Apple Pie Egg Rolls

Apple Pie Egg Rolls

Ingredients

  • 4 Tablespoons Flour
  • ⅓ cups Sugar
  • 1 whole Lemon, Juiced
  • 2 whole Apples, Peeled, Cored And Diced (I Used Granny Smiths)
  • 2 teaspoons Cinnamon
  • ¼ teaspoons Allspice
  • ⅛ teaspoons Salt
  • 1 whole Egg Beaten
  • 10 To 12 Egg Roll Wrappers
  • 1 Tablespoon Butter, Melted
  • 2 teaspoons Cinnamon Sugar, For Dusting

Directions:

  • Preheat oven to 375 F.
  • Spray a large baking sheet with non-stick spray and set aside.
  • In a bowl, mix together the apples, sugar and lemon. Add the flour, spices and salt. Stir until well combined.
  • Beat your egg in a separate bowl.
  • Take one egg roll wrapper, lay it out on a cutting board and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling towards one edge of the wrapper, leaving little border. Fold in the sides and roll up the egg roll tightly. Place it on the parchment-lined baking sheet.
  • Repeat the step above as many time as needed.
  • Bake for 20 minutes then rush each egg roll with melted butter and sprinkle each with cinnamon sugar. Bake for 5 more minutes.
  • Serve hot and enjoy!

Yield: 10 – 12 rolls
Submitted By: Tiara Rogers

Nettle Pesto, Avocado, Caramelized Leeks With Scrambled Eggs Over Toast

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Ingredients

  • 2 cups nettles**
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil plus more for sauteing
  • 1/4 cup vegetable oil
  • 1/4 cup Parmesan cheese, plus more for garnish
  • 1 large leek, chopped and husk removed
  • 1 clove garlic, minced
  • 4 fresh, local eggs
  • 8 slices avocado
  • 2 slices whole wheat bread
  • salt
  • pepper

Directions:

  • Make nettle pesto by adding fresh nettles, pine nuts, oils, and parmesan cheese, into a food processor or blender. Pulse to blend, adding oil slowly. Add a bit more oil or even a splash of water to desired consistency. Add salt and pepper to taste.
  • Set pesto aside. Add a couple dollops of olive oil to a small saute pan over medium-high heat. Add chopped leeks and add garlic after a couple minutes. Saute until soft and caramelized, add salt and pepper to taste. Remove from heat and set leeks aside.
  • Use the same pan to scramble eggs, adding salt and pepper to taste. When eggs are cooked half-way through, add cooked leeks and stir until combined.
  • Place two slices of bread into the toaster until desired crispness.
  • Spread nettle pesto onto each slice of bread. Top with scrambled eggs and leeks, avocado slices and garnish with more grated parmesan cheese.

Recipe Source

How to make Chicken Tikka

how-to-make-chicken-tikka

Ingredients

  • 225 gr Chicken Breast (cut into pieces)
  • 1 teaspoon fresh root ginger (finely chopped)
  • 1 teaspoon fresh garlic (finely chopped)
  • 1 teaspoon chillipowder
  • 1 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 150 ml yoghurt
  • 4 tablespoons lemon juice
  • 1 tablespoon freshly chopped coriander
  • some oil
  • ===== For The Salad =====
  • mixed salad leaves
  • 1 shallot cut into thin rings
  • lime wedges
  • fresh coriander leaves

In a bowl, mix together the chicken pieces, ginger, garlic, chilli powder, turmeric and salt.
Then stir in the yoghurt, lemon juice and fresh coriander.
Leave this to marinate for at least 2 hours.

Preheat the grill and grill the chicken for 15 – 20 minutes until cooked. Turn and bast a few times.

Put the mixed salad leaves on a plate. Then arrange the onion rings, lime wedges and coriander leaves on top of it.
When the chicken is cooked arrange this on top of the salad.

Now it’s ready to serve.

recipe source

How to make corn maque choux

How to make corn maque choux

This traditional south Louisiana side dish features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with cayenne pepper sauce. Chef Gail Cunningham shows you how to make this delicious twist on an American classic that’s sure to spice up any meal!

White Balsamic Pork Chops with Roasted Potatoes and Peas

White Balsamic Pork CHops with Roasted Potatoes and Peas

Ingredients

  • FOR THE PORK:
  • ¼ cup plus 1 tablespoon oil
  • ¼ white balsamic vinegar
  • 1 tablespoon white balsamic reduction
  • 3 medium cloves garlic, finely chopped to mince
  • 1 ½ teaspoon minced fresh rosemary
  • 4 ½ inch thick boneless pork chops
  • Salt and pepper
  • 3 tablespoons unsalted butter
  • FOR THE PEAS AND POTATOES:
  • 4 slices thick cut bacon, cut crosswise into ¼ inch strips
  • 1 pound potatoes, peeled and cut into large dices
  • 1 ¾ cup thawed pearl onions
  • 1 cup thawed frozen peas
  • ½ fresh minced thyme
  • Salt and pepper

Directions:

  • Position the rack in the center of the oven and heat the oven to 375º.
  • Place over medium high heat, a large 12” ovenproof skillet. Add 1 tablespoon water to the skillet and the bacon. When the water is evaporated, stir constantly until the bacon is crisp. With a slotted spoon remove the bacon and place on paper towel to drain. Reserve the fat in the skillet.
  • Heat the reserved fat in the skillet over medium heat. Add the potatoes in a single layer and cook for 1 minute. Stir the potatoes once and then add the onions and the bacon. Cook for another minute. Stir to coat the onions and season with salt and pepper. Transfer the skillet to the oven and roast until the potatoes are tender, about 25 minutes.
  • Stir in the peas and thyme and stir together. Cook for another 5 to 8 minutes.
  • Meanwhile marinate the pork chops by whisking together the ¼ cup balsamic vinegar, white balsamic reduction, garlic, rosemary and ¼ cup oil. Place the pork chops in a glass or ceramic dish wide enough to fit all the pork chops side by side. Pour over the vinegar mixture. Coat the chops well and leave to marinate at room temperature for 20 minutes.
  • Remove the chops from the marinate and reserve the marinate. Pat dry the pork chops and season with salt and pepper on each side.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chops on a single layer and cook. Turn once until browned on both sides. About 6 minutes. Transfer the pork to a plate and cover to keep warm.
  • Discard any oil remaining in the skillet.
  • Add the marinate to the skillet and bring to t a boil. Boil for 1 minute. Add any juices from the pork. Whisk in the butter season with salt and pepper and pour the sauce over the pork chops.
  • Serve alongside the potatoes and peas.

Recipe Source

Baked Rigatoni With Sausage

Baked Rigatoni With Sausage

Ingredients

  • Kosher Salt
  • 2 tablespoons Extra-virgin olive oil, divided
  • 3/4 pound Italian sausage
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 large can (28 ounces) peeled whole tomatoes
  • Leaves from 1 small bunch basil
  • 1 pound rigatoni
  • 1 pound fresh mozzarella
  • Freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano

Directions:

  • Bring a large pot of salted water to a boil over high heat for the pasta.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and saute for 3 to 4 minutes until brown, but not fully cooked. Drain sausage and place in a 9×13 baking dish.
  • Add the remaining 1 tablespoon olive oil to the skillet, then add the onion and garlic, and cook until translucent ( 3 to 4 minutes). Add the tomatoes and their juices into a bowl and crush with your hands to break them up; pour tomatoes into the skillet with the basil and cook it down until slightly thickened (about 15 minutes).
  • Add the rigatoni to the boiling water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; then drain the rigatoni.
  • Preheat the oven to 450 degrees F. Add the tomato sauce, rigatoni, and the reserved pasta water to the baking dish. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with a spoon. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Yield: 6-8
Recipe Source

White Chocolate & Cherry Almond Muffins

White Chocolate & Cherry Almond Muffins

Ingredients

  • ½ cup cashew meal
  • 1 ½ cups almond meal
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ¼ tsp bicarb soda
  • ¼ cup organic butter – melted
  • ½ cup honey
  • 2 eggs
  • ¼ cup thick plain yoghurt
  • ½ tsp vanilla extract
  • ½ tbsp orange zest
  • 1 cup white chocolate – roughly chopped, I like to keep some big chunks in the mix
  • 8 fresh whole cherries
  • Cane sugar – optional

Directions:

  • Preheat oven to 180C
  • Prepare a muffin tray by lightly greasing, lining with baking paper or with muffin cases.
  • Mix the cashew meal, almond meal, salt, baking powder and bicarb soda in a bowl. In a separate bowl mix together all of the wet ingredients – the melted butter, honey, yoghurt, eggs and vanilla.
  • Pour the wet ingredients into the dry and mix together until well incorporated. Gently fold in the white chocolate chunks and orange zest.
  • Pour into the prepared muffin tray. Place a cherry in the centre of each muffin and sprinkle the tops with some cane sugar.
  • Pop into the oven to bake for 25 minutes until golden brown on top.

Recipe Source

Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

Ingredients

  • 2 cups Flour
  • 2 cups Sugar
  • 2 teaspoons Baking soda
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinammon
  • 4 Eggs
  • 1 1/2 cups Applesauce
  • 4 cups Grated carrots
  • 1 1/2 cups Chopped walnuts
  • 1 stick Butter, softened
  • 8 ounces Cream chese, softened
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Almond extract
  • 2 cups Powdered sugar

Directions:

  • Sift together dry ingredients. Beat in applesauce and eggs until well blended. stir in carrots and nuts. Pour into a greased and floured pan and bake at 350F for 50-60 minutes.
  • Icing: beat first 4 ingredients until smooth. Gradually beat in powdered sugar until desired consistency.

Yield: 16.0 servings
Recipe Source

Garlic and Chive Mashed Potatoes

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Ingredients

  • 4 lbs yukon gold potatoes, skins on & large dice
  • 1 1/4 cups light cream
  • 1/2 stick melted butter
  • 2 heaping Tbsp “roasted” garlic cloves (see below)
  • 2 Tbsp garlic oil
  • a bunch of chives, snipped
  • salt and pepper
  • Garlic Oil
  • 1 cup olive oil
  • 16-20 garlic cloves peeled

Directions:

  • In a small sauce pan, over the simmer burner on as low as it goes, add the oil and garlic cloves. Allow to cook for 40-45 minutes. The garlic will have softened and browned lightly and will be sweet almost as if roasted in the oven. My opinion, this is much easier for almost the same result.
  • Starting with a large pot of salted (3 Tbsp) cold water, boil the potatoes until fork tender. Drain and place back into the pot.
  • Add in the cream, melted butter, garlic cloves, garlic oil, salt and pepper. Mash until creamy with nearly all the chunks out, unless of course you prefer chunky potatoes.
  • Stir in the snipped chives, leaving a sprinkle to garnish with. Be sure to taste for salt and pepper, potatoes are one of those veggies that sometimes needs a little extra.

Yield: 8-10

Recipe Source

French Toast Muffins

French Toast Muffins

Ingredients

  • 1 1/2 sticks butter, melted and cooled
  • 4 cups flour
  • 1 1/2 cups sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp cinnamon
  • 2 eggs
  • 1 1/2 cups buttermilk
  • French Toast Top
  • 1 cup syrup
  • 1/4 stick butter
  • 1 cup sugar
  • 2- 3 Tbsp cinnamon

Directions:

  • Oven at 350 degrees.
  • In a large bowl stir together the flour, sugar, baking powder, salt and 1 Tbsp of cinnamon.
  • To the same bowl add in the cooled butter, eggs and buttermilk. Mix until just combined, you do not want to over mix because you will end up with a slightly “tough” muffin.
  • Using an ice cream scoop, fill a lined cupcake pan with the muffin mix.
  • Bake for approx 18 minutes, or until the a toothpick comes out clean.
  • While the muffins are baking get the topping ready. In a small saucepan, over low, add the syrup and butter and cook until the butter is melted and the mixture is just warmed. Mix the cinnamon and sugar in a small bowl.
  • Once the muffins are done, allow them to cool enough to handle. Dip just the tops of the muffins first into the butter syrup mixture then into the cinnamon sugar. This part is a little messy but the results are phenomenal!

Recipe Source

Apple Pie Egg Rolls

Ingredients 4 Tablespoons Flour⅓ cups Sugar1 whole Lemon, Juiced2 whole Apples, Peeled, Cored And Diced (I Used Granny Smiths)2 teaspoons Cinnamon¼ teaspoons … [Read more]

Nettle Pesto, Avocado, Caramelized Leeks With Scrambled Eggs Over Toast

Ingredients 2 cups nettles**2 tablespoons pine nuts1/4 cup olive oil plus more for sauteing1/4 cup vegetable oil1/4 cup Parmesan cheese, plus more for … [Read more]

How to make Chicken Tikka

Ingredients 225 gr Chicken Breast (cut into pieces)1 teaspoon fresh root ginger (finely chopped)1 teaspoon fresh garlic (finely chopped)1 teaspoon … [Read more]

How to make corn maque choux

This traditional south Louisiana side dish features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with cayenne pepper sauce. Chef Gail Cunningham shows you how to make this delicious twist on an American classic … [Read more]

White Balsamic Pork Chops with Roasted Potatoes and Peas

Ingredients FOR THE PORK:¼ cup plus 1 tablespoon oil¼ white balsamic vinegar1 tablespoon white balsamic reduction3 medium cloves garlic, finely chopped to … [Read more]

Baked Rigatoni With Sausage

Ingredients Kosher Salt2 tablespoons Extra-virgin olive oil, divided3/4 pound Italian sausage1 large onion, chopped3 garlic cloves, chopped1 large can (28 … [Read more]

White Chocolate & Cherry Almond Muffins

Ingredients ½ cup cashew meal1 ½ cups almond meal½ tsp sea salt½ tsp baking powder¼ tsp bicarb soda¼ cup organic butter – melted½ cup honey2 eggs¼ cup thick … [Read more]

Carrot Cake With Cream Cheese Frosting

Ingredients 2 cups Flour2 cups Sugar2 teaspoons Baking soda2 teaspoons Baking powder1 teaspoon Salt2 teaspoons Cinammon4 Eggs1 1/2 cups Applesauce4 cups … [Read more]

Garlic and Chive Mashed Potatoes

Ingredients 4 lbs yukon gold potatoes, skins on & large dice1 1/4 cups light cream1/2 stick melted butter2 heaping Tbsp "roasted" garlic cloves (see below)2 … [Read more]

French Toast Muffins

Ingredients 1 1/2 sticks butter, melted and cooled4 cups flour1 1/2 cups sugar1 Tbsp baking powder1/4 tsp salt1 Tbsp cinnamon2 eggs1 1/2 cups … [Read more]