Goat Cheese Crepe Ravioli

Crepes Ingredients:
2 cups flour
1 cup beef broth (from 32 oz carton) remaining broth will be used in sauce
1 cup water
3 eggs, beaten
1/2 tsp salt
cooking spray

Crepe Instructions:
1.  Whisk all ingredients in large mixing bowl
2.  Heat small round non stick pan on low/med heat, sprayed with cooking spray between each crepe
3.  Ladle enough batter to bottom of pan, tilting pan so batter thinly covers bottom of pan
4.  Crepe is finished when it can easily be removed from pan.  To remove gently flip pan over a piece of wax paper so crepe releases from pan.  Seperate each crepe between a clean piece of wax paper.
5.  Cover and put aside
Makes approximately 10 crepes

Goat Cheese Filling:
1/2 cup goat cheese
1/2 cup ricotta cheese
1 egg
1 Tbs fresh chopped parsely
salt and pepper, to taste

Instructions for Goat Cheese mixture:
1.  Mix all ingredients in bowl, refrigerate until ready to use.

Sauce Ingredients:
olive oil for sauteing
2 Tbs butter
4 cloves garlic, chopped
1/2 onion, chopped
3/4 cups raisins or chopped dates
1/4 cup fresh parsley, chopped
1 tsp fresh rosemary
beef broth, remaining from the 32 oz carton
1/4 cup white cooking wine
2 Tbs flour
8 ozs mushrooms, sliced

Sauce Instructions:
1.  Add oil and butter to large saute pan, heat on med
2.  Add garlic and onion, saute until soft
3.  Add raisins, parsely and rosemary, saute for additional few mins
4.  Add contents of saute pan to small food processor or blender and puree.  Add broth to loosen, if needed.
5.  Add wine to saute pan to deglaze, stir.
6.  Add puree back to saute pan, stir to incorporate
7.  Whisk in flour
8.  Add mushroom, stir
9.  Reduce heat to low and simmer while assembling crepes.

To assemble Crepe Ravioli:  Approximately 10 crepes
1.  With a knife, divide filling in half in bowl.  Each half of filling will make 5 crepes, total of 10
2.  Fill center of each crepe with approx. 1 Tbs of filling. 
3.  Fold one side of crepe over filling, fold opposite side over filling.  Now fold over both ends to center creating a little pillow.
4.  Place folded side down into large, greased baking dish.
5.  Pour sauce over top of crepe ravioli, moving each ravioli gently so sauce gets underneath each ravioli
6.  Bake in preheated 350 degree oven for approx. 30 mins.

BBQ POPCORN

1 stick butter
2 cups brown sugar
1 cup bbq sauce, ( I use Outta the Park, original)
1/2 cup corn syrup (optional, honey)
1/2 tsp ground ginger
1/2 tsp fresh jalepino, chopped
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
2 cups almonds
5 quarts popped popcorn


1.  Preheat oven to 250 degrees F (95 degrees C).
2.  Place popcorn and almonds in a very large bowl. 
3.  In a medium saucepan over medium heat, melt butter. Stir in brown sugar, bbq sauce, corn syrup, ginger, jalepino and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.
4.  Remove from heat and stir in soda and vanilla.
5.  Pour in a thin stream over popcorn, stirring to coat.
6.  Place in two large cookie sheets and bake in preheated oven, stirring every 15 minutes, for 1 hour. 
7.  Remove from oven and let cool completely on cool surface, before breaking into pieces.

Note:  I use very large commercial cookie sheets.  Make sure to spread popcorn out very thin.  This way popcorn evenly bakes for sugar to caramelize. 

Note:  Optional: Add 1/2 tsp of Lemon Grass for different twist in flavor also.

BBQ ASIAN POPCORN

1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

5 quarts popped popcorn

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

White Bean Avocado Soup w/White Bean Pico de Gallo

 

 

2 Tbs olive oil

2 Tbs butter, optional

3 cloves garlic, chopped

1 cup leeks, chopped

1 cup celery, chopped

2 cups avocado, diced (1/2 cup reserved for Pico de Gallo)

2 cups white bean, cooked  (1/2 cup reserved for Pico de Gallo)

1/2 cup fresh cilantro (reserve 1/4 cup for Pico de Gallo)

3 limes, juiced and zest

32 ozs chicken broth (or vegetable broth) (reserve 1/2 for pureeing)

1 large ripe tomato, seeded and diced

2 Tbs red onion, diced

salt and pepper, to taste

 

Directions:

1.  In large saute pan heat oil and butter on med. heat.

2.  Add garlic, leeks and celery, cook until soft.

3.  Add avocado, white beans, cilantro, lime juice (from 2 limes) and broth.  Heat slightly

4.  Add contents of saute pan to blender or food processor.  Blend till smooth.  Add remaining broth as needed.

5.  Return to saute pan, simmer on low.  Season with salt and pepper, to taste.

6.  Serve in soup bowl, add 1-2 spoonfuls of Pico de Gallo to center and garnish with lime zest.

 

White Bean Pico de Gallo:

To bowl add remaining avocado, beans, cilantro, juice from 1 lime, tomato, red onion, salt and pepper.

 

 

 

 

 

 

 

 



 

 

 

 

 

 

 

 

Butternut Squash Casserole

This is my Butternut Squash recipe.  I have been making butternut squash for years.  Lately, I have been using ground up granola as a breading in my casseroles.  I think it gives the casseroles that little bit of a hardy kick.  It is really tasty and goes well with just about any vegetable. 

Ingredients:
1 large butternut squash, cubed
1 stick butter, chopped
1/2 cup onion, chopped
2 garlic cloves, chopped
1/4 cup grated cheese
3 basil leaves, large, chopped
1/4 pound american cheese
2 cups granola, ground
1 cup chicken broth
salt and pepper, to taste

Directions:
1.  Preheat oven to 350 degrees
2.  In large casserole dish add 1/2 stick chopped butter
3.  In large mixing bowl add squash, onion, garlic, grated cheese and basil.  Season with salt and pepper. Toss well.
4.  Add squash mixture to casserole dish
5.  Layer American Cheese, then sprinkle ground granola.  Pour broth over top and remaining butter.
6.  Bake for approx. 1 hour.

Pancake Cream Bacon Stack

2 cups Hungry Jack Pancake mix
3 cups water
1 cup heavy cream
1 cup powder sugar
4 ozs cream cheese
1 lb bacon, fried
2 cups Hungry Jack Syrup
2 cups peaches


1.  Whisk pancake mix and water in large bowl, mix well.  Make pancakes according to instructions on box.
2.  In separate bowl, with electric mixer, whip heavy cream until peak forms
3.  Add sugar and cream cheese, mix well.
4.  Fry bacon, drain on paper towels, dice into small pieces

To Layer Pancakes:
1.  Drizzle syrup at bottom of each individual serving dish
2.  Place desired amount on pancakes on top of syrup.
3.  Place cream in between each pancake.
4.  Finish each stack with dollop of cream, sprinkled bacon pieces.
5.  Serve with helping of sliced peaches.

Chocolate Maple Mascarpone Bacon Cake

1 box Pillsbury Chocolate Box Cake mix.  Mix according to instructions on box for 2 round cakes.
2 cups heavy whipping cream
8 ozs mascarpone cheese, softened
1 cup powdered sugar
1/4 cup Hungry Jack Syrup
1 can Pillsbury Chocolate Frosting
1 lb bacon, fried and diced

1.  Bake cake according to instructions on box for two round cakes.  Cool, slice each in half horizontally.

2.  Fry bacon, drain on paper towels, dice into small pieces

3.  With electric mixer, whip cream until peaks form.  Add cheese, sugar and syrup, mix well.

4.  Stack layers with about 1/2 cup cream mixture in between each piece.  Do not frost top piece with cream.

5.  Frost entire outside of cake with chocolate frosting.

6.  Add bacon pieces around sides. ( I stenciled a maple leaf on the top of cake).