Apple Cream Cheese Danish

Apple Cream Cheese Danish

Warning!  These little delectable delights are addicting.  Buttery and soft with cream cheese fillings topped with apple pie filling and glazed with vanilla icing. Oh my goodness. Need I say more?

Apple Cream Cheese Danish

1 (8 oz) package of Cream Cheese 
1/2 cup sugar
1 tablespoon lemon juice
2 cans Pillsbury crescent roll sheets (no seams)
1 can apple pie filling 

In a small bowl, blend cream cheese, sugar and lemon juice.  Open can of pie filling and cut apples into very small chunks. Return pieces back to can and mix in using a spoon.

Lay out crescent dough and cut into 4 rectangles.  If you have the rolls with seams, flatten it out into a seamless rectangle, seal the perforations and then cut your 4 rectangles.

Spread each rectangle with about 3 tablespoons of the cream cheese mixture. 

photo courtesy of http://www.thecountrycook.net/

photo courtesy of http://www.thecountrycook.net/

Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Pinch edges to seal. Holding one end, loosely coil each.

With your fingers spread the dough out just enough to make room for the filling. Make a small well in center of each one. You want to fill with about a tablespoon or so of pie filling so if necessary use your thumb to stretch the center. 

Lay each danish on a parchment lined baking sheet. Fill each center with about 1-2 tablespoons or more of apple pie filling. Bake at 350 degrees for about 15 to 18 minutes  or until golden brown.

Glaze

1/2 cup powdered sugar

1 teaspoon vanilla extract

3-4 teaspoons milk

For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish. These taste best when served warm.

Note:  Use any pie filling or preserves you like. I make these with peach, strawberry and blueberry and they are all incredibly good!

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Roast Chicken with Apricot Glaze

This is the just the time of year I like to roast a chicken.  The nights are chilly and the days are getting shorter and it just calls for comfort food.  There is nothing like a plump juicy chicken for dinner served with mashed potatoes and green beans or any other side you like most.  With an ingredient list of only 6 items long, this recipe is the bomb.  A touch of cinnamon and a cast iron skillet and that wonderful glaze are the secret to this moist, tender white meat, with crispy, skin, and juicy dark meat.  YUM!

Roast Chicken with Apricot Glaze

1 whole chicken, 3 to 4 pounds

1 tablespoon extra-virgin olive oil

2 teaspoons ground cumin

½ teaspoon ground cinnamon

1 ½ teaspoon kosher salt

1/3 cup apricot preserves

Whisk together the cumin, cinnamon, and salt in a small bowl. Rub the spices all over the chicken. Loosely cover and let sit at least one hour, or preferably refrigerate overnight. 

 

 

When ready to roast, put a cast-iron skillet on a low rack in the oven and heat the oven to 450 degrees. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. 

Continue to roast until golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.

While the chicken is roasting, heat the apricot preserves in a small saucepan or in the microwave until warm and runny. Remove chicken from oven, and baste the exposed surfaces of the chicken all over with the apricot preserves, using a basting brush.

Increase the oven temperature to 400 degrees. Return the chicken to the oven and bake for an additional 8 to 10 minutes, basting the chicken again with the glaze halfway through, until the glaze is bubbly and beginning to brown.

 

Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

 

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Five Cheese Quiche

Five Cheese Quiche

Quiche anyone? I love making these for breakfast or lunch. And there are so many versions of quiche too.  This is my five cheese quiche that I love to make for friends when they come to visit.  But  you can use just one cheese or add sausage, ham or spinach or any other ingredients you like. Quiche is so easy to make and the perfect breakfast that stays warm until your guests are seated and ready to eat. I make 6 inch mini quiches that are perfect for just two people to share or this 9 inch so I have leftovers! 

Five Cheese Quiche

3/4 cup heavy whipping cream 
2 large eggs 
1 pinch of salt 
1/8 teaspoon pepper 
3/4 cup Swiss cheese shredded 
3/4 cup Monterrey Jack cheese 
1/2 cup mozzarella cheese shredded 
1/4 cup cream cheese, softened at room temperature
1/4 cup goat cheese, at room temperature
1/8 teaspoon garlic minced 
1 (9 inch) pre-baked pastry shell (see recipe below)
1 cup of ham, chopped (optional)

Whisk together whipping cream, eggs and dash each salt and pepper. Combine shredded Swiss, jack and mozzarella cheeses in small bowl. In another bowl mix goat cheese, cream cheese, garlic, 1/2 teaspoon salt and pepper to taste until smooth.

 
Sprinkle shredded cheeses over bottom of pastry and add chopped ham if using. Spoon goat cheese mixture in small dollops over top. Slowly pour egg mixture over all. Place tart pans on baking sheet to make handling easier and catch any overflow. Bake at 375 degrees until top is lightly browned, about 35 to 40 minutes. Set aside for 10 minutes before cutting. You can use a store bought pie crust or make your own.

Buttery Quiche Pastry Shell

1 1/2 cups all purpose flour 
1/4 teaspoon salt 
6 tablespoons butter, cut into small pieces
2 tablespoons shortening, cut into small pieces
4 1/2 tablespoons cold ice water

Place the flour, salt, butter and shortening in a large bowl.
Rub the flour together until it has broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry cutter or two knives, add the ice water, a little at a time, mixing until it just starts to hold together. 

Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8 inch to 1/4 inch thick. 

Butter a 9 inch quiche pan. Place the crust in the pan and press gently to line the inside. Crimp edges. Line the pastry with greased parchment paper and fill with pie weights. I use uncooked beans or rice.

Bake in the middle level of a preheated 400 degree oven for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Allow to cool slightly before filling. 

 














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Chicken Alfredo Cavatappi

Chicken Alfredo Cavatappi

 

Remember that Alfredo sauce I posted the other day?  This is the perfect recipe for it.  Using your own homemade easy alfredo makes this recipe a keeper….not only delicious but quick to make and so easy.  Fry your own chicken breasts as I did or buy Tyson’s breaded chicken tenders.  And the Cavatappi Pasta is perfect and a great change instead of using linguini.  Try it, I think you’ll agree! 

Chicken Alfredo with Cavatappi

Tyson’s Breaded Chicken Tenders*

1 16 ounce box Cavatappi noodles

1 tablespoon of Salt for water

My recipe for Easy Alfredo Sauce *

If using Tyson’s chicken tenders simply put them on a baking sheet and bake at 350 degrees until crispy, turning them over half way through the cooking time.  Remove from oven and set aside.

 

 

 

 

 

 

 

 

 

While the chicken is baking, boil water for pasta.  Make sure you add plenty of salt to the water.  Cook pasta as directed on package.  Remove from heat, drain and return to warm pot.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the Alfredo in a large skillet.  Add warm pasta and toss to coat.   Add sliced bake chicken on top and garnish with parsley. Serve.

Making your own fried chicken:

2 tablespoons olive oil

2 tablespoons butter

2-4 large boneless, skinless chicken breasts

2 eggs, beaten

1 cup of flour

2 cups of panko bread crumbs.

 

 

 

 

 

 

 

 

 

 

 

Heat a tablespoon of olive oil and 2 tablespoons of butter in large skillet.

Put together a dredging station ….one shallow bowl with flour, one with beaten eggs and one with panko. Pat chicken dry with paper towels and salt and pepper both sides. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dredge chicken in flour and shake off excess. Then dredge in egg mixture. Then dredge into the panko, patting the crumbs down so it sticks to the chicken.  Remove the breast from the panko and dip in the egg once more.  Then dredge and pat into panko one  last time.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry chicken on medium high heat when you see the butter and oil start to sizzle.  Brown one side until crispy and then turn it over and brown the other side.  Turn heat down to low and cook for 30-40 minutes or until temperature reads 165 degrees.  Remove from skillet to a cutting board and slice into strips.  Top the pasta and alfredo with the crispy chicken.

 

 

 

 

 

 

 

 

 

 

 

 

 

See my recipe for the Best Alfredo Sauce Ever on the blog today.

Lemon Danish

I can remember feeling so proud of myself the first time I ever made my own danish. I never even attempted to try it because I always thought that anything that pretty has to be hard to make. But I was wrong and now I make all kinds of danish using fillings from apples, blueberries, peach, strawberry and whatever I decide would be good.  But the lemon danish is probably my favorite. Filled with a rich and creamy, sweet and tart, Lemon Custard that is out of this world good.

Lemon Danish

1 package (2 sheets) puff pastry, thawed

2 tablespoons butter, melted

3/4 cup lemon curd (see recipe below)

First make your lemon curd (see recipe below) and refrigerate.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold pastry sheet. Cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 strips in all. Twist each pastry strip then fold into a spiral. Place the pastry onto the baking sheet, leaving an inch between each for spreading. Brush the pastry sheet with melted butter.

Place 1 heaping tablespoon lemon curd into the center of each pastry. Bake for 18 minutes or until the pastries are golden brown. Let cool on the baking sheet for 5 minutes.

Glaze

1 cup powdered sugar

2 teaspoons lemon juice

2 teaspoons milk

Place the confectioners' sugar into a small bowl. Whisk in the lemon juice and milk, until the mixture is desired consistency (may need to add a little more milk if icing is too thick). Drizzle over the edges of the danish. Serve immediately

Lemon Curd  

1/2 cup lemon juice

1 cup sugar

3 large eggs

1 teaspoon gelatin

1 tablespoon water

3/4 cup unsalted butter, softened

In a saucepan bring lemon juice and half of sugar to a boil.

In a separate bowl whisk eggs for 2 minutes and quickly whisk in remaining sugar. Pour half of boiling lemon syrup into eggs and beat well.

Pour egg mixture into remaining lemon syrup and whisk back to a boil. Boil for 1 minute while constantly whisking and mixture has the consistency of thick bubbling honey. Remove from heat and cover with plastic food wrap.

Mix gelatin with water and set aside for 5 minutes. Add gelatin and stir into above. Once incorporated add SOFT butter in small nuggets and stir with a spatula. If butter was too cold and refuses to dissolve into  curd, place for a few seconds in microwave. Let cool in refrigerator.

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