Archive for the ‘recipe’ Category

This looked so good and healthy. I love recipes that are healthy and taste good. I will just have to try this one! I saw it on the Parsley, Sage, & Sweet Site . Let me know if you try it.

Tourte Milanese - layers of herbed eggs, ham or turkey, cheese and vegetables encased in puff pastry!  A great brunch stunner and easy!

 

 

Tourte Milanese

Recipe by Michel Richard
4
 to 8 servings, depending how you slice it

Video of Michel Richard making the Tourte Milanese – Starting at 6:23

1 pound puff pastry, chilled – homemade or store bought.  If using store bought, roll both sheets together for 1 lb, then cut off a 1/4 lb for the top of the torte. Use any scraps to cut out designs for the top, if desired.

For the Eggs

10 large eggs

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh flat-leaf parsley

2 teaspoons snipped fresh tarragon

Salt and freshly ground black pepper to taste

3 tablespoons unsalted butter

Filling

6 large red bell peppers

Salt and freshly ground black pepper to taste

1 1/2 pounds spinach, trimmed and washed

1 tablespoon olive oil

1 tablespoon unsalted butter

2 cloves garlic, peeled and minced

1/4 teaspoon grated nutmeg

3 tablespoons heavy cream (optional)

8 ounces Swiss cheese or Gruyere, thinly sliced

8 ounces smoked or honey ham, thinly sliced

1 large egg beaten with 1 tablespoon water and a pinch of salt

DIRECTIONS:

1. Prepare the pastry: Generously butter an 8 1/2-inch springform pan. Cut off one quarter of the pastry, cover, and set aside. Roll out remaining puff pastry on a lightly floured work surface to a 1/4-inch thick round. Carefully fit the pastry into the pan, pressing to get a smooth fit, leave a 1-inch overhang. Roll out the smaller piece of pastry until it is 1/4 inch thick. Cut out an 8-inch circle of dough for the top of the torte and lift it onto a plate or baking sheet. Cover both the crust and the lid with plastic wrap and refrigerate while you prepare the filling. If using scraps for cut-out designs, like leaves, place the cut-outs on a separate plate, cover with plastiv wrap and chill in fridge along with top and lined springform pan.

2. Make the Eggs: Whisk eggs, herbs, salt and pepper together. Melt the butter in a large skillet over low heat and pour in the eggs. Gently but constantly stir the eggs around in the pan, pulling the eggs that set into the center of the pan. Slide the eggs onto a plate, without mounding them, and cover immediately with plastic wrap. You want a loose, soft scramble since the eggs will be baking for a little over an hour.

3. Roast the peppers: place whole and untrimmed, directly over the flame of a gas burner. As soon as one portion of a peppers skin is charred, turn the pepper. When black and blistered all over, drop into a bowl…cover with plastic wrap and let steam (I throw them all in a paper or large ziplock bag and seal it shut) for about 20 minutes.  Use your fingers to rub off skin – DO NOT rinse under water, you lose flavor.  Cut each pepper once from top to bottom, cut away the stem, open the peppers, and lay them flat. Trim away the inside veins and discard the seeds; season peppers with salt and pepper and set aside, covered, until needed.

Alternatively, lay the peppers on a baking sheet and place them under the broiler, turning them as each side chars   Then continue to skin and seed them as instructed above.

The peppers release a lot of liquid once roasted. Make sure the peppers are dry (blot with paper towels) before adding them to the tourte. I cut up the roasted peppers because sometimes you end up with big or whole pieces pulling out with each forkful.

5. Cook the spinach: in a large quantity of boiling salted water for 1 minute to blanch it. Drain spinach in a colander, rinse with cold water, and press it to extract all of the excess moisture. Heat the oil, butter, and garlic in a large skillet over medium heat. Add blanched spinach and sauté for 3 minutes. Season with salt, pepper, and nutmeg, and add a little heavy cream. Bring quickly to the boil and stir so it mixes with the spinach. Remove the spinach from the skillet with a slotted and set aside.  Once it’s coole, squeeze as much liquid out before adding it to the tourte.

6. Assemble the Torte: Remove the pastry-lined springform pan from the refrigerator and layer the filling ingredients in the following order: (quick tip: Sprinkle a little dry bread crumbs or grated Italian hard cheese on the bottom of the raw crust before adding first layer of scrambled eggs to protect against a soggy bottom crust).

  • half the eggs
  • half the spinach
  • half the ham
  • half the cheese
  • all the roasted peppers, laid flat

Continue layering in reverse order;

  • remaining half of cheese
  • remaining half of ham
  • remaining half of spinach
  • remaining half of eggs

With each layer, make certain that the ingredients are spread to the edge of the pan. Fold the excess crust in over the filling, and brush the rim of crust you’ve created with the egg wash. Center the rolled-out top crust over the torte and gently push the edge of the top crust down into the pan, pressing and sealing the top and bottom crusts along the sides. Brush the top with the egg wash and cut a vent in the center of the crust. Use the point of the knife to etch a design in the top crust, taking care to cut only halfway into the dough. Chill the fully loaded tourte for 30 minutes to 1 hour before baking.

20 minutes prior to baking; position a rack in the lower third of the oven and preheat oven to 350°F.

7. Bake the Torte: Place the torte on a jelly-roll pan, give it another coat of egg wash, and bake it for 1 hour 10 minutes, or until puffed and deeply golden. Remove from the oven and let rest on a rack until it reaches room temperature. Run a blunt knife or offset spatula around the edges of the pan and release the sides.  Let cool for 20 – 30 minutes before cutting.  I let it cool for 1 hour before cutting because it still felt like it would fall apart upon cutting, after 30 minutes.

Please excuse the hideous photos of the spinach layers, below.  The spinach was too dark to get a decent photo of with the artificial light.

Uc5H6E on Make A Gif, Animated Gifs

I’m submitting this recipe to Weekend Potluck #69 and Recipe Sharing Mondays.

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I saw this the recipe the other day and thought “I have Grands Biscuits and I love cinnamon. I have to try this. And I will try it after this post ;-). I like easy and I like a short list of everyday ingredients and I love sweets. So this was a no brainer. Here is the link where I got the recipe Oh Bite It just in case you want to go there. Enjoy!

What you’ll need:

1 can of Pillsbury Grands Flaky Layers Biscuits

1.5 cups Maple Syrup..good quality if possible

1/3 cup Brown Sugar

1 tsp. Nutmeg

1 cup cinnamon Sugar (1 part Sugar to 1/2 part Cinnamon)

A dollop of Mascarpone..optional

Directions:

In a medium sauce pot add the Maple Syrup and the Brown Sugar..bring up to a simmer

Cut each raw biscuit into fourths and roll each section into a ball

Gently add them into the simmering syrup..leaving room for them to puff up..they get puffy!

Cover them and let them simmer until they are doubled in size..turning them once, to coat each side of the dumplings evenly in the thick and amazing reduced syrup sauce!

Let them cool. While they’re cooling, mix up the cinnamon, sugar, and nutmeg in a bowl..set aside.

Gently toss each dumpling in the Cinnamon/Sugar/Nutmeg mix..for that French Toast crunch!

Pile a few dumplings into your bowl and top them with a scoop of Mascarpone or Sour Cream & a nice drizzle of the reduced Maple Syrup Crack Sauce!

O my!! Take a bite of the most soft, tender and incredible version of French Toast you’ll ever have! ~Enjoy!

Yes! Another recipe that I saw on Pinterest (it took me to the Plain Chicken site) and I thought I would
try it. It looked easy and it looked good. Well, it turned out delicious!! It is a light casserole.
It has all the flavors of an Egg McMuffin in casserole form. This casserole
is assembled in minutes the night before and baked when you are ready.
I used Thomas’ English Muffins.
McMuffin Casserole
serves 4
(Printable Recipe)

4 English muffins, split (Bays)
6 oz Canadian bacon
1 cup cheddar cheese
4 eggs
1 1/4 cup milk
salt
pepper

Grease an 8-inch square baking dish. Cube English muffins and chop 

Canadian bacon. Add half of the cubed English muffins in a single layer. 
Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer 
the remaining English muffins and Canadian bacon and 1/2 cup more
cheese.

Whisk together the eggs, milk, salt, and pepper in a medium bowl until 

combined. Pour the egg mixture evenly over the casserole. Wrap the 
baking dish with plastic wrap and place in the refrigerator for at least 
1 hour, or up to 1 day.
Then take the plastic wrap off of the baking dish and bake it at 325 
degrees for 45 to 50 minutes.

CHEESY CHICKEN LASAGNA

Posted: August 14, 2012 in recipe
This is a recipe from the Real Mom Kitchen Blog. I love lasagna and I love chicken. What a great idea to put them both together in one dish! I plan to make the lasagna and will let you know how it turns out. In the mean time, if you try it, let me know your results. Happy cooking!
chicken lasagna 6 450

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

I Love Easy!!!

Posted: August 7, 2012 in peaches, recipe

Yes, I love easy – easy recipes, easy quilts, easy jobs, and an easy life.

It’s less stress ;-). Any way, when I saw this recipe on Bakerella , I just got so excited!!! She calls it “Ridiculously Easy”. The recipe was sweet (I do have a sweet tooth) and it was easy!!! I love peaches whether they are fresh, frozen or in the can. So right after I finish blogging this recipe, I am going to the store to pick up some peaches. I’ll let you know how it turns out ;-).
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You need some sliced peaches in syrup.Just dump them in a 13 X 9 dish. Syrup and all.

IMG_2372

Cut the peaches into smaller pieces and you can distribute them more evenly.

Next up, you need a yellow cake mix.

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Sprinkle it right over the top of the peaches. No mixing. None.

Keep sprinkling until it’s all covered up.

IMG_2381

Then layer 1 stick of butter right on the top.
Next, add the brown sugar on top.

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Oh this is looking good. So fluffy. I need a spoon. No… I need to wait.

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Finally, add some chopped walnuts. These are optional.

Bake it at 350 degrees for about 40 minutes and voila…

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Here is the recipe:

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup

1 package yellow cake mix

1 stick butter (1/2 cup), cut into 16 pieces

1 cup brown sugar

1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

Layer ingredients in a 13 X 9 dish, in order starting with the peaches.

Bake for about 40 minutes.

Serve warm or cold… with or without ice cream

I made this cake yesterday with a few modifications and it was just so good! I used a 13X9 glass cake pan. I used pineapple chunks – that way everyone gets some pineapple. Since I used a different pan, I did not bake it for 1 hour. After 35 minutes, a beautiful pineapple smell enticed me to look at how the cake was doing. It was getting brown on top, actually a dark brown, so I put a sheet of aluminum foil on top so it would not burn. I waited about 5-10 minutes longer, put a toothpick in the middle and took the cake out of the oven. The toothpick came out clean (it was done!) so I inverted the cake on a cookie pan. This cake was just so good! My husband ate so many pieces that I had to put it away. You just have to try it!

Here is the recipe from Duncan Hines :

Hands-On Time: 10 minutes
Total Time: 1 hour and 15 minutes
Servings: Makes 16 to 20 servings.
Rating: 5 stars

Ingredients:
Topping:

· 1/2 cup (1 stick) butter or margarine

· 1 cup firmly packed brown sugar

· 1 (20 oz) can pineapple slices

· Maraschino cherries

Cake:

· 1 pkg Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix

· 1 (3.4 oz) pkg vanilla instant pudding and pie filling

· 4 large eggs

· 1 cup water

· 1/2 cup oil

Baking Instructions

1. Preheat oven to 350°F.

2. For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside.

3. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.

4. Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.

Copyright © 2012 Pinnacle Foods Corp. LLC. All Rights Reserved.

Bite Size Banana Cream Pie

Posted: March 27, 2012 in recipe
Tags: , , ,


 
 
I saw this recipe on the  Food Pusher Blog and thought – Wouldn’t this be great for a party or even Easter – Yes!. So I copied it here. This recipe would give everyone an opportunity to have a “little taste” of a sweet without ruining their diet. I plan to use Pillsbury ready-made crust – I know, but it is so easy. Let me know if you try it and what you think.
 

Bite Size Banana Cream Pie


Ingredients:

  •         1 small box instant vanilla pudding
  •          1 3/4 cups cold milk
  •          2-3 bananas, cut into 1/4-inch slices
  •          1 cup heavy whipping cream 
  •          1/4 cup powdered sugar
  •          1 batch of pie crust (see recipe below)
 
Directions:
  • In a medium bowl, whisk vanilla pudding mix and cold milk for 2 minutes.  
  • Cover with plastic wrap and refrigerate.  (I’m not sure how long. Mine refrigerated overnight.)
  • Whip heavy cream and powdered sugar into stiff peaks.
  • Using either a pastry bag with an open star tip, or using a zip-top bag with  about 1/4 inch of a corner cut off, pipe about half a teaspoon of chilled pudding onto each pie crust piece.  
  • Place a slice of banana on top of the dab of pudding.  
  • Then squeeze about 1 1/2 teaspoons of pudding onto each banana slice.
  • Refrigerate the pies while you prep the whipped cream into another pastry bag (or the same one with the tip washed), and then pipe about 1 1/2 teaspoons of whipped cream onto each pie.  
  • Refrigerate until  ready to serve.  
  • Makes…um…I’m not sure, but I’d guess about 3 dozen bite-size pies.