Eggs Benedict Casserole

Ingredients

• 3/4 pound Canadian bacon, chopped
• 6 English muffins, split and cut into 1-inch pieces
• 8 eggs
• 2 cups 2% milk
• 1 teaspoon onion powder
• 1/4 teaspoon paprika
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• SAUCE:
• 4 egg yolks
• 1/2 cup heavy whipping cream
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup butter, melted

Directions

• Place half of the bacon in a greased 13-in. x 9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake at 375° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice and mustard until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. 

Brie with Brown Sugar and Pecans

• 1/4 CUP FIRMLY PACKED LIGHT BROWN SUGAR
• 1/4 CUP CHOPPED PECANS
• 1 TABLESPOON BOURBON
• 1/2 PACKAGE (17 1/4 OUNCES) FROZEN PUFF PASTRY SHEETS, THAWED
• 1 (13.2-OUNCE) ROUND BRIE

1. Preheat oven to 400 degrees F.
2. Stir together light brown sugar, pecans and bourbon.
3. Place puff pastry sheet onto a lightly floured surface. Roll out fold lines. Spread pecan mixture in a 5-inch circle in the center of pastry. Place Brie on top of pecan mixture. Wrap pastry around Brie, pinching to seal tightly, and place on aluminum foil lined baking sheet, folded side down.
4. Bake for 25 minutes or until pastry is lightly brown. Cool 10 minutes on baking sheet. Serve warm with French baguette slices, crackers, and apple and pear slices.brown sugar & Pecans

Stuffed Artichokes

Ingredients

• 4 whole lemons
• 6 medium artichokes
• 6 cups fresh bread crumbs
• 1 1/2 cups finely grated Pecorino Romano
• 6 teaspoons  finely minced garlic
• 3/4 cup minced fresh parsley leaves
• 
  
• 1 3/4 cups extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 6 thin slices fresh lemon

Directions

Grate the zest of 2 of the lemons and reserve. Squeeze the juice from 1 of the zested lemons into a large bowl filled halfway with cool water. Set aside. Juice the remaining 3 lemons and reserve the juice. Cut the stems off of the artichokes so that they will stand upright. Remove any tough or blemished outer leaves and, using a sharp knife, cut off the top 1/4 of the artichoke. Using kitchen shears, cut the thorns from the tips of the remaining leaves. Using your fingers, gently pry the leaves apart to reveal the inner choke and, using a spoon or a melon baller, scoop out some of the inner leaves and the fuzzy choke and discard. This should leave a sizable cavity in the center of each artichoke for stuffing. Repeat with the remaining artichokes, transferring artichokes to the acidulated water as soon as they are trimmed and cleaned.

In a medium mixing bowl, combine the bread crumbs, reserved lemon zest, Pecorino Romano, garlic, parsley,
 6 tablespoons of the reserved lemon juice, and 1 cup plus 2 tablespoons of the olive oil. Add 1/2 cup plus 1 tablespoon of warm water and mix thoroughly. The crumb stuffing should be moist enough to clump together when pinched between your fingers. Season, to taste, with salt and freshly ground black pepper. Working 1 at a time, remove the artichokes from the lemon water and invert to drain thoroughly. Using a small spoon, fill the cavities of the artichokes with the stuffing, pressing downward as you add the stuffing. You should have enough stuffing to fill all 6 cavities of the artichokes as well as stuff some of the large outer leaves. Drizzle each artichoke with 1 tablespoon of the remaining olive oil.

In a wide saucepan large enough to hold the artichokes in 1 layer, place the artichokes, stem side down and stuffing up, and add about 1-inch of cold water; it should come up to the bottom of where the leaves begin. Add any remaining lemon juice and the remaining olive oil. Cover the pot and bring the liquid to a boil, reduce the heat to a simmer, and continue to cook, covered, until the leaves pull away easily from the artichokes and the heart is tender when pierced with the tip of a knife, 35 to 40 minutes. Carefully remove the artichokes from the pot and set aside to cool slightly. Serve the artichokes either warm or at room temperature. Garnish with lemon slices.

Eggplant & Ricotta Parmigiano-Romano

Ingredients

 Tomato Sauce:

• 1/3 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 cup black olives, pitted and roughly chopped
• 1/2  teaspoon hot red pepper flakes (can use less if you prefer)
• 3 tablespoons capers, drained
• 2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
• 1/4 cup fresh basil leaves, hand torn
• Kosher salt and freshly ground black pepper
• 4 cups dried bread crumbs
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• Salt and freshly ground black pepper
• 5 eggs
• 1 cup all-purpose flour
• Extra-virgin olive oil
• 4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
• 2 pounds whole milk ricotta cheese
• 1/2 cup chopped fresh basil leaves
• 1 1/4 cups freshly grated Parmigiano-Romano
• 2 pounds shredded mozzarella cheese

Directions

First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.

Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.

Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.

Preheat the oven to 350 degrees F.

To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

Traditional Christmas Eve 7 Fishes Recipe...

Every Christmas Eve its a tradition to make 7 kinds of fish and we usually have more varieties than that.   I use this recipe to make my fish,  but you can also use it for Veal and Chicken if you like...

ingredients.

1 pound of  white fish suggestions I used: Flounder, Perch, Haddock, Tilapia, Sea bass or other like Mahi Mahi  white fish filet's( use frozen or fresh)
For Chicken or Veal you must pound the slices for tenderness first Using one pound of either on
3 large eggs, lightly beaten 
3 tablespoons freshly grated Parmigiano-Reggiano 
3/4 cup all-purpose flour 
1/4 cup corn starch

2 teaspoons kosher salt 
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper 
2 to 3 tablespoons extra-virgin olive oil, as needed 
Vegetable oil for frying the herbs 
1/2 cup mixed fresh parsley leaves, rosemary leaves, and small thyme sprigs ...(a wonderful flavored butter will be created.)
Additional kosher salt 
3 tablespoons unsalted butter, softened 
4 tablespoons white wine
2 tablespoons freshly squeezed lemon juice, or to taste 
2 tablespoons finely chopped fresh parsley leaves 
Additional freshly ground black pepper 

 

By adding the below, these are other Regions Styles of making this dish:
 Canned Artichokes optional (Roman Style Dish )
 Chopped Fresh Tomatoes optional (Roman Style Dish)
 Capers (by pounding chicken or veal thinly becomes a Picatta) optional ( Bari Style Dish )
 Lemon slices for garnish optional
 Suggestion to serve with: 1/2 pound boiled pasta linguine or bow ties

Pat fish dry if frozen in paper towels.
Beat the eggs with the cheese in a large bowl to blend. Mix the flour with the salt and pepper in a shallow pie plate. Place the fish in the flour, cornstarch and turn to coat on all sides. Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides.Note: (When dipping  the chicken,  I dip in egg again and back into the flour, so it's double dipped)

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook until golden brown, 5 to 7 minutes per side. Transfer to a large platter, cover loosely with foil, and continue with the remaining fish filet's. Add the remaining tablespoon of oil, if needed. 


Heat about 2 inches vegetable oil in a small deep saucepan over medium-high heat . Working in batches, add the herbs, patted very dry, a small handful at a time and fry until crisp, about 10 seconds. They will bubble up furiously. Drain on paper towels and sprinkle with salt. 

Add the butter, wine, lemon juice, and chopped parsley to the skillet and heat until bubbling. Season with salt and pepper. Add capers if using. Spoon a small amount of the sauce over each piece of fish, top with the fried herbs, and serve at once. Serve with linguine or bow ties with the extra sauce.

Pretzel Candy Cane Kisses

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• 2 bags of Kisses (Candy Cane or any flavor), unwrapped
• 1, 1 lb bag of waffle-style pretzels

1. Preheat oven to 300°
2. Line a large baking sheet with parchment paper.
3. Place approx 120 pretzels on a large baking sheet about 1/2 inch apart. (You can use 2 baking sheets if you don’t have a large enough one…you don’t want them too crowded)
4. Place unwrapped Kiss on the pretzel.
5. Place baking sheet in oven for 2- 2 1/2 minutes until Kisses are glossy.
6. If Kiss is still hard in the middle place back in oven in 20 second increments until soft.
7. Press another pretzel on top sandwiching the kiss.
8. Place baking sheet in fridge for 15 minutes to set.
9. Store in an airtight container for up to 2 weeks.

There are many variation of this, feel free to try another flavors of Kisses.

The Best Gnocchi Mac & Cheese

• 1 pound purchased or homemade Gnocchi
• 2 Tablespoons Butter
• 1 teaspoon garlic, minced
• 1 tablespoon All-purpose flour
• 3/4 cup Milk
• 1 teaspoon Dijon mustard

• 1/4 cup shredded Gruyere cheese
• 1/4 cup shredded Fontina cheese
• Salt & white pepper to taste
• 1/3 cup shredded Parmigiano-Reggiano
• Basil leaves for garnish, optional
• 
  

Directions

• Preheat oven to 375 degrees F. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
• Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
• Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.
• Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.