Baked Brie with Fig topping

Baked Brie with Fig topping

 

 

 

 

 

 

 

 

 

 

 

Delicious, baked brie melted inside buttery golden puff pastry. Fig spread adds just the right amount of sweetness and pecans give a little crunch.   Seriously, this recipe is so good, you may want to make it an everyday recipe. Serve it with bread rounds, apples, crackers….or scoop it up in a spoon, lol.  This is so easy to make.

 

 

 

 

 

 

 

 

 

 

 

 

 

Baked Brie with Fig topping

 2 sheets frozen Puff Pastry, thawed (I use Pepperidge Farm)

All purpose flour for sprinkling work surface

2 tablespoons honey

1/2 cup Fig spread or jam

1/2 cup chopped pecans

1 (16 oz.) Brie cheese round (about 6-inches in diameter)

1 large egg, beaten with 1 tablespoon water

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.  Mix together the fig spread with the pecans and set aside.

The Wrap 

I usually just pull up the sides and gather all the dough at the top and then cut off the excess.  But there is another easy way to wrap your brie and I will show you how. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 On a lightly floured work surface, roll each pastry sheet out to a 12-inch square. 

Trim the corners of each sheet to form two circles.  

Set the scraps aside; you can use those later for decorations if you want. Put one of the pastry rounds on the prepared baking sheet. 

Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the fig spread and pecan mixture.

 

Brush the exposed edges of the pastry with the egg mixture. Cover the Brie with the other pastry circle; press against the sides of the cheese and the bottom pastry to form a tight seal. Using a pizza cutter, cut off the excess dough, leaving a generous 1-inch border. 

Crimp the edges firmly with a fork to seal. Brush the pastry with the egg mixture.

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake for about 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes, then serve with fruit and crackers.

 

 

 

 

 

 

 

 

 

 

  

 

Best bite is the first bite!  Delicious served with bread rounds, crackers, grapes and apples.  YUM.

 

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Sweet Corn Flans

 

I bet you think of dessert when  you hear the word flan, don't you? Well there are savory flans too and this happens to be one of my favorite side dishes. There's just something about that creamy custard whether sweet or savory. Today I bring you my Sweet Corn Flans that would be perfect for any dinner side dish! 

Sweet Corn Flans

1 cup sweet corn kernels (fresh or canned) 

1 tablespoon olive oil 

2 cups heavy cream 

5  large eggs 

1 teaspoon salt

black pepper to taste 

non stick cooking spray

8 ramekins

  

Preheat oven to 350 degrees.  

In a large bowl, whisk together heavy cream and eggs and season with salt and pepper.  Stir in the chopped parsley.  Spray ramekins with cooking spray, making sure to coat them well. 




















Spoon about 2 tablespoons of corn into each ramekin, portioning evenly. Next, pour the custard over the corn in each ramekin. Do not overfill. 

Transfer ramekins onto a 9 x 13 rimmed baking sheet that is lined with parchment paper and bake for 35-40 minutes or until tops are lightly brown and egg custard is set.   

Set aside to cool for about 10 minutes before un-molding.























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Rigatoni Pasta with Corn

 

 

I really had my doubts when I first saw this recipe on one of the cooking shows.  Corn and pasta?  Well I have a friend that is a huge fan of corn.  When we go out to eat and they ask what two vegetables he wants with his meal, he orders corn and corn.  And if you ask him what his other favorite meal is, he will tell you Pasta. Any kind of pasta.  So you see why this recipe sounded perfect.   And it was perfect.  A light summery meal that was sweet and crisp and we loved it.   Put this one high on your delicious easy to make list! 

Rigatoni Pasta with Corn 

1 teaspoon salt, plus more for the pasta water

6 ears corn  (or use 20 ounces of frozen sweet corn)

1/2 cup heavy cream 

2 tablespoons salted butter, cut into pieces 

Pinch red pepper flakes (optional)

1 pound mezzi rigatoni or other short tube pasta 

3/4 cup grated Parmesan cheese

1/4 cup fresh chives, chopped 

1/4 cup fresh parsley, chopped 

Bring a large pot of salted water to a boil.  Add in your pasta and follow directions. Pasta should be cooked until tender.  If using fresh corn on the cob, slice the kernels off the cobs and put them in a large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid.  Pour corn in a medium skillet. If using frozen corn, pour directly in skillet.  Turn heat to medium.

Add the heavy cream, butter, red pepper flakes and the salt to the corn kernels.  Stir occasionally until the butter is melted and the corn is al dente, 10 to 12 minutes. The cream should start to thicken slightly at this point.
 

Drain your pasta, reserving ½ cup of the liquid. Add your pasta to the skillet of corn and continue to heat over medium heat until heated through.  If sauce gets too thick add in some of your reserved pasta water and stir.  

 




















Sprinkle the chives, Parmesan and parsley over the hot pasta  and serve. 

















Enjoy!

 



 


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Easy Corn Casserole

 

I love this stuff.  I have been making it all my life it seems and I can never get enough of it.  I always make it for the holidays because it goes with everything.  So good. So easy.

Easy Corn Casserole 

1 (15 1/4-ounce) can whole kernel corn, drained.

1 (14 3/4-ounce) can cream-style corn.

1 (8-ounce) package Jiffy corn muffin mix

2 eggs, beaten

1 cup sour cream.

1/2 stick butter, melted.

2 tablespoons sugar

2 cups shredded Cheddar cheese (white or yellow).

 

 Preheat the oven to 350 degrees.  Spray a 9 x 13 casserole dish with non-stick cooking spray. In a large bowl, combine all the ingredients except for the cheese.

 

 

 

 

 

 

 

 

 

 

 

Pour mixture into a casserole dish. I use a 9 x 9 or you can use a round 10-12 inch round.  Bake uncovered for about 45 minutes or until center comes out clean when you put a toothpick in it. Top will be golden brown.

 

 

 

 

 

 

 

 

 

 

 

Remove from oven and top with cheese. Bake for another 10-15 minutes until golden brown and the cheese has melted.

 

 

 

 

 

 

 

 

 

 

 

Let stand for about 5 minutes before serving. You can cut it in squares or scoop it out.

 

 

 

 

Did I mention I love this stuff?

 

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Deep Fried Deviled Eggs

Deep Fried Deviled Eggs

 

 

 

 

 

 

 

 

 

 

 

 

Deep-Fried Deviled Eggs are a fun way to up your appetizer game. Deviled eggs are one of my favorite things to eat at any picnic, holiday gathering, or for that matter, even just as a great snack. Deep-frying these beauties add a new dimension to a beloved and classic American staple. These crunchy snacks are delicious and tasty bites that are easy to make and very addictive. If you like deviled eggs as much as I do, these little bites of goodness are just the ticket. 

 

Deep Fried Deviled Eggs

 

Vegetable Oil, for frying 

12 large Eggs, hard-boiled 

½ cup All-Purpose Flour 

1 raw Egg, beaten 

1 ½ cups Panko Bread Crumbs 

½ teaspoon salt 

¼ teaspoon pepper 

½ cup Mayonnaise 

2 tablespoons Yellow Mustard 

Dill Fronds, as desired for topping 

 

 

Boil your eggs until they cooked at the hard-boiled stage. You can also purchase already made boiled eggs at your grocery store.  I place mine in a pot of cold water and bring to a boil for 7 minutes, then dump and rinse in cold water. They peel so easily with this method.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice the eggs in half and remove the yolks to a small bowl. Add the salt, pepper, mayo, and mustard to the bowl and mash till smooth and well combined.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add at least 4 inches of vegetable oil to a deep pot or skillet. Heat the oil to 350 degrees.  

 

Prepare a breading station by placing the flour in a small bowl, the beaten egg in another bowl, and the panko in a third. Season the panko with a pinch of salt and few cracks of pepper.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dip the egg whites into the flour, then the egg, and finally into the panko. I like to do one more dip in the egg and panko before I fry but you don’t have to.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the breaded egg whites into the hot oil gently. They will cook extremely quickly and only need to fry until golden, 20-30 seconds. Remove to a paper towel lines plate and let cool slightly. Salt as soon as they come out of the oil and onto the plate.

 

Dollop or pipe the filing into the fried egg whites and top with some dill and whatever topping you might choose.

   

 

 

 

 

 

 

 

 

 

 

Sometimes I top mine with paprika, either sweet or smoked. Sometimes shrimp or bacon or both! 

 

 

 

 

 

 

 

 

 

 

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Fried Calamari

 

 

 

 

 

 

 

 

 

 

I first had Calamari about 10 years ago and decided before it was brought to my table that I probably wouldn’t like it.  But I love trying new things and have never been disappointed when I do. I love Deep fried Breaded Calamari…. I ordered it every time I visit a seafood restaurant or I make it myself at home.

 Many people think Calamari is Octopus. Absolutely not.  So, what is Calamari?

Calamari is a versatile seafood enjoyed worldwide. It is derived from the Italian word for squid. In the United States, it often refers to battered and deep-fried squid served as an appetizer. Squid is firm, white, mildly sweet, and nutty. It has a slightly tough texture that can easily turn rubbery if not prepared correctly.  Just like scallops if you overcook them. When cooking it, keep in mind that you want your calamari to retain its chewiness without crossing over into being too rubbery. 

Here's how I make mine.

 

Fried Calamari

 1/2 cup whole milk

1 1/2 teaspoons kosher salt, plus more for seasoning

1 lb. calamari, cut into rings (you can buy the rings frozen)

Vegetable oil, for frying

2 eggs, beaten

1 1/2 cups cracker meal ( I only use cracker meal for Calamari)

Lemon wedges, for serving 

 

You can buy fresh calamari at the seafood department and slice yourself or buy frozen already sliced in rings.

 

 

 

 

 

 

 

 

 

If  you have frozen calamari, thaw overnight in the refrigerator. If you have fresh calamari rings, rinse them under cold water and pat them dry with a paper towel. 

 

 

 

 

 

 

 

 

 

 

In a medium bowl, whisk the milk and 1 teaspoon of the salt. Add the calamari and refrigerate for 1 hour. 

 

 

 

 

 

 

 

 

 

 

In a large heavy bottom pan or Dutch oven, heat 2 inches of oil over medium heat to 375 degrees.  Remove the calamari from the milk and shake off excess.

 

 

 

 

 

 

 

 

 

 

Add the beaten egg to a shallow bowl. Using a slotted spoon, and working in batches, transfer the calamari to the beaten egg.

 

 

 

 

 

 

 

 

 

 

Then add them to the the cracker meal and toss to coat. Use a fork or tongs to transfer into the hot oil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry until golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate. Season with a sprinkle of salt and a squeeze of lemon and some cocktail sauce. Serve immediately.

NOTES:  Soak it in milk. Fry it quick.  How To Make Fried Calamari

If you’re looking for a quick and easy crash course on how to cook calamari rings, here are the basic steps. 

First, if your squid rings are frozen, be sure to thaw them out overnight by placing them in a bowl of cold milk in the refrigerator. Once they are thawed and ready to use, rinse them and dry them carefully. Season the squid rings however you choose. 

Next, create an easy three-step breading for the squid rings. Coat each one in egg and then dip the rings into a bowl of cracker meal before frying. 

To fry the rings, use a deep pan or a deep fryer with oil that has been heated to 375 degrees. Space the rings evenly, as you don’t want to overcrowd your pan. The rings should cook for only 1-2 minutes on each side and be crispy and brown when finished.

Serve as an appetizer or as a side dish, and don’t forget to squeeze some fresh lemon juice over the top of your piping hot fried squid to really enhance the flavors.

 

 

 

 

 

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