Thursday, December 14, 2017

Duck Confit Potato Frittata with Creamy Chasseur


This pre-cooked Duck Confit is so tasty.  It sits in it's own juice and marinates until ready to 
be eaten.  I picked the meat off the duck legs and incorporated it into this delicious potato frittata, packed with spices, herbs and cheese.  I reserved the flavorful juice to make this creamy mushroom chasseur sauce to top the frittata.  I added a little heat for a surprise kick.  You can prepare this sauce thick or more juicy, it is your preference.   The combination of flavors will be unitedly joined.  

Ingredients:
6 cups cubed potatoes, cooked
2 TBS duck fat
1 cup shallots, chopped
3 large cloves garlic, chopped
1/8 tsp salt
1/8 tsp pepper
1 lb duck confit, picked (reserve juice)
1/8 cup parsley, chopped (plus extra for garnish)
1/8 cup basil, chopped
1/2 cup coconut cream
8 eggs, beaten
8 ozs shredded cheddar cheese
1/2 cup parmesan cheese (divided, 1/2 for topping)
1 cup chopped tomatoes (slightly squeezed to remove juice and seeds)

Mushroom Sauce:
1/2 cup white wine
1/4 cup shallots, chopped fine
1/2 tsp jalapeno peppers, chopped fine
2 cups cremini mushrooms, sliced
1 TBS duck fat
1 TBS butter
1 tsp flour
juice from duck confit
1/4 cup coconut cream

Directions:
1.  Cook potatoes in water for approx 20 or until medium cooked.  Do not over cook.  Drain
2.   Pick meat from duck legs.  Place in bowl.  Reserve juice
3.  In large cast iron skillet heat on med/high duck fat.  Add shallots, stir and cook until soft (approx 10 mins).  Add garlic and cook for additional 3 mins.  Season with salt and pepper, stir.  Remove from burner.
4.  Preheat oven to 350 degrees.
5.  To bowl of duck meat, herbs, coconut cream, eggs, cheddar and 1/2 of the parmesan cheese.  Season with salt and pepper to taste.  Toss.  Add to skillet.  Top with tomatoes.  Slightly press down.  Top with remaining parmesan cheese.
6.  Bake for approx 35 minutes or until done.
7.  To make mushroom chasseur:  In skillet add white wine.  Heat on med until reduced to about 1/2.  Add shallots, jalapeno and mushrooms and cook for additional 5 mins, or until mushrooms are cooked.  Stir duck fat, butter and flour together in small cup or bowl.  Add to mushrooms with remaining coconut cream, stir.  Reduce temperature and simmer until your preference of thickness, approx. 3-5 mins.
8.  Serve sliced frittata with mushroom chasseur sauce.  Top with fresh parsley.






Fried Oyster Tacos with Mexican Street Corn



Ingredients:
8 garlic bulbs
1/4 cup olive oil
8 ears corn, cut in half

Slaw Ingredients:
1/3 cup mayonnaise
2 TBS sugar
1 tsp cider vinegar
1 tsp celery seed
1/3 cup red onion, chopped
1/3 cup parsley, chopped
1 clove garlic, minced
1/8 tsp salt
1/8 tsp pepper
16 ozs slaw mixture

Cilantro Sauce Ingredients:
2 heads of cilantro
1 med jalapeno pepper, seeds removed
4 cloves garlic,
1 cup sour cream
2 limes, juiced
2 TBS olive oil
2 TBS cider vinegar
1/8 tsp salt

Mexican Street Corn Ingredients:
1 can creamed corn
1 cup Cilantro Sauce (see recipe above)
1/4 cup mayonnaise
1/4 cup sour cream
1 cup cotija cheese (or Feta), reserve 1/2 for corn topping
1/2 tsp chili powder
1 garlic clove, minced
1/4 cup cilantro
1 TBS lime juice
1/8 tsp salt

Fried Oyster Ingredients:
16 ozs oysters,
4 cups fryer oil
2 cups flour, divided in 1/2
1 TBS baking powder
1 TBS sesame seed oil
1/2 cup seltzer (cold)
1 garlic clove, minced
1 small egg
1/8 tsp salt

Garlic Butter Ingredients:
2 sticks butter, melted
2 garlic cloves, roasted

Other Ingredients:
4 limes, sliced in quarters
1/4 cup cilantro leaves, for garnish
1 TBS chili powder
20 corn tortillas
1 avocado, cubed
1 red bell pepper, chopped



Directions:
1.  Cut tips of each garlic bulb about 1/4 in.  Place on baking dish, cut side up.  Drizzle with olive oil.  Bake in oven 350 degrees for 1 hour.  Remove from oven and cover to keep warm.
2.  Place corn in pot of boiling water.  Cook until tender, approx 30 mins.  Remove from water and place in baking dish.
3.  To make slaw:  Mix all ingredients (except slaw mix) in a medium size bowl, mix well.  Add slaw mix and fold to incorporate well.  Refrigerate until ready to use.
4.  To make Cilantro Sauce:  Add all ingredients to blender.  Pulse until well combined.  Pour into bowl.  Reserve in refrigerator until ready to use.
5.  To make Mexican Street Corn:  In a medium size bowl add all ingredients.  Mix well.  Refrigerate until ready to use.
6.  Drain oysters and pat dry with paper towels.  In medium size pot add oil.  Heat on med/high.  Add half of the flour to separate bowl.  In medium size bowl whisk all other ingredients.  Add a small amount of batter to oil.  If it sizzles then oil is hot enough.  Start by dredging oysters into flour, then into batter, completely covering.  Drop into hot oil.  Fry for approx. 5-8 mins depending on the size of the oyster or until lightly browned.  When oysters are done, place on paper towel to absorb excess grease.  Cover to keep warm.
7.  To make Garlic Butter:  Melt butter in microwave for 20 seconds.  Add garlic and whisk.
8.  Add 1/2 garlic butter (reserve other 1/2 for corn tortillas) to corn in baking dish.  Add Mexican Street corn over top.  Top with remaining cotija cheese.  Add lime slices.  Bake in 350 degree oven for 30 mins.  Remove and garnish with cilantro leaves.  Sprinkle with chili powder.
9.  Brush each tortilla with garlic butter.  Place in zip loc bag.  Warm in microwave for approx. 30 seconds.
10.  Fill each tortilla with slaw, fried oyster, Mexican Street Corn, Cilantro sauce, avocado, red bell peppers and fresh cilantro leaves.  Serve with ear of corn, garlic bulb and slices of lime.


How to make just the Street Corn:


8 ears of corn, broken in half
1 stick butter, cubed
1 pkg Mediterranean Feta Cheese
1/2 cup Cilantro leaves
1/2 tsp paprika

Cilantro Sauce Ingredients:
2 heads of cilantro
1 med jalapeno pepper, seeds removed
4 cloves garlic,
1 cup sour cream
2 limes, juiced
2 TBS olive oil
2 TBS cider vinegar
1/8 tsp salt

Mediterranean Street Corn Ingredients:
1 can creamed corn
1 cup Cilantro Sauce (see recipe above)
1/4 cup mayonnaise
1/4 cup sour cream
1 cup Mediterranean, reserve 1/2 for corn topping
1/2 tsp chili powder
1 garlic clove, minced
1/4 cup cilantro
1 TBS lime juice
1/8 tsp salt




1.  Place corn in baking dish with butter.  Season with salt and pepper, to taste.  Bake in 375 degree pre-heated oven to brown.   Approx. 30 (rotate while baking)
2.   Blend ingredients for Cilantro Sauce in blender until well combined.  Reserve
3.  Mix ingredients for Mediterranean Street Corn in bowl.  (Don't forget to add 1 cup of Cilantro sauce to this recipe).  Pour oven corn.  Bake for additional 15-20 mins.  Remove from oven.  Sprinkle additional feta cheese over top, cilantro leaves and paprika.  Serves 8



Mediterranean Duck with Lentil and Olive Tapenade



The ingredients in this recipe pairs well with the duck breast.  You have the saltiness from the anchovy combined with a blend of garlic, lemon, peppers, capers and olives tossed with baby lentils and the perfect blend of spices and herbs.  The crunchiness of the chopped duck bacon on top compliments this dish, making it very elegant for plating.  



Ingredients:
(2) 7.9 oz duck breasts
2 oz can anchovy, drained
4 pepperoncici's
2 garlic cloves
1/2 tsp jalapeno
3 TBS capers
2 TBS red onion
1/2 cup Kalamata olives
1/2 cup black olives
1/4 cup cherry peppers
1/4 cup cilantro
1/4 cup parsley
1 tsp rosemary
2 TBS lemon juice
1 tsp lemon zest
1/8 tsp salt, or to taste
1/8 tsp course pepper, or to taste
2 cups small lentils, cooked
4 cups mixed greens
1 lemon, sliced for garnish
5 strips duck bacon

1.  Score skin on duck breast across top with sharp knife.  Slice diagonally opposite way making sure not to cut into duck.  In a medium size non stick skillet cook duck breasts (skin side down) on medium/high heat for approx. 6 minutes.  This will render down the fat.  Flip over and cook other side for an additional 2 mins.  Place skillet in oven and cook for another 4-5 minutes (or until desired temperature) in a preheated 350 degree oven.  Let rest for 5 minutes before slicing.
2.  In same skillet cook anchovy in duck fat on med/high heat until dissolved.  Add to medium size food processor.  To processor, add pepperoncici's, garlic, jalapeño, capers, onion, olives, cherry peppers, cilantro, parsley, rosemary, lemon juice and zest.  Pulse to chop into fine bits.  Add to bowl.  Toss in lentils and season with salt and pepper, to desired liking.
3.  Cook duck bacon in skillet until crispy.  Approx. 3-4 mins (med/high heat) on each side or until desired crispiness.  Keep warm until ready to use.
4.  Slice duck breasts.  Serve on bed of greens.  Top with lentil tapenade.  Garnish with chopped duck bacon and lemon slices

Poached Rum Pears and Brie Duck Breast with Hot Candied Duck Bacon



This is my take on one delicious combination.  The duck breast is perfectly cooked and served with poached pears in a sweet rum sauce.  The pears are topped with creamed brie cheese to balance all the flavors.  Then topped with hot candied duck bacon.  


Ingredients:
2 duck breasts
6 strips duck bacon
1 TBS jalapeno, chopped fine
1 TBS brown sugar (for bacon)
4 TBS butter
2 TBS dark rum
2 TBS brown sugar (for sauce)
1/4 tsp cinnamon
1/2 tsp corn starch
1 15 oz can pear halves (no or low sugar), reserve 1 cup juice
1/8 tsp salt
1/8 tsp course pepper
1/4 cup walnuts, chopped
5 ozs brie cheese, creamed (warm)
1/4 cup parsley, chopped

Directions:
1.  In medium size non stick skillet heat on med/high heat.  Place seasoned duck breast (skin side down).  Cook to render down the fat (approx. 5 mins).  Turn over and cook for additional 2-3 mins or until desired temperature.  Remove and let sit.
2.  Add bacon to skillet and cook in same fat.  Season with salt and pepper, if desire.  Add jalapeños and 1 TBS sugar.  Cook until done on both sides (bacon will caramelize).  Approx. 2-3 mins on each side, or until desired crispiness.  Remove and cover to keep warm until ready to use
3.  In same skillet add butter, rum, sugar, cinnamon, corn starch and pear juice.  Stir and heat for approx. 2 mins.  Add pears and cook, rotating on both sides for approx. 5 mins.  Season with salt and pepper.  Remove from Skillet and cover to keep warm.  Add walnuts and continue cooking sauce for additional 5 mins or until starts to thicken.  
4.  To serve:  Slice Duck Breast on an angle about 1/2 inch thick.  Top with Pear then with warm creamed brie.  Drizzle sauce around duck and sprinkle chopped hot candied bacon slices on top.  Garnish with parsley.
Serves 4 









Espresso Brownie Cheddar Cheesecake



Chocolate and Cheesecake!
Yes, who could resist these combinations?  Not me!  
When I was creating a coffee cheesecake I just knew it had to be with a rich chocolate base.  These little babies are so irresistibly incredible.  Each bite will make you go for another.  This cheesecake recipe is infused with a secret ingredient that I hate to disclose, but I will.  
Cheddar Cheese! 




Brownie Ingredients:
1/2 cup melted butter
1 cup white sugar
1 tsp vanilla extract
1/4 cup strong espresso coffee
2 eggs, beaten
3/4 cup flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts, optional

Cheesecake Ingredients:
8 ozs cream cheese, softened
8 ozs ricotta cheese, whole milk 
1 cup sharp cheddar cheese, grated
1/3 cup sour cream
1/2 cup sugar, plus 2 TBS
2 med eggs, beaten
1/4 cup heavy cream
1 tsp vanilla
2 TBS flour
1/4 cup choc. covered espresso beans, ground

Glaze Ingredients:
1/2 cup milk chocolate, melted
1/4 cup strong espresso coffee, brewed
1/4 cup chocolate covered espresso beans, crushed

Directions:
1.  To make Brownie:  In large bowl add butter, sugar, vanilla, coffee and eggs.  Mix well.  Add remaining ingredients to small bowl, mix well.  Add to wet ingredients.  Mix well.  
2.  To make cheesecake filling:  Add all ingredients (except espresso beans) to food processor.  Pulse all ingredients together and combine well.  Fold in espresso beans.
3.  Grease 6 (4 inch) mini springform pans.  Preheat oven to 350 degrees.
4.  Pour approx. 1/4 cup brownie mixture to bottom of each pan.  (Reserving approx. 6 TBS) Spread across bottom of pan.  Pour approx 1/2 cup cheesecake mixture over top of brownie mixture, using up all of the mixture.  Carefully spread across leveling out.  Add 1 TBS of brownie mixture in center of cheesecake.  With a knife swirl brownie mixture into cheesecake creating a marble effect.
5.  Bake in oven for approx 30-35 mins or until done.  Cool
6.  To make Glaze:  Microwave chocolate for approx. 1 minute in safe bowl or until melted, stir.  Add strong coffee, stir.  Drizzle over top of little cheesecakes.  Sprinkle crushed espresso beans.  
Makes 6 (4 inch) mini cheesecakes.  

PEARS FOSTER BRIE STUFFED FRENCH TOAST

INDULGE YOURSELF INTO THIS ELEGANT FRENCH TOAST.
IT IS STUFFED WITH CREAMY BRIE CHEESE, DIPPED IN EGG AND
FRIED UNTIL GOLDEN BROWN.  TOPPED WITH CHOPPED PEARS IN A
SLIGHTLY SWEET BROWN SUGAR SYRUP, WITH A DASH OF RUM.....YUM!!!!  



PEAR SAUCE:
1 can pears, chopped
1 cup pear juice
2 TBS butter
3 TBS brown sugar
1 tsp vanilla
1/2 tsp cinnamon
pinch salt
2 TBS rum, optional

DIRECTIONS FOR SAUCE:
1.  Add all ingredients into saucepan.  Heat on med/high for approx. 8-10 mins, or until starts to thicken.  Let rest until ready to use.



INGREDIENTS:
2 TBS olive oil
2 TBS butter
4 Slices Three Bakers gluten free bread
5 ozs cream brie
2 eggs, beaten
powdered sugar for garnish

DIRECTIONS:
1.  Heat oil and butter in non stick pan on low/medium heat.
2.  Spread brie cheese on two slices of bread.  Top with remaining slices, pressing lightly, to seal.
3.  Beat eggs in small bowl.  Dip bread into beaten eggs, flip to coat over side.  Saute on each side until golden brown, approx. 2 mins each side.


COD WITH LENTIL TAPENADE





Cod Ingredients:
6 (4 oz) Cod Fillets (approx 1 - 1 1/2 inch thickness)
2 tbs cooking oil for sautéing
2 cups spring mix blend (reserved for plating)

Tapenade Ingredients:
2 oz can anchovy fillets (packed in oil)
1 cup black olives, sliced in half, lengthwise
2 tsp garlic
1/2 tsp jalapeno pepper
3 tbs capers
2 tbs red onion, chopped
1/4 cup red cherry peppers
1/3 cup chopped parsley, (plus 1/4 cup sprigs for plating)
1 tsp rosemary
1/2 cup grape tomatoes
2 tbs lemon juice,
1 tsp lemon zest (plus 1 cup lemon wedges for plating)
1/4 tsp coarse black pepper
1/4 tsp salt
2 cups cooked small (baby) lentils


Directions:
1.  In non stick skillet on med/high heat oil.  Add contents of anchovy with oil and saute until dissolved (approx. 2-3 mins).
2.  In medium size food processor add anchovies (with oil) and all other tapenade ingredients, except lentils.  Pulse a few times into fine bits, but do not puree.  Add to medium size mixing bowl.Fold lentils into mix.
3.  Heat large non stick skillet on med/high heat with cooking oil.  Season Cod with salt and pepper.  Place Cod in hot skillet and sauté for approx. 3 mins on each side or until done.  Note:  Cooking time depends on thickness of Cod.
4.  Serve Cod on plate with approx.  1/3 cup of tapenade.  Squeeze lemon juice on Cod.  Garnish with lemon wedge, parsley and spring mix.  Season top with course pepper.

Serves 6 people












Grilled Pork Pineapples Foster with Brie




6 Pork Loin Steaks, cut into 1 inch slices
1 stick butter, divided in half, softened
6 slices pineapple rings, reserve juice (20 oz can)
1/2 tsp corn starch
2 TBS rum
3 TBS brown sugar
1/2 tsp cinnamon
Salt and pepper, to taste
1 tsp vanilla extract
2 TBS rosemary, chopped fine
1/4 cup chopped walnuts
4 ounces creamed brie cheese

Directions:

1.  Heat grill to med/high heat.
2.  Brush chops with softened butter (4 TBS).  Season chops with salt and pepper, to liking.  Place on hot grill cooking approx. 5 minutes on each side, or until done.  Remove and let sit 10 minutes.
3.  Drain pineapple, reserving juice.  Place pineapple rings on grill to slightly warm.  Remove and cover until ready to use.
4.  On side burner of grill, using medium size skillet add remaining butter.  Heat on medium until melted.  Add corn starch and rum.  Whisk.  Add pineapple juice slowly to skillet whisking to incorporate.  Add sugar and cinnamon.  Whisk.  Season with salt and pepper.  Lower temperature and simmer.  When liquid starts to thicken add vanilla, rosemary and walnuts.  Stir.
5.  To assemble:  Place pork chop on small plate.  Top with pineapple ring.  In center of ring add about 1 - 2 teaspoons of brie cheese.  Top with rum sauce.  Garnish with rosemary sprig.





Gluten Free Nutty Italian Meatballs


Gluten Free Nutty Italian Meatballs


MY SECRET IS OUT!!!  Treat your family to these amazingly moist, Italian Meatballs.  
What is the key to a moist meatball?  Lean meat will get tough during cooking.
By adding eggs and ricotta cheese, this will help keep the meatballs
moist.  By adding soaked bread as a binder,  this will also prevent meatballs from 
shrinking and becoming tough.  For an exciting addition, we used 
Three Baker's Great Seed Bread for a little crunch.







Ingredients:
8 slices of Three Baker's Great Seed Bread (or other T.B. bread)
1/2 cup milk or water
1 pound ground beef (lean)
2 large eggs
1/3 cup ricotta cheese (whole milk)
3 large cloves garlic, finely chopped
1/3 cup grated Parmesan Cheese
3 TBS dry parsley
salt and pepper, to taste
oil for frying

Directions:
1.  In large bowl soak bread in milk until soft, squeeze bread in strainer to remove excess milk.  Return bread to bowl.
2.  Add beef, eggs, ricotta, garlic, cheese, parsley, salt and pepper.  With "clean" hands mix thoroughly.  Do not over mix.
3.  Roll into golf ball size balls.
4. Fill skillet with oil (approx. 1/2 inch).  Heat on med/high heat.  Add meatballs to heated oil leaving space between each meatball.  Brown on all sides.  Remove from oil and drain on paper towels.  Season with salt.  Repeat process for remaining meatballs, adding additional oil to skillet, if needed.  Let cool.  
6.  Serve with favorite tomato sauce.  


S'mores French Toast



SOME MORE S'MORES PLEASE!
WHO REMEMBERS THE TASTE OF THAT SWEET, CHOCOLATEY, ROASTED
MARSHMALLOW TREAT SANDWICHED BETWEEN TWO GRAHAM CRACKERS           YOU MADE, AS A CHILD OVER A CRACKLING CAMPFIRE?  
YOU PROBABLY STILL MAKE THEM WITH YOUR CHILDREN NOW.  
WELL, NO NEED FOR AN OUTDOOR CAMPFIRE
TO MAKE THESE SUMMERTIME FAVORITES.

FOR NATIONAL S'MORES DAY I WANTED TO BRING YOU A SPECIAL TREAT.
I TOOK THIS FAMOUS LITTLE DESSERT AND TURNED IT INTO A 
HEARTY AND VERY SATISFYING PLATE OF GOODNESS.  THIS S'MORES 
FRENCH TOAST WILL BE ENJOYED BY ALL.  SERVE IT OPENED 
FACED OR DOUBLE LAYERED, THAT CHOICE IS UP TO YOU.  BUT
DON'T SKIMP ON THE CHOCOLATE.  POUR IT ON!  






INGREDIENTS:
3 TBS butter
3 eggs, beaten
1/2 tsp vanilla
1/4 cup milk
1/2 tsp cinnamon
2 cups Three Bakers Graham Snackers, ground. Reserve 1/4 C for garnish
4 slices Three Bakers White Bread
8 ozs Milk Chocolate Bar, divided in half
12 large marshmallows, cut in half (24 halves)
vanilla ice cream, optional
whipped cream, optional




DIRECTIONS:
1.  Heat Butter in large skillet on med/high heat
2.  Beat eggs in bowl with vanilla, milk and cinnamon
3.  In separate bowl add ground Graham Crumbs
4.  Add a slice of bread to egg mixture, flip and coat other side.  Repeat process for remaining slices of bread.  Add slices to hot skillet.  Cook for 2-3 mins on each side, or until golden brown.
5.  Add approx. 1/2 oz of chocolate to each slice.  Top with 6 marshmallow halves.  Toast for approx. 5 mins. or until marshmallows start to brown (to liking).
6.  Drizzle with melted chocolate (or fudge topping)on top.  Sprinkle with ground Graham Snackers.

Note:  For less sweetness top only one slice of French Toast with marshmallows.  Enclose with second slice of French Toast (without marshmallows)



Apple and Brie Walnut Strata



This is my Apple and Brie Strata.  The difference between Strata and Frittata is a Strata is made with bread.  I love the combination of apples, brie and California walnuts.  I decided create a comfort Strata for the family to enjoy.  With each forkful you get a sweetness from the apples, nutty crunch from the walnuts and smooth cheesy texture from the Brie cheese.  Balancing all the ingredients into a delicious combination the whole family will enjoy, for breakfast or dessert.  #IHeartWalnutsContest 

Ingredients:
8 cups cubed bread, packed.  Toasted
6 medium apples, thin (baking apples)
1/3 cup granulated sugar
2 TBS cinnamon
1/4 cup California walnuts, chopped
1/4 tsp salt
8 TBS butter, melted
2 (5 ozs) pks creamed brie
12 large eggs, beaten
1/2 cup powdered sugar

Directions:
1.  Heat oven to 350 degrees.  Add cubed bread to large baking sheet.  Toast in oven for 15 mins.
2.  While bread is toasting slice apples.  Add to large bowl.  Combine sugar, cinnamon and salt in separate bowl.  Add 1/2 of the sugar/walnut mixture to apples, reserving other 1/2 for later.  Toss.
3.  Add apples to a large cast iron skillet, greased.  Spread evenly across bottom.
4.  Remove bread from oven and add to large bowl.  Add butter to bread and toss.
5.  Add half of the bread on top of apples.  Add spoonfuls of brie on top of bread.  Add remaining bread on top of brie.
6.  Add beaten eggs on top of bread.  Let soak for approx. 30 mins, gently pressing down every 10 mins to assure bread is soaking up egg.  Sprinkle remaining sugar/walnut  mixture on top of bread.
7.  Bake for 15 mins covered.  Bake another 15 mins uncovered.  Remove and rest for 10-15 mins.   Loosen edges with knife.  Flip onto serving dish.  Sprinkle with powdered sugar.

Serves 8-10 people








Muffuletta Sandwich


What is a Muffuletta Sandwich?  A Muffuletta Sandwich originated among Italian
immigrants in New Orleans, Louisiana in the early 1900's.  It is made on a large, round 
and somewhat flattened loaf with a sturdy texture, similar to focaccia.  
The roll is split in half and topped with an olive salad and assortment of
Italian meats and cheese.  The loaf is then split into quarter pieces.  A muffuletta can be
served cold or toasted.  

I think you will enjoy my version of the muffuletta sandwich.  I found that
Three Bakers Hamburger Buns are round, somewhat flattened and sturdy texture, even
though they are smaller in size from original muffuletta roll.  No big deal, I just made
individual sandwiches for everyone.  It worked super well and was SUPER delicious.





Muffuletta Mix Ingredients:
1/3 cup Kalamata olives
1/3 cup green olives
1/3 cup black olives
1 clove garlic
1/2 cup roasted peppers
2 cherry peppers
4 pepperoncini peppers
1 cup Giardiniera Mix  (include cauliflower, onion, carrots)
3 TBS capers
1/4 tsp red pepper flakes
1 TBS dry oregano
3 TBS red wine vinegar
3 TBS olive oil
Note: Most ingredients can be found in pickle isle in grocery store

Muffuletta Meat Ingredients:
1/4 lb Sopressata
1/4 lb Genoa Salami
1/4 lb Capitola
1/2 lb Mortadella (Italian Bologna)
1/2 lb Provolone Cheese
Or any assortments of favorite meats and cheeses
4 Three Bakers Hamburger Buns

Directions:
1.  In mini food processor chop each of the first 8 ingredients of Muffuletta Mix, individually.  (Note:Do not chop together or you will get mush).  Add to bowl.
2.  Add remaining ingredients and toss.
3.  Spread 2 TBS of muffuletta mix on bottom of roll.  Layer choice of meat on top.  Spread additional 2 TBS of muffuletta mix on top of meat.  Top with bun.  Serve

Chocolate Strawberry Roll Ups/Turkey Club Skewers


Back to school Already?  Get their mornings starting right with some
yummy treats to pack into their lunch boxes.  These delicious treats will
become a regular favorite; your children will not be able to wait to eat.  
These roll ups are unique because they made with Three Bakers Gluten
Free White Bread, stuffed with fresh strawberries and rolled in ground
up Three Bakers Gluten Free Chocolate Snackers, making these little
babies delicious with a slightly sweet crunch.  But don't stop here.  
Switch them up!  How about spreading some creamy peanut butter with
a dollop of their favorite jelly.  Ohhh,  I just had another idea!  
Try some spreadable cheese with diced up ham, then roll in some
ground up Three Bakers Cheddar Cheese Snackers.

Now, let's talk about the skewers.  Stack cubes of turkey, 
chicken, ham or roast beef with any type of cheese.  Then
add the bacon, because everyone loves bacon.  Let them choose
the varieties and put them together.  It makes eating lunch more enjoyable.





Chocolate Strawberry Roll Up Ingredients:
10 slices white bread, warm
10 TBS cream cheese, room temperature
10 Ripe strawberries, diced
8 TBS butter, melted

Crust Mixture:
1 cup chocolate, chocolate chip snackers, ground
2 tsp sugar
1/2 tsp cinnamon

Directions:
1.  Cut crust off bread.  Warm in microwave for 10 seconds.  With a small rolling pin, roll each slice thin.  Spread each piece with 1 TBS cream cheese.  Sprinkle 1 tsp diced strawberries over top.  Carefully fold up like jelly roll.
2.  Bake or toast for 5 mins.
3.  Brush with melted butter.  Roll into crust mixture.
     (Crust Mixture Recipe:  Grind all together, place in bowl)
Makes 10 Roll Ups


Turkey Club Skewers Ingredients:

5 slices white bread
10 ( 1 inch cube) turkey
10 (1 inch cube ) cheese
10 ( 1 inch piece) bacon
10 grape tomatoes
10 sticks (found at any craft store)

Directions:
1.  With small round cookie cut, cut out 20 circles from bread
2.  To assemble:  Place one piece of bread on stick.  Slide down stick, leaving approx. 1 inch from bottom.  Place one piece each of turkey, cheese and bacon through stick, ending with a second piece of bread.
Makes 10 skewers

Caramel Dip:
4 ozs cream cheese
4 TBS caramel sauce
(Blend well)
Optional ( 1 TBS powdered sugar and 1/2 tsp vanilla)





Shrimp Po Boy Sandwich






The origin of the Po Boy has many competing versions, but the 
most widely accepted story holds that the sandwich was invented in 
New Orleans during the 1929 Street Car strike.  This inexpensive
sandwich was created to feed unemployed workers, the Poor Boy.  
This name was later transferred into a sandwich, the Po Boy.

The original Po Boy Sandwich was chopped meat with gravy and 
served on classic French bread.  Po Boys now come in all different varieties, 
such as fried shrimp, oysters, ham and cheese and smoked sausage.  
The most unusual Po Boy is made with French Fries, gravy and condiments.
Keep in mind, with ALL Po Boys the term "dressed" means a topping of shredded 
lettuce, tomatoes, mayonnaise and pickles.

So where do you get a Po Boy?  Right in your own kitchen.  I created this simple
recipe consisting of sautéed spicy shrimp with a spicy Tartar Sauce. 
I am also sharing my secret recipe for my Creole Spice Blend.  This recipe
makes extra, in which you can store in air tight container and use at
a later time.    







Creole Spice Blend Ingredients:
1 TBS Onion Powder
1 TBS Garlic Powder
1 TBS Dry Thyme 
1 TBS Black Pepper
1 TBS White Pepper
1 TBS Cayenne
2 TBS Dry Oregano
2 TBS Dry Basil
3 TBS Paprika

Directions:
1.  Add all ingredients to bowl.  Blend
Makes over 3/4 cups.  



Spicy Tartar Sauce:
1/2 cup mayo
1/2 cup prepared Tartar Sauce
2 TBS horseradish
2 TBS Sriracha Sauce, or to liking
1 TBS lemon juice
Pinch of salt

Directions:
1.  Add all ingredients to bowl.  Blend
Makes 1 cup 


Shrimp Po Boy Sandwich Ingredients:
1 lb large shrimp, raw, peeled and deveined (tails removed)
2 TBS olive oil
2 TBS butter
2 TBS Creole Spice Blend
2 TBS lemon juice
4 Three Bakers Hoagie Rolls
2 cups lettuce, shredded
2 large ripe tomatoes, sliced


Directions:

1.  Season shrimp with salt
2.  Heat large skillet (preferably non stick), on med/high heat.  Add oil and butter.
3.  Saute shrimp until pink.  Add creole spice, stir to coat shrimp.  Squeeze lemon over top.
4.  Add to roll with sauce, lettuce and tomato slices.

Note:  Any store bought Creole spice blend may be used.

























Waffle Cheese Danish


Lemon Cheesecake Bread Danish:

Ingredients:
8 slices of Three Bakers White Bread, Toasted
8 ozs cream cheese, room temperature
1/3 cup sugar
1 large egg
1 tsp vanilla
1 TBS lemon zest
1/4 tsp salt

Glaze:
1/2 cup powdered sugar
1 tsp fresh lemon juice
1 tsp vanilla
2-3 TBS cream


Directions:
1.  Lightly toast bread.  Remove from toaster.  Preheat oven to 350 degrees.
2.  In medium size mixing bowl add cream cheese, sugar, egg, vanilla, lemon zest and salt.  Mix well until smooth.
3.  Spoon approx 2 heaping tablespoons into center of bread.  Spread with spoon to cover top of bread, almost to edge.  Leave about 1/2 inch from edge.
4.  Place bread on large sheet pan.  Bake in oven for 15 mins.  Remove and cool.  (approx 30 mins)
5.  Mix all ingredients for glaze.  When danish is cool, drizzle glaze icing over top.  Serve. 

Eggnog Bread Pudding with Eggnog Caramel Sauce



Eggnog Bread Pudding 
w/Eggnog Caramel Sauce


Who doesn't like the warm, comforting taste of a soft and delicious Bread Pudding.
Now add the warm, creamy Eggnog Caramel Sauce on top.  
This is definitely a WINNER!
For this recipe, I used Three Bakers Cinnamon Raisin Bread.  It paired
so well with all the accompanying ingredients.  
This recipe is also very easy to make and stays extremely moist.
Make ahead of time in time is limited.  But, you absolutely want to serve this
dessert warm.



Ingredients:
1 loaf Three Bakers Cinnamon Raisin Bread, cubed
8 Eggs, beaten
2 cups Eggnog, warm (not hot)
2 tsp vanilla
1 tsp cinnamon
4 TBS sugar
1/2 tsp ground nutmeg
4 TBS butter, room temp.

Directions:
1.  Cube bread and place on large baking sheet.  Bake in oven for 10 mins at 350 degrees.  Remove
2.  Grease a round bundt pan.  Place toasted bread into pan.
3.  In medium size mixing bowl add remaining ingredients.  Whisk well until incorporated.  Slightly warm, if needed to completely melt butter.  
4.  Pour egg mixture over top of cubed bread in bundt pan, soaking all cubes.  Gently press down every few mins to pack, allowing egg mixture to rise to top.  Do this for 30 mins allowing bread to soak up all the wet egg mixture.  Bake at 350 degrees for approx. 40 mins.  
5.  Remove from oven, loosen edges with knife.  Let cool for approx. 20 mins before removing bread pudding from pan.  Flip onto serving plate.

To make Sauce:
4 ozs cream cheese
1 cup eggnog
1/4 cup caramel sauce
1 tsp vanilla
1/2 tsp ground nutmeg
1/2 tsp cinnamon

Directions:
1.  Add all ingredients for sauce in medium size sauce pan.  Heat on med/low, stirring until warm and all ingredients are incorporated.  Serve over top of bread pudding.  






Finger Sandwiches and Party Appetizers




Finger Sandwiches and Party Appetizers

These little appetizers will be the hit of your next party.  I couldn't 
wait to share this platter with family and friends, at our last party.  
To see the look in their eyes, just loving this bright and colorful arrangement, 
made my night.  This platter had it all, from sweet to savory and with a little kick.
They are the perfect combination to have on your next serving platter.
Believe me!  Your guests will return for seconds, maybe even thirds.  
Not only will your tray be a huge hit, it will also be the prettiest at the party.
Do not expect to have any leftovers.






Sausage Meatballs
This little bite size sausage meatballs are packed with flavor.  
Mix together 1 lb of ground sausage meat, 2 slices white bread, 
2 eggs, 2 cloves minced garlic and 2 TBS jar pesto sauce.  
Roll into mini balls and fry.  Garnish with strip of red bell pepper and olive
on a toothpick.

Dill Pulled Pork Sandwiches
1 cup pulled pork, 3 TBS mayo, 2 TBS dill relish and 1 TBS jar pesto.
Mix all together in a bowl.  Cut crust off white bread then cut in half, diagonally.  
Cut a hole in center of half of the triangles with a small cookie cutter.  
Reserve cut out circle for another appetizer.
Spread approx. 1 TBS of pork on a sliced triangle.
Top with cut out triangle.  Garnish center of circle with slice of tomato, 
piece of bacon and sprig of parsley.  

Mini Hot Dog and Cheese
Fry or bake little hot dogs, to warm.  Cube your favorite cheese.  
Place on toothpick with a slice of pickle and then top with cut out bread circle.

Stuffed Jalapeno Peppers
Slice 8 peppers in half, lengthwise.  Remove seeds.  Bake in 350 degree
oven for 20 mins.  In a small bowl mix together 1/2 cup of 
homemade bread crumbs (see video on Three Bakers Blog) and 4 ozs
cream cheese.  Stuff into center of each pepper.  Add chopped bacon to top of
each pepper.  Bake in broiler for 10 mins or until slightly browned on top.  





Monday, October 23, 2017

Pumpkin Butter

1 stick sweet, salted butter, softened
1/4 cup can pumpkin 
3 TBS brown sugar
1/2 tsp vanilla 
1 tsp pumpkin pie spice
1 tsp ground Cinnamon 

With electric mixer or whisk mix all ingredients well.  Store in plastic container in fridge.  Recipe may be doubled. 

Friday, October 13, 2017

Mediterranean Lentil Tapenade


Ingredients:
2 tbs olive oil
2 oz can anchovy fillets (packed in oil), drained
1 c black olives, sliced in half, lengthwise
2 cloves garlic
1/2 tsp jalapeno pepper, optional
3 cherry peppers
3 tbs capers
2 tbs red onion, chopped
2 pepperoncini peppers, stem removed
1/4 c chopped cilantro
1/4 c chopped parsley
1 tsp rosemary
1/2 c grape tomatoes
2 tbs lemon juice
1 tbs lemon zest
1/4 tsp coarse black pepper
1/4 tsp sea salt
2 cups cooked small (baby) lentils
1 loaf french bread, sliced and toasted


Directions: 
1.  In non stick skillet on med/high heat oil.  Add anchovy and saute until dissolved (approx. 2-3 mins).
2.  In medium size food processor add anchovies (with oil) and all other ingredients, except lentils and bread.  Pulse a few times into fine bits, but do not puree.  Add to medium size mixing bowl.
3.  Fold lentils into mix.  Serve on slices of toasted bread.
.

Note:  Recipe can be chilled or served immediately.  In small skillet heat oil on med/high heat.  Add anchovies to skillet.  Allow fillet to break down and dissolve.  (approx. 3-4 mins).  Stir


Monday, July 31, 2017

Brussel Sprout Panzanella Salad


Panzanella Salad is a rustic salad made with cubed of buttery toasted
bread and a mixture of fresh vegetables.  Panzanella comes from the words
"Pane" meaning bread in Italian and zanella meaning small bowl.  The word
possibly might come from the word panzana, meaning "food".  This salad was 
perfected by farmers on the fields of Tuscany.  It was a creative way 
for them to use up any fresh veggies they needed to.  

I decided to put a little twist on this popular salad by adding a hint of coconut oil 
to the roasted Brussel Sprouts.  I added a can anchovies, yes with the oil, for a saltiness kick.
I also added about 3 TBS of the bacon fat then tossed it all together
with fresh veggies and cubes of Three Bakers Gluten Free Bread.

See my Recipe Ingredient list below:


Ingredients:
1 1/2 lbs cooked Brussel Sprouts
2 TBS olive oil
2 TBS bacon fat
2 TBS coconut oil
1 can anchovies, in oil
1 small garlic clove, minced
2 TBS lemon juice
2 TBS cider vinegar
1/4 cup red onion, sliced thin
1/4 cup fresh basil, chopped
1 cup tomatoes, sliced
6 slices of bacon, chopped
1/2 cup olives
1/2 cup cucumbers, sliced 
4 slices Three Bakers Gluten Free Bread, toasted and buttered, then cubed.

Directions:
1.  Saute Brussel sprouts in olive oil, bacon fat, coconut oil and anchovies.  Stir and cook over med/high heat until anchovies dissolve.  Approx. 5 mins.  Remove from heat and add to bowl, including grease.
2.  Toss remaining ingredients.  Serve









New England Lobster Rolls

Buttered Lobster Roll or Lobster Salad Roll?


Buttered Lobster Roll or Lobster Salad Roll?  This is how I describe these two 
delicious, but very different New England Lobster Rolls.    

The traditional Lobster Roll is warm lobster meat soaked in butter and served on a 
buttered, grilled hot dog bun.  This style lobster roll was said to have been
originated in a restaurant, in Milford, CT., as early as 1929.  Once this sandwich was 
introduced, it's popularity spread up and down the Connecticut Coast, but not far
beyond.  Later, this roll was popular in Maine, as well as other States, where lobster
fishing was common.  

It wasn't until the 1960's when the cold Lobster Salad Roll took off into parts of
Long Island, Massachusetts and into other New England States.  
The Lobster Salad Roll is served cold, with mayonnaise.  
Variations of this salad have also been made with other ingredients, 
such as celery, onion and lettuce.  

While on a recent trip to New England, I had the opportunity to sample 
many different varieties of the "Lobster Roll".  One intriguing way was 
cold and tossed with fresh dill and slices of cucumber.  Ahh, it was so refreshing.  
I was so eager to get home and start creating, I couldn't wait.  
I decided to make two rolls.  One with just butter and the
other tossed with mayonnaise, celery and red onion.  As much as I enjoyed 
the dill and cucumber, I decided to incorporate those ingredients into
a separate dish, a warm Cucumber Salad.  It was the perfect compliment to serve
with lobster rolls, at my outdoor picnic.  

Some will argue which is the best way to eat a Lobster Roll but HEY, it's lobster.  
Either way is ok with me, especially on Three Baker's Hot Dog Rolls.  Go ahead, 
switch them up a bit and ENJOY!  


Lobster Roll (with Butter)

Ingredients:
4 Three Bakers Hot Dog Rolls
1 lb lobster meat, cooked and picked
2 sticks butter, softened
salt, to taste


Directions:
1.  Spread butter on all sides of each hot dog bun.  In a skillet, heat on med/high heat.  Grill and brown rolls on all sides, until all toasted.
2.  Heat and toss 1 stick of butter with chunks of lobster meat.  Season with salt, to taste.
3.  Stuff each roll with warm meat (don't forget the butter).  Serve.



Lobster Salad Roll (Cold)
4 Three Bakers Hot Dog Rolls
3/4 lbs lobster meat, cooked and picked
1/2 cup mayo
1/2 cup celery, chopped
1/4 cup red onion, 
salt and pepper, to taste

Directions:
1.  Spread butter on all sides of each hot dog bun.  In a skillet, heat on med/high heat.  Grill and brown rolls on all sides, until all toasted.
2.  In medium size bowl add lobster meat, mayo, celery and onion.  Season with salt and pepper.  Mix well.  Fill each toasted roll with lobster salad.


Warm Cucumber Salad:
1/4 lb bacon, fried (reserve 2 TBS fat)
1 TBS sugar
1 small garlic clove, minced
2 TBS cider vinegar
salt and pepper, to taste
3 TBS dill, fresh
1 English Cucumber
1 cup red onion, sliced thin
2 TBS lime juice, fresh

Directions:
1.  In small saucepan heat on med/high heat bacon fat, sugar, garlic, vinegar, salt and pepper, until sugar dissolves.  Remove from heat.  Add in dill, cucumbers, onion and lime juice.  Toss until well coated.  Top with bacon crumbles.  


























Patty Melt


A CLASSIC PATTY MELT IS A SANDWICH CONSISTING OF A
 HAMBURGER PATTY BETWEEN TWO SLICES OF BREAD, 
JUST AS EARLY HAMBURGERS WERE SERVED.  
(TRADITIONALLY RYE BREAD, BUT OTHER BREADS HAVE BEEN INTRODUCED).  
THE HAMBURGER IS PAN FRIED WITH BUTTER, TOPPED WITH 
CARAMELIZED ONIONS AND SWISS CHEESE, THEN GRILLED TO 
MELT THE CHEESE, THOROUGHLY.  

IT IS UNCLEAR WHEN THE PATTY MELT WAS ACTUALLY INVENTED, BUT 
SOME RECORDS SHOW THEM BEING SERVED AS EARLY AS
THE 1940'S.  THE PATTY MELT IS ASSOCIATED WITH DINER FOOD, AND 
HAVE BEEN SAID TO HAVE INSPIRED THE TUNA MELT.
TYPICALLY THEY ARE SERVED WITH LETTUCE, TOMATO AND
PICKLES ON THE SIDE, AND NOT SERVED WITH ANY CONDIMENTS.  

I DECIDED TO PUT A LITTLE TWIST TO THIS TRADITIONAL PATTY
MELT.  SINCE THIS IS GRILLING SEASON, I INSISTED ON PUTTING A NICE
CHAR ON THEM.  I  ELEVATED THE FLAVOR OF
THE GROUND BEEF WITH A HINT OF WORCESTERSHIRE
SAUCE.  THEN I ADDED A SLAB OF BUTTER TO
THE CENTER OF EACH PATTY BEFORE GRILLING, TO
KEEP THE BURGERS MOIST.  REMEMBER, "FAT IS ALSO FLAVOR".

EVEN THOUGH OTHER CHEESES HAVE BEEN INTRODUCED OVER THE YEARS,    
I DECIDED TO STICK WITH THE TRADITIONAL, SWISS.  IT WAS SIMPLY THE 


BEST BURGER I HAVE HAD IN SUCH A LONG TIME.  


PATTY MELT

Ingredients:
2 lbs ground beef
4 TBS Worcestershire Sauce
Salt and pepper, to taste
8 slabs butter
2 large sweet onions, sliced and sautéed 
16 slices Swiss Cheese, or American
1 loaf Three Bakers Great Seed Bread
Lettuce, tomato and pickles, optional

Directions:
1.  In large mixing bowl add ground beef, Worcestershire.  Season with salt and pepper to liking.  Mix.  Mold into 8 (1/4 lb) balls.  Press center of each ball and place slab of butter.  Fold over to completely cover.  Mold into patties.  Spray and preheat grill on high heat.  Grill for 4 mins on each side, or until desired doneness.  
2.  Brush melted butter on both sides, of each slice of bread.  Place on upper part of grill to toast.  Approx. 2-3 mins on each side.
3.  To assemble:  Add cheese to toasted bread, top with patty, then with caramelized onions.  Top with additional slice of cheese, then with second slice of toasted bread.  Place back on grill, with cover closed (low heat) for an additional 2 mins, or until cheese is completely melted.

Makes 8 Patty Melts












PHILLY CHEESESTEAK


PHILLY CHEESESTEAK

A Cheesesteak is sautéed ribeye steak with melted cheese, in a crusty Amoroso roll.  The 
steak is thinly sliced and grilled with your choice of veggies.  The original cheesesteak 
sandwich was first created without cheese in the 1930's, but later 
cheese was added.  Serious steak connoisseurs prefer Cheese Wiz on their
cheesesteak however, Provolone and American Cheese is often used.  
Having owned a Cheesesteak Restaurant, I had the opportunity
to conduct my own study.  What did my customers prefer? Whether (mushroom, onions, 
peppers), (Cheese Wiz, American or Provolone), (Amoroso Roll, Soft Chewy
Roll or Crusty Italian Bread), (lettuce, tomato and mayo) or (sweet or spicy),
what it came down to was preference and taste.  As long as it had the "drip" factor
going on.  Ooey, gooey, cheesy, drippy messy kind of sandwich.  





INGREDIENTS:
4 TBS olive oil
4 TBS butter
3 bell peppers, medium size, sliced
1 large sweet onion, sliced
8 ozs mushrooms, sliced
1 lb rib-eye steak, thinly sliced
1/2 lb American cheese or Provolone
4 hoagie rolls (I use Three Bakers Hoagie Rolls), toasted (optional)
Optional Topping:  Lettuce, tomatoes, pickles and jalapeños

DIRECTIONS:
1.  In large skillet, heat 2 TBS oil and 2 TBS butter on med/high heat.  Add peppers and onions.  Stir.  Sauté for 15 mins, or until soft.  Add mushrooms sauté for additional 5 mins.  Season with salt and pepper.
2.  Add remaining oil and butter.  Add meat.  Sauté, breaking up meat, as it is cooking.  Place cheese on top of meat mixture.  Stir and allow cheese to melt into meat mixture, becoming gooey.  Scoop into sliced hoagie rolls.  Serve

Makes 4 Hoagie Cheesesteaks




























CAPIROTADA (MEXICAN BREAD PUDDING)


Capirotada is a traditional Mexican dish, usually served as a dessert.
This dish is similar to a bread pudding.  It is made with pure brown sugar 
called Piloncillo, found in the specialty section, of your grocery store.
The sugar is cooked down to a syrup with added spices, such as star anise, 
cinnamon sticks and cloves.   The aroma from the syrup will drive you
INSANE!!!  You can add any variety of nuts, cheeses, fresh and dry fruits.                                           I have to admit, I had a hard time wrapping my head around the addition of 
Mexican cheese, but it definitely balanced the whole dish, making you say
WOW!!! 




INGREDIENTS:
1 loaf Three Bakers MaxOmega bread, cubed
1 stick butter, melted
3 cups water
2 piloncillo cones (8ozs) or 1 1/2 cups brown sugar
3 cinnamon sticks
6 whole cloves
3 star anise spice
2 apples, peeled and sliced thin ( I used macintosh)
1 cup walnuts, chopped
1 cup dry cherries
8 ozs Monterey Jack, shredded
vanilla ice cream


DIRECTIONS:
1.  Preheat oven to 350 degrees.  Cube bread spread evenly on bottom of baking sheet.  Bake for 15-20 mins.
2.  Add bread to large bowl.  Drizzle butter over top of bread and toss well.  Put aside.
3.  In a medium size sauce pan, on high heat add water, sugar, cinnamon, cloves and anise.  Cook to dissolve sugar and bring to boil, approx. 15 mins.  Reduce heat and simmer for additional 10-15 mins.  Strain and reserve liquid only.
4.  Add your apples, walnuts, cherries and cheese into separate bowls for easy assembling.
5.  Add approx 1/3 of bread at bottom of baking dish.  Add 1/2 of the apples spreading across top of bread.  Add 1/3 walnuts, cherries and cheese, spreading across top of apples.  Pour 1/3 of the syrup over top.  Let sit for 10 mins so bread can absorb liquid.  Add 1/3 of bread to top.  Add other 1/2 of apples.  Add 1/3 of walnuts, cherries and cheese.  Pour 1/3 syrup over top.  Let sit for additional 10 mins.  Add remaining bread, walnuts, cherries and cheese.  Pour remaining syrup over top and let sit for another 10 mins.  Bake covered for 15 mins.  Remove cover and bake another 10 mins.
Serve with vanilla ice cream, sprinkle of sugar/cinnamon and chopped walnuts.

















GORGONZOLA BUFFALO CHICKEN PIZZA

GORGONZOLLA BUFFALO CHICKEN PIZZA

SPICY, CHEESY AND CRUNCHY ALL IN ONE SLICE.
FEEDING A CROWD HAS NEVER BEEN EASIER.
LET THE PARTY BEGIN WITH THIS HEALTHIER TAKE
OF CHICKEN BREAST.  WHEN YOU SEE THE PIZZA DISAPPEAR
YOU WILL BE STRUTTING' YOUR STUFF.   







INGREDIENTS:  
1 Three Bakers Pizza Crust
1 cup gorgonzola crumbles
1 cup cooked chicken breast, chopped
1/2 cup buffalo wing sauce, divided
1/4 cup ranch dressing

DIRECTIONS:
1.  Preheat oven to 350 degrees.
2.  Sprinkle cheese over top of pizza crust
3.  Toss chicken in half of the wing sauce, spread over cheese.  Bake for 10-12 mins or until slightly brown.  Remove from oven. 
4.  Drizzle remaining wing sauce over top and Ranch dressing on pizza.  


Cubano Sandwich






Pressed Cuban Sandwich


The Cuban Pressed Sandwich, or the Cubano was said to have
been created in Cuba in the late 1800’s.  It was a simple sandwich for Cuban workers traveling in Key West and Miami, but later became popular in the Ybor (Tampa, FL) area.  
The Sandwich is made with ham, roasted pork, Swiss cheese, pickles and mustard.
The original sandwich also included salami, but was later removed, probably due to the
influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City.  The sandwich is known to use a special Cuban bread which is pressed, to create a crispy exterior crust.  The sandwich can be buttered and pressed in a pan with weights, or in a Panini press.  
I decided to make my Cuban both ways.  I did find that the heavier you press, the
crispier the bread was.  Using Three Bakers 7 Ancient Grains Bread was certainly
a very good choice.  The bread was perfectly toasted and tasted great with each bite.  


Ingredients:
8 slices (Three Bakers 7 Ancient Grains Bread)
4 TBS mustard
2 cups Pre cooked Pork Butt, shredded (See recipe below)
½ lb swiss cheese, sliced (12 slices)
8 slices ham
2 whole dill pickles, sliced lengthwise


Directions:
  1. Preheat Panini Press on high.  
  2. Spread generous amount of mustard on each slice of bread.  Top four slices of bread with swiss cheese.  Top cheese with shredded pork, another slice of Swiss, two slices of ham, two slices of pickle, ending with another slice of swiss.  Top sandwich with slice of bread.  
  3. Add sandwiches to Panini Press.  Close cover and toast, approx. 3 minutes or until toasted.  Serve
Note:  Pressed Sandwiches can also be cooked on stove top in large skillet.  Butter outside of each slice before assembling.  Toast in skillet then carefully flip to toast opposite side.  
Makes 4 Sandwiches


To Cook Pork Butt:

  1. Place pork in large oven safe baking deep dish.  Season with salt and pepper.  Pour 2 cups mojo marinade over top of pork.  (Can be found in grocery store aisle where dressings are).  Cover and cook at 250 degrees for 8-10 hours.  Can also be cooked in pressure cooker.