Apple Cream Cheese Crumb Cake Mmm Mmm Good

INGREDIENTS

Apple Filling: 
3 Large Apples, peeled, cored and coarsely chopped
1 Tablespoon Lemon Juice
1/4 Cup Light Brown Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice

Batter:
1-3/4 Cups All-purpose Flour
1-1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Unsalted Butter, softened
8 Ounces Cream Cheese, softened
1-1/2 Cups Granulated Sugar
2 Teaspoons Vanilla Extract
2 Large Eggs

Crumb Topping:
1/4 Cup Unsalted Butter
1/2 stick, melted
1 Cup All-purpose Flour
1/4 Cup Light Brown Sugar, packed
1/2 Teaspoon Cinnamon
1/8 Teaspoon Allspice
Pinch Nutmeg

Glaze:
1 Cup Confectioner's Sugar
1 Tablespoon Milk
1/2 Teaspoon Vanilla Extract

DIRECTIONS

• Preheat the oven to 350 degrees. Line 12 Jumbo muffin cups with paper or foil liners. 
• MAKE THE BATTER: In a large bowl, toss the apples and the remaining filling ingredients until evenly coated. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• With an electric mixer on medium speed (4), cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 3 minutes
• Add the eggs, one at a time, beating well after each addition. 
• On medium low speed, add the dry ingredients slowly and beat until smooth. 
• Drain the excess liquid from the apple mixture. BY HAND, gently fold in the apple mixture just a few turns until evenly combined. Do not over mix.
• MAKE THE CRUMBS: In a medium bowl combine all the topping ingredients with your fingers forming large crumbs. Add more flour if too moist. 
• PUT IT ALL TOGETHER: Add the batter to the top of each muffin cup. Sprinkle on the crumb topping and gently push into the batter. Push any loose crumbs back onto the muffin. Bake for 25-35 (25) minutes or until a tester comes out clean and the crumbs are golden brown. Cool 15 minutes in the pan and then remove to a tray to cool to room temperature. 
• MAKE THE GLAZE: In a medium mixing bowl, whisk together all the glaze ingredients until smooth and pourable. If too thick add more milk. Drizzle on the cooled muffins in a back and forth motion. Let the glaze harden before serving.

 Enjoy and God Bless!

Baked Egg Florentine...Breakfast heaven!!!

Ingredients

Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

• 10 eggs
• 2 bunches of Baby spinach
• 4 tablespoon of white wine
• 1 1/2 teaspoon of black peppercorn
• 1 tablespoon of vinegar
• 1 tablespoon of chopped challots
• 3/4 cups of butter (clarified)
• salt for taste
• 1/2 teaspoon of white pepper powder

Directions

1. Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mold,
2. Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
3. Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
4. Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole,
5. Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
6. Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes.

Enjoy!!!!

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpufv

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

Baby spinach leaves2 bunches

Baby spinach leaves2 bunches

Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

Very crispy salmon cake Mmm Mmm Good!!

Ingredients

1. 2 medium salmon filets, 2 1/2 pounds
2. 1/2 red bell pepper, finely chopped
3. 1/2 white onion, finely chopped
4. 1/2 red onion, finely chopped
5. 1 clove garlic, minced
6. 1 tbsp of hot paprika
7. 1 egg
8. 2 cup bread crumbs or panko
9. Salt and pepper
10. 4 sprigs of flat leaf parsley, finely minced
11. 1/3 cup olive oil.

Directions

• In a medium skillet, heat 1 tbsp of olive oil on medium-low. 
• Add garlic, red and white onion, bell peppers, and 1/2 tbsp of salt and 1/4 tsp of pepper, cook until softened, about 4-5 minutes. 
• Add flat leaf parsley, then turn off heat. Transfer mixture into a medium-large bowl. 
• Set aside to completely cool by leaving 10 minutes at room temperature, then transfer to refrigerator for 15-20 minutes.
• While vegetable mixture is cooling, prepare raw salmon.  
• While keeping the skin in tact, cut the meat of the fish horizontally, then vertically.  Then slowly cut skin from meat.  Fish should look like small pea-sized cubes.
• Once vegetables have fully cooled, add raw salmon, eggs, paprika, 1 cup of bread crumbs/ panko.  
• Make sure everything is well combined.  
• Makes cakes by shaping a handful of salmon mixture into 3/4 to 1- inch thick cakes.
• Pour another 2 cups of bread crumbs/ panko into a shallow dish.  In a medium skillet, heat oil on medium-low.  First place salmon patties in bread crumbs/panko, coating both sides, then place into skillet.  Cook 1-2 minutes per side or until golden brown. Immediately remove from heat and onto a paper towel to drain

Have a great holiday and enjoy!!!!

Sweet Potato Casserole....MMM yummy!!

Ingredients

• CRUST
• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 stick butter -- melted (Do not omit or reduce this amount)
• SWEET POTATO MIXTURE
• 3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs -- well beaten
• 1 stick butter -- ( 1/2 cup) melted (You can leave it out or reduce it, if you wish) 

Directions

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.
7. Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully.

Very Healthy Stuffed Chicken Parmasan with spinach! Yummy!!

Ingredients:

• 6 boneless skinless chicken breasts (about 5 oz each)
• 1 box (10 oz) frozen cut spinach, thawed, well drained
• 2 oz fat free cream cheese, softened
• ¼ cup shredded Parmesan cheese
• ½ teaspoon dried basil leaves
• 1 clove garlic, finely chopped
• ¼ cup fat-free egg product
• 12 stone-ground crushed wheat crackers, about 1/2 cup (We needed a lot more than 12 crackers to make ½ cup)
• 1 teaspoon dried basil leaves
• ½ teaspoon pepper
• 1 cup pasta sauce
• ¼ cup shredded mozzarella cheese (1 oz)

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended.

3. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

3. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

4. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper.

5. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.

6. Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Enjoy!!!!

Chicken Marsala MMM Good

Ingredients

• 4 (1½ pounds total) chicken breast cutlets, cleaned, patted dry, and pounded to uniform thickness
• ½ cup flour, seasoned with Fairway Sea Salt and Fairway Tellicherry Pepper
• Fairway Extra Virgin Olive Oil
• 2 shallots, chopped
• 3 cloves garlic, chopped
• ½ pound shitake mushrooms, sliced
• ½ pound beech mushrooms, sliced
• ¼ pound baby bella mushrooms, sliced
• 1 cup Fairway Fresh Marinara Sauce
• 1½ cup marsala wine
• ½ cup chicken stock
• ½ bunch scallions, thinly sliced

Directions 

1. Add the olive oil to a heavy pan so there is a 1-inch deep layer and bring it to medium heat.
2. Coat the chicken cutlets in the seasoned flour and shake to remove any excess.
3. Add the floured chicken to the hot pan and cook until the chicken is lightly brown on both sides.
4. Remove the chicken from the pan and set it aside.
5. To the same pan, add the shallots, garlic, and all of the sliced mushrooms. Sauté for 1 to 2 minutes.
6. Add the marinara sauce and continue to cook for 3 minutes, stirring constantly.
7. Add the remainder of the seasoned flour and the marsala wine to the tomato and mushroom mixture.
8. Let simmer for 1 minute, then add the chicken stock and stir to combine everything.
9. Add the cooked chicken back into the pan and cook for 2 more minutes.
10. Plate the chicken from the pan and top it with the pan sauce. Garnish with scallions.

MMMM good!!

Stuffed Tenderloin

Very Tender Stuffed Tenderloin

Ingredients

For the Stuffing:

• 2 Apples
• 1 cup Chopped dried figlets
• 1 cup Chopped dried apples
• 1 cup Dried bread crumbs
• 1/2 cup Chopped celery
• 1/2 cup Coarsely chopped pecans
• 4 Scallions, chopped
• 1/4 cup Maple Syrup
• 1/4 cup Pear nectar

For The Pork:

• 2 Pork Tenderloins
• Salt and Pepper to taste
• 8 Slices of Bacon
• 1/4 cup Maple Syrup
• 1/2 to 1 cup Pear Nectar

 Directions

1. Preheat oven to 350 degrees F.
2. Butterfly pork tenderloins by cutting down the middle of each 2/3rd of the way through lengthwise.. Place each between sheets of wax paper and pound out to a 1/4-inch rectangle. Salt and Pepper to taste. Place as much stuffing as will fit easily on each one. You will have extra to put in a small casserole to cook separately. Roll up each pork tenderloin starting at the long ends and place them seam side down in a roasting pan appropriate to their size. (Not too large). Wrap each tenderloin with 4 slices of bacon.
3. Drizzle tops of each one with maple syrup and pour 1/2 cup of pear nectar into pan. Place in oven and cook for 1 hour basting occasionally and adding more liquid if pan starts to caramelize too quickly. When tenderloins are nicely caramelized after 1 hour, remove from oven. Let rest covered for 5 minutes. Slice and serve.

Enjoy and Share!