Baked Eggplant Stuffed Caprese Duck Breast

2 ( 7.5 oz ) Roasted Garlic Maple Leaf Duck Breast
1/2 tsp salt
1/2 tsp coarse pepper
1/2 lb pancetta, sliced
1 small eggplant, peeled and sliced 1/4 inch thick rounds
2 eggs, beaten
1/2 cup flour
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
1/2 cup - 1 cup cooking oil
4 ozs fresh mozzarella, sliced
8 large basil leaves
1 large ripe tomato, cubed
2 TBS olive oil
2 TBS balsamic vinegar
1/4 tsp salt
1/4 tsp coarse pepper



Directions:
1.  In nonstick skillet, heat to med/low.  Score the duck skin with a knife, diagonally across the duck breast about 1/4 inch apart.  Pat duck breast dry with paper towel.  Season with salt and pepper.  Slice across opposite direction across duck breast.  Place skin side down and render fat by cooking for approx 8 mins.  Flip over and cook for approx. additional 4 mins.  Remove from pan and let rest.  Reserve fat in skillet.
2.  Cube pancetta into 1/2 - 1 inch pieces.  In same skillet saute pancetta on medium heat until crispy.  Remove and cover until ready to use.
3.  Peel and slice eggplant
4.  Place beaten eggs in small bowl.  Place flour, crumbs and cheese in separate bowl, mix.
5.  Heat about 1/2 cup in same skillet used to cook duck and pancetta on med/high temperature.  Dredge eggplant rounds in egg, then in flour/crumb mixture.  Make sure to coat on both side well.  Place in skillet and fry until brown, flip and brown other side.  Season with salt and pepper.  Place on paper towel to absorb excess oil.  Approx 1 1/2 mins - 2 mins on each side.  Any left over fried eggplant can be used in another dish or freeze.
6.  Slice eachduck in half ( lengthwise), leaving one end attached ( like a butterfly cut).  Stuff duck with approx 4 pieces of fried eggplant across inside of duck.  Top with mozzarella cheese.  Top with two basil leaves.  Bake in preheated 350 degree oven for 5-7 mins or until reaches 155 degrees.
7.  In small bowl add tomatoes, 6 basil leaves (chopped), olive oil and vinegar.  Season with salt and pepper.  Toss.
8.  Remove duck from oven.  Top with tomato salad and chopped pancetta.

Serves 4

Cookie Waffles

1 1/2 cups gluten free flour blend (see my recipe)

1/4 cup brown sugar

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp xanthan gum

2 eggs

3 Tbsp canola oil

1 tsp vanilla

2 C almond milk (or milk of choice)

1 cup water

1/2 cup mini morsels

1/2 cup quick oats

1/2 cup coconut flakes

1/3 cup chopped walnuts

Mojo Beef Tenderloin Wrap with Jalapeno sauce

6 wraps
8 ozs shredded mexican cheese blend
1 lb beef tenderloin
1 small bottle mojo marinade
2 ripe tomatoes, marinated in mojo
1 small red onion, sliced thin
2 mexican avacodos, sliced
1 cup black beans, heated
2 cups shredded lettuce
1/2 cup cilantro leaves, plus approx 24 sprigs
1 cup sour cream
1 tsp jalapeno, chopped
1 tsp taco seasoning
1/8 tsp salt
1/8 tsp black pepper
1 TBS lime juice


Directions:

1. 

Cinnamon Sugar Apple and Brie Crepes

To make Crepe:
1 cup flour
1 cup milk
3 eggs
2 TBS butter, melted
1 tsp sugar
1 tsp vanilla
1/4 tsp salt

Other ingredients:
1 cup cream brie
1 can apple pie filling
1/3 cup sugar/cinnamon mix
1 can whipped cream
4 cups vanilla ice cream
1/4 cup chopped walnuts
1/2 cup cherries
mint leaves

Directions:
1.  Add ingredients of crepe recipe to medium size bowl.  Whisk well.  Heat a 5 inch round non stick pan on med/high heat.  Spray with cooking spray.  Ladle approx 1/4 cup batter into pan, tilting pan to spread batter across bottom.  Crepe will take approx. 30 seconds to cook.  Flip onto wax paper.  Repeat process for additional crepes, making sure to spray with cooking spray in between each crepe.
2.  In the center of each crepe add 2 TBS cream brie.  Top with 3 slices of apple.  Fold two end, overlapping.  Place fold side down onto greased baking dish.  Brush each crepe with melted butter.  Sprinkle sugar cinnamon over top.  Bake in pre-heated 350 degree oven for 10 mins.  Remove and serve warm.

Serve with vanilla ice cream, whipped cream, walnuts and cherry on top.  Mint leave is optional.

Recipe makes 9-12 crepes.

Cauliflower Au Gratin

Ingredients:

1 head cauliflower (about 3 lb.), cut into 1/2-inch pieces

1/2 red bell pepper, seeded, cut into 1/4-inch dice (about 3/4 cup)

Salt and pepper, optional

8 ounces cream cheese

1 cup low-sodium chicken broth

1/2 medium onion, chopped (about 1/2 cup)

2 cloves garlic, chopped

1/2 cup grated Parmesan

2 cups shredded sharp Cheddar

1 1/2 cups seasoned bread crumbs (I use gluten free) Or (gf ground granola)

1/4 cup chopped fresh parsley

8 tablespoons (1 stick) unsalted butter, melted

Preparation

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray. Place cauliflower in baking dish and toss with bell pepper. Season with salt and pepper, if desired.

In a blender, blend cream cheese, chicken broth, onion, garlic and 1/4 cup Parmesan until smooth and creamy. Pour over cauliflower mixture. In a large bowl, stir together Cheddar, bread crumbs, parsley and 1/4 cup Parmesan. Spread evenly atop cauliflower mixture. Drizzle with butter.

Bake until gratin is brown and bubbling and cauliflower is tender, 45 to 60 minutes. Let stand for 10 minutes before serving

Chocolate Pumpkin Spice Cake Topped with Chocolate and Toffee

Ingredients:
1 1/2 cups flour ( I use gluten free)
1/4 cup cocoa powder
3/4 cup baking soda
1 tsp baking powder
1 TBS pumpkin pie spice
1/2 tsp salt
3/4 cup sugar
3 eggs
1/2 cup water
3/4 cup vanilla extract
1/2 cup milk chocolate morsels
1/2 cup white chocolate morsels
1/2 cup toffee bits
1 can whipped cream

Directions:
1.  In medium size bowl mix flour, cocoa powder, baking soda, baking powder, pumpkin spice and salt.
2.  In separate bowl add sugar, eggs, water and vanilla.  Mix well.
3.  Add dry ingredients to wet ingredients.  Whisk.
4.  Add to slightly grease crock pot.  Set timer for approx. 30 mins on high.  Test to make sure it does not over cook.  To remove cake from crock pot: Place small plate on top of cake.  Flip upside down.  Cake should easily come out.  Flip back onto larger plate.
5.  Melt chocolates in separate bowls in microwave for approx 1 min.  Stir.  Drizzle each kind over top of cake.  Sprinkle with toffee.  Serve with whipped cream.

Homemade Crepe Lasagna with Meat Sauce

Homemade Crepe Lasagna with Meat Sauce

Crepes:

2 cups flour

2 cups water

6 eggs, beaten

1/2 tsp salt

Whisk in large mixing bowl all ingredients.  Batter will be loose.

Directions:

1. Heat a 9 inch by 9 inch non-stick skillet.  Spray with cooking spray between each crepe.  Pour approx. ⅓ cup of batter onto hot skillet, tilting to spread and thin out batter across skillet.  You want to use as little batter as possible but cover entire skillet (quickly).  Crepe will cook within 1 min or so.  Flip onto sheet of wax paper when cooked. Use one sheet of wax paper per crepe

Ricotta Cheese Mixture:

2 lbs Ricotta Cheese

2 eggs

1 tsp dry basil

1 tsp dry parsley

salt and pepper, to taste        Directions:  Mix all ingredients into large bowl

Meat Sauce:

4 TBS olive oil

1 lb ground beef (80/20)

2 TBS sausage spice

3 cloves garlic, chopped

56 ozs crushed tomatoes

¼ cup parmesan cheese

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

¼ tsp coarse black pepper

¼ tsp salt or to taste

Additional Ingredients:

1 lb shredded mozzarella cheese

½ cup parmesan cheese

Directions:

1. In large skillet heat oil med/high.  Add beef, spice and garlic.  Stir and saute until brown, approx 5-8 mins.  Add tomatoes, cheese, basil, parsley, pepper and salt.  Stir, simmer for 20 mins.  Scoop beef from sauce to be used in layering in lasagna.
2. To layer lasagna:  Fill bottom of small baking dish with sauce.  Place crepe on top completely covering bottom.  An extra crepe can be cut to fit into any empty space.  Top crepe with approx 1 cup of ricotta cheese mixture, spreading evenly across layer.  Top with approx. 1 cup ground beef with sauce across layer. Top with approx 1 cup of shredded mozzarella cheese.  Sprinkle with 2 TBS parmesan cheese.  Top with another layer of crepes.  Season with salt and pepper.  Repeat process for 4 layers.  End with crepe topped with tomato sauce, sprinkled with mozzarella cheese.  Cover and bake for 40 mins.  Remove and let rest 40 before serving.