Summer Shrimp Ceviche with Mango & Peach Salsa

You will need:

1 lb. Raw Large Shrimp
3-4 Ripe Mangoes
3 Ripe Avocados
4-5 Ripe Peaches
1 Med-Large Purple Onion
2 Bunches Fresh Cilantro
1/4 Cup Fresh Lemon Juice
1 Tbsp. Lemon Grass
Orange Juice
Olive Oil
2 Cloves Garlic
1 Tbsp. Fresh Oregano
Salt/Pepper

Prepare Salsa:

Peel skin from Mangos and Peaches and dice up into 1/2" cubes and put into a large glass bowl. Dice up onion into small pieces and toss into salsa mixture. Add 1 Tbsp. lemon juice, toss lightly and set aside.

Prepare avocado and dice into bite sized pieces and immediately toss into salsa mixture - folding gently with a rubber spatula (this will coat the avocado with the citric acid from the lemon to prevent browning).

Roughly chop cilantro leaves and place into blender. Spoon a couple tablespoons of fresh cilantro and gently fold into salsa mixture - place bowl, covered with plastic wrap, in fridge.

Add 2 cloves minced garlic to chopped cilantro (in blender), add oregano, lemon grass (I use Garden Gourmet in the squeeze tube) and pulse until combined. slowly add orange juice (few tablespoons) with blender on and then add olive oil (just enough until it's a thick liquid mixture) and add salt/pepper to taste.

For the Shrimp: Peel the shrimp (and de-vein if needed) - place shrimp flat down on cutting surface and cut shrimp in half length-wise (you should have to pieces of shrimp the same size). Bring a pot of water to a boil and add sea salt (yes, make it salty!). Immediately add shrimp for about 30 seconds and then place immediately into ice water (to stop them from cooking any further). Once chilled, remove shrimp and place in bowl and add lemon juice; toss lightly and place into fridge (covered with plastic wrap) for about a 1/2 hour. Drain shrimp and place into sealed plastic bag.

To prepare: Spoon out salsa mixture into bowl. Add pieces of shrimp on top and drizzle with desired amount of cilantro sauce!

Bon Appetite!

Sauteed Asparagus and Roasted Tomatoes with Bow Tie Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You will need:

2 Pints of Cherry Tomatoes
2 bunches of Asparagus
1 lb (box) of Bow Tie Pasta (or your favorite)
Italian Seasoned Breadcrumbs
1 Tbsp. Fresh Thyme
1 Tbsp. Fresh Rosemary
3 Cloves of Chopped  Garlic
Grated (or Shredded) Parmesan Cheese
Olive Oil
2 Tbsps. Unsalted Butter
Salt & Pepper (to taste)

Preparation:

Prepare Pasta ahead of time: Boil pasta according to directions (al-dente is preferred). Add salt to water prior to full boil. Drain and add 2 tablespoons of olive oil and and unsalted butter. Gently stir and set aside.

Finely chop garlic and set aside. Chop asparagus into "tip" sizes (see photo) and set aside. Chop thyme and rosemary and set aside.

Take a cookie sheet and line it with aluminum foil. Slice cherry tomatoes (length-wise) with a sharp knife (filet knife can be used) and place cut side up on foil. Sprinkle salt and pepper on the cut tomatoes. Sprinkle herbs on top, then the garlic. Generously coat all the tomatoes with italian breadcrumbs and place in a 350 degree oven for approximately 12-15 minutes (or 8-10 minutes on low broil). While the tomatoes are cooking, saute the asparagus.

Place a few tablespoons of olive oil in a pan (I use cast iron) and turn on medium-high heat. Once heated, add the asparagus tips and season with salt and pepper. Continue stirring asparagus (with a wooden spoon) for approximately 5-7 minutes and remove from heat.

Remove tomatoes from oven.

Putting it all together:

Scoop out desired amount of pasta into dish. With a spatula, scoop up the tomatoes and slide onto the pasta. Take the asparagus and place on top of that. Sprinkle with shredded (or grated) parmesan cheese and top off with a little more salt and pepper.

Bon Appetite!

Vanilla Granola

3 Cups Old Fashioned Oats (not instant)
2 Cups Rice Krispies
1/4 Cup Pure Maple Syrup
1/4 Cup Vegetable Oil
1/4 Packed Light Brown Sugar
4 Tsp. Pure Vanilla Extract
Pinch Salt


Combine Oats and Rice Krispies in a large bowl. In smaller bowl, combine maple syrup, brown sugar, oil and extract with a whisk. Pour over oat mixture and gently fold with rubber spatula until thoroughly coated. Press down into an air-bake cookie sheet or jelly roll pan (I use a piece of wax paper and press down with the palm of my hand) and bake at 300 degrees for 40 minutes. Allow to cool before breaking apart. Store in air tight container.

Variations: You can coconut, nuts or dried fruit if desired. This recipe is an all-around good one for yogurt toppers or just to snack on! The added rice krispies really give this an added crunch!

Bon Appetite!

Maple Mousse Pie

This mousse pie is made with Grade A Dark Amber pure maple syrup, topped with Caramal Maple Syrup on a chopped pecan graham cracker crust.

Pecan Graham Cracker Crust:

1/2 Cup Finely Chopped Pecans
1/2 Cup Crushed Nilla Wafers
1 Cup Graham Cracker Crumbs
1/4 Cup Packed Light Brown Sugar
5 Tbsps. Salted Butter

Blend pecans and crumbs together in a bowl. Melt butter and pour over mixture. Combine with fork until butter is incorporated and press into a 10" round springform pan. Bake at 350 degrees for 8-10 minutes. Remove from oven and allow to cool.

Mousse:

1 Cup Pure Maple Syrup
4 Large Egg Yolks
1 Packet of unflavored gelatin
1-1/2 Cups of Whipping Cream

Bring maple syrup to a light boil and remove from heat.

In a large bowl, whisk egg yolks and pour a little of warmed maple syrup into egg mixture (to temper). Then slowly add (with whisk) egg mixture into maple syrup.

Next, measure 1/4 cup of whipping cream in a small bowl and sprinkle gelatin on top - let rest for 5 minutes. Heat this mixture in the microwave for about 30 seconds and stir until all gelatin is dissolved. Whisk into syrup mixture and set aside for approximately 1 hour (stirring occasionally) until it sets and has the consistency of a raw egg.

Whip the remaining whipping cream and fold in syrup mixture just until blended and pout into spring form pan. Place into freezer (NOT the fridge) for at last 1-2 hours before cutting. The fluffiness of this mousse is the best consistency when frozen and provides a very creamy texture to this pie!

Caramel Maple Syrup:
1/4 Cup unwrapped caramels
1/2 Cup Maple Syrup
1 Tsp. Vanilla

Place unwrapped caramels and syrup into bowl and microwave for 30 seconds and whisk. Repeat this step until the caramels are completed melted. Allow to COMPLETELY cool. Use a spoon to drizzle on top of Mousse and sprinkle with chopped pecans.

Bon Appetite!

Rotisserie Chicken w/Orzo

If you're looking for a new idea on rotisserie chicken, I've come up with a nice dish with either a store-purchased rotisserie chicken or make your own!






1 2-2.5 lb Rotisserie Chicken (I use honey glazed store bought, but you can use Bourbon too or make your own).
2 Cups cooked Orzo
1 Bunch Fresh Parsley
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
1 Tsp. Oregano
1/2 Tsp. Celery Seed
1 Cup Chicken Stock
Fresh cracked pepper (to taste)

Directions:

Cook orzo according to directions, drain, add 2 tablespoons of olive oil, gently toss and set aside.

Peel skin from chicken and set aside. Cut chicken into bite-sized strips (or chunks) and place in a bowl. Then cut up skin into very small pieces with a chef's knife and place in small bowl.

Heat up large skillet on medium heat and add 2 tablespoons of olive oil. Add chicken pieces and saute for a couple minutes stirring occasionally.  Add a couple more tablespoons of olive oil if needed. Add onion powder, garlic powder, celery seed and pepper. Saute for another minute or so and then add the chicken stock. Add the orzo and mix together with chicken. Add the cut up chicken skin (this adds NICE flavor to this dish!) Cook a few more minutes and then add the fresh parsley (about a cup).

Remove from heat and add 2 tablespoons of butter on top and gently stir into mixture.


If you want some texture, add in cashews or pine nuts 2 minutes before removing from heat.
Bon Appetite!

Apple Crisp Bars with Whipped Caramel Topping

You will need:

1 1/2 Cups Old Fashioned Quick Oats
1 1/3 Cups All Purpose flour
1 Tsp. Salt
3/4 Tsp. Baking Soda
12 Tbsps. Softened Butter (unsalted)
3/4 Cup Brown Sugar
1/2 Cup Sugar
2 Large Eggs
1 Tsp. Vanilla
2 Chopped (Fuji) Apples (recipe follows)
1 Tsp. Cinnamon
1/2 Tsp. Ground Nutmeg
1/4 Tsp. Ground Cloves

CRUST:
3/4 Cup Brown Sugar
3/4 Cup Old Fashioned Quick Oats
3/4 Cup All Purpose Flour
1/2 Cup (1 Stick) Butter
1 Tsp. Cinnamon

TOPPING:
1 Pint Heavy Whipping Cream
1/4 Cup Sugar
1/3 Cup Prepared Caramel
1 Tsp. Vanilla

Options: Add in 1/4 Cup of Chopped Dried Cranberries and/or Chopped Roasted Walnuts for added texture and taste variations.

Directions:

Preheat oven to 350. Butter a 13"x9" glass baking dish and set aside.

In large mixing bowl, mix together butter, brown sugar and sugar until creamy. Add eggs one at a time until blended. Stir in vanilla. Add flour mixture (flour, oats, salt, baking soda and spices) and blend until combined. Fold in chopped apple mixture.

Chopped Apple Mixture:

Take chopped apples and place into small pan with 1 Tbsp. butter over medium heat. Add 1/2 Tsp. of apple pie spice and gently stir over heat for approximately 5-7 minutes and allow to cool for a few minutes. This softens up the apples which produces the perfect texture when added to mix.

With spatula, fold mixture together and spread evenly in baking dish and then spread crust mixture on top.

Crust Mixture:

Add all ingredients (except butter) and mix together until blended. Chop cold butter into chunks and cut into dry ingredients until you have a crumbly mixture (or place in food processor and pulse until crumble consistency).

Bake for approximately 25-30 minutes or until golden brown on top - mixture will have a cake-like texture when cut.

Top with Whipped Caramel Topping.

Place whipping cream in medium sized mixing bowl and blend at medium speed until it start to thicken. Add sugar and vanilla. Continue blending and add caramel and continue blending until desired consistency.

Chef's Note: This recipe will remind you of an apple crisp, but in a cake-like form with the added crunch topping and the fresh caramel whipped topping signifies this upscale dessert! Bon Appetite!

Mousse Filled Brownie Bites

Brownie Batter

You will need:
1/3 Cup of Unsalted Butter
1/3 Cup of Shortening
      (or 2/3 Cup of either)
1-1/2 Cups of Packed Brown Sugar
1 Tbsp. of Strong Coffee
2 Eggs
1-1/2 Cups of Flour
1/3 Cup of Hershey's Cocoa
1 Tsp. Vanilla
1/2 Tsp. Salt
1/4 Tsp. Baking Soda

Beat shortening (and/or butter), brown sugar, water and vanilla in mixing bowl (by hand or beaters) until blended. Add eggs and blend well.

Butter vs. Shortening:


In my recipe, I use both butter and shortening because the shortening brings fluffliness to the cookie while the butter adds the flavor that compliments the chocolate! If you want a lighter version of this, just use shortening.

In separate bowl, Stir together the flour, cocoa, salt and baking soda. Gradually add to sugar mixture by hand or low speed with hand beater. Chill in refridgerator for about 20-30 minutes.

Chocolate Mousse
You will need:
1-1/2 Cups of Heavy Cream
5 oz. of Semi-sweet Bakers Chocolate pieces
4 Egg Whites (medium-large sized eggs)
2 Tbsps. Sugar
Mini Chocolate Chips

In a medium saucepan on medium heat, bring the heavy cream to a near boil (stirring frequently) and turn off heat. Add Chocolate pieces to hot mixture and blend well with a whisk. Cover and place in fridge until cold. In the meantime, take

4 eggs whites and beat with mixer (on high) until soft peaks form. Add 2 Tbsps. sugar and continue mixing on high until stiff. Take Chocolate mixture from fridge and fold into (with a spatula) the egg white mixture gently until thoroughly incorporated. Cover and place in fridge.

Take a mini muffin pan sheet and fill each one with brownie batter to about 3/4 full (ungreased) and push your thumb in the middle to create a "cup" (this will allow it cook thoroughly) and bake at 350 degrees for approximately 10-12 minutes. Allow to cool slightly and remove from muffin pan.

Take a thin sharp knife and begin cutting a hole in the center of each muffin - you can use a small spoon to dig out the center. Remove the Mousse from the fridge and place mixture in a piping bag (or a large ziplock type bag and cut a small piece off the corner) and pipe Mousse into center of each brownie muffin. Top off with mini chocolate chips!

Bon Appetite!

Ultimate Italian Grilled Cibatta Cheese Sandwich

Ingredients:

Cibatta Bread (sliced)
Fresh Mozzarella
Provolone Cheese (sliced thick)
Proscuitto
Sliced Tomatoes
Parmesan Cheese
Asiago Cheese
Pesto (recipe follows)
Roasted Garlic

Lightly butter one side of the sliced Ciabatta bread. Grate about 1 cup of cheeses and blend together (Asiago & Parmesan) and sprinkle on top of buttered slices and pat down lightly. Turn bread slices over on a sheet of wax paper and spread slices with Pesto.

Pesto Recipe:

1 Cup of Fresh Basil
1/4 Cup of Pine Nuts
1/2 Cup of Parmesan & Asiago Cheese
1/2 Bulb of Roasted Garlic
1/4 Cup of Olive
Salt & Pepper
Using a food processor, add Basil, Pine Nuts and Parmesan Cheese. Blend until finely chopped. Add Garlic, S&P. With Processor on, slowly add olive oil until it becomes a spreadable consistency.

Begin layering the provolone cheese, then the prosciutto (you may opt to place prosciutto on cookie sheet and bake for a few minutes to "crisp" up before assembling), then thickly sliced fresh mozzarella, the sliced tomato and one more slice of provolone cheese.

Place the other half of the prepared bread on top (cheese side up). Place sandwiches in medium heated pan and fry until golden brown - pressing the sandwiches down when turning over.

(Optional) - You may finely chop sundried tomatoes and add them to the Pesto and eliminate the tomato

Bon Appetite!

Mac & Cheese Crunch Cakes

*Baked Macaroni & Cheese is prepared in advance

For Macaroni & Cheese - You will need:
1 Cup of Shredded Monterey Jack Cheese
1 Cup of Shredded Mild Cheddar
1/2 Cup of either Shredded Gruyère or Extra Sharp Cheese
6 Tbsps. Butter
6 Tbsps. Flour
1 Box of Penne Pasta
1-1/2 Cups of Milk
1/2 cup of Chopped Basil or Parsley
Salt & Pepper (to taste)

Make entire box of pasta and place in boiling and salted water and cook until al dente. Rinse (to prevent further cooking), drain and set asideIn a medium saucepan over low-medium heat, melt the butter and then add the flour whisking together for a few minutes. Add milk slowly while whisking and allow milk to heat up (but not boil)...slowly add the 3 cheeses and stir every couple minutes until cheese is melted. Add Salt (to taste) and pepper (pinch or two).

Gradually add in chopped basil or parsley.

In a 13x9 glass baking dish, pour the pasta in the dish and gently pour the cheese sauce over the pasta. Baked at 350 for about 20 minutes.When the Macaroni & Cheese is baked, remove from oven, cover with foil and place in fridge until cooled. Take the cooled Macaroni & Cheese dish and cut into 3" squares and set the squares aside on wax paper.

Prepare the coating mixture - You will need:
1 Cup of All Purpose Flour
2 Eggs (slightly beaten)
2 tsps. baking soda
Pinch of salt
Enough water to thin the batter

Blend all ingredients together with a whisk and add enough water to just make it a semi-thick consistency. In a seperate bowl, pour in one (1) box of Kikkoman Bread Crumbs. Take one Mac & Cheese square and dunk into batter mixture, coating thoroughly. Transfer to bowl of bread crumbs and press bread crumbs into the square - gently shake off excess and place onto wax paper.

In a deep fryer with vegetable oil, allow oil to heat up and then add the Mac & Cheese squares GENTLY into the hot oil. Cook until golden brown and serve immediately with marinara sauce for dipping! (If the squares are cut thick, fry them until golden brown and immediately transfer them to a 400 degree oven (on a cookie sheet) for approximately 10 minutes to allow thorough heating before serving)

Bon Appetite!

Heath Bar Brownie Cookies

You will need:
1/3 Cup of Unsalted Butter
1/3 Cup of Shortening (or 2/3 Cup of either)
1-1/2 Cups of Packed Brown Sugar
1 Tbsp. of Strong Coffee
2 Eggs
1-1/2 Cups of Flour
1/3 Cup of Hershey's Cocoa
1 Tsp. Vanilla
1/2 Tsp. Salt
1/4 Tsp. Baking Soda
1 pkg. of Heath Bar bits

Preheat oven at 375 degrees.

Beat shortening (and/or butter), brown sugar, water and vanilla in mixing bowl (by hand or beaters) until blended. Add eggs and blend well.

Open up bag of Heath bar bits and pour onto a plate (for cookie pressing).

In separate bowl, Stir together the flour, cocoa, salt and baking soda. Gradually add to sugar mixture by hand or low speed with hand beater. Form rounded teaspoons of mixture and gently press into heath bar bits and place (topping side up) onto ungreased cookie sheet for 7-9 minutes.

RECOMMENDATION:

For a darker cookie sheet, bake no more than 8 minutes.
Butter vs. Shortening:In my recipe, I use both butter and shortening because the shortening brings fluffliness to the cookie while the butter adds the flavor that compliments the chocolate! If you want a lighter version of this, use just shortening.

For an added "punch" to these cookies, drizzle with caramel!

Bon Appetite!

Chicken Piccata (Chef "B's" version)

Ingredients:
=========
2-3 Chicken Breast Cutlets
2 Cups of Chicken Stock
Juice and Zest from 5 Lemons
2-3 Tsps. of Capers (small/Tiny)
4 Tbsps. Unsalted Butter
1 Tbsp. Fresh Thyme
3-4 Tbsps. Olive Oil
Flour
Salt & Pepper

Preparation:
=========
Cut each chicken breast into 1/4" thick cutlets. Season with Salt & Pepper and lightly dredge in flour. Place floured chicken cutlets on a sheet of wax paper.

In a medium-large skillet, pour a few tablespoons of Olive Oil and 2 Tbsps. of butter on medium heat. When oil is hot (but not smoking), saute each cutlet until golden brown on each side and set aside.

In a 13"x9" glass baking dish, pour 1-1/2 cups of Chicken Stock, the juice and zest from 2 lemons, 1 tsp. of Capers (with juice or add 1 tsp. of vinegar) - gently mix together with a wisk or spoon and add browned chicken cutlets. Cover dish with foil and place into a 350 degree oven for 20 minutes.

While the chicken is finishing in the oven, prepare your lemon/butter sauce:

In a small saucepan, add 1/2 cup of the remaining Chicken Stock, Juice and zest from 2 lemons, 2 tbsps. of butter, 1 tbsp. of fresh (lightly chopped) thyme, a pinch of salt and 1-2 tsps of capers (with juice). On low-medium heat, allow butter to melt completely while whisking occasionally and then add about 1-2 tsps. of flour while whisking and cook a few more minutes until thickened. Remove from heat.

Take Chicken cutlets gently from the glass dish and arrange on plate and then drizzle the lemon/butter/thyme/caper sauce on top.

If you prefer, you may glaze the chicken cutlets after they are browned. I prefer to place them in a dish with other liquids to add more flavor and soften the chicken further.

This dish goes great with either rice or buttered noodles w/parsely.

Bon Appetite!

Won a Recipe Contest!

My recipe for the Apple Stuffed Pecan Crusted Chicken Breast won a contest here on this blog:

http://alternativetastes.com/2011/11/05/octoberfest-recipe-contest-winners-are-chosen/

Give this recipe a try!
-Bruce

Apple Stuffed Pecan Crusted Chicken

Apple Stuffed Pecan Crusted Chicken

You will need:
3-4 Boneless Chicken Breasts
Stuffing Mixture (recipe follows)
Pecan Crusting (recipe follows)
Cranberry Glaze (recipe follows)

Stuffing:
6-8 Slices of Bread
1 Cup of Chicken Broth
2 Tablespoons Butter
1/4 Cup of Chopped Celery
1/4 Cup of Chopped Onion
1/2 Cup of Finely Chopped Apples
1/2 Cup of Finely Chopped Pecans
1 Teaspoon of Ground or Rubbed Sage
1/4 Teaspoon of Cinnamon

Cut bread slices in cubes and toast in the oven. In a small saucepan, combine chicken broth, butter, chopped celery and onions. Sautee over low-medium heat for about 6 minutes or until softened. In a medium bowl, add Sage and Cinnamon to toasted bread cubes. Add chopped apples. Add broth mixture and gently toss to coat bread cubes and set aside.

Butterfly cut the chicken breast and lightly pound the chicken out. Spoon stuffing mix in center of cut breast and fold over. Take 3 water soaked toothpicks to hold edges together.

Brush the entire breast in honey mustard (1/4 Cup of Mayonaisse, 2 Tablespoons of Deli style mustard and 2 tablespoons of honey) and roll in pecan crust mixture (recipe follows)

===================================
Pecan Crust:
1/2 Cup of Finely Chopped Pecans
1/2 Cup of Graham Cracker Crumbs
1/4 Cup of Brown Sugar
4 Tablespoons (1/2 Stick) of Butter

*Melt butter and mix all ingredients with a fork*
===================================

Preheat oven to 400 degrees. Place breasts on a foil lined baking sheet and bake for approximately 30-35 minutes. Serve with cranberry sauce (recipe follows)

Cranberry Gravy:
1/4 Cup of Finely Chopped Dried Cranberries
1 Cup of Chicken Broth
1/2 Cup of Orange Juice
1/4 Cup of Lemon Juice

Combine ingredients in a small saucepan over medium heat and cook down until thickened - stirring occasionally. Pour over chicken breast or use as a dip in a ramekin.

Soft Breakfast Taco

Soft Breakfast Taco - Yield: 3 Tacos

You will need:

Fajita Size Flour Tortillas
4-5 Medium Potatoes
1/4 Cup of Cooked and Chopped bacon
(Applewood Smoked Bacon is preferred)
1 Small Onion
2-3 Cloves Minced or Chopped Garlic
1 Green Bell Pepper (chopped)
Eggs (1 per serving)
Vegetable Oil
Shredded Cheddar Cheese
Paprika
Salt & Pepper

Preparation:

Peel potatoes and dice them into small chunks into a medium bowl. Pour in just enough vegetable oil to coat them. Season with Salt and Pepper and set aside.

Cook the bacon until browned. Take out of pan and place on cutting board and dice into small pieces. Reserve some of the bacon fat aside and place bacon bits into a small bowl or ramekin.

Slice the onion very thinly and then cut in half once (you will have shoestring type pieces) and place into a small fry pan. Add 2 tablespoons of vegetable oil and lightly season with Salt & Pepper. Saute the onions and chopped pepper on medium heat until the onion starts to slightly brown, then add minced garlic and saute for another minute. Remove from heat and set aside.

Take a 10" round skillet pan and add the potatoes. Cook on Medium heat with the lid on until they are slightly browned - stirring occasionally. Sprinkle some Paprika on the potatoes when they are 50% cooked and lightly mix together. When potatoes are slighltly browned, add the cooked and chopped bacon with the bacon fat and saute for another minute. Then add the onion and garlic mixture and saute for another minute. Turn off heat, put lid on pan and set aside.

Take 1 slightly beaten egg and place into a 10" buttered pan. try to make a circle with the egg in the pan when you pour the egg into it. Fry egg on Medium heat for about 2 minutes, flip the egg (it should look similar to an omellete style) and cook for another minute or so. Take out of pan and set aside.

Brush melted butter on one side of the Tortilla and place into heated pan. Saute the tortilla for about a minute in the pan and then flip it over on a plate (buttered side up). Place the fried egg on top of the tortilla (the cooked egg should almost be the same size as the tortilla). Sprinkle on shredded cheddar cheese, then add a few large scoops of the potato mixture on half of the egg. Fold over the other half of the tortilla and gently push down. Cut in half and eat it like a Taco!

I know - this breakfast is not the easiest to make, but if you prep everything before you begin cooking, it's quite simple and the result is quite tasty!

Bon Appetite!

Caramel Apple Krispie Treats

This recipe is a twist on the classic Rice Krispie treats consisting of Marshmallow, Caramel, Spiced Apple Cider (dry instant mix) and chopped dried Apple pieces - Enjoy!

6 Cups of Rice Krispies Cereal
2/3 Cup of finely diced dried Apples
1 Bag of Marshamallows
3 Tbsps. Butter
1 Tsp. Vanilla
2 Heaping Tbsps. of Caramel
(Fat-Free Caramel Dip in the Tub)
1-1/2 Tsps. of Spiced Apple Cider Mix (dry)

Grease a 9x9 glass dish with butter and set aside. This recipe is less "dense" because you add caramel to marshmallow, so be sure to use a 9x9 baking dish for thicker bar cuts.

Melt butter in a large saucepan and add 90% of the marshmallows.
Add 2 heaping tablespoons of caramel and blend well over low heat (I use a rubber spatula).
Add Vanilla.

The mixture should have a coffee color to it. Then add 1-1/2 teaspoons of dry Spiced Apple Cider mix and blend well. Add Apple pieces and stir. Turn off heat and add the Rice Krispies and gently fold together until well blended.

Fold mixture into greased dish and press down into pan with buttered spatula. Allow to cool.

I don't know if this recipe exists out there or not, but I did think of this recipe as the autumn weather was my inspiration for this creation. I've tried them and they are delicious! If you want an extra "punch" to this classic sweet treat, drizzle the top with caramel!

Bon Appetite!

Sauteed Shrimp with Penne Pasta and Deep fried Brussel Sprouts

You will need:

12-14 Extra Large Shrimp (raw)
1 Cup of Sliced Raw Brussel Sprouts
2 Servings of Cooked Pasta (Your Choice)
1/2 Cup of Fresh Shredded Asiago Cheese
2-3 Cloves of Garlic
2-3 Tbsps. of Fresh Chopped Parsely
2-3 Tbsps. of Olive Oil
2 Tbsps. Butter
Garlic Power
Salt / Pepper

This dish requires multi-tasking, so take your time!

If you have a deep-fryer, set the temperature for 325
degrees. If not, pour about 1.5 Cups of Vegetable Oil
in a deep pot and set for Medium heat.

While the oil is heating up, finely chop the Garlic
and Parsely and set aside.

Take your shrimp and peel/de-vein them, pat-dry them
on a paper towel and season with salt, pepper, garlic
powder and chopped dill. Set aside.

Cook pasta until desired tenderness and set aside.

Chop the ends off of the Brussel Sprouts and slice
length-wise into 1/8" or 1/4" slices. Remove any
loose leaves and place in deep fryer until they
just barely start turning brown - remove from oil
and place on paper towel.

Take your garlic, olive oil and butter and sautee
in a pan for about 3-4 minutes (remember, don't let
the garlic burn).

In a medium heated shallow pan, combine the olive oil
and butter and allow to melt. Place Shrimp in pan and
cook shrimp for approximately 2 minutes on each side.

Now let's bring it all together....

In your pot that you cooked the pasta in, pour the pasta
in and coat with garlic/butter/olive oil mixture and toss
lightly. Then add the cooked Shrimp. If you have any leftover
liquid from the Shrimp, pour that in and toss lightly.

Take these ingredients and place on a dinner plate. Take your
slighlty cooled brussel sprouts and place them on top of the
pasta. Garnish with shredded Asiago Cheese and sprinkle chopped
Parsely on top.

Bon Appetite!

Sausage, Peppers & Onions

Although this classic has many versions, I, too, have
also created my own version - Enjoy!

You will need:

6-8 Pork Sausages (sweet or hot)
2 Green Peppers
1 Red Pepper
1 Yellow Pepper
1 Large Vidalia Onion
2 Cups Chicken Stock
3 oz. of Tomato Paste
3-4 Cloves of Garlic
1/2 Tsp. Rubbed Sage
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1/4 Tsp. Fennel Seed
Salt & Pepper

Sausage:

2 Choices of cooking sausage:

Coat each sausage with a little Olive Oil and place
on Med-High Grill or fry pan; turning frequently
until lightly browned all over.

I prefer the grill because it really brings out the
flavor! Let's move on...

Place cooked sausage in tin foil and set
aside. Meanwhile, wash the Peppers in cold
water and cut slices of about a 1/4" in width.
Do the same with the onion. Place the Peppers
and Onion in a deep skillet and coat the
peppers/onion generously with olive oil.

Place Heat on Medium; Sautee for about 10 minutes
(with the lid on) and add the garlic; cook an
additional 3 minutes and then add chicken stock,
tomato paste and herbs.

While this is cooking, take the sausages and cut
into medallions. allow Peppers/Onion to cook
COVERED for another 8-10 minutes.

Add the sausage medallions into the mixture and
gently mix together ingredients. Cook for another
5 minutes and serve over spaghetti or on a hoagie!
You can also grate some Asiago or Parmesan Cheese
as a tasty garnish too! Freeze the remainder in
canning jars or resealable containers.

Bon Appetite!

Chef B's Meatballs

2 lbs. Ground Beef (80/20)
1/2 C. Fresh Grated Asiago Cheese
1/2 C. Fresh Grated Parmesan Cheese
1/4 C. Fresh Grated Pecorino Romano Cheese
1 Tsp. Finely Chopped Fresh Oregano
1 Tbsp. Finely Chopped Fresh Basil
1 Tbsp. Finely Chopped Fresh Parsley
1/4 C. Finely Chopped Shallot or Onion
4 Cloves Finely Chopped Garlic
3/4 C. Breadcrumbs
4 oz. of Tomato Paste
Splash of Worcestershire Sauce
2 Eggs
Salt
Pepper

Mix all ingredients together with your hands just
until blended and make 1.5" width meatballs - these
meatballs are larger than normal, but they're perfectly
sized to make meatball Subs with or use them with my
homemade BBQ sauce (Click Here for Recipe).

Place meatballs on foil lined baking sheet and bake
at 375 for approximately 20-25 minutes.

Bon Appetite!

Chef "B"s BBQ Sauce

40 oz. Bottle of Catsup
1/2 Cup packed Brown Sugar
1/2 Tsp. Dry Mustard
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
3 Tbsp. Paprika
1 Tbsp. Yellow Mustard
1/4 Cup Honey
3 Tbsp. Molasses
2 Tbsp. Worcestershire Sauce
4 oz. Tomato Paste
Splash of Hot Sauce
Juice from 1 Whole Lemon
1/2 C. Cold Water
1 Tbsp. Apple Cider Vinegar
Salt (to taste)
Pepper(to taste)


Whisk all ingredients in a mixer bowl and place
on low/med heat in a medium saucepan for approximately
20 minutes - stirring occasionally. The heating of all
the ingredients allow them to release all the flavors
and blend together! Allow to cool and store in an air-tight
container.

For easy dispensing of what you need, I recommend
using a condiment plastic squeeze bottle (like the
ones you use in restaurants or diners). This is a thick
and hearty BBQ sauce! I would also recommend storing what
you have leftover in Ball (Mason) Jars.

This sauce is perfect for my Cheese-filled BBQ Bacon-wrapped
Chicken Breast


Bon Appetite!

Baked Cheezy-BBQ-Bacon Chicken

2-4 Skinless & Boneless Chicken Breasts
1/2 C. Shredded Cheddar Cheese
1/2 C. Asiago Cheese
1/2 C. Parmesan Cheese
1 lb. Center Cut Bacon
Chef "B"s BBQ Sauce for Topping (Click Here for Recipe)

=======================================

Take a thin-bladed knife (fillet knife works good)
and cut "pockets" into the chicken breast lengthwise.
Combine all 3 cheeses (You can decide what cheeses
you would like) and stuff them into each chicken breast.

Take strips of bacon and wrap each entire breast (not
lengthwise) and place on a baking sheet (tinfoil lined)
and bake at 400 degrees for approximately 20-25 minutes
or until bacon is "crisp".

Remove breasts from baking sheet and generously drizzle
or coat each breast in BBQ Sauce. I recommend heating up
the BBQ sauce and using a ladel to coat the breasts.

Bon Appetite!