Challah French Toast

This is so wonderful and really is a WOW presentation on a Platter or on a buffet. I love to make this on the weekends for my Husband and I. If you are making it for a crowd you can keep it warm in your oven on a wire rack on a baking sheet at 250 degrees. recipe follows:

Makes 8 slices

Ingredients:

6 extra-large eggs
1 1/2 cups half-and half or milk ( if using milk use whole milk)
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey

1/2 teaspoon Kosher salt
1 large loaf of Challah bread
Unsalted butter
Vegetable oil

To Serve:
Pure maple syrup
Good Raspberry preserves (optional)
Sifted Confectoioners' sugar (optional)

Directions:
Preheat oven to 250 degrees.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the Challah in 3/4-inch-thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on the sheet pan and keep warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it is all cooked. Serve hot with maple syrup, preserves, and/or confectioners' sugar.


Enjoy!!!

Salmon and Spinach Cakes

This recipe is from the Magazine Food and Wine. Nice twist on salmon. I also like any dish that can be made ahead to be cooked off right before serving.I really believe that makes for a much more enjoyable meal. Your prep clean-up is already done. All you need to do is cook and serve. Recipe follows:
Makes 12 cakes

Ingredients:
1 1/2 pounds large Yukon Gold potatoes
5 ounces baby spinach
1/2 cup mayonnaise
1 jalapeno, seeded and minced
3 tablespoons chopped dill, plus dill sprigs for garnish
Kosher salt
1 1/2 pounds skinless salmon fillet, cut into 1/2-inch pieces
1/4 cup plus 2 tablespoons heavy cream
1/4 cup minced onion
Vegetable oil, for frying

Directions:
In a medium saucepan, cover the potatoes with water. Simmer over moderately high heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1/4-inch dice. Transfer to a large bowl.
Meanwhile,in a large skillet, heat 2 tablespoons of water over moderately high heat. Add the spinach in batches; cook until wilted. Drain. squeeze dry and coarsely chop.
In a small bowl, mix the mayonnaise, jalapeno and chopped dill and season with salt.
Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form 12 patties.
In a large nonstick skillet, heat 1/8 inch of oil. Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, until browned. Repeat with the remaining cakes; add more oil to the pan as needed. Garnish the cakes with dill and serve with the sauce.


Enjoy!!!

Sauteed Spinach with Onions

Spinach is such a wonderful side dish. This is so simple to prepare and is loaded with flavor. A pinch of Nutmeg is a key ingredient that makes it special. Remember just a pinch though. Nutmeg can be very over powering otherwise. Also when preparing any greens a pinch of nutmeg makes a wonderful difference. Recipe follows:
Serves 4

Ingredients:
9 oz. Baby Spinach
1 Yellow onion, medium in size, cut in half and sliced thinly
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 Teaspoon Kosher salt
1/2 Teaspoon coarse black pepper
1/4 Teaspoon garlic powder
1 Pinch Nutmeg

Directions:
Saute onions in butter and olive oil until translucent. Add Spinach, salt, pepper,garlic powder and nutmeg. Toss over heat until Spinach is wilted. Taste to see if adjusting seasoning is necessary. Serve immediately.
Enjoy!!!

Basmanti Rice with Spring Onions

Sometimes we focus so much on the entree of our meal that we loose sight of making are side dishes special. Basmanti Rice is a staple in my pantry so I do like to jazz it up a little when I serve it! By using stock or broth instead of water you are adding a wonderful richness. Also by sauting the rice in olive oil first you are adding a slight nuttiness to the flavor. This is just one of my many versions of this dish. Recipe follows:

Ingredients:

1 cup Basmanti Rice
2 cups homemade chicken stock (or store bought)
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 Teaspoon Kosher salt
1/2 Teaspoon coarse black pepper
2 Spring onions,chopped on the diagonal including white and green parts


Directions:
Saute rice in olive oil over medium heat for 3 minutes. Add stock, salt,and pepper. Reduce heat to a simmer, cover and cook for exactly 18 minutes. DO NOT PEAK.
Remove from heat add butter and let stand covered for 5 minutes. Fluff with a fork. Top with spring onion and serve.

Enjoy!!!

Prosciutto and Brie Crescent Appetizer

This is so simple and can really be made with any filling you have on hand. I just happened to have Prosciutto and Brie. Recipe follows:

Ingredients:

Prosciutto, 8 thin slices
Brie, 8 1/2 inch wide slices
1 can on Pillsbury Crescent rolls (8 in a can)
Coarse black pepper

Directions:

Preheat oven to 375 degrees. Roll each strip of Brie up with each slice of Prosciutto. Then roll the filling up in each piece of crescent dough. Place on a baking sheet and sprinkle with coarse black pepper. Bake for about 10 minutes or until light golden brown. Remove let stand for about 3 to 4 minutes. Cut each roll on a diagonal and serve warm.

Enjoy!!!

White Lasagna Cupcakes

I recently found this recipe in Food and Wine magazine. Really a neat twist on Lasagna. The individual servings make this very special...The portions are small so it may be more appropriate as a first course or served with a simple green salad for lunch. Recipe follows:

Ingredients:
4 tablespoons unsalted butter, plus more for buttering the ramekins
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
1/2 pound lasagna noodles
1/2 cup all-purpose flour
2 cups milk
1 large egg
1/4 cup snipped chives
2 tablespoons chopped parsley
8 ounces Fontina cheese, shredded
6 ounces thinly sliced prosciutto, finely diced
Fresh ground pepper

Directions:
Preheat the oven to 350 degrees. Butter eight 6-ounce ramekins and coat with Parmigiano; tap out the excess. Place the ramekins on a sturdy rimmed baking sheet.
In a large pot of slightly salted water, cook the lasagna noodles until al dente. Drain and cool under running water. Pat dry. Using a 3 1/4-inch biscuit cutter, stamp out 24 rounds (they should fit neatly inside the ramekins).
In a large saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley and 1/2 cup of the Parmigiano. Let cool slightly, then stir in the Fontina and proscuitto. Season the filling with pepper.
Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant 1/4 cup of the filling into each ramekin and top with another noodle; press to flatten slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil.
Bake the cupcakes for 20 minutes, until the filling is bubbling. Remove the foil and bake for about 30 minutes longer, until slightly puffed and the tops and sides are golden. Let cool for 20 minutes. Run a knife around the lasagna cupcakes, then invert onto plates, taping firmly to release them. Serve hot or warm.

Enjoy!

Creme Brulee French Toast

This recipe was given to me by a friend. It is her family's favorite Christmas breakfast. I have now started the same tradition in my home. It is so elegant and can be made the night before and refrigerated and baked off in the morning. How great is that!!!
Recipe follows:

Ingredients:
1 stick unsalted butter
1 cup packed brown sugar
2 Tablespoons corn syrup
1 (8 to 9 inch) round loaf of Challah bread
5 large eggs
1 1/2 cups half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier ( If you do not have this on hand, you can purchase a miniature at your local liquor store)
1/4 teaspoon kosher salt

Directions:
In a small sauce pan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 9X13X2 inch baking dish. Cut 6 (1 inch) thick slices from center portion of bread. Reserve ends for another use. Trim crusts off. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half and half, Vanilla, Grand Marnier, and salt until well combined. Pour evenly over bread. Chill bread mixture, covered, atleast 8 hours or up to 1 day.
Preheat oven to 350 degrees. Bring casserole to room temp. Bake uncovered in the middle of oven until puffed and edges are pale golden. 35 to 40 minutes.
Sprinkle with powdered sugar.
Serving suggestions: Top with Maple syrup and fresh raspberries


Enjoy!

Brushetta Topped with Spinach and Fontina Cheese

So simple and so delicious...Great appetizer to add to your menu! Recipe follows:

Ingredients:
1 loaf ciabatta bread
3 cloves garlic
2 pounds baby spinach
olive oil
Kosher salt
Ground black pepper
Fontina Cheese,shredded

Directions:
Slice ciabatta loaf to desired thickness. Toast in a 375 degree oven. Remove and rub bread while warm with 1 peeled garlic clove.
Saute, over medium heat, Spinach with olive oil and remaining 2 garlic cloves, minced. Season to taste with kosher salt and ground black pepper.

Top each slice of bread with desired amount of spinach and top with Fontina cheese. Place on baking sheet and brown slightly under the broiler. This only takes a few seconds so don't walk away from your oven. Serve warm.


Enjoy!

Beer Bread

This bread pairs well with chili, soups or stews.So easy to prepare. Recipe follows:

Ingredients:

3 cups self rising flour
3 tablespoons granulated sugar
1 12 oz regular beer (not light beer)
1 tablespoon unsalted butter, melted

Directions:

Preheat oven to 350.
Combine all ingredients well. Pour mixture in a well greased loaf pan. Bake for 50 minutes. Half way through the cooking process brush top with melted unsalted butter.
Serve warm.

Enjoy!

White Chicken Chili

This is a recipe for chili that I have been making for over 20 years. It is loaded with South Western flavors and a twist on the more traditional chili.

Ingredients:

1 pound dried Northern White Beans, rinsed
2 pound boneless chicken breast
1 teaspoon olive oil, additional to roast chicken
2 medium onions, chopped
4 garlic cloves, minced
2 small cans chopped mild green chilies
2 teaspoon ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 cups chicken broth
3 cups grated Monterey Jack cheese
Sour cream
Salsa
Fresh cilantro, chopped


Directions:

Soak beans overnight covered with cold water by atleast 3 inches.
Toss chicken with olive oil and season with salt and pepper. Roast at 425 degrees until just tender about 15 minutes. Remove and cool.
Drain beans. Heat olive oil in large saucepan over medium to high heat. Add onions and saute until translucent, about 7 minutes. Stir in garlic, chilies, cumin, oregano, cloves, and cayenne pepper and saute an additional 2 minutes. Add beans and stock and bring to a boil. Reduce heat to a simmer until beans are tender. Stir occasionaly. Cook for about 2 hours.
Add chicken and 1 cup of cheese. Stir in well. Season with salt and pepper to taste.
Serve with remaining cheese, sour cream, salsa, and fresh cilantro.


Enjoy!

The Dutch Baby German Pancake

I saw this recipe being prepared on The Martha Stewart Show. I had to try it! It is simply awesome.
Recipe follows:
Ingredients:

1/3 cup all-purpose flour
1/2 cup whole milk
2 large eggs,lightly beaten
Pinch of freshly grated nutmeg
4 tablespoons unsalted butter
2 tablespoons confectioners' sugar
Juice of 1/2 lemon
Jelly, jam, or marmalade, for serving

Directions:

Prheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, an nutmeg until just combined. batter will be slightly lumpy.

Melt butter in a 12-inch cast-iron skillet over medium high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.

Sprinkle pancake with sugar and return to the oven for 2 minutes. Remove from oven and sprinkle with lemon juice, serve immediately with jelly, jam, or marmalade.

Enjoy!

Weekday Potato Bake

This is a recipe published by the company Simply Potatoes...Their potato products are excellent and can be found in the diary section of your grocery store. This is a great casserole style dish that can be prepared the day before an cooked right before serving.
Recipe follows:

Ingredients:
12-16 oz bulk pork sausage or lean ground beef
1/2 cup chopped green bell pepper
1 package(1 lb-4oz)Simply Potatoes Southwestern Style Hashbrowns
2 cups shredded Cheddar and Monterey Jack cheese blend
4 eggs
1 cup milk
1 medium tomato,chopped

Directions:

Heat oven to 350. Spray 8 inch square baking dish with nonstick cooking spray.
In a large skillet, cook sausage or beef and bell pepper until brown. Drain.
In baking dish, layer half the potatoes, half of the sausage or beef and 3/4 cup of the cheese, repeat. Combine eggs and milk in medium bowl; beat well. Pour evenly over mixture: press lightly. Cover with foil and bake 45 minutes.

Uncover, and add tomatoes and remaining 1/2 cup cheese. Bake uncovered, for an additional 10 to 15 minutes or until knife incerted in the center comes out clean. Let stand for 5 minutes before serving.

Enjoy!

Creamed Chipped Beef Gravy

This is true old style comfort dish. I had the wonderful opportunity to make it recently while visiting my Brother and his family in Mrtyle Beach, South Carolina. It was a family favorite growing up and has brought back so many wonderful memories.
Recipe follows:

Ingredients:
2 jars dried chipped beef, chopped
4 Tablespoons unsalted butter
4 tablespoons all purpose flour
2 cans evaporated milk
2 cups whole milk
1 teaspoon Worcestershire sauce
1/2 teaspoon ground pepper

Directions:
In a large skillet over medium to low heat, saute chipped beef,butter, and flour until well combined.

Add evaporated milk and stir constantly.Next add milk continue to stir and bring almost to a boil. At this point you should have your desired thickness.

Reduce heat to a simmer and add Worcestershire sauce and ground pepper. Continue to stir for 2 more minutes.


Enjoy!

Marilyn's Meatballs

Marilyn is one of my dearest friends and she has such wonderful recipes she has shared with me over the years. This is yet another one...It is tried and true and so so easy.
You do not have to make everything from scratch...Sometimes assembling a dish is all that is needed. Recipe follows:

Ingredients
1 jar Heinz Chili Sauce
1 18 oz jar grape jelly
1 bag frozen Italian style mini meatballs (about 60-65 in a bag)
1/2 cup water

Directions:
Combine Chili Sauce, jelly, and water in a stock pot over medium heat. Bring to a boil. Stir often to combine well. Add meatballs frozen and reduce heat to a simmer.Cover and stir frequently for about 30 minutes.
This dish comes out perfect everytime. Always a crowd pleaser. Leftovers, if there are any, are great served over rice as a main course.


Enjoy!