Good morning everyone! Well it’s Tuesday and it’s going to be a big day for our little blog. As I said yesterday I will be working with a web consultant for a few hours today, making many improvements to the site. Let’s hope you enjoy them and you find it more useful. Today’s recipe is for my sister in-law; she loves Chickpeas so this one is right up her ally. This is another healthy one with a 20 minute cooking time. It will be my last salad for awhile, due to the fact that I was looking through the recipes and found a lot of salads, which is fine for the summer months. But I think we need to expand our horizons going into fall and winter. Have a great day everyone!!
Thank You
Paulie
Couscous Salad with Chickpeas and Chicken
Whole wheat couscous- 1 cup (uncooked)
Cinnamon- 1/8 Teaspoon (ground)
Olive Oil- 3 tablespoons
Lemon Juice- 3 tablespoons (fresh)
Garlic- 1 tablespoon (fresh, minced)
Mint- 1/3 cup (fresh, chopped)
Green Onions- ¼ cup (sliced)
Paprika- 1/8 teaspoon
Chickpeas- 1 can (15 ounce)
Tomato- 1 large (chopped)
Feta cheese- ¾ cup (crumbled)
Chicken-2 six ounce pieces
Salt & Pepper- to taste
Method to the Madness
1) Pre-heat the oven to 425; Place chicken on a baking dish season with salt & pepper and bake for 12 minutes or until done. Let cool, dice and refrigerate.
2) In a sauce pan bring to a boil 1 cup of water. In a mixing bowl add couscous, cinnamon and salt & pepper stir in boiling water and cover for 10 minutes. Fluff with a fork.
3) In another bowl add the oil, juice, garlic and stir; add to the couscous and stir in the mint, green onions, paprika, chickpeas, chicken and tomatoes. Garnish with the feta cheese.
4) ENJOY!!
Tuesday, August 31, 2010
Monday, August 30, 2010
Sautéed Salmon and Arugula Salad with Tomato Vinaigrette
Monday not-so fun day, well another weekend has come and gone and I hope everyone had a good one. I always work all weekend so Monday is the start of my days off, with Sunday night being my Friday. I had a great time last night with my wife and in-laws, nothing crazy just relaxing at their house enjoying some adult beverages, and great conservation. Good times, but it makes for a slow start this Monday at least I’m not going to work. I have the next three days off, however I have lots to do mostly blogging and chores. Tomorrow I will be working with a web consultant for 2-4 hours, and we are going to make lots of improvements to our little blog. So if you have any suggestions on functions or anything else you would like to see please feel free, just leave me a comment in the space provided or send me an email. Don’t be shy; I really just want to make it a more enjoyable experience for you guys. That being said, let’s get started on today’s recipe. As usual I like to go healthy for the first few days of the week, so I can enjoy some indulgences during the weekend. Have a great week everyone.
Thank You
Paulie
Sautéed Salmon and Arugula Salad with Tomato Vinaigrette
Salmon- 4 six ounce pieces
Balsamic vinegar- 1 tablespoon
Olive oil- 2 tablespoons
Sweet Onion- 1 tablespoon (minced)
Grape Tomatoes- 1 pint (halved)
Basil- 2 tablespoons (fresh, chopped)
Arugula- 5 cups
Pine nuts- 3 tablespoons (toasted)
Salt & Pepper- to taste
Method to the Madness
1) Season the fillets with salt & pepper; in a nonstick sauté pan over med-high heat add some Olive oil (thin coat will do). Add the fillets and cook for 3 minutes or until browned, flip fillets and cook for another 3-4 minutes or desired degree of doneness. Remove from pan and wipe pan with paper towel.
2) In a mixing bowl add vinegar and slowly whisk in the oil; add the onion, basil and season with salt & pepper. You can do this while fish cooks. Watch the salt you add I find Balsamic is a little salty to begin with.
3) In the same pan you cooked the fish, return to med-high heat and add the tomatoes; sauté until soften about 3 minutes. Season with salt & pepper then add to the vinaigrette, toss with the arugula and plate, top with the salmon garnish with the pine nuts.
4) ENJOY!!!
Friday, August 27, 2010
Grilled Striped Bass with a Mango & Peach Salsa
FRIDAY!!! Well another week is in the books, and I’m sure it was super busy with all the kids going back to school. I hope it went smooth for all of you. It’s off to a beautiful start here in the mid-west and is shaping up to be a perfect day & night. I’m thinking grilling and sitting outside with some friends and family and some adult beverages. Perfect way to end the work week, have a great weekend everyone! Don’t forget to enjoy the time you have with the important people in your lives.
Thank You
Paulie
Grilled Striped Bass with a Mango & Peach Salsa
Water- 2 cups
Sea Salt- 1 tablespoon
Sugar- 2 teaspoons
Striped Bass- 4 six ounce pieces
Peaches-1 cup (medium diced)
Mango- 1 cup (medium diced)
Sweet Onion- 2 tablespoons- (sliced thin)
Lemon Juice- 2 tablespoons (fresh)
Olive Oil- 2 tablespoons
Salt & pepper- to taste
Mint Leaves-2 tablespoons (fresh, torn)
Method to the Madness
1) Heat the grill to medium-high. In a shallow dish combine first three ingredients, stirring until salt & sugar dissolve; add fish. Let rest for 20-30 minutes, drain and pat fish dry.
2) In a large mixing bowl combine, peaches, mango, onion, lemon juice and Olive oil and season with Salt & pepper; chill. Before dinner stir in the mint
3) Brush the fish with olive oil and season with salt & pepper. Place on the grill skin side down cook for 3 minutes and turn; lower heat and cover with the grill lid, cook for another 10-12 minutes or until desired degree of doneness.
4) Plate fish and top with the salsa
5) ENJOY!!
Thank You
Paulie
Grilled Striped Bass with a Mango & Peach Salsa
Water- 2 cups
Sea Salt- 1 tablespoon
Sugar- 2 teaspoons
Striped Bass- 4 six ounce pieces
Peaches-1 cup (medium diced)
Mango- 1 cup (medium diced)
Sweet Onion- 2 tablespoons- (sliced thin)
Lemon Juice- 2 tablespoons (fresh)
Olive Oil- 2 tablespoons
Salt & pepper- to taste
Mint Leaves-2 tablespoons (fresh, torn)
Method to the Madness
1) Heat the grill to medium-high. In a shallow dish combine first three ingredients, stirring until salt & sugar dissolve; add fish. Let rest for 20-30 minutes, drain and pat fish dry.
2) In a large mixing bowl combine, peaches, mango, onion, lemon juice and Olive oil and season with Salt & pepper; chill. Before dinner stir in the mint
3) Brush the fish with olive oil and season with salt & pepper. Place on the grill skin side down cook for 3 minutes and turn; lower heat and cover with the grill lid, cook for another 10-12 minutes or until desired degree of doneness.
4) Plate fish and top with the salsa
5) ENJOY!!
Wednesday, August 25, 2010
Roasted Chicken with Bell Peppers and Mashed Potatoes
Happy Wednesday everyone! Well its hump day and here in the mid-west the kids are going back to school today. I’m not too sure how everyone feels about this, but I do know everyone is going to be a lot busier. So I’ve been looking for quick and healthy recipes, which is not that easy to do due to the fact that most of the recipes I have are old school Chicago style; think meat, potatoes and butter. But the good news is that I found a few, and they are quick, easy and on the healthy side. I will try and give you a nice balance of protein; vegetables and starches (don’t be afraid of the carbs) for a complete meal and let’s keep it under 40 minutes of “working” time. Anyway; Have a great day everyone, and remember only two more days and it’s the weekend!! As always just enjoy yourself and the quality time you have with friends and family.
Thank You
Paulie
Roasted Chicken with Bell Peppers and Mashed Potatoes
Salt- ¾ teaspoon
Black Pepper- ½ teaspoon
Garlic Powder- ¼ teaspoon
Oregano- ¼ teaspoon (dried)
Basil- ¼ teaspoon (dried)
Chicken Breasts- 4 six ounce (boneless, skinless)
Olive Oil- 3 tablespoons
Red Peppers- 1 cup (sliced thin)
Green Peppers- 1 cup (sliced thin)
Yellow Peppers- 1 cup (sliced thin)
Onion- ½ cup (sweet, sliced thin)
Rosemary- 2 teaspoons (fresh, chopped)
Chicken Broth- 1 cup
Balsamic Vinegar- 1 tablespoon
Method to the Madness
1) Preheat the oven to 450. In a large sauté pan heat over medium-high heat add a tablespoon of oil the salt, pepper, garlic powder, oregano, and basil. Cook until fragrant; Brush the rub over the chicken. And cook the chicken for three minutes on each side or browned. Remove chicken and add to a baking dish; cook in oven for 10 minutes or until done.
2) Heat remaining oil in the same pan. Add the peppers, onions, and rosemary; stir in the broth, scraping the pan to loosen the brown bits on the bottom, add Balsamic let simmer for 3-4 minutes. Ready; Place the chicken on a plate and top with the peppers, serve with mashed potatoes.
Mascarpone Mashed Potatoes
Red Potatoes- 1 ½ pounds (cubed)
Milk- 1/3 cup (or heavy whipping cream)
Mascarpone Cheese- 3 tablespoons
Salt & White pepper- to taste
Method
1) Boil potatoes until fork tender; strain and return to pot; over low heat add the milk, mascarpone and Salt & pepper. Mash to desired consistency.
• Quick tip; I almost always use Red skinned Potatoes for mashed. You don’t have to peel them, just chop and cook. This really cuts down prep time. If you don’t like the skin on, no worries just peel them. You don’t like Red skinned Potatoes; Yukon gold works great, or use your favorite.
Thank You
Paulie
Roasted Chicken with Bell Peppers and Mashed Potatoes
Salt- ¾ teaspoon
Black Pepper- ½ teaspoon
Garlic Powder- ¼ teaspoon
Oregano- ¼ teaspoon (dried)
Basil- ¼ teaspoon (dried)
Chicken Breasts- 4 six ounce (boneless, skinless)
Olive Oil- 3 tablespoons
Red Peppers- 1 cup (sliced thin)
Green Peppers- 1 cup (sliced thin)
Yellow Peppers- 1 cup (sliced thin)
Onion- ½ cup (sweet, sliced thin)
Rosemary- 2 teaspoons (fresh, chopped)
Chicken Broth- 1 cup
Balsamic Vinegar- 1 tablespoon
Method to the Madness
1) Preheat the oven to 450. In a large sauté pan heat over medium-high heat add a tablespoon of oil the salt, pepper, garlic powder, oregano, and basil. Cook until fragrant; Brush the rub over the chicken. And cook the chicken for three minutes on each side or browned. Remove chicken and add to a baking dish; cook in oven for 10 minutes or until done.
2) Heat remaining oil in the same pan. Add the peppers, onions, and rosemary; stir in the broth, scraping the pan to loosen the brown bits on the bottom, add Balsamic let simmer for 3-4 minutes. Ready; Place the chicken on a plate and top with the peppers, serve with mashed potatoes.
Mascarpone Mashed Potatoes
Red Potatoes- 1 ½ pounds (cubed)
Milk- 1/3 cup (or heavy whipping cream)
Mascarpone Cheese- 3 tablespoons
Salt & White pepper- to taste
Method
1) Boil potatoes until fork tender; strain and return to pot; over low heat add the milk, mascarpone and Salt & pepper. Mash to desired consistency.
• Quick tip; I almost always use Red skinned Potatoes for mashed. You don’t have to peel them, just chop and cook. This really cuts down prep time. If you don’t like the skin on, no worries just peel them. You don’t like Red skinned Potatoes; Yukon gold works great, or use your favorite.
Monday, August 23, 2010
Steak with Mushroom Sauce and Penne Pasta
Happy Monday morning everyone!! Well another weekend has come and gone and I hope everyone is doing well, let’s get the week off to a running start. I know here in the mid west school is starting this week, and everyone is going to be busy. So I thought I would do some recipes that are really easy and super fast, they are for the Mom’s out there that are going to be really busy. My wife and I don’t have any kids at this point, so I can’t imagine how busy you Moms and Dads are. But I know through talking to my friends that are, that it's a crazy time and you are looking for simplicity to get dinner on the table.
On a side note my beautiful wife has returned from her trip to Nashville, so the whole family is back together which is always a good thing. I was happy, Lucy was happy; it’s good to have everyone under the same roof again. She had a wonderful time down in the south, and said it was a great place to visit and maybe live??? Maybe there will be a move in our future, who knows. Anything can happen. Anyway let’s get started on Today’s recipe; Steak with Mushroom Sauce and Penne pasta. Have a great Monday!!!
Thank You
Paulie
Steak with Mushroom Sauce and Penne Pasta
Penne pasta- 1 pound
Olive oil- 2 tablespoons
Sirloin Steak- 1 pound (cut into ½ inch pieces)
Butter- 1 tablespoon
Onion- 2 tablespoons (minced)
Wild Mushrooms- 8 ounces (pre-sliced, package)
Garlic- 1 tablespoon (minced)
Soy sauce- 1 tablespoon
Flour- 3 tablespoons
Beef broth- 1 ½ cups
Salt & pepper- to taste
Thyme sprigs- 4
Parsley- 1 tablespoon (Flat-leaf, fresh, chopped)
Method to the Madness
1) In salted boiling water cook pasta according to directions on the package; see the tip below. Drain and set aside.
2) Heat a large sauté pan over medium-high heat add the olive oil and cook steak for about 5 minutes, browning on all sides, remove from pan set aside.
3) Melt the butter in the same pan, add the onion, and mushrooms and cook until they get soft about 5 minutes. Add garlic and cook for another 30 seconds, add soy sauce and combine and then sprinkle in the flour cook for another couple of minutes and start to slowly add the beef broth. Add the thyme, and salt & pepper bring to a boil and return beef to pan. Toss with the cooked pasta
4) Remove the thyme sprigs and garnish with the parsley and serve.
5) ENJOY!!!
• Tip; whenever I cook pasta I always cook it in salted water until AL dente then strain it and toss it with salt & pepper and a little Olive oil. You can finish cooking the pasta when you toss it with the sauce. They used this method in every Italian restaurant I work, four very different places in Chicago.
On a side note my beautiful wife has returned from her trip to Nashville, so the whole family is back together which is always a good thing. I was happy, Lucy was happy; it’s good to have everyone under the same roof again. She had a wonderful time down in the south, and said it was a great place to visit and maybe live??? Maybe there will be a move in our future, who knows. Anything can happen. Anyway let’s get started on Today’s recipe; Steak with Mushroom Sauce and Penne pasta. Have a great Monday!!!
Thank You
Paulie
Steak with Mushroom Sauce and Penne Pasta
Penne pasta- 1 pound
Olive oil- 2 tablespoons
Sirloin Steak- 1 pound (cut into ½ inch pieces)
Butter- 1 tablespoon
Onion- 2 tablespoons (minced)
Wild Mushrooms- 8 ounces (pre-sliced, package)
Garlic- 1 tablespoon (minced)
Soy sauce- 1 tablespoon
Flour- 3 tablespoons
Beef broth- 1 ½ cups
Salt & pepper- to taste
Thyme sprigs- 4
Parsley- 1 tablespoon (Flat-leaf, fresh, chopped)
Method to the Madness
1) In salted boiling water cook pasta according to directions on the package; see the tip below. Drain and set aside.
2) Heat a large sauté pan over medium-high heat add the olive oil and cook steak for about 5 minutes, browning on all sides, remove from pan set aside.
3) Melt the butter in the same pan, add the onion, and mushrooms and cook until they get soft about 5 minutes. Add garlic and cook for another 30 seconds, add soy sauce and combine and then sprinkle in the flour cook for another couple of minutes and start to slowly add the beef broth. Add the thyme, and salt & pepper bring to a boil and return beef to pan. Toss with the cooked pasta
4) Remove the thyme sprigs and garnish with the parsley and serve.
5) ENJOY!!!
• Tip; whenever I cook pasta I always cook it in salted water until AL dente then strain it and toss it with salt & pepper and a little Olive oil. You can finish cooking the pasta when you toss it with the sauce. They used this method in every Italian restaurant I work, four very different places in Chicago.
Friday, August 20, 2010
Flank Steak Tacos
Good morning everyone, I hope you all had a great week and have a better weekend. Well it’s Lucy and me alone for the first full day without Shannon (my wife), so far so good. I’m not too sure how Lucy feels about all the travel her parents are doing lately, she seems to be a little needier than usual. She has not left my side yet this morning, right under the table on my feet as I write this. Anyway; let’s get started on today’s recipe. I thought I would do another Mexican dish, my second favorite food group right after Italian. Today we are going to have Flank steak Tacos with Mushrooms and Poblano Peppers; this is another super-fast and super easy way to go, 20 minutes and done. So it makes for a great Friday night meal after a busy week. Have a great weekend everyone. As always just have fun and spend quality time with your loved ones this weekend!!!
Thank You
Paulie
Flank Steak Tacos with Mushrooms and Poblano Peppers
Olive oil- 2 tablespoons
Flank steak- 8 ounce (Trimmed and diced)
Onion- 2 cups (thin sliced)
Garlic- 2 tablespoons (fresh, minced)
Coriander- ½ teaspoon
Cumin- ½ teaspoon
Wild Mushrooms- 8 ounces (thin sliced)
Poblano Pepper- 1 large (thin sliced)
Jalapeno Pepper- 1 large (minced)
Corn or Flour Tortillas- 8 six inch
Chihuahua Cheese- 1 cup
Cilantro- ½ cup (fresh, diced)
Salsa- ½ cup
Salt & Pepper- to taste
Method to the Madness
1) In a sauté pan heat the oil over medium high heat and add the steak season with Salt & pepper, cook for 3-4 minutes and remove saving the juices and oil. Add all the veggies, coriander and cumin, and garlic to the pan season with salt & pepper, and sauté until the veggies become soft. Put the steak back in the pan and cook until desired temperature.
2) In another pan heat over low heat and warm the tortillas and wrap them in a clean cloth until service. When you are ready for dinner time take the meat mixture and add to the tortillas and top with the cheese and salsa. Add some fresh cilantro as a garnish
3) ENJOY!!!!
Thank You
Paulie
Flank Steak Tacos with Mushrooms and Poblano Peppers
Olive oil- 2 tablespoons
Flank steak- 8 ounce (Trimmed and diced)
Onion- 2 cups (thin sliced)
Garlic- 2 tablespoons (fresh, minced)
Coriander- ½ teaspoon
Cumin- ½ teaspoon
Wild Mushrooms- 8 ounces (thin sliced)
Poblano Pepper- 1 large (thin sliced)
Jalapeno Pepper- 1 large (minced)
Corn or Flour Tortillas- 8 six inch
Chihuahua Cheese- 1 cup
Cilantro- ½ cup (fresh, diced)
Salsa- ½ cup
Salt & Pepper- to taste
Method to the Madness
1) In a sauté pan heat the oil over medium high heat and add the steak season with Salt & pepper, cook for 3-4 minutes and remove saving the juices and oil. Add all the veggies, coriander and cumin, and garlic to the pan season with salt & pepper, and sauté until the veggies become soft. Put the steak back in the pan and cook until desired temperature.
2) In another pan heat over low heat and warm the tortillas and wrap them in a clean cloth until service. When you are ready for dinner time take the meat mixture and add to the tortillas and top with the cheese and salsa. Add some fresh cilantro as a garnish
3) ENJOY!!!!
Thursday, August 19, 2010
Chicken and Guacamole Tostadas
Good morning to all!! It’s Thursday and we are almost done with the work week, not that I’m complaining I was after all just on a small vacation. But I’m sure you folks are ready for the weekend, and all the fun and excitement that it brings. Today my wife left for her own small vacation, she is headed down to Nashville for a girl’s weekend, and I’m wishing her safe travels and the best of times!! So it’s just me and Lucy (our dog) for the weekend with lots of work for me. Lucy is not that into working she’s more into napping, eating and napping again, it’s a dog’s life after all but that is why I love her. More than likely I would love that lifestyle; once again I see I have veered off track but it is fun for me to give you little tid-bits about my life, hope you don’t mind. So today I thought we would do something really quick and easy; Chicken and Guacamole Tostadas. If you buy the rotisserie chicken the recipe calls for, it will take you no time at all 10-15 minutes. Let’s get started, have a great day everyone.
Thank You
Paulie
Chicken and Guacamole Tostadas
Avocado- 2 (diced)
Tomatoes- 1 cup plus 3 tablespoons
Onion- ¼ cup (small diced)
Garlic- 1 tablespoon (minced)
Cilantro- 2 tablespoons
Jalapeno-1 tablespoon (more if you like it hot)
Lime Juice- 3 tablespoons (fresh)
Chicken-2 cups (rotisserie, shredded)
Salt & Pepper- to taste
Corn Tostada shells- 8 (six inch)
Method to the Madness
1) In a mixing bowl add the avocado, 3 tablespoons of the tomatoes, 1 tablespoon of the onion, 1 tablespoon of the lime juice, the garlic and season with salt & pepper and mash.
2) In another mixing bowl combine the remaining tomato, onion, lime juice, cilantro, chicken and jalapeno season with salt & pepper and mix well.
3) Lay out the tostada shells and spread the avocado mix evenly, top with the chicken mix, and garnish with some fresh lime juice and cilantro.
4) ENJOY!!!
Thank You
Paulie
Chicken and Guacamole Tostadas
Avocado- 2 (diced)
Tomatoes- 1 cup plus 3 tablespoons
Onion- ¼ cup (small diced)
Garlic- 1 tablespoon (minced)
Cilantro- 2 tablespoons
Jalapeno-1 tablespoon (more if you like it hot)
Lime Juice- 3 tablespoons (fresh)
Chicken-2 cups (rotisserie, shredded)
Salt & Pepper- to taste
Corn Tostada shells- 8 (six inch)
Method to the Madness
1) In a mixing bowl add the avocado, 3 tablespoons of the tomatoes, 1 tablespoon of the onion, 1 tablespoon of the lime juice, the garlic and season with salt & pepper and mash.
2) In another mixing bowl combine the remaining tomato, onion, lime juice, cilantro, chicken and jalapeno season with salt & pepper and mix well.
3) Lay out the tostada shells and spread the avocado mix evenly, top with the chicken mix, and garnish with some fresh lime juice and cilantro.
4) ENJOY!!!
Wednesday, August 18, 2010
Summer Greek Chicken Salad
Good morning to all! Well I’m back after a wonderful week off, and re-energized. I had a great time on vacation and I hope all of you had a great week. Next week I’m going to make some changes to the blog, we have built a nice base of recipes so I’m going to slow it down to 2-3 recipes a week. We’re going to have more pictures, and little stories of how and when I came up with them. I’m also going to start having a guest recipe of the week; this will allow me to show case some baking recipes. I have never been much of a baker, but I’m sure a lot of you enjoy baking. So I got some help from one of my friends in the restaurant business. He has been baking since the age of 12, and has fantastic baked goods. Tomorrow I will post his Polish Flat Bread; he made it last week for us at the restaurant we work at, and it was delicious. Not only did I think it was good but everyone else thought so as well. So it promises to be a treat. Anyway, I digress let’s get started on today’s recipe, we’re going to have salad today. I always have salads as entrees for a few days after vacation, because well; I have been misbehaving while I was gone, and need to get back into some sort of normalcy. It’s great to be back, and I hope everyone is doing great, and now let’s get started. As always just have fun while cooking. Have a great day.
Thank You
Paulie
Summer Greek Chicken Salad
Chicken- 2 (boneless, skinless, breasts)
Olive Oil- 1 teaspoon
Chicken broth- 4 cups
Pearl Barley- 1 cup (uncooked)
Cucumber- 2 cups (cubed)
Grape Tomatoes- 1 cup (halved)
Feta Cheese- ½ cup
Red peppers- ¼ cup (small diced)
Yellow peppers- ¼ cup (small diced)
Kalamata Olives- ¼ cup (chopped, pitted)
Salt & Pepper- to taste
Method to the Madness
1) Season the chicken with the salt & pepper, in a nonstick skillet heat the olive oil over med-high heat; add chicken cook until browned on both sides, about 2 minutes per side. Add 1 cup of the broth and cook until done about 8 more minutes. Let the chicken cool and shred, discard the broth.
2) Bring the remaining broth to a boil; add barley, cover and reduce heat to a simmer for 30-40 minutes until liquid is absorbed. Cool.
3) Combine all ingredients together except for the olives; use them as garnish.
Dressing
Olive oil- 4 tablespoons
Lemon zest- 1 teaspoon
Lemon juice- 2 tablespoons (fresh)
Basil- 1 tablespoon (fresh, chopped)
Thyme- 2 teaspoons (fresh)
Red wine vinegar- 2 teaspoons
Salt & Pepper- to taste
Garlic- 2 tablespoons (fresh, minced)
Method
1) Combine all ingredients together and toss well; add the salad mixture toss everything together well and chill. Garnish with the olives
2) ENJOY!!!!
Thank You
Paulie
Summer Greek Chicken Salad
Chicken- 2 (boneless, skinless, breasts)
Olive Oil- 1 teaspoon
Chicken broth- 4 cups
Pearl Barley- 1 cup (uncooked)
Cucumber- 2 cups (cubed)
Grape Tomatoes- 1 cup (halved)
Feta Cheese- ½ cup
Red peppers- ¼ cup (small diced)
Yellow peppers- ¼ cup (small diced)
Kalamata Olives- ¼ cup (chopped, pitted)
Salt & Pepper- to taste
Method to the Madness
1) Season the chicken with the salt & pepper, in a nonstick skillet heat the olive oil over med-high heat; add chicken cook until browned on both sides, about 2 minutes per side. Add 1 cup of the broth and cook until done about 8 more minutes. Let the chicken cool and shred, discard the broth.
2) Bring the remaining broth to a boil; add barley, cover and reduce heat to a simmer for 30-40 minutes until liquid is absorbed. Cool.
3) Combine all ingredients together except for the olives; use them as garnish.
Dressing
Olive oil- 4 tablespoons
Lemon zest- 1 teaspoon
Lemon juice- 2 tablespoons (fresh)
Basil- 1 tablespoon (fresh, chopped)
Thyme- 2 teaspoons (fresh)
Red wine vinegar- 2 teaspoons
Salt & Pepper- to taste
Garlic- 2 tablespoons (fresh, minced)
Method
1) Combine all ingredients together and toss well; add the salad mixture toss everything together well and chill. Garnish with the olives
2) ENJOY!!!!
Tuesday, August 10, 2010
Grilled Salmon with Spinach and Arugula
Good morning to all! Well we made it through another Monday and life is all good, and I hope everyone is doing great this Tuesday. It is smoking hot and humid here; this summer weather has been really crazy. So hot in fact, that my wife’s car tires left impressions’ in the garage; Crazy!! Anyway, I’m getting ready to go on a little trip, so I will be off the air for six days. I’ll be back next Tuesday with a vengeance. I ‘m wishing everyone a great week, and I’ll talk to you next then! Today’s recipe is super-fast; we’re talking about a 20 minute time frame, very healthy and fresh. It can be served with grilled chicken, salmon, or shrimp, all these proteins cook fast. So be careful, don’t over-cook them. So without further a due here we go. Always remember just have fun, and enjoy the quality time with your friends and family no matter how hot it gets!!!
Thank You
Paulie
Grilled Salmon with Spinach and arugula tossed in a Pineapple Dressing
Salmon- 4; six to eight ounce fillets
Chili Powder- 2 teaspoons
Salt- to taste
Olive Oil- 3 tablespoons plus ¼ cup
Pineapple- 1 ¼ cups (cubed)
Cilantro- 2 tablespoons (fresh, chopped)
Orange Juice- 2 tablespoons
Apple Cider Vinegar- 3 tablespoons plus 1 teaspoon
Habanero pepper- 1 teaspoon (minced)
Garlic- 1 tablespoon (fresh, minced)
Jicama- ¾ cup (fresh, sliced)
Red Bell Pepper- ½ cup (fresh, sliced)
Red Onion- ½ cup (sliced)
Baby Spinach- 6 cups
Arugula- 2 cups
Method to the Madness
1) Pre-heat the grill over medium high heat. Season the Salmon with the olive oil, salt and the chili powder. Cook on the grill until done, about 3 minutes per side. Set aside.
2) In a food processor add half of the pineapple, cilantro, orange juice, vinegar, Habanero and, slowly drizzle in a ¼ cup of the olive oil with machine running. Blend well and chill.
3) In a large mixing bowl combine remaining ingredients and toss with the pineapple dressing. Save a little dressing for garnish. Divide the salad evenly among four plates, top with the salmon, and garnish with remaining dressing.
4) ENJOY!!!!
Thank You
Paulie
Grilled Salmon with Spinach and arugula tossed in a Pineapple Dressing
Salmon- 4; six to eight ounce fillets
Chili Powder- 2 teaspoons
Salt- to taste
Olive Oil- 3 tablespoons plus ¼ cup
Pineapple- 1 ¼ cups (cubed)
Cilantro- 2 tablespoons (fresh, chopped)
Orange Juice- 2 tablespoons
Apple Cider Vinegar- 3 tablespoons plus 1 teaspoon
Habanero pepper- 1 teaspoon (minced)
Garlic- 1 tablespoon (fresh, minced)
Jicama- ¾ cup (fresh, sliced)
Red Bell Pepper- ½ cup (fresh, sliced)
Red Onion- ½ cup (sliced)
Baby Spinach- 6 cups
Arugula- 2 cups
Method to the Madness
1) Pre-heat the grill over medium high heat. Season the Salmon with the olive oil, salt and the chili powder. Cook on the grill until done, about 3 minutes per side. Set aside.
2) In a food processor add half of the pineapple, cilantro, orange juice, vinegar, Habanero and, slowly drizzle in a ¼ cup of the olive oil with machine running. Blend well and chill.
3) In a large mixing bowl combine remaining ingredients and toss with the pineapple dressing. Save a little dressing for garnish. Divide the salad evenly among four plates, top with the salmon, and garnish with remaining dressing.
4) ENJOY!!!!
Monday, August 9, 2010
Blackened Pork Chops with Melon Salad
Happy Monday morning to everyone! Well another morning of thunderstorms, which means another 4 a.m. wake up call. Not the way I wanted to start the week, but it is what it is. And now I just spilled my coffee all over the table; reset button please. O.K. all cleaned up and now back to you guys. Like I said last Monday my wife and I usually try to make up for the weekend sins by eating healthy the first part of the week, I actually found this one last night as I was looking through all of my recipes. This one takes about 30 minutes, you can grill or sauté it, I grill it. Then it can be a one or two pan cooking night, fewer dishes are always welcome in our house. Have a great week everyone!!
Blackened Pork Chops with Melon Salad
The Chops
Olive Oil- 1 tablespoon, Plus 2 (if you are sautéing)
Blackened Seasoning- 2 teaspoons
Pork Chops- 4 (center cut, trimmed)
Method
1) Pre-heat the grill to medium high, in a large Ziploc bag add the Pork Chops, olive oil, and the Blackened seasoning; mix well coating the chops. Grill the Chop until desired doneness, about 3-4 minutes per side.
2) Serve with the Melon Salad and ENJOY!!
The Melon Salad
Watermelon- 1 cup (chopped medium, seeded)
Honeydew Melon- 1 cup (chopped medium)
Sweet Onion- 2 tablespoons (chopped fine)
Jalapeno- 1 tablespoon (chopped fine)
Cilantro- 2 tablespoons (fresh, chopped)
Lime Juice- 1 tablespoon (fresh)
Salt & Pepper- To taste
Method to the Madness
1) Combine all the ingredients and mix well; chill until dinner time.
Blackened Pork Chops with Melon Salad
The Chops
Olive Oil- 1 tablespoon, Plus 2 (if you are sautéing)
Blackened Seasoning- 2 teaspoons
Pork Chops- 4 (center cut, trimmed)
Method
1) Pre-heat the grill to medium high, in a large Ziploc bag add the Pork Chops, olive oil, and the Blackened seasoning; mix well coating the chops. Grill the Chop until desired doneness, about 3-4 minutes per side.
2) Serve with the Melon Salad and ENJOY!!
The Melon Salad
Watermelon- 1 cup (chopped medium, seeded)
Honeydew Melon- 1 cup (chopped medium)
Sweet Onion- 2 tablespoons (chopped fine)
Jalapeno- 1 tablespoon (chopped fine)
Cilantro- 2 tablespoons (fresh, chopped)
Lime Juice- 1 tablespoon (fresh)
Salt & Pepper- To taste
Method to the Madness
1) Combine all the ingredients and mix well; chill until dinner time.
Saturday, August 7, 2010
Peppercorn Burgers with a Remoulade Sauce
Happy Saturday morning everyone! It’s a beautiful morning here in the mid-west; the sun is shining with perfect blue skies. I’m enjoying my wife’s company with my favorite cup of coffee, the paper and Lucy of course. Great way to start the day! Trying to pick out a great recipe to share with everyone. Something easy-breezy for a lazy Saturday afternoon, I’m thinking we’re going to do some Peppercorn Burgers. You’re looking at about 30 minute’s total time. Who wouldn’t like burgers with a little twist from the norm? So without further a due here we go, have a great day everyone!!!
Thank You
Paulie
Peppercorn Burgers with Remoulade Sauce
Ground Beef- 1 ½ pounds (feel free to substitute ground Turkey)
Worcestershire Sauce- 3 tablespoons
Dry Mustard- to coat
Salt- to taste
Peppercorns- to coat (crushed)
Swiss Cheese- 8 slices
Baguette- 1 (sliced on a diagonal about ½ inch thick; 8 slices)
Red Leaf Lettuce- 8 leafs
Tomato- 8 slices
Method to the Madness
1) Pre heat the grill. In a large mixing bowl add the beef, salt and Worcestershire. Form into four oblong patties to fit your Baguette slices.
2) Coat the patties with the dry mustard, and then the crushed Peppercorns. Grill to your desired temperature, top with the Swiss cheese. Don’t forget to toast the Baguette slices. I like to put the lettuce and tomato on the bottom of the burgers, so they won’t slide around as much.
Simple Remoulade Sauce
Mayo- 1 cup
Dijon mustard- 3 tablespoons
Green onions- 3 tablespoons (chopped)
White Wine vinegar- 2 tablespoons
Honey- 1 tablespoon
Salt & Pepper- to taste
Method
1) Mix all ingredients together, and chill until dinner time.
2) After the cheese has melted on your burgers add the Remoulade.
3) ENJOY!!!!
Thank You
Paulie
Peppercorn Burgers with Remoulade Sauce
Ground Beef- 1 ½ pounds (feel free to substitute ground Turkey)
Worcestershire Sauce- 3 tablespoons
Dry Mustard- to coat
Salt- to taste
Peppercorns- to coat (crushed)
Swiss Cheese- 8 slices
Baguette- 1 (sliced on a diagonal about ½ inch thick; 8 slices)
Red Leaf Lettuce- 8 leafs
Tomato- 8 slices
Method to the Madness
1) Pre heat the grill. In a large mixing bowl add the beef, salt and Worcestershire. Form into four oblong patties to fit your Baguette slices.
2) Coat the patties with the dry mustard, and then the crushed Peppercorns. Grill to your desired temperature, top with the Swiss cheese. Don’t forget to toast the Baguette slices. I like to put the lettuce and tomato on the bottom of the burgers, so they won’t slide around as much.
Simple Remoulade Sauce
Mayo- 1 cup
Dijon mustard- 3 tablespoons
Green onions- 3 tablespoons (chopped)
White Wine vinegar- 2 tablespoons
Honey- 1 tablespoon
Salt & Pepper- to taste
Method
1) Mix all ingredients together, and chill until dinner time.
2) After the cheese has melted on your burgers add the Remoulade.
3) ENJOY!!!!
Thursday, August 5, 2010
Asian Steak Rolls with Lime Rice
Good morning to all! Well after three days of waking up to thunderstorms, this morning is all clear. So I was thinking I was going to get to sleep in, but Lucy had other ideas she was ready to go outside at 4:00 a.m. As a result I had extra time to go through all of my recipes to find this one; Asian Steak Rolls with lime Rice. I love the flavors in this dish, not to mention the price of Flank Steak is always right. This recipe is simple and should take you no longer the 45-50 minutes; you can prepare the Steaks ahead of time and let marinade. I would not marinade for any longer than a couple of hours, The Flank steak can handle it, but the vegetables will not. As always just have some fun, it’s all about quality time with quality people!!
Thank You
Paulie
Asian Steak Rolls with Lime Rice
Flank Steak- 1 pound
Asparagus Spears- 16 (trimmed)
Green Onions- 16 pieces (trimmed)
Rice Wine Vinegar- 6 tablespoons
Soy Sauce- 6 tablespoons (low sodium)
Sugar- 4 teaspoons
Toasted Sesame oil- 1 tablespoon
Salt & Pepper- to taste
Method to the Madness
1) Slice the Flank steak across the grain into 16 strips, about ¼ inch thick. Pound the steak as thin as possible, do not let it tear. Season with salt & pepper.
2) At one end of the steak place one piece of the asparagus, and one green onion and roll it up. Secure with a toothpick. Place them in a shallow baking pan.
3) Combine the remaining ingredients together, mix well and pour over the steaks. In the meantime make the Lime Rice.
4) Broil the steaks for 5 minutes and remove, tent with foil. Strain the marinade into a sauce pan and bring to a boil. Simmer until syrupy, when done spoon over the steaks. ENJOY!!
Lime Rice
Olive oil- 2 tablespoons
Garlic- 2 tablespoons (minced)
White Rice- 1 cup
Chicken Broth- 2 cups
Lime Juice- 2 tablespoons (fresh)
Salt & White Pepper- to taste
Cilantro- 2 tablespoons (fresh, chopped)
Lime Zest- 1 tablespoon
Butter- 2 tablespoons
Method
1) Heat the oil in a sauce pan and add the garlic; sauté until golden brown. Add rice and sauté for another minute (toasting rice).
2) Add the chicken broth, lime juice, Bring to a boil and then simmer covered for 20 minutes or the broth is absorbed.
3) Stir in the lime zest, cilantro and butter. Season with salt & white pepper.
Thank You
Paulie
Asian Steak Rolls with Lime Rice
Flank Steak- 1 pound
Asparagus Spears- 16 (trimmed)
Green Onions- 16 pieces (trimmed)
Rice Wine Vinegar- 6 tablespoons
Soy Sauce- 6 tablespoons (low sodium)
Sugar- 4 teaspoons
Toasted Sesame oil- 1 tablespoon
Salt & Pepper- to taste
Method to the Madness
1) Slice the Flank steak across the grain into 16 strips, about ¼ inch thick. Pound the steak as thin as possible, do not let it tear. Season with salt & pepper.
2) At one end of the steak place one piece of the asparagus, and one green onion and roll it up. Secure with a toothpick. Place them in a shallow baking pan.
3) Combine the remaining ingredients together, mix well and pour over the steaks. In the meantime make the Lime Rice.
4) Broil the steaks for 5 minutes and remove, tent with foil. Strain the marinade into a sauce pan and bring to a boil. Simmer until syrupy, when done spoon over the steaks. ENJOY!!
Lime Rice
Olive oil- 2 tablespoons
Garlic- 2 tablespoons (minced)
White Rice- 1 cup
Chicken Broth- 2 cups
Lime Juice- 2 tablespoons (fresh)
Salt & White Pepper- to taste
Cilantro- 2 tablespoons (fresh, chopped)
Lime Zest- 1 tablespoon
Butter- 2 tablespoons
Method
1) Heat the oil in a sauce pan and add the garlic; sauté until golden brown. Add rice and sauté for another minute (toasting rice).
2) Add the chicken broth, lime juice, Bring to a boil and then simmer covered for 20 minutes or the broth is absorbed.
3) Stir in the lime zest, cilantro and butter. Season with salt & white pepper.
Wednesday, August 4, 2010
Risotto with Italian Sausage and Portobello Mushrooms
Good morning to all! Well its hump day and half the week is over. We are off to another stormy start here in the mid-west; I’m just not sure what’s going on with the weather this summer. Lots of rain and it’s been really hot and humid. But I digress, today we are going to do one of my favorite Italian dishes; Risotto with Italian Sausage and Portobello Mushrooms. As with all Risotto’s it’s made with some love, due to the fact that you have to stir it the entire time. Its well worth it I love Risotto; it’s all about creamy deliciousness. You may use sweet or spicy sausage, and you can substitute your favorite mushrooms instead of the Portobellos. Have a perfectly wacky Wednesday!!!
Thank You
Paulie
Risotto with Italian Sausage with Portobello Mushrooms
Olive Oil- 2 tablespoons
Butter- 2 tablespoons
Onion- ¼ cup (diced)
Italian Sausage- 2/3 cup (bulk, spicy or mild)
Arborio rice- 4 cups
Portobello mushrooms- 1 pound (stems removed, sliced ¼ inch thick)
Chicken broth- 7 cups
Heavy whipping cream- ½ cup
Parmigiano- Reggiano cheese-1 cup (freshly grated)
White wine- ½ cup
Salt & Pepper- to taste
Chives- 2 tablespoons (chopped, for garnish)
Method to the Madness
1) In a sauce pan bring the chicken stock to a simmer. In a large sauté pan heat oil and butter, add onion and cook until translucent. Add sausage and cook until brown then add mushrooms. Cook for another 4-5 minutes, then add rice cook for another minute and deglaze pan with the white wine. Don’t forget the bits on the bottom of the pan!
2) Slowly add the chicken stock in small batches (about ½ cup at a time) stirring the entire time. Until all stock is absorbed, and the rice becomes creamy. Add the cream and cheese, cook for another 3-5 minutes. Season with salt & pepper garnish with the chives, and EAT!!!
Thank You
Paulie
Risotto with Italian Sausage with Portobello Mushrooms
Olive Oil- 2 tablespoons
Butter- 2 tablespoons
Onion- ¼ cup (diced)
Italian Sausage- 2/3 cup (bulk, spicy or mild)
Arborio rice- 4 cups
Portobello mushrooms- 1 pound (stems removed, sliced ¼ inch thick)
Chicken broth- 7 cups
Heavy whipping cream- ½ cup
Parmigiano- Reggiano cheese-1 cup (freshly grated)
White wine- ½ cup
Salt & Pepper- to taste
Chives- 2 tablespoons (chopped, for garnish)
Method to the Madness
1) In a sauce pan bring the chicken stock to a simmer. In a large sauté pan heat oil and butter, add onion and cook until translucent. Add sausage and cook until brown then add mushrooms. Cook for another 4-5 minutes, then add rice cook for another minute and deglaze pan with the white wine. Don’t forget the bits on the bottom of the pan!
2) Slowly add the chicken stock in small batches (about ½ cup at a time) stirring the entire time. Until all stock is absorbed, and the rice becomes creamy. Add the cream and cheese, cook for another 3-5 minutes. Season with salt & pepper garnish with the chives, and EAT!!!
Tuesday, August 3, 2010
Chicken Piccata and Thunderstorms
Good morning to all! Well Monday is over, and now onto Tuesday. This morning I woke up to some amazing thunderstorms, and a beautiful lightening display, it was great even though it was 4:00 a.m. I’m not sure Lucy (our dog) was feeling the same as I was, she did not want to get out from under the table. I don’t think I have ever witnessed a dog actually enjoy a storm, and I have owned many different breads. I have always had a love for animals, not sure where this has come from, maybe Betty (grandma) she loves every animal under the sun, but I really don’t know. Anyway this little tidbit has nothing to do with food, but I thought I would share it with you. Today we are going to make some Chicken Piccata; this is probably my favorite Chicken dish. Have a great day everyone! As always just have fun while you’re cooking! By the way Lucy happens to be a 155 pound English Mastiff, that’s afraid of everything and everyone.
Thank You
Paulie
Chicken Piccata
Butter- ½ cup plus 2 tablespoons
Flour- 1 cup plus 2 tablespoons
Chicken Breasts- 4 (8 ounces, boneless, skinless)
Eggs- 4 (beaten, and seasoned)
Chicken Stock- 4 cups
Capers- 3 tablespoons
Lemon Juice- 4 tablespoons
Parsley- 1 tablespoon (fresh, chopped)
Salt & White pepper- to taste
Method to the Madness
1) Pre heat the oven to 375. In a sauté pan melt 2 tablespoons of the butter over medium heat, and add 2 tablespoons of the flour. Making a roux; stir until pasty. Remove from heat and set aside.
2) In a large sauté pan add chicken stock, bring to a boil and slowly add roux in batches. Stock will thicken and should become smooth. Remove from heat and set aside.
3) Season the chicken with the salt & pepper; dredge them in the remaining flour and then the beaten eggs. In a sauté pan heat melt the remaining butter, and then add the dredged chicken breasts. Cook both sides for about 3 minutes. Remove from pan and place chicken in a baking pan.
4) Deglaze the pan with the lemon juice. Make sure you get all the bits on the bottom of the pan, that’s flavor. Add the chicken stock, capers, and season. Pour the sauce over the chicken and bake in the oven for 15-20 minutes. Ready!! Garnish with the parsley, lemon wheels would be a nice touch as well.
Thank You
Paulie
Chicken Piccata
Butter- ½ cup plus 2 tablespoons
Flour- 1 cup plus 2 tablespoons
Chicken Breasts- 4 (8 ounces, boneless, skinless)
Eggs- 4 (beaten, and seasoned)
Chicken Stock- 4 cups
Capers- 3 tablespoons
Lemon Juice- 4 tablespoons
Parsley- 1 tablespoon (fresh, chopped)
Salt & White pepper- to taste
Method to the Madness
1) Pre heat the oven to 375. In a sauté pan melt 2 tablespoons of the butter over medium heat, and add 2 tablespoons of the flour. Making a roux; stir until pasty. Remove from heat and set aside.
2) In a large sauté pan add chicken stock, bring to a boil and slowly add roux in batches. Stock will thicken and should become smooth. Remove from heat and set aside.
3) Season the chicken with the salt & pepper; dredge them in the remaining flour and then the beaten eggs. In a sauté pan heat melt the remaining butter, and then add the dredged chicken breasts. Cook both sides for about 3 minutes. Remove from pan and place chicken in a baking pan.
4) Deglaze the pan with the lemon juice. Make sure you get all the bits on the bottom of the pan, that’s flavor. Add the chicken stock, capers, and season. Pour the sauce over the chicken and bake in the oven for 15-20 minutes. Ready!! Garnish with the parsley, lemon wheels would be a nice touch as well.
Monday, August 2, 2010
Panzanella Salad
Good morning everyone! Well another fun filled weekend has come and gone. Ugh Monday not my favorite day of the week. So let’ get this week of on a running start, on Monday’s I like to keep it simple and healthy. My wife and I almost always have Salads on the first couple of days of the week, trying to make up for the weekend indulgences. Today we are going to do an Italian classic, Panzanella Salad; really simple, very healthy and I almost always have all these ingredients in some form of left-over’s. If you happen to have a garden at home it’s that much easier. Have a great day and a better week everyone, and don’t forget to have fun!!
Thank You
Paulie
Panzanella Salad
For The Salad
Italian Bread- 1 loaf (Baguette is best, stale)
Olive Oil- 4 tablespoons
Green Onions-3 (Sliced)
Garlic- 1 tablespoon (minced)
Tomatoes- 1 cup (diced, seeded)
Cucumbers- 1 cup (diced, seeded)
Bell Peppers- 2 (yellow and red, diced)
Method to the Madness
1) Dice the Baguette into ½ inch cubes. In a medium sized sauté pan heat the oil and add the bread cubes, sauté until golden brown on all sides.
2) In a large mixing bowl, toss together the bread cubes, green onions, garlic, tomatoes, cucumbers, and peppers. Toss with the dressing and season with salt & pepper. Let the salad rest for 5 minutes before serving.
For the dressing
Red wine vinegar- 3 tablespoons
Olive Oil- 6 tablespoons
Parsley- 1 tablespoon (fresh, chopped)
Basil- 2 tablespoons (fresh, chopped)
Salt & Pepper- to taste
Method for the Dressing
1) Whisk all ingredients together and chill
Thank You
Paulie
Panzanella Salad
For The Salad
Italian Bread- 1 loaf (Baguette is best, stale)
Olive Oil- 4 tablespoons
Green Onions-3 (Sliced)
Garlic- 1 tablespoon (minced)
Tomatoes- 1 cup (diced, seeded)
Cucumbers- 1 cup (diced, seeded)
Bell Peppers- 2 (yellow and red, diced)
Method to the Madness
1) Dice the Baguette into ½ inch cubes. In a medium sized sauté pan heat the oil and add the bread cubes, sauté until golden brown on all sides.
2) In a large mixing bowl, toss together the bread cubes, green onions, garlic, tomatoes, cucumbers, and peppers. Toss with the dressing and season with salt & pepper. Let the salad rest for 5 minutes before serving.
For the dressing
Red wine vinegar- 3 tablespoons
Olive Oil- 6 tablespoons
Parsley- 1 tablespoon (fresh, chopped)
Basil- 2 tablespoons (fresh, chopped)
Salt & Pepper- to taste
Method for the Dressing
1) Whisk all ingredients together and chill
Sunday, August 1, 2010
Raspberry-Stuffed French Toast
Good morning to all! Its Sunday fun day, and it’s shaping up to be a wonderful day. I hope everyone has had a great weekend so far, and let’s make a toast to Sundays! My favorite day of the week, it’s a great day to spend all day long with friends and family. Today we are going to do another stuffed French Toast, I know I just did one on Friday, but this one will take you straight to delicious town. Another one of my long time favorites, that went over really well in Chicago. Raspberry-Stuffed French Toast, as with most of my recipes there is room for some play. You can change out the raspberries for your favorite berry. Blueberries, Blackberries, and Strawberries all work great. Anyway; have a super terrific day!!
Thank You
Paulie
Raspberry-Stuffed French Toast
Brioche- 1 loaf (sliced, about ½ inch thick)
Eggs- 4
Milk- 2 cups (I use whole milk)
Heavy cream- 2/3 cup plus ¼ cup
Vanilla extract- ½ teaspoon plus 1 teaspoon
Powdered sugar- ½ cup plus ¼ cup
Mascarpone cheese- 8 ounces (you can substitute cream cheese)
Butter
Raspberries- 1 cup (fresh or thawed frozen)
For the Coulis
Raspberries-1 package (frozen and defrosted)
Powdered sugar- to taste
Lemon juice- 2 tablespoons
Method to the Madness
1) In a mixing bowl, whisk eggs until foamy. Add the milk, cream, vanilla and sugar and whisk until blended. Dunk sliced bread into mixture let soak for 10-15 seconds and place on a sheet pan.
2) In another mixing bowl add Mascarpone cheese, ¼ cup heavy cream, 1 teaspoon vanilla and ¼ cup of the powdered sugar. Mix well set aside.
3) In a large sauté pan or griddle over med-high heat, melt butter until foamy. Add the soaked bread slices and cook until golden brown. Flip and spread cheese mix, and add enough raspberries to lightly cover. Place another piece of soaked, bread on top and press down with a spatula, cooked side down. Making a sandwich, flip and cook for another 3 minutes or golden brown. Transfer to another baking sheet, place in an oven set at 150.
4) For the Coulis. In a food processor add defrosted raspberries, sugar and lemon juice and puree until mixed. Strain if you like.
5) Ready for Brunch!!! Slice the sandwiches on a diagonal, place on a plate criss-crossing and add the Coulis. Serve with some maple syrup if you please, and ENJOY!!
Thank You
Paulie
Raspberry-Stuffed French Toast
Brioche- 1 loaf (sliced, about ½ inch thick)
Eggs- 4
Milk- 2 cups (I use whole milk)
Heavy cream- 2/3 cup plus ¼ cup
Vanilla extract- ½ teaspoon plus 1 teaspoon
Powdered sugar- ½ cup plus ¼ cup
Mascarpone cheese- 8 ounces (you can substitute cream cheese)
Butter
Raspberries- 1 cup (fresh or thawed frozen)
For the Coulis
Raspberries-1 package (frozen and defrosted)
Powdered sugar- to taste
Lemon juice- 2 tablespoons
Method to the Madness
1) In a mixing bowl, whisk eggs until foamy. Add the milk, cream, vanilla and sugar and whisk until blended. Dunk sliced bread into mixture let soak for 10-15 seconds and place on a sheet pan.
2) In another mixing bowl add Mascarpone cheese, ¼ cup heavy cream, 1 teaspoon vanilla and ¼ cup of the powdered sugar. Mix well set aside.
3) In a large sauté pan or griddle over med-high heat, melt butter until foamy. Add the soaked bread slices and cook until golden brown. Flip and spread cheese mix, and add enough raspberries to lightly cover. Place another piece of soaked, bread on top and press down with a spatula, cooked side down. Making a sandwich, flip and cook for another 3 minutes or golden brown. Transfer to another baking sheet, place in an oven set at 150.
4) For the Coulis. In a food processor add defrosted raspberries, sugar and lemon juice and puree until mixed. Strain if you like.
5) Ready for Brunch!!! Slice the sandwiches on a diagonal, place on a plate criss-crossing and add the Coulis. Serve with some maple syrup if you please, and ENJOY!!
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