Tropical Donut Bread Pudding

Tropical Donut Bread Pudding
With A Hot Buttered Rum Sauce!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 50 minutes

Great Use For Leftover Donuts!

Ingredients
4 apricot jam filled donuts, cubed
1 can evaporated milk
1 can sweetened condensed milk
4 eggs
1 cup fresh pineapples, small dice
1 cup fresh mangoes, small dice
2 large bananas, smashed
1/4 cup almond, sliced
1/4 cup unsweetened toasted coconut shavings
2 tbsp butter melted + greasing
1 tsp vanilla extract

Cooking Tools
4 medium size disposable loaf pans
Medium mixing bowl
Small sauce pan
Sheet pan

Directions
Preheat oven 350 Degrees F. In a mixing bowl, whisk together; evaporated milk, sweetened condensed milk. eggs and vanilla extract.  Add in cubed donuts and let soak for a few minutes.  Fold in pineapple, mangoes, bananas, almond, coconut shavings and the melted butter, blend well.  Grease disposable loaf pans and evenly pour batter into the pans.  Place on sheet pan and bake in oven for 50 minutes.  Lets cool completely before slicing.  Place in serving bowls and spoon the Hot Buttered Rum Sauce on top (recipe below).
Cook's Note: I use disposable pans, so I can cut the sides of the loaf pans for easier slicing and removal.
Yields 4 loaves

Hot Buttered Rum Sauce
Ingredients
1/2 stick of butter
1/4 cup sugar
1 shot of Rum

Directions
Melt butter and sugar on medium low heat.  Do not burn the butter, but you want to cook out the milk solids.  Whisk often until all the milk solids have disappeared.  Remove from heat and add rum to the pan, taking caution not to ignite the alcohol.  Place back on low heat and simmer for additional few minutes.

 

 

Citrus Flat Iron Steak Salad

Citrus Flat Iron Steak Salad
The Perfectly Tasty Entree Salad!
Difficulty: Easy
Prep Time: 3-4 hours
Cooking Time: 10 minutes

Ingredients
1 1/2 lbs, Flat Iron Steak
zest of 1 orange
juice of 1 orange
juice of 1 lime
1 clove garlic, minced
2 tbsp olive oil
1 tbsp honey
1/4 tsp salt
pepper

Salad
8 oz. chopped kale
1 cup sun-dried tomatoes in oil, sliced
1/2 cup Gorgonzola Dolce, small chunks
1 orange, supremes


Cooking Tools
1 large mixing bowl
Indoor grill pan
Glass baking dish 

Directions
In the glass baking dish, whisk together; orange juice, lime juice, orange zest, garlic, olive oil, honey, salt and pepper.  Coat flat Iron steak with the marinade and place back in the dish and marinade in the refrigerator for several hours.  Remove from refrigerator an hour before grilling.  Grill steak 5 minutes on each side, depending on the thickness of the steak, let rest for 15 minutes before slicing. While the steak is marinading in the the refrigerator, In a large mixing bowl, whisk together the ingredients that is in the Orange Vinaigrette (recipe below).  Toss the salad ingredients except the orange supremes and coat well.  Place salad in the refrigerator, the kale will hold up to the dressing!  Once the steak is cooked, place salad in serving bowls and lay sliced steak on salad and top the the orange supremes.
serves 4

Orange Vinaigrette
Ingredients
juice of 1 orange
1/2 cup olive oil
1 tbsp white wine vinegar
1 tbsp honey
1/2 tsp salt

Pumpkin Zuccettes

Pumpkin Zuccettes 
Pumpkin Recipes Are Not Just For Fall!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
1 bag Pumpkin Zuccettes or plain Zuccettes
1 1/2 cups frozen spinach leaves, thawed & drained
2 garlic cloves, sliced thin
2 cups assorted mushrooms, sliced
1 cup frozen peas
2 cups cherry tomatoes, halved
1 tbsp olive oil
2 tbsp butter
1 cup milk
1 cup cream
pinch ground nutmeg
salt
1/4 cup Parmesan cheese, grated

Cooking Tools
Stock pot
Large skillet

Directions
Boil water in a stock pot and cook the Zuccettes pasta according to directions, drain.  In a skillet, add; butter and olive oil on medium heat.  Saute garlic for a few minutes then add in the mushrooms. Cook mushroom for approximately 10 minutes.  Add into the skillet the thawed spinach, nutmeg milk and cream.  Reduce heat and simmer for 20 minutes to thicken the sauce,  Toss in cooked and drained Zuccettes, peas and tomatoes and cook for additional 5 minutes, coating the pasta.  Place in serving bowls and garnish with grated Parmesan cheese.
Serves 4

Turkey & Brie Puff Pastry

Turkey & Brie Puff Pastry
A Quick And Tasty Lunch!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients
1 box puff pastry sheets, thawed in refrigerator
3/4 lb deli turkey, sliced thin
1 round Brie cheese, sliced
Dijon mustard
mayonnaise
1 egg, whisked

Cooking Tools
Parchment lined sheet pan
Small mixing bowl
Pastry brush

Directions
Preheat oven to 400 Degrees F.  Unwrap and unfold puff pastry.  Cut along the seams in the puff pastry dough ( you will have 6 long strips total)  Spread mayonnaise and mustard on half of the pastry sheet leaving 1/4 of inch from the edge. Lay turkey and Brie on top of the mustard and mayonnaise. Place a small amount of water, apply with finger around the perimeter of the pastry dough.  Fold over the other side to cover the filling and press down the edges to encase the ingredients in the pastry.  Use fork prongs to create a seal and a decorative edge. With a sharp knife, cut 2-3 slit in the center of the pastry.  In a mixing bowl, whisk egg.  Using a pastry brush, brush some egg onto the the top of each pastry (repeat process with the other strips) and place each bundle on a sheet pan and bake in oven for approximately 25 minutes or until puffed and golden.
Yields 6

 

Roasted Cherries & Thyme Bruschetta

Roasted Cherries & Thyme Bruschetta
Serve With A Fresh Salad Or A Starter Course!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients
2 lbs cherries, pitted
8 slices Italian bread (Tuscan, Ciabatta)
1 tsp dried thyme
1 1/2 cups Ricotta cheese
1 tbsp honey
1/2 cup almond slices
1 tbsp olive oil + greasing

Cooking Tools
Parchment lined sheet pan
Small mixing bowl
Grill pan  

Directions
Preheat oven to 425 Degrees F.  Place pitted cherries on sheet pan and drizzle with 1 tbsp of olive oil and sprinkle thyme over the cherries.  Coat cherries well and place in oven and cook for 20 minutes then heat oven to broil and cook for an additional 5 minutes.  Remove cherries from oven and set aside.  In a mixing bowl, mix Ricotta cheese and honey, set aside.  Preheat grill pan on high heat and coat bread slices with olive oil and grill until browned on both sides. Spread Ricotta & honey cheese on grilled bread and top with roasted cherries & sliced almonds.
Serves 4

Ahi & Avocado

Ahi & Avocado 
Beautiful To Look At & Healthy To Eat!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 10-12 minutes

Ingredients
1/4 lb sushi grade Ahi tuna, small cubes
1/4 cup cooked Japanese rice. heated
7 slices of avocado, sliced very thin
1/4 cup Wakame (seaweed salad) found in Japanese markets
1 tbsp soy sauce
1/4 tsp ginger juice
1 tbsp mirin
1/4 tsp rice wine vinegar
1/4 tsp sesame seed oil 

Cooking Tools
Small mixing bowl
3" x 2" ring mold
Small sauce pan

Directions
In a small mixing bowl, whisk together soy sauce, ginger juice, mirin, rice wine vinegar and sesame oil.  Place cubed Ahi tuna into the marinade and toss lightly. Only marinade the tuna for about 5 minutes.  On your serving plate, place rice into the bottom of mold and press evenly. Place avocado slices on top of the rice evenly layering inside the ring mold.  Remove Ahi from the marinade, drain off excess liquid.  Place the tuna on top of the avocado, applying a small amount of pressure.  Top with the Wakame and slowly raise the mold up to reveal your layers!  Place small dollops of Sweet Soy Sauce (recipe below) on plate.

Serves 1

Sweet Soy Sauce
Ingredients
1/2 cup soy sauce
1/4 cup sugar

Directions
On medium-low heat, add ingredients and cook on simmer until liquid has reduced and thickened, about 10-12 minutes.

 

Orange & Rosemary Polenta Cake

Orange & Rosemary Polenta Cake
This Orange Beauty Tastes As Good As It Looks!
Difficulty: Easy
Prep Time: 35-40 minutes
Cooking Time: 45 minutes

This recipe was found on Yahoo Foods, "21 Bright Citrus Cakes to Beat the Winter Blues"  From the cookbook,  Citrus: Sweet & Savory Sun Kissed Recipes.  The recipe below has been modified from the original recipe.

Ingredients
1 1/2 cups sugar
1/4 cup water
2 blood oranges, sliced thin
2 Valencia oranges, sliced thin
2 cups flour
1/2 cup finely ground polenta
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp fresh rosemary leaves, chopped
2 sticks unsalted butter, room temperature + greasing
1/4 cup olive oil
1 tsp vanilla extract
zest of 1 orange
4 eggs

Cooking Tools
2 Medium mixing bowls
Spring form pan
Small saucepan
Handheld  mixer

Directions
Preheat the oven to 350 Degrees F. Generously butter sides and bottom a 10-inch spring form pan. In a saucepan, add; 1/2 cup of the sugar and the water and heat over medium-high heat. Allow the sugar to dissolve without stirring. Cook 5-8 minutes, until it starts turning golden brown. Remove from the heat, pour the syrup into the buttered pan and coat the bottom evenly.  Arrange the orange slices in concentric circles on the syrup, overlapping them and covering the bottom of the pan completely. In a mixing bowl, stir together the flour, polenta, baking powder, salt, rosemary and set aside. In another mixing bowl, using a hand mixer, whip together the butter and the remaining 1 cup of sugar on low speed until creamy, then add in the olive oil, vanilla extract and orange zest. Increase the speed to high and beat until the mixture is light and fluffy. Reduce to medium speed, add the eggs one at a time, beating well until combined.  Reduce the speed to low and add the polenta and flour mixture a little at a time, scraping down the sides of the bowl. Spoon the mixture over the orange slices, gently spread the batter until evenly level and bake for 45 minutes, until a wooden skewer comes out clean. Remove from the oven and allow to cool for 15 minutes. Release and remove the spring form, then invert the cake onto a serving platter and serve warm.
Serves 8

Sugo Di Carne

Sugo Di Carne
A Slow Cooker Meat Sauce That Is Perfect With Any Pasta!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 8-9 hours

Ingredients
1/2 rack pork ribs, cut individually
4 beef short ribs, bone in
1 beef bone with marrow
12 meatballs (recipe below)
2 jars Passata (tomato sauce)
4 cloves garlic, sliced
1 tbsp oregano, minced
1 cup Chianti red wine
3 bay leaves
1 tbsp olive oil
Favorite pasta, cooked
Parmesan cheese, grated
minced parsley fro garnish
salt
pepper

Cooking Tools
Slow cooker
Sheet pan
Skillet
Medium mixing bowl 

Directions
Preheat oven to broil.  Place pork ribs, beef ribs and bone with marrow on a sheet pan, salt and pepper.  Place under the broiler to roast until browned, about 10-15 minutes.
Prep and fry meatballs (recipe below) set aside. Remove roasted meat from the oven and place in the slow cooker. Pour in passata, Chianti, garlic, olive oil, oregano and bay leaves, mix well. Place fried meatballs on top of sauce and place lid on slow cooker and cook on high for 8-9 hours.  Remove meat from the slow cooker to a serving platter and pour some sauce on top with Parmesan cheese and minced parsley.  Save the rest of the sauce for your favorite pasta!
Serves 6

Served With Rigatoni Pasta!

Meatballs

Ingredients
1/2 lb ground beef
1/2 lb sweet Italian sausage, bulk
1 slice of Italian bread
1/4 cup milk
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1/4 tsp dried oregano
1 egg

Directions
In a mixing bowl, add; milk and the slice of bread.  Let the milk soak into the bread.  Add in the rest of the ingredients and mix well by hand.  Make golf size meatballs and pan fry in 2 tbsp of olive oil on medium heat.  Pan sear on all size and cook only half way done.  Add fried meatballs into the slow cooker.

Meatball Minestrone

Meatball Minestrone
A Hearty One Bowl Meal!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 45 minutes

Ingredients
5 cups chicken stock
1/2 lb Ditalini pasta, cooked & drained
2 cloves garlic, sliced
2 carrots, diced
1 onion, diced
1 32oz can, diced tomatoes with juices
1 can cannellini beans, rinsed & drained
5 cups kale, chopped
4 tbsp olive oil, divided
salt
pepper

Cooking Tools
Large skillet
Stock or soup pot
Medium mixing bowl

Directions
Make your meatballs and pan fry half way cooked, set aside (recipe below).  In the stock pot on low heat, add; 2 tbsp olive oil, garlic and saute for a few minutes.  Add in the onions, carrots and saute for 5 minutes.  Pour in the chicken stock, tomatoes, kale, and beans.  Stir and simmer on low heat for 15 minutes.  Add in meatballs and simmer for additional 20 minutes. For the last 5 minutes of cooking, add cooked pasta.  Season to taste with salt & pepper.
Serves 4

Meatballs

Ingredients
1/2 lb ground beef
1/2 lb sweet Italian sausage, bulk
1 slice of Italian bread
1/4 cup milk
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1/4 tsp dried oregano
1 egg


Directions
In a mixing bowl, add; milk and the slice of bread.  Let the milk soak into the bread.  Add in the rest of the ingredients and mix well by hand.  Make golf size meatballs and pan fry in 2 tbsp of olive oil on medium heat.  Pan sear on all size and cook only half way done.  Add fried meatballs into the Minestrone soup and cook for additional 20 minutes.

 

Vegetarian Quinoa Bowl

Vegetarian Quinoa Bowl
Healthy Can Be Delicious!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 45 minutes

Ingredients
1 cup tri-color quinoa
1 1/2 cups water or vegetable broth
1 tbsp soy sauce
1 garlic clove, minced
1 tsp sesame oil
1/2 tsp ginger, grated
2 cups assorted mushrooms, sliced
3-4 cups kale, chopped
1 1/2 cups tofu, cubed
1 cup living legumes, rinsed & drained
vegetable oil
Sriracha sauce
1/2 cup cashews, chopped
salt
pepper

Cooking Tools
Non stick skillet
Small pot with lid

Directions
Before cubing the tofu, slice portion of tofu you will be using for this dish.  Place slices of tofu on layer of paper towels and apply pressure to extract the water out of the tofu. You will go through several sheets of paper towels. In a small pot, add; tri-color quinoa, water or vegetable broth, soy sauce, minced garlic, ginger, sesame oil and bring to a boil, then reduce to low.  Place lid on pot and cook until all water is absorbed.  Turn off heat and let the quinoa steam for about 20 minutes.  While quinoa is cooking, in a skillet on medium high heat, add a small amount of oil and cook mushrooms, kale separately until tender, season to taste with salt and pepper as you go.  On high heat, add small amount of oil and fry tofu for several minutes, until seared on all sides and season with salt.  Set aside all ingredients until ready to assemble. Place cooked quinoa in a serving bowl, add in cooked kale, mushrooms, tofu, living legumes and top with Sriracha (optional).
Serves 2

Korean BBQ Lamb Chops

Korean BBQ Lamb Chops
It's Winter, But We're Still Grilling!
Difficulty: Easy
Prep Time: 3 hours
Cooking Time: 4-5 minutes

Served With Garden Fried Rice!

Ingredients
2 lbs rack of lamb, cut into individual chops
juice of 1 large orange
juice of 1 lemon
1 tbsp Gochujang chili paste
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp ginger, grated
1 clove garlic, minced
2 tbsp sweet rice wine, Mirin
pepper

Cooking Tools
Small mixing bowl
Large glass dish
Indoor grill pan

Directions
In a small bowl, whisk together orange juice, lemon juice, Gochujang, brown sugar, soy sauce, sesame oil, ginger, garlic, Mirin and a pinch of pepper.  Place lamb chops in a glass dish and pour the marinade over the top, coating all the lamb chops.  Place lamb into the refrigerator and let the lamb marinade for at least 2 hours.  Let come to room temperature before grilling.  preheat grill pan on stove top on high heat.  Grill lamb chops, not to over crowd.  Grill lamb 2 minutes on eat side.  Serve as an appetizer or serve as a meal with some Garden Fried Rice.
Serves 2

 
 

Chicken Korma

Chicken Korma
Served With A Apricot & Garbanzo Bean Basmati Rice!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients
3/4 cup blanched slivered almonds
1/2 cup toasted sliced almonds
2 garlic cloves
2 tbsp water
1 tsp fresh ginger, minced
2 tbsp grape seed oil or vegetable oil
1 1/2 lbs chicken tenderloins, cubed
3 cardamon pods, slightly cracked
1 onion, diced
1 tsp cumin
1 tsp Curry Marsala powder
1/4 tsp salt
1 cup plain yogurt
1 cup half & half
1/4 cup cilantro leaves for garnish

Cooking Tool
Food processor
Wok or medium skillet
Medium pot with lid 

Directions
Process the blanched almond slivers, water, garlic and ginger in the food processor until semi smooth.  Heat oil in the wok and saute chicken for about 10 minutes on medium heat. Remove chicken from wok and set aside. Add the cardamon pods and fry for a minute, then add the onions and saute for about 5 minutes until translucent.  Stir in almond, garlic and ginger paste into the skillet with the onions.  Add in the cumin, curry marsala, salt and cook for additional 5 minutes.  Whisk in yogurt one tablespoon at a time.  Add back in the chicken and the half & half and cook on a simmer for 10-15 minutes until the chicken is fully cooked, season to taste.  Remove the cardamom pods.  Garnish with toasted almond slices and cilantro leaves.  Serves with Apricot & Garbanzo Bean Basmati Rice (recipe below) or plain Basmati Rice.
Serves 4

Apricot & Garbanzo Bean Basmati Rice
Ingredients
2 cups Basmati Rice
3 3/4 cups chicken stock
1/2 cup dried apricots, chopped
3/4 cup canned Garbanzo beans, rinsed and drained
1 clove garlic, minced
1/2 cup onion, diced
1/2 cup green pepper, diced

Directions
Place all ingredients into the pot and bring to a boil.  Reduce heat to low and cover with lid.  Cook for 25 minutes or until water is all absorbed and remove from heat and let steam for additional 15 minutes.  Fluff the rice to evenly distribute the ingredients. 

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins
With A Yummy Strudel Topping! 
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25-40 minutes

Ingredients
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
1 cup sugar
1 8oz Noosa Lemon Yoghurt http://www.noosayoghurt.com/
3/4 cup milk
1 egg
1 cup fresh blueberries 

Cooking Tools
Medium mixing bowl
Small mixing Bowl
6 or 12 muffin pan with liners
Pastry cutter

Directions
Preheat oven 350 Degrees F.  In a medium mixing bowl, add; flour, baking soda, baking powder, salt and whisk until evenly blended.  Whisk into the flour; milk, egg, yogurt, sugar until batter is smooth.  Add vanilla and almond extract, blend well.  Fold in the fresh blueberries.  Scoop batter into lined muffin pan 3/4 full and spoon some strudel (recipe below) on top of each muffin. Bake for 25-30 minutes for 12 muffins or 35-40 minutes for 6 larger muffins.  Let cool to room temperature before serving.
Yields 6-12
 

Strudel Topping
Ingredients
1 cup flour
1/2 cup sugar
1/2 stick butter, cubed

Directions
Place ingredients into a small mixing bowl. Using a pastry cutter, cut butter into the flour and sugar, until broken down to small pieces.  Using your hands, squeeze some of the mixture to create crumbles of different sizes.  Spoon strudel on top of muffin batter.
 

Strawberry Arugula Salad

Strawberry Arugula Salad
With A Framboise Vinaigrette!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients
8 oz bag, baby Arugula, washed & dried
2 cups, strawberries, halved
2 cups Campari tomatoes, halved
1/2 cup A L'Olivier Framboise Vinegar http://alolivier.com/en/collection-1822/
3/4 cup Extra Virgin Olive Oil
salt
pepper 

Cooking Tools
Salad Bowl

Directions
In to the salad bowl; add the Framboise pulp vinegar.  Whisk olive oil in a steady stream until it becomes a thicker emulsion, salt and pepper to taste.  Right before serving, toss and coat the Arugula, strawberries and tomatoes.
Serves 2-4

Apple, Fig & Gorgonzola Cheese Puff Pastry

Apple, Fig & Gorgonzola Cheese Puff Pastry
Sweet With The Robust Flavor Of The Cheese!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20-25 minutes

Ingredients
1 wrapped package of puff pastry sheets, thawed
1 large apple, sliced thin, skin on
3 tbsp fig jam
1/4 cup Gorgonzola cheese crumbles
minced parsley for garnish

Cooking Tools
Parchment lined sheet pan 

Directions
Preheat oven to 400 Degrees F.  Unwrap puff pastry sheet and place on sheet pan.  Using the seams on the puff pastry sheet, cut to make 3 long sheets and separate about 2 inches apart on the pan.  Spread 1 tbsp of fig jam on each sheet, leaving about 1/2 from the edge.  Line sliced apples in the center of the puff pastry and sparingly sprinkle with some Gorgonzola cheese crumbles on the apple slices.  Bake in oven for 20-25 minutes, the puff pastry should be puffy and golden.  Let stand for about 30 minutes before cutting. Garnish with minced parsley.
Yield 3 sheets