Savory Caprese Profiteroles Recipe

Savory Caprese Profiteroles Recipe

Savory Caprese Profiteroles Recipe

Ingredients
  • 1 cup water (8 fl oz, 240 ml)
  • 1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup all-purpose flour (4.5 oz, 127 grams)
  • 4 large eggs
  • roma tomatoes, sliced
  • fresh mozzerella, sliced
  • fresh basil leaves
  • coarse salt, for sprinkling
  • cracked black pepper, for sprinkling
  • balsamic vinegar, for serving
Instructions
  1. Preheat oven to 400F. Line baking sheets with parchment or silpat.
  2. Place the water, butter, salt, and black pepper in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
  3. Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
  4. Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
  5. With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
  6. Use a small cookie scoop to scoop rounded mounds of batter onto your prepared baking sheet.This is the scoop that I use. Alternatively, you could pipe 1″ mounds of dough if you do not have a scoop. The shells will puff up considerably, so do not be concerned with how small the mounds are before they hit the oven.
  7. Place the baking sheet in the oven and turn to heat up to 425F. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 11-13 more minutes until the shells are crispy on the outside and set.
  8. Allow the shells to cool completely, then split down the middle with a pairing knife.
  9. To assemble, layer slices of tomato, with slices of mozzerella,and pieces of fresh basil. Sprinkle with coarse salt and black pepper then top with the other half of the shell. Serve with balsamic vinegar to drizzle on top.

Crispy Salted Tostones Recipe

Crispy Salted Tostones Recipe

Crispy Salted Tostones Recipe

Ingredients
  • 3 green plantains
  • 1-2 cups vegetable oil
  • sea salt to taste
  • Magic Green Sauce for dipping
Instructions
  1. Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon (see video).
  2. Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy bottomed pan (see video to eyeball the amount).
  3. Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon – this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.
  4. Sprinkle with sea salt and serve immediately, dipped in some kind of yummy sauce.

Lemon, Thyme and Garlic Marinated Olives Recipe

Lemon, Thyme and Garlic Marinated Olives Recipe

Lemon, Thyme and Garlic Marinated Olives Recipe

Ingredients
  • 1½ cups Sicilian olives
  • peel and juice of 1 lemon
  • 1 clove of garlic, chopped
  • 3 tbs good extra virgin olive oil
  • pinch of sea salt (smoked sea salt is great here)
  • a few sprigs of thyme
Instructions
  1. Drain the olives to remove the brine they come in and give them a quick rinse.
  2. Grab a dish that is large enough to fit the olives in a single layer. Toss all of the ingredients together in the dish, cover and refrigerate for a minimum of 4 hours, preferably overnight.
  3. Remove from the refrigerator 30 minutes before serving so that the oil can liquefy again.

Baked Mexican Street Fries Recipe

Baked Mexican Street Fries

Baked Mexican Street Fries Recipe

Ingredients
  • 2 medium russet potatoes (about 1 pound)
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • dash – 1/4 teaspoon chipotle chili pepper*

Salsa Ketchup

  • 3 tablespoons ketchup
  • 3 tablespoons salsa
  • hot sauce to taste
Instructions
  1. Preheat oven to 400F degrees and line a baking sheet with parchment paper.
  2. Cut the potatoes into thin fries no wider than 1/4 inch.
  3. Add all of the ingredients except the French fries to a large bowl and whisk to combine. Add French fries and toss until evenly coated.
  4. Spread potatoes evenly over prepared baking sheet and bake for 20 minutes then toss, and stir and rearrange fries in a single layer and bake for an additional 10 minutes. If you like crispier fries, then broil until golden and crispy.
  5. To make the Salsa Ketchup, whisk together the ketchup and salsa in a small bowl. Taste and add more salsa for more “salsa” taste, more ketchup for more “ketchup” taste. Add hot sauce to taste. You can also add mayonnaise for a creamy version – like Salsa Ketchup Fry Sauce.

Cheesy Sausage Bites

Cheesy Sausage Bites

Cheesy Sausage Bites

Ingredients:

  • 3 cups Bisquick mix
  • 1 pound ground sausage (uncooked)
  • 2 cups sharp cheddar cheese
  • 1 Tablespoon hot sauce
  • 2 large eggs
  • 2 cups Pregresso™ Bread Crumbs (Italian Style or Plain)

Directions:

  1. Preheat oven to 400F degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl, combine Bisquick mix and sausage.
  3. Add cheese and hot sauce. Using a cooking scoop, scoop mixture into balls.
  4. In a small bowl, whisk the eggs together to make an egg wash. In another small bowl, pour bread crumbs. Dip each ball into egg wash and then roll into bread crumbs. Place balls onto prepared baking sheets.
  5. Bake for 15-20 minutes or until cookies through. Serve warm.

Spinach and Artichoke Mac ‘n Cheese Cups

Spinach and Artichoke Mac 'n Cheese Cups

Spinach and Artichoke Mac ‘n Cheese Cups

Ingredients

  • 1 cup elbow macaroni
  • 1 (16 oz) jar alfredo sauce (I used roasted garlic)
  • 1 (9 oz) package frozen spinach, thawed and any excess liquid squeezed out
  • 1 (6.5 oz) jar artichoke hearts, drained
  • 12 Pillsbury™ refrigerated crescent rolls (from an 8 oz and 4 oz tube)
  • 1/2 cup Rice Chex™ cereal
  • 1/4 cup grated parmesan cheese

Instructions

  • In a small food processor, pulse the Rice Chex™ cereal and the parmesan cheese together, until you get a bread crumb consistency. Set aside.
  • Pour the alfredo sauce into a small sauce pan. Add the thawed spinach and artichoke hearts. Stir to combine. Bring to a light simmer.
  • Bring a small pot of salted water to a boil. Cook the macaroni until al dente (package instructions). Drain and add to sauce. Stir to combine.
  • Arrange the crescent rolls in a muffin pan. Be sure and press the dough in the bottom of the tin to cover all of the space.
  • Spoon the macaroni filling into each muffin cup. Sprinkle with the Rice Chex™/parmesan topping.
  • Slide into a 400°F oven for about 15 minutes. Check at the 13-minute mark.
  • Serve immediately.

 

Crunchy Taco Cups

Crunchy Taco Cups

Crunchy Taco Cups

Ingredients
  • 1 lb lean ground beef, browned and drained
  • 1 envelope (3 tablespoons) taco seasoning
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 1½ cups sharp cheddar cheese, shredded (or Mexican blend)
  • 24 wonton wrappers
Instructions
  • Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
  • Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
  • Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.

Ham & Swiss Sliders

Ham & Swiss Sliders

Ham & Swiss Sliders

Ingredients:
  • 1 12-pack dinner rolls
  • 1 lb. deli ham, shaved or sliced thin
  • 1 lb. swiss cheese, sliced thin
  • 1½ sticks butter
  • 1½ tsp. dried mustard
  • 2 tbsp. Worchestershire sauce
  • 1 tsp. dried minced onion
  • 2 tbsp. poppy seeds
Directions:
  1. In a microwave-safe bowl, melt butter, then mix in dried mustard, Worchestershire sauce, dired minced onion and poppy seeds.
  2. Cute entire pack of dinner rolls in half, horizontally (keeping the top and bottom halves separate but intact. All 12 dinner roll tops should be connected, as should all 12 bottoms).
  3. Place bottom half of rolls in a baking pan and cover them with ham, then cheese. Then, cover the ham and cheese with the top halves of the rolls.
  4. Drizzle butter mixtrure over the top of rolls, making sure onion and poppy seeds are well distributed. Refigerate your rolls several hours or overnight.
  5. Once rolls are ready to be baked, preheat oven to 350 degrees F and bake for 15-20 minutes. Once finished, cut apart the rolls for serving.