CROISSANT BREAD PUDDING!

I have never been a fan of bread puddings, I find they are either too soggy or dry. About 2 years ago i saw one on TV that just called my attention and it involved one of my favorite breakfast breads, the Croissant. I always prefer a good croissant over a biscuit especially if the croissant is with ham and cheese. I saw this pudding and it made sense to me; the croissant is nice and buttery and it will be tasty and moist so i gave it a try adding a few ingredients of my own and doing my own little thing with the them. The original recipe calls for too much half and half so i changed it to make it a little bit more figure friendly( a little bit, not much otherwise it does not make sense to make it  remember you only make it every now and then, so enjoy.)  The results were outstanding. I am asked for this recipe over and over again. I hope you like it.

INGREDIENTS:


3 Whole eggs
5 Egg Yolks
2 Cups of half and half
3 cups of whole Milk
1 tablespoon of vanilla
2 cans of condensed milk
1 can evaporated milk
1 cup of raisins ( or dried cranberries would work as well).
6-12 Croissants depending on their size.
1/4 cup of Brandy ( optional but gives it a little kick) if you don't have brandy use clear rum.
1 cup of warm Butterscotch. ( optional)
Whip cream ( optional)

Soak the raisins or cranberries in the 1/4 cup of rum or brandy let them sit for at least and hour ( better overnight).
Combine wet ingredients, cut the croissants in half then layer them with raisins, pour the wet contents on top of croissants. Press the croissants so they will absorb the liquid let it soak for 5-10 minutes.

Cover the pan with foil put in hot water bath and bake at 325 degrees for 45 minutes. Then take out uncover and put back for 15 minutes. Broil the last 1 minute.  Serve hot-warm.

Note: When you serve you can add either whipped cream or the hot butterscotch but i like it just the way it is. There are times that I use toasted slivered almonds as a topping.

ENJOY!

ROSEMARY CHICKEN WITH BEER AND POTATOES! "CROCK POT"

I came up with this recipe few years back. My grandmother used to cook it on top of the stove for about 2-3 hours. It's a very delicious recipe that I decided to change up a bit. She adds a cup of white wine to her recipe i decided well Why don't I add BEER? and I did. The rest is history is another favorite. I used my crock pot to finish cooking the chicken.

2 tablespoons olive oil 
1 teaspoon chopped fresh garlic
1 tablespoon Paprika
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons , Rosemary  finely crushed( use fresh if possible, cut the 1/2 teaspoon if using dry).
1 teaspoon kosher salt

1/2 teaspoon Black pepper

1/2 teaspoon Garlic powder

10 bone-in chicken thighs ( skin removed)

1 1/2 pounds small red potatoes, halved
1 can dark beer( light beer would work too will be a lighter taste)
1 cup low sodium chicken broth
1 red pepper sliced
1 green pepper sliced
1 red onion sliced

1) Season the chicken with salt, pepper and place aside.
2) Take a skillet and add the 2 tablespoons of olive oil, brown the chicken on both sides 2 minutes or so on each side then remove and set aside. ( do not overcrowd with chicken otherwise it will steam not brown).
3) Add the peppers, the onion and garlic to the skillet until nice and caramelized remove from skillet.
4) Add the potatoes to the skillet along with the paprika, garlic powder, black pepper, salt, the sugar, 1/2 teaspoon of rosemary brown the potatoes, ( 2 minutes) then add  1/2 can of beer. Remember you are not cooking it all the way you just want create flavors. While you are doing this try to scrub bottom of pan as much as possible to remove the scrapings try not to break the potatoes.
4) Transfer the potatoes to the crock pot, place the chicken on top of the potatoes and the peppers and onions on top of the chicken along with juices from the skillet.
5) add the cup of chicken broth the rest of rosemary, the beer and tablespoon of Worcestershire.
6) cook on high for about 1 to 1 1/2 hour chicken will be falling of the bone.
7) Taste for seasonings


( the alcohol will evaporate leaving the nice depth of flavor from the beer).


Note: if you like you can use nice crusty bread to eat along side of it.

CREME CARAMEL! ( Dulce de Leche)

Hello Everyone, now who has not had a home made Creme Caramel? some people call it custard others call it FLAN. This recipe is especially a good one because it calls for YES, HERE IT GOES BOOZE! now people don't get excited it just has enough for people to say Hmmmm WHAT IS THAT? but obviously you wont tell them you will say I ADDED A PERSONAL TOUCH, or how i like to say jokingly with everything i make I MADE IT WITH LOTS OF LOVE!

1(14-ounce can fat free sweetened condensed milk.
1/2 cup of sugar
1/4 cup of water
cooking spray
2 cups skim milk or 2% reduced-fat milk
3 large eggs
2 large egg whites
1/2 teaspoon vanilla extract
1 tablespoon brandy or rum ( optional and i prefer brandy).
1/4 cup toasted coconut for topping ( optional)

1) Preheat oven to 425 degrees.
2) Pour condensed milk into a 1 quart baking dish, cover and place in bottom of broiler pan. Add water to pan to a depth of 1 inch. Bake at 425 for 45 minutes or until milk is thick and caramel colored. Remove dish from pan; uncover and cool to room temperature.
3) Reduce oven temperature to 325 degrees.
4) Combine sugar and 1/4 cup of water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 5 minutes or until golden, stirring constantly. Immediately pour into a 9-inch round cake pan coated with cooking spray, tipping quickly until caramelized sugar coats bottom of pan.
5) Spoon condensed milk into a large bowl. Add the milk, eggs, egg whites, vanilla extract( use good vanilla makes a whole lot of difference) the Brandy if you decide to use it; stir with whisk until well blended. Strain the milk mixture through a fine sieve into prepared pan, and discard solids.
6) Place cake pan in bottom of broiler pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 40 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool the custard to room temperature in water bath ( this will make sure the custard does not crack). Remove cake pan from water bath, and cover and chill for at least 3 hours or overnight. Loosen edges of custard with a knife or rubber spatula. Place a plate upside down, on top of cake, invert custard onto plate. Drizzle any remaining caramelized syrup over custard. Decorate with toasted coconut ( if you like) Serves 8.

Note: I know is not a fast recipe but is well worth it, make it on the weekend. ENJOY!

LAVA FLOW DRINK!

I have to say i am not a big fan of drinks with little umbrellas in it! I just find them too sweet and sometimes not enough alcohol in them. I prefer your regular martini. I decided to plan a trip to Honolulu and while i was working on what I was going to do there, sites to see, excursions to plan a friend told me about this drink. I have to admit with hesitation i tried it and AND boy am I a convert. This drink is packed with good rum and just enough sweetness to think you are having a non alcoholic drink, but don't let the sweetness FOOL YOU! it definitely packs a punch. I try to make it every now and then and just brings back memories wanting to be back in Hawaii. I hope you guys enjoy it.

1 1/4 oz. Bacardi white rum ( i suggest Bacardi but you can use your favorite rum).
1oz. Coco Lopes Cream of Coconut.
6oz. pineapple juice, plus a splash
1oz. strawberry puree ( you can puree frozen strawberries if you dont have fresh ones).
1wedge pineapple, to garnish
1 cherry to garnish( optional)

1) Blend the rum, Coco lopes and pineapple juice with ice
2) Pour the strawberry puree into a glass( a tall, stemmed glass).
3) Pour the cocunut blend on top, causing the strawberry to flow upward ( this creates the lava-flow effect).
4) Garnish with the wedge of pineapple and cherry

Enjoy and drink responsibly!

COCONUT RICE PUDDING!

This is a recipe  goes back to my family for 90 years. My grandmother always makes it, her recipe is long but so worth the effort. She uses real coconuts. I remember as a child watching her take the cocunuts and bang them to the ground with a machete until they cracked open then she would take the meat out and shred it. I came up with this easier version it's sooooooooooo good i think you will make it over and over again.

I suggest to make it easier on yourself that you use a rice cooker and follow the instructions for long grain rice, cut the cooking time by 5 minutes the grains of rice must be undercooked.

1 1/2 cups cold unsalted cooked rice
4 cups whole milk
1 cup well-stirred canned unsweetened coconut milk
1/4 teaspoon salt
1 can condensed milk ( add more if you like it a little sweeter but remember you will use sweetened coconut).
1/2 teaspoon vanilla

1 1/4 cups sweetened shredded coconut

1 cinnamon stick

4 Allspice ( use whole not ground)

Prepare rice in rice cooker or as you would normally do. Remember to leave a little undercooked. Transfer to a heavy saucepan over low to medium heat, stirring frequently ( use a wooden spoon).

Add the 3 cups of whole milk, the coconut milk, the salt, the condensed milk, cinnamon stick and the allspice cook for about 40 minutes or so. Stir in vanilla and Shredded coconut the last 5 minutes. Serve hot-warm.

Note: Do you want a healthier version? use skim milk and fat free condensed milk.

optional: Use toasted coconut as a topping when you serve it.

ENJOY!

" PALMIERS"

Every now and then I will post a recipe that i love so much i just need to pass it along. I grew up eating these cookies, some people called them Palm trees others ANGEL WINGS, Elephant ears etc etc there are other names I am sure. This recipe is by one of my favorite chefs ANNE BURRELL from the FOOD NETWORK CHANNEL. I hope you guys enjoy them as much as I. Thank you Anne.

Ingredients

• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• Zest of 1 orange
• 1/2 (17.3-ounce) package (1 sheet) frozen puff pastry, thawed

Directions

Preheat the oven to 400 degrees F.

Combine the sugar, cinnamon, and orange zest in a bowl. Sprinkle 1/2 the sugar mix on a clean work surface. Lay the puff pastry on top of the sugar and sprinkle the remaining sugar mix on top of the pastry.

Using a rolling pin, roll the sugar into the dough, and roll the dough into an even rectangle, about 1/8-inch thick.

Working from the short ends of the rectangle, roll up each end of the dough to meet in the middle. Lay the rolls on top of each other and gently press to secure. Wrap the dough in plastic and let sit in the refrigerator for at least 30 minutes.

Cut the dough into slices that are 1/4-inch thick. Lay the slices on 2 parchment paper or silpat-lined sheet trays and bake in the preheated oven for 12 minutes. Turn the slices over and bake for another 6 to 7 minutes. When done, the cookies should be golden brown.

Remove from the oven, and cool on a rack before serving.

HEALTHIER BOLOGNESE SAUCE!

I am a big pasta eater ( does not show on my body weight though) name it and i eat it. I like pesto with fetuccine, I like macaroni and cheese well who doesn't and most importantly my grandmother's Spaghetti with meat sauce. I know all of you are asking yourselves, how can you make a healthier version? well I do, is all about the meats you use. I grew up eating this sauce my grandmother uses Veal, Ground Beef and Ground Pork and i have to say is to die for however it can get really expensive and just time consuming can you believe it has to simmer for about 5-6 hours? with that sauce you have to buy at least 10 lbs of tomatoes, boil them, remove the skins, then the seeds  who has the time? specially when you come home from work wanting to eat anything that is in sight! I came up with this recipe, once more the flavor is just as good but you cut the cooking time by adding a few store bought items and you maintain the quality by YES ( I know some of you guessed it) using your favorite wine that adds the flavor like is been cooking for hours.

The Recipe is as follows:

2 tablespoons of Extra Virgin Olive Oil
1 teaspoon of dry basil
1 teaspoon of dry oregano
2 Onions finely chopped
8 garlic cloves chopped
1/4 cup tomato paste
4 Carrots finely chopped
4 tomatoes finely chopped ( remove the seeds)
1 lb ground Turkey
1lb ground Chicken
1 teaspoon of salt
1teaspoon of pepper

1 cup of white wine
1 tablespoon of fresh basil for topping

1 cup of milk ( the milk is used to make the sauce stick to the pasta and richer you can use skim if you like)
1 jar of Bertolli Portobello mushroom sauce with merlot ( or use your favorite pasta sauce but please use a good one by adding this you cut the cooking time by about 5 hours believe it or not.)
Parmesan Cheese ( Pecorino or Reggiano cheese) use as much or as little as you like.

In a dutch oven cooker of pan of your choice add the 2 tablespoons of olive oil wait until is hot, then add the 2 onions with a pinch of salt, cook them until they are translucent add the carrots and the tomatoes saute them for about 5 minutes then add the 8 cloves of garlic and stir for one minute then add meats until they are completely brown add the teaspoon of salt and pepper keep stirring
once this is done add the tomato paste and the jar of pasta sauce, fill the jar with water and add to the sauce along with the dry basil and oregano and the cup of wine bring to a boil then to a  low heat  for about 1 hour  Taste it for seasonings, add more salt and pepper if needed. Add the milk the last 15 minutes of cooking time.

Start boiling the water for your favorite pasta ( I like penne) you can use whichever pasta you enjoy follow package instructions.


Serving suggestions:  1) you can either add the whole sauce to the pasta stir until well combined and serve on a plate ( this is if you have lots of guests they can serve themselves) 
2) take a plate put pasta then pour sauce on top then Parmesan cheese and top with the fresh basil, with this suggestion you can freeze the remaining sauce for about a month.

Note: if you want the richer version just use ground beef and pork is up to you.