AWARD-WINNING RECIPES

Coconut Sponge Nests with Lemon Cream Stuffed Eggs - Food Network, Spring Baking Championship, 2017

Prep Time: 30 minutes / Cook Time: 30 minutes / Servings: 6

Vanilla Sponge Nests

Ingredients:

  • 6 large eggs

  • 2 cups granulated sugar

  • 1 cup vegetable oil

  • 1 cup sour cream

  • 1 tsp. lemon juice

  • 1 tsp. vanilla bean paste

  • 3 cups all-purpose flour

  • 3 tsp. baking powder

  • 2 cups toasted coconut

  • 1 cup praline candy bits

Steps:

  1. Preheat oven to 300 degrees.

  2. In a large mixing bowl, sift together 3 cups flour flour and 3 tsp. baking powder. Set aside.

  3. Using a stand mixer fitted with the whisk attachment, whip 6 eggs and 2 cups sugar together on medium speed for 4 minutes. 

  4. In a separate large mixing bowl, combine 1 cup vegetable oil, 1 cup sour cream, 1 tsp. lemon juice, and 1 tsp. vanilla bean paste. Whisk until combined.  

  5. Add the oil mixture to the sugar and eggs.  Whip just until combined.

  6. Add the dry ingredients to the wet ingredients in batches, mixing only until combined.

  7. Spoon the batter into 6 greased, nest shaped molds.  Bake at 300 degrees for about 15 minutes.  Remove from heat and set aside.

For the Lemon Curd Whipped Cream:

Ingredients:

  • 2 egg, plus two egg yolks

  • 1/2 cup fresh squeezed lemon juice

  • 1 cup sugar

  • 2 tbsp. lemon zest

  • 2 tbsp. corn starch

  • 1/4 cup white chocolate chips

  • 1/2 stick butter

  • 2 cups heavy cream

  • 2 tbsp. powdered sugar

Steps:

  1. In a small saucepan combine 2 eggs, 2 egg yolks, 1/2 cup lemon juice, 2 tbsp. lemon zest, 1 cup sugar and 2 tbsp. corn starch.  Heat on medium heat and whisk constantly until thick and bubbly, about 4 minutes. 

  2. In a large mixing bowl, pour the curd into the bowl through a fine mesh strainer. Whisk in 1/2 cup white chocolate chips and 1/2 stick of butter until everything is melted and combined.  Separate the batch into half, transfer to two separate bowls, refrigerate until ready to use

  3. In a large mixing bowl, combine the heavy cream and the powdered sugar.  Mix on high speed until stiff peaks are formed.  Combine with the 1/2 the cooled lemon curd when ready to use.

For the Candy Melt Eggs:

Ingredients:

  • 2 cups pink candy melts

  • 2 cups yellow candy melts

  • 6 small water balloons

Steps:

  1. Blow the balloons up to about 3" in diameter and tie them off.

  2. Melt the candy melts for about 1 minute, just until melted.  Allow them to cool slightly.

  3. Place a large spoonful of each color of candy melts on a large sheet of parchment paper and swirl the balloon in the candy melts, covering the balloon about 3/4 of the way up.  

  4. Immediately place the balloon in the refrigerator or freezer until the candy is set.  

  5. Remove from the cold and gently pop the balloon, removing it from the candy, leaving only the shell.

To build the nests:

  1. Combine the toasted coconut and praline bits onto a large sheet of parchment paper.  Spread a thin layer of the remaining 1/2 lemon curd batch onto the nests and then coat them in the coconut/praline mixture. Set each of them on a small serving dish.

  2. Place a candy melt egg into the center of each of the nests.  Pipe or spoon the lemon curd whipped cream into the candy melt eggs.  Garnish with edible flowers and serve.

Chipotle Cherry Corn Cakes with Margarita Whipped Cream - Food Network, Bakers vs. Fakers, 2016

Prep Time: 20 minutes / Cook Time: 25 minutes / Servings: 4

Sweet Corn Sponge Cakes:

Ingredients:

2 cups all-purpose flour, plus more for coating corn kernels 1 cup instant masa mix (corn tortilla mix)
3 teaspoons baking powder
6 eggs

2 cups granulated sugar
1 cup vegetable oil
1 cup sour cream
1/2 cup sweet white or yellow corn kernels (fresh, not frozen) 1 teaspoon lime juice

1 teaspoon Vanilla Bean Paste non-stick cooking spray

Steps:

  1. Preheat oven to 325 degrees.

  2. In a large mixing bowl, sift together 2 cups flour, 1 cup instant masa mix and 3

    teaspoons baking powder. Set aside.

  3. Using a stand mixer fitted with the whisk attachment, whip 6 eggs and 2 cups

    sugar together on medium speed for 4 minutes.

  4. In a separate large mixing bowl, combine 1 cup vegetable oil, 1 cup sour cream, 1

    tsp. lime juice, and 1 tsp. vanilla bean paste. Whisk until combined. Add the oil mixture to the sugar and eggs. Whip just until combined. Add the dry ingredients to the wet ingredients in batches, mixing only until combined.

  5. Place the corn kernels in a bowl and lightly coat with flour.

Steps:

  1. Separate about 2 cups of the batter into a separate mixing bowl. Mix in the corn kernels until combined.

  2. Spoon the batter with corn into the greased muffin tins. Add a few more corn kernels into each cup and stir a bit with a small spoon to combine. Bake at 325 for about 12 minutes, until a toothpick inserted comes out clean. Remove from the oven and allow to cool.

Chipotle Cherry Compote:

Ingredients:

12 oz. frozen dark sweet cherries
1 tbsp. Chipotle Peppers in Adobo sauce, chopped 1/2 cup brown sugar
1/4 tsp. ground cloves
1 tbsp. corn starch, dissolved in 2 tbsp. water

Steps:
1. In a medium saucepan, combine the frozen cherries, chopped chipotle in

adobo, brown sugar and cloves to a medium saucepan. Bring the mixture to a boil, slightly smashing with a fork or potato masher as you cook. Add the corn starch slurry and stir until the mixture thickens. Keep warm until ready to serve.

Corn Tortilla Churro Strips:

Ingredients:
• 1 corn tortilla (6-8 inches) • 1 cup vegetable oil
• 1/4 cup sugar
• 1/4 cup cinnamon

Steps:

  1. Heat the oil on medium heat to about 375 degrees.

  2. Combine the sugar and cinnamon in a medium mixing bowl.

  3. Chop the tortilla up into 1/2” by 1” strips. Drop them in the hot oil and fry for

    about one minute, until golden brown. Remove with a slotted spoon and transfer to the bowl with the cinnamon/sugar. Coat them compeltely and remove from the bowl. Set aside until ready to use

Margarita Whipped Cream:

Ingredients:

2 cups heavy whipping cream
1/4 cup powdered sugar
1 oz. silver tequila (I used Costco brand)

2 oz. Margarita Mix (Jose Cuervo) 1 tsp. lime juice
zest of one lime
1 tbsp. coarse sea salt

Steps:
1. Combine the sugar and cream in a stand mixer fitted with the whisk

attachment. Whip until soft peaks form. Add the tequila, margarita mix and lime zest and continue to whip until stiff peaks form.

To Plate:

Ingredients:
• Sweet Corn Sponge Cakes
• Chipotle Cherry Compote
• Margarita Whipped Cream
• Corn Tortilla Churro Strips
• small slices of 1 lime
• Small Edible flowers (desert looking succulents, if possible)

1.Place three corn sponge cakes across a long, rectangular serving dish (x3).
2.Spoon a bit of the chipotle cherry compote on top of each of the cakes.
3.Sprinkle some of the churro strips onto the plate.
4.Pipe 2-3 dollops of the whipped cream next to the cakes. Sprinkle the dollops with a

pinch of coarse sea salt and lime zest.
5.Garnish with small, edible flowers and additional lime slices.
6.Use a spoon to drip small dots of additional compote onto the plate. 

Chipotle Wild Cherry Pepsi Short Rib Kickers - Pepsi, 2016

Prep Time: 30 minutes / Cook Time: 4 hours, 20 minutes / Servings: 12

For the Chipotle Wild Cherry Pepsi Short Ribs:
Ingredients: 

 

Chipotle Wild Cherry Pepsi Short Rib Kickers

 

  • 2 lbs. bone-in beef short ribs (6-7 ribs)

  • 1/4 cup olive oil

  • 16.9oz. Wild Cherry Pepsi (1 medium bottle) 

  • 1/2 cup beef broth

  • 1/2 cup red wine (I used a California blend)

  • 2 cloves fresh garlic, minced or pressed

  • 1/4 cup chipotle peppers in adobo sauce, chopped

  • 1 cup tart cherries in water

  • salt and pepper

Steps:

  1. Heat the olive oil to high heat in a large skillet.  Season the short ribs with salt and pepper and sear them in the oil for about 1 minute on all sides, until well browned.  Transfer to a slow-cooker or crock pot.

  2. Add the Wild Cherry Pepsi, beef broth, red wine, minced garlic, chipotle peppers in adobo and tart cherries to the slow cooker and still until all ingredients to combine.  Season with additional salt and pepper if needed.  

  3. Cover and cook in the slow cooker on high heat for about 4 hours, until the meat easily falls away from the bone.  Shred the meat with a fork and return to the slow cooker.  Turn the heat down to warm and allow the meat to soak up the juices for an additional 15 minutes before serving.

For the Mountain Dew Avocado Citrus Slaw:
Ingredients:

  • 2 cups shredded fresh cabbage (about 1/4 head of cabbage)

  • 1 cup shredded fresh red cabbage (about 1/8 head of cabbage)

  • 1 large tomato, chopped 

  • 1 large avocado, chopped

  • juice of 1 large lime

  • 2 tbsp. Mountain Dew

  • salt and pepper

Steps:

  1. In a large mixing bowl, combine the green and red cabbage and tomato.  Toss to combine.  

  2. Stir in the avocado, lime juice and Mountain Dew.  Season with salt and pepper to taste.

 

Chipotle Wild Cherry Pepsi Short Rib Kickers

For the Tostitos Crusted Crispy Onions:
Ingredients:

  • 1 yellow onion, thinly sliced

  • 3 egg whites

  • 12 oz. Tostitos Cantina Traditional Chips

  • 2 cups vegetable oil

Steps:

  1. Heat the vegetable oil to 350 degrees in a large frying pan. 

  2. Crush the Tostitos Cantina Traditional Chips in their bag with a mallet, or pulse them in a food processor for 30 seconds until finely ground. 

  3. Dip the sliced onions in the egg whites, then toss them in the crushed chips.

  4. Place them in the heated oil in batches, and fry them in the oil for about 30 seconds, until the onions are transparent and the chips are dark golden brown.

To build the sliders:

  1. Cut the pretzel rolls in half and place the bottom half on a serving dish. 

  2. Place about 2 tbsp. of the Mountain Dew Avocado Citrus Slaw on the bottom half of the pretzel rolls.

  3. Place about 2 tbsp. of the Chipotle Wild Cherry Pepsi Short Ribs on top of the slaw.

  4. Place about 2 tbsp. of the Tostitos Crusted Crispy Onions on top of the short ribs. 

  5. Place the top half of the bun on top of the onions and serve immediately.

Crunchy Caramel Stuffed Apples - Chevron Game Day Chef, 2015

Prep Time: 20 minutes / Cook time: 30 minutes / Servings: 6

Apples:

3 Gala Apples

1/4 cup Goetze’s “Original” Caramel Creams, chopped

1/4 cup Planter’s Honey Roasted Cashews

1/2 tsp. cinnamon

2 tbsp. butter

pinch of salt

 

Pralines:

1/2 cup sugar

1/2 stick butter

2 tbsp. corn syrup

2 tbsp. flour

1/2 cup Frito Lay “Munchies” Honey Roasted Peanuts, chopped

pinch of salt

 

Topping:

4 oz. Snyder’s mini pretzels

3 oz. Stacy’s Cinnamon Sugar Pita Chips

1/4 cup Planter’s Honey Roasted Cashews

 

Garnish:

1 ready-made, uncooked pie crust

1 can Whipped Cream

4 oz. Caramel Sauce

4 mint sprigs (for garnish)

 

 

    1.    For the Apples:  Cut the apples in half lengthwise and cut out the core with a paring knife, careful not to cut through the bottom of the apple.  Spoon out the insides, leaving 1/4” around the edges and transfer the insides to a large mixing bowl.  Combine with the chopped caramel creams, chopped honey roasted cashews, 1/2 tsp. cinnamon, and pinch of salt.  Stir to combine and spoon the mixture into the hollowed out apples.  Top each filled apple with 1/2 tbsp. butter (two 1/4tbsp. cubes).  Place the apples on a cookie sheet and bake in the oven at 400 degrees for 20 minutes.  Remove from the heat and allow to cool.

    2.    For the pralines:  Line a cookie sheet with parchment paper or aluminum foil.  In a large mixing bowl, combine sugar, butter, corn syrup and salt.  Melt in the microwave on high heat for 1 minute. Remove from heat, stir in flour and honey roasted peanuts.  Allow the mixture to rest and cool for about 5 minutes.  Place two, 1 tbsp. rounds of the mixture on the cookie sheet about 6” apart and bake in the oven at 400 degrees for about 10 minutes, until golden brown. Remove from heat and allow it to cool for about 1 minute.  Cut the pralines with a knife or pizza cutter into slim wedges or sticks and allow them to cool completely.

    3.    For the pie crust leaves:  Unroll the pie crust and use a tablespoon to cut out 4-6 small, 1” round shapes.  Form the rounds into leaf shapes and use a knife to form details in the leaves.  Place them on a cookie sheet lined with parchment paper and bake in the oven at 400 degrees for 5-7 minutes, until golden brown.  Remove from heat and set aside to cool.

    4.    For the crunchy topping: Combine the Mini Pretzels, Cinnamon Sugar Pita chips, and Honey Roasted Cashews in a large plastic bag.  Use a mallet, or the back of a frying pan to crush all the ingredients into small bits.  Set aside until ready to use.

    5.    To build and plate the dish:  Place a stuffed apple skin into the center of a serving dish.  Sprinkle about 1 tbsp. of the crunchy topping on top of the apple.   Top the stuffed apple skins with about 2 tbsp. whipped cream.  Drizzle a tbsp. of caramel sauce on top of the whipped cream.  Sprinkle with a bit of the remaining crunchy topping.  Place a praline stick and a pie crust leaf into each of the apples.  Garnish the top of each apple with a mint sprig and serve immediately. 

Blueberry Basil Cupcakes - World Food Championships, 2015

Prep Time: 20 minutes / Cook Time: 40 minutes / Servings: 24 cupcakes

 Blueberry Cupcakes

Ingredients:

  • 6 eggs

  • 2 cups granulated sugar

  • 1 cup vegetable oil

  • 1 cup sour cream

  • 1 tsp. lemon juice

  • 1 tsp. vanilla bean paste

  • 3 cups flour

  • 3 tsp. baking powder

  • 1 cup fresh blueberries

 

Steps:

  1. Preheat oven to 325 (350) degrees.

  2. In a large mixing bowl, sift together 3 cups flour flour and 3 tsp. baking powder. Set aside.

  3. Using a stand mixer fitted with the whisk attachment, whip 6 eggs and 2 cups sugar together on medium speed for 4 minutes. 

  4. In a separate large mixing bowl, combine 1 cup vegetable oil, 1 cup sour cream, 1 tsp. lemon juice, and 1 tsp. vanilla bean paste. Whisk until combined.  

  5. Add the oil mixture to the sugar and eggs.  Whip just until combined.

  6. Add the dry ingredients to the wet ingredients in batches, mixing only until combined.

  7. Spoon the batter into the cupcake tins, until 2/3 full.  Place 4-6 fresh blueberries into each cupcake tin. Stir slightly to combine.  Bake at 325 degrees for 15-20 minutes, or until a toothpick inserted comes out clean.  Remove from the heat and allow them to cool.

 

White Chocolate Lemon Curd

Ingredients:

  • 2 egg, plus two egg yolks

  • 1/2 cup fresh squeezed lemon juice

  • 1 cup sugar

  • 2 tbsp. lemon zest

  • 2 tbsp. corn starch

  • 1/4 cup white chocolate chips

  • 1/2 stick butter

 

Steps:

  1. In a small saucepan combine 2 eggs, 2 egg yolks, 1/2 cup lemon juice, 2 tbsp. lemon zest, 1 cup sugar and 2 tbsp. corn starch.  Heat on medium heat and whisk constantly until thick and bubbly, about 4 minutes. 

  2. In a large mixing bowl, pour the curd into the bowl through a fine mesh strainer. Whisk in 1/2 cup white chocolate chips and 1/2 stick of butter until everything is melted and combined.  Refrigerate until ready to use.

 

Salty, Crunchy Cookie Crumble

Ingredients:

  • 1/2 cup non-fat dry milk, plus 1/4 cup

  • 1/4 cup all-purpose flour

  • 2 tbsp. corn starch

  • 2 tbsp. granulated sugar

  • 1/2 tsp. kosher salt

  • 1/2 stick melted butter

  • 1/2 cup white chocolate chips, melted

 

Steps:

  1. Preheat convection or toaster oven to 250 degrees.

  2. In a large bowl combine 1/2 cup non-fat dry milk, 1/4 cup flour, 2 tbsp. corn starch, 2 tbsp. sugar and 1/2 tsp. sea salt.  Stir to combine and mix in 1/2 stick melted butter.

  3. Stir well until the mixture begins to form large and small chunks.  Spread the chunks out on a parchment paper lined tray and place it in the oven at 250 degrees.  Bake for about 15 minutes, until light golden brown.  Remove from the heat and set aside to cool for 3-4 minutes.

  4. Stir in the remaining 1/4 cup of dry milk.  

  5. Pour 1/2 cup melted white chocolate chips into the mixture and stir will until all the crumbs are covered in the white chocolate.  Place in the refrigerator to cool and set, stirring about every 5 minutes.

 

Cream Cheese Frosting

Ingredients:

  • 2 sticks butter, softened

  • 3 packages of cream cheese at room temperature (8oz. each)

  • 1 tsp. vanilla bean paste

  • 4 cups confectioners sugar

 

Steps:

  1. Combine 2 sticks butter and 3 bricks cream cheese in a large mixing bowl and whip until smooth and combined. 

  2. Add the confectioners sugar, one cup at a time until desired stiffness is attained (up to 4 cups).

 

Blueberry Basil Compote

Ingredients:

  • 1 cup fresh blueberries

  • 1/4 cup chopped fresh basil

  • 1/2 cup sugar

 

Steps:

  1. Combine 1 cup fresh blueberries, 1/2 cup sugar and about 2 tbsp. chopped basil in a small saucepan.  Heat on medium heat until bubbling, smashing the blueberries as you cook.  Remove from heat and set aside.

 

To Build the Cakes:

Garnish Ingredients:

  • 12 fresh blueberries

  • 6 fresh basil sprigs

  • 6 quartered lemon slices

  • Fresh flowers

 

To Build the Cakes:

  1. Use a pastry brush to brush a smear of the blueberry compote onto a serving dish. 

  2. Place a cooled cupcake at the end of the smear.  Hollow out the center of the cupcake with a hollow tube and fill the center with lemon curd.  Pipe about 2 tbsp. cream cheese frosting on top. Sprinkle some large and small chunks of the salty cookie crumble on top of the frosting.

  3. Garnish with fresh blueberries, a small slice of lemon and a basil blossom.

Savory Rosemary, Pancetta & Fig Cheesecake - Bertolli Olive Oil, 2015

Prep Time: 15 minutes (plus cooling time) / Cooking Time: 45 minutes / Servings: 10-12

For the Cheesecake:

Ingredients:

  • 4 tbsp. Bertolli Olive Oil, plus 1 tbsp.

  • 3 egg whites

  • 4 oz. marscapone cheese

  • 8 oz. cream cheese

  • 2 tbsp. chopped fresh Rosemary

  • zest of 1 large lemon

  • 2 tbsp. whole grain Flour

  • 1/4 tsp. each salt and pepper

Steps:

  1. Preheat oven to 350 degrees.  Make sure all ingredients are at room temperature before starting.

  2. Combine 4 tbsp. Bertolli Olive Oil, cream cheese, marscapone cheese, egg whites, chopped rosemary, lemon zest, flour and salt/pepper in a large bowl. Mix with an electric mixer or stand mixer on high speed for about 2 minutes until light, creamy and fluffy. 

  3.  Use a paper towel to grease a 6” cake pan with 1 tbsp. Bertolli Olive Oil.  Line the bottom and sides with parchment paper.

  4. Pour the batter into the cake pan and place it in the oven with a water bath that comes 1/2 way up the cake pan.  Bake for 30 minutes at 350 degrees.  Remove from the bath and oven, and allow it to cool for at least an hour before removing it from the pan (you may need to run a butter knife around the sides to free it from the parchment paper on the sides).

     

 For the Topping: 

Ingredients:

 

  • 2 tbsp. Bertolli Olive Oil, plus more for drizzling

  • 1/4 cup Bertolli Balsamic Vinegar

  •  4 oz. diced Pancetta

  • 2 tbsp. brown sugar

  • 1/2 cup chopped, fresh figs, plus 2 whole fresh figs for garnish

  • 1/4 cup toasted Pine nuts

  • 1 tbsp. fresh thyme, plus 3-4 fresh sprigs for garnish

  • 1/4 tsp. salt

Steps:

  1. In a large skillet, heat the Bertolli Olive Oil on medium heat.  Add the pancetta and brown it on all sides for about 3 minutes, stirring occasionally.

  2. Add the Balsamic Vinegar, brown sugar, figs, toasted pine nuts, fresh thyme and salt.  Stir to combine and bring the entire mixture to a boil.  Reduce the heat to a simmer, and allow the mixture to reduce and caramelize, about 15 minutes. 

  3. Remove the mixture from the heat and pour it over the top of the cheesecake.  Drizzle with a thin layer of Bertolli Olive Oil right before serving.  

  4. Cut the additional fresh figs in half and place them on top of the cheesecake.  Garnish with the additional thyme sprigs.

  5. Serve with buttery crackers and your favorite white wine.

Raglan Road Master Chef Competition - Kevin Dundon, 2015

Watch the video to see these dishes:

https://www.youtube.com/watch?v=qzeufXh9_5w

Tipsy Rockin' Root Beer Float Cupcakes - World Food Championships, 2014

Prep Time: 40 minutes / Cook Time: 20 minutes / Servings: 24

Ingredients:

Chocolate Root Beer Cupcakes:

1/3 cup butter, soft

3 oz. unsweetened chocolate

1 1/2 cups sifted flour

2 tsp. baking soda

1 tsp. baking powder

2 eggs

1 1/2 cups sugar

1/2 cup sour cream

1 cup root beer

2 tbsp. root beer extract

 

    1.    Preheat oven to 325 degrees.  Line two cupcake pans with paper cups and set aside.

    2.    Sift together flour, baking powder and baking soda. Set aside.

    3.    Melt the chocolate in the microwave in 30 second increments until smooth, mixing in between.

    4.    Using a stand mixer with the whisk attachment, whip the eggs and sugar on medium speed for 4 minutes.  

    5.    In a small saucepan, heat the root beer until boiling.

    6.    Add the butter to the batter, then the sour cream just until both are mixed in.  Pour in the melted chocolate and mix until combined.  Add the dry ingredients in batches, just until combined.  Finish by folding in with a spatula until well mixed.  Do not over mix the batter.

    7.    Pour in the boiling root beer and the root beer extract.  Mix with a spatula until completely smooth and combined.

    8.    Pour into cupcake batter into the paper molds until each paper cup is 1/2 full.  Bake in the oven at 325 degrees for 15 minutes.  Remove from the heat and allow them to cool.

    9.    When the cupcakes are cooled, using a melon baller or cannoli mold, remove the centers of the cupcakes, allowing room for the cupcakes to be filled with cream.

 

Root Beer Liqueur Infused Chocolate Cream:

2 cups heavy cream

4 tbsp. cocoa powder

4 tbsp. powdered sugar

6 tbsp. root beer liqueur

 

Using a stand mixer with the whisk attachment, combine all the ingredients and whip on high speed until the cream forms stiff peaks.  Refrigerate and set aside.

 

Vanilla Butter Cream Frosting:

5 egg whites

1 1/2 cups granulated sugar

6 sticks unsalted butter

2 tbsp. vanilla bean paste

1 cup powdered sugar

 

    1.    In a double boiler, heat the egg whites and sugar until the sugar is completely dissolved, stirring occasionally.

    2.    Using a stand mixer with the whisk attachment, add the egg white mixture to the bowl and mix on high speed for 10 minutes, until fluffy and stiff peaks form.

    3.    Remove the bowl from the stand and fold in the butter in batches, just until combined.

    4.    Place the bowl back on the stand mixer and add in the vanilla bean paste and powdered sugar. Whip once again with the PADDLE attachment on high speed until light and fluffy.

 

Garnish:

24 Maraschino Cherries

24 edible chocolate straws

4 packages chocolate covered PoP Rocks

 

To build the cupcakes:

    1.    Spoon the chocolate root beer cream into a pastry bag and cut off the tip.  Pipe the cream filling into the centers of each of the cupcakes.

    2.    In a separate pastry bag fitted with a 1M star tip,  Spoon the vanilla buttercream frosting into the pastry bag and swirl the frosting onto the cupcakes, making it appear to look like whipped cream.

    3.    Sprinkle a pinch of the PoP Rocks on top of the frosting and top each cupcake with a cherry.  Place an edible chocolate straw at an angle into each cupcake.  Refrigerate until ready to serve.

Berry and Basil Stuffed Beignets with White Chocolate Lemon Curd - World Food Championships, 2014

Prep Time: 30 minutes / Cook Time: 15 minutes / Servings: 12

Ingredients:

4 cups dry beignet mix

14 oz. water

2 cups flour

1 cup powdered sugar

1 cup fresh blueberries and/or strawberries

1/4 cup finely chopped fresh basil

4 cups peanut oil

    1.    In a large mixing bowl, combine the beignet mix and water.  Stir just until combined and a loose dough is formed.

    2.    Cover a flat surface with parchment paper and dust with flour. Place the dough on top, coat with more flour and roll the dough out to 1/4” thickness.  

    3.    Using a knife or pizza cutter, cut the dough into 2” squares. Place 1 tbsp. of blueberries and a pinch of basil onto 1/2 of the squares.  Wet the sides of the squares with your finger and top each blueberry filled square with another dough square. Pinch the sides well with your fingers to seal the stuffed beignets.

    4.    Heat the peanut oil in a deep frying pan to 350 degrees.  Place the beignets in the heated oil, two at a time and fry on each side for 2-3 minutes, until golden brown.  Remove from the oil with a slotted spoon and place onto a plate that’s lined with a paper towel.  Immediately splash with a shake of powdered sugar.

White Chocolate Lemon Curd

1 egg, plus one egg yolk

1/4 cup fresh squeezed lemon juice

1/2 cup sugar

1 tbsp. lemon zest

2 tsp. corn starch

1 cup white chocolate chips

2 tbsp. Honey Bourbon

    1.    In a small saucepan combine eggs, lemon juice, lemon zest, sugar and corn starch.  Heat on medium heat and whisk constantly until thick and bubbly, about 4 minutes. 

    2.    In a large mixing bowl, pour the curd into the bowl through a fine mesh strainer.  Whisk in the white chocolate chips and bourbon until everything is melted and combined.  Refrigerate until ready to use.

 

Garnish

 

Fresh Basil blossoms

Fresh Blueberries

Fresh lemon slices

 

To Plate:

 

    1.    Place a basil blossom in the corner of a serving plate.  Place a twisted lemon slice over the basil blossom and garnish with a few fresh blueberries.

    2.    Place one beignet on the other side of the serving plate.  

    3.    In the center of the plate, drip a few drops of the lemon curd in different sizes and shapes.  Top the beignet with some of the remaining chopped basil.  Serve immediately.

Vanilla Key Lime Mini Cakes - World Food Championships, 2014

Prep Time: 75 minutes / Cook Time: 30 minutes / Servings: 12

Cake:

6 eggs

2 cups granulated sugar

1 cup vegetable oil

1 cup sour cream

1 tsp. key lime juice

1 tsp. vanilla bean paste

3 cups flour

3 tsp. baking powder

2 tbsp. key lime zest

2 tbsp. butter

    1.    Preheat oven to 325 degrees.  Butter 8 hand cake sized (4”) cake pans, and line the bottoms with parchment paper.

    2.    In a large mixing bowl, sift together the flour and baking powder. Set aside.

    3.    Using a stand mixer fitted with the whisk attachment, whip the eggs and sugar together on medium speed for 4 minutes. 

    4.    In a separate large mixing bowl, combine the vegetable oil, sour cream, key lime juice, and vanilla bean paste. Whisk until combined.  Note:  All the ingredients should all be at room temperature to maximize flavor and combination.

    5.    Add the oil mixture to the sugar and eggs.  Stir in the key lime zest and whip just until combined.

    6.    Add the dry ingredients to the wet ingredients in batches, mixing only until combined.  Do not over mix the batter.

    7.    Pour the batter into the hand cake pans, just until half full.  Bake at 325 degrees for 25 minutes, until a toothpick inserted comes out clean.  Remove from the heat and allow them to cool.

    8.    When cooled, remove them from the cake pans and cut off the tops, making for even tops and bottoms.  Cut the cakes in half again, so each cake has two layers.

Key Lime Curd:

2 eggs, plus two egg yolks

1/2 cup fresh squeezed key lime juice

1 cup sugar

2 tbsp. key lime zest

1 tbsp. corn starch

1 stick unsalted butter

    1.    In a small saucepan combine eggs, key lime juice, sugar, lime zest and corn starch.  Heat on medium heat and whisk constantly until thick and bubbly, about 4 minutes. 

    2.    In a large mixing bowl, pour the curd into the bowl through a fine mesh strainer.  Whisk in the butter until everything is melted and combined.  Refrigerate until ready to use.

Cream Cheese Cream Frosting:

2 sticks butter

3 bricks cream cheese (8 oz. each)

4 cups sifted powdered sugar

1 tsp. vanilla bean paste

    1.    In a stand mixer fitted with the whisk attachment, combine the butter and cream cheese.  Mix on high speed until smooth. 

    2.    Add the vanilla and mix until combined.

    3.    Add the sugar, one cup at a time, mixing on medium speed, incorporating each one completely before adding the next one.

Garnish:

key lime slice coated in sugar

key lime leaf

white chocolate fan

edible gold foil

To Build the Cakes:

    1.    Place the bottom layer of a hand cake on a serving plate.  Pipe a small amount of the frosting around the edges of the layer of cake.  Fill the center with the key lime curd.

    2.    Place the top layer of the hand cake on top of the curd/frosting layer.  Pipe small frosting flowers around the edges of the top layer.  Fill the center with key lime curd.

    3.    Garnish the tops of each cake with a white chocolate fan, a slice of key lime, a leaf, and a piece of edible gold leaf.  Refrigerate until ready to serve.

Kahlua Pig Chocolate Cake - Kenmore, 2014

Prep Time: 45 minutes / Cook Time: 45 minutes / Servings: 10

Ingredients:

  • 6 egg yolks, plus four egg whites

  • 1 tbsp. unsalted butter

  • 1-2/3 cups white granulated sugar, divided

  • 3/4 cup unsweetened cocoa powder, divided

  • 3 cups heavy whipping cream, divided

  • 3 ounces coffee flavored liqueur, (such as Kahlua)

  • 12ounces semi-sweet chocolate chips

  • 12ounces thick cut bacon, chopped

  • 1/2 cup salted macadamia nuts, chopped

  • 3 edible tropical flowers for garnish, (such as Hibiscus, Kou or White Ginger)

Steps:

1. Preheat the oven to 325 degrees. Use the butter to grease the bottom and sides of an 8" wide by 3" deep spring-form cake pan. Use a stand mixer with the whisk attachment to to whip the egg whites on medium speed for about 2 minutes, until they become frothy. Slowly add 2/3 cup of sugar and increase the mixing speed to medium-high. Whip for an additional 2-3 minutes, until the mixture is twice its size. Turn off the mixer and add the egg yolks one at a time, mixing in between only enough to incorporate each egg yolk. Remove the bowl from the mixer and fold 1/2 cup of cocoa powder in with a rubber spatula. Transfer the batter to the buttered cake pan and bake at 325 degrees for about 30 minutes, or until an inserted butter knife comes out clean. Remove the cake from the oven and allow to cool before removing from the pan.

2. Using an electric or stand mixer with the whisk attachment, combine 2 cups heavy whipping cream and 1/4 cup cocoa powder. Add the coffee liqueur and whip on high speed until very stiff peaks form. Refrigerate until ready to use.

3. In a large skillet, cook the chopped bacon for 7-10 minutes on medium heat until crispy, stirring occasionally. Strain the bacon with a slotted spoon and transfer it to a large bowl that's been lined with a paper towel. Set aside. Next, line a large cookie sheet with parchment paper. Spread the macadamia nuts out on the cookie sheet. Evenly sprinkle the cooked bacon in with the macadamia nuts. Set aside. In a small saucepan, melt 1 cup sugar until it is a light amber in color, stirring occasionally, about 5 minutes. When the sugar is melted, pour it evenly over the bacon and macadamia nuts. It's okay if some of the nuts/bacon aren't coated in the syrup, this will make for lots of different sweet & salty bites! Refrigerate until the sugar hardens and forms the brittle, about 10 minutes. Remove the mixture from the refrigerator and crush it with a kitchen mallet, making small, bite size pieces. Set the mixture aside until ready to serve.

4. In a small saucepan, combine the remaining 1 cup of heavy whipping cream and the chocolate chips. Stir on medium heat for about 5 minutes, until the mixture is thick, smooth, combined and melted. Remove from the heat and place a sheet of plastic wrap over the top of the ganache to prevent skin from forming on the top. Allow it to cool until ready to use.

5. Remove the cake from the pan and place it upside down on a serving dish, so the flat, even, bottom of the cake becomes the top layer. Slice the cake through the center horizontally, creating two, 1.5" layers. Set the top layer aside and coat the bottom layer with the Chocolate Cream, creating a 1.5" center filling. Place the top layer of the cake on top of the cream. Pour the ganache slowly on top of the cake, until it coats the top completely and runs a bit over the sides. Use the remaining chocolate ganache to spoon around the sides of the cake to coat it completely. Use handfuls of the crushed Bacon Macadamia Brittle to coat the sides of the cake and stick to the chocolate ganache. Sweep away the extra brittle with your hands and use a wet paper towel to clean any remaining spilled chocolate ganache from the serving dish. Garnish with the edible tropical flowers and refrigerate until ready to serve.

Bacon Praline Pumpkin Bars with Rum Infused Whipped Cream - World Food Championships, 2013

Prep Time: 15 minutes / Cook Time: 55 minutes / Servings: 12 bars

Ingredients:

12 slices Thick Cut Bacon, chopped into 1/4" pieces

1 1/4 cups packed light brown sugar, plus 2 tbsp.

16 oz. (1 pint) Heavy Cream

1/2 cup Pecan pieces

9 sheets graham crackers

1 1/2 sticks butter

2 Eggs

1/2 cup Caramel sauce (Trader Joe's)

2 oz. Dark Spiced Rum (Captain Morgan’s)

1 can pumpkin pie mix (30 oz.) (Libby’s)

Fresh Mint Sprigs (for garnish)

Steps:

For the Pumpkin Bars:

  1. Preheat oven to 425. 

  2. Butter the bottom and sides of a metal brownie pan with 2 tbsp. butter.

  3. Crush the graham crackers to a fine powder and place in a medium mixing bowl.

  4. Melt 1 stick of butter for 30 seconds in the microwave and add to the graham crackers.  Mix until combined.  Transfer to the buttered pan.  Push down until the mixture is evenly spread out over the bottom of the pan.

  5. In a separate, large mixing bowl, combine pumpkin pie mix, 1/2 cup heavy cream, and 2 eggs. Whisk until smooth and combined.  Pour evenly over graham cracker crust.

  6. Place in oven and bake at 425 for 20 minutes.  Reduce heat to 375 and bake for another 20 minutes, until an inserted toothpick in the center comes out clean.  Remove from heat and place in refrigerator to cool for about 20 minutes.

For the Bacon Pralines:

  1. Heat a large skillet to high heat.  Add the bacon and cook until crispy, about 7-10 minutes. Remove from heat with slotted spoon into a bowl lined with paper towels. Set aside.

  2. Spread out 1/2 cup pecans out onto a cookie sheet lined with parchment paper.  Add the bacon and mix with your hands until combined. 

  3. In a medium saucepan, add 1 1/4 cups brown sugar and heat on medium heat. Stir constantly until sugar is dissolved and bubbly, about 3 minutes.  Remove from heat and whisk in 2 tbsp. heavy cream and 2 tbsp. butter.  Reduce the heat to medium, place the saucepan back on the burner and continue to whisk until all ingredients are smooth and bubbly, about 30 seconds.  Remove from heat.

  4. Pour mixture evenly over pecans and bacon. Spread with a spatula if necessary. Place the mixture in the refrigerator to harden for about 15 minutes. 

  5. When cooled, remove from the refrigerator and break up the pralines with a clean meat mallet or hammer.  Transfer to a large mixing bowl.

  6. Warm the caramel sauce in the microwave for about 30 seconds.  Pour over the praline mixture and stir until combined.

For the Rum Infused Whipped Cream

  1. In a large metal bowl, combine the remaining heavy cream, 2 tbsp. brown sugar and 2oz. Spiced Rum.  Beat with an electric mixer until light and fluffy with stiff peaks.

To Plate:

  1. Cut pumpkin bars into sections and place each section on a serving dish.  Spread about 1/4 cup of the bacon praline mixture on top of the pumpkin bars.  Garnish with whipped cream and mint sprigs to your desire.

Jerk Fried Cod with Coconut Basmati Rice and Pineapple Bacon Chutney - Sam Livecast, 2012

Prep Time: 25 minutes / Cook Time: 20 minutes / Servings: 3


Ingredients:
FISH:

  • 1.5 lb. fresh cod fillets (3 1/2 lb. fillets)

  • 1/2 cup flour

  • 1/2 cup egg substitute

  • 1/2 cup crushed Ritz crackers

  • 1/2 cup shredded coconut flake

  • 1/2 cup instant mashed potatoes (potato flake)

  • 1 tbsp. Jamaican Jerk seasoning (this is what I used, but Sam said it was bland...so you should add a little more!)

  • 2 cups canola oil

  • Sriracha hot sauce (for garnish) 


RICE:

  • 1 cup basmati rice

  • 1 can (13.5oz) coconut milk

  • 1/2 cup water

  • 1 tsp. salt

CHUTNEY:

  • 1 medium pineapple, peeled, cored and chopped

  • 12 oz. Applewood Smoked, thick cut bacon, chopped 

  • 1 red bell pepper

  • 1/4 red onion, finely chopped

  • 1/2 cup pure pineapple juice

  • 1/4 cup finely chopped fresh cilantro

  • juice of 1lime 

  • 2 scallions, finely chopped 

  • 1/4 tsp. pumpkin pie spice

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 3 lime wedges

Baked Ponzu Orange Chicken - Sam Livecast, 2012

Prep Time: 20 minutes / Cook Time: 25 minutes / Servings: 3


Ingredients:
Rice:

  • 1 cup short grain, white Calrose rice

  • 2 tbsp. butter

  • 2 cups water

  • 1 tsp. salt 

Chicken:

 

Baked Ponzu
Orange Chicken

  • 4 boneless, skinless chicken breast tenders, quartered

  • 1 cup flour

  • 1/2 cup egg substitute

  • 1 bag of Boulder Canyon Rice & Bean chips with Adzuki Beans (available at Whole Foods Market)

  • olive oil cooking spray 

Sauce:

  • 1 cup Ponzu sauce

  • 1 orange, quartered

  • 1/4 tsp. red chili flake

  • 3 tbsp. Agave Nectar

  • 1 scallion, chopped (white part only)

  • 1 tbsp. corn starch, dissolved in 1/4 cup water

Garnish:

  • 6 scallion sprigs (green end only)

  • 2 scallions, finely chopped (green end only) 

  • 3 orange slices, cut in half

  • 1 tsp. orange zest 

  • 1 tsp. red chili flake

  • Olive oil spray 

Steps:
Rice:

  1. Heat a medium saucepan to medium heat. Add the rice, butter and salt.   Stir with a wooden spoon for 3-4 minutes, until butter is melted and rice is toasted.  

  2. Add 2 cups of water, bring to a boil, cover, and reduce heat to simmer.  Allow to cook for 20 minutes, until rice is soft and water is absorbed.  Remove from heat and set aside.

Chicken:

  1. Preheat oven to 400 degrees.

  2. Spray a large cookie sheet with olive oil spray. 

  3. Set up three stations; 1) a plate or bowl with one cup flour; 2) a plate or bowl with 1/2 cup egg substitute; 3) a large, sealable plastic bag.

  4. Empty the bag of chips into the sealable plastic bag and crush them until they're a fine, bread crumb like texture.

  5. Take 2-4 pieces of the quartered chicken tenders and dredge each piece through the flour, and shake off excess.

  6. Next, coat the pieces in the egg substitute and then toss them in the bag of chip crumbs.  Close the bag, then shake and squeeze the bag slightly to coat the pieces completely in the crumbs.

  7. Remove the breaded pieces from the bag and place them on the cookie sheet. 

  8. Repeat steps until all the chicken pieces are breaded and coated.  

  9. Spray both sides of all the pieces with olive oil cooking spray.  

  10. Place the chicken in the oven and bake at 400 degrees for 15 minutes.  Remove from the oven, dip in the Orange Ponzu Sauce and serve immediately. 

Sauce:

  1. In a small saucepan combine Ponzu sauce, red chili flake, Agave nectar and chopped scallion.  Squeeze the juice from the four orange quarters into the saucepan and then place the rinds into the saucepan. Stir until combined and bring the sauce to a boil.  Reduce to a simmer, cook 5 minutes and then remove the orange rinds with tongs, squeezing out the remaining juice.

  2. Add corn starch and whisk vigorously until desired thickness is achieved.  Reduce heat to low and keep warm until ready to serve.

To Serve:

  1. Place two scallion sprigs diagonally on a plate.

  2. Spray a 1/3 measuring cup with olive oil spray.  Tightly pack the measuring cup with rice and carefully empty it onto the center of the plate, creating a circular cup shaped serving of rice.  Twist 1/2 of an orange slice and place on top of each serving of rice.

  3. Dip each piece of baked chicken in to the saucepan of hot Orange Ponzu Sauce and quickly remove with a slotted spoon.  Place 4-5 pieces of chicken on each plate.

  4. Garnish chicken with chopped scallions, a pinch of orange zest and a pinch of red chili flake. 

  5. Divide the remaining sauce up into three small ramekins and place on the plate to serve for dipping.

Bison Sliders with Chipotle Corn and Mango Salsa - Sam Livecast, 2012 

Prep Time: 20 minutes /  Cook Time: 10 minutes / Servings: 8


Ingredients:
Sliders: 

 

  • 1 lb. ground buffalo

  • 8 small dinner rolls 

  • 1 tsp. each salt and pepper

  • 1 tsp. onion powder

  • 1 tsp. garlic powder

  • 1/4 cup Kansas City style barbeque sauce

Salsa:

  • 1 mango, peeled, sliced and chopped 

  • 1 cup corn kernels (frozen or fresh)

  • 1/2 cup roasted red pepper, chopped

  • 1/4  medium red onion, chopped

  • 1/4 cup finely chopped fresh cilantro

  • 1 tsp. apple cider vinegar

  • 1/2 tsp. each salt and pepper

  • 1/4 tsp. chipotle chile powder


Steps:
For the salsa:

  1. In a large mixing bowl, combine all ingredients and mix well until combined.  Set aside. 

For the sliders:

  1. Heat grill to high heat 

  2. Combine ground buffalo, onion and garlic powder, barbeque sauce and salt & pepper.  Mix well with your hands and separate into 8 small slider pattys.

  3. Grill on high heat for about 4-5 minutes on each side, depending on your meat temperature preference. 

  4. Slice the dinner rolls in half and place one of the burgers on each of the buns.  Top with chipotle corn and mango salsa and serve. 

White Chocolate Blackberry Mousse Tartles - Kraft, 2012

Prep Time: 30 minutes / Cook Time: 10 minutes / Servings: 20 tartlets


Ingredients:

  • 1 box of Puff Pastry dough (2 sheets), thawed

  • 1 cup white chocolate chips

  • 1 tub of PHILADELPHIA White Chocolate Indulgence

  • 1 cup Cool Whip topping

  • 1/4 cup seedless blackberry jam

  • 20 small mint leaves

  • 20 fresh blackberries 

 

White Chocolate Blackberry
Mousse Tartlets

Steps:
 

  1. Preheat oven to 400 degrees.

  2. Line a large cookie sheet with parchment paper (you may need two cookie sheets. If so, line both with parchment paper).

  3. Spread out the puff pastry sheets onto a flat surface. Using a drinking glass or a biscuit cutter, cut 9-10 three inch rounds out of each sheet. Cut out the centers of the rounds using a smaller, 1/2" or 1" circle (I used the cap from a small extract bottle).

  4. Remove and discard the centers and the excess dough. Place the rounds onto the lined cookie sheets and bake in the oven at 400 degrees for 10 minutes, or until the pastries are golden brown. Remove from the oven and allow to cool for 5 minutes.

  5. In a large mixing bowl, combine the PHILADELPHIA White Chocolate Indulgence, Cool Whip and seedless blackberry jam. Mix on high speed with a stand or electric mixer for about 2-3 minutes until the mousse is combined, smooth, light and creamy. Place in the refrigerator until ready to use.

  6. In a small bowl, melt the white chocolate chips in the microwave for 30 seconds on high heat. Remove immediately and stir until completely melted.

  7. Lift one of the tartlets off the parchment paper and spoon about 1/2 tsp. of the melted white chocolate onto the parchment paper. Place the tartlet back on top of the melted white chocolate, filling the center of the pastry. Repeat with the other tartlets. Place the cookie sheet(s) with the filled tartlets in the freezer for about 10 minutes to set the white chocolate. Remove from the freezer and set aside until ready to fill.

  8. Spoon the mousse into a sealable plastic bag or frosting decorator. If using a plastic bag, seal the bag and snip off the corner with some scissors. Pipe the mousse onto the tartlets, in the center first and then around the top in a circular motion.

  9. Garnish by placing a small mint leaf on the top of each tartlet and then by placing a fresh blackberry on top of each mint leaf.

Curried Chicken Stir Fry - Skinnydecadence.com, 2011

Watch the video to get this recipe:

https://www.youtube.com/watch?v=AhrGUbmbK84

Peanut Butter S'mores Shooters - Kraft, 2011

Prep time: 30 minutes / Cook time: 5 minutes / Total time: 35 minutes / Servings: 8

 

Ingredients:

  • 4 ounces of  Cream Cheese

  • 12 Graham Cracker Sheets (48 individual crackers)

  • 10 ounce of bag of peatnut butter morsels

  • 7 ounce of jar marshmallow creme

  • 1/2 cups of low-fat milk

  • 1/2 cups of chocolate syrup

Steps:

  1. In a medium saucepan, combine peanut butter morsels, milk and Cream Cheese. Cook on medium heat and stir until combined and melted, about 5 minutes. Transfer the mixture to a glass mixing bowl and place in the freezer to set for about 10 minutes. Remove and mix with electric mixer until a light, fluffy peanut butter creme is created, about 2 minutes. Set aside. 

  2. Place the graham crackers in a plastic, sealable bag. Seal the bag and break up the crackers with your hands, creating different size small chunks and crumbs. Transfer to a separate mixing bowl and add the chocolate syrup. Mix well until combined. 

  3. Using 2oz. shot glasses, spoon about 1 tbsp. of the graham cracker mixture into the bottom of each of the shot glasses. Follow with 1 tbsp. of the peanut butter creme, then 1 tbsp. of the marshmallow creme. Finish with another 1 tbsp. of the graham cracker mixture. 

  4. Note: If using tall, narrow shot glasses, fill two separate, small plastic bags with the peanut butter and marshmallow creme, snip off a corner and pipe the cremes into the shot glasses. Serve with long neck teaspoons.

Jerk Chicken with Mango Chutney and Coconut Rice - Aetna, 2011

Prep Time: 30 minutes / Cook Time: 40 minutes / Servings: 4


Ingredients: 

  • 1 cup brown rice 

  • 14 oz. (one can) Lite Coconut Milk 

  • 2 Mangoes, peeled, seeded and chopped

  • 2 Red Bell Peppers, seeded and chopped 

  • 4 chopped Scallions 

  • 1/2 cup Freshly Squeezed Orange Juice 

  • 1 lb. boneless, skinless chicken breast tenders 

  • 1/4 cup Golden Raisins 

  • 1/4 cup Cilantro 

  • 1/2 cup crushed Macadamia nuts 

  • 2 tablespoon Extra Virgin Olive Oil 

  • 3 tbsp. Apple Cider Vinegar 

  • 1 tsp fresh grated ginger (I used my zesting tool) 

  • 1 1/2 tsp Pumpkin Pie Spice 

  • 1 tbsp ground allspice 

  • 1/2 tsp Cloves (ground) 

  • 1/2 tsp. red chile flake 

  • salt and pepper

Steps: 

  1. In a medium saucepan, heat 1 Tbsp olive oil on high heat. Add the rice and toast for 2-3 minutes, stirring constantly. Stir in 1 cup light coconut milk, and 1/2 cup water. Season with a pinch of salt, bring to a boil, reduce heat to simmer, cover and continue to cook until rice is soft and liquid is absorbed, about 20-25 minutes. Remove from heat and set aside.

  2. In a separate, medium saucepan, add mangoes, red bell pepper, chopped scallions, grated ginger, orange juice, apple cider vinegar, 1/4 tsp. red chile flake and 1/2 tsp. Pumpkin pie spice.  Season with salt and pepper and stir until all ingredients are combined. Cook on medium heat until fruits and vegetables are soft, and juices are reduced, about 25 minutes. Stir in golden raisins and Macadamia nuts in last 2-3 minutes of cooking.

  3. Cut the chicken into cube size pieces. In a large skillet, heat 1 Tbsp olive oil on medium heat. Add the chicken and season with salt and pepper.  Cook the meat for about 4 minutes on each side, until cooked through.  Remove from the pan, shred the chicken with a fork and transfer back to the pan. Lower the heat to medium-low and stir in 1/4 cup water, 1 Tbsp. ground allspice, 1/2 tsp. Ground cloves, 1 tsp. pumpkin pie spice and 1/4 tsp. red chile flake. Stir until ingredients are combined and the water is mostly absorbed, about another 5 minutes. 

  4. To serve: shape 1/2 cup coconut rice in a 1/2 cup measuring cup. Place on plate. Spoon the shredded chicken onto the plate over rice. Spoon the mango chutney on top of the chicken.  Garnish with chopped cilantro.

Better Blonde Banana Brownies (Quadruple B's) - Kraft, 2011

Prep Time: 20 minutes / Cook Time: 35 minutes / Servings: 10-12

  

Ingredients:

  • 8 oz. cream cheese, softened

  • 1 cup granulated sugar, divided

  • 1 large egg and 2 egg whites

  • 3 tsp. vanilla extract, divided

  • 1 1/4 cups, plus 1 tbsp. all-purpose flour

  • 1 tsp. baking powder

  • 1/2 cup white chocolate chips

  • 1/2 cup unsalted macadamia nuts, roughly chopped

  • 1/3 cup butter, softened

  • 1/4 cup vegetable oil

  • 2 medium very ripe bananas, mashed

Steps: 

  1. Preheat oven to 400 degrees.

  2. In a large mixing bowl, combine the cream cheese, 1 tsp. vanilla, 2 egg whites, 1/2 cup sugar and 1 tbsp. flour.  Blend or mix on medium speed for about 2 minutes, until smooth and creamy.  Set aside.

  3. In a separate large mixing bowl, combine the remaining 1 1/4 cups flour, baking powder, white chocolate chips and macadamia nuts.  Mix with a whisk to combine and set aside. 

  4. Using a stand mixer fitted with the whisk attachment, cream the whole egg and 1/2 cup sugar until light and fluffy.  Add in the 2 tsp. vanilla, vegetable oil and butter.  Continue to mix on medium speed until smooth and creamy.  

  5. Add in the dry ingredients in batches, until the mixture is fully combined.  Stir in the mashed bananas just until combined.

  6. Spray a 9x13 glass baking dish with non-stick cooking spray.  Spoon about half of the blondie batter into the bottom of the baking dish and spread it evenly.

  7. Spread the entire cheesecake batter on top of the blondie batter and spread it evenly.

  8. Spoon the remaining blondie batter in uneven "plops" on top of the cheesecake batter.

  9. Bake in the oven at 400 degrees for about 35 minutes, until a toothpick inserted comes out clean.

  10. Allow to cool for about 10 minutes before serving.  Plate with vanilla ice cream and caramel sauce. 

Ménage à Trois Sorbet - Ménage à Trois Wines, 2011

Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 4

Ingredients:

  • 1 cup Ménage à Trois California Red wine

  • 1/2 cup water

  • 3/4 cup sugar

  • 1 cup frozen blackberries

  • 1 cup frozen black cherries (pitted)

  • 1 cup frozen raspberries

  • 1/2 tbsp. fresh lemon juice

Helpful Hints:  Costco has the Ménage à Trois wine for under $10.  Trader Joe's sells a bag of frozen fruit that has blackberries, cherries, raspberries and blueberries.  You could just use a whole bag of this and it would come out just fine too! 

 

Steps:

  1. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar.  Stir on medium heat until sugar is dissolved and a simple syrup is created.  Remove from heat and cool in freezer for about 10 minutes.

  2. In a blender or food processor, combine wine, simple syrup, frozen fruit, remaining sugar (1/4 cup), and lemon juice.  Blend on high speed for about 2 minutes until everything is smooth and combined.

  3. Transfer mixture to an ice cream maker and follow manufacturer instructions for sorbet.  If you're not using an ice cream maker, transfer the mixture to a glass 9x7 baking dish, cover, and stir every 30 minutes until the mixture is frozen and sorbet texture is reached (about 2-3 hours).

Southwest Macaroni and Cheese - Kraft, 2011

Prep Time:  10 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:

  • 16 ounce(s) of Macaroni Elbows 

  • 3 Spicy Italian Sausages, casings removed 

  • 10 ounce(s) of Philadelphia Cooking Creme, Santa Fe Blend 

  • 1 cup(s) of low-fat milk 

  • 2 cup(s) of Kraft Shredded Four Cheese Mexican Blend 

  • 1 Roma Tomato, chopped 

  • 1/2 cup(s) of sliced, canned jalapenos, chopped 

  • 2 scallions, finely chopped 

  • 1/4 cup(s) of finely chopped cilantro for garnish 

Steps:

  1. In a large pot, bring 4 quarts of salted water to a boil. Add macaroni and boil for 6-8 minutes until soft. Drain pasta and set aside. 

  2. In a large, deep skillet, cook sausage on medium heat for 7-10 minutes, breaking it up into small bits as it cooks. 

  3. When the sausage is browned and cooked through, add Philadelphia Cooking Creme. Stir until combined. Add milk and stir until sauce is thick and bubbly. Stir in cheese and mix until sauce is smooth and creamy. 

  4. In a large serving bowl, combine macaroni, cheese sauce, tomato, jalapeno, and scallions. Stir until all ingredients are combined. Garnish with cilantro and serve immediately. 

Skinny Tropical Dessert Nachos - California Strawberry Commission, 2010

Prep: 15 minutes / Cook Time: 0 minutes / Servings: 4

Ingredients:

  • 5 ounces, apple chips

  • 1 cup finely chopped California strawberries

  • 1 mango, finely chopped

  • 2 kiwi fruit, finely chopped

  • 6 ounce(s) of Philadelphia Light Cream Cheese

  • 3 tbsp. of honey

  • 2 tbsp. of orange juice

  • 2 tbsp. of fresh mint, finely chopped, plus one sprig for garnish

Steps:

  1. Spread apple chips evenly on a serving dish.

  2. Combine chopped fruit in a large bowl and mix until combined. Spoon evenly over the apple chips.

  3. Combine cream cheese, orange juice and honey in a microwave safe bowl. Microwave on high for 30 seconds. Remove and whisk until all ingredients are combined and smooth (should have the thickness and texture of nacho cheese). Then, spoon cream cheese mixture over nachos. Evenly spread the chopped mint on top and garnish with the final sprig of mint.

Fall Spice Hash - Aetna, 2010

Prep Time: 20 minutes / Cook Time: 30 minutes / Servings: 5

 

Ingredients:

  • 4 large chicken breasts (about 20 oz.), cubed

  • 1 whole acorn squash, peeled and cubed

  • 2 medium sweet potatoes, peeled and cubed

  • 1 medium red bell pepper, chopped

  • 4 tbsp. olive oil

  • 1 tsp. pumpkin pie spice

  • 3 green onions, finely chopped, including white tips (reserve some for garnish)

  • 1 1/2 cups brown rice, measured dry

  • 1 tsp. black pepper

 

  Steps:

  1. Bring 3 cups of water to a boil in a large saucepan.  Add the rice, lower the heat to a simmer, cover and steam the rice for 30 minutes until soft.

  2. Heat 2 tbsp. olive oil in a large skillet.  Add acorn squash, sweet potatoes, pumpkin pie spice and black pepper.  Stir until combined and cook on low/medium heat until potatoes and squash are soft, about 30 minutes.

  3. In a separate skillet, heat the remaining 2 tbsp. olive oil.  Add chicken red bell pepper and green onions.  Cook on medium heat until veggies are soft and chicken is cooked through, about 10 minutes.

To Serve:

  • Use a large, empty, aluminum can (soup) with both ends removed.  Place the can on the serving dish and add 1/4 cup rice, then 1/4 cup chicken, then 1/4 cup squash mixture.  

  • Smash layers down with a potato masher or other flat surface.  

  • Repeat layers and smash down again.  Carefully remove the can, garnish with remaining green onions and serve.

Jambalaya Sloppy Joes - Kraft, 2010

Prep time: 10 minutes / Cook time: 15 minutes / Servings: 4

Ingredients:

1 pound of Lean Ground Turkey or Beef
6 oz. of Chicken Andouille Sausage, chopped (about 2 sausages)
1/2 medium red bell pepper, chopped

2 scallions, finely chopped
4 oz. of cream cheese
1 tbsp. of Creole Seasoning
1 tbsp. of paprika
1 medium tomato, chopped
1/2 cup of marinara sauce
4 Hamburger buns, toasted

Steps 

  1. In a large skillet, combine sausage, ground meat, scallions and red bell pepper. Season with salt and pepper and cook on medium heat until meat is fully browned and cooked, about 7 minutes. 

  2. Add Creole seasoning, paprika, spaghetti sauce and tomato. Stir until combined and add cream cheese. Stir and continue to cook until all ingredients are combined and sauce reduces, another 5 minutes.

  3. To Serve: Spoon 1/4 of the meat mixture onto the toasted hamburger buns.

Please reload

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

© 2017 Phoenix Family Foodie