Nutella Chocolate Stuffed Puffed Pastry

Nutella Chocolate Stuffed Puffed Pastry

  • Servings: 2
  • Difficulty: super easy
  • Print

Nutella Chocolate Stuffed Puffed Pastry

IMG_0955IMG_0954IMG_0957
The other day I was watching Bobby Flay’s Brunch show and it was the day prior to Valentine’s Day. The whole morning line up was devoted to chocolate. Bobby created a puff pastry stuffed with Nutella and Chocolate. It comes together super fast and easy but tastes as if it was created by a Chocolatier. I made it for Valentine’s Day morning and was a little embarrassed because it was so simple but my wife thought it was the best thing ever.

You get the crusty outside with oozing warm chocolate with each bite. Pair it with a glass of cold milk or cup of coffee and you have a great start to your morning.

I must say the puff pastry game is pretty strong. They have really great quality dough and makes using it as a savory or sweet pocket of love super accessible. So when you are thinking of a sandwich, pie, pizza, hot pocket try a puff pastry every once in a while to change it up.

Ingredients:
I am not going to give measurements because you can use as much or as little as you like based upon your palate. For mine I didn’t use much filling but for Jill’s I packed it pretty full.

Store Bought Puff Pastry
Nutella
High Quality Chocolate Chips
Vanilla extract
Egg (egg wash)
Powdered Sugar (optional)

Directions:
1. Thaw and unroll your puff pastry. Cut them into whatever shape you want (square, rectangle, dumpling, triangle)
2. In a glass mixing bowl add Nutella, Chocolate Chips and Vanilla and warm it in the microwave for about 20 seconds to make it spreadable.
3. Beat an egg and wash the edges to help the dough stick. Fill the pastry and enclose it in dough and crimp the edges to make the two sides become “one”. Wash the top and cook in a pre-heated oven according to the package or until browned.
IMG_0956

Paprika Chicken & Spinach With White Wine Butter Sauce

Paprika Chicken & Spinach With White Wine Butter Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Paprika Chicken & Spinach With White Wine Butter Sauce
IMG_0932IMG_0931IMG_0935
The other night I was poking around Pintrest looking for recipe ideas and saw this one published by Mary of wwww.thekitchenpaper.com that she titled Paprika Chicken & Spinach With White Wine Butter Thyme Sauce. This is the first recipe I have tried from her and it was pretty good. I liked the paprika crust it created on the chicken and the white wine sauce was a great way to pair the chicken and spinach. I served it with some brown rice which is optional. The paprika brings a smokey element that is brightened up by the wine.

Ingredients:
2 Free Range Air Chilled Chicken Breasts
4 tbs of butter
1 cup of white wine
2-3 handfuls of fresh spinach
4 cloves of garlic minced
1/4 cup of fresh thyme
1 tbs of Paprika
2 tsp Kosher Salt and Pepper

Directions:
1. Heat up a cast iron skillet to about medium. Pat your chicken breast dry and rub the paprika, salt and pepper all over the breast. Melt your butter and brown your chicken breasts on both sides. About 3-4 minutes on each side.

2. Now add the garlic and spinach and the wine and cook on a simmer for about 20 minutes. The sauce will reduce and thicken up a bit. Stir in your thyme and let it soften about 15mins into the simmer. Serve it up and enjoy.
IMG_0927IMG_0935

Coconut Fried Shrimp with Mango Sauce and Coconut Pineapple Rice

Coconut Fried Shrimp with Mango Sauce and Coconut Pineapple Rice

  • Servings: 2-6
  • Difficulty: easy
  • Print

Coconut Fried Shrimp with Mango Sauce and Coconut Pineapple Rice
IMG_0949IMG_0952IMG_0947IMG_0946IMG_0944
Last Saturday on Foodnetwork’s “The Kitchen” they did a show titled “Winter Escape” where they made food from the Caribbean. You know lots of coconut and Pineapple flavored stuff. They brought in Caribbean chef named Julius Jackson
who made some of his coconut fried shrimp with the mango dipping sauce. It just looked and sounded really good to me so I gave it try. Sunny did a marinated skewered pork with a side of coconut pineapple baked rice. So I made that too.

I was an admitted shrimp hater when I heard them described as the roaches of the sea but I came back around and now will have them on occasion. One of the best things about them is how fast and easy they are to cook. You can whip up a batch in no time.

This turned out well. My only complaint was my crust didn’t stick as well as I wanted. I didn’t have enough oil to submerge the shrimp so it’s really my fault because I had to jack with them while cooking to make sure they fried evenly. So I likely did most of the damage but the crust that did stick was delicious with that pop of sweet and chewy coconut shreds in the batter. I thought the sauce was good but a little too tangy and could have used a little more sugar and more heat. As for the rice it turned out great with this mellow coconut back not with a punch of sweet from the pineapple. Also this was the first time I baked rice outside of a casserole and it turned out nice and fluffy. I hope you enjoy it.

Ingredients:
6-10 Shrimp per person (peeled, deveined, butterflied, tail in tact)
Peanut or Vegetable Oil to cover 5 shrimp at a time.

Batter (wet)
3 eggs
1/2 cup of coconut milk
1/4 cup of Sriracha
pinch of Cayenne
2 tsp of Paprika
Kosher Salt

Batter (Dry)
1 cup of flour
1/4 cup + of sweetened shredded coconut
1 tbs of corn starch
1 tbs of white sugar
1 tbs of paprika
1 tsp of cayenne

Mango Sauce
1 mango skinned and diced
2 limes juiced
1 tbs of sugar
1/4 cup of Sriracha (less if you want)

Coconut Rice
1 cup of Jasmine Rice
2 tbs of Butter
1/2 cup of coconut milk
1 cup of water
1/2 cup of canned diced pineapple
pinch of cumin
2 pinches of Paprika
Pinch of Kosher Salt and Pepper

Directions:
1. The rice takes the longest so I started with it by preheating my oven to 350 degrees. In a sauce pan heat up the coconut milk, butter, water and spices until they simmer. Rinse your rice until it becomes clear. Pour the rice into your simmering liquid and then pour that mixture into a 8 x 8 baking dish. Add the pineapple and spread everything until its even. Cover tightly with foil and cook in the over for about 30 minutes. Don’t peak until 25 minutes passes.

2. For the shrimp.. heat your oil in a pot that will contain/fry about 5 shrimp a time without touching. You want your oil to heat to 350-375. Your shrimp are likely going to be cold so take that into account. I mixed my wet batter ingredients in one pie dish and the dry batter ingredients in another pie dish.

As I shelled, deveined and butterflied my shrimp, I placed them into my wet batter mixture as if it were a sort of marinade. If you haven’t deveined shrimp I will try to describe it but you could also probably find a video on youtube. I grip the tail and remove the shell keeping the last part of the shell in tact near the tail’s end. Carefully with a sharp and small knife make strokes right in the middle of the curled side of the shrimp. You will see the vein and simply grab it and pull it out and should remove in one piece. Small stroke your knife until the large part of the shrimp lays flat on that big end. The reason for this is it not only looks cool but it gives you more surface area so you have more crust.

3. Once your oil is hot, take five shrimp at a time and remove them from the wet batter and put them into the dry batter until fully coated. Carefully lay them into the oil and cook for about 3-5 minutes when the crust is nicely browned. Remove them and place them on a wire wrack to drain. Work in batches until done.
IMG_0936IMG_0939
4. For the sauce I put everything in a blender and blended until smooth.

Fluff your rice and plate everything up. Enjoy.
IMG_0950IMG_0941

Spinach and Mushroom Goat Cheese Quiche

Spinach and Mushroom Goat Cheese Quiche

  • Servings: 4-6
  • Difficulty: easy
  • Print

Spinach and Mushroom Goat Cheese Quiche
IMG_0909IMG_0906IMG_0910
Tonight I made a quiche that was packed, possibly over packed, with spinach and mushrooms. Since we like goat cheese, I broke up large chunks and scattered them on the crust before pouring the egg mixture in. To get some color on the top I went with Parmesan cheese because I didn’t think it would compete with the goat cheese.

We enjoyed it for dinner but certainly great for breakfast or brunch. Also holds up well throughout the week. This savory quiche is packed with veggies all suspended in an omelet like egg pie with bursts of tangy goat cheese countered by the slightly sweet crust.

Ingredients:
Pie crust
Two handfuls of spinach
1/2 cup of chopped mushrooms
4 eggs
1 cup of milk
1/4 cup of Goat cheese
Parmesan Cheese to top

Directions:
1. Take your pie crust and use a fork to poke the crust so it won’t rise in the oven. You can also put beans or a pan on top of it to accomplish the same thing. Cook it according to the directions on the pie crust. Set aside and let it cool.

2. While the pie crust is baking, Take a saute pan and cook your spinach and mushrooms until they are tender. try to remove as must moisture as possible by squeezing it in a paper towel. Set this aside.

3. In a separate dish crack your eggs and milk and whisk it completely. To assemble your quiche break up the goat cheese and scatter it on the bottom. Next mix your spinach/mushrooms with the egg mixture and pour into the pie sheel. Mine was pretty packed. You may have extra. IMG_0903IMG_0904IMG_0901

4. Now protect your crust by wrapping foil around it so that it doesn’t over cook in the oven. Remember the pie crust is already cooked so you want to protect it. Top with Parmesan cheese to cover. Put in a 350 degree oven and cook for about 30-45 minutes. Just check it at the 30 minute mark and watch it until the eggs are solid and not giggly.
IMG_0904IMG_0907

Ham and Pea Gnocchi with Basil Parm Cream Sauce

Ham and Pea Gnocchi with Basil Parm Cream Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ham and Pea Gnocchi with Basil Parm Cream Sauce

IMG_0920IMG_0917IMG_0915

The other night I needed a quick dinner so went to the fridge and freezer and decided on whipping up gnocchi dish and wanted to go on the creamy side with the sauce over tomato based. I took a ham steak that I had on deck for breakfast and diced it up. For the sauce, I had some Parmesan cheese and Basil Pesto so I had the salty and savory covered and thought by using peas to pop it with some sweetness.

It turned out as a great and rich dish that satisfies on a cold winter night. You could treat this as a soup/stew and pair it with a sandwich or even as a side that could replace elevate a mac and cheese type side.

I do apologize that I have been lazy with my photos. I have two or three more posts that you will have to suffer through and then I will take a little more time to make them more representative of how they taste.

Ingredients:
Trader Joe’s package of gnocchi
1 ham steak (diced)
4 cloves of garlic (minced)
1-2 tbs of Basil Pesto
1 cup of milk
1 tbs of butter
1 tbs of flour
1 cup of fine grated Parmesan Cheese
1 cup of frozen peas

Directions:
1. I started off by dicing my ham steak and putting it in a pot on medium low heat. At the same time that is cooking get another pot boiling for you gnocchi.

2. When the ham takes on some color I added the flour and butter to make a small rue. When the flour turned light brown took the heat down to low and added the garlic and pesto. Cooked it for about a minute to remove some of the bite from the garlic. Then slowly added the milk. IMG_0912

3. Keep some of the pasta water to thin your sauce if it happens to be too thick. Add the gnocchi, peas and grated Parmesan cheese to the sauce and stir it up until everything is coated. I put a dollop of the basil pesto to finish it off. IMG_0920

Pressure Cooked BBQ Pork Ribs

BBQ Pork Ribs

  • Servings: 2-5
  • Difficulty: easy
  • Print

BBQ Pork Ribs
IMG_0925IMG_0924IMG_0921
Sadly I must confess that I have never made BBQ ribs. Texans love their BBQ and TexMex food but BBQ done right requires smoke and time. I saw a Diners Drive-In’s and Dives where a guy was boiling his ribs prior to grilling them. This unorthodox method raised several eye brows on the show and likely at home. Well I bought this new pressure cooker called Fagor from Sur la Table. I am in love with this thing. It’s the best $100 dollars I have spent in a long while.

So the other day I thought hey I could pull this off in record time using my Fagor. I pressure cooked them 30 minutes and then removed them and finished them off in the oven at 200 degrees. I took the sauce from the pressure cooker and reduced it in a sauce pan and painted a coat on the ribs about every 20 minutes. It creates a nice BBQ crust and burnt end type nuggets of BBQ love.

Ingredients:
1 Rack of St.Louis Pork Ribs
2.5 cups of BBQ Sauce
1/4 cup of molasses
1/4 Apple cider vinegar
1/2 cup of water
2 tbs of Soy Sauce
1 tbs of Liquid Smoke
1 tbs of yellow mustard
4 cloves of minced garlic
2 tsp of Onion Powder

Directions:
1. Trim your ribs of any excess fat. I cut them into two pieces to fit them into my pressure cooker.
Mix together all the sauce ingredients and add everything to the pressure cooker. I cooked them for 33 minutes.

2. Preheat the oven to 200 degrees. Upon completion of the pressure cooked ribs remove them and put them on a foil lined sheet pan, meat side up. Baste with sauce every 20 minutes.

3. Take your sauce and put it into a sauce pan and let it simmer. They are basically done prior to putting them into the oven so you are just going to create a nice crust on them.

IMG_0923

Roasted Herb Chicken and Roots

Roasted Herb Chicken and Roots

  • Servings: 2
  • Difficulty: easy
  • Print

Roasted Herb Chicken and Roots
IMG_0882IMG_0887IMG_0884
This recipe is deliciously simple and sadly boring. It is gluten free, clean, Paleo etc.. It’s healthy and passes almost any diet tests. Roasting fresh food is just delicious. It just concentrates flavors while creating great textures from crunchy to pillow soft. Everything on the plate was 100 natural and either raised or grown without chemicals or additives. I added Zucchini but didn’t like it as well as the carrots and potatoes. Just preference.

Ingredients:
2 air chilled chicken breasts
Several Carrots
1 zucchini
handful of potatoes
Fresh rosemary and Thyme minced
juice of a lemon

Directions:
Preheat your oven to 375 degrees and on a sheet tray add your washed and prepped carrots, potatoes and zucchini.
Squeeze the lemon juice over everything. A few glugs of olive oil (optional). Top with minced herbs, Kosher salt and fresh black pepper.
IMG_0886

a guy with a skillet, cooking his heart out

%d bloggers like this: