Breakfast Peppers

Stuffed Breakfast Peppers
Sundays Never looked So Good! 
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 40 minutes

Ingredients
3 assorted color peppers, halved, seeds removed
2 tbsp olive oil
2 tbsp butter
2 cups fresh shredded potatoes
2 cups button mushrooms, sliced
1 tomato, small dice, seeds and pulp removed
1/2 cup shredded cheddar cheese
3 cups baby spinach
2 tbsp sofrito base
5 eggs
1/2 cup milk
2 tbsp sour cream
1/4 cup grated Parmesan cheese
chives, sliced (garnish)
salt
pepper

Cooking Tools
Skillet with lid
Medium mixing bowl
Parchment lined sheet pan with cooling rack

Directions
Preheat oven to 375 Degrees F.  In a skillet on medium heat, add oil and butter.  Stir in shredded potatoes and cook with lid on for about 10 minutes or until potatoes are slightly tender.  Add in mushroom and cook for additional 5 minutes.  Place the spinach into the skillet and saute until wilted, then mix in sofrito base.  Salt and pepper to taste.  In a mixing bowl, add; eggs, milk, sour cream and shredded cheddar cheese, pinch of salt and pepper, whisk well.  Pour egg mixture into the skillet and lower heat and fold occasionally to evenly mix ingredients. Cook only until the eggs are undercooked but not runny.  Remove from heat and spoon egg mixture evenly into prepared pepper halves and sprinkle with Parmesan cheese and place on the sheet pan with cooling rack.  Bake stuffed peppers for about 15-20 minutes.  Garnish with sliced chives.
Serves 6

Perfect for Sunday Brunch!