Beyond Glaze

We had a bridal shower for my cousin Katie a few weeks back and my aunt Terese brought these amazing doughnuts.. 

She got them at Beyond Glaze.

Lemon, Toasted Coconut, Cookies and Cream, Raspberry Mango,

S'more, Blueberry Bliss, Pumpkin Chocolate Chip, to name a few.

Don't you want one?

Bandera Cornbread

During our beach trip this year, we went to a restaurant called Bandera, in Corona Del Mar. My aunt had been there the year before and raved about the cornbread. We ordered a whole table full and wished we had ordered more. I’m not a big cornbread person, but this stuff is divine. Although it has peppers and cheese, it has more of a rich sweet taste—almost like dessert. When I got home from the trip, I found a clone recipe asap, added a little honey, and voila. Bandera cornbread.

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 teaspoon salt

4 teaspoons baking powder

1 (15 ounce) can creamed corn

2 ounces green chili peppers (1/2 small can, roasted syle)

1 cup butter

1 cup sugar

3/4 cup honey

1/2 cup cheddar cheese (shredded)

1/2 cup monterey jack cheese (shredded)

4 eggs

Preheat oven and cast iron skillet to 300 degrees. (I used a 9 inch dutch oven + 8X8 square pan, or loaf pan. The batter should only come up the sides of the cast iron about 1 1/2 inches. Cook any extra batter in a separate pan. A 12 inch cast iron skillet or dutch oven should fit all of it. **At Bandera, they use small cast iron skillets (about 6" diameter, 2" deep?...fun idea, but i haven't found any. I think I need to look at a camping/rec store)




Mix flour, cornmeal, salt, and baking powder and set aside. Melt butter and combine with sugar, honey, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay.

Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter.

Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.

Crab Cakes

• 
  
• 1 pound crabmeat, picked free of shells (if you're on a budget, use imitation)
• 1/3 cup crushed crackers or Panko (I recommend Panko bread crumbs)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard (use 1 tsp if you like more mustard flavor)
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil (I used canola--just use what you have)
• Favorite dipping sauce, for serving

Directions:

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

I also served with sauteed asparagus.

Adapted from Paula Deen's recipe

Grilled Chicken Alfredo

Got the sauce recipe from Tyler Florence. It's fool proof. And simple. I've made it for guests 3 times in the past couple weeks.. and let's just say it did not disappoint.


Sometimes I try not to look at the ingredients as I put them in because I can feel my thighs enlarging.. but it is oh so worth it.

2-3 chicken breasts, thawed

marinade (italian dressing, minced garlic)

1 pint heavy cream

1/2 cup (1 stick) butter

1 cup grated Parmigiano-Reggiano cheese

2 cloved minced garlic

black pepper

1 lb (dry) pasta of your choice (i like fettucini or penne)

1. If time permits, marinate 2-3 chicken breasts in something yummy (I usually use Italian dressing and some minced garlic). If not, whatev. The alfredo gives it enough flavor. Cook the chicken as desired. I use the good old George Foreman, but you could cut it up and saute it in a pan with some olive oil. 

2. Prepare pasta as directed on package.

3. While pasta is cooking, prepare the alfredo. This step takes only 5-10 minutes.. it's eeeasy! Heat heavy cream over low-medium heat in a deep saute pan. Add garlic and butter and whisk gently to melt. Sprinkle in cheese (save a small handful) and stir to incorporate. Season with freshly cracked black pepper. 

4. Pour hot pasta in a serving dish. Place grilled chicken strips over pasta and pour alfredo sauce over top. Toss the extra cheese on that heaping pile of heaven and eat up.

lettuce wraps

ingredients:

THE STIR FRY:

3-4 chicken breasts, precooked and chopped 

2 carrots, roughly chopped

1 onion, chopped

2 green onions, chopped

3/4 cup chicken broth 

1 Tbsp peanut oil

1 Tbsp sesame oil (if you don't have these oils, use vegetable oil.. it wont make that big of a difference)

1 tsp fresh ginger root, peeled and minced

1/3 cup soy sauce

DIPPING SAUCE:

3/4 cup soy sauce

1/4 cup rice vinegar

1 tsp sesame oil

1 Tbsp fresh ginger root, peeled and minced

2 garlic cloves minced

1 Tbsp lemon juice

1 Tbsp corn starch mixed with equal part cold water

1-2 iceberg lettuce heads, peeled apart into shell shaped pieces

rice stick noodles (come in an orange package)

directions:

Heat peanut and sesame oil in a stir fry pan. Add onions and ginger root, saute for 2 minutes or so. Add chopped chicken, carrots, broth, and soy sauce. Cook on medium heat until most of the liquid evaporates, stirring occasionally; about 10 minutes.

Combine all dipping sauce ingredients in separate bowl.

Fry rick stick noodles in very hot oil until they puff up. (see instructions on package)

ASSEMBLE: Scoop chicken mixture into lettuce leaf. Pour about 2 tablespoons of sauce over top and sprinkle with rice noodles.

turkey bacon pesto panini

ingredients:
sliced sourdough bread
olive oil
tomatoes
bacon
fresh mozzarella
turkey


for the spread:
handful fresh basil, chopped
1/4 cup shredded parmasean cheese
1 clove garlic, minced
3/4 cup mayo


directions:
Combine basil, cheese, garlic, and mayo. Brush bread slices with olive oil. On the inside, spread basil mixture, layer turkey, mozzarella, sliced tomato, and bacon. Cook on George Foreman or panini press until golden brown.

turkey mozz panini with apricot dijon sauce

ingredients:
sliced sourdough bread
olive oil
fresh mozzarella
lettuce or spinach
avocado
turkey
apricot jam
dijon or spicy brown mustard
mayo
_______________


directions:
For the sauce: combine equal parts apricot jam, mustard, and mayo. (1 heaping Tbsp of each will be enough for 2 paninis).


Spread olive oil on the surface of bread slice that will be touching grill. On the inside, spead the apricot mixture, layer turkey, sliced avocado, and mozz. Place on a preheated George Foreman or Panini press. Cook until golden brown and crispy. Take off grill, open panini and stuff with lettuce or spinach. 

chocolate raspberry heaven

  *it's best to let the cake refrigerate for 3-4 hours, or overnight. it makes cutting it much neater

chocolate cake:

• 3 cups packed brown sugar
• 1 cup butter or margarine, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups sour cream
• 1 1/3 cups boiling water
• 1 TBSP ground coffee powder
• 
  

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Heat water and stir in coffee powder. Stir coffee mixture into batter until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. Once cool, slice each round in half.

raspberry filling:

2 8 oz packages cream cheese, softened

1 cup powdered sugar

1 1/2 cups raspberries (fresh or frozen)

1 cup heavy whipping cream

With a mixer, combine cream cheese and powdered sugar. Add raspberries. In a separate bowl, whip up the cream until stiff. Fold the cream into the raspberry mixture. Refrigerate until needed.

chocolate frosting:

6 oz good chocolate (i used a combo of dark ghirardelli and symphony)

1 1/2 sticks softened butter

1 large egg yolk, room temp

1 tsp vanilla

1 1/4 cup powdered sugar

Chop the chocolate and place it in a double boiler, simmer until melted (before i melted the chocolate, and used a peeler to make some chocolate curls for the topping) Set aside to cool. Beat the butter on high speed until light yellow and fluffy, about 3 minutes. Add egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low and gradually add the sugar. When the chocolate is cool, mix it in gradually. Don't whip. Spread immediately on cooled cake.

assembly:

Slice each cake so you now have 6 flat rounds. Lay one round on a cake platter and spread the raspberry filling in the center, leaving about 3/4 inch uncovered around the edge. This will prevent it from oozing out. Do this until all layers are used. Finish it off with the chocolate frosting and chocolate curls. If you have fresh raspberries, throw em on.

and we ate cake!

Spinach Zucchini Manicotti

I N G R E D I E N T S
1 1/2 cups chopped chicken breast (optional)
3 cloves garlic, minced
1 package (10 oz) frozen spinach, rinsed and thawed
1 medium sized zucchini
1 16 oz container ricotta cheese
2 cups shredded mozzarella
1 tsp salt
2 eggs (for less fat, just use the whites)
12 manicotti shells, cooked, drained
2 cups marinara
fresh basil leave, for garnish
olive oil


D I R E C T I O N S
-Cook manicotti according to package directions  
-Heat oven to 350.  Shred zucchini (approx 1 1/2- 2 cups) and saute in heated olive oil and 2 cloves minced garlic for about 5 minutes. Remove from heat. In a large bowl, combine chicken, 1 clove garlic minced, spinach, salt, 1 cup mozzarrella, ricotta, and eggs. Add zucchini. Fill cooked manicottic with mixture. Spread a thin layer of marinara in the bottom of a 13x9 pan, and line up filled manicotti. Pour remaining sauce over top, covering pasta well. Cook for 25-30 minutes. Remove from oven, sprinkle with remaining mozzarrella and return to oven for 5 minutes. Remove from oven and top with chopped fresh basil leaves.

Thai Chicken Pizza

this one is a keeper.

Pizza Crust:
  INGREDIENTS
   -1 pkg dry active yeast (or 2 1/2 tsp)
   -1 tsp white sugar
   -1 cup warm water
   -2 1/2 cups flour
   -2 tbsp olive oil
   -1 tsp salt


  Preheat oven to 450.  In a medium bowl, dissolve the yeast and sugar into warm water. Let stand ten minutes. Stir in salt, oil, and flour. Mix with spoon and hands until smooth. Let rest 5 minutes. Turn dough onto floured surface and roll out to the size of pan you plan to use. Transfer to pan and cook for 5 minutes in the oven.


Peanut Chicken:
   In a medium saucepan combine the following ingredients and cook on low just until combined
   -1/4 cup peanut butter
   -1/4 cup (4 tbsp) soy sauce
   -2 cloves garlic, minced
   -1 tsp freshly grated ginger
   -1/4 cup brown sugar
   -2 baked chicken breasts, diced
   -pinch of red pepper flakes (optional)


Pizza Toppings:
   -1/2 bottle of LaChoy Duck Sauce or Sweet and Sour Sauce
   -1 cucumber, peeled and chopped
   -handful of bean sprouts
   -handful of chopped cilantro
   -handful of chopped dry roasted peanuts
   -1/2 red bell pepper, chopped
   -1 carrot, julienned
   -1 1/2 to 2 cups cheese (I used Monterey Jack)


After prebaking the crust, it will be firm but slightly doughy. Remove from oven and spread a thin layer of duck sauce (or sweet and sour). Cover with shredded cheese. Top with peanut chicken, red pepper, and carrots. Bake for 9-12 minutes or until crust is browned. Remove from oven and top with cucumber, bean sprouts, peanuts, and cilantro. 

Cheese Danish

INGREDIENTS

• 8 ounces cream cheese, at room temperature
• 1/3 cup sugar
• 2 extra-large egg yolks, at room temperature
• 2 tablespoons ricotta cheese
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon grated lemon zest (2 lemons)
• 2 sheets (1 box) frozen puff pastry, defrosted
• 1 egg beaten with 1 tablespoon water, for egg wash

DIRECTIONS

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

INA GARTEN

Blackberry Coconut Almond Bars

I N G R E D I E N T S
 CRUST:
   2 1/2--3 cups flour (add the full 3 if the dough is too wet)
   1 1/2 cups sugar
   1/4 tsp salt
   1 1/2 cups butter, chilled and cubed
   3/4 cup coconut
   1/2 cup slivered almonds


 FILLING:
   4 eggs
   2 cups sugar
   1 cup sour cream
   3/4 cup flour
   1/2 tsp salt
   zest of small lemon
   6 cups blackberries


D I R E C T I O N S

1. Preheat oven to 325° convection (350° conventional) and place rack in the middle of the oven.
2. Generously butter a 9 x 13" baking pan.  
3. In food processor, combine dry crust ingredients well.  Add butter and process until mixture is crumbly and butter is well-distributed.
4. Reserve about 2 cups of mixture, then spread the rest in the bottom of the baking pan.  Press well to create an even layer, then bake until golden brown, 20 minutes in our oven.  Remove and cool 15 minutes.
5. Combine all filling ingredients except the blackberries, and mix well. 
6. Sprinkle berries over cooled crust, then pour filling over top.
7. Sprinkle reserved crust mixture on top of filling.
8. Bake until bars have puffed up and feel firm through to the center, and top is golden brown, around 1 hour.

    We had these warm out of the oven with homemade vanilla ice cream.... yum.

found this on vegetablematter.blogspot.com, and changed it up a lil.