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French Toast Casserole

February 28, 2014 · by · 2 Comments
French toast casserole
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French toast casserole

This is a scrumptious and special breakfast casserole that can be made ahead.This French toast casserole has a crunchy top with custardy bread filling.You can simply cover the bread in casserole dish with plastic wrap,and whisk all the ingredients for the custard then cover and refrigerate until morning.Or if you like it to be pudding like ,you can pour the custard over bread and refrigerate overnight. I made this casserole last week for sisters brunch, and it was a big hit.I served it with delicious blackberry sauce,and that made it even more special.Mmmmmm!!!

Ingredients:

1 challah bread*

10 eggs

1/3 cup powdered sugar

2 cups heavy whipping cream**

2 cups milk**

1 1/2 zested and juice squeezed

3 tablespoons orange liqueur (optional,but very good)

1/4 teaspoon salt

sliced almonds

* You can use french bread or any other lightly sweetened specialty bread.

** Or 4 cups half and half

 

Blackberry Sauce:

2 cups blackberries

1/2 cup turbinado sugar ( light brown sugar or regular white is fine too)

1/2 teaspoon cinnamon

1 tablespoon orange liqueur (optional)

1/2 cup water*

orange zest( about 1/2 orange)

 

Note: If you like your sauce to be thicker, add 1 teaspoon cornstarch to water.

*You can mix  1/4 cup water + 1/4 cup orange juice and reduce the amount sugar.

 

Directions:

Heat oven to 350 degrees.

Slice bread in to large chunks and arrange all pieces of bread in the glass baking dish or casserole dish.Sprinkle  a little of turbinado sugar over the top of bread.

In a mixing bowl,whisk eggs with salt.Add cream,milk,sugar,orange zest,orange juice,and orange liqueuer. Whisk to incorporate all the ingredients.

Pour the custard mixture over bread.Sprinkle sliced almonds over the bread.

Cover with foil and bake covered for about 30-35 minutes.Remove foil and continue to bake until the top is light golden brown ( about another 25-30 minutes).When ready to serve, dust with powdered sugar and add more almonds if desired. Serve with warm maple sauce,homemade syrup with cinnamon,or blackberry sauce.

Blackberry sauce directions:

Place blackberry in a blender.Pulse until well blended.Press the sauce through fine mesh strainer to remove the seeds.Add sugar,orange zest,cinnamon,water/orange juice blackberries.

Heat the sauce in a sauce pan on medium heat.Let it simmer for about 3-5 minutes.Whisk in orange liqueuer.

French toast casserole-4

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French Toast Casserole

French Toast Casserole

Ingredients

  • Ingredients:
  • 1 challah bread*
  • 10 eggs
  • 1/3 cup powdered sugar
  • 2 cups heavy whipping cream**
  • 2 cups milk**
  • 1 1/2 zested and juice squeezed
  • 3 tablespoons orange liqueur (optional,but very good)
  • 1/4 teaspoon salt
  • sliced almonds
  • * You can use french bread or any other lightly sweetened specialty bread.
  • ** Or 4 cups half and half
  • Blackberry Sauce:
  • 2 cups blackberries
  • 1/2 cup turbinado sugar ( light brown sugar or regular white is fine too)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon orange liqueur (optional)
  • 1/2 cup water*
  • orange zest( about 1/2 orange)
  • Note: If you like your sauce to be thicker, add 1 teaspoon cornstarch to water.
  • *You can mix 1/4 cup water + 1/4 cup orange juice and reduce the amount sugar.

Instructions

  1. Directions:
  2. Heat oven to 350 degrees.
  3. Slice bread in to large chunks and arrange all pieces of bread in the glass baking dish or casserole dish.Sprinkle a little of turbinado sugar over the top of bread.
  4. In a mixing bowl,whisk eggs with salt.Add cream,milk,sugar,orange zest,orange juice,and orange liqueuer. Whisk to incorporate all the ingredients.
  5. Pour the custard mixture over bread.Sprinkle sliced almonds over the bread.
  6. Cover with foil and bake covered for about 30-35 minutes.Remove foil and continue to bake until the top is light golden brown ( about another 25-30 minutes).When ready to serve, dust with powdered sugar and add more almonds if desired. Serve with warm maple sauce,homemade syrup with cinnamon,or blackberry sauce.
  7. Blackberry sauce directions:
  8. Place blackberry in a blender.Pulse until well blended.Press the sauce through fine mesh strainer to remove the seeds.Add sugar,orange zest,cinnamon,water/orange juice blackberries.
  9. Heat the sauce in a sauce pan on medium heat.Let it simmer for about 3-5 minutes.Whisk in orange liqueuer.
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Eggplant Sandwich

February 26, 2014 · by · Leave a Comment
Eggplant sandwich
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Eggplant sandwich

 

This is a gourmet toasted vegetarian eggplant sandwich with pesto,sundried tomatoes, broiled bell peppers and cheese. These sandwiches are perfect for any time of the day and are good to pack for lunch or enjoy at a picnic on a beautiful warm sunny day.

 

4-6 Sandwiches

Bread of choice ( I used torta bread from Costco this time)

1 Eggplant sliced 1/2 inch thick.( peel or no peel)

1 red bell pepper

1 green bell pepper

4-6 slices of cheese like Havarti,fresh mozzarella,provolone,monterey jack.

1-2 avocados sliced

pesto sauce

sundried tomatoes or fresh tomato sliced

2 eggs

1/2 cup panko crumbs

salt

oil for frying

 

Direction:

Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.

Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.

In a bowl whip eggs with whisk or fork.

Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.

Heat oven to 500 degrees.

Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried)  on each sandwich half.

Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.

Place avocados on top of the cheese followed by eggplants,and bell peppers.

 

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Eggplant Sandwich

Eggplant Sandwich

Ingredients

  • 4-6 Sandwiches
  • Bread of choice ( I used torta bread from Costco this time)
  • 1 Eggplant sliced 1/2 inch thick.( peel or no peel)
  • 1 red bell pepper
  • 1 green bell pepper
  • 4-6 slices of cheese Havarti,fresh mozzarella,provolone,monterey jack.
  • 1-2 avocados sliced
  • pesto sauce
  • sundried tomatoes or fresh tomato sliced
  • 2 eggs
  • 1/2 cup panko crumbs
  • salt
  • oil for frying

Instructions

  1. Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.
  2. Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.
  3. In a bowl whip eggs with whisk or fork.
  4. Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.
  5. Heat oven to 500 degrees.
  6. Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried) on each sandwich half.
  7. Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.
  8. Place avocados on top of the cheese followed by eggplants,and bell peppers.
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Zuppa Toscana Soup

February 21, 2014 · by · Leave a Comment
zuppa toscano
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zuppa toscano

If you ever tried this creamy and hearty Zuppa Toscana soup at Olive Garden Restaurant you probably fell in love with it.Well… you can enjoy this soup at home with this easy simple recipe.When ever I cook it at home,all I hear is “it’s better then Olive Garden!”.It’s super-delicious and perfect comfort soup.

 

Ingredients:

1 onion chopped

5-6 cloves garlic minced

4-5 slices  bacon or pancetta diced

1 lb. Italian hot sausage (casing removed) or homemade recipe below

6-8 russet potatoes or 2-3  baking potatoes washed and sliced into 1/4 inch rounds.(semi-circles for baking potatoes)

4 quarts  (16 cups) chicken broth

1 cup heavy whipping cream

1 bundle of kale chopped

1/2 cup grated parmesan cheese

1/4 cup romano cheese optional

salt and black pepper

2 tablespoons butter

Sausage:

4 chicken thighs grinded or 1 lb ground chicken.

6 garlic cloves crushed

1 teaspoon dry basil

1/4 teaspoon paprika

1 teaspoon red pepper flakes

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne

salt and black pepper

 

Directions for sausage:

Combine all ingredients well.Take little pieces of meat and arrange on baking pan.

Bring pot of broth to a boil.

While broth is heating up,heat a frying pan or skillet on medium heat.Throw in bacon or pancetta in the pan and let it slightly brown a little.Remove bacon from pan and wipe the pan from  drippings with paper towels*.Add 1 tablespoon butter and throw in sausage pieces.Brown sausage and add to bacon.Add another 1 tablespoon butter to the pan.Add onions and garlic. Saute until onions are soft and golden in color.

When the broth is boiling,throw in potatoes,bacon,sausage,and sautéed onions with garlic.Cook on med-low until potatoes are soft.

Add heavy whipping cream,parmesan cheese and kale.Heat through and serve.

* I don’t like to use drippings,but you can use drippings if you like and not add butter.

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Zuppa Toscana Soup

Zuppa Toscana Soup

Ingredients

  • Ingredients:
  • 1 onion chopped
  • 5-6 cloves garlic minced
  • 4-5 slices bacon or pancetta diced
  • 1 lb. Italian hot sausage (casing removed) or homemade recipe below
  • 6-8 russet potatoes or 2-3 baking potatoes washed and sliced into 1/4 inch rounds.(semi-circles for baking potatoes)
  • 4 quarts (16 cups) chicken broth
  • 1 cup heavy whipping cream
  • 1 bundle of kale chopped
  • 1/2 cup grated parmesan cheese
  • 1/4 cup romano cheese optional
  • salt and black pepper
  • 2 tablespoons butter
  • Sausage:
  • 4 chicken thighs grinded or 1 lb ground chicken.
  • 6 garlic cloves crushed
  • 1 teaspoon dry basil
  • 1/4 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • salt and black pepper

Instructions

  1. Directions for sausage:
  2. Combine all ingredients well.Take little pieces of meat and arrange on baking pan.
  3. Bring pot of broth to a boil.
  4. While broth is heating up,heat a frying pan or skillet on medium heat.Throw in bacon or pancetta in the pan and let it slightly brown a little.Remove bacon from pan and wipe the pan from drippings with paper towels*.Add 1 tablespoon butter and throw in sausage pieces.Brown sausage and add to bacon.Add another 1 tablespoon butter to the pan.Add onions and garlic. Saute until onions are soft and golden in color.
  5. When the broth is boiling,throw in potatoes,bacon,sausage,and sautéed onions with garlic.Cook on med-low until potatoes are soft.
  6. Add heavy whipping cream,parmesan cheese and kale.Heat through and serve.
  7. * I don't like to use drippings,but you can use drippings if you like and not add butter.
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BBQ Ranch Chicken Salad

February 18, 2014 · by · 2 Comments
BBQ ranch chicken salad
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BBQ ranch chicken salad

Absolutely amazing,delicious  and filling BBQ ranch chicken salad. This salad got so many of my of favorite ingredients especially fresh crispy onion strings. You can refer this salad as a copycat recipe from Cheesecake Factory. I love to order this salad whenever we go there or Thai lettuce wraps substituted with grilled portable mushrooms for chicken.It’s the best! so fresh,crunchy,and healthy.

BBQ ranch dressing:

1 clove garlic crushed

3 tablespoons sour cream

3 tablespoons mayonnaise

1/2 cup buttermilk

1/2 teaspoon garlic salt

1/2 teaspoon dried and/or  fresh parsley

1 tablespoon grated parmesan cheese

1 tablespoon lemon juice

2-3  tablespoons bbq sauce

salt and fresh ground pepper

 

Chicken:

1-2 chicken breast

salt

pepper

1/4 cup lemon juice

1/2 teaspoon paprika

1 teaspoon garlic powder

1 tablespoon  worcestershire sauce

2 tablespoons bbq sauce

 

Onions strings:

1 sweet onion peeled and sliced thin rounds

3/4 cup corn starch

salt and pepper

oil for frying

Salad:

2 heads romaine lettuce chopped

1/4 head purple cabbage thinly sliced (optional)

1 large tomato diced

1 avocado diced

1/2 can black beans, drained

1/2 cup fresh,canned or frozen(thawed) corn

fresh cilantro chopped

 

Directions:

BBQ ranch: Whisk all ingredients set a side or refrigerate.

Chicken: Mix seasoning/marinade ingredients. Add it to chicken. Bake,grill or use electric grill (such as George Foreman) to cook chicken.When chicken is done let it rest for 3-5 minutes.Cut into bite size cubes.

Onions: Cover sliced onions with water and set a side for 10 minutes.Fill heavy pot or deep skillet with oil about 3/4 – 1 inch from the bottom and heat it on high heat.

Combine corn starch with salt and pepper.Drain the water from onions and separate into single rounds .Add corn starch mix to the onions and mix.

When oil is really hot,using tongs fry onions in small batches until lightly golden brown.

Salad:

Arrange salad ingredients on a salad plate or bowl.Add diced chicken.Top with onion strings and drizzle with BBQ ranch dressing.

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BBQ Ranch Chicken Salad

BBQ Ranch Chicken Salad

Ingredients

  • BBQ ranch dressing:
  • 1 clove garlic crushed
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 1/2 cup buttermilk
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried and/or fresh parsley
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon lemon juice
  • 2-3 tablespoons bbq sauce
  • salt and fresh ground pepper
  • Chicken:
  • 1-2 chicken breast
  • salt
  • pepper
  • 1/4 cup lemon juice
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons bbq sauce
  • Onions strings:
  • 1 sweet onion peeled and sliced thin rounds
  • 3/4 cup corn starch
  • salt and pepper
  • oil for frying
  • Salad:
  • 2 heads romaine lettuce chopped
  • 1/4 head purple lettuce thinly sliced (optional)
  • 1 large tomato diced
  • 1 avocado diced
  • 1/2 can black beans, drained
  • 1/2 cup fresh,canned or frozen(thawed) corn
  • fresh cilantro chopped

Instructions

  1. BBQ ranch: Whisk all ingredients set a side or refrigerate.
  2. Chicken: Mix seasoning/marinade ingredients. Add it to chicken. Bake,grill or use electric grill (such as George Foreman) to cook chicken.When chicken is done let it rest for 3-5 minutes.Cut into bite size cubes.
  3. Onions: Cover sliced onions with water and set a side for 10 minutes.Fill heavy pot or deep skillet with oil about 3/4 - 1 inch from the bottom and heat it on high heat.
  4. Combine corn starch with salt and pepper.Drain the water from onions and separate into single rounds .Add corn starch mix to the onions and mix.
  5. When oil is really hot,using tongs fry onions in small batches until lightly golden brown.
  6. Salad:
  7. Arrange salad ingredients on a salad plate or bowl.Add diced chicken.Top with onion strings and drizzle with BBQ ranch dressing.
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Crab Stuffed Fish

February 12, 2014 · by · 4 Comments
crab stuffed fish-4
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crab stuffed fish-4

This is a great and elegant crab stuffed fish dinner recipe.It’s really a fantastic dish for any occasion especially like Valentines Day or anniversary. If you’re not a seafood lover,you can pan sear chicken breast*(pound it first,season it) then proceed to making the sauce. The sauce is so delicious that you can use with any other pan seared or baked fish like halibut,sea bass,or salmon.

* You can also make chicken breast rolls. Fillings like sautéed mushrooms with onions/shallots are perfect.Or you can stuff with cheese,spinach or asparagus.

Ingredients for fish:

4-6 white fish fillet. (I used dover sole)

1-2 shallots minced

2 garlic cloves minced

2 green onions finely sliced

1 tablespoon butter

1/4 cup white wine

2 1/2 cups  real crab meat

1/4 cup lemon juice

salt and pepper

1/4 cup plain bread crumbs

2 tbs. grated parmesan cheese

Sauce:

1 shallot minced

1/3 cup white wine

1 roma tomato diced (optional)

3/4 cup heavy whipping cream

1/2 cup chicken broth.

2-3 tablespoons butter

salt

 

Directions:

Heat oven to 375 degrees.

Melt butter in a saute pan on medium heat.

Add shallots,garlic,and scallions.

Saute until shallots are soft.

Add white wine and let wine evaporate.

In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.

Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.

Pulse 5-6 times until ingredients are well combined.

Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.

Sprinkle each roll with breadcrumb mixture (all around).

Place seam side down in a glass baking dish.

Make the sauce….

Melt butter in a saute pan on medium heat,and throw in shallots.

Saute 1-2 minutes.

Add tomatoes and sauté for another minute or so.

Add white wine and let it evaporate.

Gently stir in cream and stock.

Season with a little bit of salt.

Pour the sauce in the baking pan with fish.**

Add butter.

Bake for about 30-35 minutes or until the top is slightly golden.

Serve over arborio rice or risotto.

** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.

 

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Crab Stuffed Fish

Crab Stuffed Fish

Ingredients

  • Ingredients for fish:
  • 4-6 white fish fillet. (I used dover sole)
  • 1-2 shallots minced
  • 2 garlic cloves minced
  • 2 green onions finely sliced
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 2 1/2 cups real crab meat
  • 1/4 cup lemon juice
  • salt and pepper
  • 1/4 cup plain bread crumbs
  • 2 tbs. grated parmesan cheese
  • Sauce:
  • 1 shallot minced
  • 1/3 cup white wine
  • 1 roma tomato diced (optional)
  • 3/4 cup heavy whipping cream
  • 1/2 cup chicken broth.
  • 2-3 tablespoons butter
  • salt

Instructions

  1. Directions:
  2. Heat oven to 375 degrees.
  3. Melt butter in a saute pan on medium heat.
  4. Add shallots,garlic,and scallions.
  5. Saute until shallots are soft.
  6. Add white wine and let wine evaporate.
  7. In a small bowl or plate,combine bread crumbs with parmesan cheese and set aside.
  8. Place crab meat,sautéed shallot with garlic and scallions,lemon juice,salt and pepper in the food processor or mini blender.
  9. Pulse 5-6 times until ingredients are well combined.
  10. Spoon crab filling onto one end of each fish fillet and roll it up.Secure with toothpick.
  11. Sprinkle each roll with breadcrumb mixture (all around).
  12. Place seam side down in a glass baking dish.
  13. Make the sauce….
  14. Melt butter in a saute pan on medium heat,and throw in shallots.
  15. Saute 1-2 minutes.
  16. Add tomatoes and sauté for another minute or so.
  17. Add white wine and let it evaporate.
  18. Gently stir in cream and stock.
  19. Season with a little bit of salt.
  20. Pour the sauce in the baking pan with fish.**
  21. Add butter.
  22. Bake for about 30-35 minutes or until the top is slightly golden.
  23. Serve over arborio rice or risotto.
  24. ** If using this sauce for pan seared fish,continue to simmer the sauce for about 5 minutes on low heat.Turn off the heat and stir in butter one tablespoon at a time.
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Chocolate Creme Brûlée

February 5, 2014 · by · 4 Comments
Chocolate creme brûlée
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Chocolate creme brûlée

 

Still looking for that special sweet treat for your loved one? Chocolate creme brûlée is a divine and luscious romantic  dessert that will be perfect for valentines day or anniversary. It’s one of those very easy and elegant desserts with fancy name and amazing taste.Both chocolate lover and non chocolate lover will enjoy. And if you really dislike chocolate you can check this recipe for classic creme brûlée.

Ingredients:

6 egg yolks

1/3 cup sugar

2 cups heavy whipping cream

1/4 -1/2 cup finely chopped or shredded  dark chocolate( depends on your love for chocolate)

2 tablespoons Kahlua liqueur or any other coffee liqueur

2 ounces espresso or 1 tablespoon instant coffee.

4 tablespoon sugar for topping.

 

Directions:

Heat oven to 325 degrees.

In a saucepan,heat heavy cream until begins to boil.

Beat egg yolks with sugar.

Remove from heat and gradually whisk in chocolate,coffee,and kahlua.

Gradually, by dribbles at first whisk in hot cream mix to egg yolks.

Divide custard among 4 ramekins (if you have smaller ramekins, you might need 6-8 of them).

Place ramekins in large baking dish.

Add enough hot water to pan to come halfway up sides of cups.

Bake until custards are set, about 30-35 minutes.

Remove from water; chill 2 hours.

Preheat broiler.

Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes.

Refrigerate until custards are set, 1 to 2 hours.

OR

Use a kitchen torch to caramelize sugar instead of using the broiler.

chocolate creme brûlée

 

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Chocolate Creme Brûlée

Ingredients

  • 6 egg yolks
  • 1/3 cup sugar
  • 2 cups heavy whipping cream
  • 1/2 cup finely chopped or shredded dark chocolate
  • 2 tablespoons Kahlua liqueur or any other coffee liqueur
  • 2 ounces espresso or 1 tablespoon instant coffee.
  • 4 tablespoon sugar for topping.

Instructions

  1. Directions:
  2. Heat oven to 325 degrees.
  3. In a saucepan,heat heavy cream until begins to simmer.
  4. Beat egg yolks with sugar.
  5. Remove from heat and gradually whisk in chocolate,coffee,and kahlua.
  6. Gradually, by dribbles at first whisk in hot cream mix to egg yolks.
  7. Divide custard among 4 ramekins (if you have smaller ramekins, you might need 6-8 of them).
  8. Place ramekins in large baking dish.
  9. Add enough hot water to pan to come halfway up sides of cups.
  10. Bake until custards are set, about 30-35 minutes.
  11. Remove from water; chill 2 hours.
  12. Preheat broiler.
  13. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes.
  14. Refrigerate until custards are set, 1 to 2 hours.
  15. OR
  16. Use a kitchen torch to caramelize sugar instead of using the broiler.
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